Pineapple Fried Rice

Source- Stephanie Cooks

Ingredients

• 1 tsp. canola oil
• 1/2 small yellow onion, diced small
• 1 bell pepper, diced small 
• 3 ounces chicken, diced small
• 2 cups cooked white rice, day old is best
• Soy sauce
• 1/2 tsp. garlic powder
• 1/4 cup cashew nuts
• 1/4- 1/2 cup pineapple chunks- diced small

 
Preparation

• Pour the oil in a nonstick skillet. Heat over medium heat.
• Add the onion and peppers, stirring well to soften, about 5 minutes.
• Stir in the diced chicken. Stir regularly, until cooked.
• Remove the chicken/veggie mixture to a dish.
• Add the rice to the skillet. Allow to heat. Do not stir.
• After about 3 minutes, stir, and allow to sit again for about 3 minutes.
• Add the soy sauce to taste (use less, you can always add more, you want it to coat but not soak the rice). 
• Add the garlic powder. Stir well.
• Add in the cashews and the pineapple. 
• Return the chicken/veggies to the pan. 
• Stir well and allow to heat together for about 4-5 minutes.
• Serve hot.

Review & Changes-  This was really good.  Simple ingredients that go well together.  Not much else to say.  Definitely would make this again.

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. 

Ginger Spicy Chicken

Source- Campbell's Kitchen

Ingredients

• 1 can (about 20 ounces) pineapple chunks in juice
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon ground ginger
• 2 teaspoons soy sauce
• 1/2 cup Pace® Picante Sauce
• Vegetable cooking spray
• 2 medium green peppers or red pepper, cut into strips (about 3 cups)
• 1 pound skinless, boneless chicken breasts, cut into strips
• 4 cups hot cooked rice, cooked without salt
• Fresh parsley for garnish (omitted)

Preparation

• Drain the pineapple, reserving the juice. 
• Stir the cornstarch, sugar, ginger, soy, picante sauce and reserved pineapple juice in a small bowl until it's smooth. Set the mixture aside.
• Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. 
• Add the peppers and stir-fry until they're tender-crisp. Set them aside.
• Remove the pan from the heat. 
• Spray it with cooking spray and increase the heat to medium-high. 
• Add the chicken in 2 batches and cook until it's well browned and cooked through, stirring often. Set the chicken aside.
• Stir the cornstarch mixture and add it to the skillet. 
• Cook until the mixture boils and thickens, stirring constantly. 
• Stir the pineapple in the skillet. 
• Return the chicken and the peppers to the skillet and heat through. 
• Serve over the rice. Garnish with the parsley.

Review & Changes-This had amazing flavor.  You may be skeptical considering you're adding picante sauce which is like salsa to an Asian dish, but it just works.  Leftovers did not last long in our house!!  Make this!

Taco Stuffed Peppers

 Source- Lauren's Kitchen

I've never had stuffed peppers before.  When peppers were on sale I decided to make my first attempt at making them.  I let H pick out the peppers, so you can see the variety of colors below.  And yes, the green pepper was huge compared to the others.  : )   

Ingredients

• 6 medium sweet bell peppers  (used 7)
• 1 Tbs salt
• 1/2 C cooked couscous (used brown rice)
• 2 Tbs olive oil
• 1 onion, diced (used 1/2 large onion)
• 3 garlic cloves, minced
• 1 14oz can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 green onions, sliced
• 1-2 tablespoons taco seasoning
• 1 tsp kosher salt, plus more to taste
• 1/4 black pepper, plus more to taste
• 1 14.5 ounce can diced tomatoes
• 3/4 C Mexican blend cheese
• tortilla chips, just a handful and more for serving if desired.

Preparation

• Preheat oven to 350. 
• Prepare peppers by washing, slicing tops off, and removing insides. 
• Bring 4 quarts of water to a boil and add 1 tablespoon salt. 
• Boil whole peppers for about 3-4 minutes, until they begin to soften. 
• Remove from water with tongs and place on paper towels to drain.
• Heat oil in a 12-inch skillet over medium-high heat. 
• Add onions and garlic, and cook until softened, about 5 minutes. 
• Add corn, beans, green onions, taco seasoning, kosher salt, and pepper. 
• Stir until corn and beans are heated through, about 5 minutes. 
• Place peppers in a baking dish. 
• Remove skillet from heat and add couscous, tomatoes, and 1/2 cup cheese. 
•  Stir to combine well and give it a taste. 
• Add additional salt, pepper, and taco seasoning to your liking. 
• Then evenly divide mixture between peppers. 
• Top peppers with remaining 1/4 cup cheese.
  Bake at 350 for about 30 minutes. Serve with tortilla chips and desired toppings (sour cream, avocado, cheese, etc...)

Review & Changes-This recipe was really good.  And I was happy with the slight changes I made.  I would be willing to make this again, but I think I'd rather try my hand at some different varieties. 

I have 2 other varieties bookmarked in my Google Reader that I want to try.  Mexican Stuffed Peppers and Stuffed Peppers.

Honey Crunch Chicken

Source- Bella's Bistro

We've really got into Asian foods at our house.  We've done plenty of stir-frys, but I like branching out into a little bit different stuff.  Everything gets cooked together so it isn't that different, but the chicken is dredged in cornstarch giving it a light breading and crunchy texture. 

Ingredients

• 1lb. Boneless, skinless chicken breast tenders
• 2 Egg whites (used 2 whole eggs)
• 1/3C. Cornstarch (or flour – for dredging)
• 1C. Broccoli florets
• 1/2 Red pepper, thinly sliced (used 1 small whole green pepper)
• 3/4C. Sugar snap peas 
• 1/2 medium onion, sliced 
• 1 clove garlic, minced
• 3T. Olive oil
• 1T. Soy sauce
• 1/4C. Honey
• salt and pepper to taste
• Rice, for serving

Preparation

• Prepare and slice all veggies – feel free to add whatever you would like. 
• In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour. (The cornstarch will yield a “crispier” chicken). 
• Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. 
• Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. 
• Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. 
• Remove from skillet and set aside in a bowl.
• Cut chicken into 1-inch pieces and season with salt and pepper.
• Heat the same skillet (or you can use a different one, I just use the same to make it easier) over medium-high heat and add remaining olive oil. 
• Dip chicken pieces in egg whites and then lightly dredge in cornstarch. 
• Add to the skillet and let brown for 2-3 minutes, then flip. 
• Continue with remaining chicken pieces, and do so in batches if needed.
• Once chicken is cooked, add veggies back in the skillet. 
• Add honey and thoroughly mix to combine. 
• Taste and season with salt, pepper, additional honey or soy sauce. 
• Serve with rice.

Review & Changes- This was pretty good.  Different from the normal stir frys I make.  The honey gave this a hint of sweetness, but wasn't overwhelming.  I really liked the variety of vegetables.  Dredging and cooking the chicken was the most time consuming, but luckily my husband was home and was willing to play assistant for me. 

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. 

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.

Meatball with Peppers and Pineapples

Source-The Pioneer Woman

Some recipes just look really good.  Of course The Pioneer Woman maximizes this by taking photos of every step, and then making the final product look first class.  This recipe had so many of the right notes.  Meatballs, which H loves.  Peppers which we both love.  And pineapple, which I love.  Can't go wrong!

Ingredients

• 1-¼ pound Ground Beef
• ½ whole Onion, Diced Very Finely
• 1 whole Egg
• ½ cups Panko Bread Crumbs (or Regular Breadcrumbs)
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper, To Taste
• ½ teaspoons Crushed Red Pepper, More To Taste
• ¼ cups All-purpose Flour
• Canola Oil, For Frying
• 2 whole Green Bell Peppers, Seeded And Diced Roughly
• 1-½ cup Fresh Pineapple Chunks
• 2 cups Beef Stock Or Broth
• 2 Tablespoons Soy Sauce
• ½ cups Sherry Or White Wine Vinegar
• ⅓ cups Sugar
• 1 Tablespoon Cornstarch
• Salt To Taste
• Crushed Red Pepper, To Taste
• Extra Beef Stock If Needed

Preparation

• Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. 
• Mix with hands until combined. 
• Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.
• Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.
• Heat canola oil over medium-high heat. 
• Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. 
• Remove meatballs and set aside on a separate plate.
• Pour off oil from pan and return pan to medium high heat. 
• When pan is hot, throw in the chopped green peppers and cook for one minute. 
• Add pineapple to pan and cook for one minute, stirring gently. 
• Pour in stock/soy sauce mixture, then add meatballs. 
• Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. 
• Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)
• Serve over cooked brown or white rice.

Next Time- This recipe was OK.  The meatballs were excellent.  My problem was the flavor the white wine vinegar gave was overwhelming.  I've never cooked with it before so I didn't know this could happen.  My H really liked the flavor.  I'd say next time I'd cut down the amount, or even omit it.  If I leave it out I'd cut down on the sugar. 

Baked Chicken Rigatoni

Source- Meijer Mealbox

Ingredients

• 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch strips
• 1 (8-oz.) pkg. sliced fresh mushrooms
• 1 each medium onion, red bell pepper, and green bell pepper, chopped
• 2 tbsp. olive oil
• 1 (1-lb.) rigatoni pasta
• 2 cups  milk
• 2 (8-oz.) tubs light chive-and-onion-flavored cream cheese
• 1/4 cup butter
• 1 (14 1/2-oz.)  can diced tomatoes
• 1/2 cup grated Parmesan cheese

Preparation

• Preheat oven to 350°F. 
• In large skillet cook and stir chicken, mushrooms, onion and bell peppers in hot oil over medium-high heat about 5 minutes or until chicken is no longer pink.
• Meanwhile, cook rigatoni according to package directions; drain. 
• In large bowl combine cooked rigatoni and chicken mixture. 
• Season to taste with salt and pepper.
• In saucepan combine milk, cream cheese and butter. 
• Cook and stir over medium heat until smooth. 
• Stir in undrained tomatoes and Parmesan cheese. 
• Stir into chicken mixture.
• Transfer to 3-quart rectangular baking dish. 
• Bake, covered, about 30 minutes or until bubbly. 
• Let stand 5 minutes before serving.

Next Time- Change nothing.  This has great flavor and leftovers are great. 

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. 

Garden Pasta Salad

Source- Red Gold Tomatoes Can

Every year my family on my mom's side gets together and has a huge weekend long reunion.  We always have an afternoon meal that everyone has to bring a dish-to-pass and we all eat together.  Last year I brought Pepperoni and Parmesan Salad. 

I first saw this recipe on the back of a can of tomatoes I bought.  I made sure to cut the label off before throwing away the can.  I knew I wanted to make it eventually, and my family reunion presented the perfect time. 

Ingredients

• 12oz box tri-color spiral pasta (used 16oz)
• 1/2 cup carrots, thinly sliced
• 2 stalks celery
• 1/2 cup each green and red bell pepper, chopped
• 1/2 cup cucumber, peeled and sliced thin
• 1/4 cup onion, chopped
• 2- 14.5oz can diced tomatoes, drained
• 8oz bottle Italian dressing (used almost full 16oz bottle)

Preparation

• In a large pan cook pasta according to package directions.
• Rinse under cold water and drain.
• In large bowl combine carrots, celery, peppers, cucumber, onion and tomatoes.  
• Add pasta to vegetables.
• Pour dressing over mixture.
• Toss until evenly coated
• Chill until ready to serve.

Next Time- This made an awesome dish-to-pass at my family reunion.  Quick to put together and nice and healthy will all those veggies.  I was happy with the additional dressing.  Nothing else needs to be changed.

Saucy Beef Noodle Skillet

Source: Kraft website

Ingredients

• 1 lb. extra lean ground beef
• 1 Green pepper, chopped
• 1/2 large onion, chopped (added)
  
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 cup Water
• 1/2 cup Italian Dressing
• 2 pkg. (3 oz. each) ramen noodle soup mix, beef flavor
• 1 cup Shredded Mozzarella Cheese
  

Preparation

• BROWN meat in large nonstick skillet on medium-high heat; drain. Stir in peppers, tomatoes, water and dressing.
• DISCARD or reserve flavor packets from soup mixes for another use. Add dry noodles to skillet. Bring to boil; cover. Reduce heat to low; simmer 5 min., stirring occasionally.
• REMOVE from heat. Sprinkle with cheese.

Next Time- This didn't have much flavor, even though I added the onion. I wasn't that impressed with it and I'm not sure how to change it, so I probably just wouldn't make it again. I did like using the Ramen noodles, so I will look for other recipes that use them.

Cheesy Chicken & Salsa

Source: Kraft Website

Ingredients

• 2 cups multi-grain penne pasta, uncooked (used regular)
• 1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
• 1-1/4 cups Thick 'N Chunky Salsa
• 1 cup Frozen corn, thawed
• 1 large Green pepper, cut into short thin strips
• 1 cup Mexican Style Finely Shredded Four Cheese

Preparation

• COOK pasta as directed on package.
• MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
• DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Next Time- A quick easy recipe that tastes good. Nothing needs to be changed and I would make this again.

Skillet Lasagna

Source: Betty Crocker

I decided to go browsing some food websites looking for recipes to add to this week's menu. I found this recipe and decided to try it. The recipe is pretty similar to this recipe I made back when I first started this blog.

Having issues with H's camera right now. If I can get the pictures uploaded, I'll add the pic for this! Sorry.

Ingredients

1	pound lean ground beef
1	small onion, chopped (1/4 cup)
1	small green bell pepper, chopped (1/2 cup)
1 1/2	cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces) (used bow tie pasta)
1 1/4	cups water
1/4	teaspoon Italian seasoning
1	jar (14 ounces) tomato pasta sauce (any variety) or Marinara sauce
1	jar (4.5 ounces) sliced mushrooms, drained
1/3	cup shredded mozzarella cheese

Preparation

• Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients except cheese.
  
• Heat to boiling, stirring occasionally; reduce heat to low.
  
• Simmer uncovered 10 to 12 minutes or until pasta is tender.
  
• Sprinkle with cheese.

Next Time- This was cook and simple. Nothing needs to be changed. It also makes great leftovers!

Meatloaf

Source: Mary Ellen's Cooking CreationsH has been bugging me for awhile to make meatloaf. I kept putting it off, not because I hate meatloaf, but because it was something I never loved growing up. I finally relented, and told him to find a recipe. He scoured my Google Reader, and found this recipe.

Ingredients

• 1 lb ground beef (90% lean)
• 1 lb meatloaf mix (beef/pork/veal)
• 1/2 green pepper, chopped
• 1/2 yellow onion, chopped
• 2 eggs
• 1 c (+/-) breadcrumbs (you have to go on feel)
• Salt and pepper (a few pinches each)
• Ketchup

Preparation

• Mix all ingredients together and form into a loaf, except ketchup. Add more breadcrumbs if you need more help holding it together.
• Line a baking sheet with foil and spray with cooking spray
• Place loaf in the center of the sheet and top with ketchup
• Bake on 400 for 1 hour 20 minutes, or until internal temperature has reached 160 degrees.
• Let rest on a cutting board for a few minutes before slicing and serving.

Next Time- I didn't love this recipe. I find that when green peppers are baked, they take over the dish, and that is all you can taste. H enjoyed it, and was happy he finally got to have meatloaf. So while I'm not against making meatloaf again, I do think I need to find another recipe. Any idea?

Chicken Fajita Pizza

Source: Bella's Bistro

H was very excited for this, and after said that it was awesome. It combined two of his favorite meals, pizza and fajitas. This definitely turned out really good.

Ingredients

• 1 green pepper
  
• 1 orange pepper
  
• 1/2 large red onion
• 2 Large Chicken breasts
• 1 tsp minced garlic
  
• 1 Tbsp chili powder
  
• 1 Batch Pizza Dough
• 8 oz shredded Mexican cheese
  

Preparation

• Preheat oven to 425 degrees.
  
• Cook chicken. Shred and set aside.
• Thinly slice the peppers and onion.
  
• Saute 5-7 minutes.
  
• Add garlic and seasoning, saute another 3 minutes.
  
• Remove from heat.
• Allow to cool slightly.
• Roll out pizza dough and top with cheese, veggie mix, chicken and more cheese.
• Bake 14-18 minutes or until the crust is crispy and the toppings are piping hot. (Ours only took 12 minutes)
  
• Slice and enjoy!

Next Time- As H said this was awesome. Nothing needs to be changed. Oh, just need to remember to spray the aluminum foil I put on the pizza pan before putting the dough down.

Taco Casserole

Source: Lauren's Kitchen

Found this in my google reader. Another taco dish, but H and I really like tacos. This dish certainly didn't disappoint.

Ingredients

• 16 oz. taco sauce (used 8 oz)
  
• 12 ounce can buttermilk biscuits (used 16 oz can)
  
• 4-6 ounces shredded cheddar cheese (used 8 oz)
  
• 4-6 ounces shredded mozzarella cheese (used 8 oz)
• 1 can sliced olives, drained (omitted)
  
• 1 pound ground beef
  
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 cup red bell pepper, chopped (used all green)
  
• 1/4 cup green bell pepper, chopped (used 2 full peppers)
• 1/2 medium onion, chopped
  
• 8 ounces mushrooms, sliced (omitted)
  
• 1 jar salsa

Preparation

• Preheat oven to 400F.
  
• Lightly grease a 13x9 inch baking dish.
  
• Spread taco sauce evenly over bottom of dish.
• Separate dough into 10 biscuits. Cut each biscuit into 4 pieces.
  
• Place biscuit pieces in hot sauce, turn to coat.
  
• Sprinkle biscuits with half of the cheese and the olives.
  
• Bake for 15-18 minutes.
• In a large skillet, combine ground beef, peppers, mushrooms, cumin and chili powder.
  
• Cook until ground beef is cooked through and add the jar of salsa.
• Sprinkle the ground beef mixture over the baked biscuit mixture.
  
• Top with the remaining cheese.
  
• Bake an additional 5-7 minutes, until cheese is melted.

Next Time- I really liked this. We used medium salsa and taco sauce and that gave quite a kick, so maybe use mild in one of those. No other changes need to be made.

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.

Ingredients

• 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

Preparation

• 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.

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.

Ingredients

• 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

Preparation

• 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.

Beef Macaroni & Cheese

Tonight's dinner was courtesy of Paula Deen. It really reminded me of the goulash that I grew up eating. While this didn't dazzle my tastebuds, it certainly was easy to make and it was good. The really nice thing is that since it makes so many servings we have lots of leftovers, helping our food budget.

Ingredients

• 1-pound box elbow macaroni
• 2 tablespoons vegetable oil (didn't use)
• 2 cups chopped green bell pepper (used one whole pepper, didn't measure amount)
  
• 2 cups chopped onion (used one large onion, didn't measure)
  
• 1 tablespoon chopped garlic (used garlic powder)
  
• 2 pounds lean ground beef
• 3 cups canned crushed tomatoes (used 24 oz can)
  
• Salt and pepper
• 1 teaspoon each dried basil, ground cumin, and dried oregano (didn't have cumin)
  
• 2 to 3 cups grated Cheddar (used shredded sharp cheddar)
  

Preparation

• Heat the oven to 350 degrees F.
• Cook the macaroni according to package directions; drain and set aside.
  
• Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft.
  
• Add the ground beef and saute until browned. (Added everything at once, and cooked in the same pot I cooked macaroni in)
  
• Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano.
  
• In a large bowl, combine the macaroni and the beef mixture. (Mixed everything in the pot instead of dirtying a bowl)
  
• Spread this mixture into a 9 by 13-inch baking dish. (Sprayed the pan with Pam first)
  
• Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Next Time- Don't really need to change anything. I was happy with how it turned out.