1 1/2-2 lbs Boneless, skinless, chicken breasts or thighs, thawed
1/2 c. Dijon mustard
1/4 c. PURE maple syrup
1/4 c. White vinegar
1/4 tsp Salt
1/4 tsp Pepper
1 Tbs Cornstarch
Preheat oven to 450. Coat a 8x11 baking dish with spray oil. Lay chicken in pan. In a small bowl, whisk dijon mustard, syrup, vinegar, salt and pepper. Pour over chicken. Turn chicken around in sauce to make sure it gets coated. Bake uncovered for 40 minutes, or until chicken is no longer pink juice inside chicken is clear. Remove chicken from pan onto a separate plate. Do NOT discard the liquid. Immediately whisk 1 Tbs of the cornstarch to the liquid in the pan. This is the sauce you can our over the chicken. (It has to be hot to mix the cornstarch) If it's not the desired thickness, add a little more cornstarch.
This is AMAZING! It sounded gross when I first read the ingredients but I took a chance and man I am glad I did! I served it with rice and a salad. It was even good on top of the rice. I made enough for my husband and I for two dinners but we both loved it so much that there were no leftovers.
Enjoy!
Wednesday, February 20, 2013
Tuesday, February 12, 2013
Spiral Pepperoni Pizza Bake
1 package (16 oz) spiral pasta
2 lb beef
1 lg onion
1 tsp salt
1/2 tsp pepper
2 cans (15 oz each) pizza sauce
1/2 tsp italian seasoning
2 eggs
2 c. milk
1/2 c. parmesan cheese
4 c. (16 oz) shredded mozzarella cheese
1 package (3.5 oz) pepperoni
Cook pasta. Cook beef and onion until beef is no longer pink and onion is tender. Stir in salt, pepper, italian seasoning and pizza sauce. Remove from heat. In a small bowl, combine eggs, milk and parm cheese. Drain pasta and toss with egg mixture. Transfer to a 3-qt baking dish. Add layer of pepperoni. Mix 2 cups of mozzarella cheese in meat mixture and spread on top on pepperonis. Sprinkle remaining cheese on top. Cover and bake at 350 for 20 minutes. Uncover and Bake for 20 more minutes.
You can easily add any other veggies you want to the dish and make it even better. If I had bell pepper and tomato at the time I would have cooked it in with the meat mixture. Give it a try! Enjoy!
Rebekah
2 lb beef
1 lg onion
1 tsp salt
1/2 tsp pepper
2 cans (15 oz each) pizza sauce
1/2 tsp italian seasoning
2 eggs
2 c. milk
1/2 c. parmesan cheese
4 c. (16 oz) shredded mozzarella cheese
1 package (3.5 oz) pepperoni
Cook pasta. Cook beef and onion until beef is no longer pink and onion is tender. Stir in salt, pepper, italian seasoning and pizza sauce. Remove from heat. In a small bowl, combine eggs, milk and parm cheese. Drain pasta and toss with egg mixture. Transfer to a 3-qt baking dish. Add layer of pepperoni. Mix 2 cups of mozzarella cheese in meat mixture and spread on top on pepperonis. Sprinkle remaining cheese on top. Cover and bake at 350 for 20 minutes. Uncover and Bake for 20 more minutes.
You can easily add any other veggies you want to the dish and make it even better. If I had bell pepper and tomato at the time I would have cooked it in with the meat mixture. Give it a try! Enjoy!
Rebekah
Saturday, January 19, 2013
Enchilada Casserole
1 lb beef
1 lg onion, chopped
2 cups salsa
1 can (15 oz) black beans, drained and rinsed
1.4 cup Italian dressing
2 Tbl taco seasoning
1/4 tsp ground cumin
6 flour tortilla shells (8 inch)
3/4 cup sour cream
1 cup shredded cheese
Cook beef and onion until beef to no longer pink. Drain. Stir in salsa, beans, dressing, taco seasoning and cumin. Place 3 shells in a 2 qt. baking dish coated with cooking spray. Layer with half of meat mixture, sour cream and cheese. Repeat layer. Cover and bake at 400 for 26 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted.
Note: You can replace the flour shells for corn shells. Since they are smaller you will need more. Also I found it helpful to cut the shells into strips.
I don't know why I didn't post this recipe sooner. This is a all time favorite in my house and in my family. It's an amazing dish!
Enjoy!
1 lg onion, chopped
2 cups salsa
1 can (15 oz) black beans, drained and rinsed
1.4 cup Italian dressing
2 Tbl taco seasoning
1/4 tsp ground cumin
6 flour tortilla shells (8 inch)
3/4 cup sour cream
1 cup shredded cheese
Cook beef and onion until beef to no longer pink. Drain. Stir in salsa, beans, dressing, taco seasoning and cumin. Place 3 shells in a 2 qt. baking dish coated with cooking spray. Layer with half of meat mixture, sour cream and cheese. Repeat layer. Cover and bake at 400 for 26 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted.
Note: You can replace the flour shells for corn shells. Since they are smaller you will need more. Also I found it helpful to cut the shells into strips.
I don't know why I didn't post this recipe sooner. This is a all time favorite in my house and in my family. It's an amazing dish!
Enjoy!
Beef and Tater Bake
4 cups frozen tater tots
1 lb ground beef
1 pck (16 oz) frozen chopped broccoli, thawed
1 can (10 3/4 oz) cream of broccoli soup
1 med tomato, chopped
1 can (2.8 oz) french fried onions
1 cup shredded cheese
1/2 cup milk
1/4 tsp garlic powder
1/8 tsp pepper
Cook tater tots in a 13x9 ungreased baking dish, uncovered, at 400 for 10 minutes. Cook beef until no longer pink, drain. Stir in soup, tomatoes, broccoli, 3/4 cup french fried onions, 1/2 cup cheese, milk, garlic powder and pepper. Heat through, Pour over tater tots. Cover and bake for 20 minutes. Uncover, sprinkle with remaining cheese and onion. Bake 5-10 minutes or until cheese is melted.
I made this for my family one Sunday and they loved it! Some of us are gluten intolerant so this dish was perfect.
Enjoy!
1 lb ground beef
1 pck (16 oz) frozen chopped broccoli, thawed
1 can (10 3/4 oz) cream of broccoli soup
1 med tomato, chopped
1 can (2.8 oz) french fried onions
1 cup shredded cheese
1/2 cup milk
1/4 tsp garlic powder
1/8 tsp pepper
Cook tater tots in a 13x9 ungreased baking dish, uncovered, at 400 for 10 minutes. Cook beef until no longer pink, drain. Stir in soup, tomatoes, broccoli, 3/4 cup french fried onions, 1/2 cup cheese, milk, garlic powder and pepper. Heat through, Pour over tater tots. Cover and bake for 20 minutes. Uncover, sprinkle with remaining cheese and onion. Bake 5-10 minutes or until cheese is melted.
I made this for my family one Sunday and they loved it! Some of us are gluten intolerant so this dish was perfect.
Enjoy!
Wintertime Beef Soup
1 lb ground beef
4 celery ribs, chopped
1 med onion, chopped
1 green bell pepper, chopped
2 cups water
2 cups tomato juice
1 can diced tomato
1 can (8 oz) tomato sauce
2 tsp beep bouillon
2 tsp chili powder
1/2 tsp salt
2 can kidney beans
2 cups chopped cabbage
Cook beef, celery, onion and bell until meat is no longer pink. Drain. Stir in water, tomato juice, tomato sauce, tomatoes, bouillon chili powder and salt. Brink to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in kidney beans. Return to boil. Stir in cabbage. Reduce heat, cover and cook 12 minutes longer.
I have never cooked with cabbage before and didn't know if I would actually like it but my husband and I loved this soup. It didn't last long in the fridge before it was devoured.
Enjoy!
4 celery ribs, chopped
1 med onion, chopped
1 green bell pepper, chopped
2 cups water
2 cups tomato juice
1 can diced tomato
1 can (8 oz) tomato sauce
2 tsp beep bouillon
2 tsp chili powder
1/2 tsp salt
2 can kidney beans
2 cups chopped cabbage
Cook beef, celery, onion and bell until meat is no longer pink. Drain. Stir in water, tomato juice, tomato sauce, tomatoes, bouillon chili powder and salt. Brink to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in kidney beans. Return to boil. Stir in cabbage. Reduce heat, cover and cook 12 minutes longer.
I have never cooked with cabbage before and didn't know if I would actually like it but my husband and I loved this soup. It didn't last long in the fridge before it was devoured.
Enjoy!
Southwestern Corn Chowder
3 cups cooked chicken, cubbed
1 med onion, cut in thin wedges
1 Tbl canola oil
2 cans (14.5 oz each) chicken broth
1 can corn
3/4 cup picante sauce
2 tsp ground cumin
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 Tbl minced cilantro
2 Tbl cornstarch
2 Tbl water
Saute chicken and onion in oil. Stir in broth, corn, picante sauce and cumin. Bring to a oil. Reduce heat, cover and simmer for 15 minutes. Stir in peppers and cilantro. Combine cornstarch and water until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes or until slightly thickened.
Add some cheese to it and eat with chips. Perfect for winter time!
Enjoy!
1 med onion, cut in thin wedges
1 Tbl canola oil
2 cans (14.5 oz each) chicken broth
1 can corn
3/4 cup picante sauce
2 tsp ground cumin
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 Tbl minced cilantro
2 Tbl cornstarch
2 Tbl water
Saute chicken and onion in oil. Stir in broth, corn, picante sauce and cumin. Bring to a oil. Reduce heat, cover and simmer for 15 minutes. Stir in peppers and cilantro. Combine cornstarch and water until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes or until slightly thickened.
Add some cheese to it and eat with chips. Perfect for winter time!
Enjoy!
Thursday, December 6, 2012
Chicken Spaghetti Casserole
8 oz uncooked spaghetti, broken in 3 inch pieces
3 c. cubed cooked chicken
1 10 3/4 oz can cream of chicken soup
1 medium onion, chopped
1 c. milk
2 c. shredded cheese
1/2 c. chopped red bell pepper
3 Tbl mayo
1 1/2 tsp steak seasoning
1/2 tsp dried basil
Cook spaghetti. While noodles are cooking, combine all ingredients with one cup of cheese in a large bowl. Mix well. When noodles are done, add to meat mixture. Toss to coat. Transfer to a greased 13x9 baking dish. Cover and bake at 350 for 20 minutes. Uncover with remaining cheese and bake 5-10 more minutes or till heated through and cheese is melted.
I have made this several times and my husband and I just LOVE it! It's really easy and fast to make.
Enjoy!
3 c. cubed cooked chicken
1 10 3/4 oz can cream of chicken soup
1 medium onion, chopped
1 c. milk
2 c. shredded cheese
1/2 c. chopped red bell pepper
3 Tbl mayo
1 1/2 tsp steak seasoning
1/2 tsp dried basil
Cook spaghetti. While noodles are cooking, combine all ingredients with one cup of cheese in a large bowl. Mix well. When noodles are done, add to meat mixture. Toss to coat. Transfer to a greased 13x9 baking dish. Cover and bake at 350 for 20 minutes. Uncover with remaining cheese and bake 5-10 more minutes or till heated through and cheese is melted.
I have made this several times and my husband and I just LOVE it! It's really easy and fast to make.
Enjoy!
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