Asian Noodle Salad

Recipe from HERE.

Dressing:

1/2 cup of seasoned rice vinegar
2 tbsp olive oil
1 tsp sesame oil
3 cloves of garlic, minced
2 tsp soy sauce
2 tsp sugar

Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.

Salad:

1 handful of cilantro leaves, chopped
1 handful of basil leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup of toasted peanuts
1/2 lb spaghetti noodles, cooked per instructions

Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve. Enjoy.


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Wow, this salad is so good!  I made a big batch and will be snacking on it nonstop!  Next time I will double the veggies and try whole wheat pasta.  Might try cucumber and broccoli florets in there as well.  I omit the cilantro, personal preference.  Be sure to check out the link I posted at the top, the recipe author posts amazing photographs!  Her blog is my new favorite, so be sure to go take a look!  I'll definitely be trying a lot more of her recipes and adding them on here.

Crockpot Italian Chicken

1 stick butter (I usually use a tad less)
1 pkg Good Seasons Italian seasoning (find in the salad dressing aisle)
4-5 chicken breasts
8 oz cream cheese
1 can cream of chicken soup

Melt butter in a crockpot, mix in Italian seasoning and chicken.  Cook on low 4-6 hours.  Shred or cube chicken and return to crockpot.  Melt in the cream cheese and soup until smooth.  Serve over rice or egg noodles.

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This is one of those tasty dinners that I make sure I serve with several sides of vegetables to make up for how heavy/fattening it is!  It is SO good though!  I usually serve it with egg noodles since we eat a lot of rice already. 

Last Minute Lasagna

1 16-oz bag frozen large cheese ravioli
1/2 of a 24-oz jar pasta sauce
1/2 10-oz box frozen spinach, thawed & squeezed
1/2 8-oz bag shredded mozzarella
1/4 cup grated Parmesan

Heat oven to 350.  Spoon 1/3 of the pasta sauce into a 9x9 dish.  Place half of the ravioli on top in a single layer.  Sprinkle with spinach and half of the mozzarella.  Layer on remaining ravioli and top with remaining sauce and both cheeses.  Cover with foil and bake for 25 minutes.  Uncover and bake until bubbling.  Serves 4.

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We had a parent meeting today at Cameron's school, and one of the mom's brought this recipe to share, along with the actual dish she made as an "after-meeting snack".  It was SO good, and Allie liked it so much that I only got a few bites!!  It only serves 4, so you could also double it and use a 9x13 pan.  The mom said you can throw beef or sausage into it too, but I thought it tasted excellent just like this.  Yum!!

Enchiladas

2 T oil
2 T flour
1 tsp red chili powder
dash oregano
dash garlic powder

Blend above ingredients well, stir in 1 (8oz) can tomato sauce and 2 cans of water. Cook over medium heat, stirring occasionally, until thickened.

Brown 1 lb ground beef with an onion. Add 1 can refried beans and salsa (about 1/2 cup, enough to make it saucy!).

Soften corn tortillas with damp paper towels in microwave. Can put Crisco in between.

Put meat/bean sauce in tortilla, top with shredded cheese, roll it up and put it in a 9x13 pan.

Pour enchilada sauce on top and top with cheese.

Cover with tin foil and bake at 350 for 30 minutes.  If desired, uncover for last 5-minutes for a crispy top. 

Can make ahead of time and put in fridge, and bake for 45 minutes.
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This is the enchilada recipe our mom made for us when we were growing up. The amounts were never an exact science--this is how she passed it on to me. Enjoy!!

Waldorf Astoria Stew

3 lbs stew meat

1 c celery, thickly sliced

4 medium potatoes, cubed

2 c carrots, sliced

1 medium onion, sliced

2 T sugar

1 can cream of tomato soup

4 T tapioca

1 t salt

1/2 c water

Combine all ingredients. Cover and cook at 250 degrees for 5 hours.

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Another recipe from my childhood. My children love this!

Souper Meat & Potato Pie

1 can cream of mushroom soup

1 pound ground beef

1/4 c onion, chopped

1 egg, slightly beaten

1/4 c bread crumbs

2 T parsley

1/4 t salt

Dash pepper

2 c mashed potatoes

1/4 c cheese, grated

Mix 1/2 cup soup, ground beef, onion, egg, bread crumbs, parsley, salt and pepper. Press firmly into 9 inch pie dish. Bake 350 degrees for 25 minutes. Top with mashed potatoes. Top with remaining soup and cheese. Bake an additional 10 minutes.

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This was one of my favorite things my mom used to make for our family while I was growing up. I used to make it all the time but hadn't made it in years.

Chimichanga's

2 cups chicken, cooked & shredded (I just cooked some frozen chicken breasts in my crockpot all day with a little bit of water and seasoning)
2/3 cup salsa
1 tsp cumin
1/2 tsp oregano
Shredded Cheddar
Tortillas

Combine chicken, salsa & spices.  Spoon onto tortillas, sprinkle with cheese, and roll up like a burrito, tucking both ends in.  Spread butter on both sides of wrap and bake at 400 for 15-20 minutes.  Makes 6.

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My family loved these!  VERY simple, and you could change it up by adding corn, black beans, dipping in sour cream, whatever you have! 

Best Banana Bread Ever!

1/3 cup butter
3/4 cup sugar
1 egg, beaten
1 1/2 cup flour (I used 100% whole wheat)
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
4 bananas
2 TB water
1 tsp vanilla

Cream butter & sugar together.  Add beaten egg.  In seperate bowl, combine dry ingredients.  In a blender, puree bananas, water and vanilla until smooth.  Combine all the mixtures and bake in a greased bread pan for 50-55 minutes at 350 until a toothpick comes out clean.

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SO GOOD!!!  This is definitely my new banana bread recipe.  Might have to make it every week!  I love finding recipes like this where I can substitute the whole wheat flour and not lose ANY flavor.

White Bean Chicken Soup

1 Tb oil
1 onion, diced
2 tsp minced garlic
2 lb chicken, cut into bite-size pieces

Saute in a skillet over med heat until onion is tender.

Transfer to slow cooker and add:
1 can great northern beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 can sweet white corn, drained
1 small can diced green chilies
2 cups water
2 tsp chicken boullion granules
1 tsp cumin

Cook on low 7-8 hours.  Serve with shredded cheese on top.

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My kids loved this!  Easy, nutritious, inexpensive.  My kind of dinner!  We'll definitely be having this a lot this winter.

Potato Ham Chowder

Into the crockpot goes:

1 box Au Gratin potatoes with cheese
1 small red pepper, diced
1-2 carrots, grated
2 cups diced ham
2 cups cold water
2 cups whole milk
Black pepper to taste

Stir to combine and cook on Low for 4 hours. 

Add 1 cup frozen peas and cook 15 minutes to heat. 

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This was really quick and easy to make.  We ate it after our Sunday hike, and it tasted so good after a chilly day outside!