OKAY so obviously there were not enough menu ideas for last week; I have to apologize and yes, my family DID eat. I have been delivering phone books the past 2 weeks; over 1000 to be exact; and last week was CRAZY!! I went out to deliver once my boys got home and then when we were done, everyone was SOOO hungry, it was cereal, grilled cheese or whatever we could make FAST!! The good news is, all the meals I didn't make last week, will be moved to this week. Less grocery shopping for me, YIPPEE!!
CAFE RIO SALAD
Went to a friends house for Dinner on Sunday, she made one of our favorite meals. Cafe Rio Salads. If you have a Cafe Rio Restaurant nearby, this recipe is similar to one of their salads and OH SO GOOD!!
2-3 lb. boneless pork roast
1 small bottle of favorite BBQ sauce
1 bottle of Cherry Coke OR Dr. Pepper
2 C brown sugar
flour tortillas
corn tortillas, sliced into strips and fried in oil till crispy
shredded lettuce
diced tomatoes
cut avocados
shredded cheddar cheese
1 can black beans
2 C. cooked white rice
Parmesan cheese
Cook pork, BBQ sauce, cola and brown sugar in slow cooker on low for 3-5 hours or until meat can shred.
DRESSING RECIPE
1 packet hidden valley ranch buttermilk dressing
1/2 c. Buttermilk
1 c. mayo or sour cream
1-2 Finely chopped jalapeno peppers (We omit this because we don't like spicy!)
1 tsp. crushed garlic
¾ bunch fresh cilantro
juice from 1 lime (about 2 tsp.)
salt & pepper
Place all ingredients in blender and mix well
To assemble salads:
Place tortilla in a frying pan on Med.-hi, sprinkle cheese on top and heat till cheese is melted. Layer with meat, rice, beans, lettuce, tomatoes, avocados, tortilla strips, dressing and sprinkle with Parmesan cheese. Eat with a fork or attempt to fold it up and ENJOY!! You will get Rave reviews for such little effort on your part!
CHICKEN POT PIE
Made this last week, forgot to post it. Bonus for you though!! This was a first time recipe and my family INHALED THIS!!
Filling
1 box Pillsbury ready made pie crust (There are 2 crusts in the box)
2 cups water
14 ounces boneless, skinless chicken breasts,
cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
Remove crust from fridge and let sit to room temperature. VERY IMPORTANT!!
To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.
Unroll 1st crust and lay in pie dish. Part of the crust will hang over the edge, fold it in and gently press to give an extra thick crust. Spoon in filling till it is just below the edge of the pie pan. Place top crust on top. Again, fold over extra and pinch edges for a nice edge or press with prongs of fork. Be sure to cut slits in the dough to allow steam out. Bake at 400 for 30-40 m in. or until golden brown. Allow to cool approx. 15-20 min. This recipe will give you enough for 2 pies so you can make a second or put the filling in the freezer and save for another day!
HAWAIIAN HAYSTACKS
Many of you know what these are and can probably make them with your eyes shut. But for those of you who have never heard of them, I wanted to post this for you. This is such a simple and fun meal. My kids have fun with all the different toppings is bowls and building their own haystack.
2 C. cooked rice (adjust to fit however many you are cooking for)
1 large can Cream of chicken soup
1 lb. diced boneless skinless chicken (I use the thighs for this one)
1/2 can milk (Use the soup can)
TOPPINGS:
Shredded cheese
Chopped green peppers
Chopped green onions
Chopped celery
Chopped tomatoes
Pineapple tidbits
Coconut
La Choy Rice Noodles. (The chow mein noodles are okay too, we just like the rice ones)
Cook chicken in a pan, once done, add soup and milk, simmer till completely warmed through. Pour over rice then add other toppings to build your haystack. We usually leave out the celery and tomatoes, but experiment and find other toppings you like too. To keep it "Hawaiian", we just stick with all the others.
RIBS AND POTATOES
It's too cold to cook the ribs on the grill, so I'm doing my 2nd favorite way! Yep, you guessed, I'm using a crock pot!
1 full slab pork ribs
Dry rub
1 1/2 C. Apple juice
1 C. water
2 C. favorite BBQ sauce
1 C. brown sugar
Cut ribs into 2-3 rib portions. Season both sides of ribs with your favorite meat seasoning. I prefer Pappy's Seasoning, I can only get it in Fresno. Place ribs in slow cooker, Pour in juice and water and cook on low for approx 4-5 hours. Remove ribs and place on a broiler pan or foil lined cookie sheet. Place oven rack to top level and turn oven on to Broil. (If your oven can select LO or HI broil, select the LO setting) Baste BBQ sauce generously with sauce and place in oven for about 5 min. Turn over and bast the back and broil for another 4-5 min. ENJOY!!
I recently acquired 50 lbs. of small red potatoes, so we are having some with dinner tonight. I LOVE roasted red potatoes! All you have to do is slice them up, pour on a little oil and cover with a good seasoning and bake for about 20-30 min. I love getting the roasted potato packets in the produce section, usually with the guacamole mix. Check them out!
PORTABELLO RAVIOLIS
WITH SUN DRIED TOMATO ALFREDO SAUCE
Some of you know that I made the ATTEMPT to make homemade raviolis this week. Well, it was a disaster! My sauce for it however DID come out pretty good, so I'll at least share that with you.
1 jar sun dried tomatoes
8 oz. Ghouda cheese
1 QT. 1/2 & 1/2
1/4 C. butter
1-2 C. milk
1/2 C. flour
1/2 -1 tsp. salt
1/2 tsp. pepper
1/2-1 tsp. garlic salt
In large frying pan, melt butter on MED. heat. Once melted, add flour and whisk until it soaks up the butter and is very pasty. Slowly add the milk and whisk until the flour begins to break up. Continue to add the 1/2 and 1/2. while it is heating, take some of the tomatoes and puree them in a blender. The amount to use is up to you. You can also just put them in the sauce as chunks. Pour in tomatoes and once sauce is warm, cut cheese into chunks and place that in as well. With a wooden spoon, give an occasional stir to insure that the cheese is not sticking to the bottom. Pour in seasonings. (adjust these for taste) Let simmer and boil and 5 min. Use this sauce with your favorite pasta. (We made homemade pizza and I used this for a sauce base with chicken, mushrooms, onions, and green peppers....IT WAS YUMMY!!!)
Monday, October 26, 2009
Tuesday, October 20, 2009
Menu for Oct. 19th-24th
The rains have come and the desire to cook something warm and comforting for my family is overwhelming! But I can't serve them soup every night. During this time of year, soup is one of my favorite things to fix however; so I'll need to get creative and find some new soup recipes. I AM going to try one this week. It's Chilli's Enchilada soup; if it turns out well, I will post it! Here's the rest of the week though. I didn't get to do my breakfast casserole last week so that has been moved up to this week. Still have all the ingredients for it so that is one less meal to worry about!
CHICKEN ENCHILADA CASSEROLE
1.5 lb. boneless skinless chicken breast or thighs
1/2 large onion chopped
1 small can chopped green chilli's
2 cans cream of chicken soup
1 C. Sour Cream
1 can milk
8-10 Tortillas
pepper and cumin
2 C. shredded cheese
Boil chicken in a large pot of water; let cool and dice up. Place in large mixing bowl. Add diced onions and can of green chilli's. Season with pepper and cumin. Mix in the soups, milk and sour cream. Cut tortillas into quarters. Spray bottom of casserole dish (11x13) with non stick cooking spray. Place a layer of tortillas in to cover entire bottom. Spoon chicken mixture over tortillas and spread. Sprinkle with cheese. Repeat layers top layer should be chicken mixture. Place in oven at 350 for 30 min. Add remaining cheese and bake an extra 8-10 min. (To change this variation, add salsa or a packet of taco seasoning with the soup mixture.)
CHICKEN ENCHILADA CASSEROLE
1.5 lb. boneless skinless chicken breast or thighs
1/2 large onion chopped
1 small can chopped green chilli's
2 cans cream of chicken soup
1 C. Sour Cream
1 can milk
8-10 Tortillas
pepper and cumin
2 C. shredded cheese
Boil chicken in a large pot of water; let cool and dice up. Place in large mixing bowl. Add diced onions and can of green chilli's. Season with pepper and cumin. Mix in the soups, milk and sour cream. Cut tortillas into quarters. Spray bottom of casserole dish (11x13) with non stick cooking spray. Place a layer of tortillas in to cover entire bottom. Spoon chicken mixture over tortillas and spread. Sprinkle with cheese. Repeat layers top layer should be chicken mixture. Place in oven at 350 for 30 min. Add remaining cheese and bake an extra 8-10 min. (To change this variation, add salsa or a packet of taco seasoning with the soup mixture.)
Sunday, October 11, 2009
My Menu for Oct. 12th -18th
So how did everyone's dinner for last week go? I had a bonus dinner! Had a women's dinner at church Wednesday and brought home leftover soup that my boys enjoyed for the next two days!
Okay, for this week, I'm doing something a little different. I have a couple of new recipes I want to try so I'm NOT going to post them UNTIL I try them! That way, you'll know if they turned out okay. But my other nights dinners I'll go ahead and post. Hope this is giving you all some new ideas! I'm sure having fun, I know that!
BEEF STEW
(This is NOT the typical soup based type of stew. Mine is more of a gravy base)
2lb. cut stew meat (Or cut up a beef roast that you bought on sale!)
1/2 C. oil
1 1/2 C. flour
1 chopped onion
2-3 peeled chopped carrots
3-4 chopped potatoes
3-4 C. water
2-3 Bay Leaves
Pour oil into large pot and heat over Med.-High. Place flour in large bowl, sprinkle in generously garlic powder and pepper, throw in meat and toss to evenly coat. Add chopped onions. (You can also consider throwing in some of the leftover flour, this will help thicken the stew.) Once meat is thoroughly coated, pour into pot with heated oil. Stir occasionally until meat is all brown. Pour in water, carrots and potatoes. Once the water begins to boil, add your Bay Leaves' cover with a lid and let simmer approx. 20 min. or until carrots and potatoes are cooked to desired tenderness. Season with extra salt and pepper if needed. We put this on top of white rice, mash the carrots and potatoes and then mix it all up. (It's the way my daddy use to eat it and my boys have learned the same technique and LOVE IT!)
SPAGHETTI
I know, you probably DON'T need a recipe for spaghetti, but I though I would just share my sauce secrets.
1 onions finely chopped
2 cloves fresh garlic minced
1 green bell pepper diced
1/2 lb. diced mushrooms
1-2 stalks celery finely chopped
dash of dried parsley
1/2 tsp. oregano
1/2 lb.raw bacon diced
(optional)
1-2 carrots shredded
1 zucchini shredded
OKAY, here's my secret, throw EVERYTHING into a frying pan and saute it until onions are translucent. (The grease from the bacon will help cook everything, if you need more, add a little oil) I then add 2 jars Prego Traditional spaghetti sauce. It never fails, I always end up with extra noodles and NO sauce.
BONUS RECIPE!!
CARAMEL FRENCH TOAST
Tried this one Sunday morning and it was GREAT, very sweet and rich but good all the same!
1 stick butter
1 C. brown sugar
3 TBS. light corn syrup
6-8 slices Texas Toast
6 eggs
1 1/2 C. milk
1 tsp. vanilla
1 TBS. Cinnamon
Melt butter, brown sugar and corn syrup over Med. heat until it begins to boil. Pour into an 11x13 dish. Place bread slices on top of caramel. Mix eggs, milk, vanilla and cinnamon in a bowl. Pour over the bread making sure it coats all slices of bread. Cover with plastic wrap and place in fridge over night. Take out the next morning and cook at 350 for 45 min.
PANCIT (FILIPINO RECIPE)
In case many of you don't know, I am part Filipino. My grandmother would make a few Filipino dishes which I loved. This one, I had to hunt for on my own. Hope one of you are brave enough to try it!
1 lb. boneless skinless thighs
1 pkg. bean thread (Can be purchased at an Oriental Market, cost is like $.99)
1/2 chopped bell peppers (Green & Red)
2 green onions chopped OR 1/2 yellow onion chopped
1/2 lb. sliced mushrooms
1 clove minced garlic
1 shredded carrot
1 can chicken stock
2 TBS. Soy Sauce
1 TBS. sesame oil
1 TBS. Sweet chili Sauce-OPTIONAL
FIRST STEP: Unwrap the bean thread and place in a large pot with warm water. You want the water to completely cover the noodles. Place pot on Med-Low. These need to soak while your other ingredients are cooking. Dice chicken into bite size pieces. Place in bowl and add soy sauce and sesame oil. Let sit for 5 min. Pour into Wok or Large Frying pan with a little oil. Completely cook chicken then remove from the pan. Add a little more oil if needed then throw in all the vegetables. Saute veggies about 10 min. on Med.-High heat. Add chicken back to the pan. Completely drain the bean thread noodles then add to chicken mixture. Pour in 3/4 C. of the chicken stock. (Season with a little Garlic Salt & ginger-this is optional) Cover with a lid and let simmer for about 5-8 min. or until liquid has cooked down. The noodles will be clear. Mix in your Sweet Chili Sauce and a serve. You can do MANY different combinations with this; like adding shrimp, ground pork or any other type of vegetable you like. Add Egg Rolls and you have a complete meal!
APPLEBEE'S CRISPY ORANGE CHICKEN
Made this last night and it was soo easy and FABULOUS!! Had company over for dinner and he is on the gluten free diet; so just omitted the flour and doubled the corn starch.
Okay, for this week, I'm doing something a little different. I have a couple of new recipes I want to try so I'm NOT going to post them UNTIL I try them! That way, you'll know if they turned out okay. But my other nights dinners I'll go ahead and post. Hope this is giving you all some new ideas! I'm sure having fun, I know that!
BEEF STEW
(This is NOT the typical soup based type of stew. Mine is more of a gravy base)
2lb. cut stew meat (Or cut up a beef roast that you bought on sale!)
1/2 C. oil
1 1/2 C. flour
1 chopped onion
2-3 peeled chopped carrots
3-4 chopped potatoes
3-4 C. water
2-3 Bay Leaves
Pour oil into large pot and heat over Med.-High. Place flour in large bowl, sprinkle in generously garlic powder and pepper, throw in meat and toss to evenly coat. Add chopped onions. (You can also consider throwing in some of the leftover flour, this will help thicken the stew.) Once meat is thoroughly coated, pour into pot with heated oil. Stir occasionally until meat is all brown. Pour in water, carrots and potatoes. Once the water begins to boil, add your Bay Leaves' cover with a lid and let simmer approx. 20 min. or until carrots and potatoes are cooked to desired tenderness. Season with extra salt and pepper if needed. We put this on top of white rice, mash the carrots and potatoes and then mix it all up. (It's the way my daddy use to eat it and my boys have learned the same technique and LOVE IT!)
SPAGHETTI
I know, you probably DON'T need a recipe for spaghetti, but I though I would just share my sauce secrets.
1 onions finely chopped
2 cloves fresh garlic minced
1 green bell pepper diced
1/2 lb. diced mushrooms
1-2 stalks celery finely chopped
dash of dried parsley
1/2 tsp. oregano
1/2 lb.raw bacon diced
(optional)
1-2 carrots shredded
1 zucchini shredded
OKAY, here's my secret, throw EVERYTHING into a frying pan and saute it until onions are translucent. (The grease from the bacon will help cook everything, if you need more, add a little oil) I then add 2 jars Prego Traditional spaghetti sauce. It never fails, I always end up with extra noodles and NO sauce.
BONUS RECIPE!!
CARAMEL FRENCH TOAST
Tried this one Sunday morning and it was GREAT, very sweet and rich but good all the same!
1 stick butter
1 C. brown sugar
3 TBS. light corn syrup
6-8 slices Texas Toast
6 eggs
1 1/2 C. milk
1 tsp. vanilla
1 TBS. Cinnamon
Melt butter, brown sugar and corn syrup over Med. heat until it begins to boil. Pour into an 11x13 dish. Place bread slices on top of caramel. Mix eggs, milk, vanilla and cinnamon in a bowl. Pour over the bread making sure it coats all slices of bread. Cover with plastic wrap and place in fridge over night. Take out the next morning and cook at 350 for 45 min.
PANCIT (FILIPINO RECIPE)
In case many of you don't know, I am part Filipino. My grandmother would make a few Filipino dishes which I loved. This one, I had to hunt for on my own. Hope one of you are brave enough to try it!
1 lb. boneless skinless thighs
1 pkg. bean thread (Can be purchased at an Oriental Market, cost is like $.99)
1/2 chopped bell peppers (Green & Red)
2 green onions chopped OR 1/2 yellow onion chopped
1/2 lb. sliced mushrooms
1 clove minced garlic
1 shredded carrot
1 can chicken stock
2 TBS. Soy Sauce
1 TBS. sesame oil
1 TBS. Sweet chili Sauce-OPTIONAL
FIRST STEP: Unwrap the bean thread and place in a large pot with warm water. You want the water to completely cover the noodles. Place pot on Med-Low. These need to soak while your other ingredients are cooking. Dice chicken into bite size pieces. Place in bowl and add soy sauce and sesame oil. Let sit for 5 min. Pour into Wok or Large Frying pan with a little oil. Completely cook chicken then remove from the pan. Add a little more oil if needed then throw in all the vegetables. Saute veggies about 10 min. on Med.-High heat. Add chicken back to the pan. Completely drain the bean thread noodles then add to chicken mixture. Pour in 3/4 C. of the chicken stock. (Season with a little Garlic Salt & ginger-this is optional) Cover with a lid and let simmer for about 5-8 min. or until liquid has cooked down. The noodles will be clear. Mix in your Sweet Chili Sauce and a serve. You can do MANY different combinations with this; like adding shrimp, ground pork or any other type of vegetable you like. Add Egg Rolls and you have a complete meal!
APPLEBEE'S CRISPY ORANGE CHICKEN
Made this last night and it was soo easy and FABULOUS!! Had company over for dinner and he is on the gluten free diet; so just omitted the flour and doubled the corn starch.
2 pounds boneless, skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)
Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:
1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
Dash cayenne pepper
1/4 cup granulated sugar
Salt and pepper to taste
Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Saute garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and chopped green onions. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.
Friday, October 2, 2009
Menu for Oct 4-10th
I consider myself lucky that my mom bought me one of those Ronce Rotisseries... I use it ALL THE TIME! Now I realize that there's probably not a whole lot of you out there that have one of these, so I will give you an alternative way of cooking a roast for this week! We also have a smoker which my hubby likes to use as well, but large pieces of meat can also be done on the BBQ and still taste wonderful!
Pork Roast
(Pork Roasts were on sale a while back so I stocked up on them. I have a 7lb. Boston Butt roast and a 9lb. Picnic Roast. Both are very good!!)
Rub the roast with a layer of oil. Do not trim any access fat off, this will add more flavor to the meat. Grill Mates has a selection of meat rubs that I enjoy using, find one that your family will like. OR... if you live in Fresno, pick up a bottle of Pappy's Seasoning, you can't go wrong with this stuff!! Generously rub seasonings over roast and place in a deep roasting pan. Insert a meat thermometer in center of roast. Set oven to 400F. Place in oven uncovered for 30 min. This will give you a nice crust on the outer part of the roast. After that, pour 1 C. Apple Juice in the pan and cover roast with foil. You can remove thermometer and insert again through the foil. This way, you will not have to uncover the roast to check the temp. of the meat. Periodically check the moisture in the bottom of the pan and add more if needed. If you have a good size roast, it will feed your household for a couple of days.
Chicken Pillows
1lb. cooked & chopped chicken
1 lb. softened cream cheese
3 green onions chopped
1-2 tsp. Garlic Salt
2-3 cans Croissants
1 packet Chicken Gravy
Cook whatever chicken you choose until well done and chop up. Add in cream cheese, onions and garlic salt. Mix together well. Carefully open croissants. DO NOT SEPARATE INTO TRIANGLES!! You will want to keep them in the rectangle shape. There are 2 ways of doing this. 1) Place a decent spoonful of chicken mixture in the middle of the croissant rectangle; fold the dough over and seal edges. 2) Place 2 spoonfuls of chicken mixture into middle of croissant rectangle, place a 2nd rectangle over that one and seal edges. Which one you choose will depend on how big you want these pillows. Bake according to directions for croissants. Top off with chicken gravy or eat by themselves. We love them with mashed potatoes and fresh salad.
SAUSAGE & PASTA
2 Boxes of your favorite Pasta Roni
1 lb. Bratwurst
1/2 package frozen broccoli
Cook the bratwurst according to the package directions. when finished, slice each link and set aside. Begin directions for Pasta Roni. Cook your broccoli however you like. We like to steam ours in the microwave. When pasta is almost done, add in your sausage and broccoli and mix well. Sauce will thicken as it sits. Good on its own or with a fresh veggie or fruit side.
OMELETS
We LOVE having breakfast for dinner!! My 6 year old is an egg fiend so he will be way excited for this meal! These can be made without directions. Be creative, I love ham, spinach, onions and garlic. The key is to use no more than 2 eggs per person.
CREATIVE MACARONI & CHEESE
I sometimes get tired of making just plain mac & cheese, or putting hot dogs in it. Tried this once and it was a hit. I added cooked peas and crumbled bacon into it. The kids got their mac & cheese AND veggies all in one serving! This is also a good meal to cook for the kids when YOU plan on having a more "adult meal," or a night out with girls or hubby!
Pork Roast
(Pork Roasts were on sale a while back so I stocked up on them. I have a 7lb. Boston Butt roast and a 9lb. Picnic Roast. Both are very good!!)
Rub the roast with a layer of oil. Do not trim any access fat off, this will add more flavor to the meat. Grill Mates has a selection of meat rubs that I enjoy using, find one that your family will like. OR... if you live in Fresno, pick up a bottle of Pappy's Seasoning, you can't go wrong with this stuff!! Generously rub seasonings over roast and place in a deep roasting pan. Insert a meat thermometer in center of roast. Set oven to 400F. Place in oven uncovered for 30 min. This will give you a nice crust on the outer part of the roast. After that, pour 1 C. Apple Juice in the pan and cover roast with foil. You can remove thermometer and insert again through the foil. This way, you will not have to uncover the roast to check the temp. of the meat. Periodically check the moisture in the bottom of the pan and add more if needed. If you have a good size roast, it will feed your household for a couple of days.
Chicken Pillows
1lb. cooked & chopped chicken
1 lb. softened cream cheese
3 green onions chopped
1-2 tsp. Garlic Salt
2-3 cans Croissants
1 packet Chicken Gravy
Cook whatever chicken you choose until well done and chop up. Add in cream cheese, onions and garlic salt. Mix together well. Carefully open croissants. DO NOT SEPARATE INTO TRIANGLES!! You will want to keep them in the rectangle shape. There are 2 ways of doing this. 1) Place a decent spoonful of chicken mixture in the middle of the croissant rectangle; fold the dough over and seal edges. 2) Place 2 spoonfuls of chicken mixture into middle of croissant rectangle, place a 2nd rectangle over that one and seal edges. Which one you choose will depend on how big you want these pillows. Bake according to directions for croissants. Top off with chicken gravy or eat by themselves. We love them with mashed potatoes and fresh salad.
SAUSAGE & PASTA
2 Boxes of your favorite Pasta Roni
1 lb. Bratwurst
1/2 package frozen broccoli
Cook the bratwurst according to the package directions. when finished, slice each link and set aside. Begin directions for Pasta Roni. Cook your broccoli however you like. We like to steam ours in the microwave. When pasta is almost done, add in your sausage and broccoli and mix well. Sauce will thicken as it sits. Good on its own or with a fresh veggie or fruit side.
OMELETS
We LOVE having breakfast for dinner!! My 6 year old is an egg fiend so he will be way excited for this meal! These can be made without directions. Be creative, I love ham, spinach, onions and garlic. The key is to use no more than 2 eggs per person.
CREATIVE MACARONI & CHEESE
I sometimes get tired of making just plain mac & cheese, or putting hot dogs in it. Tried this once and it was a hit. I added cooked peas and crumbled bacon into it. The kids got their mac & cheese AND veggies all in one serving! This is also a good meal to cook for the kids when YOU plan on having a more "adult meal," or a night out with girls or hubby!
Amy's Awesome Sweet & Spicey Chili
This Chili came out SOOO TERRIFIC my boys decided on naming it. They both had a suggestion so we kept both and the name was born. I never follow a recipe, just kind of throw it together, but this one was absolutely wonderful, I had to write down what I did so that I could remember for next time. Here is the result. I have an AWESOME home made cornbread recipe as well, but need to get a copy from my mom, mine got erased! Will post that at a nother time!
Amy's Awesome Sweet & Spicey Chili
1lb. ground pork sausage
1lb. ground turkey
2 cans chili beans
1 can red beans
1 can diced tomatos
3 small cans tomato sauce
2 cans chopped green chilis
1 C. chopped onions
2 Tbs. chili powder
2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. crushed red pepper flakes
salt & pepper (generous sprinkle)
2 squares Bakers unsweetened chocolate
3/4 C. brown sugar
Brown meats and drain from all grease. Add to crock pot and begin adding all canned items and onions. Mix well then begin adding seasonings. Once chili has time to heat up, add the chocolat so it begins melting right away. Give 30 min. to melt then mix well; then add the sugar. The longer this simmers, the more the seasonings will blend. Adjust seasonings for your own liking.
Amy's Awesome Sweet & Spicey Chili
1lb. ground pork sausage
1lb. ground turkey
2 cans chili beans
1 can red beans
1 can diced tomatos
3 small cans tomato sauce
2 cans chopped green chilis
1 C. chopped onions
2 Tbs. chili powder
2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. crushed red pepper flakes
salt & pepper (generous sprinkle)
2 squares Bakers unsweetened chocolate
3/4 C. brown sugar
Brown meats and drain from all grease. Add to crock pot and begin adding all canned items and onions. Mix well then begin adding seasonings. Once chili has time to heat up, add the chocolat so it begins melting right away. Give 30 min. to melt then mix well; then add the sugar. The longer this simmers, the more the seasonings will blend. Adjust seasonings for your own liking.
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