Breakfast Crisis

I don't know if anyone even checks this blog anymore. We've kind of abandoned it. But if anyone out there looks at this, I need HELP! I am in a breakfast crisis! I like to eat cereal and stuff, but I absolutely love to make something special for breakfast when we have time (usually on the weekends or if Ayda wakes up super early). But I'm running out of ideas. I've made pancakes, waffles, french toast, crepes, french waffle toast (french toast in the waffle maker), and now I don't know what to do. I think Brady is getting sick of the usuals. But, he won't eat anything eggy like scrambled eggs, fried eggs, poached eggs, you get the idea... AND, I'm trying not to use the oven right now because it gets SO hot in my house when I do.

Any ideas?!

--Patrice

Chicken Enchiladas

1 pkg. flour tortillas
4 chicken breasts, cooked & shredded (or 2 cans of pre-cooked shedded chicken)
1 small onion
2 Tbsp. Green Chillies
Salt and Pepper
1/4 tsp. chili powder
2 cans cream of chicken soup
1/2 lb Cheese
1 cup sour cream
Rice - I think I make just one cup (I don't remember)

Saute onion and chile; add salt, pepper, and chili powder. Add chicken to onion mixture; mix well. In a seperate bowl, mix 1 can cream of chicken soup & cheese ( 1/4 lb cheese). -add chicken mixture to that.

Sauce:
1 Can Cream of chicken soup
1 cup sour cream

Spread some of the sauce on bottom of a flat casserole pan (8 x 11). Fill chicken mixture in tortillas, add a spoon full or two of rice; then fold tortilla and place in pan. Cover with remaining sauce and cheese.
Bake at 350 for 1 hour
-This makes a lot I usually half it for my family.
Enjoy. Steph

Pan Tacos

It's been awhile since I've posted anything, thanks for keeping us going Patrice.
Everything that I make is super easy and this is another one of those.

1 lb Hamburger
1 Jar Salsa
Chopped Olives
Grated Cheese
1/2 Onion
1 Large Can Chili Beans
Tortillas (Ripped into Pieces)

Brown Hamburger and Onion. Add salsa & Chili beans. Add sauce to bottom of baking pan. Then Layer tortillas - sauce - olives - cheese (end with cheese)
You can either simmer on the stove (until cheese is melted) or bake in oven @ 350 for 20 min.

Sorry no pictures. I haven't been in the mode these days.
Steph

Crepes

I know Crepes are so basic, but I found an AMAZING recipe and I just have to share it with everyone. So it's not as healthy as it could be, but they're so rich and yummy! I found it on Take Home Chef on TLC. --Patrice

1 cup all purpose flour, sifted
4 teaspoons granulated sugar
Pinch of salt
2 large eggs
1 1/4 cups whole milk
1/2 cup heavy whipping cream
1 tablespoon unsalted butter


Combine the flour, sugar and salt in a large mixing bowl. Add the eggs and 1/2 cup of the milk and whisk to form a soft paste.

Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture, whisking to form a smooth thin batter. Strain the batter into a medium bowl to remove any lumps. Cover the batter and set aside for 30 minutes. This will allow time for the flour to absorb all of the liquid.

Pretzel Chicken

Alright Steph, You requested this, so I'm actually going to post a recipe. I think we've all been slackin a little!! If anyone wants a recipe of anything I've done in the past few months, let me know!

Pretzel Chicken:
Pretzels (ground up in blender)
Chicken (cut up into your favorite size)
Eggs (beaten)
Flour

Dip pieces of chicken in flour, shake of excess, dip in eggs, then ground up pretzels. Place on greased baking sheet and bake until you think it is done.

Cheese Sauce:
2 T Butter
2 T flour
1 cup milk
shredded cheese
1 T dijon mustard

Melt butter in small pan, stir in flour, slowly add milk, stir till thick, add cheese and mustard and stir till mixed. Done.

Chicken Enchilada Soup

Here's that super yummy soup I made... It was so easy. My only problem with it was that it is supposed to be a crockpot recipe but I had to make it on the stove because it didn't all fit in my crockpot....

2 large chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (20 ounce) can enchilada sauce (I used Rosarita)
1 shallot, peeled but not chopped

1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 box chicken broth
1 teaspoon savory
1 teaspoon ground red pepper
1 bay leaf or a few sprinkles of crushed bay leaves
1 (10 ounce) package frozen corn
1/4 cup chopped cilantro
1 can black beans

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, whole onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with savory, red pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. When chicken is fully cooked, take out and shred, then return to sauce and cook longer. When it was done I took out the onions becuase I don't really like eating chunks of onion (the shallot)... but you can do what you want. Top with cheese and tortilla chips. (I topped mine with avocado but since you guys don't really like avocado, I didn't even offer it to you... sorry steph and tiff!)

A total bust!

For some reason on Saturday morning I felt like makin' something delicious so I open the cookie cook book that I haven't opened in months and pick something out. Some sort of peanuty cookie. I get everything out, turn on the oven, turn my kitchen into a total mess! Throw the cookies in, and Travis comments, "Mmm, those cookies are smelling good." Then a couple minutes later he says, "those cookies are starting to smell done camille..." I look at the timer to see how much time is left and what do I see? The number I set it for! Doh! I forgot to start it! I run to the oven and what do I find? Burned cookies! I hate old, crappy ovens in apartments. One day this won't be a problem anymore...when the day comes will be the day that I will post something delicious on here that everyone will actually want to make! Until then I guess I'll just keep reading. -camille

Roast Beef Pitas

These are so good and very low calorie! I made these all the time when I first started Weight Watchers, because of how few "points" they were. So, they are healthy, tasty, and not gonna add on the pounds...even if you eat two! :) ---Holly

*Shredded roast beef -(Cooked)
*One green bell pepper
*One medium onion -(I like purple, they're less strong)
*Mushrooms -(If you like them)
*Three roma tomatoes
*Soy sauce -(to taste)
*Whole Grain pita pockets -(I like the Kangaroo brand. They have flaxseed, oat bran, and wheat bran and 5 grams of fiber per pocket AND they taste so good! You can find them at Wal-mart in front of the Deli/Bakery, or Lin's, by bakery.)

1. Cook and shred a small roast, or use two cans of pre-cooked roast beef. (I 've used both and they both work great. Canned is obviously faster.)
2. Chop peppers, onions, tomatoes, mushrooms to desired size --I like things chucky, fajita style.
3. Coat bottom of frying pan with olive oil, and saute peppers, onions, mushrooms and tomatoes. When they start getting soft add the roast beef. Warm through.
4. Add soy sauce to taste. It really brings out the flavor of the beef. I use low sodium so it isn't too salt. After everything is warmed through, fill pockets to desired amount, and Enjoy!

Cheesy Potato and Corn Chowder

INGREDIENTS:
2 Tbsp. Margarine
1 cup chopped celery
1 cup chopped onion
1 (14.5 oz.) cans Chicken Broth
3 cups peeled and cubed potatoes
1 (15 oz.) can whole kernel corn
1 (4 oz.) can diced green chiles (optional)
1 (2.5 oz) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese (Velveeta)

DIRECTIONS:
1. In a large saucepan, melt margarine over medium high heat.
Add celery and onion, cook and stir until tender (about 5 minutes).
2. Add chicken broth; bring to a boil. Add potatoes; cook over low
heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk;
stir into boiling mixture. Add cheese; cook and stir over low heat until
cheese is melted.

*Some variations on this recipe are to use more corn than called for
(2 cans regular and one can of creamed), or I just add what I have
and I have used regular mild cheese that I grated and just added a
little extra milk. Hope you enjoy! Megan

Pasta Salad

Here's a somewhat idea of the pasta salad I made on Tuesday... I kinda just threw things together, so I don't have an exact recipe. --Patrice

Pasta Salad

Spiral Noodles, cooked, drained, and rinsed in cold water
Pepperoni, sliced a few times (I used turkey because it's healthier)
Olives, Sliced in half
Cucumber, peeled and cubed
Cherry tomatoes, cut however you want
Broccoli, cut into very small pieces

Mix all, pour on a little Zesty Italian Dressing, stir, then sprinkle on a little crumbled feta cheese.

Easy as that!

Baked Macaroni with Italian Sausage and Peppers

This is one of my most favorite meals for dinner. It makes an entire 9x13 pan so it's perfect for company or lots of leftovers. Half it if that is too much for your family. -Jess



13.25 oz of whole wheat pasta (the Heartland variety comes in this size)
EVOO to saute with (extra-virgin olive oil)
2 cloves garlic minced
1 onion, chopped
2 green peppers diced
2 red peppers diced
2 T dried basil
4 cups spaghetti sauce (this is 2 glass jars worth)
1 lb italian or smoked sausage (pre-cooked) sliced thin (I like to double the meat)
2 cups shredded mozza. cheese
1 cup Parmesan cheese


Cook the macaroni. Preheat the oven to 350. In a skillet, saute the garlic, onion, peppers and basil in EVOO. Add the sausage and spag. sauce and simmer 5 minutes. In a 9x13 pan, spread 1 cup of the sauce then 1/2 of the macaroni, 1/2 of the sauce, 1/2 of the mozz. cheese. Repeat the layers. On top sprinkle the parmesan cheese.

Bake for 25 minutes. Let stand 10 min. before serving.

Yummy Chocolate Chip Cookies

1) Beat Together:

2 1/2 cups Sugar
2 cups Brown Sugar
1 Lb Butter
5 Eggs
2 tsp Vanilla

2) In a separate bowl:

5 cups White Flour
2 cups Wheat Flour
2 tsp baking soda
2 tsp salt

Combine together.
Then add 2 packages chocolate chips.
I always use Ghiradelli (sp) choc chips, they are bigger and I think they make the cookies.
Bake @ 375 for 8-10 minutes.
Again these make so much.. I ball them up put them on paper plates and in freezer bags, then I can have warm cookies whenever I want (but no more than 3 servings!)
I hope you like them. -Steph

Albie Rolls

Dough:
1 3/4 cups warm water
3 Tbs yeast
1/2 cup oil
1/2 cup Sugar
(Let these first 4 ingredients stand for 15 min.)
Then add the following 3:
2 Eggs
1 1/2 tsp Salt
5 cups Flour

Insides:
1 pkg Cream cheese (softened) (I like extra cream cheese and add 1/2 pkg more)
Sliced ham (I use lunch meat)
Grated Cheddar cheese

Roll out bread dough 1/4" thick (more rectangle than square)
Spread cream cheese, put down ham slices then spread cheese.
Roll up like cinnamon rolls, cut with string.
Put on cookie sheet Bake @ 350 for 10-15 mins or until dough is done.

This makes a lot. I always freeze what we don't eat, then Nate takes them for lunch when we don't have left overs. Enjoy. Steph

Chicken Rolls

This is one of our regulars, it is super easy and super good.

1 pkg (8 oz) Cream Cheese (softened)
2 cans canned chicken (you can shred your own chicken - this is just easier)

2 packages Crescent Roll Dough

Mix cream cheese and chicken together.
Separate & Flatten crescent rolls, add a spoon full or two of chicken mix to the center of dough and wrap dough around, press dough together to seal.

Melt Butter in a bowl
Crush Ritz crackers in a bowl

Dip uncooked roll into butter and then into crackers.

Bake @ 350 for 25-30 Minutes

Use Cream of Chicken soup as gravy. (Fill can 3/4 full of water to delude and bring to a boil)

I hope you enjoy. -Steph-

Chicken Sandwiches

Sorry ladies, no picture here due to camera problems, but here is a great recipe instead!
-Jess

This serves 8 people, so plus or minus however you need to.

4 cans canned chicken breast
1 cup chopped celery
1 cup chopped green onions
enough mayo to make it creamy
ranch dressing to taste (I put in about 1 T per can of chicken)

Mix together in a bowl and serve on fresh croissant rolls. If you want, you can add sliced grapes to the mixture.

Contessa Cheesecake

By request, here is the Barefoot Contessa Cheesecake recipe that is soooo fabulous.
It's really easy to make, just make sure you plan in advance because it takes some time.
Enjoy! Jess



For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 T sugar
6 T butter, melted

For the filling:

2 1/2 lbs cream cheese, at room temp.
1 1/2 cups sugar
5 whole eggs, room temp.
2 egg yolks, room temp.
1/4 cup sour cream
1 T lemon zest
1 1/2 tsp. vanilla

Preheat oven to 350. To make crust, combine the 3 ingredients until moistened. Press into a 9-inch springform pan. Leave an inch up the sides. Bake for 8 minutes. Cool to room temp.

Raise oven to 450. To make filling, cream the cream cheese and sugar on med-hi until light and fluffy. (5 min) Reduce speed and add eggs and yolks two at a time. Scrape down the bowl as needed. On low speed, add sour cream, zest, and vanilla.
Pour into cooled crust. Bake for 15 minutes. Turn oven down to 225 and bake for 1 hour and 15 min. The cake will not be completely set, so allow the cake to sit in the oven with the door open for 30 min. Take the cake out and sit on top of stove for 2-3 hours more. Wrap and refrigerate overnight.

To remove from pan, run a hot knife around the edges. Serve on the bottom of the pan. Top with whatever you want.

Taco Bake

Ingredients

1 box mac and cheese
1 lb. ground beef
1 pkg. taco seasoning mix
3/4 cup water
3/4 cup sour cream
1 1/2 cup shredded cheese
1 cup salsa

Directions

Preheat oven to 400. Prepare mac and cheese as directed on box. While mac is cooking brown the meat and drain. Add taco seasoning mix and water to meat, simmer 5 min. Stir sour cream into mac and cheese. Spoon half of this mixture into a baking dish put a layer of meat mixture on top of that and 1 cup of cheese, then the rest of the mac and cheese. Cover. Bake 15 min. Top with salsa and remaining cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.

Awesome Beef Stew

Ingredients

3/4 cup Italian Dressing
2 lb beef in 1 in chunks
6 slices of bacon
1 large onion
3 cups sliced mushrooms
3 cups sliced carrots
3 medium potatoes cubed
1 14.5 oz can stewed tomatoes
1 14.5 oz can beef broth

Directions

1. Trim excess fat from meat and cut into even 1-inch chunks
2. Place dressing and beef in large resealable plastic bag. Refrigerate 30 min. to marinate.
3. Cook bacon in large pot on medium heat 5 min. or until crisp. Remove bacon from pot using slotted spoon.
4. Drain excess bacon fat
5. Add onion and mushroom to pot; cook on medium-high heat 10 min or until softened. Add beef with marinade, carrots, potatoes, tomatoes with their liquid, broth and bacon to pot.
6. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour and 15 min. Uncover and simmer 15 min.

I did not put the mushrooms in and only used half the onion, I also used twice as much broth.

Chicken Enchiladas

Sorry I don't have pictures for any of the recipes I am going to put on today.

Ingredients

1/4 cup chopped pecans
1/4 cup chopped onions
2 T margarine or butter
2 4oz cans of diced green chili peppers, drained
1 3oz package cream cheese, softened
1 T milk
1 handful of fresh thyme
1 handful of fresh rosemary
2 cups chopped cooked chicken
12 7in flour tortillas
1 10 3/4 oz can condensed cream of chicken or mushroom soup
1 8oz carton sour cream
1 cup milk
3/4 cup cheese of choice
2 T chopped pecans

Directions

1. In a skillet cook the 1/4 cup pecans and the onion in margarine or butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 can of the green chilis.
2. In a medium mixing bowl combine softened cream cheese, the 1 T milk, and herbs; add nut mixture and chicken. Stir till combined. Spoon about 3 T of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam sides down, in a greased 13x9 in baking dish.
3. In a medium mixing bowl combine soup, sour cream, 1 cup milk, and the other can of chili peppers. Por the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 for 35 min, remove, sprinkle with cheese and pecans and bake until cheese melts.

Beef and Broccoli Stir-fry

I made this for dinner tonight and it was so easy and SUPER yummy!!! --Patrice

Ingredients:

1 lb skillet steak, julliened (or pre-cut stir-fry meat)

2 cups cut up broccoli (not too small)

Cashews (optional, but so good)

Soy Sauce

Sugar

Cornstarch

1/2 cup Water

Marinate the steak in 1/4 cup Soy Sauce and 1/4 cup sugar all mixed together. (I stole this from Megan...) I marinted mine for almost 12 hours and it was SOOOO good, but a few hours would be fine....

To cook: put meat in pan; brown. Add broccoli. Meanwhile, mix 2 tsp cornstarch with 2 tbsp soy sauce. When broccoli looks adequately cooked, add 1/2 cup water and cornstarch mix. Cook to thicken. Sprinkle in your liking of cashews, stir and eat on top of some hot and steamy rice.

Stacked Enchiladas

These are my FAVORITE!!!!!!! --Patrice

INGREDIENTS:

*Corn Tortillas (about 4 per person)

*1 can Rosarita Enchilada Sauce (Rosarita brand is my favorite sauce and I figure 1/4 - 1/3 cup sauce per person)

*Lettuce, shredded; you decide how much you want

*Sliced olives (I buy the regular olives then put them through my egg slicer to chop em quick)

*Shredded Cheese (cheddar, mexican blend, whatever kind you want)

Warm sauce in saucepan. Heat oven to 200 degrees. In hot skillet heat one corn tortilla, put it on oven-safe plate (I like to put another tortilla on the skillet to warm while I do the next part), then pour on a little sauce and spread around. Sprinkle on some cheese, olives, and lettuce, then top with another tortilla until it's 3 or 4 layers thick. Put in warmed oven to keep warm while you make another delicious stacked enchilada!

Fettuccine Carbonara

I didn't take a picture because I didn't think it was going to be very good, but it turned out okay, so here's the recipe. --Patrice

1/2 lb (8 oz) fettuccine, uncooked
1 cup frozen peas
1/4 cup cream cheese
1/4 cup light Caesar dressing
1 tbsp flour
1 cup milk
6 oz chopped ham
1/4 cup chopped fresh parsley
3 tbsp grated parmesan cheese

Cook pasta as directed on package.

Meanwhile, beat cream cheese, dressing, and flour in small saucepan with wire wisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on med-low heat 5 min. or until heated through, stirring occasionally. Drain fettuccine mixture; return to saucepan. Add sauce and peas; mix lightly. Cook an additional 2 to 3 minutes or until heated through, stirring occasionally.

Top with parsley and parmesan cheese.

Makes 4 servings.

A shout out to Tiff!

Hey! I want you to notice that Patrice has now set up a blog! So that means you are the lone ranger! Please set one up, you have such a cute son, and we'd love to see all of the pictures you take of him. :)
I'll see you bright and early in the morning girls!!
Steph

Lasagna Soup

Sorry, I don't have a picture.... I wasn't at home when I ate it.

1 Lb Ground Beef (Already Cooked)
1 Onion (I just use Onion Powder)
1 Garlic Clove (Again Garlic Powder)
1 15 oz. Can of Tomoato Sauce
1 28 oz. Italian Diced Tomatoes
2 tsp Chicken Bullion (2 Cubes)
1 tsp Beef Bullion (1 Cubes)
4 Cups Water
1 tsp Dried Basil
1 tsp Dried Oregeno
1/2 tsp Dried Thyme
3-4 Lasagna Noodles Broken Up
* Combind all ingrediants except noodles
- Heat to a boil
- Reduce and cook for 25 minutes.
* Add Noodles - cook until noodles are done
(usually another 30 minutes - depending on how many you put in.
* Top with Mozerella Cheese and/ or cottage cheese.

Butternut Squash Soup

This is our FAVORITE soup! It is so easy to make and so yummy and healthy!!! I got it on allrecipes.com. I make just a few changes, sometimes... instead of peeling and cubing the squash, sometimes i roast it in the oven and mix some of the water with all the other ingredients (it's really hard to peel and cube a hard squash unless you have a good knife!), sometimes i completely omit the onion and margarine and it's still super good. It's also kind of spicy, so go easy on the cayenne if you have a tender tongue. I finally figured out that 6 cups of the cubed squash is about a 2 1/2 pounder, but it's really easy to adapt the recipe to the size of the squash. I was really skeptical the first time I tried this soup... I mean, come on, it's squash! but now WE LOVE IT!!!! I topped the soup with Parmesan Crisps... just take shredded (not grated) parmesan and put in on a greased microwave safe plate in little round piles (about 1 tbsp a piece) then microwave 1-2 minutes until they are lightly brown. YumYum! --Patrice

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
4 ounces cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Blue Cheese Burgers

I was a little bit worried about these burgers because I was venturing out to blue cheese, but I was pleasantly surprised! I used ground turkey instead of beef and cooked it on the stove on medium for about 6 minutes on each side. Instead of putting mayo on my bun, I did a generous layer of guacamole and it was wonderful!!! I got this recipe on allrecipes.com. I made 6 large burgers from this recipe. --Patrice

INGREDIENTS
3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns

DIRECTIONS
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Crock Pot Chicken

I'm all about Easy Recipes and this is another one. This is also one that you can easily increase or decrease according to how many you're cooking for. I got this recipe from my friend Natalie. I hope you enjoy.
1 Chicken breast for each family member (or however many you'll eat)
1 Large can of Cream of chicken soup
1/2 bag mini carrots
5 potatoes, sliced

Place soup in the bottom of crock pot with about 1/2 cup water. Place chicken breasts on top. Then cover with carrots and potatoes. Cook in crock pot on high for 3 hours. The chicken is SO tender and juicy with a great gravy from the soup. (I like to add a 1/4 package of Lipton onion soup mix. Just for a little extra flavor)
- Do you like my fine china?? - Steph

Corn Bread

This is a corn bread recipe I found on allrecipes.com. It is awesome and so easy to make. Tiffany

Ingredients
2 1/2 cups biscuit/baking mix
1 cup sugar
2/3 cup cornmeal
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg (I didn't put this in)
2 eggs
1 1/4 cups milk
1 1/4 cups butter, melted


DIRECTIONS
In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, milk and butter; stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan (you may want to use a 13X9 pan, when I made it the batter spilled over the edges in the 9in square baking pan).
Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before cutting. Serve warm.
Nutritional Analysis: 1 piece equals 390 calories, 25 g fat (14 g saturated fat), 90 mg cholesterol, 541 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

As you can see in the picture, I put chili and shredded cheese over the top. :)

BBQ Beef

I got this recipe from my Grandma Challis. She would always make it for Sunday dinner. It's yummy to serve with rolls and vegetables, or on a lightly toasted bun. It's also very easy to make. -Jess

Pull your Crock-pot out early in the morning because this needs to bake on low for 8-10 hours. It's better the longer you cook it.

In your Crock-pot put in:

3 lbs rump roast
1 1/2 cups ketchup
1/4 cup packed brown sugar
2 T Dijon-style mustard
1/4 cup red wine vinegar
2 T worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder.

Stir the ingredients and make sure some goes beneath the roast.

Cover and cook. later, shred with your fork. Enjoy!

White Cheese Chicken Lasagna

I got this recipe on allrecipes.com and it was SOOOOOO good!!!! It made a lot of lasagna (two 9x9 pans, i froze one) and the only things i changed were I used no-bake lasagna noodles and i used about 5x as much parsely it said... i mixed about 1/2 cup in the ricotta and sprinkled at least a cup on top before baking. I also used a lot less spinach than it said... we're not huge on spinach, i used probably 1/2 or 3/4 cup drained spinach and it was just right. We LOVED this meal!!! It was one where my tongue wants more but i was already so full... i just wanted to keep on tasting it! The broccoli salad was a $5 mix from Costco and was SO easy and delicious!

--Patrice

INGREDIENTS
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.

Shepard's Pie--sort of

This recipe is a variation from the well known Shepard's Pie. It made a ton though so I will tell you what I put in and then you can cut it in half or do whatever. (I froze half)

In a large bowl mix:

1lb. ground beef (seasoned with onion and garlic salt, and salt and pepper)
1 can cream of chicken (or mushroom)
1 cup cheese
1 pkg. dry onion soup
cooked broccoli (instead of beans, I used to stalks, you could also use frozen)
1 can chili beans (chili just without the ground beef)

Pour that mixture in a 13 x 9 greased dish

Make some mashed potatoes and mix about a cup of cheese in with them. Spread the potatoes on top of the meat mixture. Bake 30 min. at 350. Sprinkle chees on top and let melt.

Since we want these meals rated, I will start with my rating.
On a scale of 1-5 it was a 3, It wasn't the best thing I had ever tasted, but satisfying.

Mozzarella Chicken

This is super easy! You can make as much or as little as you want.

Chicken Breasts

Ragu- Meat flavored- tomato sauce

Put the chicken breast in a pan and pour sauce over the top.

(Do enough sauce to put over the top of your noodles.)

Bake @ 400 for 20 minutes

Cook spiral tri-colored noodles

When chicken is finished sprinkle with Mozzarella Cheese and serve.

Yummy and Easy!