Sunday, October 30

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole
  • 4 boneless, skinless chicken breasts
  • 1 1/2 cup shredded mozzarella cheese (or slices of swiss or provolone) 
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1 pkg. Stove Top stuffing, chicken flavor
  • 4 Tbsp. margarine, melted
Place chicken breasts, either whole or cubed, into bottom of greased 9x13 casserole dish. Top with cheese. Mix milk and soup in separate bowl and pour over top of chicken and cheese. Bake at 350 degrees for 45-55 minutes, until chicken is cooked through. While chicken is cooking, in separate bowl, combine melted margarine with dry stuffing mix. After chicken is done cooking, pour stuffing over the top and return to over for 10 minutes, until stuffing is golden brown. Enjoy!

Thursday, July 7

Taco Puffs

Looking for a quick & easy weeknight dinner option? Well look no further!

Taco Puffs

  • 1 lb. ground beef
  • 1 pkg. taco seasoning (+ water)
  • 1 1/2 cup shredded cheddar cheese
  • 2 cans Pillsbury crescent rolls
Brown beef and combine with taco seasoning and water per seasoning directions. Place individual crescent triangles on greased baking sheet. Spoon beef mixture onto large end of crescent triangle, sprinkle with cheese, and then take top of crescent triangle and fold over on top of beef and cheese and press to bottom of crescent triangle. Bake at 375 degrees for 10 minutes or until golden brown. Serve alone or topped with favorite taco toppings (lettuce, diced tomatoes, sour cream, salsa, ect.) Makes 16 taco puffs.

Sunday, April 3

Mexican Casserole

This is a delicious recipe that I got from a good friend that is always a big hit with my guys! It's a great way to get my toddler to eat meat because it is incorporated with all the beans and chips and cheese. And it can feed a crowd (or make for some great leftovers)! Hope you will give it a try!

Mexican Casserole
  • 2 lbs. ground beef, browned
  • 1 large can (26 oz) ranch style beans (or your favorite kind of beans)
  • 1 large can (28 oz) enchilada sauce
  • 1 can rotel, mild
  • 1 can cream of chicken soup
  • 1 bag (13 oz) tortilla chips, crushed
  • 4 cups shredded fiesta blend cheese
Brown beef in extra large skillet. Then add beans, enchilada sauce, rotel, and cream of chicken soup to skillet and heat until boiling. In greased 9x13 casserole dish, layer half of the crushed chips, half of the meat sauce, and 2 cups cheese and repeat all layers. Cover with foil and bake at 400 degrees for 45 minutes. You may want to place a cookie sheet under it while baking because it can bubble over.

Tuesday, March 15

No-Bake Cheesecake

This is a delicious and easy alternative to traditional cheesecake that is a family favorite!

No-Bake Cheesecake
  • Graham Cracker Crust
    • 11 graham crackers, crushed
    • 1/4 cup sugar
    • 1/4 cup butter, melted
Combine ingredients in bowl and mix well then press into greased pie pan. Bake at 350 degrees for 10 minutes. Allow to completely cool.
  • Cheesecake
    • 8 oz. cream cheese, softened
    • 1 cup powdered sugar
    • 8 oz. Cool Whip
    • 1 graham cracker, crushed
Beat cream cheese and sugar with mixer until smooth. Fold in Cool Whip. Once crust is completely cooled, spoon cheesecake into crust, top with crushed graham cracker, and refrigerate until serving. Serve with favorite cheesecake topping (strawberries, raspberries, blueberries, chocolate, caramel, nuts, ect.).

Saturday, March 12

Sensational Sides: Broccoli Cheese Casserole

Here is a savory side recipe that goes great with any main dish!

Broccoli Cheese Casserole
  • 1 cup rice, dry measure 
  • 2 pkgs. frozen chopped broccoli
  • 1 cup celery, chopped
  • 1 onion, chopped
  • 1 stick margarine
  • 1 (16 oz.) jar cheese dip
  • 1 (10 3/4 oz.) can 98% fat free cream of chicken soup
  • 1 (10 3/4 oz.) can 98% fat free cream of mushroom soup
Cook rice in small sauce pan as directed on package, steam broccoli and set both aside. In medium skillet, saute celery and onion in margarine. In large bowl, combine rice, broccoli, sautéed vegetables, cheese dip, and canned soups and pour into greased 9x13 casserole dish. Bake at 350 degrees for 30 minutes or until center is hot and bubbly.

Friday, March 4

Grilled Chicken Avocado Burritos

This is a great recipe if you have avocados you need to use up or have leftover grilled chicken. Healthy, easy, and most importantly....delicious!

Grilled Chicken Avocado Burritos
  • 2 cups sliced grilled chicken (we marinate boneless chicken breasts in Italian dressing for a few hours and then throw on the grill)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped cilantro
  • 1/4 cup light sour cream
  • 2 medium avocados, diced
  • 1/4 tsp. pepper
  • 6 medium (or 4 large) tortillas
Combine ingredients (except tortillas) in bowl and stir gently. Spoon into tortillas, fold ends in and roll up into burrito, press in greased George Foreman grill or panini press or cook on both sides in greased skillet over medium high heat for a few minutes until golden brown. Serve with salsa for dipping. Makes 6 medium or 4 large burritos.

Monday, February 29

Blueberry Oatmeal Cups

Here's another great breakfast idea you can make ahead and then freeze to grab on a busy morning! They also make for a healthy snack option and I can tell you.....they are toddler approved!

Blueberry Oatmeal Cups
  • 1/2 cup oil
  • 2 eggs
  • 1/2 cup brown sugar
  • 2 tsp. vanilla extract
  • 1/2 cup applesauce
  • 1 & 1/2 cups milk
  • 1 Tbsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 cups oats
  • 2 tsp. baking powder
  • 1 cup frozen blueberries
Combine oil, eggs, brown sugar and vanilla and mix well. Then add applesauce, milk, cinnamon, and salt and combine. Stir in oats and baking powder. Then fold in blueberries. Fill greased muffin cups and bake 350 degrees for 30-35 minutes. Makes about 14 cups.

Wednesday, February 10

Crock-Pot Chili

Here's a Crock-Pot recipe that's easy to throw together, always a crowd favorite and makes for great leftovers!

Crock-Pot Chili
  • 1 & 1/2 pounds ground beef (can substitute for turkey or venison) 
  • 2 teaspoons minced garlic
  • 1 (8 oz.) can tomato sauce
  • 1 can pinto beans, drained
  • 1 can kidney beans, drained
  • 1 can chili beans, drained
  • 1 can Rotel
  • 1 can diced tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 cup water
Brown ground beef with minced garlic on stove. Then combine with all remaining ingredients in Crock-Pot and mix well. Cook on LOW for a minimum of 4 hours (or you can really let it cook all day long). Serve with Fritos, shredded cheddar cheese, and sour cream. 

Thursday, February 4

Banana Wheat Muffins

After an almost 2 YEAR (thanks to having a baby and moving out of state) break from blogging and sharing my recipes on my blog...I'm back! (Full life update on the About Me section) Here is one that my baby now toddler (almost 2) LOVES! And I promise you will too! I love to make a batch of these and stick them right in the freezer to be able to grab for a healthy breakfast option for busy morning on the go. Hope you enjoy, and I'd love your feedback! Also check out my Recipe Box for some oldies but goodies!

Banana Wheat Muffins
  • 1/3 cup butter, melted
  • 1/2 cup white sugar
  • 1 egg
  • 3 large bananas
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
Combine melted butter, sugar, egg, and bananas and mix. Add remaining ingredients and mix until smooth. Scoop into greased muffin cups, filling about 2/3 full. Bake at 350 degrees for 18-20 minutes. Makes about 16 muffins.

*For banana wheat bread, bake in greased 9'' sqaure pan at 350 degrees for 30 minutes.

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