Recipe- Family Favorite Beef & Noodles

This is another recipe that's been in box for a while and I'm not sure where it came from :)

Family Favorite Beef & Noodles

 

Ingredients:

~2 lbs ground beef

~1 tablespoon margarine

~ 15-oz can tomato sauce

~ 2 cloves garlic, minced

~ 1 teaspoon sugar

~ 1 teaspoon salt

~ 1 teaspoon pepper

~ 8 oz pkg cream cheese, softened

~ 8 oz container sour cream

~ 3 cups fettuccine pasta, uncooked

~ 1 cup shredded cheddar cheese

 

Directions:

1) Brown ground beef in margarine in a skillet; drain.

2) Add tomato sauce, garlic, sugar, salt, and pepper.

3) Reduce heat and simmer for 20 minutes.

4) In medium bowl, beat cream cheese with fork until fluff; stir in sour cream.  Set aside.

5) Cook fettuccine according to package instructions.

6) Layer ingredients as follows in a greased 13x9 baking pan: beef mixture, cooked fettuccine, cream cheese mixture, cheddar cheese.

7) Bake at 350 degrees for 25 to 30 minutes of until bubbly.

 

 



I always serve this with a Pillsbury crescent roll.  Perfect for dipping the sauce.  The hubby really likes this one and goes back for more.  And while I don't like tomato sauce, there's only a little so I enjoy it too.

Recipe- Potato-Crusted Fish and Fresh Broccoli

I recently made another great Publix Apron Recipe.

Potato-Crusted Fish and Fresh Broccoli

Potato-Crusted Fish:
     

Ingredients:
1/2 cup lowfat buttermilk
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
4 firm white fish fillets, (such as tilapia, snapper, or orange roughy), 1 1/2 lb
1 (2-oz) package potato flakes (1/2 cup)
3 tablespoons butter, divided

Steps

1. Combine buttermilk, garlic, salt, and pepper. Place fish in buttermilk mixture, turning to coat; let stand 3–4 minutes.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place potato flakes on plate. Coat both sides of fish with potato flakes; press with fingertips to coat heavily (wash hands). Place 2 tablespoons butter in pan, then add fish; cook 4 minutes (do not turn fish).
3. Place 1 tablespoon butter in center of pan. Turn fish (using spatula), distributing butter under each fillet; cook 3 more minutes or until golden and fish flakes easily. Serve.

Fresh Broccoli:
    

Ingredients:
12 oz fresh broccoli florets
1/3 cup water
1/2 tablespoon butter
1/2 teaspoon seasoned salt
1/4 teaspoon lemon juice

Prep

• Break broccoli into bite-size pieces, if preferred.

Steps

1. Combine broccoli and water, then cover; microwave on HIGH 4 minutes or until tender.
2. Drain; stir in remaining ingredients. Serve.

I also served the dish with some rice side dish.,  The fish was so yummy!  I'll definitely be making this one again!

Recipe- Creamy Shrimp Alfredo

This is another recipe that I've had in my recipe box.

Creamy Shrimp Alfredo

Ingredients:
~1/2 lb linguine
~2 TBSP Kraft Balsamic Vinaigrette Dressing
~1/2 lb uncooked, peeled shrimp
~8 oz pkg mushrooms
~6oz Philadelphia Cream Cheese, cubed
~3/4 oz chicken broth
~1/4 cup parmesan cheese
~3 cloves minced garlic

Directions:
1) Cook pasta as directed on package.
2) Meanwhile, heat dressing in large skillet on medium-high heat.
3) Add mushrooms; cook until 8 minutes left on pasta.
4) Add shrimp; cook and stir 3 minutes or until shrimp turn pink, adding garlic for the last minute.
5) Remove shrimp with slotted spoon.
6) Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently.
7) Stir in shrimp and 3 TBSP parmesan cheese.
8) Drain pasta; Top with shrimp and sauce.

I love creamy sauces and this one was perfect!  I serve it with a Pillsbury crescent roll (perfect for dipping in the sauce!)

Recipe- Crispy Baked Pork Chops & Potatoes

I got this recipe from the Publix Family Style magazine, but I can't find any links to it online!

Crispy Baked Pork Chops & Potatoes

Ingredients:
~ 1 egg
~2 tablespoons fat-free milk (I used 2% and it was fine)
~1 cup packaged corn bread stuffing mix
~ 4 pork loin chops, cut 1/2 inch thick (1 to 1 1/2 pounds total)
~ salt and ground black pepper
~ 1 20-ounce package frozen roasted potato pieces

Directions:
1) Preheat oven to 425 degrees.
2) Break egg into a shallow dish and beat with a fork; stir in milk.
3) Crush corn bread stuffing mix and place in another shallow bowl.
4) Trim fat from pork loin chops; season with salt and pepper.
5) Dip pork chops into egg mixture.
6) Coat both sides with stuffing mix.
7) Arrange pork chops in a single layer on one half of a baking sheet with sides.
8) Add frozen roasted potato pieces to the other half of the same pan, mounding potatoes as needed to fit.
9) Bake, uncovered for 20 to 25 minutes or until pork is done (160 degrees) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once.

I love meals that make things easy.  And being able to cook both the main dish AND the side dish together, on the same pan, saves time and means less cleaning up.  The stuffing mix on the pork chop gave it a nice crisp.  I'll be making this again!   (I served this with Birds Eye Steamfresh Lightly Seasoned Garlic Cauliflower but we weren't a fan of that side.)

Recipe- Tony's Tilapia

I got this recipe from Eat at Home.

Tony's Tilapia

Ingredients:
~ 4 Tilapia filets, thawed
~ Creole or Cajun seasoning to taste (I used the brand Tony Chachere's Original Creole Seasoning like she did)
~1/2 stick butter, melted

Directions:

1. Place the fillets on a foil covered baking sheet.
2. Pour the melted butter over them and sprinkle with the seasoning. Tony’s seasoning has a nice kick to it, so you might want to go lightly (or heavier if you like it hot).
3. Bake at 400 degrees for about 17 minutes or until you can flake the fillets with a fork

This recipe was as easy as you can get!  I paired it with a four cheese pasta side and it was good to go.  The hubby really liked it too because I could easily make his really spicy and make mine milder!

Recipe- Cake Batter Pudding Cookies

I got this recipe from Chef in Training.

Cake Batter Pudding Cookies

Ingredients:
~1 1/2 sticks (or 3/4 cup) butter
 ~3/4 cup brown sugar
~1/4 cup sugar
~1 (3.4 oz) package instant vanilla pudding mix, dry
~3/4 cup yellow cake mix, dry
~2 eggs
~1 tsp vanilla
~1 tsp baking soda
~2-1/4 cups flour”
~1/2 tsp salt
~sprinkles

Directions:
1) Preheat oven to 350 F.
2) Stir together flour, salt and baking soda and set aside.
3) In a large bowl, cream butter and sugars together.
4) Add in pudding package and cake mix and beat until well blended.
5) Add eggs and vanilla and mix until smooth.
6) Add flour mixture slowly until well incorporated.
7) Mix in sprinkles.
8) Roll into 1″ balls and place on greased baking sheet.
9) Bake at 350 F for 10-12 minutes.

 

I apologize that I didn't get a better picture.  I was taking them to a softball tournament as a treat and as soon as they cooled, we were out the door.

 

These cookies were so yummy!  I was a little hesitant about the sprinkles because I am not a sprinkles girl, but it turned out more like funfetti, which I love!  The cookies were moist and oh-so-good.  I'll be making these again!

Recipe- Creamy Mushroom Chicken

I got this recipe from Real Mom Kitchen.

Creamy Mushroom Chicken

Ingredients

~4 or 5 slices bacon

~4 chicken breasts

~salt & pepper

~2 Tbsp. butter

~1 large onion, diced

~8 oz mushrooms, sliced

~2 cans (10¾ oz) cream of mushroom soup

~¼ cup chicken broth

~⅔ cup Monterrey jack cheese

~8 oz spaghetti, fettuccine (what I used) or linguine

~parsley, optional for garnish

 

Directions

1. Preheat oven to 350 degrees.
2. In a large skillet, cook the bacon. Place bacon on a paper towel lined pate to drain and set aside. Leave bacon drippings in the pan.
3. Season chicken breasts with salt and pepper.
4. Add butter to the pan and cook chicken breast until brown on both sides. Remove from the pan and place in a 9 x 13 inch baking dish.
5. Add the onion to the pan and cook for 1 minute. Then add the mushrooms and cook until the mushrooms and onion are tender.
6. Add the soup, chicken broth and cheese. Heat until the cheese is melted.
7. Spoon the sauce over the chicken in the 9 x 13 dish.
8. Bake at 350 degrees for 25 minutes.
9. While the chicken bakes, cook the pasta.
10. Crumble reserved bacon.
11. Serve chicken on top of the cooked pasta with sauce and sprinkle with crumbled bacon and parsley if desired.

 

 

I served it with a Pillsbury croissant.  I have made this several times and it's always a hit!

Recipe- Baked Zucchini Fries

I got this recipe over at Fun & Food Café.  She said she got it from a Kraft recipe, but I can't find that online.

Baked Zucchini Fries

Ingredients
~3 zucchini (1 lb.)
~1/4 cup Grated Parmesan Cheese
~1 packet Shake & Bake Coating Mix
~1 small egg

Directions
1)Heat oven to 450ºF.
2)Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks.
3)Add cheese to coating mix in shaker bag; shake gently to combine.
4)Whisk egg in medium bowl.
5)Add zucchini; toss to coat.
6)Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat.
7)Spread onto baking sheet sprayed with cooking spray.
8) Repeat with remaining zucchini.
9)Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.
10)Remove the baked fries from the oven, and serve them with your favorite dipping sauce

I love fries and I love zucchini so I was excited to try these!  I found that the 3 zucchini was too much for one dinner for us so I saved a zucchini and a half and used the second packet of Shake & Bake, another egg, and more cheese on another night.  These turned out yummy!  Not quite as crisp as I wanted.  Probably because I'm not that great with a knife and should have made them thinner.  They were perfect dipped in ranch dressing!

Recipe- Creamy Chicken Divan

This was another recipe from my box.

Creamy Chicken Divan

Ingredients:
~ 10 oz frozen broccoli spears, cooked
~ 1 cup cooked chicken breast, sliced
~ 10 3/4 oz can cream of mushroom soup
~ 1/4 teaspoon curry  powder
~ 1/3 cup mayonnaise
~ 1/2 teaspoon lemon juice
~ 1/4 cup shredded sharp cheddar cheese
~ 1/4 cup soft bread crumbs
~ 1 tablespoon butter, melted
~ cooked rice

Directions:
1) Arrange cooked broccoli in a lightly greased 8x8 baking pan
2) Place chicken over top
3) Combine soup, curry powder, mayonnaise, and lemon juice; pour over chicken
4) Sprinkle with cheese
5) Combine bread crumbs and melted butter; sprinkle over top
6) Bake at 350 degrees for 30 minutes
7) Serve over cooked rice

I love all types of chicken divan.  Its just so creamy and cheesy and good!  I served it with a Pillsbury roll.  Yum!

Recipe- Ravioli Bianca Bake

Here's another Publix Aprons Recipe that I made.

Ravioli Bianca Bake

 

Ingredients:
~2 cups baby spinach, coarsely chopped
~9 oz cooked chicken breast (about 2 cups), chopped
~4 oz gourmet mushroom blend
~1/4 cup cooked bacon pieces
~8 oz shredded Italian-blend cheese, divided
~1 1/2 cups Alfredo sauce, divided
~1 package chicken and cheese ravioli (8–9 oz)
~1/4 teaspoon pepper         

 

Prep

• Preheat oven to 400°F.
• Chop spinach and chicken into bite-size pieces.

Steps

1. Combine in medium bowl: spinach, chicken, mushrooms, bacon, and 1 cup cheese.
2. Spread 1/2 cup Alfredo sauce in bottom of 2-quart baking dish. Layer one-half of the ravioli, then one-half of the chicken mixture. Repeat all layers (beginning with Alfredo sauce).
3. Top with remaining 1/2 cup Alfredo sauce, remaining 1 cup cheese and sprinkle with pepper; bake 25–30 minutes or until hot and bubbly. Serve.

This was sooo yummy!  I used the already cooked chicken so it was easy to make as well.  The alfredo sauce was Buy One, Get One, so I actually used more than it called for.  And then salad mix were Buy One, Get One too, and since I was getting the spinach, I went ahead and picked up a Caesar mix to go with it (I don't like tomatoes so I didn't make the tomato-artichoke salad that goes along with the recipe).  This one will definitely go in the recipe box!

Recipe- Creamy Cheesy Chicken

I love crock pot recipes!  Unfortunately, I leave for work at 7:30 am and we don't eat dinner until 7:30pm, so that's a little too long to leave things cooking.  But I love to use the slow cooker on weekends when I can!

I'm not sure where I got this recipe either--its been in my recipe box!

Creamy Cheesy Chicken

Ingredients:
~chicken breasts
~2 Tbs Butter, melted
~salt & pepper to taste
~2 Tbs Italian salad dressing mix
~10 3/4 oz can cream of mushroom soup
~ 8oz package of cream cheese
~1/2 cup white win
~1 Tbs onion, chopped
~rice, cooked

Directions:
1) Brush chicken with melted butter, sprinkle with salt and pepper
2) Arrange chicken in slow cooker; sprinkle dressing mix over top
3) Cover and cook on low for 6 to 7 hours
4) About 45 minutes before serving, mix soup, cream cheese, wine, and onion in a saucepan; cook and stir until smooth
5) Pour over chicken in slow cooker; cover and continue cooking on low for 45 minutes.
6) Serve over cooked rice

The sauce is soo yummy!  I love to serve croissants with this so I can get all of the extra sauce!  This makes for some great leftovers too!

Recipe- Creamed Chicken and Biscuits

I have no idea where I found this recipe--it's been in my box for a while!

Creamed Chicken and Biscuits

Ingredients:
~ 2 cups cooked chicken, diced
~10oz package frozen mixed vegetables
~10 3/4 oz can cream of chicken soup
~1/2 cup milk
~1/2 tsp poultry seasoning
~1/4 tsp pepper
~6 oz tube refrigerated biscuits, baked

Directions:
1) Combine all ingredients except biscuits in a medium or large saucepan
2)Simmer over medium heat for 20 minutes, until heated through and vegetables are tender
3) To serve, spoon over split biscuit halves.


So very, very easy.  I cheated and bought the Tyson cooked chicken pieces that's in the refrigerated section.  And I served it Country Crock loaded mashed potatoes.  Kory actually said how good it was without me having to ask if he liked it or not, so that's always my indication that he really likes it!

Recipe- Flank Steak with Peppercorn Cream Sauce

I love Pinterest!  Tonight I tried a recipe I found on there from the site, Gimme Some Oven.  I tried the Flank Steak with Peppercorn Cream Sauce.

Their picture looks so much prettier than mine.

Ingredients:

Steak Ingredients:
 
• 1 lb. flank steak
• 1/4 cup canola or safflower oil
• 2 Tbsp. balsamic vinegar
• 4 cloves garlic, minced
• freshly ground black pepper

 

Peppercorn Cream Sauce Ingredients:
 
• 1/2 cup beef broth
• 1 tsp. cornstarch
• 3 Tbsp. peppercorns (any color)
• 1 Tbsp. finely-chopped fresh sage
• 1/2 tsp. garlic powder
• 4 oz. PHILADELPHIA brand cream cheese

 

Directions:

 

For The Steak:

 

1) Place the steak in a large zip top bag, and use a meat mallet to pound the steak to even thickness. (This can also be done with a rolling pin.)

 

2) In a separate bowl, whisk together olive oil, balsamic vinegar, and garlic until well-combined. Pour the marinade into the zip top bag with the steak, seal, and then rub the marinade all around until it has evenly covered the steak. Refrigerate for at least 30 minutes, or up to 24 hours. When you're ready to cook, remove steak from the refrigerator, and let rest until it reaches room temperature. Then season both sides with salt and pepper.

 

3a)To cook on the grill, preheat your grill to medium-high heat. Then place the steak on the grill, and cook about 6-7 minutes per side for medium doneness. (Cook about one minute more per side for medium-well, and one minute less per side for medium-rare.) Remove, and tent with aluminum foil to rest for 5-10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.

 

or

 

3b)To cook on the stove, heat an extra 2 Tbsp. canola or safflower oil in a skillet (preferably cast-iron, but any will work) over high-heat. Add steak, and cook about 4-5 minutes per side for medium doneness. (Cook about one minute more per side for medium-well, and one minute less per side for medium-rare.) Remove steak, and tent with aluminum foil to rest for 5-10 minutes before serving. Cut the steak against the grain when ready to serve, and top with peppercorn sauce.

 

 

For The Peppercorn Cream Sauce:

 

In a small saucepan, whisk together (cold) beef broth and cornstarch. Turn heat to medium, and cook for 4 minutes, stirring occasionally. Add in the peppercorns, sage, and garlic powder, and stir to combine. Then add in the PHILADELPHIA brand cream cheese, and break it up with a bit with your spoon. Continue stirring slowly until the cream cheese has fully melted, and sauce is smooth and well-combined. Season with extra salt if needed, and remove from heat. Serve immediately over steak.

 

 

 

I cooked the steak on the stove since we don't have a grill (oh how I can't wait until we have a house and can grill again!)  It turned out pretty well!  I served it with steamed green beans and a salad.  My one complaint is that even though the steak is wrapped in foil, it becomes cold.  But the hubby liked it so that's always good!

Recipe- Crunchy Baked Tilapia

Tonight I decided to try a recipe from Live Better America.  I decided on Crunchy Baked Tilapia.

picture from Live Better America

Ingredients:

Fish:
~1 lb tilapia filets (3/4 inch thick)
~1 cup Fiber One cereal
~1 teaspoon dried basil leaves
~1/4 teaspoon salt
~1/8 teaspoon pepper
~1/4 cup fat-free (skim) milk
~1 tablespoon olive or canola oil

Sauce:
~1/3 cup Yoplait Greek plain yogurt (from 6-oz container)
~1 teaspoon prepared horseradish
~1 teaspoon Dijon mustard
~1 medium chopped green onion (1 tablespoon)

Directions:

1) Heat oven to 450 degrees.  Spray bottom of 13x9-inch pan with cooking spray.  Cut tilapia into 4 serving pieces.  Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
2) In shallow blow, mix cereal, basil, salt and pepper.  In another shallow bowl, place milk.  Dip fish pieces into milk, then coat with cereal mixture; place in pan.  Drizzle oil evenly over fish.
3) Bake uncovered 10 to 15 minutes or until fish flakes evenly with fork.
4) Meanwhile, in small bowl, mix all sauce ingredients until blended.  Serve sauce with fish.  If desired, garnish with fresh basil leaves.

Dinner is cooking

 

I bought vanilla flavored Greek yogurt because at the store they were out of plain (or didn't carry it).  And this made the sauce way too sweet.  When I make the sauce for the leftovers, I'll be adding more Dijon mustard to it.  I also left out the green onions because neither of us like them.  I served it with Green Giant Seasoned Steamers, Mediterranean Blend.

 



 

 

Overall, it was okay.  There was nothing terrible about it, just not enough flavors overall.  I don't think I'll be keeping this recipe in my box.

Recipe- Cream of Mushroom Pork Chops

I've recently started trying some of the recipes I grew up with.  Some have been epic failures.  Luckily, this one fared pretty well.

Cream of Mushroom Pork Chops

Ingredients:
4 Pork Chops
Break crumbs
Egg, mixed with a little water
Can of Cream of Mushroom soup, mixed with milk to your desired consistency
2 Tbsp oil

Directions:
1) Heat oil in pan
2)Put pork chops in bread crumbs, then egg mixture, then back into bread crumbs
3) Brow each side in oil for about 3-4 minutes per side
4) Remove pork chops to plate and clean out pan
5) Put pork chops back in and cover with soup mixture
6) Simmer for about 25 minutes

I served it with mashed potatoes and corn.  Easy and yummy!

Recipes-- Country Fried Steak and Chicken Tortilla Soup

On several of the blogs I follow, they post the recipes that they've made.  So I thought I'd follow suit.  I actually cooked two nights in a row *gasp*.  Please be warned though.  I am not a good cook, although I try.  And I hate to admit it, but I'm not such a healthy eater.  Maybe once we have a family I will be but for now I just like the taste of food (and thankfully running helps keep those bad calories off). 

Yesterday I made a Publix Aprons Recipe (I always love these...they're pretty simple and quick to make.)  I've made this one before
 
Country Fried Steak, Southern Green Beans and Mashed Potatoes

Ingredients:

Country Fried Steak:
1/4 cup flour
1/2 teaspoon seasoned salt
1/2 cup egg substitute (or 2 large eggs, beaten)
2/3 cup plain bread crumbs
4 cubed steaks (about 1 1/2 lb)
3 tablespoons canola oil
1 packet sausage gravy mix (about 2 1/2 oz)
1 (12-oz) can evaporated milk
1 cup water 

Southern Green Beans:
12 oz fresh green beans
2 cups water
1 tablespoon cooked bacon pieces
1 tablespoon butter
1/2 teaspoon seasoned salt
1/8 teaspoon pepper 

24 oz container of mashed potatoes.

Directions:

Country Fried Steak

1. Combine flour and seasoned salt in shallow bowl. Place eggs in second bowl and bread crumbs in third bowl. Preheat large sauté pan on medium 1–2 minutes.
2. Dredge each steak in flour. Dip into eggs; let excess drip off. Dredge in bread crumbs (wash hands). Place oil in pan and then add steaks; cook 3–4 minutes on each side or until golden. Remove from pan; cover to keep warm.
3. Stir in gravy mix and gradually add milk and water, stirring continually, until gravy is smooth. Reduce heat to low; cook and stir 2–3 minutes until hot. Serve gravy over steaks.

Country Green Beans

1. Bring beans and water to a boil on high; cook and stir 7 minutes or until beans begin to soften.
2. Drain; stir in remaining ingredients and cover. Reduce heat to low; cook and stir 8–10 minutes or until tender. Serve

Microwave mashed potatoes according to directions on packet.

It didn't look too far off from the Publix picture and was really yummy!  This one is staying in my recipe box.

__________________________________________________

Tonight I made this one from The Crockin' Girls
 
Creamy Chicken Tortilla Soup

Ingredients:

• 1 1/2 to 2 Pounds Chicken Breast, trimmed (can be frozen)
• 1 Can Campbell's Cream of Chicken Soup 
• 1 Can Campbell's Cream of Celery Soup                    
• 1 Can Campbell's Fiesta Nacho Soup
• 2 Cans Rotel Tomatoes W/Cilantro & Lime Juice (or any rotel tomatoes will work)
• 2 Cups Chicken Broth
• 1 Tablespoon Cilantro
• 1 Teaspoon Cumin
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1/4 Teaspoon Chili Powder
• shredded cheddar cheese and corn tortilla chips for topping

Directions:

1) Combine all ingredients except the chicken breast, shredded cheddar, and corn tortilla chips in crockpot and mix well.
2) Add chicken breast. Cover and cook on HIGH for 3 hours.
3)Once chicken breast is done remove and shred it with a fork, return it to the slow cooker and stir.
4)Dish soup into bowls and top with shredded cheddar cheese, crushed corn tortilla chips and fresh chopped tomato and enjoy!

Here's a before picture:

And after:

I do have to admit that this is very spicy.  I tasted it 3/4 of the way through cooking and it was too spicy so I added another can of cream of chicken soup.  This helped some.  But halfway through eating it, I added a spoonful of sour cream.  This really helped.  Kory really enjoyed it and went back for seconds!