Kraft's Chicken Lo Mein #11

My family loved to order Chinese food growing up! We occasionally made it too, but the time and effort into making it took too long for my liking. When I ran across this recipe for Kraft's Easy Chicken Lo Mein recipe, I knew I had to try it.  My husband didn't grow up with my family's passion for Chinese food, so he's OK with it once in a while. He raved about this recipe! I liked it a lot as well, even though it's nothing like take-out. Way easy and totally yummy!

Kraft's Chicken Lo Mein

Ingredients:

• 1/2 lb. spaghetti, uncooked
• 1/4 cup Kraft Asian Toasted Sesame Dressing
• 1 lb. boneless skinless chicken breasts, cut into strips
• 2 cloves garlic, minced
• 1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (I couldn't find these so I just used a stir-fry mix and LOVED it)
• 1/2 cup fat-free reduced-sodium chicken broth
• 1 Tbsp. peanut butter
• 1/4 cup lite soy sauce
• 2 Tbsp. chopped cilantro
• 2 Tbsp. chopped Planters Cocktail Peanuts

directions

• 1 Cook spaghetti in large saucepan as directed on package.
• 2 Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 minutes or until chicken is cooked through.
• 3 Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts

Penne with Sausage, Red Potatoes, and Green Beans #10

I LOVE THE FOOD NANNY! She's a super sweet lady (I've met her) that compiled her favorite recipes for families to gather round the table at dinner time. They're usually just good comfort food. When I saw this recipe for Penne with Sausage, Red Potatoes, and Green Beans, in LDS Living magazine, I knew I wanted to try it! I was not disappointed. It was filling, but light because of the green beans and potatoes. Hope you enjoy it!

Penne with Sausage, Red Potatoes, and Green Beans
4 servings

8 ounces uncooked penne pasta
4 small red potatoes, quartered
8 ounces low-fat spicy bulk Italian sausage
1/4 cup minced yellow onion
2 small garlic cloves, minced
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh green beans, trimmed and cut in half (see Note)
1 tablespoon coarsely chopped fresh parsley
Salt and ground black pepper
1/2 cup grated Romano, Asiago, or Parmesan cheese, plus additional

1. Cook the pasta according to package directions.  Drain.

2. Steam the potatoes or cook them in boiling salted water until tender.  At the same time, steam the beans or cook in the microwave until tender, 6 to 12 minutes.

3. Meanwhile, brown the sausage in a Dutch oven or large pot over medium heat.  Add the onion and garlic; cook and stir until the onion is soft and the sausage is completely cooked.  Pour in the broth and simmer for 3 minutes.  Stir in the olive oil and butter until the butter melts.  Add the green beans, potatoes, and pasta.  Mix well with a large spoon.  Add the parsley and salt and pepper to taste.

4. Decrease the heat to low and sprinkle 1/2 cup of the cheese over the mixture.  Cover the pan and cook a few more minutes until the cheese is melted.

5. Serve immediately in the same pot or spoon the mixture into a large, shallow serving bowl or deep platter. Pass the extra cheese.

Note: As a speedy alternative to preparing fresh beans, heat 1 (14.5-ounce) can of cut green beans drained, in the microwave and add them with the potatoes and pasta.

Beef, Cheddar, and Potato Pie #9

I love camping, and every time I go camping, I try my hardest to incorporate hobo dinners into our food rotation. There is just something satisfying about the combination of ground beef, carrots, and potatoes. I admit that I have made hobo dinners in the oven, but it just not the same.

I came across this recipe for Beef, Cheddar and Potato Pie in a Rachael Ray magazine and it caught my eye. Same basic idea, but the phyllo dough crust and large amount of cheese kick it up a notch. I increased the amount of vegetables called for and baked mine in a 9 X 13 glass pan for the same amount of time. It was gobbled all up!

Beef, Cheddar, and Potato Pie

Ingredients

• 2 pounds ground beef
• 2 carrots, cut into 1/4-inch cubes
• 1 large onion, cut into 1/4-inch cubes
• 2 stalks celery, cut into 1/4-inch cubes
• 1 large clove garlic, finely chopped
• 1 large baking potato, peeled and cut into 1/4-inch cubes
• 1/2 cup dark beer (I used beef broth)
• 8 ounces sharp cheddar cheese, shredded
• Salt and pepper
• 2 sheet  frozen puff pastry, thawed but cold
• 1 large egg yolk, beaten with 1 tablespoon water

Directions

1. Preheat the oven to 375 degrees . In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
2. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
3. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes

Teriyaki Turkey Lettuce Wraps #8

This delightful, easy, and fast meal only takes 5 ingredients! *OK, it takes 7 but you probably have water and olive oil on hand, so they don't count. I'm a huge fan of lettuce wraps from P.F. Changs but the ones I tried before, take up a lot of time. This one is seriously done in 15 minutes. It was delectable and delightful.

Teriyaki Turkey Lettuce Wraps (from Rachael Ray)

Ingredients:
1 pound ground turkey
1 10 ounce bag shredded carrots
4 - 5 scallions, thinly sliced
1/4 cup to 1/3 cup store-bought teriyaki sauce (get a thicker one, not one the consistency of soy sauce)
1 head iceberg lettuce, leaves separated

Directions:
In a large skillet, heat 1 tablespoon extra-virgin olive oil over high heat. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 4 minutes. Stir in the carrots, scallions and 1/4 cup water; lower the heat to medium-low. Cover loosely with foil and cook until the water is absorbed and the veggies are soft, about 4 minutes. Stir in the teriyaki sauce to taste and cook until heated through, about 4 minutes. Divide the mixture among the lettuce leaves, about 1/4 cup for each; roll up and serve immediately.

Mushroom Barley Soup (#7)

Soup is always on our menu lately. Why? Because it's cheap and easy to make. We've been trying to watch our food budget lately and I've been trying to step out of my comfort zone and use things I never have used before. I actually had all the ingredients on hand for this soup except mushrooms and pearl barley. I was pleasantly surprised by this hearty soup. It was bursting with flavor, yet was light and filling at the same time. I found the recipe here at $5 Dinners

Mushroom Barley Soup
Ingredients:
2 Tbsp butter or margarine
1/2 small onion, chopped
2 carrot stalks, peeled and diced
2 garlic cloves, crushed
About 8 oz. of mushrooms, chopped and sliced
 2 cups water
4 cups homemade chicken broth
1 cup pearled barley
2 tsp dried dill
2 tsp fresh parsley
Salt and pepper to taste

Directions:
1. Add butter or margarine to large saucepan and let it melt.  Saute the chopped onions, diced carrots and garlic.  Once onions become opaque, add in the sliced and/or chopped mushrooms.  Saute for 2-3 minutes.
2. Add water and broth and bring to a boil.  Add the pearled barley, dill, parsley, salt and pepper. (Add cooked chicken or turkey here if you wish!). Reduce heat so the soup cooks at a rolling boil.  Cook for 45 minutes, or until barley has cooked through.  (Note: I used pearled barley, not quick cooking barley.  Follow time directions on package if using quick cook barley!)
3. Serve Mushroom Barley Soup with Rolls and Jam.

Baked Teriyaki Chicken (perfect for Valentine's Day )#6

If you need a dish to impress your man this Valentine's Day, this is the dish. This Baked Teriyaki Chicken is restaurant quality. I'm salavating just thinking about it. It tasted just as good or better the next day! I personally loved it for it's taste AND ability to make out of a cheaper cut of meat. I usually only cook with boneless, skinless chicken breasts, but I tried this recipe with breast and thighs and they both turned out great. For boneless, skinless chicken breasts, I kept at 400°F but reduced the time to 40 minutes.

(Sorry no pic. I'll have to make again to take pictures :)

Baked Teriyaki Chicken (adapted from allrecipes.com)

Ingredients:
2 tablespoons cornstarch
2 tablespoon cold water
1/2 cup white sugar
1/2 cup brown sugar
1 cup soy sauce
1/2 cup cider vinegar
2 clove garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
12 skinless chicken thighs

Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugars, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 400°F.
3. Cover the bottom of a 9x13 inch baking dish with tinfoil. Place chicken pieces into baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Ultimate Breakfast Casserole (#5)

 

Sometimes, your just in the mood for breakfast for dinner. If your like me,splattering bacon, flipping pancakes,and scrambling eggs are too much work! This recipe for the Ultimate Breakfast Casserole was easy to put together and so filling! I would have this every week for breakfast or dinner. We had ample leftovers with our family of 3. Everybody loved it and couldn't wait for the leftovers. I was a little shocked something that a simple as a breakfast casserole could evoke suck emotions, but it did! Even my little toddler shoveled this as fast as he could. 

Ultimate Breakfast Casserole  (adapted from allrecipes.com) 

Ingredients:

• 3 eggs, beaten
• 1 pinch ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 16 ounces sour cream
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 2 cups cooked ham, cubed
• 1/2 onion, chopped
• 3/4 cup shredded Cheddar cheese
• 1/4 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Stir egg and soup mixture together and pour into baking dish.
3. Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.

My little bug was happy with HAPPY with this recipe!