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Friday, June 13, 2014

Father's Day Week Recipes (Hubby's Choice!)

I'm trying out some new recipes this week.. and bringing back a few that I haven't made in awhile! I'm pretty excited about these finds (thank you Pinterest) and I thought I would share them with you all!

And since it's Father's Day weekend... we made it Father's Day week! Hubby requested lots of chicken this week, so chicken it is! Haha! :) We are making everything he wants for dinner... every day! :) I hope you all enjoy if you are going to be making the same things! :)

Saturday we are having a Father's Day picnic and we are bringing Fiesta Ranch Dip. You can click that for the link or you can view the ingredients/instructions below :)

Ingredients:
    1 packet Hidden Valley Ranch Original Salad Dressing and Seasoning Mix
    16 oz sour cream
    10 ounce can Rotel Original (drain excess liquid)
    11 oz can of Mexicorn (drained)
    3/4 cup shredded cheddar cheese

Mix all ingredients in a medium size bowl.  Chill in fridge for 1 hour.  Serve with your favorite tortilla chips. Enjoy!

Sunday is obviously Father's Day and Ethan requested Baked Macaroni and Cheese (I will try and do my sister-in-law justice.. she makes the best) and brats! Here's the recipe I located for Baked Macaroni and Cheese.

What you need:
2 cups elbow macaroni or other similar sized pasta
5 tablespoons butter
1/4 cup onion, finely diced
1/2 teaspoon paprika
1/4 cup flour
3 cups milk
8 ounces velveeta, cut into small cubes
1 cup shredded cheddar plus 1/2 cup for topping
1 cup shredded swiss
salt and pepper as desired
butter for greasing baking pan
Directions:
Cook macaroni according to package directions. Rinse and drain.
Grease a 9x13 glass baking dish.
Meanwhile, preheat oven to 350 degrees. In a large saucepan, melt butter over medium heat. Add onions, paprika, salt and pepper and saute for 5-7 minutes or until onion is tender. Add flour, stir until it's combined into a paste and cook for about 2-3 minutes. Add milk and heat until sauce begins to thicken, stirring often. Stir in the velveeta, 1 cup cheddar and swiss and remove from heat once cheeses are melted.
Pour macaroni and cheese sauce in the baking dish. Stir to combine. Sprinkle remaining 1/2 cup cheddar evenly over the top. Bake for 30 minutes or until top starts browning.

Monday we are going to have Chicken Pot Pie (thank you Pilsbury!)

Ingredients
Crust
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
2cups diced cooked chicken
2cups Green Giant™ Frozen Mixed Vegetables, thawed
1/4 teaspoon dried thyme leaves
1(12-oz.) jar roasted chicken gravy

Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole. In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole. Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary. Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

And since it's the letter 'F' week for the girls, we are making dessert... Fruit Loop Bars!

6 tablespoons margarine (works much better than butter for this recipe)
16 ounces mini marshmallows
12 cups Fruit Loops

Line a 9 x 13 pan with parchment paper and spray with a non-stick spray.
Melt margarine in a large pot over medium heat.  Add marshmallow and stir until melted and smooth.  Remove from heat.  (Don’t over heat the marshmallows. It can cause the cereal to become soggy)  Add Fruit Loops and stir until evenly coated with marshmallow.  Press into pan using greased parchment paper.  Chill until set. Cut into yummy bars.

Tuesday we are going to have Monterey Chicken.

Ingredients:
4-6 boneless, skinless chicken breasts, thawed
Salt and pepper
1 cup barbecue sauce (our favorite is Famous Dave's brand, but any kind would work)
10 pieces bacon, cooked
1 1/2 cups Monterey Jack cheese and cheddar cheese mix, shredded
Fresh diced tomatoes
Diced green onions

Pound the chicken breasts so that they flat (this will also help make the chicken very tender). Season with salt and pepper.
Cook the chicken over an outdoor grill over medium high heat; 6-7 minutes per side or until fully cooked. If you don't have an outdoor grill, you could easily cook it over an indoor grill or in a skillet on the stove top that has been sprayed with cooking spray.
After the chicken is finished cooking, transfer the chicken breasts to a large baking sheet covered in aluminum foil. Spread 2-3 tablespoons of barbecue sauce over each chicken breast. Top each chicken breast with 2 slices of bacon and and a handful of the shredded cheese mix. Place the baking sheet in an oven broiler (or microwave long enough to melt the cheese). Top with diced tomatoes and green onions. Serve immediately.

Wednesday we are having homemade Chicken Noodle Soup. We had some at Bob Evans over the weekend and Ethan requested we have some at home!

Crockpot Chicken Noodle Soup adapted from Pink Lady
1 large Onion -- sliced
2 Carrot -- sliced
2 Celery stalks -- sliced
4 ounces Mushrooms
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Thyme
1 tablespoon Parsley
10 ounces Peas -- frozen
3 Chicken breasts
5 cups - Water
3 cups Noodles

Directions:  Place all ingredients in crockpot, except noodles, in order listed. Cover and cook on LOW 8 hours (HIGH 4 hours). Add noodles. Cook on HIGH another 1/2 to one hour until noodles are cooked

Modifications:
-I used chicken broth.
-I did not add mushrooms.
-I used whole grain egg noodles.

Thursday, I am planning on cooking Chicken Ceasar Wraps with baked chips. Thought we would have something cold since we've been having lots of warm dinners this week.

Ingredients:
1/2 cup Caesar salad dressing
1/2 cup grated Parmesan cheese
1 1/2 tsp lemon juice
1 clove garlic, minced
1/4 tsp freshly ground pepper
1 package (8oz) cream cheese, softened (we used low-fat and it tasted fine!)
2-3 cups Romaine lettuce, washed and chopped
1/2 large red pepper, diced
1 can sliced olives
5 tortillas (regular, whole wheat, or flavored are all good! I used Garlic Spinach Herb wraps)
3 chicken breasts, cooked and cubed/shredded
Shredded cheese
Dash of garlic salt

Directions:
Combine Caesar dressing, Parmesan cheese, lemon juice, garlic, and pepper. In a separate bowl, beat cream cheese until smooth. Add 1/2 of dressing mix to cream cheese and mix well; set aside. Stir in red pepper, olives, and chicken into remaining half of dressing mix (not the cream cheese mixture) and sprinkle a dash of garlic salt on top (if desired- it depends on what you like). Spread 1/4 cup cream cheese mixture on each tortilla, spoon chicken mixture over it, then top with Romaine lettuce and shredded cheese. Wrap it up and enjoy!


And Friday is going to be another request by the hubby! Chicken Marsala Tetrazzini.

Ingredients: 1 (8-oz.) package vermicelli, 1 (8-oz.) package sliced fresh mushrooms, 3 cups chopped cooked chicken, 1 cup frozen baby English peas, thawed, 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup, 1 (10-oz.) container refrigerated light Alfredo sauce, 1/2 cup chicken broth, 1 cup (4-oz.) shredded Parmesan cheese, 3 ounces finely chopped prosciutto, 1/4 cup Marsala


    1. Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.
    2. Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.
    3. Bake at 350° for 35 minutes or until bubbly.


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