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2 cups chopped cooked chicken
1 (1.25oz) package taco seasoning mix
1 (16oz) can refried beans (can use whole or black beans but these are nice and sticky)
8 (8-inch) flour tortillas
1 (8oz) package shredded sharp cheddar cheese
Salsa (verde-- the green kind is good, can also use regular red)
Chopped plum tomatoes (about 3) and 1/2 c. minced onion if desired (my kids don't desire it, thankyouverymuch).

-Place chicken and seasoning mix in large ziploc bag, seal and shake to coat chicken.

-Spread beans evenly over tortillas.  Tope each with chicken, cheese, tomato and onion; roll up.  Wrap each burrito in foil; place in 5-6 quart slow cooker.

-Cover and cook on HIGH for 2 hours (it steams in those packets and the flavors meld nicely).  Serve with salsa and if you're like me-- sour cream. :-)

Makes 8 burritos.

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I know, I know... ALL pancakes are inherently easy.  I have no idea why it is no big deal for me to cook up a pound of bacon first thing in the morning (before coffee!) and yet I find it impossible to mix up a batch of pancake batter.  Not even the just add water kind.  I told you it was bad!

So I ran across this recipe for a batter you can mix the night before and just put it in the fridge.  Maybe you can do this with all batter, but "or overnight in the fridge" was specifically mentioned on this particular recipe.

Oh, and to top it all off, I have real Maple Syrup!!!  Nope, not Griffin's $1 a bottle from WallyWorld... It's the real deal, ya'll. 

(I can hear the ovations now... wait, my family probably wouldn't even notice.  Except that it's a bit runnier than our usual stuff.  But *I* will know... I will know.)

Without further adieu, here is ze recipe.  I'll post an update tomorrow morning to let y'all know how it came out.

Overnight Pancakes

2 large eggs
1 1/4 c. milk
2 tsp. vanilla
3 T. butter, melted
2 tsp. baking powder
2 T. sugar
1 1/2 c. all-purpose flour
3/4 tsp. salt

1.  Beat the eggs, milk and vanilla on high speed until light and foamy.
2.  Stir in melted butter.
3.  Whisk dry ingredients together and then quickly add to egg/milk mixture.
4.  Refrigerate overnight (or let rest for a few minutes)-- batter will thicken.
5.  Drop 1/4 c. batter onto lightly greased griddle.
6.  Flip when bubbles form and break and edges are a bit dry looking.

If you want to add blueberries, chocolate chips, etc., add them between steps 5 and 6.

***update***

We had these this morning and boy was it SUPER easy!  The taste and texture were pretty good... but not perfect.  And I am looking for perfection here.  Like fresh Cracker Barrel pancakes that almost melt in your mouth.

So this may or may not end up a permanent part of our family menu, but it's in the running.  Seeing as perfect pancakes are purely subjective and at the whims of personal preference, you should try these.  My picky husband thought they were really good.  And the boys, well, they like anything that's covered in syrup!

Posted in Recipes

Posted in Recipes

 

Serves: 4     Prep: 9 min     Cook: 19 min

 

3 celery ribs, sliced (about 1 cup)

2 carrots, sliced (about 1 cup)

3 (14 oz) cans chicken broth

1/2 tsp poultry seasoning

1/2 tsp pepper

1 2/3 cups all-purpose baking mix

1/2 cup milk

3 cups chopped cooked chicken (or turkey)

 

1.  Combine first 5 ingredients in a large pot.  Bring to a boil; cover, reduce heat, and simmer 6 minutes or until veggies are tender.

 

2.  Meanwhile, stir together baking mix and milk.  Turn out dough onto a lightly floured surface; roll doll (or pat) to 1/8th inch thickness.  Cuit into 3x2 inch strips.

 

3.  When veggies are tender, stir in chicken.  Bring to a boil; reduce heat to med-low.  Drop dough strips, 1 at a time, into simmering broth.  Cover and simmer 8 minutes, spooning broth over dumplings occasionally.  Serve immediately.

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Dozer and I just got back in town from visiting my sister in OKC.  Poor thing had to go to the ER last week and she had a terrible time with the post-effects of a spinal tap.  But I am so thankful that she tested negative for meningitis!  While the reason for the visit stunk, it was nice to spend a few days with her.  She's doing much better today so I came back home.  Dozer and his cousin Benjamin had a great time playing and being goofy little 2 year old's together.  :-)

I'm still waiting for David to get home.  I flew back this afternoon, picked the big boys up from the sitter and then rushed to get dinner ready.   They've had fast food and Denny's since Monday, so the least I can do is cook!  (Even though I did have leftovers in the fridge that went untouched).

Dash is REALLY hungry because he thought that the lunch prepared for him today "looked yucky"...serves him right to be hungry then!  I sure hope he didn't say what he was thinking...but if he did, oh well.  He just has to learn his lesson to eat what's prepared for him or go hungry until the next meal!  Poor guy has to pick the day that we eat late though.  Dinner will be ready around 6:30pm and we usually eat at 5pm.  Rumble, grumble... They have eaten all of the apples and oranges out of the fruit bowl-- so waiting isn't too bad of a thing, right?

Anyhow, that got me thinking about quick meal ideas.

Tonight, I put some frozen meatballs in a pan and covered it with brown gravy (and a little sour cream mixed in).  I'll be serving it with rolls, broccoli, mashed potatoes and most likely a bit of cranberry sauce (it's as close to lingonberry as I can get around here).

Another quick thing we eat around here are frozen cheese ravioli.  We don't like the dried or the kind in the refrigerated section...but the frozen are pretty good.  Cover with spaghetti sauce and maybe some italian sausage.  Mmmm...

Any quick meal ideas y'all would like to share?  You know, the really, really convenient kind!  I need some more ideas to use this month.  December is just SO busy...

Gotta go eat!  PLEASE share your ideas with me!  I have a feeling this won't be the first rushed evening around here.

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We finally have cool-ish weather here in Houston.  This always makes me think of food-- even more often than I already do!  This is a quick (less than 8 min cook time) and very simple recipe that we like to eat over rice (the sticky, medium grain kind).

KUNG PAO PORK

Makes 2-3 servings.

1/3 c. water

1/4 c. soy sauce (I like Kikkoman)

2 1/2 T sugar

1 T lemon juice

2 tsp cornstarch

1/4 tsp dried crushed red pepper

2 T peanut or vegetable oil

3/4 lb lean boneless pork loin, cut into 1/2 inch cubes

2 large cloves garlic, minced (get kind in a jar for extra speed)

1 small sweet red or green pepper, cut into thin strips

1 small onion, cut into wedges

1.  Combine first 6 ingredients in a bowl, stirring with a whisk until blended; set aside.

2. Pour oil around top of preheated wok or nonstick skillet; heat on med high for 1 minute.  Add pork and garlic; stir-fry 3 minutes or until pork is lightly browned.  Add pepper strips and onion; stir-fry 3 minutes or until veggies are tender.

3.  Stir in soy sauce mixture; cook, stirring constantly, 1 minute or until thickened.  Serve over rice.

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Okay, don't let the name fool you-- this really is an easy recipe and it takes less than thirty minutes to get it to the table!  My kids and dh all love it. :-)

CHICKEN PICCATA

Prep: 7 minutes 

Cook: 14 minutes 

Serves: 4

1 large egg, lightly beaten

1 T lemon juice

4 skinned and boned chicken breast halves (I use regular boneless skinless chicken breasts or tenders)

1/3 cup all-purpose flour

1/4 tsp salt

1/4 tsp pepper

1/8 teaspoon garlic powder

1/4 cup butter or margarine

1/2 cup hot water

2 tsp chicken bouillon granules

2 T lemon juice

• Combine egg and 1 T lemon juice.  Dip chicken in egg mixture.
• Combine flour and next 3 ingredients in a zip-top freezer bag.  Add chicken, seal and shake to coat.
• Melt butter in large nonstick skillet over med-high heat.  Add chicken and cook 5 minutes on each side or until done.  Remove from pan and keep warm.
• Combine 1/2 cup hot water, chicken bouillon, and 2 T lemon juice, stirring until dissolved.  Add buillon mixture to skillet.  Bring to boil, and cook over high heat 3 minutes or until reduced to 1/4 cup.  Spoon sauce over chicken.

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And no, I'm not talking about when I met my husband!!!  heehee...

I got this delectable recipe for a cheeseball from my friend Kathy at church.  It is sooo good-- and nothing like that nasty stuff you buy at the grocery store!

PARTY CHEESE BALL

2 (8-oz) pkgs cream cheese

2 c. shredded sharp cheddar cheese

1 T chopped green pepper

1 T finely chopped onion

2 tsp Worcestershire sauce

1 tsp lemon juice

Dash cayenne

Salt

Finely chopped pecans

Combine softened cream cheese and cheddar cheese, mixing until well blended.  Add remaining ingredients except nuts; mix well.  Chill.  Shape into ball and roll in nuts.  (I usually flatten it to more of a circular shape).  Serve with crackers (we love it with wheat thins!).

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This simple and speedy recipe is also a favorite with my family.  I usually serve with garlic bread and either salad, fresh green beans or broccoli.  This also reheats very well in the microwave!

Quick and Easy Manicotti

1 lb ground beef

1 jar spaghetti sauce (26 oz-- we like Prego traditional)

1 package manicotti noodles (8 oz-- we use Barilla)

1 package String Cheese (12 ct)

1. Preheat oven to 350 and grease 9x13 pan.

2. Boil large pot of water and cook manicotti noodles until tender (approx 9-10 min).

3. Brown ground beef, drain fat, and add jar of spaghetti sauce.

4. Place one piece string cheese in each manicotti tube.

5. Cover entire dish with sauce and bake for 30 minutes.

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Here's what is in the oven for lunch today-- Bacon Wrapped Chicken.  Mmmmm...  While it's not exactly low-cal, it IS deeeelicious and a family favorite. 

I find that when dh is actually home, I make an actual meal for lunch.  He has had the same two kinds of sandwiches for lunch every time he goes to work for the past 10+ years...so I definitely don't blame him for not wanting more sandwiches for lunch!  And no, he's not too keen on trying different kinds of sandwiches...especially since things don't keep to well at work.

Without further ado, here's the recipe:

BACON WRAPPED CHICKEN

Ready in: 1 hour

Serves: 4

Note: Low-fat may be sub'd for the cream cheese, soup, sour cream and mayo

INGREDIENTS:

4 boneless, skinless chicken breast halves

1/2 (8 oz) package of cream cheese, sliced

8 slices bacon, cooked (but not too crisp)

1 (10.75 oz can) condensed cream of chicken soup

1/4 cup mayo

1/4 cup sour cream

1/2 cup milk

1 tsp lemon juice

1/4 tsp black pepper

dash of salt

DIRECTIONS:

1. Preheat oven to 325 (I set to 350 if I'm in a rush)

2. Pound the chicken until flat (I put it in a heavy duty freezer bag and then pound).  Put a slice of cream cheese in the middle of each breast and roll up.  Wrap rolled breast with 2 slices bacon and secure with toothpick.  Place in 9x13 baking dish.

3.  In a medium bowl, combine condensed soup, mayo, sour cream, milk, lemon juice, pepper and salt.  Pour over chicken.

4.  Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Posted in Recipes

Cindy Downes (aka emptynestmom) posted this great idea on her blog.  Very cool idea for Easter with the kids-- just be sure to start it with your children the night before.  Thanks Cindy and Ellen!

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I've been meaning to post this for some time.  It is THE best chicken recipe ever-- and don't be intimidated by the fact that it is a roast chicken...and a non-crockpot roasted chicken at that!  The seasonings sound weird, but I promise you that it is deeeeelicious!  Even my very picky dh and kiddos like it.  So here's one more thing you can do with a whole chicken when it goes on sale for .19 cents a pound!

ROASTED CHICKEN

2 tsp salt

1 tsp white sugar

1/8 tsp ground cloves

1/8 tsp ground allspice

1/8 tsp ground nutmeg

1/8 tsp ground cinnamon

5 garlic cloves, crushed

1 (4#) whole chicken

1. Mix all dry seasonings together.  Rub on chicken and sprinkle some in the cavity.  Stuff with garlic.  Cover with plastic and refrigerate for 24 hours.
2. Place breast side down in a roasting pan.  (I just place it in a 9x13 corning dish)
3. Roast for 15 minutes at 500.
4. Roast for 15 minutes at 450.
5. Baste if ya need to, although I never do.
6. Roast for 45 minutes at 425.
7. Remove from oven and let stand 20 minutes.

I usually serve this with rolls, mashed potatoes, peas and corn.  Any leftovers (which are nonexistent at my house) are great chopped up and mixed with mayo and pepper for chicken salad sandwiches.  Every bite is full of flavor...not just the skin but the meat itself...and it has never ever come out dry for me.

MMMMMMMMMMMMMM!!!!!!!!!!!