Friday, August 2, 2013

Chicken Noodle Casserole

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter


Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Irish Potatoes

Cooking Time:
Preparation: 10 minutes
8oz. cream cheese, soft
16 oz. coconut, shredded
2 lbs. confectioner's sugar
3 tbs. vanilla extract
Ground cinnamon for topping and garnish or melted chocolate
Mix together all of the ingredients, except the cinnamon, thoroughly.
Roll into 1 to 1 & ½ inch balls (potatoes!)
Roll in ground cinnamon, or melted chocolate according to taste!
This classic recipe for Irish Potatoes has been a staple in the family for many years.

Sweet Chilie Chicken Wraps


Diced Chicken Cooked (either shredded or cut into cubes)
Bell Peppers (any kind)
Fresh mushrooms (cut up)
Tomatoe (diced)
Shredded Cheddar
Sweet Chilli Sauce (any kind)

Mix all ingredients together in a skillet and heat until veggies are a bit soft and cheese is melted.

Scoop into wrap, fold and enjoy--serve warm

The sweet chilli sauce gives this wrap a bit of a kick. No measuring required, you can make as much of the filling or as little as you like. 

You can add any other veggie you like as well 

Pizza Dough


3 cups all-purpose flour

1 teaspoon salt

1 tablespoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

2 tablespoons vegetable oil

1 (.25 ounce) package active dry yeast


1. Bring a large pot of lightly salted water to a boil. Addziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a largeskillet, brown onion and ground beef over medium heat. Add spaghetti sauce, andsimmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Buttera 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese,sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remainingsauce mixture. Top with grated Parmesan cheese. 4.Bake for 30 minutes in thepreheated oven, or until cheeses are melted.

Monday, February 11, 2013

Mustard Potato Salad


2 cups diced peeled potatoes (about 1 lb.)
1 recipe Old-Fashioned Egg Salad (below)
1/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon dried minced onion
1/4 teaspoon salt
lettuce leaves
sliced radishes (optional)

Old-Fashioned Egg Salad Ingredients:

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery
lettuce leaves or bread


For egg salad:

1. In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper.

2. Stir in eggs and celery. Cover and chill.

For potato salad:

1. In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool.

2. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes.

3. Cover and chill.

Serve on lettuce leaves; garnish with radishes, if desired.

Friday, January 18, 2013

Skinny Chicken & Broccoli Alfredo

Serves 4

Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.

2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
2 cups cooked broccoli
8oz rotini
2 Tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 Tablespoons flour
1 cup chicken broth
1/4 cup milk (any kind, I used almond milk)
1/4 cup plain Greek yogurt
salt & pepper
3/4 cup grated parmesan cheese

Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.
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