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CROCK-POT Creamy Chicken Italiano


This recipe is one that my boss has had for ages. I make it for them about once a week in the autumn/winter, and LOVE eating the left overs the next day.

I don’t have any photos for this recipe, since I’ve never made it at home, but I know the recipe by heart and for any/all meat eaters you’ll LOVE THIS!

What You’ll need:
4 frozen costco chicken breasts (or any frozen boneless skinless chicken breasts.)
Powdered Italian Dressing mix
1 Can of Cream of ANYTHING. Seriously Cream of chicken, mushroom, cheddar, celery… any of it works!
1 8 oz package of Cream cheese (the kind that comes in the box works best.)
1/2 cup water
Crock pot

What you’ll need to do:
Put your chicken (FROZEN) breasts into your crock-pot. Mix together your packet of italian dressing & your 1/2 cup water, pour over chicken. Cover & cook on LOW for 5 hours. This is when I bring the cream cheese out of the fridge & set it on the counter, leave it there until the next step.
Next, once you’ve cooked the chicken for 5 hours, mix together your can of cream of whatever, and the cream cheese. Add the mixture to the crock pot & cook on HIGH for 1 hour to 1 1/2 hours.

Thats it, once it’s done cooking it’s ready to serve. Serve over rice or egg noodles… or whatever your preference. Serve with a nice green veggie and you’ll have an amazing, easy and delicious dinner!

 

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Yay for Traditions!


 

Yesterday, we continued our tradition of carving pumpkins with one of my oldest, and one of our dearest friends, Thomas. It’s been 3 years now of us carving pumpkins together, and though other people have come and gone from the equation, and moved on with their lives, we’ve always managed to get the three of us together for a few awesome traditions.

I made chili, which I’ll post the EASY recipe at the bottom of this post, and my VERY first home made apple pie, made from scratch without any help! Yay! I haven’t tried it yet though, but I heard it was pretty good.

Onto the DELICIOUS chili recipe!

I made this up on my own, so you can always change it to however you think you’d like it best!!

1lb ground beef, ground turkey, chicken or tofu, or whatever you prefer
2 cans petite diced tomatoes
2 cans tomato SAUCE, the small cans.
2 cans Bushes CHILI beans, Medium trust me. I’m a wimp when it comes to spices and medium is the way to go, never get mild, at least get medium haha
1 can red kidney beans, drained
1 package chili seasoning (or home made)
1 cup diced onion (I just use minced onion you buy in the seasoning section!)

Cook meat, until brown/done. Drain fat
toss meat, and all the other ingredients into a large pot.
heat until hot
top with cheese, sour cream, onions or whatever you prefer!
Eat then enjoy!

 

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Autumn has arrived!


 

I have so much to post, and so much to share and update. Maybe, it’ll all get done this weekend, and maybe, it won’t. I’m not sure. haha. Hang in there everyone!

We have welcomed Fall/Autumn with a warm hug, delicious spiced cider and a lot of other goodies. The first thing I did? Started the, not so long path of going back to my natural hair color! Yay me!

EverSoLightly and I went geocaching on the first day of fall, I was very proud of myself, because I found this one right as EverSoLightly was ready to give up! ūüėÄ

Today, err rather Yesterday, we had a baking day! It was delicious! So, I’m going to share one of our recipes with you! Then, I’ll try and post one recipe a day for the next week, including the AMAZING mexican feast we had on Thursday and another meal plus a few others that I’ve made.

I’m going to start off simple since it’s almost 2am.

Spiced Cider! Delicious! We made this tonight, and are going to make more tomorrow! It’s the PERFECT Fall/Winter drink, and though the¬†ingredients¬†sound a bit…sketch…it’s not. It is AMAZING. Trust me!

Total Time: 15 minutes.
Serves, 4, or 2 if you have big mugs and go back for seconds hahaha! I do not have a photo of this, sorry!

What you’ll need:

6 cups apple cider, any brand, or home-made but not the packet stuff. REAL cider.

1/4th a cup REAL maple syrup, not that fake crap most people use, the REAL stuff, it’s a bit pricy but SO WORTH it, buy it, use it in this and on everything breakfast, it’s usually 5.99 per container, sometimes more. Any brand just make sure it says REAL maple syrup and read the¬†ingredients¬†to check.

2 tablespoons (TBS) of Mulling Spice mixture. I bought mine for $5 at Target, but even that one that I linked to is cheaper than buying all the¬†ingredients¬†on their own, and it’ll last you several times of making this or anything else.

Cheese Cloth, Kitchen Twine. I used new pantyhose that I had washed but never worn, then cut the foot off and knotted itself.

Directions:

Pour Cider, and maple syrup into a saucepan, medium to large size. Stir. Put your mulling spices in your cheese cloth, tie it shut, place in saucepan. Cook on Medium-High for a few minutes until hot. Stirring¬†occasionally¬† Don’t boil, you want it to be a toasty warm drink but not boiled. Serve in your favorite mug, or glass. If you have any around, put a cinnamon stick in each mug. Enjoy!

 

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Turning a new leaf.


 

So for anyone who has been up to date on my life, my sweet beloved glorious Subaru is on her last leg of life, supposedly. She has 230k miles on her. Her head gaskets were replaced in 2010, she had a brand new radiator, all new hoses and plugs, a BRAND spanking new battery and a few other additions. She also, however, has her original 1997 motor, starter and alternator. She has new tires and is in really good condition considering her life-span, which includes a drive clear across the country from her home of Virginia to her new home, Seattle.

That being said, the fantastic EverSoLightly and I are having to do some MAJOR budget cuts to help with the purchase of a new car and payments and such.

So, one of the places we can, and should, and will be cutting back is food! So I’ve developed a hopeful idea. ALL our meals are going to cost us UNDER $10 each. Snacks, will be made if possible, to help save even more money. Today I’m going to try and tackle home-made crackers. But that’ll be later and for a different post.

Recipes I’m hoping to be able to make under $10:

Chili and cornbread
Veggie Stir-Fry, EverSoLightly isn’t a big veggie eater so I’m hoping to put more veggies into our diet.
Tomato soup and grilled cheese, both home made.
Beef Stroganoff
Tuna Casserole
Chicken Enchiladas
Tacos
and once a month I’ll splurge to make a DELICIOUS meal. This month’s meal (actually it’ll probably be October…) Lamb Stew! Yum!

Do any of you have any recipes you think would work? pass them along! I’ll try them out! ūüėÄ

 

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2 pounds of small cucumbers + Creativity =….


This week the kids and I went to Newcastle Fruit and Produce and after stocking up on $11 (at 3.99 a lb) of Cherries a ton of delicious grapes and some corn on the cob, I wondered over to their discount bin. A bag of a bunch of small cucumbers for $1!!

I didn’t know what to do with the cucumbers, but I thought “hmm I wonder if I could make cucumber bread!”

Turns out its not so popular, but HOLY SMOKES it is DELICIOUS. OMG move over banana and zucchini bread, Cucumber is in town!

You will need:

  • 3 eggs
  • 2 cups¬†sugar
  • 2 cups¬†finelychopped, or grated (I used a garlic press hahaha) cucumbers
  • 1 cup¬†vegetable oil
  • 1-1/2 teaspoons¬†vanilla extract
  • 3 cups¬†all-purpose flour
  • 1-1/2 teaspoons¬†ground cinnamon
  • 1 teaspoon¬†baking soda
  • 1 teaspoon¬†salt
  • 1/4 teaspoon¬†baking powder

Beat your eggs in a bowl. Next beat in sugar then cucumbers, oil and vanilla. Blend together.

Now in a separate bowl mix together the remaining ingredients. Then add to cucumber  sugar mixture. Blend together thoroughly.

Bake in a greased bread pan (2) or cupcake tins (I did a loaf of bread AND muffins. ) At 350 Degrees for an hour.

Let cool and ENJOY.

EDIT. Woot. 135th blog post!

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Legend…. wait for it….


This week has been crazy…but in-between all the craziness, it was a pretty decent week. I made FOUR, yes FOUR batches of fruit roll-ups, and none of them lasted very long. The kids LOVED them. Today I made pink lemonade cupcakes, they were super delicious. I’m not here to talk about my lemonade cupcakes…nope. My mom’s super amazing home made Macaroni and cheese.

I’ve tried dozens of recipes…but still never found one that everyone enjoyed. So yesterday, Macaroni and Cheese was on the menu, I decided to call up my mom and ask for her recipe. As a kid I remember savoring every single bite of her Mac and cheese, she used shell pasta instead of elbow noodles, and the cheese would find its way into the shell pasta and every bite bursted with delicious cheeses!

The recipe was a HUGE hit (no photos though) everyone LOVED it (Except EverSoLightly, but I’m not sure he likes macaroni and cheese.) So I thought I’d share it with all of you! It’s SUPER easy, and really yummy.

Ingredients:
1 (or 2 depending on how much you’re making) can of Cheddar soup (Campbell’s)
2-3 cups of cheddar cheese
American Cheese
Ramano Cheese
1-2 cups milk
Noodles

Cook your noodles as directed. While your noodles are cooking mix all the ingredients above in a pot. Mix together until everything is melted remove from heat. Once your noodles are cooked and your cheeses are melted, strain your noodles, and add them to the pot of melted gooey cheese. Stir. Serve. Enjoy!

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Another delicious meal :)


So this morning I told K-toast that I was going to make a meal he really enjoyed. He glared at me and made a nasty face. That kinda sorta frustrated me, so I decided I wasn’t going to make something he loved that everyone else only felt so-so about. SO I went out on a limb and attempted a chinese-ish dish. (I made the kiddos home made chicken strips haha.)

Katie’s Ginger-Pineapple Chicken

What you’ll need:
1 package of chicken breast tenders, washed and cut into bite sized pieces
5-6 tablespoons of pineapple juice (I bought ours at Uwajimaya)
2 tablespoons brown sugar
2-3 tablespoons of freshly grated ginger root (Safeway produce section, you will have to grate on your own) – DO NOT USE GROUND GINGER
2 tablespoons of honey
4 tablespoons soy sauce (I used Organic soy sauce from Uwajimaya)

Mix together all of the ingredients  and put in a bowl. Toss in bite sized chicken pieces and let marinate for 2-3 hours (or overnight, 1 hour works too.)

Once you’ve let the chicken marinate toss a tiny TINY bit of peanut, canola, or the oil of your choice in a skillet. Once it’s warmed then toss in the entire mixture. Cook until sauce changes color and chicken is cooked all the way through.

Serve over rice, with some wine & you have a delicious quick easy meal! Feel like maybe something should be added? Changed? Try it out and let me know!!