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Tuesday, September 29, 2009

Chicken Lo Mein

Source: Real Simple March '09 Magazine

Who hasn't had ramen noodles? However, I've never had a recipe that used them, I always had them according to the package directions. So when I came across this simple recipe I wanted to try it. Turned out pretty good, and was very easy to make.

  • 1 Tbsp canola oil
  • 1 Tbsp soy sauce
  • 1 pkg chicken ramen noodles with seasoning packet
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 green bell pepper, chopped
  • 1 small onion, sliced
  • 1 carrot, chopped
  • In a large skillet, heat the oil, soy sauce and half the seasoning packet (used full packet) over medium heat.
  • Add the chicken and cook, turning occasionally, until beginning to brown, 2 to 3 minutes.
  • Add the pepper, onion, and carrot.
  • Cook, stirring occasionally, until the vegetables are tender and the chicken is cooled through, 3 to 4 minutes.
  • Meanwhile, cook the noodles according to the package direction; drain.
  • Toss with the chicken and vegetables.

Next Time- This could use a little more seasoning. Definitely salt and pepper on the chicken, and perhaps some red pepper flakes to give it a little heat.

Sunday, September 27, 2009

Beef Taco Skillet

Source: Campbell's Kitchen

I think this recipe is from my Kraft Magazine, but it's not an official recipe from Kraft. Oh well. The picture in the magazine looked really good, and this is so super easy to make.

As always, bold are changes I made.

  • 1 lb ground beef
  • 1/2 large onion chopped
  • salt and pepper to taste
  • 1 can (10 3/4 oz) tomato soup
  • 1/2 cup salsa
  • 1/2 cup water
  • 6 flour tortillas (6"), cut into 1" pieces
  • 1/2 cup shredded cheddar cheese
  • Cook beef and onions in skillet until browned, stirring to break up meat.
  • Drain grease.
  • Stir in soup, salsa, water and tortillas.
  • Heat to a boil.
  • Reduce heat to low and cook 5 min.
  • Stir
  • Top with cheese and serve.

Next Time- No changes need to be made. I didn't make a side with it, so I'd suggest that next time. Maybe a rice dish.

Saturday, September 26, 2009

Veggie Pizza

Source: My family

This is a recipe that I had numerous times growing up. We usually had it in the summer for parties. Let me just say that it can be time consuming to chop up all the vegetables, but it is well worth it!

H and I had bought carrots and celery for a previous recipe and had some leftover, so H suggested making this. We've only made it once together, plus he was looking for a recipe that his parents could eat so he could invite them over.

Note: You can use whatever veggies you'd like. Additional options include radishes and mushrooms.

  • 2 pkg refrigerated crescent rolls
  • 1 cup sour cream
  • 1 8 oz bottle ranch dressing
  • 8 oz cream cheese, softened
  • 1 tsp dill
  • 1 head cauliflower, chopped
  • 1 bunch broccoli, chopped
  • 6 carrots, chopped
  • 5 celery stalks, chopped
  • 1 green pepper, chopped
  • 8 oz shredded Colby jack cheese
  • Spread the crescent rolls out on a baking sheet, pressing the edges together to make a single crust.
  • Bake 10 minutes, or until golden brown. Cool completely.
  • Mix sour cream, ranch, cream cheese and dill together.
  • Spread mixture over the crescent rolls.
  • Top with vegetables and shredded cheese
  • Refrigerate and serve.

Friday, September 25, 2009

Cheddar Chicken and Potatoes

Source: Kraft Fall '09 Magazine

This recipe seemed so simple and easy, but that's obvious since it only has 4 ingredients. I'm loving my Kraft Magazine more and more.

  • 4 slices of bacon
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 4 cups (1 lb.) frozen diced potatoes with onion and peppers, thawed
  • 4 oz. (1 cup) shredded sharp cheddar cheese

  • Cook bacon in large nonstick skillet on medium heat 5 min or until crisp.
  • Remove bacon from skillet to paper towel; discard drippings in skillet
  • Add chicken to skillet; cook 5 min on each side or until done.
  • Remove chicken from skillet; cover to keep warm.
  • Crumble bacon.
  • Add bacon to skillet with potatoes; cook and stir 5 min or until heated through.
  • Place chicken over potatoes; top with cheese.
  • Cover and cook 2 min or until cheese is melted.

Next Time- This recipe was really good. The only thing I'd add is some salt and pepper to the chicken while cooking, and the potatoes.

Tuesday, September 22, 2009

Tex-Mex Taco Dinner

Source: Kraft Spring '09 Magazine

H and I love tacos. We have our homemade tacos a couple times a month. So when I saw this recipe in the magazine I knew we'd like it.

  • 1 lb extra lean ground beef
  • 1/4 large onion, chopped
  • 1 Tbsp chili powder
  • 1 cup fat-free reduced sodium chicken broth
  • 1 cup water
  • 2 cups instant white rice, uncooked
  • 1/2 cup Cheez Whiz Cheese Dip
  • 2 cups shredded lettuce
  • 1 large tomato, chopped
  • Brown meat in large skillet
  • Add chili powder, broth, and water; stir.
  • Bring to a boil.
  • Stir in rice and Cheez Whiz; cover
  • Simmer on low heat 5 minutes; stirring occasionally.
  • Serve topped with lettuce and tomatoes
Extra- Sour cream makes a great topping for this dish.

Next Time- I added the sour cream to this, and it was great. There wasn't a lot of flavor in the rice/meat part of this. So I'm thinking either use a taco seasoning packet instead of the chili powder, or a nacho cheese dip instead of just plain cheese. Something to spice it up a bit and give it some more flavor. As is, this is still a good recipe, H and I are just used to a little more flavor.

Wednesday, September 16, 2009

Creamy Chicken & Pasta Bake

Source: Kraft Spring '09 Magazine

I love the Kraft Magazine. There are so many great recipes, plus their site is pretty great too.

  • 1 1/2 cups multi-grain rotini pasta (used full 1 lb box)
  • 1 small bunch broccoli, cut into florets (about 3 cups)
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup fat-free reduced sodium chicken broth (used full 14oz can)
  • 2 oz Neufchatel cheese, cubed (used 6oz)
  • 1 cup shredded mozzarella cheese, divided (used full 8oz bag)
  • 2 Tbsp grated Parmesan cheese
  • Heat oven to 375 degrees
  • Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes
  • Heat large non-stick skillet on medium-high heat.
  • Add chicken, cook 3 min., or until no longer pink, stirring frequently
  • Stir in broth; simmer 3 min. or until chicken is cooked through
  • Add Neufchatel cheese; cook and stir on low heat for 1 min or until melted.
  • Stir in 1/2 cup mozzarella.
  • Drain pasta and broccoli
  • Add to chicken mixture; mix lightly
  • Spoon into 8-inch square baking dish; cover
  • Bake 15 min or until heated through
  • Sprinkle with remaining cheeses
  • Bake uncovered, 3 min or until melted
  • Let stand 5 min.

Next Time- This was really good. Leftovers were great too. Maybe following the directions in regards to the amount of liquid used would be a better idea.

Friday, September 11, 2009

Cheesy Chili Soup

Source: Kraft Foods Magazine

I found this in the fall edition of Kraft Foods. Looked perfect for fall, and then I realized that there wasn't any meat in it. Score, vegetarian meal!! Just had to substitute vegetarian vegetable broth for the chicken broth. I served it with Jiffy corn muffins, and this was perfect!

  • 28 oz can diced tomatoes, undrained
  • 15 oz can kidney beans, rinsed
  • 14 oz can chicken broth (used vegetarian vegetable broth)
  • 2 stalks celery, chopped (used 4 smaller stalks)
  • 2 carrots, chopped (used 3)
  • 1 onion, chopped (used half large sweet onion)
  • 2 tsp chili powder
  • 1 tsp black pepper
  • 2 tsp minced garlic
  • 1 cup Mexican style shredded cheese, divided
  • Bring all ingredients except cheese to boil in medium saucepan.
  • Simmer on low heat 25 minutes, or until vegetables are tender.
  • Stir in 1/3 cup cheese
  • Ladle into bowls.
  • Top with remaining cheese
Next Time- No changes need to be made. The added pepper and garlic gave good flavor, I'd keep them when I make it again.

Wednesday, September 9, 2009

Pepperoni and Parmesan Pasta Salad

Source: Central Cooking

This was the dish I chose for the family reunion potluck. I wanted something easy, unique, and relatively cheap. I searched through my Google Reader and came across this recipe. Figured it fit the bill and decided to give it a try.

Sorry for the lime green bowl. I forgot to take the picture at the reunion, and didn't remember till I was home about to eat the last of it.

  • 16 ounces of pasta, cooked to your preference
  • 1 16 ounce bottle Ken's Lite Northern Italian with Basil and Romano
  • 3/4 quarters of a bag of pepperoni, cut up (used full pkg)
  • 4 ounces shredded Parmesan cheese (used full 6oz container)
  • Combine drained pasta, 3/4 of the dressing, pepperoni and Parmesan
  • Mix thoroughly
  • Chill for 2 hours or overnight
  • Mix in the remaining dressing before serving
Next Time- This dish was great and my family liked it.

Toasted Marshmallow S'mores Bars

Source: Bella's Bistro

So this past weekend was my annual family reunion. We have to bring a dish to pass and dessert. Just a few weeks ago I spotted this recipe in my Google Reader. So when deciding what to take this immediately came to mind. We camp for the weekend, and s'mores go hand in hand with camping, so why not a dessert that tastes like them!?

  • 1 Pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
  • 1C. Graham cracker crumbs
  • 1C. Butter or margarine, melted
  • 3C. Chocolate chips (18 oz)
  • 4 1/2C. Miniature marshmallows (used full 6 cups in pkg.)
  • Heat oven to 375 degrees.
  • In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13×9-inch pan.
  • Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
  • Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes.
  • For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.
Next Time- So I did the first 2 layers ahead of time, and tried to do the marshmallow layer in my grandma's trailer. They had melted a bit, and were a pain to deal with. I think I might try marshmallow fluff next time, since that may be easier to spread. But of course marshmallows not melted should work fine too. These tasted great, so I definitely plan on making them again!