Sunday, February 13, 2011

Cheedar Broccoli Soup with Bread Bowls

Make Bear Creek Soup as directed.
  • Bring 8 cups of water to boil and whisk in soup
  • Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally.
Mix shredded cheese, cooked chicken, and noodles to finished soup.
*Cook noodles and chicken before adding to soup.
You can add 1/2 cup sour cream if desired.

Serve in bread bowl.

Thursday, February 10, 2011

White Bean Chicken Chili

(I made 10 batches of this soup and it made 12, 3 lb bags of soup. It makes a ton)
According to my calorie counter each serving of about 1 cup is 182 calories, so it's yummy and low-cal

1 Tbs vegetable oil (I used olive oil)
2 chicken breasts, cut into bite-size pieces
1/4 - 1 full onion chopped depending on taste preference (I used 1/2 cup)
2 cloves garlic, finely chopped
1 tsp oregano
1/4 tsp cayenne pepper (more or less depending on how spicy you like it)
1/2 tsp pepper
1 tsp cumin

2 cans (14 oz each) chicken broth (I used 99% fat free hi-top brand)
2 cans (15 oz each) white beans, drained and rinsed
2 cans (4 oz each) chopped green chiles

1 cup Monterey Jack cheese 
Tortilla chips
Chopped fresh cilantro (optional)
Sour cream (optional)

In a 4-quart saucepan heat oil over medium-high heat until hot. Add chicken, onion, garlic and spices; cook and stir until chicken is no longer pink.

Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.

To serve, spoon chili into soup bowls. Top each serving with cheese, cilantro, and sour cream and eat with chips if desired.


**Time Saver**

This time around I made the whole soup and put it into bags. To save time (and sanity) you can just cook the chicken with onions, garlic and spices and put into baggies and just give everyone a bag of cooked, spiced chicken and all the canned food items to mix and heat up themselves. I highly recommend this option. :D

I  love this recipe. I've eaten a bowl of it almost every day since I made it last Friday. YUM!!!

Wednesday, February 9, 2011

Meatloaf Mini's

1lb. Extra Lean Ground Beef

1 Pkg. (6oz) Stove Top Stuffing Mix

1 Cup Water

¾ Cup Shredded Cheddar Cheese

1 tsp. Garlic Powder

¾ Cup Original BBQ Sauce

Preheat oven to 375*. Mix meat, stuffing mix, water, and garlic. Spray muffin tin with cooking spray. Press into muffin tin. Make an indention in center of each meatloaf with spoon; fill with BBQ sauce. Bake 30 minutes or until cooked through. Top with cheese; continue baking 5 minutes or until cheese is melted.

You can make it 3 different ways:

American Style: 1 tsp garlic powder, ¾ Cup Original BBQ Sauce

Italian Style: 1 tsp Italian Seasoning,3/4 Spaghetti sauce

Mexican Style: 2 tsp Chili Powder, ¾ Cup Chucky Salsa

I chose American Style, this time but I’ve had all 3 and they are all really good!
~Shaylee Miller

February Meals

Beef Taquitos
Cheesy Broccoli Soup with Bread Bowls
Navajo Tacos
Salsa Chicken with Green Beans
Cajun Chicken Pasta
Sun-dried Alfredo Pasta with Biscuits
Biscuits and Gravy
Mini Meat loafs
Caribbean Pork Chops and Yummy Potatoes

Thought this might help. All of the meals listed are linked to their recipes on the blog if there was one.

Had fun tonight!

Beef Taquitos

Shredded Beef (already cooked and mixed with salsa) (I know it doesn't look like much, but I got 15+ Taquitos with it)
1 can corn drained
1 can black beans rinsed and drained

Combine above ingredients

Cook tortillas and place desired amount of mixture and cheese. Roll up and place on a cookie sheet seam side down.

Bake at 400 degrees for 10-15 minutes.

Caribbean Jerk Pork Chops & Yummy Funeral Potatoes

4-5 pork chops (cut 1 inch think)
1/3 bottle KC Masterpiece Caribbean Jerk Marinade

To seal in the juices and to get a crisp tasty exterior you’ll first want to sear the pork chops. To do so you’ll want to preheat your grill to as high as possible then toss your pork chops on and close the lid. (You can discard the excess marinade) After approximately 1-2 minutes, flip the chops over and close lid again. After another minute or so passes, turn the heat down to medium and let the chops cook for about 5 minutes. After 5 minutes, flip chops over, close lid and let cook for a final 5 minutes. AVOID OVERCOOKING as this will dry the meat out. In order to be safe, you want to cook the pork until the middle is only very slightly pink or completely white. Another way to tell if your meat is done is to use a meat thermometer. 155 degrees is the magic number for pork.

After your pork chops are grilled, if you want to help loosen up the meat so it turns out nice and juicy, you can put them on a plate and cover it with aluminum foil for 10 minutes.

Serve pork chops with Yummy Potatoes. (I personally think these pork chops are also very tasty when dipped in ranch dressing)

If you don’t have a grill or would prefer cooking the pork chops in your oven you can broil them. Lance, my husband, did this a couple weeks ago and the pork chops turned out delic! All he did was place the pork chops on a pan and let them broil on high on the top shelf of our oven for 5-8 minutes on each side. Below are a few links with more details on how to broil pork chops if you care to check them out…

Yummy Potatoes

16 oz frozen hashbrowns
1 can cream of mushroom or cream of chicken soup
1 cup grated cheese
1/2 cube melted butter
1 cup sour cream

Mix all ingredients together and spread in small pan (double recipe for 9x13 pan). Bake 25-30 minutes at 350 degrees. Sprinkle 1-2 cups french fried onions over top of potatoes and bake an additional 5 minutes.

Tuesday, February 8, 2011

Crock Pot Salsa Chicken

1 1/2 lb boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can cream of chicken (or mushroom) soup
1 cup reduced fat sour cream
2 cups instant rice
1 can black beans

Add frozen chicken to crock pot. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6-8 hours or cook on high for 4 hours. Remove from heat and shred chicken with a fork and knife. Stir in sour cream and serve over rice and black beans. Lettuce and tomatoes are optional and are great on there too.

2 cups Instant Rice ~ Stove: In meduim saucepan, bring 2 cups water to boil. Stir in rice and cover. Remove from heat. Let stand 5 minutes. Fluff lightly with fork and serve. Microwave: In a microwave safe dish combine rice with 2 cups water. Microwave for 5 minutes. Let stand for 2-4 minutes until all water is absorbed. Fluff lightly with fork. *Add butter and salt if desired.

 I also included Rhodes rolls and green beans to serve as sides with this meal.

Hope you enjoy :)!

In case you want more detailed instructions than I wrote on the bags that have the rolls in them here they are...

Rhodes Rolls

Regular Method ~ 3-5 hours
1. Coat 8" baking pan with non-stick cooking spray. Place frozen dough in pan and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2.Let rolls rise for 3-5 hours, until double in size. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350 degrees. Bake rolls 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on wire rack to cool. Brush tops with melted butter or margarine, if desired.

Speed Mehod ~ 1 1/2 hours
1. Coat 8 " baking pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200 degrees, then TURN OVEN OFF. Boil 1 or 2 quarts of water in a shallow pan and place pan of water on lower rack in oven.
2. Place rolls on upper rack in oven. Let dough rise about 1 hour, until double in size. Watch closely so dough does not rise too high. Remove pan on water.
3. Leave dough in the oven and set to 350 degrees. Bake 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on wire rack to cool. Brush tops with melted butter or margarine, if desired.

Convection Oven ~ Bake rolls 10-15 minutes at 325 degrees.

Sunday, February 6, 2011

Cajun Chicken Pasta

3/4 lb Rotini
2Tbl. Butter
2 Skinless Boneless Chicken breast halves
3 cloves of garlic (minced)
1 bunch of green onion chopped
2 Tbl. spoons Cajun Seasoning
1 tsp ground pepper
1 tsp ground red pepper
8 oz heavy cream (was told more is better!)
1 green bell pepper cut up
1 red bell pepper cut up
8 oz fresh mushrooms
1/2 cup grated parmesan cheese

Cook rotini according to package directions.  Drain and set aside.  Melt butter in large skillet over medium heat.  Add chicken cook until brown.  Add garlic, onions, Cajun seasoning, black and red pepper.  Add bell peppers and mushrooms.  Stir to combine.Cover for 5 minutes. Uncover stir in cream and let simmer another 2 minutes. Stir in parmesan cheese.  Remove sauce from heat.  Mix in noodles, serve immediately.