4 Packet Roast

I know this is not the greatest picture but the roast is awesome!  I have been using my crockpot a lot lately and it has done me well.  This recipe is another one from Sisters Cafe.  My husband is not a pot roast fan but he loved this one.  It also makes yummy gravy.  

4 Packet Roast

1 packet ranch dressing mix

1 packet brown gravy mix

1 packet Italian salad dressing mix

1 packet onion soup mix

1 roast of choice  ( I used 3 - 4 lb rump roast)

1/2 - 3/4 cup of water

assorted veggies if desired 

Place roast in crockpot.  Arrange vegetables around the roast if being used.  Sprinkle the mix packets over the roast.  Pour water around the roast.  Cook on low for 6 - 8 hours.

Steak and Veggie Kebabs

 I think this is only the second time I have made Kebabs.  I don't know why, they are sooo good.  This is a very simple recipe but has a lot of flavor.

I got this recipe off of Mel's Kitchen Cafe.  So yummy!  I think I am going to have to try her BBQ Chicken Kebabs.  I am sure they are just as good.

Steak and Veggie Kebabs

*Serves 4 to 6

1/2 cup soy sauce
3/4 cup olive oil
4 garlic cloves, minced
3/4 teaspoon pepper
2 pounds steak tips or sirloin steak/roast, poked all over with a fork and cut into 1 1/2-inch chunks
2 red bell peppers, seeded and cut into 1 1/2-inch pieces
1 medium red onion, cut into 1 1/2-inch pieces
10 ounces white mushrooms, stemmed
6 12-inch metal skewers or 6-8 wooden skewers, soaked in water for an hour

In a small bowl, whisk together the soy sauce, olive oil, garlic and pepper. Transfer 1/3 cup of the mixture to a large microwave-safe bowl. Place the remaining mixture in a gallon-size ziploc bag and add the meat, tossing lightly. Press the air out of the bag, seal and refrigerate for at least 1 hour or up to 2 hours (don’t marinate longer than 2 hours or the beef will be too salty).

Add the bell peppers, onion and mushrooms to the bowl with the reserved soy sauce mixture and toss to coat. Wrap tightly with plastic wrap and let marinate for 30 minutes. Microwave the vegetables until the onions are translucent at the edges, about 3 minutes, stirring halfway. Uncover the vegetables and set aside until the meat is fully marinated.

Thread the meat onto the skewers, distributing the veggies among the pieces of meat. Grill the kebabs over medium heat, covered, turning frequently, until the meat is well browned and vegetables are tender, about 14-16 minutes. Serve.

Angel Hair Pasta with Chicken

I love to make this meal on a weeknight when I don't have a lot of time. It is very quick to put together and tastes fantastic. As you can see in the picture I didn't have carrots the night I made it.

Angel Hair Pasta with Chicken

Serves 4

2 Tbs olive oil, divided

2 skinless, boneless chicken breast halves, cut into 1-inch cubes

1 carrot, sliced diagonally into 1/4 inch pieces

1 (10 oz) package frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz angel hair pasta

2/3 cup chicken broth

1 tsp dried basil

1/4 cup grated Parmesan cheese

Heat 1 Tbs oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.

Pork Tenderloin

This is definitely a 5 star recipe, one of our family favorites. I got this recipe from my mother in law who is a very good cook. I think every recipe she has given me has been fantastic. What I love most about this recipe is that it is very simple. With little ones running around I am always grateful for easy recipes. This takes a little planning ahead so that you can marinade the tenderloin but then you just put it in the oven and let it cook. Turns out perfect every time.

Pork Tenderloin

2 (3/4 pound) pork tenderloins

1/2 cup soy sauce

1/4 cup water

2 cloves garlic, minced

1 tablespoon grated onion

1 tablespoon white vinegar

1/4 tsp ground red pepper

2 slices bacon

Mustard Sauce

Place tenderloins in a shallow dish. Combine soy sauce and next 5 ingredients; stir well. Pour marinade mixture over tenderloins. Cover and marinate in refrigerator 8 hours, turning occasionally.

Remove tenderloins from marinade, reserving marinade. Place on a rack in a shallow roasting pan. Place one slice of bacon on top of each tenderloin. Bake, uncovered, at 325 degrees for one hour and 10 minutes or until thermometer inserted in thickest part of tenderloins registers 160 degrees, basting frequently with marinade. Serve with Mustard Sauce. (I baste every 15 minutes)

Mustard Sauce

1/3 cup mayonnaise

1/3 sour cream

1 tablespoon dry mustard

1 tablespoon grated onion

1 1/2 tsp white vinegar

1/4 tsp salt

Combine all ingredients in a small bowl, stirring well. Cover and chill. Yield: 3/4 cup.

Creamy Chicken Enchiladas

This was a nice change from the regular chicken enchiladas I make. It adds a little spice to the already fantastick taste of chicken enchiladas. I think the only change I would make is use a little less chili powder as it was really spicy for me. I know my husband really liked it and probably didn't mind it being that hot. If you are looking for a spicy change to chicken enchiladas this is it.


CREAMY CHICKEN ENCHILADAS
www.RecipeGirl.com

One 10¾ oz. can Healthy Request Cream of Chicken soup
8 oz light sour cream
1 cup Pace picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, mashed and mixed w/ a little sour cream and picante sauce (quick guacamole)

1. Preheat oven to 350 degrees F. Spray 9×13 pan with cooking spray.

2. Stir soup, sour cream, picante sauce and chili powder in a medium bowl.

3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.

4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly.

5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.

Servings: 6

Green Enchiladas

Sorry there is no picture!  But these are really good anyway.  We made these for St. Patricks Day and they were yummy!  I got the recipe from recipezaar.com.   I baked my chicken in a 325 degree oven with a rub consisting of cumin, chili powder, cayenne pepper, garlic salt and a few shakes of crushed red pepper flakes.  I added a bouillon cube and a little water and covered the chicken tightly and baked until tender.  I then cut the chicken into bite size pieces.  This was one of the suggestions in the recipe or you could just boil the chicken and shred it.  The recipe also calls for an 8 oz cream cheese, I only used half that amount, and I used light.  I also used about 1/4 C salsa verde in place of the green chilies as we are not fond of diced green chilies.  The consistency is more like a casserole since the corn tortillas disintegrate a little when baked.  The next time I would like to try flour tortillas and see what they are like.  Anyway, Enjoy!!

1 lb. chicken breasts, cooked and shredded

4 oz. diced green chilies

8 oz. cream cheese, softened

1/2 C onion, diced and sauted until tender

3 C green enchilada sauce (I used a lg can of old el paso)

12-14 white corn tortillas (small size)

1-2 C shredded cheese (I used mexican blend)

Put about 1/4 C enchilada sauce in bottom of 9x13 pan.  In lg bowl mix chicken, chilies, cream cheese, onions, 1/2 C cheese and 1/4 C enchilada sauce.  Spoon mixture evenly on tortillas and roll up.  Place rolled  tortillas in pan and cover with remaining enchilada sauce.  Sprinkle remaining cheese on top.  (I also topped mine with sliced black olives).  Bake at 350 degrees for 40 min.  Remove from oven and let stand 10 min. before serving.

Chicken Enchilada Casserole

I cut this recipe in half because I knew my family would not eat the whole thing and I didn't think it would be very good as left overs. I was so glad I did. I used one can of green enchilada sauce. I also had some chicken that I had cooked already, so I simmered it in the enchilada sauce for a few minutes. This came together very fast especially with the chicken already cooked. Seems like most of the ingredients are optional so play around with it. We really liked it as long as it had the sour cream on it. Without the sour cream it would just be okay.

Chicken Enchilada Casserole

1-2 chicken breasts
1 28 oz can enchilada sauce (or 2 small cans or one small can and one can tomato sauce)
1/2 c corn (optional)
1/2 small onion (optional)
Tortilla Chips, crushed
1 c shredded cheese
sliced olives (optional)
sour cream (optional)

Put endhilada sauce into sauce pan. Add chicken breasts, corn and onions to sauce and boil. Once chicken is boiled and cooked through, shred.
While chicken is cooking, preheat oven to 350.
Take a 9x13 pan and spray with non-stick cooking spray. Line pan with crushed tortilla chips.
Pour chicken, corn, onion and sauce mixture over chips.
Top with cheese and olives.
Bake for 20-30 minutes or until cheese is melted and golden brown.
Top with sour cream and serve.

Pizza Dough

I'm always up for trying new recipes and one night I was looking for a different pizza dough recipe.  I found this one on recipezaar.  It had over 200 5 star reviews.  We made it and it was awesome.  Crispy on the outside and soft and chewy inside. We assemble our pizza by first putting about 1/2 C sauce on pre-baked crust, then about 1 C mozzarella cheese, then toppings, then a sprinkling of mixed shredded cheese. We top it all off with a couple of shakes of parmesan cheese and bake it the rest of the time.

• 2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
• 1 Tbl  active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water
• 1/2-1 tablespoon olive oil
• cornmeal, for sprinkling

1. Mix a little sugar into the warm water.
2. Sprinkle yeast on top.
3. Wait for 10 minutes or until it gets all foamy.
4. Pour into a large bowl.
5. Add flour, salt, olive oil.
6. Combine.
7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
8. Cover and let rest for 20-30 minutes.
9. Lightly grease two 12-inch pizza pans.
10. Sprinkle with a little bit of cornmeal.
11. Divide dough in half.
12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
13. Try to make it thicker around the edge.
14. If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
15. Then spread with pizza sauce and use the toppings of your choice.
16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
17. Makes 2 12-inch pizzas.
18. If you don't want to use all the dough, you can freeze it.
19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Smothered Chicken

I got this recipe from www.myfoodstoragedeals.com.  All the family thought it was really yummy.  The only thing different I will do next time, is not use the bacon.  I am just not a bacon fan.  I think it would taste just as good without it.  Sorry about the picture.  My kids said that it looked really gross, so on this one don't judge it by looks!  It is actually really good.

4 boneless, skinless chicken breasts

garlic powder and seasoned salt to taste

1 Tbl oil

mushrooms, cut in quarters

1 C shredded cheese

1/2 C chopped green onions

1/2 C chopped cooked bacon

BBQ sauce, any type

-Sprinkle chicken with seasonings and brown in oil until almost cooked through.  In seperate pan saute mushrooms, bacon and onions.  Put chicken in baking dish and spread each piece with about 2 Tbl BBQ sauce.  Cover each piece with bacon, mushrooms and onion mixture and then cover with shredded cheese.  Bake uncovered in 350 degree oven for approx. 15-20 min or until cheese melts and chicken is cooked through.

Chicken Noodle Soup

I needed to bring a pot of soup to a Stake Youth activity this week and this is what I brought.  I got the recipe from a dear friend I served with in the Relief Society Pres.  She is known as the soup lady in our ward.  My family loves this soup and whenever one of the kids is sick this is the first thing they ask for.  It just makes everything all better.  You can use homemade noodles if you would rather, but the Kluski ones are so much easier!

3-4 boneless, skinless chicken breasts

diced carrots, onions, celery, green pepper

1-2 garlic cloves, minced 

1 tbl parsley

1/2 tsp pepper

4-6 chicken bouillon cubes

2 can cream of chicken soup (I use light)

2 pkgs chicken gravy mix

1 pkg Kluski noodles (found with all the other pastas)

--Boil chicken in water with bouillon until cooked through.  Remove chicken and set aside to cool.  Strain liquid  and then add enough water to make 3-4 qts liquid total.    Add veggies, garlic, parsley and pepper and simmer until veggies are tender.  Chop chicken and add to pot with veggies.  Add soup and gravy mix and mix well (you may have to use a big wisk).  Bring soup to a boil and add noodles.  Continue to simmer until noodles are tender and soup is thickened.  Enjoy!!

Chicken Parmesan with Rigatoni Bake

This was easy to make. I have never cooked chicken this way but it turned out really moist and delicious. I will definetly be making it again. I didn't have rigatoni so I just used what ever pasta I had on hand. I also used all plain bread crumbs and added some italian seasoning. It turned out great. I got this recipe off of http://www.picky-palate.com/

Chicken Parmesan Rigatoni Bake

4 large boneless skinless chicken breasts
1/2 Cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs plus 2 Tablespoons water
1/2 Cup Italian Bread Crumbs (Progresso)
1/2 Cup Panko Bread Crumbs
1/2 Cup grated Parmesan Cheese
1 lb dry rigatoni
2 Tablespoons extra virgin olive oil
1 onion, chopped
1 red bell pepper, diced
3 cloves garlic, minced
2 26 oz jars of your favorite pasta sauce
6 slices of your favorite bread, toasted
Butter
Garlic Salt

1. Preheat oven to 350 degrees F. Pound chicken breasts to an even thinness with a meat mallet. Place flour, salt and pepper into a shallow dish. Place eggs and water into a separate shallow dish. Place bread crumbs and parmesan cheese into a 3rd shallow dish. Dip chicken into flour, then eggs then into bread crumb mixture pressing gently. Place coated chicken onto a baking rack placed over a baking sheet that has been sprayed with cooking spray. Bake for 23-25 minutes or until chicken is cooked through.

2. Cook rigatoni according to package directions. Drain and set aside. Place olive oil into a large dutch oven over medium heat. When hot, sauté onion and bell pepper until softened, about 5 minutes. Stir in garlic for 1 minutes then add pasta sauce, reserving 1 Cup for later. Reduce heat to low and stir in cooked pasta. Pour into a 9x13 inch baking dish that’s been sprayed with cooking spray. Sprinkle with cheese and bake for 20-25 minutes or until hot and bubbly. Cut chicken into strips and place over dish. Drizzle with reserved pasta sauce and serve. Spread butter over warm toasted bread and sprinkle lightly with garlic salt. Cut into triangles if desired. Serve with each dish.

6 servings

Bruschetta Chicken Bake

This is very simple and good. Another great way to use stove top stuffing. Not much else to say about it. Sorry the picture isn't that great.


Bruschetta Chicken Bake


1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water or chicken broth
2 cloves garlic, minced
1 ½ lb. chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
2 cup Shredded Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken (I brown my chicken first) in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.

Groundhog Day Dinner

We celebrated Groundhog Day yesterday with a fun dinner.  I thought I would post our menu and the recipes.  We had groundhog burgers, 6 weeks more winter fries, tossed green salad and groundhog cupcakes.  The family thought it was awesome, they especially loved decorating their groundhog cupcakes.  I got the recipes for the potato wedges and the cupcakes off of recipezaar.com.  The potato wedges were amazing.  Crispy on the outside, tender on the inside with just the right amount of spice.   The cupcakes were surprisingly simple and VERY cute!  

Baked Potato Wedges

6 medium potatoes

1/4 cup olive oil

2 tablespoon parmesan cheese

1/2 teaspoon salt

1 tablespoon paprika

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

Wash potatoes, cut into wedges.

Mix the next 6 ingredients together in a gallon ziplock bag.  Add potatoes and toss to coat.  Put on greased baking sheet in a single layer

Bake at 350 for 40 min. and then increase heat to 450 degrees and bake an additional 20 min or until crispy and golden brown.

Groundhog Cupcakes

baked cupcakes

almond joy candy bars

brown and red miniature M&M's chocolate candies

chocolate cookie crumbs

white frosting

black decorating gel

Remove a piece of cake the width of an Almond Joy candy from the center of a baked cupcake

Set the candy upright in the hole, then spread a layer of white frosting on the cupcake

For the groundhog's eyes, use white frosting, then dot them with black decorators' gel

For the cheeks and ears use white frosting to place brown M&M minis and then use white frosting and red minis for the nose.  Use white frosting for teeth.

Sprinkle chocolate cookie crumbs around the partially emerged groundhog, and he's ready to greet his fans.

Garlic Rub

This was very simple and very good. The steaks were good even without steak sauce. Usually I have to have steak sauce but in this case (we had run out) and I was still able to eat it all! I marinated mine for about 4 hours. Stuck it in right before church. I also broiled the steaks because it is winter and didn't really want to go outside to grill them. However by the time I was done, the house was full of smoke, the smoke alarms were going off, and my kids were crying because it was so loud. But don't worry it wasn't the steaks that were burning. Only the juices from bottom of the broiler pan. After that, I was thinking maybe it wouldn't have been that bad to grill them outside in the cold. Very good flavor! I found this recipe on www.sisterscafe.blogspot.com

Garlic Rub

1-2 tsp olive oil
1 tsp kosher or regular salt
1 tsp coarsely ground pepper
2 garlic cloves, crushed with a press

Mix together and spoon over steaks, turn over and spoon over the other side. Let marinate for 30 minutes to an hour or more. Grill, Yum!

Sticky Sweet Grilled Salmon

This is a recipe that I got from recipezaar.com.  We did salmon and chicken and they were both great.  We also used our George Foreman grill to cook the meat.  I did brush the salmon with a little olive oil but then seasoned them with Lemon Herb spice. 

3/4 cup honey

1/3 cup soy sauce

1/4 cup brown sugar, packed

1/4 cup pineapple juice

1 lemon, juice of (ab 2 tablespoons)

2 Tbsp white distilled vinegar

2 Tps olive oil

1 Tps ground black pepper

1/2 Tps cayenne pepper

1/2 Tps paprika

1/4 Tps garlic powder

4 (8 ounce)

salmon fillets (without skin) or chicken

Make the sauce by combining all in a medium saucepan over medium/low heat

Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy

Watch the sauce closely to be sure it doesn't bubble over

Preheat barbecue grill to medium heat

Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper or other seasoning to your taste.

Grill the salmon for 4 to 7 minutes per side or until done

Serve salmon with a small cup of the sauce on the side.

Quick and Easy Nachos

Made these tonight for dinner, and everyone loved them.  I think it took me all of 15 min. to get dinner on the table.  These would make a great appetizer as well.

1 bag tortilla chips

1 can black beans

1/2 lb ground beef or turkey

taco seasoning

sliced olives

shredded cheese

sour cream

green onions

guacamole

salsa

-spray a cookie sheet with nonstick cooking spray.  Cover cookie sheet with tortilla chips. Sprinkle a small amount of cheese on tortilla chips.   Drain and rinse black beans and heat until warmed through.  Brown meat with 3/4 C water and 1/4 C taco seasoning.  Spoon beans, meat, olives and then cheese on chips.  Put in oven on broil for 5-10 min.  Watch carefully and take out when cheese is melted.  serve with sour cream, onions, salsa and guacamole.

White Bean Chicken Chili

I made this last week and everyone in the family thought it was awesome.  There was not a drop left in the pot.  I got the recipe from myfoodstoragedeals.blogspot.com.  I made a few modifications from the original recipe.

1 lb. dried small white beans (soaked overnight)

10 C water

1 jar of salsa

1/4 C salsa verde or 1 can green chilis

2-4 chicken breasts

1/2 onion, diced or use dehydrated

1 C shredded cheese

1-2 cloves garlic, minced

1/2-1 Tbl cumin

1 Tbl dried cilantro

6-7 chicken bouillon cubes

some cayenne pepper (how spicy do you like it?)

-Throw all the ingredients into a pot and cook on low to medium until beans are tender.  Just put the chicken in whole and raw and take out when cooked and cut up.  It will take about 6 hours of simmer time for the beans to get tender.  Serve with tortilla chips, more cheese, sour cream, whatever.

American Lasagna

adapted from allrecipes

This recipe was 5 stars all the way. Soooo good. This will be the recipe I use to make lasagna from now on. I didn't have sausage so I used all ground beef. I also use cottage cheese instead of ricotta. I wish I had a picture but you all know how lasagna looks!

1 pound lean ground beef
1/2 pound sausage
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.* Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

*If baking the next night, this is when you would cover and refrigerate. You might need to increase the cooking time by 15 minutes.