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 me 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 c. 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.