Chicken Caesar Pasta

With Memorial Day weekend coming up,
here is one of our families favorite BBQ side dishes.
The Chicken Caesar Pasta is a perfect side for any kind of BBQ.
I have also made this recipe with taking out the chicken and replacing it with broccoli.
This pasta salad is seen a lot in the summer months on our table. If you are making it for a large group I would double the recipe.
Yummy! Enjoy.

CHICKEN CAESAR PASTA

serves 6-8

What You Need:

16 oz. box rotini
2 boneless chicken breasts
1 bottle Cardini’s original Caesar dressing
1 Tbsp. crushed garlic
1 Tbsp. olive oil
1 pint cherry tomatoes, cut in half
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, chopped

How To Make:

1.Cook pasta and drain. Set aside.

2. Cut raw chicken into bite-size pieces and stir-fry in garlic & oil until done.

3. In a large mixing bowl mix chicken in with the pasta. Add dressing, onion, tomatoes, and Mrs. Dash.

4. Refrigerate until ready to eat.

Quick Chicken and Rice Soup

This is a delicious soup recipe!
It is a very simple recipe and simple soup,
but sometimes that is all you want for dinner or lunch.
This recipe is so easy to make, and cooks up very quickly.
You can use leftover chicken, rotisserie chicken, or pre-cook your chicken to make the cooking time even quicker. You can also precook the rice too.
The fresh lemon juice and chives really make this soup stand out.
Serve with your favorite muffin or bread along side a green salad and you have a perfect meal.
Enjoy!

Quick Chicken and Rice Soup

What you Need:

8 C chicken broth

2 C chicken, shredded

2-3 stalks of celery, sliced

2-3 carrots, sliced

1 C instant rice or 1 – 2 C cooked rice

1/2 C chives, chopped

Juice of 1/2 lemon

salt and pepper to taste

How To Make:

Add together broth, celery and carrots. Bring to boil and simmer for about 5 minutes or until vegetables are tender. If using minute rice, add in rice and simmer for 5 minutes. If using cooked rice just add along with chives and lemon juice. Enjoy!!

Recipe Source: Your Home Based Mom

Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

This is a perfect combination of Pasta, Shrimp, and Broccoli, all in a light cream sauce.
The sauce is made with light cream cheese and chicken broth instead of using heaving whipping cream.
That is what makes this meal guiltfree and So Good.
I found this tasty recipe in the Jillian Michaels book, 'Making the Cut'.
This meal was a hit at our house and I will make this recipe again for sure!
I served it with Breadsticks, and purple grapes.
Enjoy.



Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta
Serves 4

What You Need:
-1/2 cup Sun-Dried tomatoes, packed in oil
-4 cups uncooked farfalle (Bow tie pasta)
-2 cups of chopped fresh broccoli
-cooking spray
-1 garlic cloves, minced
-1 pound shrimp, peeled and deveined
-1/2 cups fat-free, low-sodium chicken broth
-1/2 cup fat-free or low-fat cream cheese
-1/2 teaspoon dried basil
-1/4 cup Parmesan cheese
-1/2 lemon, juiced

How to Make:
1. Rinse really well the Sun-Dried tomatoes so all the oil is off, dice the tomatoes and then set aside.
2. Cook Pasta according to Package, do not add any salt or fat. When pasta is done, drain and then set aside.
3. Steam broccoli, covered for about 3 minutes or until tender crisp. Set aside.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and shrimp to the pan. Cook 4 minutes or until the shrimp is pink and done.
5. Add broth and cream cheese, stirring until combined, bring to a boil. Reduce heat and simmer for about 2 minutes.
6. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated through. Stir Frequently.
7. Remove from heat. Stir in pasta, Parmesan, and lemon juice.
Serve Immediately!

Source: Jillian Michaels, Making the cut

Carmelitas

Yummy Yummy. . .
These Carmelitas are so good!
Crispy oatmeal cookie base with a layer of chocolate,
then a layer of gooey carmel topped with the cookie base.
You can make these even more sinful. . .
with a scoop of Vanilla Ice Cream and a drizzle of chocolate sauce to top it off.
My boys LOVED these, and my oldest son declared that we open up our own restaurant and serve this dessert.
I do agree, this dessert is Restaurant quality!




Carmelitas

What you need:

-1 jar Mrs. Richardson's Caramel/Butterscotch topping
-12 oz package chocolate chips (a good brand like Guittards or Ghiradelli)
-2 cups flour
-2 cups oatmeal (I use the quick or Instant Oatmeal)
-1 1/2 Cups brown sugar
-1 tsp baking soda
-1/2 tsp salt
-1 1/2 Cup butter, melted

How to make:

1. Combine flour, oatmeal, melted butter, brown sugar, baking soda, salt in mixing bowl. Press 1/2 mixture into the bottom of a greased 9 by 13 pan. Bake for 17 minutes at 325 degrees.

2. Take out and layer chocolate chips and then the jar of caramel/butterscotch topping. Crumble the remaining crumbs over the topping and return to oven to bake for another 17 minutes.

3. Remove from oven and let sit for at least 5 hours before serving. If you put it in the fridge you won't need to let it sit as long (1 or 2 hours).

4. Cut into bars and serve.

Option for serving: put a scoop of Vanilla ice cream on top of one Carmelita and drizzle chocolate sauce on top.

Yum! Enjoy.

Creamy Green Chile Chicken Enchiladas

Let me introduce you to our families new Favorite Chicken Enchilada.
These Creamy Green Chile Chicken Enchiladas are so SO good.
I still really love the Honey Lime Enchiladas found here.
I have made these enchiladas several times now and every time my boys say that it was the best meal ever!
Serve with a green salad, tortilla chips and fresh salsa.

Creamy Green Chile Chicken Enchiladas

Serves 4-6

What you Need:

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can black beans, rinsed and drained

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

How To Make:

1. Preheat oven to 375 degrees.

2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

3. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

4. Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

5. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Source: Mels Kitchen Cafe

Chocolate Chip M & M Cookies

These are one of my boys favorite cookies.
They love the M&M's in them.
We made them together over Spring break, and used Spring colored M&M's.
I usually make them with the regular colored M&M's but could not pass up the holiday M&M's.
These will be soft on the inside and a little crispy on the outside.
Yum.


Chocolate Chip M & M Cookies
makes 2 dozen

What you need:

-1 cup white sugar
-1 cup brown sugar
-2/3 cup unsalted butter, softened
-2/3 cup butter flavored Crisco shortening
-2 eggs
-2 tsp. vanilla
-3 cups unbleached white flour
-1 tsp. baking soda
-1 tsp. salt
-6 oz. milk chocolate chips
-8 oz. M&M candies

How To Make:

1. Preheat oven to 350 degrees. Mix sugars, butter and shortening until light and fluffy.

2. Next add the eggs and vanilla until combined.

3. Slowly add the flour, baking soda and salt. Be careful not to over mix the dough.

4. Turn off the mixer and hand fold the chocolate chips and M&M candies until well combined.

5. Using a small ice cream scoop, drop the cookies onto ungreased cookie sheets about 2 inches apart.

6. Bake at 350 degrees for 10 minutes. Cookies should have a slight golden on top, but also look slightly undone. You don't want to overcook these or they will be hard when cool.

7. Remove from the oven and allow the cookies to cool completely on the cookie sheet. I have found this to be the best way to guarantee perfectly soft cookies each and every time.

Enjoy!

Turkey Sliders

This is a healthier way to make sliders.
I love the red onion, cilantro,and cumin mixed in the turkey. It makes the Sliders very flavorful and simply delicous!
This meal was also very easy to throw together.
I used a indoor grill pan, but when the weather is warmer I use our outdoor grill.
My boys loved the Sliders! Something about food being in mini form, makes it just that much better!

Turkey Sliders
makes 10-12 sliders

What you Need:
-1 egg white, beaten
-1/2 cup red onion, minced
-1/4 cup fresh cilantro, minced
-1/2 teaspoon ground cumin
-1/4 teaspoon of salt
-1 pound of Ground Turkey
- 12 dinner rolls, whole wheat
-lettuce leaves, halved
-Plum Tomatoes, sliced
-1 avocado, sliced

How To Make:
1. Whisk together the egg white, onion, cilantro, cumin, and salt in a medium bowl. Add the turkey and mix until just blended. Shape into 10-12 burgers.

2. Heat a skillet coated with cooking spray over medium heat. Cook the burgers, turning once, for 6 minutes or until done.

3. Place the bottoms of the dinner rolls on plates. Top with one 1 piece of lettuce and 1 tomato slice. Place 1 burger on each and top with the avocado and top of the roll.

Enjoy!

Source: Flat Belly Cookbook

Baja Style Shrimp Tacos

These Tacos are Amazingly Good!
If you can't have the real California Baja style tacos, make your own.
We had our first day of 70 degree weather today, the warm weather made me crave something more light and healthy to eat.
These Baja Shrimp Tacos hit the spot.
As far as prep goes, these really don't take a whole lot of time to make. I started by getting the shrimp ready and then marinating them in the lime and oil while making the beans, quacamole, and pico de gallo. The shrimp cooks so quickly, so I did not cook them until right before I was ready to serve the dinner.

Baja Style Shrimp Tacos
serves 4 -6

• 2 pounds medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• the juice of one lime
• 1 teaspoon coarse salt
• 1 dozen corn or whole wheat tortillas
• pico de gallo (recipe below)
• black beans (recipe below)
• guacamole (recipe below)
  
• lime wedges for serving
• Cholula hot sauce (or your favorite hot sauce)
• monterey jack cheese (optional)

1. Toss the shrimp together with the olive oil, lime juice and salt. Preheat your grill (outdoor or indoor) over high heat. Grill until cooked through, about 2 minutes a side.

2. To serve, heat the tortillas in a dry frying pan and wrap them in a towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, back beans, guacamole, fresh lime juice, a few dashes of hot sauce and a little of the cheese if you’d like.

Yummy!

Pico de Gallo

Simple to prepare and about a thousand times fresher and more vibrant than any jar of salsa.

• 1 pint grape tomatoes, quartered
• 2 tablespoons roughly chopped cilantro leaves
• 3 tablespoons finely chopped white onion
• coarse salt
• squeeze of lime
• as many finely chopped red jalapeños as you’d like (optional)

Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for the kids, and then add as much jalapeño as you like to the remaining mixture for the adults.

Black Beans

• 1 can of black beans
• 4 cilantro stems
• 1 garlic clove, crushed
• pinch of salt

Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (I do this while I’m preparing the rest of the meal). Be sure to simmer the beans long enough so that they’re not watery.

Guacamole

• 2 ripe avocados
• 2 tablespoons minced white onion
• 3 tablespoons cilantro leaves, roughly chopped
• 1 lime
• coarse salt

Cut each avocado in half, remove and reserve the pits and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).

Recipe Source: GOOP

Kansas City Chicken on Baked Brown Rice

A simply tasty and healthy meal!
The chicken cooks to be very moist in the crock-pot or slow-cooker and will shred really easily when done.
The best I can describe the sauce is a sweet but yet light BBQ taste. Really yummy, my two picky little boys even loved it!
A slow-cooker meal is perfect for those busy days.
Serve on top of my 'Favorite way' to cook brown rice (Baked Brown Rice).
Then add a green salad or vegie to round out the meal. Yum!

Kansas City Chicken (slow cooker)
on Baked Brown Rice

What you Need:

5 boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth

How to make:

In a large skillet, heat the olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve on top of Baked Brown Rice.

Baked Brown Rice:

Makes about 3 1/2 cups cooked rice

1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

Preheat the oven to 350 degrees.
Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Recipe Source: adapted from My Kitchen Cafe

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

We love good Italian food at our house! This recipe is one of our favorites.
I found this recipe on The Pioneer Women's blog, and adapted it just a little.
This recipe does take a little bit of time to prepare, but it is well worth it.
I served the Stuffed shells with a fresh green salad and french bread.

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

serves 8

What You Need:

• 8 ounces, Jumbo Pasta Shells
• 30 ounces, Ricotta Cheese
• 8 ounces, Parmesan Cheese, Grated
  
• 1 whole Egg
• 12 leaves Basil
  
• 2 Tablespoons Minced fresh Parsley
• Salt And Pepper, to taste
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1/2 pound Italian Sausage
• 1 pound ground beef
  
• ½ cup Red Wine
• 1 whole 28 Ounce Can Crushed Tomatoes
• 1 whole 15-ounce Can Crushed Tomatoes
• 2 Tablespoons Sugar
• ½ teaspoons Salt
• 2 Tablespoons Minced fresh Parsley

How To Make:

1. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

2. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

3. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally.

4. In a separate bowl, mix ricotta, half the Parmesan, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

5. To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

6. Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Enjoy!

Source: Adapted from The Pioneer Women

Creamy Chicken and Rice Casserole

This has become one of our favorite casseroles.
When I had my second son, a sweet neighbor brought us this casserole.
After my family raved about it, I had to ask this neighbor for her recipe.
We have made it countless times since.
This casserole used to last us two meals,
but now that my boys are older and eat more then me it last us one meal.
I like to serve this with a fresh green salad and rolls.

Creamy Chicken and Rice Casserole

What you need:

-1, 6.9 oz. package of Chicken Flavored Rice-a-Roni with chicken broth and herbs
-1 tbsp butter
-2 1/4 cups hot water
-1 1/2 lbs skinless, boneless chicken breasts cut into bite size pieces
-1 cup sliced mushrooms
-1/2 tsp garlic powder
-3/4 cup sour cream
-1/4 tsp black pepper
-1 can lowfat cream of mushroom soup
-1 cup partly steamed broccoli

Topping:
-1 tbsp butter
-1/2 tsp poppy seeds
-1/4 cup crushed multigrain crackers (such as Ritz)

How To Make:

1. Cook Rice-a-Roni in a non-stick skillet according to package directions using 1 tbsp of butter and 2 1/4 cups of hat water. After cooked remove from Skillet and set aside. Wipe Skillet.

2. Coat skillet with cooking spray, place over high heat until hot. Add chicken and cook until just about done, then add the mushrooms and garlic powder. Saute until chicken and mushrooms are cooked.

3. In a large bowl combine the cooked rice, cooked chicken mixture, sour cream, cream of chicken soup, barely steamed broccoli, and black pepper.

4. Prepare a 2 qt casserole dish with non-stick cooking spray, then spoon the mixture into the dish.

5. For the topping combine cracker crumbs, melted butter, and poppy seeds. sprinkle over top.

6. Bake at 350 degrees for 35 minutes, uncovered.

enjoy!

Twice Baked Potatoes

My mom made these yummy twist on mashed potatoes when I was growing up.
I loved them then, and I love them now.
My little family also enjoys them, especially my husband.
This is a very easy side to make, and can be made apart of any meal.
Enjoy!



Twice Baked Potatoes

What you Need:

-4 large-ish russet potatoes, scrubbed clean
-2 tablespoons butter, melted
-2 cups shredded sharp cheddar cheese, divided
- 1 or 2 green onions, white and green parts thinly chopped
-1/2 cup sour cream
-1/4 cup milk
-1 teaspoon salt
-1/2 teaspoon freshly ground black pepper

How To Make:

1. Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.

2. Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.

3. Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, salt and pepper. Mix well.

4. Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.

5. Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining 1 cup cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.

Recipe Source: Adapted from My Kitchen Cafe

Steak Bites

The three boys in our house LOVE steak, and are always asking for it!
I don't cook it often because of the cost, and my lack of love for steak.
However, when I cook this recipe the Steak bites are gone very quickly.
Having steak cooked in bite sizes is a a fun and different way to serve steak, and also makes dinner cooking time quicker.
Serve with your favorite sides and enjoy!

Steak Bites

What You Need:

-1 sirloin steak

or

-1 pkg. pre-cut beef tips

-Kosher salt and freshly ground black pepper

-Butter

How To Make:

1. Trim off the large obvious pieces of fat that run along the side of the meat. Cut strips less than 1 inch wide. Cut into small bite-sized pieces. If you see anymore large chunks of fat, gristle or long silvery membranes cut them off.

2. Sprinkle generously with kosher salt and freshly ground black pepper. Toss the meat around a bit to thoroughly coat with the seasonings.

3. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.

4. Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Now scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 seconds or so – just long enough to sear the outside of the meat but NOT completley cook the inside, or in will be over-done.

5. Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly when all the meat is nicely browned and removed to the plate pour all that browned/blackened butter and drippings all over the meat.

Serve with Vegies, potatoes, or any other side.

Enjoy!

Italian Chicken, Mushrooms, Spinach and Linguine

This is one of my favorite Italian dishes!
It is very easy to make and tastes like you ordered a dish from a good Italian restaurant.
My husband loves it, and asks for it regularly. My two boys like it after they pick out the mushrooms and give them to my husband and I.
I like to serve the dish with fresh french bread.
So good.
Enjoy!



Italian Chicken, Mushrooms, Spinach and Linguine
serves 6

What You Need:
-1 1/2 cups of sliced mushrooms (any variety)
-1 tablespoon olive oil
-1/4 cup finely minced shallots
-1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
-2 cloves garlic, minced
-1/4 teaspoon salt
-6 chicken breasts (about 2 pounds)
-salt and ground pepper
-3/4 cups purchased pesto or homemade
-6 sliced of Mozzarella cheese
-1 10 oz. package fresh spinach
-1 box of Linguine pasta

How to Make:
1. Preheat oven to 350.
2. In a medium skillet cook mushrooms in hot oil over medium heat for 3 to 5 minutes or until tender, stirring occasionally. Add shallots, thyme, garlic, and 1/4 teaspoon salt; cook and stir for 1 minute more. Remove form heat.
3. Sprinkle chicken lightly with salt and pepper. Place in a baking pan. Spread chicken with pesto; top with mushroom mixture.
4. Bake for 30 to 35 minutes or until chicken is no longer pink. Top with cheese. Bake for 3 -5 minutes more until cheese is melted.
5. To serve, arrange chicken and mushrooms on a bed of spinach and a side of cooked linguine. Drizzle left- over sauce onto linguine.

Source: Adapted from Better Homes and Gardens
-

Slow Cooker Chicken Tacos

With soccer practices, homework, and many other activities going on during the week
I have been loving my slow cooker.
Fix it in the morning, and it is ready in time for dinner.
This is a very yummy slow cooker meal.
The cream cheese and salsa mixed together with the beans, corn, and shredded chicken is so good.
Serve in a crispy shell or soft shell tortilla, with what ever tacos toppings you like.
Enjoy!

Slow Cooker Chicken Tacos

What You Need:
-1 can (7.5) black beans, drained and rinsed
-1 clove of garlic, minced
-1 cup chunky salsa, divided in half
-1 cup frozen corn
-1/2 tsp. ground cumin
-4 oz. cream cheese
-4 skinless, boneless chicken breasts

How To Make:
1. Combine beans, corn, garlic, cumin and half of salsa in slow cooker. Arrange chicken breasts on top; pour remaining salsa over chicken. Cover and cook on high 2 - 3 hours or 4 -6 hours on low, until chicken is tender and cooked through.
2. Remove chicken and shred. Add back to slow cooker. Stir in cream cheese to slow cooker. Cook on high until cream cheese melts and blends into the mixture.
3. Serve with tortillas, lettuce, shredded cheese, and tomatoes.

French Bread Rolls

I love these Rolls!
They are so easy to make and always turn out.
I use the dough to make dinner rolls, hamburger buns, sub rolls, and pizza dough.
They are my 'go to' easy roll recipe.
Using the bread flour makes them a little more chewy and soft, however I have used all-purpose four and they turn out yummy as well.
My family LOVES when I make these yummy rolls,
they don't last long in our home.
Enjoy!

French Bread Rolls

Makes about 1 dozen rolls

What you need:
-1 1/2 cups warm water (110 degrees F/45 degrees C)
-1 tablespoon active dry yeast
-2 tablespoons white sugar
-2 tablespoons vegetable oil
-1 teaspoon salt
-4 cups of bread flour or all-purpose flour


How to make:

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.

3. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
(I use my Kitchen Aid mixer with the bread hook for 8 minutes to knead)

4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

5. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. (I like to brush on with a pastry brush an egg white and water mixture on the top of the dough, 1 egg white and 2 tablespoons of water mixed)
Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

6. Bake for 12-13 minutes in the preheated oven, or until golden brown.

Source: Adapted from allrecipes.com & My Kitchen Cafe

Chicken and Wild Rice Soup

I have been away from my recipe blog over the summer.
The early stages of my pregnancy prevented me to cook much. I am feeling so much better now and have many yummy recipe's to share with you!

This is one of our families favorite soup recipes.
With the cool fall air settling in up here in Michigan I get really excited for warm soups and yummy breads.
This is a also a great company pleaser, I always get complements when I serve it.
I like to serve it with homemade rolls and a fresh green salad.

Tip: To make the prep time faster, I always precook my chicken and Rice-A-Roni earlier in the day keep it in the fridge until ready to make dinner.


Chicken and Wild Rice Soup

What You Need:
- 1 onion, chopped
- 2 carrots, chopped
- 3 celery sticks, chopped
- 1/2 c. butter
- 2/3 c. flour
- 6 c. water
- 4 Chicken bouillon cubes
- 2 pkg. Rice-A-Roni long grain and wild rice
- 2 to 4 chicken breasts, cooked and cut into pieces
- 2 c. half & half
- 1 tsp. salt
- 1 tsp. pepper


How To Make:
1. Chop vegetables and place in large soup pot.
2. Melt butter and saute vegetables until tender.
3. Add flour and stir until vegetables are coated.
4. Slowly add water; stir vigorously until flour dissolves.
5. In a different saucepan, Prepare Rice-A-Roni as directed on box, then add to the soup.
6. Add the remaining ingredients and simmer on low until well blended.
Serve hot! Enjoy.

Source: Friend Amie H.

Island Chicken

This is a very healthy and refreshing marinade for chicken.
You can either cook the chicken in the oven or grill depending on how you feel. Either way, the chicken is delicious!
This has become a staple marinade at our house and perfect for a summer meal.
You can serve it with what ever sides your family likes!
Enjoy.

Island Chicken

Ingredients:
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
2-4 chicken breasts

How to Make:
1. Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours.

2. When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

OR Preheat a outdoor or indoor grill. When heated cook chicken for about 7 minutes on each side until done.

Recipe Adapted From Annie's Eats

Caribbean Passion Fruit Smoothie

A cold fresh smoothie tastes like summer to me!
This is a favorite smoothie recipe in our home. I usually make two batches of this recipe to feed the four of us. I wouldn't double it in your blender, unless you have a huge blender that can handle that much blending. I find that it mixes better and faster if I just do one batch at a time.
If you live in the west you will know the name Jamba Juice, a smoothie making establishment. This recipe is a copy cat recipe from one of their smoothies.
I hope you are all enjoying your summer and keeping cool in the summer heat!


Caribbean Passion Fruit Smoothie
makes 2 tall cups

What You Need:
-1 cup mango juice
-1/2 cup frozen peaches
-1 cup frozen strawberries
-1/2 cup crushed ice
-1 cup orange sherbet


Add all ingredients to bender and blend. If too thick, add more mango juice.
Serve and Enjoy!

Zesty Chicken and Broccoli Pasta

Chicken, Broccoli, and Pasta,
three of my favorite ingredients and they are all in this dish.
This is another family classic weeknight meal at our house.
This meal requires no oven baking, perfect for the warm summer months.
The Zesty Italian dressing gives this dish just the perfect blend of spices.
Serve with fresh fruit and French Bread, and you have a satisfying and tasty meal!


Zesty Chicken and Broccoli Pasta
serves 6

What You Need:

-1 cup Zesty Italian dressing
-2 cloves garlic, minced
-2 cups broccoli florets
-3 boneless skinless chicken breasts, cut into strips
-8 oz. bow tie pasta or Penne Pasta (1/2 of a 1lb box of pasta)
-1/2 cup chopped tomatoes
-1/2 cup of mozzarella cheese, shredded
-1/2 cup Parmesan cheese, shredded

How To Make:

1. Cook pasta as directed on package.
2. Meanwhile, heat dressing and garlic in a large non-stick skillet on medium heat for about 2 minutes.
3. Add chicken and cook in dressing for 7 minutes. Add broccoli and cook another 4 minutes, or until chicken is completely cooked.
4. Add tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly. Cook until heated through.
5. Add pasta to skillet, and stir to combine. Sprinkle with remaining Mozzarella cheese and Parmesan cheese.

Serve and enjoy!