CRANBERRY CHICKEN

3-4 chicken breasts
2 T. soy sauce
2 T. butter
2 T. lemon juice
2 tsp. oregano
2 cloves garlic
1 can whole cranberry sauce.

Put all ingredients in crock pot. If chicken is frozen, on high for about an hour then on low until chicken is tender. If thawed, on low til chicken is tender.

Serve over rice.

"This recipe has changed our lives!" Paul Allen of the Willow Spring Ward. Though they moved, but they are still with us in spirit.

Olive Garden Pasta e Fagioli

Ingredients
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 cloves garlic
2 14oz cans petite diced tomatoes, undrained
1 28 0z can crushed tomatoes
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 (20 ounce) jar spaghetti sauce
8 ounces salad pasta

In a little bit of butter saute carrots, celery, garlic, and onions. Brown meat. Combine all other ingredients except the pasta in a crock pot. Add meat and sauteed veggies. About an hour before you are ready to eat add dry pasta. Cook on low 4 hours total.

Tip: I didn't like how the pasta made the soup really thick so I cooked the pasta separately and then added it before I served it.

Yummy! Tastes just like Olive Garden!

Fajitas

I like this because I marinate the night before and then just put it all together. If I'm on the ball, I'll do all the prep the night before (cutting veggies, guac, etc), and then it's super easy and fast the next day for dinner. I also half the recipe for our little family of 4 (2 adults, 2 pre-K.)

Prep: 30 mins; Marinate: 8hr+; Broil: 16 mins; 6 adult servings

Ingredients:
Fajita Marinade
1/4 C vegetable/olive oil
1/4 C red wine vinegar
1 tsp sugar
1 tsp dried oregano leaves
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Guacomole
1/2 small can diced jalepeno chillies (sometimes I skip this altogether)
2 ripe large avocados
2 Tbsp lime or lemon juice (I squeeze one fresh lime in)
2 Tbsp finely chopped cilantro
1/2 tsp salt
Dash of pepper
1 clove garlic, finely chopped (I use the pre-chopped bottled variety--1/2 tsp)
1 1/2 medium tomatoes, finely chopped (1 1/2 C)
1 medium onion, FINELY chopped (1/2 C)--onion can be overpowering, so go easy--less is more!
Tortilla chips, if desired

Fajitas
1 1/2-pound beef boneless top sirloin steak or chicken (1 1/2 inches thick)
12 flour tortillas
2 Tbsp vegetable/olive oil
2 large onions
2 medium green or red bell peppers, cut into 1/4-inch strips
1 jar salsa
1 C shredded Cheddar or Monterey Jack cheese (4oz)
1 1/2 C Guacomole
3/4 C sour cream

Guacomole Recipe:
1. Cut avocados lengthwise in half; remove pit and peel. Mash. (I use my pastry cutter for this.)
2. Mix all ingredients (except chips) in bowl.
3. Cover and refrigerate 1 hour to blend flavors. Serve on fajitas and with chips.

Fajita Recipe:
1. Make marinade in Ziploc bag.
2. Remove fat from meat. Peirce meat with fork. Place in Ziploc bag with marinade. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning occasionally.
3. Heat oven to 325.
4. Wrap tortillas in aluminum foil. Heat in oven about 15 mins. Remove, but keep wrapped.
5. Set oven to Broil.
6. Remove meat from marinade; reserve marinade. Place meat on rack in broiler pan. (For easy cleanup, line broiler pan with foil before placing meat on rack.) Broil meat with top about 3 inches from heat, about 8 mins or until brown. Turn, brush with marinade. Broil 7-8 mins longer for medium-rare to medium. Discard any remaining marinade.
7. While meat is broiling, heat oil in 10-inch skillet over medium-high heat. Cook onions and bell peppers in oil 6-8 mins, stirring frequently, until crisp-tender.
8. Cut meat across grain into very thin slices. Fill tortillas with toppings and enjoy!

I planned to take a picture of the finished product, but completely forgot it. I did take a random picture of the veggies cooking, because I seriously think it's so beautiful. That's how much of a food nerd I am. Peppers and onions: art. :)

Chicken Nuggets - YUMMY!

This one is your new favorite. You just don't know it yet.

Shredded Wheat crushed to 1 cup
*1/2 cup grated parmesan cheese
*1/2 tsp seasoned salt
*1/4 tsp paprika
*1/8 tsp garlic powder
*1/2 cup mayonaise
*1 T. honey
*2 tsp prepared mustard
(about 2) Boneless, skinless chicken breasts, cut into 3/4 x 2" strips (about the size of a regular chicken nugget)

Combine and stir chicken strips in mixture (All *'ed items) to coat.
Roll chicken in cereal to coat evenly.
Place on rack in shallow baking pan.

Bake 12-15 min at 400 or until chicken is no longer pink in the center. (I cook mine longer cause I love crispiness!)
Makes 25-30

Refigerate Leftovers

I realize these look like something you'd happen upon in a horse pasture, but TRUST me, they don't taste like it!

Chocolate Chex Caramel Crunch

Chocolate Chex Caramel Crunch

(A preschool mom made some of this for me and I loved it!! So then I got the recipe from her...but it turns out it is available online but I thought I would share it here so you don't have to search it out!)


8 Cups Chocolate Chex Cereal (this is really a mix of chocolate chex and other chex cereals)
3/4 cup packed Brown Sugar
6 Tbsp. Butter
3 Tbsp. Light Karo
1/4 tsp. Baking Soda
1/4 C. White Chocolate Chips

Measure 8 cups of cereal into a large Microwavable bowl ( it will have to go in the microwave later.) Line a cookie sheet with waxed paper and set aside.

In another microwavable bowl add brown sugar, butter, and Karo. Microwave uncovered on high for 2 minutes, stirring after 1 minute, until it is all melted and smooth. Stir in the baking soda to this mixture until it is all dissolved. Pour this mixture over the cereal and stir to coat. Microwave the cereal (with sugar mixture on it) for 3 minutes, stirring every minute. Spread the coated cereal onto lined cookie sheet.

The next part of the recipe is to drizzle the cereal mixture with melted white chocolate chips....I will say that I don't think this step is really necessary, it didn't really make a difference to me. My friend, Tera, however did like the white chocolate addition. Also, the picture online had the cereal mixture drizzled with white and milk chocolate. So I guess it depends on how much time and/or effort you want to put into it! (If I was giving it away I would drizzle it with both chocolates because it looks prettier....but if I am just making it to eat it I wouldn't bother!)

Then refrigerate (I did for about 30 minutes)

The final result....yummy!!!

Play Dough

I made this play dough recently and it turned out really good and was easy to make.

2 C Flour
1 C Salt
2 C Water
2 T Baby Oil
2 T Cream of Tartar

Combine dry ingredients, add liquids. Stir well. Microwave on high 4 to 5 minutes. Stir. Microwave and additional minute. Repeat until it is the consistency of mashed potatoes. Cool enough to touch, knead. Store in zip-lock bag.

I divided it up into 3 parts and then kneaded food coloring in with rubber gloves on. You could probably put in the food coloring before and mix it, if you wanted a large batch of just one color.

Chicken Okaboji (Oak-a-boe-jee)

3 c Cooked Rice
3 c Cooked Chicken Chunks
1 c Cornflake Crumbs
2 tbs Butter
1 can Sliced Water Chestnuts
1 tbs Lemon Juice
2 cans Cream of Chicken Soup
1 c Mayonnaise
1 tbs Onions (grated)

Layer rice in bottom of 9x13 pan. Spread chicken evenly over rice. Mix soup, mayonnaise, onion, lemon juice and water chestnuts and spread over chicken. Mix cornflakes and butter and spread over all. Bake at 350 for 40 minutes.

SUPER SUPER EASY...SUPER SUPER DELICIOUS! Hits the spot everytime!