Sweet and Sour Meatballs

You know my deep love for my crockpot. My friend, Alyssa, had a cookbook made for her daughter who has Cystic Fibrosis. And I LOVE it. It has a whole section devoted to the Slow Cooker. I found this recipe in the Haydens Heroes Cookbook! I did adapt it a bit to our taste. I suggest you try it, we decided it was definitely a do againer.

Sweet and Sour Meatballs

1 (9-10 oz) jar sweet and sour sauce
1/4 cup packed brown sugar
3 tablespoons soy sauce
1 garlic clove minced
1/2 teaspoon pepper
2-3 lbs frozen meatballs (the walmart brand of frozen meatballs come in a 2 lb bag)
1 medium red bell pepper, cubed
1 20 oz. pineapple chunks, drained

Place all ingredients in slow cooker and stir gently. Cook on low for 7-8 hours. Serve over mashed potatoes. (The original recipe called for serving it over rice.. but we agreed we liked it better over mashed potatoes)

Enjoy!

Crockpot Corn

I was looking in my Haydens Heros cookbook and found this crockpot corn recipe. Oh my goodness. Talk about easy. And talk about yum!! You must try this soon.

Crockpot Corn

2 bags frozen corn
1 package cream cheese (I used 1/3 less fat)
1 stick butter
1/4 cup sugar
2 tablespoons water
salt and pepper to taste

Put the corn in the crockpot. Layer with the cream cheese and butter. Put in water, sugar, salt and pepper. Cook on high for 45 minutes. Turn to low and cook for 2 to 3 more hours.

Yum!

Crock Pot Brown Sugar Chicken

This recipe is SO great. And it has ingredients that you probably have on hand. AND it uses the crock pot, so I LOOOOOVE it.

I suggest you make this soon. Craig loved it. Jackson loved it. I loved it. Success.

CrockPot Brown Sugar Chicken

--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves (I used 4 chicken breasts.. because that is what I had on hand)
--1 cup brown sugar
--1/4 cup lemon-lime soda
--2/3 cup vinegar (I used regular, because thats what I had, but white wine would work too)
--3 cloves smashed and chopped garlic
--2 T soy sauce
--1 tsp ground black pepper

The Directions.

Put the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth. (We served it plain with a veggie as a side. Craig thinks it would be really great over rice. We made a big salad the next night and shredded the chicken over.. it was really really good too!)

Yummy!!!

Korean Style Ribs

Ok, lets talk about ribs. Craig and I both like them... not LOVE them.. and here is why. They are messy to eat. And definitely not fun to eat when you are with company. But since it was just going to be us, I thought it would be perfect.

I did some research online, and found a recipe that I thought sounded DELICIOUS. So the next morning, went to Walmart, found the ribs that were on sale. And here we go.

Korean Style Ribs


1 package of ribs (I got beef ribs, the regular size, because I have never bought ribs and that was all I could find.. I did find the pork ones but they were more expensive.. and so that is how I made my decision)
1 cup soy sauce
1 cup brown sugar
1/2 cup water
4-10 whole jalepenos (the original recipe called for 10, the girl I got it from used 5, and I only liked the way that 4 looked at Walmart, so thats what I used)

Because I got the full sized ribs, and I have a round crockpot and not an oval one, all of the ribs couldnt fit on the bottom, so I just layered them. I mixed the soy sauce, brown sugar and water and poured half over the bottom ribs, then laid down 2 whole jalepenos (do not cut them up!), then layered the next ribs, poured the rest of the marinade and the other 2 jalepenos. Halfway through, I switched the ribs. Probably wasnt necessary.. but it made me feel better. I also decided halfway through to make more marinade... Cook on low for 8 hours. They were so tender, they literally fell off the bone. So so yummy.

Chocolate Chip Cookie Brittle

I found this recipe on one of my favorite food blogs. They are always a hit! And super duper easy to make!

What you need:
*1 cup (2 sticks) butter or margarine, softened
*2 teaspoons vanilla extract
*1 cup sugar
*1 teaspoon salt
*2 cups flour
*1 1/4 cups chocolate chips (use whatever kind you have, semi-sweet, milk, butterscotch, white)

What you do:
*Preheat oven to 350 degrees.
*Line a cookie pan with parchment paper.
*Mix the butter and vanilla.
*Add in the flour, sugar, salt and chocolate chips, using your hands or a wooden spoon mix it all together until well combined.
*The dough will be fairly dry and crumbly. Dump the dough onto lined cookie sheet.
*Press it into a thin layer using your hands. Mine didn't completely fill the cookie tray. The thinner you press it, the crispier it will be and the quicker it will cook, so adjust accordingly.
*Bake for 20 minutes, check, if edges are lightly brown and center is set, remove from oven. *Allow to cool COMPLETELY
*Break up into pieces

YUMMY!

Hot Chocolate Chip Cookies

I, first made this recipe for the teachers at Joyful Noise. They loved them, so I have made them several times again. They are delicious.

I found this recipe on a blog, but she pulled it from the Pioneer Woman's Tasty Kitchen website.

What you need:
2 sticks Salted Butter- At Room Temperature
1 cup White Granulated Sugar
⅔ cups Packed Light Brown Sugar
2 whole Large Eggs
1 teaspoon Pure Vanilla
3-¼ cups All-purpose Flour
4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
1 teaspoon Salt
1-¼ teaspoon Baking Soda
1 cup Each White, Milk, And Semi-sweet Chocolate Chips

How You Make Them:
Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

YUMMY!!

Oven Fried Chicken

Craig and I do eat alot of chicken, but this recipe was super good! So I had to share!!

Oven Fried Chicken

12 chicken drumsticks (I used 7 chicken tenderloins)
2 cups panko breadcrumbs
3 tbsp kosher salt (use less if you use regular salt)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
5 tbsp light mayo
1 teaspoon dijon mustard

Preheat oven to 400 degrees.

Line cookie sheet with foil, spray cooking spray on foil

Combine the mayo and dijon mustard in a small bowl. Combine panko, salt, garlic powder, paprika, cayenne pepper, and black pepper.

Brush the mayonaise mixture on chicken and dredge in the breadcrumb mixture

Spray cooking spray over chicken.

Bake 35-40 minutes.

So So Good!!

Hashbrown Quiche

This is one of our favorite breakfast recipes. It is great for brunches and showers and holidays. Everyone who tries it, loves it! Its a Paula Dean recipe.

Hash Brown Quiche
* 3 cups, shredded frozen hash browns, thawed and drained
* 4 tablespoons (1/2 stick) butter, melted
* 3 large eggs, beaten
* 1 cup half-and-half- (I use the fat free half and half)
* 3/4 cup diced cooked ham
* 1/2 cup diced green onions
* 1 cup shredded Cheddar
* Salt and freshly ground black pepper

Directions: Preheat oven to 450 degrees F.Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Note: When I prepare this for a party, or for larger crowds, I double the recipe and put it in a 9x13 pan. I find it is easier to serve that way.

YUMMY!

Chocolate Chip Cheesecake

My good friend, from college, Amanda introduced us to this recipe! We LOVE it.

It is super easy, which you know I love. :)

Chocolate Chip Cheesecake

2 rolls of chocolate chip cookie dough (the cheap Walmart brand works fine)
2 blocks cream cheese
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Spray a 9x13 pan. Spread out one roll of the cookie dough at the bottom of the pan. Mix together the cream cheese, sugar and vanilla. Spread over cookie dough. Sprinkle the second roll of cookie dough on top of the cream cheese mixture. Bake 30 minutes.

You can cut this recipe in half and bake in 8x8 dish.

Yummy!!!

Crunchy Lemonade Chicken

I found this recipe in my Food Network Magazine. Of course, I made a couple of little changes, just based on what I had in the house.

2 tablespoons grated lemon zest
1/2 cup fresh lemon juice
3 tablespoons packed light brown sugar
1/3 cup buttermilk
12 skin on chicken drumsticks (I used, skin off.. chicken breasts, and not 12, but 4)
kosher salt and freshly ground pepper
2 cups panko
1 tablespoon fresh thyme (i did not use, only because i did not have and did not want to buy)
pinch of cayenne pepper
1/4 cup mayonnaise
olive oil cooking spray (i just used what I had.. and that was not olive oil)

1. Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks (or in my case, breasts), several times with a fork and season with salt and pepper. Toss in the marinade, cover and refigerate 4 hours, or overnight.

2. Preheat the oven to 400 degrees. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zet, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray.

3. Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack.

4. Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes.

It was really good! Craig and I really liked it, and I dont always love citrisy flavored food!

Enjoy!

Creamy Chicken and Pasta Salad

I love my Food Network Magazine. And I love salads.

I saw this recipe, and it included some ingredients that I normally dont use, but I am so glad we branched out and tried it. YUMMMY!!!

Creamy Chicken and Pasta Salad

kosher salt
8 ounces tubetti or other small tube shaped pasta
1 1/4 cups 2% Greek yogurt (we used 0%)
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1/3 cup chopped fresh dill (we went to 2 grocery stores, no fresh dill, so we used dried.. I just sprinkled some in)
1 tablespoon chopped fresh chives
1 rotisserie chicken (I used 4 baked chicken breasts)
2 stalks celery (I dont like celery, so I didnt use this)
1 cucumber, peeled, seeded and chopped (I didnt seed ours)
freshly ground pepper
8 cups mesclun greens (we didnt buy lettuce, so we skipped this step too)

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.

Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives, and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken (if using rotisserie chicken), and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.

Shake the excess water from the pasta and add it to the chicken salad. Season with salt and pepper. Serve over the greens.

So good! Definitely give this recipe a try!

Sweet Mustard Grilled Chicken

Craig and I LOVE grilling in warm weather!! I found the following recipe in a Cooking Light Magazine. It is extremely different, but we LOVED it. In fact, we are making it again tonight! Enjoy!!

These Carolina-style barbecue chicken thighs are smothered with a tangy-sweet sauce that will please the whole family.

Prep: 3 minutes; Cook: 6 minutes

Prep Time: 3 minutes
Cook Time: 6 minutes
Yield: 4 servings (serving size: 2 chicken thighs and 1 tablespoon sauce)- I used chicken breasts.. because thats what I had on hand!

Ingredients

• 1/2 cup prepared mustard
• 1/3 cup packed dark brown sugar
• 1 teaspoon ground allspice
• 1/4 teaspoon crushed red pepper
• 8 (3-ounce) skinless, boneless chicken thighs
• Cooking spray

Preparation

1. Prepare grill.

2. Combine first 4 ingredients in a small bowl, stirring well. Reserve and set aside 1/4 cup sauce mixture.

3. Place chicken on grill rack coated with cooking spray. Brush half of remaining 1/2 cup sauce mixture over one side of chicken. Grill chicken 3 to 4 minutes. Turn chicken over; brush with remaining half of sauce mixture. Cook 3 to 4 minutes or until done. Place chicken on a serving platter; drizzle with reserved 1/4 cup sauce mixture.

Nutritional Information

Calories:

317 (36% from fat)

Fat:

13g (sat 3.6g,mono 4.9g,poly 2.9g)

Protein:

30.5g

Carbohydrate:

18.3g

Fiber:

0.3g

Cholesterol:

112mg

Iron:

1.9mg

Sodium:

471mg

Calcium:

34mg

Chicken Lasagna

We started a Moms Group at our church that meets on Monday mornings. It is real blessing.

We brought main dish recipes one Monday to share, before we did our Bible Study. My friend, Jeannie, brought this Chicken Lasagna recipe. It is GREAT! EASY! We all loved it, even Jackson!!!

Chicken Lasagna

1 8 oz box no cook lasagna noodles
1 can cream of chicken soup (we used 98% fat free)
1 can cream of mushroom soup (we used 98% fat free)
1 cup parmesan cheese
1 8 oz sour cream
1/2 cup chopped onion
1/2 teaspoon garlic salt
3 cups chopped chicken (we used 4 cooked chicken breasts)
2 cups cheddar cheese
1 1/2 cups water

Combine all ingredients except lasagna and cheddar cheese. Mix well. Spread about 1/4 of chicken in lightly greased 9x13 in baking dish. Next 1/3 of lasagna uncooked, then 1/4 chicken then cheddar cheese. Repeat layers beginning with lasagna and omitting last cheese layer. Cover with foil and bake at 350 degrees for 50-60 minutes. Remove foil, add cheese and bake 10 minutes longer.

YUMMY!

Pretzel Crusted Pickle Chips with Mustard Sauce

We found this recipe in our Food Network Magazine. Its not something that I would normally make, but we are so glad that we did. They were SO good!!! YUM.

For the sauce:
1 1/4 inch thick slice red onion, finely diced
3 tablespoons spicy brown mustard
1 1/2 tablespoons yellow mustard
3 tablespoons mayonnaise
1/2 teaspoon paprika
3/4 teaspoons garlic powder
kosher salt

For the chips:
vegetable oil for frying
6 large dill pickles, sliced diagonally into 1/4 inch thick rounds (we only did like 3 large pickles and I sliced them straight and have no idea if they were 1/4 inch)
2 cups salted mini pretzels (crush them FINELY)
2 large eggs
1/2 cup all purpose flour
celery salt, for sprinkling (optional) (we opted out)

1. Make the sauce. Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
2. Make the chips; Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.
3. Put the pretzels in a large resealable plastic bag and crush into course crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.

Julie's Beef Enchiladas

My sweet friend, Julie Haskins, introduced us to this delicious enchilada recipe. When I made the Pioneer Woman's Beef Enchiladas, Craig immediately said, "they are not as good as Julie's". And I have to agree. And they are MUCH easier also! Which is always nice in my book!!

Julie's Beef Enchiladas

1 lb of hamburger meat
taco seasoning
1 can refried beans
1 can cream of mushroom soup
1 can red enchilada sauce
1 can green enchilada sauce
flour tortillas
cheese

Brown the hamburger meat and season with taco meat. Once done, stir in refried beans. Spray a pyrex dish. Spoon mixture into tortillas and roll up. I use the soft taco or fajita size. Mix the soup and sauces in a seperate bowl; one that will easily pour. Pour this mixture on top of and along the edges of the enchiladas. Top with cheese. Bake for 15-20 minutes at 350, or until cheese melts and sauce is bubbly.


SO SO good!!!

Blue Cheese and Bacon Potato Salad

When we had the grilled chicken with white BBQ sauce, we also had this Blue Cheese and Bacon Potato Salad from Southern Living. Oh. My. Gosh. GOOD!

• 3 pounds baby red potatoes, cut in half
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 1/4 cup white balsamic vinegar*
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 1 cup thinly sliced red onion
• 4 ounces crumbled blue cheese
• 6 bacon slices, cooked and crumbled

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.

2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.

3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

*Balsamic vinegar may be substituted but will darken the color of the dressing.

Danielle's Notes: We did not grill the potatos, just boiled them. And we used regular balsamic vinegar. :)

YUMMY!

Grilled Chicken with White BBQ Sauce

I found this recipe in my new Southern Living.. I made a few changes (with what I had on hand).. it was SO SO good!!!

Grilled Chicken with White BBQ Sauce

• 1 tablespoon dried thyme- I didnt have this.
  
• 1 tablespoon dried oregano- I didnt have this.
  
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 skin-on, bone-in chicken thighs (about 3 lb.)- I used 4 chicken breasts..
• Because I didnt have the thyme and oregano.. I just used 1 tablespoon of garlic powder

For the White BBQ Sauce

• 1 1/2 cups mayonnaise
• 1/4 cup white wine vinegar- I didnt have, so instead I used alittle less than 1/4 cup of white distilled vinegar.
  
• 1 garlic clove, minced
• 1 tablespoon coarse ground pepper
• 1 tablespoon spicy brown mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoons horseradish

Preparation

Stir together mayonnaise, vinegar, minced garlic, pepper, mustard, sugar, salt, and horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight container up to 1 week.

Preparation

1. Combine first 7 ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours.

2. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from bag, discarding bag.

3. Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.

SO SO SO Good! The white bbq sauce was my FAVORITE!!!

Chicken or Steak with Balsamic BBQ Sauce

I dont make many of Giada's recipes from the Food Network, but everytime I have, they have been DELICIOUS! (Maybe that means I should try more... hmmm)

For the Balsamic BBQ sauce:

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the chicken or steak:

• 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
• Salt and freshly ground pepper

For the BBQ sauce:

Directions

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

YUM!!!

Broccoli and Rice

My hubby's favorite vegetable is broccoli. I think I have said that before in a blog. So I am always looking for a good recipe that has broccoli in it. We tried a new one for us at Easter, and we all thought it was really good. And really easy. (And you know that is necessary for me to love the recipe.)

Broccoli and Rice Casserole

• 2 cups Cooked Long Grain White Rice
• ½ cups Finely Chopped Onion
• 2 cups Medium Shredded Cheddar Cheese
• 2 packages 8 Oz. Frozen Chopped Broccoli Defrosted And Well Drained
• 1 can Cream Of Mushroom Soup
• 1 can 5 Oz. Can Evaporated Milk
• ½ cups Melted Butter, Divided
• 1-½ cup Bread Crumbs

Preparation Instructions

Put the cooked rice in a deep dish type casserole.

Mix in the onion, cheese and broccoli.

Combine the soup, milk and 1/4 C of the butter. Add to the casserole and mix well.

Mix the remaining butter with the bread crumbs and sprinkle over the top of the dish.

Bake in a preheated 350 degree oven for 35-45 min. until hot and the top has browned.

Hint: Make sure the broccoli is totally dry. Hope you enjoy!

YUM!

Even Better Mexican Lasagna

I have already posted a Mexican Lasagna that we had at Falls Creek. And although it is very good.. this one is EVEN BETTER! There are a few more ingredients, but just as easy!

Mexican Lasagna

• 1 pound Hamburger (browned)
• 1 can Refried Beans (14.5 Oz. Can)
• 1 can Mild Chili Beans (15.5 Oz. Can)
• 1 can Diced Tomatoes With Onion And Green Chilis (15.5 Oz. Can)
• 1 cup Mild Salsa
• 1 can Small Chopped Green Chiles (4.5 Oz. Can)- I left this out, we dont LOVE green chilies
  
• 1 envelope Taco Seasoning (1.25 Oz. Packet)
• 1 teaspoon Dried Oregano- I left this out also, we didnt have it, and I didnt want to buy it.
  
• 1 teaspoon Ground Cumin
• ¼ teaspoons Garlic Powder
• 2-½ cups Shredded Mexican Cheese Blend, Divided
• 1 container Small Curd Cottage Cheese (32 Oz. Container)
• 1 container Sour Cream (16 Oz. Container)
• 1 box (9 Oz. Box) Oven Ready Lasagna Noodles

Preparation Instructions

In a large pan, cook beef until browned. Drain, stir in refried beans, chili beans, tomatoes, salsa, chiles, and seasonings.

In a bowl, combine 1 3/4 cup of Mexican cheese blend, cottage cheese, and sour cream. Spread 1 cup of meat mixture into a greased 13×9 pan. Layer 3 noodles and a third of the cottage cheese mixture on top. Repeat layers twice. (Note: your dish will be full).

Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with the remaining cheese. Bake for another 10-20 minutes or until cheese is melted. Let stand for 20 minutes before serving.

YUM!

Quick Chicken

I found this recipe AGES ago, and had never made it. Well, once we did make it, we LOVED it. It is so easy and has such great flavor. Even Jackson loves it!

This one was super good and as the recipe title implies... QUICK. Always good.

Quick Chicken

4 chicken breasts
2 ounces dijon mustard (I didnt really do ounces)
1/4 cup Teriyaki Sauce
Bacon Bits (I cooked bacon and crumbled it)
Parmesan Cheese

Spray a 9x13 pan with cooking spray.

Put chicken breasts in pan.

Slather dijon mustard on top of the chicken. (See, this is where I didnt do ounces.. I just put the dijon mustard on top of the chicken and spread it out.. but if you like ounces, go for it)

Poor an even coating of the teriyaki sauce over the chicken breasts. (I did use a little bit extra.. I dont really know why.. just felt like it)

Sprinkle the bacon crumbles on top, and finally top off with parmesan cheese.

Bake in a 400 degree oven for 30 minutes.

YUM!