Creamy Ricotta Pasta

Look!  I'm getting back into the groove of posting on the blog.  New Year's Resolutions people.  I'm doing what I can. :)

Often times, I need a quick dish.  Something that I can whip up fast so we can eat and get the kids to bed.  This dish fit that parameter quite nicely! The longest part was cooking the chicken.  

One of the things I liked most about this dish, is the fresh tomatoes and spinach.  Those, to me, are what makes this dish a perfect summer dish.  That, and not having the oven turned out.  Cherry tomatoes are also a BIG hit in our house.  Well, with my husband at least.  The little ones don't really care for ANY sort of vegetable.  But if I have cherry tomatoes in the house, I need to hide them before they get eaten.  

So what about you?  Do you have certain foods you need to hide when you buy them so they don't disappear right away? 

CREAMY RICOTTA PASTA

Posted at: http://recipesofacheapskate.blogspot.com

Ingredients

1 chicken breast, seasoned, cooked, and chopped

1/2 lb pasta

1/2 of a 15oz carton ricotta cheese

1 clove garlic, minced 

1-2 cups cherry tomatoes, cut in half or quarters

2 cups spinach leaves

1/4 cup parmesan cheese

salt and pepper to taste

approx 1/4-1/2 cup pasta water (save when draining the pasta)

Directions

Bring a pot of water to boil.  Add the pasta and cook until done.  Before straining the pasta, reserve 1/4-1/2 of the pasta water.  While the pasta is cooking, mix together the ricotta cheese, parmesan cheese, garlic, salt, and pepper.  When the pasta is finished, add the pasta water to the cheese mixture and stir to thin it out and make more of a sauce texture.  Add the pasta, chicken, tomatoes, spinach, and cheese sauce together and serve immediately while it's still warm. 

Crockpot Tortellini Soup

*Tap, tap* Hello?  Is anyone still out there?

I've been gone for months.  I'm sorry, dear reader.  It wasn't my intention.  Let me explain myself.  You see, almost exactly a year ago this week, I found out some fantastic news.  Baby #3 was on it's way to our family!  If you remember, baby #2 had given us quite a few scares, and spent a long time in the hospital, and then home with medical equipment.  I was, of course, quite nervous.  But things progressed smoothly, until the time for the standard ultrasound came.  We were given the dreaded news that our sweet baby was not compatible with life, due to the absence of kidney's, often referred to as Potter's Syndrome, or bilateral renal agenesis. Needless to say, we were devastated that our baby's life would be cut so short.

At at that point, I took my hiatus from this blog. I felt I needed to focus on other things for a while. Our son was born in the middle of July, 10 weeks early.  He lived for a precious 35 minutes.  

Since then, I've been thinking about getting back to this blog, but then we put our house up for sale, and I was packing up my kitchen.  We then moved--twice.  Into a apartment for a short time, and then into our new house.  I'm still unpacking my kitchen.  

I've also been toying around with starting a new blog, starting fresh!  And I am!  It's just going to be a sister blog for now, posting the same things as this blog (and reposting some of my older recipes that are already live on this blog), while I still figure out where I want to take my blogging life. You can see it at: Krystalskitchen.wordpress.com 

So here we are! Back into the recipes!

I'll admit, I'm not much of a crockpot user.  I have a few recipes that I tend to use it for, but for the most part, I'm never pleased with how crockpot recipes turn out.  So when I see recipes for it, I usually don't try them.

I'm glad I took the time to try this recipe.  I totally altered it though, to fit into a smaller crockpot (3 quart I believe), and be better suited for our small family.  

The best way I found to make this recipe, is to layer all the ingredients. I did 1/2 the tortellini's, spinach, tomatoes, cream cheese, and sausage.  Repeat.

Word to the wise--the sausage gives it a lot of flavor.  I've tried to both ways, with and without, and the version WITH it was much better!

Layering means you don't have to stir things up too much.  Tortellini's are a fairly fragile pasta, and you don't want to mess with them too much, so they don't break apart.

I just stir it gently before serving, to make sure things are melding nicely. And to, of course, try a bite or two!

Top with some parmesan cheese and you're ready to enjoy! 

CROCKPOT TORTELLINI SOUP

Posted at: http://recipesofacheapskate.blogspot.com

1 package frozen cheese tortellini's

1 8oz package cream cheese, chunked up

1 can diced tomatoes (do not drain)

2 cans broth (I used vegetable)

1/2 small bag fresh spinach

1/2 lb ground sausage, cooked and crumbled

Parmesan cheese for topping

In a small crock pot, layer tortellini's, spinach, 1/2 a can of diced tomatoes, 1/2 the spinach, 1/2 the cream cheese, and 1/2 the sausage.  Repeat layers.  Pour the broth over everything.  Cover and cook on low for about 3 hours.  Check it at 2.5 hours, as the tortellini's cook quick, and you don't want them to turn to mush! Serve warm with parmesan cheese. 

Turkey Cuban Sandwich

Sometimes you just need a large sandwich, am I right? Or am I the only one that feels that way?  Sometimes I just want juicy pickles, layers of meat and cheese, and a good blob of mustard and mayo.  Other times I want it piled high with veggies--cukes, peppers, tomatoes, lettuce, sprouts...mmmm....

This sandwich is of the former variety.  And to give it a bit of a Thanksgiving feel, it has turkey and a cranberry relish on it.  Superb!  Add it to your Thanksgiving leftover menu and you won't go wrong.

TURKEY CUBAN SANDWICH
Posted at: http://recipesofacheapskate.blogspot.com
Minorly altered from: Closet Cooking

• 1 roll/bun, sliced in half
• 1 Tbsp mayonnaise
• 1 tsp mustard
• 2-3 Tbsp cranberry relish (if using a sauce, use less)
• 2-4 slices turkey
• 2-4 slices swiss cheese
• 2-4 slices ham
• 2-4 slices dill pickle

Use enough turkey, cheese, ham, and pickles to cover the sandwich length. Assemble the sandwich and enjoy!  Original recipe called for brushing the outside with some oil and grilling for a few minutes on each side, if you'd like to try that.

Panko Crusted Salmon

A 2-month break...apparently life got a little crazy around here.  It's  true story, but I won't go into too many details.  Suffice to say, baby #3 is joining our little family and cooking, blogging about food, and in some cases eating it, were the LAST thing I wanted to think about.

But I'm trying to get back into the swing of things.  Be patient with me as I'll be hit and miss.  This is a fun hobby for me, and often times other things come first!

This salmon recipe is a hit for me.  I eat it a few times a month.  It's quick to put together, and I've got the recipe pared down for 1 salmon filet.  I'm the only fish eater in my house, so it's on those nights that it's just me and kids.  They can have their scrambled eggs, or frozen waffles, and I'll cook up this salmon for me.  Win-win, right?

Besides being quick to put together, the crunchy panko with the tangy mustard is really a perfect fit for salmon.  My recipe calls for the Lemon-Pepper Panko, but regular panko would work just fine.  Add extra seasonings to give it lots of flavor though!

AND I love the ease of using my cast iron skillet.  Seriously folks, if you don't have at least ONE, go get one!  I pan cook the salmon first and then throw the whole pan into the oven to finish cooking!  It's extra nice for my clean up as well.

Let me talk you through the process of this recipe, ok?  Since I'm using measurements like "dash", and "sprinkle".  I take my filet, skin-side down, and run a line of dijon mustard down the center of it.  Then spread it around with a spoon, covering every bit! This is what the panko will stick to.  I mix together the panko, salt and pepper, and some parmesan cheese with a little bit of olive oil.  That mixture get pressed onto the filet and the filet then gets cooked on the stove AND in the oven.  Now that you've got the concept, you can adjust to make multiple filets, yes? :)

PANKO CRUSTED SALMON
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Annie's Eats
Recipe is for 1 standard salmon filet

• 2 Tbsp Lemon-Pepper Panko
• dash of salt and pepper
• Sprinkle of parmesan cheese
• olive oil
• dijon mustard (regular works just fine too, I promise)
• 1 salmon filet

Preheat your oven to 425degs.  Using a cast iron pan, or another oven safe pan, heat up a small amount of oil over medium-high heat on the stove.  Prepare the salmon by running a line of dijon mustard down the middle of it and spread it all around the top of the salmon.  Mix together panko, salt, pepper, parmesan cheese and a small bit of oil.  Press that mixture thickly onto the salmon.
By now your oil in hot and ready for the salmon.  Gently place the salmon skin side down and sear it for just a few minutes.  This really helps the skin come off easily when you eat it.  Then put the whole pan into the oven for 5-10 minutes depending on the thickness of the filet, until the panko is nice and browned.  Let it sit for a few minutes before serving.

Pesto Turkey Sandwiches

Wow, sorry for the blogging hiatus!  It was unintended, but I had lots of fun spending time with family and friends lately!

I love pesto so so much.  I throw it in dishes all the time, and I love spreading it on sandwiches.  This turkey sandwich is different from other turkey sandwiches in that the turkey is cubed instead of sliced sandwich meat.  Which makes leftovers super tasty (seriously, I used mine on pizza last night!).  This sandwich recipe is also easily adapted to a make a wrap instead of a sandwich.

The ease in which this came together was also fantastic.  While this could be an everyday meal, it works great if you have leftover turkey after a big meal.  A unique turkey sandwich for post-Thanksgiving eating!  

PESTO TURKEY SANDWICHES

Posted at: http://recipesofacheapskate.blogspot.com

Adapted from: http://damndelicious.tumblr.com

• 2 cups diced turkey
• 1/2 cup pesto
• 1/4 cup greek yogurt (or sour cream)
• salt and pepper, to taste
• hard rolls
• spinach
• sliced tomatoes
• sliced mozzarella (the fresher, the better)

In a bowl combine the turkey, pesto, yogurt (or sour cream), salt and pepper.  Mix until combined.  Spread the mixture on top of sliced rolls and heat up to melt the cheese (microwave or broil in the oven).  Top with tomatoes and spinach.  

Bruschetta Pasta

Remember a few weeks ago how I made that amazing bruschetta chicken?  Well, I went and turned that awesome tomato mixture into a pasta 'sauce'.  

I feel like I shouldn't call it a sauce though, because really, it's not.  It's a bunch of chopped up tomatoes mixed with seasonings.  So not very saucy.  But i serve it over pasta, therefore in my book, it's a sauce.  But remember, I'm an amateur home cook.  

The tomato mixture transferred over beautifully though, and the taste was fantastic.  Just like it was with the chicken.  And it becomes a quick weeknight meal!  If you look at costs too, a few tomatoes, pasta, balsamic vinegar, garlic, and seasonings, it's a very affordable dish.  Probably no more than a few dollars for the entire dish.  Especially since many of those things should be staples in your house (if you're like me, and freak out when you run out of minced garlic...).

BRUSCHETTA PASTA
From: http://recipesofacheapskate.blogspot.com

• 4 roma tomatoes, diced
• 1 Tbsp dried basil 
• 1-2 Tbsp minced garlic (more or less depending on the taste)
• a few pinches of salt and pepper
• 1 Tbsp balsamic vinegar
• 4 servings of spaghetti noodles
• Shredded parmesan cheese for topping

Cook the spaghetti according to package directions.  Mix together the tomatoes, basil, garlic, salt, pepper, and balsamic vinegar.  When the pasta is done cooking, mix together with the tomatoes and top with the parmesan cheese for serving.  

Balsamic Bruschetta Chicken

Meals that are quick, and seem fancy are awesome, right?  Sometimes (ok, a lot of the time) I can't spend huge amount of time preparing dinner for my family.  It's just not feasible.  And I don't like cleaning the dishes up either.

This dish was quick, besides letting the chicken marinade during the day.  And even that?  Not a huge process!  Plus the flavor was fantastic.  I kept eating the tomatoes while the chicken was cooking.  While i altered this recipe from the original to pan cooking, you could easily throw the chicken on the grill.  

I also am still lucky to have fresh tomatoes from my garden in the fridge.  The taste of fresh tomatoes from a garden cannot compare to the ones you buy in the store.  The flavors are completely different--in a good way!  Love my fresh home-grown tomatoes.

BALSAMIC BRUSCHETTA CHICKEN
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Picky Palate

• 2 boneless skinless chicken breasts, butterflied completely into 4 pieces
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• approx 4 slices mozzarella cheese
• 4 roma tomatoes, diced
• 1 Tbsp dried basil 
• 1-2 Tbsp minced garlic (more or less depending on the taste)
• salt and pepper
• 1 Tbsp balsamic vinegar

Combine the 1/4 cup balsamic vinegar and olive oil with a dash of salt and pepper.  Add the chicken and let marinate for a few hours.  When the chicken is marinated, pan-grill in a small amount of oil until the chicken is done.  Place the chicken in a serving dish and top with the mozzarella cheese.  While the chicken is cooking, combine the tomatoes, basil, garlic, dash of salt and pepper, and the tablespoon of vinegar.  When the chicken is all cooked, and topped with the cheese, place in the oven and broil it for just a few minutes until the cheese is melted.  Top the chicken with the tomato mixture and serve.

Avocado Pasta

Have you missed me?  I've been gone on vacation, and then blogger has been giving me fits this week, not letting up upload pictures.  We got it squared away though.  For now. . .

This was a recipe I could get behind.  I love eating avocados, but shockingly, no one else in my house will touch them.  I can't even get the hubby to cut an avocado up for me.  It's like the devil's food or something.

But I love them.  Love them, love them, love them.

And with this recipe, I was totally that mom who sneaks food into meals.

I'm ok with that.  You see, we're trying to wean Baby M (who isn't really a baby any more. . .he's 2 and 1/2!) off his feeding tube.  However, with that comes picky-child syndrome.  To be fair, the kid HAS gone through more than his fair amount of stuff in his short life.  We just want to make sure he gets the calories he needs along with healthy stuff.  I'll be taking advantage of my Blend-tec and adding lots of veggies to everything!

This is one of those perfect dishes!  The sauce is made from blended up avocado, a smidgen of oil and lemon juice, and garlic.  That's it!  It creams up perfectly, and gives you the healthy fats from avocados, instead of the fat from using something like cream.

Topped with a little bit of bacon and Parmesan cheese and it's very tasty!

Note: This recipe serves about 2-3 people.  Adjust accordingly.

AVOCADO PASTA
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Oh She Glows

• 1 medium to large avocado
• 1-2 Tbsp lemon juice (about 1/2 a lemon)
• 1/2-1 Tbsp minced garlic
• 2 Tbsp olive oil
• approx 6 ounces of pasta
• salt and pepper to taste
• parmesan cheese and crumbled bacon for topping (optional)

Cook your pasta according to your package directions.  While it's cooking, make the sauce by placing the avocado, lemon juice, garlic, and oil into a food processor or blender and mix until smooth.  Add salt and pepper to taste.  When pasta is done cooking, strain and add the avocado sauce.  Stir well to combine everything and serve with parmesan cheese and bacon.

Shredded Beef Tacos

I told you I had more recipes for you using the roast!  Unless you're one of those people/families who ate the roast all in one sitting.  In that case, you're gonna have to go make another roast to be able to make these tacos.  Sorry.  That's just how it goes.

These tacos take me back to high school, when my then-boyfriend (now husband) and I would leave school and go to his house for lunch.  We made these tacos a few time, and they were super tasty.  There's something about freshly fried tortillas.  However, feel free to use whatever kind of hard shell you want.  Fry it yourself, or buy it from the store.  Whatever works for you!

Just remember to load up on the sour cream and cheese.  Mmmmmmm. . . .amount are approximate, so you can make as much or as little as you need.   

SHREDDED BEEF TACOS
Posted at: http://recipesofacheapskate.blogspot.com

• Left over shredded roast (approx 1/4-1/3 cup meat per taco)
• salsa
• shredded cheese
• shredded lettuce
• diced tomatoes
• sour cream
• 1 taco shell per person

Prepare the meat by mixing it with salsa, until it's wet, but not dripping.  More salsa as needed for flavor or to help get the meat wet.  You can just heat it up in the microwave, or the stove top.  If you use the stove top, you might need to add more salsa after it's warmed.  Prepare your taco as desired.  I like to put everything on 1 side of the shell, spread the sour cream on the other side, and eat it like that.  I hate getting bites with just lettuce, or just meat.  This way insures I get it all!

French Dip Sandwiches

There's something comforting about dipping a sandwich in something.  I don't know what it is.  Bread into clam chowder, grilled cheese into tomato soup, or this french dip sandwich.  It's just yummy!  And that's saying something from me, considering I hate soggy bread.  I don't eat bread pudding, or quiche with bread in it.  Soggy bread just is NOT ok in my book.  But yet, you will catch me dipping bread into soups all the time.  

I don't know why.  

One of the things I love most about this recipe is what I can do with the leftovers (watch for them later this week).  There are so many options available! And that's perfect for busy lives.  Make the roast one day, and eat it throughout the week in different forms.

Plus?  Crockpot baby.  Need I say more?  Throw it in and come back to shred it later that day.  Quick and simple.

French Dip Sandwiches
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Our Best Bites

• (1) 3lb roast (give or take a few ounces)
• salt and pepper
• 2 pkgs mushroom and onion soup mix
• 3 cups water mixed with 3 beef bouillon cubes
• 1 cup water 
• 6-8 large rolls
• provolone cheese

There are 2 methods to preparing the roast.  I tend to go the lazy route of seasoning with salt and pepper then just plopping it in the crockpot.  The other method is to sear it on all sides to help keep the juices in, and THEN plop it in the crockpot.  You can choose.  Pour the beef broth, water, and soup mix into the crockpot and add the roast.  Or do it the other way around.  Just get everything in the crockpot.  Cook it on high for 4-5 hours then low for 3-4.  Or on low for 8-10 hours.  When the roast is done (it will shred easily.  If it doesn't shred easy, cook it longer) pull it out and shred it up.  Place some on a roll, top with cheese, and broil it until the roll is browned and the cheese is melted.  Watch it!  Things get burned quick with the broiler.  Ladle some of the juice into small bowls for dipping and enjoy!

Baked Dijon Chicken

How we loved this quick chicken dish!  As a mom with two little ones under feet, I love being able to quickly pull together a dinner.  Mix together the mustard sauce, pour over chicken, throw in oven.  Ad some quick steamed veggies and we're good to go!  Easy clean up too. 

For this recipe, (and many others lately) I cut the chicken breast in half--butterfly style.  This helps if they're partially frozen, and you have a VERY sharp knife.  I use a ceramic one, which I LOVE.  Cut them in half with your blade parallel to the cutting board.  Cut them all the way through so you have 2 skinny pieces.  

BAKED DIJON CHICKEN
Posted at: http://recipesofacheapskate.blogspot.com
Adapated from: Skinny Taste

• 2 chicken breasts--butterflied to make 4 skinny ones
• 3 Tbsp dijon mustard
• 1 Tbsp mayo
• 1/2 tsp crushed garlic (1 clove)
• 2 Tbsp lime juice
• 3/4 tsp pepper
• salt
• dried parsley

Preheat oven to 400degs.  Sprinkle the chicken with some salt and pepper.  Mix together the mustard, mayo, garlic, lime juice, and pepper.  Arrange chicken in a pan, spoon some of the mixture on the chicken.  Flip and spoon the rest over the chicken.  Bake for about 30 minutes, until chicken is cooked through.

Alfredo Sauce

This is it folks.  My new go-to alfredo sauce.  It was PERFECT.  I've never had such a wonderful and easy alfredo sauce.  I made it twice in 1 week, added pesto the second time.  One of the nice things about it is the amount it makes.  I cooked about 10-12oz of pasta the first time, and had to add some pasta water to thin the sauce out a bit.  Not because there wasn't enough sauce, it had just thickened up and wouldn't mix into the pasta very well.  Perfect tasting, the sauce wasn't too thick.  And it made just enough for about 4 people.  I like it when I don't have piles of leftovers.

The second time, less noodles, and no extra water was added.  Still perfect tasting!  I think the pesto helped thin it out a little bit.  

My favorite part?  The lemon zest.  Oh my.  I had no idea that little bit of lemon zest would help it taste so fresh and fantastic.  Don't forget that part.  It's necessary!  

ALFREDO SAUCE
Posted at: http://recipesofacheapskate.blogspot.com
adapted from: Food Network

• 1 Tbsp butter
• 1 clove garlic, minced
• zest from 1 lemon
• 2-3 tsp flour
• 1 cup milk (or combo of heavy cream, 1/2 & 1/2, and milk)
• salt and pepper
• 1 Tbsp cream cheese
• 3/4 cup grated parmesan cheese
• 1 1/2 Tbsp dried parsley
• 1/2 bunch chopped asparagus
• 12-16 oz pasta

Start boiling a large pot of water for the pasta.  While the pasta cooks, melt the butter in a pan, and then add the garlic and lemon zest.  Cook until the garlic is slightly soft, about 1 minute.  Add the flour and cook, stirring, for about 1 minute.  Whisk in the milk, and some salt and pepper.  Whisk constantly, until the sauce thickens (don't let it boil).  Add the cream cheese, stirring until melted.  Then add the parmesan cheese, and whisk until melted.  Stir in the parsley.
When the pasta is about halfway done cooking, add the chopped asparagus.  When it's completely done, reserve 1 cup of the water, and then drain it.  Mix together the sauce and the pasta, and add some of the pasta water as needed to loosen the sauce.

MY NOTE: This is also perfect to add about 1/4-1/3 cup pesto and have a creamy pesto sauce for your pasta!

Steak and Parmesan-Peppercorn Sauce

I love this time of year.  I love being able to eat steak more often.  I'm a carnivore at heart.  Steak is a special occasion meal for us since it's kind of cost-prohibitive.   Winter time?  We probably don't touch it.  Summer time?  With the nice weather, we're much more likely to get out there and grill some rib-eyes up!  

Now I have a marinade that I just love, but I loved the idea of a creamy sauce over my steak.  And it was tasty!  The creamy pepper flavor was perfect for someone like me who loves both those worlds.  This was a nice change up from my normal steak.  

STEAK AND PARMESAN-PEPPERCORN SAUCE
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Kraft Foods

• 1/4cup + 2 Tbsp italian dressing
• 1 boneless beef sirloin steak, 1lb
• 1/3 cup sour cream
• 2 Tbsp parmesan cheese
• 1/2 tsp pepper

Marinate steak in 1/4 cup dressing for at least 30 minutes.  Combine the sour cream with the rest of the dressing, parmesan cheese, and pepper.  Cook the steak on medium heat for 3-5 minutes, until medium done (or to your desired done-ness).  Remove from heat, and let sit for a few minutes before slicing and topping with sour cream sauce.

Lemon Chicken Cordon Bleu

I'm a fan of chicken cordon bleu.  It's somewhat fancy, and pretty tasty.  But it can be rather time consuming.  And I'm not very good at rolling my chicken up.  This method of butterflying them down the middle, giving you one large flat piece was nice.  Instead of rolling it up though, you just lay the ham and cheese on it, and fold the chicken back over it.  I had NO cheese leaking out, which was fantastic!  The cheese stayed where it should have been.  

I used just a few toothpicks to secure everything.  The lemon slices on top though were perfect.  So perfect.  They gave the chicken such a nice flavor, and I think I liked this over the breaded chicken version that you normally see!

LEMON CHICKEN CORDON BLEU
Posted at: http://recipesofacheapskate.blogspot.com
From: Can You Stay For Dinner

• 2 chicken breasts
• 4 thin slices ham
• approx 1 cup shredded provolone/mozzarella cheese mix
• 4 slices lemon
• salt and pepper

Preheat oven to 400degs.  Take your chicken breasts and carefully split down the middle.  Think of them like a book--you're opening them up, but not cutting the spine.  Layer your ham, and then sprinkle with cheese.  Approx a cup per breast, but if that seems like too much/not enough, adapt! Fold the chicken back onto itself, tucking in all the pieces of ham and cheese sticking out, otherwise they just burn.  I used a few toothpicks on each breast.  Spread a little bit of oil on the top and bottom of the chicken pieces, and generously sprinkle with salt and pepper.  Top each piece with 2 lemon slices and bake for about 20 minutes, until the chicken is cooked thoroughly.

Pan-Roasted Chicken With Lemon-Garlic Green Beans

You know how have you certain meals that are 'special occasion' meals?  You make them for birthday's and dinner parties, when you want to impress someone with a fancy meal.  I have my fair share of those recipes, and I thought for sure this would land in the pile.  It does, but it also placed itself in my 'quick-to-make' pile! I couldn't believe how fast it came together.  Throw it all together and toss it in the oven.

And the presentation was beautiful as well!  I loved how the chicken crisped up nicely.  And the garlic and lemon. . .{{drool}} yeah, totally my favorite type of mixture.  No doubt.  

PAN-ROASTED CHICKEN WITH LEMON-GARLIC GREEN BEANS
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Real Simple

• 6 Tbsp olive oil
• 1 lemon, juiced
• 1 Tbsp minced garlic
• 1 tsp salt
• 1-2 tsp pepper
• 1 lb green beans, trimmed
• 2 large potatoes, cut into 1" pieces
• 6 chicken drumsticks, or 4 bone in with skin, chicken breasts
• parm cheese, for topping

Preheat oven to 450degs.  Coat a large baking dish with 1 Tbsp oil.  In a large bowl, combine the rest of the olive oil, the lemon juice, garlic, salt and pepper.  Add the green beans and toss to coat.  Using a slotted spoon or tongs, remove the green beans and arrange them in the bottom of the pan.  Add the potatoes to the oil mixture and toss to coat.  Follow the same procedure to remove the potatoes and arrange on the green beans.  Add the chicken in the bowl next and coat.  Place the chicken (skin side up) in the dish.  Pour the remaining oil mixture over the chicken.  Roast for 40-50 minutes, depending on the type of chicken you use.  Remove the chicken from the dish, sprinkle the veggies with parm cheese and place them back in the oven for 10 more minutes, or until the potatoes are done.  Serve warm.

OPTIONAL:  For extra lemon flavor, try slicing a lemon and laying the slices in the bottom of the pan, before you put your veggies in.

Creamy Lime Chicken Taquitos

This taquito recipe is very similar to my chicken rolls, only with a change of seasoning.  I loved how quickly this recipe came together, which made it perfect for a weekend dinner.  The seasonings use give them just enough of a smokey/spicy flavor without losing the creamy taste from the cream cheese and sour cream. 

Perhaps I'm not skilled enough in the baking of taquitos, but a lot of mine split open during baking.  I'm not quite sure what to do about that.  Perhaps my tortillas were too old and were more prone to splitting?  Or I cooked them to long?  Either way, quite a few spilled out onto the baking sheet.  Still yummy, just not as pretty.  :)

This would also be a perfect addition to a Cinco De Mayo party, or to throw in your child's lunch box!  maybe even an after school quick snack.  

CREAMY LIME CHICKEN TAQUITOS
Posted at: http://recipesofacheapskate.blogspot.com

• 1 chicken breast, cooked and shredded/diced
• 4oz cream cheese, softened
• 6 oz shredded cheese
• 1/4 cup sour cream
• 2 Tbsp lime juice
• spices to taste: cumin, chili powder, garlic powder, onion powder, salt, pepper (use as much or little to suit your family's spice tolerance)
• approx 12 six-inch tortillas (corn or flour)

Combine everything but the tortillas in a bowl and mix well.  Soften 3 tortillas at a time for approx 20 seconds in the microwave.  Spoon about 2Tbsp of the chicken mixture onto the tortillas and roll tightly.  Secure with toothpick(s).  Place on a greased baking sheet.  When all your tortillas are rolled, spray them lightly with cooking spray.  Then bake at 425degs for 15 minutes.  OPTIONALLY: you can heat up some oil and fry these babies!

Chicken and Wild Rice Soup

I cannot get enough of soup recipes lately! It's odd to me, because winter never really showed up here.  We've had MAYBE 2 inches of snow the whole season at our house.  It's unheard of!  I haven't even unpacked my winter coat from storage yet.  

Regardless of the lack of snow here, this soup hit the spot perfectly.  Nice and creamy, yet with plenty of chunks.  Just how I like 'em!  It made a lot as well, as a heads up, and it takes some time to cook so plan accordingly.

CHICKEN AND WILD RICE SOUP

Posted at: http://recipesofacheapskate.blogspot.com

• 1/4 cup butter
• 1/4 cup frozen corn
• 1/4 cup chopped celery
• 1/4 cup carrots, sliced
• 1-2 cups shredded chicken
• 1 can mushrooms, drained
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1 cup cooked wild rice
• 1 teaspoon salt
• 1 teaspoon mustard powder
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 1 1/2 cups half-and-half or whole milk

Melt the butter in a large pan.  Add the corn, celery, and carrots.  The vegetables are interchangeable, just aim for about 1 to 1 1/2 cups worth.  Cook for about 5-7 minutes on medium heat until the veggies are tender.  Add the mushrooms and chicken and cook for a few minutes longer.  Add the flour and stir well.  Slowly add the chicken broth, and bring to a boil.  Once it hits that point, reduce the heat, and stir for a few minutes until the soup has thickened.  Add the rice and other seasonings and let it all heat up.  Add the half and half or milk and let the soup simmer for about 1 hour, stirring occasionally so it doesn’t stick.  This helps it thicken slowly.  Don’t let it boil!  Feel free to sprinkle with cheese before serving. 

Adapted from: Mel’s Kitchen Cafe

Yoplait Winner--Take Two and a Soup Recipe

Well, unfortunately the first comment picked for the Yoplait Smoothie Pack never got in contact with me :(  So we draw again!

Congrats to #10 Bonnie!  Pina Collada.  That's an awesome idea for a smoothie mix!  PLEASE contact me within 72 hours to claim your prize!  krystalsrecipes (at) gmail (dot) com

CHICKEN AND CORN SOUP

As for this recipe, I sort of came about it by accident.  I woke up the other day, and my house was 60degs!  After so many days of the temperature in the house being around 85degs, this was a bit of a shock.  And it was rainy, with a few snow flakes here and there.  That means it's soup weather my friends.  I love it!!

So I went to my two favorite sources for soup recipes: foodgawker.com and pinterest.com.  I sure found a lot of awesome recipes to try, but most of them didn't fit what I was quite looking for.  I found one that was close, and I altered it enough to get it where I wanted it!

And it was perfect for this weather AND with short cooking time in the crockpot.  Always a plus when I can just throw everything in the pot and let it go!

CHICKEN AND CORN SOUP
Posted at: http://recipesofacheapskate.blogspot.com
Inspired by: tasteandtellblog.com

• 2 cups chicken broth
• 1 pkg frozen corn (16oz)
• approx 1-2 cup shredded cooked chicken (I used leftover rotisserie)
• 2-3 potatoes, diced up
• salt, pepper, garlic powder for taste (go heavy on the pepper, the soup doesn't have much flavor on it's own)
• 1/2-1 cup heavy cream or half and half or milk

Throw everything but the cream into the crockpot.  Stir it up, and cook on high for about 4 hours (or low for about 8), or until potatoes are tender.  If you like your soup thicker/creamier, put a cup or two into a blender and blend it up.  Add back to the rest of the soup.  Add cream at the end, and sprinkle with grated cheese (optional).