Saturday, December 18, 2010

Bread Bowls

These make a fun twist to soup night.

Just take your bread dough recipe, or use mine that I use for EVERYTHING, and round out about an 8lb dough ball. If you don't have a scale eyeball it to about four frozen biscuits size. Brush with EVOO and then let rise until doubled. I use the EVOO because it gives a darker color to the bread, which I like for soup bowls. Also if you want to add crisp to this, which I did and liked it,her is what you do:
Wile preheating the oven, place a glass casserole dish filled halfway with ice cubes in the bottom rack of the oven. Place bread in oven and right before all cubes are melted take out the water.

Tuesday, October 12, 2010

Indian Chicken

This is a slow cooker recipe- and I would say this is not a favorite kid meal. Curry usually doesn't go over well with kids so it's more an adult/big kid meal. But it's super yummy and healthy and so it's definitely going in our SAS 'recipe box'

2lb. Skinless, boneless chicken thighs, cut into 1' pieces.
1 Medium onion chopped
3 Cloves garlic, minced
5 tsp. Curry powder
2 tsp. ground ginger
1 tsp salt
1 tsp pepper and/or cayenne pepper
1 15-oz can chickpeas or black eyed peas, or you can even go black bean if you want, drained
1 14.5oz can diced tomatoes, undrained
1 Cup Chicken broth
1 Bay leaf
2 T Lime juice
1-2 cups baby spinach, optional
Hot cooked rice

Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt and pepper. Toss to coat. Add beans, tomatoes, broth, bay leaf. Cover and cook 6-8 hours on low.
Stir in lime juice and spinach, let stand a couple minutes so the spinach wilts,then serve with rice.

Friday, September 24, 2010

Creamy Potato and Asparagus Soup

Fall is around the corner so I have been looking for new soups and I found my new favorite!!! I'm just sad it's no a food storage one but it's amazing.

1 large bunch asparagus (1 1/4 lb.) trimmed
1 1/4 lb. Potatoes, peeled and chopped- 1/2 in or smaller
1- 12oz. can evaporated milk- or make your own remember!
6 slices Turkey bacon, because it's healthier!
1 T. Honey
1 tsp. Pepper
1/2 tsp Salt
1 1/4 C Water
Shredded lemon peel
Italian flat leaf parsley chopped- if you happen to have it

1. Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, 1/2 tsp salt, 1 tsp pepper, and 1 1/4 C Water in medium saucepan.
Bring to boil, uncovered, then simmer for 10 min. covered until potatoes are tender. Cool down slightly and then transfer to food processor. If you have a small one only do a little bit at a time to make sure you get smooth consistency.
2. Cook bacon until crispy, save the grease in pan to then cook remaining asparagus in. Once asparagus in tender but still crispy it's done.
3. Chop up your parsley, grate the lemon, chop up bacon.
4. Stir soup over stove again to warm up- or just microwave real quick.
Top with bacon, lemon, parsley and 3 asparagus strips.

Thursday, August 26, 2010

Hawaiian Hay Stacks


1/4 lb butter
1 1/2 C Flour
1 1/2 qt Milk
2 t. Salt
2 Cans cream mushroom soup
3 Cooked chicken breasts (2 cans chicken for FS)
Topping suggestions:

Pineapple tidbits
Chopped green onion
Cheddar cheese, shredded
Slivered Almonds
Chow mein noodles
Cooked Rice
Celery, copped
Mandarine Oranges
Lemon pepper


Start cooking your rice

Cook Chicken (if using fresh)
Melt butter in large pan
add flour and stir until blond color
add milk and whisk until smooth
add salt
add 2 cans cream mushroom soup, and shredded chicken

Layer plate with chicken mixture then toppings of choice

Black Bean Soup


1/2 C Onion, chopped (or 1/3 dehydrated onion)
1 T. Olive oil
1 C. Red bell pepper, chopped
4 Cloves garlic, minced
1-14.5 oz Can diced green chilies
3/4 C Carrots, sliced (or 1/2 c dehydrated carrots)
1- 1/2 t. Ground cumin
3 C Chicken broth
4-15 oz Can black beans, drained and rinsed
1/4 C Red wine vinegar


heat oil in large, deep saucepan. Saute onion(if using fresh), bell pepper and garlic until tender. Add remaining ingredients(including dehydrated onion if using) and simmer for 10 minutes.
serve garnished with sour cream and tortilla chips

Vegetable Bean Chili


2 T Olive Oil
1 Onion
3 Garlic cloves
3 Can diced tomatoes in juice
1 -4oz Can mild green chilies
2-3 T Chili Powder
1 T Cumin
1 T Dried chives
1 Bay leaf
1-15 oz Can red kidney beans drained and rinsed
1-15 oz Can black beans or white beans drained and rinsed
1 lrg Green bell pepper
1 lrg Red bell pepper
2 Ears of fresh corn or 1 C Frozen (1 can for FS)
Salt pepper to taste
1/4 C Chopped fresh cilantro


In large heavy pot, heat oil, saute onion and garlic
Then add with all other ingredients except cilantro into crock-pot four hours
Add cilantro in the end
This meal can freeze well

Vegetable Cheese Soup


2 C Diced Potatoes (canned for food storage)
1 C diced carrots (canned for food storage)
1/4 C Butter
2 Chicken Bouillon cubes
1/2 C Flour
3 C Cheddar cheese, shredded
1 Large onion, sliced
1 C slices celery (dehydrated for food storage)
2 10-oz Can chicken broth
2 C milk (powdered for food storage)


In a large saucepan saute onions, potatoes, carrots and celery in the butter. Add the broth and bullion cubes. Simmer 30 min. or until veggies are tender.
In a medium bowl, mi x the milk with flour, blend until smooth- no lumps
Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and spices, simmer until cheese melts.

White Chili


48 oz Jar great northern beans
16 oz Jar salsa
1/2 C Chicken broth
2t. Cumin
1 lb Chicken- cooked, shredded (canned for food storage)
8 oz monterey Jack Cheese


Combine all ingredients in crock pot 4-5 hours
Serve with sour cream, tortilla chips and cheese

Baked macaroni and Cheese


1/2 lb. Elbow macaroni
3 T Butter
Panko Bread Crumbs (japanese isle)
3 T Flour
1 T Powdered mustard
3 Cups milk (powder milk for food storage)
1/2 C Yellow onion, finely diced
1 Bay leaf
1/2 t. Paprika
1 Large egg
12 ounces sharp cheddar cheese, shredded
1 t. Salt
Fresh black pepper

3 T Butter
1 C Panko Bread Crumbs


Preheat oven to 350
In a large pot of boiling water cook pasta to al dente

While pasta is cooking, in a separate pot, melt butter. Whisk in the flour and mustard anf keep moving it for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni and then pour into a 2-qt casserole dish. Top with remaining cheese.

Topping- melt butter in a sauce pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 min.

* My kids love broccoli so I will add little flowerets to this

Breakfast Burritos


10-12 Eggs
4-5 Small potatoes, peeled and diced (2 can potatoes)
1-2 T Olive oil
1/2 C Shredded sharp cheddar cheese
1 C Salsa
8 Corn or flour tortllas


In a large skillet, add olive oil and let warm a minute. Add peeled and diced potatoes with salt and pepper to taste. Saute for 6-8 min, stirring often. (Add a little water to help them cook faster)
Season with other favorite seasonings if you want

In a bowl, whisk together eggs. Add a few dashes of salt and pepper. Pour over the potatoes after they have been cooking for 6-8 min. Cook eggs with potatoes and scramble them as they cook.

Warm tortillas and serve with salsa if you want

Wednesday, August 18, 2010

Spaghetti Squash Alfredo

And my kids ate it!

1 Medium Spaghetti Squash
1 Can (10 3/4 ounce) campbells condensed cream of celery soup
3/4 C water
1/4 C milk
1 Cup Shredded low fat swiss cheese, shredded
2 T grated Parmesan cheese
chopped parsley on top if you like

Pierce the squash with a fork in several places then bake 350 for about 50 min.
When it's tender cut in half, scoop out seeds then scrape the flesh and separate the spaghetti strands.
Stir the soup, water and milk in a 2 quart saucepan. Heat over med heat to a boil. Stir in the Swiss cheese
Place the hot spaghetti squash in a 2 quart serving bowl and pour the soup mixture all over it, toss around then sprinkle with Parmesan cheese and enjoy!

Cheaters way- If you want you can also just cook the squash, scrape it out to the spaghetti strand and then dump a jar of Alfredo sauce over it! Still yummy

Friday, August 6, 2010

Amie's Berry Good Blueberry Muffin's

NOW, for those of you 3-ingredient recipe people- here is my philosophy, if a recipe only has three ingredients, it's going to taste like it. Don't get me wrong, I'm all for quick and easy meals. BUT NOT when it comes to blueberry muffins!! So don't freak out- just read through and it will be worth it, promise

We are using the MUFFIN METHOD of Baking

Making a Blueberry Jam:
1 C. Fresh Blueberries
1t. Sugar

Put in sml saucepan over med. heat, breaking up the blueberries a bit with the spoon, about 6 min.

Transfer Jam to a small dish a set aside to cool.

2/3 C Sugar
1/1/2 t. Grated Lemon Zest

2 1/2 C All Purpose Flour
2 1/2 t. Baking Powder
1t. Salt
*Sift in bowl with whisk
*Add 1 C Fresh Blueberries to coat

In separate bowl:
2 Eggs- room temp
1 1/8 cup sugar (half of 1/4)
* Mix then add:
4 T Butter, unsalted, melted, cooled
4 T Veg Oil
2t Vanilla
1 C Buttermilk(you can cheat on this but try not to- add 1T white vinegar to 1 C milk, let sit 5-10 min. )

ADD the WET ingredients to the DRY then gently fold only until flour moistened. It will be lumpy.

Scoop into lined or greased muffin tins.

Add 1 tsp of your cooled jam to the center of the batter.

Swirl the batter a LITTLE with a tiny stick.

Add sugar lemon topping

Bake 425 for about 18 min rotate halfway through.

Sunday, June 27, 2010

Pizza Dough

This makes one pizza, the size of a pampered chef pizza stone
I double the recipe for my family of 6


2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
1 teaspoon instant yeast (can use rapid rise)

2 cups bread flour
2 teaspoons olive oil
Olive oil, for the pizza crust
Corn Meal, for dusting the pizza stone


Place the first 5 ingredients into your mixer with the paddle attachment. Let sit a min to let yeast activate.
Add one cup of flour, mix, then switch to dough hook
Add the rest of the flour one cup at a time until smooth consistency.

You can let the dough knead in the mixer or by hand. ( I prefer by hand) Watch for the window pain to check if kneading is done.

Now place dough in glass bowl, take the tsp. olive oil and rub over dough, cover with plastic wrap and place in fridge for 24 hours. Then dump dough out onto table and let sit a min, covered with towel. Then roll out.

If you choose NOT to wait 24 hours keep on going- it will still be yummy.

If you have doubled the recipe split your dough, and then roll out to pan size.
Brush stone with olive oil and corn meal, place dough on stone. Roll edge for the crust then brush with olive oil.
Top your pizza
Bake 450 on lowest rack until nice a brown
Take out and slide off the stone, let sit for 5 min. before slicing.

Monday, June 14, 2010

Schlotzsky's Deli Turkey Melt

I LOVE sandwiches, especially in the summer months.

1/2 C Chopped pitted olives (for olive haters you can omit this)
1/2 t Chili Powder (if you want less kick only use 1/8 t)
1/2 Cumin
1/4 t Salt
1/4 C green onions
2 T sour cream
2 T Mayonnaise or salad dressing
4 Kaiser Rolls or hoagie buns
1/2 pound thinly sliced turkey
1/2 C Shredded Cheddar Cheese
1/2 C Shredded Monterey Jack cheese (with jalapenos if you want kick)
Tomato slices
Tabasco sauce- optional of course

Preheat oven to 350. In a small bowl combine the olives, chili powder, cumin and salt. Add green onions, sour cream and mayo. Mix all together. Take out couple tablespoons for reserve.
Spread mixture over cut side of hoagie bottoms, place face open on cookie sheet. Top with turkey slices, sprinkle with cheeses and reserves mixture, then tomato slices.
Cover loosely with foil and bake for 15 -20 min

Makes four whole sandwiches.

Tuesday, June 1, 2010

Cheesy Italian Pasta Bake

(super blurry pic- sorry, had to get it quick before they ate it all!)

Just grabbed this from Mira's house- trying to take all her good recipes before she leaves!


3 Cups dry penne pasta
1 T Butter
2 T Flour
1 1/4 Cup Milk
1/2 tsp Dry basil
1/4 tsp Dry Oregano
1/4 tsp Dry Thyme
1-2 Cloves garlic
8oz Tomato sauce
1 Egg
1 Cup Mozzarella Cheese
2 T Parmesan Cheese
3 T Seasoned bread crumbs


Cook Pasta in salted water till barely done. Don't overcook. Set aside. Melt Butter in a saucepan. Whisk in the flour, then the milk. Whisk and boil for at least 1 min. It will start to thicken up. Add the spices and garlic, stir in the tomato sauce. Remove from heat.
Add the egg to the pasta and stir around until it coats all the noodles. Stir in the sauce and mozzarella cheese. Pour in to a greased 2 1/2 QT casserole dish. Sprinkle with Parmesan cheese and breadcrumbs. Cover and bake for 20 min. Uncover and bake for additional 5-10 min to crisp up the bread crumbs!

Wednesday, May 19, 2010

Pan grease

Trick: This is a wonderful cake pan grease. I use it instead of the cake release from wilton, which
I love, but this is cheaper! Just store in a tuba ware or your empty Crisco can.

Sunday, March 21, 2010

Lemon Poppy Seed Strawberry "shortcake"

I am always looking for an excuse to eat strawberries and whip cream- what better time than early spring!

Lemon Poppy Seed Cookie

2 1/2 C All- Purpose Flour
1 t Baking powder
1/2 t Salt
1/2 C Butter, softened
2/3 C Sugar
1 egg
2 t Lemon Zest- I like more
2 T Lemon Juice
2 T Poppy Seeds


In a small bowl whisk together flour, baking powder, and salt; set aside
Beat butter and sugar until smooth, beat in egg, zest, and juice until fluffy, 1 minute.
Gradually beat in flour mixture on low, just until combined.
Add in poppy seeds, stir to combine.
Divide dough in half. Flatten each into square, wrap in plastic.

Refrigerate 2 hours or overnight. Let stand at room temp for 15 min, before rolling out.
Heat oven to 350.
Bake 8-10 min.
Remove from pan immediately and cool on rack

Do with the strawberries and cream as you wish!!!

Saturday, March 20, 2010

Roast Chicken- Crock pot

Similar recipe I use for a beef roast. We love this with chicken for Sunday dinner!

4 chicken breasts
1 pkt lipton onion soup mix
1 can cream of chicken soup (can use Cream of Mushroom instead)
1/4 cup water or chicken broth
1 onion thinly sliced
*potatoes and carrots

Place potatoes and carrots and half sliced onion in bottom of crock pot. Mix together water, soup mix, and Cream soup together. Place chicken breasts on top. Cover with soup mix and other half of onions.
Cook on low 4-6 hours

Highly Recommended Freezer Bag method:Place trimmed chicken breasts in freezer bag. Stir all ing. together except the potatoes and carrots. Add to bag. Lay bag flat to release air. Put in freezer until ready to use. I place the potatoes and carrots on the bottom of crockpot then pour the freezer bag contents on top! You can also shred chicken and serve over rice!

Balsamic Chicken with Sweet Potatoes

Fabulous low-fat crock-pot chicken, and taste amazing. This really brings in the great fall flavors! I found it on Simplify Supper, and changed it to work in the crockpot.

4 boneless, skinless chicken breasts, halved
1 onion thinly sliced
4 sweet potatoes, peeled and cut into 2 inch pieces
2 tablespoon olive oil
1/3 cup balsamic vinegar
1 tsp dried or fresh rosemarry
1-2 TBS butter

Put sweet potatoes in bottom of greased crock pot. Drizzle with olive oil and salt and pepper and a few pats of butter. Now layer most of the sliced onions over poatoes, add a dash of salt and pepper. Drizzle half the balsamic vinegar over potatoes and onions.Salt and pepper both sides of chicken breasts and place in crock pot, ontop of potatoes and onions. Drizzle olive oil, the other half of the basalmic vinegar on top along with a handful of sliced onions and rosemarry. Cook on Low for 4-6 hours. Your home will smell like fall in a few hours!

Crock pot Chicken Cacciatore

We have had this too many times to count. A family favorite, the chicken is SO good, and we love it over pasta. This recipe comes from the Fiber 35 book. It is Super healthy and just plain good! Looks like alot of ingredients, but it really is super easy, and most ingredients you may already have in the pantry!

1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp black pepper
4 chicken breasts, boneless skinless or thighs
1 Tbsp Olive Oil
2 Cups Sliced mushrooms- I often use canned b/c I have it on hand
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 cup thin sliced onion
1 28 ounce can diced tomatoes
1 6 ounce can tomato paste
2 bay leaves
1 Tbsp Basalmic vinegar

Mix first five ingredients. Dredge chicken in these spices, set aside, Put 1 tablepoon olive oil in bottom of Crock Pot. Add muschrooms, peppers, and onion. Add tomatoes, tomato paste, bay leaves, and vinegar. Add spiced chicken and any remaining spice mixture. Cook on Low 7-9 hours. Serve over pasta!

Creamy Peanut Butter Chicken- Crock-pot

This is a fabulous recipe a friend gave me. We just love it! My kids kept asking for more. This is a great recipe for the Freezer Bag method. We love it with fried rice! These are ingredients you probably always have on hand, which makes this recipe great to add to your 3 months supply list!

-Creamy Peanut Butter Chicken
4 chicken breasts
1/2 teaspoon pepper
1/3 Cup creamy peanut butter
2 Tablespoons soy sauce
3 Tablespoons orange juice

Add all ing. except chicken and stir, it will take a minute or two for all ing. to incorporate. Pour over chicken in crock-pot. Cook on low 4 hours.6 hours was a little to long in my crock pot, just keep an eye on it. You can keep the chicken breasts whole or shred a bit. It will just fall apart, so we love to eat it in little pieces as it falls apart.

Freezer bag method
Add chicken breasts to Ziploc baggie. In bowl mix all other ingredients together. Pour into Ziploc baggie and seal tight. Freeze. When ready to cook, unthaw bag in refrigerator overnight and pour into crock pot in the morning. Cook on low 4-6 hours.

More Freezer bag cooking!

Spring is approaching and the last thing I want to be doing is slaving over a hot stove every night! Just another reason why I LOVE Freezer Bag Cooking! ITs not just for the crock pot! Here are some of my favorites for the BBQ. Just defrost and throw on your indoor or outdoor grill! Have frozen veggies, potatoes for a potato salad, fruit for a fruit salad on hand and you can have weeks of meals all ready to go!

I take one day out of the month and make about 20 freezer bag meals so my freezer is always full of ready to go dinners!

Here are some of my easy grilling favorites:
Thai Chicken
- Click for great recipe
Italian Chicken- your favorite bottle of Italian dressing
BBQ chicken- Your favorite BBQ chicken
Teryaki Chicken- Add your favorite teryaki sauce to the chicken

Some of my other favorite Freezer Bag Meals:

PB chicken- Delicious! My kids just love it!
Southwest chicken
Cafe Rio Chicken
Roast Chicken
Sweet Pork
Plain Chicken Breasts- I love to fill 3-4 bags with already trimmed and pounded chicken breasts. I label the bag for the dinner I have in mind. My favorites to have chicken ready for are Chicken Caccetori, Coconut Chicken(new revised recipe) and Balsamic chicken and sweet potatoes.

I hope this will help you simplify your life, while continueing to save money and eat heathy home cooked meals! It has really helped me to do this! Buy your chicken on sale! Use this method with your own favorites! Good Luck!

Monday, March 1, 2010

Peanut Butter Muffins

These muffins use wheat flour and they are so delicious! My kids love them! I like to make some in mini muffin tins. Great for snacks and lunches! They freeze great too. They are soft and chewy, and the combo of chocolate and PB is soooo good!

1 Cup PB
1 egg
1/3C white sugar
1/3C brown sugar
1C milk
3/4C wheat flour
3/4C all purpose flour
1 T baking powder
1/4 t salt

1/2 cup chopped chocolate chips

Combine peanut butter, egg, and sugars in mixer with whisk. Slowly add milk while whisking. In small bowl whisk together dry ingredients, then stir into wet ingredients in mixer by hand just until combined- no more. Stir in chocolate chips (giving them a rough chop makes them distribute and taste better throughout) Bake at 350 degrees about 12-13 minutes for mini muffins, 15-17 for regular- dont overcook, they will be lightly browned, and when they cool nice and chewy.

Friday, February 19, 2010

Foil Packet Tilapia

This is so easy, and the flavor is divine! You can use this method with any fish or chicken. Tilapia is so good for you, super high in protien and low in fat. You can get it frozen or fresh, and often for a great price. I threw this recipe together and LOVE it! Often a strong taste comes through with frozen talapia, but with this recipe, it was masked perfectly.

2-4 Tilapia portions
Aluminum Foil
1 Bell pepper cut into thin strips
1/2 onion cut into thin strips
olive oil- to taste
1 tsp Basil
1 tsp garlic powder
Salt and Pepper to taste
1 Tbsp Capers- optional, but tons of flavor
1 lemon, sliced thin, reserve some juice too

Rinse and pat Tilapia portions dry with paper towel. Salt and pepper both sides. Put Tilapia in large piece of foil, drizzle with olive oil and lemon juice. Sprinkle with basil, garlic powder and capers, layer on the pepper and onion strips. Top with lemon slices. Wrap up in a rectangular packet shape, place in 400 degree oven for 20 minutes. Fish is done when it flakes and is solid white in color. Yummy! Serve with steamed broccoli and rice!

Monday, February 1, 2010

Freezer Bag Meals!

Simplify your life by making Freezer Bag Meals!

For me, this method of freezer meals is a life saver! There are a few days out of the week that are the hardest, due to our schedule, for meals to get on the table. So, I needed something always ready to pull from the freezer and put in the crock pot. NO prep mess, EASY clean up!I take one day in the beginning of the month to do my freezer bag meals. I put together anywhere from 5-8 meals in only a few hours. Get your meat on sale, chicken or chuck roast, and save for your freezer meals.

All you do is trim meat, rinse and pat dry with paper towel, then place in a freezer bag. Add all your ingredients (except cheese, beans, corn, etc.) Anything you want cooked the full amount of time in the crockpot will do.
Place bags laying flat into the freezer. Take bag out of freezer the night before and let it defrost in the fridge. The next morning dump contents into crock pot, or place on grill, or in casserole dish for the oven! Some of these recipes you can use for grilling or baking as well. Thats the great part about it, you can use whatever method of cooking you want, or that your recipe can work for.

Here are some of my favorite recipes. Just prep your meat the way you want it to be in your crockpot or grill etc. Depending, I will sometimes cut mine up in chunks,for beef stroganoff, or Creamy italian chicken) or leave chicken the way it is for other recipes, like grilling.

Make sure you label your bags with the date and recipe, you could also add any other special cooking instructions.

Italian crock pot chicken- (Add all ingredients to bag, just dice up cream cheese and butter into cubes)-serve over rice or noodles-
Creamy Southwestern chicken -(just salsa and chicken, add black beans and corn later!) Use leftovers for tacos,burritos, tortilla chicken soup, quesadillias
Cafe Rio Chicken- (Mix together all ingredients, then pour overn chicken in the freezer bag)- Burritos, nachos, quesadillas, soups
Cheesy crock pot chicken- (Mix all ingredients together, then pour over chicken in freezer bag)Over rice or noodles
Roast chicken- Along side baked or roasted potatoes
Beef Stroganoff or Roast- (Mix all ingredients together, then pour over chicken in freezer bag)- Serve Along side mashed potatoes or over rice or noodles
BBQ Chicken- serve with rice or potatoes
Thai BBQ chicken (Mix all ingredients together, pour over chicken, I love this one for an all ready to grill chicken dinner!)

Click here for Grilling Freezer Bag meals and more recipes!

Friday, January 29, 2010

Creamy Chicken Noodle Soup

This is very good version of Chicken Noodle that I got from my friend, yum-o and of course its the best with my homemade rolls!


6 Chicken bouillon cubes
4 Cups chicken stock
1-2 Bay Leaves
2 Cups chopped carrots
2 Cups chopped celery
3/4 Cup chopped onion
2 Cans cream of chicken soup
1 Cup milk
2 Cups cooked chicken cubed
2 1/2 oz Cooked noodles - thick Amish kind

*For Food storage use 2 cans chicken and dehydrated veggies.


* you can add all ingredients and leave it in crock pot all day!


Boil Noodles and set aside.

Put veggies with stock and boil until soft. Add bouillon. Whisk in soup until creamy.
Add milk and bay leaf. Add chicken and noodles. Simmer at least 30 minutes. Add more broth if
wanted for consistency.
Salt and Pepper to taste

Wednesday, January 27, 2010

BLT Salad

Looks like more work than it really is. Just assemble all the ingredients according to directions, then when ready to start putting together- it will go very fast. It's Heaven!


8 Slices of Bacon, cut into 1/2 inch pieces
1 ripe avocado, pitted and skinned
1/2 C Buttermilk (or just add 1T vinegar to you milk and let sit 10 min!)
1/4 C Chopped red onion
2 tsp Lime Juice
3/4 tsp Salt
1/2 tsp Pepper
1/2 tsp Cayenne Pepper
1/2 C Cornmeal
1/3 C All-Purpose Flour
1 Egg, lightly beaten
2 Med-size firm, unripened tomatoes (about 3/4 pound), cored and cut 1/2 inch slices
2 T Canola oil
3 Romaine lettuce hearts, chopped


1. Cook Bacon in a large skillet and over med heat until crisp. Remove bacon and drain on paper towel-lined plate. Wipe out skillet.
2. While cooking bacon, prepare dressing; place avocado, buttermilk, onion, lime juice, 1/4 tsp each of salt, black pepper and cayenne pepper in a blender and puree until smooth; set aside
3. Stir together cornmeal, remaining 1.2 tsp salt and 1/4tsp each black pepper and cayenne pepper in a shallow dish; place flour and egg in their own separate shallow dish as well
4. Dip tomato slices in flour, then egg, then cornmeal mixture to coat
5. Heat Canola oil and 1T of the reserved bacon drippings in a skillet over high heat. Fry tomatoes in a single layer for about 2-3 minutes on each side, or until golden brown.
6. Place Romaine lettuce in a large bowl and toss with bacon and 2/3 C of the avocado dressing; place about 2 cups salad on each plate and top with 2 or 3 fries tomato slices, Dollop with a little of the remaining dressing and serve.

Tuesday, January 26, 2010

P.F. Changs Chicken Lettuce Wraps

Pickett Family Favorite! I had to find a recipe that was exactly like it. This one is amazingly close if not just as dang good! Looks like a lot of work, but really not much at all. Just do your prep and then it will take 10 minutes to cook and serve!


3 T. E.V.O.O
13-15 Chicken Tenderloins (Or you can use 2 large Boneless Chicken breast)
1 C Water Chestnuts
2/3 C Mushrooms
1 T. Chopped Onions
1 tsp. Garlic, minced
Ice burg Lettuce Leaves (Take apart and let soak in cold water while you prep this meal. It will get them real crisp)

Special Sauce

1/4 C Sugar
1/2 C Water
2 T Soy Sauce
2 T Ketsup
2 T Rice Wine Vinegar
1 T Lemon Juice
1/8 tsp Sesame oil
1 T Water
1 T Hot Mustard (I leave this out for my kids sake)
2 tsp Water
1-2 tsp garlic and red chile paste (also leave out for the kidos)

Stir Fry Sauce

2 T Soy Sauce
2 T Brown Sugar
1/2 tsp Rice Wine Vinegar


1. Make special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, Ketchup, Lemon Juice and sesame oil
3. Mix well and refrigerate this sauce until you are ready to serve
4. Combine the hot water with the hot mustard and set this aside as well
5. Eventually add your mustard and garlic chili sauce to the special sauce mixture when your ready to serve.
6. Chop water chestnut, mushrooms, and onions into small pea sizes. Set aside.
7. Mince garlic, set aide. Have the stir fry sauce mixed and set aside.
8. Now place the Chicken, Water Chestnuts, Mushrooms, Garlic and Stir Fry Sauce in the Wok. Add the T of Oil, let flavors combine
9. Place this mixture in the lettuce and top with special sauce. YUMMO

Left over sauce- We never have any left over chicken but the special sauce makes more than we eat. So I make brown rice and place in romain lettuce, drizzle the special sauce over it and roll it up. It fills me up and makes great lunch for the next day!

Fruit Pizza

A classic must have dessert!

Easy way is to use store bought sugar cookie dough, roll it out and bake. I have to use my own sugar cookie recipe, just can't do store bought. So it takes a little longer but you know what they day about those who wait? I don't remember, what do they say?heehee


Sugar Cookie Dough
8oz package of Cream cheese
1/3 C Sugar
1tsp Vanilla

Fresh fruit in season


Roll out cookie dough onto pie shape stone. (obviously you can do this on a cookie sheet as well)
Bake at 350 and take out a little before done, just like you would regular cookies.
Let cookie cool.
Meanwhile, beat cream cheese, sugar and vanilla until nice and smmoooth!
Slice up your fruit
Once Cookie is cooled off spread mixture and then top with your yummy fruit
I like to chill mine before serving.

Cut into pizza slices and watch them disappear.

Monday, January 25, 2010

Low- Fat Banana Bread Is The Bomb!

I L-O-V-E this recipe. Just tried it out and I can't stop eating it. It is low in fat so, I can eat double right?


4-5 Large Ripe Bananas
2T. Applesauce
2T Butter, softened
1 Egg
1 1/2tsp. Vanilla
1/2 C Brown Sugar
1/4 C White Sugar
1 C All Purpose Flour
1/2 C Whole Wheat or White Wheat Flour- I used my hard white wheat that I ground up.
(if you don't have either, just substitute with other flour)
1tsp Baking Soda
1/2tsp Baking Powder
1tsp Salt


Combine all the wet ingredients except the bananas. Don't over mix.
Add dry ingredients just until combined.
Mash up bananas in separate bowl, then add to your mixture. Mix one minute.
I baked it in an 8x8 glass pan.

Bake 350 /50-60 min

Saturday, January 23, 2010

Tortilla Chip Casserole

I got this recipe off
We loved it! Everything was on hand in our panrty, it was delicious.... its a keeper for us! This recipe comes to about 4 dollars for the whole casserole!

Jessica's Chicken Tortilla Chip Casserole


1 can diced tomatoes
about 1 cup diced cooked chicken- I used 1 can costco chicken
1 small can green chilies
1 can beans- pinto, kidney, black- whatever you have
1 can cream of chicken soup
1/4 cup sour cream
3/4 cup milk
2 cups crushed tortilla chips
1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste


Pour tomatoes in casserole dish, add can green chilies and seasonings. Crush tortilla chips and layer over tomato mixture. Mix together chicken, soup, beans, milk and sour cream. Spread over chip layer. Bake in oven at 350 for 20 minutes. Top with cheese, cilantro, avacado etc. Bake for 5-10 more minutes Enjoy!

Friday, January 22, 2010

Fried Rice

This is what mom would always make in the skillet with left over rice! Yum!
You can be flexable "to taste" and with the measurments. Great to make with leftover rice or meat.

2-3 cups rice- I use left over brown rice
2 eggs
frozen peas
1-2 chopped green onion
left over bacon, ham, or chicken diced finely
grated carrot
1 tsp ginger, fresh or powder
1 tsp garlic, fresh minced or powder
3 Tbsp soysauce

Melt 2 Tbs butter in skillet. Add rice stir and add seasonings, Add carrot, peas, and meat. Push rice to the sides leaving a large circle space in the middle of pan. Add some butter to the space and add two beaten eggs. Stir till cooked, mix eggs in with rice.

Thursday, January 7, 2010


This is a basic bagel recipe that's pretty darn good. I have made bagels with my bread recipe I'll let you decide which you like better.


2 tsp. Active dry yeast
1 1/2 T. Sugar
1 1/4 C. Water
3 3/4 C Bread flour, plus more for kneading purposes
1 1/2 tsp. Salt


*Sprinkle yeast and sugar into 1/2 cup of the water in a bowl. (water is to be 100 degrees) and let stand for 5 minutes. Mix flour and salt in your mixer. Turn it on and slowly add the yeast mixture. Pour in the rest of the warm water and mix until it forms a dough ball. You may need to add flour to get it from being sticky.
*Turn dough out onto a floured board and knead until smooth. (don't hate the kneading!)
When the dough is firm and stiff put in to an oiled bowl and let rise until double.
*Turn dough out onto board again and punch down, then let it rest 10 minutes. This rest will help it keep shape when forming so dont cheat.
*Cut your dough into equal pieced. If you have a scale I like to weigh out 2 1/2 oz. pieces.
Shape each piece in to a ball and then form the ring by taking your floured finger and stick into the middle of the dough. Work your finger in a circle to stretch the hole, remembering that the dough will rise and make that hole smaller so i get it a pretty good size at first.
*Place the bagels on a lightly oiled baking sheet, cover and let rest 10 minutes or so. Bring a large pot of water to a boil, add 1 T sugar, then reduce to a simmer. Using a perforated spoon (large spoon with holes in it) carefully lower the bagels into the water. You can do two at a time if you be sure not to let them touch.
*Boil bagels about one minute on each side then remove and place on the baking sheet.
*Bake 20 min. at 425
*Makes about 8 bagels.