Jaime's Dishes

Sloppy Joes & Oriental Broccoli Slaw

2013-06-24T12:59:00.000-07:00

This dish combined two new recipes I've been wanting to try. They made the perfect pair. I liked these Sloppy Joes better than the recipe I usually follow. The Oriental Broccoli Slaw is so good. I always enjoy it when it is brought into work for Friday treats and/or showers. I've always wanted to make it and finally did. Super easy!

Sloppy Joes:

1 Tablespoon Butter

1/4 cup chopped Onion

1 lb Lean Ground Beef

1 cup Ketchup

1/4 cup Water

1/4 cup packed Brown Sugar

2 Tablespoons Worcestershire Sauce

1 Tablespoon Red Wine Vinegar

2 teaspoons Chili Powder

1 teaspoon Salt

1/2 teaspoon Pepper

6 Hamburger Buns

Melt the 1 Tablespoon of butter in a medium saucepan over medium heat. Add the ground beef and onion and cook until meat is no longer pink. Drain grease.

Add the ketchup, water, brown sugar, worcestershire sauce, vinegar, chili powder, salt and pepper. Stir well and let simmer over low heat for 20 minutes.

Butter the hamburger buns, if desired, and toast them under the broiler. Watch closely so they dont burn. Spoon meat mixture onto the bottom halves and cover with tops. Serve immediately. Serves 6.

Recipe from Life as a Lofthouse Food Blog.

Oriental Broccoli Slaw

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seeds
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar

Directions:
1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4.Toss before serving.

Read more: http://www.food.com/recipe/oriental-ramen-broccoli-cole-slaw-281644?oc=linkback

Whole Wheat Penne with Turkey Sausage & Veggies

2013-05-04T06:52:00.001-07:00

This dish is a new favorite for a few reasons. It's easy. Tastes delicious. Healthy. I've never tried turkey sausage and probably now will only buy it. It was so good. This recipe called for grape tomatoes. The next time I make, I will use matchstick carrots. We just like cooked carrots better than cooked tomatoes. I found this recipe on For the Love of Cooking blog that I follow. There are a ton of healthy recipes there!

Ingredients:
2-3 links of turkey sausage (I used spicy Italian turkey sausage by Jenny O), removed from casings
1/2 red onion sliced thin, sliced thick
1 c grape tomatoes (I'm using carrots next time)
1 c broccoli florets
8 oz of wheat penne pasta
1 tsp olive oil
Grated Parmesan cheese or shredded
Crushed red pepper flakes, a dash or two
3-4 garlic cloves or 3/4 tsp garlic powder
3-4 tbsp reserved pasta liquid
1 tbsp olive oil drizzled
2 tbsp butter
Salt and pepper

Directions:
1. Cook pasta according to directions.
2. Heat 1tsp of olive oil. Add sausage and onion. Stir often and crumble up sausage. 3-4 minutes.
3. Add broccoli, tomatoes, and/or carrots with crushed red pepper. Cook 5 more minutes.
4. Add garlic. Stir 1 minute.
5. Add the cooked and drain pasta with the 3-4 tbsp of reserved liquid. Drizzle olive oil and add butter, Parmesan cheese, salt & pepper. Serve immediately.

Recipe from fortheloveofcooking.net

Chicken Ranch Tacos

2013-04-07T17:31:00.001-07:00

Here's a great dish I found on one of my favorite cooking blogs, Life as a Lofthouse. We love tacos in our house. This was a nice change up to the traditional taco recipe.

Ingredients:
1 lb ground chicken
1 taco seasoning packet
1 box of hard shell tacos
2/3 c Ranch dressing
Lettuce
Tomato
Salsa
Shredded cheese
Sour cream
Diced avocado

Directions:
1. Cook ground chicken on a skillet. Once done, add ranch and taco seasoning. Cook 5 more minutes.
2. Serve with the above taco seasonings.

Recipe courtesy of Life as a Lofthouse blog.

Broccoli And Cheese Stuffed Shells

2013-03-02T08:51:00.001-08:00

This was a nice dish to change up the weekly dinner routine!

Ingredients
1 15oz container of ricotta cheese. I used low fat.
1 package 10 oz of frozen chopped broccoli, thawed and well drained
1 c shredded mozzarella cheese. (4 oz)
1/2 c grated Parmesean cheese
1/4 tsp black pepper
18 jumbo shells, cooked and drained
1 jar (24 oz) Prego Chunky garden combination Italian sauce

Directions
1. Stir the ricotta cheese, broccoli, and 1/2 c of mozzarella cheese, Parmesaen cheese, and black pepper in a medium sized bowl. Spoon about two tablespoons of the cheese mixture into each shell.
2. Spread 1 c of the Italian sauce in a 13x9 baking dish. Place the filled shells on sauce. Pour remaining sauce over the shells. Top with remaining cheese.
3. Bake 400 degrees for 25 minutes or until hot and bubbling.

Makes 6 servings.

Lemon Blueberry Cream Cheese Pound Cake

2013-01-13T17:16:00.001-08:00

This dish has a great combination of lemon and blueberries. It was served at a dinner party at my friend's house. I loved it so much I had to have the recipe. I made this for dessert over Christmas break. I even brought a few pieces in to work for some friends. Everyone loved it. Going to make it for Friday morning treats when is is my turn. I used canned blueberries since fresh ones were all sold out. ;)

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package of instant lemon pudding mix
1/4 cup white sugar
1/4 cup water
3/4 vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained or 2 cups fresh blueberries
1 cup confectioners' sugar

Directions:
1. Preheat oven at 350 degrees. Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix, pudding mix, and sugar. Make a well in the center and pour in water, oil, eggs, and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
3. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons lemon juice. Drizzle over cooled cake.

Recipe courtesy of Kristen Lezza

Chicken Salad

2012-11-21T11:58:00.005-08:00

This is a great chicken salad that has some great ingredients to satisfy your taste buds.

Ingredients:

2 cups of shredded chicken (I used rotisserie that was cold)

3/4 c mayo

1 c chopped celery

1 tbsp lemon juice

2 hard-boiled eggs, chopped

salt and pepper to taste

Directions:

1. Mix chicken, celery, lemon juice, salt and pepper.

2. Add mayo. Mix well.

3. Fold in eggs.

4. Serve on rolls, in a hollowed out tomato, on a bed of lettuce, or with crackers.

Recipe found on Momswhothink.com

Taco Salad

2012-11-09T16:47:00.001-08:00

This taco salad was found on the Life as a Lofthouse blog that I'm a follower of. I made this dish for dinner the other night. It is very similar to a salad my sister-in-law Shannon makes for parties. Her sald is one of my favorites, so when I came across this recipe, I knew we'd like it. It is a little bit different from hers but I was still a fan.

1 lb lean ground beef
1 (1.25 oz.) package of taco seasoning
1 (15 oz.) can black beans, drained and rinsed
1 (8 oz.) can of tomato sauce
1/2 c water
1-2 heads of chopped iceberg lettuce
1 large bag nacho cheese Doritos

Toppings: shredded cheese, sour cream, salsa, olives (I didn't use), Catalina dressing
Directions:
In a large skillet over medium-high heat, brown and crumble. Drain grease.

Add taco seasoning, black beans, tomato sauce, and water to the ground beef. Stir to combine and bring to a boil. Reduce heat and let simmer on low heat for 10-15 minutes or until mixture is thoroughly heated and thickened slightly. Remove from heat.

On 4 individual plates, add the chopped lettuce and 1/2-1 cup of the crushed Doritos chips. Divide meat mixture over each bed of lettuce and chips. Top with your favorite toppings and enjoy!

Recipe courtesy of lifeasalofthouse blog. Check it out. Lots of great recipes!

Chicken Soup

2012-09-30T06:55:00.000-07:00

It's that time of year for warm, yummy soups to eat on a chilly day!!! I love chicken noodle soup. A very special thanks to my friend Kim for sharing with me her dad's delicious chicken soup. The wonderful thing about this recipe is you throw it all in your crock pot and forget about it. It makes enough to feed an army. We ate it all week. You can freeze it too. Just don't add noodles then. Add them when you're ready to eat it. Hope you enjoy! Thanks Kim for the recipe!!! We love it!!!!

Ingredients:
1 lb chicken breasts (put in whole, shred later)
3-5 celery stalks, chopped.sliced
4-5 carrots, peeled & sliced
1 large onion, chopped
2- 32oz cartons of chicken broth (8 cups)
1 chicken bullion cube
1/2 bag egg noodles (add towards end)
For serving: salt & pepper to taste; crackers

Directions:
Add all ingredients to crock pot, except egg noodles. Cook on low for 8 hours. Towards last half hour, remove chicken and shred. Return to crock pot. Add egg noodles for last 30 minutes if desired or make separate.

Kim's Advice: If you plan on freezing the soup...make noodles on the side because they'll be soggy if you freeze them.

Recipe courtesy of Kim Travis

Fried Rice

2012-07-31T14:34:00.003-07:00

Ingredients

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

Directions

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Courtesy of Life as a Lofthouse blog.

Baked Sweet & Sour Chicken

2012-06-12T12:33:00.001-07:00

This yummy Chinese dish I found on a new food blog I follow, Life as a Lofthouse. Check out the fried rice recipe too for a a great side to this dish. I will have to say it was a bit of a process to make everything. For me, this would be a great dinner for the weekend versus a week night!

Ingredients:
3-4 chicken breasts
Salt and pepper
1/4 c canola oil
1 c corn starch
2 eggs, beaten

Sweet & Sour sauce:
3/4 c sugar
4 tbsp ketchup
1/2 c distilled white vinegar
1 tbsp soy sauce
1 tsp garlic salt

Directions:
Preheat oven to 325 degrees. Wash and pay dry chicken. Cut into cubes. Season with salt and pepper to taste. Dip each piece of chicken in corn starch to coat and then dip in egg. When all pieces are covered, heat oil in skillet. Brown both sides of chicken pieces. Don't worry is meat isn't cooked through. Place in a greased 9x 12 baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour over chicken evenly. Bake for 1 hour but turning chicken every 15 minutes.

Recipe courtesy of Life is a Lofthouse blog.

Chicken Salad

2012-06-03T16:39:00.001-07:00

Here's a great summer dish for an easy lunch, light dinner, or even a snack!

Ingredients:
1 lb of Chicken breasts
Mayo
Cilantro
Salt
Pepper
Wheat Thins toasted chips Great Plains Multigrain

Directions:
1. Boil chicken in a pot of water. When cooked, shred with fork. Cool in fridge.

2. Add mayo, chopped cilantro, and a good amount of salt and pepper.

3. Mix well. Chill for several hours or over night.

4. Serve with Wheat Thins Toasted Chips.

Recipe courtesy of Gina Stetka

Baked French Toast

2012-05-05T15:32:00.001-07:00

This is a wonderful ~~figure friendly~~ dish that was a major hit for Easter brunch and Friday morning treats. I am also planning on making it for Mother's Day. You prepare this dish the night before. Pop it in the oven the next day. You WON'T regret it! It went well with fresh strawberries and blackberries!

Ingredients

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

Recipe courtesy of Rach's Blog via Pinterest

Quinoa with Carrots, Celery, and Pecans

2012-03-29T14:45:00.000-07:00

Have you tried quinoa (pronounced 'keen-wa')? It is very similar to rice and it is packed with protein and super healthy for you! Don't be afraid to try it. You might like it! You can make it for a side dish or just add a ton of veggies and call it a meal. This dish is served warm and I adapted it from a recipe that had mushrooms in it. I'll attach both recipes. Hope you enjoy. I'm on a hunt for more quinoa recipes because it is so easy to make and very filling and healthy!

Ingredients:
1 cup quinoa, pre-rinsed or rinsed
1 2/3 cup chicken broth
3 tbsp EVOO, divided
1 small yellow onion, chopped
2 small carrots sliced
2 celery stalks chopped (or 4 oz shiitake mushrooms, stemmed and thinly sliced)
3/4 tsp dried thyme
2 garlic cloves, minced
salt and pepper
1/3 c chopped pecans, toasted if desired
1/4 c chopped parsley

Directions:
1. Combine quinoa and chicken broth in a medium saucepan. Bring to a boil over high heat, then turn heat down to low, cover, and simmer until quinoa is cooked, about 15 minutes.

2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon olive oil, along with celery (or mushrooms) and garlic. Cook, stirring constantly, until vegetable are cooked through, about 3 minutes. Season with salt and pepper to taste.

3. Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.

Recipe found seriouseats.com

Fruit and Yogurt Parfaits

2012-03-27T14:11:00.000-07:00

Have you ever had a fruit and yogurt parfait from McDonalds? I had the pleasure of having one a few weeks ago for breakfast and have been hooked every since. I then tried to recreate this dish to have at home. It wasn't hard at all!

Ingredients
low fat vanilla yogurt (I like Dannon Light and Fit)
1/4 c of granola
cut up fresh strawberries, blueberries and blackberries

Directions
Mix together and enjoy!

Fresh Salsa

2012-03-15T15:15:00.003-07:00

I came across the FANTASTIC fresh salsa recipe on a blog I follow, Unexpected Delights.

Ingredients

1 28oz can whole tomatoes

2 cans diced tomatoes with green chilies (I like Rotel)

¼ cup chopped onion

½ cup chopped cilantro (add more if you like cilantro! I did!!)

¼ tsp salt

¼ tsp sugar

¼ tsp cumin

1 jalapeño sliced (I did 2 for a spicy kick!)

Half a lime (squeeze the juice)

Directions

Combine all the ingredients in to a food processor (do not drain the
tomatoes) blend and serve!

Recipe courtesy of Kerry Amato via Unexpected Delights

Spicy Chicken Rigatoni

2012-03-10T12:45:00.004-08:00

Another Pinterest inspired dish that will leave your taste buds so happy! This spicy rigatoni was not your usual rigatoni recipe with its peas and crushed red pepper.

Ingredients:

1/4 cup oil
1/2 Tbs crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 Tbs chopped garlic
6 oz chicken, sliced
3/4 cup. Marinara sauce
1/2 cup Alfredo sauce
2 tsp butter
1/4 cup peas
1 lb Rigatoni pasta, cooked according to package directions
additional 1/2 t crushed red pepper (for garnish)

Directions:

1. In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

2. Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.

3. Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

Tastebook's Notes:Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.

Source: Buca Di Beppo

Recipe from http://www.tastebook.com/recipes/2423433-Spicy-Chicken-Rigatoni

Quinoa Salad with cherries, snap peas, and walnuts

2012-03-01T18:57:00.004-08:00

Have you tried quinoa? It is very healthy for you and high in protein! Thanks to my friend Mary for sharing this recipe. I first had it at her lake house this summer and finally made it this week. It is a good, healthy side to any dinner dish. I served with kielbasa but would also serve with chicken.

Ingredients:
1 c quinoa
2 c of water or vegetable broth (I used water)
3/4 c snap peas, diced
4 scallions, diced, green part only
1/4 c walnuts, chopped

1/4 dried cherries

Vinaigrette:
4 TBSP canola oil
3 TBSP rice vinegar
1/2 tsp dijon mustard
1 TBSP reduced sodium soy sauce
1 clove garlic, minced
1/4 tsp ground ginger
1 tsp sugar
1/4 tsp salt

Directions:
Prepare quinoa by rinsing in cold water. Add quinoa to water (or broth) in sauce pan. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until liquid is absorbed. Let cool in refrigerator.
For vinaigrette: combine ingredients in a jar and shake. Chill in refrigerator.

When quinoa and vinaigrette have chilled, combine all ingredients and chill for several hours before serving.

Recipe courtesy of Mary Rodgers

"Poorman's" Italian Wedding Soup

2012-03-01T18:47:00.003-08:00

Thanks to my friend, Erin, for this tasty dish! She always has the best and healthiest lunches at work. I've been wanting to try this soup for awhile now and finally got the ingredients from Trader Joe's. That is where she got the recipe for the soup too.

Ingredients:
1 bag of frozen turkey meatballs (Trader Joe's)
1 box Israeli couscous from TJ's in the rice aisle
Chicken broth
1 bag of frozen or fresh spinach
chopped carrots
chopped celery
1 teaspoon minced garlic (optional)
olive oil

Directions:
1. Brown couscous according to box instructions in olive oil. Set aside.
2. Saute carrots, onion, and celery (as much or as little as you like) in a sauce pan with garlic and some olive oil. Set aside.
3. In a large pot, add chicken broth, meatballs, couscous, spinach and sauteed veggies. Cook until warm.

FYI: over time, couscous soaks up liquid. Just add more water if you need to the 2nd day if having left overs!

Recipe courtesy of Erin Olsen

Crockpot Ravioli

2012-02-21T18:41:00.000-08:00

Another great dish found on Pinterest. Thanks to Becoming Betty blog for posting! This made a lot, so there was plenty of leftovers.

Ingredients:
1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Directions:
*Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.

Recipe courtesy of http://becomingbetty.blogspot.com/2011/03/crock-pot-ravioli-casserole.html

Chicken & Keibasa Couscous

2012-01-18T18:46:00.000-08:00

Another great recipe thanks to Pinterest. Found this website with a bunch of 30 minute meals. You should check out this blog. I plan on making more dishes in the future thanks to momswhothink.com!

Ingredients:

1/4 pound skinless, boneless chicken breasts
6 ounces fully cooked kielbasa, halved lengthwise and sliced into ½-inch pieces
2 stalks celery, sliced
2 medium carrots, thinly sliced
1 1/3 cups chicken broth
1 cup couscous
1 medium green pepper, cut into strips
1 cup chicken broth
1 Tablespoon cornstarch

Directions:

1. Rinse chicken, pat dry. Cut into bite-size strips and set aside.

2. In a 10-inch skillet cook and stir kielbasa, celery, carrots over medium-high heat about 5 minutes or until kielbasa is browned.

3. Reduce heat, cover and cook for 3 to 5 minutes more or until carrots are nearly tender. Drain off fat.

4. Meanwhile, in a medium saucepan bring the 1 1/3 cups broth to boiling. Stir in couscous; cover remove from heat. Let stand while preparing meat and vegetable mixture.

5. Add chicken and green pepper to skillet, cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink.

6. Combine the 1 cup broth and cornstarch, stir into skillet.

7. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.

8. Fluff couscous with a fork. Serve chicken mixture over couscous. Makes 4 servings.

Recipe from momswhothink.com

Cheesy Vegetable Chowder

2011-11-27T13:56:00.000-08:00

This dish was so delish and warmed us right up. It is one of the recipes I pinned on Pinterest. It was really easy to make. It reminded me of broccoli cheddar soup at Panera. I served this dish with some biscuits.
Ingredients:
2 tbsp butter
1 c chopped carrot
1 c chopped celery
1 tbsp minced garlic
4 c chicken broth
2 large baking potatoes, peeled and chopped
1 tbsp flour
1/2 c water
2/3 c milk
2 c chopped broccoli
2 heaping cups shredded cheddar cheese

Directions:
1. Melt butter in large soup pot. Add onions, carrots, and celery and saute over medium heat until tender.
2. Add garlic and cook 1-2 additional minutes.
3. Add chicken broth and potatoes, bring to a boil and cook until potatoes are tender.
4. Mix flour with water. Add to soup and simmer until slightly thickened.
5. Add milk an broccoli and cook until broccoli is just tender and soup is heated through.
6. Stir in cheese. Allow to melt. Serve.

Recipe courtesy of Lulu the Baker via Pinterest

Taffy Apple Salad

2011-11-24T11:36:00.000-08:00

This side dish we gobble up every Thanksgiving and Christmas in our family. The fruit and nut combo make a great side addition to you holiday meal!

Ingredients:

1 large can chunk pineapple in juice, drain and save juice

1 1/2 TBS vinegar

1/2 c sugar

1 egg

1 TBS flour

2 c chopped apple

2 c mini marshmallows

1 1/2 c peanuts (dry roasted, no skins)

8 oz Cool Whip

Directions :

1. To pineapple juice, add: vinegar, sugar, egg and flour. Mix well.

2. Boil the juice mixture until thick. Cool. (Sometimes I do this part the night before to really ensure the mixture is cool.)

3. Add cooled mixture to cool whip and mix.

4. Add apples, pineapple, nuts, and marshmallows to mixture in a large bowl. Turn with a spatula or large spoon until blended.

5. Chill for an hour.

Recipe courtesy of Patty Wills

Baked Parmesan Garlic Chicken and Roasted Potatoes

2011-11-09T18:31:00.001-08:00

This wonderful and easy dish I made for dinner tonight thanks to Pinterest. :) I served with steamed broccoli to balance out this meal. It will be a recipe I will be repeating. The chicken was tasty and the potatoes were scrumptious. Hope you try it. You won't be disappointed!

Chicken-
Ingredients:
6 chicken breasts
1/2 c grated Parmesan cheese
1 package of Good Seasons Italian dressing mix
1/2 tsp of garlic powder

Directions:
1. Preheat over 400*.
2. Mix cheese, dressing, and garlic powder.
3. Moisten chicken breasts with water; coat with cheese mixture. Place in a shallow baking dish.
4. Back 20-25 minutes until chicken is no longer pink in the center.

Recipe courtesy of momswhothink.com via Pinterest.

Potatoes:
Ingredients:
baked potatoes
Lawry's Seasoned Salt
Parmesan cheese
butter

Directions:
1. Cook a pierced potato in the microwave until it's soft all the way through...about 6-7 minutes, flipping over every 2 minutes.
2. Cut the potato in half. Then cut the half into squares. Don't cut all the way through, just down to the skin.
3. Season with butter, parmesan cheese, and Lawry's seasoned salt.
4. Broil for 10-15 minutes in oven on the middle rack.

Recipe courtesy of iowagirleats.com via Pinterest

Mini Sheperd's Pies

2011-11-06T12:18:00.000-08:00

I'm addicted to Pinterest! It has brought me to so many new recipes to try (in addition to ideas for classroom, decorating, entertaining, etc!) This dish I found on Pinterest that was pinned from tasteofhome.com. What's great about this dish is that not only is it very tasty, you can freeze half the batch too!

Ingredients:

1 pound ground beef
3 tablespoons chopped onion
1/2 teaspoon minced garlic
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
1 package (3 ounces) cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings.

Recipe courtesy of www.tasteofhome.com via Pinterest

Parmesan Bowtie Skillet

2011-10-03T17:52:00.000-07:00

I'm not exactly sure where I got this recipe from. I found the recipe on the back of some scrap paper that I copied down from somewhere. I found it with all my cook books this weekend while packing. I thought I'd try this dish and add some hot Italian sausage to spice it up. ;) Brian, my food critic, said it was definitely a repeater.

Ingredients:
3 cups of bow tie (farfalle) pasta, cooked and drained
1 14oz jar of spaghetti sauce
1/2 c ricotta
1/2 c mozzarella cheese
2 tbsp parmesan cheese
1 package ground Italian sausage (I used hot)

Directions:
1. While I cooked the pasta, I browned the sausage. Drain and set aside.
2. Combine cooked pasta, spaghetti sauce, ricotta cheese, mozzarella, and parmesan cheese in a skillet. Bring to a simmer. Reduce heat and add sausage.
3. Cook ten minutes.
4. Remove from heat. You can sprinkle with extra mozzarella cheese and parmesan cheese depending on your liking.

Serving suggestion: Garlic bread and/or a side salad

Makes enough for leftovers for lunch tomorrow!