Monday, January 30, 2012

Beef and Broccoli

Recipe Courtesy of www.food.com

Beef and Broccoli
Prep Time   10 minutes
Total Time  40 minutes
Serves 6



This is one of the best tasting recipes I've tried.  I made this one night after work and 60 minutes from the time I started cooking, the entire family ate, I cleaned up the kitchen and we were sitting in the living room reading with the kids.  That's what I love - providing a good tasting meal and still having time to spend with my family!

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steaks, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

Add beef and toss.

In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry broccoli and onion in remaining oil for 4-5 minutes.


Return beef to pan.

Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

Cook and stir for 2 minutes.
Serve over rice.

Kid Approved!

Sunday, January 22, 2012

Apple French Toast Casserole

Apple French Toast Casserole
Recipe Courtesy of http://www.food.com/


Prep Time  20 minutes
Total Time  55 minutes
Serves 8


I tried this recipe for the first time at Easter brunch.  It smells absolutely amazing while it's baking!  It can be prepared the night before and refrigerated so you only need to pop it in the oven the next morning.  Great for special occasions or busy school mornings!



8 tablespoons butter
8 large apples, peeled and sliced thin
1 1/2 cups brown sugar, packed
4 tablespoons water
2 teaspoons cinnamon
16 slices Italian bread, sliced 1-inch thick
8 large eggs
2 1/2 cups milk
2 teaspoons vanilla extract

Melt the butter in a large skillet and add apples.  Cook and stir fo 5 minutes.

Add brown sugar, water, cinnamon and continue to cook and stir for 10 minutes, until apples are tender.

Spoon mixture into 13x9 baking dish.

Cover apples with bread slices, making sure to cover the entire surface. Trim the bread to fit if you must.

Beat eggs until foamy, then beat in milk and vanilla. Pour egg mixture over the bread slices.

Cover the dish with plastic wrap and refrigerate overnight.

In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F. Bake uncovered for 35 minutes, or until bread is golden and firm. Let sit 10 minutes before serving.

Saturday, January 21, 2012

Italian Sausage & Peppers

Recipe Courtesy of Taste of Home

Prep Time   15 minutes
Total Time   45 minutes
Serves  4-6

Serve this with cooked pasta and you have an instant taste of Italy!



1 lb italian sausage links, cut into 3/4 inch pieces
2 medium green peppers, cut into thin slices
1 medium onion, cut into thin slices
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons chicken broth
6 plum tomatoes, coarsely chopped
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon lemon juice

In a large Dutch oven, cook the sausage over medium heat until no longer pink; drain.  Add the remaining ingredients.

Cover and cook for 30 minutes or until vegetables are tender; stirring occasionally.  Serve with slotted spoon.

Monday, January 16, 2012

Proscuitto Wrapped Chicken

Recipe courtesy of Let's Dish

Proscuitto Wrapped Chicken

Prep Time   15 minutes
Total Time  45 minutes
Serves 4

I used Let's Dish quite frequently before the kids and this was one of the items that would draw me into the store.  I started making it at home and haven't looked back since!

2 lbs boneless, skinless chicken breast
1/2 cup chive and onion cream cheese
10 slices proscuitto

Cut a small slit into the side of each chicken breast, forming a small pocket.  Place one teaspoon cream cheese in pocket.
Wrap chicken breast with 2 slices proscuitto and secure with string or toothpick.

Place chicken in baking dish and cook at 350 for 30 minutes or until juices run clear.

Fish Tacos

Recipe Courtesy of All Recipes.com

Fish Tacos

Prep Time   15 minutes
Total Time  20 minutes
Serves  6

My husband loves the fish tacos at Baja Fresh so I decided to find a recipe that came close.  This one got his stamp of approval!  Oh, and the kids ate them too!

24 frozen fish sticks or frozen fish nuggets
1 bag cole slaw mix
1 cup Pico de Gallo
Fish taco sauce (recipe at bottom)
24 corn tortillas

Cook fish sticks according to package directions.

Assemble tacos by placing cole slaw mix in middle of corn tortilla.  Top with 2 fish sticks, pico de gallo and fish taco sauce.

Fish Taco Sauce:
1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt

Combine all ingredients in bowl.

Friday, January 13, 2012

Thai-Style Coconut Chicken

Recipe Courtesy of Betty Crocker

Thai-Style Coconut Chicken


Prep Time   25 minute
Total Time  45 minutes
Servings  4

This was dee-licious!  If you like your food a little spicier, add another pepper.  I used one jalapeno pepper and the dish didn't have much heat.  It resembles more of a broth but the rice soaks it up so you get fantatic flavor in every bite!

1 tablespoon vegetable oil
1 lb boneless, skinless chicken breast, cut into bite size pieces OR
1 package prepared Perdue Shortcuts chicken strips
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chiles or 1 jalapeno pepper, seeded and finely chopped
1/4 cup finely chopped cilantro
1/2 cup (about 14 oz) coconut milk (not cream of coconut)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap peas
1 medium green bell pepper, cut into 1-inch pieces
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired

Directions
In nonstick wok or 1/2 inch nonstick skillet, heat oil over high heat.  Add chicken; stir-fry for 2 to 3 minutes or until chicken is no longer pink in center.  Add lime peel, gingerroot, garlic, chiles, and cilantro; stir-fry 1 minute. 

Pour coconut milk over chicken.  Stir in brown sugar, salt, soy sauce, snap peas and bell pepper.  Reduce heat to medium.  Simmer uncovered for 3-5 minutes, stirring occasionally until vegetables are crisp tender.  Stir in tomato.

Spoon into shallow serving bowls; top with basil.  Serve over rice.

Wednesday, January 11, 2012

Buffalo Chicken Casserole

Buffalo Chicken Casserole

Recipe Courtesy of Taste of Home

Prep Time   10 minutes
Total Time   45 minutes
Servings  6

I made this recipe for the first time last night.  The ingredients are an odd combination but they really work.  It was quite tasty and my usually picky husband ate 3/4 of it.



Tip:  Cut the buffalo wing sauce in half if you prefer a less spicy dish.  The amount listed gives the dish quite a kick.  I don't mind spicy so we really enjoyed it as is.

I pulled my favorite shortcut with this one and used the Perdue Shortcuts chicken strips.  They worked perfectly and cut the prep time in half.

1 lb chicken breast, uncooked and cut into 1-inch squares OR
1 package prepared Perdue Shortcuts Chicken Strips, Roasted Flavor
1/3 cup buffalo wing sauce
6 cups frozen (thawed) hash brown pototoes
1 cup ranch or blue cheese dressing
1 cup shredded cheddar cheese
1 can (10 3/4 oz) cream of celery soup

Preheat oven to 350.

Place chicken in small bowl.  Mix in buffalo wing sauce and let marinade for 10 minutes.

In large bowl, mix remaining ingredients.  Spray a 13 x 9 casserole dish with cooking spray.

Place potato mixture in bottom of dish, spreading evenly.

Lay chicken on top of potato mixture.

Bake for 20-30 minutes or until chicken is cooked through.

Monday, January 9, 2012

White Chocolate Raspberry Swirl Cheesecake

White Chocolate Raspberry Swirl Cheesecake

Recipe courtesy of Philadelphia Cream Cheese

Prep Time: 10 minutes
Total Time: 60 minutes
Makes: 8 servings

This is as good as The Cheesecake Factory.  I promise!

2 pkg. PHILADELPHIA Cream Cheese
½ cup sugar
½ tsp. vanilla
2 egg
3 squares BAKER'S White Chocolate
1 OREO Pie Crust
3 Tbsp. raspberry preserves

Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.

Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.

Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Italian Wedding Soup

Italian Wedding Soup
Recipe Courtesy of Giada De Laurentis

Prep Time    10 minutes
Total Time   40 minutes
Serves  8

At a family beach vacation, we decided to take turns cooking dinner.  We all took a theme and I decided on Italian.  With 4 kids under the age of 8, I had to find something that appealed to everyone. I served this as an appetizer and was so pleased when each of the kids asked for seconds!

The meatballs consume most of the prep time but they are worth it!



Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Tarragon Sirloin Tips with Mushrooms

Tarragon Sirlion Tips with Mushrooms

Prep Time   5 minutes
Total Time  20 minutes
Servings  4

Years ago, I received a sample of recipe cards in the mail.  It was one of those clubs where you paid one set fee and received 10 new recipes every couple months.   I've made this recipe so many times that I no longer need to look at the card.



1 T. butter
1 ½ cups sliced fresh mushrooms
¼ cup chopped green onions
2 pounds beef sirloin tips
1 tsp. dried tarragon
2 cups beef broth, divided
3 T. flour
Cooked rice or noodles

Melt butter in large skillet over medium-high heat; add mushrooms, green onions and beef. Cook, covered, stirring occasionally, until beef is browned, about 10 minutes.

Reduce heat to medium-low. Sprinkle tarragon over beef and vegetables in skillet. Combine ¼ cup broth and flour in small bowl, stir until smooth.

Pour flour mixture over beef in skillet; stir. Cook, stirring continually, about 2 minutes. Stir in remaining broth. Cook, stirring continually, until sauce thickens, about 5 minutes.

White Chicken Chili

White Chicken Chili

Prep Time   15 minutes
Total Time  1 hour
Servings  6-8

My husband's office had a potluck lunch a few years ago and he raved about this chili.  He finally asked for the recipe and I have to admit, it is hands down THE best white chicken chili I've ever tasted.

4 skinless chicken breasts
1 white onion (chopped)
3 cups chicken broth (14oz)
2 cups water
1 cup celery (chopped)
3 cloves garlic, minced
2 cans 15oz Great Northern Beans
1 TBSP salt
1 TBSP pepper
2 cups shredded Monterey Jack Cheese
2 cups shredded cheddar cheese
4 oz can green chiles (chopped)
2 TBSP Ground Cumin (to taste)

In a large pot, add chicken broth, water, chicken breasts, celery, garlic, salt, pepper & onion.  Bring to boil & then simmer for 1 hour.  Remove chicken & pull apart.  Reintroduce pulled chicken in pot; add beans, green chiles, cumin & Monterey Jack cheese.  Heat and stir until cheese is melted.  Serve & enjoy.

Sweet & Sour Chicken

Recipe courtesy of http://www.kikkoman.com/

Prep Time       15 minutes
Total Time      30 minutes
Serves  4

I stumbled on this recipe a few weeks ago while searching on-line for a sauce that another recipe called for.  It looked easy enough so I gave it a try.  It's very flavorful and came together quickly.  My husband took a second helping so I knew it was a keeper!

Shortcut - use ready made, cooked chicken to cut the prep time.  I always have Perdue Shortcuts in my fridge.

Sweet & Sour Chicken

1/2 pound boneless, skinless chicken
1 teaspoon cornstarch
1 teaspoon Kikkoman Soy Sauce
1/4 teaspoon sugar
2 tablespoons vegetable oil, divided
1 medium onion, cut into 1/2-inch squares
1 green bell pepper, cut into 1/2-inch squares
3/4 cup Kikkoman Sweet & Sour Sauce
1 can (11 oz.) mandarin orange segments, drained

Instructions

Cut chicken into 1/2-inch cubes. Combine cornstarch, soy sauce and sugar in bowl; stir in chicken. Let stand 15 minutes.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.
Heat remaining 1 Tbsp. oil in same pan. Add onion and green pepper; stir-fry 3 minutes.
Add chicken and sweet & sour sauce; reduce heat to medium. Cook and stir 1 minute. Gently stir in oranges; cook until heated through.

Monday, January 2, 2012

Freezer French Toast

Recipe Courtesy of Better Homes & Garden

Freezer French Toast
Prep Time    20 minutes
Total Time   40 minutes
Serves 10

I hosted a baby shower for my sister a few years ago and wanted to have some items prepared ahead of time.  At the time, I had a subscription to Better Homes & Garden magazine and decided to give this recipe a try.  I've made it several times since then and it's a winner every time.



1 8-oz. pkg. cream cheese, softened
¼ cup dairy sour cream
1 16-oz. loaf French bread
¾ cup orange marmalade
4 eggs
1 cup milk
1 ½ tsp. vanilla
2 ½ cups finely chopped almonds (10 oz)

In medium bowl, beat together cream cheese and sour cream until smooth; set aside. Trim off ends of bread; cut loaf crosswise in 20 slices. Spread half the slices on one side with cream cheese mixture.  Spread remaining slices on one side with orange marmalade. Sandwich slices together; set aside.

In a shallow dish, use a fork to beat eggs, milk and vanilla together. Place half the almonds in another shallow dish. Dip both sides of sandwiches in egg mixture; allow excess to drip off. Coat both sides with almonds.

Place coated sandwiches on baking sheet lined with wax paper; cover and freeze 3 hours or until firm. Transfer to freezer container or bag; seal, label and freeze up to one month.

To serve: Preheat oven to 350. Place frozen French toast on large greased baking sheet. Bake 30-35 minutes or until golden and heated through; turning once.  Serve with maple syrup.

Makes 10 servings.

Yogurt Smoothies

Original Recipe

Yogurt Smoothies
Prep Time   5 minutes
Total Time  5 minutes
Serves 4

When I was pregnant, I wanted easy, on-the-go breakfast options that would be filling and healthy.  I started experimenting with smoothies and got hooked on this recipe.  I once made one for my sister and she said, "You could make money off these".  Thanks, sis!



There are a ton of combinations you can make, depending on your fruit choices.  This recipe is the basic recipe that I use but I have added in mango, banana and peaches.  Just keep in mind that mango and strawberries tend to be a little tart so you might want to add a teaspoon of sugar before mixing.

3 cups non or low-fat vanilla yogurt
1/2 cup orange juice
1/4 cup milk
1 cup frozen mixed berries (blueberries, strawberries, raspberries). Make sure the fruit is still frozen.  It makes a difference in the texture.
Handful ice cubes

Place all ingredients in a blender.  If your blender has it, use the "Crush" or "Blend" setting first to break up the ice, about a minute.  Once the ice is broken down, switch to the "Aerate" or "Whip" setting and continue blending for another minute or two.  This step will put air into the mixture and make it lighter and smoother.

Slow Cooker Double Corn Potato Chowder

Recipe courtesy of Betty Crocker

Slow Cooker Double Corn Potato Chowder
Prep Time  10 minutes
Total Time  5-6 hours
Serves 6

I found this recipe in an old crockpot cookbook that I got years ago.  It has become a staple in our house.  Very filling and comforting on a cold, rainy day. 



A few tips: 
I've made this using both the shredded and homestyle versions of hash brown potatoes.  The homestyle cut seems to make the soup a little heartier and not as "mushy".

I also prefer to use turkey bacon instead of pork.  It's much healthier, contains less sodium and stands up a little better during cooking.

I have also added in shredded, cooked chicken and it really adds another depth of flavor to this dish.

1 bag (16 oz) hash brown potatoes, thawed (4 cups).  
1 can (14.5 oz) whole kernel corn
1 can (14.5 oz) creamed corn
8 slices bacon, cooked and diced
1 medium onion, diced
1 can (14.5 oz) evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Worchestershire sauce

Mix all ingredients in 3-6 quart slow cooker.  Cover and cook on low 6-8 hours or high heat setting for 3-4 hours.

Note:  Slow cookers vary in temperature and cooking rates.

Slow Cooker Barbeque Beef Sandwiches

Recipe Courtesy of Taste of Home

Slow Cooker Barbeque Beef Sandwiches

Prep Time:20 min
Start to Finish:8 hr 50 min
Makes:12 sandwiches



3
pounds beef boneless chuck roast
1
cup barbecue sauce
1/2
cup peach or apricot preserves
1/3
cup chopped green bell pepper
1
tablespoon Dijon mustard
2
teaspoons packed brown sugar
1
small onion, sliced
12
kaiser or hamburger buns, split


Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker.

Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.

Remove beef to cutting board. Cut into thin slices; return to cooker.

Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Chicken Tostadas with Mango Salsa

Recipe Courtesy of Taste of Home

Chicken Tostadas with Mango Salsa
Prep Time   30 minutes
Total Time  50 minutes
Serves 6

This dish is absolutely delicious!  It takes a little more time to prepare but I've found some shortcuts.  The mango salsa can be made the night before so it's something you can prepare after the kids go to bed.  And, it actually tastes better after marinating all night in the fridge!  Make extra - the salsa is awesome with tortilla chips too!



Ingredients:
  • 1/3 cup orange juice
  • 5 tablespoons lime juice, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 pound boneless skinless chicken breast halves
  • 2 medium mangoes, peeled and diced
  • 1 small red onion, chopped
  • 1/2 cup minced fresh cilantro
  • 1 serrano pepper, seeded and minced
  • 2 tablespoons finely chopped candied ginger
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 6 corn tortillas (6 inches)
  • 3 cups coleslaw mix
  • 6 tablespoons fat-free sour cream
Directions:
In a large resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken. Seal bag and turn to coat; refrigerate for at least 20 minutes.
    For salsa, in a small bowl, combine the mangoes, onion, cilantro, serrano pepper, ginger, brown sugar, salt and remaining lime juice. Cover and chill until serving.
    Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 5-7 minutes on each side or until juices run clear. Cut into thin strips.
    In a nonstick skillet, cook tortillas over medium heat for 1-2 minutes on each side or until lightly browned. Top each with coleslaw mix, chicken, mango salsa and sour cream. Yield: 6 servings.

Sausage Spaghetti Pie

Recipe Courtesy of Taste Of Home

Sausage Spaghetti Pie
Prep Time:   20 minutes
Total Time:  40 minutes
One pie serves 6

This recipe makes 3 pies so you can freeze two for later.  A real time saver!
This isn't the healthiest recipe but there are areas where you can use fat free or reduced fat items.



Ingredients:

1 package (1 lb) spaghetti
4 eggs, beaten
2/3 cup grated Parmesan cheese
1 cup chopped onion
1/4 cup butter
2 cups (16 oz) sour cream
2 teaspoons Italian seasoning
2 lbs bulk pork sausage
2 cups water
1 can (12 oz) tomato paste
1 cup (4 oz) shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Directions:

Cook spaghetti according to package directions; drain and place in large bowl.  Add eggs and parmesan cheese.  Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.

In a saucepan, saute onion in butter until tender.  Remove from the heat; stir in sour cream and Italian seasoning.  Spoon into the crusts.  In a skillet, cook the sausage over medium heat until no longer pink; drain.  Stir in water and tomato paste.  Simmer, uncovered, for 5-10 minutes or until thickened.  Spoon over sour cream mixture.  Sprinkle with mozzarella and cheddar cheeses.  Cover and freeze 2 pies for up to 1 month.  Cover and bake the 3rd pie at 350 degrees for 35-40 minutes or until heated through.

To Use Frozen Pies:
Completely thaw in the refrigerator.  Remove from the refrigerator 30 minutes before baking.  Bake as directed.

Fiesta Ravioli

Recipe courtesy of Taste of Home

Fiesta Ravioli

Prep Time:   15 minutes
Total Time:  30 minutes

I found this recipe in one of the Taste of Home magazines that I purchased a few years ago.  It's super quick and the ravioli tastes like little mini beef enchiladas!  My husband prefers spicier foods so the enchilada sauce and salsa can be spiced up or down to suit your taste.



Ingredients:

1 package (20-25 oz) beef ravioli (cheese ravioli works too)
1 can (14.5 oz) mild enchilada sauce
1 cup salsa (I use medium spice but here's where you can tailor the recipe to your taste)
1 can (4 oz) diced green chiles
2 cups shredded cheddar cheese

Directions:

Cook ravioli according to package directions.

In medium bowl, mix together enchilada sauce, salsa and green chiles.   Place cooked ravioli in 13 x 9 baking dish.  Pour sauce over ravioli.  Top with cheddar cheese.

Bake at 350 for 15 minutes or until bubbly.

Simple Shepherds Pie

Original Recipe

Simple Shepherds Pie
Prep Time:    15 minutes
Total Time:   30 minutes
Serves 4



Ingredients:

1 package ground beef or ground turkey
3 cups prepared mashed potatoes (I use Country Crock Homestyle from the refrigerated section of the grocery when I'm in a hurry)
2 cups beef gravy (use low sodium if health conscious)
1 medium onion, diced
2 cups frozen vegetables (peas, corn and carrots)
1 teaspoon dried thyme
1/2 teaspoon parsley flakes

Directions:

Brown meat in skillet over medium high heat until brown.

Place meat in large mixing bowl.  Add gravy, vegetables, thyme and parsley.  Stir until blended.

Place meat mixture in casserole dish.  Top with prepared mashed potatoes. 

Bake at 350 for 15 minutes or until bubbly.

Chicken Lettuce Wraps

Original Recipe

Chicken Lettuce Wraps
Prep Time   10 minutes
Total Timr  10 minutes
Serves 4

Ingredients:

1 package ground chicken
1 head iceberg lettuce
1 cup shredded carrots
1/3 cup pine nuts
3 tablespoons hoison sauce
2 tablespoon Kikkoman stir fry sauce
1 teaspoon red pepper flakes (optional)
1/2 cup scallions, chopped

Directions
Brown chicken in skillet on medium high heat.  Add carrots and cook until tender.  Add remaining ingredients and continue cooking for 5 minutes.

Split head of lettuce in half.  Peel individual leaves off to form small cups.

Spoon meat mixture into lettuce, wrap and eat.

Quick Jambalaya

Recipe Courtesy of Betty Crocker

I make this recipe at least once a month.  It's super easy and tastes just as good as some other slow cooker recipes that I've made.

Quick Jambalaya
Prep Time:   15 minutes
Cook Time:  15 minutes
Serves 6



Ingredients:

1 package (20 oz) sausage.  I prefer Shady Brook Farms hot turkey sausage but any type works.
1 1/2 cups uncooked instant rice
1 1/2 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
1 can (14.5 oz) diced tomatoes, undrained
1 package (10 oz) frozen shrimp

Cut sausage into 1 inch pieces and cook according to package directions in a 10-inch skillet.

Add green pepper and onion and saute until tender.  Add tomatoes, chicken broth and spices.  Bring to a boil.  Add rice and reduce to low heat.  Cook for approximately 10 minutes or until rice is tender.

Add shrimp during last 5 minutes of cooking.  Cook until pink and translucent.

Easy Chicken Broccoli Divan

Recipe Courtesy of Campbells Kitchen

Prep: 10 minutes
Bake: 20 minutes
Serves: 4
Chicken, broccoli and cheese make a winning combination in this mouthwatering casserole that's on the table in just 30 minutes. Both of my kids asked for second helpings!
Ingredients:

4 cups cooked broccoli florets
1 1/2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free or Healthy Request®)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Directions:
Place the broccoli and chicken into a 9-inch pie plate.
Stir the soup and milk in a small bowl.  Pour the soup mixture over the broccoli and chicken.  Sprinkle with the cheese.  Stir the bread crumbs and butter in a small bowl.  Sprinkle the bread crumb mixture over the cheese.
Bake at 450°F. for 20 minutes or until the chicken mixture is hot and bubbling.

Sunday, January 1, 2012

Welcome to Meals for Moms!



As a working mother of twins, I have struggled with trying to put a healthy meal on the table while 2 toddlers tug at my legs in the kitchen.  If dinner isn't ready in under 30 minutes, we have a major crisis brewing!

I have always enjoyed cooking and would sit for hours scouring websites and cookbooks for new recipes to try.  Since having my twins, I no longer have the time to cook extravagant meals but cooking is still important to me. 

I decided to start this blog to share some of the recipes I've gathered over the last 2 years.  My hope is to offer one centralized website that provides recipes from all over.  Of course, I'll give credit to all websites and/or cookbooks that published the original recipe.

I hope you enjoy this blog and find it useful and convenient.  I love receiving and reading comments so please, give me feedback.  And, if you have a favorite recipe that you'd like to share, let me know and I'll publish it for you.

Happy Cooking!