Lasagna-Style Baked Ziti

Source-Real Simple Cookbook

Ingredients

• 12 oz box of ziti (about 4 cups)
• 1 Tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/2lb lean ground beef
• kosher salt and black pepper
• 26oz jar marinara sauce
• 1 bunch spinach, thick stems removed (about 4 cups)
• 1/2 cup ricotta (used full 15oz container)
• 1/2 cup grated Parmesan 
• 1 cup shredded mozzarella (used 2 cups)

Preparation

• Heat oven to 400 degrees.
• Cook the pasta according to the package directions. 
• Drain the pasta and return to pot.
• Meanwhile, heat the oil in a large skillet over medium heat.
• Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4-5 minutes.
• Add the beef, 3/4 tsp salt and 1/4 tsp pepper.
• Cook, breaking up the beef with a spoon until it's no longer pink, 5-6 minutes.
• Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and 1/4 cup of the Parmesan.
• Transfer to 9x13 baking dish or 4 large ramekins.
• Sprinkle with mozzarella and remaining 1/4 cup Parmesan.
• Bake until the cheese melts, 12-15 minutes.

Review & Changes-  This had really good flavor.  I liked the freshness of the spinach even in a baked dish.  Of course the cheese was great.  If anything it could have used a bit more marinara sauce.  An easy meal that tastes good.  I'd make this again.

Southwest Chicken Skillet

Source- Betty Crocker Easy Family Dinners Cookbook

Ingredients

• 1 Tbsp vegetable oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb bag frozen broccoli, corn and red peppers (mine also came with cauliflower)
• 15oz can black beans, rinsed and drained
• 1 cup thick and chunky salsa (used full 16oz jar)
• 2 cups coarsely crushed tortilla chips
• 1 cup shredded Cheddar Cheese

Preparation

• Heat oil in 10-inch skillet over medium-high heat.
• Cook chicken in oil 4-5 minutes, stirring occasionally, until brown.
• Stir in frozen vegetables, beans and salsa.
• Reduce heat to medium.
• Cover and cook 6-8 minutes, stirring occasionally, until vegetables are crisp tender.
• Sprinkle with tortilla chips and cheese.
• Cover and cook about 2 minutes or until cheese is melted.

Review & Changes- This turned out really good.  My husband was surprised at how much he liked the tortilla chips in it.  Of course in the leftovers the chips weren't crunchy anymore, but they still were good.   I definitely think the recipe needed the full jar of salsa instead of just 1 cup.  I started with just the cup, and it didn't look like enough, so I didn't immediately go to the whole jar.

Chicken Enchilada Casserole

Source- Joelen's Culinary Adventure's

Jolelen does not disappoint.  When I see something on her blog that I think LOOKS good, I know it's going to TASTE great!  

Ingredients
Chicken:
6 skinless, boneless chicken breast halves
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Casserole Sauce:
1 (16 ounce) container sour cream
1 (16 ounce) jar chunky salsa
1 1/2 cup cream of chicken soup (I used homemade, but you can use store bought)
1/4 cup diced onion
3/4 cup canned black beans, drained
1 cup canned sweet corn, drained
2 plum tomatoes, seeded, chopped
6 (12 inch) corn tortillas, cut into strips
4 cups shredded Cheddar cheese
2 stalks green onion, thinly sliced for garnish

Preparation

• Preheat oven to 350 degrees F (175 degrees C).  
• Combine the spices in a small bowl and season the chicken breasts. 
• Place on a baking sheet and bake in the preheated oven until cooked through, about 20 minutes. 
• Remove from oven and allow to cool until able to handle by hand. 
• Once cooled enough to handle, shred chicken. 
• Set aside until ready to layer the casserole. 
• In a large bowl, mix sour cream, salsa, cream of chicken soup, onion, black beans, corn and tomatoes.  
• Layer the bottom of a deep casserole dish or 9x13 inch baking dish with 1/3 tortilla strips. 
• Top with 1/3 cooked chicken, 1/3 bean and corn mixture and 1/3 cheddar cheese. 
• Repeat layering with remaining ingredients.  
• Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. 
• Let stand about 10 minutes before serving. Garnish with green onions

Review & Changes-  I loved this recipe.  Cheesy and great flavors, can't miss.  Definitely will make again, and nothing need to change.

Chicken Bacon Ranch Pizza

Source- Stephanie Cooks and Lauren's Kitchen

Bookmarked this recipe twice.  First when Stephanie made it, then again when Lauren made it.  So obviously I really wanted to make it!  :)

You'll notice in the picture the slices don't have green onions, but the whole one does.  I made 2 pizzas and cut up the first one before I remembered the green onions.  So I took pictures too soon.  Oh well. 

Ingredients

• 1 batch of pizza dough
• Olive oil
• 1/4 cup ranch salad dressing
• 4 ounces grilled chicken, diced small
• 3 slices of bacon, cooked crisp and diced small
• 1 tomato, seeded and diced small
• 2-3 green onions, chopped
• 3/4 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese

Preparation

• Preheat the oven to 450.
• Prepare your pizza dough, leaving a thicker edge around the side for the crust. Prepare it on either parchment paper or on a pizza peel topped with corn meal. 
• Drizzle olive oil lightly over the crust and rub it all over the dough, over the edges as well. 
• Bake for 7 minutes.
• Top with the ranch salad dressing, spreading evenly over the crust.
• Next, arrange your chicken, bacon, and tomato evenly over the dressing.
• Top with the cheddar cheese. Then sprinkle the mozzarella evenly over top.
• Transfer the pizza to the stone. 
• Bake 10-12 minutes or until the cheese is melted and the crust is golden.
• Top with the green onions as soon as you pull it from the oven. Serve hot.

Review & Changes- This turned out really good.  Enough different flavors to make every bite really good. No changes need to be made.

Easy Chicken & Cheese Enchiladas

Source- Campbell's Kitchen

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup sour cream

1 cup Pace® Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced (about 2 tablespoons)  Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.  <- I missed this so I didn't add, but I would have liked it this way too.

Preparation

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
 
Review & Changes-  I love enchilada recipes.  Especially when they don't call for red sauce.  Leftovers of this did not last long.  Amazing!!  The only change I would make is to add the black beans that are mentioned in that note above that I missed the first time. 

Cheeseburger Macaroni

Source- Another Day Stronger

Ingredients

• 1 lb lean hamburger meat 
• 1 pkg taco seasoning
• 1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
• 2 cups beef broth (or water)
• 1 cup elbow macaroni

Cheese Sauce

• 2 Tablespoons butter
• 2 tbsp flour
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation

• Brown and drain hamburger meat. 
• Stir in taco seasoning, Rotel, beef broth, and macaroni. 
• Heat to boiling. 
• Reduce heat and cover pan. 
• Simmer 12-14 mins until macaroni is tender.
• Meanwhile, make the cheese sauce….
• Melt the butter in a saucepan. 
• Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. 
• Whisk in the milk and bring to a boil. 
• Whisk until smooth and thickened. 
• Remove from heat and stir in the shredded cheddar cheese until melted. 
• Add the salt and pepper to the cheese sauce. 
• Pour the cheese sauce over the hamburger mixture. 
• Stir gently to combine.

Review & Changes-  This was really easy to make.  I worry about cheese sauces, but this one came together nicely.  I liked the little bit of kick the green chilies gave.  I will definitely make this again.  Leftovers did not last long in our house. 

Chili & Cheese Macaroni

Source- Joelen's Culinary Adventures

Somehow I failed to take a picture of this recipe.  In reality I could just post a picture of the goulash that my family makes and really you'd never know the difference.  :)

Ingredients

• table salt
• 1/2 pound elbow macaroni (about 2 cups uncooked pasta)
• 3 tablespoons vegetable oil
• 1 1/2 pounds ground beef (85% lean)
• 2 medium onions, chopped
• 1 red bell pepper, stemmed, seeded and chopped (used green pepper)
• 6 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin 
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon light brown sugar
• 12 oz Colby Jack cheese, shredded (about 2 1/2 cups) (used 16oz)

Preparation

• Preheat the oven to 400 degrees.
• Bring 4 quarts water to a boil in a large pot over high heat. 
• Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. 
• Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.
• Using the same large pot, wipe dry and heat over medium heat. 
• Add 1 tablespoon oil and heat until shimmering. 
• Add ground beef and break it up in pieces to brown. 
• Once browned, remove from pot and discard drippings. Set beef aside. 
•  Add remaining oil to the same large pot and return to medium heat until shimmering.
• Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown. 
• Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. 
• Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended. 
• Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste.
• Transfer mixture to a 9x13 baking dish and smooth over with a spatula. 
• Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.
• Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. 
• Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. 
• Cool for 10 minutes before serving. 

Review & Changes- As stated above this recipe is really similar to the goulash my family makes.  The only difference is the addition of the chili powder and cumin.  That combination and all that cheese makes this a really good meal.  This recipe makes a lot, so leftovers are really good too. 

Texas Casserole

Source- Fellow Nestie/Bumpie

I feel bad, I don't remember the name of the girl that posted this recipe online.  She raved about it, but it has been awhile since I got it from her.  I decided to go through my Word file of recipes I've copied and pasted from online message boards.  I love when people share recipes they love so I can try them.

Ingredients

• 1 pound ground beef (use ground turkey)
• 1 sweet onion
• 4 oz can tomato sauce
• 8 oz can tomato paste
• 2 tsp Salt
• 1/2 tsp Pepper
• 2 tsp Sugar
• 2- 8 oz pkg's Cream Cheese
• 4 oz Sour cream
• 2 cups cheddar cheese, shredded
• 8 oz Egg Noodles

Preparation

• Brown the hamburger and the onion. 
• Drain Well. 
• Combine the tomato paste, tomoato sauce, pepper, salt, sugar, cream cheese and sour cream in large mixing bowl. 
• Pour the mixture into the skillet with the browned hamburger and onion. Stir well. 
• Let simmer for about 20 minutes. 
• Heat oven to 350 degrees. 
• Cook egg noodles per package instructions. 
• Once sauce is done simmering, put back into large bowl and add egg noodles. 
• Mix all the ingrediants except the cheese. 
• Pour mixture into baking dish, a 9X13 is perfect. 
• Then add all of the cheese on top of the noodle and sauce mixture. 
• Cover with foil or lid and put in oven for 45 minutes.
• Take out of the oven and eat for days!!!

Review & Changes- I was surprised at how well I liked the ground turkey in this.  This time it was fresh turkey, instead of frozen, so maybe that made a difference?  I don't know.  After successful recipes like this I'll definitely try ground turkey in other recipes.

Otherwise, it just seemed like this recipe needed something more. Not sure if adding a vegetable to the mix would work or what.  Maybe a pepper?

Four Cheese Pasta Florentine

Source- Kraft Recipes

I love new spinach recipes.  I always feel like I'm eating good stuff when there is spinach included.  So even though this recipe is loaded with pasta and cheese, it is still at least a little bit good for you.  : )

Ingredients

• 3 cups mostaccioli, uncooked
• 1 pkg.  (10 oz.) frozen chopped spinach
• 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
• 1 cup  Low Fat Cottage Cheese
• 2 eggs
• 1 pkg.  (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese 
• 1/4 cup Grated Parmesan Cheese

Preparation

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt. 
• Meanwhile, cook spinach as directed on package; drain well. 
• Place in large bowl. 
• Add cream cheese; stir until melted. 
• Stir in cottage cheese and eggs until well blended.
• Drain pasta. 
• Add to spinach mixture with mozzarella; mix lightly. 
• Spoon into 8- or 9-inch square baking dish; top with Parmesan.
• Bake 25 min. or until center is set.  

Review & Changes- Confession, I forgot to add the eggs to this recipe.  Oopsy!  That's the bad part about only having a desktop, you have to go back and forth between the recipe and the kitchen.  Well unless you want to print the recipe. 

Even without the egg this recipe was really good.  Next time I'd skip cooking the spinach, and just rely on the cook time in the oven to warm it up.  I also might try substituting ricotta for the cottage cheese.  There was nothing wrong with the cottage cheese in the recipe, but I would have preferred a creamier look, instead of seeing the little cottage cheese pieces throughout the dish. 

Chicken Cordon Bleu Casserole

Source- Lauren's Kitchen

I've never had Chicken Cordon Bleu.  For some reason I always assumed that it had bleu cheese, and I don't think I'd like it.  But when this recipe popped up in my Google Reader I thought the pictured looked so good that I at least had to check out the ingredients. 

Turns out I liked everything that you use, so I had to make this eventually.  Eventually became this past week when I added it to the weekly menu.  It uses ham, and I still have some left in the freezer. 

Ingredients

• 2 T EVOO
• 1 medium onion, finely chopped
• 1 bell pepper, diced
• 1 clove garlic, minced
• 1/2 lb diced ham
• 2 c cooks, shredded chicken breast (used 2 fairly large chicken breasts)
• 4 T butter
• 1/4 c flour (had to use cornstarch)
• 1/2 t salt
• 1/4 t pepper
• 14 oz can chicken broth
• 3 cups cooked rice (I used brown)
• 1 c shredded cheddar
• 1 c shredded mozzarella or swiss (used 2 cups mozzarella)

Preparation

• Preheat oven to 350.
• I cooked the chicken on our George Foreman. Then I shredded from there.
• Heat oil in a large, rimmed skillet over medium heat. (used Dutch oven)
• Add the onions and peppers and cook for about 5 minutes, until tender.
• Then add the garlic, chicken and ham and cook for another 5 minutes until heated through.
• Add the butter until it is melted, then stir in the flour, salt and pepper until combined.
• Slowly stir in the chicken broth, then mix in the rice.
• Transfer mixture to a 9x13 baking dish and sprinkle the top with your cheese.
• Bake for 20-25 minutes.

Review & Changes-  This recipe was really good.  I really, really liked it.  And it makes lots, so you get lots of leftovers to enjoy it longer. 

I wouldn't change anything. 

Penne with Spinach and Ham

Source-Betty Crocker

Remember that ham I mentioned buying a few weeks ago?  Yeah?  Well we've still got some.  So again I went looking for a new recipe that used ham for us to try.  Came across this and thought it looked really good, plus healthy with all that fresh spinach. 

Ingredients

• 8oz uncooked whole wheat penne pasta  (used 16oz)
• 2 teaspoons olive oil
• 1 medium onion, chopped (1/2 cup)
• 4 cloves garlic, finely chopped
• 1 1/2 cups grape tomatoes or halved cherry tomatoes
• 2/3 cup finely chopped cooked ham
• 1/2 cup dry white wine or water
• 4 cups fresh spinach leaves
• 2 tablespoons finely shredded Parmesan cheese

Preparation

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat.
• Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender.
• Stir in tomatoes, ham and wine.
• Cook and stir until some of the wine has evaporated.
• Add spinach and pasta; toss gently.
• Sprinkle with cheese.

Review & Changes- This recipe was really interesting.  Essentially there was no sauce.  It wasn't dry, but there wasn't a creamy or tomato-ey sauce over everything.  Because of this you got to taste the real flavor of the ingredients.  So while I won't call this recipe my new favorite, I did enjoy it. 

We never have enough tomatoes.  Doesn't matter the recipe, I just never seem to buy enough to satisfy.  With this recipe I used a pint of grape tomatoes.  I'd double that next time. 

Crunchy Onion Potato Bake

Source- Betty Crocker

When making my weekly menu I decided to look into some of the side dish recipes I've bookmarked and make one of them.  Most of the recipes I post are a complete meal, or the main course, so I thought I'd change things up. 

I baked chicken in the oven with barbecue sauce to serve with these potatoes. 

Ingredients

• 2 1/2 cups milk
• 1 1/2 cups water
• 1/4 cup butter
• 1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
• 1 can (15.25 oz) whole kernel corn, drained
• 1 cup shredded Cheddar cheese (4 oz)  (I used more)
• 1 can (2.8 oz) French-fried onions

Preparation

• Heat oven to 350°F.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat milk, water and margarine to boiling.
• Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute.
• Stir with fork until smooth.
• Stir in corn.
• Spoon half of potato mixture into dish.
• Sprinkle with 1/2 each of the cheese and onions.
• Top with remaining potatoes; sprinkle with remaining cheese and onions.
• Bake 10 to 15 minutes or until cheese is melted and onions are golden.

Review and Changes-These potatoes were fabulous, and so easy to make.  I was sad when the leftovers were gone.   Definitely make these!!

Tuna & Pasta Cheddar Melt

Source- Meijer Mealbox

Ever make Hamburger/Chicken/Tuna Helper?  Yeah, me neither.  ;)  Confession: I don't always want to slave over a stove following a meticulous recipe that is on my laptop in the living room.  I want quick, easy, with minimal fuss.  So, while I know they aren't good for you we do have a few of these helpers in the house and I break them out on the rare occasion.

When I came across this recipe I was immediately intrigued.  It sounded like it was along the lines of a Tuna Helper, but homemade.  I had to try and see if I could make my own. 

Ingredients

• 3 Cups Corkscrew-Shaped Pasta, uncooked
• 2 tsp. Margarine, melted
• 1 Cup Shredded Cheddar Cheese
• 2 Cup  Frozen Peas
• 1 Cup Milk
• 2 tbsp. Italian-Seasoned Dry Bread Crumbs (used Panko breadcrumbs)
• 1 Can  Condensed Chicken Broth (10.5 oz.)
• 1 Can Condensed Cream of Mushroom Soup (10.75 oz)
• 1 Can  (6 oz.), drained and flaked (used 2-6oz. cans)
• 1 Soup Can Water

Preparation

• Heat broth and water to a boil in skillet.
• Add pasta and cook until tender, stirring often. Do not drain.
• Stir in soup, milk and tuna.
• Top with cheese.
• Mix bread crumbs with butter. Sprinkle on top.
• Heat through.

Review and Changes-  This was pretty fantastic.  Exactly like a Tuna Helper, but a whole lot healthier since you control the ingredients.  I'd stick with the extra can of tuna.  I'd make this again, too.

Bruscheta Chicken Bake

Source- Kraft.com

My husband loves stuffing.  He grew up on the boxed kind, and even though he's had my homemade stuffing, he still requests the stuff from the box.  So, when I saw this recipe I knew it would be perfect for him and it would be a change since it would be mixed with other ingredients instead of just serving as a side dish. 

Ingredients

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg.  (6 oz.) Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves  garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
•  1 tsp.  dried basil leaves  
• 1 cup  Shredded Mozzarella Cheese  (used 2 cups)

Preparation 

• Heat oven to 400ºF.  
• Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
• Layer chicken, basil and 1 cup cheese in 3-qt. casserole or 13x9-inch baking dish.
• Top with stuffing. 
• Bake 30 min. or until chicken is done. 
• I added the 2nd cup of cheese over top and gave it a few minutes for cheese to melt.

Review and Changes- This is a super easy recipe.  It has really good flavor and H was happy to get his stuffing fix. 

Ranch Ham 'N Cheese Pasta

Source- ...and a Cookie for Dessert

When I first saw the title to this recipe I assumed it had Ranch dressing in it and I was unsure how ranch dressing would taste with ham and pasta.  But, after looking over the recipe and discovering that there isn't actually any dressing it, I added it to my list of recipes to try.

After buying a huge ham that we had the meat department cut into steaks I went in search of a ham recipe to use some.  I saw this and decided to give it a try.  I love when recipes have a bunch of ingredients but I have most on hand.  Weird yes, but I like it!

Ingredients

• 1 package (16 ounces) penne pasta
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup fat-free milk
• 2 teaspoons dried parsley flakes
• 1 teaspoon garlic salt
• 1 teaspoon salt-free lemon-pepper seasoning (omitted)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon dill weed
• 1/4 teaspoon onion powder
• 1/8 teaspoon pepper
• 1 cup (8 ounces) reduced-fat sour cream
• 2 cups cubed fully cooked lean ham
• 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
• 1/4 cup shredded Parmesan cheese

Preparation

• Cook pasta according to package directions; drain. 
• In a Dutch oven, melt butter; whisk in flour until smooth. 
• Gradually add milk and seasonings. 
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; fold in sour cream until blended. 
• Add ham and pasta; cook and stir until heated through. 
• Remove from the heat; stir in Mexican cheese blend until melted.
• Sprinkle with Parmesan cheese.

Review and Changes- This recipe really surprised me.  With all those seasonings it actually had a ranch flavor to it.  I was really impressed and H and I both really liked it.  I wouldn't change anything and I'd definitely make this again!

Saucy Mexican Chicken

Source- Kraft Magazine

There isn't much to say about this recipe.  I found it in my Kraft Magazine.  After sorting through a whole bunch of pages I found this and decided that my weekly menu needed a Mexican recipe.  With minimal ingredients it would make an easy weeknight meal.

Ingredients

•  lb. boneless skinless chicken breast halves (4 small breasts)
• 1 jar  (16 oz.) Thick 'N Chunky Salsa
• 1 can (15 oz.) black beans, rinsed  
• 1 cup Shredded Cheddar Cheese

Preparation

• Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
• Add salsa and beans. 
• Bring to boil; cover. 
• Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
• Top with cheese. 
• Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Next Time- This recipe is so easy and tastes great.  I served it with a Mexican rice and the two went really well together.  Nothing needs to be changed. 

Garlic Tuscan Chicken

Source- adapted from Joelen's Culinary Adventures

 Where to start with this recipe?  Apparently it originates from Olive Garden's website.  I don't think I've ever ordered this when I've eaten there, and after trying mine I don't think I will.  Not because it was bad, but because I don't want to compare my own cooking to a restaurant.

This recipe does not disappoint.  Honestly, you could eat it without the chicken, and make it a vegetarian meal.

This first picture was taken without the chicken because the chicken wasn't quite done, and I was too impatient to try it to wait!  ;)

Also, I'm a 1 pot girl.  If I can make everything in 1 pot, I will, even if it takes me a bit longer cooking time-wise.  Since all the dishes fall on my shoulders to get clean I like to limit dirty dishes where I can.  So the steps below reflect the steps I took using one 1 pot. 

Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 cups flour, plus 1 tablespoon
• 1 Tbsp salt
• 2 tsp black pepper
• 2 tsp Italian seasoning
• 1 lb farfalle pasta, cooked according to package directions
• 5 Tbsp olive oil
• 1 Tbsp garlic, minced
• 1 red pepper, julienne cut
• 1 yellow pepper, julienne cut
• 1 green pepper, julienne cut
• 1 cup chicken broth
• 10 oz package frozen chopped spinach, thawed and drained
• 1 cup canned evaporated milk
• 1 cups Fontinella cheese, grated 

Preparation

• Pre-heat oven to 350ºF. 
• In large pot cook pasta according to package directions.  
• Drain, and set aside.
• Mix 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. 
• Dredge chicken in the mixture, shaking off any excess.
• Heat 3 Tbsp oil in pot. 
• Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
• Place cooked chicken breasts on a baking sheet covered with aluminum foil and transfer to preheated oven. 
• Cook for 10-15 minutes or until internal temperature reaches 165°F.
• In pot you just removed chicken from add 2 Tbsp oil, if necessary. 
• Add garlic and peppers and cook for approximately 1 minute. 
• Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted.
• Complete by stirring in the cheese.
• Pour pasta into pot with sauce and mix well.
• Serve by topping pasta with chicken and remaining sauce. Garnish with extra cheese if desired. 

Next Time- This recipe is so good.  Like I said before, it could easily be a vegetarian meal.  This makes a lot of pasta and vegetables, so I'd make sure you have plenty of chicken to go with it.  I'd say make more like 6 breasts, instead of 4.  Or cut down on the pasta and vegetables if you didn't want to make that much food.

Taco Pizza Squares

Source- Joelen's Culinary Adventures

Well Joelen posted this as an appetizer.  I opted to make it as our dinner.  I thought it turned out really well, and leftovers were just as good.

A Note- Joelen's directions were a bit confusing to me, so I changed the directions up a bit to make it how I would expect it to be.  If you want to check out how Joelen made her's, just click the link above.  

Ingredients

• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 1 cup sour cream
• 1/4 cup or less of taco sauce
• 1 cup shredded lettuce
• 1/2 tomato, chopped
• 1/2 onion, chopped
• 1 cup shredded cheddar cheese
• any other toppings that you normally put on tacos

Preparation

• Heat oven to 375 degrees. 
• Brown meat and drain. Stir in taco sauce mix and set aside.
• Unroll crescent rolls into rectangles. Place in ungreased 15"x10" jelly roll pan or cookie sheet; press over bottom and up side to form crust.  
• Bake in preheated oven for 5 minutes or until golden brown. 
• Cool completely, about 30 minutes.
• Mix sour cream and taco sauce together
• Spread on top of cooled crescent rolls
• Top with browned beef.
• Top with lettuce, tomatoes, onions and cheese.
• Serve immediately.

Next Time-I really liked this pizza.  It made a great dinner, but would also make a good appetizer.  I wouldn't change anything. 

Baked Potato Soup

Source- Meijer Mealbox

I don't often make soup, so when I came across this recipe I decided to give it a try.  Am I ever glad I did, this is amazing.

Ingredients

• 2 tbsp. butter or margarine
• 1/4 cup flour
• 4  green onions, chopped, divided
• 4 cups milk
• 2 cups peeled, diced baking potato
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 1/2 cups shredded Cheddar cheese, divided
• 4 slices cooked bacon, crumbled

Preparation

• Melt butter in Dutch oven over low heat; add flour, stirring until smooth.
• Cook, stirring constantly, 1 minute until thickened and bubbly. Gradually stir in milk. 
• Stir in potato, half of green onions, salt and pepper. 
• Cook over medium heat, stirring frequently, 30 minutes or until thickened and potato is done.
• Stir in 1 cup cheese; cook 5 minutes more. 
• Serve with remaining cheese, green onions and bacon sprinkled on top of soup.

Next Time-  I wouldn't change anything.  Or perhaps just doubling the recipe so that we have more for leftovers.  This is really good, and goes quick!

Egg Scramble

Source- My original concoction!

Breakfast for dinner, who doesn't love that?!  H and I don't get to eat breakfast together with his schedule, so big meals like this have to go on our dinner rotation if we ever want to have them.  A nice mixture of great stuff you'd have in an omelet without the added work of making the omelet!  I'll leave the omelets to my mom. 

This makes quite a bit for 2 people, but heating up leftovers isn't a bad thing.  

Ingredients

• 1/2 pkg sausage links
• 6 slices bacon
• 1/2 green pepper, chopped
• 1 small onion, chopped
• 1 small can mushrooms, chopped
• 7 eggs, scrambled
• salt & pepper to taste
• shredded cheese

Preparation

• Heat oven to 375.
• Place bacon on cookie sheet lined with aluminum foil.  Bake about 5 minutes, or until crispy.  Place on paper towel to absorb excess fat.
• Cook sausage links in skillet until cooked through.  Drain on paper towel if needed. 
• Add mushrooms, peppers and onions to a skillet with small amount of butter.
• Cook until softened.
• Spray skillet with cooking spray.  Pour eggs into skillet.  Add salt and pepper.
• Scramble eggs until almost completely cooked.  
• Cut sausage links into small pieces, and break bacon into small pieces.
• Add sausage, bacon, mushrooms, peppers and onions to eggs.  
• Sprinkle shredded cheese, turn heat off, and cover until cheese is melted.
• Serve!

Next Time- I love making this.  So easy to throw everything together.  I think I'd like to try some tomatoes some time.