Chicken and Biscuits

Yeah for kraft.com!!! Actually, this is a recipe from the kraft magazine, Food and Family. This a free magazine that is sent 4x a year I believe with easy and yummy recipes. Go to kraft.com to sign up!

I made this the other night when I didn't want to make anything too difficult, but I was looking for some comfort food. This hit the spot!

Chicken and Biscuits

1 can (10 oz) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg (16 oz) frozen mixed vegetables, thawed (I used a mix of frozen corn and peas which I actually forgot to thaw and just cooked the casserole a about 15 minutes longer)
1 cup shredded cheddar cheese
1 cup baking mix
3 T milk

Heat oven to 375. Mix soup and 1/2 cup sour cream in 8" square baking dish. Add chicken, vegetables and cheese. mix. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until a stiff dough forms (I had to add a little more milk). Drop by heaping tablespoonfuls inot 6 mounds over chicken mixture. Bake 35 minutes (or 50 if veggies still frozen) or until biscuits are golden brown and chicken mixture is hot and bubbly. Cover the dish with aluminum foil if the biscuits are browing too quickly.

Cheesy Cauliflower

Ryan and I are making an effort to eat more fruits and vegetables in our diet. We're both working on getting healthier and losing a few pounds. What makes this task a little complicated is that Ryan is a little picky about what veggies he likes and doesn't like. He does eat cauliflower so I bought a couple heads of it when it was on sale. We had roasted cauliflower at one meal (which is a fantastic way to serve cauliflower) and I found this recipe for another meal. I know it's not the most low fat side dish, but it does have a bunch of veggies in it and Ryan loved it!

Cheesy Cauliflower From Taste of Home Annual Recipes

1 large head of cauliflower, broken into florets
1/3 cup butter or margarine
1/3 cup flour
3/4 tsp salt
1/4 tsp pepper
2 1/2 cup milk (Skim worked great)
1 cup frozen peas
1/2 cup sliced fresh mushrooms
1 1/2 cup shredded cheddar cheese, divided

In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2 1/2 quart baking dish. Sprinkle with remaining cheese. Cover and bake at 350 for 15 minutes. Uncover; bake 10 minutes longer or until heated through. Serves 8.

Dijon-Crusted Chicken Breasts

This has got to be one of the best chicken recipes I've ever tried. These were pretty simple to put together and the cook up pretty quickly on the stovetop. I made sure to thaw the chicken out more than I usually probably would have and probably cooked them a little longer than I would have had to, but I was waiting for the rest of dinner to finish up. They turned out great anyway! This is a definite must try!

Dijon-Crusted Chicken Breasts From Taste of Home Healthy Cooking

1/3 cup dry bread crumbs
1 T grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
2 T Dijon mustard
1 tsp olive oil
1 tsp butter or margarine

Place the first 6 ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture. In a large skillet, cook chicken in oil and butter over medium heat for 5-6 minutes on each side or until juices run clear.

Spaghetti Pizza Casserole

We tend to have homemade pizza about every week or two and this week we tried pizza a little different. This spaghetti casserole was a cinch to put together and baked up so tasty. You could cut back on the cheese a bit if you want to lighten it up some. I added some red pepper to the meat as it cooked. You could add onion, green peppers or mushrooms as well.

Spaghetti Pizza Casserole

7 oz pkg spaghetti cooked and drained
1 pound hamburger, cooked and drained
2 eggs
1/2 cup milk
salt and pepper to taste
4 oz pkg cheddar cheese
1/2 to 1 tsp oregano
32 oz jar Prego spaghetti sauce
16 oz pkg shredded mozzarella cheese, divided in half

Place spaghetti in lightly greased 9x13" pan. Combine eggs, milk, salt and pepper; pour mixture over spaghetti. Layer on cheddar cheese, 1/2 the mozzarella cheese, hamburger, oregano, sauce and remaining mozzarella cheese. Bake at 350 for 45 to 60 minutes, covered. If using tin foil, spray lightly. Allow to rest 5 minutes before eating.

Black Bean Veggie Enchiladas

These were a really tasty alternative to beef or chicken tacos like we would usually have. We are working on going meatless for a meal or two every week to eat a little healthier, but it's also generally cheaper as well. These were so simple to make and tasted great!



Black Bean Veggie Enchiladas From Taste of Home Healthy Cooking


1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
2 tsp olive oil
15 oz. black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 oz) chopped green chilis
2 T taco seasoning
1 tsp dried cilantro flakes
6 whole wheat tortillas, warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced fat Mexican cheese blend


In a large skillet, saute the onion, pepper, mushrooms and garlic in oil until crisp-tender. Add the beans, corn, chilies, taco seasoning and cilantro; saute 2-3 minutes longer.



Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9" baking dish coated with cooking spray. Pour sauce over the top: sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Shredded Pork Sandwiches

Here is a tasty and simple recipe for dinner when you don't want to put a lot of effort into making dinner, but you want something that tastes awesome. I made this last friday for dinner and it was so good. It is a crockpot recipe so I put it together in the morning before I left for work and when I got home, the house smelled really good. It made a lot so we've been eating it up all weekend, but it still tastes great.

Shredded Pork Sandwiches From Better Homes and Gardens New Cookbook

3 pound boneless pork shoulder blade meat (I used a boneless pork loin we had in the freezer)
8 cloves garlic, minced
2 tsp ground coriander
2 tsp ground cumin
2 tsp dried oregano, crushed
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 cup beef broth
12 hamburger buns, split and toasted

Trim fat from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, black and cayenne peppers, and 1/2 tsp salt; rub into meat. Place meat in a 3-5 quart slow cooker; add beef broth. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Shred meat when done and serve on buns.

Buffalo Chicken Dip

Yeah Superbowl Sunday!!!! This is what I am making to take to the party we're going to. I've made it before and when I asked Ryan what we should bring to the party this is what he requested. It is simple to whip up and really good! I'm trying it in a crockpot tody and doubling the recipe so I'm hoping it turns out just as good.

Buffalo Chicken Dip From Taste of Home

8 oz package cream cheese, softened
10 oz can of chunk white chicken, drained
1/2 cup buffalo sauce
1/2 cup ranch salad dressing
2 cups shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1 qt baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.

Bake, uncovered at 350 for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips.