Friday, October 29, 2010
Share your recipes!
I am starting to accumulate lots of AMAZING recipes, so I figured this would be the perfect opportunity to share them with you on the blog. Now that I am working again, the easier and quicker, the better for me. If any of you have wonderful recipes you want to share, email them to me at lisaannjohnson@gmail.com and I will post them on here. I figure if I can help in any way make dinner easier for anyone, I am all for that! I think the worst part about dinner is deciding not actually making it lol. So please share your wonderful recipes for slow cooker, treats, dinner, soups, etc... Can't wait to see what everyone has:)
Thursday, October 28, 2010
Anniversary Chicken
My cute cousin gave me a bunch of amazing recipes, so here is another delicious one!
Anniversary Chicken
2 tablespoons vegetable oil
6 skinless, boneless chicken breast cut in slices
1/2 cup teriyaki basting sauce (I use Yoshida's – big bottle from Costco)
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped (I left these off for the kids)
bacon bits
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned (I’ll add a little Yoshida’s here too).
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. If you want more sauce, add a little to the bottom of the dish before putting chicken in.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
I serve it with rice.
Anniversary Chicken
2 tablespoons vegetable oil
6 skinless, boneless chicken breast cut in slices
1/2 cup teriyaki basting sauce (I use Yoshida's – big bottle from Costco)
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped (I left these off for the kids)
bacon bits
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned (I’ll add a little Yoshida’s here too).
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. If you want more sauce, add a little to the bottom of the dish before putting chicken in.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
I serve it with rice.
Wednesday, October 27, 2010
Spiderweb Brownies!
Last night I made the yummiest brownies! I just used a box mix, and the second I pulled them out of the oven, I opened a bottle of marshmellow cream and spooned that on the top, as soon as it melted, I smoothed it out. Then you are supposed to melt some chocolate chips, put them in a ziploc bag, snip the corner and draw cobwebs on the top of the marshmellow cream, but instead I just took about 15 oreos and crumbled them on top and then you let it cool...It was sooo yummy! I put on Charlie Brown's Great Pumpkin and let Gracie watch that while she ate brownies and it just turned into a fun night! I highly recommend! Such an easy, fun treat we will make again and again!
Monday, October 25, 2010
Cordon Bleu Casserole
Cordon Bleu Casserole
9 X 13 PAN
6 Chicken Breasts cut up - put in pan
6 slices of Deli ham –put on top of chicken
-2 cups grated Swiss cheese
Mix together and pour on top.
2 Cups of Cream of Chicken Soup
1 Cup Sour Cream
½ cup Water
Smash 1 package of Ritz Crackers - Add ½ cup melted Butter
Sprinkle on top and bake 350 for 1 hour
9 X 13 PAN
6 Chicken Breasts cut up - put in pan
6 slices of Deli ham –put on top of chicken
-2 cups grated Swiss cheese
Mix together and pour on top.
2 Cups of Cream of Chicken Soup
1 Cup Sour Cream
½ cup Water
Smash 1 package of Ritz Crackers - Add ½ cup melted Butter
Sprinkle on top and bake 350 for 1 hour
Thursday, October 21, 2010
Wednesday, October 20, 2010
Flat Bread Tacos
This is definitely a family favorite! Even Gracie loves them!
Flat Bread Tacos
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 can Pillsbury Grands biscuits
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese
1. In a small bowl, combine the sour cream, dressing mix; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. Take the biscuits and roll each one out until they are about 5x5. You don't need to spray your pan or anything, just put it on a med low head and throw the biscuit on. Keep a close eye on it because it will brown quickly, flip it over and cook the other side and wah lah!
4. To serve, spread each biscuit with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.
Flat Bread Tacos
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 can Pillsbury Grands biscuits
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese
1. In a small bowl, combine the sour cream, dressing mix; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. Take the biscuits and roll each one out until they are about 5x5. You don't need to spray your pan or anything, just put it on a med low head and throw the biscuit on. Keep a close eye on it because it will brown quickly, flip it over and cook the other side and wah lah!
4. To serve, spread each biscuit with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.
Sunday, October 17, 2010
Misc.
I am going through pictures and figured I would throw a few on here...Gracie's hair is getting longer and longer and funner to play with!
Gracie loves preschool and LOVES her teacher Miss Marci. However, she was not fond of having her pics taken on picture day.
One day in class they learned about not "clowning around" and she came home looking so cute!
Here she is one day before school...she loves pumpkins!
And here we are at Lagoon!
Gracie and Oakley
Me getting pelted by water!
And here are a few favorites!
Gracie loves preschool and LOVES her teacher Miss Marci. However, she was not fond of having her pics taken on picture day.
One day in class they learned about not "clowning around" and she came home looking so cute!
Here she is one day before school...she loves pumpkins!
And here we are at Lagoon!
Gracie and Oakley
Me getting pelted by water!
And here are a few favorites!
Monday, October 11, 2010
Fall is in the air...
I am thinking of making this blog more of a foodie blog...I feel like I do most of my pics and things that are happening in the Johnson family household on Facebook.. Work has sure been keeping me busy. I don't know whether I am coming or going anymore, but know you are all loved and thought of often! Fall is here and it is by far my favorite season...Hopefully I can get the camera out and snap some fun shots to share with you all. Hope everyone is happy and healthy!
Saturday, October 9, 2010
Thursday, October 7, 2010
Let's try this again...
I apparently left some of the cooking instructions...here we go again!
Baked Swiss Chicken
•3-4 chicken breasts (just depends on how big you chicken breast are)
•6-8 slices Swiss cheese
•1 can cream of mushroom soup
•1 c milk
•1 box Stove Top Stuffing (or other similar boxed stuffing mix)
•1/4 C butter melted
1.Pound chicken breast to even out the thickness of the chicken. I place the chicken in between two pieces of plastic wrap and pound with a rolling pin or the flat side of a kitchen mallet) Cut each breast in half.
2.Place chicken breasts in a sprayed 9 x 13 inch baking dish.
3.Top chicken with slices of Swiss cheese.
4.In a bowl, mix soup and milk until well blended.
5.Pour soup mixture over chicken.
6.Then top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.
7.Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer. Serves 6-8
Baked Swiss Chicken
•3-4 chicken breasts (just depends on how big you chicken breast are)
•6-8 slices Swiss cheese
•1 can cream of mushroom soup
•1 c milk
•1 box Stove Top Stuffing (or other similar boxed stuffing mix)
•1/4 C butter melted
1.Pound chicken breast to even out the thickness of the chicken. I place the chicken in between two pieces of plastic wrap and pound with a rolling pin or the flat side of a kitchen mallet) Cut each breast in half.
2.Place chicken breasts in a sprayed 9 x 13 inch baking dish.
3.Top chicken with slices of Swiss cheese.
4.In a bowl, mix soup and milk until well blended.
5.Pour soup mixture over chicken.
6.Then top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.
7.Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer. Serves 6-8
Wednesday, October 6, 2010
Swiss Chicken
This is one of my all time favorite recipes...Makes amazing left overs too! Sooo yummy!
Swiss Chicken
4 chicken breasts
6-8 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 box Stove Top Stuffing
1/4 cup butter melted
1. Pound chicken breast to even out the thickness of the chicken. You can place the chicken between to layers of saran wrap and use a rolling pin or a meat mallet if you have one. If I buy the Costco chicken breasts I just slice them in half horizontally and skip the meat pounding step.
2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.
3. Top chicken with the slices of Swiss cheese.
4. In a small bowl, mix soup and milk until well blended.
5. Pour soup mixture over chicken.
6. Top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.
Source: Real Mom Kitchen
Swiss Chicken
4 chicken breasts
6-8 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 box Stove Top Stuffing
1/4 cup butter melted
1. Pound chicken breast to even out the thickness of the chicken. You can place the chicken between to layers of saran wrap and use a rolling pin or a meat mallet if you have one. If I buy the Costco chicken breasts I just slice them in half horizontally and skip the meat pounding step.
2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.
3. Top chicken with the slices of Swiss cheese.
4. In a small bowl, mix soup and milk until well blended.
5. Pour soup mixture over chicken.
6. Top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.
Source: Real Mom Kitchen
Tuesday, October 5, 2010
Sweet Pork Burritos
Tonight we had another super easy, super yummy dinner!
Sweet Pork Burritos
3 lb boneless pork roast
2 cups of salsa
1 cup brown sugar
1 crock pot liner
After putting the liner in the crockpot, throw the roast in, cover it with a cup of brown sugar and then pour 2 cups of salsa over that. Throw the lid on and cook it on low for 8 hours. After 8 hours, shred the pork with a fork and let it soak up the juices for a half hour. I served the pork in a tortilla with cheese, then after folding the burrito, I scooped a ladle full of the meat sauce over the burrito and topped it with some shredded cheese and nooked it for 1 minute. It was so good and so easy! Must try!
Sweet Pork Burritos
3 lb boneless pork roast
2 cups of salsa
1 cup brown sugar
1 crock pot liner
After putting the liner in the crockpot, throw the roast in, cover it with a cup of brown sugar and then pour 2 cups of salsa over that. Throw the lid on and cook it on low for 8 hours. After 8 hours, shred the pork with a fork and let it soak up the juices for a half hour. I served the pork in a tortilla with cheese, then after folding the burrito, I scooped a ladle full of the meat sauce over the burrito and topped it with some shredded cheese and nooked it for 1 minute. It was so good and so easy! Must try!
Monday, October 4, 2010
Yum!
Just wanted to share a super easy and yummy recipe I got from a cute friend. It has been a huge hit in this family! I am all about the crock pot now that I work...
Pot Roast & Veggies
1 or 2 pot roasts
2 cans of Cream of Chicken
2 cans of Cream of Mushroom
1 packet of Lipton Onion Soup
1 Crock pot liner
Potatoes, Onions and carrots
I highly recommend the Crock pot liners, I never have to clean up after and that is priceless to me!
Line your crock pot with the liner, throw in a pot roast or 2, then mix 2 cans of cream of chicken, 2 cans cream of mushroom and 1 packet of the Lipton Onion Soup Mix, mix and pour over the roast(s). Then chop up your potatoes, onions and carrots in big chunks, throw them on top and throw the lid on. I don't even peel the potatoes, I just wash them well and cut the potato in thirds or even just in half. You have to remember it is going to be cooking for 8 hours, the bigger the chunks the better so it isn't pure mush. Cook for about 8 hours on low. After I turn it off, I let it sit for 30 to 45 minutes to let the sauce thicken. It is sooo yummy and makes wonderful leftovers! Hope someone tries this and loves it as much as we do!
Pot Roast & Veggies
1 or 2 pot roasts
2 cans of Cream of Chicken
2 cans of Cream of Mushroom
1 packet of Lipton Onion Soup
1 Crock pot liner
Potatoes, Onions and carrots
I highly recommend the Crock pot liners, I never have to clean up after and that is priceless to me!
Line your crock pot with the liner, throw in a pot roast or 2, then mix 2 cans of cream of chicken, 2 cans cream of mushroom and 1 packet of the Lipton Onion Soup Mix, mix and pour over the roast(s). Then chop up your potatoes, onions and carrots in big chunks, throw them on top and throw the lid on. I don't even peel the potatoes, I just wash them well and cut the potato in thirds or even just in half. You have to remember it is going to be cooking for 8 hours, the bigger the chunks the better so it isn't pure mush. Cook for about 8 hours on low. After I turn it off, I let it sit for 30 to 45 minutes to let the sauce thicken. It is sooo yummy and makes wonderful leftovers! Hope someone tries this and loves it as much as we do!
Subscribe to:
Posts (Atom)
