Chicken and Broccoli Casserole

This recipe is super easy and my all of my kids love it. I either half the recipe for our family (there are 6 of us) and bake it in an 8X8 in. pan, or I make the full recipe in two 8X8 in. pans and freeze the other half for another time. Enjoy!

Chicken and Broccoli Casserole
4 chicken breasts
2 pkgs. frozen broccoli (I use fresh, a lot of it. I steam it before adding to casserole)
2 cans cream of chicken soup
1/2 cup mayonnaise
1/2 tsp. curry powder
1 tsp. lemon juice
1 cup grated cheese
1/2 cup bread crumbs or cornflake crumbs

Broil chicken until cooked through (I put season all on each side of the chicken). Cut into bite size pieces. Steam broccoli if fresh. If not pour frozen broccoli into bottom of 13X9 in. pan. Mix soup, mayonnaise, lemon juice, and curry powder.

Layer broccoli in bottom of pan. Place chicken over the broccoli. Pour soup mixture on top. Sprinkle the bread crumbs (I use cornflake crumbs) over the top. Bake at 350 degrees for 30 minutes. I put cheese over the top for the last few minutes until it melts. Serve over rice.

Strawberry Peach Crisp

I got this recipe out of a Kraft Family Food's free magazine I get in the mail. I love how easy it is!

1/2 cup flour, divided
2 cans (15-1/4 oz. each) peach slices, drained
2 cups halved strawberries
3/4 cup plus 2 Tbsp. firmly packed light brown sugar
1/4 cup (1/2 stick) cold butter
3 cups Honey Bunches of Oats with Almonds Cereal, lightly crushed
1/2 cup thawed Cool Whip

PREHEAT oven to 350°F. Remove 2 Tbsp. of the flour; set aside. Toss peach slices with strawberries, 3/4 cup sugar and remaining flour in large bowl. Place in ungreased 9-inch square baking dish.

MIX reserved 2 Tbsp. flour and the 2 Tbsp. sugar in separate large bowl. Cut in butter until mixture resembles coarse crumbs. Add cereal; stir until well blended. Sprinkle over fruit mixture.

BAKE 25 min. or until topping is lightly browned. Serve topped with whipped topping.

Okay sisters.. where are your recipes???

Spinach and Chicken Risotto

I just got a rice cooker and this recipe was in the instruction manual.

1 tbsp extra virgin olive oil
salt and pepper
2 chicken breasts, cut into 1 inch pieces
4 cups fresh spinach, washed and dried well
3 cups of water or chicken broth
1/4 grated parmesan cheese
1 cup superino Arborio medium grain rice, uncooked. (I used brown rice because I already had some!)

These are the directions specific to my rice cooker. I bet you could do the same thing over the stove.

1. Add spinach, rice and liquid to rice cooker bowl and turn to cook mode.
2. Heat saute pan with olive oil and garlic.
3. Saute chicken on all sides, until no longer pink in center. Remove pan from heat and set aside.
4. When water is all boiled out of the rice (45min or so in my rice cooker), stir in chicken and cheese. (I used Kraft dried grated parmesean, but I bet the real stuff would taste even better!)
5. Replace lid for 5 minutes to let the cheese melt.
6. Season to taste with salt and pepper.

I served it with a salad and cooked carrots. Kurt and I loved it, Andrew thought it was okay. Meg hated it.

Strawberry Spinach Salad

This is one of my favorite salads. The original recipe is huge, so I've halved it.

1 package Spinach
6 square won tons- fried and broken up. (You can find these in the refrigerated specialty section of a normal grocery store)
1/4 cup fresh bacon bits (or 1 Tbsp dry)
1/4 of a red pepper, diced
1/2 of a red onion, diced
1/2 cup fruit (stawberries are best)
1/4 cup parmesean cheese
1/2 cup slivered almonds, (sugared and toasted)

Dressing
1/4 cup red wine vinegar
1/3 cup oil
1/2 tsp dry mustard
3 Tbsp sugar
1/2 tsp salt
1/4 cup jam (any kind, but homemade makes it awesome!)

Blend together and serve. Makes about 6 side-salad portions.

Vegetarian Burritos!

I've been trying to come up with some more dinners without meat..and here is an awesome one! Kurt requested that I add chicken for him next time, but I was completely full after eating two. I totally forgot to take pictures, so I will tomorrow when I eat it for lunch!

1 tbs olive oil
1 med onion, thinly sliced
1 jalapeno pepper, seeded and minced (I use 1/2 tsp from a can)
1 tbs chili powder
3 cloves garlic, minced
2 tsp dried oregano leaves
1 tsp ground cumin
1 tsp salt
1 can black beans or pinto beans, rinsed and drained
1 cup frozen corn, thawed and drained 1 green bell pepper, chopped
2 tbs lime juice
3/4 cup shredded monterey jack cheese
flour tortillas
sour cream (optional)

Avacado
Tomatoes

1. Preheat oven to 350. Heat oil in large pan over medium-high heat. Add onion and cook, stirring often, 10 minutes or until golden. Add jalapeno pepper, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 tbs water and stir; remove from heat. Stir in beans, corn, bell pepper and lime juice.

2. Spoon 2 tbs cheese in center of each tortilla and add filling. Fold all 4 sides around the filling to enclose. Place burritos seam side down on baking sheet. Makes about 8 soft taco size burritos. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream, if desired.

3. Cut up avacado and tomato, sprinkle with salt, garlic powder, pepper and lime juice. Spread over the top, or instead just use salsa. Tastes good served with rice.

I'm so glad you decided to make this blog Nicole! I'm always in search of good recipes!

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

12 ounces rigatoni
1 1/2 cups diced ham (about 8 ounces)
4 large roma tomatoes, chopped
1 cup crumbled feta cheese
1 cup grated mozzarella cheese
1 1/2 teaspoons dried thyme
1 cup whipping cream

Preheat oven to 375 degrees. Butter 13x9x2" glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil. Bake pasta 15 minutes. Uncover and stir to coat pasta evenly and with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.