Friday, November 18, 2016

Chicken Lombardy

 
 
 
This recipe has been all over Facebook. And it is totally worth it.  Now it's not really a fast recipe, because there are a few steps but it's is doable on a weeknight after work. It's delicious though.
 
Recommendation: Pound the chicken thin so it cooks faster in pan. Bake the dish until the cheese is crusted but not burnt. 
 
Result:  It was delicious.  However, I don't know if I will do it often as there are a lot of steps which someone might be too tired to focus after a day's work.     Plus it's not necessarily healthy, with the flour, butter and cheese.  But it's definitely delicious.
 
 
 

Recipe adapted from : 77EasyRecipes

Ingredients:
1 lbs chicken breast
8 oz package of sliced fresh mushrooms
1 stick of butter (3/4 stick for chicken, 2 T for mushrooms)
½ cup of all purpose flour
½ cup of chicken broth (low sodium)
½ tsp of salt
⅛ tsp of pepper
½ cup of shredded mozzarella cheese
½ cup of parmesan cheese
1 bunch of green onions

Preheat oven to 450°F.

Cut the chicken breast lengthwise.  Put them in an opened Ziploc bag and flatten with a tenderizer until 1/2" thick. Put in a new Ziploc and add the flour (1/2 cup).  Close the bag and shake until the chicken is covered evenly in the flour.

On high heat and in a large skillet pan, heat 2 Tbs of butter until melted.  Add mushrooms and cook until softened (3 to 4 minutes).

Remove the mushrooms from the pan and set aside.

Add 2 Tbs of butter to that large.  Wait until they are melted and then carefully add the chicken slices (do not add the excess flour to pan).  Let them fry for 3 to 4 minutes on each side (until flour is crusted over). If you need to add more butter, feel free to add it over the whole cooking process.

Once the chicken is browned on both sides, take out of the pan and put on top of the mushrooms.  Set aside.  Add the broth and bring the liquid to a boil. Add salt and pepper.  Let it simmer for 5 to 10 minutes.

Dice up the green onions and mix it with the cheeses.  Set aside.

Once the oven is 450°F, it's time to bake the chicken.  If your skillet can go directly into the oven,  add the chicken/mushrooms to the sauce and sprinkle the cheese mix on top.  (Or put it in a baking dish.)

Bake for 12 to 14 minutes or until the cheese is melted.

ENJOY!


Sunday, October 16, 2016

Microwaved Brown Sugar Carrots


When I was growing up, I hated cooked carrots.  Like hated them.  I remember this one time I was made to sit at the table until like bedtime because I couldn't stand them.

Now... well now, I have learned to appreciate them.  I'm not going to lie,

Garlic Mashed Potatoes

Sorry for the blurry picture - I was hungry. LOL.

It has been years since I made homemade mashed potatoes.  I know they're not difficult, they're just time consuming.   Plus we've been eatting healthier, which doesn't usually include unnecessary carbs --- and mashed potatoes are my weakness.  I usually save the splurging for

Slow Cooker Pot Roast and Gravy


I love Slow Cooker meals.  I find I enjoy using them over the weekend more than on a work day.  Probably because during the week, I know I have to work and I know dinner has to be made but on weekends I want to be laaaazy.  Ha, I say I want to be lazy but

Tuesday, October 4, 2016

Baked Honey Lime Tacos


Well we had to have tacos for National Taco day, and it happened to be Taco Tuesday!  We "splurged" on having taco shells as we usually only eat it with lettuce...save the calories.  This recipe comes from my favorite blog to follow, Life in the Lofthouse.

Recommendations: I highly recommend getting a rotisserie chicken or prebaking the chicken as this cost me a lot of time. It's an additional 40 minutes of prep if you don't.  And today was beautiful weather so I took the kids to the park (they rode their bikes and I walked), so I didn't think this through. LOL. It was about 7:30 when we got to eat. Being that it's tacos, we should have been eating by 6:30... so this recipe and I didn't start off on the right foot...

If you do bake the chicken, cover it in taco seasoning!

Results:  I loved having baked the taco meat and cheese in with the taco.  The flavor of the honey lime was all right, but I think I would enjoy the Chicken Ranch Tacos baked.  The pepper jack cheese was a must.

Ingredients:
1 lbs. filleted chicken breasts
1 Tablespoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/3 cup honey
1/2 cup fresh lime juice
1 pkg (10 tacos) stand n stuff
1- 2 cup shredded pepper jack
sides: 
1 roma tomato, diced
1 jalapeno, sliced (do not remove seeds)
1 small bag of shredded lettuce
1 avocado, sliced
1 small can of sliced olives

Preheat oven to 400°F and bake chicken (sprinkled with taco seasoning) for 20 to 30 minutes (until temps to 165°F). While it's baking, mix the seasonings, honey and lime juice together in a medium size bowl. 

Once the chicken is cooked through, chop it up and add it to the mix. Put the taco shells in a 9 x13 and add the chicken.  Cover the chicken with the cheese and bake for about 5 to 7 minutes. 

 Serve with the sides and sour cream. ENJOY!

Steak Bites


Sometimes when we buy steak for the grocery store, it comes in a package of 4 and since we've been eating better(ignore the tater tots in the picture above - lol), we freeze 2 of the steaks for a later time.  I'm not a HUGE fan of freezing steak because I feel like it makes the steak funky.... but because it saves us money I put this feeling aside. 

Being that grill season is wrapping up and the chilly days are here, we had at least one steak meal a week.... but then I hit a wall and was sick of the same grilled steak.  So, my favorite blogger, Holly(Life in the Lofthouse) posted this recipe at around the same time I had thawed the final steak from the freezer.  And then I knew it was meant to be for me to try. 

I've not been disappointed by her recipes. So I knew this could be a winner and I had all of the ingredients in my house.

Recommendations: Make sure the steak is cut into bite size pieces.  Do not pour the contents of the bag into the skillet, grab some kitchen pinchers and place the meat in carefully so you don't burn yourself and so the meat gets a crisp texture on the outside. This batch quickly filled with liquid in the pan which defeated my goal of getting the grilled texture.  I added more Worcestershire sauce because Worcestershire sauce is to me as garlic is to others. I love it.

Results: It was a delicious way to spice up the usual steak meal.

1.5 lbs steak, cut into bite size pieces
1/2 cup soy sauce (low sodium would be better)
1/4 - 1/3 cup olive oil
1/2 cup Worcestershire sauce
1 teaspoon minced garlic
3 Tablespoons dried basil
2 Tablespoons dried parsley
1 teaspoon black pepper
 
Combine all the ingredients other than the steak into a Ziploc bag. Close bag and squish ingredients so they mix.  Open up bag and add the steak.  Mix the ingredients so the steak gets covered with sauce.  Let it sit for 1 hour or I did 24 hours.
 
Heat up a large skillet on HIGH.  Slowly put the steak into the pan but leave the marinade in the bag. Stir the steak as it cooks. Cook the steak for 3 minutes (TOTAL) for medium-well, and 4 minutes for well.
 
Serve hot, and enjoy!

Copy Cat PF Chang's Lettuce Wrap


All right.... this is a winner. The flavor was amazing. It reminded me a little bit of the Korean Beef I've made before and even Justin thought it was the Korean Beef. But this didn't have a sweet flavor, more of a spicy but deeper taste.

Monday, October 3, 2016

Slow Cooker Beef Stew


This is the slow cooker version of the Oven Baked Stew, I made a while back.  The difference is instead of taking 3 hours this is now an all day slow cooker meal.  Now with this particular batch, I didn't eat any of it because Justin and I had just gotten home from a date day where we saw "The Magnificent Seven" and "Masterminds" with a delicious (but heavy) lunch from Bucca di Beppo (recommended by a friend, and I would also recommend it to you --- especially with a family).

So my hand model above is my dear husband.  Here is a goofy picture of the kids eating the stew, and they loved it!  Who doesn't love to eat dinner in their diapers? ;)



Recommendations: Make sure to shake the meat in the seasoning bag as the recipe describes - it makes it a bit more flavorful somehow.  Also, cut the vegetables(not carrots tho) up into larger than bite size pieces so they don't break down as fast for being in the crock pot. You could try halving the recipe and making it in a 4 quart slow cooker (this may change cooking time) but I used my 7 quart oval one.

Results: Justin was raving about it and youngest who is a bottomless pit enjoyed (I believe) the most over everyone.  Josh wouldn't eat the potatoes (not recipe fault but the fault of his opinionated age).  It smelled delicious and again it was easy to make. For those that need more than 8 hours cooking time,  I'm not sure how long it would last in the slow cooker after it's turned over to warm.  My concern would be that the sauce would burn and would taste funny.  But if you're like me, I say give it a try!

Recipe adapted from one of my favorites: Life In The Lofthouse

Ingredients:

1.5 - 2 lbs of beef stew meat (leaner the better), the kind that is in bite size pieces
2 (1.25 oz) dry onion soup mix packages
1 Tablespoon of paprika
3 medium russet potatoes(2 cups), cut into a bit larger than bit size
1 small package of baby carrots (2 cups)
1 medium onion (1 cup), chopped (not diced)
2 (10 oz.) cans of cream of celery soup
1 cup of ketchup

Mix the onion soup mix and paprika in a gallon size Ziploc bag.  Add the meat, zip the bag shut (leaving a bubble of air) and shake until the cows come home (ok--- shake until the seasoning is evenly distributed). 

In a 7 quart slow cooker, spray the inside with cooking spray.  Add the meat until the bottom of slow cooker is distributed. Add the vegetables on top (if you can mix them up but don't disturb the meat layer when you do).

In a medium bowl, mix the celery soup and ketchup together.  It looks questionable but it turns out delicious.  Add the mix to the top of the vegetables.  Put the lid on and cook on low for 8 hours.

Enjoy! 

*You may be able to freeze the leftovers.  Worth a try because this makes a huge batch, probably feeds at least 8.


Saturday, October 1, 2016

Easy Ravioli Lasagna {Freezer Meal}



Get ready for your mind to be blown with the deliciousness and convenience and yumminess(is that a word?)... well I could I go on!  I totally forgot to tell you --- this is another FREEZER meal and the kids asked for seconds!

Swiss Chicken Casserole



This is a PINTEREST winner.  It's a freezer meal and it's delicious.  Oh my.  I don't know what my favorite part was making it or eating it.  It's one of the popular recipes floating around Pinterest.


Friday, September 30, 2016

Deep Dish Taco Pizza



Mexican never gets old.  Always fun to try new recipes.  This is filled with my favorite taco meat and nacho veggies, on top of delicious biscuit dough.

Thursday, September 29, 2016

DIY < $25 Halloween Witch Wreath


About the only decorating I do is the front door, other than Christmas where I go all out.  So I've been eyeing some Halloween wreaths online.  However, the price they want for the witch wreath was around $150 at a certain craft store.  It was insane.   Here is how I made my $23.99 witch wreath: 

Wednesday, August 31, 2016

Chicken & Broccoli Tetrazzini


I've never heard of Tetrazzini, but I found it as an easy recipe on the Pillsbury website, HERE.  It sounded fun to make because it didn't require boiling the noodles.  The noodles boil as the casserole bakes.  The recipe takes about a full hour from prep to table, but it's doable on a week night.  In fact, I did this after grocery shopping after a work.

Tuesday, August 30, 2016

Spinach and Beef Lasagna


And summer is wrapping up, unfortunately.  So I am able to focus on new recipes for the family.  I've been so unmotivated since our summer has been packed with adventures.  We cleaned our freezer of the freezer meals, and I've been surviving on tried and true recipes that I've already shared.  But now I'm kind of getting sick of the regulars.  I need to find some new regulars. 

Which is a great opportunity to introduce you to this beauty...

Wednesday, July 6, 2016

Cajun Style Foil Dinner


Summer is a busy time for my family.  Justin is out of school, weather here in Michigan is beautiful and kids are wanting to play outside.  So we spend a lot of our weekends hanging outside or camping.  We really enjoy camping as a family.  The kids get to play outside all the time and we're away from most technology (mommy sometimes surfs Facebook and sharing our life's adventures with friends).

Wednesday, May 4, 2016

Oven Baked Beef Stew


You know it's been a long time since I've made this recipe when I've managed to add a title and copyright stamp to the picture.  I've long given up on making the time to do those items, since my time is very limited.

This is a delicious meal for a

Tuesday, May 3, 2016

Slow Cooker Beef and Broccoli {Freezer Meal}




Life has been super busy lately, that I've been setting aside time to make freezer meals.  This is one of them.  It's one of those that you throw together in a freezer bag, pull out to thaw overnight (or even in the morning) and cook in a slow cooker ALL day.

Result:

Monday, May 2, 2016

Chicken & Zucchini Casserole



This recipe was delicious.  This does require the chicken to be precooked before baking the casserole which can be a bit annoying.  However, if you're making a bunch of freezer meals this would be great for multiple batches (buy a couple of rotisserie chickens (would be enough for 3 casseroles)).

If you're as lucky as I was with my zucchini plants

Chipotle Steak Shishkabobs {Freezer Meal}


So I sent Justin to go check on the shishkabobs as they were grilling, and he came in raving about the flavor.  He literally said "These are delicious --- what's on them? These are a keeper."  I couldn't remember what exactly was on them since they were a freezer meal - made a week before.  But I told him: "These might be good for camping." And he said "Might - you mean they will."  So he approves.

Wednesday, April 27, 2016

Tater Tot Casserole


//* I've been going through and cleaning up posts and I found this oldie but goodie that was never shared!*//
 
This recipe is totally a comfort food. It is delicious in the winter on a chilly day or on a very hot humid day. It works. Plus it's easy to throw together. However, there is a 55 minute bake time. So plan it out accordingly.
 
 
The recipe comes from my favorite blog, Life in the Lofthouse, another delicious recipe from Holly: Tater Tot casserole.
 
 
I highly recommend this when you're looking for something to fill your tummy!

Tuesday, April 26, 2016

Cilantro Lime Chicken Shishkabobs {Freezer Meal}


A sure sign that Spring is here in Michigan is when I get a sunburn. LOL.  I know it's ridiculous but after I get my first sunburn, I'm finally confident that I can remove the ice scraper from my car.  Anyway, what a better way to celebrate spring, then to make some delicious kabobs.

You know what's crazy --- this isn't only a grilling recipe but a FREEZER MEAL. 

Monday, April 25, 2016

Layered Pizza Casserole


 Here we go with another freezer meal! I gotta be honest, I didn't think I would enjoy it.  But I gambled and made 4 pans. It's basically layered spaghetti with your favorite pizza toppings.

Results: Pretty darn delicious.  Justin even commented and said "this is a keeper".  The kids loved it because it was spaghetti. I was a fan because it was easy to make, easy to freeze and easy to serve.

Recommendation:  Don't skimp

Monday, March 7, 2016

One Pan Chicken Parmesan & Roasted Zucchini


You're probably not surprised but I found this on Pinterest. Sad thing is, this is my result.  My Pinterest stuff never turns out.  Keeping it short and sweet, Josh requested spaghetti - which for the longest time I thought he enjoyed my sauce but let's be honest he only wanted noodles. LOL. So I decided to make this one pan meal and boil noodles for an additional side. 

Result:

Saturday, February 27, 2016

Spinach Dip Chicken Casserole


I've been on a freezer meal kick lately. It's very addicting when you find delicious recipes, even when you experience a few bad ones - you tend to want to have freezer meals on hand for those "I don't want to cook, but I don't want to spend hours at a restaurant" nights.  

Lets be honest,

Sunday, February 7, 2016

Chris' Mexican Meat {for tacos and nachos}



So, I didn't want to have this recipe hidden under my tater tot nachos - because this is the secret [not anymore!] recipe that I use for my mexican dishes (like tacos and nachos).

Tater Tot Nachos



Do I need to say anything or are you drooling over the picture like I am?  That there is one of my favorite dishes. Tater tot nachos.  Yes there are tater tots instead of Tortilla chips on the bottom. It's meant to be eaten with a fork.

Saturday, February 6, 2016

3 Seasonings Packet - Roast {Slow Cooker}



Today, my best friend Jenny and I went to see the new Nicholas Sparks movie (The Choice).  Her and I try to get out a few times a month without the kids, to enjoy a little R&R.  She ended up inviting the kids and I (while poor Justin worked on remodeling our bathroom) to the local mall and aquarium. So, today was a perfect day for a slow cooker meal.

Friday, February 5, 2016

Slow Cooker Chicken Pot Pie


I love slow cooker meals.  It's now become a test to see how many recipes I can make in my slow cooker.  This especially helps since our Mon/Wed nights Justin has to be out of the house by 7:30 pm for school and I don't want to be hanging out in the kitchen until he leaves.  Throw this in - and forget about it until you get home. 

Loaded Potato & Buffalo Chicken Casserole



So this was a last minute freezer meal that I wanted to prepare, I made it on a Wednesday and cooked it on the following Friday.  Instead of baking the potatoes as described in the original recipe (HERE), I assumed using the sliced potatoes you could find in the Freezer section would be sufficient.

It's a recipe that calls for a 9 x 13, but I've learned

Thursday, February 4, 2016

Slow Cooker Pork Chops & Sweet Potatoes



This recipe comes from my friend Rachel.  We've been supporting each as we try to make healthier habits.  So she texted me a picture of her dinner, and described what she did.  It sounded like it was worth a try!  It's an all day long recipe.

Sweet Pepper Hash Brown Baked Eggs



We don't usually do breakfast for dinner but I wanted to mix it up a bit.  I'm thankful I tried it out on a week night versus wasting a Saturday breakfast with this recipe.

Mozzarella Stuffed Panko Chicken Tenders



Before kids, you don't realize as much how long things take... like going out to eat.  The thought of taking my 2 kids out to dinner is basically a night wasted and since I work during the day outside of the home, that takes more time away from my kids and me.   So I've been trying to be better at cooking at home, not only is it healthier, cheaper but it's also time saving.

This meal for example only took about 35 minutes (including prep).

Monday, February 1, 2016

Slow Cooker Meatloaf



With the cold winter months approaching, my friends and I decided to meet-up to do a freezer meal exchange. The rules to the freezer meal was to create 3 different meals, each meal had to server 4+ people and be freezable.  Pretty easy?

Thursday, January 21, 2016

Slow Cooker Taco Ranch Chili




Winter.

(insert large blank space here)

That's really the reason for all of these soups that I've been posting.  I'm not normally a soup person, but as time goes on, soups are becoming much more satisfying during the winter days. 

Recommendation:Have the ground beef browned before you start, and you can just throw it all in and walk a way for a few hours or an entire day.

Results: This soup turned out great.  And of course, it's a slow cooker one.   I really liked it, it did taste like a taco but it was more of a beef version of chicken tortilla soup (not exactly but very similar).  Plus it was toddler approved.  That alone is enough reason. LOL.  

Please note: There is a step required before you throw it all in the slow cooker. You can do the step the night before, or even freeze it ahead of time.   



Adapted from my favorite blog: Life in the Lofthouse


1 - 1 1/2 lb lean ground beef
1 cup diced onion
1 teaspoon minced garlic(not pictured)
3 cups chicken broth
1 can (11.75 ounce) diced tomatoes with green chilies (Rotel)
1 can (16 ounce) tomato sauce
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 packet Taco Seasoning mix
1 packet Buttermilk Ranch Seasoning mix
1 teaspoon chili powder
1 teaspoon cumin



Step 1:
Brown the ground beef in a saute pan.  Once the meat is brown, add the onion and garlic and saute it with the meat until softened.

Step 2:
Add all the ingredients and meat to the slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 8.

Step 3:
Serve with sour cream and cheese.   Enjoy!