Monday, February 22, 2010

Sun Dried Tomato Chicken with Peppers

This is not just Yummy n Healthy, it is sooooo easy.

Put a little Sun Dried Tomato & Basil salad dressing in the bottom of the pan.
Add desired amount of boneless/skinless chicken breasts.
Top with sliced bell peppers. (I use the frozen mixed variety, b/c it's so pretty and convenient.)
Cover the chicken and peppers with more dressing.
Top with shredded parmesan/asiago cheese blend.
Bake @ 350 for about an hour or until chicken is done.
My kids love cooked carrots and mashed potatoes with this chicken dish.

Sunday, September 20, 2009


I found a nice way to use up some fresh fruit! I have not always been a sorbet fan but recently, I came across a nice recipe. I think it's pretty good and my kids eat it up when they want a nice cool treat. We have been enjoying Sorbet! I am sure you could use less sugar and add more fruit if you would like...

4 cups fresh fruit
2 cups sugar
1 cup orange juice
2 Tbs. lemon juice

Puree fruit in blender. Mix sugar, orange juice and lemon juice in medium saucepot. Heat until sugar is dissolved. Stir in puree and put in 9x13 inch pan. Freeze. After it's mostly frozen but not hard, working in small portions, puree again until light and fluffy. Store in 1/2 pint freezer containers. It's delish!

Wednesday, August 5, 2009

Vegetable Chow Mein

If you enjoy chow mein from Chinese restraunts, you will love this recipe! I am a big fan of chow mein, and was really happy with how this recipe turned out. Tastes just as good as anything you'd get from a restaraunt, it makes a lot and the left overs are great heated back up. Don't be afraid to add different veggies if you prefer!

1 package chow mein style egg noodles
4 tbsp vegetable oil
1 onion, thinly sliced
2 carrots peeled and cut into matchstick pieces
1 & 1/3 cup sliced mushrooms
4 ounces snow peas in the pod
1/2 cucumber, peeled and cut into sticks
1 small zuccini cut into small pieces
2 cups shredded spinach
2 cups bean sprouts
2 tbsp dark soy sauce
1 tbsp cooking sherry
1 tsp salt
1 tsp sugar
1 tsp corn starch
1 tsp sesame oil

Cook the noodles according to the package instructions. Drain and rinse under cold water until cool. Set aside.

Heat three tablespoons of oil in a wok or large skillet. Add the onion and sticks of carrot, and stir fry for 1 minute. Add the mushrooms, peas, cucumber, and zuccini and stir fry for an additional minute. (If you prefer softer veggies, adjust time accordingly.)

Stir in the remaining vegetable oil, and add the drained noodles with the spinach and bean sprouts.

Blend together the remaining ingredients, and pour over the noodles and vegetables. (I had a lot of noodles, so I made another batch of the sauce. If your noodles taste a bit bland, make more sauce or just add more soy sauce!)

Stir fry until thoroughly heated through and serve.

Tuesday, July 14, 2009

Yummy Cannery Bread

This is the best Bread that I have found. It's great because it uses so many storage items that you most likely have on hand...

I use a Bosch Mixer but it works the old fashioned way as well. I have done both and it turns out just about the same. You may also do 1/2 wheat if prefered. You may also add more honey if you would like a sweeter tasting bread.


  • 5 cups Warm Water
  • 3 Tbs. Yeast
  • 2/3 Cup Potato Pearls
  • 2/3 Cup Honey
  • 2/3 Cup Powdered Milk
  • 2/3 Cup Oil
  • 2 Tbs. Salt
  • 12 Cups Flour (approx.)

Add Water, Potato Pearls and Yeast. Dissolve for 5 minutes. Add Honey, powdered Milk and Oil. Mix Well. Measure 12 cups flour and add salt. Gradually add flour mixture until dough comes away from the edges. Kneed for 10 minutes on Speed 1.

Let rise until Double. Punch Down and let rest for a few minutes. Form into loaves. Bake at 375 for 15 minutes and 350 for 15 minutes. I usually get 3 large loaves and 6 mini loaves, because that is how we use it the best. After the bread has cooled, I freeze the rest. Fresh bread for weeks. MMmmmm!

Thursday, June 4, 2009

Little Pink Chicken

We tried this chicken this past weekend with some yummy ham fried rice. It was really good , with really common ingredient (simple). Andy (who doesn't, generally care for chicken) loved it.

"Little Pink Chicken (Sweet and Sour Chicken)"
Yields: 6 servings
INGREDIENTS:2 large chicken breast
s1/2 tsp. garlic saltCornstarch1 egg beaten with
1 Tbsp. water
1 C. sugar
1/3 C. vinegar
1/3 C. ketchup
1/4 C. chicken broth
1 tsp. salt
2 Tbsp. soy sauce
DIRECTIONS:1. Cut chicken in pieces and sprinkle with garlic salt.
2. Let sit one hour.
3. Dip in cornstarch, then in beaten egg.
4. Fry in hot oil until brown.
5. Place in casserole dish.
6. Combine sugar, vinegar, ketchup, chicken broth, salt, and soy sauce.
7. Microwave or five minutes, stirring mixture halfway through. 8. Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes, until the sauce is thickened.

Wednesday, May 27, 2009

MMM Cookies

This is a recipe I got from my friend Brittany with a few adjustments.
Urban Legend Cookies:

4 cups all-purpose flour
5 cups rolled oats
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons baking powder
2 cups butter
2 cups white sugar
2 cups packed brown sugar
2 teaspoons vanilla extract
4 eggs
4 cups semisweet chocolate chips (I add about a half of bag of Milk chocolate chips)
3 cups chopped walnuts (optional)

Preheat oven to 350 degrees F (180 degrees C).
Cream butter and both sugars. Add eggs and vanilla. In a blender or food processor, process the oats until finely chopped.
Add the chopped oats, flour, baking soda, salt, baking powder into the creamed butter and sugar mixture and mix well. Stir in the chocolate and nuts.
Roll dough into 1 1/2 - 2 inch balls (do not press) and place 2 inches apart on a cookie sheet. Bake for 10 minutes.

Friday, May 22, 2009

$5.00 Dinners

Check out this Totally Awesome website I just found. I think I'm going to try some of the recipes there. I have a family of 6 so dinner for $5.00 would be stellar!