Balsalmic Chicken Tenders

I'm back with another yummy recipe! Balsamic vinegar used to be one of my favorite condiments but it's been ages since I've cooked with it. I decided to try a new recipe and of course had to share it here!

Balsamic Chicken Tenders
10 (or so) chicken tenders
1/3 cup chicken broth
1/4 cup balsamic vinegar
1 tsp garlic powder
1/2 tsp italian seasoning
1 Tbsp oil
salt to taste

1. Mix all of the ingredients and pour over chicken in a zipped plastic bag.
2. Marinate for 30 minutes
3. Heat olive oil in a skillet.
4. Fry the chicken over medium high heat until no longer pink inside.
5. Serve with noodles or a salad.

I served these with buttered noodles sprinkled with Parmesan cheese. Yum!! I made a double batch and saved some for chicken salad lunches this week at work.

A Chicken Recipe and New Blog & Etsy Design Services

It's been ages since I posted, but I wanted to share a quick recipe with you.

I love things that are easy. Who doesn't? One of my favorite recipe jumpstarts is the store bought rotisserie chicken, and it's even better when you get them half off which happens at my store after 8 pm! One chicken usually gets us at least two meals.

I just searched my pantry to come up with a great meal.

Chicken Roll-Ups

1 rotisserie chicken, shredded
1/2 cup chopped onion
1 Tbsp minced garlic
1 cup chicken broth
2 Tbsp chili powder
1/2 - 1 cup sour cream
2 cups shredded cheese (we like it cheesy around here!)
Corn tortillas (about a dozen)

Heat a small amount of olive oil in a skillet and saute onions until clear and soft. Add garlic and saute for a couple of minutes. Add shredded chicken, chili powder and chicken broth and bring to a boil. Cover and simmer on low for 20-30 minutes. Uncover, and simmer 10 more minutes, or until liquid is reduced. Remove from heat.

Wrap a stack of tortillas in a clean towel and microwave for two minutes. This will make the tortillas soft enough to roll without hardening them.

To the chicken, add the sour cream and half the shredded cheese and stir. Place a generous spoonful in the center of a tortilla and place in a 9"x12" pan, seam side down. Repeat until the pan is full.

At this point, you could cover with salsa or enchilada sauce, but I didn't have either on hand, plus I actual prefer them "dry."

Top with remaining cheese, cover loosely with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes.

They turned out a little like taquitos, a bit crunchy on the ends. This got a thumbs up from my picky eaters, I'm sure your family will love it too!

{Linking up to the parties you see in my sidebar.}

I wish I could be spending more time here at Betty Crocker Wannabe, but my real life is taking me away from blogging more than expected. I am, however, expanding my Blog Design Shop. Have an Etsy shop in need of a new design? In the market for a new business card? Just need to freshen up your blog design? Stop by Simply Klassic Designs and see what's new!

Homemade Egg (Mc)Muffin

I'm always looking for ways to make our morning routine go smoother, and breakfast seems to be the thing we never have time for. Soooo...drive-thru it is!

I LOVE McDonald's Egg McMuffins, but I also know that they aren't the healthiest thing we could be eating for breakfast (or the cheapest). So what to do when you want something quick and easy and inexpensive for breakfast? You make them at home! It's so easy...you cook the egg right in the microwave!

I first tried this recipe out on a Sunday morning. Rick called me at work the next day (on my cell) three times until I finally called him back. I asked him what was wrong. He said "How did you make that egg in the microwave?" Yup, that's why he called THREE times in FIVE minutes. I gave him the instructions, and could hear my boss laughing in the background. I told Rick my boss thought it was funny, so ten minutes later I got a text from him saying "I'm texting so your boss can't hear...but that was so cool!"

Try it for yourself.

Breakfast Sandwich
One whole wheat english muffin, toasted
One slice of cheese
One egg

Spray a coffee mug with cooking spray. Crack the egg in a coffee mug and scramble with a fork. Cover with a wet paper towel and microwave for about 40 seconds. Place the cheese slice on one side of the english muffin, top with the egg, and the other muffin half and enjoy! You could also add Canadian bacon, a sausage patty, or bacon...although those don't exactly make it "healthier."

Chewy Oatmeal Yogurt Bars & A Special Blog Makeover

It's amazing how in the blog world, things can so unexpectedly touch your heart. I just completed a blog design makeover, that Kate of Salvage Dior had given away, for Deanna of It's Just Me. The day after she won, Deanna was diagnosed with Stage 1 Cervical Cancer. She has a husband and two girls, and for her eight year old daughter, this will be especially frightening. She is ready to fight, but could really use positive thoughts and prayers. I was blessed this week by meeting her, and I was thrilled to be able to give her something fresh and new, amidst the pain of her diagnosis. If you have a moment, please go by and check out Deanna's blog and make sure to show a little love while you're there.

Click on her button to visit Deanna's blog.

I tried out a new recipe the other day. It's satisfying for the sweet tooth and good for you and filling too!

Chewy Oatmeal Yogurt Bars
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 (8-ounce) carton yogurt (vanilla or fruit flavored)
1 egg, lightly beaten
2 Tbsp vegetable oil
2 Tbsp milk
2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups oats
1 cup add-ins (diced dried fruit, raisins, cranberries, chocolate chips)

1. Heat oven to 350 degrees.
2. In a large bowl, combine sugars, yogurt, egg, oil, milk, and vanilla; mix well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and add-ins of your choice (I used cranberries and chocolate chips; 1/2 cup of each).
3. Spread dough onto bottom of ungreased 9x13 baking pan.
4. Bake 28-30 minutes or until light golden brown. Cool completely on wire rack. Or just do what we do and cut into them as soon as they don't burn your fingers when you touch them.
5. Store tightly covered.

Makes about 24 bars.

I have more recipes to share later this week as time permits...we are beginning a remodel of our enclosed patio on Friday...which happens to be the playroom and laundry room, so we will be living for two weeks without either. Pray for me.

Simple As It Gets Garlic Chicken

We're trying to eat healthier, and that means no butter, and no fancy sauces. This recipe is not only healthier, and tasty, it's an easy one.

Garlic Chicken
Boneless chicken breasts/thighs
Olive Oil (or just enough to coat the bottom of the pan)
Lots of minced garlic
Salt & pepper

Pour olive oil in a 9" x 15" pan. Add the garlic and spread to evenly. Preheat your oven to 400 degrees, and place the pan in the oven as it heats to warm the oil & garlic and help blend the flavors. When the temp is set, pull the pan out of the oven and dredge each chicken piece in the oil/garlic, coating both sides. Season with salt & pepper. Bake for about 25 minutes, turning halfway through, until juices run clear.

I didn't include measurements, because it's really based on your liking and needs.

This chicken was so flavorful and moist. This is a real keeper, and it would be easy to make and freeze for chicken tacos, enchiladas, soup, or anything else you can think of!

Smoky Tri Tip & Vegetable Soup & a Story

Last weekend, I had a Tri Tip roast that I had to cook. I had planned to BBQ but it rained (poured actually) all day, so that wasn't happening. I was going to put it in the crockpot, but forgot. At 4:00 I figured I'd better decide what to do with it and started to search my pantry and fridge and came up with beef broth, onion soup mix, carrots and potatoes.

One of my favorite restaurants is Wood Ranch Grill in Yorba Linda, CA. They have amazing tri-tip soup. I searched for the recipe and couldn't find one, so I made one up. (Sorry, I totally forgot to take a photo of this one!)

Tri Tip Soup
1 Tbsp Olive Oil
2 lbs trimmed Tri Tip, cut into small chunks
2 cans beef broth
1 package Onion Soup Mix
3 cups water
2 cups potatoes, peeled and cut into chunks
2-3 cup raw vegetable (carrots, green beans, mushrooms, etc)
2 Tbsp Minced Garlic
1 tsp Liquid Smoke

1. Heat olive oil in a 5-6 quart pot; add Tri Tip and brown on all sides. Drain.
2. To the meat, add beef broth, water and onion soup mix. Bring to a boil, then reduce heat to low and simmer for about an hour, covered.
3. Add vegetables, garlic, and Liquid Smoke. Bring to a boil, reduce heat to medium-low and simmer for about 30 minutes, or until vegetables are tender. Season with salt and pepper if desired.
4. Serve and enjoy!


Sorry for the lack of photos. To make up for it though, I thought I would share a little story about the soup...

We (Rick & I) are attempting to eat healthier. In fact, Rick's son, who is studying to become a personal trainer, has him on a nutritional plan.

(I called it a diet and I was corrected: "It's not a diet. Diet's DIE. It's a nutritional plan." My bad).

So anyway, I made soup this delicious soup the other night, and I put lots of carrots in it, despite the fact the Rick hates vegetables. In fact, whenever I have made soup, and I have to remove the carrots/vegetables from his bowl. Otherwise, I get "the look."

As we were eating, Rick looked over at me, and very deliberately stabbed a carrot with a fork (yup, he ate the soup with a fork) and slowly put it in his mouth. I almost fell off my chair. Literally. And, ok, maybe a little bit dramatically.

The next night he ate some mixed vegetables. It was dark, and raining, but I'm pretty sure I saw a pig fly by our window.

It's Because I Love You...

That I set aside some time to share some A.MA.ZING cookie recipes with you. It's Christmas cookie time at the Betty Crocker Wannabe house.

Now, before we begin, I have to warn you this is kind of a long post. BUT, instead of making you come back tomorrow, and the next day, and the next day, I have included four incredible cookie recipes. Aren't I nice? And of course there are some pretty tempting photos as well. So there's that.

I've already packaged all of the cookies up and will be delivering them to friends and neighbors tomorrow.

Along with some yummy chocolate covered marshmallows.

You wanna know what's in the tin? Ok, here we go!

~ Cookie #1: Apricot Shortbread Cookies ~

I found the base recipe here. I knew when I saw it, that the author was right - these ARE dangerous, because as she states, there are only four ingredients in the base recipe: butter, sugar, cream cheese and flour.

I know, right?

I had actually been looking for a good shortbread cookie recipe that I could make with apricot jam, because after I tried the ones at Corner Bakery, I couldn't stop thinking about them.

Unfortunately,all of the recipes I found had almond extract, and if you been reading this blog for a while, you know that we are now a NO NUT family. So, when I saw this recipe, I knew that it could work.

The recipe is just a basic one, and calls for add-ins, but I decided to make them thumbprint style instead.

Apricot Shortbread Cookies

1 cup butter, softened

2 cups sugar

1-8 oz block of cream cheese, softened

2 1/2 cups flour

Apricot preserves

Powdered Sugar for dusting (optional)

1. Preheat oven to 325 degrees.

2. Cream butter and sugar together; add cream cheese and mix until well incorporated.

3. Add flour (2 cups for a more delicate cookie, 2 1/2 cups for a firmer, chewier cookie)

4. Shape into one inch balls and place on your cookie sheet, 2 inches apart.

5. Using the end of a wooden spoon, or your finger, make an indentation about halfway into the dough.

6. Fill the holes with preserves.

7. Bake for around 20 minutes, until just beginning to brown.

8. Remove to wire rack to cool, and dust with powdered sugar.

I think it makes about three or four dozen, but I can't be sure, since Rick ate quite a bit of the dough. Yes, it's THAT good.

This is just a basic recipe, you can experiment with any add-ins you wish - I'm thinking white chocolate chips and cranberries.

Oh, wait, here they are:

To the base recipe I just added one cup of white chocolate chips, and one cup of dried cranberries.

~ Cookie #2: Mexican Hot Chocolate Cookies ~

I found a recipe last year for Mexican Hot Chocolate Cookies that I wanted to try. Only, I couldn't find Mexican Hot Chocolate tablets at my local grocery store, and I really didn't feel like dragging my toddler around to Mexican markets to find them.


So instead, I modified the recipe. I added 1/3 cup of cocoa and a teaspoon of cinnamon.

Mexican Hot Chocolate Cookies

1/2 cup butter (1 stick), melted

1/ cup cocoa powder

1 tsp ground cinnamon

1 package Betty Crocker Sugar Cookie Mix

1 egg

1 cup mini chocolate chips

1 tsp ground cinnamon

1/4 cup white sugar

1. Stir cocoa powder and 1 tsp cinnamon into melted butter. 

2. Add sugar cookie mix and egg and mix well.

3. Stir in mini chocolate chips.

4. In a separate bowl, combine sugar with 1 tsp cinnamon.

5. Shape dough into one inch balls, and roll in cinnamon sugar mixture.

6. Place 1-2 inches apart on ungreased cookie sheets, pressing down slightly with the palm of your hand.

7. Bake for 8-10 minutes in a 350 degree oven, careful not to overbake (I mean really careful. A minute too long and they will be hard as a rock by the next day).

8. Remove to wire rack to cool.

~ Cookie #3: Rich and Creamy Fudge ~

Ok, so it's really not a cookie recipe, but it's a Christmas classic and a must-make at my house. I haven't had much luck with the true candy recipes (mostly because I don't want to buy a candy thermometer), and this recipe gets pretty close, even though it uses marshmallow creme.

Rich & Creamy Fudge

1 (7 ounce) jar marshmallow creme

1 1/2 cups white sugar

2/3 cup evaporated milk

1/4 cup butter

1/4 teaspoon salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips

1/2 cup chopped nuts

1 teaspoon vanilla extract

1. Line an 8x8 inch pan with aluminum foil. Set aside.

2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. 

(the key here really is to keep stirring the entire time you are bringing it to a a boil and after it boils. And watch for splatters - don't ask me how I know).

3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm. 

(Have I mentioned how happy I am to have my oven working again???)

 

Cranberry Limeade Spritzer

One of my favorite seasonal drinks is Sierra Mist Cranberry Splash. It's only available in the winter, so I usually stock up on it.

Another favorite drink in our house is Minute Maid Light Lemonade. Only, this week my grocery store was out of it, and I was stuck with Light LIMEade. (It's actually pretty good.)

Then today I was thirsty, so I opened the refrigerator and was greeted with a choice...

I couldn't decide, so I decided to mix them and came up with YUM!

I thought this would be a great party drink for the holidays, and plan to make it for my holiday staff party that we are hosting.

Here's the recipe:
1 part Minute Maid Light Limeade
1 part Sierra Mist Cranberry Splash
Ice

Pretty easy, huh?

I think I may have used a bit more Cranberry Splash, but you can adjust to your liking.

Don't have Sierra Mist Cranberry Splash?

I'm sorry.

Linking up to these great parties.

Italian Sausage & Tortellini Soup

There's nothing like a comforting bowl of soup when the weather starts to turn cool. Our weather has been pretty crazy for fall here in Southern California, but the cool nights are here.

Tonight was one of those "what do I have in the fridge?" kind of nights, so I came up with a new soup recipe, and it was delicious. I once again got "the look" when I took a picture of it, but hey, something this good, just begs to be shared!

Italian Sausage & Cheese Tortellini Soup
1 package mild Italian sausage links
1 24 oz package cheese tortellini (from Costco)
1 cup chopped onion
2 Tbsp minced garlic
8 cups chicken broth
1 can condensed tomato soup
1/2 can water
1 Tbsp Italian seasoning
1 Tbsp basil

Heat a large skillet and add sausage links with 1/2 cup water. Cover and cook on medium heat for 10 minutes, flip sausages and cook another 10 minutes. Remove from heat and slice links.

Heat soup pot and add two Tbsp olive oil. Saute onion until clear, add garlic and saute one minute. Add sausage, broth, soup, water and seasoning. Bring to a boil, turn down heat and simmer for 15 minutes.

Add tortellini and cook to package instructions.

Ladle into bowls, top with parmesan or mozzarella cheese and serve.

Linking to some of these parties.

Chocolate Covered Marshmallow Reindeer

I had a lot of ideas in my head of projects I wanted to try out this holiday season, and this is the one that has won out as my favorite so far. My Chocolate Covered Marshmallow Pumpkins were so incredibly popular, that I knew I needed to come up with some new ideas for Christmas...and probably for every season afterward! (Can you say, Chocolate Covered Peeps??? YUM!!!)

I am giddy with excitement at how cute these turned out!!!

Want to make your own?

Here's what you need:
Large Marshmallows (I prefer Jet-Puffed over the store brand)
Lollipop sticks, popsicle sticks, or pretzel sticks
Ribbon
Melting Chocolate (I prefer the ones you buy at the craft store for their smooth texture)
Cinnamon dots, Hot Tamales or Mike & Ike's Reds
Small Pretzels
Pearl Sprinkles (or other candies for the eyes)
Foam block 

First, set up your assembly line.

Break the pretzels in half. It was not an easy task to get them all to break properly, so make sure to have plenty on hand. You need two halves for each reindeer's antlers.

Snip just the ends of the Hot Tamales or Mike & Ike's, or count out your cinnamon dots. I used the Mike & Ike's because I'm planning to give these to Cooper's preschool class, and the cinnamon ones are a little too spicy for him.

Put the marshmallows on the stick, and push them into the foam block. This saves you from having to do that with melted chocolate on them. (Since this was only a trial run, I was working with what I had on hand. I'm going to purchase a larger block next trip to the craft store.)

I scored the tops of the marshmallows, hoping that would make it easier to attach the pretzel antlers.

Once your assembly line is set, it's time to melt your chocolate.

Place chocolate melts or chocolate chips in a microwaveable glass bowl. Microwave on high at 20-30 second intervals, stirring each time until chocolate is just melted, but not too hot.

Dip a marshmallow into the chocolate, covering it entirely. Use the backside of a spoon to smooth out the side and top, and to remove any excess. Place it back into the foam block and repeat the process on the next marshmallow.

After about five or six marshmallows, add the pretzel antlers, by gently inserting them into the scored parts of the marshmallows, and hold them for a few seconds to make sure they are secure. This took some practice!

For the nose and eyes, you can either add them when the chocolate is still wet, or finish the whole batch, then dab some melted chocolate onto each piece and attach it to the marshmallow to make the face. I did it both ways, but decided the second way was easier.

Once they are completely dry, tie a small piece of ribbon around the stick like a scarf.

These would make great treats for neighbors, teachers, classmates or as party favors.Wrap in a plastic treat bag, and relish in the oohs and ahhs as you deliver them to your friends!

I participate in these parties.

Super Simple Frozen Breakfast Burritos

I love breakfast, and I believe in eating a good breakfast as a way to start your day right, but just don't have the time during the week to cook a meal in the morning. I'd like to, but with a three year old to get ready, most days it just doesn't happen. And picking up a coffee and a pastry at Starbucks was getting costly. I don't know about you, but $7 for a muffin and a latte is a bit extreme! It's time to start cutting back, and I decided eating out (or rather, NOT) would be the easiest place to start.

I got the idea from Mom's Plans to make Breakfast Burritos and freeze them, to use throughout the week. I thought it would be great to grab and go when there's no time to cook breakfast, as I'm tiring of the ritual cereal and toast. I figured it would be easy to just cook extra eggs and meat on the weekend, fold them into a tortilla and freeze them. Well, guess what - it was!!

Super Simple Frozen Breakfast Burritos
To make 16 Burritos:

1 dozen eggs

1 package bulk Sausage or Bacon (cooked and diced or crumbled)

16 Flour Tortillas (I use the soft taco size)

Optional Add-Ons

Shredded Cheese
Onions

Green Peppers

Salsa

Beans

Potatoes

Crumble or dice your meat, then cook in a large skillet. Remove to a paper towel lined plate to drain. Leave a small amount of the grease in the pan and cook your veggies (add a little bit of Olive Oil if needed) and cook until tender. Add your meat, egg mixture, and shredded cheese to the cooked veggies.Cook until eggs are done.

Warm some flour tortillas in the microwave for 30 seconds to a minute so they are easier to work with. Place a small amount of your egg mixture, add salsa and top with cheese.

Fold sides of the tortillas in and roll to make your burrito.

Wrap each burrito tightly with foil, place in a Ziploc bag and freeze! When you're ready to eat, just wrap one in a paper towel, microwave on defrost for 2 minutes, then on full power for 30 seconds. Super simple!

I did this on a whim last weekend, so I didn't add many of the optional things I listed above. I used what I had on hand - eggs, cheese, sausage, onion and salsa. And the best part ~ each burrito costs about $0.65!

Where are you cutting back these days?

How We Got Through a Rainy Weekend

It's been a dreary few days here in the OC. What is usually a warmer time of the year, has turned wet and cold. We spent our Sunday indoors (much to the kid's disappointment). Usually on a day like this, I would be tying on my apron (ok, so I don't actually have an apron, but I'm sure I would look damn cute if I did). Anyway, I would probably be baking BUT since my oven is BROKEN, that didn't happen. Sooo, to combat the running around the house and jumping on the couch, I announced that we were going to make playdough. My son cheered and I was THE BEST MOM EVER. (Ok, so he didn't actually say that, but it IS true).

Since the You Capture challenge for the week is "ORANGE" I knew this was a perfect opportunity to create my subject.

Yellow and red make ORANGE.

"Children's games are hardly games.

Children are never more serious than when they play."

~MONTAIGNE, Essays

Photography 101 was taught by this guy (shown here with his ORANGE drink):

I'm slowly learning the buttons on the camera, and how and why to use them. My photos are a little grainy, but apparently that's because the ISO was set too high and the aperture too low. Or something like that.

And for those of you who have never made the easiest "toy" in the world, here's the recipe.

Homemade Playdough

3 cups flour
1 1/2 cups salt
3 cups water
1 Tblsp cooking oil
1 Tblsp cream of tarter
Your desired coloring (Food coloring, Kool-Aid packet, even Tempera paint will work)

Pour all ingredients into a pot and cook until the sides start to pull away from the pan, stirring intermittently. Let cool in the pan for a few minutes, them transfer to wax paper, or a large cutting board to cool (you don't have to wait for it to cool to start playing with it).

I didn't have any on hand, but I love using Kool-Aid packets, because it not only adds a beautifully vibrant color, but a great scent as well. You can also add different extracts to create your own scent (peppermint, lemon, vanilla, etc). Throw in plastic knives, rolling pins and cookie cutters and this is a great rainy day activity to keep your kids busy for hours!

Meal Planning Week of Oct 17

I really need to get back on track with my menu planning. I've found it to be easier when I use a basic plan, rather than try to stick to a meal set for each day. I put together a list of meals based on what I have on hand that can be served anytime during the week, depending on how much energy I have!

I must point out that I have no oven. I do not know when I will have an oven, as the part that is needed is on backorder.

AND my microwave cooker is cracked. I won't have a new one for at least two weeks.

AND the starter on my BBQ won't ignite so "someone else" has to start it with a lighter. Not me 'cause fire freaks me out.

AND we are trying to reduce the amount of times we eat out, especially fast food. Gah!

So, I have had to be a little more creative and employ stovetop and crockpot cooking a little more than usual. Eventually, I would like to do that whole 30 meals/1 day thing, but right now it just ain't happenin'!

Here's this week's menu:
1. Grilled Lemon Garlic Pork Tenderloin, Mashed Potatoes, Veggies (Take note: Even the picky princess likes this meal!)
2. Skillet Herbed Chicken with Pan Gravy, Rice, Veggies
3. Grilled Asian Style Chicken , Pineapple and Mandarin Oranges, Salad
4. Crockpot Tri Tip Strogonoff
5. Beef Stew
6. Chicken Fried Rice

Day 7 will be leftovers.

So this is my plan for the week. What's on your menu?

Skillet Herbed Chicken with Lemon Cream Sauce (aka I Totally Rock)

I earned my "Betty Crocker Wannabe" title last night.

Before I even tasted it, I looked at my plate and told Rick, I have to take a picture of this so I can post it on my blog if it's good. I got "the look." But I did it anyway.

It's really nothing fancy, or too exciting, but the man sure thought it was. He must have told me five times how good it was, at least during his first helping, and a few times during his second. I'm not sure if it was out of sheer pleasure for the meal, or surprise that I could come up with something this tasty. The boy who hardly eats anything had THREE HELPINGS of chicken, and was swiping leftovers off the plate in the kitchen as he walked by.

I knew that anything that won that much approval from my family must be shared.

Skillet Herbed Chicken with Lemon Cream Sauce

Chicken:
4 boneless, skinless chicken breasts
1/2 cup flour
1 tsp dried sage
1 tsp dried thyme
1 tsp ground pepper
butter or olive oil

Sauce:
1 can Healthy Choice Condensed Cream of Chicken Soup
1/2 cup lemon juice

Slice chicken breasts into 1/2 thick pieces. Combine flour and seasonings in a Ziploc bag and add the chicken, shaking to coat. Heat butter or oil in a large saute pan. Add the chicken and saute until no longer pink. Remove chicken from the pan and stir in soup and lemon juice, scraping the drippings from the bottom of the pan. Simmer about five minutes.

Serve over buttered noodles or rice. Makes about six servings.

Enjoy!

Amazing Slow Cooker Pork Tenderloin - Two Meals in One

I love cooking meals that can do double time. This Pork Tenderloin recipe is not only amazing and tasty and wonderful, but you can keep the leftovers, and have a whole other meal!

Amazing Pork Tenderloin

Ingredients
2 1/2 pounds pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup apple juice
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
 
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, juice, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4-5 hours. Serve with cooking liquid on the side as au jus.

Doesn't this look yummy??

I serve this with sticky rice and veggies. I cook twice the amount of sticky rice we need, and save the leftover rice and pork for later in the week.
 
A couple of days later, I took out the leftover rice and pork and threw it in a skillet with a little oil, some salt & pepper, onion & garlic powders, soy sauce and egg and voila! Pork Fried Rice!

I realize that it would look much prettier with some colorful veggies, but then my family wouldn't eat it and that would kind of defeat the purpose. So, I serve a salad on the side.

Two meals, one great recipe!

What do you do with your leftovers?

Comfort Food - Hamburger Soup & A Meal for a Friend

There's nothing that warms the heart and soul like good 'ole comfort food. 

I recently took a meal to a friend who is having some health issues. She is pregnant with baby number four, and her other three children are under age seven. So I put together a meal of my famous (ok, not so famous) Hamburger Soup, a green salad, and some rustic Italian bread. I also made them a loaf of Microwave Banana Bread (since my oven is still broken).

I found the base for this recipe on allrecipes.com (my favorite go-to cooking site) but I actually tweaked it quite a bit.

Hamburger Soup
(All measurements are approximate)
1 Tbls Olive Oil
1/2 a med sized onion, chopped
2 Tbls minced garlic
1 lb ground beef
1 can condensed tomato soup, plus 1 can water
2-14 oz. cans beef broth
1 small can of corn
1 cup cooked macaroni, wagon wheel, or small shell pasta, (or any small noodle you choose, but kids love the wheels)

Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt and cook until meat is longer pink.

Meanwhile, in a 5 quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down heat and simmer. In another pot, cook pasta to package directions, or cook directly in tomato/beef broth (I've done it both ways, but prefer to cook pasta in plain water).

When meat is cooked through, add to beef soup mixture. Add corn and pasta and simmer for 5-10 minutes.

This is one of my favorite recipes because not only is it simple, but even my pickiest eaters (that would be all of them) will eat it! It's great fresh out of the pot, as leftovers two days later, and it also freezes well.

What's your favorite type of comfort food?

Microwave Banana Bread

I know that some of you cringed when reading that title. So did I, at the thought of it. But it's hot today. Like, really hot. Too hot for the oven. And even if it wasn't too hot for the oven, my oven is broken.

So what do you do when you have brown bananas and no oven? You make microwave banana bread!

I have had my Tupperware Oval Microcooker for nearly 10 years, and I love it!

I don't use it nearly as often as I should, but there's really a lot you can do with it. I have made chicken enchiladas, rotiserrie chicken, and a German Chocolate Cake that frosts itself. I steam vegetables and cook ground beef/turkey in it as well. So, I figured I could make a banana bread in it too!

Success!

MICROWAVE BANANA BREAD

1 1/2.c flour

3/4 c. sugar

1/2 c. plus 2 tbsp. soft butter

1/3 c. milk

2 eggs

2 med. bananas, sliced or mashed

1 tsp. baking soda
1 tsp. pumkin pie spice
1/2 tsp. salt

Combine ingredients in order given. Mix well. Lightly butter a microwave pan. Sprinkle with remaining nuts. Pour in batter. Cook for 7 to 9 minutes on full power or until done. Let stand 5 minutes before turning out of pan.

You could of course us any microwavable pan. I'm actually thinking of using coffee mugs next time and making muffins!

My Potluck Go-To Pasta Salad

A friend gave me this recipe years ago, and it has been my go-to for potlucks ever since. It's super easy, and can be thrown together in practically the amount of time it takes to boil a pound of pasta.

Killer Pasta Salad
1 lb of your favorite pasta (I use Tri-Color Rotini)
Italian Dressing (about 2/3 of the bottle to your taste)
2 Tbls of McCormick Suddenly Salad Seasoning
1 English Cucumber
1 pack Grape Tomatoes
1 can Black Olives
Grated Parmesan Cheese (the fresh works best)

Cook pasta according to package directions. Drain into a colander and rinse under cold water. Pour pasta into a bowl. Pour Italian Dressing over the top and add the seasoning, diced veggies, and some of the cheese. Refrigerate overnight if possible (it helps the pasta to absorb the flavor and make it even more KILLER). Before serving, add more dressing if needed, and sprinkle cheese on top.

Days of Summer - Day 8

Ok, so I'm not even a third of the way through this project that I decided to take on...I need to get out more!! Thank goodness I've got some vacation coming up - San Diego here we come!!

Another great thing about summer is all the cold things to eat and drink. We love making smoothies; it's Cooper's (and my) favorite breakfast treat. Pretty much our smoothies consist of: Fruit, Juice, Yogurt, Ice. I pretty much just use whatever flavors I have on hand.

This one is a Banana Orange Smoothie. The taste is reminiscent of Orange Julius (yummy!).

The recipe (amounts are approximate; I usually eyeball it):
1 cup of ice*
1/2 cup of OJ
1 Bananas
1/2 cup Vanilla Yogurt


 *If you use frozen fruit, you don't need the ice.

Put all ingredients in a blender and Blend and enjoy!

Jamba Juice and McDonald's have nothin' on Mama's homemade smoothies!!

What keeps you cool in the summer?

Menu Plan and an Awesome Chicken Recipe

Really, really trying to get back on track here!


Monday: Chicken & Mozzerella Ravioli with olive oil and grated parmesan cheese
(Ok, so I got this pre-made ravioli at Costco a few weeks ago and it was SO YUMMY! Went to Costco again this weekend and got some more. I cannot wait for dinner tonight!!!)

Tuesday: Delectable Grilled Chicken (see recipe below), Rice, Steamed Baby Carrots

Wednesday: Grilled Lemon Garlic Pork Tenderloin

Thursday: Pizza night or eat out

Friday: Pork Fried Rice (with leftover rice and pork tenderloin)

I tried a new recipe the other day. I call it "Delectable Grilled Chicken" because it was so good, I have to make it again this week!!!

Here you go!


Awesome Grilled Chicken
2 1/2 Tbsp Low-Sodium Soy Sauces
2 1/2 Tbsp Worcestershire Sauce
1/4 cup Olive Oil
1 tsp Liquid Smoke
2 Tbsp Chopped Garlic
1/4 cup Brown Sugar
Garlic Salt
Garlic Powder
Pepper
8-10 Boneless, Skinless Chicken Thighs

Mix all ingredients together (except the chicken). Pour over chicken and marinate in the fridge for 2-3 hours. Grill on medium high heat for four minutes each side.

The chicken was super tender and juicy, and EVERYONE loved it!

Enjoy!