Cheesy Bacon Potatoes

These are like potatoes skins, but in my opinion, they taste a lot better.  Maybe it's because they are homemade & they didn't come from the freezer.  I will be making these again....in fact, I have some going as I type this up.

Servings: about 1 potato per person

Ingredients

1 large sized Russet potato, sliced into thin rounds

1/2 cup cheddar cheese, shredded

2 tbsp bacon

Optional dipping sauce

1/3 cup ranch dressing 

1/2 tsp Chipotle powder seasoning or chilli power will work in a pinch

Instructions

Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry.  Line a pan with foil & spray with cooking spray (easy clean up method), and lay out potato slices on it.  Sprinkle with salt & pepper to taste.  Bake 12-14 minutes in preheated oven until potatoes begin to slightly crisp and brown on the edges.  Remove from oven, and cover evenly with cheese and bacon bits.  Return to oven and cook until cheese is melted and bubbly, about 10-12 minutes.

If making dipping sauce, prepare sauce while potatoes bake.  Combine ranch dressing and Chipotle seasoning.

Orange Chicken

I ran across this recipe a while ago.  I had this or apricot chicken on my list of want to try.  i can tell you I am so glad I tried this.  It was simply delicious!  The  hubby liked it as well, he said the only thing missing was the egg rolls.  This and the bourbon chicken, might be two of our favorite chicken recipes!!  After frying the chicken, I kept some aside for the girls to eat, as we wanted ours spicy!!!


Servings: 6

Ingredients"
6 boneless skinless chicken breast halves
1/2-3/4 cup cornstarch for breading
3/4 cup orange marmalade or jam
1/2 cup rice wine vinegar or white wine vinegar
1/3 cup soy sauce
1/2 cup water
1-2 teaspoon ground ginger
1-2 teaspoon red pepper flakes or chili paste (I used sriracha sauce.)
Choice of oil
3-5 garlic cloves (Since we love garlic – use less if you don’t love it.)

Instructions:

Cut chicken breast into 1 inch strips.  Dredge chicken in cornstarch. Heat (medium-high) a large skillet that has been coated with your choice of oil. Cook chicken strips in a few cloves of minced garlic, oil and a few dashes of soy sauce until no longer pink.  Remove chicken from pan and deglaze pan with some of the vinegar. 

To make the Orange Sauce

Saute remaining garlic and then add orange marmalade, soy sauce, water, ginger, chili paste, red pepper flakes, and the rest of the vinegar.  Cook on medium – high heat until sauce begins to thicken slightly. Reduce heat. Initially, it will be very liquidy and seem as if it won’t thicken, but it will. This is also when I do a taste test, and ask myself those important questions. Do I want more of a kick to it? Then I add some more red pepper flakes. Is it not sweet enough? Add more marmalade Too sweet? Then I add a bit more soy sauce and rice vinegar. I love that this can be mastered into the perfect fit for your taste.  Pour chicken into skillet with sauce. It will continue to thicken.  You can add more water if sauce is too thick. (Taste test to see if additional seasoning needed.

Serve with recipe., your favorite vegetable or some egg rolls.

Pineapple Burgers

Sometimes a picture will speak a 1000 words, or make you think your self....I have to try this!  This was it for me....I must try!  But, if you have tried any of my recipes that I have posted, then you know I feel that way about all the recipes that I have tried.  Now, the bacon could have been a little crispier for my taste (I don't like chewy bacon).  Next time i make this, I think I will chop up some jalapeno's and mix them in with the burger  meat, for some added kick!

Servings: 4


Ingredients:
1 pound hambuer
your favorite burger seasoning
4 slices pineapple-fresh or canned
8 slices bacon

Directions-
Form your hamburger patties.  On a piece of foil (makes for easy clean up), place 2 pieces of bacon  to form an X.  Place your hamburger patty in the center of the  X, top with a piece of pineapple and bring bacon pieces to top.  Secure bacon pieces with a toothpick.  Grill to your desired doneness.

Chicken Breast stuffed with Pesto butter

We are not big oven baked chicken people, so I was a little skeptical of this recipe.  It seems every time I bake chicken, it always comes out tough.  This however was not not the case.  The chicken had good flavor, was tender and the crust...well mine wasn't perfect.  Oh well, its going to get all mashed up together, right?  Now, I had some leftover pesto butter, so I tossed it in some pasta that I had in the pantry.  Note- Store bought pesto can be substitute.
Servings: 6

	Ingredients:
	6 chicken breasts, halved, boneless and skinless 1/2 c fresh basil leaves 1/4 c grated parmesan cheese 1 minced garlic clove 1/2 c butter, room temperature 1/3 c flour seasoned with salt and pepper 1 egg, well beaten 3/4 c fine bread crumbs Serving Day 2 Tbsp butter 2 Tbsp olive oil   Directions:   Flatten chicken breasts to 1/8" thickness.  In a food processor or blender, combine basil, cheese and garlic.Mix until a thick paste is formed. Add 1/2 cup of butter and blend. On a piece of waxed paper or plastic wrap, shape into a 3" square.  Chill until firm. (To quick chill, place in freezer for 10-20 minutes).  Slice chilled square into sticks, approximately 1/2-inch wide and three inches long.  Lay out the flattened chicken breasts.  Place a stick of pesto butter on the larger side of the meat.  Fold the remaining side over the butter, then fold under the two ends.  Press meat together on all sides to securely enclose butter. 12. Using 3 separate plates, place the seasoned flour in one, beaten egg in another and bread crumbs in the third.  Dredge rolled chicken breast in flour and shake off excess.  Dip into egg, then roll in bread crumbs.  Firmly pat bread crumbs onto chicken.  Refrigerate chicken rolls for at least 1 hour to allow breadcrumbs to adhere.  At this point chicken rolls may be frozen.  Wrap each chicken roll in plastic wrap, and place in freezer bags.     Serving day instructions: Unwrap chicken rolls and put on plate in refrigerator and thaw completely. In large saute pan, heat 2 tablespoons of butter and olive oil on medium-medium high.  Saute chicken for about 10-15 minutes, turning chicken until golden brown on all sides.  Place in a lightly greased baking dish and bake in a pre-heated 350 degree oven for approximately 40-45 minutes, or until meat is white all the way through. (Be careful not to overbake).

Beef Fajita's

Beef Fajita's in the crockpot...how easy!!  I love simple meals and right now in my life, I need simple.  I will be making this again, but may double the fajita spices and adding more garlic.  It was a little bland, but overall a good recipe!


Servings: 4-6

2 lbs of thin cut stir fry beef (you could use chicken) 
1 packet of fajita seasoning mix  
1 onion sliced 
1 tablespoon chopped garlic
2 bell peppers (I used 1 orange, 1 yellow and 1/2 green, or whatever you can get cheaply)
1/2 cup water
Optional Toppings- sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced olives, rice, etc.

Directions

 
Dump your meat into the crockpot. It can be frozen or thawed. Cut the onion and garlic, add to the crock. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6. The meat is done when it reaches desired tenderness. An hour before serving, add you chopped peppers (l like to add mine towards the end, so they are not mushy).  Serve with your favorite fajita toppings.

Grilled Chicken Feta Burgers

I went to the store and they had ground chicken, cheaper then ground beef.  so, I snatched up a few packages.  Then, when I got home, I wondered what do I make with it.  I put a few slices of cucumber on mine and, it was awesome!!!

Servings: 4

1 lb ground chicken
6 oz crumbled feta
1 tbsp ground oregano
1/4 tsp salt
1/4 tsp garlic powder


Directions:
Preheat grill or broiler. (You can also use a George Foreman grill).  Mix all ingredients well and form into 4 individual patties.  Grill or broil patties until internal temp. of burgers reaches 165 degrees F, or about 7 to 8 min. per side.

Swedish Meatball

I wanted something quick and easy for dinner the other night.  So, I came up with this.  My oldest didn't particularly like it, but my littlest inhaled it. I highly doubt that these are actually Swedish meatballs, but what do i know.

servings 4-6

Ingredients:

1 pound hamburger
1 egg
2 tablespoons milk
1/2 cup bread crumbs (I like to use the Italian seasoned ones)
1 tablespoon garlic
1 can cream of mushroom soup
1/4 - 1/2 cup water
1/2 cup sour cream
1 tablespoon garlic

Directions:
Mix the first 5 ingredients together and form your meatballs.  you can either pan fry until done, or spray a baking pan with pam and bake at 350 for 20 minutes or until done.  If you want to go the super simple route, you can buy premade meatballs.  In a pan, big enough to hold sauce and meatballs, combine the rest of the ingredients.  Stir with a whisk to combine. Serve over hot noodles or rice.  

Want to do this in a crockpot?  After making your cooked meatballs, place all ingredients, except for sour cream in crockpot.  Cover and cook on low 4-6 hours.  30 minutes before serving, stir in sour cream, cover and cook.

Budget- 1 pound hamburger $3.23, 1 egg .10, bread crumbs .35, garlic .45, mushroom soup $1.00, sour cream .43, noodles $1.89.  $7.45 for all ingredients, for four large servings that is $1.86 per person!

Crockpot Mongolian Beef

Yum, all I can say is yum!  This is a must try!  I really liked the sauce on this (I can't remember why, because of pregnancy brain), but I do remember that this was a great recipe!

Ingredients:
1 1/2 pounds beef flank steak,or roast cut into stir-fry sized strips
1/4 cup cornstarch
2 tablespoons olive oil
1/2 teaspoon minced ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/2 cup shredded carrots
3 medium green onions, chopped (optional)
Side of veggies

Directions:
Spray slow cooker with non-stick cooking spray. Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in crock pot. Discard any remaining cornstarch. Combine remaining ingredients in a bowl and pour over beef in crock pot. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. Serve over rice/noodles, topped with additional sliced green onions, or with a side of your favorite veggies.

Cheesy Honey Mustard Chicken

I think my camera is deleting pictures.  I know I took a picture of this, but where it went, who knows.  This was a pretty good recipe, tender with a little bit of a tang.  I will be making this one again.  I served it with a sweet potato on the side, and some green beans.

Servings : 4

Ingredients:

4 boneless chicken breast
3/4 cup honey
1/2 cup Dijon mustard
1 tsp lemon juice
1/2 tsp paprika
lemon pepper to taste
4 Tbsp bacon, cooked and chopped
1 cup shredded mozzarella cheese

Preheat oven to 375.

Season chicken breasts with lemon pepper.  Place in 9x13 baking dish.

Combine honey, mustard, lemon juice and paprika.  Pour over chicken.  Bake for 20-25 minutes.

Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese.  Continue to bake until cheese is starting to brown (about 10 minutes).

Cheesy Chicken Tater tot casserole

It's one of those recipes, that was simple enough, that I had to try.  Cheese, bacon and tater tots!  I thought it was ok, and the kids only sort of liked it, but hubby thought it was good.  I thought it needed something, not sure what though. Don't mix the ranch mix with the milk & pour over the top like I did.  It just sits at the top. 

Servings :6


Ingredients:

1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste
1 pkg of ranch dressing mix (optional)

Directions:
 
Spray slow cooker with nonstick cooking spray.  Layer half of the frozen tater tots on the bottom of the slow cooker.   Sprinkle with 1/3 of the bacon pieces.   Now top with 1/3 of the shredded cheese.   Add diced chicken on top.  Season with salt & pepper, and package of ranch dressing mix.  Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese. 
Put the rest of the frozen tater tots on top.  Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.  Pour 3/4 cup milk all over the top. 
Cover and cook on low about 4-6 hours.

 If you want to make this  in an oven, then you will need to partially thaw the tater tots first.
 Spray a 9x13 baking dish with nonstick spray.
Then layer ingredients into baking dish. Cover and bake at 350F degrees for about an hour to an hour and a half.

Cream of Something Soup

I know some people are against canned "cream of something soups".  Because of all the preservatives etc in them.  This may be a little better than the store bought.  There is still lots of stuff in the bullion cubes.  I used this the first time in the crockpot, so I did not cook it first.

One batch makes about 6 cans of " cream of "whatever" soup".

1 cup non-fat dried milk

3/4 cup cornstarch

1/4 cup bouillon (if you have cubes you have to smash them up).  You can use whatever kind you like (ie, beef, veggie)

4 Tablespoons freeze dried minced onions

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

Sweet and Spicy Chicken

This recipe begged me to try it, really it did!  I took a day to think about whether I wanted to make this.  I even dreamed about it.  So, after a night of dreaming about this chicken...I knew I had to try it.  Let me tell you, this is not spicy at all. I guess I should have used a spicy bbq sauce.  I really liked it,  plus it was an easy freezer meal.  Yippee!!!


Servings:4

Ingredients:

2 lbs. boneless, skinless chicken thighs, sliced
3 cloves garlic, minced
1 onion, chopped
1 cup purchased sweet and sour sauce
3/4 cup purchased barbecue sauce
1-2 Tbsp. cornstarch, if needed
2 Tbsp. water, if needed

Directions:

Combine all ingredients in 4-5 quart slow cooker. Cover and cook on low for 4-6 hours until chicken is thoroughly cooked. If you'd like a thicker sauce, mix the cornstarch and water in a small bowl and add to the liquid; cover and cook 10-15 minutes until thickened. If adding a bag of frozen vegetables, add an hour before serving.  Serve over hot cooked rice or couscous.  I added an egg roll!!

*For Freezer crockpot directions- place all ingredients (excluding the cornstarch and water in a bag).  Label freezer bag, seal well and freeze.

Budget Break down- 2 bone in breast, bones & skin removed (that's what has been on sale here). $3.21, 1 jar sweet and sour sauce $2.16, 3/4 cup bbq sauce $.46, 1 onion $.34, 3 cloves garlic $.28, 1 bag frozen Japanese style vegetables $2.16.  Total for ingredients, minus rice and egg roll $8.61 for 4 servings or $2.15 per person.

Now- I don't figure out the rice, because we buy our rice in bulk from sams club or costco & cook in our rice cooker.

Southwest Chicken Chili Mac

Since we are still having some cold days, I thought I would try this recipe out.  It was awesome.  Of course, now as I write this post up, I realized I messed up and added way to much ranch.  Oh well, it was yummy the way I made it. I will be making this again, but maybe with some corn bread.

Servings- 6

Ingredients:

8 ounces pasta noodles (whatever you have on hand works great, I used mini shells)

2 Tablespoons extra virgin olive oil

1 cup finely chopped white onion
1/2 cup finely chopped sweet peppers (or bell peppers)
1 tablespoon minced garlic
2 cups cooked shredded chicken breast
10 ounce can Rotel diced tomatoes, mild
1 1/2 cups chicken broth
1 can corn, fresh or canned
1 can white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 package dry Ranch seasoning (original recipe called for 1 teaspoon)
1/4 cup finely chopped fresh cilantro

Directions
Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in 9 inch deep cast iron skillet. Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, 1 pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.

Cheesey Q's

This recipe just intrigued me, so I had to give it a shot.  It was good as dinner, but I also think it would make a great dip to bring to a party. The kids ate it, but I would say they didn't love it.  Make sure to put a splash of hot sauce on it!

Servings 6-8

Ingredients:
1 1/2 pound ground beef
1 small onion, chopped
1 tablespoon worcestershire sauce
1-15 oz jar cheese whiz
1/2 cup ketchup
1/4 cup water
1.4 cup brown sugar

Directions
Brown hamburger and onion; drain.  Add remaining ingredients and heat.  Serve on buns or with tortilla chips.

Rustic Chicken

Sometimes...well ok most of my free time, I spend searching for new recipes to try.  I have to say that I am pretty lucky to have a husband who is willing to try whatever I want to make. Of course that means, I doing the cooking.  When I found this one, chicken, artichokes, tomatoes and a crockpot I was sold immediatly.  It was very yummy!  I left the mushrooms out because the hubby does not like them.  Next time, I think I might throw some green olives into it.  PS- I know the picture makes it loook a little bland, but it was not.

Servings 4-6

Ingredients:
Ingredients:
1-1 1/2 pounds chicken tenders or breast
15 ounce can diced tomatoes
15 ounces artichoke hearts
8 ounces sliced mushrooms
1 packet dry chicken gravy mix
1/4 cup chicken broth
Salt/pepper

Directions:
1- Combine the chicken broth, tomatoes, artichoke hearts, and gravy in the crockpot. Stir well.
2- Add the chicken and mushrooms. Stir until evenly covered in the tomato/mushroom sauce.
3- Season lightly with salt and pepper.
4- Cook 8 hours on low. Serve over rice or egg noodles.

 *To Make ahead/Freezer meal- Place all ingredients in a gallon sized freezer bag or ovenproof/disposable baking pan. Seal freezer bag while removing any excess air / cover ovenproof/disposable baking pan and freeze. When ready to prepare, remove from freezer to thaw. Place in crockpot, cook on low 6-8 hours.

Crockpot Chicken and Gravy

The name says it all!  This fast & simple dinner will have you asking, why didn't I think of this?  This is my MIL's recipe.  I love it.  Plus the leftover chicken and gravy freeze and reheat well. 

Servings 6

Ingredients:

1 whole chicken
Your choice of seasoning
1 onion- sliced
Bullion cube- optional
1/4- 1/2 cup Flour depending on how much juice you get from your chicken.
3/4-1 cup Water (if you don't get much juice, I didn't) optional
Egg noodles/rice or potato's

Directions:
Take a whole chicken, take innards out & rinse inside & outside. Pat dry. Place salt & pepper & whatever seasoning you want on it (I did a rosemary garlic). Brown in crisco on all sides. Place in crockpot with chopped onion. Cover & cook on low. After 6 hours or so, remove chicken, shred & remove bones. Make gravy with chicken juice in crockpot ( can add chicken bullion cube, for extra flavor). Flour & juice from chicken, whisk together. Until smooth. Add shredded chicken back to crockpot & turn on high to let gravy thicken up (about an hour). Serve over egg noodles or rice.

Budget- 1 whole chicken $3.89, 1 onion .50, Bullion cube ??? (can't find my receipt) and flour is a staple in most houses.  So, I will say $5.50 (on the high side).  Dinner minus the noodles which are inexpensive Around .91 cents per person.!!!  That makes dinner even more delicious. 

Note- Ignore the garlic bread, it was really gross!!

Slow Cooked London Broil

Now, London broil used to be a very inexpensive cut of meat.  But nowadays, not so much.  However, you can catch some pretty good sales out there on it, if you keep your eyes open!

Servings: 4

Ingredients:
2 pounds flank steak (can substitute chuck roast)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix

Directions:
Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!

In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.  Cook on low 6-8 hours.  serve with rice, mashed potato's or noodles and your choice of vegetable.

*To Make ahead/Freezer meal- Place beef in a gallon sized freezer bag or ovenproof/disposable baking pan. Pour soups over top of beef, toss to coat. Seal freezer bag while removing any excess air / cover ovenproof/disposable baking pan and freeze. When ready to prepare, remove from freezer to thaw. Place in crockpot and sprinkle dry soup over the top.  Cook on low 6-8 hours.

Budget meal break down- Beef $6.36, can of mushroom soup .75, can of tomato soup .75, dry onion soup mix .64.  Total without sides, $8.50.  A total of $2.12 per person.  There was enough gravy, that you could use a 3 pound roast and have plenty to go around.

Baked Chicken Taquitos

A slight different twist on mexican.  I thought my kids would really like this recipe, because they could hold it in their hands and eat it. But alas, all they ate was the filling.   I did not serve this with any mexican rice & I think it needs a little extra something on the side.  I served it with a avocado ranch sauce. 

Ingredients:
1/2 cup (4 oz) cream cheese
1/4 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) small flour or corn tortillas
Salt
Cooking spray

Directions:
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Options for dippers-dip these in a "salsa ranch" dip (equal parts salsa and ranch dressing, but it's also great with guacamole, salsa or avocado ranch sauce.

Avacado Ranch Sauce
1 cup ranch dressing
½ avocado, smashed

1 teaspoon lime juice

2 Tablespoon cilantro leaves, chopped

Prepare the ranch dressing, then stir in the lime juice, mashed avocado and cilantro leaves. Chill until ready to serve.

Venison Roast

We had some deer meat given to us, so we thought we would give it a shot.  While this was a good recipe, we have decided, we are not deer meat people. I would really like to see how this recipe turns out with a beef roast.  The meat was very tender and had good flavor, but we could not get over the subtle gamey flavor.

Servings: 4-6

Ingrdients

Venison- roast- or stew meat
salt and paper to taste
3/4 cup catchup
1 teaspoon brown sugar
bottle of beer
1 large onion sliced

Directions:

Brown meat in olive oil.  Combine catchup, brown sugar and beer.  Pour over browned meat and add onions.  Simmer covered for 1.5-2 hours.  If using stew meat, check after 1 hour or place in crockpot and cook on low for 4-6 hours.

Serve over noodles or mashed potatoes.  

Nutella Croissants

First, let me apologize for not taking a picture.  However, everyone knows what a stuffed croissant looks like, right?  Does your family have an addiction to Nutella, like we do?  These were great, made them & just heated them up for about 10 seconds in the microwave.  Perfect with the morning coffee.

Servings-???? depends on how many you want to eat.

Ingrdients
Nutella
Roll of Refrigerated Crescents ( Reduced Fat also works)

 

Instructions

Preheat Oven To 375.  Unroll Crescent Rolls – with the larger section facing you.  Place one rounded tablespoon of Nutella on the larger section. Roll the dough into croissant shape and tuck the edges under to help seal in the chocolate.  Place croissants onto a cookie tray. Place tray into the oven and cook until golden brown about 15 – 20 minutes.

Optional:  Place some nutella in a microwave safe bowl and heat for 30 seconds in the microwave.  Drizzle over cooked croissants.