Mushroom-Onion Chicken

This is another one from Miserly Moms and it was actually really good I thought...not to mention so fast and easy and cheap! (and again sorry for the bad pictures, I really cannot get dinner done before it gets dark now anymore...darn time change!)

Ingredients:
2 chicken breasts
1 can cream of mushroom
3/4 soup can of milk
2/3 cup french fried onions
black pepper

Directions:
Heat a skillet. Brown chicken, add soup and milk, stir.
Simmer about 10 min. Add onions and season with pepper to taste.
Serve over rice or noodles.

Huntington Chicken

I found this recipe posted on the website Miserly Moms and there wasn't a picture, so I wasn't exactly sure what to expect. It was good though and definitely a kid pleaser. I think next time I will add some mushrooms or broccoli to it to give it some pizazz, but it was cheap and easy and a great base to work from. You could easily leave out the chicken and add some veggies to make it a meatless meal too.

Ingredients:
2 cups cooked macaroni (I used my GF Penne)
1/2 T. butter
3 T. flour(or cornstarch)
1/2 cups cream or milk (cents)
1 cup cream cheese (I used FF)
1 cup hot chicken broth
2 cups cooked chicken (or 1 can)
salt and pepper to taste

Directions:
Mix all ingredients and put into a casserole dish. Bake at 350 degrees for 45 min.

Cream of Rice

No recipe here...just a gluten-free breakfast idea for winter. I LOVED this growing up!
Follow directions on Cream of Rice box to prepare.
Then add LOTS of brown sugar, some butter and milk.
It's like our version of oatmeal :-).

Chili-Beef Soft Tacos

This is another mystery recipe...I ripped it out of a magazine long ago, but all identifying information was cut off. You can't go wrong with shredded beef tacos in my opinion and these definitely didn't disappoint! And they are so easy; just throw it in the crock pot in the morning and by evening you're ready to dig in.

Ingredients:
-2 16-oz. jars mild or med tomato-based salsa (4 c.)
-2 T. cider vinegar
-5 t. chili powder
-1 1/2 lb. beef chuck pot roast
-12 corn tortillas
-sour cream, shredded lettuce, avocado (and cheese if you're like me)

Directions:
-Spoon 1 c. salsa into small bowl; reserve. In slow cooker, combine remaining sals with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10-12 hours. Shred meat, meat using 2 forks and spoon into serving bowl.
-Preheat oven to 300 degrees. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Serve with sour cream, lettuce, avocado and remaining salsa.

Zucchini Soup

The time change is killing my dinner picture taking ability. We ate tonight a little after 5pm and it was already too dark for a picture outside. I think I'll run for president on the platform that we will no longer practice Daylight Savings. Anyway, the soup was pretty good. I think I would like it better not blended up and will probably try that next time around. To my absolute astonishment Ella ate her entire bowl...who would have thought :-). (oh, and I don't know where it came from, it is one I wrote down long ago and had not yet tried)

Ingredients:
-1 c. chopped celery
-1 c. chopped onion
-1 T. olive oil
-1 1/2 lbs. zucchini (about 5 c.), cut into 1/4-inch pieces
-3 c. chicken broth
-1 can cannellini beans, rinsed and drained (I couldn't find those at the store and used great northern beans instead)
-1 t. salt
-1 t. pepper
(I added some garlic salt and onion salt at the end)
Garnishes: thinly sliced radiches, crumbled feta cheese (we just used plain old cheddar)

Directions:
-Saute chopped celery and onion in hot olive oil over med-high heat 8 min. or until tender.
-Add zucchini and next 4 ingredients. Bring to a boil over med. heat; reduce heat to low, and simmer 10 min. or until zucchini is tender. Remove from heat, let stand 20 minutes.
-Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return soup to pan and cook over heat 5 minutes or until thoroughly heated. Garnish if desired.

2 Pot Roast Recipes


Mike's Favorite Pot Roast(from a church cookbook)
Ingredients:
-1 can cream of mushroom soup (we use 98%FF)
-1 envelope onion soup mix
-1/2 c. milk
-beef chuck roast (about 2 lbs.)

Directions:
-Sprinkle roast with salt and pepper and place in crock pot on low setting.
-Mix together soup, soup mix and milk. Pour over roast.
-Cook on low 8-10 hours until meat is done, stirring occasionally.
Serve with mashed potatoes and use sauce in crock pot as gravy.

Marci's Favorite Pot Roast (from Better Homes and Garden cookbook)
Ingredients:
-beef chuck roast
-2 T. cooking oil
-3/4 c. water or dry wine
-1 t. beef bouillon granules
-1 T. Worcestershire
-1 t. dried basil, crushed
-2 medium potatoes, sliced
-handful baby carrots or 2 carrots, sliced
-1 onion, sliced

Directions:
-Place veggies at the bottom of crockpot. Place roast on top.
-Combine water, Worcestershire sauce, bouillon, and basil.
-Pour over meat and vegetables. Cover; cook on low-heat setting for 8-10 hours.
(For gravy: Measure pot juices and add water if need to equal 1 1/2 cups. Combine 1/4 c. flour/cornstarch with 1/2 c. cold water. Stir into juices until thickend and bubbly.)

Creamy Black Bean Salsa Chicken

I randomly came across the recipe blog Delicious Dishes somewhere along the line while looking for recipes this week and decided to give this one a shot. It was easy (a crock pot meal) and pretty dang good too!

Ingredients:
2-4 boneless skinless chicken breasts (I just used 1 large breast)
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 package taco seasoning
½ cup sour cream (I used FF)
1 cup grated cheddar cheese

Directions:
-Place chicken in slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours.
-Remove Chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken.
*We served ours over rice.

Gluten Free Meatballs

I've been meaning to try this recipe from Kill the Gluten for awhile now and we finally got around to it. I was impressed with how well the meatballs stayed together and kept their shape. The taste was fine...I think I'll add some garlic salt next time around...but it was fun to have meatballs with our spaghetti tonight. The girls LOVED them!!! (I halved the recipe: 1/2 lb. meat, 1/4 c. cornmeal, 1 egg, 1 t. seasoning)

Ingredients:
1 lb ground beef (or ground turkey)
1/2 to 1 cup corn meal
2 eggs
about 2 tablespoons Italian seasoning

Directions:
-In a large bowl beat the eggs and add uncooked ground beef into bowl. Mix well with hands.
-Add corn meal to desired consistency. Add seasoning and mix well with hands again.
-Roll them into 1 inch balls and place in fry pan lightly greased. I found it best to cook them as if they are triangles, flipping them from one of three sides over and over once browned using tongs.

Tortilla Soup (a new one)

This recipe is from Kill the Gluten (which is posting new recipes again finally - hooray!). I'm always ready to try a new tortilla soup recipe, so if you have any you love send them my way! This one was great, although I still prefer my recipe above all others :-).

Ingredients:
2 Tbsp olive oil
1 red bell pepper, chopped
1 medium onion, chopped
1 (4 oz) can green chiles, diced
1 1/2 lbs chicken, cubed (I used 1 can chicken)
1 (15 oz) can corn, NOT drained
1 (15 oz) can pinto beans, NOT drained
1 tsp cumin
1/2 tsp garlic salt
1 (4 oz) can jalapenos, diced (I just put in 1 jalapeno)
30 oz chicken broth
Toppings: tortilla chips, salsa, cheese, sour cream, avocados, cilantro, etc.

Directions:
-In large saucepan, heat olive oil. Add onions and peppers and saute until tender.
-Add chicken and green chiles. Cook until chicken is no longer pink, about 5 minutes.
-Add corn and pinto beans, followed by chicken broth, cumin, and garlic salt.
-Use jalapenos to taste, as using the whole can will make for a very spicy soup.
-Heat soup over medium low, letting flavors blend for about 20-30 minutes. Ladle into bowls and top as you please.

Mom's Taco Soup

My mom makes this every Halloween and we all love it. Scott even requested it for his birthday dinner one year :-). It's like a chili with a Mexican twist...perfect for fall!

Ingredients:
-1 can chili beans (15 oz)
-1 lb. hamburger
-1 chopped onion
-1 can tomato soup (8 oz)
-1 can water (8 oz)
-1 can whole stewed tomatoes (28 oz)
-1 can kidney beans (15 oz)
-1 can green chilies (4 oz)
-1 can whole kernel corn
-1 package taco seasoning
*brown sugar
-Toppings: crushed tortilla chips, cilantro, cheese, sour cream, green onions, avocado.

Directions:
-Brown hamburger and onion and drain fat.
-Combine all ingredeitns and simmer at least 2 hours or cook in crockpot.
*Add brown sugar to taste...this really makes the difference!
-Top as desired!

Classic Hashbrown Casserole

I just made these on a whim yesterday...I saw the words "potato casserole" somewhere, this came to mind and I had to have it :-). When Mike and I first got married we had this for dinner probably once a week (no wonder I gained weight!) and I hadn't made it in forever. It tastes just as good use FF creamed soup and FF sour cream and it would have saved me a few pounds I'm sure.

Ingredients:
-1 package frozen hash browns
-1 can cream chicken soup (can use FF)
-1 chopped onion
-1 container (16 oz) sour cream (can use FF or light)
-1 stick butter (I think just 2 T. is good enough)
-shredded cheddar cheese

Directions:
-Preheat oven to 350 degrees.
-Place butter, sliced, in bottom of 9x13 baking dish with onion while you mix the other ingredients (for the cheese, I put one handful in the mix and use the rest to top the casserole at the end) until onions are clear.
-Mix onions in with other ingredients and spread the mixture in dish.
-Bake for 30-45 minutes. Add cheese to top during last 10 min. of baking.