Jalapeno Popper Mac and Cheese

It's Secret Recipe Club reveal day!  This has become one of my favorite events each month.  This month I was lucky to be assigned Healthy. Delicious. as my blog to choose a recipe from.  Lauren loves to cook and has a blog full of tasty AND healthy food.  I had a lot of trouble choosing a recipe because Lauren's blog is full of amazing food, and since she has been blogging since March of 2007 there were many tasty recipes to choose from!  Finally, I narrowed my choices down to three: Pear and Raspberry Brie Puffs, Brussel Sprout Salad with Maple Vinaigrette, and Jalapeno Popper Mac and Cheese.  I settled on the Mac and Cheese because homemade mac and cheese is one of my all time favorite dishes, and jalapeno poppers are a favorite appetizer of mine.  Both have cheese, and in my book cheese bumps a recipe to the top of the rankings.

Let's get to business about this recipe.  I love that Lauren took a favorite unhealthy recipe of mine and lightened it up.  This mac and cheese is made with reduced fat cheeses and vegetable stock.  The addition of cream cheese helps create the jalapeno popper flavor, while also keeping the final product creamy--which is how mac and cheese should be!  There is a smokey flavor from the bacon, crunchy breadcrumb topping, and, the best part, diced jalapenos dotted throughout the entire dish.  Is a party in your mouth!

To make this dish kid friendly, I chopped the jalapenos very small and also reduced the overall amount to three peppers instead of eight.  If it were just the hubby and me, I could have left it as the original recipe stated.  I also increased the cream cheese to six ounces. This was an accident because I didn't pay attention, though it was a good accident.  The extra cheese only helped the dish have a creamy texture and gave it more flavor.

Overall, this is one of my favorite Secret Recipe Club recipes that I have posted. It was delicious and a HUGE hit for the entire family.  ENJOY!

Jalapeno Popper Mac and Cheese

Recipe Source: Modified slightly from Healthy. Delicious. 

4 ounces dry small, ridged pasta (I used Shells)

1 slice bacon, diced (optional)

1/4 cup diced Red Onion

1 clove Garlic, minced

3 Jalapeno Peppers, seeded and sliced (the original recipe called for 8)

2 Tablespoons Flour

1 cup Vegetable Stock

4 ounces Reduced Fat Sharp Cheddar Cheese, shredded

4 ounces Reduced Fat Pepper Jack Cheese, shredded

6 ounces 1/3 Less Fat Cream Cheese, cut into cubes (the original recipe called for 4)

1/4 cup Bread Crumbs

Bring a large pot of salted water to a boil. Cook pasta according to directions on the package until al dente.  Don’t overcook the pasta!

While the pasta is cooking brown the bacon, in a large sauce pan over medium heat.  Allow to get crispy then remove from the pan and drain on paper towels.  Leave the grease in the pot.

To the warm bacon grease, add the onion and garlic and cook until softened — about 3 minutes.

If you choose not use bacon simply soften the onion and garlic in a tablespoon of olive oil.  Add the jalapenos and cook until soft. Stir in the flour. Cook for 1 minute, and then add the vegetable stock. Cook for about five minutes or until the sauce begins to thicken.

Slowly stir in the Cheddar and Pepper Jack cheeses, adding a little at a time and letting it melt completely before adding more. Don’t add the cheese too quickly or the sauce will become grainy.  Stir in the cream cheese. Mix in the crumbled bacon, if using.

Combine the cooked pasta and cheese in a shallow baking dish or individual ramekins. (At this point no one will know if you sample a few bites!)  Sprinkle a thin layer of bread crumbs over the top. Broil 3-5 minutes, or until bread crumb topping is crispy and golden brown.

Bacon and Cheese Burgers

I'm going to spare everyone my raving and just say...go make these as soon as you can!  If you love a good burger this one will be at the top of your list.  Stuffed burgers are all over the place in blog land but they just were too complicated for me the day I planned to make them.  Instead, I did these and boy were we happy with them! Really though, what could be bad about a burger that has bites of cheese and bacon mixed in?  Is there anything wrong, ever, with adding bacon?  Not in my book!!

What I love best is they are E. A. S. Y. to change up to suit your flavor preference.  Next time I will add finely chopped jalapenos for the hubby who likes his burgers with a little spice to them.  Go make them...please...and don't forget to pair them with these homemade buns because every great burger deserves a good bun to hold it all together!  Enjoy!

I'm linking up to a few linky parties this week, go check out the great recipes everyone is posting!

Bacon and Cheese Stuffed Burgers
Recipe Source: A Cook's Quest

2 lbs burger
1 tsp garlic powder
2 TB dry minced onion
2 TB. Worcestershire sauce
1 tsp salt
1 tsp pepper
about 1 1/2 cups cubed cheese of choice
about 8 slices of bacon, fried and crumbled

Combine all the ingredients in a big bowl.  Try not to mix too much, just enough to combine the ingredients. 

Pat the burger into a uniform rectangle.  Divide into equal portions.  I did eight portions to equal 1/4 pound patties.

Place in the refrigerator for at least 30 minutes to firm up and allow the flavors to meld together.  As the burgers are resting heat your grill.  Grill burgers until desired doneness is reached and place on a delicious homemade burger bun with your favorite toppings.  We added more cheese, pickles, tomato, grilled onions, lettuce, and fry sauce.  Mmmm delicious!

For those who aren't from an area familiar with Fry Sauce...it also called Pink Sauce and is basically mayonnaise and ketchup mixed together. Every restaurant and home cook has their own little twist.  Here is what mine "generally" looks like.

Jenn's Fry Sauce
1/2 cup mayonnaise
enough ketchup to added sweetness and to make the sauce pink, probably 1/4 cup or so
a squirt of mustard
BBQ sauce (more than the mustard, less than the ketchup amount)
2-3 shakes of seasoning salt
a squeeze of lemon juice or 1 tsp vinegar

Mix it all up in a bowl and top burgers with it or even better fry up some home made french fries and dip them in.  Delicious!

Sweet Shredded Pork Tacos with Cilantro Chili Lime Ranch

I really love Mexican food.  Well, let me re-phrase that, I love anything that resembles Mexican food.  OK, I love anything that goes in a tortilla even if it isn't Mexican.  The tortilla is really the perfect carb for just about anything.  These pork tacos are no exception!

I have been eyeing this recipe for close to two years over at A Thrifty Mom.  This is where I learned to coupon and cook from a stockpile.  Sarah has a ton of great recipes that are easy to prepare, and even easier on the budget.  But, back to the tacos, these are sweet but not overly sweet.  The pork combined with the cilantro lime ranch topping are a perfect combination all wrapped up in the warm flour tortillas  Yes, I will say they are quite delicious! I bet you could make them with beef or chicken with great results too.  Enjoy! 

Sweet Shredded Pork Tacos
Recipe Source: A Thrifty Mom

1- Pork tenderloin roast (6-10 pounds) any type of roast will work
2 cans of Tomato sauce 15 oz
1 1/2 cups brown sugar
1 can of Dr Pepper
1 clove garlic diced
1/4 cup cilantro minced

Add all ingredients to the slow cooker and cook on low 6-8 hours or until the roast is tender.  Remove roast from crock pot and shred with two forks.  Return meat to the sauce and serve in warm tortillas with Cilantro Chili Lime Ranch and your favorite toppings.

**Cook's Note-The leftover meat mixture freezer beautifully and is great for a quick dinner on busy nights.  Just take the freezer container out of the freezer in the morning and let it thaw in the refrigerator.

Jenn's Cilantro Chili Lime Ranch
Recipe source: A Cook's Quest

1 cup prepared Ranch dressing
1/4-1/2 cup cilantro
juice of 1 lime
2 tsp chili powder
1 tsp cumin

Combine all ingredients in your food processor and blend unitl smooth.  Use as a topping for Sweet Shredded Pork Tacos.

Mexican Lasanga

We like pasta in my house.  We also like Mexican food.  So when pasta and the flavors of Mexican food can be combined we are happy campers!  I thought I had hit the jackpot with Taco Pasta, but this gem of a recipe might, be a smidge better. It comes from Mel's Kitchen Cafe and like everything I have tried from Mel this lasagna is everything she promises it to be.  (Please go look at her beautiful photos of this dish!  They do it much more justice than mine!)

This recipe has everything a good lasagna needs; layers of noodles nestled between a delicious rich sauce and topped with cheese galore oh, and I can't forget to mention that throughout are rich creamy pockets of cream cheese and sour cream.  There is a hint of spice but nothing over powering and the black beans and sweet corn are wonderful additions.  And, the best part, it is fast, thrifty, and EASY to prepare.  I made two small lasagnas instead of one large one and now we have dinner for another night waiting in the freezer.  Enjoy!

Mexican Lasagna
Recipe Source: Mel's Kitchen Cafe

**Because I changed nothing about this recipe I'm including a note from Melanie's recipe: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.


*Serves 6-8


1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Pork Chops with Dijon Herb Sauce

At the first of the year, when my New Year's resolution to lose weight was still at the forfront of my mind, I went on a quest to find lowfat recipes that I would love and that my family would enjoy as well.  This pork chop recipe was one of the first finds and has become a regular on our table regardless of whether or not I am keep my resolution and eating fewer calories.

I love four things about this dish:

1. It is easy to make, I mean simple people!
2. I always have everything on hand to make it, and if I don't it is easy to make substitutions.
3. It is inexpensive to make.
4. It is delicious!

So, when you have a busy night and want something delicious to make for dinner try this one.  It can be done with chicken, pork or beef with tasty results.  Enjoy!

I am linking up this recipe.  Go check out the other recipes bloggers are posting!

Permanent Posies

Tasty Tuesdays

Pork Chops with Dijon Herb Sauce

Recipe Source: Gina's Skinny Recipes

**Substitue any variety of herbs to change up the flavors.  I have used both chicken and beef broth with great success as well. **

1tbsp. olive oil
4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat

1/2 tsp salt

fresh ground pepper

3 tbsp chopped onion

3/4 cup fat free chicken stock
1 tbsp dijon mustard
2 tbsp chopped, fresh herbs like parsley, chives, tarragon

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.

Turkey Stuffing Eggrolls

There is one combination that I adore at Thanksgiving, turkey and stuffing all in the same bite. Add in cranberry sauce or gravy and it is perfection! I made these egg rolls a few years ago and they have become a staple turkey leftover meal every year since. I make these the day after thanksgiving and freeze them individually, or use turkey meat from the freezer and make a quick batch for dinner.  Enjoy!

I added this post to Real Food Deals over at Premeditated Leftovers

Turkey Stuffing Egg Rolls
Recipe Source: A Cook's Quest

1 package square egg roll wrappers
leftover turkey
leftover stuffing

Lay an egg roll wrapper on the counter. Place some stuffing and some turkey on top. Wrap up and seal the edge with water. Fry or bake until golden brown and serve with gravy or cranberry sauce for dipping.

Total Cost-$2.99
Egg Roll wrappers-$2.99

Reader Recipe! #92 Bacon Wrapped Meatloaf

This meatloaf recipe was sent to me by my friend Randy.  I was told it is the best meatloaf ever!  I love a good meatloaf and the fact that this is basically encased with bacon and baked with a glorious glaze made it a winner before I had even tasted it!  I had to make a few adjustments simply because I didn't plan accordingly but the results were still wonderful.  I'm sure if you follow the recipe as Randy provided it, your results will be even better than mine!

If you have a recipe that you love, or that you think I would love please send it me.  I would love to give it a try and feature a delicious dish!
P.S. I apologize for the photos.  It gets dark so early now and it is hard to get nice photos with indoor lighting.

Bacon-Wrapped Meat Loaf
Recipe Source: Reader Recipe from my friend Randy

printable version

**Cook's Note-Randy tells me this recipe is good with all beef.  I increased the amount of meat using half ground pork(1 1/2 pounds) and half beef (1 1/2 pounds) in order to make a freezer meal.  I am sure any combination of proteins will work fine. To cut costs, I used half a package of bacon which was plenty for both my meat loafs.  I also had to use 1 cup of fresh bread crumbs because I forgot to buy saltines at the store.  Just increase your salt a little bit.  And last but not least I was out of parsley so that was omitted**

Glaze:
1/2 cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider or white vinegar

Meat Loaf:
2 teaspoons oil
1 medium onion -- chopped medium
2 garlic cloves -- minced
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup whole milk or plain yogurt
2 pounds Meat Loaf Mix Of Pork, Veal, Beef
1 cup Saltine Crackers -- Crushed
1/3 cup Minced Fresh Parsley Leaves
10 slices Bacon

Directions:

For the glaze: Mix all ingredients in small saucepan; set aside.

For the meat loaf. Heat oven to 350 degrees F. Heat oil in medium skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.) Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by- 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan, or wrap tightly and place in the freezer, with sauce and bacon packaged on the side.

Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under.

Bake loaf until bacon is crisp and loaf registers 160F degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

**The cook was able to get two large meatloaves from this recipe.  We served it with baked potatoes, and canned green beans, both of which have been on sale frequently lately.

Total Cost-$6.20 for two meatloaves (one went into the freezer)
Ketchup-Free
Vinegar-$.05
Sugar-$.08
Pork-$1.25 (manager markdown)
Beef-$2.98 ($1.99 per pound)
Onion-$.30
Garlic-$.05
Salt and Pepper-$.01
Mustard-$.015
Worcestershire-$.05
Milk-$.04
Bread Crumbs-Free
Bacon-$1.24

Chicken Cordon Bleu Casserole

I am a huge fan of casseroles.  Not only are they a simple way to stretch your food budget but they are tasty, easy to prepare, and most store wonderfully in the freezer for future meals.  Last weekend I made a ham for dinner knowing that it would provide at least three to four meals for my family.  Typically I make a scalloped potato type of dish with bits of ham scattered through out, but this time I wanted something a little different.  I found this casserole recipe and knew it would be great.  Some of my favorite ingredients are matched up, baked together and served as a warm, cheesy, flavorful casserole.

Because casseroles are so versatile, you can take this recipe and mix things up a bit.  Use a different cheese, use turkey instead of chicken, or add some steamed veggies.  Anyway you do it, I think everyone in your house will love it. 

Chicken Cordon Bleu Casserole
Recipe Source: Modified slightly from My Kitchen Cafe


printable version

Topping:
4 slices white bread, torn into quarters (I used some leftover french bread about 1/3 of a loaf)
2 tablespoons butter, melted

Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth or water
3/4 cup heavy cream or milk
8 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 pound cooked chicken diced
9 ounces ham, diced
2 tablespoons minced fresh parsley leaves

For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth or water and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes, chicken and ham with the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Sprinkle with the bread crumb topping. Bake until the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.

As a family of five, we got two full dinners, and three lunch portions for me! 

Total Cost $5.99
Potatoes-$.30
Ham-$1.50
Chicken-$1.39
Cheese-$2.24
Milk-$.16
Onion-$.25
Thyme, Mustard, Seasonings-approx $.15

Cider Vinegar Chicken

In the early days of this blog I shared with readers how much I enjoy vinegar and what it can add to a recipe.  This recipe is defintely one that I will make again and this time uses apple cider vinegar.  This vinegar is used for everything from home remedies, weight loss cures, cleaning, and cooking.  I much prefer it in the later, but I will tell you it does great things for cutting through grease, and mopping floors.

This chicken recipe reminds me a little bit of the Onion Chicken in Balsamic Sauce that I made moths ago.  The vinegar, juice and honey pair together creating a sauce that is perfect with the chicken, and even more tasty with mashed potatoes. This is one of those recipes where the family stops talking as they eat, and where I hide the leftovers so ensure I get to eat them for lunch. 

Cider Vinegar Chicken
Recipe Source: Modified sligthly from Cooking During Stolen Moments

printable version

3 T. Extra virgin olive oil
1 lb. chicken breasts, cut into bite sized peices
1 large onion, sliced
2 T. honey
salt & pepper to taste
1/4 c. apple cider vinegar
1/2 c. apple cider or juice
1/2 c. chicken stock
1 1/2 tsp Rosemary

Heat olive oil in a large skillet. Season the cut chicken breasts with a little salt and pepper. Place in skillet and brown on all sides, but don't cook all the way through. Remove chicken to a plate and set aside.

Add onions, honey and more salt and pepper to the skillet. Cook over medium-low heat for about 10 minutes, until the onions are nicely caramelized. Add the chicken back to the skillet.

 Add cider vinegar, cider or juice, stock and rosemary to the pan. Increase heat and bring to a slow boil. Let simmer until sauce is reduced by half, about 10 minutes.  If you want a thicker sauce like I did, feel free to thicken it with a little cornstarch and cold water.

Total Cost $2.04 (with the mashed potatoes about $2.50-$3.00 depending on what you add to it.  Mine was close to $3.00 because I use a lot of butter and it hasn't been on sale lately) 
Olive Oil-$.15
Chicken-$1.39 (Red Apple had a great sale!)
Onion-$.25
Honey-$.15
Vinegar-$.05
Cider-$.05
Chicken Stock-Free

Taco Pasta

This recipe is fast, simple and E. A. S. Y.!  My kids loved it and said, "this tastes like tacos!"  I, too, was surprised at the flavor.  The sauce is creamy, with a hint of spice (depending on what kind of salsa you use), and the pasta gets coated with all the yummy deliciousness creating a simple main dish. 

I doubled everything in this recipe except for the ground beef, to make sure we had enough for dinner and lunches for me and the hubby.

Taco Pasta
Recipe Source: Plain Chicken

printable version

1 pound ground beef
8 ounce small dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 cup salsa
2 tablespoons taco seasoning (or one packet)
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper
Shredded Cheese for topping

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook until fragrant, about 30 seconds. Mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Top with shredded cheese and more sour cream and salsa if desired

Total Cost-$4.12 (Dinner and 4 lunches came from this!)
Ground Beef-Free (purchased with catalinas when beef was on sale for $1.99 per pound)
Pasta $1.00
Onion-$.25
Garlic-$.02
Salsa-Free (Garden Salsa)
Taco Seasoning-$.10
cream cheese $1.25 (marked down)
sour cream $1.00
Salt and pepper
Shredded Cheese for topping $.50 (Tilamook on sale)

Kansas City Sue's Slow Cooker Chicken

It is slow cooker season at my house.  It seems that when Fall and Winter are here I utilize my slow cooker more than ever.  There is just nothing better for me than coming home to the smell of dinner waiting, especially when the recipe is so utterly simple to make.

Kansas City Sue's Slow Cooker Chicken was discovered at My Kitchen Cafe.  The chicken cooks all day in a flavorful, tangy sauce creating a moist delicious chicken perfect for any variety of side dishes.  I did exactly what Mel did and served ours over rice, spooning the extra sauce over the top.  Delicious!

Kansas City Sue's Slow Cooker Chicken
Recipe Source: adapted slightly from  My Kitchen Cafe

Printable Version

*Serves 6-ish
4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth

Place the chicken in the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.

Breaded Garlic Chicken in Lemon Garlic Sauce

OK, first things first.  Ignore the amount of butter in this recipe and don't judge me too harshly when I tell you I actually doubled the butter when I made it. After you have agreed to ignore those key points proceed to making this recipe, devouring eating it, and hiding the leftovers in the refrigerator so your family doesn't get to them before you do!

Another recipe from Mel at My Kitchen Cafe that I don't have to say much about.  It is light and delicious.  The sauce is great with pasta or rice and pairs wonderfully with any vegetable you want.  I served our chicken over pasta noodles cooked in chicken broth and enjoyed every last bite.  My family can't wait to have it again!

Breaded Garlic Chicken in Lemon-Butter Sauce

Recipe Source: My Kitchen Cafe who got it from one of her readers

*Mel's Note: if you prefer more sauce, since this makes a lighter, smaller amount of sauce, consider doubling the sauce ingredients.

**Cook's Note-I used chicken tenders instead and reduced the cooking times

4 boneless, skinless chicken breasts

1 cup seasoned flour (Flour, salt and pepper)

5 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter

Combine flour, salt and pepper.  In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the chicken pieces in  the seasoned flour, and coat both sides of the chicken in the flour. One by one, dip the chicken into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken pieces. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Turn the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles or rice.

Total Cost $8.32 (with plenty of leftovers for hubby's lunch and mine too!)
Chicken Tenders $3.50
Flour $.08
Garlic $.20
Parsley $.09
Lemon $.50
Eggs $.57
Parmesan Cheese $1.00
Butter $1.50
Noodles $.88

Chicken Pinwheels

These little babies are simple, flexible, and delicious!  Don't repeat this but I ate three in one sitting. It was only because my family needed to eat their dinners that I didn't eat more.  The recipe idea came from a few different places.  The first from my friend and fellow book club member who brought a version made with crescent rolls, cream, cheese, onion and bacon...can you say mouth watering?!  They were sooooo good!  Then a few days later Mel at My Kitchen Cafe posted a similar recipe using ham and broccoli. 

Any combination of meat, cheese, veggies and seasoning can be used.  Next time I think I might do a Mexican style one with cream cheese, salsa, seasoned taco meat etc., or a chicken cordon bleu style with chicken, ham, and Swiss cheese.  I used the french roll recipe in mine because that is what Melanie used but try any favorite roll recipe you have or even refrigerated crescent rolls or the bread dough that can be found in the freezer section.

Chicken Broccoli Pinwheels
Recipe Source: Adaptations of Lisa and Mel's Recipes

1 recipe French Roll Dough, or your choice of dough will work too
8 ounces cream cheese, softened (I used Yogurt Cheese)
1/4 cup butter, softened
2 cups chopped, cooked chicken
1 1/2 cups finely chopped broccoli
2 cups cheese (Use your favorite, anything works.  I used a mix of cheddar and mozzarella)
3/4 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle (approximately 13x20 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with each of your fillings. 

Roll the dough up, like you would a batch of cinnamon rolls. Slice the roll into about 1-inch segments.
 Place the rolls on a lightly greased baking sheet and cover with plastic wrap.

 Let the rolls rise until nearly doubled and bake at 350 degrees for about 35-45 minutes, until lightly browned and bubbly.  Enjoy with a nice salad and great friends!

***These freeze beautifully.  After slicing the pinwheels, place them on a cookie sheet and freeze.  Once frozen, wrap the pinwheels, label and return to the freezer.  On the day you want to serve them, set them on a cookie sheet lightly covered.  They will raise as the they thaw.  Place in the oven and bake as directed above. 

Total Cost $5.72 for the whole batch (This made 20 pinwheels, I baked half and froze half for dinner another night so each dinner cost is $2.86!)

French Roll Dough $.51
Yogurt Cheese $1.11
Butter $.31
Broccoli $.77
Chicken $.98 (I found a killer deal on Chicken Breasts)
Cheese $1.24
Green Onion $.80

Bowtie Pasta with Chicken in Cream Sauce with Roasted Tomatoes

I was able to restrain myself long enough to make a recipe with the wonderful roasted tomatoes that I posted a few days ago.  These little beauties add quite the punch of flavor and brightness to anything.  I love tomatoes in cream sauce, I love cream sauce with pasta, and of course they all go well with chicken so I threw this little dish together for dinner, spending more than I normally would but we all wanted something delicious and homey after eating restaraunt food all week. It was a perfect meal for all of us.

 Bowtie Pasta with Chicken in Cream Sauce with Roasted Tomatoes
Recipe Source: A Cook's Quest

12 ounces bow tie pasta
2 chicken breasts grilled
2 cups heavy cream
Roasted Tomatoes (about 1/2 cup chopped)
Parmesan Cheese--the real stuff (about 2 cups grated)
Parsley for garnish if desired

Bring a pot of water to a boil and cook your pasta.  While the pasta is cooking chop the chicken that has already been cooked into bite sized pieces.  When the pasta is cooked to your liking drain it and reserve about 1/2 cup of the pasta water.

In the same pot that you boiled the pasta, combine the cream and Parmesan cheese.  Bring the cream to a boil stirring until it starts to thicken.  Don't leave this unattended, it could burn which would be no good.  Add the pasta into the cream along with the chicken and parsley.  Stir to coat everything evenly, if needed add a bit of the pasta water to thin out the sauce.

Total Cost: $8.86 (this can definitely be made for less when item are on sale but I didn't care this time)
Pasta $.50
Chicken $3.77
Cream $2.26 (not on sale)
Parmesan Cheese $2.33
Tomatoes Free

Creamy Chicken & Fettuccine

When I ask B2 what sounded good for dinner she told me, "Chicken with creamy sauce and noodles.  Oh, and cucumbers too." Now this mom is never going to say no to vegetables when my kids request them so the cucumbers were in like Flynn; and I will never deny myself the opportunity to enjoy a marriage of pasta and cream cooked into one mouthwatering meal so I was happy to oblige both her dining requests.  Now the problem, what should I do that is different from my usual Alfredo sauce?

Since I am not overly creative, or inspired, when it comes to making my own dishes from start to finish, I went where I always go when I need a delicious recipe, Mel at My Kitchen Cafe.  Today I found the perfect dish, Creamy Chicken Fettuccine, it has the flavors of summer with lemon, peas, and fresh basil paired with the garlicky smooth sauce that only heavy cream can create.  I'm telling you we all loved this dish, B1 and B2 declared it better than the usual and this mama may or may not have eaten enough to make her waistline scream in protest.

Creamy Chicken & Fettuccine

Recipe source: Adapted slightly from Mel at My Kitchen Cafe

2 boneless, skinless chicken breasts cut crosswise into 1/4-inch strips
salt and pepper

2 olive oil

2 garlic cloves, minced

1 cup heavy cream
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
1 pound fettuccine
1 cup frozen peas
1 cup grated Parmesan cheese
1/3 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta to boiling water and cook until almost al dente.

While pasta is cooking, heat olive oil in a saute pan.  Add sliced chicken and cook until no longer pink, about 3 minutes. Transfer to a plate.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.

 When the pasta is almost done, add peas to pot and cook until bright green, about 1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to pot. Add sauce, cheese, basil, and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

**Cook's note: This recipe made a lot. My family (there were four of us tonight) had enough left overs for all of us the next night paired with a salad. I did add a little cream to help the sauce come back together.  This can easily be cut in half if you don't want left overs.

Total Cost:$5.00 (plus $.50 for the cucumber)
Chicken $2.04
Pasta $.88
Cream $.71
Basil Free From my garden
Garlic $.02
Lemon juice/zest $.25
Parmesan Cheese $.98
Olive Oil $.12

Sweet and Spicy Chicken Tacos

There are many reasons I love this recipe but I will only list a few:
1. It is simple
2. It is cheap
3. It is made in the slow cooker
4. My whole family declared them, "the best tacos ever!"

This fabulous dish, like many of my other favorites, came straight from my favorite cooking blog.  It is the blog I go to for inspiration on days that I would just rather go through a drive through, and the days that I think I am so overwhelmed that I don't think I have time to cook anything.  Any guesses? If you said, Mel's Kitchen Cafe you are right my dear readers, it was Mel who posted this recipe and I quickly saved it for the day that I knew everyone in the family would be going in 50 directions all at the same time.  To say it was a hit is an understatement, my entire family loved it, requested it again and very soon thank you very much.  In fact, there would have been no leftovers had I not doubled the recipe in order to have a portion ready to store away in the freezer.

It is sweet and spicy all at the same time, pair that up with the salty monteray jack cheese, and crisp cool lettuce and it is a perfect combination!  So good in fact I may have been forced to hideaway from the family in order to eat another of these deliciously tasty tacos. Next time you have a need for something easy, throw this simple dish together, you won't be sorry!!

Sweet and Spicy Chicken Tacos
Recipe Source: Mel's Kitchen Cafe who got it from Prudence Pennywise

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, drained (see note at bottom)
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Cook's Note-Hello everyone! I just wanted to mention that some of the people I have heard back from prefer to drain their tomatoes to eliminate having too much liquid in the final product. It must really depend on how hot your slow cooker is. I hope you all enjoy!

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.


Total Cost: $4.59 and I have enough chicken left over to have another meal and everything else is on hand!
Chicken $3.00 (I used 2 1/2 pounds)
Tortillas $.04
Tomatoes $.30
Chili Flakes and Sugar $.50
Cheese $.50
Lettuce $.25 (I used about 1/4 of a very large head and it was $1.00 a head)

Bean and Chicken Burritos with Green Chile Cheese Sauce

One morning, as I stood pondering the contents of my freezer hoping that somehow there was a frozen meal  tucked away somewhere in its depths, I had an aha moment. A moment that has changed one of my go to dinners into something even better. There, stacked nice and neatly right under my nose were the chicken and bean burritos I had made in April and frozen for later consumption.  At the very moment I looked at them I remembered the Creamy Green Chile Chicken Enchiladas the Melanie posted over at Mel's Kitchen Cafe and I knew that the two were going to come together into one mighty tasty dish.  Oh, I just have to say, they were delicious!  The hearty burritos, topped with a silky smooth, cheesy sauce dotted with green chiles and the smoky flavor of cumin brought happiness and the rare moment of silence at my table as everyone intently devoured their portions.  The family was happy, the cook was happy, and we now have another go to freezer meal.

Burritos with Green Chile Cheese Sauce
Recipe Source: Inspired by Mel's Kitchen Cafe and modified by A Cook's Quest

8-10 Bean and Chicken Enchiladas (thawed if you froze them)

Sauce:
4 tablespoons butter
4 tablespoons flour
2/3 cup chicken stock
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon chili powder
3/4 teaspoon cumin
1 can roasted green chiles (I use mild)
16 oz cup sour cream
1 cup monteray jack cheese shredded (or whatever you like best)

In a saucepan melt the butter over medium heat. Sprinkle in  the flour and stir well. Cook for 1 minute,then slowly whisk in the chicken broth and milk. Continue whisking so that the mixture will be smooth Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the sour cream,green chiles salt, pepper, chili powder, cumin, and cheese

Place the burritos into a large baking dish (I used a 10x15 dish but adjust accordingly depending on how many burritos you are using).  Top with the sauce and sprinkle with more cheese if you want.  Bake for 30 minutes at 350 F or until heated through.  If you want a brown top, turn your broiler on for a few minutes.  Let the dish set for 10 minutes and serve.

**These dish can be frozen by covering in plastic wrap then aluminum foil.  Thaw before baking if possible or bake 1 hour and 45 minutes covered if frozen.

Total Cost $2.55 (if you include the cost of the burritos $6.33)
Burritos-Free From freezer stock
Butter-$.18
Flour-$.32
Chicken stock-Free (I made it during the Chicken Challenge)
Milk-$.12
Chiles-$.65
Sour Cream-$.50
Cheese-$.78

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu is one of my all time favorite recipes.  I have never made it because it is hard, and time consuming, but I do eat it...whenever I can which isn't often.  It's a chicken breast, rolled with ham and cheese, often times breaded and then cooked through, and topped with a creamy delicious wine sauce.  When you cut into it, the cheesy ooziness spills onto your plate and then dip it in the sauce..oh my...so good.  But, like I said, I've never made it, and have no desire to do so.  When I saw this recipe in a Taste of Home magazine I jumped right on it.  All the flavors are there, but none of the difficulty.  I loved it, the kids loved it, my husband loved it.  There were no leftovers and that, in my book, means dinner was successful!

There is no picture, because I made this recipe during the height of my back to school adjustment period and forgot but trust me it is good!  There aren't exact measurements because it's pizza, so add more of whatever you like and less of what you don't. 

Chicken Cordon Bleu Pizza
Recipe Source: Taste of Home Magazine, modified ever so slightly by A Cook's Quest

1 Roll Pizza Dough or make your own
1 jar of Alfredo sauce or make your own
2 cups ham cooked and chopped
2 cups cooked chicken chopped (whatever you have)
Mozzarella Cheese
Swiss Cheese

Unroll the pizza dough and spread onto a cookie sheet.  Bake for 10 minutes in a 425 F oven or until lightly browned.  Top with 1/2-1 cup Alfredo sauce, a sprinkling of Swiss cheese, ham, chicken, mozzarella, then some more Swiss cheese.  Bake at 425 F until the cheeses are melted.  Cut and serve.  Serve with extra Alfredo sauce if desired.

Spiced Chicken Tenderloins with Honey Glaze

In a family with three young children, a busy husband and a very picky cook (yes, I am very picky) it is sometimes hard to find a recipe that all five of us love that is also easy to prepare.  These spiced chicken tenderloins are easy to make and even easier to eat.  The whole family loved, not just liked, but LOVED the sweet and spicy combo so much that there was nary a morsel left.  On a love scale, 1 being we loved them enough to make again sometime in the future and 10 being let's eat them for our very next meal, I would rate this a 9. 

I got this idea from Our Best Bites, and modified it to my family's liking.  They can be as spicy as you want them to be and as sweet as you want them to be.  The original recipe calls for thigh meat, but I had tenderloins and they worked beautifully.  I used my own spice rub that I made a while back by throwing spices into a bowl until I thought they tasted good, spicy but not too hot was the result, and then topping them with the honey glaze while they grilled on my indoor grill.  Hopefully soon, we will have propane for the outdoor grill which I imagine will produce even tastier results!  If you don't have a favorite rub, or don't know what to use to make your own, just follow the original recipe and make changes to suit your own tastes.  You won't be sorry with this one!

Spiced Chicken Tenderloins with Honey Glaze
Recipe Source: Our Best Bites, modified by A Cook's Quest

Chicken of choice.  I used tenderloins because it was what I had and they are easy for the kids to eat and quick to cook.  But use your favorite.

Rub of your choice or you can follow the recipe here:
Mine (sorry I don't have the measurements) consisted of:

Chili powder
Cumin
Coriander
Red Pepper flakes
Paprika
Salt
Sugar
Dry Mustard

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.  Add spices to chicken and allow to sit for 20-30 minutes. Grill chicken for 3-5 minutes on each side, until cooked through.


While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.  Drizzle remaining glaze over the top or serve on the side for dipping.

We served this with Crash Potatoes, and broccoli

Total Cost of Meal $4.72 ($3.32 for the chicken)
Chicken $2.50
Spice Rub $.50
Honey $.30
Vinegar $.02
Potatoes $.50
Broccoli $.60
Butter $.30

Bean and Chicken Burritos

There is time in every person's life that surviving on frozen bean burritos isn't such a horrible thing.  They are fast, easy, and convenent.  I will admit that I have bought a package, maybe a couple, OK, a lot of frozen burritos after my married life began.  I would serve them up to my husband for dinner; many of you (you know who you are) have done exactly the same thing.  Lucky for me, he was still at a point in his life that he was OK with sustenance based on a frozen concoction of beans and processed cheeses wrapped in a flour tortilla and served with a side of whichever condiment was in the refrigerator (for him it was mustard, for me hot sauce) and he ate it with a smile.

Fast forward a few years and things have changed a little bit.  Sure, I can still eat a frozen processed burrito and not bat an eye, but the thought of serving them up for dinner to my three sweet children who are dependent on me to eat nutritional meals that will nourish their brilliant minds, is enough to make me shudder and vow to never serve another frozen burrito again.  Until, that is, I stumbled upon a brilliant bean burrito recipe by none other than Melanie at Mel's Kitchen Cafe. 

This recipe has simple ingredients, with many flavors, that meld together to form a tasty burrito that is far superior to any store bought frozen one out there.  What I love most about this recipe is that it can be changed depending on your tastes.  The original recipe is meatless, perfect for vegetarians or those of us who want an inexpensive meal, or you can add shredded meat for some extra flavor.  Switch up the spices or the cheese, add more peppers or leave them out all together...you get the idea.  It is a simple recipe, with simple ingredients and for that I love it very much!

Bean and Chicken Burritos
Recipe Source: Mel's Kitchen Cafe, modified by A Cook's Quest

4 cups cooked rice (I prefer brown)
2 tablespoons oil
1 medium onion, diced
3 cloves garlic, finely minced
1 can of green chiles (or you can use jalapenos if you like)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drain the juice from one of them (or make your own which would be much more cost effective)
1/4-1/2 cup water if needed
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
24 burrito-sized (10-inch) flour tortillas
2 cups cheese of choice
1 1/2 pounds shredded chicken or meat of choice if desired

Shredded Chicken
Place 1 1/2 pounds chicken breasts to your slow cooker. Add 1/4 cup chicken broth cover and cook on low until the meat shreds apart easily. Add 1 tablespoon chili powder and 1 tsp cumin and keep warm until time to assemble burritos.
**This works well for any kind of Mexican themed chicken dish. Tacos, enchiladas, tostadas etc.


Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and chili powder. Cook, stirring occasionally, until onions are softened.   Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans with the juices. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes. Be careful not to let the mixture stick to the bottom of the pot. If needed add about 1/4 c-1/2 c water.  Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat and stir in cooked rice.

Heat tortillas in microwave for about 30-45 seconds or on a flat griddle until they all are warmed through.

Fill each tortilla with about 1/4 cup beans, 1/4 cup rice and 1/4 c chicken.  Top with cheese and roll up, making sure to tuck the ends. 

Serve warm immediately and top with your favorite toppings.  If you want to freeze these for later, place burritos on a cookie sheet and freeze until solid.  Then wrap in saran wrap or tin foil and store in freezer bags until ready to eat.

Mel's Directions to reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Total Cost $10.05 or $.42 each
Rice $.50
Oil $.05
Onion $.20
Green chiles $.25
Spices $.20
Tomato paste $.25
Pinto Beans $3.38 (Next time I will make my own)
Corn $.50
Flour tortillas $2.22
Cheese $2.50
Shredded chicken Free (purchased with catalinas from Albertson's a while back)