Tortellini Carbonara

Ingredients
8 bacon strips, cooked and crumbled
1 c. whipping cream
1/2 c. fresh parsley, chopped
1/2 c. grated Parmesan or Romano cheese
1 (9 oz) package cheese tortellini

Directions
Combine bacon, cream, parsley, and cheese in a a large saucepan. Cook over low heat until hot. Stir frequently to prevent sticking and scorching. Meanwhile, cook tortellini according to package directions. Drain and transfer to a serving dish. Drizzle cheese sauce over tortellini and toss to coat.

Notes: Brittany and I both really liked this, and we will definitely be having it again sometime. Source: Prairie 4th Ward Recipes and Remembrances cookbook.  It was submitted to the cook book by my sister, Jill.

Fauxtisserie Chicken

Ingredients
1 (3 1/2 to 4 lb )whole chicken
1 tsp. seasoning salt

4-5 whole cloves garlic, peeled

Optional: fresh herbs such as rosemary, oregano, sage, basil, or tarragon. See variations.

Directions

1. Make 3 balls of aluminum foil about 2 inches in diameter.  Place them in a triangular pattern on the bottom of your slow cooker. These balls hold the chicken off the bottom of the dish so the hot air can circulate all around the chicken and so the chicken is not stewing in its own juices.

2. Slice garlic cloves lengthwise into thin slices and set aside.

3. Rinse chicken, including the cavity, and pat dry with paper towels. Make sure to remove and discard any chicken parts inside the cavity. 

4. Place the chicken on a plate so it lies with the breast facing up and the legs on the plate. Loosen the sin of the entire chicken and gently separate the skin from the bird while keeping it attached around the edges. Use your hands to place the sliced garlic cloves under the skin.

5. Rub seasoning salt onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 6-7 hours or until interior of chicken reaches 160 degrees F.

Variations

Chili-Lime

2-3 Tbsp chopped cilantro

1 1/2 tsp chili powder

1 tsp cumin

1 lime

Spread the cilantro under the skin with the garlic from the main recipe. Add chili powder and cumin to the seasoning salt mixture. Cut one lime in half and rub both halves all over the outside of the chicken. Place lime halves inside the chicken cavity before cooking.

Lemon-Rosemary

Few sprigs of fresh rosemary

1 lemon

Place rosemary under the skin of the chicken. Cut lemon in half and rub juices all over the outside of the chicken before applying the seasoning salt. Place both lemon halves inside the chicken cavity before cooking.

Notes: We had the Lemon-Rosemary variation.  I probably could have added all of this as variations to the slow cooker whole chicken recipe I've already got on here. Oh, well. The picture in the cookbook is much better than mine because they left the skin on. Source: Our Best Bites cookbook; also available on the Our Best Bites website here.

Spinach-Chicken Stromboli

Ingredients
1 refrigerated pizza crust or 1 recipe of breadstick dough
2 teaspoons olive oil, divided
1 1/2 teaspoons Italian Seasoning
3 1/2 tablespoons canned Parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese
2 cups loosely packed spinach leaves
8 oz. shredded, cooked chicken breast, about 2 cups
2 Roma tomatoes, diced
Favorite pasta sauces for dipping

Directions
1. Preheat oven to the temperature indicated on the dough package or recipe (425).

2. Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/2 teaspoons olive oil over entire surface of crust. Evenly sprinkle Italian seasoning and 2 tablespoons Parmesan on top.
3. Keeping remaining toppings one inch away from all edges, evenly spread the spinach leaves, shredded chicken, mozzarella, and tomatoes over the dough.
4. Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward seam.
5. Place seam-side down on a baking sheet sprayed lightly with nonstick spray. Brush remaining 1/2 teaspoon olive oil on top and sprinkle with remaining 1 1/2 tablespoons Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.
6. Bake in preheated oven for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing into 1-inch slices. Serve with marinara and/or Alfredo sauce for dipping.

Notes: This is supposed to be like a stuffed loaf of bread, but I think we had too much stuffing or not enough bread, because it ended up more like a wrap for us. Still, it was rather tasty. Source: Our Best Bites cookbook, although I also found it online here. Note that the cookbook has an error - it doesn't tell you when to add the mozzarella.

Creamy Corn Chowder

Ingredients

6-8 oz. bacon (1/2 package)
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. 1% milk
2 chicken bouillon cubes or 2 tsp. chicken base
2 red potatoes, diced into small cubes

3/4 c. minced onion
2-3 cloves garlic, minced
1 can corn, drained, or about 1 1/2 c. frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)

Optional garnishes: extra crumbled bacon, shredded sharp cheddar cheese

Directions

1. Cook bacon until crisp. 

2. While the bacon is cooking, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. 

3. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste.  Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

4. Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.

Notes: Serves 6-8. This was good, but I think I like our other corn chowder recipe better.  Source: Brittany made this using the recipe in the Our Best Bites cook book, but the recipe is also posted online. 

Chicken Cacciatore

Ingredients
1/2 cup olive oil
1 onion, roughly chopped
5-6 garlic cloves, peeled and either crushed or halved
1/4 cup white flour
1 1/2 tsp kosher salt, divided
1 tsp freshly ground black pepper
1 lb boneless skinless chicken breasts or chicken breasts and thighs, trimmed of fat and cut into bite-sized pieces
1 cup apple juice or white grape juice
1 tbsp white wine vinegar
1 1/2 cups chicken broth
1 (6-oz) can tomato paste
1/4 tsp thyme
1/4 tsp marjoram
1 bay leaf
1 cup sliced mushrooms
1 medium green bell pepper, chopped (about 1 cup)
1 (16-oz) package linguine, cooked per instructions
Freshly grated Parmesan cheese, to taste

Directions
1. Heat olive oil in skillet over medium heat. When the oil is hot, add the onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big) and transfer the onions and garlic to your blender. Increase the heat on the stove top to medium-high.
2. In a large zip-top bag, combine flour, 1 tsp salt, and black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Place all the chicken from the bag into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove the chicken with slotted spoon and drain on a paper towel. Remove the pan from heat.
3. While the chicken is draining, add the juice, vinegar, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place the chicken and bay leaf in a medium or large stockpot and pour the blended mixture over the chicken. Cover and simmer over low heat, stirring occasionally, for 60-90 minutes.
4. During the last 15 minutes of cooking, add the mushrooms and green peppers. When the mushrooms and peppers are tender, remove the bay leaf and serve over hot linguine or rice and garnish with Parmesan cheese if desired.

Notes: Love love love this stuff. Partly because it reminds me of meals I had on my mission in Paraguay and partly because it is just really good. Brittany really liked it, too. You have to plan ahead to make it, though, due to the amount of time it simmers. We didn't have linguine and used spaghetti instead. Source: Our Best Bites cookbook.

Black Bean Soup

Ingredients
1 Tbsp olive oil
3/4 cup diced carrots (about 2 medium carrots)
3/4 cup diced celery (about 1 rib)
1 cup diced onion (about 1 small-medium onion)
4 large cloves garlic, roughly chopped
2 (15-oz) cans black beans, rinsed and drained
1 (3.5-oz) can diced green chilies
2 (15-oz) cans low-sodium beef broth
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime, juiced, plus other limes, for garnish
Optional toppings: sour cream, tortilla chips, chopped cilantro, shredded cheese, etc.

Directions
1. Heat olive oil in a large stockpot over medium heat. Add carrots, celery, onion, and garlic and saute for 4-5 minutes.
2. Add the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are tender. Remove from heat. Remove bay leaf from soup.
3. Transfer the soup to a blender. Place lid on blender but remove the stopper in the lid to let heat escape. Cover the hole with a paper towel to avoid splatters.
4. Puree soup until desired consistency is reached. Squeeze in the juice from one lime and pulse to combine.
5. Ladle into bowls and top with desired toppings. Serve with extra lime wedges.

Notes: I liked this, but did not love it. I think perhaps I would enjoy it more if we made it again, though, because now I know what to expect. It was perhaps a bit too spicy for my 3-year old. Source: Our Best Bites cookbook that I got for Brittany for Christmas.

Smoky Mac 'n Cheese

Ingredients
3 cups uncooked elbow macaroni (12 oz.)
1-1/2 cups whipping cream
1 tsp Dijon mustard
1/2 tsp coarse (kosher or sea) salt
1/4 tsp ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded (2 cups)
2 cans (14.5 oz each) Muir Glen organic fire roasted diced tomatoes, drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup Progresso plain bread crumbs
2 tsp olive oil

Directions
1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt, and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.
3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.
4. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Notes: Another winner. I really liked this. It has a bit of a kick to it and I didn't think my 3-year old would like it, but surprisingly she ate several bites (and took several drinks of milk in between to cool her mouth down). We couldn't find smoked cheddar, so we used what we had. Source: Betty Crocker 2011 recipe calendar.

Wild West Sizzlin' Chicken Tacos

Ingredients
2 cups cooked chicken strips
1/2 tsp ground cumin
1/2 tsp paprika
4 Old El Paso Stand N' Stuff taco shells (from 4.7-oz box)
1 medium red bell pepper, cut into thin strips
1 cup barbecue baked beans (from 16 oz. can)
1 cup shredded Monterey Jack cheese
4 slices bacon, crisply cooked, crumbled

Directions
1. Heat oven to 400 degrees F. In small bowl, toss chicken strips with cumin and paprika to coat. In 8-inch square (2-quart) glass baking dish, stand taco shells side by side.
2. Fill each shell evenly with seasoned chicken. Divide pepper strips evenly over chicken. Top each with 1/4 cup baked beans and 1/4 cup cheese. Sprinkle with bacon.
3. Bake 8 minutes or until thoroughly heated and cheese is melted. If desired, garnish with grape tomatoes.

Prep time: 10 minutes
Total: 20 minutes
Makes: 4 tacos

Notes: I think this is my first 2012 post that we actually made in 2012 (there are still 4 or 5 from 2011 that I haven't got to yet). We bought the regular taco shells because they were a better deal, but it made it hard to fit everything in. I put in what I could and ended up with 6 tacos. I really enjoyed these. They looked delicious in the original photo and I wasn't disappointed at all. Source: Betty Crocker 2011 recipe calendar.

Dinner in a Pumpkin

Ingredients
1 Medium size pumpkin, about 4 pounds
1-1/2 lb lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1/4 cup soy sauce
2 Tbsp brown sugar
1 (4 oz) can mushrooms
1 can cream of chicken soup
2 cup cooked rice

Decoration:
black olives
steamed carrot
whole cloves
fresh parsley

Directions
1. Cut lid from pumpkin, scrape out the inside of the pumpkin and discard what you scrap out.

2. In a large skillet brown hamburger, green pepper, celery, and onion. Mix salt, pepper, soy sauce, brown sugar, mushrooms, cream of chicken soup, and cooked rice together. Mix together with hamburger, green pepper, celery, and onion. Mix well and place mixture into pumpkin. Place lid on pumpkin.

3. Place pumpkin on foil lined cookie sheet and bake in 350 oven for 1-1/2 hours.

4. When you spoon your portion, be sure and scrape and get some of the cooked pumpkin too.

Optional: If you want to, decorate outside of pumpkin. Attach olives to pumpkin (using toothpicks) for the eyes, steamed carrot for the nose, and whole cloves for the mouth. Use fresh parsley around top for hair.

Number Of Servings: 8
Preparation Time: 2 Hours

Notes: We got this recipe from Brittany's brother, Brian. I don't know where he got it. We had a similar recipe at a friend's house and really liked it. This version was also tasty.

David's Chili

Ingredients
2 cans red beans
1 can black beans
1 large onion, chopped
1 large green pepper, chopped
2 cans tomato sauce
1 can tomato paste
Salt, black pepper and jalapeno to taste.

Directions

Combine in pot and simmer at least until heated and peppers are cooked.  The longer it simmers, the better.

Notes: This recipe is from my brother-in-law. When Brittany first made it last year, we didn't have any jalapenos, and I didn't think it was anything special. Then David made it (with jalapenos) for a family gathering around Christmas and I really liked it.  So in my opinion, the jalapenos are essential. David made the following comments when he posted this recipe on the family web site: "I like [my chili] a little more spicy then Stephanie but not hot enough to burn your mouth. I also like mine more liquid. I do not drain the juice from the beans."

Shush Kabobs

Ingredients
1 cup whole-wheat bread crumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 medium apple, coarsely grated
1 Tbsp Dijon mustard
1 Tbsp chopped parsley
1/4 tsp each salt and black pepper
1 lb ground turkey breast (we used beef)
2 Tbsp vegetable oil
1/2 cup apple juice or cider
1/4 cup maple syrup
1 Tbsp balsamic vinegar

Directions
1. In a large bowl, combine bread crumbs, cheese, egg, apple, mustard, parsley, salt, and pepper. Mix well. Add turkey and fold into wet mixture until just combined.
2. In a frying pan, heat oil on medium. Roll meat mixture into 12 balls. Fry, turning frequently until meatballs are browned and cooked through, about 15 minutes.
3. Glaze: In a pot, mix apple juice, maple syrup, and vinegar. Simmer over low heat until reduced by half, about 15 minutes. Toss meatballs in glaze, thread three onto each kabob stick. Makes 4 servings.

Notes: From the magazine: "We put these sweet glazed-apple meatballs on a stick so your kid would be so engrossed in the presentation, he'd forget that he's trying something new." Luckily our kid doesn't have any problems trying something new, so for us the presentation was just for fun. My toddler really enjoyed these, and so did I. They were tasty. Source: October 2011 issue of Parents Magazine, page78.

Smoky Chicken Tacos

Ingredients
1/2 cup low-sodium chicken broth
1 tsp. no-salt-added tomato paste
1/2 tsp smoked paprika
1/4 tsp kosher salt
Freshly ground black pepper
2 1/2 cups shredded chicken, cooked (or leftover)
Shredded lettuce, shredded light cheddar cheese, and/or salsa (optional)
6 corn tortillas

Directions
1. In a saucepan mix the broth, tomato paste, paprika, 1/4 tsp. kosher salt, and pepper. Add the chicken and warm over medium heat. Place the lettuce, shredded cheese, and salsa in small bowls.
2. Set out the chicken and tortillas and let your family make their own tacos with the toppings, as desired. Makes 6 servings.

Notes: I remember liking these. I don't think we have smoked paprika, so we may have used regular paprika. Source: October 2011 Parents Magazine, page 170.

Harvest Soup

Ingredients
1 Tbsp olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lbs. butternut squash, seeded and cut into 1-inch cubes (about 3 1/2 cups)
2 medium apples, cored and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
Ground black pepper to taste
Whole-grain croutons

Directions
1. In a big pot, heat oil on medium. Add carrots, celery, and onions. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add squash, apples, and broth. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly.
2. Puree soup, in two batches if needed, in a blender or food processor. Add pepper and croutons. Makes about 6 cups.

Notes: We had this in October and, as with a few of the other recipes I've posted in the last couple of days, I don't really remember my initial impressions on it.  I seem to recall thinking it was okay. Brittany tells me that after having the leftovers a couple of times she was ready to be done with it. For a similar soup that I think is better see the Pumpkin Soup post (the pictures don't give it justice). Source: October 2011 Parents Magazine, page 74.

Parmesan-Sage Meat Loaf and Garlicky Spinach

Ingredients
Meat Loaf
1 Tbsp extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 clove garlic, minced
1 lb. lean ground beef or ground turkey breast
1/4 cup fine dry bread crumbs
1 egg
1/4 tsp kosher salt
1/4 cup grated Parmesan cheese
2 Tbsp chopped fresh Italian (flat-leaf) parsley
1 Tbsp chopped fresh sage
1/8 tsp freshly ground black pepper
1 Tbsp honey

Garlicky Spinach
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
10 oz. spinach
1/4 tsp kosher salt

Directions
1. Preheat oven to 375 degrees F. Line a baking pan with parchment paper; set aside.
2. In a large skillet heat oil over medium-high heat. Add onions and reduce the heat so the cook gently without browning. Saute for 8 minutes or until the onions are translucent. Add the garlic and cook for 1 minute more.
3. In a large bowl mix together the onion mixture, the beef or turkey, bread crumbs, egg, salt, cheese, parsley, sage, and pepper. Shape meat in to a loaf (about 7x3x1.5 inches) on the prepared pan. Bake for 35 minutes. Brush top and sides of loaf with honey. Bake for 10 minutes more or until done (165 degrees F).
4. Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic and saute for 1 minute. Add the spinach and salt. Saute until the spinach is wilted, 2 to 3 minutes.
5. Let meat loaf rest 10 minutes before slicing. Serve with garlicky spinach. Makes 4 servings.

Notes: We've tried and posted several different meat loaf recipes on this blog. I liked this one but wouldn't say it is my favorite. I did not like the spinach - I thought it was too garlicky. Source: October 2011 issue of Parents Magazine, page 170.

10-Minute Chicken With Baby Potatoes

Ingredients
1 cup plain fat-free Greek yogurt
1 Tbsp smoked paprika
2 Tbsp extra-virgin olive oil
1 tsp. kosher salt
1 3.5-lb. whole chicken, cut into parts
1 lb. tiny new potatoes
Finely chopped parsley for garnish, optional

Directions
1. In a very large bowl stir together the yogurt, paprika, olive oil, and salt. Add the chicken pieces to the bowl and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the refrigeration for 2 to 8 hours.
2. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Cut the potatoes in half, and lay them on the parchment paper, cut side down, leaving a little distance between them.
3. Place the chicken pieces on the potatoes. Roast for 45 to 60 minutes, or until chicken is done (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Sprinkle the chicken and potatoes with the parsley. Serve the rest with a simple green salad. Makes 6 servings.

Notes: Another recipe from last year, and again I don't remember my impressions of it very well.  We used thighs instead of a whole chicken. It was good, but I think the picture in the magazine made it look better than it ended up tasting. Source: October 2011 edition of Parents Magazine, page 168.

Easy Chicken & Cheese Enchiladas

Ingredients
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour torillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Directions
1. Heat oven to 350 degrees.  Stir soup, sour cream, salsa, and chili powder in medium bowl.
2. Stir 1 cup soup mixture, chicken, and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11x7x2" baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
4. Bake 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.

Notes: We had this last September, and I remember thinking it was okay but nothing special. There are better enchilada recipes out there.  I also remember thinking it was hard to get a good photograph. Source: an ad for Campbell's soup in the October 2011 Parents Magazine. I removed the brand names from the ingredients.

Pastrami Burger

Ingredients
Hamburger patties
Cheese (we used Monterey Jack)
Lettuce
Tomato
Bacon (cooked)
Ketchup
Mustard
Pastrami
Mayonnaise
Barbecue sauce (Sweet Baby Ray's)
Hamburger buns
Any other toppings that you want to add

Directions
Grill hamburger patties and top with your choice of toppings.

Notes: I generally don't put stuff like this up on the blog, but my dad made these for a family gathering and I wanted to have a post as a reminder. He had a similar burger at a restaurant and enjoyed it enough to try and re-create it at home.

Stove-Top Barbecued Chicken

Ingredients
1 tsp. vegetable oil
1 c. finely chopped onion
1/3 c. catsup
1/3 c. water
4 tsp. white vinegar
4 tsp. brown sugar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. crushed celery seeds
2 lbs. skinless chicken pieces
1 (8-oz.) package spinach or wide egg noodles

Directions
Heat oil in a large, nonstick skillet; saute onion until tender. Stir in catsup, water, vinegar, brown sugar, Worcestershire sauce, chili powder, and celery seeds. Bring sauce to a boil. Add the chicken to the skillet, placing the side down that has the skin removed; spoon sauce over the pieces.  Bring to a boil; reduce heat. Cover and simmer 30 minutes. Turn chicken pieces, and simmer covered for about 20 minutes more or until chicken is cooked through. Cook noodles according to package directions; serve chicken over noodles.

Notes: I remember liking this but it has been several months since we tried it so I don't have any specific comments. I don't think we have celery seeds, so we may have left those out. Source: binder of freezer meal recipes that we received for our wedding.

Sweet and Sour Pork Chops

Ingredients
6 boneless pork loin chops
3/4 tsp. pepper
1/2 c. water
1/3 c. cider vinegar
1/4 c. packed brown sugar
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. cornstarch
2 Tbsp. cold water

Directions
Sprinkle pork chops with pepper.  In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned.  Remove and keep warm.  Add the water, vinegar, brown sugar, soy sauce, and Worcestershire sauce to skillet; stir to loosen browned bits. Mix cornstarch and cold water together, add to sauce mixture.  Bring to boil.  Cook and stir for 2 minutes or until thickened.  Return chops to the pan.  Reduce heat.  Cover and simmer for 4-5 minutes or until meat thermometer reads 160 degrees.

Notes: Brittany and I both thought this was good, but both of us also prefer other pork chops we've tried.  It is easy, though.  Source:  Prairie 4th Ward cook book.

Chicken Fettuccine Alfredo

Ingredients
1 pkg. (12 oz.) fettuccine
8 strips bacon, cut into 1 inch pieces
1 lb. boneless skinless chicken breasts, cubed
2 c. sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1 1/2 c. half-and-half cream
1/2 c. shredded Parmesan cheese
1 tsp. paprika
1/2 tsp. coarsely ground pepper
Additional shredded Parmesan cheese

Directions
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. Saute chicken in drippings until no longer pink. Add the mushrooms, green onions, and garlic; saute until mushrooms are tender. Stir in the cream, cheese, paprika, and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.  Makes 6 servings.

Notes: I goofed - the recipe for Alfredo sauce that I originally had up in this post didn't match what was in the picture.  As of 1/1/12 it now does.  I have left the recipe that I originally posted below for reference.  We had it and liked it, but don't have a photo of it.  Also, as can be seen in the photo, we didn't have fettuccine and used spaghetti instead. Source: Prairie 4th Ward cook book.

-------------------------------------------------
Alfredo Sauce

Ingredients
1 pkg. cream cheese
1 c. milk
1 stick butter (can be halved)
3/4 c. Parmesan cheese
Garlic salt to taste, or salt and white pepper
Optional: cooked chicken, broccoli, bacon, etc.

Directions
1. On low-medium heat, warm up the ingredients in a medium-sized pan.  Do not allow this to boil.
2. Whisk periodically as it is heating to blend everything together.
3. Serve over pasta.

Notes: Great served with steamed broccoli and garlic chicken over angel hair pasta.  Add different cheeses for different flavors.  Source: Brittany's family cookbook (contributed by Kimberly).

Aztec Quiche

Ingredients
1 1/4 c. grated Monterey Jack Cheese
3/4 c. grated mild cheddar cheese
1 9-inch deep-dish frozen pie shell
1 4-oz. can diced green chilies
1 c. half and half
3 eggs, beaten lightly
1/2 tsp. salt
1/8 tsp. ground cumin

Directions
Spread Monterey Jack Cheese and half of cheddar over bottom of pie shell.  Sprinkle diced chilies over cheeses.  Stir together in bowl the half-and-half, eggs, and seasonings. Pour carefully into pie shell.  Sprinkle with remaining cheddar. Bake uncovered in a preheated 325 degree oven for 50-55 minutes.  Makes 6 to 8 servings.

Notes: Brittany made her own pie crust. You can find her recipe here.  I really like this.

Source: Notebook full of freezer meals that we received for our wedding.

Tuna Rollups

Ingredients
2 (6.25 oz.) cans tuna fish
1/2 c. diced green pepper
1/2 c. diced celery
1/4 c. diced green onion
2 Tbsp. margarine
Salt to taste
1/2 c. mayonnaise
1 pkg. flour tortillas
1 (8 oz.) container sour cream
Onion salt to taste
1 cup grated cheese

Directions
Saute peppers, celery, and onions in melted margarine until tender.  Remove from heat.  Add salt. Stir in tuna and mayonnaise. Spread filling on tortillas. Roll up and place seam side down in 9x13" baking dish. Spread sour cream over tortillas and sprinkle with onion salt and cheese.  Bake at 350 degrees for 30 minutes or until heated through.

Notes: This is another recipe we had a while ago.  I remember thinking that it was good and that this picture doesn't make it look as good as it tasted.

Source: A binder full of freezer meal recipes that we received for our wedding.

Tangy Ranch Chicken

Ingredients
2/3 c. ranch dressing
1/3 c. yellow mustard
3 Tbsp. brown sugar
4-6 boneless skinless chicken breasts

Directions
Mix dressing, mustard and sugar; reserve.  Heat 1 teaspoon oil in nonstick skillet.  saute chicken until browned, about 10 minutes.  Stir in reserved sauce. Cook, stirring, 3 minutes until chicken is glazed.

Notes: We had this back in August when we were still living in the hotel.  I remember liking it.  The sauce reminded of the sauce in Aussie Chicken.

Source: Prairie 4th Ward Recipes and Remembrances Cook Book 2nd Edition.

Creamy Vegetable Soup

Ingredients
4 cups chicken broth
1 cup sliced carrots
2 cups chopped potatoes
1/2 cup chopped onion
1/4 cup uncooked brown rice
4 cups coarsely chopped fresh broccoli
4 cups coarsely chopped fresh cauliflower
2 cups milk
1/4 tsp. pepper

Directions
Combine broth, carrots, potatoes, onions, and rice; cover and bring to a boil.  Reduce heat; simmer for 20 minutes.  Add broccoli and cauliflower;simmer for 20 minutes or until vegetables are tender.  Cool slightly.  Puree half of the mixture in a blender or food processor; return to kettle.  Add milk and pepper; mix well.  Heat through (do not boil).  Serves 6-8.

Notes: Brittany got this recipe in a Relief Society recipe exchange when we lived in Indiana.  We really like it and have already had it a couple of times.  The first time we had it, we didn't have any broccoli, so Brittany made it without.  I think I might actually like it a little better that way.

Chicken Crepes

Ingredients

2 c. chopped cooked chicken
1/2 c. grated cheddar cheese
1 15-oz. can pineapple tidbits, drained (reserve juice)
1/2 c. chopped almonds
1 10-oz. can cream of chicken soup
1/2 c. reserved pineapple juice
1/2 tsp. dried thyme
1/2 tsp. lemon pepper
12 crepes (recipe below)
1 recipe Chicken Glaze (recipe below)

Directions
Preheat oven to 200 degrees. Mix chicken, grated cheese, pineapple tidbits, and almonds with chicken soup and reserved pineapple juice in a large bowl. Add thyme and lemon pepper and mix thoroughly. Place 1/4 cup of mixture in the center of each crepe and roll. Place crepes with seam side down in greased baking pan. Cover with aluminum foil and heat in oven for 30 minutes. When ready to serve, arrange 2 crepes for each serving. Spoon chicken glaze over crepes. Makes 6 servings.

Notes: This recipe comes from Lion House Christmas cookbook.

Crepes
Ingredients
3 eggs
1/2 c. milk
1/2 c. water
3 Tbsp. butter, melted
3/4 c. flour
1/2 tsp. salt

Directions
Combine all ingredients in blender or food processor and process about 1 minute. Scrape down sides with rubber spatula and blend about 30 seconds more. Refrigerate for 1 hour. To cook, heat omelet pan, crepe pan, or skillet over medium-high heat--pan should be just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.

Chicken Glaze
Ingredients
4 Tbsp. butter
4 Tbsp. flour
3 c. chicken stock
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. rubbed sage

Directions
Make a roux by melting butter in a heavy saucepan over medium-high heat until foamy. Stir in flour to make a golden, bubbly paste. Gradually add chicken stock and seasonings and cook until thickened, about 5 minutes.

Hawaiian Haystacks

Ingredients
1 can cream of chicken soup
Chicken flavoring (bouillon, granules, broth, etc.)
Corn starch or flour for thickening
Cooked chicken, chopped or shredded
Cooked rice


Toppings
Pineapple (crushed is good for this recipe)
Green peppers, diced
Chow mien noodles
Shredded coconut
Carrots, chopped
Celery, chopped
Tomatoes, diced
Sunflower seeds
Sliced almonds
Cheese, shredded
Etc.

Directions
In a medium saucepan, heat cream of chicken soup, along with enough water or milk to make desired amount. Add additional chicken flavoring, if needed. To thicken the sauce, mix a small amount of cornstarch or flour with cold water or milk and add to sauce. Stir until thickened. Add chicken. Pour over cooked rice. Add desired toppings.

Notes: Brittany's family had this quite often for big family gatherings. Tasty!

Kielbasa Stew

Ingredients
1 pound kielbasa sausage, cut into 1 inch pieces
1 tablespoon butter
1 (14 ounce) can beef broth
1 (10.75 ounce) can tomato soup
1 1/2 cups water
3 cups shredded cabbage
1 onion, chopped
1/2 cup diced green bell pepper
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup sour cream

Directions
In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup and water into pan with sausage. Stir in cabbage, onion and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until flavors are well blended. Stir in sour cream and heat through before serving.

Notes: This recipe comes from allrecipes.com.  Tasty.  This is only our third kielbasa recipe that we've tried, and so far we've liked all three.  We would recommend starting with smaller amounts of salt and pepper and adding to taste.  We only used a teaspoon of salt.

Mac Daddy & Cheese

Ingredients
1 lb. elbow macaroni
1 lb. Velveeta cheese
1 (8 oz.) can condensed tomato soup
1 c. milk

Directions
Boil water and cook the elbow pasta.  While that cooks, chop up the cheese into medium squares (just so it melts quickly when you add it to the hot pasta).  Drain the pasta, rinse with warm water.  Add all the cheese and stir until melted.  Add in the can of tomato soup and 1 cup milk.  Stir over low heat until all melted together.  Serve hot! Enjoy.

Notes: Recipe from the Prairie 4th Ward Recipes and Remembrances cook book.  I think I prefer Velveeta Salsa Mac to this, but it was still tasty.

Pizza Wrap Pinwheels

Ingredients
4 (12 inch) tortillas
2 c. roasted red pepper pasta sauce
24 slices pepperoni
3/4 c. mushrooms, thinly sliced
2 c. shredded mozzarella

Directions
Heat oven to 350 degrees.  Spread pasta sauce over tortillas.  Top with pepperoni, mushrooms, and mozzarella.  Beginning with one side of tortilla, roll tightly into a log shape.  Wrap each roll in aluminum foil.  Bake for 17-20 minutes, or until the cheese is melted.  Can make variations by adding your favorite pizza toppings and then baking it the same way.  Makes 4 servings.

Notes: This is another easy recipe we tried while in the extended stay hotel.  It is from the Prairie 4th Ward Recipes and Remembrances cook book.  Although the recipe doesn't say, we assumed based on the name that you are supposed to cut it into slices or pinwheels.

Ramen Casserole

Ingredients
1 lb. ground beef
2 pkgs beef Ramen noodles
1 to 1 1/2 cups frozen mixed vegetables

Directions
Brown ground beef; drain.  Add mixed vegetables, Ramen noodles (with seasoning packets), and enough water to cook vegetables.  Bring to boil.  Cook until veggies and noodles are done.

Notes: In the past few months we've had a baby and moved to a new state, so posting recipes hasn't been very high on the priority list.  We've got a bunch to post if we ever get around to it.  This recipe was suggested by Brittany's mom when Brittany asked for simple recipes to make while we were living in the hotel.  Easy and the kid liked it.

Easy Meatloaf

Ingredients
2 lb. ground beef
1 pkg. chicken stuffing mix
1 c. water
2 eggs
1/2 c. barbecue sauce

Directions
Mix meat, stuffing mix, water, eggs, and 1/4 cup barbecue sauce.  Press into loaf pan. Top with 1/4 cup barbecue sauce. Bake at 325 degrees for 1 1/2 hours or until done (160 degrees internal temperature).

Notes: We really enjoyed this, especially our 2 year old. She kept asking for more. The recipe comes from the Prairie 4th Ward cook book.

Barbecue Chicken Burritos

Ingredients
1/2 lb. boneless skinless chicken breasts, cut in to 1/2 inch cubes
1 1/2 c. julienned green peppers
1 c. chopped onion
4 Tbsp. olive oil, divided
1/2 c. barbecue sauce
1 1/2 c. shredded Mexican cheese blend
4 flour tortillas, warmed
optional: lime wedges, sour cream, shredded lettuce, chopped tomatoes

Directions
In a large skillet over medium heat, cook the chicken, green peppers and onion in 2 tablespoons oil for 6-8 minutes or until chicken juices run clear.  Stir in barbecue sauce.  Bring to a boil. Reduce heat; simmer for 1-2 minutes or until heated through.  Sprinkle cheese down the center of each tortilla; top with the chicken mixture.  Fold sides and ends over the filling and roll up.  In a large skillet over medium heat, brown burritos in remaining oil on all sides.  Serve with lime wedges, sour cream, lettuce, and tomatoes if desired.  Yield: 4 servings.

Notes: This recipe comes from the Prairie 4th Ward Recipes and Remembrances cook book.  We are in an extended stay hotel for the next few weeks and are trying out several recipes that don't require too many ingredients or pots and pans, since we are limited on both.  The outcome of this recipe is really dependent on the barbecue sauce used, as that gives the burrito the majority of its flavor.

Chicken Penne Casserole

Ingredients
1 1/2 lbs. uncooked penne pasta
1 lb. chicken breasts cut into 1 inch pieces
1/2 c. each chopped onion, green pepper, sweet red pepper
1 1/2 tsp. minced garlic
1 tsp. each dried basil, oregano, parsley flakes
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1 Tbsp. vegetable oil
1 can (14 1/2 oz.) diced tomatoes, undrained
3 Tbsp. tomato paste
3/4 c. chicken broth
2 c. shredded mozzarella cheese
1/2 c. grated Romano cheese

Directions
Cook pasta according to package directions. Meanwhile in a large saucepan, saute the chicken, onion, peppers, garlic, and seasonings in oil until chicken is no longer pink.  In a blender, combine tomatoes and tomato paste; cover and process until blended. Add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 11x7x2 in. baking dish. Sprinkle with half of the mozzarella and Romano. Repeat layers. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Notes: Although not too complicated, this isn't the quickest meal to make.  I think it took Brittany at least 90 minutes from start to finish.  But it was really tasty, and good enough that I'd like to have it again.  If it were a bit quicker to make I think it would become one of our regulars.  The recipe is from the Prairie 4th Ward Recipes and Remembrances cook book.

Chalupas

Ingredients

3 lb pork roast

1 lb dry pinto beans

2 cloves garlic, minced

1 T ground cumin

1 T dried oregano

2 T chili powder

1 T salt

4 oz can diced green chilies

water

Directions

Cover beans with water and soak overnight.  In the morning, put roast in slow cooker.  Add in beans and other ingredients.  Fill with water to cover all ingredients (this can include the water that the beans soaked in but doesn't have to).  Cook for 1 hour on high then 6 hours on low, or, if the roast is frozen, you can likely leave it on high all day.  Take meat out and shred.  Place back in slow cooker and let cook for 1 hour on high or until ready to eat.  Can be served over a bed of lettuce topped with cheese and onions and tomatoes, or any other way you want.  

Notes: We got this recipe from Brittany's sister, Kim. I am not sure where Kim got it. We've had it in a burrito, on a sandwich, and on top of rice.  All were tasty.

French Dip Sandwiches

Ingredients
1 2.5-3 lb. beef roast
2 Tbsp. olive oil
salt and pepper
2 1-oz. packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Directions

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. Basically, the longer it cooks, the more tender it will be. You know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.  Watch carefully while in broiler as sandwich can burn quickly.

Ladle juices into small cups for dipping and enjoy.

Notes: It is another tasty recipe from Our Best Bites.

Pasta with Roasted Red Pepper Sauce

Ingredients
3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
1/2 cup Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
1/2 pound (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Directions
Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.

Lightly toast pine nuts in a skillet. Set aside.  Puree peppers with pine nuts. Set aside.  Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Notes: This recipe, which comes from Pioneer Woman, was quite tasty, but it felt to me like more of a side dish than a main dish.  If you click on the link and read the post, you will see that Pioneer Woman prefers her pasta without meat, but I think mixing in some spicy sausage or chicken would have made it better.  Also, I'm not convinced that the shell pasta we used was the best fit considering the consistency of the sauce.

Crispy Coconut Chicken Fingers

Ingredients
12 chicken tenders
1-2 eggs
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (optional)

Directions

1. Preheat oven to 450 degrees.  Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

2. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. 

3. Working with one chicken tender at a time, dredge in flour, then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
4. Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. Optional: drizzle a bit of olive oil on top to help them crisp nicely.

5. Bake in your 450 degree oven for about 20 minutes or until juices run clear. Keep an eye on them as they can burn quickly.  Smaller tenders require less time.  When done, the coconut will be nice and golden and the panko crisp, but light in color still.

Notes: This is another Our Best Bites recipe.  Click on the link for step by step photos of the directions.  We liked the chicken fingers, but we would recommend using less salt than the recipe calls for.  They came off a little too salty for us.

Taco Lasagna

Ingredients
1 pkg. taco seasoning
1 lb. ground beef, browned and drained
1 can diced chilies
1 can stewed tomatoes (or use Ro-Tel)
1 pkg. medium size flour or corn tortillas
1 c. sour cream
1 c. guacamole (optional)
grated cheese

Directions
Add taco seasoning to browned ground beef.  Add chilies and tomatoes.  Spray a 9x13 pan.  Layer bottom of pan with a few spoonfuls of meat mixture, cover with tortillas, then sour cream, guacamole, and end with cheese.  Repeat layers one or two more times.  Cover with cheese.  Bake at 350 degrees for 30 minutes.

Notes: This recipe is from the Prairie 4th Ward Recipes and Remembrances 2nd Edition cook book.  We thought it was tasty.

Crock Pot Barbecued Chicken

Ingredients
1/4 c. water
3 tbsp. catsup
3 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
3 tbsp. brown sugar
2 tbsp. butter
1 tsp. salt
1 tsp. paprika
1 tsp. dry mustard
1/2 tsp. cayenne pepper
1 (2 1/2 or 3 lb.) chicken

Directions
Combine water, catsup, vinegar, Worcestershire sauce, lemon juice, brown sugar, butter and seasoning in a saucepan; heat to boiling. Remove from heat and allow to cool. Place chicken in the crock pot and pour sauce over it. Cook slowly overnight or on high for 6 to 7 hours. This barbecue sauce can also be used with pork and beef.

Notes: Super yummy!! This recipe comes from Cooks.com, and I'm not sure what Brittany thought, but I loved it.  The flavor was much better in my opinion than store-bought barbecue sauce. We had this the same week that we first had Peppered Pork Pitas, another delicious recipe. It was a very good week for taking leftovers to work for lunch.

Tortellini Spinach Bake in Creamy Lemon Sauce

Ingredients
12 oz bag Barilla Cheese & Spinach Tortellini
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

* For a vegetarian meal, omit bacon.

Directions
Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. (Note: If you don’t want as strong of a lemon flavor, cut it down to 1 teaspoon zest and 2 teaspoons lemon juice) . Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

Notes: This recipe comes from the Our Best Bites blog. Serves 4-6. Tasty.

Addictive Sweet Potato Burrito

Ingredients

1 tablespoon vegetable oil

1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve. Yields 12 burritos.

Notes: For whatever reason I was in the mood for trying a main dish with sweet potatoes as a primary ingredient, and so I asked Brittany to make these.  I found the recipe on allrecipes.com.  The sweet potato flavor was more subtle than I expected, but over all these were quite tasty.  When we had these a few weeks ago, Brittany made a full batch and put the extras in the freezer.  We warmed up a couple for lunch today and they were still tasty. I had a hard time getting a good photo.

Maple Glazed Chicken

Ingredients

4 boneless skinless chicken breast halves

1/4 tsp. salt

1/8 tsp. pepper

1 Tbsp. canola oil

1/2 tsp. cornstarch

1/2 c. apple cider or unsweetened apple juice

2 Tbsp. maple syrup

1/2 tsp. onion powder

Directions

Flatten chicken to 1/2 inch thickness.  Sprinkle in salt and pepper.  In a large skillet, cook chicken in oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm.  Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.

Notes: Like my last post, this is another recipe we had a while ago.  This one comes from the Prairie 4th Ward Recipes & Remembrances 2nd Edition cookbook.  I liked it but not enough to add it to our regular rotation.  This might be something we would make every couple of years just to add some variety, similar to Apple Sauce Chicken.

Peanut Wraps

Ingredients
1/2 tsp garlic salt
1/2 tsp pepper
3 boneless skinless chicken breasts, cut into strips
1 tbs cooking oil
4 cups broccoli slaw
1 medium red onion
1 tsp grated fresh ginger
Tortillas

Peanut Sauce
1/4 cup sugar
1/4 cup peanut butter
3 tbs soy sauce
5 tbs water
3 tbs cooking oil
1 or 2 cloves freshly pressed garlic cloves

Directions
Season chicken strips with garlic salt and pepper. In a large skillet cook chicken in hot oil on medium-high until no pink left. Put aside and keep warm. In same skillet add broccoli mix, onion, and ginger. Cook until crisp but tender. Make peanut sauce while veggies cook. In a small saucepan combine sauce ingredients, heat and stir until dissolved. Serve by layering the veggies, chicken, and sauce in a tortilla. Wrap it up and enjoy.

Notes: This recipe comes from Little Birdie Secrets.  Click on the link to see a better photo and suggestions for minor variations on the recipe. We actually had it several weeks ago, but I am a bit behind in posting recipes.  I liked the recipe, but wondered if it would have been better with something other than the broccoli slaw, which I thought had a bitter taste.

Sopa Seca

Ingredients
4 cups chicken stock
3 small tomatoes (about 3/4 lb)
Large green pepper
Medium-size onion
2 large garlic cloves
2 ounces Parmesan or Romano cheese
2 boneless, skinless chicken breast halves (about 3/4 lb)
3 tablespoons vegetable oil
3/4 pound vermicelli
1 teaspoon ground cumin
1/4 teaspoon Cayenne pepper
salt
1 teaspoon minced coriander for garnish

Directions:
1. Bring stock to a boil in medium-size saucepan over medium-high heat.
2. Wash, dry, core, and coarsely chop tomatoes.
3. wash and dry green bell pepper. Core, seed and dice pepper.
4. Halve, peel, and finely chop onion. Crush, peel, and mince garlic.
5. Using food processor or grater, grate cheese. Transfer to small serving bowl.
6. Add chicken breasts to boiling stock, reduce heat, and poach at a gentle simmer 10 minutes.
7. Using a slotted spoon, transfer poached chicken to plate. Reserve stock. Allow chicken to cool until it can be easily handled.
8. Meanwhile, heat 2 tablespoons oil in large heavy-gauge saute pan over medium heat until hot. Break vermicelli into 3-inch lengths and cook in oil, stirring and tossing frequently, 2 minutes, or until browned. Using slotted spoon, transfer vermicelli to large serving dish; set aside.
9. Add remaining tablespoon oil to saute pan. Add onion and garlic and cook over medium heat 2 to 3 minutes, or until onion is translucent.
10. Meanwhile, coarsely shred chicken.
11. Return vermicelli to pan and add reserved stock, cumin, and Cayenne. Cook over medium heat, covered, 4 minutes. Stir in shredded chicken, tomatoes, and bell pepper. Cook, covered, another 4 minutes, or until liquid is absorbed and vermicelli is tender.
12. Season sopa seca with salt to taste and transfer to large serving dish. Sprinkle with 1 tablespoon cheese and minced coriander. Serve remaining cheese on the side.

Notes: Tasty! The name of this dish means "dry soup," so it does not have a liquid consistency. This dish has a bit of a kick to it, so if you have sensitive taste buds, I would recommend starting with a smaller amount of Cayenne pepper and season it to taste. I found the flavors to be similar to those you would find in an enchilada that you would order at a Mexican restaurant. We liked the combination of those flavors with the texture of the pasta. We used spaghetti instead of vermicelli, since that is what we had on hand. I didn't serve the sopa seca with cheese, since John isn't a huge fan of Parmesan and I didn't think I would like it as much with the flavors in the dish. We did season our own individual servings with coriander and thought it was yummy. I forgot to add the salt at the end and found that it tasted just fine without it. Out of the last few recipes that we have tried, this is probably our favorite. This is another recipe from Great Meals In Minutes: Soup and Stew Menus.

Yam and Ham Soup with Ginger

Ingredients
Medium-size onion
2 large carrots (about 1/2 lb. total weight)
1-inch piece fresh ginger
Medium-size orange (for garnish)
2 Tbsp unsalted butter
1 Tbsp vegetable oil
2 1/2 cups chicken stock
1 cup apple juice
Small bunch parsley (for garnish)
3 or 4 medium-size yams (about 2 lbs. total weight)
3/4 lb. baked ham
2 Tbsp bourbon (optional)
Salt
Freshly ground black pepper

Directions
1. Halve and peel onion. Peel and trim carrots. Using paring knife or vegetable peeler, peel ginger. In food processor with steel blade, or with a chef's knife, coarsely chop onion, carrots, and ginger; set aside.
2. Wash and dry orange. Using grater, finely grate enough zest to measure 6 teaspoons; set aside. Note: this is used as garnish.
3. In large heavy-gauge saucepan or flameproof casserole, melt butter with oil over medium heat. Add chopped vegetables and 2 teaspoons grated orange zest and reduce heat to low. Cover pan and cook vegetables, stirring occasionally, 3 to 5 minutes, or until softened.
4. Stir in chicken stock and apple juice. Cover pan, increase heat to high, and bring liquid to boil.
5. Meanwhile, wash and dry parsley. Finely chop enough parsley to measure 2 teaspoons; set aside.  Note: this is used as garnish. Pare yams with vegetable peeler and cut enough into small dice to measure about 6 cups.
6. Add yams to boiling stock and reduce heat to medium. Gently boil yams, partially covered, 5 to 10 minutes, or until tender.
7. Cut enough ham into 1/4-inch dice to measure about 2 cups; set aside.
8. Using slotted spoon, transfer 3 cups cooked yams to food processor or blender. Process, adding a little of the soup liquid, until yams become a smooth puree. Using rubber spatula, scrape puree back into soup and stir to blend. Add ham, and bourbon if using. Simmer gently until ham is heated through. Add salt and pepper to taste and keep soup warm over very low heat until ready to serve.
9. To serve, ladle soup into 4 individual bowls. Garnish each serving with 1/2 teaspoon chopped parsley and 1 teaspoon orange zest.

Notes: This recipe comes from Great Meals in Minutes: Soup and Stew Menus.  We thought it was all right, but nothing we will make frequently.  I would also recommend against the orange zest as garnish unless you really know what you are doing; I garnished my first bowl and ended up with soup that had an overpowering taste of orange zest.

Eggs in a Basket

Ingredients
One egg for each slice of bread
Cooking spray or butter

Directions
This is one way to make these.  There are probably other ways.
1. Warm up frying pan to medium-high heat.
2. Butter both sides of the bread.
3. Break or cut a whole in the middle of the bread.  (The bigger the whole, the thinner the egg will be and the faster it will cook.)
4. Place bread in frying pan.  Crack open egg and empty into "basket" in the bread.  Allow time for one side of bread and egg to cook, then flip and cook other side.
5. The piece of bread that was cut out can also be toasted in the frying pan at the same time or afterwards.

Notes: It seems like whenever it was my dad's turn to make breakfast when I was growing up, this is what we had.  I like to top mine with ketchup or barbecue sauce.  Apparently there are lots of different names for this meal, and lots of different variations (see here for example).

Chicken Azteca

Ingredients:
2-15 0z. cans black beans, rinsed and drained
4 c. frozen corn
2 cloves garlic, minced
3/4 tsp. ground cumin
2 c. salsa, divided
4 large chicken breasts
2-8oz. pkg. cream cheese
Cooked rice
Shredded cheddar cheese
Lettuce
Sour cream
Other burrito-type toppings you want
Tortillas

Directions:
1. Combine beans, corn, garlic, cumin, and half of salsa in slow cooker.
2. Arrange chicken on top of bean and corn mixture. Pour remaining salsa over top.
3. Cover and cook on high for 2-3 hours or on low for 4-6 hours.
4. Once chicken is done, remove it from slow cooker and cut into bite-size pieces or shred. Return to slow cooker.
5. Stir in cream cheese and cook on high until the cheese melts.
6. Fill tortillas with chicken and sauce and any other toppings you might like. You can also just top rice with the chicken and sauce, but it tastes great as a burrito.

Notes: This makes enough to completely fill a 3-quart slow cooker. We had a ton leftover, which I plan to freeze and save for later. We had this meal while visiting John's brother and had to ask for the recipe. It is quite tasty!  We didn't use as much chicken as the recipe calls for, so ours came out a bit more saucy.