Shake and Bake Chicken, Mashed Potatoes, Salad

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Macaroni and Cheese, Veggies

I got this recipe from Mr. Food. Everyone in the family loves it. Sometimes I add cheese dogs too.

8 oz. cooked elbow macaroni
8 oz shredded cheese (set some aside to put on top)
10 3/4 oz cream of chicken soup
1/2 c. Mayo
1/2 c. Milk

Preheat the oven to 375. Stir together. Top with extra cheese. Bake for a long time, about 40 minutes in my oven because I don't know how to use the broiler and I like the top to get crispy.
But really, you can cook it for less time because you're not really cooking anything. So it's ready when you are.

Muffins, Scrambled Eggs, Bacon

Well, I wanted to have a breakfast dinner. Usually it's pancakes, biscuits and gravy, or dippy eggs and toast. I just didn't feel like doing any of them, except for MAYBE the dippy eggs, but there wasn't enough bread for toast. So it hit me...MUFFINS!
I meant to make homemade muffins, but I got stuck playing Lego Star Wars and before I knew it it was 5:15 and I just didn't have time to make homemade muffins, so I'll have to do that another day.

Chicken Chimis, Mexican Rice, Black Beans

Well, here it is. I finally cooked. It's not that we spent the last few nights not eating, but my husband cooked on the weekend and on Monday we had to go to the dr. to get checked up so we didn't really cook. I really love Allrecipes. And all of last night's dinner came from there...

Chicken Chimichangas with Green Sauce

Ingredients:

2 (10.5 ounce) cans condensed cream of chicken soup 2 (4 ounce) cans diced green chiles 5 pitted green olives 1 jalapeno pepper, seeded and chopped 2 tablespoons fresh lime juice 1 (8 ounce) package cream cheese 1 (8 ounce) package shredded Monterey Jack cheese

1/2 (1 ounce) package taco seasoning 1 pound shredded cooked chicken meat 8 (10 inch) flour tortillas 1/2 cup vegetable oil 1 (8 ounce) package shredded sharp Cheddar cheese 1 cup chopped green onion 1 (8 ounce) container sour cream

Directions:

1.	Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
2.	In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
3.	Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
4.	To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream. What I did differently: I used canned green sauce. But I didn't eat it so I don't know how that was. And I baked mine chimis at 350 for about 30 minutes or so.

Mexican Rice III

Ingredients:

1 cup long grain white rice 1 tablespoon vegetable oil 1 1/2 cups chicken broth 1/2 onion, finely chopped 1/2 green bell pepper, finely chopped 1 fresh jalapeno pepper, chopped

1 tomato, seeded and chopped 1 cube chicken bouillon salt and pepper to taste 1/2 teaspoon ground cumin 1/2 cup chopped fresh cilantro 1 clove garlic, halved

Directions:

1.

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cover with tight lid and set your timer for 20 minutes. Do not lift the lid. When the timer goes off, turn off the oven and let the rice set for 5-10 minutes.

What I did differently:
I cooked the onion and pepper with the rice and then added the garlic before pouring in the liquid and seasoning.

Best Black Beans

Ingredients:

1 (16 ounce) can black beans 1 small onion, chopped 1 clove garlic, chopped

1 tablespoon chopped fresh cilantro 1/4 teaspoon cayenne pepper salt to taste

Directions:

1.	In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

The recipes were ehhh, not terrible, but not melt in your mouth fantabulous, at least to the adults. But the kids ate it. Even our 3 year old who really only eats pb sandwiches every day for lunch. But we do have leftovers that I do get to eat for lunch, so no fuss there.

General Tso Chicken and Rice

Tonight I was trying to find a way to use rice that I made last week. I had made it specifically for fried rice, so I tried to figure out something to make.

I was going to make Sesame Chicken, but my honey was running low. After rummaging through the fridge, I found some General Tso sauce that I thought I should use up, so again, I don't really have a recipe.

I used 1 HUGE chicken breast. Cut it up into chunks and then coated them with a flour/5 spice mix. Cut up some onion and stirfry until the chicken is cooked. I removed that from the pan and stir fried a bunch of broccoli. I removed the broccoli, put the chicken back in and added the sauce. At the end I added the broccoli back in.

In the meantime, I pulled out the rice and I guess it had gone bad, so I had to make new rice, which means I couldn't fry it. But I did add chicken seasoning to the water of the new rice so that it wasn't just straight white rice.

Served with oranges.

Toasted Subs, Chips, Fruit

Again we needed something quick and easy. Now the baby is sick, on top of everyone else, so we're all tired and cranky now...

I don't think I need to post instructions. Just make a sub. Toasted or not...the choice is up to you.

Chicken Corn Soup and bread (& salad)

Well, everyone in my house is sick. (Even me, I'm pretty sure, but I'm undiagnosed...) So last night we got home from the Doctor's office (and I'm pretty sure we'll be going back today) and I figured soup would be a good option for dinner. So I whipped some together... (wish I would have taken a picture though.)

Ingredients:
4 cans of chicken broth
one chicken breast
diced up carrots
egg noodles (the kind for soup)
2 eggs, (will be hardboiled)
2 cans of corn, drained

Directions:
Pour 3 cans of broth into a pot and poach the chicken breast until it's done. (I did this step while I put groceries away)

Remove chicken and add carrots. Shred the chicken. Start hardboiling the eggs.

Add 4th can of broth and noodles.

Add the chicken; cut up the eggs.

Cook until the noodles are tender and everything is warmed through.

Sides:
I served this with a loaf of french bread from the store. On an ordinary day I would have also done a salad, but since we were sick, I didn't bother with that.

Notes:
This served my family of 6 (well, there's 7 in the family, but the baby doesn't eat yet) and we have leftovers for several more bowls, probably at least lunch for most of us. I wanted to keep it simple this time, so I didn't add celery or onion or season it at all, although my husband added pepper to his when he served it up.