Cooking Thursday

I've got something to share for Cooking Thursday that's not anything new, just a twist on a good old hamburger! This is something we had in a restaurant and Bob wanted to try it at home. It turned out just as good at home!
For more recipes, visit Sandra at Diary of a SAHM.




Inside out Burgers

Prepare your burger as usual. While it's cooking or grilling, take the bun and butter the inside. Brown it on a griddle.
Then when you put it together, flip the bun, putting the outside in and top with whatever you like.
I've grilled the buns before, but for some reason when they are put together this way it changes the taste. Yum!
Warning - it makes them more messy!

Cooking Thursday

I'm sharing another Freezer meal today. I just love these - make one to eat and one to freeze, and it's so good to have a meal in the freezer. This is another one that's easy to throw together, and then it goes into the crock pot the day you want to eat it.
For more recipes, visit Sandra at Diary of a SAHM.

Mexican Beef Tips

Spice mix:
2 tablespoons cumin
1 tablespoons chili powder
1 1/2 tablespoons oregano
2 teaspoons garlic powder
1 1/w teaspoon salt
1/2 teaspoon pepper

Meat mix:
3 pounds beef stew meat
2 onions, chopped coarsely
2 green peppers, cut into strips
1 28 ounce can diced tomatoes
flour

Blend spices together in a small bowl.
Coat stew meat lightly with flour, and divide between 2 gallon freezer bags. Divide seasoning mix between each bag, then onions, peppers and tomatoes.
Shake ingredients to mix them and freeze.

To prepare:
Thaw completely. Place in crock pot and cook on low for 8-9 hours, until meat is tender.
Serve over rice or mashed potatoes.

Cooking Thursday

Time for another recipe and it's a good one!
This is one of the easiest Chicken and rice dishes I've made, and it's one the freezes too! It has wild rice and almonds which makes it a little fancier than the chicken and rice I usually make.
I doubled the recipe to make two pans; I froze one and cooked the other. We all really liked it and I can see that it's going to be a regular on my menu.
For more recipes, visit Sandra at Diary of a SAHM.





Chicken and Wild Rice

1 box Uncle Bens wild rice with seasoning packet
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
6 pieces boneless skinless, raw chicken - I used 3 large breasts, cut in half
1 cup slivered almonds

Mix together rice with seasoning packet, soups and water.
Place into 7x11 pan and top with chicken pieces.
Sprinkle almonds over top.
Wrap, sealing tightly with heavy duty foil and freeze.
Thaw and bake uncovered, at 350 degrees for 1 hour, until juices run clear and rice is tender.

Cooking Thursday

I had supper at a friends home last week, with a group of ladies I've been in a Bible study with. We had a great time together and had a wonderful supper!
We started our evening with this wonderful fruit salsa. We all thought it was so unusual and good. (Excuse the picture - we'd been enjoying it for a while before I thought to take the picture)
It was great with tortilla chips, but we all thought it would be good with chicken or fish too.
For more recipes, visit Sandra at Diary of a SAHM.

Bonnie's Island Salsa

1 cup peeled, chopped pineapple
1 cup peeled, chopped mango
1 cup chopped red or yellow bell pepper
2/3 cup peeled, chopped kiwi fruit
1/2 cup finely chopped red onion
1/4 cup finely chopped cilantro
1 teaspoon fresh lime juice

Combine all ingredients in medium bowl. Refrigerate for at least 2 hours or overnight before serving.
Makes 4 cups.

Cooking Thursday

I have a good recipe for you today! This one has several things going for it. First - it's really good. Bob gave it two thumbs up. Second - it's so easy to make. Last, but not least - it makes 2 pies and it freezes well, so you can eat one and put one in the freezer for later. You can't beat that!
For more recipes, visit Sandra at Diary of a SAHM.







Freezable Chicken Pot Pie

2 packages refrigerated pie crust (or you can make your own)
2 - 12 ounce cans chicken chunks
2 - 14 ounce cans mixed vegetables, drained
1 can cream of potato soup
1 can cream of celery soup
1 can cream of mushroom soup

Place pie crust in bottom of 2 pie plates.
Mix all ingredients and place half into each pie shell.
Cover each with pie crust, trim edges, roll and crimp.
Cut slits into top and bake at 350 for 35- 40 minutes.
To freeze, place in 2 gallon ziploc bag. When ready to use, thaw completely and bake as directed. Can put pie in oven slightly frozen and add a little cooking time.

Cooking Thursday

There have been commercials for one of the pizza places, talking about a new type of pizza they are offering. Every time the ads came on, Bob remarked that it sounded good. It also sounded easy, so I tried my own version. We really liked it - hope you will too!
For more recipes, stop over at Sandra's place.

Garlic Toast Pizza

Garlic Toast - ready made in the freezer section
pizza sauce
shredded mozzarella cheese
pizza toppings of your choice

Prepare garlic toast as directed on package, cooking it on one side. Take it out to turn each slice over, then put on pizza sauce, cheese and pizza toppings. Return to oven, following instructions for the toast on the box.
Easy, quick and good!

Cooking Thursday

Has it been as hot where you live as it has been here? If so - I have the perfect dessert for you. It's sooo good, and is really easy to make. I'm afraid you can't eat too much though - it's not exactly low cal!
For more recipes, visit Sandra at Diary of a SAHM.

Decadent Toffee Ice Cream Dessert

28 oreo cookies, crushed
1/3 cup butter, melted
1/2 to 3/4 gallon Heath bar ice cream, softened
1 bag Heath Bits O'Brickle

Mix together melted butter and crushed oreos. Press into a 9x13 pan and place into freezer.
While crust is freezing take out ice cream to soften.
In the meantime, prepare topping.

8 squares semi sweet chocolate
4 tablespoons butter
2 cups powdered sugar
1 1/3 cup evaporated milk

Combine ingredients in sauce pan, cook over medium heat, stirring frequently until thickened. Allow topping to cool.

Spread 1/2 of softened ice cream over crust. Return to freezer until topping is cooled.
Drizzle 1/4 to 1/3 of topping over ice cream. Sprinkle about 1/4 cup of Heath bits over topping and place back in freezer.
After ice cream is somewhat hardened, spread rest of ice cream over top. Again return to freezer. When this layer of ice cream is hard, spread rest of chocolate topping over it. Sprinkle remaining Heath bits over topping and freeze until serving.
Yum!

*If you aren't a fan of Heath, you can substitute Oreo ice cream and crushed oreos for the Heath.

Cooking Thursday

I've got another new recipe for you. It was a hit with all of us, especially Bob. (And - it's a healthy supper too!)
For more recipes, visit Sandra at Diary of a SAHM.

Tamale Pie

1/3 cup skim milk
1/4 cup egg substitute or 1 egg
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon red pepper (optional)
1 can (14 3/4 oz) can cream style corn
1 box Jiffy corn muffin mix
4 ounce can chopped green chilies, drained
10 ounce red enchilada sauce
2 cups shredded cooked chicken
1 cup 2% shredded Co-jack cheese

Preheat oven to 400 degrees.
Combine milk, egg, 1/2 tablespoon of the taco seasoning, red pepper, cream style corn, jiffy corm muffin mix and the green chilies in a large bowl, stirring just until moist. Pour into round pie plate that has been coated with cooking spray.
Bake at 400 for 25-30 minutes. While this is in the oven, toss the chicken with the remaining 1 tablespoon of taco seasoning.
When corn bread is done - barely set and golden brown, pierce entire surface liberally with a fork (corn bread may stick a bit to the fork). Pour enchilada sauce over top, then spread chicken over that.
Sprinkle with cheese, bake 15 minutes or until cheese is melted. Remove from oven and let set for 15 minutes.

*8 pieces at 287 calories each

Cooking Thursday

It's time for Cooking Thursday. Stop over at Sandra's place for more recipes.
It's been really warm here. In this kind of weather, we aren't hungry for a big meal and I don't feel much like cooking either. Something I do when I want to throw together a quick meal is make grilled sandwiches or Panini's. We each have a little different version. Mine is turkey, bacon, swiss with tomato - yummy!

Panini Sandwiches

Bread of your choice - we like Ciabatta
Thinly sliced meat - turkey, ham, roast beef, bacon
Cheese - swiss, cheddar
Thinly sliced tomatoes
mayo - we like herbed mayonaisse

Butter bread and place it butter side down on your griddle or panini maker. Layer your choice of meats, cheese and other toppings. Cover with another piece of bread, butter side out. Grill until lightly browned.
This is a quick and easy supper, easily customized for each family member!

Cooking Thursday

It's recipe time again! Stop over at Sandra's place to see what other people are sharing.
I have a recipe that I originally got from Allison of Feeding my Temple. She shares recipes that are good tasting and good for you! This Chicken Parmesan made us hungry, just smelling it as it cooked and the flavor didn't disappoint! It can be served over pasta or plain with a side dish.



Skinny Chicken Parmesan

3 - 8 ounce chicken breast, cut in half horizontally, which leaves you with 6 pieces of chicken
3/4 cup season Panko breadcrumbs
1/2 teaspoon garlic powder
3/4 teaspoon Italian seasoning
1/4 cup Parmesan Cheese
2 tablespoons butter, melted
3/4 cup reduced fat, shredded mozzarella cheese
1 cup of your favorite spaghetti sauce

Preheat oven to 450 degrees. Line large baking sheet with foil and spray lightly with cooking spray.
Combine breadcrumbs, garlic powder, Italian seasoning and Parmesan Cheese in a bowl. Melt the butter in another bowl.
Lightly brush each piece of chicken with butter, then dip into breadcrumb mixture.
Place on baking sheet and bake for 20 minutes. Remove from oven and turn over. Bake another 5 minutes. Remove from oven and spoon sauce over each piece. Sprinkle mozzarella over sauce and place back into over for 5 minutes, or until cheese is melted.

Makes 6 servings at 225 calories each.

Cooking Thursday

Today's recipe is one I tried recently for a Sunday morning breakfast. As the recipe promised it was easy to throw together, and yummy too!
You can find more good recipes over at Sandra's place. Head over there and check it out!

Easy Cream Cheese Danish

2 cans crescent rolls - I use the recipe creations version with no perforations
2- 8 ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla
1 egg
1 egg white
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla


Preheat oven to 350 degrees and grease a 9x13 pan. Lay 1 package crescent rolls in bottom of pan.
Beat cream cheese, sugar, vanilla and egg together until smooth and pour over crescent roll in pan.
Lay second package of crescents over cream cheese mix and brush with egg white.
Bake at 350 degrees until golden brown and cool for 20 minutes.
Mix together powdered sugar, milk and vanilla to make a glaze and pour over danish and serve.

Chicken Enchiladas

Sandra at Diary of a SAHM is hosting Cooking Thursday again. Stop over at her place and check out the other recipes.
I'm sharing one of our favorites today. Hope you like it too!




Chicken Enchiladas

2 tablespoons butter
1/2 cup chopped onion
4 ounce can of diced green chilies, with juice
3/4 cup sour cream
1 can cream of chicken soup
2 cups cubed, cooked chicken
2 cups shredded, cheddar cheese, divided
10 large flour tortillas
1/3 cup milk

Melt butter; add onion and garlic and saute. Stir in green chilies, sour cream and soup. Remove 3/4 cup of sauce and set aside. Add chicken and 1/2 cup of cheese. Fill tortillas with chicken mix and roll up. Place in greased 9X13 pan, seam side down.
Add milk and 1/2 cup cheese to remaining sauce. Pour over enchiladas. Sprinkle remaining 1 cup of cheese over top.
Bake at 350 degrees for 35 minutes.
Serve with green onions, sour cream and salsa if desired.

Cooking Thursday

Time to share another recipe! Stop over at Sandra's place for more good stuff.

I tried a new recipe this week and was it ever good! It's made in the crockpot and is quick to throw together. You can use it first for a nice dinner over rice, then with a little change, use the left overs for a casual lunch.

Chicken Taco Chili with Rice or Nachos

1 medium onion, chopped
16 ounce can black beans, drained
16 ounce can kidney beans, drained
8 ounces can tomato sauce
10 ounce package frozen corn
2-14.5 ounce cans diced tomatoes (use tomatoes with
chili if you like it spicy)
1 envelope taco seasoning
1 tablespoon cumin
1 tablespoon chili seasoning
3-4 boneless, skinless chicken breasts

Combine onion, black beans, kidney beans, tomato sauce, corn, tomatoes, taco seasoning, cumin and chili seasoning in crockpot. Place chicken on top and cover. Cook on low for 10 hours. 1/2 before serving, remove chicken and shred. Return to crock pot and stir in.
Serve over tortilla chips for chicken chili nachos or over brown rice. May top with shredded cheese and light sour cream.
*10 servings at 203 calories, before adding tortilla chips or rice, cheese or sour cream.

Cooking Thursday

We have occasional potlucks at work, and it's usually a good place to get a new recipe! A few weeks ago one of my friends brought this dip to our potluck. I was hesitant to try it, because I really don't care for mustard. However, everyone was raving about it, so I gave it a try and it was really good. I then made it for my small group gathering at my house, where it was again given great reviews. The girl I got the recipe from said she serves it with pretzels or cracker chips.
For more recipes, visit Sandra at Diary of a SAHM.

Pretzel Dip

2 cups real mayonnaise
1/2 cup sugar
1/4 cup mustard
2 teaspoons crushed red pepper

Stir together and refrigerate overnight before serving.

Cooking Thursday

I made this salad last week and it was a hit! It's a pasta salad, but it also has lettuce in it.
Stop over at Diary of a SAHM for more recipes.

BLT Salad

12 ounces bow tie pasta
1/2 cup milk
1/2 cup mayonnaise
1/4 cup sour cream
12 ounces cooked bacon
3 medium tomatoes, cut into chunks
1 teaspoon thyme
1/2 teaspoon garlic powder
salt and pepper
5 - 6 ounces salad mix (I used Spring Mix)

Cook pasta as directed on package and drain.
Mix milk, mayo and sour cream. Stir in thyme and garlic powder. Add tomatoes and bacon, saving 1/4 cup of bacon for garnish. Season with salt and pepper as desired.
Stir in pasta and lettuce. Garnish with remaining bacon.

Cooking Thursday

Sandra is hosting Cooking Thursday again. Stop over at her place to see what other recipes are being shared!
I've got a recipe for a quick lunch or supper using crescent rolls. (Sorry about the poor picture.)

String Cheese Pizza Roll-ups

8 ounce package crescent rolls
4 pieces mozzarella string cheese, cut in half
pepperoni or thinly sliced ham pieces
garlic salt
italian seasoning
pizza sauce for dipping


Unroll crescents into 8 individual pieces. Sprinkle each piece with garlic salt and italian seasoning.
Lay pepperoni or ham on each triangle.
Lay string cheese over meat and roll up crescent.
Sprinkle a little more garlic salt and italian seasoning over top.
Bake according to instructions on crescent roll, until lightly browned.
Serve with pizza sauce for dipping.

Cooking Thursday

We had a nice ham dinner on Sunday, with lots of leftovers! I was looking for something to use that leftover ham in and I found this recipe. It was easy to throw together after work, was tasty and it's a different way to use ham. Next time I make it, I'll use about 3/4 of the bag of peas instead of the whole bag.
For more recipes, visit Sandra at Diary of a SAHM.




Ham Noodle Dinner

2 1/2 cups uncooked egg noodles
4 celery stalks, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 cups cubed, fully cooked ham
1 can cream of mushroom soup
1 package (10 ounces) frozen peas
8 ounces shredded cheddar cheese
3/4 cup milk
2 teaspoons mustard

Cook noodles according to package directions and drain. Meanwhile, in large skillet, saute celery and onion in oil until tender.
Combine soup, milk and mustard; pour over vegetables in pan. Stir in noodles, peas and cheese.
Place in a greased 2 quart casserole. Cover and bake at 350 degrees for 60 minutes.
Yield: 4-6 servings, 1 1/2 cup each/ 372 cal each

Cooking Thursday

Sandra is back, hosting cooking Thursday for us. Stop over at her place for more recipes.

I have the most amazing recipe to share with you. I saw this bread recipe on Pinterest and it promised a loaf of homemade bread, done in one hour from start to finish. This intrigued me and I had to try it. It only took about an hour and 10 minutes to make, and it was so good! I'm actually making it again on Thursday night. You have to try this!

Best Bread Ever

10 1/2 cups white bread flour
1/2 cup sugar
1 tablespoon salt
3 rounded tablespoons fast rising yeast
1/3 cup oil
4 cups hot tap water

Mix dry ingredients, add oil and water. Mix for one minute and check consistency. If dough is too dry, add a little water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to dough after mixing) Spray counter and loaf pans with Pam. Shape loafs and place into pans. Cover with dish towel and let rise for about 30 minutes. Bake 350 degrees for 30 minutes.
Makes 4 loaves.

*If using a KitchenAid, half the recipe and make 2 loaves.

For whole wheat bread, use whole wheat flour, and replace 1 cup of flour with applesauce, add 1 tablespoon of oil and mix for 10 minutes.

Cooking Thursday

Now that it's getting warmer out I don't make a lot of soup, but I wanted to share this classic chicken noodle soup with you before it's too warm!
I've been making it using a Rotisserie Chicken, which makes it quicker and adds such good flavor!

Rotisserie Chicken Noodle Soup

1 Rotisserie Chicken
32 ounces chicken broth
4 cups water
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, sliced
1 1/2 cups egg noodles (I use wheat)
1/2 teaspoon dried basil
1/2 teaspoon rosemary
salt and pepper to taste

The evening before you plan to serve this, place already cooked chicken into crockpot with about 1/2 cup water and cook on high for about 3 hours, or until meat is falling apart.
remove skin and bone, shredding chicken. Save the broth.
You can finish this at this point, and just refrigerate it until cooking it in the morning, or do the next steps the next day.
Place chicken and reserved broth into crock pot. Add chicken broth, water, onion, celery, carrots, basil, rosemary, salt and pepper. Cook on low for about 7-8 hours until vegetables are tender. Stir in noodles and cook for another hour.

Cooking Thursday

I got the recipe I'm sharing today from my sister Cheri. It is soooo good and is healthy too! My family liked it and so did hers.

For more recipes, visit Sandra at Diary of a SAHM.

Lasagne Soup

2 tsp olive oil

9 oz ground turkey

1 onion, chopped

1 green pepper chopped

3 cloves garlic minced

1 – 32 oz chicken broth

1 – 15 oz tomato sauce

1 – 14.5 oz diced tomatoes

½ tsp salt

¼ tsp crushed red pepper

4 ounces noodles of any kind

½ tsp thyme

½ cup reduced fat mozzarella

Heat oil over medium heat. Add the turkey, onion, pepper and garlic. Cook until meat is browned. Add the broth, tomato sauce, diced tomatoes, salt and red pepper and thyme. Bring to boil. Reduce

Heat and simmer about 20 minutes. Add the noodles and simmer uncovered, stirring occasionally until noodles are tender- 10-12 minutes. Remove from heat, stir in mozzarella.

Makes 8 cups. Each serving is 1 cup and is 125 calories.

Enjoy!