Herb and Garlic BowTtie Chicken

4  boneless, skinless chicken breasts (frozen is ok)

2  14oz cans Italian Style Diced Tomatoes

1 envelope Lipton Savory Herb & Garlic Soup Mix (next to onion soup mix)

16 oz package of Bow Tie pasta

Parmesan Cheese (fresh grated is best)

• Mix tomatoes and soup mix in crockpot, then add chicken. 
• Cook on Low for 6-8 hours or on High for 4-5 hours. 
• When chicken is fully cooked, pull it out and cut it into 1 inch chunks. (If you used fresh chicken, you can cut it up at the very beginning.) 
• Return chicken to crockpot.
• Prepare bow tie pasta according to package directions. Drain.
• Add cooked pasta to crockpot and stir it together.
• Top with freshly grated parmesan cheese.

Serve with garlic bread, caesar salad and more grated parmesan cheese. (You can never have too much parmesan cheese.)

Spicy Lettuce Wraps

(recipe from my friend Jamie)

chicken from large rotisserie
3 Tbls peanut oil
3 Tbsp soy sauce
Bangkok peanut sauce (about a 3/4C, Less if you want it less spicy) I can only find this at Walmart
2 cans sliced water chestnuts, drained
1 1/2 C shredded carrots (I use the bagged ones that are in little strips)
1 C chopped green onions
Large head of iceberg lettuce

Remove chicken from bone into bite sized pieces, brown chicken in peanut oil in large skillet. Add everything else (except lettuce) and simmer for 20 minutes. Serve in iceberg lettuce leaves.
This is a bit spicy. Some of my kids can eat it, the others think it's too hot.

Baked Bean Burritos

(The only thing worse than a crappy picture is a blog post without pictures. This one will have to do)

1 can pork and beans (throw away the pork chunks)

1 can black beans (rinsed and drained)

1 can green chilies

1/4 C onion chopped

1 clove garlic

1/2 tsp cumin

2 T oil

1 C frozen corn

1 1/2C rice (minute rice 1 C water 1 cup rice)

shredded cheddar cheese

12 flour tortillas (8")

Butter

Heat oil in pan and saute onion, chilies, garlic and cumin for about 2 minutes until onion is tender. add can of pork and beans. Cook for 2 minutes. Add black beans and frozen corn, cook for an additional 5 minutes. Stir in prepared rice. Remove from heat.

Butter one side of each tortilla, fill the un-buttered side with bean mixture, add a little cheese. Roll up and place seem side down on cookie sheet (butter side should be on the outside. Bake at 475 for 12 minutes. till light brown and crispy. 

Crispy Baked chicken strips

crushed corn flakes
garlic salt
pepper
parsley
milk
Chicken breasts cut into strips

Combine corn flake crumbs, garlic salt, pepper and parsley. Dip each piece of chicken in milk shake off excess and then coat with crumb mixture. Place on a baking sheet lined with foil and sprayed with cooking oil. Bake at 400 for 35 minutes or until cooked through.
These were easy and the kids loved them.

Broccoli and Ham Casserole

6 T butter
6 T flour
2 C milk
2 C shredded cheddar cheese
1/2 C sour cream
3 C chopped cooked ham
2 C broccoli, cut into bite sized pieces, nuked in the micorwave for like 5 minutes
6 C prepared rice (3 Cups water, 3 Cups Minute Rice)
Salt and pepper

Over medium heat melt butter and whisk in flour. Add milk and whisk till smooth. Simmer for about 2 minutes until thickened. Add salt and pepper if you want. Remove from heat and stir in cheese.
In a 13 x 9 mix together rice, broccoli, ham, sour cream and cheese sauce.
bake at 350 for 35-40 minutes

Veggie Pot Pie

1 pkg refrigerated pie crusts (top and bottom)
2 T oil
1 garlic clove
1/4 C chopped onion
4 C fresh veggies cut into bite sized pieces
    carrots, beans, broccoli, cauliflower
3 C chicken broth (divided)
2 tsp soy sauce
3 heaping T cornstarch
salt and pepper

Place one pie crust in the bottom of a 9" deep dish pie plate ( I bet a regular old pie plate would work too)
Heat oil in skillet, saute onion and garlic for about 2 minutes, then add vegetables and 2 1/2 C chicken broth. Boil for 5-6 minutes. Combine remaining broth, soy sauce and cornstarch and stir till smooth, add to skillet and continue cooking for about 2-3 minutes till sauce thickens. Salt and pepper to taste.
Pour into pie crust. Lay the second crust over the top and pinch the sides together to seal the pie shut.
Cut 5 slits in the top. Bake at 425 for 30 minutes. Let sit for 10 before you cut it.

Greek Chicken & Spinach Rice

This recipe could be a main or a side dish, depending on how much chicken you use.  I used less chicken and more mushrooms. Delicious!  Skip the chicken completely for a vegetarian dish.

2 teaspoons olive oil, divided
1/2 onion, chopped
2 cloves garlic, minced
1  8 oz pkg fresh mushrooms, sliced (original called for only 1 cup)
1 cup frozen, chopped spinach
1 cup quick-cooking brown rice, uncooked
1 teaspoon dried oregano
1/4 teaspoon pepper
1 chicken breast, cut into 3/4 inch cubes (original called for 1 lb chicken)
1 cup plus 2 TB chicken broth, low sodium
1 TB lemon juice
2 TB Feta cheese
2 TB slivered almonds

Preheat oven to 350. Spray a 2 qt casserole dish with cooking spray.
Heat 1 teaspoon oil in medium skillet. Add onion and garlic. Cook and stir for 3 minutes. Stir in mushrooms and cook until tender, 3-5 more minutes.

Stir in frozen spinach. Cook until thawed and moisture evaporates. Pour into prepared casserole dish. Stir in dry rice, oregano and pepper.

Return skillet to medium heat and add remaining teaspoon of oil. Add chicken and cook 5-6 minutes, stirring frequently until chicken is done.  Add chicken to casserole and stir. Pour chicken broth over top.

Cover and bake 30 minutes.  Sprinkle with lemon juice, feta cheese and almonds.  Bake uncovered 10 minutes more.  Serves 4-6 as a side dish.

Corned Beef casserole

Before you judge, just try it!! If you like corned beef you'll love this!

3 C left over corned beef, cubed
4 C fresh broccoli, steamed till tender
5 C prepared minute rice
2 cans cheddar cheese Soup
1 can cream of mushroom
1/2 C sour cream
1 small onion, chopped
1 T butter
salt and pepper

cook onion in butter till tender. combine all ingredients and pour into 13x9
bake at 350 for 45 or until golden brown and bubbly.

Almond Chicken

Almond Chicken

½ onion, chopped

1 small pkg sliced almonds

2 T. butter

2 T. flour

2 c. chicken broth

3 c. cooked chicken

½ head cabbage, chopped

1 can water chestnuts

Sauté onions and almonds in butter; stir in flour, then whisk in broth. Season with salt & pepper or as desired. Stir in chicken and cabbage; simmer ‘til cabbage is tender. Just before serving, stir in water chestnuts. Serve over chow mein noodles.

Chicken Vegetable Stir Fry over brown rice

Ingredients:
Canola oil
2 garlic cloves, chopped or pressed
2-3 chicken breasts, chopped
9 cups TOTAL of the following vegetables. Or whatever you like.
carrots, broccoli, green onions, crookneck squash, mushrooms, zucchini, snap peas and cabbage
6 TB chicken or vegetable broth
5 TB soy sauce
1 1/2 teaspoons corn starch
Cooked brown rice. About 4 cups when cooked.


Start with the sauce:  Mix together the chicken broth, soy sauce and corn starch.  Set aside for later.
Then get your rice cooking.  I add the rest of the can of broth to my rice in place of some of the cooking water.

Pour a couple tablespoons oil into a heated wok.  Cook and stir your chopped chicken along with the garlic.  When chicken is no longer pink inside, take it out of the wok and keep warm.

Add a little more oil to the wok and stir fry the veggies for about 3 minutes. You can add little water or chicken broth if they start to stick.  Then pour on your sauce and stir it in.  Cover and cook at medium heat until veggies are as tender as you like.  Add the chicken back in and heat through.

Serve over brown rice.

Serves 6
You can adjust this recipe to fit your family by using less (or more) vegetables and rice.
Most of your time is spent in cooking the rice and chopping the vegetables. I'll chop them earlier in the day so I can cook this up pretty quickly at dinner time.

Sweet Potato Black Bean Enchiladas

Ingredients:

8 whole wheat tortillas

2-3 sweet potatoes (actually yams, the orange ones)

3 TB freeze dried (or fresh) cilantro, divided

1 onion, chopped

2 cloves garlic, minced

1 can black beans, drained and rinsed

1/2 cup water

2 Tb chili powder

1 1/2 tsp ground cumin

2 Tb soy sauce, reduced sodium

baby spinach leaves

1 handful of cheddar cheese

For sauce:

3 TB chili powder

2 TB shortening

8oz can tomato sauce

1 cup water

3 1/2 TB sugar

dash garlic salt

1/2 tsp salt

Stab yams with a fork and cook in microwave. (I use the baked potato button).  Peel and mash. Add 1 1/2 TB cilantro. Set aside.

I start making the sauce while the yams are cooking. (sauce instructions below)

Sauce:

Melt shortening and add chili powder. Let bubble for only 45 seconds, stirring constantly. CAREFUL not to burn it. If you do, you'll definitely smell it and have to start over.  Remove from heat and stir in tomato sauce, water, sugar, garlic salt and salt. Let simmer for 10 minutes or so while you're making the enchiladas. Keep warm.

Preheat oven to 350.

In a medium sized pan, spray nonstick cooking spray.  Saute onions on medium high heat until they are translucent.  Add garlic, stir for 1 minute.  Add beans, water, 1 1/2 TB chili powder, cumin, and soy sauce.  Cook and stir until most of the water has been evaporated.  Then mix in the remaining 1 1/2 TB of the cilantro and remove from heat.

In a tortilla, put a scoop of yam mixture, then 2 spoonfuls of bean mixture and a few spinach leaves.  Roll up and place in a lightly sprayed 13x9 pan.  Repeat for the rest of the enchiladas.

Sprinkle cheese over top.  Pour sauce over top of enchiladas- try to cover all of them so they don't dry out in oven.

Cover w/ foil and bake at 350 for 20-25 minutes until heated through and cheese is melted.

Notes:
*This sauce  is HFCS free.  If you don't mind corn syrup, the original recipe from my mom called for a can of Campbells tomato soup and 1 1/2 cans of water instead of tomato sauce and 1 cup water. Reduce sugar to 2 1/2 TB if using soup. I'm wondering how this would taste using coconut oil instead of shortening.


* Spray your foil with cooking spray before covering to avoid them sticking to it.

* This recipe calls for the yam variety of sweet potato, which are the orangeish ones. It can be a little confusing at the grocery store.  Actual sweet potatoes are lighter colored and aren't as sweet as yams. 
 *  Thank you Trainer Momma for introducing me to Sweet Potato Enchiladas. I will love you forever.

Yam








Sweet Potato

Cashew Pasta Bake

2 1/2 cups dried penne or other pasta
dash of olive oil, plus 2 TB
2 TB butter
1 onion, chopped
2 cloves garlic, pressed
2 tsp dried oregano
1/2 lb mushrooms, sliced
14 oz can diced tomatoes
1 heaping TB tomato paste
3/4 cup roasted cashews
1/2 of a small zucchini or yellow squash sliced
salt and pepper
3/4 cup grated cheddar cheese

Boil  pasta and dash of oil for 10 minutes. Drain. Return to pan and stir in butter. Keep Warm.
While pasta is cooking, preheat oven to 400 degrees. Heat remaining oil in large frying pan and saute' onion, garlic and oregano for 3 minutes. Add the sliced mushrooms and zucchini or squash and continue cooking for 5 minutes, stirring occasionally. Stir in diced tomatoes and tomato paste. Cover and cook for about 10 minutes, stirring occasionally.
Add cashews and season with salt and pepper. Transfer to greased shallow oven proof dish. Spoon the buttered pasta on top and sprinkle with grated cheese. Cover and bake for 20 minutes. Cheese will turn crisp and golden.
Serve with freshly grated parmesan cheese.

Mom's Sloppy Joe's

2 lbs ground beef
1 can (8oz) tomato sauce
1 T dry mustard
4 T brown sugar
1 T worchestershire sauce
1 C ketchup
2 T vinegar

Brown beef, drain off fat and add about a tablespoon of flour to absorb any left over fat. Add the rest of the ingredients and simmer for an hour.
Serve on Buns
Can be made ahead of time and put in the crock pot on warm/low until you’re ready to eat.
Can also freeze!

BAKED CHICKEN CHIMICHANGA

1/4 C butter
1/4 C flour
1 C chicken broth
8oz sour cream
8oz can green chilies
3 C chopped cooked chicken
1-2 tsp Mexican seasoning (more or less depending on your taste)
4 green onions chopped
8 flour tortillas

Melt butter, stir in flour, add broth, heat and stir until thick and bubbly. With a whisk, add sour cream and chilies; remove from heat.
In a bowl toss chicken, Mexican seasoning and onion together and add 1 C sauce mixture.
Butter one side of tortillas and fill unbuttered side with mixture.
Fold up and place seam side down in baking dish.
Bake @ 475 for 12-14 minutes or until crisp and light golden brown. Serve with remaining sauce.

SCHEZWAN CHICKEN

6-7 chicken breast, cut into strips
3 eggs, beaten
Oil, for frying
mix the following...
3/4C corn starch
3/4C flour
1tsp garlic salt
in a sauce pan combine the following and bring to a boil stirring often..
1/2C chicken broth
1C vinegar
1 1/2 C sugar
2T soy sauce
8T ketchup
1 tsp crushed red pepper flakes

Dip chicken in Egg
Then dip in starch mixture
Fry in oil till crisp
Place chicken in baking dish
Pour sauce over chicken
Bake @ 350 for 45 minutes
Toss chicken in sauce and bake 5 more minutes

I serve this with seasoned rice and broccoli
Serves a family of six with some left over for lunch!

Black Bean Burgers

I found a better black bean burger than this. 
Go to this link.  It takes longer because it calls for brown rice, but it's worth it.
I made up a recipe for black bean burgers today. Pretty tasty!
1 can black beans rinsed, drained
1/4 onion, chopped
1 clove garlic
1/2 cup seasoned bread crumbs (mine were Italian)
1 egg

Pour rinsed, drained beans in a bowl and chop them with your Pampered Chef chopper or mash with a fork. Add the rest of the ingredients. Form into 4 patties. Grill in greased foil pouches. I did mine 6 minutes on each side.
I've also made them in the oven, still using greased foil packets. 350 degrees, 10 minutes on each side.

Chicken Caesar Pizza

Ingredients:
Caesar salad dressing
shredded cooked chicken, I used about 1 large chicken breast
1/2 onion
2 tomatoes
mozarella cheese
romaine lettuce

Start with your favorite whole wheat crust recipe.
Spread Caesar dressing on rolled out crust dough. Layer on thinly sliced onion, tomatoes, shredded chicken and chopped fresh spinach. Sprinkle on mozarella cheese.
Bake at whatever your crust recipe suggest.
Mine was 17 minutes at 425 degrees.
Top with romaine lettuce. I took pictures before the lettuce so you could actually see what was on the pizza.

Crispy Bean and Corn Burritos

Sort of like a crisp bean burrito from Taco Time with less fat (and no mexi fries).

Crispy Bean and Corn Burritos

1 can Refried beans (I used the fat free kind)
1/2 can Green Chili Enchilada sauce
1 cup corn (frozen or canned)
1 cup grated cheddar cheese
6 flour tortillas (mine were large, you could do more smaller ones)

butter



Combine the beans, enchilada sauce and the corn and heat on the stove top. While the beans are heating up spread a little butter on one side of each tortilla. When the beans are heated through put a couple scoops into each tortilla, add some grated cheese and then roll up tucking the ends in. (Butter side should be on the outside.) Put in glass baking dish, Bake at 475 for about 12 minutes, until tortillas are brown and crispy.

Pizza Rolls and Bread Sticks

This picture is before baking. They rise in the oven like sweet rolls. (My camera ate my "after" picture.)
Pizza dough
spaghetti sauce
grated cheese
toppings of your choice: I did pepperoni's and fresh mushrooms. I've also had BBQ sauce and chicken.
Use your favorite pizza crust recipe or use this recipe.
These are made like sweet rolls, except with Pizza toppings.
Preheat to 350 degrees.
After first rise take half the dough and roll out to 1/4 inch. Mine was about 28 inches long, maybe 14 wide. Spread with spaghetti sauce. Chop up your toppings and sprinkle over the sauce. Sprinkle on the cheese and roll up starting on the long end. Pinch closed, then use floss to cut into 2 inch sections and place on greased baking sheet. You can let them rise a little or just bake them immediately for 25 minutes. I ended up with 14 pizza rolls. They're big, so one was plenty for me.
I used the other half of the dough to make breadsticks.
Roll out another rectangle a foot long and 1/4 inch thick. Brush with butter, sprinkle with parmesan. Use pizza cutter to slice in one inch slices. Twist and place on greased baking sheet. Let rise or bake immediately 16 minutes at 350.
Serve with ranch and/or pizza sauce.

Cheese and Spinach Manicotti

This is a combination of mom's recipe and one on the back of the American Beauty pasta.

1 box Manicotti (the box I bought had 14 pieces)
3/4 C low fat Cottage Cheese
3/4 C low fat Ricotta
2 C Grated Mozzarella (separated)
1/4 C shredded Parmesan
1 10 oz. box frozen Spinach
Tomato Sauce (I used a bottle of Ragu)

Boil the Manicotti noodles about 7 minutes. Drain and set aside to cool. Defrost the spinach and drain of any water. Mix together all the cheeses (leave 1 cup of the mozzarella out) and the spinach.
Fill the manicotti with the cheese mixture put in a 13x9 glass baking dish with a little sauce on the bottom. After you have all the pasta filled and in the pan, pour more tomato sauce on the top and sprinkle the remaining 1 cup of mozzarella on top. Bake 350 for 40-50 minutes until bubbly.


Can't remember where I heard this tip:
It takes a little bit of time to stuff the manicotti, if you are in a hurry just cut the pasta down the side and fill it then roll it back up and put it in the pan with the cut side down to keep it closed. It looks the same you just have to be a little more careful when you dish it up so you don't lose all your filling.


You can freeze this recipe before you bake it. It will keep for 2 months. When you want to cook it just take it out of the freezer put it in at 350 and double the cooking time.