Parmesan Chicken and Rice

This is another fast and simple meal I can throw together with ingredients I have in the house.  I also always have extra for lunch the next day.
Ingredients:

• 1 cup rice
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1 can chicken broth
• thin sliced chicken breasts
• 1 can mushrooms or 1 package fresh mushrooms
• parmesan cheese
• 8 oz frozen mixed vegetables
• 2 tablespoons olive oil
• 1 tablespoon pepper

Directions:  Cook one cup of rice with 1 can chicken broth in rice maker.  In medium bowl add soup, sour cream, milk, pepper, and mixed vegetables.  In large skillet heat olive oil and cook chicken breasts.  Take chicken off skillet and set aside.  Add mixture to skillet and heat until veggies are thawed and warm.  Add cooked rice to skillet and mix together.  Then place chicken breasts on top of rice mixtures and sprinkle each breast with parmesan cheese.  Cover and heat until cheese is melted.
Cookers Note:  I prefer this recipe with fresh sauteed mushrooms however I usually only have canned on hand.

Semi Homemade Red Beans and Rice

 

Ever since my husband and I started dating back in 2001, he has been talking about how much he loves red beans and rice.  So, the other night I was debating what to make with some kielbasa and decided I didn't really just want to add it to my packaged jambalaya mix so I raided the pantry and whipped this recipe up.  My husband did state that he is not a big fan of whole beans, so I should make it without the beans.  I started laughing and reminded him of all the times he talked about loving red beans and rice.  He then stated, he does love it just not the beans.  Just another reason why I love him so much.  It was easy, delicious, and a change of pace.  I will be making this many times over. 

Ingredients:

• 1 package sliced kielbasa
• 1 can diced tomatoes
• 1 small can tomato paste
• 1 can red beans, semi drained
• 1 small can diced green chilies
• 1 small onion diced
• 1/4 cup celery diced
• 1 cup minute rice
• 1-1/2 cups water
• 1 tablespoon Cajun seasoning

Directions:  Over medium heat saute onion and celery with olive oil then add kielbasa.  Cook additional 5 minutes then add red beans, tomato paste, tomatoes, Cajun seasoning, and green chilies.   Stir all ingredients together and let sit for a couple minutes then add water and rice.  Again stir all ingredients and simmer on low stirring occasionally until rice is soft.

Cookers Note:  If you would like to use regular rice, steam rice and add to cooked kielbasa.  Disregard the 1 1/2 cups of water. 

Easy Freezer Burritos

These are really easy to make and are so nice to have on hand for quick lunches or dinners.  You can microwave them frozen or thaw them and bake them with cheese on top.  I was able to make 10 for about five dollars.  One good thing about this recipe is I usually have all the ingredients on hand at all times.  I made black bean and jack cheese, refiried bean and jack cheese, and refried bean, jack cheese, and jalapenos.

Ingredients:

• 1 can black beans
• 1 can refried beans
• 2 cups jack cheese
• sliced jalapenos
• 10 medium sized tortillas
• tin foil

Directions:  In medium bowl add drained black beans and one cup cheese.  In separate bowl add refried beans and one cup cheese.  Microwave tortillas on plate for about 45 seconds to soften.  Place tortilla on foil and add some one of the bean mixture.  Fold in two sides of the tortilla then roll.  Repeat until mixture is gone and repeat with second mixture.  I added jalapenos to about 4 of the burritos with refried beans.  Wrap in foil and label.

Microwave Directions:  Unwrap and heat for 1.5-2 minutes.

Oven Directions:  Thaw completely and place in baking dish cover with cheese if desired and bake for 20 minutes at 350 degrees.

Skillet Directions:  Heat skillet on medium heat and add olive oil.  Place Unwrapped and thawed burrito in pan at heat on both sides until hot throughout.

Orange Sweet Roll French Toast

I had a huge craving for Pillsbury Orange Sweet Rolls and I could not resist as I walked past them at the store.  I went home and baked them and ate one and could not stand to see them go to waste.  Every Saturday my husband always asks for Pancakes, Waffles, or French Toast.  I decided I would try french toast with the left over rolls.  They were AMAZING!!!  I usually opt for oatmeal or toast but I caved and had some myself.

Ingredients:

• 1 package Pillsbury Orange Sweet Rolls with icing
• 3 eggs
• 2/3 cup milk
• Maple Syrup

Directions:  Bake rolls as directed on package.  Cool completely and cut in half.  In mixing bowl whisk eggs, milk, and 2 tablespoons of maple syrup together.  Dip rolls into mixture coating completely and transfer to griddle/pan on medium heat for about two minutes on each side.  Meanwhile I heated Maple syrup and icing together in the microwave for syrup topping.  I did not give an amount of syrup because everyone prefers certain amounts.  *Sprinkle with powdered sugar if desired*

Pumpkin Pie Bars

Pumpkin Pie Bars

These are so Delicious!  I had lots of pumpkin pie mix and I stumbled across a recipe that sounded really good.  I always tweak them so here is my version.  These were even better 2 days after baking because the crust softened and the flavors combined.  I took them to work and everyone loved them. 

Ingredients:

• 1 package Carrot cake mix
• 3 eggs
• 3 tablespoons melted butter
• 1 8 ounce package cream cheese
• 3/4 can of sweetened condensed milk
• 3/4 can of pumpkin pie mix (15 oz can)
• 1 package instant cheesecake pudding
• 1 tsp vanilla

Directions:  Preheat oven to 350 degrees.  In a large bowl mix cake mix, 1 egg, and butter until crumbly.  Press into greased 9 by 13 cake pan.  In another bowl mix together cream cheese, condensed milk, pumpkin pie mix, pudding, vanilla, and 2 eggs until creamy.  Pour mixture over crust and bake for 30-35 minutes.  Let cool then store in refrigerator.

Crockpot Game Hens

Game Hens are so yummy!  I love making these at the beginning of fall and the end of winter.  Something to remind you of the Holidays before and after.  These are super easy and I love that with the leftovers I can make a delicious Chicken Noodle Soup.  This time however I am going to blame it all on pregnancy brain because when making the soup I added the noodles in for the whole 8 hours in the crock pot.  This is why I do not have a picture of the soup.

Ingredients:

• 2 Game Hens
• 1 large onion diced
• 5-6 carrot sticks 1/2 cut into 3 inch strips 1/2 into circles or chunks
• 5 cut celery sticks
• two cups chicken broth
• salt, pepper, and paprika to taste

Directions:  Rinse and pat dry the game hens.  In a medium bowl add celery and onion with salt and pepper.  ( I let mine marinate together over night if you want to prepare the night before)  Place the carrot sticks in the bottom of a greased crock pot then stuff the game hens with some of the celery and onions then place on top of the carrots.  Place the rest of the carrots, celery,and onions around the game hens and add chicken broth.  Dash salt and pepper over game hens before cooking.  Cook on low for 6-8 hours. 

Chicken Noodle Soup:  My husband I and I usually only eat 1 of the game hens so I peel the meat from the bones and place back in crock pot.  I add two more cups of chicken broth and store in the fridge overnight.  the next day I turn the crock pot on low or high depending on what time I start.  When broth is hot I add 1/2 package of egg noodles for the last 10-15 minutes then serve.  Great dinner to freeze and serve at any time.

Pumpkin Mousse Cupcakes with Cinnamon Cream Cheese Frosting

I was looking through a magazine the other day and stumbled along a recipe similar to this one.  Everything in the recipe was from scratch so I made it semi homemade for easy baking.  These are very good and have gotten a lot of compliments on them already.  Perfect for the holiday season!!!

Ingredients:

• 1 box yellow cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 package cool whip/thawed
• 1/4 -1/2 can of 15oz pumpkin pie mix
• cream cheese frosting
• 1/2 tablespoon cinnamon
• Cupcake liners

Directions:  Preheat oven to 350 degrees.  Prepare and bake cake mix as directed on box for cupcakes.  Meanwhile mix together cool whip and pumpkin pie mix until it has a mousse texture. (depending on how much you like pumpkin flavor you can use 1/4 can or 1/2 can.)   In separate bowl mix cream cheese frosting and cinnamon.  When cupcakes are cool place pumpkin mousse filling in a cupcake decorator with plain tip.  Insert tip into cupcake and press mousse into cupcake until you see it start to expand.  (You can use one of those picnic ketchup bottles you can buy at the dollar store)  Top with frosting and they are ready to eat!!

Cookers Note:  When I tried the mousse by itself I was not so sure about the recipe but with the cake and frosting it all blends together very nicely.