Recipe Wednesday-Lemon Chicken Pasta

Lemon Chicken Pasta

I love anything Lemon. When I saw this on the blog I Just Made this I had to try it. It was delicious and makes way more than 4 servings. My girls loved it and asked for more even my pickiest eater Delani. It was even better the 2nd day as the flavors had time to marry.

From the kitchen of: Jessie Riley

Serves: 4

Entrée Prep time: 20-30

Minutes Cook time: 20 minutes

Pasta:

8 oz. uncooked pasta (I use Fettuccine)

3Tablespoon Butter, melted

1 Tablespoon Lemon juice

1 1/2 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper

1/4 cup Parmesan cheese

Chicken & sauce:

4 Chicken breasts

1 LARGE can or 2 small cans cream of chicken soup

1/4 cup fat free milk

2 teaspoon lemon juice

1/8 teaspoon pepper

Cook or Boil Chicken

Boil pasta

Combine butter, lemon juice, basil, garlic powder & lemon pepper.

Add butter mixture to pasta until melted. Combine soup, lemon juice, & pepper in sauce pan. Pour over chicken & serve on pasta

Toss with Parmesan cheese

Recipe Wednesday- The Ultimate Beef Stroganoff

The Ultimate Beef Stroganoff

from My Kitchen Cafe

Put in crock pot:

2-3 pounds stew meat

1 tsp. saltdash of pepper

1 onion, sliced

Mix in a bowl and pour over meat:

¼ tsp. garlic salt

1 tablespoon Worcestershire sauce

1 ½ cups beef broth or stock (made up from cubes or granules)

1 tablespoon ketchup

Cook in crockpot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms. Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes (pasta is my favorite option!).

Recipe Wednesday- Homemade Lasagna

Mom's Lasagna

from

My Kitchen Cafe

1 package oven-ready lasagna noodles

1 to 1 ½ pounds ground beef

1 cup chopped onion

1 28-ounce can tomatoes (undrained)

2 6-ounce cans tomato paste

2 teaspoons sugar

2 ½ teaspoons dried basil

¼ teaspoon pepper

1 container (15 ounce) ricotta cheese

1 egg, beaten

1 tablespoon parsley flakes

1/2 teaspoon salt

¾ cup grated parmesan cheese

4 cups shredded mozzarella cheese

Cook ground beef and onion, drain. Stir in tomatoes (undrained), tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20-30 minutes. In a small bowl blend ricotta, egg, parsley, parmesan cheese and ½ teaspoon salt. Put a layer of noodles in a 9 X 13 pan, a layer of meat sauce, layer of ricotta mixture and a layer of the cheese then repeat all the layers two more times. Cover with foil. Bake at 375 degrees for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting. (you must do this, I did not and it was a little runny)

Recipe Wednesday- Honey Lime Enchildas and Easy Spanish Rice

Ok- So the picture is not the greatest but let me tell you these were AWESOME. I loved them as well as the girls. Randy thought that they were a little too sweet so next time I will add a little less honey. ENJOY!

Honey Lime Chicken Enchiladas

from Brittany at The Sisters' Cafe

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

1 large onion

2 cloves of garlic

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Saute the onion and garlic together let cool. Add to the chicken mixture 30 minutes before you are going to prepare the enchiladas.

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Easy Spanish Rice From Chelsie Kenyon

INGREDIENTS: 1 1/2 cups rice 2 1/2 cups chicken broth 1 cup plain tomato sauce* 3 cloves finely chopped garlic * 1/4 of a medium onion* 2 tablespoons oil 4 heaping tablespoons of finely chopped parsley (optional)

PREPARATION: In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color. Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. *If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.

Recipe Wednesday- Noodle Casserole

This come from the kitchen of my Grandma and Grandpa. They are great cooks and this recipe is awesome for the family. Kids love it because it has noodles in it.

Noodle Casserole

1 (8oz) package of noodles

1 lb. ground beef

1 can tomato sauce

1 tsp. salt

1/8 tsp. pepper

1/4 tsp. garlic salt

1 cup cottage cheese

1 cup sour cream

6 green onions, chopped

3/4 cup grated cheese

Boil noodles. Meanwhile brown ground beef, then add the tomato sauce and spices. simmer for 5 min. Drain noodles and add cottage cheese, sour cream and onions. Place is casserole dish by layering noodles, then meat repeat. Top with cheese, Bake at 350 degrees for 20-25 minutes. (too much heat will destroy the cheese flavor)

Weekly Recipe- Homemade Pizza

So some people have asked about the recipe for the pizza that Randy and MaKayla made. This is a great recepie for the kids to help with.

Homemade Pizza

Dough:

1 pkg. Quick Rise Yeast

1 Tbs. Sugar

1C. Warm Water

2C. Flour

1/2 Tbs. Salt

2 Tbs. Oil

Dissolve yeast and sugar in warm water, NOT HOT. Beat in 1/2 of the flour, add salt, oil and remaining flour, mix well. Knead until smooth. Roll Dough into desired shape. You can make 1 large pizza or individual pizzas. Place on oiled pizza pan. Fold edge under and build up slightly.

Toppings:

You can use anything you like. To make it easier we always use bottled sauce. After the sauce ALWAYS pout on the cheese. If you put the cheese on after you have the toppings

on they will slide off.

Ingredients you could use:

Hamburger Meat Bell Peppers

Onions

Peperoni

Olives

(anything your little heart would enjoy)

Cook at 350F. Until Crust is lightly brown.

ENJOY!!!

Weekly Recipe- Crockpot Beef Stew

I thought that since it was starting to get cold I would add a recipe that would warm you up!!!

Crock Pot Beef Stew

Saute the Following:

1 lb. lean beef round- cut into cubes

1 small onion-chopped

2 c. sliced mushrooms

Place in Crockpot with the following:

2 large carrots sliced

2 garlic cloves minced

1-15oz. canned pinto beans- rinsed and drained (1/2 can regular)

Puree other 1/2 of can and add with the rest of the ingredients.

1 1/2 c. Beef broth

14.5 can Crushed tomatoes

1/2 tsp. Oregano

1/4 tsp. Thyme

1/2 tsp. Salt

1/4 tsp. Pepper

Cook 6-7 Hours.