I sort of forgot about this recipe for awhile, but I made it tonight and it's SO easy! And yummy! I just have to remember to give myself enough time to let it bake for an hour.
4-6 chicken breasts
Jar of Apricot Preserves
Package of Dry Onion Soup Mix
1/2 c. boiling water
Salt and pepper, to taste
Pre-heat oven to 350 degrees. Grease metal baking dish well. Pour 1/2 of soup mix in bottom of pan. Place chicken breasts in pan next. Sprinkle salt and pepper on chicken, to taste. Spread apricot preserves on top of chicken, as much as desired. I use maybe 1/3 of the jar for 4 breasts. Sprinkle remaining soup mix on top. Pour boiling water on top and around chicken. Bake for 1 hour at 350 degrees.
Serve with rice. Pour remaining sauce on chicken and rice, as desired.
Wednesday, August 20, 2008
Saturday, April 12, 2008
Southwest Caviar
2 cans black beans- drained and rinsed
2 cans whole kernel corn- drained
1 can original Rotel (tomatoes & green chilis) drained and lightly chopped
1 bell pepper diced fine
1 bunch green onions sliced fine
1/3 cup caesar dresssing (not creamy)
-Mix all the above 1 or 2 days before serving. On day of serving dice 2 ripe avocados and add. Serve with chips or can be served over lettuce. As a main dish, serve over cold small pasta and lay strips of cooked cold chicken on top.
2 cans whole kernel corn- drained
1 can original Rotel (tomatoes & green chilis) drained and lightly chopped
1 bell pepper diced fine
1 bunch green onions sliced fine
1/3 cup caesar dresssing (not creamy)
-Mix all the above 1 or 2 days before serving. On day of serving dice 2 ripe avocados and add. Serve with chips or can be served over lettuce. As a main dish, serve over cold small pasta and lay strips of cooked cold chicken on top.
Friday, March 14, 2008
Mexican Potato Sausage Casserole
Preparation Time Time: 20 minutes
Time-To-Table Time: 1 hour 30 minutes
Serves: 6 Ingredients:
12 ounces ground chorizo or Italian sausage (I have successfully made it with breakfast sausage and just regular ol' hamburger
1/2 cup chopped green bell pepper
1 package Simply Potatoes® Southwest Style Hash Browns or any frozen hashbrown
2 cups (8 ounces) shredded Monterey Jack or Cheddar cheese
4 eggs
1 cup milk
1 medium tomato, seeded, chopped
Instructions:
1. Heat oven to 350°F. Spray 8 or 9-inch square baking dish with nonstick cooking spray. In 10-inch skillet cook sausage and green pepper over medium-high heat 8 to 10 minutes or until sausage is browned and cooked through; drain.
2. Place half of the Simply Potatoes® in prepared baking dish. Top with half of the sausage and 3/4 cup of cheese; repeat.
3. Combine eggs and milk in medium bowl; beat well with fork. Pour egg mixture evenly over layered mixture in pan. Cover with foil; bake for 45 minutes. Uncover; add chopped tomato and remaining 1/2 cup cheese. Bake, uncovered, for an additional 10 to 15 minutes or until knife inserted in center comes out clean.
4. Let stand 10 minutes before serving.
Time-To-Table Time: 1 hour 30 minutes
Serves: 6 Ingredients:
12 ounces ground chorizo or Italian sausage (I have successfully made it with breakfast sausage and just regular ol' hamburger
1/2 cup chopped green bell pepper
1 package Simply Potatoes® Southwest Style Hash Browns or any frozen hashbrown
2 cups (8 ounces) shredded Monterey Jack or Cheddar cheese
4 eggs
1 cup milk
1 medium tomato, seeded, chopped
Instructions:
1. Heat oven to 350°F. Spray 8 or 9-inch square baking dish with nonstick cooking spray. In 10-inch skillet cook sausage and green pepper over medium-high heat 8 to 10 minutes or until sausage is browned and cooked through; drain.
2. Place half of the Simply Potatoes® in prepared baking dish. Top with half of the sausage and 3/4 cup of cheese; repeat.
3. Combine eggs and milk in medium bowl; beat well with fork. Pour egg mixture evenly over layered mixture in pan. Cover with foil; bake for 45 minutes. Uncover; add chopped tomato and remaining 1/2 cup cheese. Bake, uncovered, for an additional 10 to 15 minutes or until knife inserted in center comes out clean.
4. Let stand 10 minutes before serving.
Tuesday, March 4, 2008
Breakfast Soup
I got this from Nate Gresko's blog and really liked it. He didn't have it named, so I made up my own, since it has everything you could eat at breakfast in it.
Ingredients:
1 1/2 cups spicy sausage ( I used breakfast sausage)
2 medium potatoes , cut in half lengthwise and cut into 1/4 inch slices (I used canned potoatoes)
3/4 cup onions , diced
6 slices bacon (or use bacon bits)
1 1/2 teaspoons minced garlic
2 cups kale leaves , cut in half, then sliced (I can never find Kale, ask the produce dude for a substitute) (I used broccoli in ours)
2 tablespoons chicken base (I used a bouillon cube in the quart of water below)
1 quart water
1/3 cup heavy cream (I used a lot more, dont like it watery) (Didn't have cream so I just thickened some milk with flour and butter and put it in there)
Directions:
1.If sausage is in links, take out of wrapper (or slice).
2. Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
3.Add garlic to the onion, and cook 1 minute.
4.Add chicken base, water, and potatoes; simmer 15 minutes (or until potatoes are soft).
5. Crumble bacon.
6. Add crumbled bacon, sausage, kale and cream.
7. Simmer 4 minutes, then serve.
Ingredients:
1 1/2 cups spicy sausage ( I used breakfast sausage)
2 medium potatoes , cut in half lengthwise and cut into 1/4 inch slices (I used canned potoatoes)
3/4 cup onions , diced
6 slices bacon (or use bacon bits)
1 1/2 teaspoons minced garlic
2 cups kale leaves , cut in half, then sliced (I can never find Kale, ask the produce dude for a substitute) (I used broccoli in ours)
2 tablespoons chicken base (I used a bouillon cube in the quart of water below)
1 quart water
1/3 cup heavy cream (I used a lot more, dont like it watery) (Didn't have cream so I just thickened some milk with flour and butter and put it in there)
Directions:
1.If sausage is in links, take out of wrapper (or slice).
2. Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
3.Add garlic to the onion, and cook 1 minute.
4.Add chicken base, water, and potatoes; simmer 15 minutes (or until potatoes are soft).
5. Crumble bacon.
6. Add crumbled bacon, sausage, kale and cream.
7. Simmer 4 minutes, then serve.
Monday, March 3, 2008
Slow Cooker Chicken with Rosemary, Apples and Onions
This was a recipe I just recently tried. I really liked it, the girls liked it, Josh thought it was okay. I was kind of wondering about the apples, but I thought it made it taste really yummy... a little sweet.
I changed a few things. I used dehydrated apples from the cannery, and they worked fine, though next time I will add them later so they won't be so soggy. I also used a whole can of both chicken broth and cream of chicken (flavor I used) soup. It made it a little runny, but Josh likes things really saucy, so it worked fine for us. I just can't use half cans because I'm OCD. I also semi-diced the onions. Josh still thought there were too many onions, so next time I will probably use fewer onions for him.
2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.
I changed a few things. I used dehydrated apples from the cannery, and they worked fine, though next time I will add them later so they won't be so soggy. I also used a whole can of both chicken broth and cream of chicken (flavor I used) soup. It made it a little runny, but Josh likes things really saucy, so it worked fine for us. I just can't use half cans because I'm OCD. I also semi-diced the onions. Josh still thought there were too many onions, so next time I will probably use fewer onions for him.
2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.
Cream Cheese Chicken
One of our favorites. Husband and kid approved!
2 chicken breasts (can be frozen)
1 T. Italian seasoning
½ c. water
2 chicken bouillon cubes or chicken broth
15 mini carrots (optional)
1 8 oz. package cream cheese
Milk
Cooked egg noodles or rice
Combine chicken, water, carrots, Italian seasoning and bouillon cubes in crock pot. Cook on low 5 hours or high 3 hours. Shred or cut chicken, add cream cheese and milk (as needed) and combine. Serve over noodles or rice.
2 chicken breasts (can be frozen)
1 T. Italian seasoning
½ c. water
2 chicken bouillon cubes or chicken broth
15 mini carrots (optional)
1 8 oz. package cream cheese
Milk
Cooked egg noodles or rice
Combine chicken, water, carrots, Italian seasoning and bouillon cubes in crock pot. Cook on low 5 hours or high 3 hours. Shred or cut chicken, add cream cheese and milk (as needed) and combine. Serve over noodles or rice.
Monday, February 25, 2008
Easy Tuna Pasta
So, I was invited a log time ago to post here and have lurked here on occasion, but felt a hinkering recently to start posting. Hope you don't mind.
This recipe saves me from a busy afternoon/evening. I hate to use processed foods. I need to get away from more and more, but this recipe was a jump-off from Mac-n-cheese in a box with tuna mixed in, and my kiddos and hubby love it even more.
~Approximately one small bag of elbow macaroni (I buy in bulk and have a big jar of macaroni. But when I use my whole wheat pasta it generally takes one bag of it. You can also make it more fun by using the colorful Spiral Pasta.)
~2 Cans Cream Soup of choice (I prefer cream Celery, but using what you have in the pantry could work. I am going to learn how to make cream soup substitute with dry milk eventually though, and will share the "upgrade".)
~1 cup shredded cheddar cheese
~2 cans chunky albacore tuna (preference here)(drained)
~1 can corn (drained)
~ Season Salt or Creole Seasoning
Cook macaroni till tender, but not mushy. Add all other ingredients and stir. It sure beats Tuna Helper! My kids love this recipe, and I love it as a easy Sunday lunch before heading out for our 1pm meetings! FYI, one can of cream soup is enough for moisture, but when reheating this plentiful recipe (hubby takes this to work with him for lunches) the added moisture of the extra can makes it a more promising leftover!
This recipe saves me from a busy afternoon/evening. I hate to use processed foods. I need to get away from more and more, but this recipe was a jump-off from Mac-n-cheese in a box with tuna mixed in, and my kiddos and hubby love it even more.
~Approximately one small bag of elbow macaroni (I buy in bulk and have a big jar of macaroni. But when I use my whole wheat pasta it generally takes one bag of it. You can also make it more fun by using the colorful Spiral Pasta.)
~2 Cans Cream Soup of choice (I prefer cream Celery, but using what you have in the pantry could work. I am going to learn how to make cream soup substitute with dry milk eventually though, and will share the "upgrade".)
~1 cup shredded cheddar cheese
~2 cans chunky albacore tuna (preference here)(drained)
~1 can corn (drained)
~ Season Salt or Creole Seasoning
Cook macaroni till tender, but not mushy. Add all other ingredients and stir. It sure beats Tuna Helper! My kids love this recipe, and I love it as a easy Sunday lunch before heading out for our 1pm meetings! FYI, one can of cream soup is enough for moisture, but when reheating this plentiful recipe (hubby takes this to work with him for lunches) the added moisture of the extra can makes it a more promising leftover!
Tuesday, January 29, 2008
Chicken Quesadillas
1 can Chicken or 2 chicken breasts cooked and shredded
1/3 C Salsa
8 oz. Cheese
8-10 Tortillas
Sour Cream
In frying pan combine chicken and salsa. Cook until warm. In another skillet place tortilla in a pan. Cover tortilla with cheese. Add Chicken to one half of tortilla and fold tortilla. Cook on that side until crispy and light brown. Turn tortilla and cook second side until crispy and light brown. Serve topped with sour cream and/or guacamole.
1/3 C Salsa
8 oz. Cheese
8-10 Tortillas
Sour Cream
In frying pan combine chicken and salsa. Cook until warm. In another skillet place tortilla in a pan. Cover tortilla with cheese. Add Chicken to one half of tortilla and fold tortilla. Cook on that side until crispy and light brown. Turn tortilla and cook second side until crispy and light brown. Serve topped with sour cream and/or guacamole.
Easy Chicken n' Rice
2 packages Rice a Roni (I like Nature's Way, but whatever kind looks good would work)
2 Frozen Chicken Breasts or 1 Can Chicken
Add frozen chicken breasts to boiling water. Boil for 20-30 minutes or until just cooked. Prepare rice a roni as directed. Dice chicken and add to rice a roni.
This is a great easy meal for a day when you want a low maintenance meal. You could also add vegetables such as broccoli. I don't because my husband doesn't eat broccoli.
Good With:
Rhodes Rolls
Parmesan Broccoli
Food Storage You Could Use With This Meal:
Canned Chicken
Powdered Milk
2 Frozen Chicken Breasts or 1 Can Chicken
Add frozen chicken breasts to boiling water. Boil for 20-30 minutes or until just cooked. Prepare rice a roni as directed. Dice chicken and add to rice a roni.
This is a great easy meal for a day when you want a low maintenance meal. You could also add vegetables such as broccoli. I don't because my husband doesn't eat broccoli.
Good With:
Rhodes Rolls
Parmesan Broccoli
Food Storage You Could Use With This Meal:
Canned Chicken
Powdered Milk
Monday, January 28, 2008
Chinese Fried Rice
Chinese Fried Rice
You will need:
1 large egg
1 tablespoon water
1 tablespoon butter or margarine
1 medium onion
1 tablespoon cor or peanut oil, plus more as needed
2 two cups cold cooked rice
2 two table spoons soy sauce
Dash of black pepper
Beat the egg with the water. Melt the butter or margarine in large frying pan over med-high heat. Add the egg cook it, without stirring, for about one min or until firm. You don't need to turn it over. It will cook flat pancake. Remove it from the pan cut into shreds and set aside.
Peel the onion and cut it into small pieces. Heat the oil in the same frying pan over med. heat.
Add the onion and cook it for about five minutes, stirring occasionally, until the onion begins to soften.
Add the rice, soy sauce and black pepper and stir continuously for about five minutes, or until the rice is hot. If the rice starts to stick to the bottom of the pan, add a little more oil (up to one tablespoon.) Add the egg shreds and stir until they're distributed throughout the mixture. For extra flavor, sprinkle with a few drops of sesame oil. Serve hot or at room temperature.
To make the dish more color full add 1/4 cup frozen peas! You should use either left over rice or rice you made the day before....it turns out better that way BUT I've done it with rice I just made as I don't normally plan that far ahead...and it turns out fine!
You will need:
1 large egg
1 tablespoon water
1 tablespoon butter or margarine
1 medium onion
1 tablespoon cor or peanut oil, plus more as needed
2 two cups cold cooked rice
2 two table spoons soy sauce
Dash of black pepper
Beat the egg with the water. Melt the butter or margarine in large frying pan over med-high heat. Add the egg cook it, without stirring, for about one min or until firm. You don't need to turn it over. It will cook flat pancake. Remove it from the pan cut into shreds and set aside.
Peel the onion and cut it into small pieces. Heat the oil in the same frying pan over med. heat.
Add the onion and cook it for about five minutes, stirring occasionally, until the onion begins to soften.
Add the rice, soy sauce and black pepper and stir continuously for about five minutes, or until the rice is hot. If the rice starts to stick to the bottom of the pan, add a little more oil (up to one tablespoon.) Add the egg shreds and stir until they're distributed throughout the mixture. For extra flavor, sprinkle with a few drops of sesame oil. Serve hot or at room temperature.
To make the dish more color full add 1/4 cup frozen peas! You should use either left over rice or rice you made the day before....it turns out better that way BUT I've done it with rice I just made as I don't normally plan that far ahead...and it turns out fine!
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