Week 25: Recipe #5--Gingered Beef and Vegetables

Another crockpot recipe from Better Homes and Gardens (see link below).  It's pretty quick to throw together, and it smells really good when you get home from work!  There are a lot of ingredients, but it's not time-consuming.  Like before, I bought the pre-cut meat, so that it saved time.  I served this with fresh fruit.  Makes 6 servings.

Photo from Better Homes and Gardens

You'll Need:

• 1 1/2 lbs. boneless beef round steak, cut into 1-inch cubes
• 4 med. carrots, bias-cut into 1/2-inch thick slices
• 1/2 c. bias-cut green onions
• 2 cloves garlic, minced
• 1 1/2 c. water
• 2 Tblsp. soy sauce
• 2 tsp. grated fresh ginger
• 1 1/2 tsp. instant beef bouillon granules
• 1/4 tsp. crushed red pepper
• 3 Tblsp. cornstarch
• 3 Tblsp. cold water
• 1/2 c. chopped red sweet pepper
• 2 c. loose-pack frozen sugar snap peas, thawed
• hot cooked rice

Preparation:

1. In a 3 1/2 or 4 quart slow cooker, combine beef, carrots, green onions, and garlic.  In a medium bowl, combine the 1 1/2 cups water, the soy sauce, ginger, bouillon granules, and crushed red pepper; pour over mixture in cooker.
2. Cover and cook on low heat for 9 to 10 hours or on high heat for 4 1/2 to 5 hours.  
3. If using low heat setting, turn to high heat.  In a small bowl, stir together cornstarch and the 3 tablespoons cold water; stir into meat mixture along with sweet pepper.  Cover and cook for 20 to 30 minutes or until thickened, stirring once.  Stir in sugar snap peas.  Serve with hot cooked rice.

Recipe and link:  http://www.bhg.com/recipe/beef/gingered-beef-and-vegetables/

Week 25: Recipe #4--Creamy Ranch Chicken

I found this recipe on the Better Homes and Gardens website (see link below).  It looked like something that Lily and Jeff would like.  It was really good.  Comfort food.  Violet loved it, too!  Also, it's only 30 minutes to make, start to finish, so it's definitely worth a try.  I served this with a side of vegetables and some fruit.  Makes 4 servings.

Photo from Better Homes and Gardens

You'll Need:

• 6 slices bacon
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 Tblsp. all-purpose flour
• 2 Tblsp. ranch dry salad dressing mix
• 1 1/4 c. whole milk
• 3 c. dried medium noodles
• 1 Tblsp. finely shredded parmesan cheese  (I left this off, accidentally, and it tasted fine without it)

Preparation:

1. Cut bacon into narrow strips.  In a large skillet, cook bacon over medium heat until crisp.  Drain bacon on paper towels; discard all but 2 tablespoons drippings.  
2. In the same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.  Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.  Stir in milk.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.  Stir in bacon.  Meanwhile, cook noodles according to package directions.  Serve chicken mixture with noodles; sprinkle with parmesan.  

Recipe and link:  http://www.bhg.com/recipe/chicken/creamy-ranch-chicken/

Week 25: Recipe #3--Broccoli, Tomato, and Mozzarella Stromboli

I'll be honest, I couldn't even remember if I knew what a stromboli was, but it sounded interesting.  I found this on Martha Stewart's website (see link below).  Anything even remotely related to pizza is sure to be a hit in our house, and any time I can slip Lily some broccoli without her knowing it is a good thing.  It was pretty good, although I don't think I got the pizza dough as thin as it should have been; mine were a little breadier than the ones pictured.  Still tasty, though.  I served them with salad and fruit.  Makes 4 servings.

Photo from marthastewart.com

You'll Need:

• 1 lb. pizza dough, thawed if frozen
• all-purpose flour, for work surface
• 1 pkg (1 lb.) frozen chopped broccoli, thawed
• 2 garlic cloves, minced
• coarse salt and ground pepper
• 1 c. marinara sauce
• 1 1/2 c. shredded part-skim mozzarella (6 oz.)
• 2 oz. thinly sliced Genoa salami, chopped
• 1 Tblsp. olive oil

Preparation:

1. Preheat oven to 400 degrees.  Line a large rimmed baking sheet with foil.   Divide dough into 4 pieces.  On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8 inch oval (let dough rest briefly if too elastic to work with).
2. Place broccoli in a strainer, and press to remove excess liquid.  Transfer to a double layer of paper towels, and pat dry.
3. Dividing evenly, scatter broccoli over dough, leaving a 1/2 inch border.  Sprinkle with garlic, and season with salt and pepper.  Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
4. Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet.  Using the tip of a paring knife, cut two slits in the top of each.  Brush with oil.  Bake until golden, 25 to 30 minutes.  Serve stromboli with 1/2 cup marinara for dipping.

Recipe and link:  http://www.marthastewart.com/318373/broccoli-tomato-and-mozzarella-stromboli

Week 25: Recipe #2--Burgundy Beef Stew

This recipe looked REALLY good to me.  It was delicious!  Love the crockpot recipes, and this one can be on low all day, which is good for the days when both Jeff and I work.  Plus, it wasn't very time-consuming to make.  I found this on the Better Homes and Gardens website (see link below).  I served it in a bowl over some mashed potatoes with some artisan bread and a green salad.  Makes 6 servings.

Photo from Better Homes and Gardens

You'll Need:

• 2 pounds boneless beef chuck pot roast
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 Tblsp. cooking oil (optional)
• 2 Tblsp. quick-cooking tapioca
• 6 med. carrots, cut into 1 1/2 inch pieces
• 1 pkg. (9 oz.) frozen cut green beans
• 8 oz. frozen small whole onions (2 cups)
• 2 cloves garlic, minced
• 1 can (14 oz.) reduced-sodium beef broth
• 1 c. Burgundy wine
• 4 slices bacon, crisp-cooked, drained, and crumbled (I didn't use the bacon.  It just didn't seem like it would taste good with this stew.  The stew tasted great without it.)

Preparation:

1. Trim fat from meat.  Cut meat into 1-inch pieces.  (To save time, I bought the meat already pre-cut for stews.)  Sprinkle meat with salt and pepper.  If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown.  Drain off fat.  (I did this.)
2. Place meat in a 3 1/2 or 4 quart slow cooker.  Sprinkle with tapioca.  Stir in carrots, green beans, onions, and garlic.  Pour broth and Burgundy over meat mixture in cooker.
3. Cover and cook on low heat for 10-12 hours or on high heat for 5 to 6 hours.  Sprinkle each serving with crumbled bacon. 

Recipe and link:  http://www.bhg.com/recipe/stews/burgundy-beef-stew/

Week 25: Recipe #1--Chicken and Wild Rice Casserole

I found this casserole on the Better Homes and Gardens website (see link below).  It's pretty simple to make (especially if you have a rotisserie chicken, or prepare the chicken ahead of time).  I thought it was really tasty, and Lily and Jeff liked it, too.  I served it with green beans and fruit.  Makes 4 servings.  (This is what the website says, but those would be REALLY big servings--I think it could serve 6 easily.)

Photo from Better Homes and Gardens

You'll Need:

• 6 oz. pkg. long grain and wild rice mix
• 1 medium onion, chopped (1/2 c.)
• 1 celery stalk, chopped (1/2 c.)
• 2 Tblsp. butter
• 1 can (10 3/4 oz.) condensed chicken with white and wild rice soup, or cream of chicken soup (I couldn't find the first kind, but regular cream of chicken worked just fine)
• 1/2 c. sour cream
• 1/3 c. dry white wine or chicken broth (I used the broth)
• 2 Tblsp. snipped fresh basil or 1/2 tsp. dried basil, crushed (I used dried)
• 2 c. shredded cooked chicken or turkey (I didn't shred the rotisserie chicken, I cut it into cubes)
• 1/3 c. finely shredded parmesan cheese

Preparation:

1. Prepare rice mix according to package directions.
2. Meanwhile, preheat oven to 350 degrees.  In a large skillet, cook onion and celery in hot butter over medium heat until tender.  (Love how this smells!)  Stir in soup, sour cream, wine or broth, and basil.  Stir in cooked rice and chicken.
3. Transfer mixture to an ungreased 2-quart baking dish.  Sprinkle with cheese.  Bake, uncovered, about 35 minutes or until heated through. 

Recipe and link:  http://www.bhg.com/recipe/chicken/chicken-and-wild-rice-casserole/

Week 24: Recipe #5--Chicken-Noodle Bowls

This recipe is from Parents magazine (see link below).  Great for a cold December day.  I used a rotisserie chicken to save on some time.  It was a hit!  The girls love pasta, and Lily loved the "chippies" on top.  I served this with bread and fruit.  Makes 6 servings.

Photo from parents.com

You'll Need:

• 2 c. wide egg noodles, uncooked
• 1 pkg. (32 oz.) chicken broth, divided
• 1/4 c. all-purpose flour
• pinch of poultry seasoning
• 1 bag (12 oz.) steam-to-cook frozen vegetables
• 2 c. cooked chicken, diced
• 2/3 c. instant potato flakes (I normally NEVER use these, but did for this recipe)
• 1/4 c. milk
• 1 Tblsp. butter
• 1/8 tsp. salt
• 1 bag (5 1/2 oz.) baked potato chips, crushed

Preparation:

1. Cook noodles in salted water until just done; drain and set aside.  Pour 1 cup of broth, the flour, and poultry seasoning into a jar with a tight-fitting lid and shake to blend.  In large saucepan, heat remaining 3 cups of broth to boiling over high heat; whisk in broth-flour mixture and continue to whisk while broth comes back to a boil.  Lower heat and simmer mixture until slightly thickened, about 3 minutes.
2. Cook vegetables in microwave as directed, about 4 minutes.  Stir cooked vegetables, noodles, and chicken into broth.  Divide mixture among 6 ramekins or ovenproof bowls.
3. Heat broiler.  In a bowl, combine potato flakes, milk, butter, salt, and 1/2 cups water.  Cover and microwave 2 to 3 minutes, until thickened.  Stir in crushed potato chips.  Place ramekins in a baking pan.  Divide and flatten potato mixture into 6 disks.  Place on top of ramekins and broil 1 to 2 minutes or until topping is crispy.  

Recipe and link:  http://www.parents.com/recipes/cooking/family-favorites/dinner-in-25-minutes/?page=2

Week 24: Recipe #4--Mexican Mac and Cheese

By now you should know how I feel about macaroni and cheese.  I'm always on the lookout for new ways to mix it up.  This one was an interesting take; more like a casserole than mac and cheese, but still tasty.  Quick and easy to prepare as well.  I found this Better Homes and Gardens recipe online (see link below).  I served this with a green salad and fresh fruit.  Makes 12 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 12 oz. dried mostaccoli or rigatoni pasta (3 c.)
• 1 pound bulk pork sausage (I'm thinking you could use ground beef or turkey instead, if you felt so inclined)
• 1 c. chopped onion
• 1 jar (16 oz.) green medium-hot salsa
• 16 oz. shredded monterey jack cheese (4 cups)
• optional toppings:  tomato wedges, sliced jalapeno peppers, chopped fresh cilantro, salsa

Preparation:

1. Preheat oven to 350 degrees.  Lightly grease 3 qt. rectangular baking dish; set aside.  Cook pasta according to package directions.  Drain; set aside.
2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender.  Drain fat; return sausage and onion to skillet.  Stir in green salsa.
3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese.  Repeat layers. 
4. Bake, uncovered, for 35 minutes or until bubbly.  Let stand 10 minutes.  If desired, use any or all of the optional toppings.

Recipe and link:  http://www.bhg.com/recipe/pasta/mexican-mac-and-cheese/

Week 24: Recipe #3--Chili Beef Pie with Biscuit Crust

Another Better Homes and Gardens website find (see link below).  I like their recipes because they are simple and easy to make.  This one was delicious.  Took a bit longer because of the bake time, but it was still easy to make.  Both girls loved this one because it contained beans, which they are both fanatical about.  I served this with Spanish rice and fruit.  Makes 8 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 1 lb. lean ground beef
• med. onion, chopped (1/2 c.)
• small green pepper, coarsely chopped (1/2 c.)
• 1 can (15 oz.) chili beans in chili gravy, undrained
• 1 can (8 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 1 Tblsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. bottled hot pepper sauce
• 1 pkg. (12 oz.) refrigerated honey butter flaky biscuits (10)
• 8 oz. sour cream
• 2 Tblsp. all-purpose flour
• 2 c. corn chips, coarsely crushed
• 1 c. shredded cheddar cheese (4 oz.)
• chopped green onions

Preparation:

1. Preheat oven to 375 degrees.  In a large skillet, cook ground meat, the 1/2 cup onion, and sweet pepper, over medium heat until mea is brown and onion is tender.  Drain off fat.  Stir in beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes, stirring frequently.
2. Meanwhile, lightly grease a 9- or 10-inch deep pie plate.  For crust, unwrap and separate biscuits.  Press biscuits onto the bottom and up the side of the prepared pie plate, extending biscuits about 1/2 inch above edge.  Spoon meat mixture into crust.  In a small bowl, combine sour cream and flour; spread over meat mixture.  Sprinkle with chips and cheese.
3. Place pie plate on a baking sheet.  Bake, uncovered, about 30 minutes or until mixture is heated through and crust is golden.  Let stand for 10 minutes before serving.  Sprinkle with green onions.

Recipe and link:  http://www.bhg.com/recipe/beef/chili-beef-pie-with-biscuit-crust/

Week 24: Recipe #2--No Bake Tuna-Noodle Casserole

I chose this recipe because it has few ingredients and is super easy to make.   I also found this one on the Better Homes and Gardens website (see link below).  The only thing I would do differently is try to hunt down the cucumber and dill semi-soft cheese.  It sounds like it'd go way better.  I couldn't find it at the store I happened to be at, so I settled for Garden Vegetable....it was okay, but I'm thinking I'd like the other one better.  I served this with a green salad and fruit.  Makees 4 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 8 oz. dried wagon wheel, macaroni, or medium shell macaroni (I used medium shell--easy for Violet to pick up and eat)
• 1/4 to 1/2 c. milk
• 1 container (6 1/2 oz.) light semi-soft cheese with cucumber and dill or garlic and herb
• 1 can (12 1/4 oz.) can solid white tuna, drained and broken into chunks
• salt and pepper, to taste

Preparation:

1. Cook pasta in lightly salted water according to package directions.  Drain and return to pan.
2. To the pasta add 1/4 cup of the milk and the cheese.  Cook and stir over medium heat until cheese is melted and pasta is coated, adding additional milk as needed to make a creamy consistency.  Gently fold in tuna; heat through.  Season to taste with salt and pepper.  

Recipe and link:  http://www.bhg.com/recipe/pasta/no-bake-tuna-noodle-casserole/

Week 24: Recipe #1--Sweet Potato-Topped Chicken

I found this recipe on the Better Homes and Gardens website (see link below).  It sounded kind of strange, yet intriguing at the same time.  I absolutely loved the flavor combinations, and my 1 year old DEVOURED it.  My 3 year-old struggled because peas were involved, but other than that she loved it, too.  My husband isn't the biggest fan of sweet potatoes, so I don't think it was his favorite, but he ate it without complaining.  It was also extremely easy to make.  The only thing that I'd do differently next time is that the potatoes weren't completely warmed through, well after 10 minutes of simmering.  I'd heat them first, perhaps in the microwave before adding them to the skillet.  I served this with a green salad and fruit.  Makes 4 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 1 can (17 oz.) sweet potatoes, drained
• 1 Tblsp. butter, melted
• 2 Tblsp. butter
• 1 med. onion, chopped (1/2 c.)
• 2 c. chopped cooked chicken or turkey (I used turkey)
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1 pkg. (10 oz.) frozen peas and carrots
• 1/2 tsp. dried sage, crushed
• 1/2 tsp. freshly ground black pepper

Preparation:

1. In a medium bowl, mash sweet potatoes with an electric mixer on low to medium speed until smooth.  Beat in the 1 tablespoon melted butter.  Set aside.
2. In a large skillet, heat the 2 tablespoons butter over medium heat.  Add onion; cook for 4 to 5 minutes or until tender.   Stir in chicken, soup, peas and carrots, and sage.  Cook and stir until bubbly.
3. Spoon mashed sweet potatoes into six mounds on top of chicken mixture.  Simmer, covered, about 10 minutes or until heated through.  Sprinkle with pepper.  

Recipe and link:  http://www.bhg.com/recipe/chicken/sweet-potato-topped-chicken-stew/

Week 23: Recipe #5--Emeril's Three-Cheese Baked Macaroni

I always love to try out new macaroni and cheese recipes (as you can see by the number of them in my previous posts), especially this time of year.  Comfort food at its best.  This recipe is on the Martha Stewart website (see link below) and doesn't have too many steps.  I serve this with a green salad and some good bread.  Makes 4 to 6 servings.

Photo from marthastewart.com

You'll Need:

• coarse salt
• 1/2 lb. elbow macaroni
• 3 slices bacon, cut crosswise into 1/2-inch pieces
• 1 1/2 tsp. minced garlic
• 3 large eggs
• 1 can (12 oz.) evaporated milk
• 1/4 tsp. cayenne pepper
• 1/8 tsp. ground nutmeg
• 1 1/2 c. grated sharp cheddar (6 oz.)
• 1/2 c. grated monterey jack cheese (2 oz.)
• 1/2 c. finely grated parmesan (1 oz.)

Preparation:

1. Preheat oven to 475 degrees.  In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked).  Drain.  Meanwhile, heat a small skillet over medium heat and add bacon.  Cook until fat is rendered and bacon is crisp, about 10 minutes.  (I always go the easy route here to save time and just used the fully cooked bacon....probably not as tasty, but sooo much simpler.)  Add garlic and cook until fragrant, 30 seconds.  With a slotted spoon, transfer bacon mixture to a medium bowl.  Add macaroni and stir to combine.
2. In a large bowl, whisk together eggs and evaporated milk.  Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well.  Add macaroni mixture and stir well to combine.  Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish.  With a spoon, gently spread mixture to form an even layer.  Bake just until sauce is bubbling at edges, 12 minutes.  Let rest 10 minutes before serving.

Recipe and link:  http://www.marthastewart.com/331828/emerils-three-cheese-baked-macaroni

Week 23: Recipe #4--Upside-Down Pizza Casserole

I found this VERY simple recipe on the Better Homes and Gardens website (see link below).  It has only four ingredients and is super quick to make; great for a busy weeknight.  I'll serve this with a side veggie.  Makes 5 servings.

Photo from bhg.com

You'll Need:

• 1 1/2 lbs. lean ground beef
• 1 can (15 oz.) Italian-style tomato sauce
• 1 1/2 c. shredded mozzarella cheese (6 oz.)
• 1 pkg. (10 oz.) refrigerated biscuits (10 biscuits)

Preparation:

1. Preheat oven to 400 degrees.  In a large skillet, cook beef until no longer pink, stirring frequently.  Drain off fat.  Stir in tomato sauce; heat through.  Transfer mixture to a 2-quart rectangular baking dish.  Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese.  Bake for about 15 minutes or until the biscuits are golden. 

Recipe and link:  http://www.bhg.com/recipe/pizza/upside-down-pizza-casserole/

Week 23: Recipe #3--Brats and Beer Cheddar Chowder

This recipe sounds strange, but I want to give it a try.  I found it on recipe.com (see link below).  I liked brats on the grill in the summertime, and figured this could be a way to enjoy them in the Fall.  I'll serve this with a green salad.  Makes 4 to 6 main-dish servings.

Photo from recipe.com

You'll Need:

• 2 Tblsp. butter or margarine
• 1 med. onion, finely chopped (1/2 c.)
• 1 med. carrot, coarsely shredded (1/2 c.)
• 3 large shallots, chopped
• 1 can (14 oz.) vegetable broth or 1 3/4 c. vegetable stock
• 1/3 c. all-purpose flour
• 1 c. whole milk, half-and-half, or light cream
• 1 tsp. caraway seeds, crushed
• 1/4 tsp. ground black pepper
• 10 oz. sharp cheddar cheese, shredded
• 4 cooked smoked bratwurst, knockwurst, or polish sausage (about 12 oz. total), halved lengthwise and cut into bite-sized pieces
• 1 can (12 oz.) beer or bottled ale (12 oz.)

Preparation:

1. In a large saucepan, heat the butter over medium heat.  Add onion, carrot, and shallots; reduce heat to medium-low.  Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.
2. In a large screw-top jar, combine broth and flour.  Cover and shake until combined and smooth.  Stir into the onion mixture.   Add the milk, caraway seeds, and black pepper.  Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens.  Gradually stir in the cheese; reduce heat to low.  Cook, stirring frequently, until cheese melts, but do not boil.  Stir in the bratwurst and beer.  Cook, stirring frequently, until heated through.  If you like, serve with rye bread.

Recipe and link:  http://www.recipe.com/brats-and-beer-cheddar-chowder/

Week 23: Recipe #2--Penne with Creamy Pumpkin Sauce

This is a recipe from Martha Stewart (see link below), and it is YUMMY.  I especially love the crunchy fried rosemary; it adds nice texture to the pasta.  This is pretty simple to make, considering Martha Stewart recipes can sometimes be overwhelming and time-consuming.  I serve this with a green salad.  Makes 4 servings.

Photo from marthastewart.com

You'll Need:

• 12 oz. penne pasta, or other short pasta
• coarse salt
• 2 Tblsp. olive oil
• 1 Tblsp. fresh rosemary
• 1 can (15 oz.) pure pumpkin puree
• 1 garlic clove, minced
• 1/2 c. half-and-half
• 1/3 c. grated parmesan
• 1 Tblsp. white wine vinegar
• 1/4 tsp. red-pepper flakes, plus more for garnish or to taste

Preparation:

1. Cook pasta in a large pot of boiling salted water until al dente.  Reserve 2 cups pasta water; drain pasta and set aside.
2. In pasta pot, heat oil over medium.  Add rosemary to fry, stirring until starting to brown, 1 to 2 minutes.  Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
3. Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot.  Stir sauce until heated through, 2 to 3 minutes.
4. Add pasta to sauce, and toss to coat.  If sauce is too thick, add some reserved pasta water.  Season generously with salt.  Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

Recipe and link:  http://www.marthastewart.com/314671/penne-with-creamy-pumpkin-sauce

Week 23: Recipe #1--Smoky Chicken and Cheesy Potato Casserole

This is a recipe from the Better Homes and Gardens website (see link below).  I feel I've been neglecting my crockpot lately, and being Fall, I felt it needed to come out of hiding.  This recipe is super easy to make, especially if you use a rotisserie chicken.  It's one of those throw-everything-in-with-no-prep-and-then-check-on-it-in-5-hours kind of meals.  I serve this with fruit and a side veggie.  Makes 6 servings.

Photo from bhg.com

You'll Need:

• nonstick cooking spray
• 1 can (10 3/4 oz.) condensed cream of chicken with herbs soup
• 1 carton (8 oz.) dairy sour cream
• 6 oz. smoked cheddar, shredded (1 1/2 cups)
• 1 pkg. (28 oz.) frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
• 3 c. chopped smoked or roasted chicken (or a rotisserie chicken)

Preparation:

1. Lightly coat the inside of a 3 1/2 or 4 quart slow cooker with nonstick cooking spray.  In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
2. Cover and cook on low-heat setting for 5 to 6 hours.  If desired, top each serving with crushed croutons. 

Recipe and link:  http://www.bhg.com/recipe/chicken/smoky-chicken-and-cheesy-potato-casserole/

Week 22: Recipe #5--Pumpkin Black Bean Bake

I found this recipe on the Better Homes and Gardens website.  It looks really good, and I love to cook with pumpkin this time of year.  Although there are quite a few ingredients, there are not a lot of steps, so the prep time is minimal.  I'll serve this with a green salad.  Makes 6 servings.

Photo from bhg.com

You'll Need:

• 1 lb. ground beef
• 2 c. 1/2-in. pieces peeled pumpkin or winter squash
• 1 med. onion, coarsely chopped
• 1 can (15 oz.) black beans, rinsed and drained
• 1 c. frozen whole kernel corn
• 1 can (4 oz.) diced green chiles
• 1/2 tsp. salt
• 1/2 c. lower-sodium beef broth
• 1 pkg. (3 oz.) cream cheese, softened
• 1 pkg. (8 1/2 oz.) corn muffin mix
• 1 egg, lightly beaten
• 1/3 c. milk
• 1/3 c. canned pumpkin

Preparation:

1. Preheat oven to 400 degrees.  In large skillet, cook ground beef, pumpkin, and onion over medium heat until meat is browned and onion is tender, breaking up beef with spoon; drain fat.  Stir in black beans, corn, chiles, and salt.  Heat through.  Stir in broth and cream cheese until blended.  Transfer mixture to 2 1/2 quart baking dish.
2. In medium bowl, stir together corn muffin mix, egg, milk, and canned pumpkin until just combined.  Spoon over beef mixture.
3. Bake 20 minutes or until toothpick inserted into topper comes out clean.  

Recipe and link:  http://www.bhg.com/recipe/beef/pumpkin-black-bean-bake/

Week 22: Recipe #4--Broccoli Cheddar Soup

Because the weather is becoming a bit chillier, I think soup twice in one week is fitting.  I found this recipe on the Tasty Kitchen blog (see link below).  Pretty simple and quick to prepare; a good meal to make on a weeknight after work.  I love serving soup in a bread bowl, but because I already did that once this week, I refrained.  It would be really good next time, though.  Makes 2 liters of soup.

Photo from Tasty Kitchen blog

You'll Need:

• 2 Tblsp. salted butter
• 2 Tblsp. finely chopped onion
• 2 Tblsp. flour
• 2 c. beef broth or boullion
• 3 c. whole milk
• 1 c. heavy cream
• 1 1/2 c. extra sharp white cheddar, shredded
• 1 1/2 c. extra sharp yellow cheddar, shredded
• 4 c. steamed broccoli, pulsed into a meal

Preparation:

1. Melt butter in a large stock pot.  Add onion and cook slowly until limp.  Stir in flour and cook for 3 minutes, stirring.  Slowly add the stock, milk and cream, alternating until all are combined.  Heat to boiling, stirring frequently.  Stir in the cheese and broccoli (see note below).  Keep stirring until the cheese is completely melted.  Add salt and pepper to taste.
2. The longer this soup sits, the thicker it gets, until you end up with a soup that won't fall off a spoon.

*Note:  To prepare the broccoli, steam until tender and pulse in a food processor until you get a meal-like consistency.

Recipe and link:  http://tastykitchen.com/blog/2011/10/broccoli-cheddar-soup/

Week 22: Recipe #3--Eight-Layer Casserole

This recipe is from Better Homes and Gardens (see link below), and it takes a bit longer to make than most recipes I prefer to have on this blog, but I thought I'd give it a try on a Sunday, when I have more time.  I'd serve this with a green salad or side veggie.  Makes 8 servings.

Photo from Better Homes and Gardens

You'll Need:

• 3 c. dried medium noodles (6 oz.)
• 1 lb. ground beef
• 2 cans (8 oz.) tomato sauce
• 1 tsp. dried basil, crushed
• 1/2 tsp. sugar
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 carton (8 oz.) sour cream
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 c. milk
• 1/3 c. chopped onion (1 small)
• 1 pkg. (10 oz.) frozen chopped spinach, cooked and well-drained
• 1 c. shredded cheddar cheese (4 oz.)

Preparation:

1. Preheat oven to 350 degrees. Grease a 2 qt casserole or square baking dish; set aside.  Cook noodles according to package directions, drain and set aside.
2. Meanwhile, in a large skillet, cook beef until brown.  Drain off fat.  Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl, beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth.  Stir in milk and onion.  In prepared casserole dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach.  Top with the remaining meat mixture and noodles.  Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole dish with lightly greased foil.  Bake about 45 minutes or until heated through.  Uncover; spread with remaining cream cheese mixture.  Sprinkle with the cheddar cheese.  Bake, uncovered, about 10 minutes more or until cheese is melted.   Let stand for 10 minutes before serving.  

Recipe and link:  http://www.bhg.com/recipe/beef/eight-layer-casserole/

Week 22: Recipe #2--Spaghetti Pepperoni Pie

This looked interesting, so I thought I'd give it a try.  Pretty easy to make, and the husband liked it.  This is from the recipe.com website (see link below).  I served it with a green salad and some bread.  Makes 6 servings.

Photo from recipe.com

You'll Need:

• 1/2 lb. spaghetti, broken up into thirds
• 1/3 c. dry seasoned bread crumbs
• 2 c. bottled chunky pasta sauce
• 1 c. shredded mozzarella cheese
• 4 oz. sliced pepperoni, chopped
• 4 large eggs, lightly beaten
• 3 Tblsp. grated parmesan

Preparation:

1. In large saucepan of lightly salted boiling water, cook spaghetti 1 minute less than directed on package.  Drain.
2. Heat oven to 350 degrees.  Coat 10-inch nonstick skillet with nonstick cooking spray.  If skillet handle is not ovenproof, wrap with aluminum foil.  Coat with crumbs.
3. In bowl, combine spaghetti, pasta sauce, mozzarella, and pepperoni.  Stir in beaten eggs.  Spoon mixture into prepared skillet.
4. Bake in oven for 30 minutes.  Sprinkle with parmesan.  Bake until cheese is golden brown, 10 minutes.  Let cook 10 minutes.  Cut into 6 wedges.  

Recipe and link:  http://www.recipe.com/spaghetti-pepperoni-pie/

Week 22: Recipe #1--Corn and Cheese Chowder

I love a good soup in the fall, and this one is not only delicious, but very easy to make.  It's a recipe from the Pioneer Woman (see link below).  I served it in a bread bowl with a green salad.  Makes 12 servings, so  I halved it when I made it.

Photo from Pioneer Woman

You'll Need:

• 4 Tblsp. butter (1/2 a stick)
• 1 whole onion, chopped
• 3 slices bacon, cut into pieces (On her blog she says cooked or uncooked, so I did uncooked, but who wants limp bacon in their soup?  I'd definitely cook it first next time.)
• 3 whole bell peppers, finely diced (red, yellow, orange)
• 5 ears corn, kernels sliced off
• 1/4 c. all-purpose flour
• 3 c. chicken stock or broth
• 2 c. half and half
• 1 c. (heaping) grated monterey jack
• 1 c. (heaping) pepper jack
• 1/3 c. sliced green onions
• bread bowls

Preparation:

1. In a large pot, melt butter over medium-high heat.  Cook onions for a couple of minutes.  Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes.  Finally, add corn and cook for a minute.
2. Sprinkle flour evenly over the top and stir to combine.  Pour in broth and stir well.  Allow this to thicken for 3 to 4 minutes, then reduce heat to low.  Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
3. Stir in cheeses and green onions.  When cheese is melted and the soup is hot, check seasonings.  Add salt and pepper as needed.
4. Ladle into hallowed out bowls and serve immediately.

Recipe and link:  http://thepioneerwoman.com/cooking/2011/10/corn-cheese-chowder/

Week 21: Recipe #5--Snake-Bite Calzone

This recipe takes a bit longer, but it looks great when finished.  Plus, kids think it's pretty cool.  I found it on the Kraft Foods website (see link below).  I served this with a green salad and fruit.  Makes 12 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 can (13.8 oz.) refrigerated pizza dough
• 1/2 c. shredded mozzarella cheese
• 1/2 c. ricotta cheese
• 31 slices pepperoni, divided
• 1 egg white
• 1 drop each yellow and green food coloring, divided
• 2 manzanilla olives
• 1 c. pizza sauce

Preparation:

1. Heat oven to 350 degrees.  
2. Unroll dough on lightly floured work surface; roll or flatten to 17 x 10 inch rectangle.  Combine cheeses.
3. Cut 1 pepperoni slice to resemble a snake's tongue; set aside.  Arrange remaining pepperoni slices over dough rectangle; leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture.
4. Roll up dough, jelly-roll fashion, starting at one long side; pinch seems together to seal.  Place seam-side down, in "S" shape on baking sheet sprayed with cooking spray to resemble snake.
5. Beat egg white and yellow food coloring lightly with fork; brush about half over dough.  Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin.  Insert olives into one end of dough for the snake's eyes.  Add pepperoni tongue.
6. Bake 30-35 minutes or until golden brown.  Meanwhile, heat pizza sauce until just warmed.
7. Serve calzone with the sauce.

Here's a picture of how mine turned out:

Recipe and link:  http://www.kraftrecipes.com/recipes/snake-bite-calzone-127536.aspx

Week 21: Recipe #4: Monster Claws with Dipping Sauce

My daughter Lily loves anything with dipping sauce, so this is a perfect dinner for her.  It's simple and fun for kids to eat.  I found it on the Kraft Foods website (see link below).  I serve it with fruit and a side veggie.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 4 small boneless, skinless chicken breasts (1 lb.), cut lengthwise in half
• 1 pkg. Shake 'n Bake Extra Crispy seasoned coating mix
• 1/4 red pepper, cut into triangular pieces
• 1/2 c. barbecue sauce (or whatever dipping sauce you prefer)

Preparation:

1. Heat oven to 400 degrees
2. Coat chicken with coating mix as directed on package.  Place on baking sheet sprayed with cooking spray.
3. Bake 13 to 15 minutes or until chicken is done.
4. Make 1/2 inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for monster's claw.  Serve with barbecue sauce.

Recipe and link:  http://www.kraftrecipes.com/recipes/monster-claws-dipping-sauce-114127.aspx

Week 21: Recipe #3--Mummy Meatloaf

I found this recipe on the Disney Family website (see link below).  I tried something like this on my own last year, but I think this will work better, as long as I can shape mine as well as the picture....
I'll serve this with green beans and potatoes.

Photo from Disney Family Fun website

You'll Need:

• meatloaf from your favorite recipe (see older post for mine, link:http://figuringoutdinner.blogspot.com/2011/04/week-7-recipe-4-meatloaf-cupcakes-with.html)
• American cheese
• olive slices

Preparation:

1. Make your favorite meatloaf recipe and shape the loaf to resemble a mummy's body with crossed arms.  Bake the loaf until it's cooked through.
2. Let it rest about 3 minutes, then lay 1-inch wide strips of American cheese across the body as shown, leaving a narrow space on the head for the olive slice eyes.  Trim any overhanging cheese with scissors and return the mummy to the still-warm oven to slightly melt the cheese, about 1 minute.

Recipe and link:  http://familyfun.go.com/halloween/halloween-recipes/halloween-dinners/mummy-meatloaf-929692/

Week 21: Recipe #2--Squash Soup in Pumpkin Bowls

I just love the look of this meal.  To me it looks as though I spent longer making it than I actually did.  I found this recipe on the Food Network website this year (see link below).  It's a healthy, simple meal to make that's perfect for fall.  Plus, what kid isn't going to want to eat dinner straight out of a pumpkin?!?  I serve this with some bread and a green salad.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
• 2 tsp. sugar
• kosher salt
• 3 Tblsp. unsalted butter
• 1/2 small onion, chopped
• 2 sprigs thyme
• 1 medium butternut or kuri squash (about 2 lbs.), peeled and cut into 1-inch pieces
• 1 tsp. sugar
• 3 Tblsp. heavy cream (optional)
• freshly ground pepper
• optional toppings:  pepitas (hulled green pumpkin seeds); sourdough and/or pumpernickel croutons; paprika; chili powder; crisp prosciutto, serrano ham, or bacon; fried onions, fried sage or parsley leaves

Preparation:

1. Make the bowls:  Preheat the oven to 400 degrees.  Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired).  Remove the lid and scoop out the seeds and fibers.  Sprinkle the inside of each with 1/2 teaspoon each sugar and salt.  Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
2. Meanwhile, make the soup:  Melt the butter in a large saucepan over low heat.  Add the onion and 1 teaspoon salt.  Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes.  Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes.  Add 5 cups water and bring to a boil.  Reduce heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
3. Working in batches, transfer soup to blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender).  Stir in the heavy cream, if desired.  Season with salt and pepper, and top as desired.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/squash-soup-in-pumpkin-bowls-recipe/index.html

Week 21: Recipe #1--Scary Skillet Shepherd's Pie

As Halloween approaches, I thought it fitting to add in some recipes that I've used in the past that are Fall/Halloween-themed.  I found this recipe last year on the Kraft Foods website (see link below).  Lily loves the eyes on these "ghosts", although she won't eat them (she HATES peas).  It's an easy way to make dinner fun for the little ones.  I serve this with applesauce and a green salad.  Makes 6 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 pkg. (16 oz.) frozen mixed vegetables
• 1 lb. ground beef
• 1 c. beef gravy
• 4 oz. (1/2 of 8 oz. pkg.) cream cheese, cubed
• 1 c. milk, divided
• 1 c. water
• 2 c. instant potato flakes (I must admit, I can't do the potato flakes.  It does take a bit longer, but I like to have real mashed potatoes.)
• 1/4 c. grated parmesan cheese

  Preparation:

1. Cook vegetables as directed on package.  Meanwhile, brown meat in large skillet; drain.  Stir in gravy; simmer until heated through, stirring occasionally.
2. Microwave cream cheese and 1/4 cup milk in medium microwaveable bowl on high for 30 seconds; beat with whisk until smooth.  Gradually whisk in remaining milk and water.  Microwave 2 1/2 minutes or until hot, stirring after each minute.  Stir in potato flakes and parmesan until well blended.  Spoon into resealable plastic bag; cut 1 corner from bottom of the bag.
3. Remove 12 peas from mixed vegetables; stir remaining vegetables into meat mixture.  Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts.  Add 2 of the reserved peas to each for the eyes.

Here's a picture of how mine turned out.  This is Lily's plate:

Recipe and link:  http://www.kraftrecipes.com/recipes/scary-skillet-shepherds-pie-114028.aspx

Week 20: Recipe #5--Butternut Squash Bake

This is a recipe that I found from a Better Homes and Gardens magazine (see link below).  They have it listed as a side dish, but I felt with a salad and bread, this was a meal on its own.  A perfect fall meal.  A little more time consuming to make, but pretty simple.  Makes 8-10 side dish servings; less if you're making it the main attraction.

Photo from Better Homes and Gardens

You'll Need:

• 1 1/2 lb. butternut squash, peeled, seeded, and cut in 1-inch cubes (about 3 cups)
• 2 Tblsp. olive oil
• 8 oz. dried extra-wide noodles
• 4 Tblsp. butter
• 6 shallots, chopped
• 1 Tblsp. lemon juice
• 8 oz. carton mascarpone cheese
• 3/4 c. grated parmesan cheese
• 1/2 c. fresh Italian (flat-leaf) parsley, snipped
• 1 c. panko (Japanese-style) bread crumbs or soft bread crumbs

Preparation:

1. Preheat oven to 425 degrees.  In bowl toss squash in oil; place in oiled 15 x 10 x 1 inch baking pan.  Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.
2. Meanwhile, in Dutch oven cook noodles according to package directions.  Drain; set aside.  In same Dutch oven melt 2 tablespoons of the butter.  Add shallots; cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown.  Stir in lemon juice.
3. Add noodles and squash to shallot mixture.  Stir in mascarpone, 1/2 cup of the parmesan, 1/4 cup parsely, and 1/4 teaspoon each of salt and pepper.  Transfer to greased 2-quart oval gratin dish or baking dish.
4. In small saucepan melt remaining 2 tablespoons of butter; stir in bread crumbs, remaining parmesan, and parsley.  Sprinkle on noodle mixture.  Bake, uncovered, 10 minutes, until crumbs are golden.  

Recipe and link:  http://www.bhg.com/recipe/pasta/butternut-squash-bake/

Week 20: Recipe #4--Chicken Kisses

These were tasty!!!  I found these on the Tasty Kitchen blog (see link below).  Pretty simple to make, and the kids loved them, too.  My daughter and niece both asked for seconds.  We added garlic powder to the chicken when cooking it, and didn't have milk so we used chicken broth instead.  Still YUMMY.  I served these with a green salad and green beans.  Makes 8 servings.

Photo from Tasty Kitchen

You'll Need:

• 4 c. cooked chicken, diced
• 8 oz. cream cheese, softened
• 8 Tblsp. butter, softened
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 c. milk
• 1 Tblsp. minced onion
• 2 pkgs. (8 oz. size) crescent rolls
• 1 jar (12 oz. size) Heinz chicken gravy, warmed

Preparation:

1. Preheat oven to 375 degrees.
2. Mix cooked chicken, cream cheese, butter, spices, milk, and onion in a bowl.  
3. Unroll crescents and using two crescent rolls at a time (to form a rectangle), fill with stuffing.  Pinch up the corners (makes 8 packets).  
4. Bake for about 15-20 minutes.  Serve with warmed gravy.  Enjoy!

Recipe and link:  http://tastykitchen.com/recipes/main-courses/chicken-kisses/?print=1

Week 20: Recipe #3--Frito Chili Pie

This recipe isn't the healthiest dinner I've made, but I saw this on a Food Network show called, "The Best Thing I Ever Ate", and was intrigued.  Then I found this recipe on the Pioneer Woman's website (see link below).  YUM!  My sister and I started out eating it from the bag but eventually broke down and poured the contents into a bowl, for ease of eating.  It wasn't as fun, but it was still mighty tasty.  We also cut up some avocado and added that as a topping.  I served this with fruit to make myself feel better about eating the rest of the meal.  Makes 8 servings.

Photo from Pioneer Woman

You'll Need:

• 2 lbs. ground chuck
• 3 cloves garlic, minced (optional)
• 1 can (12 to 14 oz.) tomato sauce
• 1 can (10 oz.) Ro-tel (diced tomatoes and chiles)
• 1/2 tsp. salt
• 1 tsp. ground oregano
• 1 Tblsp. ground cumin
• 2 Tblsp. chili powder (more to taste)
• 1 can (14 oz.) kidney beans, drained and rinsed
• 1 can (14 oz.) pinto beans, drained and rinsed
• 1/4 c. masa (corn flour) or regular corn meal
• 1/2 c. warm water
• 8 individual bags of Fritos
• grated sharp cheddar cheese
• diced red onion (optional)

Preparation:

1. Brown ground chuck with garlic in a pot over med-high heat.  Add tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder.  Cover and reduce heat to low.  Simmer for 30 minutes.
2. Add drained and rinsed beans.  Stir to combine, then cover and simmer for another 20 minutes.  
3. Mix masa with water, then add to the chili.  Stir to combine and simmer for a final 10 to 15 minutes.  Set aside.
4. Serve by slicing the Frito bags open lengthwise.  Pile in chili and cheese, and diced onion if using.  Serve immediately with plastic forks.  

Recipe and link:  http://thepioneerwoman.com/cooking/2011/09/frito-chili-pie/

Week 20: Recipe #2--Tasty Tuna Noodle Casserole

I know I have another recipe similar to this on my blog, but this casserole was soooo much better!  If you're a fan of tuna noodle casserole, this one was yummy. Lots of ingredients, but simple to put together.  I found this recipe on the Tasty Kitchen blog (see link below).  I served this with salad and bread.  It originally made 12 servings, but I have posted the recipe as cut in half, so it serves 6.

Photo from Tasty Kitchen blog

You'll Need:

• 8 oz. uncooked egg noodles
• 3 Tblsp. butter, divided
• 1/2 med. red onion, diced
• 1 celery stalk, diced
• 1/2 med. red bell pepper, diced
• 1 clove garlic, minced
• 2 Tblsp. all-purpose flour (I used a bit more to thicken the sauce)
• 1 c. whole milk (I used 1% because it's what we had)
• 1 c. chicken stock (I used chicken broth)
• 1/2 tsp. fresh thyme, chopped fine (I used dried)
• 1/2 tsp. paprika
• 1 1/2 tsp. dijon mustard
• 1 1/2 tsp. worcestershire sauce
• 1 1/2 c. sharp cheddar cheese, shredded
• 10 oz. premium albacore tuna canned in water, drained
• 5 oz. frozen sweet peas, thawed (I threw them in before realizing they should be thawed; they turned out okay after baking)
• salt and pepper, to taste

Preparation:

1. Preheat oven to 350 degrees.  Coat a 2-3 qt. casserole dish with cooking spray or butter.
2. Cook egg noodles according to package directions.  Drain well and place in large mixing bowl.
3. While noodles are cooking, in a medium skillet melt 1 tablespoon of butter over medium heat.  Saute onions, celery, red bell pepper, and garlic until tender.  Season lightly with salt and pepper while sauteing.  Remove from heat and add vegetables to noodles in the mixing bowl.
4. In the same skillet, melt 2 tablespoons of butter.  Whisk in flour and cook for 2 minutes over medium/low heat, whisking frequently.  Slowly add milk and chicken stock, alternately, whisking constantly to prevent lumps.  Add thyme, paprika, dijon mustard, worcestershire sauce, and additional salt and pepper to taste.  Once thickened, remove from heat, stir in grated cheese and stir until melted.
5. Add drained tuna, peas, and sauce to the mixing bowl and gently combine all ingredients until evenly combined, then put it into the prepared casserole dish.
6. Bake in preheated oven for 30-35 minutes or until bubbly.

Recipe and link:  http://tastykitchen.com/recipes/main-courses/tasty-tuna-noodle-casserole/

Week 20: Recipe #1--Slow-Cooker Lentil Barley Soup

This was a great recipe for a rainy day.  Coming home after a long day at the zoo was so much nicer with the smell of this soup filling the house.  I got this recipe from a blog I follow called On Our Dinner Table (see link below).  I thought this soup was good, but it needs a little more flavor.  I'm thinking I might add some celery next time and a few more spices.  I served this with some really good bread for dipping.  Makes 6-8 servings.

You'll Need:

• 8 c. beef broth
• 4-5 large carrots, sliced
• 1 onion, diced
• 1 tsp. dried oregano
• 2 tsp. minced garlic
• 1/2 c. uncooked lentils
• 1/2 c. uncooked barley

Preparation:

Combine all ingredients into a crockpot.  Cook on low for 8-9 hours.

Recipe and link:  http://onourdinnertable.blogspot.com/search/label/Soup

Week 19: Recipe #5--Cornbread Chicken Pot Pie

I found this recipe on  MomsWhoThink.com (see link below).  This was a good meal to serve on a gray, rainy day.  Comfort food.  Plus, it's super easy to make, especially if you prepare the chicken ahead of time.  The only problem I encountered was that I think my pie dish might have been a bit too shallow, as the cornbread mixture spilled over the side when pouring it in.  I put it on a cookie sheet when baking, which made it take a little bit longer to cook.  I served this with a green salad and sliced tomatoes.  Makes 6 servings.

Photo from Moms Who Think

You'll Need:

• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 can (about 8 oz) whole kernel corn, drained
• 2 c. cubed cooked chicken
• 1 pkg. (8 1/2 oz.) corn muffin mix
• 3/4 c. milk
• 1 egg
• 1/2 c. shredded cheddar cheese

Preparation:

1. Preheat the oven to 400 degrees.  Stir soup, corn, and chicken in a 9" pie plate.
2. Stir the muffin mix, milk, and egg with a fork in a small bowl until the ingredients are mixed.  Spoon over the chicken mixture.
3. Bake for 30 minutes until the cornbread is golden.  Sprinkle with the cheese.  Serve with sliced fresh tomatoes.

Recipe and link:  http://www.momswhothink.com/quick-and-easy-dinner-recipes/cornbread-chicken-pot-pie.html

Week 19: Recipe #4--Bacon and Cheese Quiche with Home Fried Potatoes

I had quite a few eggs in the fridge that I needed to use, so this recipe was a good one.  I found it on the Moms Who Think website (see link below).  It was yummy!  A little time consuming with a longer cook time, but worth it. I served this with fruit.  The quiche made about 6 servings, but the potato recipe only made about 4 servings.  I'd add a couple more potatoes next time to even things out.

For the Quiche, You'll Need:

• 1 9-in. pie crust, unbaked
• 1 Tblsp. butter
• 12 bacon slices, crumbled
• 1 bag Italian blend shredded cheese (or mozzarella cheese)
• 4 eggs
• 2 c. heavy cream
• 3/4 tsp. salt

Preparation:

1. Preheat oven to 425 degrees.  Spread crust into pie plate or quiche plate.
2. Spread crust with butter.  Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients.  Pour into crust.
4. Bake 15 minutes.  Turn down to 325 degrees and bake 40 more minutes.  Let stand 10 minutes.

For Home Fried Potatoes, You'll Need:

• 4 red potatoes
• 1 Tblsp. olive oil
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 Tblsp. olive oil
• 1 tsp. salt
• 3/4 tsp. paprika
• 1/4 tsp. ground black pepper
• 1/4 c. chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes.  Drain, cool, and cut into 1/2 inch cubes.
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat.
3. Add onion and green pepper.  Cook, stirring often, until soft (about 5 minutes). 
4. Transfer to a plate and set aside.
5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high.
6. Add potato cubes, salt, paprika, and black pepper.
7. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
8. Stir in the onions, green peppers, and parsley and cook for another minute.

Recipe and link:  http://www.momswhothink.com/easy-recipes/easy-dinner-recipes-week-one.html

Week 19: Recipe #3--Chili Coke Roast with Garlic Green Beans

This is another recipe from Moms Who Think (see link below).  Frankly, any recipe that includes Coca-Cola sounds great to me!  Although my husband just used what we had in the fridge, which was Diet Cherry Coke--still tasted good!  I served this with the green beans and bread.  Makes 4-6 servings, depending on the size of the roast.

You'll Need:

• 1 beef roast, 3-4 lbs.
• 1 can Coca-Cola
• 1 pkg. onion soup mix
• 1 bottle chili sauce
• 2 cans regular green beans, drained
• 1 tsp. garlic powder
• 2 Tblsp. butter

Preparation:

1. Place all ingredients in crockpot and cook on low for 7-10 hours, depending on size of roast.  
2. The meat will flake apart when done.  Serve over mashed potatoes (or not; I didn't).
3. For the green beans, heat them in a saucepan with garlic powder and butter.

Recipe and link:  http://www.momswhothink.com/easy-recipes/easy-dinner-recipes-week-one.html

Week 19: Recipe #2--Parmesan Meatballs

I found this recipe from the Disney Family website (see link below).  I love a good meatball, and these were delicious!  The gravy just made them that much better.  They are a little time consuming, but only because the meatballs take a bit to cook (and the mashed potatoes, if you're making those).  I think I was able to make the entire meal in about 45 minutes.  Not too bad.  I served these over with mashed potatoes and with a side green beans.  Makes 4 servings.

Photo from Disney Family website

You'll Need:

• 4 Tblsp. butter, divided
• 1 lb. lean ground beef
• 1/2 c. finely grated parmesan cheese
• 1/2 c. fresh (soft) bread crumbs
• 2 Tblsp. dehydrated onion, found in the spice section of the supermarket
• 1 egg, lightly beaten
• 1 c. milk, divided
• 1/4 c. flour
• 1 can beef broth
• 1/2 c. dry white wine, or additional broth (I used broth)
• 2 Tblsp. chopped parsley

Preparation:

1. Mix beef, cheese, breadcrumbs, egg, and 1/2 cup of the milk together with your hands or a spatula in a large mixing bowl.
2. Shape mixture into a golf-ball sized meatballs and set aside.
3. Melt 2 tablespoons of the butter in a large skillet over medium heat.  Add meatballs and brown quickly on all sides, in a few batches if necessary.  Remove from pan and reserve.
4. Add remaining 2 tablespoons of butter to the pan drippings and melt.  Whisk the flour into the butter and then gradually add the broth, whisking constantly until smooth.  Stir in wine and remaining 1/2 cup milk.  Return meatballs to the pan and bring to a boil.  Reduce heat, cover and simmer for 20 minutes or until meatballs are cooked through.
5. Top with chopped parsley and serve over rice or mashed potatoes.

Recipe and link:  http://family.go.com/food/recipe-an-867433-parmesan-meatballs-t/

Week 19: Recipe #1--Lighter Beef Tacos

This recipe is from marthastewart.com (see link below).  This taco meat was FILLED with flavor--very tasty.  However, I would change a couple things.  The recipe calls for you to cook all of the veggies and spices first, and then add the meat.  The problem with this was that all of the "stuff" you would usually drain after browning the meat was still in the skillet, so the tacos were a bit messy.  Also, when I added the cup of water, it was supposed to evaporate, but it didn't.  I had to take it out of the skillet using the lid.  So, I'm not sure it needed a whole cup.  All that said, I've made tacos many times, and this meat was REALLY good.  I served this with refried beans and Spanish rice.  Makes 4 servings.

Photo from marthastewart.com

You'll Need:

• 1 tsp. vegetable oil
• 1 large onion, chopped
• 2 bell peppers (ribs and seeds removed), chopped
• 3 garlic cloves, minced
• 2 Tblsp. tomato paste
• 2 tsp. chili powder
• 1 1/2 tsp. ground cumin
• coarse salt and ground pepper
• 3/4 lb. ground beef sirloin
• 12 soft corn tortillas
• store-bought salsa and shredded iceberg lettuce, for serving (I also added shredded cheddar cheese and sour cream...moving away from lighter tacos, but....oh well)

Preparation:

1. In a large nonstick skillet, heat oil over medium heat.  Add onion and bell peppers; cook until crisp-tender, 3-5 minutes.  Add 1 cup water; cook until water has evaporated and vegetables are softened, 3-5 minutes.
2. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper.  Cook, stirring, 1 minute.  Add beef.  Cook, breaking up mean with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper.  To serve, spoon filling onto tortillas, top with salsa and lettuce (and cheese and sour cream!), and fold to enclose.

***Note:  For the best flavor, warm the tortillas briefly in the microwave before serving.

Recipe and link:  http://www.marthastewart.com/316802/lighter-beef-tacos

Week 18: Recipe #5--Gnocchi with Zucchini Ribbons & Parsley Brown Butter

I found this recipe on the Disney Family website (see link below).  I love gnocchi, so I really wanted to try this recipe.  It was pretty good, and pretty quick to make.  I served it with a green salad and some good bread.  Makes 4 servings.

Photo from Disneyfamily.com

You'll Need:

• 1 lb. fresh or frozen gnocchi
• 2 Tblsp. butter
• 2 medium shallots, chopped
• 1 lb. zucchini (about 3 small), very thinly sliced lengthwise (use vegetable peeler)
• 1 pt. cherry tomatoes, halved
• 1/2 tsp. salt
• 1/4 tsp. grated nutmeg 
• freshly ground pepper, to taste
• 1/2 c. grated parmesan cheese
• 1/2 c. chopped fresh parsley

Preparation:

1. Bring a large saucepan of water to a boil.  Cook gnocchi according to package instructions until they float, 3 to 5 minutes.  Drain.
2. Meanwhile, melt butter in a large skillet over med-high heat.  Cook until the butter is beginning to brown, about 2 minutes.  Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes.  
3. Add cherry tomatoes, salt, nutmeg, and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes.  Stir in parmesan and parsley.  Add gnocchi and toss to coat.  Serve immediately.

Week 18: Recipe #4--Curried Chicken Pasta Salad

I found this recipe on the Pioneer Woman website.  There is a salad similar to this that I love to eat at the Konditorei, in Salem, so I was so excited to try this one.  It was easy to make and very tasty.  I served this salad on romaine lettuce with grapes on the side.  This recipe serves 12, so you might want to half it, unless you're making it for a large group.

Photo from Pioneer Woman

You'll Need:

• 3 pounds chicken, cooked and diced/shredded
• 6 oz. weight dry pasta, cooked and drained
• 4 whole ribs celery, thinly sliced--leaves included (use interior ribs)
• 3/4 c. golden raisins
• 3/4 c. slivered almonds
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 c. heavy cream
• 3 Tblsp. curry powder, more or less to taste
• 1 Tblsp. sugar, more or less to taste
• 1 tsp. kosher salt
• freshly ground black pepper

Preparation:

1. Cook pasta according to package directions and drain.  
2. Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.  Whisk together until well combined.
3. Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl.  Pour curry dressing over the top.  Fold together with a rubber spatula.  Make sure it's all combined, then add more of whatever it needs.  Make sure the sweet/savory balance is right for you!
4. Chill for several hours.  

Recipe and link:  http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/

Week 18: Recipe #3--Loaded Twice-Baked Potatoes

This recipe is from the Disney Family website (see link below).  I've said this before; any time I can sneak broccoli into a meal, I'll do it.  Lily claims not to like it, but will eat it if it's not front and center.  These do take a bit longer to make, but most of that is just the cooking time for the potatoes.  Other than that, they are simple to make.  I served these with a green salad and some fruit.  Makes 4 servings.

Photo from Disneyfamily.com

You'll Need:

• 4 medium russet potatoes
• 8 oz. lean ground beef
• 1 c. broccoli florets, finely chopped (The finer the better for me, then Lily doesn't notice them)
• 1 c. water
• 1 c. reduced-fat cheddar cheese, divided
• 1/2 c. reduced-fat sour cream
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 3 scallions, sliced

Preparation:

1. Pierce potatoes all over with a fork.  Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes.  (Or, use the "potato"setting on your microwave and cook according to manufacturer's instructions.)
2. Meanwhile, brown meat in a large skillet over med-high heat, stirring often, about 3 minutes.  Transfer to a large bowl.  Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes.  Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use.  Scoop the insides out into a medium bowl.  Place the potato shells in a small baking dish.  Add 1/2 cup cheddar, sour cream, salt, and pepper to the potato insides and mash with a fork or potato masher.  Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese.  Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

***Note:  After preparing and stuffing potatoes, they can be covered and refrigerated for up to 2 days.  Microwave and serve.

Recipe and link:  http://family.go.com/food/recipe-ew-504752-loaded-twice-baked-potatoes-t/