How to eat 200 peaches in a few days!

Yummy Peach Smoothie

1 large peach pitted (or 2 medium)
1 cup vanilla yogurt
1 cup crushed ice
1/4 cup sugar

Blend in blender until smooth.

Mozarella Chicken

Yummy new recipe!! This was super quick and everyone loved it! Not very low cal.. but if your doing low carbs, it is perfect!!

Boneless, skinless chicken breast (as many as you need)

Butter - 1 TBSP per chicken breast

Onion - chopped up

1 PKG. Mushrooms - sliced

Garlic clove -minced

Mozzarella Cheese - shredded

Salt & Pepper

*In a skillet melt butter and saute onions, mushrooms & garlic. Push to the side of the pan. Salt & Pepper both side of the chicken and add to the hot pan. Cook chicken on both sides until done. Top chicken with the onion/mushroom mixture and sprinkle cheese on top. Cover with a lid. Continue cooking with a lid on until cheese is melted.

Apricot Chicken

I get a lot of new recipes from other blogs.. this is one I thought looked good and IT is!! We had for dinner tonight and Janie cleared her whole plate.

8 boneless, skinless chicken breasts
1 8oz. bottle of Russian salad dressing
1 cup apricot preserves
1 package dry onion soup mix

*Place thawed chicken in a 9X13 pan. Combine dressing, preserves, and soup mix. Pour over chicken. Bake uncovered at 350 for 1 hour. Serve over rice.

Grandma Dever's Stew

Growing up Grandma Dever would come stay with Jen and I when our Dad was on business trips. She always asked us "what do you want me to make for dinner?" Our answer was always "stew." So, every time she came we always had a big pot of stew and as soon as our friends knew she was in town they would start coming over to eat Grandma's stew. And then when Jen lived in Texas and would come passing through St David on her way to Phoenix they always stopped and Grandma would have a big pot of stew cooking for them. To this day Jen's kids still call Grandma Dever "making stew Grandma."

I always make a big pot and then freeze it for sick, rainy day or whenever my kids crave it. Just remember to take out the potatoes before you freeze it, they get too mushy.. you can always add more when you heat it up again.

Grandma's Famous Stew

Stew meat (as much or as little as you want) I usually use 2 1lb stew meat trays. Lean and sirloin is best.

Carrots sliced

Celery sliced

Potatoes cubed

Onion chopped large

1 large bottle V-8 juice

1-2 cartons beef broth (I use Lipton's)

salt

pepper

In a large bag or bowl mix flour and salt and pepper together. Coat stew meat with flour mixture. In a large pot (the same one you will use to cook your stew) add a small amount of oil and brown your flour coated stew meat. Cook meat until it is brown on outside. It is ok to still be slightly pink on the inside.. it will finish cooking as your stew boils. Add (to same unrinsed pot) V-8 juice and beef broth ( I use the whole containers of both) until you like the taste of your broth. Then start adding your chopped vegetables as much or as little as you like. Bring to a boil and then simmer until vegetables are cooked. (about 1-1/2 hours) Enjoy!

Then, if your Dad grab a big bowl, some bread and smother your stew with Worceshire sauce. :)

Yellow Chicken - AKA- Honey Mustard Chicken

I can remember the first time I had yellow chicken. I was a teenager and went to my sister Jen's house for dinner. Jen lived in the green house (this is what we called the house we grew up in because, well, it was green). Jen was newly married and would invite Carrie and I over for dinner quite often. She made us this dish and we LOVED it! For years after we would call Jen and ask her to make us "Yellow Chicken". Carrie and I were both young, single, and had no idea about cooking yet so we didn't grasp that it was honey mustard chicken. We just knew it was yellow and REALLY good. Anyway, now, years later I am married and love to make yellow chicken every once in a while. I hope you love it as much as we do!

chicken
1/4 cup mayonaise
6 tbsp. honey (add more according to your taste)
6 tbsp. mustard (add more according to your taste-we usually use about 9 tbsp mustard)
1 can cr. of chicken soup
1/2 can milk
salt and pepper to taste

Cook the chicken in a skillet, then transfer it to a plate
In the same pan you cooked the chicken, put in the rest of the ingredients.
Bring to a boil, then turn down and simmer for about five minutes, stir every now and then to keep it from sticking.
Add the chicken back to the pan and simmer for a few minutes.
Serve over rice.

Chocolate Sheet Cake

Tonight I'm going to do the Divas's hair and I thought I'd bring a cake with me to start Mom's birthday celebration. So, I chose this.. my most favorite cake ever! Let me tell you.. it is rough making your favorite cake when your on a diet and a true test of your dedication! I didn't even lick a finger! Janie did all my taste testing. Anyway, this will be the reigning champion of best cakes ever until Big B posts his chocolate cake recipe with homemade frosting! I had all the ingredients already in my pantry (always a plus for me.. because running to the store isn't so easy these days:) except for the buttermilk so i made it.. I filled a measuring cup almost to the 1/2 cup mark and then added just enough vinegar to make it to the 1/2 cup mark and voila.. buttermilk! Trust me, you can eat this whole cake by yourself, it is is THAT yummy!!

Combine in a mixing bowl:

2 cups flour

2 cups sugar

1/4 teaspoon salt

In a saucepan, melt:

2 sticks butter

Add 4 heaping tablespoons cocoa. Stir together.

Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.

Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.

Add:2 beaten eggs

1 teaspoon baking soda

1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture.

Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:

Chop 1/2 cup pecans finely.

Melt 1 3/4 sticks butter in a saucepan.

Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.

Add:6 tablespoons milk

1 teaspoon vanilla

1 lb minus 1/2 cup powdered sugar (1 1/2 cups)

Stir together.

Add pecans, stir together, and pour over warm cake.

Shredded Chicken Tacos

I got this recipe from my sister Carrie, who got it from her sister-in-law Carynn. I have made several of Carynn's recipes and they are always delicious. My family loves these tacos and they are SO easy to make. The pictures don't do them justice, trust me...they taste great and give a nice twist to the traditional shredded chicken taco.

3 boneless skinless chicken breats
1 bunch green onions
1 8oz can tomato sauce
1 can green chilis
1 tsp. Cumin
Garlic Powder to taste
Salt, Pepper to taste

Boil chicken for 20 minutes or until no longer pink. Shred while still hot.
Brown green onions in a little oil, then add chicken and all other ingredients.

Serve in fried corn tortillas with a little cheese on top and I usually heat them in the microwave to melt the cheese for a few seconds. You can put lettuce and tomatoes, sour cream.. etc. but they are good with just cheese.