Cranberry Chicken

The picture I have of this doesn't look great so I will get a new one.  But it is super yummy! When I had the twins, I had two different people bring this to me.

2-3 Chicken Breasts
1 packet of Onion Soup Mix
8 oz Russian Salad Dressing
1 can of Cranberry Jelly or you can make your own using fresh cranberries

Place chicken, cut up or whole in baking dish.  In a bowl, mix together the onion soup mix, Russian dressing, and cranberry jelly.  Mix well and pour over chicken.  Bake at 350 for 35-40 minutes or until completely cooked.  Serve over rice. 

If using fresh cranberries make that before you do anything else.

Meatball Beds

My kids made up the name but they're basically just small calzones with meatballs inside.  Again, sorry for the crappy picture.



Ingredients:
Grand Biscuits or homemade dough
Cooked Meatballs
Mozz Cheese
Butter
Italian Seasoning
Spaghetti Sauce for dipping

Cut each biscuit in half length wise and place cut up meatballs and mozzarella cheese inside.  Close and press sides together.  Brush with melted butter and sprinkle Italian Seasoning on top.  Bake according to package directions or about 350 for 8-10 min or until golden brown.

Warm spaghetti sauce for dipping.

Asian Chicken Noodles

 I have been going through my recipes and making lists of what my kids will eat for when I have the babies in a few weeks so that whoever is here helping will know what/how to feed my kids.  They are very picky.  This is one of their favorites so I will post a pic next time I make it.

Ingredients:

3 Tbsp. Olive Oil

3 Chicken Breasts, cubed

2 cloves garlic, minced

1 tsp. Ginger

1 small onion, diced or dehydrated which is my preferred method

3 heads of Broccoli

4 large Carrots, sliced

3 Cups Water

3 packages Ramen

3 packages of Ramen seasoning

In a large skillet, saute chicken, garlic, and ginger in olive oil until chicken is cooked.  Add cut up and washed broccoli, carrots, and onion.  Fry until fork tender.  Or you can steam the broccoli and carrots separately and then add. Add water, noodles, and seasoning.  Cover and simmer 3-5 minutes until noodles are cooked.  You can also cook the noodles in a different pan and then add. Stir occasionally while cooking.  DO NOT overcook the Ramen or it becomes mushy and gross.  I learned the hard way and no one wanted to eat it.  And it makes a lot.  

Sweet & Sour Chicken

I apologize for my lack of new recipes.  I am 4 weeks away from having twin boys!  Finding or coming up with new recipes hasn't exactly been my top priority the last few months.  But this one is awesome.

 

 

Ingredients:
2-3 Boneless Skinless Chicken Breasts
1/2 cup Flour
1/2 tsp Salt
1/2 cube butter

1 Green Pepper
A bunch of Baby Carrots
1 large can of Pineapple, save the juice
2 cups Sticky Rice or Minute Rice

Sweet & Sour Sauce:
1 cup Pineapple Juice
1/2 cup Vinegar
1/2 cup Brown Sugar
1/4 cup Ketchup
4 Tbsp. Soy Sauce

Taste the sauce and adjust to your liking.

Cut up your chicken into bite size pieces.  Mix the flour and salt in a bag.  Add chicken and shake until completely coated.  Melt butter and place on tin foil in pan.  Put the chicken on the melted butter and mix around until all of the chicken is covered.  Cook for 20 min at 350 degree.

Cut up washed green pepper into large chunks.  Cut up baby carrots into half or fourths.  When chicken is finished put those and the drained pineapple on. 

Sauce: Combine all ingrediencts and pour over chicken mixture.  Stir to make sure everything is covered in the sauce.  Cook for another 20 minutes.  While this is cooking, make the rice.

Homemade Chicken Noodle Soup

This is a super easy recipe.  I don't do mine in the crock pot but you easily could.

Ingredients:
About 40 ounces of Chicken Stock
2 Chicken Breasts
1/2 Tbsp of Salt
1/2 Tbsp of Pepper
A few shakes of Oregano and Basil
4 large carrots, peeled and sliced
3 celery sticks, chopped
1/3 of a bag of Egg Noodles


In my cast iron pot, I add about 40 ounces of Chicken Stock and 2 Chicken Breasts and seasonings.  I put the lid on and cook in the oven at 350 for about 30 minutes.  I take it out and shred the chicken into large chunks.  I then add the vegetables and cook for 20 minutes.  I take that out and add the noodles and cook for another 10 minutes.

If you wanted to do it in the crock pot, you basically just follow the same directions but obviously cook each interval for longer.  Don't add the veggies in the beginning of you will end up with pure mush.  And let's be real, no one likes mushy veggies.  Or hard ones so don't put them in too late, either.

Chicken Tortilla Soup

One of my friends, Stephanie, brought me some of her Chicken Tortilla Soup.  I loved it!  One night, I was desperate to make it but didn't have her recipe.  So I googled it and the first one I came to was The Pioneer Woman's recipe.  Of course it would be awesome, so I did it.  Kind of.  Since it was so last minute, I didn't have all of the ingredients so I made it my own.  And I loved it.  Plus she cooks hers for a really long time and I am not that patient.
Now, there are a lot of ingredients but it's not that hard.  Don't be deterred, just do it.  You'll thank me later.

Ingredients:
2 Boneless Skinless Chicken Breasts
1 T. Olive Oil
1 1/2 tsp Cumin
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 tsp. Salt

1 T. Olive Oil
1/2 Onion, diced
1/2 Green Bell Pepper, diced
1/2 Red Bell Pepper, diced
1 clove of Garlic, minced
1 can Rotel Tomatoes & Green Chilis
32 oz Chicken Stock
1 can Black Beans, drained
1 can Pinto Beans, drained
4 Tortillas, cut into strips
1/4 cup Cilantro, finely chopped

Garnishes (optional):
Sour Cream
Avocado
Red Onion
Pico de Gallo
Cheese

Preheat oven to 375.  Mix cumin, chili pepper, garlic powder, and salt.  Drizzle 1 T of Olive Oil on chicken breasts, then sprinkle a small amount of your spice mix onto both sides.  Use about half of it.  Set aside the rest of the spice mix for later.  Wrap the chicken in foil to make sure it is perfectly moist.  Place wrapped chicken breasts onto baking sheet.  Bake for 20-25 minutes or until cooked through.  Use 2 forks to shred then set the chicken aside.
Heat 1 T of Olive Oil in a pan over medium high heat.  Add onion, peppers and garlic.  Stir and then mix in the rest of the spice mix.  Then add the shredded chicken and stir.
Pour in the tomatoes, chicken stock, and beans.  Bring to a boil, then reduce heat to a simmer for about 30 minutes.  Add more spices if needed.  At the very end is when you will want to add your tortilla strips and cilantro.  Stir in and serve.  Top with any garnishes you might like.  I only added cheese to mine but that was mostly because of lack of ingredients.

Miso Glazed Salmon

Since I am in Arizona and can't order this at Hamilton's in Logan, I decided I was perfectly capable of making this to taste just as good as theirs.  It is pretty amazing.  It is best served on a bed of red mashed potatoes with roasted asparagus, even though it's not pictured here.

Miso Glaze:
1/4 cup packed brown sugar
2 Tbsp Soy Sauce
2 Tbsp Hot Water
1 Tbsp Miso (Soybean Paste)

Wisk ingredients together and brush onto salmon using a pastry brush.  Don't put too much on.  You can keep brushing it on as it cooks.  Place in 350 degree oven for 10-15 minutes or until cooked.  Do not over cook.

Chicken Pot Pie

I used frozen veggies for this which made it really simple but if you're going for taste, you should really use fresh veggies.  It was still good, though.  It depends on what you're going for, quick and easy or tasty...er.  If you decide to use fresh veggies, I would definitely cook them first to soften them up.

Ingredients:

1 package of thawed Frozen Stew Vegetables (potatoes, carrots, celery, onions)

1 cup of Frozen Peas

1 can Cream of Chicken Soup

1 cup Chicken Stock

2 cooked, cubed Chicken Breasts

Salt and Pepper

1 cup Bisquick

1/2 cup Milk

1 Egg

Directions:

Bake chicken in oven at 350 degrees for 30 minutes or until cooked. Then cube.

Preheat oven to 400 degrees.

Combine first six ingredients well. Pour in baking dish.

Combine the last 3 ingredients together and spread over chicken mixture. Bake at 400 for 30 minutes or until golden brown.

BBQ Chicken Pizza

Ingredients:
Pizza Crust - homemade or store bought. Mine was store bought
1 or 2 Roasted Chicken Breasts, shredded
Mozzarella Cheese
BBQ Sauce


Directions:
After I roasted the chicken breasts in some olive oil, I shredded it and mixed the mozzarella in with the chicken. Then I added a little BBQ Sauce. Before adding the toppings, I baked the pizza crust as directed for about 6 minutes or until lightly browned. Then I brushed BBQ Sauce on and added the chicken and cheese mixture and spread evenly. I dotted the top with a little more cheese. Then baked for another 6 minutes or until golden brown.

Sweet & Sour Meatballs

Ingredients:
Green Peppers
Red Peppers
Pineapple
Meatballs - fresh or frozen

Ingredients for the Sauce:
1/2 cup Pineapple Juice
1/2 cup Vinegar
5 Tbsp. Brown Sugar
3 Tbsp. Ketchup
1/2 Tbsp. Salt

Mix well and add to either a crock pot or a sauce pan with other ingredients. Be sure not to overcook meatballs and veggies as they will become mushy. If you're using a crock pot, cook on low for about 3 hours.

Prepare Minute Rice as directed on box.

Hawaiian Haystacks

Usually when people make these, they have tons of different toppings to choose from. Which is fine.  I however, like mine very simple. Mainly because I'm really picky.

Ingredients:
2-4 Boneless, Skinless Chicken Breasts
2 Cans of Cream of Chicken Soup
1 Cup of Chicken Broth
1/2 Cup Sour Cream (optional)
3 Cups of Minute Rice
Salt & Pepper to taste

Toppings:
Chow Mein Noodles
Green Onions
Pineapple
Coconut
Celery
Bell Peppers
Cheddar Cheese
Tomatoes
Lettuce

Directions for Crock Pot:
There are several ways this can be done. If I've planned ahead, my choice way of cooking would be in the crock pot.
Put Chicken, Cream of Chicken Soup, Chicken Broth, and Sour Cream in crock pot and cook on low for 4-6 hours. Shred chicken.

Directions for Oven:
Place chicken and chicken broth in baking dish. Bake at 350 until cooked. Cube or shred and add cream of chicken soup and sour cream. Bake for an additional 10 minutes or until hot.

Directions for Stove:
Place chicken and chicken broth in pan and boil until fully cooked. Add cream of chicken soup and sour cream and cook until hot.

Prepare and serve over Minute Rice.

Chicken & Stuffing Casserole

I know this is a very basic and common recipe which you may already have, but I'm posting it anyway, even if it is just for my own use.

1-2 Boxes of Stove Top - depends on how much you like

2 Chicken Breasts

1 can Cream of Chicken Soup

1/3 Cup Mayo

Cook and cube chicken.  

Make Stove Top Stuffing.

Mix together the Cream of Chicken Soup and Mayo.  Add the cubed chicken.  

Layer in baking dish half of the stuffing, then the chicken mixture, then top with the rest of the stuffing.

 Cook at 350 for a half hour or until warmed through.

Chicken Cordon Bleu Pasta

For those who have been to Firehouse (either in Logan, Smithfield, or Bountiful, UT) you know this dish. Mine is a little different, I'll explain. I used Angel Hair pasta but I definitely would have used Penne if I had had any. I thought for sure I had some and when I found that I didn't, it was too late.

Ingredients:
2 Chicken Breasts
Olive Oil
Salt & Pepper
Bacon
Penne Pasta
Green Onions
Alfredo Sauce (see below)

Directions:
Place chicken in baking dish. Drizzle with olive oil and salt and pepper. Roast at 350 for 25-35 minutes or until thoroughly cooked. Slice. You could also grill the chicken to get a nice crisp outside but this way it comes out so tender I prefer this. Or you could grill it just enough to crisp it and then throw it in the oven, I'll have to try that next time.
Pan fry bacon. Pat dry and dice.
Make alfredo sauce.
Boil water for pasta and cook according to box directions.
Mix it all together and serve.

Alfredo Sauce:
1/2 Cup Sweet Butter (1 cube)
1 Garlic clove - minced
2 Cups Heavy Cream
1/2 tsp. Pepper
1/2 Cup Fresh Parmesan - no canned stuff
3/4 cup. Mozzarella

Directions:
Melt butter in medium saucepan over medium/low heat. Add garlic, cream, and pepper. Bring mixture to a simmer. Stir often. Add the parmesan and simmer for 8 - 10 minutes or until it has thickened and is smooth. Add mozzarella and stir until smooth.

BLC Spinach Wraps

I guess they could be BLT Chicken Spinach Wraps. But I don't like tomatoes so I left them out. You could also add avocados if you're into that sort of thing. I'm not. These are similar to the other wrap that I posted but this is a much better recipe.

Ingredients:
Spinach Wraps
2 Chicken Breasts
1 pkg. Bacon
Romaine Lettuce
Ranch Dressing

Ingredients for chicken marinade:
1/4 Cup Olive Oil
1 Clove Garlic
1 tsp. Italian Seasoning

Directions:
Mix marinade ingredients together in a bowl.

Cover chicken in marinade and roast at 350 until fully cooked. Then cube or shred.
Prepare bacon and pat dry with paper towel to remove any excess grease.
Cover spinach wrap in thin layer of ranch dressing, leaving outer edges plain. Place lettuce, bacon, and chicken on the wrap. Roll up and serve.

Pork Chops & Rice

This is a super easy dish. And the pork comes out so tender, it's great!

About 4 pork chops
Olive Oil
2 tsp. Salt
2 tsp. Pepper
1 Can Cream of Chicken Soup
2 Cups Minute Rice
1 Cup Water

Brown pork chops in olive oil. Place pork chops and all drippings into a crock pot. Add the cream of chicken soup, salt, and pepper. Cook on low for about 4-6 hours. When it's cooked and tender, add rice and water.

Sweet Pork Burritos

I apologize for not posting for so long! I have been super busy lately with family visiting and we are moving in just a week and a half. I won't be posting much for a while but I'll do my best.


I can't believe it has taken me this long to post this recipe. It is one of my absolute favorites! For those who love Cafe Rio and Costa Vida, this is very similar to their Sweet Pork. Since I live no where close to one of those restaurants now, I have to make this a lot.

16 oz Tomato Sauce
1 Can Dr Pepper
1 Cup Brown Sugar
Pork Boneless ribs or roast
1/2 tsp. Cumin
1 minced clove of garlic

Place all ingredients in crock pot and cook for 4-6 hours on low. Serve on salad or tortillas with rice, lettuce, etc.

Chicken Enchiladas

Not a great picture. Sorry.
Steve's lactaid pills didn't really work with this recipe. Oops!

2 Chicken Breasts cubed
1 Cup Sour Cream
1 Can Cream of Chicken Soup
About 8 oz of Shredded Cheddar Cheese
1 Green Onion
Tortillas

Cube the chicken and cook in a frying pan in water almost covering the chicken. When fully cooked remove from water.
Chop up the green onion really fine.
Mix sour cream, cream of chicken soup, chicken, green onion, and about 5 oz of the cheddar cheese together.
Put that mixture in the tortillas and roll up. Don't use all of the sauce and top the tortillas in the pan with the sauce. Use the rest of the cheese to top that. Bake at 350 until the cheese is melted and they're warmed through.

Chicken Wraps

HAPPY ST. PATRICK'S DAY!

My friend, Tristy, brought this to our recipe club last week and I thought it was perfect for St. Patty's Day. I had never had the Garden Spinach wraps before and I loved them!


1 lb chicken - cubed
Spinach Tortillas
Italian Seasoning
Ranch dressing
Shredded lettuce
Olive Oil

Cut up about 1 lb of chicken into cubes, sprinkle with Italian Seasoning until desired amount (I covered them). Cook in any type of oil (I used Extra Virgin Olive Oil) until white all the way through. Dry with paper towel then put ranch, shredded lettuce and chicken in wrap and roll like a burrito.

Chicken Sausage, Shrimp, & Rice

I'm not really sure what to call this. I guess it's kind of like Jambalaya.
The Chicken Sausage is one of my best finds ever. I get it at Sam's Club and it's called Chicken Sausage with Spinach and Asiago Cheese. Not only does it taste great, but each sausage only has 110 calories!

1 box of Long Grain & Wild Rice
5 Chicken Sausage Links cut up
1 lb Shrimp
Olive Oil
Tabasco Sauce (Optional)


Make rice according to directions on the box.
Cut up sausage links.
Take the tail off of the shrimp.
Put sausage and shrimp in frying pan with a little olive oil. Fry until lightly browned. Cooking it together helps the shrimp absorb some of the sausage flavor.
When rice is finished, mix it all together.

I asked Steve if he had any suggestions and he said the only thing he could think of is maybe adding a little Tobasco sauce to it. I told him next time he can just add it to his since I'm a huge wuss when it comes to stuff like that.

Lasagna

This is the recipe that my mom uses. Sorry the picture isn't great.
I've never made it since it's full of lactose. But since we've been married, my husband has been able to handle more and more. When we were first married, the lactaid pills wouldn't work for him, but since he's doing better I thought we should give it another go. So I made lasagna, he took his pills and THEY WORKED! I have never been so excited in my life. Okay that's an exaggeration. But I was really excited.

1 lb Hamburger
1 jar Spaghetti Sauce
2 small cans of Tomato Sauce
Lasagna Noodles
1 pkg. Cream Cheese
1 Egg
16 oz (1 lb) Mozzarella
1 carton (16 oz) Cottage Cheese
1 small Onion - chopped (optional)
1 clove Garlic - minced

Brown the hamburger.
If you're not using the "no prep" noodles, then follow the directions on the package.
When the hamburger is browned, drain the grease. Combine with spaghetti and tomato sauce, onion, and garlic.
Combine cream cheese, egg, about 10 oz of mozzarella, and cottage cheese. Mix well.
Layer in a 9 x 13 pan starting with the sauce, noodles, cheese mixture and repeat. Top with the rest of the mozzarella.
Cook at 350 for 40 minutes.