I have two picky kids (and one non-picky kid). This meal is very easy to make and I know my kids will eat it...hence the name "Favorite Chicken". If you have picky eaters, this may be just the recipe you're looking for.

Favorite Chicken

4-6 boneless, skinless chicken breasts
2 (10 3/4-ounce) cans cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 packet Good Seasons Italian dressing mix

Place frozen (or thawed) chicken in Crock Pot. Sprinkle with Italian dressing packet. Pour soup over chicken. Cover and let cook on low 6-8 hours or on high 4-6 hours. During the last hour of cooking, add cream cheese. Using two forks, shred the chicken into bite-sized pieces.

If serving with noodles, I like to add broccoli or zucchini slices to the noodles during the last 3 minutes of cooking. They will be cooked to perfection and add a little color and nutrition to your plate. Pour Favorite Chicken over drained noodles and vegetables. Printable recipe.

Start by placing your frozen chicken in the Crock Pot. Sprinkle with Italian dressing mix. Pour two cans Cream of Chicken soup on top and let it cook on low all day. Add cream cheese and shred cooked chicken with two forks.

Pour over noodles or rice. Enjoy!

Your kids plates will be empty in no time.

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Say this with me..."keen-wah". That is how "quinoa" is pronounced. Now that that's out of the way, may I present to you another healthy dish. It can be served warm or cold. I liked it with grilled chicken for a main dish. It is healthy and packed with protein. My kids looked at it and didn't want to touch it but with a little gentle coaxing *wink* they tasted it and decided just because it is healthy it doesn't have to be gross. If you feel like it's time to eat something a little healthy, try this recipe.

Black Bean and Sweet Corn Quinoa Salad
*Melskitchencafe.com

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (less if you have picky kids)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or cold. Printable recipe.


Calorie Count gave this recipe a grade A! (8 servings)
497 calories
5.2 g fat
1 g saturated fat
18.1 g fiber
33.6 g protien

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This is a great dish to make when you are having people over. The recipe serves 6-8 people plus it has spaghetti noodles (who doesn't like those) and a nice cream sauce and to add great flavor, artichoke hearts and tomatoes. I have just decided that marinated artichoke hearts are from the gods. I can sit and eat them out of the jar. Mom, aren't you proud of me that my palate is maturing? This recipe is from my friend Ree. She doesn't know who I am but I own her cookbook and read her blog daily so I feel like we're friends. I hope you love this meal as much as I do. (even if your kids pick out the tomatoes and artichoke hearts they will still love this dish)
Spaghetti with Artichoke Hearts and Tomatoes
*adapted from Pioneer Woman

2 chicken breasts
Lowry's Season Salt
2 Tbs. Olive Oil
2 Tbs. butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can artichoke hearts (14.5 oz quartered) drained
1 can diced tomatoes with juice (14.5 oz)
1 cup half and half or heavy cream
1/2 cup chicken broth
1/2 tsp nutmeg
salt and pepper to taste
1 pound thin spaghetti
1 cup Parmesan cheese, freshly grated
2 Tbs. fresh basil

Directions: Cook spaghetti till al dente. Drain and set aside.

Sprinkle Lowry's Seasoning Salt on chicken breasts and grill until done. Slice chicken lengthwise and place on plate; set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Place chicken on cheese and pour sauce over the top. Add fresh basil. Toss lightly to combine and coat; add additional chicken broth if sauce seems too thick. Delicious! Printable recipe

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This is a great recipe for all of you sticking to your New Year's Resolution of eating healthy. My friend got it from her personal trainer so it's got to be good for you...It's also delicious!


Annie's Corn Tortilla Casserole

1 lb chicken tenders
1 can black beans, drained
1 lg can diced tomatoes
1 can corn, not drained
chili powder
salt
pepper
6-8 corn tortillas
2 cups shredded cheddar cheese

Grill tenders and season with chili powder, salt and pepper. Cut tenders into cubes and mix with black beans, diced tomatoes, and corn.

Tear 3 corn tortillas and place in 9x13 baking dish. Layer with 1/2 chicken mixture and 1 cup cheese. Repeat layers.

Bake at 350 for 30 minutes .

Serve with sour cream, salsa, avocado and sliced olives. Printable recipe

Bonus:
I love this website because it will analyze ANY recipe you have and tell you the good, bad and dirty details. (You may think twice about that cheesecake you were planning to make)

For one serving of Annie's Corn Tortilla Casserole there is:
307 calories
5g fat
31.3g carbs
6.6g fiber
Calorie Counter gave this recipe an A!

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Spaghetti is my go-to when I have no idea what I'm going to make for dinner. I love this recipe because it takes the store-bought jar of spaghetti sauce and amps it up a couple of notches. I love mixing in the noodles so they can absorb the tomato-y goodness. Don't know what to fix tonight? Give this a try.

Spaaaaahhhhghetti

1 lb ground beef browned (oil drained)
12 oz spaghetti noodles cooked al dente and drained
2 cans (or jars) prepared spaghetti sauce
1 onion chopped
1/2 - 1 tsp minced garlic
1 Tbs Red wine vinegar
1 Tbs (rounded) brown sugar

Saute onion in olive oil. Add minced garlic, browned ground beef and spaghetti sauce. Then add red wine vinegar and brown sugar. Stir and let simmer. Add cooked spaghetti noodles and fresh basil (optional). Serve with Parmesan or Mozzarella cheese. Printable recipe

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Ever since I saw the movie Julie and Julia, I have been enticed by Boeuf Bourguignon. I think they said "Boeuf Bourguignon" in the movie at least 100 times. Not only is it fun to say, but it is even more fun to eat. In the movie, Julie burned Boeuf Bourguignon the first time she tried to make it (from Julia Child's cookbook) and had to make it again. I think I may have been hungry when I saw the movie because it looked absolutely delicious... I could almost smell it. I saw Julie and Julia a long time ago but when I came across this recipe last month in the Martha Stewart Living magazine all of those feelings of wanting to taste Boeuf Bourguignon came rushing back. Let me tell you, this soup did not disappoint!

On a side note, I took some of this soup to my neighbor across the street and she said this recipe is a keeper.


Boeuf Bourguignon Soup
*adapted from Martha Stewart Living

1 lb extra-lean stew meat
2 tsp. cornstarch
3 Tbs. extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely shopped and 1 cut into 3/4 inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 Tbs. tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup burgundy cooking wine
8 cups beef stock
2 cups water

Season meat with 1/2 tsp salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot over medium-high heat. Lightly brown meat on all sides. Transfer to a plate.

Add mushrooms to pot. Cook until browned,about 4 minutes. Transfer to a bowl; add cubed carrot.

Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelize, about 6 minutes. Stir in tomato paste.

Return stew meat with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add cooking wine. cook, scraping p brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.

Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. Printable recipe

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Tyler this is for you and Marie. I love making this meal when I only have a little time to prepare dinner. I have made it with frozen chicken tenders before and it still turns out great. You cannot mess this recipe up and it is stinking good!

Southwestern Chicken and Rice

4 chicken breasts (or 9 tenders)
1 cup salsa
1 pkg taco seasoning
2 cups water
2 cups minute rice, uncooked
1 can black beans, drained
1 cup cheddar cheese (shredded)
sour cream and black olives, optional

Bring Chicken, salsa, taco seasoning and water to a boil in large skillet; cover. Simmer 10 minutes. Stir in rice and beans, sprinkle with cheese. Cover, cook on low heat for 5 minutes. Top with sour cream if desired. Enjoy! Printable recipe

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My kids love chicken fingers, chicken tenders, chicken strips or whatever you call them. Basically they are chicken tenders breaded and deep fried. They are hot and delicious but I have not been very impressed with the chicken strips I buy in the frozen aisle at my grocery store. They are more soggy than crispy after I nuke them in the microwave. When I came across this recipe I was a little apprehensive. But Pioneer Woman has never steered my wrong. I tried making these homemade chicken strips and we loved them! Try them for yourself. If you make these, your kids will do the dishes for a week.

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This is one of those recipes that is tried and true. When we have company over, or when a friend has a baby and I take her a meal, this is the recipe I make.
#1. It is delicious and not overly tomatoe-y.
#2. Everyone seems to like it. It is easy to make and serves lots of people.

I found the recipe in a magazine about 12 years ago. I hope you like it.

Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper (optional)
1 Tbsp butter
1 can (28 ounces) tomatoes with liquid, cut up
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tsp dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9 inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Printable recipe

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Many of you have heard about the Palm steakhouse. Well I found this recipe from the Palm on the side of an A1 bottle and immediately tried it. My family loved it so I knew it was a keeper. It is so good I forgot to take a photo of the cooked steak *licking fingers* oops. Try this at your next barbecue. You will not be disappointed.


Steak Marinade
*By the Palm

1/2 cup A1 steak sauce
1 Tbsp Dijon mustard
1 tsp Tabasco
1 tsp curry powder
1/2 tsp thyme leaves

Mix steak sauce, mustard, Tabasco, curry powder and thyme.
Place steak in non-metal dish or plastic bag; add steak sauce marinade.
Cover and refrigerate for 1 hour or more.

Remove steak from marinade; discard marinade. Grill or broil until desired doneness. Printable recipe

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When we were house hunting in Boise one of our good friends invited us over for dinner. She served these Lil' Cheddar meatloaves and when I tasted them I thought I had died and gone to heaven. They are seasoned beautifully and on top is a ketchup, mustard, brown sugar mixture that I can seriously lick right out of the bowl. I begged my friend for the recipe and she graciously gave it to me. It is one of my go-to meals for Sunday dinner and I often compliment it with Heavenly Potatoes (they are actually called Funeral Potatoes but I'm a glass half-full kind of girl).
The great thing about making these together is that they take the same amount of time to cook. 45 minutes and dinner is ready! I hope you enjoy.


Lil' Cheddar Meat Loafs
*By Erin R.

1 egg
3/4 cup milk
1 cup cheddar cheese, grated
1/2 cup quick oats
1/2 cup onions
1 tsp salt
1 lb ground beef

2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp prepared mustard

Preheat oven to 350 degrees.

Mix egg and milk together. Stir in cheese, oats, onion and salt. Mix well.
Stir in beef to mixture. Shape into 8 loafs and place on a cookie sheet wrapped
in foil.

Mix ketchup, brown sugar and mustard. Spoon over loafs.

Bake uncovered for 45 minutes or until beef is no longer pink on the inside.

Enjoy! Printable recipe



Heavenly Potatoes
*formerly Funeral Potatoes

1/2 cup chopped onions
1/4 cup butter
1 can cream of chicken soup
2 lbs. frozen hash browns
2 cups sour cream
2 cups shredded cheddar cheese
1 cup cornflake crumbs

Saute onions and butter until transparent. Mix together with next four ingredients. Pour into a greased 9x13 dish. Sprinkle with cornflake crumbs. Bake uncovered at 350 degrees for 45 minutes or until bubbly. Printable recipe

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My family hasn't been feeling well lately. Maybe it's the changing seasons or maybe it's because school is back in session. Whatever the reason I know exactly what my family needs to feel some love. Chicken Pot Pie. I made this the first time years ago when my in-laws were visiting. It was delicious and I knew it was a keeper. There is something about comfort food that warms your heart and your belly. Whether you use a ready-made crust or make one from scratch, this dish is delicious.


Chicken Pot Pie
adapted from Betty Crocker's Cookbook

1 pkg (10 ounces) frozen peas and carrots
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cups milk
2 1/2 - 3 cups cubed cooked chicken or turkey
Pastry for 9-inch two-crust pie

Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in 2-quart sauce-pan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Heat oven to 425 degrees. Prepare pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9X9X2 inches. Pour chicken mixture into pastry-lined pan. roll remaining pastry into 11-inch square. Cut out designs with cookie cutter. Place square over filling. Turn edges under and flute. *please note, I buy a two-crust package of frozen pie dough and pour the chicken mixture in one pie shell, cut shapes in the other pie shell and invert over filled pie. Then I turn the edges of both pie shells to seal.* Bake about 35 minutes or until golden brown. I hope your family enjoys this as much as we do! Printable recipe

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Aloha! I have three children that are very picky when it comes to dinner. This is one of our favorite meals because my kids can each choose what they want to put on their haystack. My daughter likes just chicken and cheese but at least the rest of us have options. You can add other topping that sound good...that's the beauty of a layered dish. I hope you love it as much as we do!

Awesome! Hawaiian Haystacks
adapted from Bekeur at recipezaar.com

1 cube butter
3/4 cups flour
3 cups milk
1 tsp salt
1 can cream of mushroom soup
3 cooked chicken breasts
1 can sliced mushrooms
pineapple tidbits
chopped green onions
grated cheddar cheese
coconut
slivered almonds
chow mein noodles
cooked rice
celery

Cook chicken and cut into bite sized pieces. Melt butter in large pan. Add flour salt and milk; stir well. Add cream of mushroom soup and can of mushrooms (optional) and chicken. Let simmer. Cook rice for amount of people needed. Layer on plate: Rice, chow mein noodles, gravy mixture, pineapple cheese, celery, green onions, coconut, almonds and soy sauce. Mix and match toppings to suit your taste. Mahalo! Printable recipe

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Yesterday was a beautiful day with the tiniest chill in the air. We took advantage of the weather and ate dinner outside. The perfect meal was fresh veggies from the garden and delicious Cilantro Lime Chicken and for dessert, peach cobbler. It was a meal to remember. Thanks for the recipe Jill.

Cilantro Lime Chicken Marinade

5 chicken breasts
4 Tbsp. vegetable oil
1/4 cup fresh cilantro, chopped fine
2 Tbsp. dried parsley
1 tsp. Thyme
2 Tbsp honey
zest of lime
3 Tbsp lime juice (approx. 1 1/2 limes)
5 cloves garlic
2 tsp. salt
1 tsp. pepper

Mix marinade together, then add chicken. Let marinade for at least 1 hour (I marinate over night). Grill or bake. Printable recipe

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