Recipes

 

Quick Breakfast:

Kid-friendly Fruit Smoothies: (My kids drink on the way to school. Bellies full with good stuff at drop off)

1 banana

Handful of Kale

Handful of strawberries

2 heaping tbl Greek Yogurt

½ c almond milk

Chia seeds (optional)

 

Kid-Friendly PB & Banana Smoothies:

1 banana

2 tbl of peanut butter powder (can be found with peanut butter made by Jiffy)

2 heaping tbl Greek Yogurt

½ c almond milk

Chia seeds (optional)

 

Sausage Balls: (make in bulk and eat during the week)

1 lb. Mild sausage

2 c. bisquik

1 c. shredded cheddar cheese

Splash of milk

Mix together and form into balls. Back on baking sheet at 350 approx 20-30 min till brown and bubbly. I like to add splashes of milk while mixing to keep them from being too dry.

 

Banana Pineapple Chocolate Chip Pancakes

2 c bisquik

1 c milk

2 eggs

1 8oz can crushed pineapple

2 very ripe mashed bananas

½ c chocolate chips

Stir ingredients till blended and cook on griddle pan.

 

Pumpkin Spice muffins

1 box spice cake mix

1 can pureed pumpkin

1 tsp pumpkin pie spice

Mix together and bake in muffin tin at 350 for 20-25 min

 

Fruit and Oat “Cookies”

3 ripe bananas

2 cups rolled oats

⅓ cup apple sauce

1 tsp vanilla extract

2 tbsp chia seeds

½ c dried fruit (raisins)

Smash banans first. Add rolled pats, applesauce, vanilla, chia, and raisins. Use cookie sheet and cover with pachment paper. Mixture is very sticky. Put on paper like a cookie. Bake at 350 for 25-30 min.

 

COMFORT FOOD:

Crockpot BBQ Chicken

3-4 chicken breasts

Half a bottle (or more) favorite bbq sauce (I use sweet baby rays)

Put in the crockpot for 4-6 hrs or until done

Shred the chicken and Slap it on your favorite bun

 

Crock Pot Beef Stew

1lb sirloin meat, chopped small

1 lb baby carrots

3 stalks of celery

1 onion

1lb potatos, chopped

1 package McCormick crock pot beef stew seasoning packet

Throw everything into the crockpot! Mix the beef stew packet according to directions and pour over meat and veggies. Cook on low for 6-8 hrs. Serve over rice and with biscuits.

 

Crockpot Cubed Steak

1 package cubed steak

1 can cream of mushroom soup

1 package mushrooms

1 c milk

Dip cubed steak into flour, salt and pepper mixture and lay in bottom of crockpot. Mix together soup and milk and pour over top steak. Cook on low 6 hrs. Serve with mashed potatoes.

 

Tator Tot Casserole

1 package 32 oz frozen tater tots

8 eggs

2 cups milk

1tsp salt

½ tsp pepper

¼ tsp garlic powder

¼ tsp onion powder

1 lb breakfast sausage

1.5 c shredded cheese

Brown sausage and drain. Mix together eggs, milk, pepper, salt, garlic and onion powder. Separately mix together tater tots, cheese, and sausage. Layer tater tot mixture in bottom of casserole dish then pour egg mixture on top. Bake at 350 for 30-45 mix till brown and bubbly.

 

Chicken, Potatoes, and Green Beans

3 chicken breasts

1lb small red potatoes, chopped

Bag of frozen green beans

Arrange with chicken in the middle of casserole dish and green beans on one side, potatoes on the other. Season chicken with salt and pepper. Season veggies with salt, pepper, season salt, and garlic powder, dried basil. Pour olive oil over and mix to coat well. Cover with foil and bake at 350 for 30-45 min till chicken and potatoes are done.

 

Pork Chops with Apples and Grits

2 tb butter

2 tbl. Olive oil

6 boneless pork chops

2 unpeeled Gala apples, cored and diced

½ c dry white wine

2 tsp apple cider vinegar

¾ c REAL maple syrup

Brown pork chops. Remove pork chops from pan and add apples, pour in the wine, vinegar and let cook for 5 minutes or until the liquid reduces by half. Pour in the maple syrup and allow to come to a bubble. Add pork chops back to the pan and cook another 20 min. Serve along side cheesy grits! YUMM!

 

Hamburger Pie

1lb hamburger

¾ chopped onion

1 c. shredded cheese

1.5 c. milk

3/4c. Bisquik

3 eggs

Brown hamburger meat and onion with salt and pepper, drain. Mix together milk, eggs, and bisquik. Layer casserole in a pie dish- hambuger/onion mixture, cheese, bisquik mixture. Cook in oven at 350* for 30 min

 

Russian Chicken— SOOOOO GOOD!!!

3 chicken breast

Package of Dry onion soup mix

Bottle of Russian dressing (found at Kroger)

Lay chicken breasts in casserole pan. Mix together the dressing and onion soup mix. Pour mixture over chicken breasts. Cover with foil and bake at 350. (Cooking times may vary – check after about 30-35 minutes for doneness.) Serve over white rice with a veggie.

 

Crockpot Roast on Rolls

1 3-5 pound roast

1 jar banana peppers (with juice)

1 Italian dressing packet

1 Ranch dressing packet

Throw in crockpot and cook on low for 6 hours. Serve on toasted rolls and top with provolone cheese.

 

Crockpot Drip Beef Sandwiches
1 2.5-3 lb. chuck roast
1 can beef broth
1 small jar pepperoncini peppers (mild)
Hoagie rolls
Sliced muenster cheese
Put roast, broth and entire jar of peppers with the juice in a crock pot. Cook on low 4-6 hours or until meat is tender. Remove meat from crock pot and shred with a fork. Return to juices and cook on low for 30 minutes. This is the point to check to see if you need to add a little salt. Split hoagie rolls and lightly brown under broiler. Add sliced cheese to rolls, top with shredded beef and return to broiler just long enough to melt the cheese. Serve the remaining juices in small individual bowls for dipping. This recipe can easily be doubled using a larger cut(s) of meat and a large jar of peppers. This freezes really well and will feed a crowd!

 

Honey Lime Chicken
marinade:
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper

2 pounds of chicken in a large ziploc combine all of the ingredients, and squish the bag to mix everything. add chicken to bag, turn to coat and reseal. place in refrigerator overnight. Heat your bbq or the oven to 350 degrees. grill until cooked through on each side (usually 5-6 minutes per side) or bake for 30 min.

 

Beef Skewers

1lb Sirloin cut into small pieces

1 red peper, 1 onion

Get the throw away skewer sticks, soak in water. Cut beef (sirloin or whatever cut you like) into small pieces. Cut up a red pepper and an onion. Mix all of that in a bowl with a little olive oil and salt and pepper. Make skewers, alternating beef, onion, and pepper. Broil on high for 5-8 minutes and wa-la! Throw some corn on the cob under the broiler for about 10 minutes and you have dinner! (Or of course add any side you like).

 

Easy Chicken Pot Pie

1 lb. chicken breasts, boiled and shredded

1 can cream of chicken soup

1 bag frozen mix veggies

1 c milk

1 deep dish frozen pie crusts

Mix together all ingredients and put in pie shell. Top with other pie shell. Poke top with a fork and cover with egg wash. Cook at 350 for 30-45 mix. Till brown and beautiful!

 

Aunt Cinthy’s Chicken Pot Pie

4 chicken breasts cooked (can boil and cut into bite size pieces or shred. I normally cook my chicken in crock the day before, shred it, and have it in fridge ready)

1 can cream of chicken soup

1 (16 oz) bag of veggies – mixed veggies or peas&carrots

*Mix the above and place in greased 9×13

Topping:

Melt 3/4 cup butter (or 1/2 cup if being healthier)

In separate bowl mix the below and then add the butter.

2 cups flour

1/2 tsp salt

1/4 tsp baking soda

After all the above is mixed, add 2 cups of buttermilk and stir until mixture is pretty smooth.

(Note: if you don’t has buttermilk, you can mix 2 cups of milk with 2 tsp. of vinegar and let it sit for 5 min to make buttermilk.)

Place topping over chicken mixture and bake at 350 degrees about 45 min or until golden brown.

Serve with cinnamon applesauce or cooked apples. This recipe looks like a lot written out but is actually quick if the chicken is already cooked. I make it a lot.

 

Chicken Rolls

2 tubes crescent rolls

2-3 cups shredded chicken (I normally cook in the crock pot the day before or whenever I am home)

2 cup shredded cheddar cheese

2 cans cream of chicken soup

2 cans of milk (use soup can)

*Heat Soup and milk in microwave until boiling, then add 1 cup of the cheese. While soup is heating- separate crescent rolls and put chicken and the other cup of cheese in each (evenly divided) Roll up crescent roll and place in a greased 9×13 inch pan. Pour hot soup mixture (with cheese in it) over rolls in the pan and bake at 350 degrees for about 30-45 min or until rolls are golden brown.

*You can roll chicken and cheese in crescent the day before and put in fridge and then just heat soup mixture before baking

 

Ritz Chicken Casserole

1 lb chicken breasts, boiled and shredded

1 carton sour cream

1 can cream of chicken

Ritz crackers

½ stick melted butter

Mix together chicken, sour cream, cream of chicken and put in casserole dish. Crush Ritz crackers, mix with melted butter then put on top. Bake at 350 for 30 min. Serve with wild rice and green beans.

 

Easy Beef Stroganoff

1 lb ground beef, browned and drained

1 can cream of mushroom soup

1 container of sour cream.

Simmer hamburger meat and soup together. Then mix in sour cream. Serve over egg noodles.

MEXICAN FOOD:

Taco Chicken
6 boneless chicken breasts
1 12 oz. jar salsa
1 small can chopped, mild green chilies
1 tsp. Cumin

1 tsp onion powder

1 can whole kernal corn

1 can black beans, drained

1 package ranch seasoning
1 block of cream cheese

Place all ingredients in a slow cooker. Cook on low 4-6 hours or until done.  Remove chicken and shred. Return to crockpot and continue to cook on low for 30 minutes. This recipe can easily be doubled and freezes well. Use for tacos, quesadillas, pizza, etc.  

 

Quick Fajitas

1 LB chicken breasts

1 onion, green pepper

Sautée Chicken, onion, Peppers in coconut oil. (I use separate pans then add together at end)

Sides: cheese, lettuce,Tomato, sour cream, rice, Black beans

Serve on tortillas

 

Easy Mexican Calzones

1 package (15-oz.) refrigerated pie crust, room temperature

1 pound ground beef

1 can (4-oz.) ORTEGA Diced Green Chiles

1/4 cup water

1 package (1.25-oz.) ORTEGA Taco Seasoning Mix – Regular

1 cup shredded mild cheddar or Monterey Jack cheese, divided

DIRECTIONS

Garnish suggestions: ORTEGA® Salsa Prima, shredded lettuce, sour cream, diced tomatoes, sliced green onion

PREHEAT oven to 425°F.

BROWN beef in large skillet; drain. Add chiles, water and seasoning mix; mix well.

 

Southwest Chicken Foil Wraps

1 cup corn kernels, fresh or frozen or canned

1 cup salsa, fresh, hot or medium or mild, drained of excess moisture

1 14.5 oz can black beans, drained and rinsed

4 heavy-duty aluminum foil, 18″ x 12″ long sheets

4 sprigs cilantro

4 boneless, skinless chicken breasts

salt and pepper

4 tsp taco seasoning

1 cup Mexican cheese blend, shredded

4 lime wedges

let’s do it

1. Preheat outdoor grill to medium-high heat or preheat oven to 350 degrees. In a large bowl, stir together corn, salsa and beans until evenly combined.
2. Place four 18″ x 12″ pieces of heavy foil on counter and spray each with cooking spray. Divide the veggie mixture evenly among the packets and place one cilantro sprig on top.
3. Season both sides of chicken breasts with salt and pepper and approximately 1 tsp taco seasoning per breast. Place seasoned chicken on top of veggies.
4. Fold long sides of foil up and over chicken and bring edges together. Roll the foil together, moving downward until 1″–2″ from top of chicken. Fold both short ends together to seal the packet, but make sure to leave enough space inside the packet for steam expansion.
5. Place packets directly on grill or on a baking sheet in the oven. Grill 15–20 minutes or bake 30–35 minutes in the oven, until the center is no longer pink. Cooking times may vary depending upon thickness of chicken breasts.
6. Remove from grill or oven and carefully open packets to allow steam to escape. Sprinkle an equal amount of cheese on top of each piece of chicken, close foil and allow it to sit 2 minutes or until cheese has melted. Serve with a lime wedge for squeezing and enjoy!

 

Ranch Chicken tacos

3 chicken breasts

1 carton chicken broth

2tbsp taco seasoning

2tbsp ranch seasoning.

Cook on low 6-8 hours, until it falls apart. Drain any liquid, shred, serve in tortillas with shredded lettuce, salsa, olives, cheese, whatever you want.

 

Tex Mex Chicken and Corn Chowder

1tsp butter

3 chicken breasts, cubbed

1 bunch green onion

3 cloves garlic

2 cups half and half

2 cups monterey jack cheese

2 cans creamed corn

1 can chopped green chilis, drained

¼ tsp salt

¼ tsp cumin

Melt butter in a dutch oven. Add chicken, onion, and garlic. Saute 10 min. Stir in next 2 ingredients and cook over medium heat for 15 min. Serve with Jiffy corn muffins.

 

Chicken Tortilla Soup

4 uncooked chicken breasts

1 can black beans

2 cans Rotel Tomatoes

1 cup salsa (“On the Border” is tasty option but any will do)

4 oz can chopped green chillis

1 can (14.5 oz) tomato sauce

-Combine all ingredients in crock pot, cover, and cook in low approximately 8 hours or 4 hours on high.

– Just before serving, remove chicken and shred or cut into bite size pieces. Stir back into soup.

– Serve with tortilla chips, sour cream, & cheese (sharp cheddar is my fave.)

 

ITALIAN FOOD:

 

Homemade meat sauce

1 lb. hamburger meat

1 large can diced tomatoes

1 large can crushed tomatoes

2 tbl tomato paste

3 garlic cloves

1 tbl dried oregeno

1 tbl dried italian seasoning

Brown meat and drain. Saute garlic then add back meat, tomatoes, and seasoning. Let cook for 30 min. Makes a large batch. Use for spaghetti, lasagna, anything!

 

Lasagna

Lasagna noodle

Meat sauce (above)

Ricotta cheese

Mozzarella cheese

Parmesan cheese

Boil noodles and drain. Layer lasagna- noodles, ricotta cheese, mozzarella cheese, meat sauce, repeat. Top it with grated parmesan cheese. Bake at 350 for 30-45 min. Freezes wonderfully!

 

Stuffed Shells

1 package jumbo shells

1 pound italian sausage (sold with pork meat NOT with breakfast sausage)

1 block frozen spinach

1 carton ricotta cheese

2 cups shredded mozzarella cheese

1 egg

1 jar favorite marinara sauce

Boil box of stuffed shells. Brown sausage and drain. Microwave and defrost spinach and drain. Mix together ricotta cheese, 1 c mozzarella cheese, sausage, spinach, and egg. Fill shells and put in casserole dish. Pour sauce over it and top with 1 c mozzarella cheese.