Week 28: Recipe #4--Cheesy Chicken Spaghetti Casserole

I found this recipe on a site called Plain Chicken (see link below).  It's pretty easy to make, and the kids both loved it.  I used whole wheat spaghetti, but other than that I stuck to the recipe.  It took a little longer to make than I prefer for a non-weekend meal, but if I would've had the chicken cooked ahead of time it would've gone much faster.  I served this with a green salad and a side of green beans.  Makes 6-8 servings.

Photo from www.plainchicken.com

You'll Need:

• 8 oz. spaghetti, cooked
• 2 c. cooked chicken, diced
• 1 can (10 oz.) cream of chicken and mushroom soup, undiluted OR cream of chicken and herbs
• 2 Tblsp. butter
• 1/3 c. milk
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/8 tsp. pepper
• 1 c. mozzarella cheese, shredded
• 1/4 c. parmesan cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Combine all ingredients, except for the parmesan cheese.  Mix well and put into a 2-quart casserole dish.  
3. Top with parmesan cheese.  Bake for 30 minutes.

Week 28: Recipe #3--Turkey Wrap with Cucumber Cream Cheese

This is a Rachael Ray recipe that I found on Pinterest (see link below).  It's a very simple go-to meal when you are having a busy weeknight.  I used whole wheat wraps vs. flour tortillas and also added dried dill weed to the cucumber/cream cheese mixture.  I also didn't use the measurements she had listed, I just sort of estimated my own.  I served these with fruit and crackers.  Makes 1 serving (that is what the site says, but I'm not sure why 3 tortillas were needed).

Photo from www.rachaelraymag.com

You'll Need:

• 1/4 c. chopped cucumber
• 4 Tblsp. softened cream cheese
• 3 large flour tortillas (or one large wrap; I used 1/2 a large wrap as one serving)
• 1/4 lb. sliced smoked turkey breast 

Preparation:

1. Stir cucumber into cream cheese.  
2. Spread on tortillas; layer with turkey slices and roll up.

Recipe and link:  http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/fast-recipes/turkey-wrap-with-cucumber-cream-cheese

Week 28: Recipe #2--Crockpot Honey Sesame Chicken

This recipe was another I found on Pinterest.  The original site is Six Sisters' Stuff (see link below).  It was really easy to throw together, and smelled amazing while cooking.  I accidentally poured half of the honey right on the chicken before reading that I was supposed to mix all other ingredients together first, but it still turned out fine.  I served this over rice with a side of veggies.  Makes 4-6 servings.

Photo from Six Sisters Stuff

You'll Need:

• 4 boneless, skinless chicken breasts 
• salt and pepper
• 1 c. honey
• 1/2 c. soy sauce
• 1/2 c. diced onion
• 1/4 c. ketchup
• 2 Tblsp. vegetable oil (could also use canola or olive oil--I used canola)
• 2 cloves garlic, minced
• 1/4 tsp. red pepper flakes (optional)
• 4 tsp. cornstarch dissolved in 6 Tblsp. water
• sesame seeds

Preparation:

1. Season both sides of chicken lightly with salt and pepper, put into a crockpot.  In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes.  Pour over chicken.
2. Cook on low for 3-4 hours or on high 1 1/2 -2 1/2 hours, or just until chicken is cooked through.  Remove chicken from crockpot, leave sauce.  Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crockpot.  Stir to combine with sauce.  Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
3. Cut chicken into bite-sized pieces (I ended up shredding it because it was too tender), then return to pot and toss with sauce before serving.  Sprinkle with sesame seeds and serve over rice or noodles.

Recipe and link:  http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html

Week 28: Recipe #1--Crockpot Beef Stroganoff

I already have a beef stroganoff recipe that is super quick and easy to make that our whole family loves (Easy Stroganoff), but I thought I would give this one a try.  I found it on a blog called The Crockstar (see link below).  It seemed very different, and I love to try out new crockpot recipes.  It is REALLY good.  Completely different than the other recipe that I make, but just as tasty.  Plus it's made with stew meat vs. ground beef, which makes it seem fancier.  It's really easy to make, and the house smells wonderful whenever you step inside.  (In all honesty, I purposefully found reasons to go outside just to come back in a take a sniff...yum.)  I served it over egg noodles with a side of veggies.  Makes 8 servings.  The site I got this recipe from didn't have a finished product picture, and I forgot to take one....but it looked great!

Photo from The Crockstar

You'll Need:

• 2 lbs. cubed stew meat
• 2 cans condensed golden mushroom soup
• 1 largish onion, diced (I'm not sure why there are two onions in the picture, but one was plenty)
• 2-4 Tblsp. worcestershire sauce, depending on preference (I used 10 tsp, so a little more than 3 Tblsp.)
• 1/2 c. water
• 8 oz. cream cheese
• couple dashes of garlic salt (I used garlic powder)
• couple dashes of hot paprika (I used smoked paprika; it's what I had on hand)

Preparation:

1. In the slow cooker stir in all the ingredients, except the meat and cream cheese.  Once combined, add the meat and mix together.
2. Cook on low for 8 hours.  Cut up the cream cheese into cubes just before serving and turn crockpot on high.  Stir the cream cheese in until all combined.  You might have to put the lid back on and leave it for 10 minutes.
3. Serve over egg noodles or mashed potatoes.

Recipe and link:  http://thecrockstar.blogspot.com/2009/01/absolute-best-crockpot-beef-stroganoff.html

Week 27: Recipe #5--Sour Cream Chicken

All I can say about this recipe is...comfort food!  Yum!  I found this recipe on Pinterest, and it's from a site called Making Life Delicious (see link below).  It was super easy to put together, and it came out great.  Plus, the husband and kiddos all loved it, too.  I used chicken tenders vs. breasts and served this with mashed potatoes and green beans.  Makes 6-8 servings.

Photo from www.makinglifedelicious.com

You'll Need:

• 2 lbs. chicken breast or tenders (the site recommended breasts, I used tenders)
• 1 1/2 c. Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (I couldn't find these at the first store I went to, but they were at Roth's)
• 1 c. (approximately) full fat sour cream
• kosher salt
• freshly ground pepper
• garlic powder
• 1/2 c. unsalted butter, cubed

Preparation:

1. Preheat oven to 375 degrees.  Lay the chicken close together on a foil-lined baking sheet.  Sprinkle with salt, pepper, and garlic powder.
2. Coat with a thick layer of sour cream.
3. Top with herbed stuffing crumbles and then dot with the butter.
4. Bake for 35 minutes for chicken tenders or up to an hour for chicken breasts.
5. It's ready when the chicken is cooked through and the breadcrumbs are nicely browned.

Recipe and link:  http://makinglifedelicious.com/2011/05/02/omas-sour-cream-chicken/

Week 27: Recipe #4--Penne Pasta with Sun-dried Tomato Cream Sauce

This pasta dish comes from a website called Very Best Baking (see link below).  I love having pasta at least once a week, preferably without meat.  This recipe was pretty tasty, but you definitely want to serve it right away, and eat it just as quickly.  With two little ones to get plates ready for, by the time I ate mine it was already a bit cold, and the consistency was probably not what it should have been if it would have been the right temperature.  Still good, though.  I'm looking forward to heating it up for lunch.  I served this with a green salad and green beans.  Makes 7 servings (1/2 c. each).

Photo from www.verybestbaking.com

You'll Need:

• 2 c. (8 oz.) dry penne pasta
• 8 sun-dried tomatoes, chopped (about 1/3 cup)
• 1 can (12 oz.) NESTLE CARNATION evaporated lowfat 2% milk
• 2 c. (8 oz. pkg.) shredded Italian-style four-cheese blend
• 1 tsp. dried basil
• 1/4 tsp. garlic powder
• 1/4 tsp. ground black pepper

Preparation:

1. Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
2. Meanwhile, combine evaporated milk, cheese, basil, garlic powder, and pepper in medium saucepan.  Cook over medium-low heat, stirring occasionally, until cheese is melted.  Remove from heat.
3. Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Recipe and link:  http://www.verybestbaking.com/recipes/143190/Penne-Pasta-with-Sun-dried-Tomato-Cream-Sauce/detail.aspx

Week 27: Recipe #3--Lasagna "Cupcakes"

I'm lovin' the dinner as a cupcake idea.  Not only have all of these cupcake recipes I've tried turned out great, but they are also wonderful for portion control.  This recipe is from a blog called Emily Bites (see link below).  She takes classic recipes and lightens them up (each cupcake is 4 Weight Watcher points).  I thought these were delicious, and even though a wonton wrapper is in place of the lasagna noodle, I couldn't tell the difference.  I served these with a green salad and some garlic cheese bread.  Makes 8 cupcakes.

Photo from Emily Bites blog

You'll Need:

• 1/2 lb. 95% lean ground beef
• 1 1/2 tsp. Italian seasoning
• 5 oz. mushrooms, chopped (I left these out--personal preference)
• 16 wonton wrappers (look for them in the produce department)
• 4 oz. fat free ricotta cheese
• 1 1/2 oz. parmesan cheese, freshly grated
• 1 c. pasta sauce
• 4 oz. reduced fat 2% shredded mozzarella cheese

Preparation:

1. Preheat the oven to 375 degrees.  Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a saute pan or large skillet over medium-high heat, add the ground beef and Italian seasoning and brown the beef, breaking it up with a spoon.  Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin.  Using about half of the ricotta, spoon evenly into the wrappers.  Follow by spooning some of the meat into each cup (using about half ) and then splitting 1/2 cup of the sauce between each cup.  Sprinkle about half the mozzarella and half the parmesan evenly over the top of each cup.  Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown.  Let cool 5 minutes before removing from muffin tin.  

Recipe and link:  http://www.emilybites.com/2011/07/lasagna-cupcakes.html

Week 27: Recipe #2--Easiest. Dinner. Ever.

Okay, I did not come up with this name, although this dinner was extremely easy to make.  I found this on a blog called The Larson Lingo (see link below).  You literally throw in frozen chicken with a few ingredients into the crockpot and 7 hours later it's ready to eat.  There were only a few downsides to this meal:  1) I really thought it needed some more spices...cumin, perhaps?  Maybe some garlic?  I don't know, it was lacking in flavor a bit for me.  2)  The recipe calls for an occasional stir every two hours or so, which means that you can't just leave it and go to work.  We had this on a day when my husband was home with the girls so that he could tend to the crockpot, so it worked out for us.  She mentions having this as leftovers in a tortilla, and I think we'll try that.  Maybe some salsa will spice it up a bit.  I served this over rice with a side of veggies and some fruit.  Makes 6-8 adult-sized servings.

Photo from The Larson Lingo blog

You'll Need:

• bag of frozen chicken breast tenderloins (2 1/2 to 3 lb. bag)
• 8 oz. block of cream cheese (she recommends not using fat free--1/3 less fat or regular is fine)
• can of black beans, drained and rinsed (or pinto, if you prefer)
• can of corn, drained
• can of Rotel (I had never heard of Rotel prior to making this recipe...not sure it was my favorite thing...you could probably substitute a can of diced tomatoes with peppers and onions)

Preparation:

1. Put frozen chicken in the crockpot.
2. Put cream cheese on top of the chicken.
3. Dump in the black beans, corn, and Rotel.
4. Cover and cook in your crockpot on low for 6-8 hours.  Every 2 hours, stir the ingredients.  You can shred the chicken when it's done, or just leave it as tenderloins.  
5. Turn the crockpot off and let it sit for about 30-45 minutes.  This causes it to be less soupy.
6. Serve over rice.

Recipe and link:  http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html

Week 27: Recipe #1--Cheeseburger Salad

This is a Pioneer Woman recipe (see link below).  I made this tonight, and it turned out great, and really did taste like a cheeseburger.  The only thing I might add next time is a bit of dressing.  The meat was extremely tasty, but bites without the meat were a bit dry.  I only did 3 hamburger buns vs. the four the recipe called for, and even that was too much (although they were Lily's favorite part).  I served this with sweet potato waffle fries.  Makes 6 servings.

Photo from the Pioneer Woman

You'll Need:

• 2 lbs. ground beef
• 1/3 c. ketchup
• 1 tsp. yellow mustard
• 1 Tblsp. dijon or spicy mustard
• 2 Tblsp. barbecue sauce
• 4 whole hamburger buns (like I said, I only used 3 and that was still a bit much)
• 1 stick butter
• 2 heads romaine or green-leaf lettuce, torn
• 1 c. grated sharp cheddar cheese
• 4 whole roma tomatoes, diced
• 8 whole dill pickle spears, cubed
• 1 whole red onion, sliced

Preparation:

1. Brown meat in large skillet over medium heat.  Then remove it from the heat and drain off the fat. Add ketchup, mustards, and barbecue sauce to the meat and stir to combine.  Taste and add more of whatever you think it needs.  Keep warm.
2. Cut hamburger buns into 1-inch cubes.  Melt 1/4 stick of butter in a separate skillet over low heat, then add the bread cubes and toss to coat.  Toast the croutons in the skillet over low heat for about 10-12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick.  This will ensure all the croutons soak up the butter and toast nicely.
3. To assemble each salad, pile torn lettuce on a plate.  Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar.  Add diced tomato, chunks of pickles and slices of red onion over the top.  Then sprinkle warm croutons all around the plate.
4. Serve immediately!

Recipe and link:  http://thepioneerwoman.com/cooking/2012/01/cheeseburger-salad/

Week 26: Recipe #5--Cheeseburger Skillet Pie

This meal was quick to throw together and tasty, too.  This comes from realsimple.com (see link below).  It also came with a tomato salad, but I left that out.  We had corn with it instead.  I didn't have an oven-safe skillet, so I transferred the meat mixture into a casserole dish and then put it in the oven.  Came out just fine.  Makes 4 servings.

Photo from www.realsimple.com

You'll Need:

• 4 Tblsp. olive oil
• 1 med. onion, chopped
• kosher salt and black pepper
• 1 lb. ground beef
• 1 can (14.5 oz.) diced fire-roasted tomatoes with green chiles
• 1 1/2 c. biscuit mix, plus required ingredients (I used about 1 1/2 c. Bisquick and about 1/2 c. milk)
• 4 oz. cheddar cheese, grated

Preparation:

1. Heat oven to 400 degrees.  Heat 2 tablespoons olive oil in a medium ovenproof skillet over med-high heat.  Add the onion and 1/2 teaspoon salt and cook, stirring frequently, until beginning to brown, 6 to 7 minutes.  Add the beef and cook, breaking it up with a spoon, until no longer pink, 6 to 8 minutes.  Add the canned tomatoes (with their juices) and cook until slightly thickened, 2 to 3 minutes more.
2. Prepare the biscuit mix according to the package directions.  Drop 8 mounds of the dough onto the meat mixture in the skillet and sprinkle with the cheddar.  Bake until the biscuits are golden and cooked through, 18 to 22 minutes.

Recipe and link:  http://www.realsimple.com/food-recipes/browse-all-recipes/cheeseburger-skillet-pie-00100000064429/index.html

Week 26: Recipe #4--Baked Mac and Cheese Cupcakes

Another Pinterest find.  These "cupcakes" are from a blog called How Sweet It Is and for me, they really didn't turn out as cupcakes.  In the picture from the blog they looked like they stayed together, but mine didn't.  Still very tasty, and a good way to hide veggies for the little ones, but they were piles of pasta at best.  Good for portion control.  I served these with a green salad and fruit.  Makes 12 cupcakes.

Photo from howsweeteats.com

You'll Need:

• 1 1/2 c. whole wheat pasta
• 1/2 c. shredded smoked cheddar cheese
• 1/2 c. shredded provolone cheese
• 1/4 c. parmesan cheese
• 1 pt. grape tomatoes, quartered
• 1/4 zucchini, chopped
• 1-2 c. whole wheat bread crumbs
• 3 Tblsp. olive oil
• salt and pepper, to taste

Preparation:

1. Boil pasta as the box states.  Set aside in a large bowl.  Chop tomatoes and zucchini, and season with salt and pepper.
2. Spray cupcake tins with nonstick spray, and coat with breadcrumbs, shaking any excess off.
3. In pasta bowl, add provolone and cheddar to combine.  Add 2-3 tablespoons pasta mixture to each muffin in.  Place tomatoes and zucchini throughout pasta in each muffin top.  (I mixed in the veggies in the bowl...could've been why mine didn't stick together as well....)  Top with a drizzle of olive oil and a sprinkle of parmesan and breadcrumbs.
4. Bake for 12-15 minutes.  Let cool completely, then gently remove with a spoon.

Recipe and link:  http://www.howsweeteats.com/2010/07/baked-mac-and-cheese-cupcakes/

Week 26: Recipe #3--Pepperoni Rolls

This not the healthiest dinner, but these are quick, tasty, and a different take on pizza.  The husband and kids loved them.  I found them on Pinterest.  They come from a blog called What About Pie (see link below).  There isn't amounts of how much she uses, so I just estimated.  Plus, I only made one, and that was enough for our family of 4 (although are girls are still pretty small and don't eat too much).  I served these with spaghetti sauce for dipping, a green salad, and fruit.

Photo from What About Pie blog

You'll Need:

• frozen bread dough (I used Rhodes, which is what the blogger recommended.  It's found in the freezer section of the grocery store, near other frozen breads)  
• pepperoni
• mozzarella cheese
• parmesan cheese
• olive oil
• Italian herbs
• garlic powder
• spaghetti sauce, for dipping

Preparation:

1. Loosely cover the frozen bread dough with plastic wrap.  Allow dough to thaw for a few hours at room temperature.  Hint:  spray the wrap with cooking oil and lay it, oiled side down on the bread dough.  This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
2. When dough is completely thawed it will be puffed up a bit.  Roll dough out to approximately 11 x 11 square.  One frozen dough log makes one pepperoni dough.
3. Lay pepperoni on dough covering entire surface.  Sprinkle with mozzarella cheese, then sprinkle with shredded parmesan.  Lightly sprinkle with Italian herbs (dried oregeno, parsley, and basil).  Add a sprinkling of garlic powder.
4. Roll up dough starting at one edge of the square.  Place rolls on baking sheet, leaving space between.  Brush some melted butter on top of uncooked pepperoni rolls.  Bake at 375 for 15 to 25 minutes.  When done, the top of the roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail...just the same as when baking bread.  Cool completely before serving.

Recipe and link:  http://whataboutpie.blogspot.com/2010/10/pepperoni-rolls.html

Week 26: Recipe #2--Slowcooker Pork Chops

These, by far, are the BEST pork chops I have ever made.  Every time I try to make them in a pan, they get WAY too dry.  They came out perfectly tender in this recipe, plus it literally took me less than 5 minutes to throw them in the crockpot.  So easy.  I found this on Pinterest, but it came from Six Sisters Stuff (see link below), and I think they found it on a site called Eat Cake for Dinner.  Wherever it came from, it is definitely a keeper!  The only thing I would say is don't add salt.  It comes out salty enough, almost a bit too salty.  I might try using less of the chicken broth next time, or possibly low-sodium chicken broth.  I served this over brown rice with green beans and a salad.  Makes 4-6 servings.

Photo from sixsistersstuff.com

You'll Need:

• 4 thick-cut pork chops, bone in or boneless (I used boneless)
• 1 can cream of chicken soup
• 1 pkg. dry ranch dressing mix
• 4 cloves garlic, minced
• 1/4 c. white wine (or broth)
• 1/2 c. chicken broth 
• pepper

Preparation:

1. Combine soup, dressing mix, garlic, broth, and wine.  Sprinkle chops with pepper (no salt!).  Place chops in slow cooker and pour soup mixture over top.  
2. Cover and cook on high 4 hours or low 6-7 hours.  Serve over rice.  

Recipe and link:  http://www.sixsistersstuff.com/2011/06/slowcooker-pork-chops.html

logspot.com/2011/01/slow-cooker-pork-chops.html

Week 26: Recipe #1--Taco Cupcakes

I have recently discovered Pinterest.  Okay, so I knew about it for a while, but didn't think I'd really be into it....I was wrong.  There are so many recipes there, which makes finding them for our dinners and this blog SO much easier.  This is a very easy recipe to make and everyone LOVED it.  Even my 14 month old, who ate an entire "cupcake" by herself.  It is from the blog Plain Chicken (see link below).  Other than having a heckuva time figuring out where to get wonton wrappers (produce section!), the rest of the recipe includes things I already have on hand, so this is a good meal to throw together in a hurry.  I served this with a salad and fruit.  Makes 18 cupcakes.

Photo from Plain Chicken blog

You'll Need:

• 1 lb. ground beef
• 1 packet taco seasoning
• 2/3 c. water
• 1 can black beans, drained
• 2 c. shredded cheddar cheese
• 36 wonton wrappers
• your favorite taco toppings--salsa, cheese, sour cream, lettuce, tomatoes, etc.
• cooking spray

Preparation:

1. Preheat oven to 375 degrees.
2. Brown the meat in a skillet and drain off fat.  Return the meat to the skillet; add the taco seasoning, water, and black beans.  Mix and simmer for 5-10 minutes, until water is absorbed.
3. Spray 18 regular muffin pan cups with cooking spray.  Place one wonton wrapper in each muffin cup.  Divide half of the taco mean between muffin cups.  Sprinkle half of the cheese over the cupcakes.  Repeat layers--wonton, taco meat mixture, and cheese.  Bake for 20 minutes, or until cheese is bubbly.  
4. Top with your favorite taco toppings.

Recipe and link:  http://www.plainchicken.com/2011/07/taco-cupcakes.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%25253A+blogspot%25252FwJJTP+%252528Plain+Chicken%252529&utm_content=Google+Reader