Top Ten Chicken Breast Dinners

Jules here-

Time to get back to my ultimate recipe top ten to help a friend with her cooking repertoire.  Boneless, skinless chicken breasts are a staple at my house, as their price often dips between $1.79-$1.99/pound- quite affordable since you are not paying for the bones!

So here it is, the Top Ten Chicken Breast Dishes:

10. Chicken Casseroles - In all honesty, my family does not enjoy chicken casseroles--but I do! They are quick, easy, and they freeze well.  You can make them with pasta or rice and use cream of ANYTHING soup.  When I was first married, I made these a bit too often.  After awhile, we got a bit sick of this staple 3-night-a-week-meal, so I took a hiatus from making them...  For most recipes you need a sauce (usually a form of condensed soup--or make your own), a vegetable, cheese, and a starch.

 

Campbell's Cheesy Chicken Casserole (other recipes on this site too!)

9. Crock pot buffalo chicken- A simple, yummy meal that men especially enjoy! If you like buffalo-style chicken wings, than you'll love this.

Ingredients:
3-4 Chicken breasts
1 packet of ranch dressing packet (you can easily make your own too)
1 Bottle of Red Hot Sauce (Frank's or other buffalo sauce is fine!)
2 TBS Butter
Sandwich rolls
Optional: Cheese
Optional: Chopped celery

Directions:
1. Place chicken breasts and 1/2 to 3/4 bottle of buffalo sauce (depending on desired spicy level) in crock pot with ranch seasoning.  Cook on low for 6-7 hours.
2. Shred the meat with two forks and add butter and rest of red hot sauce.
3. Serve in sandwich rolls (some people like cheese on top)

Alternatives: Cook with a little water instead of seasoning. Add seasoning after shredding so you can set aside some "plain" chicken for kids or picky eaters. Also, you can do this with barbecue sauce and make a mock "pulled pork" that's a lot cheaper....

8. Grilled Chicken- So simple, yet goes with anything. I usually throw on 5-6 chicken breasts on the grill after marinating them in an herb/garlic marinade (or Italian dressing).  The first night, we simply eat the grilled chicken, veggies and potatoes for a healthful meal.  As for the leftovers, I'll throw on a bed of greens add some fresh vegetables, feta and some strawberries for a scrumptious summer salad.  Or, I'll make a hearty chicken salad (I adapted this recipe from Giada's... my friend Lori made it for me once and I LOVE it... just a bit complicated for me!!)

Ingredients:
2 chicken breasts chopped or shredded (your preference)
1/2 thinly sliced onion (green or red onion will do)
1/2 cup thinly sliced roasted red peppers
1/2 Cup toasted almond slivers
1/4 Cup chopped fresh parsley
Salt & pepper to taste
Fresh Parmesan or mozzarella

Red Wine Vinaigrette:

1/4 cup red wine vinegar

1/8 cup lemon juice

1 teaspoons honey
1 teaspoons salt
Freshly ground black pepper
1/2 cup olive oil
Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.

7.   The Classic Chicken Parmesan- I personally would never order chicken parm at a restaurant, as it is so easy to make and affordable.  It is a delicious meal that can become a standard dinner in your home. Serve with pasta and fresh bread-- Yum!  Feel free to make this recipe as "homemade" as you want (add your own sauce or other fun 'twists').

Ingredients:
4 chicken breasts, pounded to 1/4" thick
Bread crumbs (Italian Style)
4 slices of mozzarella or fresh Parmesan (or shredded)
1 jar of tomato sauce
1egg
Milk
Flour
Olive oil

Directions:
 1. Mix egg & milk together.  Dredge the chicken breasts in flour, then the egg mixture, and finally in bread crumbs.
2. Meanwhile heat olive oil in bottom of cast iron skillet (if you don't have one, use a regular skillet but you'll have to transfer the chicken to a foil-lined 9x13 pan for baking).
3. Brown chicken on each side (about 5 minutes each)
4. Add sauce to cover chicken and cover each with cheese.
5. Place in broiler for 4-5 minutes until cheese is melted.
6. Serve with extra sauce and cheese, with pasta.

6. Chicken Pot Pie/Chicken A La King- Depending on how much effort you want to do, this dinner can be easy or super challenging.  I typically make my own pie crusts, but you can use a store-bought one. You can use leftover chicken breasts from the grill, rotisserie chicken, or quickly boil some chicken prior to dinner.

 Chicken Pie Basics
9 Inch Pie crust
1 Cup cubed chicken
Variety of veggies: chopped (steamed partially if fresh, frozen you can throw in)
Gravy/Can of cream of soup (chicken or celery works best)
Onion chopped
Potato steamed and chopped
Salt & Pepper

1. Press crust to bottom of 9" pie pan.
2. Fill with all ingredients adding gravy last (right before putting in oven)
3. Cover with top crust. Bake at 425 degrees for 30 minutes.

Freezes great, so I usually make 2!

Chicken A La King
 
1 Cup cubed chicken
Variety of veggies: chopped (steamed partially if fresh, frozen you can throw in)
Gravy/Can of cream of soup (chicken or celery works best)
Onion chopped
Potato steamed and chopped
Salt & Pepper
Biscuits

1. On the stove, heat gravy/soup until bubbling.
2. Add all remaining ingredients except biscuits.  Heat through.
3. Serve over open-faced biscuits.  YUM! Less than 20 minute dinner!!

5. Chicken enchiladas -- I've mentioned how much I love using chicken in Mexican dishes before.  Here's the link back to the post of these yummy chicken-filled tortillas.

4.Mock Chicken Cordon Bleu- Have ham or bacon? Have any kind of cheese (Swiss, cheddar, etc?)  Then you can make a quick Chicken Cordon Bleu!

Ingredients:
1. 4 Chicken Breasts (pounded thin)
2. Bread crumbs
3. Milk/egg wash
4. 4 Slices of ham or bacon
5. 4 Slices of cheese (or shredded) (4 more if you add cheese to the top)

Directions:
1. Dip chicken in flour dip, then egg/milk wash, then bread crumbs (Italian style is fine).
2. Add a slice of cheese and meat to center. Roll and pin with toothpick
3. Bake at 350 degrees for 30-35 minutes until center is no longer pink

Variations: Wrap bacon on outside for crispiness. Add cheese to top the last 10 minutes of baking.  Make a cream sauce/gravy to serve on top. Add more seasonings (garlic, etc.)

3. Quick & easy Parmesan/mayo chicken- I stumbled across this recipe on pinterest, and I always have the ingredients on hand-- and it's quick.

Recipe & Photo Courtesy of Hellman's

Ingredients

• 1/2 cup Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves
• 4 tsp. Italian seasoned dry bread crumbs

Directions

1. Preheat oven to 425°.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake until chicken is thoroughly cooked, about 20 minutes.

2. Italian Peasant Soup- This is my favorite "dinner" soup: hearty, warm, filling, and you can top it with cheese! 

Ingredients

• 1 lb Italian sausage links, casing removed and cut into 1-inch slices
• 2 medium onions, chopped
• 6 garlic cloves, chopped
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cans (15 oz each) cannellini or white kidney beans, rinsed and drained
• 2 cans (14.5 oz each) chicken broth
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 1 tsp dried basil
• 1 tsp dried oregano
• 6 cups fresh spinach leaves, chopped
• Shredded Parmesan or mozzarella cheese, optional

Directions

In Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain. Add onions and garlic; saute until tender. Add chicken; cook and stir until no longer pink. Stir in the beans, broth, tomatoes, basil, and oregano. Cook uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired

1. Chicken Fajitas- Fajitas are a weekly staple in my house. I either make them fresh, or use leftover chicken from the night before.  They are quick, easy AND easily adaptable for kids (put in them what they want). 

Ingredients:

 2-3 chicken breasts sliced in strips
2 onions sliced
2 green or red peppers, sliced
Tortillas
Sour cream
Taco or fajita seasonings
Salsa
Tomatoes (chopped)
Avocado/guacamole
Cheddar cheese
Optional: serve with Spanish rice

Directions:
1. In skillet pan, saute chicken for 5-7 minutes, add onions and peppers. Cook until all is softened. Add taco seasoning until flavor reaches desired level.
2. Meanwhile, heat tortillas, make guacamole, get ready for dinner!
3. Serve with side of rice, cheese and toppings!

Hope you enjoy some new chicken dishes-- nothing too spectacular, but all dishes you should be able to handle mid-week!

Easy Rule #54645- If all else fails, cook chicken. Cheap, easy, and millions of recipes.

World Series Game 7 Cooking Contest

Jules here-

The finale of the cooking contest took place last week-- and yet I am not typing until now as I have had some crazy moving stuff going on.  We decided on a "weeknight" dish this time-- something with chicken that was 5 ingredients or less.  At first I thought this would be challenging, but just Google "5 ingredient or less Chicken" and be amazed at the hundreds of recipes that appear! All look pretty good too-- except the one that I chose. I decided to go with a breaded, rolled chicken breast stuffed with Boursin cheese and crushed nuts.  The nuts work yummy-- the cheese not so much.  Don handedly beat me with his delicious chicken legs, while the judges barely ate my disastrous dish.

I am posting Don's Award-Winning Recipe-- while omitting mine from the blog. I want to preserve our "delicious-recipes only postings"!!

Honey Roasted Garlic Chicken Recipe

• 2 pounds Chicken Drumsticks
• 1 cup steak sauce
• 1/2 cup honey
• 2 teaspoons crushed garlic cloves                                                                                                                                                                                                                                                                                   
• 1/2 teaspoon hot pepper sauce

Combine all ingredients in a zip lock baggie and marinade overnight. 

1. Preheat oven to 375°F.
2. Line bottom of broiler pan with foil.
3. Place drumsticks in foil-lined pan.
4. Bake 45 minutes or until done (internal temp 180°F).

The children devoured the chicken legs as well as the grown ups.  If you are looking for a quick, easy, and absolutely delicious dinner-- look no farther! 

I will be posting my Top Ten Favorite Chicken Breast recipes later this week, so you all can see that I can really cook-- just not with Boursin cheese. Not recommended.

Easy Rule #67908-  It's easy to lose graciously when you are eating delicious food.

Cooking Contest Part 6-- All tied up

Jules here-

After the French Toast and the Burger Round-Up-- I thought that I had this contest in the bag... well, I was wrong.  Don took top honors during our Kid's Fun Snack category.  The kids cast the deciding votes in this competition, so we had to truly cater to the younger set.  Don created a tasty beach scene for the kids to indulge in pudding, teddy grahams, and even a gummy life savor:

Beach Pudding

2 packs of pudding mix (he used chocolate & butterscotch)

Blue icing (for the water)

Crushed graham(crackers for the beach)

Teddy Grahams

Gummy life-savers

Cocktail umbrellas

 

I chose a slightly healthier route which did not serve me well in the competition as kids naturally will choose chocolate over anything else.  I used the recipe for "sparkly grapes" to create little caterpillars with frozen yogurt blueberry "flowers":

 

Sparkly Grapes

 Grapes

1 box watermelon jello powder

1 box lemon jello powder. 

After washing grapes, dry them until they are damp dry. Sprinkle or toss with a blend of both watermelon & lemon jello powder.  The grapes will be lightly dusted creating a a "sparkly" look.  They taste a bit like sour patch kid.  

Yogurt Flower

Yogurt (any flavor)

Blueberries

Coat each blueberry in yogurt and shape into little clusters of "flowers".  Freeze on wax paper for 45 minutes. 

As for the caterpillar eyes-- I simple stuck a mini chocolate chip to the bottom of a white chocolate chip-- YUM!  Add some pretzel stick legs-- and you've got a creature!

The kids were obviously thrilled with this contest, and though I lost- I got to eat some yummy, silly snacks. Plus, Don made it up to me by cooking my FAVORITE Don-dinner later that night.  The one reason we will never have a "pizza" contest is that I know he would crush me with this recipe:

Roasted Garlic and Baby Shrimp Pizza

Roasting garlic

Take the number of garlic cloves you want to roast and place them in aluminum foil.

You can buy garlic that is already pealed at the store. This saves time.

Coat the garlic with Olive Oil and then add Sea Salt.

Close up the foil and place it in the oven for 1 hour at 425 degrees.

Once the garlic has finished roasting, remove it from the oven and let cool.

For the pizza

Roll out the dough (store-bought or homemade)  to your desired size and place it on a pizza tray or baking tray.

Strategically place the shrimp on the dough.

Roughly chop the roasted garlic and place it on the dough.

Chop fresh basil then spread it on the dough with the shrimp and garlic.

Use the olive oil from the aluminum (that was used to roast the garlic) and drizzle it over the pizza.

Add more olive oil if needed.

Lastly, top with shredded pizza cheese (not too much though).

Place in oven for 10-15 minutes at 450 degrees.

So super delicious-- I could eat the whole thing.  Seriously.

For those of you keeping score:
Don has won: Appetizer, Main-dish Chicken, Kid's Snack. (Total: 3 wins)
Jules has won: Soup, Breakfast: French Toast, and Burgers (Total: 3 wins)


Easy Rule #5342- With cooking contests, everybody wins-- because you get to eat.

The Pasta Project

Ems here:

First off, let me agree that New Hampshire wildlife is off the hook! We live in Ohio, but in a town...so mostly our wildlife consists of dogs (on a leash), raccoons (knocking over our garbage cans), and juvenile delinquents (testing car-doors in search of loose change or CDs).

However, nature does prevail occasionally, and the kids managed to discover giant puddles full of it at the soccer fields this week. The drenching rains that have made this sports season so delightful created a home for millions of tadpoles. The children spent hours, literally, catching and releasing (mostly) these little creatures in empty Gatorade bottles, never happier:

What I really wanted to discuss was The Mentalist. Oh My Gosh!! Did you see that awesome season finale?? Yay, love!

Actually, what I really wanted to talk about was pasta, and how fun and easy it is to make noodles at home with your kids with no fancy ingredients and no special equipment. The fact is, you don't have to be perfect in order for this to turn out and amaze the kiddies! Give it a try!

Homemade Pasta - recipe from www.foodsogoodmall.com

Ingredients

2 cups flour

3 egg yolks

2 T olive oil

water

Instructions

1. Place the flour in a bowl and make a well in the center. 

2. Add eggs and oil into the well, and use your fingers to mix together. 

3. Add water as necessary (in small increments) till you get a nice dough-like consistency. 

4. Remove the dough and knead on a lightly floured surface until dough is elastic and smooth. 

5. Wrap dough in plastic wrap and let it rest for 30 minutes.

6. Remove the dough from wrap, and role out into a thin sheet. Get it as thin as you can, but make sure your table is floured so dough won't stick to it.  

7. Cut pasta into strips as thin or thick as you like. 

8. Hang to dry for about 20 minutes (I use hangers!)

9. To cook pasta: Add to heavily salted boiling water and cook for around 3 minutes.

10. Enjoy with butter and parsley, or however your kids eat noodles!

Well, I just wanted to share the pasta process because it was one of those things that intimidated me. I thought you needed special flour or a special machine or a special Mario Batali gene....but it's NOT scary! Maybe one day I will get an appliance to help me roll and cut it out; but until then, it's nice to think that I can make it like the women did way back before those machines were invented!

Easy Rule #41113: Don't be afraid to try something new, something homemade. You may be surprised!

Easy Rule #22644:  Sometimes it may be a bad surprise.*

*I tried this custard pie recipe last week that was an EPIC DISASTER! It was disgusting, seriously; I even lost a cookie sheet because the pie overflowed and then the filling burned onto the tray and I couldn't get it off so I threw everything out. Sad, sad day.

Cooking Contest Part 3

Jules here-

The legendary New Hampshire cook off has once again resumed this weekend with a battle of epic Chicken proportions....  Luckily the weather was fantastic so the children could play outside while the chefs slaved in the kitchen to make two delicious chicken dinners on Saturday night.  After a vicious battle, one champion emerged: Don. Again. But that's o.k.-- my dish was also delicious and the judges initially split.

The winning recipe:

Crispy Ranch Dipping Sticks with Chipolte Dipping Sauce

2 Cups - Panko Break Crumbs
2  pkgs of Hidden Valley Ranch Salad Dressing & Seasoning Mix
2 TBS Garlic Powder
2 pkgs of chicken tenders

Preheat oven to 375 degrees 


1. Dredge Chicken strips in flour
2. Toss chicken in 3 eggs- egg wash
3. Mix the following in a large bowl and toss chicken in the mix

Place chicken on baking sheets and bake for 25 minutes.

Chipotle Sauce1-1.5 Cups Plain Greek Yogurt
2 Chipotles (seeds removed) Keep seeds for more heat
1 Garlic clove

Mix in a blender.


 The second place recipe was also fantastic and I do plan on making this again--especially when fresh basil is growing in my garden!

Bruschetta chicken on left, Crispy Ranch tenders on right

 Balsamic Bruschetta Chicken Dinner

6 chicken breasts, pounded/tenderized
3/4 Cup balsamic vinegar (divided)
1/4 olive oil
Oregano, salt, pepper, basil
Egg wash, flour, breadcrumbs
5 cloves garlic, minced (divided)
Mozzarella Cheese
4 Roma tomatoes
 Fresh basil

1. Place chicken in dish/bag with 1/2 cup balsamic vinegar, 3 cloves garlic, 1/4 Cup olive oil, salt, pepper & oregano to taste.  Marinate at least 6 hours.
2.  Preheat oven to 350 degrees.
3. Coat chicken breasts in flour, then egg wash, then Italian bread crumbs.
4. Place in baking dish, and bake for 20 minutes.
5. Remove chicken from oven, place mozzarella cheese on top, bake another 10 minutes.
6. Meanwhile, chop tomatoes and basil. Toss with remaining garlic and balsamic vinegar to taste. Add salt & pepper to taste as well.
7. Add Bruschetta topping to chicken, bake an additional 5 minutes.
8. Serve with sliced and toasted baguettes or pasta.


 For those of you keeping score, it's Don 2, Julia 1.... I shall tie it up with the BRUNCH category coming up next.... I'll keep you posted...

Easy Rule #24244- Get creative with your cooking-- simple meals can be made fantastic!

Easy Rule #9808- Try and be a gracious loser when you can, except with Monopoly. Nobody can be gracious with that game.
 

Quick Mexican-Style Dinner

Jules here-

I had planned to make some delicious fajitas for dinner last night; however, after I started defrosting the chicken I realized we were out of tortillas :( Bummer.  Instead of giving up on my dinner idea (mostly because I had JUST cooked breakfast for dinner the night before), I decided to persevere and ransack my pantry.  One ingredient that intrigued  me (that I rarely have) is fresh (albeit over a week old) cilantro.  Now, I know some people despise cilantro, but I think it makes a Mexican dish fantastic!  I have always loved corn & bean salsa, though I have never made it, so I chose to make a dish loosely-based on that concept.  I call my dish:

Chicken & Corn Salsa (creative....)

Ingredients
- 2 chicken breasts, boiled and shredded (I use the kitchen-aid paddle to do that... it's awesome)
- 1 can whole kernel corn
- 1 can diced tomatoes- undrained
- 1 can Rotel tomatoes, undrained
- 1 can black beans
- 1 chopped onion
- 2 garlic cloves minced
- 1 diced green pepper
- Olive Oil
-  2 TSPS of cumin (o.k. I just dumped some spices in, so you can season to your taste too...)
- Tsp of garlic salt
- 1 TSP chili powder
Fresh Cilantro
Cheddar Cheese
Salsa
Rice

Directions
Sauté garlic, onions, and peppers until soft.  Then, add all the canned goods and seasonings.  Simmer until all are heated threw.  Add shredded chicken and stir until integrated. Toss cilantro the last minute just until mixed, and turn off heat.  Serve over rice with a sprinkling of cheddar cheese. Salsa optional (Hubby likes more zip than I)

Anyway, it was super fast, super easy and you could totally use leftover chicken. I like having dinners with can goods because I can store many to have on hand at any time. Cilantro is optional too, but yummy!


Easy Rule #5301- Don't give up on a dinner idea if you are missing a key ingredient- re-think it and try again!

My Perfect Thanksgiving Feast

Jules here--So this year, I'm not cooking on Thanksgiving, but I am sure excited about eating! Now, I have cooked Thanksgiving dinner the past five years so I know what I enjoy making and eating.....

First off, to be at my Thanksgiving table, it has to be special (only made at holidays), fattening, and delicious. I have compiled family recipes and some new internet favorites!!

TURKEY
I cook a big Turkey-- usually 20-25# as I LOVE leftovers. Emily & I both discovered the Reynold's oven bags to cook the turkey in to make it moist and yummy! I use a variety of seasonings usually involving onion, celery,butter, and paprika.  But it ends up like this:

GRAVY
O.k. I'm going to have my mom guest-post on gravy, as mine is awful. I use store bought usually... much quicker and one less thing to do last-minute.


MASHED POTATOES
I found this recipe a few years ago on the internet, and I really like them! Honestly, what I like most about this recipe, are the leftovers. These potatoes make the BEST soup a few days after T-day.   Click the name for the link:

Make-Ahead Mashed Potatoes

And for the leftover soup link:

 Leftover Mashed Potato Soup

It is a FANTASTIC way to use leftover potatoes. AND you can freeze leftover potatoes too and make the soup later. 

YAMS & MARSHMALLOWS
Now, living in New England, people call Delaware (where Ems & I are originally from) the SOUTH. The classic sweet potato dish is a standard "down South" and my eldest can't wait to decorate the top of the yams with big marshmallows-- the more the better!

Ingredients

2 Large cans of Bruce’s yams (drained)
2 bags of marshmallows
1/3-1/2 cup (to taste) brown sugar
2 eggs
4 TBS butter, softened

Directions

1. Spray large casserole with Pam.
2. In mixer, put drained yams, butter, brown sugar, and eggs. Beat until smooth.
3. Put in serving casserole dish, then place marshmallows everywhere on top!
4. Bake at 350° for 1/2 covered with foil.

Yams (Right) Fruit Fluff (Rear) Jello Salad (Left)

 

OVERNIGHT FRUIT FLUFF
At Thanksgiving, this may SEEM like a dessert, but any chance to put heavy cream into a side dish, do it :)  We have served this at parties, baby showers, and more; it is like a really good ambrosia without the coconut. 

Ingredients 

2 eggs
1/2 Cup Sugar
1/3 Cup lemon juice1 TBS Butter
1/2 tsp. salt
1 Cup heavy cream
3 Cups mini marshmallows (1/2 bag)
1 can mandarin oranges
1 can crushed pineapple (or tidbits)
1 Cup green grapes (halved)
1 Cup red grapes (halved)

Directions

1. Beat eggs slightly and stir in sugar, lemon juice, butter and salt. 

2. Cook over low heat, stirring just to a boil. Remove and cool completely. 

3. Whip 1 cup heavy cream. 

4. Fold whipped cream into cooled mixture (from step 2) 

5. Add 3 cups mini marshmallows and stir. 

6. Add remaining ingredients and fold together. Cover and refrigerate overnight.

AUNT LENORE'S JELLO SALAD 
This is another *healthful* side at our dinner..... Our Aunt has made this for years, but hers always comes out an integrated, smooth jello mold. For some reason, when we make it, it divides into two layers. It tastes FANTASTIC no matter what way we do it..... 

Ingredients

1 Large Box Jello (preferably orange)
2 cups hot liquid (water and reserve)
1 large can of Fruit (canned mandarin oranges)
2 Cups Vanilla Ice Cream

Directions

1. Drain fruit reserving liquid. Heat reserve liquid in microwave. Add boiling water to equal necessary amount of hot liquid.
2. Dissolve jello in hot liquid.
3. Add ice cream and stir until melted. Add fruit and stir.
4. Refrigerate until set.

 O.k., did you read the ice cream and say, "Oh my Lord--this is the most unhealthful Thanksgiving feast I have ever heard of"?  It's Thanksgiving, just enjoy, count calories later.... :)

EASY CREAMY CORN CASSEROLE

I found this recipe online a few years ago-- it's easy, scrumptious, and it fits in a 9x9 which fits in my toaster oven (yeah! clears up oven space!)  You can also mix and make ahead of time.  Click on the link for the full recipe.

Awesome & Easy Corn Casserole

 STUFFING

This classic stuffing is not something to alter. Yummy flavors that have stood the test of time! Thanks Mom!!

INGREDIENTS: 
1- 2 Loves sliced and cubed white bread
3/4 Cup butter or margarine
1 onion chopped
4 stalks celery, chopped
1 Cup Chicken broth
2 tsp poultry seasoning (Bell's is best)
Salt & pepper to taste
 
Directions:

1.	Let bread  dry out over night, tossing occasionally to make sure all parts are dried out.
2.	Cook onion and celery until soft (we do this first thing in the morning). Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well (ONLY Mix in broth when you are READY TO COOK-- it will get soggy if you fix it too early)
3.	Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F for 30-45 minutes.

BREAD

We definitely have the homemade bread that Emily blogged about before. It can freeze well for make ahead timing too!

DESSERTS

Pumpkin pie is the traditional dessert and I LOVE it, but I am not a huge fan of crust. I find it to be more fattening than it's worth (like white wedding cake-- not worth the calories).  Anyway, I usually make this pie as well as some other chocolate dessert (this usually rotates every year as I love trying new dishes).  I found this pumpkin pie through pinterest, and I LOVE it. And it's much healthier than the original-- NOT that it matters on this holiday....

No Crust Pumpkin Pie

To sum up my virtual feast, here is the menu:

TURKEY

GRAVY

MASHED POTATOES

STUFFING

CORN CASSEROLE

YAMS AND MARSHMALLOWS

OVERNIGHT FRUIT FLUFF

JELLO SALAD

BREAD

PUMPKIN PIE

MYSTERY CHOCOLATE DESSERT

Post links to your favorite holiday dishes and maybe I'll add even more to this gluttonous feast!

Easy Rule #1128  Thanksgiving is a time of counting your blessings, not your calories.

Impossibly Easy Dinners

Bisquick is a fantastic breakfast helper for pancakes, waffles, and biscuits-- quick, easy, and super-yummy.  My children love pancakes, and I probably make them 5-6 mornings a week (and sometimes they earn chocolate chips inside too!)  Bisquick does get pricey so I started making my own recipe to have it on hand, and honestly it tastes just the same:

Homemade Bisquick Recipe

When I first got married, I got the Bisquick-Brand Recipe book and I was amazed to see all the fantastic dinners, brunch, and even snacks you can do with the simple baking mix.   Every time I make the Bisquick quiche, I am asked to share the recipe.  Now, as I have studied these recipes, I have noticed a theme:

1/2 Cup bisquick
1 Cup Milk
2 eggs

Simple enough, eh? Now, the fun! I have made multiple versions of this recipe just using this base. Here are a few combinations I have done:

• Ham, Swiss & Broccoli
• Bacon, Cheddar, Onion, and Green Peppers
• Shrimp, Swiss, and Green onions
• Ground beef (or turkey), Onions, Peppers, and Cheddar

The "Impossibly Easy" pie series originated decades ago (my mother was a big fan of the lasagna recipe when we were kids), and check out the link!  Don't be afraid to be creative. As long as you have a cooked meat, cheese, and the base, it will be yummy.  Make your own Bisquick or buy some and have simple dinners on hand!


Easy Rule #388  Breakfast for dinner doesn't have to be just pancakes!!

Feeding Frenzy Friday - 1

NOTE: I meant to publish this Thursday. Whoops.


Every Friday during the school year, I have two wonderful "Mother's helpers" come to the house. As a ministry from the local university, the girls are here for three hours once a week to help with the children--in exchange for a home-cooked meal.  The children LOVE it. Having two enthusiastic and energetic teens push them on the swings or pull them in the wagon around the cul-de-sac endlessly is pretty much toddler heaven. Even the older boys get a charge from having grand Nerf battles in the street.

As I learned from my mom, when you serve company you need to assure they are filled. They WILL leave the table satisfied. Add to this, is the responsibility of providing a meal that the girls can't get at the cafeteria or via the pizza delivery guy (darn it). Plus, they come seriously hungry.

During this time, I take my daughter Josephine to gymnastics.  We leave by 4:30. Which means dinner has to be done by that time so the family can eat while we are away.  So, dinner for 4 adults and 6 kids (and a baby), done by late afternoon. On a tight budget. Isn't this fun? ;)

I thought I would include you all in my Friday insanity. This will serve as my prep list and recipe corner, all in one! And if any of you decide on a large and filling menu this week, perhaps it will help :)

Ahem. Friday's menu:

Two loaves of bread
Baked enchiladas
Peas with bacon and onion
Chocolate cake with cream cheese frosting

The cooking order will be:

Early morning: bread
Mid-morning: cake
After lunch: peas
Mid afternoon: enchiladas

hint: always start with carbs and dessert. That way, if you screw up the main dish and vegetable, no one will care too much....

Recipes:

Bread, found here
Peas, self explanatory. Turkey bacon, onion, butter and salt--can't go wrong
Cake: recipe found on back of Hershey's cocoa powder box. Yum!

Enchiladas:

1. Brown 1 lb of ground turkey. I add some shredded zucchini for more hidden veggies. Also throw in some rice. Add taco seasoning (essentially chili powder, cumin, salt, pepper, garlic powder). Mix in a little salsa and sour cream to help bind the mixture.
2. Fill and roll flour tortillas and place seam side down in Pam-sprayed 9x13. Cover top with shredded cheddar
3. Mix 1 can cream of chicken soup, equal parts salsa, and some sour cream, and pour all over the top
4. Bake for 30 minutes at 350


POST NOTE: Kids had a great time; my helpers enjoyed the meal; Yay, we survived another Friday!


Rule #213: When company is coming, fill 'em up. And make dessert.

Big Family Cooking - Part 3 - Dinner Expanders

Make use of dinner expanders (e.g. rice and pasta).

1. Rice: Since my husband is Filipino, we have a giant rice dispenser in our kitchen nook.

Isn't it gorgeous? Williams Sonoma.

Rice is a staple in our home, and I have learned to truly appreciate its versatility. A great option is to pair with ground meat (beef or turkey) to fill tacos or enchiladas. Fried rice is another tasty choice--eggs and seasoning go a long way.  Whisking up a sauce or gravy with some leftover chicken and ladling over rice makes for a quick and hearty meal.

2. Pasta pretty much speaks for itself as far as its expandable and budget friendly qualities. Just watch it on the casseroles. You don't want to be known as Mystery Meat Mama with her trusty 9x13.

3. Beans are another expandable and affordable wonder food, but one in which I am just starting to explore. My family doesn't love them, so I'm working on sly ways to sneak them in, as incognito as possible. Perhaps Jules has some suggestions...

4. Potatoes absorb the flavors of the "star" food. For example, saute the potatoes in a bit of oil on the stove, and then add the ground beef and salt. As they cook together, the flavors mingle and the potatoes spread the goodness.

5. Leftovers: Don't let them go to waste! Instead of making an entirely new meal the next day, serve leftovers and make a smaller dinner companion--like a quiche or buttered noodles--to go along side.  Or, turn the leftovers (if possible) into a different meal--like a stir fry or fajitas.

The Easy Rules are:

#147: Stretch the pricey meat with inexpensive expander foods so that your dinners feed a bunch on a dime.
#25:  Buy a rice cooker

Big Family Cooking - Part 2 - Let's Talk Snacking

Filling up hungry bellies is essential. Children were not meant to feel extended hunger. As long as your children have a healthful, outdoor lifestyle to burn up those calories--keep 'em coming! We have to be careful not to let the looming specter of obesity that is in the headlines keep us from allowing our children to be filled with the energy needed for their active, growing bodies.  Unless your children are suffering from a severe allergy, please make sure you are giving them a complete and balanced diet of ALL food groups and in sufficient quantities.

So how can you fill them up with good things and not break the bank or resort to buying processed junk? Make serious snacks. A packet of Scooby Snacks is fun, but your kids will be begging for more food faster than they can crumple that foil wrapper and toss it on the floor. So for the sake of your sanity, get ready to bake! Buying staples is essential here: flour, sugar, cocoa, baking powder, oats, honey, etc.  We can talk more specifics in pantry supplies in a later post, along with how to do it affordably when you are short on space.

                                         Sometimes we bake naked, because that's just how we roll.


(1) Homemade bread is not that hard to make--it's even simpler with a bread machine. Slabs of bread slathered with jelly or hazelnut spread or honey or served with cheese slices are just the thing to fill up hungry boys.

(2) Or muffins! Jules is the Muffin Queen, and has some really great healthful recipes that she will share.

(3) Find a good granola bar recipe, like this one. Perfect for bringing to soccer. And affordable because it uses oats and Krispies instead of expensive granola.

(4) Yogurt. I found a super simple recipe online for homemade crockpot yogurt. Rave reviews.

(5) Fresh fruit is an obvious choice, while it lasts. I usually try to limit the kids' fresh fruit intake a bit , so they don't finish off the apples or bananas in a couple hours. I always have canned or frozen fruit on hand to supplement for when the fresh is devoured before the next shopping trip.

(6) Veggies and Dip--Another opportunity to use up the on-sale vegetables that week. Carrots are a fave around here. Along with Ranch dressing, of course.

(7) Tortilla Chips (homemade)--I always buy flour tortillas because at my store you can get 10/.99 regularly. The kids enjoy baking their own chips, especially if we make the cinnamon sugar variety.

The Easy Rule for today is

#121: Bake. The life you save may be your own.


Jules Here---

Just wanted to add a few of OUR favorite snacks to this awesome list:

1) Cereal-- If you look at the cost per pound of generic compared to the snacks, they are much cheaper.  So, buy generic Cheerios, Chex, Life, or other cereals and have them create their own "trail mix" when you throw in some raisins, mini pretzels, etc.  Most of those cereals are fortified with vitamins/minerals, so even if you add a couple of chocolate chips, it still is a healthful snack that kids love!

2) Frozen fruit-- Ems mentioned fresh & canned, but my kids LOVE sucking on frozen blueberries & strawberries, especially in the summer. Cost per pound can be much cheaper in the winter too.

3) Frozen Yogurt bites: We found these on pinterest a couple of years ago and my kids are HUGE fans during the summer.  It makes the yogurt last a lot longer too!

4) Anything with protein: Protein & fiber fill tummies up, so I often get whole wheat English muffins (generic) and put peanut butter on them for the kids for a filling little snack. Once I cut them up for all three, it doesn't ruin their appetite for lunch/dinner later.

5) Our favorite fall snack right now is apple chips. They are DELICIOUS and the children devour them.  They do take awhile, but they are worth the wait and super easy if you have a mandolin (you don't even have to skin or core the apple).

6) Popcorn: We do not buy microwave popcorn; we use our air popper or the brown bag technique so we don't get any harsh chemicals/additives. We add our own butter/salt and sometimes we splurge with the popcorn cheese they sell in the refrigerated section of the grocery store--Yum!

Easy Rule #122: Think about seasonal snacks-- use fruits in season and think of different temperatures: hot or cold to make the snacks unique!