Thursday, January 21, 2016

Chicken Noodle Soup

5 boneless, skinless chicken thighs
2 cups chicken broth
2 cups water
1/2 box pasta
1 can diced tomatoes
1 cup of French fried onions

Add all ingredients, except for the pasta, into a crockpot. Cook on high for 4 hours. Add pasta and cook for an extra 15-25 minutes. Serve with sour cream/feta and Sriracha.

MMMMMMMMMMM. B loved it, the girls loved it. Good and easy.

Wednesday, February 18, 2015

Chicken Burrito Bowl

5 chicken thighs, defrosted
2 tablespoons olive oil
1 teaspoon minced onion
2 teaspoons garlic powder
3 teaspoons chili powder
2 teaspoons cumin
Salt & Pepper
3 cups chicken broth
1 can (15 oz) diced tomatoes
1 can (14 oz) black beans, drained & rinsed
2 1/2 cups brown rice
Cheddar Cheese, Shredded
Sour Cream
Tortilla Chips

Put the chicken into the crockpot. Add in the chicken broth, olive oil, minced onion, garlic powder, cumin, salt & pepper, tomatoes and brown rice. Cook on low for 3 1/2 hours. Add in the black beans and cook for 30 more minutes. Serve with shredded cheddar cheese, sour cream, crushed tortilla chips and sliced avocado.

This was actually really good- I'm not a fan of cumin, but it wasn't super strong. Hey, um, make sure you cook your rice all the way through. I added mine in too late and it was super crunchy!

No-Bake Peanut Butter Pretzel Bars

6 tablespoons butter, melted
3/4 cup peanut butter
1 1/2 cups pretzel crumbs
1/2 cup powdered sugar
3/4 cup chocolate chips
2 tablespoons peanut butter

Combine the melted butter, peanut butter and pretzel crumbs. Add in the powdered sugar and mix until you can't see the sugar. Layer into an 8x8 dish and put in the fridge for about 10-15 minutes. Then, melt the chocolate chips and peanut butter together in the microwave. Pour onto the top of the peanut butter pretzel mix and refrigerate for about at least 1 hour.

I doubled up the peanut butter pretzel mixture and I'm glad I did. It was SOOOO good and was a big hit at Bible study. AND it was super easy to make. It was really sweet, but worth it.

Monday, February 16, 2015

Honey-Glazed Carrots

1 1/2 cups baby carrots
3 tablespoons honey
2 tablespoons brown sugar
1 tablespoon lemon juice

Rinse the carrots, then add about 1 inch of water into a pan; bring to a boil. Add the carrots and lower the heat to a simmer. Cover and cook for 8-10 minutes until softened. In a separate pan, add the honey, lemon juice and brown sugar. Mix well and bring to a boil. Drain the carrots and add them to the honey mixture. Toss to evenly coat and serve.

Yah, I know carrots are already sweet, BUT these are sooooo good. The girls ate them, I ate them and B kept eating them out of the pan when was done altogether. BOOM.

Salisbury Steak Meatballs

1 lb ground turkey
1/2 cup bread crumbs
1/4 cup brown mustard
1/4 cup ketchup
1 beef bouillon cube, crumbled
1 tablespoon Worcestershire sauce
Salt & Pepper
1/4 cup butter
1 onion, sliced
2 1/2 cups beef broth
2 tablespoons cornstarch
add. 1 tablespoon Worcestershire
add. 1 tablespoon brown mustard
add. 1 tablespoon ketchup

Combine the ground turkey, bread crumbs, mustard, ketchup, bouillon, Worcestershire, salt & pepper in a large mixing bowl. Preheat a skillet & add the butter until melted. Shape the turkey mixture into balls and brown. After all of the meatballs have browned, remove them from the pan. In a separate bowl, mix the cornstarch & 1/2 cup of the beef broth until well mixed. In the pan, add the onions and cook until soft. Pour in the remaining 2 cups of beef broth, Worcestershire, mustard and ketchup; bring to a low boil, then add the cornstarch mix. Place the meatballs back into the pan, cover and simmer for 10 minutes. Serve over rice, egg noodles or quinoa.

The meatballs were a little beastly, but actually turned out well. The sauce was easy to make and the result was sooo yummy! B had THIRDS. I served it over quinoa, but would probably do rice the next time.

Saturday, February 14, 2015

Strawberry Cheesecake Cookies

1 1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup butter, softened
4 oz cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
3/4 cup strawberries, chopped
2 tablespoons lemon juice
1-2 tablespoons flour

Pre-heat the oven to 350 degrees F. Pour the lemon juice over the strawberries and drain them after a little bit. In a mixing bowl, mix the flour, baking powder and salt together. In a separate bowl, mix the butter, sugar and cream cheese until fluffy. Gradually add the flour mixture. Sprinkle the strawberries with flour, then gently stir them into the batter. Drop the batter by heaping tablespoons onto parchment paper lined baking sheets. Put the cookies in the fridge for 5-10 minutes. Bake for 13-15 minutes until the edges are slightly brown. Let them cook, then set on wire racks.

Ohhhh mama! These were soooo good! They were a big hit at the party I took them too and super sweet.

Sour Cream And Chive Pasta

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup sour cream
2 tablespoons minced garlic
2 tablespoons chopped chives (fresh)
1/2 lb. angel hair pasta

Start cooking the pasta (al dente). In  saucepan, melt the butter. Add the flour and whisk until smooth. Slowly add the milk in and stir for about 3 minutes. Remove from the heat and add the sour cream, minced garlic and the chives. Once the pasta is cooked, add it to the sour cream mixture and SERVE.

The original recipe did not call for minced garlic and it was BLAND. I would add the garlic the next time. The girls liked it the way it was, but me & B.....GARLIC!!!