Spinach and Sausage Egg Strata

This strata may just knock your socks off! Okay, maybe it won't. It's not that powerful. But it is yummy! We made this for a family potluck a couple months ago and everyone really liked it. There is a little bit of preparation time, but the nice thing is you can prepare it when you have the time, pop it into the fridge and then bake it when you're ready to cook dinner. Or you could make it a day ahead and have it for breakfast. You won't be sorry!








Spinach and Sausage Egg Strata
Recipe from Rachael Ray
Yield: 6-8 servings

1 box chopped frozen spinach
3/4 pound breakfast sausage

1 onion, finely chopped
4 cloves garlic, minced
Salt and pepper to taste
Nutmeg to taste
1/2 pound stake white or French bread, cubed {about 7-8 cups}
12 eggs
2 cups milk
1/4 cup Dijon mustard
2 cups shredded cheese

Directions:
Defrost the spinach in the microwave and then wring out any excess liquid.
In a skillet, brown and crumble the sausage, drain, then remove to a plate lined with paper towels. Return the skillet to heat and add the onion and garlic {it shouldn't stick because your pan will still be greasy from the sausage, but if it does stick, add a little butter}. Cook until softened, 5-6 minutes. Add the spinach and season with salt, pepper, and a little nutmeg. Turn off the heat and combine with the sausage crumbles.
Arrange half the bread cubes into a 5 quart casserole dish.
Whisk the eggs with the milk, Dijon mustard and some salt and pepper.
Scatter half of the sausage-spinach mixture over the bread, top with half the shredded cheese, pour over half the eggs; repeat for another layer. Cover and store in the refrigerator until ready to cook.
Bring the strata to room temperature for about 30 minutes before baking. Preheat the oven to 350 degrees with the rack in the center of the oven.
Set the casserole on a baking sheet and bake uncovered for about 1 hour. Let stand 10 minutes and serve.

Angel Chicken

So, did I chase you all away after my last post? Sometimes I'm not in the best mindset for blogging. I think I was in a rambling mood that day. Surprising you even got a recipe out of that! Anyway, I'm back {sort of} and trying to figure out how to make my computer time more effective so that I can share recipes more often. 

I found this recipe in a Kraft recipes magazine I got ages ago. I think it was a 2009 magazine. But I only just recently got around to trying it out. So so tasty! And the best part is this recipe is perfect for doing in the crock pot so it can be a make-ahead, too. I love those!

Angel Chicken
Recipe from Kraft

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, very soft
1 can  cream of mushroom soup
1/4 cup Italian Dressing
1/4 cup  chicken broth
2 chicken breasts, cut into bite sized pieces
1/2 lb.  angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley OR 2 tsp dried parsley

Directions:
Put your chicken pieces into a frying pan with a small bit of oil. Cook on medium heat for 3-5 minutes, or until chicken is done. Turn heat down to low and cover while completing next part.

Beat first 4 ingredients with whisk until well blended; pour over chicken in pan. Simmer on medium/low for 10-15 minutes to let the flavors blend. {Alternate cooking method: put the chicken in a crock pot; cover with the cream cheese mixture. Cook on low 4 to 5 hours or on high 2 to 3 hours.}

Cook pasta as directed on package; drain. Serve topped with chicken mixture and parsley. {Note: if using the dried parsley, mix it into the chicken mixture just before serving.}

Mulligan

Okay, let's talk for a minute. The topic of discussion: life.

Now wait! Don't run away just yet.

I know it's not the most fun of conversation topics and it's really easy to get all Debby Downer on the subject. But here, I'll make it better - let's talk about my life.

Not better?

Okay, never mind.

Wait. Not never mind. Ah, what a quandary this post seems to be. You see, I want to tell you how busy I've been. I want to tell you about how I just don't ever feel like cooking in the summer. I want to show you pictures and brag about everything that's been accomplished this summer. That, my friends, is life. And sometimes, life starts a sprint race and forgets to tell you about it.

Life hasn't ever done that to you?

Oh.

Well, that's what it feels like has happened to me this summer. Never in my life have I had a busier summer. I am still trying to figure out what everyone means when they talk about summer being the perfect time to get all that reading in. I haven't hardly picked up a book in a couple months! {Okay, so this isn't entirely true. I have actually finished a few books in the last couple months. However, it feels like it's not much because it's less than normal. I'm a read-aholic. :D As if that's a real thing.}

Anywho, as I've been busy catching up to the life that took off without me, this little 'ole blog has taken the back, back burner. The one that isn't even on. It's cold and lifeless. I'm sure glad Tierra has been around to keep it going the last couple weeks. But now I'm back {hopefully!} - and with a recipe that will surely help with your "I don't feel like cooking in this hot summer weather" attitude.

Huh? That's just me, too? Okay, never mind again. Maybe I should just shut up now.

Or not! Tricked ya! Can't hush up until I've posted the recipe. And then the next time I'm back, I'll try to make sure I make sense. Thanks for sticking it out with me! I hope you've all been having a great summer!

Mulligan
Recipe from Mary Bingham

1/2 lb ground beef or turkey {I like a mix}
1 large onion, finely chopped
1/2 tsp garlic powder or 2 garlic cloves, minced
4 large potatoes, scrubbed and cut into bite-sized pieces
1 Tbsp oil
1 can sweet kernel corn, drained or 1 cup frozen sweet corn
Salt and pepper to taste {I actually really like seasoned salt with this}

Directions:
In a large skillet on medium heat, brown the ground beef; drain and transfer to a bowl or plate. Add the onion and garlic powder and mix well. In the same skillet you used to brown the burger, add the potatoes and oil; cook on medium low heat until tender, about 20-25 minutes. Once potatoes are done, add the ground beef and the corn. Cook on low for 5 minutes, or until corn in warmed through. Salt and pepper to your liking. Enjoy!

Country Sausage Gravy

This country gravy is beautiful. If you put it on top of some biscuits you have a lovely meal just waiting to be eaten. The nice thing about this gravy is that it's quick {notice a theme this week?}. You can prepare and cook this gravy while your biscuits are baking in the oven. Ah, pure loveliness, right there.

This recipe comes from the Food Nanny. Has anyone ever heard of her? She has a fantastic meal planning site that has everything you could possibly think of needing as you prepare your meals. You should really look into it. I guess she also has a television show about saving dinner {I haven't seen it because we don't get television}. I've looked up a little bit about her and she looks like the sweetest woman and has some great ideas. Check out her website if you want some meal planning help.



Here is a quick photo example of how to make a roux.



This gravy recipe uses what is called a roux {pronounced 'roo'}. A roux is a mixture of fats {especially butter} and flour to create a thickener for sauces and soups. A roux is made by melting butter in a pan and adding the flour. The butter will absorb the flour. It is important to continually stir the roux so it doesn't burn. Once the flour is absorbed by the butter, you continue to stir until the roux reaches the desired color. For this gravy, you just allow it to slightly darken - like a blond roux. If you'd like more step-by-step directions, you can find some here. This may sound like this gravy is complicated, but it's really not. There is just a fancy word associated with melting butter, adding flour, stirring until it reaches a certain color. Anyone can do it. And once you do, you can impress all your friends with your roux making abilities. :)

 

Sausage Country Gravy

Recipe from The Food Nanny Rescues Dinner

8 oz sausage

1/4 cup butter

1/3 cup flour

2 cups milk

1 cup water

1 tsp salt

1/2 tsp black pepper

Directions:

Cook and stir the sausage in a small skillet over medium heat, crumbling it with spoon. Drain the fat, if necessary.

Melt the butter in a medium saucepan over medium heat. Stir in the flour, stirring constantly to prevent scorching. I found that using a whisk is the easiest way to get the roux a nice consistency, without clumps. Cook until the roux begins to darken slightly. Slowly whisk in the milk, water, salt, and pepper. When this says slowly, it really means ssslllooowwwlllyyyyyyy. Just mix in a little at a time. The faster you dump all this liquid in the pan, the thinner your gravy will be. If you want a thick gravy {and trust me, you want a thick gravy}, stir it in slowly. Continue stirring until the gravy thickens and comes to a simmer. Stir in the sausage.

Break the warm biscuits in half and cover with the gravy mix. Mmm, I can just smell the deliciousness!

Breakfast Skillet

I decided that since yesterday I posted a french toast recipe I would make this a little unofficial breakfast week. Sound good to everyone? K, good, 'cuz I already decided! :)


I really love breakfast foods. It one of my favorite things to eat yummy breakfast foods. However, I am not a get-up-early-and-eat-a-delicious-breakfast-every-morning kind of gal. I like my sleep. Maybe too much?
Anyway, we pretty much eat cold cereal every morning. I know, I know. Bleh, blah, boring, yuck and every other unpleasant word that comes to mind when you think of eating cold cereal every day. But I actually don't mind - as long as I have several different kinds to rotate through - and this way, I don't have to get up early. However, I still love breakfast food.
What's a girl to do?
Have breakfast for dinner, of course!
And we do.
And you know what?
We love it.
 
Golly, it's a good thing I have an understanding and easy going and willing-to-spoil-me-and-let-me-sleep-an-extra-ten-minutes husband!
I'm lucky.
I know.

 
Breakfast Skillet
Prep time: 30 minutes | Total Time: 30 minutes | Makes: 4 servings
Recipe from Pillsbury
 
3/4 lb bacon, cut into 1-inch pieces
3 cups refrigerated, cooked, shredded hash brown potatoes or the frozen equivalent, thawed
3 eggs
1/2 can green chiles, drained {or use the whole can if you like things spicy!}
3/4 cup cheddar cheese, shredded
1 medium tomato, chopped
 
Directions:
In a medium skillet, cook bacon 7-10 minutes over medium heat, stirring occasionally, until crisp. Drain, reserving 2 tablespoons drippings and the bacon in the pan. Add potatoes; spread evenly in skillet. Cook 8-10 minutes, stirring occasionally, until brown.
In small bowl, beat eggs and chiles with a fork or wire whisk. Pour egg mixture evenly over potatoes. Reduce heat to low, cover and cook 8-10 minutes or until eggs are firm. Sprinkle with cheese and tomato; cover and cook 2-4 minutes or until cheese is melted. For a little extra spice, try using pepper jack cheese instead of cheddar!

Dinner in the Swiss Alps

Raise your hand if you ever need a quick, tasty recipe. {*raising hand*} Raise your hand if you ever get caught up in other more important things - you know, like crafting, blogging, playing - that you forget about dinner. {*Raising hand!*} Raise your hand if you ever have those days where you just don't feel like cooking. {*Raising Hand!!!*} Now, I love to cook. I'm a lover of good food and I especially enjoy my time creating in the kitchen. But even I have days when I just don't feel like cooking. I'd rather spend my time doing something else. This is the recipe I cook up on days like that.
It's so easy it barely counts as a "recipe". In fact, I'm sure my handsome hubby wouldn't call it a recipe. I personally like to call it a "cheater head recipe". So named because it is so delicious that people could be tricked into thinking you spent hours in the kitchen. When it was really only minutes. *sigh* Lovely.
I'll be the first to tell you that I have absolutely no idea why this is called "dinner in the Swiss alps". I haven't figured out the connection to the Swiss yet. Maybe they are uber-amazing cooks who work magic tricks in the kitchen and create amazing delicacies such as this recipe {if you could call it a "delicacy"}. Or maybe they just like delicious, easy dinners, too. :) Or maybe this has nothing to do with Switzerland. Maybe someday I'll figure out this mystery of mysteries. For now, I think I'll just eat it.

Dinner in the Swiss Alps
Recipe from Jessica Smith
Time to cook: approx. 20 minutes

Ingredients:
4 hamburger patties
1 can diced tomatoes with your desired flavor {I'm a big fan of the garlic and onion flavors myself . . . the Italian flavors are pretty darn awesome, too . . . the Mexican flavor gives it a nice kick - if you like getting kicked - which I don't - which is why I prefer the garlic and onion flavors myself}

Directions:
Fry your hamburger patties in a frying pan. Cook just until they are done.
Add can of diced tomatoes. Turn down the heat to medium low. Simmer for 5-10 minutes or until you just can't wait any longer and you must eat it.
Serve with a vegetable or salad and mashed potatoes. Or something else. Anything you eat with these will be amazing.

Variations: if you didn't want to use a can of diced tomatoes that has seasonings already in it, use a regular can of diced tomatoes and add your own seasonings. Or dice up two cups of fresh tomatoes and still use your own seasonings. You know, if you're feeling ambitious.
Seasonings that would be tasty: basil, oregano, cilantro, garlic, onions

Hash Brown & Pepper Jack Quiche

The first exposure I had to quiche was this recipe. I actually hadn't had the "real" quiche, you know, with a pie crust, for several years after trying this recipe. Now, don't get me wrong, I actually really like "real" quiche, but I love this recipe using hash browned potatoes as the crust instead. Sooo yummy. This is a recipe my husband's family makes and we all love it!

Hash Brown and Pepper Jack Quiche
Recipe from Olive Harwood

20 oz frozen hash brown potatoes, thawed
1 cup shredded pepper jack cheese
1 cup shredded Swiss cheese
1 cup diced ham
4 eggs
1/2 cup milk
1/4 tsp salt

Directions:
Press the hash browns into a well greased pie tin or round cake pan. Bake for 20-25 minutes at 425 degrees.
Put the cheeses and the ham on top of the potatoes.
In a small bowl, mix the eggs, milk and salt together. Pour over the rest and bake for 25-30 minutes at 425 degrees. It is done when a knife inserted half way from the edge to the center comes out mostly clean. Let stand for a few minutes and serve.
We like to eat this with fruit. Mmmm. :)

White Sauce Enchiladas

I am a pretty big fan of enchiladas. I really love green sauce enchiladas. So I decided to try a new idea and go with some white sauce. Mmm, I'm so glad I did! This recipe is sooo yummy! Seriously, you won't regret making these.

White Sauce Enchiladas

Recipe slightly adapted from $5 Dinners

Ingredients:

4 oz cream cheese

1 1/2 cups sour cream

1/2 cup chicken broth

1/2 cup shredded, cooked chicken

1/2 cup green onion, chopped

1/2 can green chilies {I liked the slightly more subtle flavor I got by only using half the can but if you like more spice, you can use the whole thing}

1/2 tsp garlic powder

1 can whole kernel corn, drained

Tomatoes, sliced

5-6 whole wheat tortillas

Directions:

In a large skillet, melt the cream cheese with the sour cream over medium-low heat. Once all melted and mixed together, add the green chilies and the chicken broth. Stir together until well incorporated. You can add more chicken broth if you want a thinner consistency. Add garlic powder.

Reserve about 1/2-1 cup of the cream cheese mixture; set aside. Add the chicken to the remaining sauce. Stir in the chicken and let simmer about 10 minutes so the flavors can begin to infuse. When there is about a minute left, add the can of corn and stir.

Spoon the cream cheese chicken mixture into warmed tortillas. Roll and place into an 8x8 baking dish. You'll get between 5-6 enchiladas in the dish.

Spread the reserved cream cheese mixture over the top. Top with sliced tomatoes and sprinkle shredded cheese over that. Bake for 15-20 minutes at 350 degrees.

The tomatoes give it a really nice light flavor and help round out the white sauce. You could reserve the corn and serve it on the side instead of inside the enchiladas, whichever your preference is.

Scrumptious!

Homemade Burritos

My hubby and I are big burrito fans. We really love them around here. I've worked and worked on a recipe until I finally came up with what we think is the perfect burrito recipe. Now, I once mentioned to my dad that I had come up with this great recipe and he said to me, in effect, "The real way to do it is to put lard in it." And I basically went, "Um, yuck." I mean in no way for that to offend anyone. Just for some reason the idea of lard kind of grosses me out. There is no lard in this recipe. None. Zilch. Nada. So I guess that makes this recipe about as non-authentic as you can get. However, I still think it tastes good. :)

Yes, I know. It looks like I have large ugly man hands.

Homemade Burritos

Recipe created by Cucina di Harwood

1/2 lb ground hamburger

1 can Refried Beans

2 1/2 Tbsp water

1/2 tsp chili powder

1/2 tsp dried cilantro or 1/2 cup fresh cilantro, finely chopped

1/2 tsp dried basil

1 1/2 tsp  Worcestershire sauce

1/3 cup low fat sour cream

2 Tbsp. Salsa Verde

1/2 cup shredded cheese

Dash of pepper

Tortillas

Desired toppings - I really like spinach, tomatoes, green peppers, green onions, and extra cheese 'cuz I love cheese. Mozzarella is my favorite. Other good toppings are ranch, salsa or taco sauce.

Directions:

Brown the hamburger over medium heat until cooked; drain. Add the remaining ingredients and mix well. Cook until heated through. Put a scoop on your tortilla and add any toppings you so desire. 

This is also be yummy with a scoop of rice on the tortilla as well.

Yum!

Beef Steamer

I have no idea where I originally found the idea for this recipe. It's something that a lot of people probably figure has been around forever, I just hadn't made anything similar before this. Anyway, as I said, I don't remember where I found the original inspiration. But I took the idea and ran with it and this is what I came up with. 

This recipe is pretty much perfect for kids. I can't think of a kid I know who wouldn't like this stuff. It's a very simple, no-nonsense kind of recipe. Really, just meaning that it isn't complex with the flavors. The simplicity makes it a quick lunch or kid's meal, and since you put lots of veggies in it, I would feel okay feeding it to my daughter - at least, as soon as she is old enough to eat food like this, that is!.

Beef Steamer

Recipe from Cucina di Harwood

1 can chili

1 can tomoato soup

1/2 Tbsp. Chili powder

1 tsp garlic powder

1/3 tsp salt

1 lb. ground beef

1 cup dry macaroni or other pasta, cooked

1 onion, chopped

2-3 large carrots, grated

2-3 large florets of broccoli, chopped in small pieces {optional}

1/2-1 cup grated cheddar cheese

Directions:

Brown hamburger with onion; add green pepper just before the burger is completely cooked. If the hamburger is very greasy, add some flour to help soak up the grease. Add the rest of the ingredients and cook until warmed through.

If you would like the steamer a little more like soup, you could add some water. The macaroni and the cheese can be substituted for leftover macaroni and cheese.

Delicious & Easy Bow-Ties

I really love pasta.It's a serious weakness. Pasta and breads. I could eat a whole meal of fresh made bread. It doesn't matter what kind. I love it. Pasta is pretty much the same way. I never get tired of pasta. Now, if you combine pasta, tomatoes and bacon, you can just about guarantee I'll eat it. And eat it I did! Mmm ... just the thought of this is making my mouth water!

Delicious and Easy Bow Ties

Recipe from Western Family

Ingredients:

1 lb. bow tie pasta, cooked an drained

1 lb. bacon, cooked until crisp; drain and crumble {use the real stuff ... don't substitute turkey bacon here ... ask me why I know}

2 cans (14.5 oz) Italian Stewed Tomatoes, drained

2 cloves garlic, finely minced

3 cups fresh spinach leaves {I think if you slice these up, it tastes better and leftovers work better}

1 cup green onions, thinly sliced

1 cup fresh basil leaves, thinly sliced, OR 2 tsp. dried basil leaves

1 cup fresh grated parmesan cheese

Directions:

In a deep skillet heat tomatoes and garlic over medium heat.

Add bacon, spinach, onions and basil to skillet and simmer until spinach is slightly wilted.

Add bow tie pasta and toss.

Add cheese and serve immediately.

Karen's Sloppy Joes

I tend to think that if you are going to make something, homemade is generally better. A few months ago my younger siblings came to visit us and they had lunch. They volunteered to bring sloppy joe mix, but I told them not to worry about it because I had something better than those store bought mixes. When I made up lunch and my sibs finally got to try this recipe, they all agreed that these were the best sloppy joes. It is perhaps the best sloppy joe recipe I've ever had. I have three different recipes for sloppy joes, but this one is probably my favorite. It's also really easy. Ah, you can't beat delicious and easy!

Karen's Sloppy Joes

Recipe from Sister's Cafe

Ingredients:

1 lb ground turkey or lean ground beef (still tastes great with turkey)

1 onion

3/4 c. ketchup

2 T. brown sugar

1.5 T. mustard

1 T. apple cider vinegar

1 T. Worcestershire sauce

Directions:

Chop onion and assemble ingredients. Brown ground turkey/beef in a large frying pan. Add the remainder of the ingredients and mix well. Serve on hamburger bun or whatever you would like. Voila!

Chicken Corn Chowder

I love this soup! It is definitely one of my favorites. I can't even begin to tell you how delicious this soup is. One of the things I love about it is that there is no pasta and no potatoes. Don't get me wrong - I love pasta and potatoes but if you are trying to watch carb intake, those are not exactly great things to have in your kitchen! So if you want a super easy and absolutely delicious soup, this is the one for you! Serve this soup with the Holiday Crescent Rolls for a really yummy combo.

Chicken Corn Chowder

Slightly adapted from The Sister's Cafe
Time: approx 1 to 1 1/2 hours

Makes: approx. 9-10 good-sized servings

Ingredients:

2 Tablespoons extra virgin olive oil
3 stalks of celery, finely chopped
1 medium bell pepper, finely chopped
1 medium onion, finely chopped
2 medium carrots, finely shredded
1 jalapeno, finely chopped, seeds and membrane removed (do not omit)
1/4 Cup thinly sliced or chopped ham or canadian bacon
3 cloves garlic, minced
2 14 oz cans or 1 28 oz carton chicken stock
3 Tablespoons flour
1 can whole kernel corn, drained
2 large chicken breasts, cooked and shredded
1/2 cup sour cream
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup shredded cheddar cheese

Directions:

Place olive oil in a large pot over medium heat.
Saute celery, bell pepper, onion and jalapeno until softened {if you are like me and are scared of jalapeno peppers, use disposable latex gloves to cut, remove the seeds and membrane (which is the white part on the inside of the pepper that the seeds are attached to), and chop. I promise this works really well for keeping all the spice off your hands and out of the soup but still keeping that indispensable flavor the pepper gives}.
Stir in garlic and ham; cook for another 3 minutes.
Whisk the broth with the flour in a large bowl then stir into soup.
Stir in corn and chicken. Bring to a low boil and reduce heat. {If you get the soup to this point but don't want to serve it for a while, you can transfer the soup to a crock pot and cook it on low until you are closer to being ready to serve. Then, about 5 minutes before serving, complete the last step so everything is warm.}
Whisk together the sour cream and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese.
Simmer until ready to serve.

Shepherd's Pie

I don't suppose it's any secret that I love an easy, delicious recipe. Though I also enjoy those recipes that take a long time to make because they usually prove to be absolutely delicious, I especially appreciate a recipe that doesn't take much time to make {because, let's face it, I don't have a ton of time to cook, particularly these days}.
This is a pretty traditional recipe - I'd venture to guess that most people have had it before - and very easy to put together, especially if you already have leftover mashed potatoes.


Shepherd’s Pie
4-6 boiled potatoes, mashed
½-1 pound ground beef
1 can green beans
1 can cream of mushroom soup (I have also made it without the soup, just mixing the beef and beans together and I quite like it)
½ cup cheddar cheese, shredded
Directions:
Brown ground beef and drain well. Mix beef, beans and soup together in a medium sized bowl. Place in the bottom of an 8x8 casserole dish. Spread mashed potatoes on top and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until warm through and cheese is bubbly.

Ranch Chicken Crock Pot

I honestly don't remember where this recipe came from. I wish I did - or that I would have taken better notes, as I should have. But, alas! there is no note as to the origins of this recipe. If you are the composer of this delicious goodness, please know that I would love to give you credit for it if only I could remember who you are!
My lack of bad record keeping aside, this recipe is a favorite. My husband and I love it and we recently made it when we had company over and our company loved it too! They all asked for the recipe and since I've been meaning to get back into the habit of sharing recipes here, I decided this would be where I would start again. This is an easy-peasy recipe. You pretty much can't go wrong with it. I hope you enjoy!

Ranch Chicken Crock Pot

4-6 chicken breasts

½ cup water

1 packet dry ranch dressing mix

1 (8oz) container cream cheese, softened (1/3 reduced fat works just as well as regular)

2 cans cream of chicken soup

Optional:

Mozzarella Cheese

Breadcrumbs

Directions:

Pour water into crock pot. Add chicken; sprinkle with ranch dressing mix. Cook on high for 3-4 hours, or until chicken is cooked through. When chicken is completely cooked, take it out and shred it. Do not discard juices from crock pot.

Mix cream cheese and cream of chicken soup together so they are well mixed. Add cream cheese mixture to juices in the crock pot and heat through. Add shredded chicken.

Serving suggestions:

1) Mix completed chicken mixture with some cooked pasta and place in a casserole dish. Cover with mozzarella cheese and breadcrumbs. Bake at 350 degrees for 10 minutes or until warm through and cheese is bubbly.

This photo is with the pasta. I don't have any photos of the chicken mixture served over rice {as per suggestion number 2}. But I'm sure you can figure it out!

2) Leaving chicken mixture in crock pot, sprinkle with mozzarella cheese and allow to melt. Serve over rice. {This one is my favorite, though the first one is also good.}

Crock Pot Sunday Chicken

This is a recipe my old roommate used to make for us {we all took turns cooking for each other - less to cook and spend that way!} and we always loved it! It never disappoints - not only is it really yummy but it is so easy to make! Perfect those Sundays {or any other day for that matter} when you just want dinner ready when you come home without going to a lot of effort. Enjoy!

Crock Pot Sunday Chicken
Amy Barrus

2-3 chicken breasts, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. dry onion soup mix
1 small can mushrooms
1-2 cups sour cream or 8oz cream cheese

Directions:
Put all ingredients except sour cream in crock pot. Stir. Cook on high 3 hours, stirring once. Add sour cream; cook for 1 more hour. Serve over rice.

Easy Pleasing Meatloaves

This meatloaf recipe is pretty good. It’s very simple and quick which is a plus right away. It also has a pretty good flavor thanks to the stuffing mix. I’m not a huge fan of the straight BBQ sauce as the glaze {I’m not a huge fan of BBQ sauce period – it seems like the more I have it the less I like it} but for simplicities sake, it works well {and most people would like it just fine}. I already posted my favorite meatloaf recipe but if you'd like, this is a pretty tasty and easy substitute.

Easy Pleasing Meatloaves
Prep Time: 10 min
Total Time: 40 min
Makes: 8 servings, one half meat loaf each


Ingredients:
2 lb ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Pork
1 cup water
2 eggs, lightly beaten
½ cup Kraft Original Barbecue Sauce, divided

Directions:
Preheat oven to 400°F. Mix meat, stuffing mix, water, eggs and ¼ cup of the barbecue sauce.
Shape meat mixture into four oval loaves {You can see that I made mine "mini" by shaping them into a muffin tin}. Place, side-by-side, in foil-lined shallow baking pan. Top with the remaining ¼ cup barbecue sauce.
Bake 30 min or until cooked through (160°F). Cut each meat loaf in half to serve.


Note
For best results, prepare using lean varieties of ground beef, such as ground round or ground sirloin.

Glazed Mini Meatloaves

This is really yummy recipe. I’ll be honest I’m actually a big fan of meatloaf, as long as it’s got some great flavor - and this recipe does!. I love the addition of the Worcestershire sauce and parsley. It gives the meatloaf a wonderful flavor! I wish I would have had the Dijon mustard because it would have really added some awesome kick! The glaze was also fabulous. Just the perfect touch of sweetness and the vinegar adds just a bit of tang, which I think is fabulous. To date, this is my favorite meatloaf recipe!

Glazed Mini Meatloaves
adapted from The Best 30-Minute Recipe

Makes 4-5 mini meatloaves.

Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat (I used a combination of lean ground chuck and lean ground pork)
2 teaspoons oil (I used canola oil)

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (I doubled the recipe and got 10 mini loaves, so when I make the recipe without doubling it, I plan to shape into at least 5 loaves - they were definitely big enough to be perfectly filling!).

Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn't need to do this - my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.


Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf.



Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of the little babies open and if it looks done - pull 'em out of the oven!).

Crumbelievable! Chili

I really love a good chili. When the right flavors are combined just so and cooked to perfection, chili is a wonderful food. This is the easiest chili recipe I’ve ever made in my life. And it tastes good. Certainly can’t beat that!

Crumbelievable! Chili

Prep: 10 min. Total time: 54 min.
Makes: 6 servings, 1 cup each
1 lb. extra lean ground beef {I like to use ground turkey or chicken}
½ cup chopped onions (about 1 small)
½ cup chopped green peppers
1 can (15oz) kidney beans, drained & rinsed
1 can (14-1/2oz) diced tomatoes, undrained
1 can (12oz) tomato sauce
1 Tbsp. chili powder
¼ tsp. crushed red pepper {I never use this because I don’t like my chili to be too spicy}
¾ cup cheddar cheese crumbles {I also never use these – it’s so much cheaper to buy cheese in a brick and just shred it. Plus I like the flavor of the cheese melted into the chili better than eating large chunks of cheese with the beans. If you would be in favor of that combo, you could just buy the brick of cheese and cut it into cubes instead of shredding it.}



Directions:
Brown meat in large skillet on medium heat; drain. Add onions and green peppers; cook 5-6 minutes or until vegetables are crisp-tender; stirring occasionally.
Add all remaining ingredients except cheese; mix well. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally.
Spoon evenly into six serving bowls. Top each with 2 Tbsp. cheese.

Sloppy Jennies

A nice change from a traditional “Sloppy Joe” dinner, this recipe calls for lean ground turkey, making it a healthier alternative to ground hamburger. The combination of ingredients in this recipe makes it really yummy – I think I may like it more than even traditional sloppy joes!

Sloppy Jennies

Ingredients:
1 medium onion, dived
½ red bell pepper, diced
1 lb. extra-lean ground turkey breast
1 (8oz) can tomato sauce
½ cup ketchup
¼ cup water
1 tsp. Worcestershire sauce
½ tsp. chili powder
½ tsp. garlic powder
½ tsp. ground mustard {I didn’t use this and it still tasted wonderful}
4 lower-calorie hamburger buns, split and toasted

Directions:
Cook onion and bell pepper in large nonstick skillet over medium-low heat 5-8 minutes or until they start to brown, stirring occasionally. Add turkey; cook 4-6 minutes or until browned and no longer pink, stirring to crumble meat.
Stir in all remaining ingredients except buns. Reduce heat to low; simmer 5 minutes to blend flavors. Serve on buns.
Winnie Wiggins, Cooking Pleasures, Feb/Mar 2009 issue, pg. 58