Garlic chicken

No picture, sorry, but we JUST ate this for dinner and my whole family loved it!

4 chicken breasts pounded thin or just buy them thin.

1 cup Italian bread crumbs

1/2 cup Parmesan cheese

1/4 cup melted butter

garlic cheese spread (near cheese, butter or sour cream section in a tub)

mix bread crumbs and Parmesan

dip chicken into butter then Parmesan/bread crumb mixture. Place heaping spoonful of garlic cheese spread on top and roll (I secured mine with a toothpick). Place in a 8x8 pan. Drizzle remaining butter over chicken and bake at 350 for about 45 minutes.

Taco Meat

Yum! Lately I have been changing my taco meat up a little bit. This recipe makes a lot and is great for a larger crowd but still only uses 1 lb of hamburger meat.

1 tsp oil

2 peppers (green, red.. whatever)

3 garlic cloves

2 Tbsp tomato paste

2 tsp chili powder

1 1/2 tsp cumin

salt, pepper

1 lb ground beef

saute peppers and onion in oil for about 3-5 minutes. Add 1 cup water and boil until water is dissolved. add spices, garlic and ground beef. cook until meat is crumbly and brown. Serve with your favorite taco toppings.

Sweet Ham Sandwiches

white rolls or potato rolls
deli-sliced honey ham
provolone cheese slices
Sauce:
1 can crushed pineapple, drained well (save juice)
3/4 cup mayo
2 Tbs. brown sugar
little bit of pineapple juice
*Mix really well and then assemble sandwich with a generous spoonful of sauce.

Sunday Dinner Made Easy

Another recipe I got off another blog that was yummy! No picture but if I did take one it wouldn't do the recipe justice!

1 1/2 pounds stew meat
1 envelope brown gravy mix
1 envelope onion soup mix
1 can cream of mushroom
1 can cream of chicken
2 cups water
1 cup chopped onion
1 cup chopped carrots
*Put in crockpot and cook on low for 6-8 hours. Mix well before serving over mashed potatoes.

Interesting and spicy but good.

That was the reaction I got from Ryan after he tasted this salad I made for dinner last night. I would have to agree.

Salad:

1 package cooked, rinsed and cooled linguine

1/2 to 1 head sliced Napa Cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper sliced thin

1 orange bell pepper sliced thin

1 yellow bell pepper sliced thin

1 small bag bean sprouts

3 sliced green onions (use the whole thing)

3 peeled, sliced cucumbers

1 bunch chopped cilantro

1 can whole, lightly toasted in a skillet, cashews

Dressing:

juice of 1 lime

8 Tbsp. olive oil

3 Tbsp Sesame Seed oil

8 Tbsp. soy sauce

1/3 cup brown sugar

3 Tbsp fresh ginger chopped

2 or more cloves garlic chopped

2 jalapenos chopped

1/2 bunch cilantro

*If you don't like spicy or want your kids to eat this salad try the dressing with only 1 jalapeno pepper. Also, the dressing will keep up to 3 days in the fridge without the cilantro added.

Very Quick Lasagna

I love making this on those nights when I don't want to put a lot into dinner, but still want something yummy.

1 package frozen ravioli (any filling)
1 jar spaghetti sauce
1 large package shredded mozzarella cheese
1 package shredded parmesan cheese

Layer in 9x13 pan
Spaghetti sauce
Ravioli (still frozen)
cheeses
Spaghetti sauce

Bake at 375 degrees for 45 minutes to 1 hour

Baked Lemon Pasta

I tried this tonight and it was delish!!

1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.In a skillet, melt butter with olive oil over LOW HEAT.When butter is melted, add minced garlic.Squeeze lemon juice into the pan. Turn off heat.Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)When you remove it from the oven, squeeze a little more lemon juice over the top.Top generously with Parmesan cheese, then chopped parsley.Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.