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Monday, July 9, 2012

Chicken and Pinto Tostadas

1 1/4 pound boneless, skinless chicken
1/2 cup salsa
1/4 cup water
2 Tbsp. taco seasoning
1 can pinto beans, drained
8 tostada shells, heated if desired
additional toppings

1.  Place chicken in a crock pot.  In a small bowl, mix salsa, water, and taco seasoning mix; pour over chicken.
2.  Cover; cook on low 8-10 hours.
3.  Remove chicken from crock pot; place on cutting board.  Use 2 forks to shred the chicken.  Return chicken to the crock pot.  Stir in beans.  Increase heat to high.  Cover; cook 15-20 minutes.
4.  Spoon chicken mixture over tostada shells.  Top with desired toppings.
Makes 8 servings 

Sunday, July 8, 2012

Sour Cream 'n Chive Mashed Potatoes and Marinated Broccoli and Carrot Salad

Sour Cream 'n Chive Mashed Potatoes

- 3 lb. small red potatoes
- 8 oz. chive-and-onion cream cheese spread
- 12 oz. sour cream
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 Tbsp butter, melted
- 1/2 cup French-fried onions

1.  Spray 13x9-inch pan with cooking spray; set aside.  In large pot, place potatoes; add enough water just to cover.  Cover and heat to boiling; reduce heat.  Simmer covered 20-25 minutes or until potatoes are tender; drain.
2.  Mash potatoes until no lumps remain.  Add cream cheese, sour cream, salt, and pepper; mix until well blended.  Spoon into pan.  
3.  Heat over to 350 F.  Drizzle butter over potatoes.  Cover and bake 30 minutes.  Sprinkle onions over potatoes.  Bake uncovered 15 minutes longer. 
Makes 16 servings

Marinated Broccoli and Carrot Salad

- 1 1/2 cups broccoli florets
- 1/4 cup sliced carrot
- 3 Tbsp. Italian dressing

1.  In saucepan, heat 1 inch water to boiling.  Add broccoli and carrot.  Cover and heat to boiling; reduce heat.  Cook 10 to 12 minutes or until broccoli is crisp-tender; drain.
2.  Toss vegetables with dressing.  Cover and refrigerate about 1 hour or until chilled.
Makes 2 servings

Saturday, July 7, 2012

Easy Chicken and Garden Veggies and Summer Citrus Fruit Salad

Easy Chicken and Garden Veggies
4 slices bacon, cut into 1/2-inch pieces
1 1/4 pound boneless, skinless chicken
1/2 tsp. garlic salt
1/4 tsp. ground pepper
1/4 cup water
8 oz. fresh green beans, trimmed (only used 4 oz.)
1 medium yellow bell pepper, cut into 1/2-inch pieces
2 medium plum tomatoes, cut lengthwise in half, then sliced (didn't use these)
1/2 cup balsamic vinaigrette dressing or Italian dressing (used Italian dressing)

1  In 12-inch skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
2.  Sprinkle both sides of chicken with garlic salt and pepper.  Add chicken to bacon in skillet.  Cook 3 to 5 minutes or until browned on both sides.  Discard excess bacon drippings if necessary. 
3.  Add water and green beans to skillet.  Cover and cook over medium-low heat 8 minutes.  Stir in bell pepper.  Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until chicken is done.
4.  Stir in tomatoes and dressing.  Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
Makes 4 servings

Summer Citrus Fruit Salad
1 cup vanilla yogurt
1 Tbsp. mayonnaise
1/4 tsp. grated orange peel (didn't use)
2 Tbsp. orange juice
2 cups strawberries, sliced
1 kiwi, peeled, cut up
1 small bunch seedless grapes, cut in half
1 can (11 oz) mandarin orange segments, drained

1.  In large bowl, mix yogurt, mayonnaise, orange peel and orange juice.
1.  Gently stir remaining ingredients into yogurt mixture.  Cover and refrigerate at least 1 hour but no longer than 4 hours.
Makes 8 servings

Friday, July 6, 2012

Honey-Mustard Chicken Sandwiches, Chessy Garlic Potatoes, and Raspberry-Banana Yogurt Salad

Honey-Mustard Chicken Sandwiches

1/4 cup Dijon Mustard
2 Tbsp. honey
1 tsp. dried oregano
1/8 to 1/4 tsp. ground red pepper 
1 1/4 lb. boneless, skinless chicken breasts or tenders
4 buns

1.  Heat grill for heat.  In small bowl, mix mustard, honey, oregano, and red pepper.  Brush on chicken.
2.  Cover and grill chicken over medium heat 15-20 minutes brushing frequently with mixture until chicken is done.
Makes 4 servings

Grilled Cheesy Garlic Potato Packet

1/2 tsp. olive or vegetable oil
8 oz. Yukon gold potato, cut into 1/2-inch pieces
2 tsp. chopped fresh chives
1/2 tsp. garlic salt
1 Tbsp. grated Parmesan cheese

1.  Heat grill for heat.  Spray large piece of foil with cooking spray.
2.  In small bowl, pour oil over potato pieces; toss to coat.  Add chives and garlic salt; toss to coat.  Spring with cheese; toss to coat.
3.  Place potatoes on foil and fold foil creating a packet.  Grill for 15-20 minutes until potatoes are golden brown and tender.
Makes 2 servings

Raspberry-Banana Yogurt Salad

 3/4 cup boiling water
1/2 package sugar-free raspberry-flavored gelatin
1 container (6 oz.) red raspberry yogurt
1/2 cup fresh or frozen raspberries
1 small banana, sliced

1.  In a small bowl, pour boiling water over gelatin; stir until dissolved.  Stir in yogurt; gently stir in raspberries and banana. 
2.  Refrigerate about 2 hours or until set.
Makes 2 servings. 

July 6th-July 15th Menu

In an attempt to stay on track with eating somewhat healthier and streamlining the amount we spend on going out to eat, I am going to start posting our weekly menu.  Making a weekly menu is something I have done since David and I got married a little over 8 years ago.  It really helps with the "What's for Dinner?" question that is posed everyday.  It also helps me with grocery shopping.  All of that being said, we sometimes do not stick to the menu and that's okay!  I hope to share new recipes with pictures on nights that we try new things.  Check back often and hopefully I can inspire some of you with your daily question of "What's for Dinner?"

Friday July 6th- Honey Mustard Chicken Sandwiches, Cheesy Garlic Potatoes, and Raspberry-Banana Yogurt Salad

Saturday July 7th- Easy Chicken and Garden Veggies and Summer Citrus Fruit Salad

Sunday July 8th- BBQ Pork Chops, Marinated Broccoli and Carrot Salad, and Sour Cream and Chive Mashed Potatoes

Monday July 9th- Crock Pot Chicken and Dumplings and Corn

Tuesday July 10th- Toasted Turkey Sandwiches and Sweet Potato Fries

Wednesday July 11th- Chicken and Pinto Tostadas and Mexican Rice

Thursday July 12th- Cheesy Potato Soup and Rolls

Friday July 13th- Hamburgers, Garlic Oven Fries, and Fruit

Saturday July 14th- Hungarian Goulosh, Rice, and Greenbeans

Sunday July 15th- Steak Fajitas and Corn on the Cob