Crock Pot Roast and Rice

I love roast beef in the crock pot!

I love how it cooks all day and just falls apart.

Love how it makes your kitchen smell!!

Not to mention walking in after a crazy day and dinner is virtually done!

Sometimes, I tire of potatoes with roast.

My family is a HUGE fan of rice.  

Even better if you mix it with frozen peas.

So, one time I had a roast in the crock pot and instead of making plain old boring minute rice, I made it with the juice the roast and carrots cooked in all day.

They LOVED it.

So, now, more often than not, we have rice with our roast instead of potatoes!

Crock Pot Roast and Rice

Beef Chuck Roast (Mine are always about 3-4 lbs.  Just make whatever suites your family size)

Mushrooms, canned or sliced fresh (optional)

water

1-2 Tablespoons beef bouillon

1/2 cup minced onion

sliced Carrots

Salt and Pepper

Minute Rice (I use brown, you can use white if you wish)

Frozen Peas

Honestly, I cannot give you "measurements" for this recipe to be exact.  It's really based on how big your roast and the family you are feeding is.  Make adjustments accordingly.

Place roast, carrots and onion in your crock pot.

Sprinkle with salt and pepper to taste.

Sprinkle with bouillon.

Pour water into crock pot, fill so there is about 2-3 inches in the bottom of the crock pot.

Cook all day on low until roast is falling apart.

(6-8 hours, depending on roast size)

Remove roast, mushrooms and carrots, shred or slice your roast.

Remove juice from crock pot and drain off fat.

LOVE my Pampered Chef gravy separator!!

Measure out equal amounts of juice and rice.

I usually make like 3 or 4 cups.

Place juice in microwave and bring to a boil.

Add rice to juice, give it a stir, and cover and let sit until rice is cooked. 

(5 minutes or so)

Microwave your frozen peas, and toss with rice.

Enjoy!

I love roast beef in the crock pot!

I love how it cooks all day and just falls apart.

Love how it makes your kitchen smell!!

Not to mention walking in after a crazy day and dinner is virtually done!

Sometimes, I tire of potatoes with roast.

My family is a HUGE fan of rice.  

Even better if you mix it with frozen peas.

So, one time I had a roast in the crock pot and instead of making plain old boring minute rice, I made it with the juice the roast and carrots cooked in all day.

They LOVED it.

So, now, more often than not, we have rice with our roast instead of potatoes!

Crock Pot Roast and Rice

Beef Chuck Roast (Mine are always about 3-4 lbs.  Just make whatever suites your family size)

Mushrooms, canned or sliced fresh (optional)

water

1-2 Tablespoons beef bouillon

1/2 cup minced onion

sliced Carrots

Salt and Pepper

Minute Rice (I use brown, you can use white if you wish)

Frozen Peas

Honestly, I cannot give you "measurements" for this recipe to be exact.  It's really based on how big your roast and the family you are feeding is.  Make adjustments accordingly.

Place roast, carrots and onion in your crock pot.

Sprinkle with salt and pepper to taste.

Sprinkle with bouillon.

Pour water into crock pot, fill so there is about 2-3 inches in the bottom of the crock pot.

Cook all day on low until roast is falling apart.

(6-8 hours, depending on roast size)

Remove roast, mushrooms and carrots, shred or slice your roast.

Remove juice from crock pot and drain off fat.

LOVE my Pampered Chef gravy separator!!

Measure out equal amounts of juice and rice.

I usually make like 3 or 4 cups.

Place juice in microwave and bring to a boil.

Add rice to juice, give it a stir, and cover and let sit until rice is cooked. 

(5 minutes or so)

Microwave your frozen peas, and toss with rice.

Enjoy!

reade more... Résuméabuiyad

Baked Chicken Taquitos

I have seen LOTS of taquitos on Pinterest. 

The baked ones always enticed me because they are healthier for you.

I have been watching what I eat over the last year, and have successfully lost about 40 pounds.

I still have 10 to go.

Summer has been hard on me with the lack of routine, and let's face it... too much food and drink.

My kids went back to school this week, and I have decided it's time to lose this last 10... NOW.

I am ready to maintain my goal number for the next year, not a number that's 10 pounds OVER my goal.

So I decided it was time to concoct some taquitos of my own, and make them fit into my low calorie/high fiber diet.

mmmm....goodness that is filling.

Baked Chicken Taquitos

5-6 chicken breasts, frozen is fine

1 (4 oz) can of green chilies + one can water

1 can Rotel tomatoes ( I used original, you can use the spicy if you want to heat them up some) + one can water

1 teaspoon cumin powder

10-12 taco sized flour tortilla shells (I always buy the Carb Balance Mission brand, they have 120 calories and 13 grams of fiber)

Shredded Cheese (I used fat free)

Place the chicken, chilies and Rotel and water in your crock pot.  Cover and cook for 5-6 hours on high, until the chicken falls apart, and shred with two forks.

Place meat in your strainer and squeeze the excess juice out.

Preheat oven to 425 degrees and spray a baking sheet with non-stick cooking spray.

Warm your tortillas in a microwave for about 30-60 seconds so they are soft and easy to work with.

Lay one down and place about 1/3 cup of meat and 1/8 cup of cheese toward the bottom and spread it out in a row like shown.

Roll them up tightly from the bottom, and place them seam side down on your baking dish.

Continue with other tortillas.

I made 11 of them, because that is how many tortillas I had.  I had enough left over to make at least 6 more, but I put it in the refrigerator to use on salads, or in chicken tacos for lunches.

Spray the top of the taquitos with non-stick cooking spray.

Place in oven.

Bake for 15-20 minutes or until golden brown and crispy on the outside.

Watch them so your edges don't burn!!

Serve them with your favorite toppings: guacamole, sour cream, salsa, shredded lettuce etc...

We had ours with the batch of homemade Pico de Gallo I made the day before.

(RECIPE FOR PICO HERE)

Enjoy!!

Ole!

I have seen LOTS of taquitos on Pinterest. 

The baked ones always enticed me because they are healthier for you.

I have been watching what I eat over the last year, and have successfully lost about 40 pounds.

I still have 10 to go.

Summer has been hard on me with the lack of routine, and let's face it... too much food and drink.

My kids went back to school this week, and I have decided it's time to lose this last 10... NOW.

I am ready to maintain my goal number for the next year, not a number that's 10 pounds OVER my goal.

So I decided it was time to concoct some taquitos of my own, and make them fit into my low calorie/high fiber diet.

mmmm....goodness that is filling.

Baked Chicken Taquitos

5-6 chicken breasts, frozen is fine

1 (4 oz) can of green chilies + one can water

1 can Rotel tomatoes ( I used original, you can use the spicy if you want to heat them up some) + one can water

1 teaspoon cumin powder

10-12 taco sized flour tortilla shells (I always buy the Carb Balance Mission brand, they have 120 calories and 13 grams of fiber)

Shredded Cheese (I used fat free)

Place the chicken, chilies and Rotel and water in your crock pot.  Cover and cook for 5-6 hours on high, until the chicken falls apart, and shred with two forks.

Place meat in your strainer and squeeze the excess juice out.

Preheat oven to 425 degrees and spray a baking sheet with non-stick cooking spray.

Warm your tortillas in a microwave for about 30-60 seconds so they are soft and easy to work with.

Lay one down and place about 1/3 cup of meat and 1/8 cup of cheese toward the bottom and spread it out in a row like shown.

Roll them up tightly from the bottom, and place them seam side down on your baking dish.

Continue with other tortillas.

I made 11 of them, because that is how many tortillas I had.  I had enough left over to make at least 6 more, but I put it in the refrigerator to use on salads, or in chicken tacos for lunches.

Spray the top of the taquitos with non-stick cooking spray.

Place in oven.

Bake for 15-20 minutes or until golden brown and crispy on the outside.

Watch them so your edges don't burn!!

Serve them with your favorite toppings: guacamole, sour cream, salsa, shredded lettuce etc...

We had ours with the batch of homemade Pico de Gallo I made the day before.

(RECIPE FOR PICO HERE)

Enjoy!!

Ole!

reade more... Résuméabuiyad

Loaded Baked Potato Casserole

I went to the store to buy ingredients for a potato casserole I found in my Church cookbook.

But I am not usually one for following recipes and changed my mind walking through the store.

I started thinking how good a loaded baked potato sounded, but we had just had baked potatoes, and I wanted to switch it up.

I took all of the goodness of a loaded baked potato and whipped up this casserole!

It was FABULOUS!!

We ate it with steaks on the grill, but it's hearty enough, it could be your meal!

Loaded Baked Potato Casserole

1 32 oz frozen hash browns

1 can cream of celery

1 tsp salt

2 cups cheddar cheese

2 Tbls dried minced onion (1/2 cup fresh)

2 cups sour cream

1/2 tsp pepper

2 Tbls fresh chives, chopped

1 package of real bacon pieces

Mix all of ingredients in a 2 quart greased casserole dish.

Bake at 350 degrees for 45 minutes.

I went to the store to buy ingredients for a potato casserole I found in my Church cookbook.

But I am not usually one for following recipes and changed my mind walking through the store.

I started thinking how good a loaded baked potato sounded, but we had just had baked potatoes, and I wanted to switch it up.

I took all of the goodness of a loaded baked potato and whipped up this casserole!

It was FABULOUS!!

We ate it with steaks on the grill, but it's hearty enough, it could be your meal!

Loaded Baked Potato Casserole

1 32 oz frozen hash browns

1 can cream of celery

1 tsp salt

2 cups cheddar cheese

2 Tbls dried minced onion (1/2 cup fresh)

2 cups sour cream

1/2 tsp pepper

2 Tbls fresh chives, chopped

1 package of real bacon pieces

Mix all of ingredients in a 2 quart greased casserole dish.

Bake at 350 degrees for 45 minutes.

reade more... Résuméabuiyad

Spinach & Artichoke Alfredo Pizza

I have had this pinned for a while now, and thought it would be better on my table then stuck in my computer!!

Thanks to the two bite club for sharing this!

Spinach, Artichoke and Alfredo Pizza

1 cup of cream
1 stick butter
2 Tablespoons of cream cheese
3/4 cup Parmesan Romano cheese
1 teaspoon garlic powder
2 cups of shredded mozzarella cheese
6 ounces fresh spinach, chopped
1 can artichoke hearts, rinsed, dried and chopped

Your favorite pizza crust.

This makes a big pizza full of toppings.  Otherwise you can make two smaller ones with less toppings.

Preheat your oven to 425 degrees.  I always pre-bake my pizza crusts, just for a little bit, take them out before they start to brown.
In a saucepan on your stove, combine cream, butter and cream cheese until smooth.
Stir in Parmesan/Romano cheese and garlic powder, continue to stir and cook for about 15 minutes.

Place spinach in a skillet with about a tablespoon of water and saute to wilt the spinach.
 Remove the spinach and place in a towel, pat all of the liquid out of the spinach.
Add to sauce.
Spread creamy mixture over your crust, top with artichokes and mozzarella cheese.

Bake for 15 minutes or until cheese turns golden brown.

Let stand for a few minutes before cutting and serving.,

I have had this pinned for a while now, and thought it would be better on my table then stuck in my computer!!

Thanks to the two bite club for sharing this!

Spinach, Artichoke and Alfredo Pizza

1 cup of cream
1 stick butter
2 Tablespoons of cream cheese
3/4 cup Parmesan Romano cheese
1 teaspoon garlic powder
2 cups of shredded mozzarella cheese
6 ounces fresh spinach, chopped
1 can artichoke hearts, rinsed, dried and chopped

Your favorite pizza crust.

This makes a big pizza full of toppings.  Otherwise you can make two smaller ones with less toppings.

Preheat your oven to 425 degrees.  I always pre-bake my pizza crusts, just for a little bit, take them out before they start to brown.
In a saucepan on your stove, combine cream, butter and cream cheese until smooth.
Stir in Parmesan/Romano cheese and garlic powder, continue to stir and cook for about 15 minutes.

Place spinach in a skillet with about a tablespoon of water and saute to wilt the spinach.
 Remove the spinach and place in a towel, pat all of the liquid out of the spinach.
Add to sauce.
Spread creamy mixture over your crust, top with artichokes and mozzarella cheese.

Bake for 15 minutes or until cheese turns golden brown.

Let stand for a few minutes before cutting and serving.,

reade more... Résuméabuiyad

Pork Chops with Mushroom Gravy

To me, this is the ULTIMATE comfort food. It was one of my favorite things my Mom made me as a kid, and something that I still make to this day when I need a little "comfort."

Pork Chops with Mushroom Gravy

4-6 Pork Chops

Flour

Salt & Pepper

Oil

2 cans cream of mushroom soup

2 cans of mushrooms (or use fresh)

1-2 soup cans milk

Heat oil a large skillet with a lid. (just enough oil to coat the bottom of the pan)

Dredge pork chops in flour, sprinkled with salt and pepper.

Add pork chops to oil and brown well on both sides. 

Remove pork chops from pan and set aside.  

To drippings add about 1-2 cups of hot water and stir until bubbly.

Add soup, mushrooms and milk and stir to combine.

Replace pork chops, cover and simmer for about an hour, or until they are nice an tender, flipping occasionally so they don't stick.

Serve with mashed potatoes.

Ah. 

To me, this is the ULTIMATE comfort food. It was one of my favorite things my Mom made me as a kid, and something that I still make to this day when I need a little "comfort."

Pork Chops with Mushroom Gravy

4-6 Pork Chops

Flour

Salt & Pepper

Oil

2 cans cream of mushroom soup

2 cans of mushrooms (or use fresh)

1-2 soup cans milk

Heat oil a large skillet with a lid. (just enough oil to coat the bottom of the pan)

Dredge pork chops in flour, sprinkled with salt and pepper.

Add pork chops to oil and brown well on both sides. 

Remove pork chops from pan and set aside.  

To drippings add about 1-2 cups of hot water and stir until bubbly.

Add soup, mushrooms and milk and stir to combine.

Replace pork chops, cover and simmer for about an hour, or until they are nice an tender, flipping occasionally so they don't stick.

Serve with mashed potatoes.

Ah. 

reade more... Résuméabuiyad

Buffalo Chicken Lettuce Wraps

One morning I was trying to come up with something to put in the crock pot. 

It was going to be a really busy day and I wasn't going to be home long enough to get anything on the table.

I love to throw chicken breasts in the crock pot, and then cook them low and slow and shred them up.

It's just a surprise what I throw in with them!! 

Rotel... BBQ ... ginger soy....

This time... it was Frank's Hot Wing Sauce.

LOVE Hot Wings!!

light and refreshing summer dinner!

I have to say I don't really have a "recipe" it really depends on how many chicken breasts you are preparing. But I will share with you the basics!

Buffalo Chicken Lettuce Wraps

chicken breasts

Frank's hot wing sauce (or your favorite brand)

broccoli slaw

sunflower seeds

bib lettuce

Spray your crock pot with non-stick cooking spray.

Place chicken breasts in the bottom. 

(I have even put them in frozen!)

Pour hot wing sauce over the top, I used about half the bottle for 6 chicken breasts, and reserved the rest for topping if you wanted to later.

If your chicken breasts aren't frozen, add a small amount of water, too.

Let cook on low all day.  Shred.

Peel back large pieces of lettuce, I used iceberg this night.

Top with chicken, broccoli slaw and sunflower seeds... or whatever your little heart desires!! :)

Enjoy a meal that is easy, low calorie, and doesn't heat up your kitchen on a hot summer day!!

One morning I was trying to come up with something to put in the crock pot. 

It was going to be a really busy day and I wasn't going to be home long enough to get anything on the table.

I love to throw chicken breasts in the crock pot, and then cook them low and slow and shred them up.

It's just a surprise what I throw in with them!! 

Rotel... BBQ ... ginger soy....

This time... it was Frank's Hot Wing Sauce.

LOVE Hot Wings!!

light and refreshing summer dinner!

I have to say I don't really have a "recipe" it really depends on how many chicken breasts you are preparing. But I will share with you the basics!

Buffalo Chicken Lettuce Wraps

chicken breasts

Frank's hot wing sauce (or your favorite brand)

broccoli slaw

sunflower seeds

bib lettuce

Spray your crock pot with non-stick cooking spray.

Place chicken breasts in the bottom. 

(I have even put them in frozen!)

Pour hot wing sauce over the top, I used about half the bottle for 6 chicken breasts, and reserved the rest for topping if you wanted to later.

If your chicken breasts aren't frozen, add a small amount of water, too.

Let cook on low all day.  Shred.

Peel back large pieces of lettuce, I used iceberg this night.

Top with chicken, broccoli slaw and sunflower seeds... or whatever your little heart desires!! :)

Enjoy a meal that is easy, low calorie, and doesn't heat up your kitchen on a hot summer day!!

reade more... Résuméabuiyad

Chicken Divan (Chicken with Broccoli)

My Mom got this recipe from my Aunt Ellen many years ago.  

It's always been a favorite of mine, one, because I love chicken so much it's amazing that  I don't grow feathers, and two, because I LOVE curry!!

It seems sort of "fancy" with the name and all, but honestly, it's quite easy to prepare.

I love one dish recipes, don't you?

ready to go in the oven

Chicken Divan

4-6 chicken breasts

2 cans cream of chicken soup

1 cup mayonnaise (I use fat free and it's just fine)

1 teaspoon curry powder

2 teaspoons lemon juice

1/2 teaspoon salt

fresh broccoli spears (about one large bunch, more if desired), steamed

margarine or butter

1 large package wide egg noodles, cooked and drained

Preheat your oven to 350 degrees.

Spray a 9x13 baking dish with non-stick cooking spray.

In melted butter or margarine, in a frying pan, saute your chicken breasts for about 15 minutes.

Steam broccoli and boil and drain noodles.

In a small bowl prepare the sauce:soup, mayo, curry, salt and lemon juice.  Combine.

Place noodles on the bottom of your baking dish.  Cover with chicken breasts, then broccoli, then top with sauce.

Cover and bake for 30 minutes.

Recipe can be cut in half for a smaller crowd.

Enjoy!

My Mom got this recipe from my Aunt Ellen many years ago.  

It's always been a favorite of mine, one, because I love chicken so much it's amazing that  I don't grow feathers, and two, because I LOVE curry!!

It seems sort of "fancy" with the name and all, but honestly, it's quite easy to prepare.

I love one dish recipes, don't you?

ready to go in the oven

Chicken Divan

4-6 chicken breasts

2 cans cream of chicken soup

1 cup mayonnaise (I use fat free and it's just fine)

1 teaspoon curry powder

2 teaspoons lemon juice

1/2 teaspoon salt

fresh broccoli spears (about one large bunch, more if desired), steamed

margarine or butter

1 large package wide egg noodles, cooked and drained

Preheat your oven to 350 degrees.

Spray a 9x13 baking dish with non-stick cooking spray.

In melted butter or margarine, in a frying pan, saute your chicken breasts for about 15 minutes.

Steam broccoli and boil and drain noodles.

In a small bowl prepare the sauce:soup, mayo, curry, salt and lemon juice.  Combine.

Place noodles on the bottom of your baking dish.  Cover with chicken breasts, then broccoli, then top with sauce.

Cover and bake for 30 minutes.

Recipe can be cut in half for a smaller crowd.

Enjoy!

reade more... Résuméabuiyad

Creamy Baked Chicken Pasta with Bacon

Don't cha just hate when you can't decide what to make for dinner??

Well, Spring can't decide if it's coming or going here in Nebraska, and it's COLD.

We have gone from 70's and sun, to severe thunderstorms, to hail...and blizzards.

The saying "If you don't like the weather in Nebraska, wait 5 minutes and it'll change" 

is SO TRUE!!

Needless to say, I have been sticking pretty close to home the last couple of days.

I didn't want to go anywhere to pick anything up, I just wanted to make something with what I had.

I told the kids I should name this "everything but the kitchen sink pasta."

Actually, some of my kids favorite meals are ones I make up.

This will be one of them.

hot out of the oven

Creamy Chicken Pasta with Bacon

4-6 chicken breasts

1 pound pasta, cooked

1 can cream of chicken soup

1/2 cup garden vegetable cream cheese

2/3 cup real bacon pieces

4-6 slices of provolone cheese

1/2 onion, chopped

1 clove garlic, minced

2 cups water

olive oil

paprika

sea salt

Preheat oven to 350 degrees, spray a 9x13 baking dish with cooking spray.

Cook your pasta.  I used penne but that is what I had on hand.  You can use what you choose.

In a large skillet pour a couple of tablespoons of olive oil and place chicken breasts, sprinkled with a little salt and paprika in to brown.  It took mine about 15 minutes.

Remove chicken, set aside.  

To dripping in the pan, add onion, garlic and bacon to the drippings, over medium heat saute until onions become fragrant and translucent.  About 5 minutes.

Add cream cheese, soup and water and stir until combined.

Place cooked pasta in the bottom of your baking dish,

Place chicken over the top of the pasta.

Place a slice of cheese over every piece of chicken, and pour sauce over the top.

Cover and bake for 30 minutes.

Don't cha just hate when you can't decide what to make for dinner??

Well, Spring can't decide if it's coming or going here in Nebraska, and it's COLD.

We have gone from 70's and sun, to severe thunderstorms, to hail...and blizzards.

The saying "If you don't like the weather in Nebraska, wait 5 minutes and it'll change" 

is SO TRUE!!

Needless to say, I have been sticking pretty close to home the last couple of days.

I didn't want to go anywhere to pick anything up, I just wanted to make something with what I had.

I told the kids I should name this "everything but the kitchen sink pasta."

Actually, some of my kids favorite meals are ones I make up.

This will be one of them.

hot out of the oven

Creamy Chicken Pasta with Bacon

4-6 chicken breasts

1 pound pasta, cooked

1 can cream of chicken soup

1/2 cup garden vegetable cream cheese

2/3 cup real bacon pieces

4-6 slices of provolone cheese

1/2 onion, chopped

1 clove garlic, minced

2 cups water

olive oil

paprika

sea salt

Preheat oven to 350 degrees, spray a 9x13 baking dish with cooking spray.

Cook your pasta.  I used penne but that is what I had on hand.  You can use what you choose.

In a large skillet pour a couple of tablespoons of olive oil and place chicken breasts, sprinkled with a little salt and paprika in to brown.  It took mine about 15 minutes.

Remove chicken, set aside.  

To dripping in the pan, add onion, garlic and bacon to the drippings, over medium heat saute until onions become fragrant and translucent.  About 5 minutes.

Add cream cheese, soup and water and stir until combined.

Place cooked pasta in the bottom of your baking dish,

Place chicken over the top of the pasta.

Place a slice of cheese over every piece of chicken, and pour sauce over the top.

Cover and bake for 30 minutes.

reade more... Résuméabuiyad

Pepper Steak

 What a gorgeous site!!

Pepper Steak is a family favorite at our house.  I am sure there are intricate recipes for it, but this one's so darn good, and takes such little time to make!

Makes a great weeknight dinner when life gets busy.

My life is always busy... we have this a lot! ;)

I will share the recipe that I make, it's really a doubled up version, so if you don't have a family of six... plus boyfriend of daughter makes seven, then you can just simply cut the ingredients in half.

Makes great left overs though! 

Pepper Steak

8 minute steaks

flour

salt and pepper

oil

2 cans of Cream of Mushroom soup

2 cans of mushrooms (or fresh if you have them on hand)

2 cans of diced tomatoes

2 Tablespoons of soy sauce

2 teaspoons of beef bouillon granuals or 2 cubes dissolved in 2 cups of water

bell pepper rings (I used one of each, red, green and yellow for this meal)

2 small bags of cooked rice (about 4 cups uncooked)

Dredge minute steaks in flour, salt and pepper.  Place in heated oil in your frying pan, brown them until they are nice and brown on both sides.  I don't use much oil, just enough to get them brown, so there isn't much oil left.  Just that nice crusty part that flakes off.  To the meat add the soup, mushrooms, tomatoes, soy sauce and beef broth.  Combine, cover and simmer, stirring so they don't stick every once in a while.  

I usually cook them about 30-40 minutes.  They will be nice and tender.

For the last 5-7 minutes of simmering, place the peppers on top and cover again.  This way they will be firm when you serve it.

Serve over rice.

 What a gorgeous site!!

Pepper Steak is a family favorite at our house.  I am sure there are intricate recipes for it, but this one's so darn good, and takes such little time to make!

Makes a great weeknight dinner when life gets busy.

My life is always busy... we have this a lot! ;)

I will share the recipe that I make, it's really a doubled up version, so if you don't have a family of six... plus boyfriend of daughter makes seven, then you can just simply cut the ingredients in half.

Makes great left overs though! 

Pepper Steak

8 minute steaks

flour

salt and pepper

oil

2 cans of Cream of Mushroom soup

2 cans of mushrooms (or fresh if you have them on hand)

2 cans of diced tomatoes

2 Tablespoons of soy sauce

2 teaspoons of beef bouillon granuals or 2 cubes dissolved in 2 cups of water

bell pepper rings (I used one of each, red, green and yellow for this meal)

2 small bags of cooked rice (about 4 cups uncooked)

Dredge minute steaks in flour, salt and pepper.  Place in heated oil in your frying pan, brown them until they are nice and brown on both sides.  I don't use much oil, just enough to get them brown, so there isn't much oil left.  Just that nice crusty part that flakes off.  To the meat add the soup, mushrooms, tomatoes, soy sauce and beef broth.  Combine, cover and simmer, stirring so they don't stick every once in a while.  

I usually cook them about 30-40 minutes.  They will be nice and tender.

For the last 5-7 minutes of simmering, place the peppers on top and cover again.  This way they will be firm when you serve it.

Serve over rice.

reade more... Résuméabuiyad

Chicken and DORITOS Casserole

Every day when my kids get in the car, the first thing they ask me is 

"what's for dinner?"

I am known to be a smartalec once in a while (ok...so a lot of times)

so yesterday, I said 

"DORITOS!!"

They said sure, Mom...what's really for dinner?

I said...ok, DORITOS Casserole.

They still didn't believe me.

When we got home they saw the bag of Doritos on the counter and it was like

"dang...she really meant it!"

EYE POPPING moment!

Now I am going to tell you, this is REALLY good, and it's REALLY easy, but most certainly not one of those "health conscience" foods.

I did however use as much "fat free" stuff as possible, to try and counteract the bag of crunched up Doritos!

Chicken and Doritos Casserole

1 can refried beans

4 chicken breasts, cooked and shredded or cubed

1 (10oz) can of cream of chicken soup

4 cups Mexican shredded cheese

1/2 cup milk

2/3 cup sour cream

1 can Ro-tel tomatoes, drained

1/2 packet of taco seasoning (or use your own!)

1 large bag of Doritos crushed 

Optional Toppings:

Tomatoes

Shredded Lettuce

Sour Cream

Olives

Jalapenos

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.

In a small pan, place chicken with a little bit of water and cover.  Cook until chicken is done, and is able to be shredded or cubed.

Spread the refried beans into the bottom of the baking dish, set aside.

In a large bowl combine the soup, milk, sour cream, Ro-tel, 1 1/2 cup of cheese and taco seasoning.  Add chicken, and combine.

Over the bean layer, sprinkle a layer of Doritos.

Top with half of chicken mixture.

Add another layer of Doritos.

Top with the remaining chicken mixture.

Top with remaining cheese and more Doritos.

Cover and bake for 30-35 minutes.

I did bake mine uncovered for the last 5 minutes.  

hot out of the oven!

Every day when my kids get in the car, the first thing they ask me is 

"what's for dinner?"

I am known to be a smartalec once in a while (ok...so a lot of times)

so yesterday, I said 

"DORITOS!!"

They said sure, Mom...what's really for dinner?

I said...ok, DORITOS Casserole.

They still didn't believe me.

When we got home they saw the bag of Doritos on the counter and it was like

"dang...she really meant it!"

EYE POPPING moment!

Now I am going to tell you, this is REALLY good, and it's REALLY easy, but most certainly not one of those "health conscience" foods.

I did however use as much "fat free" stuff as possible, to try and counteract the bag of crunched up Doritos!

Chicken and Doritos Casserole

1 can refried beans

4 chicken breasts, cooked and shredded or cubed

1 (10oz) can of cream of chicken soup

4 cups Mexican shredded cheese

1/2 cup milk

2/3 cup sour cream

1 can Ro-tel tomatoes, drained

1/2 packet of taco seasoning (or use your own!)

1 large bag of Doritos crushed 

Optional Toppings:

Tomatoes

Shredded Lettuce

Sour Cream

Olives

Jalapenos

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.

In a small pan, place chicken with a little bit of water and cover.  Cook until chicken is done, and is able to be shredded or cubed.

Spread the refried beans into the bottom of the baking dish, set aside.

In a large bowl combine the soup, milk, sour cream, Ro-tel, 1 1/2 cup of cheese and taco seasoning.  Add chicken, and combine.

Over the bean layer, sprinkle a layer of Doritos.

Top with half of chicken mixture.

Add another layer of Doritos.

Top with the remaining chicken mixture.

Top with remaining cheese and more Doritos.

Cover and bake for 30-35 minutes.

I did bake mine uncovered for the last 5 minutes.  

hot out of the oven!

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Country Club Chicken and Pasta

This recipe was literally one of the first things I ever pinned on Pinterest.

When I saw the picture...

they had me at the mushrooms....

I don't know why it took me so long to try it, other than every time I thought about it, I was missing like one ingredient.  But last week, I planned for it, and so it was made.

The original recipe is from kayotic kitchen  I followed her recipe almost to a t.  But there are six of us, so I just increased some things and not others.  It turned out perfect! The chicken was so tender, you didn't even need a knife!

Country Club Chicken

6 chicken breasts

6 slices of bacon

1 onion, minced

1 apple, minced

3 cups sliced fresh mushrooms

1 26oz can Cream of Mushroom Soup

1/4 cup dry white wine

2/3 cup extra sharp white cheddar cheese

salt and pepper

1 pound spaghetti

In a  large frying pan, cook bacon.  While it's getting nice and crispy, mince your onion and apple and clean and slice your mushrooms. Set aside.

When the bacon is done cooking, place it on a paper towel, and set aside.

Don't drain the bacon grease.

While it's still hot place salt and peppered chicken breasts in the bacon grease and sear until slightly brown on each side.  Place chicken into a 9x13 baking dish.

Drain the bacon grease but don't wash your pan.  In this pan, saute your onion for a couple of minutes, until they become translucent.  Add the minced apple, and saute for a couple of minutes more.  Add mushrooms, and cook until they are heated through.  

Crumble bacon and add to the mixture.

To this add the wine and the cream of mushroom soup.

Combine together, then fold in the grated cheese.

Pour this sauce over the top of the chicken.

Cover and bake at 30 degrees for 35 minutes.

Serve over pasta.

This recipe was literally one of the first things I ever pinned on Pinterest.

When I saw the picture...

they had me at the mushrooms....

I don't know why it took me so long to try it, other than every time I thought about it, I was missing like one ingredient.  But last week, I planned for it, and so it was made.

The original recipe is from kayotic kitchen  I followed her recipe almost to a t.  But there are six of us, so I just increased some things and not others.  It turned out perfect! The chicken was so tender, you didn't even need a knife!

Country Club Chicken

6 chicken breasts

6 slices of bacon

1 onion, minced

1 apple, minced

3 cups sliced fresh mushrooms

1 26oz can Cream of Mushroom Soup

1/4 cup dry white wine

2/3 cup extra sharp white cheddar cheese

salt and pepper

1 pound spaghetti

In a  large frying pan, cook bacon.  While it's getting nice and crispy, mince your onion and apple and clean and slice your mushrooms. Set aside.

When the bacon is done cooking, place it on a paper towel, and set aside.

Don't drain the bacon grease.

While it's still hot place salt and peppered chicken breasts in the bacon grease and sear until slightly brown on each side.  Place chicken into a 9x13 baking dish.

Drain the bacon grease but don't wash your pan.  In this pan, saute your onion for a couple of minutes, until they become translucent.  Add the minced apple, and saute for a couple of minutes more.  Add mushrooms, and cook until they are heated through.  

Crumble bacon and add to the mixture.

To this add the wine and the cream of mushroom soup.

Combine together, then fold in the grated cheese.

Pour this sauce over the top of the chicken.

Cover and bake at 30 degrees for 35 minutes.

Serve over pasta.

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Stuffed Peppers

 This is one of our favorite  family dinners.

I couldn't be happier,  because since I was a kid, it's been one of mine!

I even made a meatloaf that tastes like it!

CLICK HERE

When my mom gave me this new Le Creuset baking dish, I knew exactly what I wanted to be it's first meal!

They really are so simple to make.  

Most times I just make them in the morning and put them in before I pick kids up at school to bake.

 Dinner is ready by 5, and all in one dish!

rice layered in the bottom, cored and cleaned peppers on top

stuffed with ground beef

extra ground beef in balls around the peppers

rice stuffed on top of the beef

diced tomatoes over the top

pepper tops placed back on

hot out of the oven!

These are very low calorie, and if you watch your fiber, high in fiber.

That's a lot of food!!

And It's GOOD FOOD!!

I make a big dish of this.  I have a family of six, but this recipe can easily be cut in half.  

If you want more rice and meat, use less peppers, you will still get the flavor when they bake, but you won't have as much pepper if the kids don't really like to eat that part.

Mine all do!

Stuffed Peppers by An Affair from the Heart

2 pounds lean round beef

4-5 cups prepared instant brown rice (white can be used)

2 - 15 ounce cans diced tomatoes

6 large bell peppers,  tops cut off, cored and cleaned

Salt and Pepper

Preheat oven to 350, and prepare a covered baking dish with non-stick cooking spray.

Prepare rice according to the package.  You can add a bit of beef bouillon to the water when you make the rice if you want a little extra beef flavor.  Add about half of the rice to the bottom of the pan.

Place peppers on the rice, reserving tops.  Fill each bottom of the pepper with some ground beef, leaving enough room to top with rice and tomatoes.  Reserve remaining rice.

Take remaining ground beef, roll into balls and place around the peppers.

Add rice to the peppers, and put the rest of it around the peppers in the dish.

Salt and Pepper the whole thing.

Pour tomatoes over the top of all of it.

Salt and Pepper again.

Place tops of peppers on.  Cover with lid to baking dish. 

(make sure you spray the lid with non-stick cooking spray,too!!)

Bake 1 1/2-2 hours, or until beef inside peppers is no longer pink.

Enjoy!

 This is one of our favorite  family dinners.

I couldn't be happier,  because since I was a kid, it's been one of mine!

I even made a meatloaf that tastes like it!

CLICK HERE

When my mom gave me this new Le Creuset baking dish, I knew exactly what I wanted to be it's first meal!

They really are so simple to make.  

Most times I just make them in the morning and put them in before I pick kids up at school to bake.

 Dinner is ready by 5, and all in one dish!

rice layered in the bottom, cored and cleaned peppers on top

stuffed with ground beef

extra ground beef in balls around the peppers

rice stuffed on top of the beef

diced tomatoes over the top

pepper tops placed back on

hot out of the oven!

These are very low calorie, and if you watch your fiber, high in fiber.

That's a lot of food!!

And It's GOOD FOOD!!

I make a big dish of this.  I have a family of six, but this recipe can easily be cut in half.  

If you want more rice and meat, use less peppers, you will still get the flavor when they bake, but you won't have as much pepper if the kids don't really like to eat that part.

Mine all do!

Stuffed Peppers by An Affair from the Heart

2 pounds lean round beef

4-5 cups prepared instant brown rice (white can be used)

2 - 15 ounce cans diced tomatoes

6 large bell peppers,  tops cut off, cored and cleaned

Salt and Pepper

Preheat oven to 350, and prepare a covered baking dish with non-stick cooking spray.

Prepare rice according to the package.  You can add a bit of beef bouillon to the water when you make the rice if you want a little extra beef flavor.  Add about half of the rice to the bottom of the pan.

Place peppers on the rice, reserving tops.  Fill each bottom of the pepper with some ground beef, leaving enough room to top with rice and tomatoes.  Reserve remaining rice.

Take remaining ground beef, roll into balls and place around the peppers.

Add rice to the peppers, and put the rest of it around the peppers in the dish.

Salt and Pepper the whole thing.

Pour tomatoes over the top of all of it.

Salt and Pepper again.

Place tops of peppers on.  Cover with lid to baking dish. 

(make sure you spray the lid with non-stick cooking spray,too!!)

Bake 1 1/2-2 hours, or until beef inside peppers is no longer pink.

Enjoy!

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Stuffed Cabbage Rolls

stuffed cabbage rolls

Cabbage is one of those things I didn't like as a kid, but it's grown on me... 

now I think it's quite good!!

My husband and I have been married for 21 years, and I have NEVER made these!

Both of us grew up eating them, and for some reason they popped into my head this morning when he asked the age old question

"what's for dinner?"

So, when I paid my Sunday homage to the grocery to stock up on lunch box food, I picked up the ingredients and whipped them up.

hot out of the oven

Stuffed Cabbage Rolls

2 pounds ground beef

i - 29 ounce can of tomato sauce

1/2 cup instant rice, uncooked

1 head green cabbage

1/4 cup Parmesan cheese

1/2 cup minced onion

1/2 t. salt

1/4 t. black pepper

Preheat oven to 350 degrees.

Place a large pan of water to boil on the stove.

Prepare a covered deep baking dish wit non-stick cooking spray.

Combine ground beef with rice, onion, cheese and spices.  Form into decent sized meatballs.

Peel pieces of cabbage, trying to keep them "intact" place into boiling water for about a minute to 

slightly wilt them.

Roll a meatball up in the cabbage and place seam side down into baking dish. 

Pour tomato sauce over the top, cover and bake for one hour.

Makes about 10 rolls.

stuffed cabbage rolls

Cabbage is one of those things I didn't like as a kid, but it's grown on me... 

now I think it's quite good!!

My husband and I have been married for 21 years, and I have NEVER made these!

Both of us grew up eating them, and for some reason they popped into my head this morning when he asked the age old question

"what's for dinner?"

So, when I paid my Sunday homage to the grocery to stock up on lunch box food, I picked up the ingredients and whipped them up.

hot out of the oven

Stuffed Cabbage Rolls

2 pounds ground beef

i - 29 ounce can of tomato sauce

1/2 cup instant rice, uncooked

1 head green cabbage

1/4 cup Parmesan cheese

1/2 cup minced onion

1/2 t. salt

1/4 t. black pepper

Preheat oven to 350 degrees.

Place a large pan of water to boil on the stove.

Prepare a covered deep baking dish wit non-stick cooking spray.

Combine ground beef with rice, onion, cheese and spices.  Form into decent sized meatballs.

Peel pieces of cabbage, trying to keep them "intact" place into boiling water for about a minute to 

slightly wilt them.

Roll a meatball up in the cabbage and place seam side down into baking dish. 

Pour tomato sauce over the top, cover and bake for one hour.

Makes about 10 rolls.

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Chicken Pot Pie

I was in need of a little comfort food last weekend.

I decided to make homemade chicken pot pie in my cute little crocks I love to use!

I was posting progress pictures on my facebook page while I was making them, and so many people asked for the recipe.

Well, I really wasn't measuring, but I thought I would share with you what I did.

I thought I would give you the recipe for making one large pie, instead of minis, but you will get the idea.

Chicken Pot Pie

1 whole chicken cut up

chicken stock

onion

Salt and Pepper

flour

milk

veggies: whatever you want, I used:

carrots

celery

potatoes

peas

double pie crust

Place cut up chicken and onion in a stock pot, salt and pepper and cover with chicken stock.

Place lid on pot and bring to a boil.

Reduce heat and continue cooking until chicken is done and begins to fall off the bones.

Remove chicken from pot.

Add your cut up veggies to the broth, and simmer them until they are a firm tender.

(they will continue to cook in the oven, you don't want them soggy.)

While they are cooking, de-skin and de-bone your chicken., cut up and put back in the pot with the veggies.

Add equal parts milk and flour in jar and shake to combine for your thickening agent.

Make sure there are no lumps!!

Add to simmering broth, and stir.  It will get thicker as it simmers.

Watch it for a few minutes, if you want it thicker, then add a little more flour/milk mixture.

Salt and pepper to taste.

Pour into prepared deep dish pie crust.  Top with crust and vent.

Bake at 375 degrees for about 45 minutes, or until crust is brown and flaky.

You can use whatever veggies you want, and as many as you want!  We used quite a bit, because we LOVE our VEGGIES!!

I am sorry this recipe wasn't more specific, next time I make it I will measure everything out!!

I was in need of a little comfort food last weekend.

I decided to make homemade chicken pot pie in my cute little crocks I love to use!

I was posting progress pictures on my facebook page while I was making them, and so many people asked for the recipe.

Well, I really wasn't measuring, but I thought I would share with you what I did.

I thought I would give you the recipe for making one large pie, instead of minis, but you will get the idea.

Chicken Pot Pie

1 whole chicken cut up

chicken stock

onion

Salt and Pepper

flour

milk

veggies: whatever you want, I used:

carrots

celery

potatoes

peas

double pie crust

Place cut up chicken and onion in a stock pot, salt and pepper and cover with chicken stock.

Place lid on pot and bring to a boil.

Reduce heat and continue cooking until chicken is done and begins to fall off the bones.

Remove chicken from pot.

Add your cut up veggies to the broth, and simmer them until they are a firm tender.

(they will continue to cook in the oven, you don't want them soggy.)

While they are cooking, de-skin and de-bone your chicken., cut up and put back in the pot with the veggies.

Add equal parts milk and flour in jar and shake to combine for your thickening agent.

Make sure there are no lumps!!

Add to simmering broth, and stir.  It will get thicker as it simmers.

Watch it for a few minutes, if you want it thicker, then add a little more flour/milk mixture.

Salt and pepper to taste.

Pour into prepared deep dish pie crust.  Top with crust and vent.

Bake at 375 degrees for about 45 minutes, or until crust is brown and flaky.

You can use whatever veggies you want, and as many as you want!  We used quite a bit, because we LOVE our VEGGIES!!

I am sorry this recipe wasn't more specific, next time I make it I will measure everything out!!

reade more... Résuméabuiyad

Corned Beef and Cabbage Dinner in the Crock Pot

Corned Beef, Cabbage, Irish Potatoes and Rye Bread

My kids get super excited when I make this meal.  I think I make it once or twice a year.  

I don't know why? It's not like it's hard?

But when March rolls around, I see the Corned Beef front and center in the super market, 

and I know it's time!

There is no mistaking the scent of this cooking in your house!!

Best part...put it in the crock pot and walk away!!

Corned Beef and Cabbage in the Crock Pot

5.5-6 pounds of Corned Beef

1 1/2  cups water

1 head of green cabbage, quartered

3 cans of Irish Potatoes

Loaf of Rye Bread

Place corned beef, juices and all in crock pot, fat side up.

I always buy the corned beef that has the seasoning packets right in it, place those in the crockpot over meat.

Pour water over the top.

Cook on high for about 6 hours.

Reduce to low.

Pour potatoes in.

Place cabbage on top and recover.

Continue to cook for about 2 hours.

Serve with rye bread.

Corned Beef, Cabbage, Irish Potatoes and Rye Bread

My kids get super excited when I make this meal.  I think I make it once or twice a year.  

I don't know why? It's not like it's hard?

But when March rolls around, I see the Corned Beef front and center in the super market, 

and I know it's time!

There is no mistaking the scent of this cooking in your house!!

Best part...put it in the crock pot and walk away!!

Corned Beef and Cabbage in the Crock Pot

5.5-6 pounds of Corned Beef

1 1/2  cups water

1 head of green cabbage, quartered

3 cans of Irish Potatoes

Loaf of Rye Bread

Place corned beef, juices and all in crock pot, fat side up.

I always buy the corned beef that has the seasoning packets right in it, place those in the crockpot over meat.

Pour water over the top.

Cook on high for about 6 hours.

Reduce to low.

Pour potatoes in.

Place cabbage on top and recover.

Continue to cook for about 2 hours.

Serve with rye bread.

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White Chicken Enchiladas

These enchiladas are all over Pinterest.  

At this point it's hard to tell who actually "made them first!"

white chicken enchiladas

I made them for the first time about a month ago, to "try them out" on my family before I made them for the luncheon with my friends.

My family LOVED them.

I did make a couple of changes to the recipe I found, but when don't I?

Here's what you do:

White Chicken Enchiladas

recipe adapted from Joyful Momma's Kitchen

8 burrito sized flour tortillas

2 cups shredded cooked chicken

2 cups chicken broth

3 T. butter

3 T flour

1 - 4oz can diced green chilies

8 ounces of sour cream

8 oz pkg Monterrey Jack cheese shredded

1 - 4oz can sliced black olives, drained

Preheat oven to 350 degrees.

Spray a 9x13 pan with non-stick cooking spray.

Evenly divide chicken and half of cheese to fill tortillas.  Roll enchilada style, place in prepared pan.

In a small saucepan melt butter, add flour to make a rue.

Add chicken stock and whisk until combined.  Cook until thick and bubbly.

Add green chilies and sour cream, remove from heat.

Pour over enchiladas.  Cover and bake for 20 minutes.

Uncover add remaining cheese and bake another 8-10 minutes until cheese is melted.

Top with olives, and serve.

These enchiladas are all over Pinterest.  

At this point it's hard to tell who actually "made them first!"

white chicken enchiladas

I made them for the first time about a month ago, to "try them out" on my family before I made them for the luncheon with my friends.

My family LOVED them.

I did make a couple of changes to the recipe I found, but when don't I?

Here's what you do:

White Chicken Enchiladas

recipe adapted from Joyful Momma's Kitchen

8 burrito sized flour tortillas

2 cups shredded cooked chicken

2 cups chicken broth

3 T. butter

3 T flour

1 - 4oz can diced green chilies

8 ounces of sour cream

8 oz pkg Monterrey Jack cheese shredded

1 - 4oz can sliced black olives, drained

Preheat oven to 350 degrees.

Spray a 9x13 pan with non-stick cooking spray.

Evenly divide chicken and half of cheese to fill tortillas.  Roll enchilada style, place in prepared pan.

In a small saucepan melt butter, add flour to make a rue.

Add chicken stock and whisk until combined.  Cook until thick and bubbly.

Add green chilies and sour cream, remove from heat.

Pour over enchiladas.  Cover and bake for 20 minutes.

Uncover add remaining cheese and bake another 8-10 minutes until cheese is melted.

Top with olives, and serve.

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Beef and Barley Stew

Last weekend we got what a normal Nebraska winter delivers....

LOTS of Snow!!

Mother Nature decided our 69 degree February days needed to stop. 

 She dumped a foot of wet and heavy perfect for making snowmen snow!!

While my kids built a HUGE snowman outside my kitchen window, I sliced and diced and put a big crock pot full of beef and barley stew on for dinner.

frosty was over 7 feet tall!

My kids were excited about snow, but not nearly as excited as they are to be counting down the days until we can go stay with their grandparents on the beach in San Diego!!

My oldest son had an idea to take a picture in the snow with their swimsuits on to 

send to grandpa and grandma.

I told them to pose like they were looking for the beach.

"Which way to the beach??"

Fastest picture I ever snapped!

beef and barley stew

A bowl of this will warm you right up!!

After church, we came home and filled our bowls up with some hot steamy stew.

My niece came down for dinner, and after dinner we played Yahtzee!

Growing up, we used to have major Yahtzee marathons during snowstorms!

Such fun!! 

Beef and Barley Stew

2 pounds beef stew meat

flour

oil

salt and pepper

4 or 5 carrots, sliced

4 or 5 potatoes, diced

4 stalks celery, diced

1 large onion, diced

1/2 cup barley

2 cans tomato soup

4 cans water

1 Tablespoon beef bouillon

Dredge beef in flour, brown in a skillet with hot oil.  Salt and pepper to taste.

Combine beef and vegetables with all other ingredients in the crock pot.

Cook all day long.  Broth will thicken as barely absorbs and stew cooks.

I hope you enjoy!

Last weekend we got what a normal Nebraska winter delivers....

LOTS of Snow!!

Mother Nature decided our 69 degree February days needed to stop. 

 She dumped a foot of wet and heavy perfect for making snowmen snow!!

While my kids built a HUGE snowman outside my kitchen window, I sliced and diced and put a big crock pot full of beef and barley stew on for dinner.

frosty was over 7 feet tall!

My kids were excited about snow, but not nearly as excited as they are to be counting down the days until we can go stay with their grandparents on the beach in San Diego!!

My oldest son had an idea to take a picture in the snow with their swimsuits on to 

send to grandpa and grandma.

I told them to pose like they were looking for the beach.

"Which way to the beach??"

Fastest picture I ever snapped!

beef and barley stew

A bowl of this will warm you right up!!

After church, we came home and filled our bowls up with some hot steamy stew.

My niece came down for dinner, and after dinner we played Yahtzee!

Growing up, we used to have major Yahtzee marathons during snowstorms!

Such fun!! 

Beef and Barley Stew

2 pounds beef stew meat

flour

oil

salt and pepper

4 or 5 carrots, sliced

4 or 5 potatoes, diced

4 stalks celery, diced

1 large onion, diced

1/2 cup barley

2 cans tomato soup

4 cans water

1 Tablespoon beef bouillon

Dredge beef in flour, brown in a skillet with hot oil.  Salt and pepper to taste.

Combine beef and vegetables with all other ingredients in the crock pot.

Cook all day long.  Broth will thicken as barely absorbs and stew cooks.

I hope you enjoy!

reade more... Résuméabuiyad