German Pancakes

I love breakfast for dinner! These German pancakes are super easy and quick. And doesn't it just look delicious!

Ingredients
1/2 stick of butter
3 eggs
1/2 cup flour
1/2 milk
1/2 teaspoon salt

Preheat oven to 425. Put butter into a 9 inch round baking dish and place in the oven. Mix the eggs, flour, milk, and salt in a blender. When the butter has melted, pour in the eggs mixture. Bake for 15 - 20 min (until it's puffed up and browned). It will flatten a bit after removing from the oven. I like mine with berries on top. I use frozen (if fresh aren't available) and let them thaw then smash them up a bit and drizzle a little syrup on top of the berries. You can double the recipe and use a 9 x 13 inch baking dish if serving more than a couple people.

Chicken Tortilla Soup

This one is super easy as well. I love to make it on a cold winter day . . .

4 chicken breast halves
2 15 oz cans black beans, undrained
2 15 oz cans Rotel tomatoes
1 cup salsa
4 oz. can chopped green chilies
14 1/2 oz can tomato sauce
tortilla chips
2 cups grated cheese

Combine all ingredients except chips and cheese in a crock pot. Cover and cook on low for 8 hours. Just before serving, remove chicken breasts and shred the meat. Stir into soup.

To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Cola Roast

This is one of my favorite dinners to make on Sunday. It is so dang easy and Jake loves it . . .

3 lb beef roast
1 envelope dry onion soup mix
*20 oz. bottle of cola (we have tried Coke & Dr. P - both are great)

Place roast in crock pot. Sprinkle with soup mix. Pour cola over all.

Cover and cook on low 7-8 hours.

*We usually have to double the amount of liquid because our crock pot gets so hot and burns off the liquid quickly, and I usually only cook it for 7 hours because the meat will dry out if it cooks longer than that.

Swiss Chicken

This one is delicious and super fattening I am sure!!!

6 to 8 chicken breasts (boneless & skinless)
2 cans cream of chicken soup
6 to 8 thick slices of Swiss cheese
1/2 cup sour cream
2 stacks of Ritz crackers
1/2 cup melted butter

Preheat over to 275 degrees. Place chicken in a 9 X 13 inch baking dish. Place 1 slice of Swiss cheese on top of each piece of chicken. Mix soup and sour cream together and spread evenly over chicken. Sprinkle with crushed Ritz crackers and then pour the melted butter over the top. Cover and bake for 2 1/2 hours.

Sassy Summer Salad

This is probably my all time FAVORITE salad! It is awesome . . .

8 cups assorted greens (romaine, spinach, ect.)
1/2 cup feta cheese, crumbled
1 (11oz) can mandarin oranges, drained
1/2 cup dried cranberries (craisins)
1 small pkg. chopped pecans, 1/1 cup sugar
1-2 avocadoes diced
1 cup strawberries, halved
1 pear, diced (optional)

Dressing:
1 Tblsp raspberry wine vinegar
1/2 cup vegetable oil
1/2 tsp pepper
dash of Tabasco sauce
1/2 tsp salt
4 Tblsp sugar

Caramelize pecans by mixing with sugar in small skillet over low heat until sugar melts. Spread on foil and coil, then break into pieces.

Combine dressing ingredients in a jar and shake well.

Toss salad ingredients in large salad bowl with pecan pieces.

Pour dressing over salad and toss to coat just before serving.

Quiche Lorraine

Another one of my favorites, I love quiche and this always turns out perfect! Its like a little piece of France in my boring old kitchen.

1 9-inch unbaked pie crust

1 cup (4oz.) shredded swiss cheese

6 slices bacon, coked and crumbled

3/4 cup ham, minced

2 green onions, sliced and chopped

1/2 green pepper, chopped

3 eggs slightly beaten

1 cup light cream

1/2 t grated lemon peel

1/2 t salt

1/4 t dry mustard

Bake unpricked pastry shell for 5 min. at 425. Remove from oven and arrange cheese, bacon and ham in bottom of shell. Sprinkle with green onion and green pepper.

In medium bowl combine eggs, cream, lemon peel, salt and dry mustard. Pour evenly over cheese mixture. Bake at 325 for 45 min. or until set. Remove from heat and let stand about ten min before serving. But pie into 6 servings.

Old Fashioned Vegetable Soup

This may not look like much but it is my favorite soup. I could eat it every day and still not get sick of it.

1 lb. ground Beef

1 cup chopped onion

1 cup diced raw potato

1 cup sliced celery

1 cup sliced carrots

2 cans 16 oz stewed tomatoes

5 cups water

1/4 t basel

1/4 t thyme crushed

1/4 t pepper

1 bay leaf

2 T instant bullion (beef)

1 can corn with water

1 can diagonal cut green beans undrained

1 can early peas undrained

Cook beef and onion, drain off fat. Add all of the ingredients together except the canned veggies. Simmer for 30 min or until veggies are done, add canned veggies and heat.

Chicken Roll-ups

My kid's love this one, so I love this one!!!

2 chicken breast cooked and cubed

3oz cream cheese

2Tablespoons butter

salt and pepper

Mix thoroughly and roll into small balls.

Crescent rolls

Center chicken ball on a roll. Roll and seal ends.

dip in melted butter and bread crumbs.

Bake at 350 degrees for 20 minutes.

we like the chicken flavored gravy on top!

*serve with rice

Spaghetti Sauce

Spaghetti Sauce

So this one is fast and yummy!

1/2 lb hamburger -brown, then add salt pepper,minced onion.

Then add to the meat

2 cans or 15oz tomato sauce

1 can petite diced tomatoes

Then add of basil. Mix and simmer for 15-20 minutes!

*It freezes well so make plenty.

Beef Stroganoff

Another one from the Food Nanny

Ingredients
2 T. butter
1/2 medium white onion, chopped
2 lbs beef sirloin
1 lb mushrooms, sliced
2 cups beef broth
1 1/4 t. salt
1 t. ground nutmeg
1/2 t. dried basil
1/8 t. cayenne
1/8 t. ground black pepper
2 T. cream or milk
2 cups sour cream
1 package egg noodles

Directions
Melt butter in a large skillet over medium heat. Add onion and cook and stir until soft. Trim fat from meat and cut into 1/4 inch strips. Add to pan and cook and stir until browned. Add mushrooms, broth, salt, nutmeg, basil, cayenne, and pepper. Bring to boil and immediately decrease the heat to low. Simmer until all but about 1/2 cup liquid remains (about 40 min). Cook noodles according to package and drain. Stir cream or milk and sour cream into meat mixture. Cook 1 min more and serve immediately over cooked noodles.

Quick & Easy Italian Parmesan Chicken

Ingredients
6 boneless skinless chicken breast halves
1/2 cup grated parmesan cheese
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
1/2 tsp garlic powder

Directions
Preheat oven to 400 degrees. Mix cheese, salad dressing mix and garlic powder. Moisten chicken with water and coat with cheese mixture. Place in shallow baking dish. Bake 20 - 25 min or until chicken is cooked through.

Red & White Mostaccioli

This one is from the Food Nanny. If you don't have her cookbook, I highly recommend it. This is a super tasty, quick and easy dinner.

Ingredients
1 lb. uncooked penne or any tubular pasta
1 jar alfredo sauce
1 jar meatless spaghetti sauce
3 cups shredded mozzarella cheese

Directions
Preheat oven to 350. Cook pasta according to package directions and drain. In a 9 x 13 baking dish, spread a thin layer of spaghetti sauce. Then, layer half of the pasta, half the alfredo sauce, half the spaghetti sauce and half of the cheese. Repeat layers with remaining ingredients and cover with aluminum foil. Bake for 30 min or until its hot and bubbly.

Chicken & Summer Veggie Tostadas

This is another favorite recipe of mine.

Ingredients

• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons canola oil
• 12 ounces chicken breast tenders
• 1 cup chopped red onion (about 1)
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup chopped zucchini (about 4 ounces)
• 1/2 cup green salsa
• 3 tablespoons chopped fresh cilantro, divided
• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• 1 cup (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Nutritional Information

Calories: 398 (30% from fat)

Fat:13.1g (sat 5.9g,mono 4.1g,poly 1.2g)

Protein:32.5g

Carbohydrate:36.7g

Fiber:3.1g

Cholesterol:75mg

Iron:1.4mg

Sodium:799mg

Calcium:236mg

Melanie Barnard, Cooking Light, AUGUST 2006

Pork Bowls

This is dinner that I made at Bear Lake. I got it from my friend, Jacci, who is an amazing cook unlike myself, so I can't take all the credit for it.

Ingredients
pork roast
8 oz. can of green chilies
1 can pinto (or black) beans, drained and rinsed
1 1/2 pkg taco seasoning
1 pkg Spanish rice

Directions
Put roast in crock pot and add water to cover 1/2 of roast. Add remaining ingredients except rice. Cook for 4 hours on high or 8 hours on low. Shred meat with 45 minutes left. I like to add a can of diced tomatoes and corn as well at this point. Cook rice as directed on package. Serve with cheese, salsa, sour cream, lettuce, avocado, tortilla chips or tostada shell.