I found this one on pinterest. www.ladywitharedrocker.com
Crockpot Chicken and Dumplings
Ingredients:
4-6 boneless skiness chicken breasts or thighs
1 box (32 oz) chicken broth (I used low sodium)
4 Tbsp. unsalted butter
3 cans cream of chicken soup (I used 2 + 2 bullion cubes)
1 small onion finely chopped (I used a few shakes of minced onion)
2 dashes of garlic powder
Salt and Pepper to taste
2 cans biscuits
Spray crock pot with non stick spray. Put everything except the biscuits in and cook for 4-6 hours on high or 6-8 on low. Remove chicken, cut biscuits into eight pieces each, add biscuit "dumplings" into crockpot and cover for another 30 minutes. Meanwhile shred chicken and then add back into crockpot.
We served this over mashed potatoes with corn and mixed fruit.
Our Review: I've never made dumplings before so I was a little unsure of how they were supposed to look/taste but everyone (even BOTH girls!) agreed that this was AWESOME!! Such great flavor! It made a ton so I'm going to try freezing half and see what happens.
Thursday, August 9, 2012
Wednesday, April 25, 2012
Parmesan Crusted Chicken
Parmesan Crusted Chicken
INGREDIENTS:
4 boneless skinless chicken breasts
1/2 cup real mayonnaise
1/4 c. grated parmesan
4 t. italian seasoned dry bread crumbs
Heat oven to 425.
Mix mayo and cheese. Spray baking dish with cooking spray. Lay chicken in and spread mayo/cheese mixture on top. Sprinkle bread crumbs over top. Bake 20 minutes or until juices run clear.
I served this with lipton chicken pasta, green beans and pineapple chunks.
Our Review - This was good and flavorful.
INGREDIENTS:
4 boneless skinless chicken breasts
1/2 cup real mayonnaise
1/4 c. grated parmesan
4 t. italian seasoned dry bread crumbs
Heat oven to 425.
Mix mayo and cheese. Spray baking dish with cooking spray. Lay chicken in and spread mayo/cheese mixture on top. Sprinkle bread crumbs over top. Bake 20 minutes or until juices run clear.
I served this with lipton chicken pasta, green beans and pineapple chunks.
Our Review - This was good and flavorful.
Blonde Brownies
Got this one out of the newspaper.
Blonde Brownies
INGREDIENTS:
2/3 cup butter, melted
2 cups light brown sugar, packed
2 eggs
2 t. vanilla
2 cups flour
1 t. baking powder
1 t. salt
1 cup chocolate chips, semi-sweet
1 cup walnuts (optional)
Preheat oven to 350. Spray 9x13 pan with cooking spray.
Cream butter and sugar, let cool a few minutes. Add eggs and vanilla and mix well.
Combine flour, baking powder and salt. Stir into egg mixture. Stir in chocolate chips and nuts (batter will be stiff).
Pour batter into pan. Bake 35 - 40 minutes until toothpick inserted has moist crumbs on it. Let cool and cut into squares. Serves 24.
**I did not add the nuts.
Our Review: These tasted like very yummy chocolate chip cookie bars to us. Ours were a little over done but that was b/c of our oven...they were still all gone within about a day and half!!!
Blonde Brownies
INGREDIENTS:
2/3 cup butter, melted
2 cups light brown sugar, packed
2 eggs
2 t. vanilla
2 cups flour
1 t. baking powder
1 t. salt
1 cup chocolate chips, semi-sweet
1 cup walnuts (optional)
Preheat oven to 350. Spray 9x13 pan with cooking spray.
Cream butter and sugar, let cool a few minutes. Add eggs and vanilla and mix well.
Combine flour, baking powder and salt. Stir into egg mixture. Stir in chocolate chips and nuts (batter will be stiff).
Pour batter into pan. Bake 35 - 40 minutes until toothpick inserted has moist crumbs on it. Let cool and cut into squares. Serves 24.
**I did not add the nuts.
Our Review: These tasted like very yummy chocolate chip cookie bars to us. Ours were a little over done but that was b/c of our oven...they were still all gone within about a day and half!!!
Chicken Chimichangas
Chicken Chimichangas
INGREDIENTS:
1 can chicken broth
1 cup uncooked long grain white rice
1/2 cup red enchilada sauce
1 onion, diced or minced onion
8 tortillas (soft taco size)
3-4 cups cooked shredded chicken (I used frozen ready to heat grilled chicken)
1 1/2 - 2 cups monterey jack shredded cheese
1 small can sliced black olives
1 can refried beans (optional)
1/4 cup vegetable oil
toppings - cheese, avacodo (guacamole), sour cream, lettuce, tomato
In med. saucepan combine chicken broth, rice, enchilada sauce, and onion. Bring to a boil, reduce heat to low and let simmer for about 20 min. (until rice is tender). Stir in shredded cooked chicken and olives and mix well.
Heat refried beans in a saucepan over low heat. Heat tortillas in large skillet or microwave so they fold easily.
Spoon equal amounts of refried beans and chicken/rice mixture onto each tortilla. Top with monteray jack cheese and roll up tortillas (tucking in sides as you go).
Heat oil in a large skillet and fry each filled tortilla, turning once, until browned on both sides. Drain on paper towels.
Top with guacamole, sour cream, lettuce, tomato, cheese.
**I served the refried beans to the side since Brooke doesn't care for them. I put the beans on the top with the other toppings.
This was served with the toppings, tortilla chips and salsa and fruit cocktail.
Our Review - These were a little time intensive but REALLY good! Both girls even ate them!
INGREDIENTS:
1 can chicken broth
1 cup uncooked long grain white rice
1/2 cup red enchilada sauce
1 onion, diced or minced onion
8 tortillas (soft taco size)
3-4 cups cooked shredded chicken (I used frozen ready to heat grilled chicken)
1 1/2 - 2 cups monterey jack shredded cheese
1 small can sliced black olives
1 can refried beans (optional)
1/4 cup vegetable oil
toppings - cheese, avacodo (guacamole), sour cream, lettuce, tomato
In med. saucepan combine chicken broth, rice, enchilada sauce, and onion. Bring to a boil, reduce heat to low and let simmer for about 20 min. (until rice is tender). Stir in shredded cooked chicken and olives and mix well.
Heat refried beans in a saucepan over low heat. Heat tortillas in large skillet or microwave so they fold easily.
Spoon equal amounts of refried beans and chicken/rice mixture onto each tortilla. Top with monteray jack cheese and roll up tortillas (tucking in sides as you go).
Heat oil in a large skillet and fry each filled tortilla, turning once, until browned on both sides. Drain on paper towels.
Top with guacamole, sour cream, lettuce, tomato, cheese.
**I served the refried beans to the side since Brooke doesn't care for them. I put the beans on the top with the other toppings.
This was served with the toppings, tortilla chips and salsa and fruit cocktail.
Our Review - These were a little time intensive but REALLY good! Both girls even ate them!
Friday, September 30, 2011
Cheesy Ranch Potato Cubes
Found this one on tasteofhome.com
Cheesy Ranch Potato Cubes
Ingredients:
6-7 medium potatoes, cut into 1/2 inch cubes
1/4 cup butter, cubed
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz) shredded cheese (I used a little more :)
Wash, cut and place potatoes on a generously greased (I used nonstick spray) 11x7 cookie sheet. Dot with butter. Cover with aluminum foil and bake at 375 for about 40 minutes (until tender).
Combine sour cream and salad dressing mix, spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for about 5 minutes or until cheese in melted.
We had this with BBQ pork and a salad.
Our Review: Mike said he could eat these every night! I really liked them too :)
Cheesy Ranch Potato Cubes
Ingredients:
6-7 medium potatoes, cut into 1/2 inch cubes
1/4 cup butter, cubed
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz) shredded cheese (I used a little more :)
Wash, cut and place potatoes on a generously greased (I used nonstick spray) 11x7 cookie sheet. Dot with butter. Cover with aluminum foil and bake at 375 for about 40 minutes (until tender).
Combine sour cream and salad dressing mix, spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for about 5 minutes or until cheese in melted.
We had this with BBQ pork and a salad.
Our Review: Mike said he could eat these every night! I really liked them too :)
Sunday, September 18, 2011
Barbecue Beef Shepherd's Pie
Found this one on bettycrocker.com but had to change some things for what I could find.
Barbecue Beef Shepherd's Pie
Ingredients:
1 lb. lean ground beef
8 med. green onions (I didn't use)
1 cup barbecue sauce
1 can (11 oz) mexicorn (I used 1/2 can)
1 can (4oz) green chiles, undrained (I used 1/2 can)
1 pkg Idahoan Four Cheese Instant Potatoes
1/2 cup shredded cheddar cheese
1 cup corn chips
Cook ground beef (and 1/2 of onions if using), drain. Stir in barbecue sauce, mexicorn and chiles. Heat to boiling, reduce heat to low to keep warm.
Meanwhile, cook potatoes as directed on package. You can stir in more mexicorn and onions, I chose not to. Let stand for a few minutes.
Spoon potatoes onto center of beef mixture, leaving room around rim of pan. Sprinkle cheese on potatoes and sprinkle fritos around the edge of the pan.
Makes 6 servings
Our Review: This one got rave reviews online but as I was making it I wasn't so sure about it and told hubby there was still time to go to Sonic :) But we ended up LOVING this! The flavors work very well together!
Ingredients:
1 lb. lean ground beef
8 med. green onions (I didn't use)
1 cup barbecue sauce
1 can (11 oz) mexicorn (I used 1/2 can)
1 can (4oz) green chiles, undrained (I used 1/2 can)
1 pkg Idahoan Four Cheese Instant Potatoes
1/2 cup shredded cheddar cheese
1 cup corn chips
Cook ground beef (and 1/2 of onions if using), drain. Stir in barbecue sauce, mexicorn and chiles. Heat to boiling, reduce heat to low to keep warm.
Meanwhile, cook potatoes as directed on package. You can stir in more mexicorn and onions, I chose not to. Let stand for a few minutes.
Spoon potatoes onto center of beef mixture, leaving room around rim of pan. Sprinkle cheese on potatoes and sprinkle fritos around the edge of the pan.
Makes 6 servings
Our Review: This one got rave reviews online but as I was making it I wasn't so sure about it and told hubby there was still time to go to Sonic :) But we ended up LOVING this! The flavors work very well together!
Thursday, August 11, 2011
Crockpot Pork Chalupas
Crockpot Pork Chalupas
Ingredients:
Pork tenderloin or pork chops
2 cans pinto beans (drained and rinsed)
1 jar salsa
1 can green chiles (I used 1/2)
1 t. ground garlic
1 t. chili powder
1 t. cumin (didn't have so didn't use)
salt/pepper
tortillas
shredded cheese
Put frozen pork into the crockpot on high for 4-5 hours or low 6-8 hrs. Remove pork and shred. Rinse out crockpot and put pork back in with beans, salsa, chiles, garlic powder, chili powder, salt/pepper. Cook on high for another hour. Heat tortillas in oven. Fill tortillas with crockpot mixture and cheese, roll. Serve with sour cream.
Our Review: The girls didn't care for this one but Mike and I liked it a lot. Mike also liked this on top of tortilla chips.
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