I seem to be in a casserole mood lately. I just tried this over the weekend for the first time, and it was delicious!
1 T chicken seasoning
1/2 C melted butter or margerine
Mix the above ingredients. Put half on bottom of 9x13 baking dish. Save other half to put on top, later.
1 can evaporated milk
2 can cream of celery soup
3 C cooked chicken, boneless (I used 9 or 10 uncooked chicken tenders)
1 package frozen peas, or frozen mixed veggies
1 T minced onion
Combine the above ingredients. Put in casserole dish; add remaining dressing over top. Bake at 350 for 30-40 minutes.
While the casserole is baking, cook 2 cups of rice in 3 1/2 cups of water. Serve the casserole over the rice.
May 26, 2009
May 25, 2009
Wild Rice Salad
I got this by way of Trish Alderman!
(Although the recipe calls for serving it cold, I actually prefer it warm - so no chilling for 2-4 hours!)
Mix together following ingredients, Add dressing and chill 2-4 hours.
2 boxes long grain wild rice, prepared
Juice of 1 lemon
3 chicken breasts, cooked and diced
4 green onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 ounces pea pods and/or asparagus, blanched for one minute
Dressing
2 garlic cloves, finely chopped
1 Tablespoon Dijon mustard
½ tsp salt
¼ tsp pepper
¼ tsp sugar
1/3 cup olive oil
1/3 cup rice vinegar
Just before serving, add:
2 medium avocados, diced
1 cup chopped pecans, toasted
¼ to ½ cup cilantro, chopped
Serve chilled on lettuce leaf, if desired.
(Although the recipe calls for serving it cold, I actually prefer it warm - so no chilling for 2-4 hours!)
Mix together following ingredients, Add dressing and chill 2-4 hours.
2 boxes long grain wild rice, prepared
Juice of 1 lemon
3 chicken breasts, cooked and diced
4 green onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 ounces pea pods and/or asparagus, blanched for one minute
Dressing
2 garlic cloves, finely chopped
1 Tablespoon Dijon mustard
½ tsp salt
¼ tsp pepper
¼ tsp sugar
1/3 cup olive oil
1/3 cup rice vinegar
Just before serving, add:
2 medium avocados, diced
1 cup chopped pecans, toasted
¼ to ½ cup cilantro, chopped
Serve chilled on lettuce leaf, if desired.
May 23, 2009
Easy Italian Casserole
This is a really easy, really great casserole. It takes less than an hour from start to finish. You can also use canned spaghetti sauce to make it even quicker.
1 lb ground meat: hamburger, turkey, etc
1 onion
1/2 tsp salt
1/2 tsp pepper
1 tablespoon italian seasoning
1 large can tomato sauce
1 can diced tomatoes (or 2 fresh tomatoes)
1 package of pasta
3 large handfuls of fresh spinach
Shredded or grated mozzerella and parmesan cheese
Cook pasta according to package instructions. Brown hamburger with onion. Add the spices. When meat is cooked thoroughly add the diced tomatoes, stir in tomato sauce. Cover and let simmer 10 minutes. Remove from heat.
Put one ladle of sauce in bottom of 9x13 pan. Roll the pan so the sauce spreads across the bottom. Add a layer of noodles, spinach, sauce, cheese. Repeat until everything is used up. Cover pan and bake at 350 degrees for 20 minutes.
May 21, 2009
Allergen Free Pancakes TO DIE FOR!
My family had to embrace the non-dairy, non-egg side of life when our little Talmage came to us and to our complete JOY, some of the recipes we have found are actually better than the ones we used before. This recipe for pancakes happens to be one (found in Sophie-Safe Cooking.) I think that even if Talmage outgrows his allergy to milk and eggs, we will still use this recipe for pancakes! Try them! YUMMY!
Pancakes
2 cups flour
2 TBSP sugar
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp apple cider vinegar (don't be scared of this - you CAN NOT taste it!)
2 cups soy milk
2 TBSP oil
Variation: I like to add cinnamon to taste along with shredded apples and a little apple sauce - really good!
Pancakes
2 cups flour
2 TBSP sugar
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp apple cider vinegar (don't be scared of this - you CAN NOT taste it!)
2 cups soy milk
2 TBSP oil
Variation: I like to add cinnamon to taste along with shredded apples and a little apple sauce - really good!
May 18, 2009
gimme your best pancake
i have two:
cinnamon-oat pancakes
(from everyday food magazine)
2 C flour
1/4 C packed brown sugar
1 T baking powder
1 t salt
1/2 t ground cinnamon
2 C old-fashioned rolled oats
2 C milk
2 large eggs
1/4 C vegetable oil
it calls for grinding up the oats first in a food processor, but i actually just used quick oats and it worked out great...although i think i put a little bit less of the oats in than it called for. SUPER filling, but a really good way to hide oatmeal so my kids will actually eat it!
variation on apple pancakes
(my own twist on a johnson family favorite)
1 C flour
1 C whole wheat flour
1/2 t salt
1/2 t baking soda
1/2 t baking powder
cinnamon and nutmeg to taste
2 beaten eggs
2 T oil
milk 'til right consistency
1-2 small grated apples
serve with fat-free sour cream and powdered sugar on top. this makes it taste like cream cheese frosting and actually doesn't add any more calories than your standard syrup would.
cinnamon-oat pancakes
(from everyday food magazine)
2 C flour
1/4 C packed brown sugar
1 T baking powder
1 t salt
1/2 t ground cinnamon
2 C old-fashioned rolled oats
2 C milk
2 large eggs
1/4 C vegetable oil
it calls for grinding up the oats first in a food processor, but i actually just used quick oats and it worked out great...although i think i put a little bit less of the oats in than it called for. SUPER filling, but a really good way to hide oatmeal so my kids will actually eat it!
variation on apple pancakes
(my own twist on a johnson family favorite)
1 C flour
1 C whole wheat flour
1/2 t salt
1/2 t baking soda
1/2 t baking powder
cinnamon and nutmeg to taste
2 beaten eggs
2 T oil
milk 'til right consistency
1-2 small grated apples
serve with fat-free sour cream and powdered sugar on top. this makes it taste like cream cheese frosting and actually doesn't add any more calories than your standard syrup would.
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