This cook in the crockpot meal is great for days where you aren't going to have a lot of time to make dinner! It's on our menu for Saturday.
Ingredients:
1 package boneless skinless chicken thighs
1 3/4 cups Buffalo wing sauce
1 English cucumber
12 large sandwich buns
3/4 cup crumb led blue cheese (optional)
* Spray 3 to 4 quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of Buffalo wing sauce over chicken. Cover and cook on Low heat 7 to 8 hours.
* Remove chicken from cooker; place in medium bowl. Place stranger over another bowl and strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate piecesand return chicken to cooker, stir in reserved juices. Increase heat setting to High, cover and cook 15 minutes. Meanwhile cut cucumber into strips.
* Fill each bun with 1/2 cup chicken, 1/2 tablespoon remaining wing sauce and 3 strips of cucumber and enjoy!
Friday, September 16, 2011
Apple Spice Waffles
The fall season is upon us and the air is chilly. Wanted to do something fall and festive for dinner so enjoy this recipe for Apple Spice Waffles.
Ingredients:
2 Cups biscuit / baking mix
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 eggs
1 1/2 cups milk
6 tablespoons butter melted
1 cup chopped peeled apple
* In large bowl combine the biscuit mix, cinnamon and nutmeg. In another bowl combine eggs, milk and butter, stir into dry ingredients just until moistened. Stir in apple
* Bake in preheated waffle iron according to manufacter's directions until golden brown and serve!
***Waffles can be cooled and frozen in a resealable plastic freezer bag for up to 2 months***
Ingredients:
2 Cups biscuit / baking mix
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 eggs
1 1/2 cups milk
6 tablespoons butter melted
1 cup chopped peeled apple
* In large bowl combine the biscuit mix, cinnamon and nutmeg. In another bowl combine eggs, milk and butter, stir into dry ingredients just until moistened. Stir in apple
* Bake in preheated waffle iron according to manufacter's directions until golden brown and serve!
***Waffles can be cooled and frozen in a resealable plastic freezer bag for up to 2 months***
Wednesday, September 14, 2011
Bowtie Ham Bake
Ingredients:
2 cups uncooked bow tie pasta
3 cups frozen broccoli florets
2 cups cubed fully cooked ham
1 carton refrigerated Alfredo sauce
1 cup shredded swiss cheese
1/2 (4oz) can mushroom stems and pieces drained
* Cook pasta according to package directions, adding the broccoli during the last five minutes of cooking. Meanwhiel in a large bowl combine ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture and toss to coat.
* Transfer to greased 11 X 7 baking dish. Cover and bake casserole at 375 degrees for 20 minutes. Uncover and bake 5 to 10 minutes or until bubbly.
*** You can double this recipe and instead of cooking freeze the second casserole for up to 3 months***
2 cups uncooked bow tie pasta
3 cups frozen broccoli florets
2 cups cubed fully cooked ham
1 carton refrigerated Alfredo sauce
1 cup shredded swiss cheese
1/2 (4oz) can mushroom stems and pieces drained
* Cook pasta according to package directions, adding the broccoli during the last five minutes of cooking. Meanwhiel in a large bowl combine ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture and toss to coat.
* Transfer to greased 11 X 7 baking dish. Cover and bake casserole at 375 degrees for 20 minutes. Uncover and bake 5 to 10 minutes or until bubbly.
*** You can double this recipe and instead of cooking freeze the second casserole for up to 3 months***
Smothered Chicken with Garlic
Ingredients:
1 tbsp dried rosemary
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 Whole chicken (about 4lbs)
1 lemon cut into quarters
1 tbsp olive oil
2 heads garlic peeled (about 30 cloves)
* Preheat oven to 375 degrees. Lightly spray baker with oil. Combine half of the rosemary with paprika salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken. Rinse chicken with cold water and pat dray with paper towel. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck then tuck under back of chicken. Place chicken breast side up into baker.
* Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake covered 60 minutes. Remove lid and roast for additional 25-35 minutes or until thermometer registers 180 degrees in thickest part of chicken.
1 tbsp dried rosemary
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 Whole chicken (about 4lbs)
1 lemon cut into quarters
1 tbsp olive oil
2 heads garlic peeled (about 30 cloves)
* Preheat oven to 375 degrees. Lightly spray baker with oil. Combine half of the rosemary with paprika salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken. Rinse chicken with cold water and pat dray with paper towel. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck then tuck under back of chicken. Place chicken breast side up into baker.
* Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake covered 60 minutes. Remove lid and roast for additional 25-35 minutes or until thermometer registers 180 degrees in thickest part of chicken.
Tuesday, September 13, 2011
Hot Taco Pockets
Ingredients:
1 pound ground beef
1 large onion, chopped
2 cups (8oz) shredded cheddar cheese
1 cup salsa
1 can (4oz) chopped green chilies
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 tubes refrigerated crescent rolls
* In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese salsa, chilies, garlic powder, salt and cumin.
* Unroll crescent rolls and separate into 12 rectangles. Place on ungreased cookie sheet press perforations to seal. Place 1/2 cups meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal.
*Bake at 350degrees for 25-30 minutes or until golden brown.
***To freeze let cool and place in heavy-duty resealable plastic bag. Can freeze up to3 months.***
1 pound ground beef
1 large onion, chopped
2 cups (8oz) shredded cheddar cheese
1 cup salsa
1 can (4oz) chopped green chilies
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 tubes refrigerated crescent rolls
* In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese salsa, chilies, garlic powder, salt and cumin.
* Unroll crescent rolls and separate into 12 rectangles. Place on ungreased cookie sheet press perforations to seal. Place 1/2 cups meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal.
*Bake at 350degrees for 25-30 minutes or until golden brown.
***To freeze let cool and place in heavy-duty resealable plastic bag. Can freeze up to3 months.***
Every Great Adventure....
So you know what they say "Every great adventure begins with a single step." Well for me this is my step. For some time I have thought how neat it would be to create a blog to share easy meals with friends. Being a mom myself I understand how hard it is to make dinner some nights and I know what it's like when you feel like you're stuck in a rut of eating the same things over and over again. Many times my friends and I have sat around and said "I wish someone would just give me an idea of what to cook for dinner." Well folks, this is my idea. I intend to use this blog to share with you some of the great easy meals that I have prepared for my family. It is my hope that this blog will not only inspire you but will ease your mind by providing dinner ideas that are affordable, practical and best of all EASY!
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