Okay, I have seen this done before, and now I am joining in. I would really LOVE to know who reads my blog other than my regular commenters--though I so appreciate my regulars--and to encourage commenters I have a plan.
We all love an easy recipe, right? I know that I am constantly looking for new, simple recipes that are easy on the grocery budget. So, here's the plan, if you are a regular reader, or just happen to stop by once in a blue moon, please leave a favorite recipe in the comment section. This will be fun. Any dinner ideas will be appreciated; you don't have to leave an elaborate recipe. In fact, I don't really do elaborate recipes. There just isn't time.
Come on, it will be fun. I promise.
I'll start.
This is a recipe that Scott and I both love, but it is in no way healthy. But it tastes good, and it is super easy!
Chicken Puffs
4 oz cream cheese
12 oz canned chicken, drained
2 T melted butter
2 T milk
1/4 t salt
1/4 t pepper
1/2 t onion powder
2 cans crescent rolls
Mix all ingredients. Separate rolls into 8 rectangles. Spoon 1/2 c. mixture into center. Pull 4 corners together and seal. Brush the top with melted butter. Bake on cookie sheet @ 350 for 20-25 minutes until bread is browned.
The actual recipe actually calls for one can of crescent rolls, but I have found that the recipe makes more than enough filling for one can, so I suggest buying two. If you are opposed to canned chicken, I would buy a rotisserie chicken from the grocery store rather than having to cook and shred your own chicken. It tastes just as good--sometimes better-- than making your own.
24 comments:
Chicken Enchiladas
2 or 3 cooked and shredded chicken breasts (I use the rotisserie chicken from the store too because it has more flavor and it's less work and I put a little of the dark meat in too for more moisture)
12 oz cream cheese (1 1/2 bars)
1 can diced green chiles
1 can green chile sauce or enchilada sauce
package tortillas
shredded Mexican cheese
Mix the shredded chicken, cream cheese, green chiles, and a handful of Mexican cheese in a bowl. Stuff each tortilla with some of the mixture until the mixture is gone (makes 6 or so depending on how much you like to stuff them). Place the enchiladas in a 9x13 baking pan. Top with another handful of cheese and the can of green sauce. Bake at 350 for about 20 - 30 min. or until warmed through.
Laura Beth-
The recipe that you posted is one of my favorites too!! I never comment but I always read and Ada is so cute. (I have an Aunt Ada!) She doesn't have that cute red hair, though. :) I get here from Amanda's blog, so now Amanda, you know I am a regularly reader of your blog too! ;) I love all (or most) recipes and just started a blog for fun last month to be able to share some of my favorite recipes or new ones that I try...you should check it out -
familydinnertable.blogspot.com
-Diana
Hey! My name is Kimberly Holland....I am a good friend of Stephanie Christensen's...she gave me Ann's blog address and she passed yours to me as well because we are all young moms!! I have 3 step kids, a 2 year old, a 10 month old and now I am pregnant again...5.5 months!! So, I love reading about what other people are learning with their babies...I love your blog!! Your little girl is precious!! My blog is ericandkimberlyholland.blogspot.com...it is nice to meet you...even though it is just over the internet!!
One I live by:
chicken pesto pizza
grilled chicken (i used 2 breasts)
pesto (homemade or bought)
mozz cheese
parm cheese
pizza crust
i buy the boboli wheat crusts or make my own (like today). put a little melted butter over the crust. then spread the pesto out as thick as you want. next add some cheese. top with chicken and more cheese. bake at 350 for about 20-25 min. it's easy, esp if you already have the chicken grilled (or leftovers).
Hey Laura Beth, I love to read your blog. Ada is a little doll! Here are 2 recipes that I like.
Layered Tortilla Bake
Makes 8 Servings
Ingredients
1 pound VERY lean ground beef
1 can dark red kidney beans,drained & rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil (I used regular diced tomatoes)
1 can (4 oz) chopped green chiles (mild)
1 pkg (1.25 oz)taco seasoning
1 pkg (10 oz) corn tortillas (12, 6-inch tortillas)**
(1 cup (4 oz) shredded low fat cheddar cheese
I used the fat free flour tortillas last time and we really liked the casserole.
Preheat oven to 350 degrees. Brown ground beef in large nonstick skillet;drain well. Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat; simmer 5 min. Spray 9 x 13 " baking dish with nonstick cooking spray. Place half of tortillas in bottom of baking dish, overlapping. Spoon half of beef mixture evenly over tortillas. Cover with remaining tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 min.
Weightwatchers pts about 5.5 per serving
Campbell's One Dish Chicken & Rice
1 can cream of mushroom soup -- Campbell's 98% FF
1 cup water
3/4 cup brown rice, regular, uncooked
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon garlic salt
4 boneless chicken breasts
In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375ยบ for 45 minutes or until chicken and rice are done. For Creamier rice, increase water to 1 1/3 cups.
SERVINGS: 4
6 pts per serving
oh, I love all the recipes and comments. I can't wait to try them all. Please keep them coming!!
It is so fun reading all of these recipes. Lately I have really been into cooking a hot breakfast for Claire and the hubby. I have tried out this recipe and must say it is the best muffin I have ever tasted (we omit the nuts so CC can eat some)
Chocolate Chip Muffins
(12 servings)
2 cups all-purpose flour
1/3 cup light-brown sugar
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter -- melted and cooled
2 eggs - beaten
1 teaspoon vanilla
1 package (12 oz) chocolate chips
1/2 cup walnuts or pecans -- chopped
Preheat oven to 400 F. and grease up twelve muffin cups.
In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.
Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.
Serve warm.
Here's my first idea:
- Put chicken in a pan and season it with salt and pepper.
- Then you add: Lemon juice, olive oil, garlic powder and dried rosemary.
Bake it at 350 for 25-30 minutes...
Side:
-Cook asparagus by coating it in Olive Oil and salt and pepper- then cook it in the oven for 15 minutes on 400- probably after you pull the chicken out. It is way better this way than on the stove.
You can also make an Uncle Ben's box of rice on the stove
Here's my 2nd idea:
-Go to your local bbq place and buy 1 lb of meet then buy your own buns and baked beans and eat it at home. I call it the 'no cook' but not quite eat out option.
I don't cook a lot, so this is really simple, but it's one of our favorite side dishes lately. Seriously, don't laugh at how easy my "recipe" is!
Oven-Roasted Potatoes & Vegetables
(serves about 3)
2 medium red potatoes
1 medium yellow squash
1/8 fresh onion (more or less to taste)
Dice the potatoes (leave the skin on) and squash, mix together with onion slices. Drizzle with olive oil, add salt & pepper, and wrap in aluminum foil. Bake at 400 for 25-30 minutes.
Oh, and I meant to add the roasted potatoes are also delicious with zuchinni!
I love poppy seed chicken!! It's pretty much a standard recipe and it's such an easy one!!
Cooked Chicken pulled apart (You can use chicken breast or a whole chicken)
1 (8oz) carton of sour cream
2 Cans of cream of chicken soup
2 T. of poppy seads
Combine all of this together and put in a casserole dish
Top with Ritz Crackers or Cornflakes (my husband doesn't like it with crackers)
Drizzle butter on top
Bake at 350 degrees for about 30 minutes or until bubbly
I have told you this one before, but I'll just remind you of what to do:
1 pkg. of the thinly sliced chicken(about $5)
1 pkg. of Extra Crispy Shake'n'Bake
(no more than $2)
1 bottle of any kind of barbecue sauce that you like ($2)
You can find the recipe on the back of Shake'n'Bake, but basically you just dip the chicken in the barbecue sauce then the Shake'n'Bake. Then bake in a lightly greased dish at 400 for about 20 min. or so. I usually get the chicken ready during naps and then just stick it in the oven when we're ready to eat. Ellie and Luke really like it and I usually serve it with a Stouffer's mac'n'cheese that I put in the oven as well, and whatever fruit or vegetable the kids will eat. It's a winner for everyone and we don't have a lot of those.
We're still planning on coming as soon as we can. What's the latest with the pool?
Thanks to everyone for the recipes! You can check out my blog (a few posts ago) for a delicious dessert recipe!
I have an easy recipe tip. For casseroles that you might used canned, or rotisserie chicken in because you don't want to cook chicken, there is another option. In the freezer setion, you can buy a bag of frozen already cooked chicken and all you have to do is microave them, but them up and put them in your recipe. It's so easy and tastes good. The brand of chicken is 'pilgrims pride' and it comes in a blue bag.
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
PREHEAT oven to 400°F. Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika.
BAKE 30 min. or until chicken is cooked through (170°F).
got this off kraft.com but it is easy and a family favorite! I serve it with Uncle Bens wild rice and a veggie
And I am going to have to use your idea on my blog!
Laura Beth,
I love this recipe idea. The one I've chosen to share is a salad that uses garbanzo beans. I have made it so many times. Here goes:
Garbanzo Cucumber Salad with Lemon Vinaigrette
1 15 oz. can garbanzo beans, rinsed and drained
1 cucumber, halved lengthwise and sliced
1/2 cup or less of sliced black olives (drained, of course)
1/3 cup or less of finely chopped red onion
1/4 c. snipped parsley
3 T. olive oil
3 T. vinegar
1 T. sugar
1 T. lemon juice
2 cloves garlic, minced
1/4 tsp. salt
In a large bowl combine the beans, cucumber, olives, onion, and parsley. For dressing, in a container with a cover combine oil, vinegar, sugar, lemon juice, garlic, and salt. Cover; shake well to mix. Pour over vegetables; toss to coat. Cover; chill 4 to 24 hours, and serve. Makes about 4 servings.
LB, I'm loving all these recipes, and I even went to your sister's blog and got that dessert recipe. I can't wait to make that and dig in! I'm going to have to do this on my blog too!
What a fun game!!
This is literally the best fall (thanksgiving, perhaps?) pie I've ever tasted. And, it's so easy!
Compliments of Brad's grandmother Memama...
Sweet Potato Pie
3 cups sweet potatoes, cooked
2.5 cups sugar
1 stick margarin
1 small can evaporated milk
1 tsp vanilla
3 eggs
¼ tsp salt
¾ tsp cinnamon
2 tbsp lemon juice
Combine first 3 ingredients and mix well
Add remaining and mix well
Pour into 2 unbaked pie crusts
Bake 350 degrees 40 minutes
If using canned potatoes, get ones not packed in syrup
About 3.5-4 cups raw sliced potatoes equals 2 cups mashed
As the husband who gets to reap the benefits of all these recipes, I just wanted to say thank you. Thank you to ever last one of you.
LB,
You commented on my blog a while back about my great hair day and I did reply, but I am not sure that you noticed because of where I replied =) I commented back on your blog, not mine, so hopefully you saw it and maybe had some luck with the hairdryer! (I just didn't want you to think that I never replied.)
Now for an easy, quick recipe -
Mexican Chicken Soup
3-4 chicken breasts, cooked and shredded or chopped
1 cup salsa
1 cup sour cream
2 cans Mexicorn, undrained
2 cans Rotel, undrained
16 oz. Velveeta, cut into cubes
Combine all ingredients into a large saucepan over medium heat. Stir until the cheese is melted and soup is warmed through. Serve with tortilla chips!
Enjoy!
I made this up..but, I am sure it has been used countless times~
Pasta Salad
1 box of any type of pasta
your favorite vinagrette salad dressing (I use balsamic)
1 container of grape seed tomatoes
1 container of feta cheese
any other veggies you want to add: carrots, onions, peas, beans, etc.
Boil pasta then add salad dressing and veggies. I normally don't put the feta on until I serve it. It is a really refreshing lunch on a hot day! You can also add tuna, chicken, or shrimp! Enjoy..it is good and EASY!!
i meant to tell you that this recipe is great because if you use the whole box of pasta you can eat on it all week--I put some in Brandon's lunches for him (because I run out of creative things to make us for lunch)!!
Hey- sorry it has taken me a while to add a recipe... mine is a super easy crock pot recipe!
Creamy Pork Chops (or Beef Tips)
You can either use boneless pork chops or beef stew meat- however much you want.
Lay meat in the bottom of the crock pot.
Pour 1 can of cream of mushroom soup (2 cans if you use a lot of meat or just like to have more gravy) into the pot and then splash the inside of the can with water and add that (about 1/4 the can)
1 envelope dry onion soup mix (or 2 for a lot of meat)
Onions or mushrooms (optional)
Cook on low all day or high for 3 to 4 hours.
Serve over pasta or rice.
Hope Scott loves meat meals as much as Brandon!
Hi LB- I check your blog all the time! I just a little delayed in this message because I couldn't find a recipe to share. It makes me feel like we still get to talk when I read this! Love you!
Chicken Divan
4 chicken breasts
1/2 stick butter
1 bunch broccoli florets
1 can chedder cheese soup
1/2 c mayo
1/2 c white wine
1 tsp curry powder
1 c shredded cheddar cheese
Cut chicken into bite size pieces. Melt butter in frying fan and brown chicken lightly on all sides. Season with salt and pepper. While chicken is cooking, cook broccoli in boiling water for about 7 minutes. Don't overcook. Drain. Put broccoli in a single layer greased baking dish. Arrange chicken on top of broccoli. In a small bowl mix soup, mayo, wine, and curry. Spread over chicken. Sprinkle cheese on top. Bake 350 uncovered until bubbly- approx 45 min. Enjoy!
Hi! I'm Jenny, I have a great EASY and CHEAP recipe for you, a great one for the chilly nights. And...its got vegetables in it!
Potato Soup
What you need:
about 6-8 potatoes, peeled and cut into smallish pieces
a box (or two cans) of chicken broth
a can of corn
1/2 cup chopped onion
whipping cream
cheddar cheese
bacon bits (or precooked bacon)
Pour the whole box of chicken broth into a big pot, then add all the potatos. Drain the can of corn and dump that in too, as well as the onion.
Cook about 20 min (maybe 30), let it boil, until the potatos get soft and lose their form. I use a potato masher to mash them down, we like the soup creamy, but if you want potato chunks, then don't mash it.
After its nice and soft and creamy, add about, oh, 1/4 cup whipping cream (or whole milk) and some cheddar cheese, and the bacon bits (or just cook a few slices of bacon to crispy and crumble it in). Cook this for another 5 minutes, but turn it down to low.
Serve it up!
You can add/subtract whipping cream/milk or cheese to your tasting. My husband adds salt and pepper.
This makes enough for both of us to eat for two meals! Enjoy!
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