Girly Naan Flatbread

Ingredients

-2 Naan Bread

-1 jar of fig preserves (may not use all of it)

-5 ounces of crumbled goat cheese

-1 package of prosciutto

-Arugula

Toast the naan bread on 350 for 5 minutes.

Remove and spread fig preserve on it. Then place broken pieces of prosciutto over it (about 1-2 pieces per bread) and sprinkle with goat cheese. Bake for 5-10 minutes of 350. After removed, cover with arugula and slice into 6-8 pieces.

Lisa’s Lasagna

Ingredients:

• 1 package wide egg noodles
• 6 oz of softened cream cheese (can use 1/3 fat)
• 1.5 cups of sour cream (can use light)
• 1 can of cream of mushroom soup
• 1 to 1.5 pounds of ground beef (browned and drained)
• 1 jar of your favorite spaghetti sauce (around 24 ounces)
• 1-2 cups of mozzarella cheese (enough to cover the top)
• 1/2 cup of Parmesan cheese
• 1 tsp minced garlic
• 1 medium chopped onion (I sometimes skip this)

Cook the egg noodles and place them in the bottom of a 9×13 greased pan.

Mix together cream cheese, sour cream, and cream of mushroom soup. Layer this mixture over the noodles.

Brown onions and garlic (if using) and ground beef. Drain. Add the jar of spaghetti sauce to the ground beef then layer over the cream cheese mixture.

Put mozzarella and parmesan on top.

Bake uncovered at 350 until bubbling (20-45 minutes).

Instant Pot Sausage, Potatoes, and Green Beans

I adapted this recipe from 365daysofcrockpot. If you like spicy/Cajun style food then you may like theirs better. This recipe is more savory.

Ingredients:

• 12 oz Aidells Chicken & Apple Sausage (4 links)
• 1/2 pound Conecuh Sausage
• 1.5 pounds Red or yellow potatoes
• 1.5 pounds Green beans
• 8 oz sliced Mushrooms
• Chicken and Vegetables Seasoning (for One Sheet Pan by McCormick)
• 1 Cup of Chicken Broth
• 4 tbsp butter cut into 8 pieces

 

1. Cut sausage into slices. Cut potatoes into chunks. Trim green beans.
2. Dump everything into the instant pot and toss together.
3. Cover the pot and make sure it’s set to “sealing.” Set the pressure cooker to 3 minutes. When it’s done, quick release the pressure valve. (Note: It takes the pressure cooker about 20 minutes to heat up, so it will take about 25 minutes to cook this when it’s all said and done)

Bushwackers

Bushwackers!!

Adapted from this recipe.

 

For a pitcher:

1 cup coconut rum

1/2 cup vodka

1/2 cup Bailey’s Irish cream

1/2 cup Kahlua

1/2 cup amaretto

1/2 cup cream de cacao

8 cups of ice

Hershey’s chocolate sauce (after blender)

Bacardi 151 (after blender)

Put the first 7 ingrediants in the blender and blend until smooth. Add chocolate sauce and Bacardi as a topper.

 

Single serve

2 shots oconut rum

1 shot vodka

1 shot Bailey’s Irish cream

1 shot Kahlua

1 shot amaretto

1 shot cream de cacao

2 cups of ice

Hershey’s chocolate sauce (after blender)

Bacardi 151 (after blender)

Put the first 7 ingrediants in the blender and blend until smooth. Add chocolate sauce and Bacardi as a topper.

 

 

Abby’s Dirty Rice

You will love this rice! My friend Abby gave me the recipe. It is her husband’s favorite. Abby adapted this recipe from Allrecipes.com.

 

You will need:

• 2 cups uncooked long grain rice
• 1 can French Onion Soup
• 1 (8 oz) can of mushrooms drained (or fresh mushrooms)
• 1 (10.5 oz) can of beef broth (or 1.5 cups of beef broth)
• 1/2 stick of butter (I only use 1/4 stick)
• 1 can of beef consume

Mix everything together. Bake in a greased 9×13 pan at 350 degrees covered for an hour. For the last 10 minutes take the cover off to make it crispy around the edges. Thanks Abby!

Baked Chicken Fajitas

This is a great meal to take to someone! Lots of our friends are having babies, and they seem to enjoy having a break from the casseroles. I found the recipe from sixsisters’stuff.

 

You will need:

• 2 pounds of chicken breast (sliced into strips)
• 1 can diced tomatoes
• 1 (4 ounce) can of green chilies- lots of times I forget to get these and it’s still great
• 1 sliced medium onion
• 1 large green bell pepper sliced
• 1 large red bell pepper sliced
• 1 package of fresh mushrooms- lots of time I don’t add these
• You will mix the following together to pour of the fajitas before you bake them- you can also use a taco seasoning packet instead. I never measure these things out, but this is what sisters stuff has as their measurements
  • 2 TBSP vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt

It’s also nice to have flour tortillas, cheese, salsa, beans, and/or rice with the dish.

Bake in a greased 13×9 baking dish at 400 uncovered. Mix all of the chicken and vegetables together then pour the vegetable oil/spices over everything. Bake 20-30 minutes or until the chicken is cooked through.

 

Chicken, Mushroom, & Rice Casserole

This is such a great recipe for a chicken, mushroom, and rice casserole. I adapted it from twirlandtaste.com.

What you will need:

• 4-8 boneless skinless chicken breasts (If they are thick, I would cut them in half)
• 1 pound of uncooked brown or white rice (2 1/4-2 1/2 cups)
• 2 cups mixture white cheeses
• 1 can cream of chicken garlic soup
• 1 can cream of onion soup
• 1/2 cup half and half
• spices: thyme, onion powder, pepper, salt
• 1 chopped onion (sauteed)
• 3 cups of chicken broth
• the big cartoon of sliced mushrooms (sautéed)
• half a stick of butter

Pour the uncooked rice onto a sprayed 9×13 pan. Sprinkle 1 cup of cheese over it. Sprinkle half of the mushrooms over the cheese.  Place raw chicken (season if you want) over the mushrooms. Pour chicken broth in. Mix 2 tbsp butter, both soups, 1/2 cup half and half, spices, and the sautéed onions. Spread the mixture over the chicken. Bake uncovered at 350 degrees for 2 hours. You may have to add more broth/water after 1 hour if there is no liquid left. After everything is cooked, sprinkle the remaining cup of cheese and mushrooms over the casserole. Allow it to melt and then you are ready to serve.

Crock Pot White Chicken Chili

My friend Abby gave me this recipe that she made on our girls weekend.

I love getting recipes from Abby because she is a dietician. She is awesome, so click here for her website.

I had to adjust her recipe to fit my crock pot, so I’d say this feeds 4-6 people

• 1 yellow onion
• 2 cloves garlic
• 24-32 oz low-sodium chicken broth
• 1 can green chiles
• 1tsp cumin
• 1tsp oregano
• 1/2tsp chili powder
• 1/4tsp cayenne pepper
• S&P to taste
• 1/4c skim or 1% milk
• 1 can low-sodium great northern beans
• 1 cans no salt added corn kernels
• 4oz reduced-fat cream cheese
• 2 chicken breast (or breast meat off of a rotisserie chicken if not using slow cooker)

1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and milk, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.

I’m embarrased by this picture, but it was an after thought.

Here is her original recipe for 10-12

Ingredients

2 yellow onions

4 cloves garlic

48oz low-sodium chicken broth

2 cans green chiles

2tsp cumin

1.5tsp oregano

1tsp chili powder

1/2tsp cayenne pepper

S&P to taste

1/2c skim or 1% milk

3 cans low-sodium great northern beans

2 cans no salt added corn kernels

8oz reduced-fat cream cheese

2 chicken breast (or breast meat off of a rotisserie chicken if not using slow cooker)

1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.

3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

4. Remove chicken to large mixing bowl, shred, then return to slow cooker.

5. Add cream cheese and milk, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

6. Stir well and serve with desired toppings.

*If making on stove top, just shred rotisserie chicken breasts and add when you add cream cheese and milk

Baked Oatmeal

My cousin Hallie made this for us when Hines was born. It was delicious. Thanks to her for the original recipe- I made a few additions based on her recommendations!

You will need:

• 2 eggs
• 1/2 stick butter
• 1 cup milk
• 3/4 cup brown sugar
• 3 cups oats
• 1 1/2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp salt
• 1/2 cup applesauce
• Squirt of honey
• Splash of vanilla

You can add anything you want: blueberries, cranberries, apples, etc

This one has blueberries, and it was delicious.

Mix everything together and pour into a pie dish. Bake at 350 uncovered for 20-25. It will be jiggly in the middle and that’s what makes it good. After removing from the oven, let it sit about 5-10 minutes and serve warm.

 

Mini Hamburgers without the grill

I always crave hamburgers when Jeremy is going to be home late. I found this recipe for broiled hamburgers and while they are not quite as good as Jeremy’s, they come as a close second! Click here for the recipe from foodiecrush.

Here’s the recipe for 8 hamburgers:

• 1 pound ground beef
• 4 rolls or 4 slices of bread cut in half
• dales or moores (enough to marinate the meat) or worcestershire (2 TBS)
• garlic salt/ ground pepper to taste
• butter
• favorite cheese

Pack the mini burgers into 8 flat patties. At this point I marinade them in dales or moores.  Place the bread on a sprayed pan. Place the patties on the bread. Sprinkle with worcestershire if you didn’t marinade earlier. Sprinkle with garlic salt and pepper to taste. Place a little butter on each patty.

Place on broil for about 10-15 minute depending on how rare you like your burgers. Put the cheese on and broil 2 more minutes.

Enjoy!