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!
Saturday, August 28, 2010
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