So, I pulled out our frozen Thanksgiving leftovers, and made a cute and yummy dinner last night!
Spray mini muffin cups.
Layer potatoes, chicken/turkey, stuffing, then cheese. Smoosh down to mold into shape. Bake at 350 for 20 minutes. Pop into mouth............
I also made a casserole for us big folks, but the cute muffin casseroles were more fun!
I am sure this would work for other leftovers too.
This was an easy Sunday dinner (desperately needed) and helped us work through those leftovers in a new and yummy way.
Monday, December 15, 2008
Friday, December 5, 2008
Best Ever Crock-Pot Chicken
A few weeks ago Greg and I ate at my Mom's and she made this delicious chicken that was so easy to make. So I told her I needed the recipe to put up here. It's easy and you just leave it in the crock-pot! Awesome, huh?
"Best Ever Crock-Pot Chicken"
The "best ever" got my attention, plus the fact that it called for five ingredients -- EASY!
6 chicken breasts
1 8 0z pkg cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg Good Seasons Italian dressing mix
Put chicken in crock pot. In a separate sauce pan, add next four ingredients and heat until melted together. Pour over the chicken that is in the crockpot. Cook on LOW all day. Serve with rice, pasta or potatoes. You can also use chicken tenders instead of the breasts.
"Best Ever Crock-Pot Chicken"
The "best ever" got my attention, plus the fact that it called for five ingredients -- EASY!
6 chicken breasts
1 8 0z pkg cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg Good Seasons Italian dressing mix
Put chicken in crock pot. In a separate sauce pan, add next four ingredients and heat until melted together. Pour over the chicken that is in the crockpot. Cook on LOW all day. Serve with rice, pasta or potatoes. You can also use chicken tenders instead of the breasts.
Tuesday, December 2, 2008
Homemade tomato soup
Oh yeah, this is gooooooood.
Tomato soup
1 T olive oil
1 small onion, chopped
1 medium carrot, grated
Garlic or garlic powder to taste
1 can 28 oz tomato crushed tomatoes
1 can 14 oz chicken broth
½ tsp salt
½ tsp thyme
¼ tsp pepper
1 T red-wine vinegar (I left this out cuz I didn’t have it!)
Optional: sour cream on top
Heat oil and sauté onions and carrots with garlic powder.
Stir in crushed tomatoes, chicken broth, salt, thyme, and pepper.
Heat to boiling and then simmer for 15 minutes.
Let cool and stir in vinegar.
Makes 4 cups
Nutrition per cup: 109 cal, 3 g protein, 4 g fat, 18 g carb, 87 mg calcium, 2 g fiber
Tomato soup
1 T olive oil
1 small onion, chopped
1 medium carrot, grated
Garlic or garlic powder to taste
1 can 28 oz tomato crushed tomatoes
1 can 14 oz chicken broth
½ tsp salt
½ tsp thyme
¼ tsp pepper
1 T red-wine vinegar (I left this out cuz I didn’t have it!)
Optional: sour cream on top
Heat oil and sauté onions and carrots with garlic powder.
Stir in crushed tomatoes, chicken broth, salt, thyme, and pepper.
Heat to boiling and then simmer for 15 minutes.
Let cool and stir in vinegar.
Makes 4 cups
Nutrition per cup: 109 cal, 3 g protein, 4 g fat, 18 g carb, 87 mg calcium, 2 g fiber
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