Mushroom Wild Rice Casserole (Turkey, Chicken or Meatless)

This is another recipe from One Dish. It was ok, nothing spectacular, but not bad. I didn't realize I was out of pecans, so maybe that would have given it that special something. It was a nice meal for fall.
**I must add, that I gave the leftovers of this meal to my family, and they LOVED it, so give it a must have just been me :-)**

- 2 T. butter
- 1 c. sliced fresh mushrooms or 1 can (4 oz) sliced mushrooms
- 1 small onion, chopped
- 1 stalk celery, shopped
- 2 c. diced cooked turkey breast (I used 1 can chicken, but I think it would be just as good without meat too)
- 1 can cream mushroom soup (used 98%FF)
- 1 pouch (9 oz) ready-to-serve wild rice (I used 2)
- 1 c. milk
- 2 T. minced fresh chives
- 1/4 t. black pepper
- 1/2 c. coarsely chopped pecans

-Preheat oven to 350 degrees. Melt butter in large nonstick skillet over med heat. Add mushrooms, onion and celery; cook 5 min. or until onion is translucent.
- Stir in turkey, soup, rice, milk, chives and pepper; mix well.
- Spoon mixture into 2-quart baking dish. Sprinkle with pecans. Bake 15-20 min. or until bubbly and heated through.

Peanut Butter Kiss Cookies

Thanks to Annemarie (Taste Buds) for this festive cookie idea :-). The girls and I made up some little plates for the librarians at our library last night and they turned out so cute. I'm not a baker, so the fact that they turned out presentable was definitely a success :-)!

1/2 cup butter; room temp
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla
1 egg; room temp
1 1/4 cup flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Hershey Kisses

Preheat oven to 350 degrees. Cream together butter and peanut butter. Mix in both sugars, vanilla and egg. Combine dry ingredients and stir to combine. Add to peanut butter mixture & mix just until combined. Roll dough into 1" balls, roll in granulated sugar and place on lightly greased baking sheet. Bake for 6-8 min. Remove from oven and immediately press Hershey Kiss into center of cookie (I put mine in the fridge while the cookies are baking).

Asian Noodles with Vegetables (and Chicken)

This recipe comes from one of my best cookbook buys ever, One Dish. This was easy to make and I really liked it...the girls though, not so much :-). This would be great as a vegetarian dish too, just leave the chicken out!

- 1 T. vegetable oil (I used 1/2 sesame and 1/2 canola)
- 2 c. sliced shiitake or button mushrooms
- 2 c. fresh snow peas, sliced diagonally in half
- 2 packages (1.6 oz each) garlic and vegetable instant rice noodle soup mix (see note at end)
- 2 packages (6 oz each) refrigerated fully cooked chicken breast strips, cut into 1/2-in pieces (I just cooked up one chicken breast with salt and pepper)
- 2 c. boiling water
- 1/4 t. red pepper flakes
- 2 T. lime juice
- 1 T. soy sauce
- 2 T. chopped fresh cilantro

- Heat oil in large skillet over med-high heat. Add mushrooms and snow peas; cook, stirring occasionally, 2-3 minutes or until peas are crisp-tender. Remove from skillet; set aside.
- Add noodles, 1 seasoning packet, chicken, water and red pepper flakes to skillet; mix well. Cook over med-high heat 5-7 min. or until liquid thickens.
- Stir in reserved mushrooms and snow peas, lime juice and soy sauce. Sprinkle with cilantro. Serve immediately.

I had a hard time finding the soup mix and eventually found these at Kroger. They were perfect and pretty cheap too. I used one spice packet, as the recipe said, both the dehydrated veggie packets, and neither of the oil packets.

Spiced Pumpkin Seeds

I took the beginnings of this recipe from one I found on All Recipes and went from there. My pumpkin seeds always tend to get overdone. I only had them in about 40 minutes and some of them were still a little burned. I put them on a baking sheet though I just realized so maybe that was the problem. The flavors in this are great - just watch them closely while they bake!

3 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon seasoned sale
1/4 teaspoon garlic salt
3 teaspoons Worcestershire sauce
3 cups raw whole pumpkin seeds
(optional: 1/4 t. chili powder)

-Preheat oven to 275 degrees.
-Combine the butter, salts, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
-Bake for 1 hour, stirring occasionally.

Cheesy Baked Mexi Rigatoni

This is the first recipe I have tried from Picky Palate and it was pretty good. The more I ate, the more I liked it. Ella and Addie both LOVED it and wanted more (although while Ella didn't eat the tomatoes, Addie picked them out to eat first). We used ground turkey instead of beef and I didn't have any chilies, but we'll definitely make it again! (oh, and I made a half recipe of it and it was plenty for the 4 of us)

1 lb dry Rigatoni pasta or any other pasta of choice (we used our Gluten Free Penne)
2 Tablespoons Extra Virgin Olive oil
1 large onion, finely chopped
2 Anaheim green chili’s finely chopped
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt
1 can cheddar cheese soup
½ Cup milk or half and half
1 Cup sour cream
2 15 oz cans fire roasted tomatoes
Heaping ½ Cup fresh chopped cilantro leaves (add more if you love cilantro)
2 Cups Mexican blend shredded cheese

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside.
2. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.
3. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes. (I broiled mine a minute or two at the end)

Garbanzo and Green Chile Stew

I saw this recipe in a magazine ad for Bush's beans. This is the second time I've made it and I definitely love it. This time around I put torn pieces of corn tortilla in the bowls before dishing in the soup and I thought it was a great addition!

-3/4 lb. pork tenderloin cut in 1-in chunks (I use less meat than that and like to make a pork roast the day before and use the leftovers for the soup)
-1 T. olive oil
-1 c. diced onions
-1/2 c. diced carrots
-1/2 c. diced celery
-1 T. minced garlic
-1 can (14 oz) green enchilada sauce
-3 c. chicken stock of water
-1 can Garbanzo beans with liquid
-salt and pepper to taste
-corn tortilla pieces if desired

-Season the pork pieces with salt and pepper.
-Heat sauce pot over high heat. Add the oil and the pork tenderloin. Cook on high until the pork is brown all over, but still raw in the center. Remove the pork from the pan.
(if you are using leftover roast, like me, you can skip the first 2 steps and just use some of your meat juices for cooking the veggies in the next step)
-Place pan back on burner over medium heat. Add onions, celery, carrots, and garlic; cook for 5 minutes.
-Add enchilada sauce and stock, bring to simmer. Add the beans and liquid, cook for 10 minutes.
-Add the pork back to the pan and simmer until the pork is cooked to medium.

Tostada Bake

Found this one on Tastebuds. Easy and pretty good. Addie was in love. I liked it, but it was a little salty for me so I think I may used some torn tortillas on the bottom with it next time too to balance out the chips.

1 lb ground beef
1 15oz can tomato sauce
1 pkg taco seasoning
2 1/2 cups Fritos
1 15oz can refried beans (I used FF)
grated cheddar cheese

-Brown ground beef, add half can of tomato sauce and taco seasoning, mix well.
-Line bottom of greased 9x13 pan with 2 cups corn chips. Crush remaining chips, reserve.
-Spoon meat mixture over chips. Combine remaining tomato sauce and refried beans. Spread over meat.
-Bake, covered, at 375 degrees for 25 min.
-Sprinkle with cheese and crushed corn chips. Bake uncovered 5 min

Creamy Chicken and Rice Soup

I never got around to making this for dinner last week, but the girls and I ate it for lunch today. Ella and I REALLY liked it (we all know how I feel soups though...they are my favorite)! It is another winner from TasteBuds.

4 chicken breasts, cooked & diced (I just used 1)
2 cups cooked rice (I used 1/2 white and 1/2 brown...I think I'll put some wild rice in next time)
3-4 carrots; diced
1-2 stalks celery; diced
1 small onion; diced
2 Tbsp butter
5-6 cups chicken stock
2 cans cream of chicken soup
1 cup sour cream
1 tsp salt
1/2 tsp pepper
(extra stock or water can be added to desired consistency - I put a little extra)

Sautee vegetables in butter until tender. Add cooked chicken, cooked rice, chicken stock, salt and pepper. Simmer 30-40 min. Add soup and sour cream and cook 10 min, or until heated through.

Black-Eyed Pea Jambalaya

Sorry for the lack of posts this week - I haven't felt like cooking much. But today Mckell made this for us for lunch and it was DELICIOUS!!!!

2 cans Trappey's black-eyed peas with Jalapenos (undrained)
1 1/2 cups uncooked rice
1 med. onion, chopped
1 can beef broth
1/2 c. butter (we put in 1/4 c.)
1 lb. smoked sausage, cut in pieces
Chopped garlic, salt and pepper to taste

Fry sausage pieces. When almost done, saute onion & garlic.
Combine the black eye peas, rice, onions, beef broth, butter, and sausage in electric rice cooker. Season to taste with salt & pepper.
Cook according to the instructions on the rice cooker.
Gently stir once when cooker reaches the warm mode.

Gluten Free Pad Thai

This was one of the first recipes I tried when I found the Kill the Gluten blog. It gets better each time we make it I think. I added my alterations in italics.

1 box Original Pad Thai
2 boneless skinless chicken breasts, sliced thin
we use 1 can chicken and season with 1/2 t. each pepper, garlic salt, onion salt and 1 t. curry
3 Tbsp oil, divided
I use 1/2 sesame oil, 1/2 canola or veggie oil
1 egg, scrambled (we like 2)
2 green onions, sliced
2 Tbsp cilantro, chopped
1 lime...optional (I forgot tonight and it still tasted great)
2 Tbsp peanuts, coarsely chopped
1/2 c. shredded carrots
- Boil 4 cups water. Add the noodles and remove from heat. Let the noodles soak for about 5-8 minutes, then drain and run under cold water.
- In a large skillet, heat 1 Tbsp oil. Add egg(s) and cook until done. Remove the egg and set aside.
- Add the other 2 Tbsp oil and heat. Add the chicken (and carrots) to the skillet, cooking until just done, about 3-5 minutes. Add the noodles and the sauce packet. Stir fry for a few minutes, or until the noodles are done, adding water if necessary to keep them from sticking to the skillet.
- Add the egg, green onions, cilantro, and squeeze the juice from the lime over the top. Stir for 1 minute and remove from heat.
- Garnish with peanuts. (and some soy sauce if desired)

Minestrone Soup

This super easy and tasty recipe comes from Chalonn's recipe blog, Our Little Somethings.

1 lb of ground beef, browned (cook with onions and salt and pepper)
2 cans of Progresso Minestrone soup (or 3 cans of Campbell's)
2 cans of Diced Tomatoes
2 cans of Pork and Beans

Let sit in pot long enough for flavors to blend.
Serve with rolls or grilled cheese sandwiches.