Meal plan week of 12/26

BBQ chicken wraps
Turkey & cheese wraps
Chicken cashew stir fry
tortellini soup
chicken enchiladas

toddler food ideas

LUNCHES

hot dogs (cut in fourths the long way) and mac

grilled cheese sammy with mixed veggies

quesadillas cheese, chicken, black bean with fruit

mac with mixed veggies

peanutbutter sammy with fruit – pb and banana, pb and fruit puree

Earth's Best chicken nuggets with a veggie

popcorn fish, fruit, cheese

bite sized pieces of deli meat, cheese, fruit, crackers

tortilla with melted cheese and rolled into a taquito

cream cheese with cucumber or honey cream cheese with granola in a tortilla

pasta with veggies

scrambled eggs

rice and beans

chicken fried rice

mini pizzas – crackers with sauce and cheese melted on top

pizza roll up- tortilla, sauce, cheese, melt and roll up

Soup with broth drained off

meatballs, string cheese, veggie, fruit

hard boiled eggs, deli meat, cheese, fruit

hamburgers

egg salad sammy

Banana peanut butter roll up (in a tortilla)

salad

pasta with pesto and cream cheese sauce

SNACKS

apples with peanut butter (or without)

string cheese

fruit cup (drain the juice)

grapes

pear

goldfish

cheerios

graham cracker sandwich with cream cheese

yogurt

cereal

apple sauce

pretzels with peanutbutter or cream cheese dip

granola bar

smoothie

crackers and cheese

Kala's pasta sauce

We don't really cook from a recipe, we just kind of thrown things together.  Mike did this one, here is what went into the last batch.
We let it cook/simmer in our Dutch Oven for about a day.  Then split it into freezer bags and we always have a low sodium, heathly sauce in the freezer to use.
This on had 3 freezer bag servings for paste and one smaller serving size for homemade pizza.
 
We don't put meat in the sauce, we add the meat by dish when we use it.
 
2 - 28oz cans of dei fratelli no salt tomato puree
2 - 28oz cans of Full Circile Crushed tomoatos with basil
2 - cloves of garlic - finely chopped
2 - onions chopped and sauteed
1 - jar of stewed tomatos give to us by a friend.
Seasonings to taste, Mike uses a whole bunch of stuff, I am not even sure what he used this time.

Elisha's potato soup

5 Large Potatoes peeled and cut

4 Cups Chicken Stock

4 Leaks Cut

1 Medium sized onion

1 ½ cup Heavy Cream

2 Table Spoons Sour Cream

1 Stick Butter

½ teaspoon Caraway Spice

Sea Salt and Fresh Ground Pepper to taste.

----It’s going to take more salt than you think

Cooked Bacon

Chives (Optional)

Boil the potatoes do not cook all the way soft

Drain water

Add:

Chicken stock

Leaks

Onions

Heavy cream

Sour cream

Butter

Caraway spice

Salt and pepper

Let cook over med heat for about 30 min

Top with chives and bacon

meal plan week of 12/19

Tacos
wraps
basil cream chicken
alfredo
pork chops over egg noodles

Chicken In Basil Cream

Ingredients

• 1/4 cup milk
• 1/4 cup dried bread crumbs
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon ground black pepper

Directions

1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
2. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

http://allrecipes.com/recipe/chicken-in-basil-cream/detail.aspx

Pinterest Food Board

http://pinterest.com/sheabarden/food/

chicken enchiladas

Ingredients:

4 skinless, boneless chicken breast          

1 chopped onion

1 cup sour cream

1 cup shredded taco blend cheese

1 T dried parsley

1/2 t dried oregano

1/2 t blk pepper (I only use a pinch)

15 ounce can enchilada sauce

1 t chili powder

1/2 can green chilies

1 clove garlic, minced

8 (10 inch) flour tortillas

12 ounce jar taco sauce

3/4 cup shredded cheddar cheese.

Directions:

Preheat oven to 350 degrees. Cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, taco blend cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, enchilada sauce, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered 20 minutes. Cool for 10 minutes before serving. Serves 8

Enjoy!

The chicken becomes shredded during the mixing which I prefer and so do the kids. :)

Cheddar-Beer Chicken

Ingredients

Makes: 4 servings

Cook: 31/2 to 41/2 hours

•  1  large onion, peeled and diced large 
•  1  package (16-ounce) diced red potatoes, Reser’s® 
•  1  cup frozen diced green pepper, Pictsweet® 
•  4  boneless skinless chicken breasts, rinsed and patted dry 
•  11/2  teaspoons garlic salt, McCormick® 
•  11/2  teaspoons ground black pepper 
•  1  can (10-ounce) condensed cheddar cheese soup, Campbell’s® 
•  3/4  cup Bass Ale® 
•  3/4  cup bacon crumbles, Hormel® 
•   Fresh chives, finely chopped, for garnish

Directions

1. In a 5-quart slow cooker, combine onion, potatoes, and green peppers.
2. Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.
3. In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken.
4. Cover and cook on LOW setting for 31/2 to 41/2 hours.
   
   Serving ideas: Serve hot with chive garnish.

http://sandralee.com/recipes/slow-cooker/cheddar-beer-chicken/547

Meal plan week of 10/29

·         Tacos

·         Spaghetti

·         Rice & kielbasa

·         Foil pack chicken & broccoli

·         Turkey & Cheese Wraps

·         Ranch pork chops in crockpot

·         Rice & bean burritos

·         Chicken tetrazzini

Foil-Pack Chicken and Broccoli Dinner

Foil Pack Chicken

1 packageStuffing mix; chicken flavor
	1 1/4 cupWater
	24 ounceBoneless skinless chicken breast; 6oz each
	4 cupsBroccoli Florets
	1 cupShredded chedar cheese
	4 slicesCooked bacon; crumbled
	4 tablespoonRanch dressing

+

How to Prepare Foil-Pack Chicken and Broccoli Dinner (15)

- Oven to 400
- Spray 4 large sheets of heavy-duty foil with oil.
- Combine stuffing mix and water.
- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
- Top stuffing with a 6oz. chicken breast half.
- Top chicken with 1 c. broccoli.
- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
- Drizzle with 1 T. ranch dressing
- Bring up foil sides and fold to seal, leaving room for heat circulation inside
- Place packets on a cookie sheet and bake 25-30 mins
- Remove packets and let stand 5 mins
- Cut sits in foil for steam before opening.

Meatloaf

1.5 lbs ground turkey
2 cans golden mushroom soup
1 egg (beaten)
salt & pepper to taste
1 tbspn Worcestershire
1/4c onion
1/2c bread crumbs
quartered potatoes
carrots

beat egg, mix in turkey, salt, pepper, 1/2 c of the soup, bread crumbs, Worcestershire, onion.  bake covered at 375 for 45 minutes with quartered potatoes and carrots.  then while baking mix remaining soup and 3/4 c water.  after 45 minutes of baking, pour soup mixture all over meatloaf, potatoes, and carrots and bake covered for another 30 minutes.

Kristin's Chicken & Noodles

Chicken and Noodles

12oz Reames egg noodles

1 ½ lbs chicken breast

1 T pimentos, chopped

2 tsp minced onion

1 ¼ tsp parsley flakes

5 chicken bouillon cubes

In a large pan bring to full boil chicken, 1 qt water, pimentos, onion and parsley.

Add bouillon cubes, dissolve.

Drop in frozen noodles, stirring to separate. Reduce heat, simmer 25 minutes.  Remove chicken from bones & cube (I use boneless, skinless chicken and then just take it out and cut it up at this point). Return chicken to pan and simmer for an additional 20 minutes.

Add salt and pepper to taste. For color sprinkle in ¾ tsp parsley flakes just before serving

Freezes really well.  Serve with mashed potatoes.

Note: May add canned chicken broth if noodles are too dry (if we have leftovers I usually add broth the next day before reheating).

Lasagna for the crock pot

SUPER EASY ... I didn't use the parmesan or worry about the 'no salt' tomato sauce.

It's a recipe from the Crock Pot Girls:

ingredients: 1 pound beef, 26-28 oz pasta sauce, jar of alfredo sauce, 2 cups mozz cheese, 1/4 cup parm cheese, 8 oz no salt tomato sauce, 8-9 lasagna noodles

Brown 1 pound beef and drain.

Spray crock pot with cooking spray.

Spread 3/4 cup of pasta sauce on bottom. Stir the rest with the beef and tomato sauce.

Layer 3 noodles, 1/3 alfredo sauce, mozz., 1/3 of beef mix.

Repeat twice (recipe called for 2 noodles on last layer, I did 3). Sprinkle with 1/4 cup parm cheese

cover. cook on low 3.5-4.5 hours.

Meal Plan for week of 9/25

rice & kielbsa
chili
potato soup
tacos
italian chicken
chicken stroganoff
sw tuna casserole

Dan's tuna melts

2 cans tuna
4 HB eggs
2 stalks of celery
dill pickles
american cheese
Mayo

meal plan

• Pork roast with veggies
• Chili
• Italian Chicken (CP)
• Tuna Melts
• Turkey Wraps
• Meatloaf
• Ranch Pork chops (CP)
• Turkey Enchiladas

Italian Parmesan Herb Chicken and Potatoes in the Slow Cooker

Italian Parmesan Herb Chicken and Potatoes in the Slow Cooker

Ingredients

• 2 lbs. Frozen chicken tenders
• 1 Medium onion, sliced
• 1 1/2 lbs. New potatoes, quartered
• 1 Clove garlic, crushed
• 1/2 tsp. Oregano
• 1/2 tsp. Basil
• 1/2 tsp. Thyme
• 1/2 tsp. Kosher salt
• Black pepper to taste
• 1/3 cup Parmesan cheese, grated
• 1-2 Tbs. Olive oil

Instructions

1. Place chicken in the slow cooker. Top with sliced onion.
2. In a small bowl, combine garlic, herbs, salt, pepper, Parmesan and oil. Toss with potatoes.
3. Put potatoes over chicken and onions in slow cooker.
4. Cook on high for 5-6 hours or low for 7-8 hours.

http://eatathomecooks.com/2011/08/italian-parmesan-herb-chicken-and-potatoes-in-the-slow-cooker.html

Veggie Soup

• large can of tomato juice
• potatoes, carrots, parsnips, onion – chopped
• any other veggie you’d like to add (diced tomatoes, corn, cabbage, green pepper etc)
• salt and pepper to taste
• 5 cups water

Put the juice and water in a large pot.  Add the chopped veggies and cook until tender.  Season with salt and pepper.

http://eatathomecooks.com/2010/01/all-veggie-vegetable-soup.html

Crockpot Ranch Pork Chops

Crockpot Ranch Pork Chops

These were so simple and so good.

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
1/2 cup Sour Cream

Mix Ranch, soup and sour cream together - pour over pork chops and cook on low for 4-6 hours or high for 3 hours.

http://babiesandbroccoli.blogspot.com/search/label/Dinner%20-%20Pork

Menu for week

Tacos
Breakfast for dinner
wraps
falafels
avocado chicken pitas (see blog for recipe)
creamy taco mac (see blog for recipe)
turkey sliders
pepperoni pizza (homemade)
dinner out one night

Creamy Taco Mac

Creamy Taco Mac

1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (see yesterday's post)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)


Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, drain if necessary, return to heat then mix in the garlic and cook until fragrant, about 30 seconds. Mix in the drained diced tomatoes and taco seasoning. Let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Originated from: http://www.daintychef-krissy.blogspot.com/

Meal plan week of 7/3

BBQ Chicken Pizza on grill
Breakfast burritos
falafels
baked ziti
grill out chicken or burgers
ham & bean soup
swiss slow cooked chicken (in crockpot)

Swiss Slow Cooked Chicken

Swiss Slow Cooked Chicken
(from Busy Woman's Slow Cooker Cookbook)

4 whole skinless chicken breasts, split in half
8 slices Swiss cheese
2 (10-3/4oz) can cream of mushroom soup
1/4 cup chicken broth
1 cup herb seasoned stuffing mix (I used chicken stuffing)

In slow cooker, place chicken. Top with cheese slices. In medium bowl, combine soup and broth. Mix well. Pour mixture over chicken. Sprinkle stuffing on top. Cover. Cook on low 8-10 hours.

http://ladybugkitchen.blogspot.com/search/label/crockpot

Red Wine and Beer BBQ Chicken

I’m going to make this tonight: But w/o the red wine, as I don’t have any nor do I like it:

Red Wine and Beer BBQ Chicken

Ingredients-

-3 Chicken breasts

-1 cup ketchup

-1/2 cup brown sugar

-1 can beer (I used Coors Light)

-1/2 cup red wine

-1/2 cup BBQ sauce

1. Preheat oven to 350 degrees
2. In a sauce pan, blend ketchup, brown sugar, beer, wine, and BBQ sauce. Simmer 10 minutes.
3. Pour over chicken and bake in a baking dish for about 1 hour, or until chicken is fully cooked.

Ingredients-Potatoes
-1 Russet potato, cut into wedges
-1 tablespoon extra virgin olive oil
-1/2 teaspoon garlic salt
-1/2 teaspoon paprika
-1/2 cup shredded cheddar cheese
-1/4 cup ranch dressing
-1/4 cup real bacon pieces (I used Hormel real bacon pieces)

1. Preheat oven to 400 degrees
2. On a foil lined baking sheet, spray foil generously with Pam cooking spray. Lay wedges on foil and pour oil evenly over wedges. Sprinkle with garlic salt and paprika. Bake for 25 minutes, flipping once.
3. Remove from oven and top with ranch, cheese, then bacon. Broil until cheese is melted and bubbly.

Ham & Bean Soup

This is the one I use, but I sub the water for Chicken stock, and double the thyme (makes it good).  I also add a few cloves of garlic, cuz I love it!!

HAM AND BEAN SOUP 

Read more about it at www.cooks.com/rec/view/0,1748,153189-243196,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 lb. dry navy beans
8 c. water
1 1/2 lbs. ham hocks
2 med. potatoes
2 med. carrots
2 stalks celery
1 med. onion
3/4 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper

Cook beans and ham until done, then add cubed potatoes, chopped celery, onions and carrots, dried thyme, salt, and pepper. Cook for about 1 hour or until everything is tender.

Pumpkin-Turkey Meatloaf Muffins with Cranberry Glaze

Pumpkin-Turkey Meatloaf Muffins with Cranberry GlazeAdapted from Ashlee's Pumpkin Meatloaf with Cranberry Topping


Printable Recipe



1 cup finely chopped onion
1 8oz package mushrooms, chopped finely
3 cloves of minced garlic
1 lb 93% lean ground turkey breast
1 cup pumpkin puree
1 egg white
1/3 cup rolled oats
1 tsp each minced fresh thyme and rosemary
Freshly ground salt and pepper
1 tbsp Worcestershire sauce

1 cup fresh cranberries
1/4 cup sugar
1/4 cup water

Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.

In a nonstick skillet over medium heat, cook the onions until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Add to a bowl with the turkey, pumpkin, egg white, oats, sage, salt & pepper. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.

Combine cranberries, sugar and water in a small saucepan. Bring to a boil and then simmer for 10-15 minutes. Spoon onto the meatloaf muffins, and bake for another 15 minutes. Remove from the oven and let rest for 5 minutes before serving.
http://www.carascravings.com/2009/11/pumpkin-turkey-meatloaf-muffins.html

Sam’s Italian Chicken: for the crock-pot

Sam’s Italian Chicken: for the crock-pot

2-4 chicken breasts

1/2 a stick of butter cut up

1 pack of Good Seasonings Italian Dressing packet

1 onion cut up

Put in in the morning.  When you get home remove the chicken from the Crockpot.  Add 1 package cream cheese (I do the fat free) and about a 1/4 cup white zin if you have it (I have made it plenty of times without the wine).  Once it is creamy and mixed up top the chicken and rice with it. 

Rosemary Ranch Chicken

Rosemary Ranch Chicken
ever-so-slightly adapted from Allrecipes

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
Skinless, boneless chicken breast halves or tenders (I used tenders because that’s what I had)

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes (I marinated it overnight).

2. Preheat the grill to medium-high heat. Lightly oil the grill grate. Grill chicken until no longer pink in the center, and the juices run clear.

garlic-mustard glazed skewers

ic-Mustard Glaze (adapted from Bobby Flay via Smitten Kitchen) Makes about ¾ cup of glaze, or enough to cover and baste 2 pounds of meat
I used pork, but Deb used chicken (I think) and Bobby Flay uses beef tenderloin. Just be sure you choose a cut that is appropriate for fast cooking. Your cooking time will depend on the type of meat you use.
¼ cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, crushed
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 pounds meat, cubed
1. In a small bowl, whisk together all of the ingredients except the meat. Reserve ¼ cup of the glaze; add the meat to the remaining glaze, cover, and refrigerate for at least 30 minutes and up to 4 hours before using.
2. Prepare a medium-hot fire. Grill the meat, turning three times and brushing with the reserved glaze, for 4 to 8 minutes, until golden brown, slightly charred, and cooked to your desired level of doneness. Let the meat rest for 5 minutes before serving.
http://www.crumblycookie.net/2010/07/09/garlic-mustard-glazed-skewers/

Pizza Paninis

Pizza Paninis

Wow - these were easy and very good.


Frozen garlic Texas toast
Deli-sliced pepperoni
Shredded mozzarella cheese
Pizza sauce

Prepare garlic toast according to package directions. To assemble sandwiches, top a slice of garlic toast with pepperoni and a sprinkling of cheese, then another piece of garlic toast. Cook in a panini press until bread is golden brown and cheese is melted. Serve with warm pizza sauce for dipping.

Originated from: www.cassiecraves.blogspot.com

Grilled Chicken Fajitas

Grilled Chicken Fajitas

These were very good. I've used the chicken marinade quite a few times now and I'd highly recommend it.

Ingredients:
1/3 cup freshly squeezed lime juice
6 tbsp. vegetable oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1½ tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper
2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1½ lbs.
1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
8-12 (6-inch) flour tortillas

Directions:
In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper.  Reserve ¼ cup of the marinade; set aside.  Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes.  Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil.  Season with salt and pepper.

Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes.  Empty the coals into the grill, spreading them in a single layer.  Place an additional 20 unlit coals over the lit coals on one side of the grill to create a tw0-level fire.  Place the grill grate over the coals and allow to heat for 5 minutes.  Scrape the grate clean with a grill brush.  (For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes.  Leave one burner on high and turn the rest down to medium.)

Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade.  Place the onion rounds and peppers on the cooler side of the grill.  Cook the chicken until it is well browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.)  Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.  When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side.  Cook until warm and lightly browned, about 20 seconds per side.  When the tortillas are done, wrap them in a clean kitchen towel or foil.

Separate the onions into rings and place them in a medium bowl.  Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions.  Add 2 tablespoons of the reserved unused marinade and toss well to combine.  Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl.  Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Originated from: http://annies-eats.net/

http://babiesandbroccoli.blogspot.com/2011/04/grilled-chicken-fajitas.html

 

Avocado Chicken Pitas

Avocado Chicken Pitas

I routinely will make a whole chicken in the crockpot and use the chicken for various meals throughout the week - this is a good one that's quick, easy and good.

4 - Whole Pita Breads
2 Tbs - Olive Oil
1 - Medium Ripe Avocado (pitted/peeled)
1 Tbs - Lemon Juice
1/4 tsp - Salt
1/4 tsp - Garlic Powder
1/8 tsp - Hot Pepper Sauce (or Frank's)
3/4 lb - Cooked Chicken (cut into strips)
1 - Medium Tomato (chopped)
2 cups - Shredded Cheese (I use Cheddar)

Brush one side of each pita bread with oil and place on ungreased baking sheet.  Bake at 350 for 12-15 minutes or until browned and crisp.

Meanwhile, in a small bowl - mash the avocado with lemon juice, salt, garlic powder and hot pepper sauce.  Spread over pitas.  Layer with chicken, tomato and cheese.  Bake for 5-6 minutes or until cheese is melted.

http://babiesandbroccoli.blogspot.com/

Chicken Salad

MJ's Chicken Salad

Thank You to The Rookie Chef (http://www.therookiechef.com/) for changing my view on Chicken Salad.  I broiled this on a hoagie with cheese and it was amazing.

4 - chicken breasts
1/2 cup - Chicken Broth
2 packets of Knorr dry vegetable mix
1 cup  - Mayo
1 cup - Sour cream
1 can - Sliced water chestnuts


Directions:
Put chicken breasts in the crockpot with one can of chicken broth (I seasoned mine with Lemon Pepper). Heat on low for 5-6 hours. In the meantime, crush up veggie soup mix in the packet by using a rolling pin over it.  Chop up the water chestnut slices into fairly small pieces Mix sour cream and mayo together, add veggie mix and water chestnuts. Put in the fridge for at least an hour (this helps the veggie mix soften). Once the chicken has cooked, remove from slow cooker and shred with a fork. Lightly salt and pepper the shredded chicken. Once cooled, add to mayo/veggie mix.

I served mine on a hoagie - but could easily be served as a side with crackers.

Crockpot Italian Chicken Sandwiches

Crockpot Italian Chicken Sandwiches

3 lbs - Boneless Skinless Chicken Breast
Parmesan Cheese
1/4 cup - Olive Oil
1 1/2 tsp - Sweet Basil
1 1/2 tsp - Garlic Powder

Dredge Chicken in Parmesan Cheese (and I mean really, really coat them in cheese) and layer on the bottom of your crockpot.  Combine all other ingredients - pour over chicken and cook on low for 6-8 hours.  Once cooked - shred and enjoy.

Note - We like our sandwiches a little bit moister - so I mix up an additional amount of the Olive Oil Mixture and use it when shredding the chicken.

http://babiesandbroccoli.blogspot.com/search/label/Dinner%20-%20Chicken

Pasta crab casserole

Pasta Crab Casserole

Pasta Crab Casserole
(from Taste of Home Freezer Pleasers cookbook)

8oz uncooked spiral pasta
2 large onions, chopped
1/2 lb fresh mushrooms , sliced
1/2 cup chopped green pepper
2 garlic cloves, minced (or 2t minced garlic)
1/2 cup butter
2 pkgs (8oz each) imitation crabmeat, chopped (can be replaced with a lb of chopped, cooked shrimp)
1/2 cup sour cream
2t salt
1-1/2t dried basil
1-1/2 cups shredded cheddar cheese

1) Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms, green pepper and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil.
2) Transfer mixture to two greased 8" square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to a month. Cover and bake the second casserole at 350 degrees for 20 minutes. Uncover and continue to back for another 5 minutes.
3) To use frozen casserole thaw in the refrigerator for 24 hours. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 55-60 minutes until heated through.

Pork Chops with Dijon Cream Sauce

Pork Chops with Dijon Cream Sauce

Originated from www.quickand simple.com

4 boneless pork chops (3-4oz each)
1/2t salt
1/2t coarsely ground pepper
1/3 cup fat free, reduced sodium chicken broth
1-1/2T dijon mustard
1/3 cup fat free half-and-half

Trim all visible fat from pork chops aand sprinkle both sides evenly with salt and pepper. Heat non-stick skillet over med-high heat, mist with cooking spray. Add pork chops and cook 3-4 min on each side or until golden brown. Remove from skillet and keep warm.

Add broth to skillet; stir to loosen up the browned bits. In a small cup or bowl, stir mustard into half-and-half; add to skillet. Bring to boil, stirring constantly; reduce heat and simmer 5-6 min or until sauce has thickened. Spoon sauce over pork chops and serve immediately.

Only 163 calories!!!

http://ladybugkitchen.blogspot.com/search?updated-min=2010-01-01T00%3A00%3A00-08%3A00&updated-max=2011-01-01T00%3A00%3A00-08%3A00&max-results=16

Creamy Baked Ziti

Creamy Baked Ziti

This recipe from Kraftfoods.com had me at "creamy" but I love me some baked Ziti too. I've not made it yet so there are no changes to the recipe at this time.  :) Maybe later.

4 cups ziti pasta, uncooked

1 jar  (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

6 oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese

1/3 cup KRAFT Grated Parmesan Cheese

make it

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

http://picklemomskitchen.blogspot.com/search?updated-max=2011-03-04T10%3A09%3A00-06%3A00

Taco Pie

Taco Pie

Not for the calorie conscious....but oh so good!

1 tube - Crescent Rolls
1 lb - Ground Beef/Turkey
2 cups - Shredded Cheddar Cheese
1 cup - Sour Cream
1 package - Taco Seasoning
Doritos

Unroll crescent rolls into the bottom of an 8" or 9" pan.  Brown meat and add taco seasoning.  Combine meat and sour cream.  Pour mixture on top of crescent rolls.  Add cheese then doritos.

Bake covered for 15 minutes.  Uncover and bake for 5 additional minutes.

http://babiesandbroccoli.blogspot.com/search/label/Dinner%20-%20Beef