Featured Recipe Submission...
I have two simple recipes that don't cost much and are easy and delicious to have as leftovers. I didn't make them up, just modified, and you can too! First is just a box of Alfredo pasta or you can get egg noodles and a jar of Alfredo, unless your one of the do it yourselfers than you can make your own Alfredo. I'm not that talented, lol. Start the pasta as directed, in a separate pan heat some oil and cook 2 or 3 boneless skinless chicken breasts, cut them up before hand or just slice them as they cook with spatula. In another little pot heat up some canned green beans. Add the chicken to the pasta and you have chicken Alfredo and veggies on the side. I don't think this dinner has ever cost me more than $3 - $4 because I buy the bagged frozen ready to cook chicken and my kids always want seconds.
The second recipe is awesome, it's called Chicken Cacciatore and is very easy, lots of leftovers, and great as a burrito. Start by cooking some white rice, in a large enough pot to add all other ingredients at the end, how ever much you need for your servings. While that's going, start some chicken, again however many people you are cooking for, I have a household of 4 and I use 3 chicken breasts. In another pan, a lot of pans I know, melt some butter, start cooking 1 sliced up green bell pepper. Once that has had about 5 minutes, add some chopped onions, give it a few minutes, make sure to be stirring! Then I throw in a can of sliced olives, about 1/2 cup of fresh sliced mushrooms, and a can of diced green chilies. Stir and cook until the mushrooms are nicely sauteed. Everything else should be finished by now and not burnt since you weren't ignoring them right? Throw it all together in the big pot you cooked the rice in and add 1 or 2 jars of marinara sauce, depending on how many you are cooking for, like I said 1 jar does fine with a family of 4. Cook until heated, serve in a bowl or as a burrito!
This is a delicious very nutritious meal that is under $10 and loved by all! Modify to your tastes.
Enjoy,
Kyla and her 3 hungry men
Mexican Lasagna
Featured Recipe Submission...
Hey Michelle!
Here is a recipe that I love and so does my daughter. I call it Mexican lasagna. I love to make tacos and always have leftover hamburger meat, because it is just me and my three year old and we don't ever eat it all. So I use the taco meat (which is cooked with a package of taco seasoning), cream cheese, tortillas, 8oz. can of tomato sauce, and shredded cheddar cheese. These ingredients I always have on hand. In a 13x9-inch pan you take two tortillas and put cream cheese on them (usually best to let cream cheese soften first) and set them in the pan, than add hamburger meat, a little tomato sauce and shredded cheese and just keep repeating the layers. I usually do three or four layers, just depends. Then bake in the oven at 350 degrees until warmed through and cheese is melted! This is so easy and quick for me to fix and my daughter loves to help me.
Enjoy!
Amanda Melancon
Hey Michelle!
Here is a recipe that I love and so does my daughter. I call it Mexican lasagna. I love to make tacos and always have leftover hamburger meat, because it is just me and my three year old and we don't ever eat it all. So I use the taco meat (which is cooked with a package of taco seasoning), cream cheese, tortillas, 8oz. can of tomato sauce, and shredded cheddar cheese. These ingredients I always have on hand. In a 13x9-inch pan you take two tortillas and put cream cheese on them (usually best to let cream cheese soften first) and set them in the pan, than add hamburger meat, a little tomato sauce and shredded cheese and just keep repeating the layers. I usually do three or four layers, just depends. Then bake in the oven at 350 degrees until warmed through and cheese is melted! This is so easy and quick for me to fix and my daughter loves to help me.
Enjoy!
Amanda Melancon
Quick and Easy Homemade Biscuits
Featured Recipe Submission...
Quick and Easy Homemade Biscuits
2 cups self-rising flour
1 Tbsp white sugar
Enough buttermilk to make a dough that you can handle (about a cup)
Mix above ingredients. Spoon a biscuit-sized ball of dough into a little extra flour. Roll it around a little to coat so you can pick it up with your hands. Place in a greased pan and roll over (so top and bottom is greased). Place all the biscuits in the pan with sides touching. Bake at 400 degrees for 20 minutes. Trust me, these are good and so fast you won't believe it! I can have them mixed and in the oven in less than 10 minutes.
Linda Burton
Quick and Easy Homemade Biscuits
2 cups self-rising flour
1 Tbsp white sugar
Enough buttermilk to make a dough that you can handle (about a cup)
Mix above ingredients. Spoon a biscuit-sized ball of dough into a little extra flour. Roll it around a little to coat so you can pick it up with your hands. Place in a greased pan and roll over (so top and bottom is greased). Place all the biscuits in the pan with sides touching. Bake at 400 degrees for 20 minutes. Trust me, these are good and so fast you won't believe it! I can have them mixed and in the oven in less than 10 minutes.
Linda Burton
Taco Casserole
Featured Recipe Submission...
This is a great recipe that I've made a cazillion times. My husband loves it and it's easy to reheat in the microwave.
Taco Casserole
1/2 lb. ground beef
1 pkg. taco seasoning mix
1 8oz. can tomato sauce
1 can Hormel Chili w/o beans
About 6-8 oz. shredded cheddar cheese
1 package (7 or 8 oz.) cornbread mix
1 egg
1/3 cup milk
Brown ground beef in a large skillet and drain. Add the taco seasoning mix, tomato sauce and Hormel Chili without beans. Place in a casserole dish. Top with shredded cheddar cheese. Make the cornbread mix using the one egg and 1/3 cup of milk and pour on top of the beef mixture. Bake in a 350 degree oven for about 20 minutes or until cornbread is golden. Serve with Salsa and Sour cream on top if desired. Delicious.
Kathy Hooker, Toledo, OH
This is a great recipe that I've made a cazillion times. My husband loves it and it's easy to reheat in the microwave.
Taco Casserole
1/2 lb. ground beef
1 pkg. taco seasoning mix
1 8oz. can tomato sauce
1 can Hormel Chili w/o beans
About 6-8 oz. shredded cheddar cheese
1 package (7 or 8 oz.) cornbread mix
1 egg
1/3 cup milk
Brown ground beef in a large skillet and drain. Add the taco seasoning mix, tomato sauce and Hormel Chili without beans. Place in a casserole dish. Top with shredded cheddar cheese. Make the cornbread mix using the one egg and 1/3 cup of milk and pour on top of the beef mixture. Bake in a 350 degree oven for about 20 minutes or until cornbread is golden. Serve with Salsa and Sour cream on top if desired. Delicious.
Kathy Hooker, Toledo, OH
Biscuits that Taste Like Popeye's Chicken - Budget Copy Cat Recipes
Featured Recipe Submission...
I have a very easy recipe that tastes just like the biscuits at Popeye's Chicken.
Biscuits
3 cups baking mix (bisquick type- I use generic)
1 cup sour cream
3/4 cup club soda or lemon lime soda
1 stick real butter, melted
Preheat oven to 375. Pour half of the melted butter into the bottom of a 9x9 baking pan (the square ones). Combine the baking mix, sour cream, and club soda until everything is just moistened and there are no lumps. You can either pat the batter onto a floured surface and kneed for a minute or two and cut out the biscuits for prettier biscuits, or you can spoon the batter directly into the baking pan. Either way the dough will be soft. Flip each biscuit in the butter as you put it into the pan to coat the top. Bake for 20 to 25 minutes or until the tops are golden brown. Remove from the oven and pour the remaining butter over the top and let it soak in. Makes between 8 and 12 biscuits depending on the size.
T. Gerdes
I have a very easy recipe that tastes just like the biscuits at Popeye's Chicken.
Biscuits
3 cups baking mix (bisquick type- I use generic)
1 cup sour cream
3/4 cup club soda or lemon lime soda
1 stick real butter, melted
Preheat oven to 375. Pour half of the melted butter into the bottom of a 9x9 baking pan (the square ones). Combine the baking mix, sour cream, and club soda until everything is just moistened and there are no lumps. You can either pat the batter onto a floured surface and kneed for a minute or two and cut out the biscuits for prettier biscuits, or you can spoon the batter directly into the baking pan. Either way the dough will be soft. Flip each biscuit in the butter as you put it into the pan to coat the top. Bake for 20 to 25 minutes or until the tops are golden brown. Remove from the oven and pour the remaining butter over the top and let it soak in. Makes between 8 and 12 biscuits depending on the size.
T. Gerdes
Pizza Toast
Featured Recipe Submission...
Pizza Toast
Toast bread in the toaster
Spread pizza sauce on the toast
Sprinkle some shredded cheese on top
Place on toast a pan and cook at 350 degrees for about 5-10 minutes, just enough for the cheese to melt. (I do not recommend the microwave, toast gets soggy!)
Enjoy,
Tammy
Fargo, ND
Pizza Toast
Toast bread in the toaster
Spread pizza sauce on the toast
Sprinkle some shredded cheese on top
Place on toast a pan and cook at 350 degrees for about 5-10 minutes, just enough for the cheese to melt. (I do not recommend the microwave, toast gets soggy!)
Enjoy,
Tammy
Fargo, ND
Grilled Chicken and Black Bean Salad
Featured Recipe Submission...
I just found your Blog, I am very excited.
Here is one of my family's favorite summer time meals. I cheat by grilling up a huge family pack of chicken at a time and keeping some in the fridge or freezer to use for quick meal prep other nights. I hate standing over the grill in 100 degree weather.
I don't usually measure, so I converted measurements as best as I can and added my portion comments as needed.
Grilled Chicken and Black Bean Relish Salad
4 chicken breast seasoned and grilled (or figure 4 oz cooked per person)
2 cans of black beans, drained and rinsed
4 large roma/plum tomatoes
1 lg red onion
sundried tomatoes (I leave these out as I don't care for them)
fresh finely chopped basil
fresh finely chopped oregano
fresh finely chopped parsley
fresh chopped garlic
balsamic vinegar
olive oil
salt and pepper
Drain and rinse black beans and put in the bowl. Halve the tomatoes long ways and scoop out watery pulp and seeds and discard. Chop/dice the firm flesh into size similar to the beans. Add to the bowl. Chop red onion and dried tomatoes to same size as the beans and add to the bowl. Add a spoonful of the garlic to taste. Add a 1/4 c. olive oil and enough of the vinegar to cover the beans. Add herbs, salt and pepper to taste. (Coriander would be good in this too, but I don't care for it). Let sit for several hours, better yet overnight. The best balance is to have half of the relish consist of beans. I usually chop the tomatoes and onions and use the can from the beans as my measure filled with each.
You'll need baby greens or tender lettuce, cucumber and carrots (shaved with a vegetable peeler to make curls)
Make the Bean relish ahead. Grill the chicken seasoned as you like. I often use just salt, pepper and garlic. Keep it simple. Let it rest 10 minutes and slice.
Line plate with a bed of the lettuce, add a healthy scoop of the bean relish and top with slices of the chicken. Garnish with cucumber and carrot curls.
I serve this with grilled whole grain garlic bread or grilled polenta.
There is always leftover relish as I make a large batch here. I love it to add to salads or just eat out of a bowl for lunch with some leftover brown rice or wheat berries mixed in.
Nicole
I just found your Blog, I am very excited.
Here is one of my family's favorite summer time meals. I cheat by grilling up a huge family pack of chicken at a time and keeping some in the fridge or freezer to use for quick meal prep other nights. I hate standing over the grill in 100 degree weather.
I don't usually measure, so I converted measurements as best as I can and added my portion comments as needed.
Grilled Chicken and Black Bean Relish Salad
4 chicken breast seasoned and grilled (or figure 4 oz cooked per person)
2 cans of black beans, drained and rinsed
4 large roma/plum tomatoes
1 lg red onion
sundried tomatoes (I leave these out as I don't care for them)
fresh finely chopped basil
fresh finely chopped oregano
fresh finely chopped parsley
fresh chopped garlic
balsamic vinegar
olive oil
salt and pepper
Drain and rinse black beans and put in the bowl. Halve the tomatoes long ways and scoop out watery pulp and seeds and discard. Chop/dice the firm flesh into size similar to the beans. Add to the bowl. Chop red onion and dried tomatoes to same size as the beans and add to the bowl. Add a spoonful of the garlic to taste. Add a 1/4 c. olive oil and enough of the vinegar to cover the beans. Add herbs, salt and pepper to taste. (Coriander would be good in this too, but I don't care for it). Let sit for several hours, better yet overnight. The best balance is to have half of the relish consist of beans. I usually chop the tomatoes and onions and use the can from the beans as my measure filled with each.
You'll need baby greens or tender lettuce, cucumber and carrots (shaved with a vegetable peeler to make curls)
Make the Bean relish ahead. Grill the chicken seasoned as you like. I often use just salt, pepper and garlic. Keep it simple. Let it rest 10 minutes and slice.
Line plate with a bed of the lettuce, add a healthy scoop of the bean relish and top with slices of the chicken. Garnish with cucumber and carrot curls.
I serve this with grilled whole grain garlic bread or grilled polenta.
There is always leftover relish as I make a large batch here. I love it to add to salads or just eat out of a bowl for lunch with some leftover brown rice or wheat berries mixed in.
Nicole
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