Apr 26, 2010

Broccoli Rice Casserole


Broccoli Rice Casserole

3 cups Minute rice, uncooked
1 cup diced celery
1 cup chopped onion
16 oz cheese whiz
1 stick butter, softened
2 cans cream of mushroom soup
16 oz frozen chopped broccoli

Spray 9 x 13 pan with cooking spray. Mix ingredients and bake at 350 for 30-35 minutes.

* can add chicken to the dish
** can replace cheese whiz with melted velveeta cheese sauce

Crystal's Baked Pork Chops


Crystal's Baked Pork Chops

6 bone in pork chops,thawed
2 cans cream of mushroom soup or cream of chicken soup(your preference)
2 tsp minced garlic
3/4 cup water
1/2 cup flour
1 tsp lawry's salt

Mix lawyry's salt and flour in a bowl. In another bowl, mix soup of your choice, minced garlic, and water. Coat pork chops in flour mixture and place in greased baking pan. Pour soup mixture over chops. Bake for 1 hour at 350 degrees.

*this is an original recipe I have been tinkering with so let me know if you have any suggestions or comments :)

** I serve this with the Broccoli Rice Casserole because they bake at the same temp so it is pretty easy to bake at the same time, but if you do bake at the same time add about 10 extra minutes to the cooking times for both.

Apr 17, 2010

Chicken Salad


Ok so this is a very yummy chicken salad but you must be brave and try it. The ingredients may sound strange at first but I find it very yummy. I got this recipe from my boss.

Chicken Salad

1 cup grapes, halved
2 stalks celery, chopped
1/4 cup red onion, diced
1/3 bunch fresh cilantro, chopped
2 cans chicken
mayonnaise to coat
salt to taste

You can eat this on its own or you can eat it on a crescent or whatever you think would taste good with it. :) I hope you will all enjoy

Apr 15, 2010

Crab and Spinach Casserole


This is another very easy casserole dish but definitely not your ordinary casserole. Great for something a little different than usual. I got this recipe from Betty Crocker's quick and easy Cook book.

Crab and Spinach Casserole

2 cups gemelli (twist) pasta
1 pkg(1.8 oz) leek soup mix
8 oz refrigerated imitation crab meat chunks
2 cups baby spinach, stems removed
1/4 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Spray 2 quart casserole or square baking dish. Cook and drain pasta as directed on package. While pasta is cooking, mix soup mix and milk in saucepan. Heat to boiling, stirring constantly. Cut up larger pieces of crab meat if desired, Mix pasta, crab meat, and spinach in baking dish. Pour soup mixture over pasta mixture; stir gently to mix. Spread evenly. Sprinkle with cheese. Bake uncovered about 20 minutes or until bubbly and light golden brown. Makes 4 servings.

*for the crab you can buy the crab meat in leg style and then cut it up if you prefer it that way

Apr 12, 2010

Gourmet Potatoes

Gourmet Potatoes

6 medium potatoes
2 cups shredded cheddar cheese
1/4 cup butter
1 1/2 cup sour cream
2 Tbs milk
1/3 cup chopped onion
1 tsp salt
1/4 tsp pepper
dash paprika (optional)
2 Tbs butter

Cook potatoes in skin with a little salt. Cool, peel, and shred. In saucepan over low heat combine cheese and 1/4 cup butter. Stir until melted. Remove from heat. Blend in sour cream, milk, onion, and seasonings. Fold in potatoes, turn into 2 quart greased casserole dish. Put some shredded cheese on top and dot with 2 tablespoons of butter. Sprinkle with paprika. Bake uncovered at 350 degrees for 30 minutes.

* Freezes well for later use.

** For quicker, easier gourmet potatoes, you can use frozen hashbrowns instead of cooking your own potatoes.

Baked Parmesan Risotto




BAKED PARMESAN RISOTTO:

1/2 cup grated parmesan cheese
1/4 cup chopped onion
2 cups milk
1 can condensed cream of chicken soup
1 cup instant long grain white rice
1/4 tsp salt
1/8 tsp ground black pepper

additional parmesan cheese and fresh parsley for garnish (optional)

Preheat oven to 375. Lightly spray a glass 8 x 8 pan. combine all ingredients and pour into baking pan. Bake 35-40 minutes or until bubbly around edges and all liquid is absorbed. sprinkle with additional parmesan cheese and parsley, if desired. ( I double the ingredients for a 9 x 13 pan. Very easy to make and very yummy!

Prep time 10 minutes Bake time 40

* I usually serve this as a side to the Chicken and Broccoli Wreath Recipe

Hellmann's Parmesan Crusted Chicken



This recipe is very simple,quick, and super easy to make and is great with any basic side such as salads, pototoes, rice, steamed vegetables, etc... This makes a very moist chicken with a very low cooking time so its great for people with busy schedules. Prep time is about 10 to 15 minutes and cooking time is 20-25 minutes.



Hellmann's Parmesan Crusted Chicken:

1/2 cup hellmann's mayonnaise
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast, thawed
4 tsp italian seasoned dry bread crumbs

Combine mayonnaise and parmesan cheese. Spread onto chicken,(I do a coat on both sides), then coat with italian bread crumbs. Bake at 425 degrees for 20-25 minutes in greased glass baking pan.

* you can use light mayo to make it lower fat and use plain bread crumbs with italian seasoning added to it if you can't find it in the stores

Apr 11, 2010

Chicken & Broccoli Wreath







Chicken and Broccoli Wreath

Filling:

2 cups coarsely chopped cooked chicken
1 1/2 cups chopped fresh broccoli
1 cup shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
2 tsp dried dill weed
1/4 tsp salt
1 garlic clove
1 egg white, lightly beaten
1/4 cup slivered almonds

Preheat oven to 375. In bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill weed, salt and garlic; mix well.

Scoop filling over desired shape (shown below); finish shape as directed. Brush with egg white. Sprinkle with almonds. Bake 25-30 minutes or until golden brown. Makes 8 servings

THE WREATH:

2 packages of refrigerated crescent rolls

Seperate into 16 triangles. Arrange 8 triangles on a large round stone with wide ends 3 inches from edge of baking stone and points towards the outside. (points will extend off the edge of the baking stone.) Arrange remaining triangles in center of baking stone, matching wide ends with triangles already in place. (points will overlap in center.) Press seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center triangles. Only seal about 2 or 3 inches wide. Using a scoop, scoop filling over dough in a continuous circle. Beginning with last triangle placed in center of baking stone, bring point of triangle straight across filling. Next bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (filling will show). Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first. Continue as recipe directs above.


*This dish is simple and easy. Filling can be made the day before if pressed for time and the sandwiches are good warm or cold as leftovers.

Apr 10, 2010

New Blog

Ok for everyone out there who are wanting new fun recipes I've decided to start posting mine on this blog. So when I experiment with a recipe and it turns out successful (fingers crossed) I will try to take a pretty picture and post it on here. Hope you all will be courageous and try some of these fabulous recipes. I will also try to give you a healthier version of all my recipes ;)