A Thyme and a Season

Freezer Meals

2010-08-19T16:17:00.000-07:00

I recently posted on FB about making 30 freezer meals. These were not 30 different meals, but 6 different meals that made 30 meals for my family. It was a lot of work. But so worth it! I have LOVED having things to pull out of the freezer. The "meal" isn't really a complete meal, in fact, it is just the meat portion, because I serve fresh produce with each meal. But, having pre-marinated, or pre-made meats has been such a time saver.

I made:

Orange Thai Beef (I just threw marinade in with cut up beef, and I have made it as a stir-fry with the peppers and asparagus). This was absolutely fabulous. This blog- goodlifeeats.com is amazing. Everything I have tried off there is wonderful!
http://http://www.goodlifeeats.com/2009/06/orange-thai-beef-skewers-orzo-with.html

I made mini turkey meatloaves
http://http://athymeandaseason.blogspot.com/2010/07/turkey-meatloaf.html

Two kinds of chicken, which I put rubs on that I purchased at Whole Foods (tequilla lime and italian herb)

The italian herb I have used in this (http://http://www.goodlifeeats.com/2009/07/pasta-primavera-with-zucchini.html) pasta, and it was really good

The tequilla lime I plan to use in fajitas. I'll post my guac. recipe some time soon.

And mexican turkey burgers:
http://athymeandaseason.blogspot.com/search/label/Turkey

I froze all these in freezer bags, in portions for my family. This is something I will be doing on a regular basis. So I will keep updating with more freezer friendly meals.

(And just so you know, my posts have been less frequent because I have been doing a special health diet, and I promise you don't want to eat this way...)

Turkey Meatloaf

2010-07-01T16:50:00.000-07:00

A good friend made a chicken meatloaf that was to die for. But, I cannot find ground chicken here, so I tried it with ground turkey and liked it just as well. This is a simple meatloaf that I kind of just eyeball, which is why I haven't written out the recipe before. So, you can use more or less of something to taste.

Turkey Meatloaf:

1 pound ground turkey
1.5-2 cups stove top chicken stuffing mix
shredded zucchini (I would say 1/4 cup or so)
shredded carrots (again 1/4 cup?)
2 eggs
milk (maybe 1/2-1 cup)
salt and pepper to taste

Sauce:

2/3 part Favorite jarred marinara sauce
to 1/3 part whole cream

Combine ingredients well and form into a loaf. Pour sauce over meatloaf. Bake until firm and cooked through at 350 degrees. (About an 1-1.5)

My Favorite Marinade

2010-06-29T17:44:00.000-07:00

This is my favorite marinade for pork chops or salmon, but I am sure it would be great on chicken as well.

1/3 part honey to
2/3 parts soy sauce
4 cloves minced garlic
ginger to taste

7-up Chicken Marinade

2010-06-29T17:42:00.000-07:00

Easy marinade for grilled chicken.

1 can of 7-up or sprite
1/4 cup soy
4 cloves minced garlic

Marinate over night for best results.

Thai Peanut Noodles

2010-06-29T17:36:00.001-07:00

We love Thai food at our house. This is a simple weeknight meal. It came together in 15 minutes. I love that!! It is reminiscent of Pad Thai, but doesn't have quite the same flavor. This is a perfect vegetarian meal, but is also great with chicken.

Thai Peanut Noodles

1/2 cup chicken broth
3 tbsp. peanut butter
1-2 tsp. siracha sauce
3 tbs. soy sauce
1/2 tbs. honey (I used this to taste, and used a tbs. and a half I bet.)
1 1/2 tbs fresh grated ginger (I used a lot less than this, because I hate grating ginger and it was fine.)
1-2 cloves minced garlic
8 oz linguine pasta
2 chopped green onions
cilantro
chopped peanuts
quartered limes

Boil noodles to al dente. While, boiling combine sauce ingredients. Bring to a simmer. Combine sauce and noodles.

Garnish with lime wedges, cilantro, and peanuts before serving.

Glazed Mini Meatloaves

2010-05-24T19:01:00.001-07:00

I happen to LOVE meatloaf. Like it might even one of my favorite meals. It is the ultimate comfort food for me. My Mom’s meatloaf is super good, but I can never make it like hers. So, when I came across this recipe I had to try it. Seemed easy enough. These were fabulous! My husband even ate the leftovers for lunch the next day (this NEVER happens). I always serve meatloaf with mashed potatoes and peas. They just “go” together. (This recipe is from My Kitchen Cafe blog)

Glazed Mini Meatloaves

Yields: 5-6 mini meatloaves
Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced FRESH parsley (flat-leaf)
3 tablespoons Worcestershire sauce
1 large egg, beaten
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground beef (not too lean, or it will be too dry....I used 80/20.)
2 teaspoons oil
Glaze:
1/2 cup ketchup
1/3 cup packed light brown sugar
2 teaspoons cider vinegar
Adjust an oven rack to the middle position and heat the oven to 400 degrees.
In a large bowl, combine cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ground meat and combine until uniform. Shape mixture into 5-6 oval loaves.
Heat oil in 12-inch nonstick skillet over medium heat until the oil is slightly rippling. Add meatloaves and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula. Brown the other side for 2-3 minutes.
Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined 9x13 dish and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees or until center is no longer pink

Honey Lime Chicken Enchiladas

2010-04-18T12:02:00.000-07:00

I have seen this recipe on 3 or 4 different food blogs over the past year or so. I have wanted to try it FOREVER. A good friend had us for dinner and served them instead :) They were fabulous!!! I ended up making them the next week. They came together quickly, and have so much flavor for so few ingredients. I would be generous with the sauce (I thought it looked like too much and ended up not using it all- so they were a little dry after being baked- use all the sauce).

Honey Lime Chicken Enchiladas

1/3 cup honey
1/3 cup lime juice (about 2-3 large limes)
1 tbsp. chili powder
2 large cloves garlic, minced
1.5 pounds, boneless skinless chicken breast, cooked and shredded (for shredded chicken I boil my chicken)

12-14 corn tortillas (fajita size)
3 cups mexican blend cheese
1 14oz can mild green enchilada sauce
1 cup heavy cream

Preheat oven to 350 degrees.
Spray 9x13 baking dish with cooking spray.

In a medium bowl combine honey (I had to heat mine in the microwave a few seconds), lime, chili powder, and garlic. Whisk thoroughly to combine. Add chicken to marinate.

In a medium bowl combine enchilada sauce and heavy cream. Spread about half the mixture in the bottom of the baking dish.

In a large nonstick skillet heat tortillas.

Working one tortilla at a time, place a spoonful of chicken mixture in the center. Sprinkle with cheese. Roll up, place in pan seam side down. Repeat until all tortillas are filled.

Top with remaining cheeses and sauce. (Add any remaing marinade to the sauce) Bake at 350 degrees 30 to 35 minutes- or until brown and bubbly.

Strawberry Poppyseed Salad

2010-04-11T18:19:00.000-07:00

Pair this salad with grilled chicken, you have THE perfect meal! Maybe throw in a baked sweet potato too :)

Salad:
chopped romaine lettuce or spinach
sliced strawberries
toasted slivered almonds (I toast mine in a dry skillet)
shredded mozarella cheese

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
1/2 tsp. poppy seeds
1/2 tsp. dijon mustard
1/2 tsp. salt

Zuppa Toscana

2010-03-30T10:06:00.001-07:00

I have always loved the soup, salad, and breadsticks at Olive Garden. But, we don't seem to go there very often.... I was thrilled when I began seeing this recipe pop up on several of the food blogs I frequent. I finally tried it a few weeks ago. I think it tastes just like Olive Garden's- and I had actually been there earlier that week :)

Zuppa Toscana

6 to 8 servings

1 pound ground spicy italian sausage (I used more- like nearly 2 pounds)
1 1/2 teaspoons crushed red pepper (I omitted this, because the sausage was HOT)
1 large diced white onions
4 tbsp. bacon pieces (I used 4 slices of bacon chopped finely)
2 tsp. minced garlic
10 cups chicken broth (I added 2 tbsp. better than bullion)
1/2- 1 cup heavy cream (I used a half)
4 russet potatoes (I only used 2, 4 was a lot)
4 cups kale

In a large pot:
1. cook sausage until well browned, remove from pot
2. cook bacon until crisp, remove from pot.
3. cook onions and garlic until soft (I cooked it in the bacon grease, but you can drain that add oil)
4. return bacon to the pot, and add chicken broth. Cook until boiling.
5. Add potatoes, cook until soft- about 30 minutes.
6. Add cream and sausage, heat, but do not boil.
7. Add kale right before serving.

Enjoy with freshly grated parm. cheese!

Apricot Chicken

2010-03-01T17:19:00.000-08:00

You MUST try this. Really, it is GOOD!!! And honestly the easiest thing I have ever made (well at least lately). My daughter said this chicken was, "full of flavor and the best I have ever made, because of the sauce." The best part, I had all the ingredients on hand! Try it, you won't be disappointed. I served this with garlic green beans and brown rice, if you want enough sauce for the rice you will need to double the sauce ingredients.

3 Chicken Breasts
1 tsp curry powder
1 tsp pepper
1/3 cup apricot preserves
2 tbsp. lemon juice
2 tbsp. water
(I added 1/4 tsp. better than bullion)

Sprinkle chicken breasts with curry powder and pepper on both sides. Brown chicken in skillet until cooked through. Remove from pan and keep warm. Put apricot preserves, lemon juice, water and bullion if using. into pan (this will deglaze the pan), and stir until smooth. Pour sauce over chicken. (I returned my chicken to the pan and coated with the sauce and allowed it to simmer in the sauce for awhile)

BBQ Chicken

2010-03-01T09:03:00.000-08:00

I made this last week for the first time. It was a hit! I loved it- easy, really flavorful. I served it with brown rice, and green beans. One thing- I think you could easily half the sauce amount and still have tons. It made a lot of sauce!! Found on SisterStuff Blog.

Chicken (I used 12 tenders, equivelent to 4 breasts?)
1 cup ketchup
1/2 cup vinegar (I used white, but think apple cider would have worked well also)
1 cup sugar
6 tbsp. soy sauce
1 tbsp. mustard (I am out of yellow, so I used Dijon)
1 tbsp. corn starch (possibly more- I used a heaping tbsp.)

Brown chicken, combine sauce ingredients and pour over chicken. Cover with tin foil, and bake at 300 for an hour and half. (I baked mine at 350 for 30 minutes or so, because tenders take less time to cook).

I want to know....

2010-03-01T09:00:00.000-08:00

YOUR favorite recipes. I am in a cooking rut, I feel like I have been making the same things a lot lately, and I would love to try a few of my readers (there are people reading this, right!?) favorite recipes. Post them in the comments or e-mail me a few- taylarson at gmail dot com
I cannot wait to try some!!

Chicken Salad

2010-03-01T08:51:00.000-08:00

I love chicken salad. Chances are if you have eaten lunch at my house, you have had my chicken salad. I have been making this for years, and I don't use exact measurements. So, make this to taste. And don't let the french dressing scare you! This will be a pretty orange color :)

Rotisserie Chicken- pulled off the bone and chopped/shredded
1/3 part mayo
to 2/3 part french dressing
(or try half and half if first and add more dressing...)
quartered grapes
chopped pecans
Salt and Pepper to taste

Serve on Croissants or a good quality whole grain bread.

Southwest Chicken

2010-01-26T12:14:00.000-08:00

This recipe has been floating around for awhile now. I have seen it on several blogs, and a few friends have given me versions as well. I finally tried it. SO glad I did. I love recipes like this, where I have all the ingredients, all the time. Throw this in the crockpot on a busy day!

Southwest Chicken

1 pound frozen chicken (I used tenders)
1 1/2 cups salsa
2 cups frozen corn (I just dumped some in til it looked right)
1 can black beans, drained and rinsed

Cook on high 4-6 hours.

Serve with tortilla chips, lettuce, avocado, sour cream, shredded cheese, diced tomatoes, black olives, limes.... Whatever you have on hand. I know some people just serve it over rice as well.

Pesto Chicken Calzones

2010-01-26T12:01:00.001-08:00

Another Triana recipe. Again Fabulous! Again no recipe, so this is just the general idea.

Pesto Chicken Calzones

1 can artichoke hearts
jarred pesto
chicken
Rhodes rolls or pizza dough
mozzarella cheese

Pizza sauce
or
Pesto Cream Sauce (pesto mixed with heavy cream and heated)
for dipping

If you are using rolls, let rolls rise, I used two per calzone- (they were not huge, but a good individual serving size, my husband could have eaten two, had he not just been on a diet.) Meanwhile, drain artichoke hearts and quarter them. Brown chicken in a skillet (I use olive oil and garlic), cut chicken into small peices, combine with jarred pesto to taste, (I used a couple spoonfuls I think.) and artichoke hearts.
Flatten rolls using your finger, place chicken mixture along with shredded cheese onto one roll, and top with another flattened roll. Pinch close.
Brush with olive oil and bake at 350 degrees until golden brown.
Serve with your choice of dipping sauce.

Triana's Penne with Bacon

2010-01-26T11:46:00.000-08:00

Oh my gosh! This might be my new favorite food. My good friend Triana had us over for dinner the other night and made this. I made it again the next night! You know it is good when I have something twice in one week. This is surprisingly easy, and so yummy! Try it, you will not be disappointed. Again, bacon and cream!
(I don't have an actual recipe, I watched her make it, and then called her to ask questions when I was making it again.)

Penne with Bacon (except I used bowties...)

1 can diced tomatoes
1 small onion diced
1/2 pound bacon, chopped bite-sized
3/4 cup heavy cream
1 box/bag pasta (she used bowties, so did I, but she calls it Penne, so whatever you have would work, I think.)
Parmesan cheese to taste

Boil pasta to al dente. Pre-heat non-stick skillet over med-high heat, then cook bacon until crispy (you want it crispy). Drain bacon grease, leaving about a tbs. or so in the skillet. Saute onions until well browned in bacon grease, then add the can off tomatoes, juice and all. Cook the tomatoes until almost all the juice evaporates, and the tomatoes reduce (about 10 minutes?), add cream, you can use up to a cup, then add parm. cheese to taste (I used about a cup.). Add pasta to skillet and combine with sauce. Serve immediately. (AND eat it all that night, cause the leftovers are not nearly as good.)

Peanut-Broccoli Stirfry

2010-01-01T18:22:00.000-08:00

My husband requests this more than anything else I make. I am surprised I waited this long to put it up!? I use chicken instead of tofu, as well as chicken broth. So skip the tofu steps, and just place the chopped chicken in the sauce for 10 minutes. Good and good for you :)

Ingredients
1 (16-oz.) package firm tofu
2 cups uncooked brown rice
1/2 teaspoon salt
1 1/2 cups vegetable broth
1 tablespoon light brown sugar
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 tablespoon lite soy sauce
1 teaspoon grated fresh ginger
3/4 teaspoon cornstarch
1 tablespoon peanut or vegetable oil
1 teaspoon dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 tablespoons chopped peanuts
Garnish: lime wedges
Preparation
1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
2. Prepare rice according to package directions, adding 1/2 tsp. salt.
3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.

Creole Fried Rice

2010-01-01T18:17:00.000-08:00

I just remembered this recipe that I tried about a year ago, and was so excited I was able to find it again. It is really good, and something different than most things I make. It is a tad spicy, so keep that in mind if you are serving it to children.

Ingredients
1 cup uncooked long-grain rice
2 cups chicken broth
1 pound skinned and boned chicken thighs (I used chicken tenders- of course)
1 1/2 teaspoons Creole seasoning, divided
2 tablespoons vegetable oil
1/2 pound andouille or smoked sausage, sliced
1/2 small onion, chopped
1/2 small green bell pepper, chopped
2 garlic cloves, chopped
1 cup frozen sliced okra, thawed
3 plum tomatoes, chopped
2 green onions, sliced (green part only)
Preparation
1. Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
2. Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning.
3. Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 tsp. Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

Ginger-Peanut Chicken-Salad Wraps

2010-01-01T18:09:00.000-08:00

The hubby has been doing a diet where he ate practically nothing, so I have not been cooking. Now that the hardest part of the diet is over (and he lost 35 pounds) I have returned to cooking, with "light" meals. This is from the cooking light website, and surprisingly good. Plus, they were SO easy! I love that. I was lazy today, but would typically serve with a side of fruit to make a more well rounded meal. And, shockingly I didn't make any alterations to this besides adding some chopped green onions, because if you know me you know I love onions....

Ginger-Peanut Chicken-Salad Wraps

Ingredients
1 teaspoon olive oil (I used sesame oil for a little more flavor)
6 (4-ounce) skinned, boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

White Chicken Chili

2009-12-07T07:23:00.000-08:00

This is the best White Chicken Chili I have ever had! And it is perfect for a cold, snowy day- like today. The first time I made this I accidently used jalapenos instead of green chilis, Curtis loved it, and it was too spicy for me to eat. It is so much better with the green chilis! I do add an extra can of drained beans occasionally.

White Chicken Chili
-My Kitchen Cafe-

1.5 lbs. chicken breasts, cooked and shredded (about 3 chicken breasts) (I actually cook my frozen chicken tenders under the broth once I have my soup ingredients all together)
1 medium onion, diced
1 tsp. garlic powder
1 Tbsp. olive oil
2 cans (15 oz. each) Great Northern Beans, rinsed and drained (I DO NOT drain mine)
4 c. chicken broth
1-2 cans (4 ounces each) chopped green chilies
1 tsp. salt
1/2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream (or up to 2/3 cup for creamier chili, if desired)

In a large saucepan, saute onion and garlic powder in oil until just translucent. Add beans, broth, chicken, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.Remove from heat and stir in sour cream and cream.

Garnish with fresh cilantro, jack cheese, green onions, tortilla strips, and avocado

Serve immediately.

Serves 4-6.

Publix Apron's Baked Ziti

2009-11-10T15:29:00.000-08:00

Oh how I miss Publix! It is the only thing I really miss about not living in the south (besides my family and friends, of course). One of the things I loved at Publix were the Apron's meals. They were always good, easy, and they kept all the ingredients you needed for them together. I also loved that were side suggestions. If you live by near a Publix and haven't tried the Apron's meals- DO, you won't regret it. Anyway, I have been making this recipe for years, and it is always a crowd pleaser.

Baked Ziti

Ingredients
1 pound ground round
one 4-ounce can diced chiles
1 cup frozen diced onion (I just use a medium onion)
sone 26-ounce jar tomato basil pasta sauce (0r whatever you have on hand)
one 14 1/2-ounce can stewed tomatoes
1 tablespoon Italian seasoning
1/2 tablespoon pesto
12 ounces dry ziti pasta (approximately 3/4 box)
vegetable cooking spray
3 cups fancy shredded Italian blend cheese

Steps
1. Preheat oven to 375°F.
2. Fill one saucepan 3/4 full with hot water. Cover and place on high heat to boil for pasta.
3. In second saucepan over medium-high heat, add ground round, chilies and onion. Cook until meat is browned, breaking up meat as it cooks. Drain well.
4. Add pasta sauce, canned tomatoes, Italian seasoning and pesto into the saucepan, and mix well. Reduce heat to simmer.
5. Check pasta water for boil. When boiling, add ziti and cook per packagedirections for al dente (about 9 minutes) and drain.
6. Spray baking dish with cooking spray.
7. Pour ziti into baking dish, top with sauce, mix to coat all pasta. Cover with shredded cheese, place in oven and bake approximately 12-15 minutes. (Makes 8 servings.)

Paula Dean's Chicken and Rice Casserole

2009-11-10T15:26:00.001-08:00

After my last post about not loving casseroles, I have another one :) Seems I do like them afterall. This is a great one to take to a a friend for dinner! Plus, it is Paula Dean, so you know it is good.

Chicken and Rice Casserole
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken 2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions
Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.Add all remaining ingredients to bowl and mix together until thoroughly combined.Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving

Pioneer Woman's Chicken Spaghetti

2009-11-04T17:18:00.000-08:00

I am not a huge casserole fan normally, as I don't love using cream of soups (and I am too lazy to make my own) because I don't know what is in them. However, I do have a few that I really like- this is one of those recipes. It makes a HUGE quanity, so prepare to eat it for days, or serve it to a crowd. This has a lot of ingredients, but it comes together pretty quickly. Oh, and everything Pioneer Woman cooks that I have tried has been wonderful, and pretty easy!

Chicken Spaghetti:

2 cups cooked chicken
2 cans cream of mushroom soup (I use one mushroom, one chicken- I am sure you could sub. whatever if you don't like mushroom)
2 cups grated cheddar cheese
1/4 cup finely diced green pepper (I just use a whole small green pepper)
1/2 cup diced onion (I use a whole small onion)
1 4 oz jar of pimentos (drained)
3 cups dry spaghetti, broken into 2 inch pieces (I use angel hair, it is all I ever use for spaghetti)
2 cups reserved chicken broth from pot
1 teaspoon Lowry's season salt
1/8 to 1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup additional cheddar cheese.

Boil chicken (P.W. uses a whole fryer, I just use chicken tenders, it is easier.) in large pot, reserving water to boil pasta in. Boil pasta until al dente- DO NOT over cook. When spaghetti is cooked combine with remaining ingredients, except the additional cup of cheddar. Place mixture in casserole dish, and bake at 350 degrees for 25-35 minutes or until cheese is hot and bubbly.

Cafe Rio Salads

2009-11-01T14:09:00.000-08:00

There are a ton of Cafe Rio recipes out there, I like these the best. You can use these for burritos, or for the famous salad. Serve in a warm tortilla, with shredded lettuce, pico, avocado, cheese, etc. We are having these for dinner tonight! YUM!

Cafe Rio Pork:

5ish pound pork roast
12 ounces taco sauce
1 tbsp. cumin
1 cup brown sugar
20 ounces Coke (not diet)

Place roast in crock pot and cover about half way with water. Cook 12 hours on low. Drain off at least half of water/drippings (I drain almost all of it), and add remaining ingredients. Cook on low another 6 hours.

Cafe Rio Rice:

2 cups rice
4 cups water
4 chicken bullion cubes (I use a few scoops of better than bullion)
1 tsp cumin
6 green onions chopped
6 sprigs cilantro chopped

Put all ingredients in rice cooker, cook on until liquid is absorbed

Cafe Rio Tomatillo Dressing:

1 packet hidden valley buttermilk ranch
1 cup mayo
1 cup buttermilk
3-4 tomatillos
1 clove garlic, minced
1 tsp. lime juice
handful cilantro

Put all ingredients in blender, blend until smooth. Chill before serving, the longer you chill the the thicker the dressing will be.

Mexican Turkey Burgers

2009-10-24T11:12:00.000-07:00

We eat very little red meat at our house- or at least try to. I love these turkey burgers for a quick easy dinner. I serve them with a salad with sliced avocados. These have tons of flavor. I use the salsa purchased in the produce section of most grocery stores- it is fresh, and so good!

Mexican Turkey Burger:
1 pound ground turkey breast
4 T chopped scallion (white part only)
2 t jalapeno pepper, seeded and minced(optional)
2 t minced garlic
3 t chili powder
1 t ground cumin
pinch of salt
fresh salsa

Combine all ingredients except salsa. Mix thoroughly. Shape into patty. Broil for 4-5 on each side until cooked through. Top with salsa

(I cook mine in a skillet- with the lid on to keep them juicy, and brown on each side until cooked- just a few minutes on each side should do it.)

Cream Cheese Fruit Dip

2009-10-14T17:57:00.000-07:00

I could eat this plain. Infact, I might have once or twice.... Love it! And it keeps surprisingly well for several days.

Cream Cheese Fruit Dip

With a mixer, beat until fluffy:
1 8oz. pkg. cream cheese
1 cup Powdered Sugar

Add, the following, and blend until smooth:

1 small pkg. instant vanilla pudding
1 cup milk

Gently fold in:

1 container cool whip

Serve with various fruits and ENJOY! Try not to lick your plate :)

Creamy Bowtie and Asparagus Pasta

2009-10-14T17:49:00.000-07:00

This has got to be my all time favorite pasta recipe! It is wonderful, although not the healthiest- you gotta splurge every now and then, right? And this is totally worth it- butter, cream, and bacon, what's not to love?? I serve this with baked chicken.

Creamy Bowtie and Asparagus Pasta

1 pkg. bow tie pasta
1/2 c. butter
2 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, chopped into 1.5 pieces, blanched (I throw mine in with my pasta the last few minutes I am cooking it.)
1/2 c. bacon, crumbled (the ONLY way I cook bacon is on a cookie sheet in 425 degree oven- so easy, and it gets nice and crispy- takes about 15-20 minutes, I also only buy thick-cut bacon)
1/4 c. toasted pinenuts (or to taste)
Fresh parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately

Bourbon Chicken

2009-10-05T14:40:00.000-07:00

I came across this recipe while looking for dinner with ingredients I had on hand. This was perfect. All things I usually have, and it is GOOD! I serve this with fried rice, and asian style green beans. (recipe for those below as well)

Bourbon Chicken (http://www.mykitchencafe.blogspot.com/)

Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)
Sauce:1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

Asain Style Green Beans:

steam green beans (I like mine with a bit of crunch)
once cooked, pour a teaspoon or so of seaseme oil, 1 crushed chicken bullion cube (I use the better than bullion- so I think it is a tsp. of that), and butter (about a tbsp.). Mix together. These can obviously be adjusted to taste. These are an easy side and something different!

Roasted Pork with Blackberry Sauce

2009-10-05T08:21:00.000-07:00

A few days ago I was at a friend's house flipping through her Better Homes and Garden's magazine and saw this recipe. It looked delish! She told me I could tear it out- I did :) We tried it for Sunday dinner yesterday, it was fabulous. Easy with a lot of flavor. And it cooks quickly, in the oven, which I always like. I served this with mashed sweet potatoes and steamed green beans!

1 1/2 pound pork tenderloin (I bought mine at Costco in a 2 pack)
1/4 cup blackberry preserves, melted and cooled (mine had not yet been refrigerated, so I skipped the melting and cooling part)
1/4 cup apple juice
2 tbsp. balsamic vinegar
2 tbsp. olive oil (I omitted this, I am not a fan of oil in marinades...)
2 tbsp. diion-style mustard
3 cloves garlic, minced
1 tsp. soy sauce
1 tsp. finely shredded orange peel (I omitted this in the marinade)
1/2 tsp. fresh snipped rosemary (omitted this too)

Mix marinade ingredients together and pour over pork (placed in plastic bag, or marinade dish).
Marinate refrigerated 2-5 hours (I did mine over night), turning bag occasionally.
Preheat oven to 425, drain pork, reserving marinade, cook on wire rack placed on shallow pan for 35-45 minutes until slightly pink in center.
While pork is roasting, bring reserved marinade to a boil, reduce heat and simmer uncovered for 5 minutes. (I added a few tablespoons of butter to the sauce, and the orange zest at this point).

Mango Chicken Tacos

2009-09-23T14:43:00.000-07:00

This is a new staple in our house- again from just-cook-already.blogspot.com. I typically make recipes once or twice and then don't make them again for quite awhile, I seem to make this at least every 2 weeks! SO good! I serve this Cafe Rio style in a salad- tortilla on bottom w/melted cheese, black beans (canned beans with dried minced onion, and cilantro), rice (recipe below), lettuce, avocado, pico, and cilantro lime dressing (recipe below as well)! This is a super easy one! And GOOD!!

15-20 frozen chicken tenders {in bag from costco they are quite small.}
2 cups mango salsa {costco kind with peach is the best.}
2/3 cup brown sugar
1 TBSP salt

Place all ingredients in crockpot, cook on high 4-6 hours. (I cook all chicken in the crockpot on high, because I think it gets too tender and looses all texture otherwise) Shred and serve.

Cafe Rio Dressing:
1 c. buttermilk
1 c. mayo
1 chopped and seeded jalapeno pepper
3-4 tomatillos, chopped
Approx 1/2 cup chopped cilantro
1 clove minced garlic
1 pkg. buttermilk ranch salad dressing
1 tsp lime juice
- Blend all together in blender; chill. The longer it chills, the thicker it will be

Cafe Rio Rice:
2 c. white rice
4 c. water
4 chicken bouillon cubes
1 tsp. cumin
2 cloves garlic, minced
6 green onions, chopped
6 sprigs cilantro, chopped
-Boil water and add bouillon cubes to dissolve. Combine all ingredients in rice cooker. Cook until rice is done and all liquid is absorbed.

Salad Dressing

2009-09-22T15:16:00.000-07:00

I do not like store bought dressing. I never have, and I have tried a lot of them! Plus, they are so easy to make, and then you know exactly what is in them!

We have a few favorites, that I always have the stuff on hand to make. We eat a lot of salad!

Balsamic:

Good Seasons Zesty Italian packet follow directions on packet, subsituting balsamic vinegar

Sweet Italian: (love this, it is from allrecipes.com)

1/3 cup sugar
1 envelope Italian salad dressing mix
3 garlic cloves, minced
3/4 cup cider vinegar
3/4 cup water (I omit this)
3/4 cup vegetable oil (I use maybe 1/2 cup, and olive oil instead)

Olive Garden Dressing:

1/2 cup cider vinegar
3 tbs honey
1 teaspoon italian seasoning
1/2 teaspoon onion powder
1 tbs grated parm. cheese

Mom's Chicken Soup

2009-09-22T14:15:00.001-07:00

This is my mother's recipe that she made for us when we were sick. If you ask me it is the best chicken soup there is! This can be altered, and there is not an actual "recipe" for it, but since I made it for a sick friend today, I am going to put down what I did- it was a big batch. *tip for any broth soup, while I would love to make my own chicken stock, I don't typically have the time, or remember to do it, so I use Swanson's chicken broth, and add Better than Bullion chicken base to it- this adds tons of flavor!*

In large pot saute in 2 tbs olive oil until tender:
2-3 chopped carrots
2-3 stalks chopped celerey
1 chopped medium onion
Add:
2 quarts chicken broth plus 2 tbs better than bullion chicken base (found by the bullion cubes)
6-8 chicken tenders (cook under liquid, remove, chop, return to broth)
Once chicken is cooked:
3 tbs dried tarragon
pepper to taste
(this will not need salt, as the broth is already salty)

simmer on low 20-30 minutes

Add cooked brown rice right before serving (or you can use uncooked egg noodles, and add right before serving, allowing time to cook in the broth)

Favorite Healthy Snacks

2009-09-15T11:11:00.001-07:00

I am constantly searching for new, healthy snacks! I try not buy a lot of chips/cookies/etc. Here are a few things that are favorites around here:

Fage 2% Plain Greek Yogurt (High in protein low in fat) with Apricot Preserves mixed in
Fruit Leathers from Costco
Almonds and Craisens
Annie's Organic Chedder Bunnies
Fruit- we eat lots of fruit!
Cashews

Italian Chicken Stew

2009-09-14T20:37:00.001-07:00

Another great soup recipe!

In a large pot saute in 2 TB oil:
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1/2 tsp. thyme
Add to pot:
1 quart chicken broth (I also add a TB spoon or so of Better than Bullion chicken base)
1 c diced tomatoes
2 frozen chicken breasts, cook under liquid remove and shred (I use chicken tenders)
1 c white beans
2 TB parsley
Simmer 25 minutes

Slow Cooker Sweet and Sour Ribs

2009-09-14T20:29:00.000-07:00

This is a Marthat Stewart recipe that is terrific! I love using my crock pot on busy days. I tried these a few months ago, and we loved them! I really like how tender ribs are cooked in the crock pot!!

1/2 cup ketchup
1/2 cup packed light brown sugar
1/2 cup cider vinegar
1 tbs. mustard powder
1/2 tsp. cayenne pepper
4 lbs country style pork ribs (I have used boneless ones)

In the slow cooker mix together the sauce ingredients, add meat (bone side down), cook on high 6 hours, low 10 hours.

Turkey Chili

2009-09-14T20:24:00.000-07:00

This is my mother's most requested recipe! It is a staple in our home as well! It also happens to be a weight watcher's recipe, don't ask me how many points it is per serving though, I haven't a clue...

1 lb ground turkey
1 small diced onion
1 small diced green pepper
1 can kidney beans (do not drain any of the cans)
1 can corn
1 can diced tomatoes
1 T chili powder
1 T oregano
1 T basil
1 T thyme
Salt and Pepper

Saute ground turkey and onions and pepper, do drain the turkey drippings, add cans, and spices. Simmer on low until ready to serve.

Turkey Spinach Burritos

2009-09-14T20:16:00.000-07:00

These are the best, easy tacos, loaded with flavor! I love that there is hidden spinach for my growing girl in there as well!

1 lb ground turkey (this originally called for ground beef, I have made it both ways)
1 bag fresh baby spinach
1 cup salsa
1 tsp. cumin
1 tbsp. chili powder
1 package mexican blend shredded cheese (I use less, although I love all the cheese on it)

Brown meat in skillet, drain, and add the spinach. Let the spinach cook down and add the other indgredients. Simmer for a few minutes then add cheese on top to melt. Serve in warm tortillas (the fresh ones from Costco are my favorites!) with sour cream!

Pumpkin Curry Soup

2009-09-14T20:05:00.000-07:00

A good friend shared this recipe with me last fall, and I have made it at least 2o times since! This soup is AMAZING! Don't let the curry scare you off- it is a very mild flavor, and perfect for the chilly months ahead of us! This soup is also great the next day- if not better. I serve this over rice.

In 4 TB butter saute:
1 diced onion
2 garlic cloves minced
Add:
1 quart of chicken broth
1 bay leaf
A pinch of nutmeg
1 1/2 teaspoons curry (I use a more to taste)
2 tsp salt
1/4 tsp ground pepper
1 16 oz can pumpkin
3 chicken breasts, cook under liquid, remover, shred, and return to broth (I use chicken tenders, about 15, because I like more chicken in mine)
Add:
1 pint half and half (I have subsituted whole milk, it is not as good, but fine if you don't have half and half on hand)
heat through, do not boil

Thai-Style Ground Beef

2009-09-14T19:57:00.000-07:00

One of my new favorite things to cook and EAT is a recipe I tried from my http://www.just-cook-already.blogspot.com/. It is wonderful! I do recommend buying coconut milk from an Asain market if possible, and the curry paste as well! My husband, and even my 4 year old LOVE this!!

olive oil
1 cup thinly sliced leek (I used a green onion)
1-2 cloves garlic, minced
1 pound lean ground sirloin (I used lean ground beef, and will be trying it with ground turkey soon!)
1 teaspoon red curry paste (I used more, nearly a tbs.)
1 cup tomato sauce
1/2 cup light coconut milk (I buy Savoy brand coconut cream)
1 Tbsp brown sugar (I added another tbsp.)
1/4 teaspoon lime zest (omitted this)
1 1/2 Tbsp fresh lime juice
1 Tbsp asian fish sauce (omitted this as well)
cooked rice and/or iceberg lettuce wedges (I used romaine leaves, as I do not buy iceberg)
chopped cilantro
heat a large skillet over medium-high heat. drizzle olive oil. add leek; sauté 5 minutes. add garlic; sauté 1 minute. add beef; cook 7 minutes or until lightly browned, stirring to crumble. stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened. serve with the rice and lettuce wedges. garnish with cilantro.