Brown Rice and Broccoli Casserole

1 1/2  brown rice
4 cwater
1 head boccoli cut into florets and stem chopped too
1 can cream mushsoup
1 can cream of chix soup
1/2 c. water
1/2 onion chopped
1 tsp garlic
1 1/4 c water (or one can)
8 oz of shredded cheese, colby jack and cheddar mixed.

Cook brown rice in 4 c water until tender and beginning to split. Saute chopped broccoli and onion in 1tbsp butter and 1/2 c of water until bright green and softened/crisp. add the soups and 1 1/4 c water to a large bowl with the shredded cheeses. Stir to combine. Add the brown rice and the broccoli and onion mix and stir thoroughly. pour into a greased 9x13 dish and back for 30-35 minutes on 350. serves our family with no leftovers, or 7.

Sweet Potato Chili

4 med - small sweet potatoes diced (or two large,about 2 cups)
1 large onion diced
2 tbsp chopped garlic
1tbsp olive oil
2 tbsp chili powder
1 tbsp cumin
1/2 tsp pepper
1 tsp salt
1 cup beef broth
1 cup water
1 (15 oz) can of tomato sauce
1 small can of chopped green chilies
2 tbsp brown sugar
1 can black beans (rinsed and drained)
1/4 c chopped cilantro
2 tbsp lime juice or the juice of 1 lime
1/4 tsp ground red pepper (opt.)

In a large pot heat oil and add onions, saute until tender. Add garlic and saute until soft, but not brown. add the chili powder, cumin, pepper, salt and sweet potatoes, stir to combine. Add the cups of water and broth. Simmer for 15 minutes. Add the tomato, brown sugar, beans and green chilies and then simmer for another 10-15 minutes. Take off heat, stir in the cilantro and lime juice, serve with tortilla chips and enjoy.

Irish Potatoes

• 2 pounds cabbage, shredded
• 2 cups water
• 4 pounds potatoes, peeled and quartered
• 2 cups milk
• 1 cup chopped green onions
• Salt and coarsely ground pepper to taste
• 1/4 cup butter, melted
• Crumbled cooked bacon and minced fresh parsley

• In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
• Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
• In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. 12-16 servings.

this is either a good side dish or a half of dinner with another meatless side dish like rice! 

Veggie (or Chicken and Veggie) Curry

1-2 chicken thighs, cut into chunks(optional)
3-4 Tbsp curry powder (adjust depending on how spicy you like it)
1 Tbsp dry ginger (or 4 Tbsp fresh, finely chopped)
1 Tbsp garlic powder (or 4-6 garlic cloves, minced)
1 large onion, chopped
1 large sweet potato, peeled and cut into small chunks (or two if omitting the chicken)
1 apple, diced
2 carrots, cut in small chunks (or 3 if omitting chicken)
2 celery stalks, chopped (or 3 if omitting chicken)
4 Tbsp  cornstarch
1 Tbsp sea salt
1-2 Tbsp maple syrup or sugarless sweetener
2 1/2 cups chicken broth
1-2 cans (14 0z) coconut milk (adapt to your tastes)

Cut, chop, and prepare all your ingredients as described above and throw together in your crockpot. Turn crockpot on low for 4-6 hours. Stir on an hourly basis until fully cooked. You may desire to thicken further with additional flour or arrowroot powder or remove the lid during the last hour so some of the liquids can simmer off. Serve over a bed of brown rice and enjoy!

this is my modification of a curry I found online that we are gonna try soon!

Thai-Curry Chicken Soup

6 cups chicken broth

3 tablespoons maple (pure) syrup or packed brown sugar
2 tablespoons soy sauce
2tablespoons rice vinegar
2teaspoons curry powder
1 small red bell pepper, coarsely chopped (1/2 cup) optional
1 small jalapeño chile, seeded, finely chopped (1 tablespoon) or 1 tsp chipotle chili powder
2 cups chopped  cooked chicken
2 tablespoon chopped fresh cilantro, if desired
chopped green onions
2-4 cups shredded cabbage
3-4 carrots shredded

add all ingredients to a pot and bring to a boil, reduce heat and simmer until veggies are tender, about 20 minutes. Serve hot with cilantro and green onions over the top! I had also added other leftover items that I have had in my fridge, rice, noodles, other veggies, anything you think would be a good pseudo-chinese soup. It's really yummy and the heat of this can be adjusted easily. this serves as many as you want it too!!

Roasted Potato and Leek Soup

3-4 med/large potoates, sliced thin
2-3 leeks, halved washed and sliced like celery
olive oil
salt and pepper

heat oven to 450. on a baking sheet arrange leeks and potatoes sprinkle w/ oil salt and peper and roast until golden brown.

3-4tbsp butter
1/4 c flour
1 tbsp minced garlic, 3 cloves chopped
6 c chix broth
1/4 c white cooking white
1/2-1tsp white peper
1/2 c sour cream
1/4 c shredded parmesan

while potaotes/leeks are roasting melt butter in soup pot. Add garlic and brown until golden. Add flour and white pepper and let cook until flour/butter/garlic/pepper mixture is bubbly. Add the broth slowly stirring it in until it's smooth. Add the leeks/potatoes and mash a bit with the potato masher. Add the wine and sour cream and parm. Bring to a low simmer and allow the flavors to meld a bit. Serve warm with crusty bread and maybe some this sliced onions on top.

Pasta with Canellini Beans

2 cans canellini beans, rinsed and drained
2 8oz cans tomato sauce
2 tbsp wozzy sauce
3/4 red bell pepper chopped
4 cloves garlic, sliced thin
3-4 tbsp olive oil
2-3 stalks celery with leaves, super thinly sliced
1 lb ditalini pasta
3/4 c red cooking wine
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
3/4 tsp basil
1/4 tsp crushed red pepper flakes
Parmesan Cheese

Heat oil over med/high heat. Add sliced garlic and saute until golden (lightly golden). Add red pepper, saute one minutes, add celery saute 2 minutes more, add oregano and canellini beans, saute 5-7 minutes. Add crushed red peper, tomato sauce, basil, wozzy, and wine. salt and pepper to taste. Bring to boil, lower heat cover and simmer 30 minutes. While sauce is simmering heat water for pasta in pot. Cook pasta according to pkg directions or 1 min less. add cooked pasta to simmering sauce, stir. Add 1/2 c parm mix and serve immediately, with added parm if you like!

Chicken and Noodle with Cajun Seasoning

3 skinless, boneless chicken breast halves cut in large chunks
2 teaspoons Cajun seasoning (I didn't really measure mine, but I probably used less than this)
1 tablespoon olive oil
1 can cream of chicken soup
1/2 cup white cooking wine or chicken broth/stock
1 can chopped green chiles
1 teaspoon lime juice
1/4 cup pasta water
1/2 box angel hair pasta

Season the chicken with the Creole seasoning.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Add the lime juice over the chicken. Deglaze with the wine. Stir the soup, chiles and remaining Cajun seasoning in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Meanwhile cook a half box of angel hair pasta. When pasta is one minuet from being done from the box directions transfer to the pan of simmering chicken mixture. Add in the pasta water and cook until the mixture is hot and bubbling and thoroughly incorporated. serves 4 generously.

Original Recipe before I changed it!

Buffalo Chicken Pie

2 c cooked chicken
½ c buffalo sauce
1 - 1 ½ c shredded cheddar
1 c chopped celery, carrots, onions, garlic mixed
1 c biscut mix
½ c yellow cornmeal
½ c milk
1 eggs
2/3 c ranch dressing

Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing. Makes six servings, but would probably have to double for our fam.

Fried Rice

4 c. leftover rice well chilled and dried some
1/4 c canola oil
1 tbsp garlic
mixture of chopped veggies of your choice I use what is on hand
pkg onion soup mix
2 tbsp soy sauce
1/2 c water
chicken (optional) cooked and chopped or shredded
2 eggs well beaten

In a large skillet heat oil over med/high heat add the veggies chopped and allow to soften but not brown. Add the garlic and stir til it is aromatic, becareful not to brown. Add rice. Let it warm all the way through, breaking up hunks as you let it fry. Add the mixture of water, soy sauce and onion mix. Pour it through the whole mixture. When the rice has obsorbed the liquid nearly make a well in the center and add the eggs, let them cook and solidify a bit then mix them in the with rice . Keep turning and frying until it reaches a crispyness that you prefer. We like ours to have some crispy pieces. Serve hot! Depends on how much rice you have on how much this will serve.

Cabbage and Noodles

1 sm/med head cabbage, shredded salted and left for 10-15 minutes then squeezed of water
1 med red onion sliced
salt and pepper
1/2 c butter
1 lb bag of wide noodles, cooked to pkg directions

In a pot or large saute pan add the butter and melt. Add the onions and the cabbage, sauteing until browned and tender, like making carmelized onions, only its with cabbage. Season with salt and pepper to taste. Add the cooked noodles and saute with the cabbage onion mixture until they mingle the flavors. Serve immeditately! YUMMY!!

Sweet and Savory Apple Pancake Bake

Here is the original recipe that inspired my version of this meal:

2 apples chopped into small bites
1/2 red onion chopped
1/2 pound of bacon (frozen for a bit and then sliced into thin bits for browning)
1 1/2 c baking mix
1 1/2 c milk
1 c. liquid eggs
4 tbsp brown sugar (divided)
4 tbsp real maple sugar (divided)
2 c. shredded cheddar
2 apples peeled and then diced

Spray two pie pans with baking spray and preheat oven to 375. Place the diced apples into the pie plates, one apple per plate. add the brown sugar to the apples and mix until well coated. In a separate bowl mix the eggs, baking mix and milk until  together, may be a bit lumpy. pour the baking mixture over the apples adding an equal amout to each pie plate. meanwhile brown the bacon in a pan, rending as much fat as possible (this means you brown on a low setting). Drain the bacon on towels and add the red onion to the hot oil and slowly carmelize the onion in the bacon drippings. Then add two tbsps each of the maple syrup to the pie pans of apple mixture. When the onions are browned and tender sprinkle half into each pie plate. Do the same with the bacon. I stirred each pie plate at this point to make sure everything was evenly distributed and that the maple syrup didn't just sink to the bottom. Then add the cheddar (half in each pie plate) and press it until it sinks under the batter. Bake in the oven for 30 to 35 minutes or until it is golden and a tooth pick or knife inserted into the middle comes out clean. Slice into eight pieces each and serve warm with more real maple syrup.

This is like a big apple/bacon/cheddar pancake...We enjoyed it!

Chicken Noodle Soup

This is my version.

2 large chix breasts cut into small bites
5 med-large carrots chopped
1-1 1/2 c. chopped celery
1 large onion chopped
1 1/2-2 c. pasta (something swirled or twisted)
3-4 tbsp butter
3-4 tbsp flour (wheat flour works great here)
Cayenne pepper to flavor the meat
Garlic salt to flavor the meat
1/2 -1 tsp thyme
1/2-1 tsp celery seed
4 c broth
2 c water

In large pot melt butter until it sizzles. Add chix and allow to brown. Add th cayenne and garlic salt to taste. Add the flour stirring and scraping up te brown bits. Allow it to cook some and brown a bit more. Add the veggies and stir t coat them a little with the flour mix. Add the seasoning until aromatic. Add the water and broth and bring to a boil. Cover and lower heat and allow to simmer for 15 minutes. Add the pasta and bring back to a boil. Cook 10-15 minutes longer or until pasta is cooked. I season this by smell and so often have to check the flavor near the end. It is good the next day too, but you usually have to add some water to thin it out some!

Green Taco Soup

1 lb ground beef
1 large can baked maple flavored beans
1 jar green salsa 16 or more ounces
2 cups beef broth
assorted veggies chopped to bit size (tomatoes, carrots, onions, corn)

brown beef and drain. add beef and remaining ingredients to crock pot and turn on low for 8 ours or hign for 2-3 hours. Serve with a side of corn bread. Yummy and easy!

Yummy Pot Pie

Just made a fab pot pie recipe for the fam. It was super yummy. Here is where I got my inspiration and then this is what I actually did.

Wine Poached Chicken

Chicken Tarragon Pot Pie


4 small leeks
3 carrots
heart of celery
1/2 onion
2 tbsp chopped fresh tarragon
4 boneless skinless chick breast
1 c white cooking wine
2 c chicken broth from bouillon
1 tsp dried thyme
2 ready made pie crusts
1 c half and half
3 tbsp butter
3 tbsp flour

In a large pot I added the veggies, which had been sliced about 3 inches long. I obviously clean the leeks after slicing them down the middle as they are very gritty between the leaves. I added the chicken on top of the veg and then topped with thyme and fresh tarragon. Then I added the broth and the wine to just cover the chicken mixture. I brought it gently to a boil and covered it and lowered the heat and simmered for 25 mins. I then separated the broth from the veg/chix and reserved the liquid. I chopped the veg/chix into bite sized pieces and divided between to round pie plates. Then in the pot I cooked the chick/veg in I melted 3 tbsp of butter and added the flour. I let the flour cook a bit and gradually added two cups of the reserved liquid from the poaching. I then added the cup of half and half making a creamy sauce. Season to taste at this time with salt and pepper. I poured the sauce over the two pies and then used the already made pie crusts and topped them. Giving several air holes for the mixture to breath. I placed in a preheated 400 degree oven for 20 minutes and then lowered the heat to 375 for 20 minutes until the pies were bubbly. I baked the pies on a cookie sheet to keep messes to a minimum. These were really good and two pies really did feed our whole family without any left overs. If I was making this for a crowd it would be much more pies, probably four. But it was only 4 chicken breasts to begin with and if I had used more chix I would have probably had more pie as I could easily have made the sauce more. I have 4 c. of broth left over which I froze to use another time. YUMMY!!!

Stuffed Pepper Soup

2 pounds ground beef
2 quarts hot water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1/2 c -3/4 c uncooked quick barley
2 cups chopped green peppers (I do a large chop, 3/4 inch pieces)
1/4 cup packed brown sugar
Salt to taste (I don't add any more at this point)
2 teaspoons beef bouillon granules
1 teaspoon fresh cracked pepper

Directions
In a large pot, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.


The original Recipe.

Recommended Recipes

Sausage Potato Salad****

This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!

Thai Chicken Curry Soup****

This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!

Sauteed Peppers and Onions****

We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!

Herb Quick Bread***

Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!

Black Bean Enchilada Lasagna

Here is the recipe that inspired this meal, but it simply added some inspiration.

But here's what I did...


Enchilada Sauce:
2 cans of tomato sauce
1 can of cream of chicken soup
3 tsp chopped fresh garlic
1/4 tsp ground red pepper
1 tsp ground cumin
2 1/2 tsp chili powder
1/2 tsp salt

Black Ben Filling
1 tbsp jarred jalapenos
1 half large onion chopped
2 tsp chopped fresh garlic
1 tbsp olive oil
2 cans black beans, rinsed and drained
1/2 tsp oregano
1/2 tsp salt or less( I didn't measure, just spinkled some)

12-13 corn tortillas
1-2 cups shredded cheese

What I did:

I put all the ingreds for the sauce in a large pot and brought it to a boil. I let my son Kace help me with this since it was pretty easy and he was able to measure and pour most of this and stir, so you know if my five-year-old can its easy. Then in a large skillet I heated the oil for the filling and added the onions, jalapenos and also the garlic and sauted on med until the onions were translucent, but not brown. I then added the salt and oregano until the oil was able to make the spice aromatic. Then the beans. I let them hang out with the other veggies until they were pipping hot and smelled yummy. Then I put a large spoonfull of the sauce into a greased 9x13 pan and then layered the first corn tortillas on, them layered sauce on top of them. The half the bean mixture and then someof the cheese. I repeated this and ended with tortillas and topped that with the reamining sauce. I baked in a preheated 350 oven for 30 minutes or until bubbly and the sauce was nicely absorbed. It was really YUMMY!

Chicken Alfredo/Tomato Bake

2-3 boneless skinless chick breast sliced into thin strips
1-2 tbps olive oil
1-2 tsp chopped garlic
1 green, red or yellow pepper cut into strips (or a mix of all)
1/4 c. chopped procuito or ham
2 cups large egg noodles (cooked to package directions)
1 jar tomato pasta sauce or equivalent in homemade (about 15 or more ounces)
1 jar Alfredo or homemade Alfredo sauce ( about 15 ounces)
1/2 c Parmesan cheese, shredded

Preheat oven to 350. Brown chicken in oil until cooked through. Add garlic and ham/prosciutto. Cook until garlic is tender but not burned and the prosciutto is a little browned. Then add the peppers, cook until tender, but still crisp. Add half the tomato sauce to the pan mixture. grease a 9x13 baking pan and then dump the skillet mixture into it. Top with the remaining tomato sauce. Add the jar of Alfredo sauce, drizzling on the top in lines, it will not cover the top totally. Add the cheese on top. Bake 20-30 minutes or until browned and bubbly. Serve immediately with garlic bread and salad! YUMMY! This is one of our favorite recipes, easy to fix and definitely comfort food. The kids love it. We don't eat it too often, but when we do we rarely have leftovers.

Tried and Enjoyed

Tried This recently and really enjoyed them! We Hope you do too! It's not my recipe, but I cannot find the link to the recipe. I am not trying to steal the credit at all!

Crock pot pork with red cabbage

Ingredients:

• 4 cups shredded red cabbage
• 1 onion, chopped
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 pound boneless pork shoulder roast

Preparation:

Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skilllet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours. Serves 6.