Monday, September 21, 2015

Cobb Dip

  •  8 oz. cream cheese, softened
  • 1 c.Sour cream
  • 1 pkg. Hidden Valley Ranch Dip mix
  • 1 c. Chopped Romaine Lettuce
  • 1Tomato,chopped
  • 1 1/2 c. Grilled corn 
  • 1/4 c. Bacon, cooked and crumbled
  • 1/4 c Blue Cheese Crumbles
Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth. Spread into the bottom of a 9-inch pie plate or other similarly sized pan. Top with lettuce, tomatoes, cheddar cheese, corn, bacon, and blue cheese. Eat with your favorite tortilla chips, crackers, or pretzel flats.

Taco Casserole

  • 1 lb. Ground beef
  • 1 (15 oz) pkg. Cornbread mix
  • 1 (20 oz) can Refried Beans
  • 1 pkg Taco Seasoning
  • 2 T.Water
  • 1 c. Shredded  Cheddar Cheese
Preheat oven to 425 degrees. Brown ground beef until no longer pink, and then drain.  Mix the cornbread batter according to the directions on the package, and then set aside.  Mix refried beans, taco seasoning and water together in a medium bowl, and then spread beans on the bottom of a 9 x 13 in baking dish. Add a layer of the ground beef and top with cheese.  Pour cornbread batter over the cheese and bake 10 to 15 minutes, or until cornbread is done and a toothpick inserted into the center comes out clean.  Garnish each serving with toppings (lettuce, tomatoes, onion, sour cream etc), or serve plain.

Enchilada Casserole

  • 1 lb.Ground Turkey
  • 1 small chopped onion
  • 1 T. +1/3 c. Canola Oil, divided
  • 1/3 c. Flour
  • 2 T. Chili Powder
  • 1/4 t. Salt
  • 1/4 t. Pepper
  • 2 c. Water
  • 12 (7 in) corn tortillas
  • 1 1/2 c. Salsa
  • 1 1/2 c. Shredded cheese
In a skillet over medium heat, cook turkey and onion in 1 tablesppon oil until meat is no longer pink; drain. Sprinkle with flour, chili powder, calt nd pepper.  Add water and bring to a boil.  Reduce heat, cover and cook 8-10 minutes. In another skillet, fry tortillas in remaining oil about 20 seconds total, turning one time.
Preheat over to 350 degrees. Cut 9 of the tortillas in half and place the cut edges of 1 tortilla against the short side of a greased 9x13 in baking dish.  Overlap remaining tortilla halves until bottom of dish is covered.  Spoon 2 c. meat mixture over tortillas and layer 1/2 c salsa over meat. Sprinkle with 1/2 c.cheese. Repeat layers and top with remaining tortillas, meat mixture, salsa and cheese. Bake uncovered,20 minutes; sprinkle with remaining cheese. Bake 10 minutes more or until cheese has melted.

Wednesday, August 5, 2015

Buffalo Chicken Sandwiches

  • 4-6 boneless, skinless Chicken Breasts
  • 1 (12 oz) Bottle Buffalo Wing Sauce
  • 2 T. Ranch mix seasoning
  • 2 T. Butter
Place chicken breasts in a lightly greased crock pot. In a medium bowl, combine the buffalo wing sauce and ranch seasoning. Pour hot sauce mixture over chicken and cook on low for 6-8 hours.
Once cooked, shred chicken breasts in the crock pot. Stir in butter until melted.
Melt cheese on top of each sandwich and top with Ranch dressing as desired.

Thursday, July 23, 2015

Baked Chicken Alfredo Ziti

  • 12 oz. Ziti noodles
  • 2 c. shredded, cooked chicken
  • 1 batch Alfredo sauce (recipe is below)
  • 11/2 c. shredded Mozzarella cheese
Alfredo Sauce:
  • 1 T. Olive oil
  • 4 Garlic cloves, minced
  • 3 T. Flour
  • 1c.Chicken Broth
  • 1 c. Low fat milk
  • 3/4 c. Grated Parmesan Cheese
  • 1/2 t. Salt
  • 1/4 t. Black Pepper
Cook the pasta until al dente in a large pot. Drain pasta and return to pot and add chicken and alfredo sauce. Gently toss until noodles are evenly coated. 
Pour half the pasta into a  greased 9x13 baking dish. Sprinkle top evenly with 1 c. cheese. Layer remaining pasta on top of cheese and sprinkle with remaining 1/2 c. cheese. 
Bake for 20-25 minutes or until it starts to turn golden. 
To make Sauce:
Heat oil in large saute pan over medium high. Add garlic and saute for 1 minute until fragrant. Sprinkle with flour and stir to combine. Saute for and additional minute stirring occasionally.
Slowly add chicken broth, whisking until smooth. Whisk in milk and bring sauce to a simmer. Let cook for an additional minute until thickened, add Parmesan cheese, salt and pepper. Stir until melted.  Remove from heat and set aside.

Tuesday, October 28, 2014

Greek Yogurt Chicken Alfredo Spaghetti Squash Boats

This is so good and rich and such a feel good food  that its hard to believe that it could be even a tiny bit healthy! I'm a squash lover but this recipe took spaghetti squash to a whole new, mind blowing level. My littles LOVED it...until they figured out that the "noodles" were squash. Then it was suddenly yucky. 

~ 1 Medium Spaghetti Squash
~ 2 lrg. Garlic cloves, Chopped
~ 1 T. Olive Oil
~ 3/4 c. Low Sodium Chicken Stock
~ 2 t. Cornstarch
~ 1/2 t. Salt
~ 1/2 t. Black Pepper
~ 1/2 c. Grated Parmesan Cheese
~ 3/4 c. Plain Greek Yogurt
~ 2 c. Cooked, Shredded Chicken Breast
~1/4 c. Low Fat Shredded Mozzarella Cheese

Start by cooking spaghetti squash. My go to method is to stab a few holes in it and put in microwave for 6 minutes at a time until soft and steaming.
While that is cooking, preheat a large skillet on medium high heat and add olive oil. Add garlic and saute just until fragrant. Add chicken stock, cornstarch, salt, and pepper then whisk until smooth.  Remove from heat and add Parmesan cheese. Stir until melted.  Add greek yogurt and stir again until smooth. Then stir in chicken. 
Preheat oven to 375 degrees. Cut spaghetti squash in half and remove seeds. With a fork, separate spaghetti squash from the shell and leave in the shell. Scoop chicken Alfredo sauce on top of each shell and lightly mix to distribute sauce to the the bottom of the shell. Top each shell with 2 T.of Mozzarella cheese. Bake for 10-12 minutes in a baking pan then broil for 5 more minutes. Stir the squash before serving. 

Thursday, September 4, 2014

Creamed Peas and Potatoes

This was one of my favorite meals growing up but my grandma was the only one that could make just right. It's the ultimate comfort food; creamy and warm and it is the BEST with potatoes and peas straight from the garden. I can count on one hand how many I've made creamed peas and potatoes while I've been married simply because I could never get it like my grandma's. Recently, I've finally mastered it and my husband and children are now rolling in creamy bliss.

  • 1 stick of Butter
  • 5 or 6 T. Flour
  • 2-3 c. Potatoes, cubed and boiled
  • Peas
  • 1/2 gal. Milk
  • Salt & Pepper to taste
In a large pot melt stick of butter on medium-high heat. Gradually add and stir in flour until thick (you are making a roux).  Stir in milk.  Add potatoes and peas. Generously salt and pepper to taste. Stir until until thick and creamy.