American Express Blue now Offering 6% Cash Back + Stuffed Bell Pepper Recipe + $600 Reader #Giveaway

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With the cost of…well…just about everything going up these days, our family continues to seek out multiple ways to save money each and every day.  From rising gas prices, to household items and clothing, wouldn’t it be nice to get cash back on each and every purchase you make?  Well American Express has taken note of the recent price increases of items you need and purchase every day, introducing two new cards that put cash back into your pocket each and every time you make a purchase!

Blue Cash Preferred & Everyday Cards

With the new Blue Cash cards, there are no spend minimums, cash back caps, ongoing enrollments or rotating categories of cash back benefits. And unlike other cards, your benefits won’t change. Both cards immediately offer cash back on gas, supermarket, and department store purchases. Here’s a brief look at the new rewards structure:

- For Blue Cash Preferred, it’s as simple as 6%-3%-1% (6% cash back at supermarkets, up to 3% at department stores and gas stations, and 1% on all other eligible purchases). At 6% cash back, Blue Cash Preferred offers consumers the most cash back at the supermarket available in the market today. (Blue Cash Preferred carries a $75 annual fee)

- For Blue Cash Everyday, it’s a simple as 3%-2%-1% (3% cash back at supermarkets, 2% cash back at department stores and gas stations, and 1% on all other eligible purchases) with no annual fee.

To learn more about the Blue Cash Preferred and Blue Cash Everyday cards, visit

Blue Cash Dinner@6 Giveaway
To celebrate the launch of the New American Express Blue Cash Card where you can score up to 6% back on your purchases, we have teamed up with American Express to offer one lucky “Deal”ectable Mommies reader the opportunity to WIN a $600 American Express Gift Card (see entry instructions below) by submitting a recipe using just six ingredients or less! But first, see what recipe we came up with using just six ingredients…..

6 Ingredient Stuffed Bell Peppers


8 Green or Red Bell Peppers

6 large cloves of garlic

3 cups of Stove Top Everyday Stuffing Mix

1 yellow or white onion

1 Mild Pork Sausage roll

1/2 cup and 1/4 grated three Cheese Blend or cheddar


Prepare bell peppers by rinsing and pulling off tops of peppers. Then, clean out seeds and set aside on cookie sheet or baking dish.

Prepare stove top everyday stuffing mix and set aside. Dice onion and add to large skillet with sausage. Saute sausage and onion until sausage is brown. Drain fat. Let sausage cool for five minutes, then add 1/2 cup of cheese and stuffing mix. Stir well, then stuff peppers until full.

Bake at 350 deg. for 30 – 35 minutes. Add remainder of cheese to the top of peppers and bake for another 2-3 minutes or until cheese is melted. Serve with a crisp salad!

Win a $600 American Express Gift Card!
One lucky DM reader will walk away with a $600 American Express Gift Card when you follow the entry instructions below!

How to Enter: Simply submit a main-course recipe using just six ingredients or less in the comment section of this post! We will be choosing the winner based upon the BEST MAIN COURSE RECIPE submitted. Please DO NOT leave a recipe for desserts, appetizers, or any other course. Please only submit Main Course Recipes (i.e. what you would serve to your friends for a dinner party).

Want a another chance to WIN? Head over to “Deal”icious Mom and enter for chance to WIN another $600 American Express Gift Card!

Speaking of Giveaways! Have you “Liked” “Deal”ectable Mommies on Facebook yet? FB fans have access to exclusive deals + advance notice of Giveaways!

The boring stuff: Contest open to US residents only. Giveaway ends on July 26th at midnight! Winner will be chosen based upon what “Deal”ectable Mommies deems the BEST six ingredient recipe submitted!

Thank You to American Express and OPR for sponsoring my writing today and reader giveaway. Compensation was received. My thoughts and opinions continue to remain my own.

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  • Reply Giveaways: Spread A Little Love! | - "Deal" ectable Mommies July 12, 2011 at 7:55 pm

    […] $600 American Express Gift Card […]

  • Reply Leah - Diaries of a Domestic Goddess July 12, 2011 at 8:11 pm

    what a fun contest! I haven’t made this recipe in a while. I got it online somewhere years ago and it was oone of our most favorite recipes!

    Crock Pot Chicken with black beans and cream cheese!

    – 4 boneless skinless chicken breasts
    – 1 can black beans (15oz can)
    – 1 can corn (15oz can)
    – 1 jar of salsa (15oz jar)
    – 1 pkg of cream cheese (8oz)

    1. Put frozen (yes I said frozen) chicken breasts in the bottom of the crockpot.
    2. Add black beans, corn, and salsa
    3. Cook on high for about 4-5 hours
    4. Place cream cheese on top and let it sit there for 30 mins.

    Mmm so good!

  • Reply Candace July 12, 2011 at 8:14 pm

    Pepper Steak Fajitas

    3 lbs of steak, your choice, I use top round
    2 packets Taco Seasoning
    4 medium peppers
    Mushrooms (I use baby Bella) and this is OPTIONAL
    Grated cheese (I buy the Mexican blend finely shredded)

    First you want to cut your veggies, the peppers sliced into 2 inch long strips, then cut your meat the same. Turn your skillet on (I use an electric skillet but any stove is fine) and add your ingredients. Cover and let this cook in heat and steam until peppers start to go soft. I like em real soft myself.

    When the meat is cooked and peppers are done it will look like watery, natural juice and water in the bottom of the pan. Add your TACO seasoning (NOT Fajita!) And stir to evenly coat. Cover again and let it simmer 5 minutes. Then stir again and serve!
    Candace´s last blog post ..Wordless Wednesday – Take A Bite

  • Reply Marianna July 12, 2011 at 8:17 pm

    Sweet Chicken & Pineapple Kabobs

    1 pound boneless skinless chicken breasts, cut into1 inch pieces
    1 pineapple, cored and in chunks
    2 bell peppers (any color), cut into 1 inch pieces
    1 jar of sweet BBQ sauce
    1 cup rice
    12 or so BBQ skewers (soak bamboo skewers in water to prevent burning)

    1. At least 1 hour before you will be cooking, put the chicken pieces in a container with enough BBQ to coat them and let them marinate in the fridge.
    2. Alternately thread pepper, pineapple and chicken onto the skewers. I fit about 3 of each onto the skewers. I usually have some pepper and pineapple pieces left over so I’ll do a few skewers without the chicken to use them up. Save some pineapple for step 4.
    3. Brush all sides with additional BBQ sauce.
    4. While the kabobs are on the grill, cook rice according to package directions. Throw a handful of pineapple chunks (and juice if you have it) in with the rice and water.
    5. Cook on medium heated grill for about 10 minutes, turning several times.
    Marianna´s last blog post ..Wordless Wednesday: Hydrangeas

  • Reply Lindsay Chung July 12, 2011 at 8:21 pm

    Yummy Salmon

    -2 Salmon filets
    -1/2 cup Mayonnaise
    -1 pouch of Taco Seasoning
    -Grated Parmesan Cheese

    Preheat your oven to 375. In a bowl, mix together the mayonnaise and taco seasoning until thoroughly mixed. Place the Salmon filets on a baking sheet (that has been covered in aluminum foil) skin side down. Put about half of the mixture on top of each salmon filet and spread it across the top as a light coating. Sprinkle with parmesan cheese and paprika to taste.

    Bake at 375 for about 20 minutes (depending on the size of the salmon) or until cooked through.

    Voila! Yummy Salmon!
    Lindsay Chung´s last blog post ..Vacation on a Budget?

  • Reply Cat Davis July 12, 2011 at 8:22 pm

    My favorite dinner recipe is Broccoli Cheddar Chicken Braids. It packs in bread, meat, veggies and even some dairy all in a one dish meal.


    2 cans Pillsbury Original Crescent Rolls
    2 cups chicken chunks, cooked
    2 cups cheddar cheese
    2 cups broccoli, frozen, steamed and chopped
    1/2 cup light mayonnaise
    1 egg yolk


    Preheat oven to 375 degrees F
    On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
    Press each of the seams to form a single layer of dough.
    In a large bowl, combine chicken, cheese, broccoli and mayonnaise
    Spread mixture over the center of the croissant dough evenly to create a log.
    Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
    Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
    Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top (optional).
    Bake for 28 – 30 minutes until golden brown.

    See pictures here –
    Cat Davis´s last blog post ..Bounce Houses Now Rainforest Rapids Amusement Park Features

  • Reply Rachel July 12, 2011 at 8:36 pm

    My Favorite Easy Tuna Salad!

    2 cans of wild caught tuna, drained (I purchase this from Whole Foods)
    8oz organic cream cheese
    2 leeks, sliced thin (you can use scallions, too)
    2 carrots, grated
    the juice of one lime

    Combine all ingredients. Serve on favorite rolls, tortillas, pitas, or bread. Or eat by itself!

    Easy and healthy and PERFECT for hot summer days :)
    Rachel´s last blog post ..Sneaking Veggies into Food

  • Reply Bobbie July 12, 2011 at 8:44 pm

    Quick Pizza Casserole

    1 lb box of noodles
    1 12oz can of pizza sauce
    1 package of pepperoni
    1 package of canadian bacon
    6 cups shredded mozzarella cheese
    1 medium onion (chopped)

    Boil the noodles until soft. Combine all the above into a 9×12 cake pan. Bake for 25 minutes at 350*. Super quick, super easy and the kids LOVE it!!
    Bobbie´s last blog post ..Wordless Wednesday: Lilies Bring Peace

  • Reply Mandi July 12, 2011 at 8:44 pm

    Crock Pot Salsa Chicken with Rice and Corn

    1 pkg. boneless, skinless chicken breasts
    1 jar favorite salsa
    1 bag of frozen corn
    4 cups of cooked rice
    1 can black beans, drained

    Put chicken and salsa into crock pot. Turn crock pot onto HIGH. About 3.5 hours in, add the bag of frozen corn and black beans. Once the chicken is completely cooked (in 4 to 6 hours), you will be able to use 2 forks and shred the chicken. Add your rice and mix thoroughly.

    Serve alone, on a wrap, or with tortilla chips.
    *Can also be prepared and then frozen for a future dish. Just thaw, dump into pot and heat through!*
    Mandi´s last blog post ..Wordless Wednesday – My Dream Job

  • Reply Megan July 12, 2011 at 8:49 pm

    Delish Chicken Spaghetti

    4 Boneless skinless chicken breasts
    1 package of spaghetti
    1 can of cream of mushroom soup
    1 can of Rotel
    1/2 package of Velvetta
    1/2 cup of milk

    Cook spaghetti until al dente, drain and add back to the pot. While cooking spaghetti, boil chicken until done (about 20 minutes). Cut chicken into bite sized pieces, put aside. Cut velvetta into small pieces and melt in the microwave with milk, stirring every 30 seconds until melted. Add all ingredients, chicken, velvetta and milk, cream of mushroom soup and rotel to spaghetti (do not drain the rotel). Mix until everything is well blended.

    It’s so good!
    Megan´s last blog post ..What is my ideal weight?

  • Reply Brynn Dexter July 12, 2011 at 9:00 pm

    Creamy Mushroom Pork Chops
    4-6 boneless pork chops
    2 cans cream of mushroom soup
    1 C sour cream
    2 cans of mushrooms
    1 Tbs season salt
    Egg Noodles
    -Season pork on both sides with season salt. Brown pork chops in a little olive oil on both sides. Place chops in slow cooker. Pour soup over chops and add mushrooms. Cook on low 4-6 hours. Just before serving remove chops and stir in sour cream to the gravy in cooker. Serve over egg noodles.
    Yummy! Few ingredients and easy to make! :)

  • Reply Jammie July 12, 2011 at 9:18 pm

    Stuffed Pasta

    1 box of jumbo pasta shells
    1 pound ground turkey
    2 cups shredded cheese
    1 cup low fat cottage cheese
    1 large can of mushrooms
    1 can of spaghetti sauce

    Cook the pasta as directed on the box, set aside. Cook the ground turkey, once the turkey is fully cooked, add the mushrooms, cottage cheese, and pasta sauce. Mix it all together, take a casserole pan line your pasta shells in it, spoon the mix into the shells, top with cheese and bake in the oven at 350 for about 20 minutes! Super yummy, I like it better after it has sat in the fridge over night!

  • Reply Selene July 13, 2011 at 2:55 am

    Chicken with Broccoli

    1 Chicken Breast, diced and sauteed
    1 pckg frozen/fresh broccoli
    1 can of cream soup (chicken, mushroom, or celery)
    1/3 cup of milk
    1/2 cup shredded cheese

    Preheat oven to 400 degrees.
    In casserole dish, place broccoli (thawed) and top with chicken
    Mix soup and milk and pour over broccoli and chicken.
    Scatter cheese over sauce.
    Bake for 15 minuntes or until sauce is bubbly and cheese is melted.

  • Reply Erin Taylor July 13, 2011 at 6:35 am

    Here is my Easy Creamy Chicken Recipe.

    1. Pound of Chicken Breasts
    2. 8 ounces of Cream Cheese
    3. 1 Can of Diced Tomatoes
    4. Salt to taste
    5. Red Pepper Flakes to taste
    6. Black Pepper to taste

    Preheat oven to 375
    In a bowl cut up a pound of chicken breasts into cubes. Add the cream cheese in chunks, so it melts evenly. Add a can of diced tomatoes with the liquid. Add the salt, red pepper flakes and black pepper. Mix so that everything is covered evenly. Bake for about 45 minutes to 1 hour, until meat is cooked through.
    Erin Taylor´s last blog post ..Deal of the Day: Design Your Own Hair Accessories for $10 ($20 value)

  • Reply Beth Mellott July 13, 2011 at 8:10 am

    My husband makes this from time to time. It’s a little sweet and a little spicy. Serve with rice and a nice veggie side for a lovely weeknight dinner.

    Chipotle Maple-Glaze Pork Tenderloin

    1pkg pork tenderloin
    Salt & Pepper
    3T Olive Oil
    1C Maple Syrup
    3T Adobo Sauce

    Preheat oven to 350. Bring a heavy pan (not non-stick) to medium-high heat.

    Prepare tenderloin by removing silver skin. Rinse and dry. Season with salt and pepper to taste. Put oil into pan and sear tenderloin for 2-3 minutes per side.

    While searing pork, combine syrup and sauce into a small bowl.

    When pork is lightly browned on all sides, brush with glaze and place pan into preheated oven. Roast for 20 minutes (or until internal temperature of pork is 155), basting with glaze about 10 minutes in and once again after pulling from the oven. Let rest about 10 minutes before slicing.

  • Reply Melinda-LooKWhatMomFound..and Dad too! July 13, 2011 at 9:57 am

    Chicken and Black Bean Tortilla Stack
    4 Burrito size Tortillas
    1 can refried beans
    1 can of black beans, rinsed and drained
    3-4 chicken breasts, diced and cooked & seasoned
    1 1/2 cup shredded cheese (pizza blend is what we use) set aside ½ cup cheese for topping
    1 cup salsa
    on a baking sheet lined with foil place 1 tortilla, spread 1/3 of refried beans then 1/3 black beans then 1/3 chicken then 1/3 cheese then 1/3 salsa all over to edges.
    Repeat until all ingredients have been used and you end with a plain tortilla
    Sprinkle additional cheese on top, Bake at 350 degrees for 20 minutes or until HOT
    Garnish with sour cream, green onions, olives, side of rice or ice cold margaritas LOL
    Melinda-LooKWhatMomFound..and Dad too!´s last blog post ..Where can I drop them off?

  • Reply Brenda Spearman July 13, 2011 at 10:53 am

    Bacon Wrapped Turkey Kabobs
    1 cup Apple juice
    2 Garlic gloves chopped
    Salt and pepper to taste

    2-3 Turkey breasts
    6-12 slices Thick bacon

    Cut up turkey breasts into 2 inch pieces and marinate 1-12 hours.
    Wrap ½ slice bacon around turkey (I sometimes use a whole piece of bacon if I am in a bacon mood) and zigzag onto skewer
    Grill 15 – 20 minutes med. heat turning every 3-5 minutes, or until done.
    You can add veggies to your skewers but I like mine just meat.

  • Reply Laurie Grant July 13, 2011 at 1:52 pm

    hmmmm most of my dishes are 7!!

    Pam’s Chicken (I swear its super yummy and my mom might just kill me for sharing)

    3/4 a cup of dark brown sugar
    3/4 a cup of normal sugar
    5oz of soy sauce (la choy is what we use)
    lots of minced garlic…really lots
    1/4 tsp ginger
    2lbs Chicken breasts, or tenders, or wings (what ever your want for dinner)

    put all ingredients in the blender and mix well. pour over the chicken and marinate overnight. Cook in the oven at 350, bump it up to 400-450 to brown at the end. It should end up sticky, gooey, and yummy.

  • Reply Laurie Grant July 13, 2011 at 1:57 pm

    Oh when you bake it, pour all the sauce and chicken into the baking dish

  • Reply Brandy July 13, 2011 at 3:33 pm

    Mini pot pies with Chicken and veggies:

    You need:
    Ramekins of decent size– mine are from Crate & Barrel

    1. 1 small bag of frozen or fresh mixed veggies (broccoli, cauliflower, carrots…)
    2. 1 Can of Cream of potato soup (add water to thin out a bit but keep thick enough)
    3. 1 Cooked, cubed chicken breast
    4. 1 cup Cheddar Cheese
    5. Pillsbury Croissant sheets–cut to fit on top of ramekins as topper
    6. Any seasoning that sounds good: oregano, pepper, salt, a no-salt mix you love… whatever works… or go without any extra seasoning because it’s still delish, I promise!

    Mix all ingredients except croissant sheets.
    Fill each ramekin to the top with mixture.
    Top with piece of croissant.
    Bake at 350 or until golden brown and hot.
    (should make about 4 large ramekins worth)

    This is SO my go-to and it looks super fancy for guests!

  • Reply marybeth @ July 14, 2011 at 1:20 pm

    My new favorite recipe is cheesy Italian pinwheels. I have a lot of fun making them, because the process is exactly the same as cinnamon rolls! If you’ve never made cinnamon rolls or another “roll”, there’s something super-gratifying to roll up dough into a log, slice it, and look at the spiral of yumminess on the inside :)

    These pinwheels are incredibly versatile. My version is vegetarian, because my kids are pretty meat-averse. If you want to make it for a meat-eater, you can throw in sausage, pepperoni, chicken, fresh vegetables or anything else you’d like.

    1 pound pre-made pizza dough
    2 tablespoons butter, melted
    1/4 cup grated Parmesan cheese
    1.5 cups shredded mozzarella cheeze
    Italian Seasoning
    1 to 2 cups of Marinara sauce

    Lightly grease an 8×8 pan

    Turn out dough onto a floured surface. Use a rolling pin or your hands to press it into a rough rectangle about 1/4″ to 1/2″ thin.

    Spread melted butter all over the dough, then sprinkle the entire surface with the grated Parmesan cheese, then the mozzarella cheese.

    Lightly sprinkle Italian seasoning over the cheese.

    Starting along a long edge of the dough, slowly and carefully start rolling the dough and filling toward you, cinnamon-roll style. continue rolling until you have a long “log of dough” in front of you.

    Slice the dough into 12 pieces. Unwaxed dental floss is the best way to do this!

    Place each pinwheel in your prepared pan, filling side up (and down!).

    Cover your pan and let the dough rest for 30 minutes.

    In the meantime, preheat your oven to 350. When the dough has rested for 30 minutes, bake the pinwheels for 20-25 minutes, until the cheese is toasty and bubbly.

    Serve with marinara sauce for dipping.
    marybeth @´s last blog post ..Back to School Deals :: Office Depot School Supply Bargains {through 7/16}

  • Reply Deborah July 14, 2011 at 3:48 pm

    Ritzy Chicken

    3 boiled chicken breasts
    2 cans cream of Chicken Soup
    1 pint tub of sour cream
    1 pkg of Ritz Crackers
    2 tablespoons poppy seeds
    2 cups cooked rice

    Cut pre-cooked chicken breasts into 1″ pieces. In 9 x 12 baking casserole dish combine chicken breasts pieces, 2 cans of cream of chicken soup, 1 pint on Sour cream, and 1 tablespoon of poppy seeds. Stir till well blended. Crush one package of Ritz Crackers and spread over casserole. then sprinkle with the remaining tablespoon of poppy seeds. Bake in pre-heated oven at 325 for 1 1/2 hr or until golden and bubbling. Serve over cooked rice.

    It’s become a family favorite of ours and so easy to make. I’m sure your family will love it too.
    Deborah´s last blog post ..Winnie The Pooh Opens In Theaters Tomorrow!

  • Reply won July 14, 2011 at 4:18 pm

    ❀ ❀ ❀

    Chicken Surprise

    Chicken Filets
    Olive Oil
    Red Pepper Strips
    Green Pepper Strips
    Favorite shredded cheese – I use freshly shredded parmesan

    Wrap the chicken and vegetables in foil (use a few layers). Drizzle oil before closing tightly.

    Put on the grill for about 10 minutes. Flip for another 5-10 minutes (depending on how hot your grill is and size of chicken filets).

    You can substitute vegetables for your favorite.

    Take off grill, open up and sprinkle cheese. Close the package up again to let cheese melt – about 2-3 minutes.

    Easy cleanup, and a delicious surprise when your guests or family open the package on their plate!

    ❀ ❀ ❀

  • Reply Suzy July 15, 2011 at 3:56 am

    Breakfast for Dinner! (come on, everyone loves breakfast any time!)

    1. Large bag of hashbrowns
    2. Premium Pork Maple Sausage by Jimmy Dean (or whichever flavor you prefer)
    3. Eggs
    4. Vegetable oil
    5. Whole wheat bread
    6. Pepper

    1. Cook the sausage on medium/high and break it up with the spatula. Drain and set aside.
    2. Using just enough oil to coat the bottom of a large frying pan, turn up the heat until a drop of water will sizzle. About medium/high for a few minutes. Then add as much hashbrowns as you want. Cook them until they are all golden brown. I love spicy hashbrowns and I add a lot of pepper!
    3. In a small omelette frying pan, you can scramble a few eggs or make them overeasy, whichever you like! I prefer overeasy and breaking them up over the hashbrowns at the end.
    4. When everything is finished, combine everything in the frying pan with the hashbrowns and mix it up. It makes a delicious spicy breakfast hash!
    5. Serve it hot with toast or on toast like a sandwich. It’s so delicious and you can make a lot of it to serve many people! I make this all the time for dinner because it’s really easy and it’s really delicious!

  • Reply Janice Whitaker July 15, 2011 at 7:09 am

    Taco salad
    1 box beef rice a roni prepared as directed on box
    1lb ground beef cooked and drained
    1 8oz jar salsa
    mix all ingredents together and serve with tortilla chips

  • Reply Judith July 15, 2011 at 11:22 am

    1 tbl olive oil
    1 chopped medium onion
    1 garlic clove, minced
    2 cans white kidney beans
    1/2 teaspoon dried sage
    2 (6 oz.) cans tuna drained

    Saute oil, onion and garlic in a heavy medium-size saucepan over medium-low heat, until golden, about 4 minutes. Add beans and sage; cook,, about 5 minutes. (stir if necessary)
    Mix in tuna until just heated through,

    Real quick real easy

    Only 350 calories per serving
    31 g of protein More then half the adult requirement.

  • Reply Terri P July 15, 2011 at 2:07 pm

    Bean and Ham Soup

    1. 1 pound package of dried Great Northern Beans (soaked over night, drained, and rinsed)

    2. 1 package (approx. 8 oz. ) Cured ham, cubed

    3. 1 package (Approx. 6 oz.) Baby Carots, diced

    4. 16 oz. Chicken Stock

    5. 1 TSP. Minced Garlic

    6. 1/4 Cup Diced Onion

    Soak beans overnight in cold water. Drain, rinse, and place in Crock Pot. Add ALL other ingredients and stir well.
    Cook on HIGH for 3 Hours, then turn to LOW for three hours.

    Serves 6.

    outofthemist AT gmail DOT com
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  • Reply Sonia Garcia July 15, 2011 at 2:40 pm

    Easy Ready Made Mole on Rice (chicken recipe)

    5 tbs. Vegetable Oil * (2 tbs. for rice & 3 tbs. for chicken)
    1 1/2 lbs. of Boneless Marinated Chicken Fajitas (cut into small thin rectangles)
    1 carton of DOÑA MARÍA® Mole Ready to Serve
    1 cup of long grain Rice
    1 cup of Drained Mixed Vegetables
    3 cups of Water ( 2 cups for Rice & 1 cup for Chicken)

    Rice: Sauté the rice in 2 tablespoons of oil until it is completely, lightly toasted and golden in color. Add water, and drained mixed vegetables. Bring to a boil, cover & reduce heat. Simmer for 20 minutes. Turn off heat and leave covered for around 10 minutes to continue steaming.

    Chicken: Cut marinated chicken diagonally, then sideways to make 1 inch by ½ inch rectangles. Sauté chicken in 3 tablespoons of vegetable oil in low medium for 3 minutes; add 1 cup of water and simmer until chicken is completely cooked. Add entire contents of Dona Maria mole, stir in for 5 minutes. Turn off heat.

    Serve: Place Rice on center of plate first then add chicken on mole on top of rice and enjoy.

    This is my favorite meal. It’s just so delicious only serves 2. Perfect for your partner and yourself.

  • Reply Pat July 15, 2011 at 6:02 pm

    Glazed Bacon-Wrapped Scallops

    1/2 cup balsamic vinegar
    1/2 cup pure maple syrup
    2 teaspoons fresh rosemary, chopped
    10 bacon slices
    20 frozen sea scallops, thawed

    Preheat oven to 450 degrees.

    Combine vinegar, maple syrup and rosemary in a small saucepan. Bring to a boil, reduce heat and simmer until the glaze is thickened, about 10 minutes. Remove from heat and set aside.

    Halve bacon slices and wrap around circumference of each scallop. Arrange scallops in a baking pan and bake for 8 minutes. Remove scallops from oven. Drizzle about 1/2 teaspoon of glaze over each scallop. Return to oven and bake for 7-8 minutes. Remove from oven and arrange on serving platter. Drizzle remaining glaze over scallops. Serves 4-6.

  • Reply Amber July 15, 2011 at 7:00 pm

    4 (4 ounce) fillets salmon
    3 tablespoons prepared Dijon-style mustard
    salt and pepper to taste
    1/4 cup Italian-style dry bread crumbs
    1/4 cup butter, melted

    Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
    Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
    Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

  • Reply Amber July 15, 2011 at 7:00 pm

    My recipe above is for Salmon dijon fillets – so tasty and healthy too! My whole family loves them!

  • Reply Kenia July 15, 2011 at 8:14 pm

    Easy Mexican Chicken

    1 lb Boneless/skinless chicken
    1 can of black whole bean
    1 package of Mexican 4 shredded cheese
    1 can of Pace sauce mild or hot
    Season chicken with seasoning of your choice

    1. Heat pan in medium heat. Cut chicken into 1 inch pieces. Put in pan and season. Cook until well done.

    2. Open the can of black whole beans and pore over chicken. Cook for about 5 minutes.

    3. Pour the desired amount of Pace sauce over chicken mixture. Cook another 3 minutes.

    4. Spread the Mexican 4 cheese over the chicken mixture and wait about 1 minute to turn off the stove and leave so cheese can melt completely.

    My family loves this recipe. With a family with twins, it is very easy and fast to make.

    Good luck everyone. This is a great giveaway, I will be making some of the other recipes =]

  • Reply Gail W July 15, 2011 at 8:18 pm

    Parmesan Potatoes
    Serves 4

    4 medium potatoes, thinly sliced
    ¼ t pepper
    1 t thyme
    1 T olive oil
    ½ cup parmesan cheese
    1/2 t kosher salt

    Combine potatoes, pepper, thyme and olive oil in a one gallon plastic bag. Shake until coated. Spread on a foil lined cookie sheet. Bake at 400 degrees for 40 minutes until tender and brown. Sprinkle with parmesan cheese and salt. Bake 10 minutes until cheese melts.

  • Reply Gail W July 15, 2011 at 8:22 pm

    Flank Steak

    ½ cup salad oil
    ½ cup soy sauce
    2 T A-1 sauce
    1 large garlic pod, quartered
    2 lb. flank steak

    Combine all ingredients in a gallon size Freezer bag. Marinade 8-16 hours. Broil or grill. Save marinade and heat to boiling. Serve steak with marinade.

  • Reply Sassy July 16, 2011 at 3:10 pm

    Sweet-Hot Chicken
    8 Chicken drumsticks or thighs
    1/2 cup finely chooped green onions
    1/4 cup honey
    1/4 teaspoon garlic powder
    1 clove garlic finely minced
    Dash ground red pepper

    Arrange chicken pieces in a baking pan. Bake at 375 degrees for 30 minutes. Meanwhile, stir together remaining ingredients. Brush chicken with honey mixture. Base for 15 to 20 minutes more or until chicken is no longer pink.

    sassysasha817 at gmail dot com

  • Reply Sassy July 16, 2011 at 3:13 pm

    Are we allowed to submit more than one??
    Sassy´s last blog post ..M&M Giveaway

  • Reply Valerie S July 16, 2011 at 7:44 pm

    Fish stick tacos

    Serves 4

    16 fish sticks
    8 corn tortillas
    shredded cabbage
    shredded cheese
    seasoned rice vinegar

    Cook fish sticks, place 2 sticks into each tortilla. Top with cabbage, cheese, and sprinkle vinegar on top.

  • Reply Nancy's Daily Dish July 17, 2011 at 2:30 am

    Shawn’s Grilled Chicken Rio Grande

    (full tutorial and photos of this fabulous dish at my blog post, here:

    1/2-3/4 Cup finely chopped onion (yellow or white, about 1/2 large onion)
    1/2-3/4 Cup finely chopped jalapeno (Shawn uses them from the jar)
    1- 1 1/2 Cup shredded cheese (Smoked Gouda is our fave, Cheddar, or Monterey Jack)
    6-8 boneless, skinless chicken breasts pounded to about 1/2″ thickness with a meat mallet
    12-16 slices smoked bacon

    1) You’ll want to pound your chicken breasts out to about 1/2″ thickness and then sprinkle with even amounts of onions and jalapenos and then some cheese.

    2) Roll the breast up

    3) Take 2 bacons strips and wrap around each rolled up chicken breast, tucking in the breast at the ends to prevent the fillings from coming out during cooking

    4) You’ll need to use toothpicks to secure the bacon to the breast, holding in the fillings. Don’t forget to tuck a bit of the breast under the outside end and use a tooth pick there to close it.

    5) Continue this process with each chicken breast until you’ve got them all put together

    6) Now you’re ready for the grill. Shawn said that because of all the bacon fat that you really need to watch the grill as the grease drips into the coals…just keep an eye on them…we don’t want a fire!

    7) Cook until done allowing the bacon to get nice and crispy.
    We have finished cooking inside in the oven or microwave for a minute or two after bringing them inside, if they aren’t done all the way through. They are so thick and large once filled, rolled up and wrapped that it’s hard to get them cooked on the grill all the way through without totally charring the bacon.

    8) Remove toothpicks before serving.
    This dish is as delicious and looks very impressive.

    I’m hungry for this now!

  • Reply Sadie July 17, 2011 at 7:21 am

    What a fun post! :)

    Pizza Cupcakes
    biscuits (1 for each ‘cupcake’, so we used 18 for 5 of us)
    shredded cheese
    pizza sauce

    I have pictures on my blog of the recipe. You bake them for 15 minutes and they are SO delicious. :)
    Sadie´s last blog post ..Back 2 School Giveaway

  • Reply Jimmy July 17, 2011 at 10:15 am

    Chicken Burritos

    4 boneless chicken breasts
    10 Flour tortillas
    Taco season packet
    12 oz can of Green chili sauce
    Asadero cheese
    Heavy whipping cream

    1. Boil the chicken breasts until cooked thoroughly
    2. Shred chicken and place into a pot. Pour in the seasoning and following the directions on the packet.
    3. Once the chicken has absorbed the seasoning, put a portion of the chicken in each tortilla. Roll the filled tortillas up and place into a 13 x 9 pan.
    4. Pour the green chili sauce into a small pot and whisk in about a 1/4 cup of whipping cream. Cook until sauce is warmed thoroughly.
    5. Spoon a small amount of the green chili sauce onto each burrito (just enough to moisten each burrito)
    5. Sprinkle shredded asadero cheese on top of the burritos.
    6. Cook until the cheese is melted.

  • Reply Tari Lawson July 17, 2011 at 11:23 am

    My favorite easy meal is catfish fillets with tomatoes and quinoa. Start quinoa based on package directions. In a separate pan put 1-2 cans of diced tomatoes (your favorite seasoning blend, I like the italian). Top with fresh catfish fillets seasoned with sea salt and pepper. Cook over medium heat for about 15 minutes. When catfish and quinoa are done, put a scoop of quinoa on a plate and top with some of the diced tomatoes and a catfish fillet. Enjoy.

  • Reply Jacob July 17, 2011 at 12:54 pm

    This is for Chicken Verde that we make around here all of the time! It’s so good!


    4 Boneless Skinless Chicken Breasts
    1 Can of Black Beans, Drained
    1 Cup of Salsa Verde
    1 Cup Shredded Pepper Jack Cheese
    1 Lime (actually the juice from it)
    1/4 Teaspoon Cumin

    Preheat the oven to 450 degrees. Mix the Black Beans and Cumin in a saucepan and heat through. Then squeeze in the lime juice and remove from heat (or put on warm). Sear the chicken breasts in a skillet 3-4 minutes on each side. Put the chicken in a baking dish and then spoon over it with the salsa verde and then top with the Pepper Jack Cheese. Bake until the chicken is cooked and cheese is melted. Put the Black bean mixture on a plate and then the chicken/salsa/cheese on top of the beans. Delicious!

  • Reply Aubrie July 17, 2011 at 1:12 pm

    This is my most requested dish, an absolute favorite at our house. I have yet to serve this to anyone who hasn’t asked for the recipe.

    Cheddar Chicken

    1 pkg ritz crackers, crushed
    6 oz. sharp cheddar cheese, grated
    1 clove garlic, finely chopped
    4 chicken breasts
    4 tablespoons unsalted butter, melted

    -Heat oven to 350 degrees. In a bowl combine the crackers, cheese, garlic & 1/4 tsp salt and pepper.

    -Dip the chicken in the melted butter, then into the cracker mixture, pressing gently to help it stick and place on a foil lined baking sheet.

    -Sprinkle any remaining mixture on the chicken and drizzle with remaining butter. Bake until chicken is golden brown and cooked through, 20 to 30 minutes.
    Aubrie´s last blog post ..New E-Book 31 Days to Clean

  • Reply Sky July 17, 2011 at 1:18 pm

    Our favorite family recipe…

    4 chicken breasts pounded out
    Herb and garlic spreadable cheese

    After pounding out the chicken breasts, spread the herb and garlic cheese n them. Roll up, wrap with bacon and secure with toothpicks. Then put them on a hot grill until chicken is cooked through, flipping occasionally.

    Its the one thing we make for guests…over and over because they request it, plus my super picky 11 absolutely loves it.
    Sky´s last blog post ..Obsessed With 2Cellos

  • Reply Rebecca Phillips July 17, 2011 at 1:25 pm

    1 box of penne pasta
    1/2 jar of bertoli four cheese rosa sauce
    1/4 jar of garden vegtable sauce
    4 Boneless chicken breasts
    1 box of Shake n’ Bake parmesean crusted chicken
    Feta cheese

    Prepare chicken with shake n’ bake directions. Follow cooking instructions. Boil water, cook pasta. Drain pasta, put in skillet. Add sauces and heat them together. Take cooked chicken out of the oven and chop into strips. Layer pasta and sauce onto plate, then top with chicken and feta cheese. Voila, done.

  • Reply Carrie Hays July 17, 2011 at 1:51 pm

    Mushroom Risotto

    This takes a lot of stirring, but it’s soooo worth it! You could also make it vegetarian by using vegetable stock in place of the chicken stock)

    3-4 c. chicken broth
    5 Tbsp butter
    16 oz. mushrooms, sliced (I use a mix of portabello and white buttons, but whatever kind you like!)
    2 small shallots, diced
    1 cup Arborio rice (short grain meant for Risotto)
    2 Tbsp Parmesan Cheese, shredded


    Warm the broth in a separate saucepan.

    In a large saucepan, saute mushrooms in 2 Tbsp of the butter until cooked through. Set mushrooms and liquid aside in a separate bowl until later.

    In the same saucepan (now emptied but still with mushroom residues) saute the diced shallot with 1 Tbsp of the butter for about two minutes or until softened. Add the uncooked rice to the pan. Stir so the rice becomes coated with the buttery shallot mixture, and toast the rice a bit until it takes on a pale golden color.

    Add the broth about 1/2 c. at a time, stirring until the broth is absorbed. Repeat with additions of broth, stirring until absorbed each time. Saucepan should stay at a simmer when the hot broth is added, adjust the heat as needed. Continue until broth is gone and rice is tender.

    Remove saucepan from heat. Stir in mushrooms and their liquid. Add last 2 Tbsp. of butter and Parmesan cheese.

    Serve piping hot – yum! Makes 3-4 servings, depending how hungry you are. (Sometimes I’ve been known to eat it in only two servings…)

  • Reply Niki Froelke July 17, 2011 at 1:52 pm


    2 cups of canned chic peas drained…save 2T of juice
    1 1/2 tsp of kosher salt
    4 garlic cloves
    1/3 cup of tahini
    2 freshly squeezed lemons
    8 dashes of tobacco (we don’t add this so I don’t know how spicy it will be)
    Combine all ingredients in food processor, blend
    Chill & serve

    People ask me to make this all the time for get togethers. Then they ask for the recipe. So yummy!

  • Reply Stephanie Hodges July 17, 2011 at 2:17 pm

    Hawaiian CrockPot Chicken

    -8 Boneless-Skinless chicken. Each can remain as whole patty or can be diced into one inch pieces.
    -1 Tropical Fruit can Mix 15oz or equivalant.
    -1 Whole Pineapple
    -1/4 cup of corn starch
    -1/4 Brown Sugar
    -1 box Red Beans and Rice

    1. Begin to cut whole pineapple in 1 to 2 inch chunks. Set a side. If cutting with one cutting board, pineapple is desired to be used first.
    2. Wash off chicken and cut excess fat and/or dice chicken in desired cuts. Place Chicken in crock pot first to prevent splashing of liquid ingrediants. Do not drain chicken of water after washing.
    3. Add one can fruit mix and Pineapple to the crock pot.
    4. Add Brown Sugar and Corn starch to crock pot.
    5. Turn on crockpot on low to med setting. Settings vary by design. To allow moist and flavore, average cook time is 3.5 hours on my low setting of an older crockpot model.
    6. 30 Mins prior to chicken being done, start the instruction cooking process on the Red Beans and Rice box package.
    7. Serve Hawaiian chicken over rice.

    I switch things up each time I make it. Sometimes I use additional ingrediants of lemon juice, powder onions, Juices such as apple, orange or pineapple etc, vaniella abstract, cups of fruit mix for less amount or add in shrimp. I sometimes will bread the chicken patty or chucnks with the corn starch. I sometimes will cut half the pineapple into chucks into crock pot while the other half into rings for serving cold on dinner plate.

    Stephanie Hodges
    clc_little_britches @ yahoo dot com

  • Reply Bethany Maxwell July 17, 2011 at 4:59 pm

    Grilled Chicken and Vegetable Kabobs
    2 lbs chicken
    16 oz. mushrooms
    2 onions
    1 20 oz can of pineapple
    Baby tomatoes
    McCormick Grill Mates Mesquite seasoning

    Chop chicken into cubes. Chop onions into large pieces. Alternate putting chicken and vegetables onto skewers, then drip the leftover pineapple juice over the entire kabob. Sprinkle the mesquite seasoning onto both sides of the kabobs. Grill 10-15 minutes, or until chicken is cooked through.

  • Reply Marcia Goss July 17, 2011 at 5:38 pm

    Here’s the recipe for Our Favorite Chili.

    2 lbs. ground beef
    1 medium onion, chopped
    1 medium green pepper, chopped
    2 cans stewed tomatoes
    1 bottle tomato juice (about 1.5 qts.)
    1 can chili beans

    Saute ground beef, onions, and peppers until done, then drain off the fat.
    Add tomatoes, chili beans, and tomato juice. Let this simmer slowly for an hour or two. I like to serve this with cornbread.

  • Reply elizabeth p July 17, 2011 at 5:46 pm

    My kids love rice n meat. We take pork, cube it up and add it to hot cooked rice, add in broccoli and a bit of seasoning and your done. This can be altered to your family’s taste, for example chicken and broccoli with brown rice, salmon and spinach with couscous, etc.

  • Reply shay July 17, 2011 at 8:00 pm

    3-5 chicken breast, 2 cans of cream of chicken, 8 oz container if sour cream, Ritz crackers, stick of butter. First turn your oven to 350 degrees, boil and shread your chicken breasts. Mix chicken, 2 cans of cream of chicken, and sour cream in a cassaroll dish. Next crush a bag if Ritz crackers and sprinkle on top. Last melt a stick of butter and pour over the Ritz crackers and bake for 30 minutes.

  • Reply Shane July 17, 2011 at 8:24 pm

    My daughter was always complaining that when it was Daddy’s night to cook, we always had scrambled eggs or spaghetti. So I decided to mix it up a little bit and combine the two. Now I have to cook it on days we have guests too.

    Dad’s bacon and eggs noodles (Or Super easy Spaghetti alla Carbonara)

    Cook one pound of spaghetti. Make sauce while it’s cooking so the pasta is still really hot when its done. (The pasta cooks the eggs) Set aside a half cup or so of starchy water in case it is too try.

    2 tablespoons extra-virgin olive oil
    2 strips bacon, cubed or sliced into small strips
    4 chopped garlic cloves
    2 eggs
    1 cup grated Parmesan cheese (Not the kind you shake out of a can.)

    Heat the olive oil and cook the bacon. Toss the garlic into the fat and saute for just about 30 seconds.

    Add the hot, drained spaghetti to the pan and toss to coat the strands in the bacon fat. (YUM. Bacon fat.) Beat the eggs and Parmesan together in a bowl. Take the pan off the heat and pour the egg/cheese goodness into the pasta, whisking quickly until the eggs get thick. (Don’t keep it on the heat or they will scramble and that is just plain gross.) Thin out the sauce with a some of the pasta water. Season with salt and pepper and if you have it, parsley. Serve with extra cheese.

    See. Dad’s cook too.

  • Reply Jess Matthews July 18, 2011 at 5:43 am

    Bacon Wrapped Pork Medallions

    * 8 slices bacon
    * 2 TB Garlic Salt
    * 2 TB dried oregano
    * 1 TSP Pepper
    * 2 pounds pork tenderloin
    * 2 tablespoons butter

    1. Preheat oven to 400 degrees F
    2. Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic salt, pepper, and oregano in a small bowl. Set aside.
    3. Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
    4. Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes.

  • Reply Betsy Hoff July 18, 2011 at 7:14 am

    This is delish! I make it at least once a week!

    # 1/2 lb ziti pasta
    # 16 ounces ricotta cheese
    # 3 cups mozzarella cheese, grated
    # 3 cups spaghetti sauce
    # 1/2 cup parmesan cheese, grated

    # Preheat oven to 350.
    # 2 Boil ziti, following package directions, drain and place in a large bowl.
    # 3 Mix all the ricotta cheese and half of the mozzarella with the ziti.
    # 4 Spray a 13×9 pan with Pam.
    # 5 Cover the bottom half of the pan with about half the sauce.
    # 6 Put the ziti mixture on top of sauce.
    # 7 Pour remaining sauce on top of ziti.
    # 8 Sprinkle with the parmesan cheese.
    # 9 Top with the remaining mozzarella cheese.
    # 10 Bake for 20-30 minutes until cheese is melted and it is lightly golden.

  • Reply Deirdre Gatti July 18, 2011 at 7:45 am

    1/3 cup Dijon mustard
    2 tablespoons freshly ground black pepper
    1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
    5 large garlic cloves, 2 cloves minced, 3 cloves smashed
    2 pork tenderloins, about 1-pound each
    4 slices maple bacon

    In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.

    Preheat oven to 375 degrees F.

    Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

    Place the roasting pan in the oven and bake for 25 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

  • Reply sherri crawford July 18, 2011 at 8:49 am

    my best main course recipe that i make often is for delicious rump roast. simply brown a large rump roast on all sides in a dutch oven pan in a couple tbsp canola or vegetable oil. generously sprinkle coarse ground pepper and kosher salt on each side of roast before turning that side to the bottom of the pan to brown. dice a large red or yellow onion. when you turn to the last side of the roast to brown add the diced onion to the pot and sprinkle them with salt and pepper also. when the last side of the roast is browned and the onion is translucent you can then transfer it to a crock pot to cook for about 5 hours or keep it in the dutch oven or braise for about 4 hours on low or transfer to a roasting pan to put in the oven for about 3 hours. whichever cooking method you choose also tranfer onions and add a little water to pan to get all the wonderful flavor. if using dutch oven or crock pot add evough water to come 1/3 – 1/2 way up the roast. if using oven add about 1/2 water and wrap well in foil to roast. when roast is done transfer to a platter and make gravy by bringing pan juice to a boil and adding a couple tbsp cornstarch mixed in a cup of cold water then poured into drippings and stir for a minute or two. voila you are done. serve on toast or with rolls and mashed potatoes.

  • Reply Knocked Up and Nursing July 18, 2011 at 9:32 am

    Eggplant and Millet Rolls

    Gluten free

    2 lb eggplants thinly sliced
    1 cup millet
    1 32oz jar pasta sauce
    1 cup feta
    3 Tbsp mint, chopped
    1/2 tsp salt

    Preheat oven to 425 degrees. Lightly oil two baking sheets. Brush both sides of the eggplant slices with the olive oil and bake in the oven for 10 minutes. Turn them over and bake for another 10-15 more minutes, until tender.

    While the eggplant slices are baking in the oven, bring 1 1/2 cups of water to boil. Stir in the millet, salt. Cook for 15 mins.

    Just before you remove the eggplant slices from the oven, add 3/4 cup of the feta cheese to the millet, along with the mint. Fluff with a fork.

    Place a spoonful of the millet mixture in the center of each eggplant slice and carefully roll the eggplant tightly around the filling. Place the roll seam-side down on a baking sheet. Cover the baking sheet with foil and bake for 15 minutes. Remove the foil, spoon spaghetti sauce on top of each roll, and bake for another 5 minutes.

    To serve, garnish with chopped mint leaves and the remaining 2 tablespoons of feta cheese.

  • Reply Aimee E. July 18, 2011 at 12:42 pm

    Here is my best bruschetta recipe; it’s easy and the one my friends all ask me to bring to their parties:

    6 fresh tomatoes, cored, seeded, and chopped
    3 tablespoons fresh basil, chopped
    3 tablespoons good olive oil
    salt and pepper to taste
    I loaf good French bread, sliced
    I container garlic & herb Boursin cheese

    Combine first four ingredients, and stir. On each slice of bread, spread Boursin and top with tomato mixture. Serve and enjoy!

  • Reply Misty Massie July 18, 2011 at 1:07 pm

    Barbeque Pork Buns
    Serves 8-10
    Prep Time: 10 minutes
    Cook Time: varies

    2 lbs country boneless pork ribs (or pork roast)
    1 cup Baby Ray’s barbque sauce (more or less to taste)
    8-10 Kaiser Rolls (or hamburger buns)

    Place meat in crockpot on high for 1 hour per pound of meat, or 2 hours on low. Add a few tablespoons of water to prevent drying. Meat is done when it pulls apart easily with a fork. Do not drain. Pull meat apart thoroughly and drizzle with barbeque sauce. Mix thoroughly. Slice Kaiser rolls and spoon barbeque pork mixture into them. Add a slice of cheese if desired.
    Misty Massie´s last blog post ..MyHabit, Amazon’s Daily Deal Site $25 Promo Code- Get something FREE

  • Reply Allison July 18, 2011 at 3:12 pm

    Buttermilk Chicken

    1 cup buttermilk
    2 tablespoons adobo sauce
    3 chicken breasts, cubed into 1 inch pieces
    1/2 onion, thinly sliced

    1. Combine all ingredients in a bowl and let it sit in the refrigerator for at least an hour (if you let the chicken marinade over night, the flavor will be even better).

    2. Preheat the oven to 400F. Spray a roasting dish with some oil, add the chicken and onions in one layer and baked for 15 minutes. Alternatively, you can grill the chicken on skewers if you have a grill,

    3. After baking the chicken for 15 minutes, put it under a broiler for a few minutes

    Serve the chicken with sauteed green beans, rice, or on a salad if you wish!

  • Reply Stephanie Phelps July 18, 2011 at 5:32 pm

    Chicken, Rice and Cheesy Chicken Casserole

    1 can of cooked chicken
    1 can of cheese soup
    1 bag of frozen broccoli and cauliflower
    2 cups cooked rice
    1/2 cup milk
    salt and pepper to taste

    Preheat oven to 350
    1. Cook rice as directed on package
    2. mix all ingredients a Pam sprayed casserole dish

    cook for for 30 minute or til warm and bubbly.

  • Reply Lindsey M. July 18, 2011 at 6:20 pm

    “Chicken Quesadillas”


    10 flour tortillas
    8 ounces kraft Mexican blend cheese
    1 lb boneless skinless chicken breast
    10 ounces Campbell southwest-style pepper jack soup
    10 ounces water (1 soup can full)
    salt and pepper


    1. Spray frying pan with Pam Cooking Spray and cook chicken until done.
    2. Cut chicken into small pieces and put back into frying pan.
    3. Pour soup over the chicken and add water.
    4. Stir until soup and water are mixed.
    5. Let simmer for 15 minutes; stir occasionally. (You may need to add a little water during this time.)
    6. Heat tortilla shells for a few seconds in a frying pan or microwave.
    7. Lay one tortilla shell on a plate and sprinkle cheese on top.
    8. Add chicken and sprinkle more cheese on top of chicken.
    9. Place another tortilla shell on top and cut into 4 pieces.
    10. Place each piece onto a plate, and enjoy!

  • Reply Melinda (Mendy) Dinsmore July 18, 2011 at 6:59 pm

    We recently tried this recipe and it was great.

    Italian Meatball Soup Dinner


    * 1 lb. frozen fully cooked meatballs
    * 16 oz. jar marinara sauce
    * 2-1/2 cups water
    * 20 oz. pkg. frozen cheese tortellini
    * 1/2 cup grated Parmesan cheese

    In large pot, combine meatballs, marinara sauce, and water. Bring to a boil. Reduce heat, stir in tortellini, and simmer for 10 minutes, until tortellini and meatballs are hot and tender. Sprinkle with Parmesan cheese.

  • Reply Jacob LaFountaine July 18, 2011 at 7:35 pm

    Cheesy Enchiladas
    1 10 pack of flour tortillas
    2 cans of refried beans
    1 can of enchilada sauce
    8 oz shredded cheddar cheese
    sliced black olives
    chopped onion
    Warm beans, microwave tortillas to heat. Stuff beans into tortillas and place in 13×9 pan. Cover with enchilada sauce, onion, olives and cheese. Bake on 400 for about 25 minutes to get a nice melt on cheese.

  • Reply Tiffany LaCourse July 18, 2011 at 7:50 pm

    Here is my recipe, we make these a whole lot :)
    Dripping Roast Beef Sandwiches with Melted Provolone

    1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
    1 tablespoon reduced sodium Worcestershire sauce
    3/4 pound thinly sliced deli roast beef
    4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
    4 slices deli provolone cheese, cut in half
    1/4 cup drained hot or mild pickled banana pepper rings

    Heat the oven to 400°F.

    Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

    Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

    Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

  • Reply Amy B July 19, 2011 at 3:13 am

    Mango Chicken
    1 Tbsp. olive oil
    4 small skinless, boneless chicken breast halves
    1 mango, seeded, peeled and cubed
    1/2 cup mango-blend fruit drink
    1/4 cup mango chutney
    2 medium zucchini, thinly sliced lengthwise

    In very large skillet heat oil over medium-high heat; reduce to medium. Add chicken. Cook 6 minutes; turn. Add mango cubes, mango drink, and chutney. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally.

    place zucchini and 1/4 cup water in microwave-safe 2 quart square dish. Cover with vented plastic wrap. Micro-cook on 100 percent power (high) 2 to 3 minutes, stirring once; drain. Place chicken on top zucchini.
    carrot juice or orange juice may be substituted for the mango-blend drink.

  • Reply Cindy M July 19, 2011 at 4:00 am

    Extremely Veggie Pasta

    2 pounds Quinoa Pasta ( for protein)
    1 red bell pepper
    1 medium sized eggplant
    1 large onion
    4 small yellow squash
    Extra Virgin Olive oil
    Cook pasta according to directions on package.
    Dice all veggies,, place all except yellow squash in large baking pan, drench with olive oil, bake at 400′ 15 min, add summer squash,, mix well, bake at 350′ 30 min. or until fork tender. Pour mixture over pasta.
    Delicious, pleases even the pickiest Vegetarians!

  • Reply Angie B. July 19, 2011 at 4:20 am



    1 – 14.5 oz box of Ronzoni Smart Taste Rotini
    2 to 3 – 24 oz jars of Prego Heart Smart Traditional Pasta Sauce
    1 – 16 oz package of Bob Evans original recipe roll sausage
    1 to 2 bags of shredded Italian cheese


    1. Preheat oven to 375F.
    2. In a large pan, add water and cook Rotini according to directions on box and drain.
    3. In a separate large sauce pan, crush and cook sausage until brown and drain grease. Add in desired amount of pasta sauce and heat until warm.
    4. Add pasta to a 13 x 9 baking dish and mix in sausage and sauce mixture and top with desired amount of shredded Italian cheese.
    5. Bake for 20-30 minutes or until heated through and cheese is melted.
    Angie B.´s last blog post ..Back To School Shoe Find From JCPenney

  • Reply Kassandra @ Coffee and their Kisses July 19, 2011 at 8:57 am

    What a fun contest! This is a favorite of mine, and a family recipe.

    Sloppy Joes

    3lb Ground Beef
    1/2 c Ketchup
    1/8 c Mustard
    3 Tbs Brown Sugar

    Brown the ground beef in a skillet. Drain the ground beef and place back into the skillet. Add the other 3 ingredients and cook until warm. Taste the sloppy joes to see if you need to add more ketchup, mustard, or brown sugar. If it’s too sweet, just add a little bit of mustard. It’s really easy and yummy to make. Serve on bread or mixed with macaroni and cheese.
    Kassandra @ Coffee and their Kisses´s last blog post ..Tweet Me Tuesday #2

  • Reply Amber July 19, 2011 at 9:30 am

    I love the simple cash back aspect of the card – no points system with complicated rules and rewards that I don’t need!

    Here is my simple summer salmon recipe. The key is that you need really fresh salmon. I like going to Costco on Thursday to get the freshest wild caught Alaska salmon to use…

    1 tablespoon garlic powder
    1 tablespoon dried basil
    1/2 teaspoon salt
    4 (6 ounce) salmon fillets
    2 tablespoons butter
    4 lemon wedges

    1) Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
    2) Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.

    How simple is that? And it’s really healthy too – with plenty of omega-3s!
    Thank you for the giveaway :)

  • Reply amanda h July 19, 2011 at 11:27 am

    Ritz Cracker Chicken!! So easy and so delicious!!! Mom taught me it :)

    – chicken breasts (however many people you will be serving changes the amount of breasts… mom usually gives us 2 each!)

    -1 bottle of ranch dressing (place in a bowl to dip chicken)

    -1 box of ritz crackers… (smash them in a bag to get them nice and crumbly)

    -1 dash of salt and pepper

    preheat oven to 350
    pound breasts a lil to flatten

    sprinkle salt and pepper on breasts
    dip chicken in ranch dressing so that it is coated
    roll chicken breast into ritz cracker crumbs
    then place on a greased cookie sheet in the oven
    bake for 35-45 minutes!

    might make these for dinner, you’re getting me hungry :)

    thanks for the giveaway!!

  • Reply amanda July 19, 2011 at 2:27 pm

    chicken enchiladas

    4 chicken breasts
    10 tortillas
    2 cups of enchilada sauce
    2 cups of shredded cheddar
    2 tbsp olive oil

    cook the chicken breasts with a olive oil in a fry pan. once cooked, shred the chicken and add 1 cup of the sauce. warm it through. fill the tortillas with enough chicken to fill evenly and place in a 9×13 baking dish. once all tortillas are filled, top off with the rest of the sauce and the 2 cups of cheese. bake at 375 for 15 min to melt the cheese. ENJOY!


  • Reply Reminder: Enter to #WIN a $600 American Express Gift Card + Mixed Up Spaghetti Recipe! | - "Deal" ectable Mommies July 19, 2011 at 4:20 pm

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  • Reply Mary Marlowe Leverette July 19, 2011 at 4:43 pm

    Baked Chicken and Brussels Sprouts

    2 tablespoons olive oil
    1 1/4 pounds boneless, skinless half chicken breasts or 8 thighs
    1 pound fresh Brussels sprouts
    1 1/2 cups chopped yellow onion
    2 to 3 tablespoons fresh rosemary leaves, chopped
    1 1/2 cups chicken broth

    Preheat oven to 375 degrees F. In a large skillet, heat oil and brown chicken. Place chicken in a shallow baking dish and surround with Brussels sprouts. Sprinkle onions and rosemary over the chicken. Add broth. Cover baking dish. Bake for 20 minutes. Uncover, increase oven temperature to 400 degrees F. and bake for 30-40 minutes or until sprouts are cooked through. Serves 4.
    Mary Marlowe Leverette´s last blog post ..Can That College Freshman-to-Be Handle Laundry?

  • Reply Nicole July 19, 2011 at 4:49 pm

    My family’s favorite way to eat chicken, CROCK POT CHICKEN!

    3 or 4 Boneless Skinless Chicken Breast (can be frozen)

    1 can of Cream of Chicken soup

    1 packet of dry Italian Seasoning

    Put all ingredients into the crock pot, cook on low for 6 – 8 hours. Enjoy juicy, well marinated, tender chicken! Even the kids love it!

  • Reply kathleen July 19, 2011 at 5:06 pm

    Seared Scallops over Sauteed Spinach

    Serves 3

    1 pound sea scallops (sea scallops are the larger sized scallops)
    1 package spinach
    3 tablespoons extra virgin olive oil
    2 cloves garlic, minced
    juice of 1 lemon
    salt and pepper to taste

    1. Combine lemon juice, 1 teaspoon of garlic and scallops and marinate for up to 30 minutes.
    2. Heat a heavy bottom pan over moderate heat for about 1 minute. Add 1 tablespoon extra virgin olive oil to the pan and heat. Remove scallops from marinade and dry scallops on a paper towel.
    3. Gently add scallops to the pan; try not to crowd them together.
    4. Cook them on one side for 2 to 3 minutes, until the scallops are browned. 5. Add salt and pepper. Turn them over, and repeat the process.
    6. Remove scallops from pan and set aside
    7. Add remaining garlic and olive oil to the pan. Saute spinach. Add a pinch of salt.
    8. Serve scallops over the spinach.


  • Reply Whitney Lackovic July 19, 2011 at 5:22 pm

    S’Mores are my fav!


    2 large marshmallows
    2 graham cracker squares
    1 peanut butter cup


    ~ Cook the marshmallows over an open flame or hot coals until they are browned outside, and soft all the way through, 2 to 4 minutes.
    ~Place the marshmallows on top of one of the graham cracker squares. Place the peanut butter cup on top of the marshmallows. Top with the last graham cracker square.

  • Reply keisha July 19, 2011 at 6:05 pm

    This is a very easy but DELICIOUS MEAL.

    CHECK it out as soon as i make this its GONE!


    1 bag of egg noodles
    1 container of bacon bits
    1 can of green beans
    3 tbs of Country crock margarine

    Boil the noodles according to the package Drain the water. Add the margarine to the hot noodles and mix in the bacon bits and the green beans. MIX and SERVE. Can be also served cold.

    As soon as i make this My family inhails this dish.

    keisha´s last blog post ..Whats for dinner this WEEK!!

  • Reply kelley wood July 19, 2011 at 7:01 pm


    You will need:
    1 lb of chicken cooked & shredded
    1 lb of shredded mild or medium cheddar cheese
    1 can of french cut green beans
    1 can of water chestnuts
    1 Uncle Ben’s wild rice
    1 can of Campbells cream of celery

    1. Boil chicken & shred it as if making a chicken stew.
    2. Cook rice according to pkg. directions
    3. Combine all other ingredients in a casserole dish
    4. Add chicken to all ingredients
    5. Cover dish with entire bag of cheese
    6. Bake 350 for 30 minutes
    and enjoy!!!

  • Reply Melissa July 20, 2011 at 1:36 am

    Turkey meatloaf

    1 lb ground turkey
    1/2 cup salsa (we use mild, chunky salsa, but it is up to preference)
    1/2 cup plain bread crumbs
    1/2 cup brown sugar

    Mix ingredients together, and place meatloaf in loaf pan. Bake for 45 min @ 350 degrees.

    Not only simple but delicious!

  • Reply Tonya Dean July 20, 2011 at 1:47 am

    Sweet and Sour Spareribs
    4 pounds pork spareribs
    1 (6 ounce) can lemonade concentrate
    1/2 teaspoon garlic salt
    1/3 cup soy sauce
    • Place ribs, meaty side down in shallow roasting pan. Cook covered
    at 350° for 40 minutes.
    • Remove cover, drain fat and return ribs to oven. Bake 30 minutes
    more. Drain fat again.
    • Combine remaining ingredients and brush on ribs.
    • Reduce temperature to 325° degrees. Cover and bake for 1 more
    hour or until tender, brushing occasionally with sauce.

  • Reply Teresha@ Marlie and Me July 20, 2011 at 3:55 am

    Recipe for Cheesy Rice and Spinach dinner:
    -2 cups of short-grain brown rice
    -32 oz vegetable broth
    -1 bunch or a 16 oz bag of fresh spinach cleaned and chopped (or buy bag)
    -8 oz. favorite shredded cheese

    Prepare rice according to instructions on the bag using vegetable broth instead of water. When rice is cooked, saute spinach in a large saute pan or wok. Turn heat to low. Add cooked rice and cheese. Stir gently with a spoon until blended. So easy and delicious!
    Teresha@ Marlie and Me´s last blog post ..Wordful Wednesday: Hat Girl

  • Reply katie July 20, 2011 at 4:16 am

    > English Muffin Chicken

    > 10 chicken breast (boneless and skinless)
    > Mix:
    > 4cups fresh English muffin crumbs (don’t make them as small as regular
    > bread crumbs)
    > 1 1/2 c fresh grated parmesan cheese
    > Coating:
    > 1cup butter (melted)
    > 2 1/2 TBSP Dijon mustard
    > 1 1/2 tsp worcestershire sauce

    > You first coat the chicken in the coating. Its better to keep it warm so it
    > doesn’t get too thick. Then you poue the mix on top.

    > Bake in a shallow pan for 1 hour at 350. (Add time if frozen)

  • Reply MaryEllen Bream July 20, 2011 at 5:02 am

    Cheesy Beef and Rice

    1 cup long grain brown rice
    1 lb ground beef, cooked with onion
    1/2 t. garlic powder
    1 cup sour cream
    1/3 cup milk
    1 cups shredded cheddar cheese

    Boil two cups of water. Stir in rice. Cover and simmer for 45 minutes. Brown ground beef with onion and garlic powder. Mix with rice and salt well. Stir in sour cream and milk. Spread into a casserole dish. Sprinkle cheese on top.

    Place uncovered in a 350 degree oven for 30 minutes, or until bubbly.

    This recipe is so frugal and easy, and it freezes well too!
    MaryEllen Bream´s last blog post ..Bic Coupon Reset = Hurry and Print for More Free Pens!

  • Reply Cassie Hughes July 20, 2011 at 6:21 am

    Easy Cream Pork Tenderloin (Crockpot)

    1 1/2 pound pork tenderloin
    Black Pepper (to taste)
    2 cans cream of chicken soup

    Season pork with pepper and place in slow cooker. Pour soup onto tenderloin, covering meat completely. Cover and cook on low for 8 hours. Spoon soup over rice to serve.

  • Reply Stacie L July 20, 2011 at 8:01 am

    I just made this last night!

    Cola Chicken

    4-6 Chicken Breasts
    1 Cup of Ketchup
    1 Can of any diet soda

    Brown the chicken in a skillet. Once the chicken is almost cooked though, mix together the ketchup and diet soda in a separate bowl. Once it is mixed together, pour it over the chicken, turn the burner onto Med and cover. Let it simmer for 20 minutes. Take lid off after 20 minutes and let the sauce thicken up so it is the consistency of a BBQ sauce. Serve with Mashed potatoes and a veggie!

    The sauce is so good! If you like a sweet BBQ sauce you will LOVE the sauce this makes! It is so easy and my kids love it!
    You can also add green peppers, onions and anything else that you think will add to the taste!

  • Reply marge brown July 20, 2011 at 8:27 am

    Taco Lasagna

    1lb ground Turkey or beef
    1 package taco seasoning
    2 cups cheddar cheese
    6 6 inche tortilla shells
    1 can pinto beans
    1 cup salsa

    Preheat oven to 400
    In a skillet, cook ground turkey, stir in salsa. Prepare 8 inch pan with cooking spray. Spread one cup of prepared meat on bottom on pan. Layer with 2 tortilla shells. Spread another layer of prepared meat, then beans, then cheese, repeat process. Cover with foil and place in oven for 30 minutes. Let stand for a few minutes and serve. A quick and easy dish.

  • Reply Sarah July 20, 2011 at 8:34 am

    What a great contest. Good Luck Everyone!!

    Greek Stuffed Chicken

    4 boneless chicken breasts
    1 cup frozen spinach, drained
    3 tablespoons feta cheese
    1 tablespoon cottage cheese
    1 egg
    2 tablespoons butter

    1 Combine spinach, feta cheese, cottage cheese, and the egg and mix well.
    2 Make a small slice in the side of the chicken breast and stuff with the spinach mixture.
    3 Saute the chicken breasts in the butter until lightly browned on each side.
    4 Bake in the oven at 350 degrees for 25 minutes.

  • Reply brocha July 20, 2011 at 10:05 am

    My favorite sweet chicken recipe

    4 chicken quarters
    3 Table spoon brown sugar
    3 Table spoon orange juice
    2 Table spoon apricot jam
    2 Table spoon onion soup mix

    Mix all ingredients except chicken to make a sauce.
    Place chicken bottom baking pan.
    Spread sauce all over chicken.
    Cover and bake for 1 and half hours on 350′ F
    Uncover and spread sauce from baking pan over chicken and bake additional half hour.

    Rest of sauce is great on pasta.

  • Reply Whitney July 20, 2011 at 10:08 am

    Chicken Casserole

    1lb boneless, skinless chicken breast shredded
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 large can mixed vegetables
    Butter crackers

    Mix first 4 ingredients in a large bowl, then pour into a casserole dish. Top with crushed butter crackers and a couple pats of margarine. Bake at 350 degrees for 30 minutes.
    Whitney´s last blog post ..Bathroom Makeover with Glidden Paint

  • Reply Christie July 20, 2011 at 12:31 pm

    Stuffed Jumbo Pasta Shells

    – 1 box Jumbo pasta shells
    -1 jar of your favorite spaghetti sauce
    – 1 box frozen chopped spinach, defrosted and drained
    – 1 tub of ricotta cheese
    – 1 bag of shredded mozzarella (16 oz.)

    Cook pasta shells to al dente and let cool enough so that you can handle them.

    In a bowl, combine spinach, ricotta and mozzarella. Stuff shells and line up in 9×13 casserole dish. Once all the shells are stuffed, top with spaghetti sauce.

    Bake in a 350 degree oven for 30 minutes.

  • Reply Marsha Webb July 20, 2011 at 1:51 pm

    1 bag of egg noodles
    pre-cooked beef tips in gravy
    1/2 teaspoon salt, or to taste
    1/8 teaspoon pepper
    1 8 oz container of sour cream


    Cook noodles according to directions on package. Drain Water. Heat Beef tips and gravy. Pour Beef tips and gravy, sour cream, salt and pepper into noodles. Stir and serve. Also tastes delicious served cold.

  • Reply Mellissa C July 21, 2011 at 7:51 am

    Here is my recipe for Sweet Gouda-ness Chicken Burgers
    1 lb ground chicken
    1 medium Gala apple, peeled and diced finely
    1 1/4 teaspoon poultry seasoning
    4 slices Gouda cheese
    4 burger buns, lightly toasted

    In a large bowl, combine ground chicken, apple and poultry seasoning. Divide the mixture into 4 equal portions and shape into patties about 1 cm thick. Grill burgers for 7 to 10 minutes per side. Towards the end of cooking time top chicken burgers with the gouda cheese to melt. Serve chicken burgers on buns with arugala.

  • Reply Ann B. July 21, 2011 at 12:12 pm

    Spinach/Feta Stuffed Pork Roast

    I Pork Roast
    1 pkg. Frozen Chopped Spinach
    1 8oz. Pkg. Crumbled Feta Cheese
    1 Medium Green Onion Chopped
    1/2 cup of Honey Dijon Mustard

    First you butterfly the pork Roast. To do this cut lengthwise almost all the way through the pork loin. Lay open and pat flat. Starting the center of the opened loin, butterfly again on the left side. Butterfly again on the right hand side, lay open and pat flat.

    In a saute pan, place defrosted spinach and onion and saute until onions are clear.
    Remove and place in a mixing bowl.
    Add Feta cheese and mix thoroughly.

    Spread the mixture evenly over the flattened pork loin and roll it up like a jelly roll.

    At this point you may choose to tie with butchers twine, but I just lay the seam side down in a shallow baking pan.

    Rub the outside of the roast with Honey Dijon Mustard

    Bake at 350 degrees for 1 hour.

  • Reply brittney July 21, 2011 at 2:56 pm

    Fast & Easy Chicken Casserole
    Package of chicken tenders
    1 lg can cream of chicken
    1 small can cream of celery
    1 16oz tub sour cream
    1 package cream cheese
    1 bag cornbread stuffing mix

    Boil chicken & shred it
    Mix chicken with everything but stuffing.
    Make stuffing according to bag and spread on top of chicken mixture.
    Bake on 350 until top is brown.

    brittneydejajason at gmail dot com

  • Reply Cassandra July 21, 2011 at 8:32 pm

    Spinach Ravioli
    30 minutes to cook


    10 oz. pkg. frozen creamed spinach
    24 oz. pkg. frozen cheese ravioli
    16 oz. jar alfredo sauce
    3/4 cup shredded Parmesan cheese
    8 slices french bread


    In large pot, bring 2 cups water to a boil. Add spinach pouch and bring back to boil. Cook for 3 minutes. Then add ravioli, return to a boil. Reduce heat and simmer for 5 minuets until ravioli float. Pour contents of pot into colander. Remove spinach pouch from ravioli.
    Cut open spinach pouch and pour into large skillet. Add alfredo sauce and mix gently to blend. Heat over medium heat 4-5 minutes until the mixture just begins to bubble, stirring frequently. Add cooked ravioli and stir to coat. Heat gently. Sprinkle with 1/2 cup cheese.

    Toast one side of bread. Sprinkle untoasted side of each french bread slice with 1/2 Tbsp. cheese and toast until brown. Serve bread with ravioli. 6 servings

  • Reply natalie jane July 21, 2011 at 9:16 pm

    Something to fix for guests? This is my specialty.

    Natalie’s Brown Sugar Salmon

    Start with 3 Salmon fillets (I use the frozen ones from Costco. If I am serving someone important – think inlaws or the boss, I get a whole salmon and triple the recipe.)

    In a small saucepan combine:

    Half cube of butter (melt first before adding next ingredients)
    1/4 cup of lemon juice
    1/3 cup of brown sugar
    1 TSP of garlic salt (More if needed)

    Once the sauce is fully combined, pour half of it into a baking pan or dish that is allows the fish to fit side by side without too much extra room. (i.e. don’t use a 9X13 pan – too big.)

    Place the salmon in and pour remaining sauce over fillets.

    Bake at 350 degrees about 15 minutes (check for doneness, should flake easily) Sauce with start to caramelize. Serve warm with baked potato and maybe some steamed green beans.

    Want to really really really impress people? Serve with garlic mashed potatoes and roasted asparagus. Several of my friends request this as their “last meal”.

    This recipe is just as good on the grill! Just marinate the fish for 30 minutes in half of the sauce, then grill fish while basting with the remaining sauce. Only turn the first once for really good grill marks.

  • Reply Merry Graham July 21, 2011 at 10:31 pm

    This recipe always impresses my dinner guests. It is so easy but packed with flavor and color! It seems fancy and gourmet yet it can be made on a busy weeknight in less than 15 minutes! Serve with a spring green salad with balsamic vinaigrette, warm crusty french bread and just heat seasoned Cannellini beans or make 10-minute brown rice. Delectable!

    Artichoke & Kalamata Stuffed Lamb Loin Chops

    4 lamb loin chops (T-bone)
    1/2 cup artichoke hearts
    1/2 cup sliced Kalamata olives
    1/4 cup marinated sun-dried tomatoes
    3 tablespoon hickory smoke gourmet Worcestershire sauce
    1/3 cup crumbled Feta cheese

    Heat oven to 400 degrees. Make a horizontal slit into the lamb loin and place in a resealable plastic bag with the worcestershire sauce; marinade for 20 minutes.

    Meanwhile, finely chop artichoke hearts, kalamata olives, and sun-dried tomatoes. When lamb is done marinating, remove lamb from bag saving worcestershire. Stuff the artichoke mixture into each slit on the lamb chops. Heat an oven proof skillet on medium-high and sear the chops for 4-minutes. Pour in worcestershire and cook. If the pan is too hot and begins to smoke turn pan down. Turn lamb over and sear until lightly brown on second side. If all of the artichoke stuffing did not fit into lamb then add the stuffing to the frying pan ~ it tastes delicious fried! Place lamb in pan in 400 degree oven until lamb reaches 135-140 degrees. Plate lamb chops and sprinkle with feta cheese. Yields: 4 lamb loin chops.

    A version of this recipe can be viewed at

  • Reply kristen July 22, 2011 at 7:37 am

    Taco Pie

    1 Lb ground beef
    1 C rice
    1 C Shredded Cheddar
    1 C corn
    1 Pkt Taco Seasoning

    **Cook the rice separately according to directions
    ** Brown Beef and drain. Mix in taco seasoning

    In a large casserole pan layer items:

    Beef, then corn, then rice, and top with shredded cheddar. Bake at 350 for approx 1/2 hr.

    This comes out like a Sheppard’s pie and can be cut into squares. It can be served alone or accompanied by a salad. We like to serve it with fresh baked bread.

    I am sure there are many variations. We like these:

    * Try Ground turkey or chicken for a lower fat alternative
    * Try Shredded chicken, possibly from leftovers
    * Mashed potatoes can be used instead of rice
    * Montery Jack or Pepper Jack s=can be used instead of cheddar
    * Top the casserole with Cornbread mix before baking

    Hope you enjoy this frugal recipe. It’s one of our favorites!
    kristen´s last blog post ..Zenni Optical, Because Buying Glasses Shouldn’t Hurt!

  • Reply Julie July 22, 2011 at 8:41 am

    Cheddar Baked Chicken


    2 1/2 to 3 pounds chicken parts or bone-in chicken breasts
    2 tablespoons melted butter
    1 can (approx. 10 1/2 oz) Cheddar cheese soup, undiluted
    2 tablespoons chopped pimiento
    1/2 teaspoon chili powder
    1 1/2 teaspoon dried parsley flakes

    Preheat oven to 400°.
    Arrange chicken parts in a single layer in baking dish, skin side down. Drizzle chicken with the melted butter. Bake, uncovered, for 20 minutes. Turn chicken skin side up. Bake for 20 minutes longer. In a small bowl, combine cheese soup, pimiento, and chili powder. Pour over chicken then sprinkle with parsley. Return to oven for 20 minutes longer, or until chicken is tender.
    Serves 4 to 6.

  • Reply Patricia July 22, 2011 at 11:22 am

    Baked Ziti
    1 1/2 lbs ground beef, cooked
    1 small white onion
    1 (8 ounce) package ziti pasta, cooked and drained
    1 (28 ounce) can spaghetti sauce
    2 1/2 cups mozzarella cheese, shedded
    1 teaspoon garlic salt

    1 Chop onion into fine small pieces and brown with ground beef.
    2 Sprinkle garic salt on.
    3 Drain.
    4 Add Ziti and Spaghetti sauce and mix well.
    5 Spoon into a greased 9*13 in pan.
    6 Top with cheese.
    7 Cover and bake at 350.

  • Reply Susan C July 23, 2011 at 9:06 am

    Southwestern Bacon Sandwiches
    4 slices sourdough bread
    10 slices bacon
    10 button mushrooms
    2 slices pepper jacl cheese

    Lightly toast bread
    Cut bacon in half
    slice mushrooms
    Cook bacon and add mushrooms halfway through cooking. Drain grease and remove bacon and mushrooms to a plate. Spread bread with mayonaisse and mustard.Top drained bacon and mushrooms with cheese slices. Microwave about 30 seconds until cheese melts and put between bread slices.Serve with green salad and fries.
    Susan C´s last blog post ..It pays to shop around!

  • Reply CathyH July 23, 2011 at 3:50 pm

    Joe’s Mess

    My father is “Joe” and this easy main entree is using the amplefresh vegetables that come from the garden all at once.

    1. Ground Beef
    2. ONions
    3. Tomato
    4. Zucchini
    5. Squash
    6. Egg noodles or rice optional

    Brown and drain ground beef. Dice fresh garden vegetables and add to ground beef. Simmer on a low heat for about an hour, the fresh vegetables will make a delicious broth. Season to taste and serve over rice or noodles.

  • Reply Toni July 24, 2011 at 10:24 am

    This is a wonderful giveaway with some good recipes :)

    Stuffed Chicken

    2lbs boneless skinless chicken breast
    feta cheese
    a few cloves of garlic
    sundried tomato or basil pesto
    onion (if desired)

    saute onion and garlic until about half done
    after washing the chicken carefully slice down one side of the breast
    stuff with pesto, garlic & onion mixture, and feta cheese
    wrap each breast in 2 slices of bacon
    place in baking dish and place in preheated oven and cook 30 to 40 mins on 350 degrees


  • Reply Amanda July 24, 2011 at 10:30 am


    1 lb ground beef
    1 can refried beans
    1 pkg taco seasoning
    6 large tortillas
    1 tomato, chopped
    1 can sliced black olives
    2 cups of shredded cheese

    Brown ground beef in skillet, drain. Place ground beef back in skillet and add taco seasoning about 1/4 cup of water. Cook on medium for 5 minutes and add refried beans. Cook for another 5-10 minutes. Fill each tortilla with ground beef mixture, shredded cheese, tomatoes, and black olives. Fold into a burrito and enjoy!

  • Reply Emmy July 24, 2011 at 11:35 am

    1 regular size box penne noodles
    2 medium size chicken breasts
    1/2 cup butter
    1 8oz. package cream cheese
    1/3 cup shredded or grated Parmesan cheese
    1 cup half and half

    Cook one box of penne noodles as per directions on box; drain.

    While noodles are cooking, dice two medium size chicken breasts and fry in small frying pan until cooked all the way through. Once chicken and penne is cooked, work on the Alfredo sauce.

    Alfredo Sauce:

    Melt butter in medium saucepan. Add cream cheese and stir until mostly combined. Add half and half and Parmesan cheese; stir. Remove from heat and let thicken (1-2 minutes).

    Combine chicken, penne noodles, and Alfredo sauce in the same saucepan you cooked the noodles in and viola!
    Emmy´s last blog post ..Flip Flop Wines: Part 1 – Pinot Grigio

  • Reply Stephen Osborne July 24, 2011 at 11:42 am

    Mexican Pizza

    2 cans refried beans
    shredded cheese
    tortilla chips

    take a large baking pan and spread out the refried beans. next put on shredded cheese. bake for 10-15 minutes on 400 degrees. dice up tomatoes and onions. ready to serve.

  • Reply Eileen July 24, 2011 at 1:45 pm

    Stick to Your Ribs, Meat & Potato Casserole


    3 Lbs. Top Round, London Broil Beef (cubed)
    1 Vidalia Onion
    1 Green Bell Pepper
    4 Large Russet Potatoes
    1 1/2 Lbs. Sliced Fresh Mushrooms
    16 oz. Red Wine & Vinegar Dressing

    Preheat Oven to 350 Degrees F.

    In a large skillet (I use cast iron) saute the cubed meat over medium high heat, until well browned on all sides. Place meat in a 10×15 inch baking dish.

    While beef is cooking:
    Slice onion, chop pepper, and peel and cube potatoes. Lightly toss these, along with mushrooms, into a large bowl to distribute.

    Place meat in a 10×15 inch baking dish.Then cover with your mix of potatoes , mushrooms, pepper and onions. Drizzle salad dressing over top of all and cover with foil.

    Bake at 350 degrees for 1 hour, or until potatoes are tender.

    I grew up on a farm where you had meat and potatoes EVERY meal. This variation is not the same ho hum. The dressing gives it some zip and brings out the fresh succulent flavor of the meat and other ingredients.

  • Reply Lisa G. July 24, 2011 at 2:24 pm

    Lisa’s Manicotti

    1 box Manicotti noodles
    1 container Ricotta cheese
    1 lb Mozzarella cheese
    1 Jar Ragu Original
    1 egg
    3 slices whole wheat bread

    PreHeat oven to 425 degrees
    Boil noodles for 9 minutes. Drain and rinse with cold water.
    While noodles are boiling combine Ricotta, mozzarella cheese and 1 egg in a bowl and mix together. Add 3 slices of whole wheat bread torn into small pieces and stir into mixture. Stuff each Manicotti noodle with equal amounts of filling and place in 10′ x 8′ baking dish. Cover with Ragu sauce.
    Bake covered for 60 minutes.

    lisalmg25 at gmail dot com

  • Reply Tammy Darling July 24, 2011 at 3:10 pm

    This is a filling family favorite!

    Ham Macaroni & Cheese

    1 lb cooked elbow macaroni
    1 lb shredded extra sharp cheddar cheese (shred it yourself, it melts better
    1 lb small cubes of ham
    1 tsp yellow mustard
    1 tsp salt
    1 cup milk

    Mix all ingredients together in large casserole dish and bake at 350 degrees for 45 minutes. Enjoy!!!
    Tammy Darling´s last blog post ..School’s Out!?!

  • Reply ginette4 July 24, 2011 at 7:22 pm

    Easy pasta sauce

    2 – can of chopped tomatoes
    3 – garlic cloves
    2 tbsps of basil
    2 ounces of red wine (this can be omitted)
    1 1/2 cups of parmesan cheese
    2 cups heavy cream

    In a deep skillet add the cans of chopped tomatoes and garlic, add basil and wine then add the fresh parmesan, once the sauce starts to boil add the heavy cream. Simmer 30 minutes.

    Boil water for the pasta, cook pasta, drain and top with sauce.

    What I love about this sauce is that it’s so easy and so can even fry some ground pork and then add the ingredients and you will have a whole new meal.

  • Reply Lucy Schwartz July 24, 2011 at 8:55 pm

    1.5 lbs Hamburger or gr turkey
    1.c Cream of celery soup
    1.5 c Egg Noodles
    Brown hamburger or meat. remove excess fat. Add c. of soup and 1/2 c water. Stir and simmer. Prepare Egg Noodles per pkg instructions
    salt and pepper meat to taste. Drain noodles. and put in serving bowl with hamburger mixture on top. Serve with side of veggies.

  • Reply Martha Payne July 25, 2011 at 12:11 am

    My best main course recipe using 6 ingredients or less is as follows:
    1 can black olives
    1 jar of your favorite pasta sauce (we use Barilla)
    1 package penne pasta 13-16 oz.
    1 lb ground beef
    1 package shredded mozzarella 8 oz
    Preheat oven to 350. In a large 4 quart container, boil pasta for 11 minutes. In a skillet, crumble and brown ground beef.
    Drain pasta and ground beef.
    Combine pasta sauce, olives, pasta, and ground beef in a large casserole dish. Mix well.
    Top evenly with shredded mozzarella.
    Bake at 350 for 10-15 minutes, enjoy!
    Thanks for the contest! goldilocssweeps (@) gmail(dot)com
    Martha Payne´s last blog post ..Temporary Hiatus

  • Reply Annette D July 25, 2011 at 7:18 am

    Chicken Casserole
    Cook Time: 2 hours
    Total Time: 2 hours

    8 boneless chicken breast halves without skin
    8 strips bacon
    1 cup sour cream
    1 can (10 3/4 ounces) condensed cream of mushroom soup
    1 jar dried beef

    Wrap 1 strip of bacon around rolled half of chicken breast; repeat with remaining halves. Line a large casserole/baking dish with the cut up chipped beef. Place the 8 chicken breast halves on the chipped beef. Combine sour cream and soup; pour over the chicken. Bake slowly, at 300° for 2 hours, or until chicken is cooked and bacon is crispy.
    Serves 8.

    This is my family’s favorite and is very easy to make.

  • Reply Chantal July 25, 2011 at 7:48 am

    1 lb lean ground turkey
    Handful of cherries, pitted and diced
    Handful of kalamata oilives, pitted and diced
    4 cloves minced garlic
    Handful of cilantro, chopped
    Hot red pepper flakes to taste.

    Put the ground turkey into a bowl. Add the minced garlic and red pepper flakes. Mix together. Het a pre-seasoned cast iron pan on medium heat to medium high heat. Make small patties (a little smaller than the palm of your hand) out of the turkey mixture, and put in the pan. Cook both sides of the patties until they are browned and the turkey is throughly cooked.

    Meanwhile on the side add the rest of the ingredients to a bowl. Mix well. When the turkey patties are ready, plate them. On top of the patties, add the cherry and olive mixture. Serve.

  • Reply Lana Bradstream July 25, 2011 at 7:58 am

    A different twist on burgers that everyone will adore! After I made these for a get together, they are now the most requested burgers.

    1/4 cup shredded cheddar cheese
    1/4 c Gruyere cheese
    1 pound ground beef
    1 tablespoon Worcestershire
    1 1/2 teaspoon paprika
    1/4 teaspoon pepper
    Combine the cheeses in a small bowl. Mix the beef, Worcestershire, paprika and pepper together. Shape half of the beef mixture into patties. Place 2 tablespoons of the cheese into the center of each patty.
    Shape the other half of the beef mixture into patties. Place each of these patties on top of the cheese-centered patties. Crimp the edges of the patties together to seal shut with the cheese inside.
    Grill over medium-high heat to desired doneness. Do not press the burgers as they cook or the cheese will ooze out.

    These are extremely filling and when guests add their favorite condiments, this meal is a guaranteed winner!

    • Reply Lana Bradstream July 25, 2011 at 7:59 am

      You can also substitute your favorite cheeses in the burgers.

  • Reply Dee N July 25, 2011 at 8:18 am

    Easy Healthy Pasta

    Whole Grain Noodles (your choice)
    1Pkg Frozen Stir Fry Vegetables (we like the kind that includes squash and asparagus)
    1 Med Size Can Diced Tomatoes
    Black Olives
    Feta Cheese
    Olive Oil

    1 Pkg Pork Sausage Links (optional) Not a necessary ingredient

    1. Cook noodles per directions
    2, Cook vegetables per directions
    3. In a large pan, mix vegetable with diced tomatoes and heat
    4. To serve, pour vegetable and tomatoes over pasta and toss with a small amount of olive oil. Sprinkle black olives and feta cheese on top. If you are using sausage, sprinkle that on top as well.

    We have a veggie eater in the house and often choose to make this recipe without the sausage. It is delicious either way and so easy! Enjoy

  • Reply Diane Baum July 25, 2011 at 9:34 am

    Tuna Noodle Casserole -preheat oven 350 F
    1can of white tuna in water
    2 2cups of spiral noodles
    3 1can of cream of mushroom soup
    4 1cup of milk
    5 1cup of shredded cheese type your choice
    6 1 tablespoon of butter
    Boil noodles for 5-7 minutes, drain and set aside. Drain tuna and add to a medium size bowl, open soup and add, add milk , add !/2 of your cheese-mix well and add noodles to the soup mixture mix well. Grease an 8×8 pan and spread noodle soup mixture evenly into the pan, place butter on top and bake for 25 minutes. Remove from oven add remaining cheese to top and bake an additional 5 minutes and enjoy!

  • Reply Judith July 25, 2011 at 9:36 am

    Apple Butter Pork Loin
    2 (1 1/2 pound) pork tenderloins
    2 cups apple juice
    1/2 cup apple butter
    1/4 cup brown sugar
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1. Preheat the oven to 350 degrees F.
    2. Place Pork tenderloins in a 9×13 baking dish or small roasting pan.
    3. Pour apple juice over the pork, and cover the dish
    4. Bake for 1 hour in the preheated oven.
    5. Mix together the apple butter, brown sugar, cinnamon and cloves.
    you may need a little water.
    6. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them.
    7. Cover, and return to the oven until fork tender. Bake 2 more hrs

  • Reply cara fadeley July 25, 2011 at 10:14 am

    Mac N Cheese

    2 cans Evaporated Milk
    24 oz EXTRA sharp cheddar cheese
    16 oz elbow noodles
    Mac n cheese
    olive oil

    Boil elbows as per package.

    spray Crockpot with cooking spray.

    Use about 2 tsp oil in bottom of crock. Dump in warm macaroni..mix macaroni so it gets some oil on it

    Add cheese…..mix again

    Add EVAPORATED milk!!

    Mix again..

    Let it cook through several hours until all cheese is melted and it has started to really thicken stirring occasionally.

    Most important thing..the cheese is really really be careful not to burn yourself when you are salivating and cannot wait until dinner…and you do a taste test…

  • Reply Ceinwyn July 25, 2011 at 10:28 am

    With summer comes a dearth of zucchini for we gardeners, so I love the fact that one ingredient in this recipe is free, or very close to it! You can also ask neighbors or friends for their zukes if you know they garden, they will only be too happy to give them away!



    1- very large zucchini (10-12 inches long and 3-5 inches thick)
    1-lb sage pork sausage
    1 1/2 cups cooked rice
    2- eggs
    3/4-cup cooked bread crumbs
    1 1/2 cups shredded cheese (cheddar, swiss, mont jack are all good choices)

    1. Brown the pork sausage in a skillet over medium heat. Drain the fat when the sausage is brown and set aside.
    2. Turn oven on the 375 F to pre-heat.
    3. Then wash the zuke and cut it in half width-wise, and then in halves lengthwise. This should give you four zucchini boats.
    4. Get a large pot of water boiling. Put the four zuke boats into the boiling water and cook for 5-7 minutes or until the flesh is soft but still slightly firm.
    5. While the zukes are cooking mix the cooked sausage, cooked rice, eggs, breadcrumbs and 1 cup cheese in a large mixing bowl.
    6. When the zukes are done cooking pull them out of the water and let them drain and cool for a few moments. When the zukes have cooled slightly scoop out the fleshy, soft seeded part of the zuke and discard, leaving the firmer outer flesh intact.
    7. Fill each hollowed out zuke boat with the sausage and rice mixture, piling it up high. Top each filled boat with the remaining cheese.
    8. Put zuke boats on a foil lined pan and put into oven to bake. Bake for approximately 20 minutes or until cheese is melted and golden. Mmm! Enjoy!
    Ceinwyn´s last blog post ..Evora Pet Review and Giveaway!

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  • Reply lhgrove July 25, 2011 at 11:06 am

    Easy Fried Rice

    4 cups of cooked white rice
    2 cups of mixed frozen vegetables
    3 eggs
    2 tablespoons of soy sauce
    1 bunch of scallions
    2 tablespoons of vegetable oil
    In a non-stick skillet pan, heat oil over medium high heat; add eggs until it is scrambled for approximately 45 seconds. Add scallions to the skillet and stir it for 10 seconds with the eggs. Add thawed vegetables and cook for about 1 ½ minutes. Add cooked rice to the skillet and stir until it is heated through. Add soy sauce to the fried rice. Make sure it is coated evenly.

  • Reply Tracey Andino July 25, 2011 at 11:10 am

    Mushroom Onion Glazed Pork Chops.

    1 package of Pork chops, I prefer boneless but either is fine
    1 packet of Lipton Onion Soup mix, or mushroom mix, or Vegetable mix, which ever one you are feeling like they all work!
    1 bunch of mushrooms sliced
    1 1/2 cups of water
    salt and pepper to taste

    Trim fat from some of the chops and “Grease” the pan with it while on med heat.
    Take each pork chop and sprinkle sugar on it, a light dusting to cover it is fine, Cook until golden brown, once you have a nice brown on the one side, about 3 min, sprinkle sugar on other side and repeat. Adding the sugar gives it a sweet brown char that is delicious!
    Once you second side is browning, in a bowl mix together soup mix, 1 1/2 cups of water(soup mix calls for 2 cups but this keeps it thick) and sliced mushrooms and mix until well blended.
    Pour the mixture over the pork chops and cover for about 4 or 5 min. Lowering the temp to a low heat and let the chops and soup mixture simmer, turn pork chops half way thru. Once the sauce begins getting thick. make sure to stir and flip your chops. If you let it simmer too long and the sauce started to evaporate, which I have done before! You can take a 1/2 cup of water and add it directly to the pan and it will go back to normal. Serve with salt and pepper to taste. This was one of my starting off cooking recipes and it’s got great taste and flavor, with not really a long prep or cooking time. If you want a lower sodium meal, use the Low Sodium dry soup mix instead of the regular one.

  • Reply Deb K July 25, 2011 at 12:17 pm

    Here is one of my favorites~

    Taco Soup
    2-16 ounce cans kidney beans
    28 ounce can tomatoes
    2 pounds ground beef
    1 cup water
    2-3 Tablespoons taco seasoning
    Cook and brown hamburger. Toss all ingredients together in crock pot. Stir. Cook on low 6-8 hours or simmer on stove in saucepan for 15 minutes. You can serve this soup with tortilla chips, sour cream and shredded cheese if desired.



  • Reply Carla July 25, 2011 at 1:26 pm

    Spinach Mushroom Quiche

    4 eggs
    1 cup cottage cheese
    1 cup spinach, chopped
    1 can sliced mushrooms
    1 cup mozzerella cheese
    1 teaspoon garlic pepper salt

    Mix all ingredients. Pour into greased baking dish. Bake at 350 degrees for 45 mins. or until browned on top.

  • Reply Amanda D. July 25, 2011 at 1:34 pm

    Chicken Enchiladas with Cream Sauce


    1 package burrito-size flour tortillas
    1 large size can of chicken breast in water
    1 family size bag shredded cheese
    1 onion
    1 8 oz. tub sour cream
    1 Family size can cream of chicken soup

    1) chop onion and cook until caramelized in a skillet
    2) In a mixing bowl, mix caramelized onion, can of chicken, and half of bag of cheese. Set mixture aside.
    3) In a sauce pan, combine sour cream and soup and cook until bubbling
    4) In 13×9 pan, fill each tortilla with chicken mixture and roll into enchilada. Then, place in pan until pan is full.
    5) Pour cream sauce evenly over enchiladas.
    6) Top with the remaining half of shredded cheese.
    7) Bake covered at 350 for 25-35 minutes. Then finish baking uncovered for 10-15 minutes or until cheese is golden.

  • Reply sjc9991 July 25, 2011 at 1:56 pm

    my family’s favorite meal :

    1 whole chicken
    4 potatoes
    1 head broccoli , steamed
    2 lemons
    fresh or dried oregano

    Rub chicken inside and out with oregano, salt pepper and juice of 1 lemon. cut second lemon in 1/2 ,reserve 1/2 cut lemon. stuff the other 3 lemon halves inside the chicken and bake in 375 degree oven for one hour, along with potatoes. Sqeeze reserved lemon over seamed broccoli and serve.

  • Reply Jenna @ For The Love of Baby July 25, 2011 at 3:46 pm

    Chipolte Sour Cream Chicken

    4 boneless, skinless chicken breasts
    1/3 cup Hy-Vee sour cream
    1/2 cup Hy-Vee bread crumbs
    1/2 tsp chipotle chile powder

    Preheat oven to 350°F. Coat each chicken breast with sour cream.
    Stir together bread crumbs and chipotle. Roll each chicken breast in breadcrumb mixture.
    Place in a greased 9-by-13-inch baking dish. Bake uncovered 20 to 25 minutes or until internal temperature reaches 165°.
    Jenna @ For The Love of Baby´s last blog post ..New Printable Coupons, Glade, Aveeno, and more

  • Reply Susan Smith July 25, 2011 at 6:32 pm

    Chicken Parmesan

    4 boneless skinless chicken breasts
    1 cup spaghetti sauce
    1 cup shredded mozzarella cheese
    1/4 cup grated parmesan cheese
    garlic salt, to taste
    italian seasoning, to taste

    Preheat oven to 375 degrees. Spray a shallow, small baking dish with non-stick cooking spray. Season each side of breast with garlic salt and Italian seasoning to your liking; place in casserole dish. Spoon pasta sauce equally over top of each breast. Bake for about 45 minutes; sprinkle equally with cheeses and bake an additional 5 minutes or until cheese are melted

  • Reply Amy Stark July 25, 2011 at 6:48 pm

    Yummy Rotel Chicken

    2 cans rotel tomato
    half can of water
    3 chicken breast
    1 lb. spaghetti noodles
    Parmesan cheese

    boil and shred chicken breasts and add to the two cans (and water) of Rotel tomatoes in a pan. Heat to boil and then let sit. Cook the spaghetti noodles for about 6 minutes after boil and then drain. Mix noodles and tomato/chicken in an 8×8 pan and coat the top with Parmesan cheese. Cover with foil and place in the oven (400 degree) until the cheese has completely melted. Salt and pepper to taste and ENJOY!

  • Reply Phyllis July 25, 2011 at 6:52 pm

    Chicken Souvlaki with Tzatziki Sauce

    4 tablespoons fresh lemon juice
    1 1/2 teaspoons dried greek oregano
    ½ cup olive oil
    1/2 teaspoon salt & pepper
    6 garlic cloves, minced
    1/2 pound skinless, boneless chicken breast,
    cut into 1-inch cube pieces

    Tzatziki Sauce:
    1/2 cup euro cucumber, peeled, seeded, and shredded
    1/2 cup plain greek yogurt
    1/4 teaspoon salt & pepper
    4 garlic clove, minced
    1 tablespoon of olive oil
    1 teaspoon white vinegar
    ½ cup of chopped fresh dill

    To prepare souvlaki, combine all ingredients in a zip-top plastic bag; seal and shake to combine and coat. Marinate chicken in refrigerator for 30 minutes. Remove chicken from bag; discard marinade. Thread the chicken onto skewers. You can add cherry tomatoes, sliced onions and peppers alternating between chicken cubes for additional flavor.
    Place skewers onto grill and cook til chicken is tender.
    To prepare tzatziki sauce, combine all ingredients and stir well. Serve the tzatziki sauce with souvlaki. Along with pitas that have been drizzled with olive oil and grilled for a minute on each side.

  • Reply Emma Peel July 25, 2011 at 7:20 pm

    Dive in the Dumpster Fiesta Casserole


    1 1/2 pound ground beef
    1 medium onion- chopped
    1 box (16 oz size) processed cheese, cubed
    2 cans (15 oz size) Mexican stewed tomatoes, liquid reserved
    1 package (8 oz size) medium egg noodles
    1 cup shredded cheddar cheese


    In a skillet, brown ground beef and drain fat. Place beef in a 5 to 6-quart slow cooker, add onion, cheese, tomatoes and mix well. Cover and cook on low for 4 to 5 hours.

    Cook the noodles according to the package direction, drain and fold into beef-tomato mixture. Cook another 30 minutes to heat thoroughly.

  • Reply Cecilia Andes July 25, 2011 at 9:43 pm

    Ok now this is fingerfood the kids will love. Even better? No measurements involved. Just slap them together. You children will be begging for these! Fast and easy makes them perfect for the working mom. :)


    1 lb ground beef
    8 oz Package of shredded yellow cheese (Your choice)
    Small chopped onion
    Bottle of hearty BBQ sauce such as Bullseye
    1 Can of 10 biscuits (can use large or small biscuits.)
    Non stick spray

    Brown the ground beef until nearly done.
    Add onions to beef and complete cooking until onions are transparent.
    Drain of any liqiud from beef.
    Add BBQ sauce so that it coats the beef.
    Spray cupcake pans with nonstick spray.
    Spread biscuits in the cupcake pans with your fingers. Try to fill the cup the best you can. (They will sink back down a little-but that’s ok.)
    Place ground beef inside biscuits. Fill to about 2/3 full
    Follow baking directions for the biscuits (on the can)
    When the biscuits are nearly done, sprinkle cheese on top and place back in the oven until the biscuits are done. When they are a nice golden brown color.

  • Reply Frank Kerner July 25, 2011 at 10:15 pm

    Inside-Out Chicken Enchilada

    Medium sized pot
    regular pot for the yellow rice

    4 chicken breasts (or more depending on how many you serve)
    1 cup shredded cheese mixture
    1 packet yellow rice
    1 can corn
    hot sauce (can be substituted for italian dressing and crushed red pepper mixture)

    Toss chicken breasts in either your hot sauce or your italian dressing mixture. Let it sit in a ziploc bag in the refrigerator for about thirty minutes. Start cooking the yellow rice according to the packet instructions (I Prefer Mahatma.) Pre-heat a skillet to medium heat and preheat your oven to 350 degrees. Cut your chicken into cubes / chunks and put into your skillet. Stir chicken for 10-12 minutes, and set aside if it is not done in time with your yellow rice. Once the rice is done, take out the medium sized pot and add your yellow rice, chicken, can of corn, and 1/2 of the cup of cheese. (The corn can be cooked beforehand, but it’s not necessary.) Mix everything in the pot, then add the other 1/2 cup of cheese on top and bake for 10 minutes. Serve and enjoy.
    Frank Kerner´s last blog post ..Guitar Hero: It F$@%king Rocks!

  • Reply Liz Neal July 25, 2011 at 11:23 pm

    To Die for Crock Pot Roast

    Servings: 8


    1 (4 -5 lb) beef roast, any kind
    1 (1 1/4 ounce) package brown gravy mix, dry
    1 (1 1/4 ounce) package dried Italian salad dressing mix
    1 (1 1/4 ounce) package ranch dressing mix, dry
    1/2 cup water


    Prep Time: 5 mins

    Total Time: 1/2 day

    1 Place beef roast in crock pot.
    2 Mix the dried mixes together in a bowl and sprinkle over the roast.
    3 Pour the water around the roast.
    4 Cook on low for 7-9 hours.

    That’s some good eating.

  • Reply Mary Beth Elderton July 26, 2011 at 4:22 am

    Stuffed Chicken Breast

    4 Boneless, skinless chicken breasts
    2 cups stuffing mix
    1 cup shredded cheese (I usually use a mild cheddar. But really whatever you like/have on hand.)
    1/4 cup coarsely chopped pecans

    Preheat oven to 375

    Prepare stuffing according to directions.

    Cut slits in the “fat” side of the chicken breast to form a pocket for stuffing, (alternate: pound breasts flat to prepare for rolling.)
    Stir cheese and pecans into prepared stuffing, Stuff (or roll) each breast generously with stuffing mixture.
    Sprinkle with pepper.
    Place chicken in lightly oiled baking pan, along with any remaining stuffing mixture.

    Bake covered for 15 minutes. Remove cover and continue baking another 15-20 minutes until chicken begins to slightly brown.

  • Reply Brett July 26, 2011 at 5:32 am

    Cheddar Chicken
    •2 1/2 to 3 pounds chicken parts or bone-in chicken breasts
    •2 tablespoons melted butter
    •1 can (approx. 10 1/2 oz) Cheddar cheese soup, undiluted
    •2 tablespoons chopped pimiento
    •1/2 teaspoon chili powder
    •1 1/2 teaspoon dried parsley flakes
    Preheat oven to 400°.
    Arrange chicken parts in a single layer in baking dish, skin side down. Drizzle chicken with the melted butter. Bake, uncovered, for 20 minutes. Turn chicken skin side up. Bake for 20 minutes longer. In a small bowl, combine cheese soup, pimiento, and chili powder. Pour over chicken then sprinkle with parsley. Return to oven for 20 minutes longer, or until chicken is tender.
    Serves 4 to 6.

  • Reply Martha July 26, 2011 at 5:33 am

    Sausage Egg Casserole
    •6 large eggs
    •1 1/2 cups milk
    •1 teaspoon chicken grill seasoning, Creole seasoning, or a seasoned salt mixture
    •3 slices bread, torn in small pieces
    •12 ounces chicken smoked sausage, your favorite flavors
    •1 cup sharp Cheddar cheese
    Grease a 2-quart baking dish or spray with nonstick cooking spray.
    Whisk together the eggs, milk, and seasoning.

    Arrange bread pieces in the baking dish; top with the sliced sausage then cheese.

    Cover and refrigerate overnight or let stand for 15 minutes and bake. If you refrigerate overnight, give the casserole about 20 to 30 minutes to come to room temperature before baking.

    Bake at 350° for 40 to 50 minutes, until firm and lightly browned around the edges.

    Serves 4 tp 6.

  • Reply dddiva July 26, 2011 at 5:34 am

    Easy baked tilapia with vegetables – 2 servings – easy to multiply amount.
    (This was so good the family said it is the kind of thing they would & have pay big money for at the restaurant.)

    2 smallish pieces of tilapia (longer than a deck of cards, but thinner, so a serving sized piece according to current guidelines)
    1 bag sliced, frozen tri colored peppers and onions (you could use fresh, but I can buy these on sale for between 68 cents and a dollar while a pack of stoplight peppers goes for $3.98 here so I won’t buy them unless I find a killer deal)
    Sliced veggies of choice – summer squash & zucchini work well)
    Lemon juice
    Salt and Pepper

    Lay out two sheets of aluminum foil. Lay squash or other veggies except frozen peppers if using on foil. Put one fish piece on each, sprinkle with lemon juice, s&p then top each with half the bag of peppers (still frozen). Fold up foil to make a pouch, place on cookie sheets and bake in a 350 degree oven for 40 minutes*.

    They came out absolutely perfect and beautiful.

    The cooking time is based on how our oven runs and using frozen veggies to start. If using fresh or defrosted vegetables, I would check at 20 minutes, there is little worse than overcooked fish.

  • Reply Denise Bigley July 26, 2011 at 6:26 am


    1 PKG Butterball Turkey Polska Kielbasa
    1 jar Fire Roasted Red Peppers
    3 cups fresh spinach
    2 cloves garlic
    4 TBLSP olive oil
    1 pkg whole wheat penne pasta

    Boil water,prepare pasta as box directions.
    Place olive oil in large skillet on med-high heat with finely chopped garlic.Cook for a few minutes then add in Turkey Keilbassi that has been sliced into 1/2 in rounds. Cook stirring frequently till kelibassi starts to brown.Add in the entire jar of Roasted red peppers coarsely chopped,including water left in jar.Add all the spinach,adding a little more water if needed and place lid on pan.Cook,stirring occasionally until spinach is tender.Drain pasta,add to skillet,stirring until all mixed well.Serve with Italin dressing or parmesan cheese if desired.

  • Reply Kasey July 26, 2011 at 6:29 am

    Classic croque monsiuer (or as we call them, fancy grilled cheese) – you can skip the mustard or substitute a different meat pretty easily, and you don’t need to heat up the oven (we use the toaster oven).

    2 tablespoons Dijon mustard
    8 slices sandwich bread
    4 ounces baked ham, thinly sliced
    2 1/2 cups grated Gruyere cheese, divided
    2 tablespoons butter (or margarine or spread), softened

    Preheat the broiler to the lowest heat setting. Evenly divide and spread the mustard on 4 slices of bread. Place a few slices of ham, followed by 1/2 cup Gruyere, on the mustard-side of the bread. Cover the cheese with the remaining slices of bread and spread the butter on the outside surfaces of the sandwiches.

    Place the sandwiches on an ungreased baking sheet and broil for about 5 minutes, turn them over, cover with the remaining cheese, and continue cooking until they are crispy and golden brown, about 5 additional minutes.

  • Reply Gena July 26, 2011 at 6:30 am

    Here’s a great crock pot recipe. Its sounds odd but the sauces really do work together and tastes great!

    1 Pound Ground Beef
    ½ Cup Bread Crumbs
    1 egg
    1 teaspoon salt
    1 Cup Grape Jelly
    12 ounces (1 bottle) Chili Sauce

    Pre-heat your oven to 400 degrees. Pour in the Chili Sauce and Grape Jelly Turn into a crock pot and set to high and let it heat. While the sauce is heating in the crock pot get a large bowl and mix the Ground Beef, Bread Crumbs, Salt, and Egg until evenly mixed throughout. Using the mixture form 25-30 small meatballs and lay them out equally on a cooking sheet. Put the meatballs into the oven and let cook for 10-15 minutes. Gently stir the mixture on the crock pot to help it mix evenly. Remove the meatballs from the oven and add to mixture in crock pot. Change crock pot setting to low and let cook for 3-5 hours. Serves 4

    An alternative is to cook the meatballs the night before and put them in the freezer. In the morning make the sauce in the crock pot and let heat on high for 20 minutes and add frozen meatballs. Change setting to low and cook for 6-8 hours.

  • Reply susan smoaks July 26, 2011 at 6:32 am

    Pasta with Feta Recipe

    3 chicken breast skinless
    1 box whole grain penne pasta
    2 cans of garbanzo & northern beans
    1/4 block of crumbled feta
    1/4 cup evoo
    1 package of pesto mix

    1. Grill the chicken breast, cut into chunks and set aside.
    2. Cook pasta.
    3. Drain and rinse beans in strainer.
    4. Mix all ingredients in a large bowl that has a lid.
    5. Shake until well mixed.


  • Reply Samantha Hill July 26, 2011 at 6:46 am

    Oooh, this is fun! =)
    One of our (family & friends’) favorite dishes that I make is Chicken Georgia! It is super quick and easy to make, only uses 5 ingredients and is delish!!

    Chicken Georgia

    4 tbsp. butter
    4 boneless, skinless chicken breast halves
    1 cup fresh mushrooms, sliced
    2 tbsp minced shallots
    4 oz. grated mozzarella cheese

    **NOTE: I have used canned mushrooms in place of fresh (in a pinch because I forgot the mushrooms!) & it is still super yummy!**

    ~ In skillet, melt butter.
    ~ Add mushrooms & shallots. Cook over low to medium heat for 10 minutes.
    ~ Use a slotted spoon to remove the mushrooms & shallots from skillet, set aside.
    ~ Add chicken to skillet and cook for approx. 10 minutes per side.
    ~ Put chicken on serving dish, top with the Mozarella cheese & mushroom/shallot mixture. (Let sit for 4 or 5 minutes, so the cheese melts.)
    **NOTE: I prefer to add the cheese the last minute or two before taking chicken from skillet…I like the cheese totally melty!**
    ~ ENJOY!!!

    This recipe makes approximately 4-6 servings.
    5 minutes prep time
    30-35 minutes cook time

  • Reply Ericka July 26, 2011 at 7:07 am

    Chicken and Rice

    6 boneless skinless chicken breast
    1 family size cream of chicken
    2 cans cream of mushroom
    6 servings of rice

    Cook and brown your chicken, follow instructions on the rice, after chicken and rice are done combine your rice and cream of chicken poor in a oven safe dish, lay your chicken on the rice and coat with the cream of mushroom and bake in 350 preheated oven for like a half hour to an hour. serve and enjoy :)

    ericka082 AT gmail DOT com

  • Reply Anjanette "Momma" Young July 26, 2011 at 7:09 am

    Garlic Clove
    Olive Oil
    Green Onion

    Put the rigatoni in boiling water.

    In a hot sauce pan I added some yummy Olive Oil and a crushed garlic clove.

    Next, chop a vine rippened tomato and added it to the sauce pan. Note: blanch the tomato and remove the peel.

    Add chopped one green onion and put half of it in the sauce pan and continued to cook with my tomato mixture.

    That is it. add the mixture to my rigatoni and sprinkled some fresh Parmesan on top.

  • Reply Kat Emerick July 26, 2011 at 7:36 am

    Baked Ribs and Sauerkraut

    3# country -style spareribs
    4cups undrained sauerkraut
    2 tart apples,peeled and chopped
    1small onion, chopped
    1/4 cup water
    2T. brown sugar

    Preheat oven to 350 degrees. Cut ribs into
    serving pieces.
    In large frying pan, brown ribs; drain excess fat.
    In 13×9 pan, combine sauerkraut, apples, onion, water,
    and brown sugar. Arrande ribs on top; bake ,uncovered,
    1 1/2 to 2 hours or until ribs are tender, stirring occasionally.
    5-6 servings


  • Reply Erinn S July 26, 2011 at 7:42 am

    Chicken (drumsticks or thighs), 20 oz coca cola, 2tbsp brown sugar, 2 bottles of BBQ sauce. Mix all but chicken together, marinade chicken in 3/4 of mixture 4-6 hours. Grill , but keep chicken “wet” w remaining mixture. Serve “Messiest BBQ Chicken”

  • Reply shan July 26, 2011 at 7:57 am

    New England baked stuffed scrod

    1 pkg ritz crackers
    fresh basil
    fresh spinach
    1/2 stick soft/melted butter
    scallops & or crab meat

    Crush crackers and add remaining ingredients. Mix. Place stuffing on fish filet and role. Bake @ 375 30 mins.

  • Reply renee July 26, 2011 at 8:08 am

    This roast is so good–add veggies if desired:
    1 packet Ranch dressing mix
    1 packet brown gravy mix
    1 packet Italian dressing
    1 4 lb beef roast
    1 cup water
    Dash of hot sauce–or more if you like a little heat

    Brown roast, both sides, in a skillet using a bit of butter or cooking spray. Add all ingredients to crock pot and cook on low 8 hours.

  • Reply kathy pease July 26, 2011 at 8:09 am

    Cheesy Chicken Bake



    1 (6 ounce) package chicken stuffing mix
    1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
    1 (14 ounce) bag frozen broccoli florets, thawed, drained
    1 (10 3/4 ounce) can condensed cream of chicken soup
    1/2 cup milk
    1 1/2 cups kraft shredded cheddar cheese

    1 Preheat oven to 400°F
    2 Prepare stuffing mix as directed on package; set aside.
    3 Mix chicken and broccoli in 13×9-inch baking dish.
    4 Stir in soup, milk and cheese; top with the prepared stuffing.
    5 Bake 30 minute or until heated through.

  • Reply Heather M July 26, 2011 at 8:28 am

    Cream Cheese Chicken. It’s a favorite around here

    .7oz Italian Dressing Envelope Mix

    1/2 cup butter

    2 pounds Boneless Skinless Chicken Breasts

    10.75oz can Cream Of Chicken Soup (Mushroom is good too)

    8oz Cream Cheese

    Turn slow cooker on high, Melt butter in bottom, stir in Italian dressing envelope.Cut chicken into 1″ strips OR just lay them in. I lay them in! Place chicken in slow cooker and stir to coat with butter/dressing mixture. Cover and cook for 2 hours. Remove Chicken. Add cream of soup and cream cheese to slow cooker, stir to melt and mix until creamy. Put chicken back in slow cooker and stir to coat. Serve over rice or mashed potatoes.

    Makes 6 servings

  • Reply Rosey July 26, 2011 at 8:42 am

    10 Chicken Tenderloins
    1 Cup of Chicken Broth
    1/2 cup of Green Pepper Slices
    1/4 cup toasted cashews
    Dash of Hot Sauce

    Brown Tenderloins in a pan by cooking on each side for about one minute. Add Chicken Broth and Hot Sauce simmer for 15 minutes.
    Add Green Pepper Slices and Lightly Toasted Cashews.
    Simmer for 10 minutes.

    Serves 3-5 people.

    Super Delicious!

  • Reply Nadine L July 26, 2011 at 8:55 am

    One of my favorites, and super easy too, is a grilled seafood dish I make.

    Take French Fries, Haddock, Shrimp (deveined and de-shelled) , Corn on the Cob and Butter (to taste) place them in a layer on a large piece of aluminum foil , place anotehr piece over the top, crimp all the edges together so you form a pocket of sorts. (make one pocket for each person) Throw on the grill over a medium flame for 15 minutes. Perfect, easy, quick, seafood bake.

  • Reply sarah July 26, 2011 at 9:02 am

    Crockpot Chicken Chili:

    1 can black beans
    1 can corn (drained)
    1 can tomato sauce
    2 cans diced tomatoes with green chilies
    1 package taco seasoning
    3 whole skinless, boneless chicken breasts

    1. Place black beans, corn, tomato sauce and diced tomatoes/chilies in slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Set slow cooker on low heat, cover and cook for 5 hours
    2. Remove chicken breasts from the soup and shred with a fork. Stir shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with cheese, sour cream and crushed tortilla chips, if desired.

  • Reply Patricia Diffy July 26, 2011 at 9:21 am

    Chicken Parisienne

    6 Medium Chicken Breasts
    1 Can of Cream of Mushroom soup (small)
    3 Oz. Can of mushrooms liquid and all
    1 C. Sour Cream
    1/2 C. Cooking Sherry

    1. Place Chicken breasts skin side up in a baking dish.
    2. Combine soup, mushrooms in sour cream and sherry
    3. Pour over over chicken.
    4. Sprinkle the chicken generously with paprika.
    5. Bake at 350 degrees for 1 to 1 1/2 hours.
    Serves 4 to 6

  • Reply nicole parsons July 26, 2011 at 9:27 am

    4 Skinless boneless chicken breasts
    1 cup Ketchup
    12 oz Can diet cola

    Put chicken in non-stick skillet. Pour ketchup and diet cola over the top. Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce.

  • Reply Jodi July 26, 2011 at 10:10 am

    1 beff roast
    1 package onion soup mix
    1 small bag carrots
    4 potatoes cubed
    4 celery stalks
    1 tsb garlic powder, or use a clove

    This is an easy crock pot reciepe. Just mix the soup mix with a cup of water add Roast, soup mix, and garlic to crock pot. Cook on high for 2 hours, add veggies (cut to your preference) and cook on high for an additional 3 hours.

    The roast will be so tender that you can shred it with a fork. Enjoy the leftovers with some bbq sauce the next day. (If you have any leftovers)

  • Reply aly walansky July 26, 2011 at 10:56 am

    1 (3-pound) frying chicken, cut into 10 pieces
    1/4 cup extra-virgin olive oil
    2 Spanish chorizo sausages, thickly sliced
    Kosher salt and freshly ground pepper
    4 garlic cloves, crushed
    4 cups short grain Spanish rice

    Heat oil in a pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

    In the same pan, make a sofrito by sauteing the onions, garlic. Cook for 2 or 3 minutes on a medium heat. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

    Remove from heat and rest for 5 minutes.

  • Reply susanna day July 26, 2011 at 11:20 am

    1 large can sloppy joe sauce
    1 jar spaghetti sauce
    1 box wheat spaghetti noodles
    1 lb hamburg
    onion, green pepper, mushrooms (fit your fancy toppings)
    mozz shredded cheese

    cook hamburg until no longer pink. drain. mix in the spaghetti and sloppy joe sauces. heat to boil.

    boil noodles until el dente.

    spray baking pan with cooking spray.

    layer noodles, then a portion of meat sauce, cheese. layer until all fixings are used ending with cheese.

    cover with foil. tent the foil so cheese doesnt stick to foil.

    bake at 350 for 45 minutes. uncover for last 15 minutes of baking.

    top with toppings.

  • Reply Lesli July 26, 2011 at 12:16 pm

    Pasta with Garden Vegetables

    8 ouncesdried penne pasta or any other shape pasta
    1/4 cupextra virgin olive oil
    1/2 cupshaved or crumbled cheese, such as Parmigiano-Reggiano, feta, Gorgonzola, or Grand Padano (2 ounces)
    1/2 cupchopped fresh or canned tomatoes
    1/2 cupchopped yellow sweet pepper
    1/2 to 1 cupchopped leafy greens or herbs such as watercress, arugula, basil, and/or parsley

    1. Cook pasta according to package directions. Drain pasta and return to hot pan. Pour oil over pasta.
    2. Stir in cheese, tomatoes, sweet pepper, and greens or herbs. Season to taste with sea salt and pepper. Serve immediately.

  • Reply Tia July 26, 2011 at 12:47 pm

    •1 lb. bulk Italian sausage
    •26 oz. jar pasta sauce
    •14 oz. can diced tomatoes, undrained
    •1 tsp. dried Italian seasoning
    •9 oz. pkg. refrigerated cheese tortellini
    •1 cup shredded pizza cheese OR grated Parmesan cheese

    Cook sausage in heavy skillet over medium heat until browned, about 10 minutes. Stir sausage frequently to break up as it cooks. Drain well and place in 4-5 quart slow cooker. Add pasta sauce, tomatoes, and Italian seasoning and stir well.
    Cover and cook on low 7-8 hours. Then stir in tortellini, cover again and cook on low for 20-40 minutes or until pasta is tender and heated. Sprinkle with cheese and let stand 5 minutes before serving. 4 servings

  • Reply Happi Shopr July 26, 2011 at 2:05 pm

    Simple Ziti

    1 lb ziti
    2 cans stewed tomatoes
    1 can diced tomatoes
    1 small onion, quartered and sliced
    1 Tbsp Italian seasoning

    Cook pasta as package directs. Meanwhile in a saucepan heat onion, tomatoes and seasoning. Drain pasta and return to pot. Pour onion mixture over pasta and stir to coat. Serve with breadsticks and fresh Parmesan.
    Happi Shopr´s last blog post ..Blogorama Bonanza ‘11

  • Reply Crystal Epperson July 26, 2011 at 2:25 pm


    2 lg. baking potatoes
    1/2 c. butter
    1/2 c. flour
    2 c. milk
    2 c. chicken broth
    Salt and pepper to taste

    Scrub and bake potatoes 1 hour at 350°F; put aside.
    Make a roux in heavy soup pan using butter and flour. Add milk; let thicken, then add broth until thickened. Add 2 large potatoes, cubed (skin on). Salt and pepper. Serve hot.

  • Reply Betty C July 26, 2011 at 2:41 pm

    Aunt Hazel’s Scalloped Potatoes

    4-5 large potatoes, peeled and thinly sliced
    1 large onion sliced and or 1 jar sliced mushrooms
    1 can mushroom soup
    1/2 can milk
    Pork chops or steak sliced
    croutons, chips or other garnish
    Season with your favorite spices, or just salt & pepper as you go.

    Lightly brown the pork chops. While they are cooking place half the potatoes in a lightly greased casserole dish.
    Add half the onions. and mushrooms
    Add half the sauteed pork
    Mix the milk and mushroom soup together and pour half over the potatoes.
    Repeat with the second half of the ingredients
    Bake in a 350 degree oven for about 45 minutes, covered
    Uncover, add croutons or chips as topping and bake another 10 minutes.

  • Reply Kowanda July 26, 2011 at 3:36 pm

    Ceasar Tortellini Salad

    9 oz cheese tortellini
    2 cups Cherry tomatoes, cut in half
    1 small red onion, chopped
    1/4 cup sliced olives
    1/2 cup fresh parmesan cheese, shredded
    3/4 cup ceaser dressing

    1. Cook pasta.
    2. Drain. Dry on towel.
    3. Mix onion, olives, cheese and dressing. Add pasta.
    4. Chill for several hours before serving.

  • Reply Cari B. July 26, 2011 at 4:21 pm

    Sweet & Spicy Chicken

    •2 lbs. boneless, skinless chicken breast, sliced
    •3 cloves garlic, minced
    •1 onion, chopped
    •1 cup sweet and sour sauce (I use LaChoy)
    •3/4 cup barbecue sauce (Orginal works best)
    •2 cups of uncooked rice

    Combine all ingredients in 4-5 quart slow cooker. Cover and cook on low for 8-9 hours until chicken is thoroughly cooked. Cook the rice as directed on the box/package. Serve chicken over the rice.

    I have actually baked the chicken in the oven with the rice and it turns out great too!

  • Reply Heather W July 26, 2011 at 5:02 pm

    Nacho Chicken Soup
    1 can cream of chkn soup
    1 can ceddar soup
    1 can cream of celery soup
    2 cups cooked, shredded chkn
    2 cups UNCOOKED instant rice
    diced carrots

    Mix everything together, and throw into a 9×13 casserole dish. Bake for 30 min on 375*. Quick and easy

  • Reply cw July 26, 2011 at 5:41 pm

    Salmon with Chimichurri
    2-4 salmon filets
    1 bunch parsley finely chopped)
    Garlic minced (as much as you like, I added 3 cloves)
    2 tbls olive oil
    1tbls onion powder
    Squeeze of lemon
    Dried red pepper flakes (1tsp optional)
    Combine above ingredients and mix well. Slather sauce over both sides of salmon filets and grill or bake…..super easy and yummy. My 5yo daughter even loves this (I leave out the red pepper for her). I have also made extra of this sauce and froze it for later and used it other things like shrimp.

  • Reply Timothy Sternberg July 26, 2011 at 6:47 pm

    Pepper Steak.

  • Reply Sand July 26, 2011 at 7:08 pm

    Cut 1 lbs of chicken breasts into cubes and set aside, mince equal parts garlic and ginger and set aside. Cube 1 green bell pepper and 1/2 cup of fresh pineapple. Saute the green pepper and pineapple for five minutes in some oil, then add the chicken adding the garlic and ginger mixture until fully cooked.

    Serve over rice.

  • Reply Tilza Rizzo July 26, 2011 at 7:14 pm



    4 salmon fillets
    3 tbls Extra Virgin Olive Oil
    2 Garlic cloves
    1.5 cups Plain Greek yogurt
    2 tbls Dijon Mustard
    Mint leaves (a generous bunch of fresh)


    In pan warm up 2 tbls of the Extra Virgin Olive Oil add salmon fillets until cooked to your liking.
    In a Food Processor mix the rest of the ingredients. The mint sauce does not require cooking, just the salmon.
    To serve add the mint sauce to plate and place cooked salmon on top and drizzle some more mint sauce over.


  • Reply chelesa sims July 26, 2011 at 7:38 pm

    My Child love this and it gets them to eat vegetables.

    1 pkg of broccoli
    1 lb of chicken
    1 pkg of broccoli rice
    1 pkg of low fat cheese

    1.bake or fry chicken using Mrs dash seasonings i use this because it doesn’t have any salt in it.
    2. boil broccoli
    3.boil the rice according to package
    4.when the rice is almost completely done cooking add the broccoli and chicken and seasoning into the pan and mix it up.
    5 When it is all cooked add cheese . I use about 5 to 6 slices but it is up to you. just make sure it is still hot when you add them.

    My kids loves this and they eat there vegetables. Broccoli at that ! And it also has some nutrition value to it.

  • Reply Steph A July 26, 2011 at 7:46 pm

    Savory Blue Cheese Flank Steak with Grape Tomatoes:

    1/3 cup olive oil (steak), 2 tbsp olive oil (tomatoes)
    1/3 cup soy sauce
    2 lbs flank steak
    1/2 cup grape tomatoes
    1/4 cup crumbled blue cheese

    -Combine the olive oil, soy sauce and a teaspoon of pepper together and marinate the flank steak in mixture overnight.
    -Remove the steak from the marinade bag and coat with a generous layer of kosher salt and ground pepper.
    -Grill approximately 5 minutes on each side cooked to medium rare.
    -Remove the steak from the grill, cover with foil, and let rest for 8-9 minutes before slicing it into thin slices.
    -Sprinkle grape tomatoes with kosher salt and ground pepper and cook in a medium sized sauce pan over medium heat 2-3 minutes.
    -Crumble fresh blue cheese onto the slices of flank steak, add grape tomatoes to top of finished steak and enjoy the bursts of flavor!

  • Reply Tracey July 26, 2011 at 8:01 pm

    Mmmm, time to break out a new thing. Potato candy, ever heard of it?

    One medium sized potato
    1 tsp. vanilla
    1 tbsp. butter
    24 oz. confectioners powdered sugar (2 16 oz. boxes)
    1/4 c. peanut butter (more or less)

    Note: With peanut butter you can add walnuts (crushed) or other ingredients in place of peanut butter. (Jellies, fruits, etc.)

    Take one medium sized potato, peel, boil and mash with butter and vanilla. Let cool. Gradually add confectioners sugar until the consistency of pie dough. Roll out tin foil and sprinkle powdered sugar on tin foil. Place ingredients on tin foil and roll out to the thickness of pie dough. Spread peanut butter on dough, roll into log, cover with tin foil and freeze for 24 hours. Remove and slice 1/4 inch thick. Enjoy!

  • Reply Celia Husmann July 26, 2011 at 8:34 pm

    Sloppy Joes :)

    1 pound ground beef
    1/2 cup chopped onion
    1 (8 ounce) can tomato sauce
    1/3 cup ketchup
    2 tablespoons brown sugar
    1 tablespoon apple cider vinegar

    Brown ground beef with onion in a skillet over medium heat. Cook and stir until the ground beef is cooked and onion soft. Drain fat. Stir in the tomato sauce, ketchup, brown sugar, and vinegar. Cook over medium low and simmer for 20 minutes.

    Throw in a bun!

  • Reply Lisa L July 26, 2011 at 9:38 pm

    Artichoke Pizza

    Nonstick cooking spray
    1 cup thinly sliced mushrooms
    1/2 cup thinly sliced onion
    1/2 cup thinly sliced artichoke hearts (not marinated in oil), drained
    1 (6-inch) prepared pizza crust
    1/2 cup shredded cheese

    1. Preheat oven to 450°F. Coat small skillet with nonstick cooking spray. Cook mushrooms and onion over low heat about 10 minutes until soft but not browned. Spread on pizza crust.
    2. Top pizza with artichoke hearts and cheese. Bake 8 to 10 minutes or until cheese is melted.

  • Reply tyler bradley July 26, 2011 at 10:36 pm

    2 tablespoons honey
    2 tablespoons maple syrup
    1/8 teaspoon allspice
    4 (6 ounce) pork loin chops (3/4 inch thick)
    1/4 teaspoon salt
    1/8 teaspoon pepper


    Prep Time: 10 mins

    Total Time: 20 mins

    1 Heat grill.
    2 In small bowl, combine honey, syrup and allspice; mix well.
    3 Sprinkle pork chops with salt and pepper.
    4 When ready to grill, brush pork chops with honey mixture.
    5 Place chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
    6 Cook 10 to 15 minutes or until pork is no longer pink in center, turning once and brushing occasionally with sauce.

    ? Have a question about this recipe? Ask the community.

    Read more:

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  • Reply MichelleS July 28, 2011 at 7:48 pm

    Sausage Mac

    1 package Hillshire farm Turkey Smoked Sausage with Pepper Jack Cheese Links (or any sausage links), chopped
    2 cups elbow macaroni (raw)
    1 bell pepper (any color), diced
    1/2 onion, diced
    1/2 jar any spaghetti sauce
    1 cup celery, diced

    Cook elbow macaroni. Drain; leave in strainer.

    In a skillet brown chopped sausage links, onion, celery, and bell pepper until cooked through.

    Mix in elbow macaroni; pour spaghetti sauce over macaroni/sausage/vegetable mixture. Stir. Serve hot.

  • Reply Trish R July 29, 2011 at 3:41 pm

    Fish Tacos

    Super easy to make and so yummy!

    Corn Tortillas
    Any Battered, Frozen Fish
    1 c Cabbage, Shredded
    1/2 cCheddar Cheese, Shredded
    Tartar Sauce

    Cook fish according to package instructions. Lay out corn tortillas (use 1-2 per taco) on baking sheet. Sprinkle on 1 Tbls of shredded cheddar cheese. Heat tortillas in oven @ 350 until cheese melts. Top with cooked fish, shredded cabbage, and tartar sauce.

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  • Reply barbara wright August 3, 2011 at 7:06 pm

    Delicious Crockpot Pork

    1 boneless pork loin
    1 jar of apricot or peach jam
    1 envelope onion soup mix
    1 Tbs. worcestershire sauce

    Put everything in the crockpot in the morning and come home to a heavenly smell! I get rave reviews on this, even with company!

  • Reply Michelle J August 5, 2011 at 10:42 am

    This is a very simple recipe using only six ingredients! Its a nice change to the usual lasagna recipes that take forever to make! Plus, its also a sneaky way to get your kiddos to eat spinach, since the green stuff is hidden by pasta, cheese, and sauce!

    Easy Spinach Lasagna Rolls

    serves 6
    prep time approximately 25 minutes

    4 oz. Cream Cheese, softened
    1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
    1-1/4 cups Shredded Mozzarella Cheese, divided
    1/4 cup Grated Parmesan Cheese
    6 lasagna noodles, cooked, drained
    2 cups spaghetti sauce

    Heat oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until blended. Spread a thin layer of mixture onto noodles. Roll up tightly.

    In a 9-inch sq. baking dish, place rolls seam down. Top with spaghetti sauce and remaining cheese.

    Bake 30 min. or until cheese is completely melted and thoroughly heated.
    Michelle J´s last blog post ..Bath & Body Works- Win A Year’s Supply Of Slatkin & Co. Candles!

  • Reply Marcy Strahan July 26, 2011 at 5:55 pm

    8 sliced & diced Bacon strips

    1cup Lousiana Hot Sauce

    1 pound Pan Sausage

    1 cup green onions

    1 cup Blue cheese crumbles

    6 Fat Pork Chops
    In a sauce pan 1/2 cook the

    first 5 ingredients!
    Let cool

    cut each pork chop down the


    mix blue cheese into the

    cooled mixture of first 4


    stuff pork chops

    wrap them in foil
    cook at 375 for 30 minutes.
    un wrap the top & let brown

    for 5 minutes on 425!

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