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 email@example.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:)
My cute cousin gave me a bunch of amazing recipes, so here is another delicious one!
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)
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.
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!
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.
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!
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
This is one of my all time favorite recipes...Makes amazing left overs too! Sooo yummy!
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.
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!
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!
I am finally a stay at home Mom. Luke and I have been married 12 years now and we were blessed with little Gracie on July 22, 2007. My dream has always been to stay at home and raise my little Gracie and now I can. I love our dogs Sadie, Dusty, Millie, Daisy and Peanut. They are so much fun. Luke is working at Vulcraft as a lead rigger and is a great Dad. I feel like I am the luckiest woman in the world!