Light Chicken Orzo

Coarse salt and ground pepper

1/2 pound orzo (1/2 box)

1 can french cut green beans

1 tablespoon olive oil

4 garlic cloves, minced

1 package (10 ounces) frozen corn kernels, thawed

1 whole roasted chicken, (3 pounds), skin discarded, shredded (about 3 1/2 cups)

In a large pot of boiling salted water, cook orzo until al dente, according to package instructions; add green beans during last 6 minutes of cooking. Drain; rinse under cold water until cooled.

Meanwhile, in a large nonstick skillet, heat oil over medium. Add garlic; cook until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.

Toss pasta and green beans with corn mixture and chicken. Season generously with salt and pepper.

I bought a whole chicken and cooked it like a rotissiree it was $4.50.

Orzo is in the pasta section because it's - PASTA!!! Which means its a great price $1.50

Everything else is canned or frozen so it is uber easy.

Total cost for this meal - $9.50ish for 6 people!

Lots of leftovers!

I served this with crisp cold apples. Its a favorite meal in my house!

Beef Enchiladas

3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chiles
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying 20 (6 inch) corn tortillas

1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
4. Preheat oven to 375. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Serves 10. This is how we eat 'em in my house. Seems like a lot of work but it's easy and DELISH!

Pretzel Dogs

• 
  1 1/2 cups warm water
  1 tablespoon sugar
  2 teaspoons kosher salt
  1 package dry active yeast
  4 1/2 cups all-purpose flour
  2 tablespoons unsalted butter, melted and cooled
  10 cups water
  2/3 cup baking soda*
  1 large egg yolk, beaten with 1 tablespoon water
  Pretzel salt (or kosher salt), for topping
  8 hot dogs, cut in half
  Directions:
  - Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Let the mixture sit for about 5 minutes, until the yeast is foamy and begins to smell of yeast.
  - Add the flour and butter to the yeast mixture. Attach the dough hook to the stand mixer and, on medium-low speed, combine the mixture until the dough pulls away from the sides of the bowl and appears shiny, roughly 4 to 5 minutes.
  - Spray a large bowl with non-stick spray (or lightly grease with vegetable oil) and place dough in greased bowl. Cover with plastic wrap. Place bowl in a warm area (near the oven, perhaps) and let dough rise for about 1 hour, or until doubled in size.
  - Preheat oven to 450 degrees. Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.
  - In a large pot, bring the 10 cups of water and the baking soda to a roiling boil.
  - Place the dough on a greased surface, and divide into 16 equal pieces. Roll each piece into a long rope, roughly 12 inches long. Carefully wrap each piece around a half hot dog. Pinch the ends together to seal the dough. Alternatively, to make regular pretzels, shape the rope into a U shape, cross the ends over each other and fold the twisted ends back onto the bottom of the U. Again, pinch the dough together to form a seal. Place each shaped pretzel on the parchment lined baking sheet.
  - Boil the shaped pretzels and pretzel dogs, one at a time, in the baking soda water for 30 seconds each. Using a slotted spatula, remove each pretzel dog from the water and place it on a drying rack to allow any extra baking soda mixture to drip off.
  - Place the boiled pretzel dogs back on the parchment lined baking sheets.
  - Brush with beaten egg yolk and sprinkle with pretzel or kosher salt.
  - Bake until golden brown, roughly 14 to 15 minutes. Transfer pretzel dogs to a cooling rack for a few minutes before serving. Serve with a variety of mustards.
  Makes 16 pretzel dogs.
  * Yes, I know that this seems like a crazy amount of baking soda, but trust me, you need it

Jennie's Summer Chicken Salad with Apple Vinaigrette

This is Jennie's picture.

2 skinless boneless chicken breast halves (about 1 pound)
2 1/2 tsp salt
6-8 peppercorns (or a few fresh grinds)
2 TBL fresh lemon juice
1 1/2 tsp agave nectar
2 TBL finely chopped shallot
5 TBL olive oil
3 TBL grated Granny Smith apple
1 large Granny Smith apple, chopped
1 small head Boston or Bibb lettuce*
1/2 cup walnuts, roughly chopped and toasted

Directions:

- To poach the chicken: Bring 2 inches of water (enough to completely cover the chicken breasts) with 2 teaspoons salt and peppercorns to a boil in a large, heavy saucepan.  Once the water is boiling, carefully add the chicken and immediately reduce the heat to simmer. Partially cover the saucepan and poach until the chicken is cooked through, roughly 12 to 14 minutes.  Let the chicken sit for a few minutes before chopping into bite-sized pieces or shredding with a fork.

-  To make the dressing: Whisk together lemon juice, agave nectar and 1/2 teaspoon salt in a bowl until the agave and salt have dissolved. Whisk in the finely diced shallot and, slowly while continuing to whisk, pour in the oil.  Finally, whisk in grated apple.

- To assemble the salad: In a large bowl combine the chopped or shredded chicken, walnuts and chopped apples.  Toss with half of the dressing.  Arrange lettuce across one large platter or divide between individual serving plates.  Spoon the chicken/walnut mixture on top of the lettuce.  Drizzle with remaining vinaigrette.

* Note: The whole leaf lettuce can be a bit intimidating.  We found ourselves needing knives to cut it apart.  I would suggest chopping the lettuce and tossing it all together if you are looking for a fork-friendly salad.

Lemon Poundcake

I made mine without the GLAZE

16	tablespoons  unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
1 3/4	cups  all-purpose flour , plus extra for dusting pan
1/2	teaspoon  baking powder
1/2	teaspoon  table salt
1/4	cup  sour cream
1 1/2	tablespoons  lemon juice
1 1/2	tablespoons  grated lemon zest
1	cup  granulated sugar plus 2 additional tablespoons
5	large eggs , at room temperature, beaten
Syrup
1/4	cup  granulated sugar
1/4	cup  lemon juice
Glaze
1/2	cup  Confectioners' sugar , sifted
1	tablespoon  lemon juice

1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9 by 5-inch loaf pan with butter; dust pan with flour, then tap out excess. Sift flour, baking powder, and salt into bowl. Stir sour cream and lemon juice together in second bowl.

2. Using fingers, toss lemon zest and sugar together in large bowl until clumps are gone. Add butter and beat with electric mixer at medium-high speed until smooth and light, about 3 minutes. Scrape down sides of bowl. Add beaten eggs in three additions, mixing until smooth and scraping down bowl after each addition (mixture will begin to look curdled). With mixer on low, add one-third of flour mixture, followed by half of sour cream mixture, stopping as necessary to scrape down bowl. Repeat, ending with flour mixture. Scrape down bowl, then mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

3. Pour batter into pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 55 to 70 minutes.

4. For the syrup: While cake bakes, stir sugar and lemon juice together in saucepan over medium-high heat until sugar dissolves. Simmer for 2 minutes, remove from heat, and set aside.

5. Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack. Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours.

6. For the glaze: Whisk confectioners' sugar and lemon juice in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving.

Chewy Coconut Cookies

• 1 1/4 cups all-purpose flour


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup butter


• 1/2 cup packed brown sugar


• 1/2 cup white sugar


• 1 egg


• 1/2 teaspoon vanilla extract


• 1 1/3 cups flaked coconut
• 
  

1. Preheat oven to 350 Combine the flour, baking soda, and salt; set aside.


2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.


3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Caesar Chicken Bowls

lets be real here - that is not enough bacon!

1 1/2 lbs of chicken cubed
1/2 cups chicken broth
1/2 cup  creamy Caesar dressing
1 Tbsp Oregano
1 Tbsp Parsley
3 plum tomatoes sliced
5 Tbsp bacon crumbled
1 cup shredded Parmesan 


Cook the chicken in hot oil in large covered skillet on medium-high heat 5 min. until browned.

Add the dressing and the broth and Oregano and Parsley until well blended. Bring just to boil. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through.

Add the Tomatoes mix well. Cook 2 to 4 min. or until tender, stirring occasionally. Top with Cheese and Bacon.

Serve over Brown Rice (shown) or our favorite cold spinach. The heat from the meal will wilt the spinach and the sauce will be so creamy and good. Mmmm.

Broccoli & Bow Ties

Or Macaroni and Trees! :)

1 cup water
1 pound broccoli florets cut small
1/2 cup olive oil
5 cloves garlic minced
3 teaspoons crushed red pepper flakes
1 pound pasta
1.2 cup grated parmigiano regiano
1/4 cup chopped fresh parsley
1/4 teaspoon ground nutmeg
salt and pepper to taste


Make pasta, and broccoli set aside.
Put oil in a med hot pan and cook garlic and red pepper flakes.
Add broccoli and coat with the oil.  Pour over Pasta and stir in cheese, parsley and nutmeg. Season to taste.

Serve with Salad and Bread. mmm.
Excellent Vegetarian meal, and perfect fast and easy.

Sourdough Cracked Wheat Bread

• 3/4 cup cracked wheat
• 1 cup hot water
• 1/4 cup margarine, melted
• 2 tablespoons molasses
• 2 tablespoons honey
• 3/4 cup nonfat milk
• 1/2 cup flax seed
• 1/2 cup raw sunflower seeds
• 2 1/2 cups sourdough starter
• 2 cups whole wheat flour
• 3 1/2 cups bread flour
• 1 egg, beaten
• 
  

1. In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
2. With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
3. When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
4. When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
5. Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.

Buttermilk Blueberry Breakfast Cake

A Pinterest Success!  I love finding great recipes online! :)  This recipe isn't mine, nor do I claim it to be.  It is from SistersKitchens and it is fabulous.

Serves 6-8

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
** This 1 tablespoon is for sprinkling on top

* 7/8 cup = 3/4 cup + 2 tablespoons

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Puffy Enchilada Bake

1 pound ground turkey
1 onion chopped
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 (4ounce) can on green chilies
1 tbsp hot sauce (I use franks)
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Preheat oven to 350 degrees. Brown turkey and onions drain if needed. Mix in a can of enchilada sauce and tomato sauce and chilies. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then add the hot sauce. After everything is combined you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving. Serve with Shredded Lettuce and Sour Cream.
You can make this into 6 or 8 servings.

It is such a weird recipe but SOOOOO good! AND fast!

Chicken Milanese

• this picture uploaded weird but I wanted you to see this CRUST!!! MMMMMMM 
• Serve with Spinach!
• 3 pounds boneless, skinless chicken breasts
• 4 large eggs, beaten
• 1 day-old loaf of bread, crusts removed and processed into 1 1/2 cups of breadcrumbs
• 1 teaspoon coarse salt, plus more for serving
• 1/4 teaspoon freshly ground black pepper, plus more for serving
• 4 tablespoons unsalted butter (1/2 stick)
• 2 tablespoons extra-virgin olive oil
• 2 lemons, cut into 6 wedges

1. Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour but up to 12. Periodically rotate the chicken breasts in the egg mixture.
2. Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.
3. In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.
4. Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.

Cowboy Casserole

We are adding a new category it is called CHEAP. This will be the first post. :) It isn't a pretty picture but it is so good and my kids LOVE it!

1 pound ground beef
1 medium onion, chopped
1 mini can diced green chilies
2 boxes of Jiffy Corn Bread
1/2 t salt
1/2 t baking soda
1 can cream style corn
3/4 cup milk
2 eggs
2 cups grated cheddar cheese

Preheat to 350.

Brown beef and onions add chilies when done.
In a bowl combine cornbread mix, salt baking soda, corn, milk and eggs. Spread half the batter on the bottom, then all of the meat, 1/2 of the cheese, then the rest of the corn bread mixture and top with remaining cheese. Bake for 35 minutes, serve with a dollop of sour cream.

Makes 6-8 servings.

Serve alone. No sides needed. :)

Total Cost of this meal $10.08 for 6-8 people

Beef with Sugar Snap Peas

1-½ pound Skirt Steak Sliced Very Thin Against The Grain

½ cups Low Sodium Soy Sauce

3 Tablespoons Sherry Or Cooking Sherry

2 Tablespoons Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon ground ginger

1 bag frozen Sugar Snap Peas thawed

Salt As Needed (use Sparingly)

3 Tablespoons Peanut Oil

Crushed Red Pepper

Long Grain Rice, Cooked According To Package

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add sugar snap peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the sugar snap peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Top with Red Pepper Flakes., serve over rice.