Grain Mill Challenge :: Whole wheat pizza dough

I received a grain mill in the mail from WonderMill in exchange for participating in their grain mill challenge and sharing what I make on their blog. Today was my first recipe post! Here is the link:
Whole wheat pizza dough

Homemade vegetable beef soup

I have wanted to find a favorite vegetable beef soup recipe for some time now, and I think I finally have. I had the best vegetable beef soup at a restaurant this past fall, and asked the waiter what all they put in it. After looking around online and including what they mentioned, I played around with a recipe that I've now made twice, and we all love it. It's just a traditional vegetable beef soup but I love the flavor. The combination of chicken and beef broth along with vegetable juice is one I love because it gives a great flavor but isn't too beefy or tomatoey. I also used a sweet potato instead of a white one, not knowing how it would turn out, and we loved it. It adds a subtle sweet yet savory flavor to the soup, but is not at all overwhelming- just a good, healthy addition that I'll use from now on. This soup is very quick and easy to make and it makes enough for the four of us to have for two meals.  Pasta could also be added to make it go further. I didn't measure out my spices but sprinkled them generously over the soup. We had this for dinner but it also makes great leftovers for lunch. I would love to double this next time and freeze half of it.

Vegetable beef soup

I N G R E D I E N T S :

2 Tbsp XVOO (could also use vegetable oil, I just use olive oil because it's healthy)

1 medium-large onion, diced

2 cloves garlic, minced

1 lb beef

28 ounces tomato (roughly chop up a can of whole tomatoes or buy diced), drained

15 oz chicken broth

15 oz beef broth

1 Tbsp. better than bouillon chicken base  (I know this stuff isn't nutritious but it gives great flavor!)

1/2 Tbsp. better than bouillon beef base

1 1/2 cups vegetable juice, like V-8

28 ounces frozen vegetables (I used a mix of corn, green beans, peas, carrots, etc)

1 cup frozen lima beans (you can also add more of other frozen vegetables, too)

1 sweet potato, diced

dash of Worcestershire sauce

1 tsp. salt

1/2 tsp. pepper (add more if you like)

Garlic powder

Onion powder

Oregano, dried

Basil, dried

Parsley, dried

Parmesan cheese, to sprinkle on top of soup

Ciabatta or any other good bread, or crackers for serving along with soup.

D I R E C T I O N S :

Heat oil over medium-high heat and sauté onion and garlic until onion is translucent and garlic is turning a golden color. 

Add ground beef and brown until completely cooked. Drain all excess oil.

Add tomatoes, broth, chicken and beef bases, vegetable juice, vegetables, Worcestershire sauce, salt and pepper to pot. Generously sprinkle remaining spices over the soup (going a little lighter on the garlic and onion powders). Bring back to a boil on medium heat, and then let simmer on medium-low for 10-15 minutes, or until vegetables are tender. 

Adjust seasonings to taste.

I find it best to let the soup sit on low for a little while to continue to let the flavors combine, so I'll make this a couple of hours before dinner. 

Top individual bowls with a small amount of parmesan cheese, and serve with bread or crackers. I took a loaf of ciabatta, cut it in half to make two long slices, and brushed it with melted butter before sprinkling it with a very small amount of garlic powder and salt and topping with a little parmesan. I baked it on 350 for 10-15 minutes until the edges were just turning brown, and it was a great addition to the soup. 

Favorite roasted chicken

It has been so long since I have posted any recipes! I love keeping this little blog as a way to share recipes I like with my friends, and also because I often find myself referencing it at dinner time to look up a recipe I'm making, so it's a great way to keep record of them. I have several recipes I've been meaning to post, so hopefully they will all make their way onto here soon.

I made this roasted chicken recipe several weeks back, and absolutely loved it. I have made other chicken recipes that have been good, but I'm always wishing they had a little more flavor. So far, this is my favorite roasted chicken recipe because I love the amount of flavor in it. I have also started using sweet potatoes in addition to or even instead of regular potatoes, and they might be my favorite part of the entire dish. I love the sweet flavor of the potato combined with the savory flavors from the chicken and seasonings. I am so happy with this chicken that it will definitely be my go-to recipe from now on, so I wanted to share it. Roasted chicken is nice in that it is so adaptable to personal taste and doesn't require exact amounts of things. I tend to use a lot of seasoning so that it has flavor and I also try to get as much seasoning underneath the skin as I can.  My measurements are not exact, just approximate amounts. I made it again last night and had to share it, so here is the recipe!

Roasted chicken

I N G R E D I E N T S :

1 3 lb pound whole chicken, giblets removed

5 cloves garlic, 4 whole and one minced

Juice of one lemon plus 1 other whole lemon, cut in half

2 Tbsp. butter, melted

2 Tbsp olive oil

1 onion

4 carrots, peeled and cut into 2-3 pieces each (you can add more if you have room)

2-3 sweet potatoes and one regular potato if you wish, peeled and sliced into half-inch slices

Salt

Pepper

Thyme (I use powder)

Parsley (I used dried)

Paprika

White wine (or white cooking wine-what I used)

D I R E C T I O N S :

Preheat oven to 375 degrees F.

Cut onion into several large chunks and place on the bottom of a 9x12 pan.

Melt butter and combine with olive oil and the juice of one lemon.

Remove any giblets and stuff cavity with 4 cloves of garlic and 1-2 halves of the other lemon, plus a small amount of the butter/oil/lemon combination.

Place the whole chicken on top of the onion. If you wish, tie legs with kitchen twine and tuck wings underneath the body of the chicken.

Make a spice rub with the salt, pepper, minced garlic, thyme, and parsley. I do not use exact amounts but if I had to guess, I would say I used around 1/2 Tbsp. each salt and pepper and then generously sprinkled in the thyme, parsley and minced garlic. Add a small amount of oil or butter to the rub to make a paste, and rub generously over entire chicken. I try to lift up as much skin as I can to rub it underneath so that the actual meat has flavor and not just the skin.

Place carrot and potato slices around chicken.

Drizzle oil/butter/lemon mixture and a little bit of cooking wine over chicken and vegetables.

Lightly season entire dish with a little more salt, pepper, parsley and some paprika before placing in the oven.

Cook on 375 for 1 1/2-2 hours, checking occasionally to make sure the skin isn't getting too brown.

If it is, tent it with foil. You might also want to turn the potatoes or spoon some of the liquid over them mid-way during the cooking so they don't get dried out on one side.

Cook until juices run clear and making sure the temperature in the thickest part of the thigh registers 170 degrees F.

Breaded tilapia filets, AKA homemade fish sticks

I made these the other night, and they were so good! I wasn't sure what kind of tilapia we wanted to have, but something breaded sounded good so as I was looking up recipes, I found one for fish sticks from my friend Amber's blog and thought I would give them a try. These were so easy, and we loved the flavor. And, they are so much healthier than store bought fish sticks so no need to feel any guilt for having fish sticks for dinner (not that I  will judge...we had some from the store recently, too)! I adapted this recipe a little bit, so my version is below. I will definitely be making these again.

Breaded tilapa, AKA homemade fish sticks
Slightly adapted from this recipe at This Mommy Cooks

I N G R E D I E N T S :

2 large eggs

1/4 cup milk

1 cup panko bread crumbs

1 cup all-purpose flour

1 lb tilapia cut into 1/2-inch thick sticks (I took 3 tilapia filets and quartered them)

Salt and Pepper

Paprika

lemon juice from half a lemon

3-4 Tbsp melted butter

D I R E C T I O N S :

Preheat the oven to 400 degrees. 

Spray a baking pan with cooking spray. 

In a shallow dish, beat together the eggs and milk and set aside. 

Pour the bread crumbs and flour onto two separate plates. 

Season fish sticks with salt and pepper. 

Dredge fish sticks in flour, then dip in the egg mixture. 

Next, transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. 

Place each fish stick on prepared baking sheet so they aren't touching. 

Season each fish stick with a little more salt and pepper, some paprika, and lemon juice.

Drizzle melted butter over fish sticks just before baking.

Bake until lightly browned, about 15 - 20 minutes, turning the fish sticks halfway through.

Easy Baked Tilapia with Vegetables

We've been eating fish more lately, and I recently tried this super simple tilapia recipe. It took two minutes to put together and had a good flavor. This is a great meal for a week night when you don't want to spend a long time in the kitchen. Serve with rice or potatoes and you have an easy meal!

Easy Baked Tilapia

From here at Allrecipes.com

Makes 4 servings

I N G R E D I E N T  S :

4 tilapia fillets

2 Tbsp. butter

1/4 tsp. Old Bay Seasoning TM, or to taste (I just sprinkled it on)

1/2 tsp garlic salt, or to taste

1 lemon, sliced

1 (16 oz) package frozen cauliflower with broccoli and red pepper (I used cauliflower, broccoli, carrots)

D I R E C T I O N S : 

Preheat the oven to 375 degrees.

Grease a 9x13" baking dish.

Place the tilapia fillets on the bottom of the baking dish and dot with butter. 

Season with Old Bay seasoning and garlic salt.

Top each one with a slice or two of lemon (I actually just squirted the lemon juice on).

Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper (I do not recommend seasoning the vegetables with Old Bay because they get a little spicy).

Cover the dish and bake for 25-30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Panko and herb crusted mozzarella stuffed chicken ::re-post::

I am all about easy dishes these days. This is just not the season in life for me to be making things that keep me in the kitchen all day and away from my kids. So, you may have noticed I tend to post recipes that are quick and simple, like this one. This dish is so good! It's very simple and easy, yet looks fancier than it really is. This is a super easy, quick dish to make and pop in the oven, and it has a delicious flavor. I try to assemble it while my kids are napping/in rest time so I can just put it in the oven later on. I serve it with rice pilaf and steamed broccoli or salad, and my husband and daughters  always love it.

Herb & panko crusted mozzarella stuffed chicken

(AKA Chicken Simon & Garfunkel)

from Simple Suppers for Busy Moms

I N G R E D I E N T S :

4 boneless, skinless chicken breasts (I like to get the butcher to cut these in half thickness-wise to make cutlets because it makes for easier rolling. For our family of four, I can get away with just 2 chicken breasts cut like this and it is plenty.)

salt and pepper

1 cup shredded mozzarella

1 egg

flour

1/2 cup bread crumbs (I used panko)

1 Tbsp. parsley

1/4 tsp. sage

1/4 tsp. rosemary (I actually omit this)

1/4 tsp. thyme

1 stick butter (I usually use just half a stick and it tastes great with a lot less fat.)

1/2 cup dry white wine or chicken broth (I used both a 1/2 cup white cooking wine and 1/2 cup broth from a boullion cube)

toothpicks

D I R E C T I O N S :

Season chicken breasts with salt and pepper and sprinkle mozzarella on top. 

Roll and secure with toothpick. 

Make three bowls for dipping: 1) flour; 2) whisked egg; 3)bread crumbs and spices stirred together. 

Dip rolls in flour, then in egg, then in crumbs (roll to coat).

Place in greased casserole dish and top with melted butter. 

Cook at 350 degrees for 30 minutes. Add wine/broth, cook 30 minutes more.

Chicken Tetrazzini

Happy New Year!

I made this recipe from the same cookbook as I made my recently posted breakfast casserole from, after hearing that this version of chicken tetrazzini was really good. And it is so, so good! It's a more simplified version of the dish, with fewer ingredients than most versions, but such good flavor. I liked the simplicity of ingredients, and the chicken broth and white wine are always a wonderful combination in my opinion. This was a very simple dish to make, and I actually baked half of it for my family of four and froze the remaining half for a future dinner. Everyone loved this dinner and I will be sure to make it again!

I did not get a photo, but don't let that stop you from trying this recipe!

Chicken Tetrazzini

From Tables of Content, a Junior League of Birmingham cookbook

I N G R E D I E N  T S :

1/2 cup (1 stick) butter
1/2 cup all-purpose flour

2 cups heavy whipping cream

1 1/2 cups chicken broth

6 Tbsp white wine

1 tsp salt

1 tsp white pepper

3 cups chopped cooked chicken breasts

8 ounces angel hair pasta

1/2 cup (2 oz) shredded parmesan cheese

2 Tbsp butter

1/2 cup fresh bread crumbs (here is a link for making your own)

1/4 tsp salt

D I  R E C T I O  N S :

Preheat oven to 325 degrees. Melt 1/2 cup butter in a large stockpot over medium-high heat. Whisk in the flour until blended and cook for 1 minute, whisking constantly. Stir in the cream, broth, wine, 1 tsp salt and white pepper and bring to a boil.

Cook for 8 minutes or until thick and bubbly, whisking constantly. Remove from the heat and stir in the chicken, pasta and cheese. Spoon the pasta mixture into a greased 9x13 baking dish.

Melt 2 Tbsp butter in a skillet. Brown the bread crumbs in the butter and remove from the heat. Stir in 1/4 tsp salt and sprinkle the bread crumb mixture over the top of the chicken mixture. Bake for 20 minutes of until brown and bubbly.

Oven baked chicken fajitas

I recently discovered this recipe on Pinterest, and I think my love for fajita making has been taken to a whole new level. I've had a recipe for years that I used to love to make, but it required a little more time, and because everything was sautéed, I didn't like how my house smelled like fajitas for a couple of days afterwards. For that very reason, I haven't made fajitas in a long time, even though we love them. I had tried one recipe for making fajitas in the oven years ago, but wasn't very impressed with the flavor. But for some reason, this one looked good, and since I'm always searching for easy recipes these days, I thought I would give it a try. My entire family loved these. These are prepped in minutes. I love to put these together when my kids are in nap/rest time and let them sit covered in the fridge until I need to put them in the oven...it makes dinner so easy! This is a very healthy meal, too! The seasonings are things you already have in your pantry and are so much healthier than store bought fajita mixes, they bake up quickly, and the chicken and vegetables all come out perfectly. I've already made these twice and they are my new go-to fajita recipe. These are delicious with with whole wheat tortillas and make such a healthy meal. I usually serve them with spanish rice and something green. MAKE THESE! You won't be disappointed and will love how easy they are.

Oven baked chicken fajitas

adapted from Real Mom Kitchen

I N G R E D  I E N T S :

2 pound boneless, skinless chicken breasts or tenders, cup into strips

2 Tbsp vegetable or canola oil 

2 tsp chili powder (plus a little more for sprinkling over top)

2 tsp cumin (plus a little more for sprinkling over top)

1/2 tsp garlic powder (plus a little more for sprinkling over top)

1/2 tsp dried oregano (plus a little more for sprinkling over top)

1/4 tsp salt (plus a little more for sprinkling over top)

juice of one lemon or lime (optional but I like the slight added zing it gives)

1 (15 oz) can diced tomatoes with green chills (I use mild, because I don't like much heat)

1-2 medium onions, sliced

1 large bell pepper, seeded and sliced (or you can use half a green and half a red)

12 flour tortillas (we use whole wheat)

Toppings such as cheese, sour cream, and guacamole, if desired

D I R E C T I O N S  :

Preheat the oven to 400 degrees.

Place chicken strips in a greased 13x9 baking dish (I use a glass dish and don't have to grease it)

In a small bowl, combine seasonings, oil, and lemon/lime juice. Stir together.

Drizzle most of the spice mixture over the chicken and stir to coat.

Next add the tomatoes, peppers, and onions to the dish and sprinkle remaining spice/oil mixture. Mix together to combine everything.

Stir a little bit of each seasoning over the top of the dish just before baking. 

Bake uncovered for 20-25 minutes or until chicken is cooked through and vegetables are tender.

Serve on tortillas with desired toppings.

Chicken Cordon Bleu

Are you looking for a new super simple, quick to assemble, inexpensive, and tasty dinner option? Well, look no further because I have one for you right here! When I was trying to get my menu for the week together last Sunday, I picked this one nearly out of desperation because it looked so easy and quick to put together, I knew I would have all the ingredients for it, and let's face it, I was just trying to get my menu for the week finished and full of easy to make dinners. I didn't know how this one would turn out because it seemed so very simple, but I thought I would try it and see. I am so glad I did, because everyone in my family loved it. My husband said several times that it was really good, and my toddler and I really liked it as well. I've only had chicken cordon bleu a handful of times (and never homemade) and it was fine, but I really, really like this recipe better than any other I've had. And because I was already buying ham and swiss from the deli for lunches during the week and had the other ingredients on hand, it was super inexpensive to make because all I needed to get was chicken. In fact, I'm making it again this week because we all liked it so much and it couldn't have been easier to put together. I served it with rice pilaf and steamed broccoli, and it was so yummy.

I halved this recipe because I was just making it for my husband, toddler, and me, but below is the full recipe.

Chicken Cordon Bleu

from Simple Suppers for Busy Moms

I N G R E D I E N T S :

6 boneless, skinless chicken breasts

6 slices of cooked ham

6 thin slices of swiss cheese

1/2 cup butter

1 cup bread crumbs (I used panko)

1 tsp. paprika

1 tsp. salt

1 tsp. pepper

D I R E C T I O N S :

Place the chicken flat and layer with one slice each ham and cheese. 

Roll the chicken up and secure with a toothpick.

Melt butter in a shallow dish.

In a separate dish, mix bread crumbs, paprika, salt and pepper.

Dip chicken in butter then coat with bread mixture.

Put in a buttered baking dish.

Cover and chill until ready to serve.

Uncover and bake at 400 for 40 minutes.

The best whole chicken (and chicken stock), made in a crock pot.

I'm very excited to share this super easy method of cooking a chicken with you!
Back story: Several years ago, I tried making an entire chicken in a crockpot, and it was a total flop! I was not impressed with the 'overcooked chicken in a crockpot' flavor, rubbery texture, and watery mess I had before me, and vowed I would not attempt that one again. I'm not sure what I did, but I must have just cooked it way too long while I was away at work all day and maybe used a not so good recipe (not to mention I was still new to cooking and hadn't even used a crock pot very many times, so who knows what went wrong!). But ever since then, I've steered clear of cooking basically any kind of chicken in a crockpot because I just do not like how it tastes when it's been cooked for way too long.

Then, a few weeks ago, I cooked a whole chicken in the oven. For some reason, it took forever. Maybe it wasn't completely thawed, maybe it was just because it was a big bird...I don't know. The past few times I've roasted a chicken, they've turned out great in the right amount of time, but by the time this one was finished and the thermometer was finally reading the correct temperature in the thickest part of the thigh, it was getting late, and everyone was hungry. I texted my friend to whom I had mentioned what I was cooking for dinner, and told her to remind me not to bake a whole chicken again because it can seem like a lot of work when this sort of thing happens.

And then, a week later, I received a coupon for a free whole chicken at Earth Fare. Oh, the irony! Not wanting a repeat of the previous Monday, I decided to try a recipe I found for cooking a whole chicken in a crockpot on 100 days of real food, which claimed that it was wonderfully delicious and super easy. So, I decided I would attempt cooking a whole chicken in a crock pot again because all of her recipes look  good, and it did sound really simple. I read the comments, and everyone agreed that it is a delicious recipe.

The verdict: I am so glad I tried this! This was extremely easy, and it turned out great. The chicken was falling off the bone, tender, and delicious. It wasn't at all rubbery or overcooked. I served the chicken as the main course of our dinner, but this would also be a wonderful way to cook a chicken to have the meat for a soup, casserole, or other dish.

I went exactly by the directions of the original recipe. My only question was about how long to cook it, because after I placed the chicken in the pot, I realized I had a really big bird-4.75 lbs-and wasn't sure it would be done in 4 hours. I read on one of the comments to cook it an hour for pound, so I cooked it on high for 4 1/2 hours, and it was just right. Like I said, the meat was just falling off the bone but not overcooked.

If you read through her recipe, you'll notice she also talks about using the leftover bones and liquid for chicken broth. I did this, too. All I did was take out the rest of the meat that I could salvage and saved it for making some chicken salad, and then I added some vegetables, extra spices, more water, and let it simmer on low all night long. When I woke up the next morning, I had rich chicken broth waiting for me. I strained it, divided it into batches, let it cool in the fridge, and then froze it. And it was delicious in the potato soup I made last week.

I would definitely recommend making a chicken this way! It's easy, foolproof, delicious, and economical. This will certainly be a way I make a whole chicken and chicken broth in the future.

I'm sorry I do not have a picture but it was dark and would not have been pretty, but I promise it is worth trying! Go to the original recipe if you want a picture! There are also some helpful comments there.

Chicken in a crockpot

Original recipe here from 100 days of real food

I N G R E D I E N T S :

2 teaspoons paprika

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon thyme

½ teaspoon garlic powder

¼ teaspoon cayenne (red) pepper (I just used a pinch)

¼ teaspoon black pepper

1 onion

1 large chicken

D I R E C T I O N S :

Combine the dried spices in a small bowl

Loosely chop the onion and place it in the bottom of the slow cooker

Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts

Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid

Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. 

Don’t forget to make your homemade stock! Homemade stock is very healthy and a wonderful alternative to the store-bought version!

For the stock:

Amounts of each ingredient can vary, depending on what all you have on hand. I figure that the more vegetables you use, the better the flavor will be. And I sprinkled very generous amounts of the herbs and spices and my broth was still very mild tasting. 

I N G R E D I E N T S :

1 large onion, chopped

A few stalks celery, chopped

A few carrots, chopped

A few cloves garlic, chopped
a couple of bay leaves

onion powder

garlic powder

salt

pepper

dried parsley

dried thyme

D I R E C T I O N S :

Remove all meat from crockpot, leaving the parts of the carcass.

Add onion, celery, carrots, garlic, and bay leaves.

Fill pot with water.

Sprinkle generous amounts of remaining ingredients. 

Set crock pot to low for 10-12 hours (I did this overnight).

The next morning, remove carcass parts and vegetables.

Run all of the stock through a mesh strainer. I did this three times to get all of the bits and pieces out.

Divide stock into amounts you want to freeze in ziploc freezer bags or containers. I did a couple of 1-2 cup portions and a few 4 cup portions.
Let divided portions cool in the fridge. 
Label and freeze.

Chicken & Broccoli Supreme

I had been wanting to make this recipe from the first time I saw it on Pinterest. Something about it just told me it would be delicious! So, last week when we had some dinner guests, I thought I would try it out. I am so glad I did, because it is so good! In fact, I'm making it again tomorrow because we liked it so much. My husband liked it so much that he even wanted it over the Pioneer Woman's chicken pot pie I was offering to make!

I made a few changes, so this is an adapted version and here is the original recipe. Because we were having guests, I used a little more chicken and broccoli, and it fed 6 adults and 1 toddler generously. This is a wonderful casserole dish to make. Everyone liked it and it goes great with some rice, a salad, and crescent rolls. It's easy to make, too! If you do not have time to make the sauce from scratch, simply substitute 1 1/2-2 cans of cream of chicken soup-I won't judge! I'm doing that tomorrow ;).

Broccoli Chicken Supreme
Adapted from this recipe.

I N G R E D I E N T S :

2 pounds of frozen broccoli, steamed or boiled (original recipe calls for 1 lb).
4 cups cooked chicken breasts, cut into small pieces (original recipe calls for 3 cups).
2 tubes ritz crackers
1 stick melted butter
1 Tbsp. poppy seeds

for the sauce:
1/3 cup butter, melted
1/4 cup cornstarch, dissolved in 1/2 cup cold water
1 cup water
3 chicken bouillon cubes
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
2 cups grated mild cheddar cheese

D I R E C T I O N S :
Preheat oven to 350 degrees.
Grease a 13x9 pan.
Layer broccoli and chicken, then set aside.
If making the sauce: In a saucepan over medium heat, combine melted butter, cornstarch dissolved in water, bouillon cubes, seasonings, and milk. Stir well, continuing stirring until sauce has thickened.
Turn heat down to low and add cheddar cheese.
Stir until melted, and pour over chicken and broccoli.
Melt butter, and add poppy seeds. Stir well. Crush Ritz crackers (I always give them a spin in my food processor), and add to melted butter. Sprinkle over the entire mixture.
Bake uncovered at 350 degrees for 30 minutes, or until hot and bubbly.

Herb & panko crusted mozzarella stuffed chicken

I am all about easy dishes these days. This is just not the season in life for me to be making things that keep me in the kitchen all day and away from my kids. So, you are likely to notice I will most likely write more posts with dishes that are quick and simple, like this one. I made this dish the other night and it was so good! I've been wanting to try it for a while, and I'm glad I did because it was yummy. This is a super easy, quick dish to make and pop in the oven, and it has a delicious flavor. No picture, but you should still make it! I served it with rice pilaf and steamed broccoli, and my husband and daughter both loved it.

Herb & panko crusted mozzarella stuffed chicken

(AKA Chicken Simon & Garfunkel)

from Simple Suppers for Busy Moms

I N G R E D I E N T S :

4 boneless, skinless chicken breasts

salt and pepper

1 cup shredded mozzarella

1 egg

flour

1/2 cup bread crumbs (I used panko)

1 Tbsp. parsley

1/4 tsp. sage

1/4 tsp. rosemary

1/4 tsp. thyme

1 stick butter (could use less; I did. I think you could even use just half a stick and be fine.)

1/2 cup dry white wine or chicken broth (I used both a 1/2 cup white cooking wine and 1/2 cup broth from a boullion cube)

toothpicks

D I R E C T I O N S :

Season flattened chicken breasts with salt and pepper and sprinkle mozzarella on top. 

Roll and secure with toothpick. 

Make three bowls for dipping: 1) flour; 2) whisked egg; 3)bread crumbs and spices stirred together. 

Dip rolls in flour, then in egg, then in crumbs (roll to coat).

Place in greased casserole dish and top with melted butter. 

Cook at 350 degrees for 30 minutes. Add wine/broth, cook 30 minutes more.

Classic Spaghetti Sauce

Every cook has their own version of spaghetti sauce, and after trying some different kinds over the years, I made this one the other day. I looked at some different recipes, including this one from my friend Amber's blog, and then threw my adapted version together. Like Amber, instead of using a packaged spaghetti seasoning packet, I looked up recipe substitutes and then adjusted it in my recipe according to my preference. The great thing about a sauce like this is that you can adjust it according to your taste as you go. We loved the flavor and had enough left over to freeze for a future meal. 

Classic Spaghetti Sauce

I N G R E D I E N T S :

2 Tbsp. oil

1.5 lbs ground beef (I use mostly lean beef-I think it was 94% lean)

1 onion, chopped

2 cloves garlic, minced

15 ounces tomato sauce

1 28-ounce can diced tomatoes, liquid drained

1/2 cup water

2 Tbsp. cornstarch

1 tsp. dried basil

1 1/4 tsp. oregano

1 tsp. dried parsley

1 tsp. garlic powder

3/4 tsp. onion powder

1/4 tsp. dried thyme

1/4 tsp. dried rosemary

1/8 tsp. dried red pepper flakes

1 tsp. salt

1/4 tsp. pepper

1 tsp. sugar

D I R E C T I O N S :

In a saucepan over medium-high heat, cook onion and garlic until tender and transparent. Remove, and set aside (or, you could just leave them in while the beef cooks. I don't think it really matters).

Turn heat to medium-high/high and brown beef until cooked through, stirring constantly to crumble. 

Drain any grease.

Combine beef, onion, garlic, tomato sauce, drained tomatoes, water, and remaining ingredients to the sauce pan. Cook on medium heat, reducing heat to low once it reaches a gentle boil. Simmer, covered,  on low for a while (20-30 minutes if you need it quickly, or you can let it sit on low for longer to let the flavors combine even more). Adjust seasonings to taste.

Sloppy Joes

Oh, come on and admit it. It's okay; you don't have to be ashamed. You know you like a good sloppy joe every now and then! This was my first attempt at making sloppy joes, and I decided to give it a try after a friend sent me a recipe she loves and I thought it would be a good meal to make a freeze part of for after the baby. I ended up adjusting quite a few things in the recipe, so hopefully I'll be able to remember what all I did...but when in doubt, just adjust amounts according to your taste. This was a good meal and my husband loved it. I think he would rather eat something like sloppy joes over a fancy meal any night!

I did not get a picture, but really, let's admit it: Sloppy joes may taste good, but they aren't pretty.

Sloppy Joes

Original recipe here from allrecipes.com

I N G R E D I E N T S :

• 2 pounds lean ground beef
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 cup ketchup
• 1/4 cup water
• 2 tablespoon white vinegar
• 1/4 cup packed brown sugar
• 2-3 teaspoons Worcestershire sauce (add a little, and then add more if you think it needs it)
• 1/2 teaspoon salt (I ended up using a little bit more)
• 1/2 teaspoon garlic powder (this is an estimate-original recipe calls for 1/4 tsp but I added more after tasting it)
• Onion powder (I sprinkled some over the top as it was cooking)
• Hamburger buns

D I R E C T I O N S :

• Cook beef in a large skillet over medium-high until evenly browned, stirring to crumble. Add onion and celery, cover pan, and cook until transparent. The original recipe says this takes about 5 minutes, but it took me a while longer to get the celery and onion to desire softness. Drain off any grease.
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• Stir the tomato soup (undiluted), ketchup, water, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt, garlic powder, and onion powder, adjusting to taste. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom. If your onion and celery still needs to soften up, you can cook it for longer. I let the mixture simmer on low for a while, and was more and more pleased with the results after letting the flavors combine for longer.
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• Spoon the hot beef mixture onto buns. 

Fancy baked penne pasta with chicken and sun dried tomatoes

I mentioned this recipe last week when I posted about freezer cooking, but I wanted to give this recipe its own post because it was super tasty! I'm only posting a link to it, but you can find the full recipe and a picture there. It's definitely not a low calorie dish, but it is yummy. The only thing I would do differently is make sure there is enough salt-the instructions say to add salt to taste near the end, and I wish I would have added just a hair more. Other than that, I wouldn't change a thing! 

Here is the link:
Baked penne pasta with chicken and sun dried tomatoes
from Freeze Happy

Inside out Ravioli

This is a very simple dish to make. The recipe calls for store-bought sauce, which I don't normally use, but I have to admit that it was a huge time saver. Rather than making one 9x13 dish, I made two small round pans and froze them because I'm having a baby in May and am currently stocking my freezer for meals in preparation. While we haven't actually had this meal yet, the few bites I sampled before freezing the dish tasted good, so I'm looking forward to trying it out in a few weeks!

Inside Out Ravioli

adapted from a recipe in The Christmas Cottage Cookbook

I N G R E D I E N T S :

1 (10-oz) pkg. frozen chopped spinach, cooked acc. to pkg. directions-reserve the water from cooking.

1 lb. ground beef

1 medium onion, chopped

1 (15-oz) jar spaghetti with mushrooms (I used Ragu super chunky mushroom)

1 (8-oz) can tomato sauce

1 (6-z) can tomato paste

1/2 cup soft bread crumbs (all I had was panko so I used that, but any is probably find)

1/4 cup oil

1 cup shredded cheddar cheese

1 (8-oz) pkg. shell macaroni, cooked

D I R E C T I O N S :

Bring a pot of water to a boil, and cook macaroni shells according to package directions.

Meanwhile, cook spinach according to package directions; drain well, reserving liquid. Set aside.

Brown ground beef with onion. Once finished,  add spaghetti sauce, tomato sauce, tomato paste, and spinach liquid. Simmer 10 minutes.

Combine spinach with bread crumbs, oil and cheese. Mix well and add to cooked macaroni shells.

Pour meat sauce over top of shell mixture, and stir until combined.

Spread in 9x13 baking dish (or two 8x8 or small around pans). 

Bake at 350 degrees for 25-30 minutes.

Serves 6-8.

Shrimp & Penne Pasta

My friend Amber simply loves this dish and makes it regularly, so I had to give it a try. I actually made it a few weeks ago and am just now getting a chance to post it on here (I know, it has been a while since I posted...between the holidays, traveling, pregnancy, and a toddler, I have not had as much time for new meals or blog posts). This is a simple dish, but it's delicious. The only part that took a little bit of time was deveining the shrimp, but if you bought shrimp that has already been deveined, it would be a quick dish to put together. We don't normally cook shrimp, so this was a fun treat to have one evening for dinner. The sauce has a great flavor, and is perfect with the shrimp. This is served great with a salad and some french bread. 

Penne a la Betsy
Slightly adapted From The Pioneer Woman Cooks


I N G R E D I E N T S :
1 pound penne pasta
1 pound shrimp (I bought uncooked shrimp that had already been peeled)
2 Tablespoons butter
2 Tablespoons olive oil
1 whole onion (small), finely chopped
2 cloves garlic, finely chopped
½ cups white wine, or to taste (I used cooking wine)
1 can tomato sauce (14.5 Oz)
1 cup heavy cream
2 Tbsp. dried parsley (or use fresh if you have some)
1 tsp, dried basil (or use fresh if you have some)
Salt to taste
Freshly ground black pepper


D I R E C T I O N S :
Bring pot of lightly salted water to a boil. Cook the penne until al dente. Drain and set aside.
Begin by peeling and deveining the shrimp, and rinsing them under cold water.
In a small skillet over medium-high heat, add 1 Tbsp. of the butter and 1 Tbsp. of the olive oil.
When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly. 
Next, finely chop the onion.
In a large skillet, over medium heat, add the remaining 1 Tbsp. butter and 1 Tbsp. olive oil.
Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent.
Pour the rest of the wine into the pan. Stir and allow it to evaporate, about 45 seconds.
Pour in the tomato sauce and stir to combine. Reduce the heat to low.
Pour in the cream. Stir well to combine, reduce the heat to simmer.
Add the shrimp to the sauce and stir gently to combine.
Next, stir in the herbs. Add the cooked, drained pasta.
Stir gently to coat. If the sauce is too thick, add a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasoning at the end, adjusting if necessary.
Serve directly out of the skillet, or pour the contents of the skillet into a serving bowl.

Three Cheese Spinach Lasagna

Who doesn't love a good lasagna every now and then? This is one I've made for several years now, and I always enjoy it. It's a meatless lasagna, but the ingredients are tasty and very satisfying, and I don't even miss the meat. Plus, sometimes it's nice to save a little bit of money by not having to buy the beef. I love the flavor of this lasagna; the sauce is flavorful and blends well with the three cheeses, and it's a great way to sneak some spinach into a meal, too.

I did not take a picture of this, but we all know what lasagna looks like :).

This is also a great meal to divide into two smaller portions if you are feeding a small family of 3-4, and freeze the other half, or even double the recipe and make 4 small 8x8 lasagnas.

Three cheese spinach lasagna

I N G R E D I E N T S :

1/4 cup XVOO

3 cloves garlic, minced

1 medium onion, diced

1-28 oz. can tomatoes, drained

1-6 oz can tomato sauce

1-6oz can tomato paste

Basil, marjoram, oregano to taste (you can use or some Italian seasoning)

Salt and Pepper to taste

1 Bay Leaf

1 small tub of ricotta cheese

1 bar of Monterey jack cheese

1/2 cup parmesan-romano cheese

I bag of frozen spinach (12-16 ounce bag), thawed

1 box lasagna noodles

D I R E C T I O N S :

In a medium sauce pan, sauté garlic and onion with some XVOO until onions are tender and clear and garlic is a golden brown. Add tomatoes, tomato sauce, and tomato paste, and stir until combined. Add herbs and seasonings, and simmer on low heat for around 30 minutes.

While the sauce is cooking, preheat oven to 350 degrees F. Bring a pot of water to a boil for the lasagna noodles, and then let them cook for about 10 minutes. Drain.

In a separate bowl, combine spinach, ricotta, and half the bar of Monterey jack cheese. Stir well.

Once the sauce has finished simmering and the noodles are done, begin assembling lasagna in a 9x12 dish. Start by spreading a small amount of the sauce to cover the bottom of the dish. Add one layer of lasagna noodles. Spread (or “dot”) the cheese/spinach combo over the layer of noodles. Repeat layers of sauce, noodles, and cheese/spinach mixture until you have used all the noodles or don't have any more room in the dish, ending with the last layer of noodles, then cheese/spinach, then sauce. Sprinkle remaining half bar of shredded Monterey jack cheese. Bake for 35 minutes at 350 degrees.