2 head Romaine lettuce
1 can black beans, rinsed
1 can corn or frozen
1 avocado
4 roma tomatoes
3 chicken breasts, cooked, diced
4 green onions
¼ bunch cilatro, remove stems and minced
1 cup cheddar cheese (optional)
Dressing
¾ cup white vinegar
½ cup oil
1 cup sugar
1 tsp salt
1 tsp pepper
Dissolve sugar and salt in vinegar; add oil and pepper
*Use ½ the dressing if only 1 head of lettuce
Tuesday, March 10, 2009
Orange Jello Salad
1 pkg small orange jello
1 pkg small vanilla pudding- cook and serve
1 pkg small tapioca- jell0, cook and serve
3 cups water
8 oz cook whip, thawed
1-2 can mandarin oranges, drained
Boil water. Add to jellos and pudding. Boil for 1 minutes then remove from heat. Cool completely. Pour into a small bowl. Cover with plastic wrap so the plastic is down touching the jello. Place in fridge (I like to do over night, then I don't have to worry about it for dinner the next day) until completely set. Fold in cool whip and mandarin oranges.
**one of the BEST things about this recipe is that it can be changed to different fruits. ie. strawberries/strawberry jello, peaches/peach jello (personal favorite)**
1 pkg small vanilla pudding- cook and serve
1 pkg small tapioca- jell0, cook and serve
3 cups water
8 oz cook whip, thawed
1-2 can mandarin oranges, drained
Boil water. Add to jellos and pudding. Boil for 1 minutes then remove from heat. Cool completely. Pour into a small bowl. Cover with plastic wrap so the plastic is down touching the jello. Place in fridge (I like to do over night, then I don't have to worry about it for dinner the next day) until completely set. Fold in cool whip and mandarin oranges.
**one of the BEST things about this recipe is that it can be changed to different fruits. ie. strawberries/strawberry jello, peaches/peach jello (personal favorite)**
Spinach Salad
2 bags spinach
½ lb mushroom, marinated in dressing
¾ lb swiss cheese
5 strips bacon
small purple onion
Dressing
½ tsp dry mustard
½ cup sugar
½ cup cider vinegar
1 cup oil
1 TBS poppy seeds
1 TBS mined onion
1 tsp salt
½ lb mushroom, marinated in dressing
¾ lb swiss cheese
5 strips bacon
small purple onion
Dressing
½ tsp dry mustard
½ cup sugar
½ cup cider vinegar
1 cup oil
1 TBS poppy seeds
1 TBS mined onion
1 tsp salt
Cooked Caramel Popcorn
2 cups brown sugar
½ cu light corn syrup
2 cubes butter
1 tsp salt
Mix and boil for 2 minutes. Take off heat. Add ½ tsp soda. Pour over 6 quarts of popped corn so its covered. Put on greased cookie sheets. Bake at 200 for 1 hour. Stir every 15 minutes. Cool and eat.
½ cu light corn syrup
2 cubes butter
1 tsp salt
Mix and boil for 2 minutes. Take off heat. Add ½ tsp soda. Pour over 6 quarts of popped corn so its covered. Put on greased cookie sheets. Bake at 200 for 1 hour. Stir every 15 minutes. Cool and eat.
Apple Crisp
8-9 cups sliced apples
3 TBSP sugar
1 TBSP lemon juice
Topping
1 cup flour
1/3 cup sugar
½ tsp cinnamon
½ cup old fashioned oats
1/3 cup brown sugar
½ cup butter
Heat oven to 375. Generously grease 9x13 casserole dish. Mix sliced apples, sugar and lemon juice. Combine topping; add butter, mix until crumbly. Spread topping over apples evenly. Press topping down gently with palm of hand. Bake 45-50 minutes.
Serve with vanilla custard sauce or vanilla ice cream.
3 TBSP sugar
1 TBSP lemon juice
Topping
1 cup flour
1/3 cup sugar
½ tsp cinnamon
½ cup old fashioned oats
1/3 cup brown sugar
½ cup butter
Heat oven to 375. Generously grease 9x13 casserole dish. Mix sliced apples, sugar and lemon juice. Combine topping; add butter, mix until crumbly. Spread topping over apples evenly. Press topping down gently with palm of hand. Bake 45-50 minutes.
Serve with vanilla custard sauce or vanilla ice cream.
Cheese Enchiladas
1/2 cup cottage cheese
1/2 cup shredded cheese
1 small tomato, chopped
2 green onions, chopped
1 tsp chili powder
1/4 tsp salt
1 clove garlic, chopped
4 tortillas
1/2 cup mild taco sauce
shredded cheese for top
Combine cottage cheese, 1/2 cup shredded cheese, tomato, onions, chili powder, salt, and garlic. Spread about 1/3 cup of the cheese mixture into each tortilla. Roll up tortillas and place seam down in a baking dish. Top with taco sauce and cheese. Bake at 375 uncovered for 15-20 minutes or until cheese is melted.
1/2 cup shredded cheese
1 small tomato, chopped
2 green onions, chopped
1 tsp chili powder
1/4 tsp salt
1 clove garlic, chopped
4 tortillas
1/2 cup mild taco sauce
shredded cheese for top
Combine cottage cheese, 1/2 cup shredded cheese, tomato, onions, chili powder, salt, and garlic. Spread about 1/3 cup of the cheese mixture into each tortilla. Roll up tortillas and place seam down in a baking dish. Top with taco sauce and cheese. Bake at 375 uncovered for 15-20 minutes or until cheese is melted.
Scotcheroos
1 cup white karo syrup
1 cup sugar
1 cup creamy peanut butter
6 cups rice krispies
6 oz milk chocolate chips
6 oz butterscotch chips
Put into saucepan syrup and sugar. Boil for 1 minute, stirring frequently. Remove from heat and add peanut butter. Stir well until mixed and smooth. Pour over rice krispies and stir until evenly coated. Press into a grease 9x13 pan. Melt the chocolate chips and butterscotch chips together in microwave 30 seconds at a time, stirring in between. Spread over rice krispies. Cool before cutting and serving.
1 cup sugar
1 cup creamy peanut butter
6 cups rice krispies
6 oz milk chocolate chips
6 oz butterscotch chips
Put into saucepan syrup and sugar. Boil for 1 minute, stirring frequently. Remove from heat and add peanut butter. Stir well until mixed and smooth. Pour over rice krispies and stir until evenly coated. Press into a grease 9x13 pan. Melt the chocolate chips and butterscotch chips together in microwave 30 seconds at a time, stirring in between. Spread over rice krispies. Cool before cutting and serving.
Tilapia
This is a great fish to eat. I normally don't eat fish. It's just too "fishy." But tilapia; wow, it's another story. It doesn't taste like fish, but it doesn't taste like chicken. It's just good.
1 tilapia from costco (they come individually wrapped, I love it)
2 parts Stove Top Stuffing, crushed
1 part grated Parmesan cheese
olive oil
Use a rolling pin to crush the bag of stuffing. You want the pieces to be fine. What you want to do next is bread the fish. Pour some olive oil in a small pan. Pour 2 parts crushed stuffing and 1 part Parmesan cheese in a small pan.* First coat fish with olive oil by brushing it on. Then place fish in breading pan. Coat both sides of the fish with stuffing mix. Place in a casserole dish with space on either side of the fish. They wil expand slightly while baking. Bake fish at 350 for 40 minutes. Serve with rice and a veggie.
*What it means 2 part to 1 part: You want twice as much of one as you do the other. In this case If you have 2 cups of crushed stuffing you want to add 1 cup parmesan cheese.
Chicken Goo or Hawaiian Haystacks
This is a favorite in our house. It's super easy and not much work!
3-4 chicken breasts
1 package Good Seasons Italian salad dressing mix OR 1 package Ranch mix
1 8oz cream cheese (softened)
1 can cream of chicken soup
1/2 can of milk (use chicken soup can)
In a crock pot place frozen chicken. Pour dressing mix over chicken. Cook until done. Drain and then shred chicken. Place chicken in a serving dish. In a separate bowl, mix cream cheese, soup and milk. Stir into chicken. Serve over rice.
Serves 4
1 package Good Seasons Italian salad dressing mix OR 1 package Ranch mix
1 8oz cream cheese (softened)
1 can cream of chicken soup
1/2 can of milk (use chicken soup can)
In a crock pot place frozen chicken. Pour dressing mix over chicken. Cook until done. Drain and then shred chicken. Place chicken in a serving dish. In a separate bowl, mix cream cheese, soup and milk. Stir into chicken. Serve over rice.
Serves 4
Chicken Cordon Blu
sliced ham (I like black forest or honey)
sliced cheese (I like provolone but swiss is good too)
1 can Cream of chicken soup
1 box Stove Top Stuffing
Use however many servings you wish in the chicken. Thaw. Once chicken is thawed place in baking dish. Top with a slice of ham followed by a slice of cheese. Pour cream of chicken soup over the chicken/ham/cheese. Top with 1 bag of Stove Top Stuffing. Bake at 350 for 20-30 minutes depending on if you used tenders or breasts. Serve with a veggie and rice and you're all set!
Tuesday, February 10, 2009
French Bread
6 cups white flour (or use some wheat and it's still great)
2 1/4 c warm water
3 tsp salt
3 TBSP yeast
a bit of olive oil
Put the warm water and yeast in the Bosch-let it set for about 2-3 minutes
Put the rest of the ingredients in-mix for 10 minutes
Put the dough in a pam sprayed bowl and let it rise-2x or 3x size
Put the dough on a cookie sheet with parchment paper beneath it
Let the dough double in size
Slightly cut top of bread at angles to make lines on bread.
Preheat oven to 400 degrees. Cook for 15 minutes. Should be golden brown
2 1/4 c warm water
3 tsp salt
3 TBSP yeast
a bit of olive oil
Put the warm water and yeast in the Bosch-let it set for about 2-3 minutes
Put the rest of the ingredients in-mix for 10 minutes
Put the dough in a pam sprayed bowl and let it rise-2x or 3x size
Put the dough on a cookie sheet with parchment paper beneath it
Let the dough double in size
Slightly cut top of bread at angles to make lines on bread.
Preheat oven to 400 degrees. Cook for 15 minutes. Should be golden brown
White Bean Chicken Chili
3 cans Great Northern Beans, undrained
3 cans chicken broth
1 TBSP chicken bouillon
1 TBSP olive oil
2 onions, chopped
4-6 cloves garlic, chopped
4 oz canned diced green chilies
2 tsp cumin
2 tsp oregano
1/4 tsp cayenne pepper
3 chicken breasts, cooked and diced (can use canned chicken)
1 cup sour cream (optional)
3 cups grated cheese (optional)
In a large pot over medium heat combine beans, chicken broth and bouillon. Meanwhile, saute onions and garlic in olive oil until onions are translucent, then add to the pot. Add green chilies, cumin, oregano, cayenne pepper, and chicken to the pot. Simmer for 1-2 hours or until hot. Just before serving add sour cream and cheese. Stir until completely combined.
Recipe is still good without the sour cream and cheese.
3 cans chicken broth
1 TBSP chicken bouillon
1 TBSP olive oil
2 onions, chopped
4-6 cloves garlic, chopped
4 oz canned diced green chilies
2 tsp cumin
2 tsp oregano
1/4 tsp cayenne pepper
3 chicken breasts, cooked and diced (can use canned chicken)
1 cup sour cream (optional)
3 cups grated cheese (optional)
In a large pot over medium heat combine beans, chicken broth and bouillon. Meanwhile, saute onions and garlic in olive oil until onions are translucent, then add to the pot. Add green chilies, cumin, oregano, cayenne pepper, and chicken to the pot. Simmer for 1-2 hours or until hot. Just before serving add sour cream and cheese. Stir until completely combined.
Recipe is still good without the sour cream and cheese.
Subscribe to:
Posts (Atom)