Recipe: Kale Chips

Here is a yummy and healthy treat!

Kale

Olive Oil

Sea Salt

Rinse and pat dry your kale.  Tear into bite size pieces removing the stems.  Lay onto baking sheet, spray with olive oil and sprinkle with sea salt.  Bake at 350 degrees for 10-15 minutes.

Enjoy!

Tip:  I bought a small travel size spray bottle in the cosmetic aisle at Wal-Mart.  I keep olive oil in it to spray my food items.  It uses less oil than trying to drizzle it.

Recipe: Crock Pot Chicken Tacos

Need a quick and super easy crock pot recipe for a Saturday or Sunday dinner?

Crock Pot Chicken Tacos

6 frozen chicken breasts
1 package ranch seasoning packet
1 package taco seasoning packet
1 can chicken broth
1 can chicken gravy

Place all ingredients in crock pot.  Cook on high for 3-4 hours.  Shred with forks and place back in crock pot to soak up juices for 45 minutes.

Serve on tortillas with desired toppings - sour cream, cilantro, salsa, lettuce, cheese, tomatoes or ranch dressing.  

This is our dinner for Sunday night after church. :)

Recipe: Oreo Puddin' Poke Cake

Last Friday, we attended a fundraiser for the girls' softball and T-Ball teams.  It was a cake auction.  We all contributed money to our team and then were able to bid on cakes for our team.  All cakes were made or purchased by the moms on the teams.  I made an Oreo Puddin' Poke Cake.  It is very simple. :)

Bake a chocolate cake.  While still warm, poke holes in it with the end of a wooden spoon.  Mix 2 boxes of Oreo pudding with 4 cups of milk.  Stir with a spoon then let set for 2 minutes.  It will thicken some but you will want it slightly runny.

Pour over cake and spread and push down into the holes.  

Refrigerate.  Add whipped topping and crushed Oreos.

Some of the cakes at the cake auction. :)

My cake went for $60.  Yay!

New Breakfast Sandwich Idea

Here is a fun idea that I saw on Facebook a few days ago and I tried it this morning. :)

The only difference is I put them on round 100% whole wheat sandwich thins and made an egg sandwich out of it. 

Protein, veggie and healthy carbs make for a great breakfast!

*You could change this up and make it with red and yellow peppers as well. 

Recipe: Cake Mix Cookies

Here is a simple and inexpensive recipe to make on your next baking day!  I will be trying these on my next baking "therapy" day. :)  And what is fun is that you can make these in many different flavors!

Cake Mix Cookies

1 box cake mix - any flavor
2 eggs 
1/2 cup of oil

Preheat oven to 350 degrees.  
Mix together cake mix, eggs and oil until smooth.  
Drop by rounded teaspoon onto an ungreased baking sheet.  
Bake for 10-12 minutes.

Recipe: Whole Wheat Muffins

Easy Whole Wheat Muffins

Here is a recipe I found that I would like to try...when the craziness of these next two weeks are over. :)

Makes 18 muffins

INGREDIENTS:

• ½ – 1 cup sugar
• 1 egg
• 2 cups buttermilk*
• 1 teaspoon baking soda
• 2 cups whole wheat flour
• 1 cup white flour (you can substitute additional whole wheat if you prefer)
• ½ teaspoon salt

DIRECTIONS:

Preheat the oven to 350 degrees. Beat the egg and sugar together. In a separate bowl, mix the dry ingredients together. Add to the egg mixture, alternating with the buttermilk, until combined. Put in greased muffin tins and bake 15-20 minutes.

These can be stored in a Ziploc bag at room temperature for 1-2 days (make sure they are completely cooled before putting them in the bags). If storing for longer than that, keep them in the refrigerator or freezer.

*Homemade buttermilk: 2 tablespoons of lemon juice or vinegar in a 2-cup measuring container, and fill the rest with milk.*

Recipe Idea for Leftover Buns

Leftover buns from your latest Super Bowl party or BBQ?  Make mini pizzas!

Simply top with pizza or spaghetti sauce, pepperoni and mozzarella cheese.  Bake for about 10 min. at 400 degrees.  Easy and kid friendly!  And you won't be wasting those buns.

Recipe: Ham and Cheese Quiche

Ham and Cheese Quiche

Here is a quick and easy dinner!  It can be frozen as well for a quick dinner later.

I forgot to take a picture of my finished ones...so here it is.  LOL!

Ingredients

• 2 pastry shells (9 inches)
• 2 cups diced fully cooked ham
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 2 teaspoons dried minced onion
• 4 eggs
• 2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
• Divide ham, cheese and onion between the shells. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
• To use frozen quiche: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed. Yield: 2 quiches (6 servings each).

Recipe: South of the Border Stuffed Shells

As promised, here is one of the new recipes I tried this week...and it seemed to be a hit with all the children.  :)

South of the Border Stuffed Shells

24 jumbo pasta shells, uncooked
1 16 oz. jar picante sauce
1 8 oz. can tomato sauce
1/2 cup of water
1 medium onion, chopped
1 lb. ground beef
1 tsp. chili powder
1 4 oz. can chopped green chilies
1 cup (4 oz.) grated Monterey Jack cheese

Prepare pasta according to package directions.  Drain.

Mix picante sauce, tomato sauce and water in a small bowl.  In a skillet, cook onion and ground beef over medium heat until meat is browned and onion is tender.  Remove from heat and drain.  Add chili powder, chopped green chilies, 1/2 cup cheese and 1/2 cup picante sauce mixture to meat mixture.

Preheat oven to 350 degrees.  Pour small amount of picante sauce mixture in bottom of 13x9 baking dish.  Fill each cooked shell with 1-2 tbsp. of meat mixture and place in baking dish.  Pour remaining picante sauce mixture over shells and top with remaining cheese.  Cover with foil and bake for 20-30 minutes.  

Serves 6.  Serve with garlic bread and a fresh salad. :)

Philadelphia Style Quesadillas and Focusing

This week, I am having a hard time focusing.  Geez Louise.  I do not know what is wrong with me.  I am feeling overwhelmed and tired.  

However, I have kept up diligently with my laundry each day.  Empty baskets. :)  And I have stayed on track with my Bible reading schedule through YouVersion.  If nothing else, that makes the week a success.  LOL!

I made three delicious meals this week as well.  Well, I thought they were amazing.  It is rather difficult when one child doesn't like cheese...and the first question...you see it coming a million miles away..."Is there cheese in this?".  Good grief.  Then you have a five year old...well, I just don't know.  And the two year old who pees a million times an hour for a Jelly Belly...and then decides to feed Max her dinner.  Yep.  Thankful for my Autumn...she eats like a horse and is thin as a rail.  She is truly my bottomless pit.

So Tuesday's dinner was Philadelphia Style Quesadillas...

Simply saute beef pieces (I purchased a package around a pound that said "Beef for Stir Fry".  Very tender.  I added lime juice and Cajun seasoning into the beef.  Remove from pan when pink is gone.  Do not overcook!

Next, saute green peppers and onions.  Toss in a little lime juice and seasoning.  Add in sliced fresh mushrooms when nearly done.  Toss back in beef and heat through.  

Set aside.  Make quesadillas and use as topping on the cheese inside the quesadilla.  Yum!

Wednesday's dinner was Southwest Stuffed Shells...

Will post that one next week.  A good kid pleaser. :)

Tonight was White Chicken Chili...
OMGoodness.  One of my favorites and perfect for this gloomy day.  Here is the link to the recipe on my blog... http://tastetsinreno.blogspot.com/2010/10/recipe-white-chicken-chili.html .  

So, another success to the week.  Hopefully, tomorrow my brain will return.  Along with my focus.  

Recipe: Jiffy Ground Pork Skillet

Winter is a good time to enjoy a good skillet dinner. :)  Here is a new recipe I recently tried and really enjoyed it.  It is very hearty and filling...nice and piping hot!

Jiffy Ground Pork Skillet

1 1/2 cups uncooked whole wheat penne pasta
1 lb. turkey sausage
1/2 medium chopped onion
1 can (14 1/2 oz.) stewed tomatoes, undrained
1 can (8 oz.) tomato sauce
1 medium zucchini, cut into thin slices
salt, pepper, cajun seasoning

Cook sausage and onion in a large skillet until no longer pink.  Cook pasta according to package directions - al dente.  Drain.  Add tomatoes, tomato sauce and seasonings (Yes, here my cajun seasoning is a must again!  If not, it may be rather bland. :) to the sausage/onion combo in the large skillet.  Bring to a boil.  Reduce heat; cover and cook for 5 minutes.

Add pasta to skillet.  Stir in zucchini.  Cover and cook for 5 minutes or until zucchini is crisp-tender.

I doubled this recipe for our family of 6. :)

Serve with a salad and french bread if desired.  Top with grated Parmesan cheese.  Enjoy!

Recipe: Buttermilk Pie

Here is an easy pie recipe that is wonderful for the Christmas holidays. It is an old-fashioned custard pie that is sure to please!

Buttermilk Pie

3 eggs
1/2 cup butter, softened
1 1/2 cups sugar
3 tbsp. flour
1 cup buttermilk
1 tsp. vanilla
1 tbsp. lemon juice
1/8 tsp. grated nutmeg

9 inch unbaked pie crust

Preheat oven to 350 degrees.  Beat eggs until frothy.  Add butter, sugar and flour.  Beat until smooth.

Stir in buttermilk, vanilla, lemon juice and nutmeg.  Pour into pie shell.

Bake 40-60 minutes (mine was done at 50) or until center is firm.

Recipe: Lemon Chicken Breasts and Veggies

Here is a tasty crock pot recipe great for a Sunday dinner!  In fact, this is our meal for today. :)

Lemon Chicken Breasts and Veggies

Ingredients

• 1 pound fresh baby carrots
• 3 cups cubed red potatoes
• 1 package (14 ounces) frozen pearl onions, thawed
• 2 celery ribs, thinly sliced
• 6 bone-in chicken breast halves (10 ounces each), skin removed (I used boneless/skinless.)
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup water
• 1/2 cup lemon juice
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

Directions

• In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken. In a small bowl, combine the soup, water, lemon juice, parsley, thyme, pepper and salt. Pour the soup mixture over chicken and vegetables. Cover and cook on low for 8-9 hours or until a thermometer reads 170°. Yield: 6 servings.

Recipe: Ranch Chicken Enchilada Casserole

Every time I try a new recipe, I am thrilled when I found one that I call a "keeper"!  A keeper recipe is good enough to make over...and over.  LOL!  I am a fan of any Mexican inspired food...so I especially loved this one!

Ranch Chicken Enchilada Casserole

6 boneless, skinless chicken breasts (They can be frozen. :)

1 packet dry ranch dressing

1 packet taco seasoning

1 can (2 cups) chicken broth

The initial prep for this recipe takes seconds. Place the first four ingredients in the crock pot and go!

After the chicken cooks, you simply cool and shred.  Then layer the corn tortillas, chicken, cheese and ranch dressing.

The finished product!

Remember how I said I love the slow cooker liners?  This was after I cooked the chicken and then took it out for the casserole. Yes, pretty messy.

Literally, seconds later!  I took the liner out and placed in the garbage, wiped down with a wet sponge and a little Dawn...and dried with a dish towel.

Took about 30 seconds.  Yay!

--------------------------------------------------------------

Put in slow cooker and cook on low for 3-6 hours. (It will depend on how hot your slow cooker is and if you use frozen or fresh chicken.)  Let cool and shred with two forks.  I let the shredded chicken sit in the juices and soak up the goodness and cool in the slow cooker.

To make the casserole, layer in a greased 9x13 pan...6 corn tortillas, shredded chicken, shredded cheese and drizzle of ranch dressing (mine was a generous drizzle! :).  Do a second and third layer. You will end with the cheese on top. 

Cover with foil and bake for 45 minutes on 350 degrees.  Yummy!

Recipe: Slow-Cooker Lasagna

Here is a yummy slow cooker recipe that we just tried Wednesday for dinner. :)  Easy and the entire family enjoyed it!

Slow Cooker Lasagna

1 lb. ground beef
1 jar spaghetti sauce - 24 oz.
1 cup of water
1 container of ricotta cheese-15 oz. or 1 container of cottage cheese-24 oz.
1 package (8 oz) of Italian cheese (or mozzarella would be fine)
1/4 cup parmesan cheese
1 egg
9 regular lasagna noodles, uncooked

Brown the meat.  (I think next time I will add some diced onion and a little fresh garlic. :)  Drain off grease.  Add in the spaghetti sauce and water.  Stir on low.

Mix ricotta or cottage cheese (I used cottage cheese), 1 1/2 cups Italian cheese, Parmesan cheese and egg.

Spoon 1 cup of meat sauce into the slow cooker.  Top with 3 noodles (broken in half) and then a 1/3 of the cheese mixture.

Do two more layers of the meat sauce, noodles and cheese mixture.  End with the remainder of meat sauce.

Cook on low for 4 hours. (I turned mine off around 3 1/2 because it would start burning - I have a very hot slow cooker even on low.)  Sprinkle remaining cheese on top at the end and let melt.  

Serve with garlic bread and a vegetable or salad.  Delicious!

How To Make Shredded Chicken in the Crock Pot

I love any shortcut to making dinner easier and faster!  A great way to do this is to pre-cook your meat and freeze into portions.  Here is a super simple way to prepare shredded chicken ahead.

How To Make Shredded Chicken in a Slow-Cooker:

1.  Purchase a large package of boneless, skinless chicken breasts.
*  Recently, I purchased 2 large packages of fresh, boneless, skinless chicken breasts on sale for $1.69/lb.  This was a great price; however, you need to either freeze it or use it right away.  This was a great chance to make shredded chicken.

2.  Put as many as you like (I did about 10-12) into your slow cooker, cover with water and add a bit of chicken broth or seasonings.

3.  Cook on low for 6 hours.  They will be cooked through and falling apart with a fork.

4.  Remove about four breasts at a time and place in a colander.  Let cool slightly and then shred with two forks.  Transfer to a bowl and let cool until you can handle it with your hands.

5.  Place into quart freezer bags.  I had 7 bags of shredded chicken at the end that went into my freezer. :)

Ideas to Use Shredded Chicken:

1.  Soups.  
(And what a great time of year for a big pot of soup! :)
2.  Fajitas/enchiladas/quesadillas.
3.  Topping for your lunch salad.
4.  Casseroles.  (That possibility is endless!)
5.  Chicken salad sandwiches.
6.  Topping for your pizza.
7.  Chicken pot pie.
8.  Shredded chicken sandwiches with your favorite BBQ sauce.

Those are just a few ideas...and there are dozens and dozens of variations of soups and stews and casseroles...salads and pizzas!

Try this today. :)

Recipe: Homemade Cajun Seasoning

I mention using Cajun seasoning a lot in my recipes.  :)  One reason is it adds so much flavor...and second, my husband's dad is a Cajun from the swamps of Louisiana...so Cajun food is a must for our family!

I found this recipe around 8 years and have been making it ever since.  It makes a large amount and will last for a long time. :)

You can use it on anything from chicken, fish to burgers...even on baked potatoes or to give a kick to pasta.

Homemade Cajun Seasoning

1 container salt (26 oz.)

2 containers cayenne pepper (1 oz. each)

1/3 cup black pepper

1/3 cup chili powder

3 tbsp. garlic powder

Mix together and store in an airtight container.

Recipe: Lime Chicken Fajitas

Today, I promised I would share my Lime Chicken Fajita recipe. :)  It is so easy...it is really ridiculous.  

Lime Chicken Fajitas

3 chicken breasts-cut into 1/4 inch strips
1 red and 1 green pepper-julienned
1 onion-sliced into thin wedges
lime juice-liberal!
Cajun seasoning

That's it!  Cook the chicken (I precook my chicken and it is ready to go for a recipe like this).  Add the vegetables and cook around 3-5 minutes longer.  Add lime juice - a good amount!  Also add Cajun seasoning - I use a homemade seasoning that I make and use for all my recipes. :)  Stir and cook a few minutes longer.

Serve on warmed tortillas topped with shredded cheddar cheese, sour cream and cilantro.

Recap Of The Week and Recipe for Spiced Apple Cider...

Recap on our week...

Monday...just a very busy day of cleaning, laundry and much office work.  I accomplished a lot and that is a blessing!

Tuesday...was our monthly TLC Ladies Bible study.  Everyone brought a fall dish...there were many yummy things including apples and pumpkin.  I made a spiced apple cider - a recipe from Rachael Ray.

Spiced Apple Cider

1/2 gallon fresh apple cider

2 cinnamon sticks

6 whole cloves

1/4 tsp. freshly grated nutmeg

1 piece (3 inches) lemon peel

Bring all ingredients to a simmer over medium high heat.  Lower the heat to medium low and cook, without boiling, for 15 minutes.  Remove from heat and serve!

Our lesson was titled "Bump In The Night" - a lesson on why Christians fear and 8 steps to overcome your fears.

Wednesday and Thursday...more regular days at home.  Wednesday afternoon, I went couponing and enjoyed that!

Today...Addie and Sierra will be going camping for the night with their Papa Tastet.  I am meeting a church friend for lunch then cleaning the church for the week.  

Tomorrow...church visitation then two birthday parties in the afternoon.

Always a busy week! :)  Have a great weekend!

Recipe: Pumpkin Spice Latte

Pumpkin Spice Latte

I tried this recipe tonight and it was yummy!  All four of my daughters tried it and loved it as well. :)  Great for a fall time treat!

And the best part was I had my gourmet coffee drink without paying $5 to Starbucks. :)  And I had to rub it in by drinking it out of my Starbucks mug.  LOL!

Yield: Enough pumpkin spice mixture for 7 - 8 homemade lattes.

Ingredients:

For the pumpkin spice mixture:
• 1 15-oz. can pumpkin puree
• 2 c. whole milk
• 1/2 c. sweetened condensed milk
• 1/3 c. brown sugar
• 2 T. pure vanilla extract
• 1 T. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ground dried ginger
• 1/2 tsp. ground cloves
• 1/4 tsp. allspice
To assemble the pumpkin spice latte:
• strong coffee
• slightly sweetened whipped cream
• cinnamon

Preparation:

In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds.

To assemble the pumpkin spice latte:

Pour 1/2 cup (more or less, depending on your preference) of the pumpkin spice mixture into a large mug. Microwave for about 20 seconds, then add 1 cup of hot strong brewed coffee and stir. Top with a nice lofty pile of sweetened whipped cream. Sprinkle lightly with cinnamon. And if you're looking for extra deliciousness, top with chocolate shavings. 

Pour the remaining pumpkin spice mixture into a quart jar or similar sized container and top with a lid. Store in the refrigerator. When ready to make another drink, shake the jar well and repeat the assembly of the pumpkin spice latte. The pumpkin spice mixture will keep well for up to 1 week in the refrigerator.