Jordan is constantly begging me to make this dish. It's full of some serious fat but it's delicious.
8 oz cream cheese (cut into cubes)
1 square butter (I know, right?)
3/4 C Parmesan cheese
1/2- 1 C Milk
Chicken
Fettuccine Noodles
Mix cream cheese, butter, parmesan cheese and 1/2 C milk in saucepan. Mix well and let simmer. Depending on the thickness, add up to another 1/2 C milk.
Boil Fettuccine noodles.
We usually season some chicken breasts and cook them on the George Forman grill. After the chicken is done cooking, cut into strips.
We usually don't mix everything together. We place some noodles on our plate, top with alfredo sauce and chicken.
Thursday, February 24, 2011
Green Chile Chicken Potato
This is one of my most favorite recipes. I got it from my mama! The flavor is GREAT and it makes plenty for leftovers! :)
1/2 pkg. frozen hash browns (cubed or shredded)
2 cups diced, cooked chicken (I usually cook about 3 chicken breasts)
2 cups shredded cheese (add one cup into mixture/ one cup layer on top of casserole)
1 C. sour cream
2 cans diced green chilies (small cans)
2 cans cream of chicken soup
1/2 tsp salt AND pepper
1 tsp. onion salt
Spray 9 x 13 pan with PAM. Spread hash browns on the bottom of pan. Layer diced, cooked chicken over top of hash browns. Mix remaining ingredients together. Pour over chicken. Top with cheese. COVER and bake at 350 degrees for 45-60 min.
This is probably mine and Jordan's most favorite meal. We love it. You will too.
1/2 pkg. frozen hash browns (cubed or shredded)
2 cups diced, cooked chicken (I usually cook about 3 chicken breasts)
2 cups shredded cheese (add one cup into mixture/ one cup layer on top of casserole)
1 C. sour cream
2 cans diced green chilies (small cans)
2 cans cream of chicken soup
1/2 tsp salt AND pepper
1 tsp. onion salt
Spray 9 x 13 pan with PAM. Spread hash browns on the bottom of pan. Layer diced, cooked chicken over top of hash browns. Mix remaining ingredients together. Pour over chicken. Top with cheese. COVER and bake at 350 degrees for 45-60 min.
This is probably mine and Jordan's most favorite meal. We love it. You will too.
Skillet Spaghetti.
I'm sorry for the lack of posts lately. I only post things on here that I've MADE and that I LOVE. Well, we all love spaghetti right?? It's a simple dinner and this recipe I found on Family Recipe World website is super easy - everything cooks together in ONE pan! YAY Easy!!
1 lb. ground beef
1 small yellow onion chopped
1 medium green pepper chopped
Hot water
8 oz spaghetti noodles
1 large bottle of spaghetti sauce (any kind you want)
Garlic Salt
Parmesan Cheese
Brown ground beef with onion and green pepper. Add enough hot water so that it rises about a half inch above the ground beef (around 6 cups). Add the noodles into the pan and cover. Boil on medium heat for about 8 minutes. Drain any excess water. Over low heat stir in spaghetti sauce, mix well and top with some garlic salt and Parmesan cheese.
I love spaghetti and this was an easy way to cook it up quickly! Yum!
1 lb. ground beef
1 small yellow onion chopped
1 medium green pepper chopped
Hot water
8 oz spaghetti noodles
1 large bottle of spaghetti sauce (any kind you want)
Garlic Salt
Parmesan Cheese
Brown ground beef with onion and green pepper. Add enough hot water so that it rises about a half inch above the ground beef (around 6 cups). Add the noodles into the pan and cover. Boil on medium heat for about 8 minutes. Drain any excess water. Over low heat stir in spaghetti sauce, mix well and top with some garlic salt and Parmesan cheese.
I love spaghetti and this was an easy way to cook it up quickly! Yum!
Sunday, January 23, 2011
Crockpot Fiesta Chicken
I don't remember which blog I stole this from - my bad! Super yummy recipe though so I wanted to share.
1 can black beans - drain/rinse
2 frozen chicken breasts
1 can corn drained
1 C. Salsa (whatever kind you want)
1 pkg taco seasoning
3/4 C Water
Place beans, corn, seasoning and water in crock pot - Stir until dissolved. Add chicken - pour salsa on top. Cook for 4 hours on high.
I think there are a few ways you could eat this meal. I took the easy way and just shred up the chicken and placed the chicken with the bean/corn mixture in a tortilla. I topped it off with some sour cream and cheese! You could also probably leave the chicken breasts whole and serve up with some Mexican rice or something! Either way, DELICIOUS and EASY!
1 can black beans - drain/rinse
2 frozen chicken breasts
1 can corn drained
1 C. Salsa (whatever kind you want)
1 pkg taco seasoning
3/4 C Water
Place beans, corn, seasoning and water in crock pot - Stir until dissolved. Add chicken - pour salsa on top. Cook for 4 hours on high.
I think there are a few ways you could eat this meal. I took the easy way and just shred up the chicken and placed the chicken with the bean/corn mixture in a tortilla. I topped it off with some sour cream and cheese! You could also probably leave the chicken breasts whole and serve up with some Mexican rice or something! Either way, DELICIOUS and EASY!
Sweet treat...
I'm a sucker for sweets and I love to bake any chance I get! My mom gave me a cupcake recipe book for Christmas and I love it! They are so easy and delicious. Thought I would share one of the cupcake recipes, it's super yummy!
Cookies & Cream Dream (w/Vanilla Buttercream Frosting)
1 box chocolate cake mix
1 Cup Sour Cream
3 Eggs
1 tsp. Vanilla
Lots of Oreo Cookies (Some whole, Some crumbled)
Mix together cake mix, sour cream, eggs and vanilla. Place a spoonful of batter on the bottom of each paper liner. Place a whole cookie on the bottom lying flat. cover with remaining batter until 3/4 full.
Bake at 350 degrees for 15-18 minutes. Allow cupcakes to cool on a rack completely.
Add crumbled cookies to buttercream frosting and frost cupcakes!
Vanilla Buttercream Frosting
1 Stick of Butter, room temperature
3 3/4 C Powdered Sugar
3-4 Tbsp milk or cream
2 tsp vanilla
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess. Add sugar, milk or cream and vanilla. Beat frosting starting on slow, increasing your speed until frosting is nice and creamy. If frosting is too thick you can add up to 1 more Tbsp of milk.
***When I made these, I did not have enough oreo cookies to put a whole cookie in each cupcake so I just made the chocolate cupcakes w/out the oreo inside and then just added crumbled oreos to the frosting like it says. I thought it tasted just fine like that but I'm sure it's really good with the oreo cookies inside the cupcake as well! :) These were super easy and fast - and they didn't taste like they from a cake mix!! ENJOY!
Cookies & Cream Dream (w/Vanilla Buttercream Frosting)
1 box chocolate cake mix
1 Cup Sour Cream
3 Eggs
1 tsp. Vanilla
Lots of Oreo Cookies (Some whole, Some crumbled)
Mix together cake mix, sour cream, eggs and vanilla. Place a spoonful of batter on the bottom of each paper liner. Place a whole cookie on the bottom lying flat. cover with remaining batter until 3/4 full.
Bake at 350 degrees for 15-18 minutes. Allow cupcakes to cool on a rack completely.
Add crumbled cookies to buttercream frosting and frost cupcakes!
Vanilla Buttercream Frosting
1 Stick of Butter, room temperature
3 3/4 C Powdered Sugar
3-4 Tbsp milk or cream
2 tsp vanilla
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess. Add sugar, milk or cream and vanilla. Beat frosting starting on slow, increasing your speed until frosting is nice and creamy. If frosting is too thick you can add up to 1 more Tbsp of milk.
***When I made these, I did not have enough oreo cookies to put a whole cookie in each cupcake so I just made the chocolate cupcakes w/out the oreo inside and then just added crumbled oreos to the frosting like it says. I thought it tasted just fine like that but I'm sure it's really good with the oreo cookies inside the cupcake as well! :) These were super easy and fast - and they didn't taste like they from a cake mix!! ENJOY!
Wednesday, January 5, 2011
Season for soup
I've been in a SOUP mood lately! It could be because it's FREEZING outside? Anyway, this is a chili recipe that I got from my older sister. I think it's delicious and very EASY!
2 cans chili beans
1 chopped onion
1 celery stalk chopped (optional)
1 green pepper, chopped
1 Quart Whole Tomatoes
1 C. Ketchup
1 lb. ground beef
2 TB chili powder
1 TB seasoned salt
1/2 tsp. garlic salt
1 tsp. onion salt
Brown hamburger and onions, add all ingredients together in large pot and let simmer...(for at least 3-4 hours).
2 cans chili beans
1 chopped onion
1 celery stalk chopped (optional)
1 green pepper, chopped
1 Quart Whole Tomatoes
1 C. Ketchup
1 lb. ground beef
2 TB chili powder
1 TB seasoned salt
1/2 tsp. garlic salt
1 tsp. onion salt
Brown hamburger and onions, add all ingredients together in large pot and let simmer...(for at least 3-4 hours).
Rumbi Rice Bowls
Here is another favorite that I got from http://www.favfamilyrecipes.com/
We've made these a few times and they have always tasted SO GOOD!
1 bottle of Yoshida's Sauce
3 Chicken breasts
1 head of broccoli
1 medium zucchini - diced
2 carrots - shredded (or if you're like me, you buy the already shredded carrots)
1/4 C Red Pepper - finely chopped
1 tsp. ginger
1 clove garlic - minced
4 C. White Rice
Place 1/3 bottle of Sauce & Chicken in ziploc bag - refrigerate for at least 3 hours.
BBQ or Bake chicken (425 degrees for 25 min). Cube chicken. In large skillet, stir-fry broccoli, zucchini, carrots and red pepper with a little sauce until veggies are tender. Add ginger, garlic - bring to a boil, reduce heat & simmer on low until ready to serve.
Once we made up our rice bowl, we topped everything with some extra Yoshida's Sauce and it was delicious. We've also made these with steak and it was just as good. You can add/take away whatever veggies you like - if you're like Jordan you like NO VEGGIES but I think the more vegetables the better! I've even added fresh tomatoes in the mix and thought that tasted great.
We've made these a few times and they have always tasted SO GOOD!
1 bottle of Yoshida's Sauce
3 Chicken breasts
1 head of broccoli
1 medium zucchini - diced
2 carrots - shredded (or if you're like me, you buy the already shredded carrots)
1/4 C Red Pepper - finely chopped
1 tsp. ginger
1 clove garlic - minced
4 C. White Rice
Place 1/3 bottle of Sauce & Chicken in ziploc bag - refrigerate for at least 3 hours.
BBQ or Bake chicken (425 degrees for 25 min). Cube chicken. In large skillet, stir-fry broccoli, zucchini, carrots and red pepper with a little sauce until veggies are tender. Add ginger, garlic - bring to a boil, reduce heat & simmer on low until ready to serve.
Once we made up our rice bowl, we topped everything with some extra Yoshida's Sauce and it was delicious. We've also made these with steak and it was just as good. You can add/take away whatever veggies you like - if you're like Jordan you like NO VEGGIES but I think the more vegetables the better! I've even added fresh tomatoes in the mix and thought that tasted great.
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