Ravioli Chicken Casserole

This was soo easy and so delicious. I found it in Taste of Home Church Supper Cookbook.



Ingredients

1 package (24 oz) frozen cheese ravioli
3 cups cubed cooked chicken
6 medium fresh mushrooms (I used a can of mushrooms)

1/2 cup chopped green pepper
1/3 cup chopped onion
1 jar (28 oz) meatless spaghetti sauce
2 cups shredded mozzarella cheese

Cook ravioli according to directions on the package. Drain. In a greased 13x9 baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce.

Cover and bake at 350 for 20 minutes. Uncover and sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.



Enjoy!

Baked Potato Soup

I found this recipe on Cooking Light-- very good!

Ingredients

4 baking potatoes
2/3 cup all purpuse flour
6 cups 2% reduced fat milk
1 cup reduced fat shreddes extra sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions
6 bacon slices- cooked and crumbled

Preheat oven to 400 degrees. Pierce potatoes with fork and bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Place flour in large duch oven. Gradually stir in milk stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Serve in bowls garnished with cheese, onions and bacon.

Enjoy!

Chicken & Creamy Garlic Sauce

I found this recipe in a recipe book I got called Incredibly Easy Chicken. And it was good.

Ingredients

1 tsp olive oil
4 boneless skinless chicken breast
1 jar Ragu Cheesy! Roasted Garlic Parmesan Sauce
1 small tomatoe- chopped
8 oz rotelle pasta cooked and drained
Crumbled bacon

In a large nonstick skillet- heal olive oil over medium heat and lightly brown chicken. Stir in Ragu Cheesy! sauce and tomato. Simmer covered stirring occasionally 10 minutes or until chicken is thoroughly cooked. To serve, spoon chicken and sauce over hot pasta. Garnish with crisp cooked bacon.



Enjoy!

Pretzel-Crusted Chicken Breasts...

....with a Cheddar Mustard Sauce. I found this recipe in Rachael Rays 365: No Repeats. It was delicous. The hubby absolutely loved it.

Ingredients

4 boneless skinless chicken Breasts (I bought the cutlets which are already pounded thin)

1 5oz bag of salted pretzels

1 tbsp thyme

Freshly ground black pepper

2 eggs

Vegetable oil

2 tbsp unsalted butter

2 tbsp all purpose flour

2 cups milk

2 cups grated sharp yellow cheddar cheese

1 cup grated extra sharp white cheddar cheese

2 tbsp spicy brown mustard

Coarse salt

1/4 small yellow onion- chopped

Place the pretzels in a food processor or blender and grind until fine. Transfer the pretzels to a shallow dish and add thyme and pepper. Crack and beat 2 eggs in a 2nd shallow dish with a splash of water. Take the chicken breast and coat the breast in the ground pretzels, then in the egg and again in the pretzels. Coat all the chicken. Preheat a large skillet with 1/4 inch of vegetable oil. Add the pretzel-coated chicken to the oil. Cook in a single layer- 3-4 minutes on each side or until the cutlets juices run clear.

Meanwhile- in a medium sauce pan over medium heat- melt the butter and add the flour to it. Cook for 1 minutes, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with salt and pepper. Remove the cheese sauce form heat.

Transfer the pretzel-crusted chicken to serving plates and drizzel with cheddar mustard sauce.

I think that it made a lot of Cheddar-Mustard sauce (which was deliciuos)- and had to make rice the next day and mixed in the sauce with the rice. Good.

Enjoy!

Cheesy Chicken Spaghetti

A recipe that I found on Kristy's Recipes

This was easy- as I love easy recipes!!!



Ingredients

1 lb ground chicken
1 tbsp dried chopped onion
8 oz light velvetta cubed into 1/2 inch chunks
1 cup tomato sauce
1 cup chicken broth
1 can cream of mushroom soup
8 oz spaghetti



Brown the chicken with the onion. Cook and drain the pasta according to directions on the box. Preheat oven to 350 degrees. Spray an 8x8 pan with cooking spray. In a large pot stir together cheese, soup, tomato sauce, broth and chicken. Stirring until cheese is melted. Remove from heat and gently mix in spaghetti.

Bake 30 minutes or until hot and bubbly.

Enjoy!

Chicken Paprikash

This was very easy and very good. I got this recipe from the Lazy Wife's website.

Ingredients

1 lb boneless skinless chicken breast- cubed
1 tbsp margarine
1 cup chopped onion
4 cloves minced garlic
2 tbsp flour
1/2 cup chicken broth
1/4 cup dry white wine
1 cup chopped tomato
1 tsp paprika
1/2 cup sour cream
salt and white pepper to taste
3 cups cooked noodles



Saute chicken in margarine in large saucepan until browned. Add onion, garlic and saute 5 minutes. Stir in flour and cook for 1 minute. Add chicken broth, wine, tomato and paprika and heat to boiling. Reduce heat and simmer, covered, until chicken is tender 15-20 minutes. Stir in sour cream and cook uncovered 2-3 minutes. Season to tast. Serve over noodles.

Enjoy!

Chicken & Waffles

My nana used to make these with leftover chicken and they were soo good. So I finally got to use my Cuisinart Waffle Maker we got for the wedding... and I figured I would test it out on chicken and waffles. Delicious. And I just froze the extra waffles that the batter made and had them for breakfast on a Saturday Morning.

Ingredients

For chicken mixture:

1 lb boneless skinless chicken breast
flour
1 pkg of Lipton golden mushroom soup mix

Chicken Broth

For waffles:

2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

1- 3/4 cups milk
6 tbsp vegetable oil
2 large eggs



I placed the chicken in the crockpot iwth the golden mushroom soup mix and chicken broth and left it cook for 6 hours or until it falls apart. After 6 hours- I made a gravy paste with flour and water and added it to the chicken to make a gravy. I shredded the chicken and left it to cook for another 30 minutes to thicken up the gravy.

Waffles- I got this recipe from the recipe book the waffle maker came with

Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit 5 minutes before using. And just make waffles according to your waffle maker.

Enjoy!!

Italian Baked Chicken & Pastina

This recipe is from Giada de Laurentiis and it is delicious!!

Ingredients

1 Cup dry pastina pasta
2 tbsp olive oil
1/2 cup cubed chicken breast (I used about 1 cup)
1/2 cup diced onion
1 clove minced garlic
1 (14.5 oz) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh parsley
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tbsp butter

Directions-

Preheat oven to 400 degrees. Bring a medium pot of salted water to a boil over hight heat. Add the pasta and cool until just tender. Drain pasta.

Put olive oil in a medium saute pan over medium heat- add chicken and cook for 3 minutes. Add onions, garlic and stir to combine. Cook until the onions are soft and chicken is cooked. Mix the chicken mixture and the pasta together. Add the canned tomatoes, mozz cheese, parsley, salt and pepper. Stir. Place the mixture in a buttered 8x8 2" baking dish. In a small bowl mix together the bread crumbs and the parm cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown- about 30 minutes. Enjoy!!

Beef and Vegetable Stroganoff- Topped Potato

This recipe was nice and easy and gives you everything. I adapted it from Pillsbury.

Ingredients
2 medium baking potatoes
1 tsp olive oil
6 oz beef flank steak cut into thin bite size strips
1 cup mushrooms
1 small onion cut into wedges
1/2 tsp garlic powder
1/8 tsp pepper
1 can Progresso light savory vegetable barley soup
1/4 cup fat free sour cream

Generously pierce potatoes with fork. Place in microwave. Microwave on High 5-7 minutes turning over once or until tender. Cover and let stand.

In a nonstick skillet, heat oil over high heat. Add beef, mushroom, and onion. Sprinkle with garlic powder and pepper. Cook 5-7 minutes stirring frequently, just until beef is browned and vegetables begin to soften. Stir in soup. Heat to boiling. Coook uncovered over high 7-10 minutes or until mixture thickens. Remove from heat and stir in Sour cream.

Place potatoes on plate and spoon beef mixture on top. Enjoy!

Antipasto

I love throwing together antipastos in the summer. This was soo good.

Ingredients
1/2 lb pepperoni (cut up into cubes)
1 lb salami (cut up into cubes)
1 lb provolone cheese (cut up into cubes)
tomatoe- diced
1 head of lettuce- chopped
balsamic vinigrette
olive oil

When I go to the deli- I usually ask for a chunk of the meats and cheeses- I ask them to slice it maybe 1/4 inch but then I cut them up. Then I just throw everything together. I mix some balsamic vinigrette and olive oil together and use that for the dressing. Enjoy!

Cajun Chicken

This is soo quick and soo easy. Found this recipe at Lazy Wife's blog.

Ingredients
4 boneless, skinless chicken breast
Butter flavored cooking spray
Cajun Seasoning (recipe follows)

Spray both sides of the chicken with cooking spray. Sprinkle with the Cajun Seasoning and Grill Chicken over medium until chicken is cooked and juices run clear (about 5-8 minutes on each side)

Cajun Seasoning:

2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp oregano leaves
1/2 tsp cayenne
1/2 tsp black pepper
1/4 tsp salt

Mix all ingredients together.

Enjoy!

Blueberry Pie

I love blueberry and I think blueberry pie is my favorite. This recipe sure is GOOD!! I found it at Amber's Delectable Delights. Blueberry pie is an all time summer favorite

Ingredients
2 rolled out rounds of basic pie dough (recipe follows)
4 cups blueberries
1 tbsp fresh lemon juice
3/4 cup sugar
3 tbsp cornstarch
1/2 tsp finely grated lemon zest
1/4 tsp ground cinnamon
1/4 tsp salt
1 tsp cold unsalted butter cut into small pieces
1 egg whisked with 1 tsp water for the egg wash (optional)

Fold 1 dough round in half and carefully transfer to a 9" pie dish. Unfold and without stretching it- pat into the pan. Using kitchen scissors- trim the edge of the dough leaving 3/4 inch of overhang. Set the pan in the refrigerator for at least 30 minutes

Place the blueberries in a large bowl. Sprinkle with the lemon juice and toss to coat. In a small bowl- stir sugar, cornstarch, lemon zest, salt and cinnamon. Spinkle the sugar mixture over the berries and toss. Immediately tranfer to the dough lined pan. Dot with the butter.

Fold the reserved dough round in half and position it over half the pie. Unfold the trim neatly leaving 1 inch overhang. Crimp the edges to seal. Using a small knife- cut an asterick 4 to 5 inches across the center to allow steam to escape.

Refrigerate the pie until the dough is firm- 20 to 30 minutes. Meanwhile position a rack in the lower third of the oven and preheat to 375.

Bake the pie until the crust is golden and the filling is thick and bubbling. About 50-60 minutes. Allow to cool 1-2 hours. Enjoy!

Pie Dough:

Ingredients
2 -1/2 cups all purpose flour
1 tsp salt
2 sticks unsalted cold butter cut into pieces
1/4 cup ice water

In a food processor- combine flour and salt. Add the butter and pulse until mixture resembles coarse crumbs. - With the machine still running- add the ice water. Do not process more than 30 seconds. Turn out the dough onto a clean work surface. Divide in half and place each hlaf on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic and refrigerate for an hour.

Bavarian-Style Beef Roast w/ Sauerkraut

The hub and I usually like pork and sauerkraut. I found this and figured I would try this. He loved this more than pork and sauerkraut. I found it from a recipe book I have from Betty Crocker.



Ingredients

1 tbsp vegetable oil

3 lb beef boneless tip roast trimmed of fat

2 tsp caraway seed (I omitted)

1/2 tsp salt

16 oz frozen small whole onions

16 oz Bavarian-style sauerkraut undrained

1/2 cup dark beer

1/4 cup flour

1 tbsp ground mustard



Heat oil in skillet over medium high. Cook beef for 5 minutes or until all sides are browned. Sprinkle with salt. Place beef in a 5-6qt slow cooker. Place onions, sauerkraut and 1/4 cup beer around beef. Cover and cook on Low 6-8 hours.

Remove beef from cooker-(cover to keep warm). Mix flour, remaining 1/4 cup beer and mustard in bowl. Gradually stir into juices in cooker. Increase heat to high. Cover and cook 15-30 minutes or until slightly thickened. Serve beef with juices.



Enjoy!

Coq Au Vin & Pasta

I came across this recipe in a cookbook- Incredibly Easy Chicken. It sure was incredibly easy and delicious.

Ingredients

4 large chicken breasts

2 tsp rotisserie or herb seasoning mix (1 tsp paprika and 1 tsp garlic salt may be used)

1 tbsp margarine

3 cups mushrooms

1 medium onion- chopped

1/2 cup dry white wine

1 package Pasta Roni Homestyle Chicken flavor

1/2 cup sliced green onions



Sprinkle chicken with rotisserie seasoning. In a large skillet over medium high heat melt the margarine. Add chicken and cook for 5 minutes on one side. Reduce the heat to medium low and turn the chicken over. Add mushrooms, onion and wine. Cover. Simmer 15 to 18 minutes or until chicken is no longer pink. Remove chicken from skillet.



In the same skillet- bring 1 cup water to a boil. Stir in pasta with seasoning mix, and green onions. Place chicken over the pasta. Reduce heat to medium low. Cover. Gently boil for 6-8 minutes or until pasta is tender. Let stand 3-5 minutes before serving.

Enjoy!

Blueberry Crumb Cake

I love blueberry crumb cake. My nana used to make a blueberry buckle cake which is soo similar to this. I found this recipe at A Cookie a Day's blog and she got it from Baking from my home to yours by: Dorie Greenspan

Ingredients

For the crumbs:

5 Tbsp unsalted butter at room temp

1/4 Cup sugar

1/3 Cup packed light brown sugar

1/3 Cup all purpose flour

1/4 tsp salt

1/2 Cup Chopped walnuts (I omitted)

For the cake:

2 Cups blueberries (preferable fresh)

2 Cups plus 2 tsp all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp freshly grated nutmeg (I didnt use fresh)

2/3 Cup sugar

Grated zest of 1/2 lemon or 1/4 orange

3/4 stick unsalted butter (at room temp)

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Center a rack in the oven and preheat the oven at 350 degrees. Butter an 8 in square pan and put it on a baking sheet.

To make the crumbs- put all the ingredients except the nuts(if you use nuts) in a food processor and pulse just until the mixture forms clumps and holds together when pressed. Scrape the topping into a bow, stir in the nuts and press a piece of plastic againt the surface. Refrigerate.

To make the cake- Toss teh blueberries and 2 tsp of the flour in a small bowl. Set aside. Whisk together the remaining 2 cups of flour, baking powder, baking sode, salt, cinnamon and nutmeg.

Working in a bowl of a stand mixer- rub the sugar and zest together with your fingers until the sugar is moist. Add the butter and mix at medium speed until light. Add the eggs one by one beating for about 1 minutes after each addition. Then add the vanilla extract. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingred) Gentrly stir in the berries with a spatula.

Scrape the batter into the buttered pan and smooth the top with a spatula. Break the crumb mixture with your fingers and scartter the crumbs over the batter- pressing them down slightly.

Bake for 55-65 minutes or until the crumbs are golden and a thin knife inserted comes out clean. Transfer the cake to a rack and cool.

Enjoy!

PW Crashed Hot Potatoes

Pioneers Woman blog rocks== that is all I got to say. I like to try everything she makes as it seems like everything comes out just right. Here is another winner!!

Ingredients

New Potatoes
Olive Oil
Kosher Salt
Black Pepper
Herbs- whatever you like (I used parsley and garlic)
( I also added some cheese)

Bring a pot of salted water to a boil. Add potatoes and cook until fork tender. Preheat oven to 450. Generously drizzle olive oil on a sheet pan (dont skimp as you dont want potatoes to stick). Spread potatoes out on sheet. With a potato masher- gently press down the potato until it mashes. Then rotate the masher 90 degrees and flatten it down. Do this to all the potatoes. Next, brush the tops rather generously with olive oil. Salt & Pepper the potatoes with Kosher salt to your liking. Next add your herbs- chop and sprinkle it over the potatoes. I used parsley and garlic. MMM. Next I added cheese. Now put them in oven for 20-25 minutes or until golden and crispy. Enjoy!

Stuffed Peppers

I am not a fan of peppers- but I do indeed like the inside of stuffed peppers. Because the hubby likes stuffed peppers I made 2 peppers for him and I just made some of the insides in a separate bowl for me. This recipe was from Cooking Light.

Ingredients

1 (3.5 oz) bag boil in bag long grain rice (I just used boxed rice and heated it in the microwave)

4 Medium red bell peppers- (I used only 2)

3/4 lb ground sirloin (I used about 1 lb)

1 cup chopped onion

1/2 c chopped fresh parsley

1 tsp paprika

1/2 tsp salt

1/8 tsp ground all spice

2 cups bottled tomatoe and basil pasta sauce

1/2 cup grated Parmesan cheese

1/2 cup dry red wine

Directions:

Preheat oven to 450. Cook Rice. Cut off tops of peppers (reserve) and discard inside. Place peppers cut side down in an 8 inch square baking dish. Cover with plastic wrap. Microwave at high for 2 minutes or until peppers are crisp-tender. Cool

Heat a large nonstick skillet over medium-high heat. Add beef, onion, parsley, paprika, salt and allspice. Cook for 4 minutes or until beef is browned. Remove from Heat. Add rice, 1/2 cup pasta sauce and cheese to beef mixture. Stir.

In a small saucepan combine 1 1/2 cupes pasta sauce and wine. Bring to a boil.

Spoon beef mixture into peppers. Place peppers in a 2 qt baking dish coated with cooking spray. Add wine/pasta sauce mixture on top. Cover with foil. (As I did some without the peppers... I just added the remaining mixture into a small dish and poured the wine/pasta sauce mixture on top and covered)

Bake for 20 minutes. Uncover. Bake an additional 5 minutes or until lightly browned. Garnish with pepper tops.

Enjoy!

Ground Chicken Taco Burgers

This is the first time I had ever had a Ground Chicken Burger and I was very impressed. I liked it alot. I will definitely be trying different spin-offs of this recipe!! I got this recipe from Kristy's Recipes!!





Ingredients

1 lb ground chicken

1 tbsp dried minced onion

1 tsp minced garlic

1 package of dry taco seasoning mix

1 egg

salt and pepper



Combine all the ingredients. Shape into hamburgers. Grill. Top with cheese if you would like.

Potato Candy

I remember when I first tried Potato Candy. My mom bought some from a bake sale and was telling me to try it. I turned my nose up at it... but as she kept insisting I try a piece- I finally did. And mmmmm. Soooo different.

Ingredients

1 medium potato- cooked and peeled

1 tsp vanilla extract

1 lb powdered sugar

1 tablespoon butter

Peanut Butter (what ever and how much you like)

Cut the peeled and cooked potato into pieces and place in a mixer. Beat until mashed. Add Butter and vanilla. Slowly add the powdered sugar, mixing until you have a stiff dough. If dough is sticky- put in fridge for 2 hours. Spread waxed paper onto your counter and sprinkle with powdered sugar. Roll the dough out on the waxed paper. Then spread it with a layer of peanut butter. Roll up as you would a jelly roll (tightly). Wrap each roll with waxed paper and refrigerate for 2 hours. Slice the logs into slices and store in refridgerator in an airtight container.

Enjoy!!

Pioneer Womans Penne a la Betsy with Chicken

Pioneer Woman's Blog is a must see. This recipe came from her blog. The hubby and I aren't fond of seafood... so I replaced seafood with Chicken. It still turned out exceptional.





Ingredients


Chicken- about 1 lb cut into cubes


1 lb Penne- or other short pasta


3-Tbsp Butter


3-Tbsp Olive Oil


1 small onion- chopped


2 cloves of garlic- minced


1/2 cup- Dry white wine or chicken broth


8 oz tomato sauce


1 Cup heavy whipping cream


Tbsp Parsley- chopped


Tbsp Basil- chopped


Salt & Pepper





Bring a pot of water to a boil. Add penne and cook according to directions. Drain


In a skillet- heat 1 tablespoon of butter and olive oil. Add the chicken and cook. Move to a plate to cool.


Now heat 2 tablespoons of butter and olive oil again in a skillet. Add garlic and onion. Cook for about 5-7 minutes. Add white wine, tomato sauce and whipping cream. Stir all together. Turn heat to low.


Add the chicken to the tomato suace. Add some salt and pepper to taste. Throw in the herbs and stir together. Add the penne to the mixture now also. Serve.


Enjoy!!