I'm remodeling my blog :)
In the mean time, let me tell you about my new obsession: Freezer Cooking. With the school year fast approaching, I want to be able to have quick, easy meals on hand. That's part of the reason why I started using my crockpot so much.
Then I found OAMM (or Once a Month Mom for those of you who haven't seen it yet). She posts menu plans every month. You spend one day cooking/preparing the meals and you end up with breakfasts, lunches, and dinners to last you almost a whole month. You package them all up, stick them in the freezer, and then all you have to do after a long day at work is stick it in the oven. This sounds like absolute HEAVEN to me!
My first Big Cooking Day is August 14th. I'll let you know how it goes.
Thursday, July 28, 2011
Tuesday, July 19, 2011
Pinterest Recipe Review: Garlic Parmesan Chicken and Noodles
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I LOVE Pinterest, especially for finding yummy new recipes! Seriously, if you haven't checked it out yet, request an invite for Pinterest soon.
This was one of the first recipes I found while browsing pins on other people's boards. I made a few changes (as I almost always do). This recipe said it served 4. I beg to differ. As my picture will show, this could easily feed 6.
What's Needed:
6 oz. extra-wide egg noodles
1 2- to 2-1/4-lb. purchased roasted chicken (I used chicken tenders that I had pre-cooked with a little bit of garlic and basil.)
1 cup frozen peas
1.5 tsp. garlic powder
1/2 cups 2% milk
1/4 C. Plain Bread crumbs
3/4 cup shredded Parmesan cheese
Snipped fresh thyme (optional)
1. Preheat oven to 450. Bring 6 cups of salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.
2. Remove chicken from bones. Shred chicken.
3. In saucepan, combine chicken, peas, garlic, and milk. Heat through. Cover and keep warm.
4.In a small bowl, mix together the breadcrumbs, 1/4 of the Parmesan, and butter.
5. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly.
6. Put in a 9x13 casserole dish (or divide into 4 small casserole dishes). Top each with the bread crumb mixture. Bake 5 minutes or until top begins to brown.
PointsPlus: 11
Husband's Grade: A
Inspired by: Better Homes and Gardens Recipe, as pinned on Pinterest
I LOVE Pinterest, especially for finding yummy new recipes! Seriously, if you haven't checked it out yet, request an invite for Pinterest soon.
This was one of the first recipes I found while browsing pins on other people's boards. I made a few changes (as I almost always do). This recipe said it served 4. I beg to differ. As my picture will show, this could easily feed 6.
What's Needed:
6 oz. extra-wide egg noodles
1 2- to 2-1/4-lb. purchased roasted chicken (I used chicken tenders that I had pre-cooked with a little bit of garlic and basil.)
1 cup frozen peas
1.5 tsp. garlic powder
1/2 cups 2% milk
1/4 C. Plain Bread crumbs
3/4 cup shredded Parmesan cheese
Snipped fresh thyme (optional)
1. Preheat oven to 450. Bring 6 cups of salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.
2. Remove chicken from bones. Shred chicken.
3. In saucepan, combine chicken, peas, garlic, and milk. Heat through. Cover and keep warm.
4.In a small bowl, mix together the breadcrumbs, 1/4 of the Parmesan, and butter.
5. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly.
6. Put in a 9x13 casserole dish (or divide into 4 small casserole dishes). Top each with the bread crumb mixture. Bake 5 minutes or until top begins to brown.
PointsPlus: 11
Husband's Grade: A
Inspired by: Better Homes and Gardens Recipe, as pinned on Pinterest
Friday, July 15, 2011
Spanish-Style Garlic Shrimp and Rice
This was very good--considering I didn't have the white wine to add to the sauce. I added extra lemon juice instead. It turned out very nice, but would have been better with the wine.
What's Needed:
Coarse salt
1 pound small shrimp, deveined and peeled, tails removed (I used pre-cooked frozen shrimp. All I had to do was defrost and remove the tails).
2 tsp. lemon zest plus the juice of 1/4 lemon
1/4 C. extra-virgin olive oil
6 garlic cloves, minced
1 pint cherry tomatoes, halved
1/4 C. Dry white wine
1 T. parsley
1 small white onion, chopped
1.5 C. white rice
2 C. chicken stock
(Optional: 1/2 C. jumbo green Spanish olives, coarsely chopped)
1. Place a medium pot over medium-high heat. Add 2 T. of olive oil and the onions. Cook for 2 minutes.
2. Add the rice and lightly toast, 2 minutes.
3. Add the chicken stock and cover the rice with a lid to bring the stock to a boil. When it boils, reduce heat to a simmer and cook, covered, for 17 minutes, or until tender.
4. Heat a large nonstick skiller over medium heat. Season shrim with lemon zest, lemon, and salt.
5. Add Olive oil to the hot pan and add the shrimp. Cook for a minute, then add tomatoes and parsley. Cook for another minute until shrim are firm and pink.
6. Add the white wine. Stir in the olives (if using) and remove from heat.
Serve shrimp over rice.
PointsPlus: 8 (1/4 of the shrimp and vegetables, and 1/2 C. of rice)
Husband's Grade: A
Inspired by: Rachel Ray 365: No Repeats
What's Needed:
Coarse salt
1 pound small shrimp, deveined and peeled, tails removed (I used pre-cooked frozen shrimp. All I had to do was defrost and remove the tails).
2 tsp. lemon zest plus the juice of 1/4 lemon
1/4 C. extra-virgin olive oil
6 garlic cloves, minced
1 pint cherry tomatoes, halved
1/4 C. Dry white wine
1 T. parsley
1 small white onion, chopped
1.5 C. white rice
2 C. chicken stock
(Optional: 1/2 C. jumbo green Spanish olives, coarsely chopped)
1. Place a medium pot over medium-high heat. Add 2 T. of olive oil and the onions. Cook for 2 minutes.
2. Add the rice and lightly toast, 2 minutes.
3. Add the chicken stock and cover the rice with a lid to bring the stock to a boil. When it boils, reduce heat to a simmer and cook, covered, for 17 minutes, or until tender.
4. Heat a large nonstick skiller over medium heat. Season shrim with lemon zest, lemon, and salt.
5. Add Olive oil to the hot pan and add the shrimp. Cook for a minute, then add tomatoes and parsley. Cook for another minute until shrim are firm and pink.
6. Add the white wine. Stir in the olives (if using) and remove from heat.
Serve shrimp over rice.
PointsPlus: 8 (1/4 of the shrimp and vegetables, and 1/2 C. of rice)
Husband's Grade: A
Inspired by: Rachel Ray 365: No Repeats
Two Meals in One: Kickin' Chicken Chili and Kickin' Chicken Taco Salad
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I love when you can use the leftovers from one meal to make something different. This recipe does exactly that!
Note: The base recipe makes enough for 4 servings, plus reserves
Base Recipe: Kickin' Chicken Chili
What's Needed:
2 lb. skinless, boneless chicken breast halves cut into 1-inch pieces
2 tsp. ground cumin
1/4 tsp. salt
1 T. olive oil
1 16-oz. package frozen sweet pepper and onion (or substitute 2 C. each chopped sweet pepper and onion)
1 16-oz. jar of salsa--your preference (For extra spicey, try green salsa)
1 15-oz. can cannellini beans, rinsed and drained
1 14.5-oz. can diced tomatoes with onion and garlic, undrained
Optional: Sour cream, shredded cheese
1. In a large bowl, combine chicken, cumin, and salt. Toss gently to coat.
2. In a large skillet, heat oil over medium-high heat. Cook chicken, half at a time, in hot oil until light brown. Drain off fat.
3. Combine chicken, frozen vegetables, salsa, drained beans, and tomato in crockpot.
4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-2.5 hours. Reserve 3 C. of chili. Place the reserves in an airtight container and store in the fridge.
5. Serve the remaining chili, topped with sour cream and cheese. Serve with cornbread.
PointsPlus: 7 (for 1/4 of the recipe, minus the 3 C. reserved)
Husband's Grade: A
Left-Overs Recipe: Kickin' Chicken Taco Salad
What's Needed:
Reserved Kickin' Chicken Chili
6 C. torn romaine lettuce
1 C. grape or cherry tomoatoes, halved
1/2 C. choppped red onion
1.5 C. Tortilla strips (Southwest flavor or Lightly Salted)
Optional: 1/2 C. Sour Cream; 1/4 C. chopped cilantro or parsley
1. Heat reserved chili until hot, stirring occasionally.
2. In a large bowl, combine lettuce, tomatoes, and red onion.
3. Add heated chili; toss to combine.
4. Divide lettuce mixture among large salad bowls. Sprinkle with tortilla strips.
PointsPlus: 7 (for 1/4 of the recipe)
Husband's Grade: A
Inspired by: The Ultimate Slow Cooker Book
I love when you can use the leftovers from one meal to make something different. This recipe does exactly that!
Note: The base recipe makes enough for 4 servings, plus reserves
What's Needed:
2 lb. skinless, boneless chicken breast halves cut into 1-inch pieces
2 tsp. ground cumin
1/4 tsp. salt
1 T. olive oil
1 16-oz. package frozen sweet pepper and onion (or substitute 2 C. each chopped sweet pepper and onion)
1 16-oz. jar of salsa--your preference (For extra spicey, try green salsa)
1 15-oz. can cannellini beans, rinsed and drained
1 14.5-oz. can diced tomatoes with onion and garlic, undrained
Optional: Sour cream, shredded cheese
1. In a large bowl, combine chicken, cumin, and salt. Toss gently to coat.
2. In a large skillet, heat oil over medium-high heat. Cook chicken, half at a time, in hot oil until light brown. Drain off fat.
3. Combine chicken, frozen vegetables, salsa, drained beans, and tomato in crockpot.
4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-2.5 hours. Reserve 3 C. of chili. Place the reserves in an airtight container and store in the fridge.
5. Serve the remaining chili, topped with sour cream and cheese. Serve with cornbread.
PointsPlus: 7 (for 1/4 of the recipe, minus the 3 C. reserved)
Husband's Grade: A
What's Needed:
Reserved Kickin' Chicken Chili
6 C. torn romaine lettuce
1 C. grape or cherry tomoatoes, halved
1/2 C. choppped red onion
1.5 C. Tortilla strips (Southwest flavor or Lightly Salted)
Optional: 1/2 C. Sour Cream; 1/4 C. chopped cilantro or parsley
1. Heat reserved chili until hot, stirring occasionally.
2. In a large bowl, combine lettuce, tomatoes, and red onion.
3. Add heated chili; toss to combine.
4. Divide lettuce mixture among large salad bowls. Sprinkle with tortilla strips.
PointsPlus: 7 (for 1/4 of the recipe)
Husband's Grade: A
Inspired by: The Ultimate Slow Cooker Book
Thursday, June 23, 2011
Summer Edition: Cheaper Than Shake-N-Bake
What's Needed:
1/2 C. cornmeal
1/2 C. flour
1 1/2 tsp. salt
1 1/2 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. pepper
Chicken breasts or chicken tenders, about 2-3 lbs.
1/2 C. milk
1/3 C. butter, melted
1. Preheat oven to 375.
2. Combine first six ingredients.
3. Dip chicken in milk, then roll in the cornmeal mixture.
4. Place in a greased 9x13 pan. Drizzle with butter.
5. Bake, uncovered, at 375 for 50-55 minutes or until juices run clear.
PointsPlus: 9 (for one chicken breast or 3 chicken tenders)
Husband's Grade: A+
Inspired by: Taste of Home Classic Cookbook
Monday, May 30, 2011
Cookies & Cream Casserole :)
I haven't updated this site in ages, and for that I apologize. Things have been crazy busy lately. But summer is coming soon, so I'll be able to start posting weekly again.
Now, a dessert for you! It's yummy good. I hope everyone enjoys it. My version is vanilla cookies and cream. It tastes awesome, though I'm sure the actual Oreos would taste better.
What's Needed:
1/2 C. butter, melted (1 stick)
1 1-lb. package of Oreo cookies, crushed (or similar)
3 C. milk
2 4-serving-size packages instant vanilla pudding mix
1 8-oz. package cream cheese, softened
1 8-oz. container frozen Cool Whip, thawed (or similar)
1. In a large bowl, drizzle the melted butter over crushed cookies; toss to coat evenly. Set aside 1/2 cup of the crumb mixture. Sprinkle the remaining crumb mixture into an ungreased 9x13 inch baking pan. Set aside.
2. In amedium bowl, combine milk and dry pudding mix. Set aside.
3. In a large bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add milk-pudding mixture. Beat until combined. Fold in Cool Whip.
4. Pour the pudding mixture over the crumb mixture in pan. Sprinkle the reserved 1/2 C. crumb mixture over the pudding. Cover and chill for at least 8 hours or up to 24 hours.
Makes 12-14 servings.
PointsPlus: 7
Husband's Grade: A+
Inspired by: 9x13: The Pan That Can
What's Needed:
1/2 C. butter, melted (1 stick)
1 1-lb. package of Oreo cookies, crushed (or similar)
3 C. milk
2 4-serving-size packages instant vanilla pudding mix
1 8-oz. package cream cheese, softened
1 8-oz. container frozen Cool Whip, thawed (or similar)
1. In a large bowl, drizzle the melted butter over crushed cookies; toss to coat evenly. Set aside 1/2 cup of the crumb mixture. Sprinkle the remaining crumb mixture into an ungreased 9x13 inch baking pan. Set aside.
2. In amedium bowl, combine milk and dry pudding mix. Set aside.
3. In a large bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add milk-pudding mixture. Beat until combined. Fold in Cool Whip.
4. Pour the pudding mixture over the crumb mixture in pan. Sprinkle the reserved 1/2 C. crumb mixture over the pudding. Cover and chill for at least 8 hours or up to 24 hours.
Makes 12-14 servings.
PointsPlus: 7
Husband's Grade: A+
Inspired by: 9x13: The Pan That Can
Tuesday, March 29, 2011
Chicken Teriyaki
Thank goodness I found this recipe. I have an entire box of frozen teriyaki chicken and I honestly could not think of a recipe to use it with. Enter this recipe. It gave just a bit of extra teriyaki flavoring to it. Sauce was nice and thick, chicken was tender and fully cooked. Having this served on a bed of brown rice was just pure awesome.
What's Needed:
4-6 boneless, skinless chicken breast halves
1 (20 oz.) can pineapple chunks
1/4 C. soy sauce
1 T. sugar
1 T. ginger
1 T. minced garlic
1 T. vegetable oil
1/2 T. Corn Starch
2 C. hot cooked brown rice
1. Combine all ingredients (except rice and cornstarch) in Crockpot. Cover; cook on LOW 6-8 hours or until chicken is tender.
2. Take the chicken out of the crockpot. Put on a plate and cover to keep warm.
3. Add corn starch to sauce in the crockpot. Cook on HIGH for 10 minutes.
4. Serve chicken and sauce over rice.
PointsPlus: 4 points (1 chicken breast half and some sauce)
Husband's Grade: A+
Inspired by: Crockpot: The Original Slow Cooker: 3 Books in 1
What's Needed:
4-6 boneless, skinless chicken breast halves
1 (20 oz.) can pineapple chunks
1/4 C. soy sauce
1 T. sugar
1 T. ginger
1 T. minced garlic
1 T. vegetable oil
1/2 T. Corn Starch
2 C. hot cooked brown rice
1. Combine all ingredients (except rice and cornstarch) in Crockpot. Cover; cook on LOW 6-8 hours or until chicken is tender.
2. Take the chicken out of the crockpot. Put on a plate and cover to keep warm.
3. Add corn starch to sauce in the crockpot. Cook on HIGH for 10 minutes.
4. Serve chicken and sauce over rice.
PointsPlus: 4 points (1 chicken breast half and some sauce)
Husband's Grade: A+
Inspired by: Crockpot: The Original Slow Cooker: 3 Books in 1
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