Ok, I have promised my sisters and mom I would send them some recipes, so I thought I may as well put them on here for whoever still reads this blog to enjoy! I like things that are fast, simple, and still taste good.
This recipe for Thai Chicken came to us on a postcard from our realtor. We just got another postcard from her with a recipe for Balsamic Chicken, which also looks really good. I'll put it on here if we like it. This Thai Chicken is my FAVORITE meal right now. Darin also enjoys it, which is a bonus. I've been giving the kids something else because A: it is kind of spicy and B: after seeing them waste their portion the first time we had it, I got selfish and wanted it for leftovers.
1 Cup Salsa
1/3 Cup peanut butter
2T soy sauce
2T balsamic vinegar
1 tsp chili powder
1/2 tsp ground ginger
1/2 tsp garlic powder
4 chicken breasts(boneless/skinless)
3Cups Rice (or more or less)
1T sesame seed (haven't used)
Bring to a boil 1st 6 ingredients, stirring often. Keep warm. Combine next three ingredients in a plastic bag. Add chicken strips/chunks to bag and shake to coat. In skillet/wok cook and stir chicken in oil until cooked. Spoon sauce over rice, add chicken and sprinkle with sesame seeds and green onion if desired.
This makes GREAT leftovers. I have been using non-instant rice, and I can start that, then make up the sauce and chicken and it's all done at the same time.
Next is a recipe from Kraft foods. All of us but Jori really like it. She won't even try it, which is neither here nor there.
Creamy Chicken, Bacon and Tomato Pasta
3 cups pasta (calls for bowtie, we like using medium shells)
1 lb boneless skinless chicken breast cut in chunks
3 slices bacon (we do the precooked kind and have been using 5 or 6 slices) cut up/crumbled
1 can italian style diced tomatoes (not drained)
4 oz cream cheese (we use the 1/3 less fat)
1/2 cup water (maybe more, maybe less)
1/4 tsp pepper
3 Tbsp Parmesan cheese (haven't used)
Cook Pasta as directed. Meanwhile, cook chicken in large skillet over medium high heat until chicken is done, stirring occasionally. When chicken is cooked, add everything else except the parmesan. Mix well (you don't want cream cheese chunks). Drain pasta, add sauce and sprinkle with parmesan. We are not so fancy and I just throw the pasta in with the other stuff once it's drained. I also hold back some of the crumbled/cut up bacon and toss it on top before serving. I think real bacon would be better, but I like to keep it simple.
This recipe comes from Rachel and it is super fast, easy and the kids LOVE it. I have changed her recipe a little and will kind of write it both ways, but just know that you can add different things to change the taste and it will still turn out : )
Chicken Noodle Casserole
1 box of noodles (I do 3/4 box medium shells, Rachel uses a bag of egg noodles)
1 small can of chicken
1 can cream of chicken soup
1 can milk (a little more or less depending on how many noodles you have. you don't want it too soupy, but you REALLY don't want it too dry. Believe me, I know.)
Garlic Salt (to taste)
Shredded Cheese (like 1/2-3/4 cup mixed in, 1/4-1/2 cup on top, but whatever YOU want)
Potato Chips, crunched up (part of the original recipe, but try it with BBQ or Salt and Vinegar)
Cook pasta. Drain. Add everything into the pot (except for chips and cheese for the top). Put it in a 9x13. Top with crushed chips and cheese. Bake at 350 for 45 minutes-hour. This meal freezes really well. I like to make 2 8x8's and freeze one for later.
This recipe is from my friend Pauline. I know all my Rooks girls have it, and so does my mom. This is the best meatloaf. Really, it is. For the past few months, I have been doubling the recipe and making meatballs instead, thanks to my mom's super suggestion. Super handy for when I need a quick meal.
1 lb ground beef
1/2 cup bread crumbs
2 T minced onion
2 T ketchup
1 tsp Worcestershire
1/4 tsp dry mustard
1/4 tsp celery salt
1 tsp italian seasoning
1/2 tsp salt
1 egg slightly beaten, mixed with 2T milk
1/2 cup ketchup
1 tsp Worcestershire
1 tsp mustard (calls for dijon, I use plain or spicy brown, whatever we have)
2 T brown sugar
Add first group of ingredients together in a big bowl making sure it is mixed well. Put in a greased loaf pan or shape into meatballs (I get around 20-24 with 2 pounds, but some are big and some are small). Bake at 350 for 15-20 minutes. Take it out and add the topping (second group of ingredients). Return to oven for 45 minutes (loaf) or a little less for meatballs.
This is one recipe that I don't have to use measuring cups or spoons for! I know, you are all impressed. The topping is way good, but make it to taste. I like a little more brown sugar and Worcestershire in mine. Depending on how many meatballs you cook up, you may need more or less topping.
I love to serve these potatoes with our meatballs. The recipe was originally in the Edgerton Enterprise! I have dried making them "healthy" with spray butter, but they are not meant to be healthy. Again, I kind of estimate this dish depending on how many potatoes I use. I also like to slice my potatoes kind of thin to cut down on cooking time. You need a cookie sheet with raised sides.
Crunch Top Potatoes
melted butter or margarine (you need enough to coat the potatoes well. I have used too much before and the butter is pooled in the pan-tasty, but try to exercise some self control).
3-4 potatoes (more if they are small or sliced thick, less if you have a small pan)
1 1/2 cup crushed Rice Krispies (again, depends on how many potatoes)
2 cups shredded cheddar cheese (I use closer to a cup)
1 tsp salt
1 tsp paprika
Put potatoes in pan and coat with melted margarine/butter. Mix other ingredients together and spread over the potatoes. Bake for 45 min-1 hour at 350.
Don't let my crazy directions dissuade you from making these. My kids love them!
I am going to stop for now. I do have some more recipes we have quite often, but I'll save them for another day.