Chicken Gumbo

Easy and Yummy Chicken Gumbo (for the crock pot!)
1 can beans, rinsed
1 can stewed tomatoes, any kind
1 pkg (6-8) hot link sausages (optional)
3 chicken breasts, cooked and diced
1 med onion, diced
1 cup carrots, chopped
1 cup okra, chopped (I buy the frozen okra, already chopped)
4-6 cups chicken stock/ chicken bullion with water
Toni's Cajun seasoning and/or Lawry's Seasoning Salt
parsley
pepper
salt

Put everything into a crock pot or pot on the stove.  Heat until boiling over medium heat. Serve with rice, sour cream, and cheese. Yum!
Serves about 6.

summer squash

I would totally add a sprinkle of red pepper flakes, but that's just me

Pesto Chicken

1 Ib. box of pasta (we like bow tie)

3-4 chicken breasts cut up into bite-size pieces

3-4 cups vegetables (I use frozen carrots, peas, and corn. Broccoli is good, too. Or you can just use the pre-mixed veggies for super easy prep.)

prepared wet pesto (I use most of a 10 oz. Jar)

OPTIONAL: Parmesan or mozzarella

Cook pasta until al dente. Drain, return to pot, and stir in 2 large tablespoons of pesto.

At the same time:

Spray a large skillet with cooking spray and cook the chicken until it's white. Add veggies, about ½ cup of water, and 3 large tablespoons of pesto. Stir well, reduce heat, and cover. Stir every few minutes until veggies are completely heated through.

Add the chicken & vegetable mix to the pasta and mix well.

Sprinkle with cheese (optional) and serve.

yummy vegetarian meal

I don't have an official recipe for it because I've just been winging it the last few times I've made it.

1 or 2 large onions (depends how much you like onion)
4 or 5 small to medium zucchini
red pepper flakes
olive oil
half a jar of roasted red peppers
a couple of fresh cloves of garlic - chopped (if you like fresh garlic)

the first time I made it without the roasted red peppers and it turned out wonderfully as well.

I cut the onions very thin and sauteed them with olive oil in a large skillet for a bit before adding the zucchini.
cut the zucchini about 1/2 inch thick. put them in with the onions. stir in 1/2 tsp of crushed red pepper flakes ( or how ever much you like if you want it really spicy)
chop roasted red peppers and heat them through.
when zucchini is tender without being mushy serve over spaghetti or angel hair.

Quiche

In each pie shell mix 1 T. flour and 1 c. grated cheese.

Bake for 5-10 minutes at 350 degrees

In small bowl mix:

Cooked Green onions, chopped green peppers, cheese, meat

Cheese & Meat mixture could be:

Swiss Cheese & crunchy bacon

Sharp Chedder & crunchy bacon

Mozzarella cheese & sausage or 1-2 T. pepper sauce

Cheese & taco seasoning, hamburger, tomato

Sharp Chedder & Ham & Broccoli

In small bowl mix:

Eggs, 1 c. milk, salt, pepper

Put half of the cheese/meat mixture in each pie crust.

Pour egg mixture over the top.

Bake for 40-45 minutes at 350 degrees.


Yield: 2 pies

REALLY EASY Chicken and Rice Casserole

Why this is my favorite dinner:

• One dish
  
• No thawing
  
• No cooking rice
  
• 10-minute preparation
  
• Tastes like I spent all night on it
• Easily modifiable 

REALLY EASY Chicken and Rice Casserole (for two)

2-3 frozen, boneless, skinless chicken breasts

1 can cream of chicken/mushroom soup

1/2 cup uncooked white rice

1 cup grated cheddar cheese

1-11/2 cup water

salt and pepper

In a 9x9 casserole dish, place the frozen chicken breasts and surround with the uncooked rice.  Then smear the can of soup all over.  Add the water, making sure all of the rice is covered by a good 1/4-1/2 inch of water (add more water if necessary).  Spread some cheese into the soup and water, but save some to place on the top a while later.  Sprinkle with salt and pepper.

Place tin foil over the entire pan, but fold one corner back about an inch to create a vent for the rice.

Cook in 350F for 1 to 1 1/2 hours, until the chicken is cooked thoroughly.  Spread the rest of the cheese on top and place back in the oven for 5 minutes to melt.  Voila!  Enjoy!

Tips:

  Try different soups.  I like cream of celery, cream of chicken, cream of...

  Use whatever cheese you have in the fridge.  My husband LOVES pepper jack and cheddar in his casserole.  Swiss is nice too.  If you're really busy (or lazy), the American Singles are a GREAT alternative to grating cheese. 

  This recipe is EASILY doubled, or tripled for more people.

  This recipe has you mix everything in one pan, but you can always mix everything (except chicken) in a mixing bowl first and then place it in the casserole dish.  If you do that, it's easier to get an even mixture of soup, rice, and cheese.

Pecan Salmon

4 salmon fillets - lightly salt and pepper

3 T honey

3 T dijon mustard

2T butter melted

Combine honey, dijon and melted butter. Spread over the salmon fillets.

1/2 cup chopped pecans

1/4 cup bread crumbs

3T fresh parsley chopped

Combine pecan, bread crumbs and parsley. Layer over the honey & mustard.

Bake at 425 for 10-18 minutes based on thickness of the fillets.


I haven't tried this yet, but I love salmon and when I can afford to buy some again I will be making this wonderful looking recipe. (I thank my friend, Sarah, for this one)

Potato, Corn, Cheese, & Bacon Chowder

This is super yummy and healthy- perfect for a cold day. It just BARELY fed my family of 4, so you'll probably want to at least double the recipe.

3 cups fat-free milk
1 can cream of potato OR cr. of mushroom, OR cr. of chicken soup
4 cups frozen Southern style hash brown potatoes
1 1/2 cups frozen corn
1+ shredded sharp cheddar cheese
OPTIONAL: cooked, chopped chicken
crispy, crumbled bacon
salt and pepper

Mix milk and soup in a large pot. Stir in hash browns and corn (and chicken if you want it). Bring to boil on high heat, stirring occasionally. Reduce heat to medium low and simmer for 10 minutes, or until potatoes and corn are thawed and soup is hot. Stir in 1 cup cheese. Salt and pepper to taste.

Ladle into soup bowls and sprinkle with cheese and bacon. It's REALLY good with rolls or bread
sticks.

Easy Bacon Quiche

1 lb. bacon cooked and crumbled
1 c. shredded Swiss cheese
1/3 c. green onions chopped
2 c. milk
1 c. Bisquick
4 eggs
¼ tsp. salt
¼ tsp. pepper

Lightly grease pie plate or 9 x 9 cake pan.
Sprinkle bacon, cheese, onions into baking dish.
The remaining ingredients blend up (or mix thoroughly) and pour over top bacon mixture.
Bake 30 minutes at 400 degrees or until knife inserted comes clean.

Taco style mac and cheese

2 lbs ground beef
1 medium onion chopped
3 cups macaroni uncooked
1 cup salsa
4 oz velveeta cheese
2 or so cups frozen corn
water

in a big pan brown ground beef with onion.
add salsa, macaroni, and water. cook until macaroni is tender
add corn
when corn is heated through add velveeta and stir to keep cheese from burning.

Mini Chicken Pot Pies

Everyone loves these chicken pot pies and they are so cute.
I make these in my Demarle muffin tray (since it is super non stick and you don't use pam, flour, oil, etc.) They just pop right out! Super easy and looks like it took hours!
1 roll of ready made pie crust dough or puff pastry dough
2 Tbsp. butter
2 chicken breasts
1 carrot
3-4 red potatoes
1/2 of an onion
salt and pepper to taste
3-4 Tbsp. flour
1/2 cup chicken broth
1/2 - 3/4 cup milk (or half and half)
1/2 cup shredded cheese

Roll- out ready made pie crust dough or puff pastry dough (I prefer the puff pastry)
Cut the dough and line the muffin trays with the dough.
Place 2 tsp. olive oil in skillet and cook 2 chicken breasts that have been chopped into bite size pieces. Remove chicken from skillet and set aside.
Now saute 3-4 red potatoes (that have been chopped into bite size pieces) in approx 2Tbsp. of butter in the skillet.
After about 4-5 minutes add 1 chopped carrot and 1/2 of a chopped onion (celery too if you want). Cook until all veggies are tender. Add chicken back into skillet. Sprinkle 3-4 heaping Tbsp. of flour over food in skillet. Stir and let cook for 1 minute. Add 1/2 cup chicken broth and 1/2 to 3/4 cup milk (depending on how thick you want your filling to be). Add salt and pepper to taste.
Place 1 spoonful of filling into each dough filled muffin space. Close the dough around the top and press together to seal close. Sprinkle a little bit of shredded cheese on top of each pot pie. Bake in the oven at 375 degrees for 25-30 minutes or until golden brown.
Serve hot. I like to serve with rolld or biscuits.

Sweet and Sour Pork

1 lb. pork

1 small onion, chopped

1 green pepper, chopped

1 20 oz. can chunk pineapple

juice, drained from canned pineapple

¼ cup brown sugar

¼ cup vinegar

2 T. cornstarch

Cut pork into small pieces and brown in pan. Add onion and green pepper and stir fry a little longer. For sauce, drain juice from pineapple. Set the pineapple aside. Pour all the juice into a jar, add cornstarch (flour can be substituted), and shake vigorously to mix. Pour juice/cornstarch mixture into pan with other ingredients. Add brown sugar and vinegar. Stir ingredients constantly on low to medium heat until the sauce thickens. Cook until green pepper is desired tenderness. Add pineapple last. Serve with rice.



this is really yummy.

I made a couple of 'substitutions' for this recipe. I used about half white vinegar and half apple cider vinegar. then, instead of the pineapple chunks, I used the tidbits because the chunks were a bit too big. Also I only used about half the pineapple because for my taste there was a bit too much pineapple. then we just snack on the left over pineapple or serve it along side in case anyone wants more.
a new substitution I have made in the last couple of years... I only use one can of Pineapple tidbits and one small can of pineapple juice so I'm not opening up two cans of pineapple and having it be wasted.

Glazed Chicken with Apple Salad

This recipe was submitted by Cindy Jones.

Dressing and Apple Salad

2 Tbsp. Cider vinegar

2 Tbsp apple jelly

1/3 cup reduced-fat mayo

1 granny smith apple

1 red apple such as Jonathan, McIntosh or Gala

½ cup lightly packed watercress plus additional for serving – I can’t ever find watercress so I make this salad with romaine.

For dressing, mix together vinegar, jelly and mayo, set aside. For salad, slice apples in to julienne strips. Chop watercress/romaine. Combine apples and lettuce, Set aside.

Chicken and Glaze

4 boneless, skinless chicken breasts

1 Tbsp. olive oil

½ tsp salt

¼ tsp coarsely ground pepper

2 Tbsp. apple jelly

1 tsp prepared stone-ground mustard

1 Tbsp brown sugar

For Chicken, heat grill. Meanwhile, flatten chicken to an even thickness. Brush with oil and season with salt and pepper. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over, cook 406 minutes or until center of chicken is no longer pink.

While chicken is cooking, prepare glaze. Combine jelly, mustard, and brown sugar. Brush chicken with glaze during last minute of cooking.

To serve, arrange romaine/watercress on serving plate, if desired. Pour dressing over salad just before serving, toss gently to coat. Top salad with chicken.

Yield: 4 servings

BLT Mac & Cheese

This recipe was submitted by Cindy Jones.

5 cups water (very important to measure the water)

8 slices bacon

4 oz. sharp white cheddar cheese

1 oz parmesan cheese

4 oz. cream cheese

1 lb uncooked cellentani/cavatappi pasta (I actually use elbow)

1 tsp. salt

¼ coarsely ground black pepper

1 large leek (white & green portions only)

3 large plum tomatoes

1. To start pasta mixture, bring water to a boil in stockpot.

2. Meanwhile, slice bacone crosswise into thin strips. Place into skillet, cook over med-high heat 8-10 minutes or until crisp. Remove bacon to paper-towel lined plate.

3. As bacon cooks, grate cheeses, if necessary. Add pasta, cream cheese, grated cheese, salt and pepper to boiling water. Cover and simmer 5 minutes, stirring occasionally.

4. As pasta cooks, slice leek in half lengthwise, then crosswise into ½ in slices. Place into bowl and swish with cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.

5. Meanwhile, cut tomatoes in half lengthwise, remove cores and scrape out seeds. Dice tomatoes; reserve ¼ cup for garnish. Remove pot from heat; stir in remaining tomatoes and half of bacon. Spoon pasta into serving bowl and garnish with remaining tomatoes and bacon. Serve immediately.

Yield: 6 servings

Italian Chicken

I think this is the easiest dinner ever. It is super yummy and full of flavor. Even our picky boys like it. =)
Simply marinate chicken breasts in Italian dressing (any kind will do- even low fat is great) for 1-2 nights (or in the freezer for a fast future meal) and bake at 350* for 30-45 minutes, or until chicken in completely cooked through.
I find it is easiest to marinate in a freezer zip-lock bag.
We eat with rice or mashed potatoes, and cooked vegetables or salad.

Chinese Chicken

For the Chinese chicken, I combine 1/4 cup low sodium soy sauce and 1/4 cup Kraft Asian Sesame Seed Dressing for every 4 chicken breasts.
I found it is easiest to put it all in a freezer zip-lock bag and toss it in the fridge overnight. If the chicken is frozen, you might want to do 2 nights.
You can also store it in the freezer for a fast meal at a later date.
When you're ready, just sprinkle with garlic and ginger and bake in the oven at 350* for 30-45 minutes, or until the chicken is cooked through.

This great served hot over rice with vegetables, or chopped up cold in a salad with mandarin oranges, chow mein noodles, and drizzled with sesame seed dressing.

Smothered Burritos

This recipe is really flexible. It is super easy to tailor it to your family's taste. Pick one filling and then follow the same instructions for everything else.

MEAT FILLING
1 lb. cooked hamburger or cooked chicken cut into bite-size pieces
1 can refried beans
1 cup frozen corn (I suppose you could used canned instead)
1 cup cooked rice (optional)
1 cup shredded cheese (we like sharp cheddar)

VEGETARIAN FILLING
2 cans refried beans -OR- 2 cans black beans -OR- 1 can of each
1 cup cooked rice
1 cup frozen corn
1 cup shredded cheese

EVERYTHING ELSE
10 tortillas (flour or wheat, not corn)
1 can enchilada sauce
1 can cream of chicken -OR- cream of mushroom soup
1/2 jar of salsa
1/2 cup shredded cheese
sour cream for topping (optional)

Preheat oven to 350*.

1. Mix all ingredients for the filling of your choice and set aside.
2. Pour about 1/3 of the enchilada sauce in the bottom of a 9x13 inch casserole dish and spread evenly.
3. Combine the remaining enchilada sauce, cream soup, and salsa and mix well. Set aside.
4. Spread about 1/2 cup of the filling down the center of each tortilla, roll into a tight burrito, and set side-by-side in the casserole dish. If you end up using all 10 tortillas, it will be a tight fit.
5. When all the burritos are in the dish, pour the sauce over the top and spread evenly. Sprinkle remaining cheese on top. Cover with foil and bake 45 minutes, or until the sauce is bubbly and cheese is melted.
6. Top with sour cream, if desired, and serve.
   

Fried Rice

This is SO easy and a great way to get rid of leftover rice, chicken or pork, and vegetables. I don't measure anything, since I'm usually dealing with what I have in my fridge, so all measurements are approximate. Sorry. It is best to use a large frying pan or a wok, if you happen to have one. The more space to move things around, the better!

2 T. olive oil
2 cups cold cooked rice (I usually use brown but any kind is fine)
1-1/2 cups cooked chicken, chopped
1-1/2 cups cooked vegetables (I mostly use mixed veggies or peas and corn)
2 eggs, beaten
soy sauce (I use low sodium)

Heat the oil in the pan and add rice, stirring constantly. Add some soy sauce- maybe 1/4 cup??? Mix in chicken and vegetables and stir until everything is hot. Make a space in the center of the pan and dump the eggs in it. Scramble them up the best you can before mixing them with everything else. Stir everything together, cover, reduce the heat to medium and let sit for just a couple minutes to make sure the eggs are cooked thoroughly. ***Don't let it burn! Burned fried rice smells REALLY bad!*** If it gets too dry towards the end, add a few tablespoons of water.

Gnocchi recipe

I found this recipe in the Family Fun magazine. They always have yummy ideas! You can search for recipes on their website and sign up for a weekly e-mail with fun food ideas for the family.

This classic Italian dish is a simple-to-make crowd-pleaser. A cross between pasta and dumplings, potato gnocchi are a scrumptious switch from your everyday spaghetti. You can bake these tender, fluffy pillows in our rich, cheesy sauce, or try one of our serving suggestions. Though making gnocchi from scratch may seem daunting, the most difficult thing about gnocchi is saying the word (it's pronounced NYOH-kee). Kids get to help by playing with -- er, shaping -- the dough.

RECIPE INGREDIENTS:
	For the gnocchi:
	1 pound (about 3 medium) gold-fleshed potatoes, such as Yukon Gold
	1 teaspoon salt
	1/4 teaspoon ground black pepper
	1 tablespoon finely grated Parmesan
	1 large egg, lightly beaten
	1/2 cup plus 1 to 2 tablespoons (or more) flour
	For the sauce:
	1/3 cup finely grated Parmesan
	1/2 cup heavy cream

1. Scrub the potatoes and place them in a large pot. Cover the potatoes with a couple of inches of water, add ½ teaspoon salt, then boil the potatoes gently until they're cooked through, about 30 to 35 minutes. (Check to see if they're done by poking them with a fork or a skewer.) Transfer the potatoes to a plate and let them cool, about 20 minutes.

2. Meanwhile, lightly butter a medium-size casserole and set it aside. Put a large, fresh pot of water on high heat, and heat the oven to 400 degrees.

3. Peel the potatoes and, working over a large bowl, put them through a potato ricer. If you don't have a ricer, force the potato flesh through a sieve with the back of a large spoon. (A regular masher won't give you the texture you need for light, fluffy gnocchi.)



4. Add the remaining ½ teaspoon salt, the pepper, the Parmesan, and the egg to the riced potatoes. Toss gently to mix. Add the 1/2 cup flour and stir well to make a moist dough. Stir in another tablespoon or two of flour, as necessary, to make the dough just firm enough to knead. Turn the dough out onto a floured counter and knead very gently for 1 minute with floured hands. Add a little extra flour to the counter, if necessary, so that the dough doesn't stick.

5. Divide the dough into four pieces. Working with one piece at a time, roll the dough into a rope about ¾ inch thick and 18 inches long. Using a knife or a dough scraper, cut the rope into 3/4-inch-long pieces.




6. Press the tines of a fork into one side of each piece, just deep enough to leave a mark. Transfer the pieces to a floured plate. Each rope makes about 20 gnocchi.





7. After you've cut and shaped the gnocchi, gently drop about half of them into the lightly boiling water. After 1 to 2 minutes the gnocchi should rise to the surface. Once they do, cook them at a low boil for another 1 1/2 minutes. Be careful: a vigorous boil may cause the gnocchi to fall apart. Remove the gnocchi with a small strainer, let them drip dry for several seconds, then place them into the buttered baking dish. Cook the remaining gnocchi and add them to the dish as well.


8. You can use cooked gnocchi in any number of ways (see "Serving Suggestions," below, for a few ideas). For a simple, creamy sauce, sprinkle the gnocchi with 1/3 cup Parmesan and drizzle the heavy cream over the top. Bake the dish on the center oven rack until the sauce is bubbly, about 10 to 12 minutes. Serve at once. Makes about 5 servings.


Nutritional Information Per serving (15 pieces), with cheese sauce: Calories 211, Protein 6 g (13% DV), Carbohydrate 24 g (8% DV), Total Fat 10 g (15% DV), Cholesterol 67 mg (22% DV), Saturated Fat 6 g (29% DV), Sodium 300 mg (12% DV), Fiber 2 g (6% DV), Sugars 1 g, Vitamin C (24% DV), Iodine (22% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

9. Serving Suggestions

Cook the gnocchi in chicken broth to make a simple dumpling soup. Garnish each serving with a pinch or two of minced scallions.

Saute cabbage or other greens. Just before the greens are done, add cooked gnocchi and a handful of diced, cooked kielbasa or other sausage to the pan. Saute them together until everything is hot and the greens are fully cooked.

Stir cooked gnocchi into leftover ratatouille or another saucy stew.

Gently mix cooked gnocchi with Alfredo sauce, marinara sauce, or pesto. Spoon the mixture into a pan, sprinkle with Parmesan, and bake it as directed in the main recipe.

Zucchini Casserole

Just in time for all the extra zucchini that seems to abound. This is one of our family favorites.

I've already posted it on a recipe blogsite that one of my cousins has going. Click here for the lowdown.