Baked Teriyaki Chicken

This recipe is off of http://www.allrecipes.com/, I've changed it a little bit from that recipe.

**Baked Teriyaki Chicken

Ingredients:

1 T cornstarch

1 T cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1/2 t minced garlic

1/2 t ground ginger

1/4 t ground black pepper

1 lb. chicken tenderloins

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic ginger and ground peopper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425.

Place chicken pieces in a lightly greased 13x9 pan. Brush chicken with the sauce, turn over and brush again.

Bake for 25-30 min., turning pieces over halfway through. Brush with sauce every 5 or so minutes during cooking.

We served this with Lipton noodles (teriyaki flavored), cheesy potatoes (made those b/c we weren't sure about the noodles), green beans, peaches...also very good with cheesy hashbrown casserole!

Our Review: This chicken is AWESOME! Mike, Lexy and I all really liked it, Brooke tried it at Robin's house and said it was ok. This will definately go into the recipe box and be made again!

**I also made this by cooking chicken breasts in the crock pot for 3 hours on high and then cutting into bite size chunks. I then cooked the teriyaki sauce as noted above in the sauce pan and tossed with the chicken...YUM!!!

Hash Brown Pork Bake

This one came from a Taste of Home cookbook.

Hash Brown Pork Bake

Ingredients:

2 cups (16 oz.) sour cream
1 can cream of chicken soup
1 pkg. (32 oz) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked pork (I cooked mine in the crockpot before hand)
1 lb. velveeta, cubed
1/4 cup chopped onion (I used about 1/2 t. minced onion)
2 cups crushed conflakes
1/2 cup margarine, melted
1 cup (4 oz) shredded mozzarella cheese

In a bowl, combine sour cream and soup. Stir in hash browns, pork, velveeta, and onion. Transfer to a greased 13x9 pan. Toss corn flake crumbs with margarine and sprinkle on top.

Bake uncovered at 350 for 50 minutes. Sprinkle mozzarella cheese on top. Bake an additional 10 minutes until bubbly.

We served this with corn and applesauce.

Our Review: Mike and I both REALLY liked this one. Neither of the girls cared for it. This one WILL be put in our recipe box and made again.

Chicken Cordon Blue

I found this one over at another blog.

Chicken Cordon Blue

Ingredients:

1 T margarine
4 chicken breasts, cooked & cut into bite size pieces
1 can cream of chicken soup
2 T water
1/2 cup shredded swiss cheese
1/2 cup chopped, cooked ham
4 cups cooked hot egg noodles

Heat butter in skillet. Add chicken, soup, water, cheese and ham. Heat to boil. Cover and cook over low heat for 5 minutes. Serve over noodles

Our Review: This one was not as good as I thought it would be. We ate it but it probably won't be made again.

Goulash

Another tried and true recipe from my childhood!

Goulash

Ingredients:

1 lb. ground beef

1 pg. Williams chili seasoning (pkg for 2lb. meat)

8 oz. macoroni noodles

20-25 oz. tomato juice (I used 2 11.5 oz. cans)

Cook beef and drain. Cook noodles and drain. Add beef and chili seasoning to noodles and stir well. Add tomato juice, stir. Heat and eat.

We serve this over bread with sweet banana wax peppers cut up on top and cheese to the side.

Weekly Menu

I'll post recipes and pictures after I have made new or noteworthy meals.

Not all of my dinners will be gourmet, who am I kidding, none of them will!! I will admit I use a lot of prepackaged foods but I'm a busy mom! I might not always get to every one of the meals if we have a hectic week and end up at Sonic or another fine eating establishment but this is my attempt at trying to try out some of the great new recipes I have been pulling from random places!

This week...

Goulash (didn't get to this one last week)

Calico Beans, cornbread, grasshopper pie

Ranchy Tilapia, rice, green beans, pears

Teriyaki Chicken, noodles, brocolli, peaches

Chili Cheesedog Casserole, carrots/celery, applesauce

and one night this week I'll be making a blueberry coffee cake that sounds yummy!

Meatless Stuffed Shells

I got this recipe off of a blog but I changed some of the ingredients.


Meatless Stuffed Shells


Ingredients:
1 box jumbo pasta shells
12 oz. shredded mozzarella cheese
16 oz. cottage cheese
1 cup parmesan cheese
1 egg, beaten
1 t salt
26 oz. jar spaghetti sauce


Cook jumbo pasta shells according to package directions, drain. Pour half of spaghetti sauce in bottom of 13x9 pan. Mix together mozzarella, cottage cheese, parmesan, egg, salt. Place shells in pan and stuff each with about 1 T of cheese mixture. Pour remaining spaghetti sauce over stuffed shells and sprinkle with a little more parmesan. Bake at 350 for about 30 min.


We served this with salad, buttered toast and peaches.



Our Review: We ALL absolutely loved this one! Lexy even tried and like this. Brooke had eaten her first shell before I even got my first bite! This will definately be put in our recipe box and made again!

Beef Enchiladas

This is a tried and true favorite in our house!


Beef Enchiladas


Ingredients:

8 Tortillas (flour)
1 lb. ground beef
1 lrg. (19 oz.) can enchilada sauce (I use mild)
1/2 pkg. enchilada seasoning
cheddar cheese
green chiles (optional)


Cook beef and drain. To beef add enchilada seasoning, 1/3 can enchilada sauce and 1/2 cup cheddar cheese, heat. Pour 1/3 can of the sauce into a 13x9 pan. With each tortilla, dip into sauce in pan, fill with 1/4 cup meat mixture, roll and place seamside down in pan. Pour remaining sauce over enchiladas and top with remaining cheese. Bake at 350 for 20 min.


We served this with a salad (with eggs, cheese cubes, crutons, carrots) and fruit cocktail.