Chicken Bake

Chicken Bake

Ingredients
-Skinless chicken breasts chopped into 2 inch cubes
-1/2 cup chicken broth
-1 lb red potatoes chopped into 2 inch cubes
-1/2 bunch asparagus, trimmed and cut into 1 inch pieces.
-Red and yellow peppers sliced into 1 inch pieces.
-1 onion sliced
-1/3 cup fresh basil
-4 garlic cloves sliced thin
-1.5 tbsp olive oil
-1 tsp fresh chopped rosemary
-Ground pepper to taste

Directions
Preheat oven to 400 degrees and add chicken, potatoes, veggies, basil, garlic, chicken broth and olive oil. Sprinkle with rosemary add pepper if desired. Bake for approximately 45 minutes, turning occasionally, until tender! ENJOY!

NOTE : At 45 min, this was "done" but I wanted my potatoes to be browned so I left mine in about an hour and also next time I would probably scale back the Rosemary to about 1/4 C

Hearty crockpot chicken noodle soup

Hearty crockpot chicken noodle soup


Ingredients:

• 20 oz. frozen boneless skinless chicken breasts
• 1-1 lb. bag baby carrots
• 3 medium zucchini
• 3 large ribs of celery
• 1 medium yellow onion
• 4 oz. dried shaped pasta (I used shells)
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp garlic salt
• 1-2 tsp salt, to taste
• 8 cups water or chicken broth or veggie broth

Directions:

1. Chop the baby carrots into thirds, or just dice into smaller chunks.  Chop celery ribs into pieces similar to the carrots size, and do the same for the onion.  Cut the zucchini length wise in half and then cut half moon slices.
2. Place all ingredients into the crock pot, except the salt and the dried pasta (the salt can be added at the end and adjusted to taste), and place on high for 6 hours.
3. 30 minutes before you want to serve, remove the chicken, shred using two forks, and return to crock pot.  Pour in the dried pasta and let cook until desired tenderness is reached.
4. Adjust the salt to taste and serve.

Country Style BBQ pork ribs

Country Style BBQ pork ribs

2-4 pounds country style pork ribs

1 bottle of bbq sauce, your choice

minced onion

 

 

 

 

 

 

Place ribs into the slow cooker. Pour bbq sauce over it to coat. Sprinkle with the onion

Cook on low all day or high 4-5 hours until nice and tender.

Homemade peach pie

Homemade peach pie

Ingredients

• Pastry for a 9-10 inch double crust pie
• 3/4 - 1 cup sugar depending on sweetness of the peaches
• 4 tablespoons flour
• 1/2 teaspoon cinnamon or nutmeg
• dash salt
• 1 teaspoon vanilla
• 6 cups peeled sliced fresh peaches
• 2 tablespoons butter
• egg wash made with 1 egg yolk and 2 tablespoons water
• sanding sugar

 

 

 

 

Instructions

1. Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter.
2. Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar.
3. Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned.
4. Serve warm with a big scoop of vanilla ice cream

Slow cooker salsa chicken

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

 

 

 

 

Place chicken in the bottom of your Crock Pot. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired. (We ate ours over white rice)

Best Pot Roast Ever

Best Pot Roast Ever

 (in the CrockPot) - What you need:

2-5 pound pot roast (any kind)
1 envelope ranch dressing (dried)
1 envelope Italian dressing
1 envelope brown gravy mix
Potatoes and Carrots
1 to 1-1/2 cup water

What you do:

1. If you wanted carrots and potatoes in your CrockPot, cut them to your liking and put in the bottom of your CrockPot.

2. Put Roast on top of vegetables.

3. Add all envelopes.

4. Add water.

Cook on High for 6 hours.

 

Have made this many many times and it's always a hit for my family. :0)

Dutch Apple Pie

Dutch Apple Pie

1 homemade pie crusts or 1 ready-made pie crust

5 1/2 cups peeled cored sliced cooking apples

1 tablespoon lemon juice

1/2 cup granulated sugar

1/4 cup brown sugar, packed

3 tablespoons flour

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Topping:

3/4 cup flour

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup butter or 1/3 cup margarine, room temperature

1. Preheat oven to 375°F.

2. Fit pie crust into pie plate.

3. In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg. Pile into crust.

4. Prepare topping: In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples.

5. Bake at 375°F for 50 minutes.

Pork Chop and Rice Casserole

Pork Chop and Rice Casserole

Ingredients

• 4   

  loin pork chops, bone in (about 1-1/2 pounds total)
• 1/2  teaspoon 

  salt
• 1/4  teaspoon 

  black pepper
• 2   tablespoons 

  vegetable oil
• 2/3  cup 

  long-grain white rice
• 1   can 

  (14.5 ounces) jalapeno-flavored diced tomatoes
• 2   medium 

  sweet green peppers, halved, seeded and thinly sliced into strips
• 1   cup 

  shredded taco-blend cheese
•  

 

 

Directions

 

1.

Heat oven to 350 degrees F.

2.

Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, about 2 minutes per side. Remove skillet from heat.

3.

Coat 2-1/2-quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.

4.

Bake in 350 degree F oven for 50 minutes or until rice is tender and most liquid has been absorbed. Remove foil from dish; sprinkle cheese over top. Bake until cheese melts, about 5 minutes. Let stand 10 minutes before serving. Makes 4 servings.

Brownie Caramel Cheesecake

Brownie Caramel Cheesecake

Ingredients                

1 package (9 ounce) brownie mix,

1 egg,

1 tbsp cold water,

1 package (14 ounce) individually wrapped caramels candy, unwrapped

1 can (5 ounce) evaporated milk,

2 package (8 ounces each) cream cheese, softened

1⁄2 cup white sugar,

1 tsp vanilla extract,

2 egg,

1 cup chocolate hot fudge topping, Directions Preheat oven to 350 degrees F. Grease the bottom of a 9 inch pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.   Note: Pic without Fudge Topping.   Cleaning:  I want you to spend 5 minutes and check on the cleaning supplies and things under your sink? Are there things that you don't use? Are there items you have run out of and need to put on your list? Now, what is up with your dish rags and sponges? If you need new ones, put them on the list too. Enjoy your weekend! www.flylady.net

Chicken Parmesan Casserole

Chicken Parmesan Casserole

Ingredients

• about 4 cups of shredded, cooked chicken
• about 1 jar of marinara sauce
• 1/2 cup Parmesan cheese
• 1-2 cups shredded mozzarella cheese
• about 1 cup bread crumbs
• 1-2 tablespoons olive oil
• fresh, chopped herbs (parsley, basil, oregano, etc)
• salt and pepper

 

Instructions

 

1) Preheat oven to 350 degrees.

2) Grease an 8x8 casserole dish with cooking spray.

3) Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with cheeses until all the chicken is covered.

4) In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.

5) Sprinkle the seasoned breadcrumbs on top.

6) Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Strawberry Coconut Smoothie

Strawberry Coconut Smoothie

Ingredients

• 1 cup coconut milk
• 1 frozen banana, sliced
• 2 cups frozen strawberries
• 1 teaspoon vanilla extract

Instructions

1. Add all ingredients to blender and blend until smooth.

 

This was our after school snack today :0)

 

Crockpot Chalupas

Crockpot Chalupas

1 lb. pork shoulder

1 lb. dry pinto beans (rinsed)

1 15-ounce can fire roasted tomatoes

6 cloves garlic, minced

2 jalapeno peppers or other hot chili, minced (ribs and seeds removed to keep it mild)

2 teaspoons chili powder*

2 teaspoons cumin*

½ teaspoon cayenne pepper*

*AND/OR a tablespoon or two of taco seasoning (I used them all)

generous pinch or two of salt

1½ cups water

¾ cup shredded cheese (I used Mozzarella)

12+ flour tortillas

 

 

Note: This pic was before the cheese was added.

Note: We personally don't care for flour tortillas and I didn't have any corn ones on hand,  so I made a pot of rice and we served it over the rice and it was really great that way too.

 

 

Instructions

1. Place the pork shoulder in the slow cooker. Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1½ cup water. Cook on low heat for 6-8 hours or high heat for 4-6 hours. Don't open the lid - it adds to the cooking time.
2. Remove the lid after the cooking time and shred the pork using two forks. You can do this directly in the slow cooker. If it's too runny, continue to cook with the cover off for a little while. If it's too dry, add more water.
3. Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.
4. Meanwhile, preheat the broiler. Place tortillas directly on the oven rack and bake for 2 minutes or until golden brown. Flip the tortillas and bake for another 1-2 minutes under golden brown and crunchy. Be careful because they burn easily! Remove from oven and allow to cool.
5. Top each tortilla with pork and bean mixture and sour cream.

 

Cleaning:

 

www.flylady.net

 

Your mission for today is to grab a trash bag and clean out your refrigerator. You are to toss ANYTHING that will not get eaten any time soon. This means that new salad dressing you decided to try but really don't like. It is time to let it go. Just as the rule applies to the rest of the house. If you don't love or use it, lose it! Get rid of the fruit that is a few days beyond when it was really edible, get rid of the veggies that are turning into a science project. Check the dates on the cheeses that are potential science project.

You will be able to really make a better grocery list when your fridge is cleaned out of all the items you don't like and or don't use!

 

 

 

Creamy Chicken Broccoli Over White Rice

Creamy Chicken Broccoli over White Rice

 3-4 boneless chicken breasts
 1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning

1 cup sour cream
6 cups broccoli florets, just fork tender
1 cup shredded cheddar cheese

 

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

 

3. Serve over steamed rice and sprinkle with cheese. 

 

Cleaning:

Your mission today is to get in the kitchen and clean out that silverware holder!

www.flylady.net

 

German Chocolate Cake Bars

German Chocolate Cake Bars

Crust:
1 box devil's good cake mix (not the kind with pudding added)
1/2 cup (1 stick) unsalted butter, melted
1 large egg
Filling:
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 large egg
1 cup chopped pecans
1 cup shredded coconut
1/2 cup milk chocolate chips

Directions:

Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan (I used non-stick cooking spray).
In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares.

Note:

We absolutely love this one! It is awesome.. have made it before and will definitely be making again.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Ingredients

• 3   cups 

  shredded, cooked chicken
• 1  1 1/4 ounce packet 

  taco seasoning
• 1/2  cup 

  water
• 2   cups 

  salsa verde
• 9   

  flour tortillas, fajita-size
• 1  15 1/2 ounce can 

  refried beans, warmed in microwave
• 8   ounces 

  sour cream
• 3   cups 

  shredded cheddar cheese

Directions

 

1.

Heat oven to 350 degrees . Mix chicken, taco seasoning, water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.

2.

Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.

3.

Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28

minutes, until bubbly.

 

 

Note:

 

I made this, this morning and it has to be one of my favorite recipes that I've posted so far! Seriously love it! It was a big hit in my house!

 

 

Cheesy Chicken and Rice

Slow Cooker Cheesy Chicken and Rice

You’ll need: 1 box Yellow Rice*, 1 can Cream of Chicken, 1 can Whole kernel corn, 1 onion, 4 chicken breasts, and 2 C shredded cheddar cheese

1. Place your chicken breasts in the bottom of your slow cooker. Chop up onion and toss on the top
2. Spoon your cream soup over that
3. When it is done cooking, drain your corn and toss that in along with your cooked rice and cheddar
4. Stir all of that up and give it a few minutes to get all heated and warm..this won’t take long

Low – 7-8 hours

High 3-4 hours

 

 

Note: Didn't add a pic to this one for 2 reasons: 1. No pic I took did it any justice and secondly it gotten eaten so quickly I didn't get to take too many pics to begin with! This is my husbands favorite meal and I have made it over and over. Love it!!

Crockpot Ranch Porkchops

Crockpot Ranch Porkchops

4-6 pork chops

2 cans cream of chicken

2 packets of Ranch dressing mix

a little bit of garlic powder

1-1 1/2 cups of water

In a bowl mix your cream of chicken, ranch mix, and water. Add some garlic powder on top if you want. I added about 1 1/2 cups of water. You can do more or less depending on how long you are cooking it. This recipe calls for about 4-6 hours on LOW.

 

 

Note: I used the extra cooking juice from this to make chicken the next day!

Cherry Almond Poke Cake

Hey Everybody!!

Last night I made this Cherry Almond Poke Cake and it is seriously amazing!!

 

Ingredients

• 1 white cake mix
• Ingredients on box
• 1 teaspoon Almond Extract
• 1 small box Cherry Jell-O
• 1 cup boiling water
• 1/2 cup cold water

 

Frosting
• 1 8 oz. tub Cool Whip frozen whipped topping, thawed
• 1/2 cup Marshmallow Fluff
• 1 teaspoon Almond Extract

 

Topping
• 1/2 cup Sliced Almonds

Instructions

1. Preheat oven to 350 degrees and coat a 13x9 baking dish with cooking spray
2. Combine cake mix, eggs, water, oil and almond extract until smooth
3. Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean
4. Remove from oven and let cool for 15 minutes
5. Combine Jell-O and boiling water and stir about 2 minutes until dissolved, add cold water
6. Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch
7. Carefully pour Jell-O over the cake
8. Place in refrigerator at least 3 hours or overnight
Frosting
9. In a mixing bowl, combine all ingredients and mix until fluffy
10. Spread over cake and sprinkle with almonds
11. Store in fridge until ready to serve
12. Store leftovers in fridge covered with plastic wrap

 

 

Cleaning:

 

We are heading into the Entrance area of your home today. Let's grab all those shoes, books and jackets that seem to pile up right by the front door and put them away. Grab these things and set your timer. I bet you can do this in less than 15 minutes.