This is a place I can organize recipes that my family has tried and likes. I did not make any of these recipes up myself - I am terrible in the kitchen and needed a place to help with my organization. Feel free to use this site and comment on the recipes you try!!

Monday, July 28, 2008

Taco Salad

I got this one from my wonderful Mom!

1 lb hamburger meat
1/2 of a big bag of Doritos
1/2 head of lettuce
1/2 block of cheddar cheese shredded
1 can of whole corn (optional)
1 chopped tomato (optional)
Catalina dressing

Cut up lettuce and mix with cheese in a large bowl. Brown and drain meat and put in with lettuce cheese mixture. Mix in dressing to taste. Crush Doritos and add to salad. Add corn and tomato if desired. Mix in a little more dressing to taste. Serve immediately.

My 2 cents on this one:
  • One of my favorites of all time.
  • I use to ask for this for my birthday instead of cake!
  • I use corn but no tomatoes.
  • If you have left overs, refrigerate. When you want some more, add a little dressing and some more crushed Doritos to freshen it up.

Friday, July 25, 2008

Saucy Parmesan Chicken

I got this one from the Kraft Foods Magazine.

4 small boneless skinless chicken breast halves
1/4 cup Italian Dressing
1/4 cup Grated Parmesan Cheese

Place all ingredients in a large resealable freezer weight plastic bag; seal bag. Turn bag over several times to evenly coat chicken with remaining ingredients. Lay flat so chicken does not overlap.

Refrigerate chicken 30 minutes to marinate. Preheat oven to 425. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake chicken 20 minutes or until cooked thru.

Here is my 2 cents on this one:
  • I get my chicken out before I go to work and by the time I get back it is thawed.
  • I then marinade the chicken for a few minutes (with maybe a little more of the ingredients than it calls for), put the chicken on the pan and then pour the rest of the marinade out of the bag onto the tops of the chicken.
  • It seems so simple but every time we do it, either Chris or I will comment on how great it tastes.

Wednesday, July 23, 2008

Ham and Swiss Stromboli

I got this one from Recipe Zaar. Gayle from Grocery Cart Challenge led me to it!

1 11oz package refrigerated French bread dough
6oz thinly sliced deli ham
6 green onions, sliced (optional)
8 slices bacon, cooked and crumbled
1 1/2 cups shredded swiss cheese
2-4 tablespoons ranch dressing (optional)

Unroll dough on a lightly greased baking sheet. Place ham on dough, don't go all the way to the edge, leave about 1/4 to 1/2 inch; spread ranch dressing over the ham; sprinkle evenly with onions, bacon, and cheese. Roll up jelly-roll style, start with the long side. Pinch edges to seal and tuck the ends under. Place the seam side down on the baking sheet.

Cut several slits on top of the loaf (about 1/4 inch deep). Bake at 350 for 26-30 minutes until golden brown. Cool a bit before slicing.

My 2 cents on this one:
  • This tasted really good!
  • If you want this as a quick come-home-from-work supper you may want to cook and crumble the bacon the night before and you may want to tell your 2 year old to stop whining and get out of the kitchen!
  • Chris thinks this may be better with Mozzarella cheese but he still like it the way it was.
  • I definitely included the onions and ranch and highly recommend you don't leave them out.
  • Unrolling that french bread dough was easier said than done for me but we got thru it!

Sunday, July 20, 2008

Zesty Chicken and Rice Skillet

This one I got from the Kraft Food and Family magazine.

1/2 cup Zesty Italian Dressing
1 Tbsp Dijon Mustard
1 lb boneless skinless chicken breasts, cut into chunks
1 chicken bouillon cube, dissolved in 1 3/4 cup boiling water
2 cups red and/or green pepper strips
2 cups Minute White rice uncooked

Mix 1/4 cup of the dressing and the mustard in large nonstick skillet until blended; heat on medium-high heat. Add chicken; cook 6 minutes or until cooked through, stirring occasionally.

Stir in remaining 1/4 cup dressing, bullion, and peppers; cover. Simmer 2 minutes or until heated through. Stir in rice; cover/ Simmer 5 minutes or until rice and peppers are tender.

Remove from heat; let stand 5 minutes until liquid is absorbed.

My 2 cents worth on this one:
  • The liquid has never been completely absorbed for me before I serve. I don't know if I just can't wait or what?
  • I am not usually a rice fan but I eat this up!! (And so does Chris and Hannah!)

Saturday, July 19, 2008

Cream Cheese Corn

I got this one from my good friend JMelt.

1 can sweet whole corn, drained
1/2 block of cream cheese
Spoon full of butter

In a microwave safe bowl put cream cheese, corn and butter. Microwave on high for 1 minute and then stir. Repeat until all ingredients are able to be completely mixed together smoothly. Serve.

My 2 cents on this one:
  • You may want to make double because this is GOOD.
  • You can use frozen corn but in my hubby's opinion it is not as good.
  • Even my 2 year old LOVES this. It is yummy.

Friday, July 18, 2008

Chicken Enchiladas

I got this one from my good friend Elizabeth!

7-8 chicken stripes cooked and cut up
1 1/2 cups of Monterey jack cheese
1 can of green chilies diced
1 cup of sour cream
1 can of enchilada sauce
1 1/2 cups of cheddar cheese

Mix chicken, Monterey jack, chilies and sour cream together. Warm tortillas in skillet. Put filling in and roll them up. Spoon sauce over them. Sprinkle cheddar cheese on top. Cook at 350 covered for 45-50 minutes.

My 2 cents on this one:
  • I cheated and used canned chicken and everyone still loved it.
  • I don't measure cheese - I just put a lot on it.
  • I didn't cover it (because I forgot) and it was OK.
  • My husband told me they were done after about 20 or 25 minutes and they seemed to be.

Fiesta Chicken Pasta

I got this one from the Kraft Food and Family magazine.

2 cups rotini pasta, uncooked
1 Tbsp oil
1 lb boneless skinless chicken breasts, cut into bite size pieces
2 cups chopped red peppers
1/4 cup Zesty Italian Dressing
1 Tbsp chili powder
1/2 cup salsa
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Cook pasta as directed on package

Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir about 6 minutes. Add peppers, dressing, and chili powder; cook 3 minutes or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.

Toss pasta with chicken mixture. Sprinkle with cheese.

My 2 cents on this one:
  • This is one of my favorites that we make.
  • You don't really need anything to go with it.
  • I probably put lots more cheese on it and I stir in with the whole thing.
  • I have used red and green peppers and both are yummy.
  • When you put in the salsa and sour cream the mixture looks like something isn't right - trust it - it is RIGHT!! yummm!!