Broccoli Cheese Soup

If your from Richmond/Rosenberg, you know of Sandy McGee's! I am not going to say this compares to her Broccoli Cheese Soup! But It is pretty good!! I got this recipie from the Parade insert in the Sunday paper back in May. Here you go!!

3 cups chicken broth
1 onion, chopped
4 cups broccoli, chopped
Dash of garlic powder
1 tsp thyme
2 bay leaves
4 tbsp butter
4 tbsp flour
1/2 tsp salt
2 cups milk
2 cups shredded cheddar
Slices of crust bread

1. In a large saucepan, mix chicken broth, onion, broccoli, garlic powder, thyme, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer 10 minutes, or until vegetables are soft.

2. Removes bay leaves and pour mixture into a food processor. Pulse until smooth, approximately 1 minute.  Reserve in a bowl.

3. In the original saucepan, melt butter. Whisk in flour, salt, and a little pepper until a thick paste forms. And millk and cook, sitrring constantly, until mixture thickens. And milk and cook, stirring constantly, until mixture thickens. And cheddar; stir until dissolves.

4. Pour in borccoli mixture an cook until blended. If necessary, add more chicken broth to thin. Season with additional salt and pepper. Salt with bread for dipping.

Paula Deen's Grilled Tilapia with Peach BBQ Sauce by Melissa

I wanted to try something new for my Tilapia rather than just seasoning and throwing on the grill - which is good, too - so I tried this Paula Deen's Peach BBQ Sauce found here. I hope you will all be inspired to go find a "designer" recipe and try it, too. It was fun! Report your results back here so we can all try it!

Peach BBQ sauce:
3/4 cup ketchup
3 tablespoons prepared mustard
1/2 cup oil
1/2 cup apple cider vinegar
Pinch garlic salt
3 tablespoons Worcestershire sauce
2 teaspoons paprika
1/4 cup lemon juice
1 teaspoon pepper
3 tablespoons brown sugar
3/4 cup water
1/2 cup onions, finely chopped
2 cups fresh or canned peaches
Mix all but the peaches in a skillet over medium heat for about 15-20 minutes (I did it at least 20 minutes). Meanwhile, puree the peaches. Once the sauce is cooked, stir in pureed peaches.

I used about 10 frozen tilapia filets, thawed. It makes a LOT of sauce, so, unless you plan on freezing 3/4 of it, I suggest halfing the recipe. Also, the sauce is hard to get the oil and vinegar to mix in with the rest of the ingredients. Perhaps half of each of those and water would make it a little thicker also.

I seasoned the filets with salt, pepper, and garlic powder and then sprayed a sheet of foil and put the fish on top and then put the fish on the grill. Once the fish were about a minute away from being done, I basted them with the bbq sauce. I saved about 3/4 c. to pour on after they were cooked as well.

I also decided to try my own hush puppies! They were sooooo yummy!! I didn't have any corn meal so I used a box of Jiffy cornbread mix instead.

Hush Puppies
1 box Jiffy cornbread mix
1/2 finely chopped onion (I cheated and used the chopper)
1 tsp. garlic powder, salt, pepper, Tony's Chachere's, paprika
1 tbsp. horseradish mustard

Mix all ingredients together. Get out your Fry Daddy, let it heat up, and then drop spoonfools into the hot grease. Let them reach a light golden brown on each side and then pull out with a slotted spoon. Drain on a paper plate covered with paper towels. They were excellent!

You can serve another vegetable with the fish and hush puppies to balance out your meal. I served a can of green beans.

Sorry there are no pictures. I got going really quickly and completely forgot!

Stuffed Shells and Cheese by Kayla

It is truly hard to find good meals my oldest son Gavin will enjoy because he is such a PICKY eater!  So about a year ago I was searching new recipes to try, and I came across this one at allrecipes.com.  I hope your family enjoys it as much as mine has.

Here's what you will need:

1 (12 ounce) package jumbo pasta shells

4 skinless, boneless chicken breast halves - cubed

1 onion, chopped

1 egg

1 cup dry bread crumbs

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

salt and pepper to taste

8 ounces shredded mozzarella cheese

8 ounces shredded Cheddar cheese

1 (29 ounce) can tomato sauce

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

I serve this with a side salad, green beans and texas toast.

Enjoy!!!!

Crock Pot Chicken & Rice

My sister Nikki made this years ago and I gladly eat the left overs...FINALLY I asked for the recipie a couple of years ago and here you go!

4-6 Chicken Breast
1 can cream of Chicken
1 can cream of Celery
1 can cream of Mushrooom
4 cans of water
pepper to taste.

Cook on low all day about 6 hours or longer. Take chicken breast out and shred while adding small box of minute rice(I usually add 2 bags of rice) to the crockpot. Add the chicken back into the crock-pot and wait until the rice is finished cooking (about 20 minutes on high)

Crockpot Lasagna by Melissa

Hey friends!
Today's recipe is Crockpot Lasagna. I got this recipe from Allrecipes.com, of course! One of my favorite sites for recipes for my family. You can find the recipe here.

It looks like a lot of ingredients but all the seasonings in the middle are for the meat. I like mine very flavorful!

The recipe calls for 1 lb. of lean ground beef, but I use ground turkey every chance I get. Its healthier and it tastes just as good, if not better.
1 (675 ml) jar pasta sauce
1 can diced tomatoes of any flavor (I used roasted garlic)
1 15oz. tub ricotta cheese

1 3/4 cups Italian shredded cheese

1/4 cup grated Parmesan cheese

1 egg

2 tablespoons chopped fresh parsley

6 lasagna noodles, uncooked

seasonings for meat (salt, pepper, garlic powder, Tony Chachere's, onion powder, parsley, etc.)

Brown meat in large skillet. Drain grease and return to pan. Season meat and then add pasta sauce and diced tomatoes. In a separate bowl, stir together ricotta cheese, 1 1/2 c. Italian shredded cheese, 2 tbsp. Parmesan cheese, parsley, and egg.

Spray your crockpot with cooking spray so the meat-sauce and cheese doesn't stick to the sides. Makes for easy cleaning later. Put about 1 c. of meat-sauce in the bottom of the crockpot and later with uncooked noodles, broken to fit. On top, layer the cheese mixture. Repeat. Top with remaining meat sauce. Place the lid on the crockpot and set on low for about 4-5 hours. My crockpot cooks rather quickly, so any longer than 4 hours and mine is crusty. About 10 minutes before its done, sprinkle with remaining Italian shredded cheese and Parmesan cheese.

Serve with warm garlic bread and a side salad! YUM! And so easy!

Melissa

Chili Cheese Enchiladas by Kayla

So a very good friend of mine (Amy) first introduced this to me while at her home years ago.  I completely forgot about the recipe until today when her twin sister (Evelyn) stopped by and we were talking about what I was going to cook for dinner.  She reminded me of this recipe and how simple it is to make that I decided to give it a whirl since I had all the ingredients ( I had no tortillas so Amy sent her son over to bail me out!  Thanks Amy, your the BEST!!!)  I reminded Evelyn that I am not a big fan of canned chili, I prefer homemade, but she insited I was going to LOVE this dish so much I would be making it again soon.  So here it is...

What you will need:
1 package Corn Tortillas (you can use flour, but I just LOVE corn tortillas)
1 can Chili
1 bag of shredded cheese (Evelyn said she uses Kraft singles and it's even more awesome; mental note taken for next time!)

  (picture shows flour because I accidentally threw away the corn tortilla package)
Directions:
Remove tortillas from package and microwave for 30 seconds, then flip them over and heat for an additional 30 seconds.
Heat chili in a pan adding water (I filled half the can with water and poured it in)
Allow to come to a simmer and remove from heat.
Fill your torllias with cheese (not too much) roll and place in baking dish.
Once all tortillas have been rolled with cheese and placed into your dish add chili and sprinkle with cheese.
Bake at 350 for 10-15 minutes, or until all cheese is melted (you can also place this in the microwave for 2-3 minutes in a microwave safe dish)

I served this with refried beans and rice and all three of my boys gobbled it all up!!!  I will definately be making this again soon!

ENJOY!!!!!

Meatloaf by Kayla

If there is one meal that screams all time American favorite, it's meatloaf!  Here is a recipe my sister shared with me that I am sure you are going to love.

What You Will Need:

2 lbs. Ground Beef
2 Eggs
1/4 c. Plain Bread Crumbs
1/2 c. Milk
1Small Onion Chopped
1/2 Chopped Bell Pepper
1 Packet McCormick Meatloaf Seasoning
1-2 c. Ketchup
Cooking Spray

1 Bread Baking Dish

Directions:
Preheat oven to 375 F
Lightly spray
Slightly beat eggs and add all above ingredients EXCEPT for the ketchup. 
Bake for one hour or until cooked completely
Last 5-10 minutes, add ketchup on top of loaf and place back in oven

I serve this main dish with mashed potatoes, corn and dinner rolls,

ENJOY!!!

Skillet Pork Chops and Apples by Melissa

Normally, I'm a huge couponer. But, honestly, I have not had the time lately. Literally. NO TIME! So, yesterday, me and the hubs finally finished cutting all our coupons and headed to the store. We've been without food for at least 3 days now and eating out because we didn't have food was really starting to wear on our digestive systems, as well as our wallets. After our trip to the store last night, I decided to make this meal. I got the recipe from Cooks.com. You can get this recipe, "Pork Chop Apple Casserole" as they call it, here.

Poor onion powder got left out of this picture. Sorry onion powder! Next time, next time.

I used 2 very large butterflied pork chops about 1" thick
3 tbsp. flour
1/4 tsp. each onion powder, garlic powder, paprika
1 tbsp. olive oil
1 tsp. butter (optional)
1/2 c. chopped onions
3 apples, cored and sliced (peel on)
3 tbsp. bbq sauce
3 cloves minced garlic
Salt and pepper

Heat olive oil and butter in large skillet on medium high. In a shallow container, blend the flour, onion & garlic powders, and paprika. Season pork chops with salt and pepper and then dredge in flour mixture. Place chops in skillet and brown on both sides.

Meanwhile, in a medium bowl, place apples, onions, bbq sauce and garlic. Stir until coated. Once chops are brown, pour mixture over chops. Reduce heat to low, cover and simmer for 45 minutes.

I served this with Zatarrain's Wild Rice, a can of baked beans, and some buttery Pillsbury biscuits. This dish was super yummy! I wish I would have planned my sides a little better, but for 10 o'clock at night, after a day full of coupon cutting and grocery shopping, it was fine.

I hope you love these pork chops like me and the hubs did! :)

Bow tie pasta w Chicken, Broccoli, Mushrooms, & Alfredo Sauce by Alex

Ok so the other day I was trying to figure out what to make for dinner. I hadn't gone grocery shopping yet and I just had "left over" groceries that I probably just bought because they were on sale and I had a coupon...so I opened the pantry and saw Wacky Mac Bow Tie Pasta & Alfredo sauce...well I ALWAYS have chicken, so I was like wow I will just make Chicken Alfredo. Well then I remembered I had mushrooms and broccoli, (because we got through a box of mushrooms and a head or 2 of broccoli a week) So Here is what I made! Thus it not having a fancy dancy title. lol

Ingredients:

1 Jar of Classico Light Creamy Alfredo

2-3 cups of Wacky Mac Bow tie pasta(or any pasta you like)

3-4 boiled & shredded chicken breast

1 head of broccoli chopped

1 cup of water.

Ok so I boiled the chicken and then shredded it and left it in a bow, you could probably do this a day before if you want!

Then boil the water and make you pasta like you normally would. While you are doing that, get a sauce pan and put a little bit of oil(doesn't matter what kind you use) and then add in the broccoli and mushrooms, I chopped my mushrooms to be smaller. Saute those for a little bit. I did it until the mushrooms got tender, because I don't mind chard broccoli! :)

From there add in you chicken (it is totally ok if the chicken is cold or room temp, it doesn't really matter because you are going to reheat it now in the pan) and also had the jar of alfredo then put a cup of water in and just mix it all up. I forgot to say that you are just putting this on medium low after you saute, because you don't want to cook the chicken or sauce, you are just warming it.

After your noodles are done, drain the water and put them back into the same pot you used, then add the alfredo mixture and mix it all together.

Here is what my finished product looked like, I added sliced black olives, because my daughter will eat anything that has black olives on it and I just love them, I thought it actually complimented it well!

Enjoy!



Becky's Surprise Burgers by Alex

Okay if you're like my husband you say, "What the heck are Surprise Burgers" and my reply will be, only the most delicious burger ever!! lol I was introduced to them when I was probably about 16...so yea about 11 years ago!

My first thought of seeing a surprise burger was, YUCK, they serve those things in the lunch room at school and bleh! they were sauggie and just gross! I went to my good friend Heather's house and her mom was making dinner...eventually I asked her mom what was for dinner and she said surprise burgers. Oh goodness, I'm pretty sure as a dumb 16 year old I said yuck I'm not eating that, but I can remember Becky and Heather telling me to just try them that I would like them. So I did and they were amazing!

After High School, I craved them about a million times and then again during my pregnancy!! I haven't eaten them in years!! Finally Becky gave me her recipe and of course now I am sharing it with you!! (With Becky's approval)

Ingredients:

1 lb of Beef

1 Can of cream of mushroom

Mozzarella to your liking (I ran out of shredded cheese w the Green Chicken Enchiladas so I used 4 cheese sticks cup up)

1 egg

"soft butter"

1 box of Pillsbury Hot Roll Mix

Make the Pillsbury Hot Roll Mix according to the box.

While they are rising you will brown your pound of beef, drain the oil out then add in your mozzarella and can of cream of mushroom and just mix it well and let the cheese melt.(sorry I thought I took a pic of what the meat looked like)

After the rolls rise, put them on a floured counter top and roll them out like tortillas:

Then you put a spoonful of your meat mixture and then fold over the sides of the dough. I folded it like a a burrito. Then you place it on a cookie sheet, seem side down. Repeat until you use all the meat.

Bake them according to how the Hot Roll Box says, I believe it was at 375 for 20 minutes. When you pull them out they look so yummy!!

I served mine with tator tots and here is the final product:

They were just as delicious as I remember them 11 years earlier!! And now that I know how to make them I am sure I will be making them at least once a month!! Thanks Becky for your amazing recipe!!

**I can easily see this being made with turkey meat or w vegetarian meat crumbles!!**

Mexican Casserole by Melissa

Okay this is SOOOO yummy!! I hope you like it as much as we do.


Use at least 1/2 lb chicken prepared anyway you like it. Remember: we have a family of 5 and this fed all of us. If there are fewer of you, you can cut the ingredients slightly, but why do that? You can freeze whatever is left for leftovers. I used 2 large chicken breasts sprinkled with Mrs. Dash Salt-Free Fiesta Lime seasoning blend. It gives the chicken that taco/fajita taste: perfect for this dish. I popped it in the oven on 350 degrees for about 30 minutes and then shredded the chicken.

You can also use half of the Crock pot Roasted Chicken (recipe found here). 


Moving on.

1 tub Philadelphia Cooking Creme: Santa Fe blend
1 can green Enchilada Sauce
1 can Rotel (you can see mine is leftovers)
1 can black beans
corn tortillas
shredded cheese (Cheddar or any Mexican blend that you like)


In a skillet heat to medium, stir in chicken pieces, black beans, cooking cream, enchilada sauce, and Rotel. Stir and heat until cooking cream is well blended with all ingredients.


Spray bottom and sides of a 9x13 glass baking dish. Cover bottom of dish with corn tortillas. Layer chicken mixture on top of tortillas, spread evenly. Sprinkle with shredded cheese. Add another layer of corn tortillas, chicken mixture, and shredded cheese. Repeat. I recommend at least 3 layers so you get enough corn tortillas in each bite. Pop in the oven at 350 for about 15 minutes to melt everything together.

This is one of our favorite meals at our house. We LOVE Philadelphia Cooking Cremes. They are so fun and easy to play with!


Enjoy!

Crock Pot Cheese Ravioli's by Kayla

Anytime I come across a recipe that calls for the use of a crockpot, I am all over it!  It's less time in the kitchen and easy clean up...right up my alley!  This recipe is truly the easiest recipe known to man!  Throw it all in the crockpot in the morning and dinner is ready to be served that evening!

Here's what you will need:

1 Bag Frozen Ravioli's (I use Cheese)
1 Can Spaghetti Sauce
1 Bag Mozerella Cheese

With your crockpot set to low, add in the bag of frozen ravioli's and pour in the spaghetti sauce.  I also add about half a can of spaghetti sauce so it looks a little runny, it will be thick when your ready to serve it.   
Allow to slow cook all day.
Serve hot with mozerella cheese on top

With this dish I also add a small side salad and garlic bread. 

My 5 year old is a VERY picky eater and he loves these Ravioli's and I am sure your little ones will as well!

ENJOY!!!

Green Chicken Enchiladas, w Rice & Beans

Ok let me start off saying I know that last week when I made the Potato Enchiladas I said to stop using canned sauce....Well....stop using it for red sauce enchiladas....lol. When I learn how to make green enchilada sauce then I can tell you to stop using the cans! :)

Here is the link to the Mexican Rice (I will make a youtube video on how to make rice in the next week or so bc I make it a couple of different ways...but I typically don't measure spices...)

As far as the beans tonight, I used Rosaritas can beans. I prefer those compared to the Gebhart beans. If you don't want refried can beans you can always use any extra beans you had from the Crock Pot Beans that are just sitting in your fridge. Put them in a large sauce pan and mash them up. and VIOLA you got your very own refried beans!

Ok on to the recipe!!

Ingredients

3-4 Boneless Skinless Chicken Breast Shredded

or

Rotisserie Chicken from your local supermarket, and shred it

10 white corn tortillas

2 cans of Green Enchilada Sauce

3 cups of Shredded Mozzarella Cheese

Tonight we are going to ROLL our enchiladas instead of doing it casserole style. It is really easy the ONLY tip I have is use FRESH corn tortillas. You can tell they are fresh, when you pick them up and they are floppy in the bag, they wont crumble or crack when you pick them up. If they aren't fresh(like the ones pictured above!) you will need to warm them. Put a large pan on the stove and warm them one by one because they will be more flexible and you will be able to roll them without them cracking on you! The tortillas above...those weren't fresh, I rolled my first 5 and they all were cracking on the seam and it looked like i just crumbled tortillas and threw it in the pan w the chicken and cheese...I said a couple of choice words and started over! lol. Luckily we had some fresh ones we had gotten the day before at a local Mexican bakery. Anywho.

Preheat your oven to 375. Pour a little of the green enchilada sauce into the cooking pan you are going to use. Put you tortilla in there, line it w chicken and top with cheese. Then you roll it up like you would a taco and then just put it towards the edge and just keep doing that until you fill the pan. make sure you are keeping the tortillas moist w the sauce. If you have left over chicken and/or cheese, sprinkle the top of the enchiladas with it. Then use the remaining sauce to cover the enchiladas completely. You kind of want them soaked bc it will keep them from being dry. Put them in the oven for about 15 minutes or just until the cheese is melted. (everything is already cooked so you don't have to worry about making sure it is "cooked" You should start cooking your rice as soon as you put these in the oven)

This is before putting in the oven, I actually used 11 tortillas(they were kind of small)

This is after 15 minutes of cooking in the oven, nice and soft and yummy!

(the green blob is avocado..my daughter bit into an avocado while i was cooking so i had to make it lol)

Here is the finished product! Bon Appetit! :D

Oven fried chicken by Melissa

Hey friends,

Sorry this post is so late today. We were out of town all last week and I worked all weekend so we didn't cook much. Pizza and Hamburger Helper courtesy of the hubs. HAHA. But here is today's dinner:

I got this recipe from Allrecipes.com, of course! They have such excellent recipes.

1 (2 to 3 pound) whole chicken, cut into pieces

1 cup dried bread crumbs

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

1/2 teaspoon paprika

1 cup mayonnaise

1/2 cup milk

I took two slices of wheat bread and spun it around in the chopper getting it finely chopped into bread crumbs. I combined these with the garlic powder, salt, pepper, thyme, and paprika. Then, I mixed the mayonnaise and milk. If you'll notice on the Allrecipes.com version, they do not mix it with milk. I found the mayo to be a little to thick to get a nice coating. I took suggestions from others and put a little milk in with the mayo to thin it out.

I covered the chicken in the mayo/milk mixture and then dredged in the bread crumbs mixture. Put it on a foil lined pan and cook it on 350 degrees for 45 minutes. It came out PERFECT!!

For sides I used Stouffer's Chicken flavored stuffing and a can of corn kernels. I spiced up the corn with some salt, pepper, and garlic powder.

I hope you all really enjoy this meal! It is so yummy!!

Melissa

Happy Friday!! Love the Dinn3r Divas

As a Thank You for all of your support of our blog the past 8 days of posting...please accept this yummy cocktail as a token of our appreciation! :)

Alex's Sangria Ingredients

1 bottle of "cheap" Merlot(Cheap as in inexpensive)

1 - 2 liter of Sprite

1 - can of Frozen Orange Concentrate

1/2 cup of sugar

Mix it all together in a jug and serve over ice...OR put in the freeze and let it get slushy!

ENJOY!!! HAPPY FRIDAY!

It's 5 o'clock somewhere...right?!

Please don't forget to click on "Follow" on our blog!

McCormick's Tamale Pie by Alex

No exactly sure why this is called tamale pie....but I like to think of it as a chili casserole. This is one of my husband's favorite meals!

Tamale pie is typically a two step process. First the chili is prepared on the stove top, then the cornbread topping is added and the mixture is baked in the oven. This recipe using Slow Cookers Chili Seasoning makes it easy by using a slow cooker.

Makes 10 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH plus 30 minutes on HIGH

INGREDIENTS

2 pounds lean ground beef
1 package McCormick® Slow Cookers Chili Seasoning (I couldn't find the Slow Cookers So I just used regular chilli...I had to add salt to it, where as when I make it w the Slow Cookers I don't)
2 cans (14 1/2 ounces each) stewed tomatoes, cut-up
1 can (14 1/2 ounces) kidney or pinto beans, drained
1 can (4 ounces) chopped green chiles
1/2 cup water

Cornbread Topping:

1 box (8 1/2 ounces) corn muffin mix
1/2 cup shredded Cheddar cheese

DIRECTIONS

1. Cook ground beef in large skillet on medium-high heat until no longer pink; drain. Place in slow cooker. Add Seasoning Mix, tomatoes, beans, chiles and water; mix well. Cover.

2. Cook 8 hours on LOW or 4 hours on HIGH.

3. For the Cornbread Topping, if using low setting, increase to HIGH. Prepare corn muffin batter as directed on package. Drop batter by spoonfuls on top of simmering chili. Cover. Cook 30 minutes longer or until toothpick inserted into center of cornbread topping comes out clean. Sprinkle with cheese.

Turkey Meatloaf, Garlic Herb Mashed Potatoes & Corn on the Cob by Alex

Man that was a mouth full...But is sure is easy and yummy to make! :)

Here are your ingredients for ALL of the meal.

For the Turkey Meatloaf

1 Pkg of McCormick Meat Loaf Seasoning

 & follow what the package says I don't remember the meassurements but you will use:

Breadcrumbs

Milk

2 lbs of meat

2 eggs

Ketchup

Corn on the Cob

Well....just the corn! :)

Garlic Herb Mashed Potatoes

Enough potatoes for your family....peeled and cubed

3 tablespoons of butter(this is how much I used bc I made 3 huge potatoes)

1 cup of milk

Mrs Dash Garlic & Herb Salt Free Seasoning (Just to your tasting)

Raw w/o Ketchup on top

Just about to go on in the oven..

Ok how to cook everything...

For the meat loaf just follow what the packaging says. But the only TIP that I will give is don't cook it as long as it says to.. Only cook it for 45 minutes...because if you cook it in the oven for 1 hour, since it is turkey it will be SUPER DRY!! and YUCK!!

Fresh out of the oven ready to eat! :)

Boiled, Drained, 3 tbsp of Country Crock, Mrs Dash to our liking & 1 cup of milk

Garlic Herb Mashed Potatoes..

Peel and cube the potatoes and rinse them. Add them to a pot of water and boil it until the potatoes are fork tender. Then you drain them and return them to the pot. Add in your desired amount of butter/marg. and add in your milk and Mrs Dash Garlic & Herb to your liking. You will also need to add in salt because the Mrs. Dash doesn't have salt.

Final Yummy Product!!

Corn

Well I forgot to take pics of the corn...but you basically take the husks off the corn and rinse them, I broke mine in half and I put them in water and boiled them for 8 minutes and then drained them and put them back into the original pot.

Gravy.

Again follow what the package says and put on top of your potatoes or on top of your meat loaf...whatever you prefer!

& VIOLA! that's it! Dig in! My family eats their meatloaf with Ketchup..thus the side of ketchup! :)

Hope you enjoy this was pretty simple and yummy to eat! :)

Bruschetta Chicken Pasta by Melissa

One night I was in the mood for some pasta and chicken, but we're on a budget so no Olive Garden for us. Instead, I used my AllRecipes Dinner Spinner android app and found Bruschetta Chicken Pasta by Philadelphia Cooking Creme. I tweaked the recipe for my LARGE family, so here is how I made it.

I used the Crock-Pot Roasted Chicken recipe here.
1 Box Farfalle Pasta (bowties)
1 1/2 containers Philadelphia Cooking Creme: Savory Garlic Flavor
2 cans roasted garlic diced tomatoes - 1 drained, 1 with juice
1 1/2 tsp. garlic powder
Pam
Salt (about 1 1/2 tsp.)
Pepper (about 1 1/2 tsp.)
Grated parmesean

Remember: This is for a family of 5 (4 of which are boys).
Cook farfalle pasta as directed on box. Meanwhile, pull all the chicken off the bones and put it in a large skillet on medium. Add cooking creme, diced tomatoes, garlic powder, salt, and pepper. Mix well and let simmer while covered.

Once pasta is done, drain and return to pot. Add chicken - cooking creme mixture. Stir. Top with grated parmesean.

Have with a fresh salad and a french loaf. It is divine!!