White Chili (or Chicken Chili)

Well, it's that time of year again! It's getting cold and in my house, that means it's time for soup! I made this the other night along with Sandwich for a Crowd (see recipe in older posts) and it tasted so great together. It's a nice little change from regular chili and is easy to put together. You could even put it in your crock-pot and let it cook on low for several hours for a yummy meal after work one day.

White Chili

2 Tbsp. Olive Oil
2 Cans White Meat Chicken-drained and chopped
2 Cans Great Northern Beans-drained and rinsed
1 small can Green Chilies
1 large Onion-chopped
4 cloves Garlic-minced
6 Cups Chicken Broth (I used fat free/low sodium)
1/4 tsp. Pepper
1 1/2 tsp. Oregano
2 tsp. Cumin
3 Cups Shredded Monterey Jack Cheese (and extra for topping)
Sour Cream for topping
Salt to taste

In a large stock pot, add olive oil and cook onion and garlic over medium heat until soft. Add beans, chilies, chicken and chicken broth. Stir in pepper, oregano, cumin and salt - combine well. Turn to low heat and add 3 cups shredded cheese. Let simmer for at least an hour or put in crock-pot and let cook on low for several hours.

When ready to eat, top each bowl with extra cheese and sour cream. (Don't forget to check out the recipe for Sandwich for a crowd! They went great together!)

Mozzarella Cheese Dip

My sister gave me this recipe and I recently took it to a get-together and it was gone in no time. Several of the girls asked me for the recipe and I thought I'd share it on here as well. It's a really quick dip that you can throw together for a party, shower, or just a yummy evening snack! It's served with pretzels (I always use regular pretzel twists) and can easily be doubled for a large group.

Mozzarella Cheese Dip

8 oz. mayo
8 oz. sour cream
1 TBSP Parmesan cheese
1 TBSP dried parsley
1/2 TBSP sugar
1 cup shredded mozzarella cheese
1/4 tsp onion powder
1/4 tsp garlic powder

Mix all ingredients and let sit overnight. Serve with pretzels.

Mom's Lasagna

Olive Garden has nothing on my momma! If you want a great lasagna recipe - give this one a try!

Lasagna

9 Lasagna Noodles
1 - 16 oz. Can Tomato Sauce
1 Small Can Tomato Paste
Small Jar Spaghetti Sauce (Prego is my fave!)
2 lbs. Hamburger
Large Onion - Chopped Finely
1 tsp. Garlic Powder
1 Bay Leaf
1-2 Tbsp. Sugar
1 tsp. Salt
1/2 tsp. Pepper
1 Small Container Cottage Cheese (I use lowfat/small curd)
2-4 Cups Mozzarella Cheese
Parmesan Cheese

Sauce:
Brown hamburger and onion and drain off fat. Add tomato sauce, tomato paste, spaghetti sauce, garlic, bay leaf, sugar and salt and pepper to pot. Stir well and let simmer for an hour. Remove and discard bay leaf once simmering time is over.

To make lasagna:
Cook lasagna noodles and set aside. Spray 9x13 pan with non-stick spray and layer in the following order 3 times:
Sauce / Noodles / Cottage Cheese / Parmesan Cheese / Mozzarella Cheese.

Bake at 350 for 45 minutes.

Enjoy!

Crock-Pot BBQ Chicken

Here's another great crock-pot recipe! I found this on another blog (same one I found the previous recipe) and made it for the first time this week. It's simple and really good. Another one that the whole family loved, which is just great! I am trying to find more crock-pot meals because with a new baby, it is just easier to throw a good meal together if all I have to do in the evening is make a few sides and the biggest portion of the meal is already done. I know a lot of you work full-time and love using your crock-pot, too. This one uses just a couple ingredients and was really good with mashed potatoes. But since it's bbq, you could also make baked beans, baked potatoes, or any other side you like with bbq and it would be awesome!

Crock-Pot BBQ Chicken

4-6 Frozen Chicken Breasts
2 Cans of Coca-Cola (I had a 2-liter and used about 16 oz.)
1 Bottle BBQ Sauce (I used Kraft BBQ sauce, original blend)

Put everything in crock-pot, stir to combine the soda and sauce. Cook on low all day or on high 4-5 hours.

Creamy Italian Chicken - Crock Pot Recipe

I found this recipe on another blog site recently and just had to try it out. I love crock pot recipes and am always looking for something new - especially on Sundays! It's nice to throw it in before church and then come home to a nice hot meal. All of us really liked this a lot. It's simple to throw together and is great served over rice! I also made some green beans and garlic toast to go with it. Give it a try and let me know what you think!

Creamy Italian Chicken

4 frozen chicken breasts
1 - 8 oz. pkg. cream cheese
1/2 stick butter
1 pkg. Dry Good Seasons Italian Dressing

Place chicken in crock pot. Break cream cheese and butter into pieces and place all over top of chicken. Sprinkle Italian dressing packet over top and cook on low all day, or on high for 4 hours. Serve over rice.

Sandwich for a Crowd

I got this recipe from my sister years ago. It's a great sandwich to take to a party or luncheon, but it's also a favorite of my family just for a yummy lunch at home. It sounds so simple and it is, the spread is what makes it so great! I hope you try it out for your next get-together or just one day when you want something besides just a plain old turkey sandwich for lunch! Both of my kids love it - I hope yours will too!

Sandwich for a Crowd

2 loaves unsliced French Bread
1 pkg. cream cheese, softened
1 Cup shredded cheddar cheese
1/4 Cup chopped green onions
1/4 Cup Mayo
1 Tbsp. Worcestershire sauce
1 lb. deli ham, sliced thin
1 lb. deli turkey, sliced thin
Sandwich sliced dill pickles

Cut bread in half length-wise and hollow out top and bottom leaving about 1/2" shell.
With hand mixer, mix together cream cheese, cheddar cheese, onions, mayo, and worcestershire sauce. Spread on both sides of French bread. Layer ham and turkey over spread and then top with pickles. Gently press both halves together and wrap in saran wrap. Chill for 2 hours, slice and serve.

If you are making this and don't need 2 full sandwiches, just make up the spread and use only what you need. Keep the spread in an airtight container and refrigerate for several days using it as needed. (I do this a lot, if we just want it for lunch, I make about a half a loaf at a time and use it over the course of a few days.) Also, if I'm just making this for a quick lunch, I don't worry about chilling it, I just put it together and we eat! It's still great!

Paula Deen's Beef Stroganoff

What's my deal?! No recipes for 3 months and now 2 in one week! I just realized that I haven't posted this recipe yet and I have no clue why. It's so good. It's Paula Deen's recipe, so really why would it be anything less than amazing. Fattening, yes. But, you can work it off later, so just get in your kitchen and whip out the real butter and sour cream (not light or low fat - that would just be wrong), and pretend it's good for you. A couple extra laps around the track and it'll all even itself out.

I make this with a veggie - usually corn or green beans and while I'm at it, I whip up some Jiffy Brand cornbread muffins and it all goes together wonderfully!

Beef Stroganoff by Paula Deen

1 1/2 lbs. Round Steak (sliced into thin strips, against the grain)
House Seasoning (see below for recipe)
Flour
2 Tbsp. Olive Oil
2 Tbsp. Butter
1 Medium Onion, Chopped fine
8 oz. Fresh Sliced Mushrooms (optional - I usually use them, but chop them very fine and I don't use nearly 8 oz. - I leave them out some, too)
1 Can Beef Broth
1 Can Cream of Mushroom Soup
Salt and Pepper to taste
1 Cup Sour Cream

Cooked Egg Noodles (I don't use a full bag of noodles - about 1/2 to 3/4 bag)

House Seasoning
1 Cup Salt
1/4 Cup Black Pepper
1/4 Cup Garlic Powder

Combine all and put in airtight container for up to 6 months

Season the steak strips well with House Seasoning, then dust with flour. In a large skillet, add olive oil and butter and quickly brown meat on both sides over medium to medium high heat. Remove steak from skillet and set aside. Add chopped onion and mushrooms to pan drippings and saute on medium for a few minutes or until onion is tender. Sprinkle with 1 tsp. flour. Add meat back to pan and pour in beef broth and soup, combine well. Cook over low heat for 30 minutes, covered. Adjust seasonings if necessary adding salt and pepper as needed. Remove from heat and stir in sour cream just before serving. Toss in cooked noodles and combine with sauce.

(Don't be shy when seasoning steak with the House Seasoning - it will just make your meat and sauce that much more flavorful!)

Rhode's Pizza Bread

I am seriously the worst recipe blogger ever. How did the entire summer go by without one post? Not that you are all sitting around on pins and needles every day waiting for me to post a new recipe or anything, but good grief, I can do better than 1 every 3 months!

I made this recipe tonight as a quick and fun way to celebrate the first day of school. The girls love pizza - and this one is just fun! It's more like a calzone, I guess. And they love the idea of getting a slice and dipping it in the pizza sauce. It's different and really good! Plus - you can make it any way you like pizza. It's all up to you - I'll post the recipe and even a couple pictures of how I made it and you take the basic idea and create away!

Rhode's Pizza Bread

1 loaf frozen Rhode's bread dough
Shredded mozzarella cheese - about 2 cups
Pizza toppings of your choosing:
Ground beef, pepperoni, sausage, peppers, onions, mushrooms, etc, etc!
1/2 Cup flour (for rolling out dough)
Drizzle of Olive oil

At least 7 hours prior to making, set out a loaf of frozen bread dough in a loaf pan that has been sprayed with Pam. Cover lightly with plastic wrap (spray some Pam on the side of wrap that will face bread dough). Set on counter and allow dough to thaw and at least double in size.

When dough has risen, remove from pan and work into a 1/4" thick pizza crust on a floured surface. (I just put flour down on my counter and use my rolling pin to roll the dough out - it may take a little work as the dough likes to "shrink" up until you've worked it enough - just flip it over occasionally and keep rolling!) Set dough aside and prepare your toppings. I usually brown up ground beef with some onions, garlic and Italian seasonings, but you can put in anything you like. Sprinkle cheese over dough leaving about 1" to 1.5" around the edge - this way your toppings aren't falling out! Then add the rest of your toppings - whatever those might be! Roll up jelly roll style, rolling and turning ends in as you go. When you get to the end, place seam side down on a lightly greased baking sheet. Drizzle a small amount of olive oil over top of dough and rub all over top and sides. Bake for 20-25 minutes on 350. Heat up pizza sauce, slice bread into pieces and dip away!

Depending on the thickness of your dough, you may need to cut it open and see if it's done enough - if not, throw it back in for another 3-5 minutes. It's great with a quick salad! Here are some pics! :) I'm no photographer, so they aren't great - but you'll get the idea!

Oh Pioneer Woman, How I love thee!

Had I known about the Pioneer Woman's website a long time ago, my dinner making life would have been much easier. I have been feverishly searching her site since last weekend looking at as many recipes as I possibly can and have several that I'm going to try out. My sister tried this one in particular the other night and emailed me to tell me that it was a must make. Let's just say that she didn't lead me astray. This pasta tasted like it came from an Italian restaurant, not my little kitchen. You have to try it. I whipped it together in 30 minutes and although I did alter the recipe a little from the original (I used chicken instead of shrimp and chicken broth instead of wine), it was still great! If you want to try it in its original form, check out her website and search "Pasta a la Betsy". But, if you are looking for quick, easy, and kid friendly - go buy yourself a rotisserie chicken from Walmart or your grocery store (most found in the deli section), remove the skin from the white meat, cut in chunks and you are good to go! Hope you like it as much as we did. Thank you Pioneer Woman!

Pioneer Woman's Pasta a la Betsy (with a couple alterations)

2 Tbsp. Butter (not margarine)
2 Tbsp. Olive Oil
1 Medium Onion, Diced
2 Cloves Garlic, Minced
1/2 Cup Chicken Broth
8 oz. Can Tomato Sauce
1 Cup Heavy Whipping Cream
Fresh Basil and Parsley (about 1 Tbsp. each, chopped)
Rotisserie Chicken - Skin and bones removed (I used white meat only and chopped into bite size pieces)
1 lb. Penne Pasta, Cooked to al dente

In a large skillet, heat butter and olive oil. Add onion and garlic and cook for a few minutes or until onion is translucent. Stir in chicken broth and cook on medium for about 3-5 minutes. Stir in tomato sauce well and then add whipping cream. Stir until well combined and turn to a simmer. While simmering, chop chicken and fresh herbs. Add chicken to sauce mixture and stir in basil and parsley. Drain penne well and stir into sauce. (I used a little less than a full lb. of the pasta so that it didn't drink up all my sauce as she recommends). Serve with a salad and garlic bread and enjoy!!

(Again, I altered this for our family. If you would prefer it with shrimp, please go to her website and search this recipe to make it as she recommends. I didn't have access to fresh shrimp and it wasn't as kid friendly as the chicken.)

Beef Brisket

This is another one of my mom's awesome recipes. I've never made it for people when they didn't love it - it's awesome and turns out tender every time. Brisket is a more expensive cut of meat and this makes a lot, so make it when you have company or when you want leftovers to eat on for a couple days. The other tip I would give is to only buy this cut at a grocery store that has a butcher. In other words, not from Walmart. I always call my grocery store and tell the butcher that I need a 4-5 lb. brisket and ask him to trim it for me. They will get any fat cut off of it and have it packaged up when I get there. If you are local (Fort Smith area), I get mine from Harps or The Butcher Block. If you are from another area, look for a grocery store with a butcher or go to a meat market for this. You will get a better, more lean cut of meat that way. This is great served with lots of stuff - baked potatoes, scalloped potatoes, slaw, baked beans, etc., etc. It cooks all day on low, so you can stick it in the oven before you leave and it will be ready when you get home - not to mention, your house will smell divine! Enjoy this one - it's a winner!

Beef Brisket

4-5 lb. Brisket (Fat trimmed off)
4 Tbsp. Worcestershire Sauce
4 Tbsp. Liquid Smoke
Generous amount on both sides of meat of the following spices (rub into meat):
Celery Salt
Onion Salt
Garlic Salt
Paprika
Small amount (about 1/2 tsp.) Ground Nutmeg
2 good handfuls of Brown Sugar over top of meat

In a large baking pan (I use at least a 9x13), lay aluminum foil in bottom, double thickness. Season brisket with dry seasonings and lay on foil in pan. Pour worcestershire sauce and liquid smoke over brisket and top with brown sugar. Seal foil around meat and bake at 225 for 6-8 hours. When it's done and tender, allow meat to rest for a few minutes and then cut it in slices against the grain. Throw foil away, but reserve all the juices. Return sliced meat to baking pan with juices. Serve warm.

Chicken Pizza

We love pizza in this house. I like to make it homemade as much as I like the easy nights when we just order delivery from Papa John's. This recipe has been around forever - my mom started making it a long time ago and it's just a nice little change from the regular old sausage or pepperoni pizza that we have all the time. It's so much healthier and has a great flavor. It's great with a Caesar salad or just an Italian salad and garlic bread. Definitely one to give a try when you need a change from the same old-same old!

Chicken Pizza

2 Pizza Crusts (I buy the crusts that are ready to go from my grocery store - they come 2 per bag and they are really good)
2-3 Chicken Breasts, cut into bite sized pieces
1-2 Tbsp. Olive Oil
1 Small Onion, finely chopped
1 Can Petite Diced Tomatoes (I usually buy the type that is seasoned with garlic and olive oil or something like that)
1 tsp. Salt
1 tsp. Dry Basil
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
2-3 Cups Shredded Mozzarella Cheese
Parmesan Cheese to taste

Brush both pizza crusts lightly with olive oil and set aside. Saute chicken in olive oil with onion until chicken is cooked through. Once cooked through, add tomatoes, salt, basil, pepper and garlic powder and stir well. Simmer on low for about 10 minutes. Put 1/2 of chicken mixture on each crust. Top with cheeses and bake at 450 for 10 minutes or until cheese is bubbly.

Sweet and Sour Chicken

I LOVE Chinese food - LOVE. Problem is, when we run to a quick little take-out Chinese place, I always end up disappointed and usually bloated. (TMI?? Sorry, but it's the truth). So, this quick and easy recipe just hits the spot every time. And it's made at home with ingredients you trust, so no disappointment and better yet, no bloating. :) I have also found some good little sides to go along with it - the brand is called Asian Sensations and you find them in your freezer section. They have great white meat chicken egg rolls and my personal favorite - Cream Cheese Wontons! Macie could probably eat all 10 of the wontons herself, if I let her. I use the extra sweet and sour sauce to dip the sides in and YUMMY! A Chinese meal that this girl can get on board with! Now, like I told a friend, don't make this thinking that you'll never need PF Changs again - it's not gourmet. But, if you get a little hankerin' for take-out and don't want to spend the money - give this a try. I think you'll like it!

Sweet and Sour Chicken

3-4 Chicken Breasts - cut in bite size pieces and stir-fried
8 oz. Apricot Preserves
8 oz. Catalina or Russian Dressing (I always use Catalina)
1 pkg. Dry Onion Soup Mix
1/4 Cup Water
1/2 Small Can Crushed Pineapple
1/4 Cup of the Pineapple Juice (from can)

After you stir-fry your chicken, add all other ingredients and stir well. Simmer on low for 20-30 minutes and serve over rice.

Just that easy! Enjoy!

Moist Garlic Chicken

GOODNESS! Has nearly a month passed since my last post? Where did the time go?! Well, to make up for it I'm posting a good one! I have had this recipe since we got married and made it tonight for the first time in a while. Man, I had forgotten how great it was! My kids absolutely devoured it, too! They actually were both upset that I didn't have more - I always make them 1 chicken breast to share and I am positive they would have both eaten 1 each had I made it for them. So, lesson learned - make lots next time!! I served it with mashed potatoes and corn - my kids favorites. It would also be great with some sort of rice, broccoli, green beans or a salad and bread or rolls. Lots of sides would be great with it, so be creative! Hope you enjoy it as much as we did!

Moist Garlic Chicken

1/3 Cup Butter or Margarine, Melted
1 tsp. Garlic Powder
1/4 tsp. Salt
1/2 Cup Seasoned Bread Crumbs
1/4 Cup Finely Shredded Cheddar Cheese
2 Tbsp. Parmesan Cheese
Dash Pepper
4 Boneless/Skinless Chicken Breasts (Pounded out if they are really thick)

In a shallow bowl, combine melted butter, garlic powder and salt. In another bowl, combine bread crumbs, cheeses and pepper. Dip chicken in butter and then coat with crumb mixture. Place in greased 9x13 pan. Cover with foil and bake at 350 for 45-50 minutes or until juices run clear.

Chicken Enchiladas

This recipe came from some good friends of ours at church. They had told me how quick and easy they were and the first time I tried them, we all loved them. So simple to put together and they are super flavorful. If you and your family like Mexican food - this one is a must try. Make some Spanish rice, beans or a corn casserole on the side and you will have yourself one yummy dinner! Don't forget the sour cream for topping - you can't eat Mexican without it as far as I'm concerned!

Chicken Enchiladas

2 Cans (3 if you like a lot of meat) of Chicken breast in water (drained well)
1 can of green Chiles (drain any excess juice)
1 Can of Rotel w/Lime Juice & Cilantro (drain)
1 can Cream of Chicken (I use the 98% fat-free and it tastes the same)
8 oz of Velveeta (cube)
2 Cups of shredded cheese
3 Cloves of of garlic, minced
1 10 Count soft taco size tortillas
2 Tbsp of Olive Oil
Butter

Saute Olive Oil, Garlic, & chicken until chicken is warm and pretty much shredded.
Add Green Chiiles, Rotel, Cream of Chicken, & velveeta and stir until warm and Velveeta is melted.
In a 13x9 casserole dish, butter bottom of dish thoroughly
Place a tortilla in the dish and add mixture to middle
Roll tortilla in butter and push to end of dish
Repeat. It should make about 8-9 enchiladas.
You may have to keep re-buttering the dish to keep the tortillas soft when they cook
I put any extra filling on top of the enchiladas and put shredded cheddar cheese on top of that.
Bake at 350 for about 30 minutes.

Appetizer Ideas

I normally use this blog to post dinner ideas. But, with the Super Bowl coming up in a few weeks, I thought I'd post a couple appetizer recipes that you might like to try. The first is a recipe from my sister, Debbie. She has made this cheesy bread a couple of times now and said that people devour it. I mean really, who doesn't like buttery, cheesy bread?! I know this girl sure does. The second recipe is from my mother-in-law, Cindy. It's called Veggie Pizza. The first time she made it I made the mistake of judging it because it was afterall, topped with VEGGIES (in my defense, I was only about 15 years old). I told her I'd try it but asked her if she would get her feelings hurt if I had to spit it out. HA! So, reluctantly, I took my first bite and about 5 pieces later I decided that this would be an appetizer that I'd love forever. Note to self, don't judge a book by it's cover. So, I hope that if you have a party, girls night, or just a family fun weekend at home that you will try these out. You won't regret it!

Party Cheese Bread

1/2 cup melted butter (no substitutions)
2 TBSP lemon juice
2 TBSP Dijon mustard
1-1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 round loaf sourdough bread (1 lb.)
1 lb. Monterey Jack cheese, cut into thin slices

In a small bowl, combine the first 6 ingredients;set aside. Cut bread diagonally into 1 in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in the opposite direction. Arrange cheese slices in cuts and drizzle butter mixture over the bread.

Wrap loaf in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Serve with a fork so guests can pull off individual pieces.
NOTE: The sourdough bread will give it a little tang that a regular round loaf of white bread won't, but the white bread will work in a pinch.


Veggie Pizza

Broccoli, Carrots and Cauliflower (1 head of broccoli and cauliflower and about 1/2 a bag of baby carrots)
2 Cans Crescent Rolls
2 - 8 oz. Bricks Cream Cheese, softened
1 Cup plus 2 Tbsp. Mayo
Salt, Garlic Powder and Dry Dill to taste

Rinse and pat veggies dry. Use food processor to chop veggies into small pieces. Set aside. Unroll crescent rolls and flatten out onto a lightly greased cookie sheet. Press and seal seams together. Bake for 6-7 minutes at 350. Cool. Meanwhile, with hand mixer, blend together the softened cream cheese, mayo and seasonings. (You might want to taste to make sure you have added enough seasoning). Spread onto cooled crescent rolls. Top with chopped veggies and lightly press. Cover with saran wrap and cool for at least 2-3 hours. Cut into squares and serve.

My Favorite Soups

There are few things about winter that I like. The cold, dreary days, night-fall at 5:00 p.m., bundling up the whole family just for a quick trip to Wally, etc., etc. But, one of the things that can make all of that better is to end the day with a big bowl of soup - it always tastes better on a cold night. So, here are two (yes, 2 for the price of 1 today) of our favorites. First, is baked potato soup. Oh my goodness, it's so rich and thick and will put a smile on your face for sure! And the second is Vegetable Beef Soup. Again, so good and will warm you right up on a cold night. Both make a lot, so you may even have leftovers for another night!

Baked Potato Soup

3-4 Large Russet Potatoes
1 1/3 Sticks Butter
2/3 Cup Flour
6 Cups Milk
1 Chicken Bullion Cube
1 tsp. Salt
1/2 tsp. Pepper
1 1/2 Cups Shredded Cheese
1/2 lb. Velveeta - Cut into chunks
8 oz. Sour Cream
Bacon bits and green onions for garnish

Prick potatoes with fork, wrap in foil and bake in oven until soft. (To speed up this process, I sometimes microwave my potatoes for about 5-7 minutes prior to wrapping them in foil and baking) Set baked potatoes to the side and let them begin to cool. To make the soup, melt butter over medium heat in large pot, then whisk in flour. Cook for a couple minutes and then slowly add milk. Whisk continuously until it comes to a low boil and starts to thicken. Turn heat to low and stir in bullion cube, salt, pepper and cheeses. Stir until cheeses are melted. Remove from heat and stir in sour cream. Cut potatoes into bite-sized chunks and add to soup and return to low heat. (I leave the skin on my potatoes, but you can remove it if you prefer). Let soup heat through and serve. Top with garnishes of your choice.


Vegetable Beef Soup

1 lb. Lean Ground Beef
1 Small Onion, Chopped
1/2 Red Bell Pepper, Chopped into small pieces
1 Can of each - Corn, Green Beans, Carrots, Peas (You can omit or add veggies that your family prefers)
2 Cans Diced Potatoes
1 Can Petite Diced Tomatoes
1 - 2 Cans Tomato Sauce
1 Can Water
1 Chicken Bullion Cube
Salt and Pepper to taste

Brown hamburger, onion and red bell pepper in a small amount of olive oil. Drain. Drain most of the water off the canned veggies and add all to pot. Add tomatoes, tomato sauce, water, bullion cube and salt and pepper and stir until combined. Bring to a boil, then lower heat to a simmer and let cook for an hour. Goes great with corn bread muffins!!

Enjoy and stay warm this winter!!

Baked Chicken Quesadillas

I made this recipe for the first time shortly after Mike and I got married and we both loved it. It's an easy and healthy way to make mexican food and oh so good! They come together very quickly so if you are looking for a meal to make when you don't have a lot of time, this might be the one!

Baked Chicken Quesadillas

3-4 Chicken Breasts, sliced in thin strips
1 Package Fajita Seasoning
2 Tbsp. Vegetable Oil
1/4 Cup Water
1 Can Rotel, Drained well
Shredded Cheddar Cheese
Soft Tortilla Shells (Taco Size)
Toppings of your choice: Lettuce, Salsa, Sour Cream, etc.

Preheat oven to 450

In a bowl, mix together the fajita seasoning, oil and water and toss in chicken. Stir until coated. Pour all in a skillet and cook until chicken is cooked through. Spray one side only of tortilla shells with non-stick cooking spray. Place spray side down on a baking sheet. Top shell with cooked chicken, cheese and some rotel. Take another shell and place it on top, spray side up. (I can usually fit 2-3 quesadillas on my baking sheet.) Bake for 10 minutes or until shells start to look golden brown and crispy. Remove from oven and cut into quarters - I find it easiest to use a pizza cutter. Add your toppings and enjoy!

Crock Pot Pork Chops in Gravy

My mom called me the other day and told me about these pork chops. I'm pretty sure that she just made this recipe up in her head. She said that they turned out so good and very tender - so I had to try them. I made them last night and they were a hit with everyone! My house smelled so good while they were cooking that I almost couldn't wait until 5:00 to eat them! I served them with brown rice, green beans, apple sauce and crescent rolls. I'm sure they would be great with mashed potatoes too!

Crock Pot Pork Chops in Gravy

4 Boneless Pork Chops (Mine were fairly thin cut)
1 Can Cream of Mushroom Soup (I used the 98% fat free and you couldn't tell the difference)
1 Packet Dry Onion Soup Mix
Salt and Pepper to taste

Brown pork chops in a skillet in a little bit of olive oil for about 3 minutes per side. While those are browning, mix the two soups together. Place pork chops in crock pot and pour soup on top. Cook on low for 6-8 hours or on high for 3-4 hours.

Happy cooking, everyone!!

Chicken with Honey Butter

Macie has been begging me for days to make this again. Seriously, my whole family loves it. The first time I made it, Mike said "what is on that chicken? The crust of heaven?!". I got the recipe from my sister, who called me and was like - "Chris, I have a chicken recipe that is to die for - it sounds weird, but believe me, it's awesome!" I was like - send it my way ASAP. I made it just days later and while it's so simple, it's delish. Like, I wanted to lick my plate like a dog delish. I am making it tonight and thought that while my potatoes were cooking and before I had to get in there and whip up the chicken, I'd post the recipe real quick. Do not and I repeat DO NOT skip the honey butter part of this recipe. It's what makes it. Otherwise, you are just eating breaded chicken. Now, make it and enjoy. Licking your plate is optional.

Chicken with Honey Butter

1 egg, beaten
3/4 cup seasoned bread crumbs
2 TBSP dried parsley flakes
1 tsp Italian seasoning
1 tsp garlic salt
1/2 tsp poultry seasoning
4 boneless, skinless chicken breasts
4 TBSP butter

HONEY BUTTER:
1/4 cup butter, softened
1/4 honey

Place egg in a shallow bowl. In another bowl, combine the bread crumbs and seasonings and pour onto a plate. Dip chicken in egg and then coat with bread crumb mixture. In a large skillet over medium heat, cook chicken in butter for 4-5 minutes per side or until juices run clear. Meanwhile, combine butter and honey. When chicken is cooked, place a dollop of honey butter over each breast.


I am making this with some awesome oven roasted potatoes. Here's what you do:

Wash and cut potatoes (3-4 large) in bite sized pieces
Stir together 1/3 Cup Olive Oil and 1 package dry onion soup mix and pour over potatoes - stir until evenly coated.
Lightly grease a 9x13 pan and pour potatoes in.
Bake for 30-40 minutes on 425.

I won't tell if you dip these in the honey butter too. : )

Baked Spaghetti

This is a recipe that my mom has been making for a long time. When Mike was in college and would come home on the weekends to visit, my mom would make a 9x13 and send it home with him to eat on that next week. It makes a lot and goes far, so it's a great meal to make for company or if you have a busy week and need leftovers for another night. It's great reheated and is super simple to put together.

Baked Spaghetti

Preheat oven to 350

1/2 lb. Spaghetti Noodles

1 Egg

1/2 Cup Milk

1/4 Cup Grated Parmesan (the green can)

Salt and Pepper to taste

1 Jar Spaghetti Sauce

1 lb. Ground Beef

1 Small Onion, chopped fine

2 Cups Shredded Mozzarella Cheese

Cook spaghetti noodles. While those are cooking, brown hamburger and onion in a small amount of olive oil. Drain. In a bowl, whisk together the egg, milk, parmesan cheese, salt and pepper. Grease 9x13 pan with butter and layer in the following order:

Cooked noodles

Milk Mixture

Hambuger

Spaghetti Sauce

Mozzarella Cheese

Bake for 35 minutes. Let cool for a few minutes, then slice and serve. I always serve it with a side salad and garlic bread. Green beans also go well with it too if you want to add in another veggie for the kiddos!

Mini Cheddar Meat Loaves

Yeah, yeah - I know what you are thinking! Meat loaf - GAG! I am not the biggest fan of the old fashioned meat loaf that grandma made - but these little babies - well, they are delish! My kids devour them and to be honest, so do Mike and I. The recipe uses all simple ingredients that most people have on-hand and it goes perfectly with some mashed potatoes and corn. A crescent roll on the side isn't too shabby either.

Mini Cheddar Meat Loaves

1 Egg

3/4 Cup Milk

1 Cup Finely Shredded Cheddar Cheese

1/2 Cup Quick-Cooking Oats

1/2 Cup Finely Chopped Onion

1 tsp. Salt

1/4 tsp. Pepper

1 lb. Lean Ground Beef

2/3 Cup Ketchup

1/2 Cup Packed Brown Sugar

1 1/2 tsp. Yellow Mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion, salt and pepper. Add beef and mix well. Shaped into 8 small loaves and place in greased 9x13 pan. In another bowl, combine ketchup, brown sugar and mustard and spoon over loaves. Bake, uncovered at 350 for 45 minutes or until meat is no longer pink.