Recipe's from September

This month I actually meal planned to save us some $ on our groceries. Here are a few of our favorite recipes from the month.


-Sunday Pot Roast is my favorite thing to do. Just throw everything in the crock pot and leave it. You will not be disappointed.

I usually throw a roast in with about of cup of chicken broth and 1 can cream of mushroom.
Season with
1 head of fresh garlic chopped
salt and pepper
rosemary and oregano
add whole carrots
chopped up potatoes
and onions for flavor

-FAVORITE RECIPE EVER. Healthiest? Nope, but yummiest? yes! Compliments of ms. Mckayli Goddard
SUNDAY CHICKEN

6 to 7 chicken breasts (you can modify for however many you are cooking for) 

-1 can cream of chicken soup

-1/2 cube margarine or butter (4 tablespoons)

-1 16 oz. container of sour cream

-pinch of salt and pepper

-1 tsp. garlic salt

Directions:

Put all ingredients in crock pot. Cook on high for 3 to 4 hours. Serve over rice and also ENJOY!

-I was sick two weeks ago. Cold, runny nose, fever, headache, sinuses, and NO meds thanks to baby girl. :( so.. Made myself some YUMMY homemade chicken noodle soup. like yummy, yummy. Even though it was not egg noodle soup (my favorite) it was still great!

Recipe:
i just threw it in my crockpot and let cook on high for about 3 hours, or you can cook on low for 6hrs

2 cans of shredded chicken (you can also used regular chicken and cook it first then shred it, but i was out of chicken breasts so I used canned)
about 1 cup of carrots cut up or more depending on how much you like
1/2 cup celery cut up or more
whole zucchini because i love it (*optional)
1 can chicken broth and 1 can water
salt and pepper with oregano for seasoning
5 tablespoons of butter (this adds alot of the flavor. DONT omit the butter)
1 cup pasta of any kind (add this during the last hour of cooking or noodles become too soft)

*Sometimes I add onion for flavor. I also made a HUGE pot, and just threw the rest in the freezer. Soups are great items to freeze if you have leftovers.


-Pasta Salad is my favorite thing in the world. I always make a huge bowl like im cooking for 50 people or going to a cool party, and it never goes to waste. Huston and I always eat ALL of it within two days.

Recipe: (honestly i throw it all together and you can add or subtract whatever you want)
cut up Salami or cooked bacon
1 can of corn
1 can of olives
about 1 cup of carrots chopped up
about 1 cup feta cheese
1-2 cups pickles chopped up (this makes the salad for me, so i do close to two cups sometimes)
2 cups pasta (cooked) * I dont cook mine all the way, because it soaks up the dressing and becomes softer)
Salt and pepper for seasoning

(you can season this salad anyway you want. If you want it more mexican tasting you can use chili powder and cumin and add one can of black or kidney beans. But for me, we love the vinegary taste of it, so we stick to just salt and paper and the pickle juice)

To dress the salad I usually pour some pickle juice over everything, then I use half caesar dressing and half italian dressing. Doesn't matter what kind, but I use great value wal-mart brand for the caesar and costco brand for the italian.

*if im feeling adventurous I add some raw red onion chopped finely
or you can add red/green peppers as well. I usually omit these unless i make a batch just for my hubby

-I love to make Salsa after i go to the farmers market.
Salsa
1 bag of small tomatoes or 2-3 medium size tomatoes (boil them, wait till skin cracks, then peel the skin off)
1/2 red onion chopped
1/2 green pepper chopped
1/2 red pepper chopped
1/4 cup chopped Cilantro (super good flavor)
salt and pepper to taste
chili powder (1 teaspoon or more)
cumin (1 teaspoon)
1 Jalapeño Pepper
(I didnt have anything spicy for this salsa, like a Jalapeño pepper or type of hot pepper from the store, so I gave it a little heat with Huston's favorite red hot sauce. Probably about a tablespoon)

put all in a blender. dont blend too much or it will be brown mush. Blend just enough to make pretty. :)


Chicken Enchilada's

1 pound uncooked chicken breast strips (save about 1/2 c. of broth to use in the chicken mixture)

1 package (8 ounces) cream cheese, cut into strips
1 can (4.5 ounces) Old El Paso chopped green chilies 
1 package (12 count) Old El Paso flour tortillas for soft tacos and  fajitas
1 can (10 ounces) Old El Paso green chile enchilada sauce (or larger can to put a thin layer of sauce on the bottom of the pan to make enchiladas NOT crunchy underneath)
3/4 cup shredded cheddar cheese (3 ounces)

Preheat oven to 400°F.  Lightly grease 13x9x2 inch rectangular baking dish (to eat tonight) or a foil aluminum pan for freezing. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.
Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.  Bake 15 to 20 minutes or until hot and cheese is melted.
***To have non-crunchy bottomed enchiladas... do a thin layer of enchilada sauce on the bottom of the greased pan.  You will need to buy extra sauce if you plan to do this as the 15 oz. is just enough for the top.


4 cheese lasagna

• 1 pound ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) tomatoes, undrained
• 1 can (8 ounces) sliced mushrooms, drained (optional)
• 1 can (6 ounces) tomato paste or any sauce you have (i used prego)
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 2 cups (16 ounces) 4% cottage cheese
• 2/3 cup grated Parmesan cheese
• 1/4 cup shredded mild monterey jack cheese
• 1-1/2 cups (6 ounces) Ricotta cheese
• 2 eggs
• 1 pound lasagna noodles, cooked and drained

Directions

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 minutes.
• In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased 13-in. x 9-in. baking dish. Arrange half the noodles over sauce. Spread cheese mixture over noodles. Top with remaining noodles and sauce.
• Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 15 minutes or until cheese is melted. Yield: 12 servings.