Switch From Soup to Casserole

This was so delicious! It is like chicken noodle soup in casserole style.

Something a little different that hits the spot! 

I love chicken noodle soup and so I loved this!

Chicken Noodle Casserole

ingredients:

1 cups of celery and carrots chopped
1 medium onion, chopped
1 Tbsp. vegetable oil
2 pounds chicken legs and/or thighs
1/2 tsp. ground black pepper
1/2 tsp. salt
1 slice bread
1 12 ounce package jumbo or extra-large egg noodles
1 8 ounce container sour cream
2 tablespoons all-purpose flour
Nonstick cooking spray
2 tablespoons fresh parsley

directions:

1. Preheat oven to 375 degrees F. In a pot on your stove cook two-thirds of the celery and two-thirds of the onion in hot oil over medium heat for 3 minutes. Add thawed chicken, pepper, and salt; cook for 2 minutes. Add 6 cups of water. Bring to these all to a boil and then reduce the heat. Simmer, covered, for 20 to 25 minutes or until the chicken is no longer pink.

2. Meanwhile, for your topping, tear the bread in small pieces. Finely chop remaining celery, carrots and onion. In a small bowl toss together the bread, celery and onion; set aside.

3. With a slotted spoon transfer your chicken to a cutting board to cool slightly. Add the noodles to the simmering broth; boil gently for 7 to 8 minutes just until they are tender, stirring occasionally. With a slotted spoon transfer noodles, celery, and onion to a 3-quart baking dish.

4. For the sauce, in a bowl whisk together sour cream dip and flour. Gradually whisk in 1 cup of the hot broth until smooth. Add sauce to broth in Dutch oven; cook and stir until boiling.

5. Meanwhile, cut the chicken into thin slices and add them to the noodles in your sprayed dish. Gently stir in sauce. Sprinkle with topping, then lightly coat with cooking spray.

6.Bake, uncovered, for 30 to 35 minutes until casserole is heated through and topping begins to brown. Top with parsley just before serving

Recipe Adapted from Better Homes and Gardens Cookbook

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Just Add Some Pineapple!

Here is a great way to make chicken!

Add some pineapple and a little more and it tastes great. Spice up your rice a little bit by serving this with it!

Pineapple Chicken

ingredients:

• 1 1/2
  pounds Boneless Chicken thighs
• 1
  Red Sweet Pepper, cut in strips (optional)
• 1
  Pineapple, cored, peeled, and cut in large chunks or 1 large can of Pineapple, chunks
• 1
  Serrano Pepper, thinly sliced (optional)
• 3/4
  cup Unsweetened Coconut Milk
• 1
  Tbsp. packed Brown Sugar

directions:

1.Rub  a little olive oil all over your chicken and then sprinkle your chicken with 1/2 teaspoon salt. ON a grill or something like a George Foreman brown the chicken on both sides. Place in a skillet on medium to low heat with it covered and cook for 12 minutes, until it's tender and no longer pink.

2.For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add the pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken. Makes 4 servings. 

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It's All In the Sour Cream!!!

Valentines Day is just around the corner and at my home it is always known as the sugar cookie holiday! It has always been fun to make heart shaped cookies and add pink icing to them to give to those you love.

Here is the best sugar cookie recipe I have ever found! 

And I love to make it.

This recipe tastes so good because it is all in the sour cream! 

This makes it taste like the best sugar cookie! 

Come to Great Tastes Tuesdays to get your sugar cookie recipe for Valetines Day!!

Sugar Cookies

Ingredients:

1 cup of Margarine or Butter

2 cups of Sugar

1 cup of Sour Cream

2 tsp. Vanilla

2 Eggs

1 tsp. Soda

1 tsp. Salt

4 tsp. Baking Powder

4 ½ - 5 ½ cups Flour

Directions:

Cream your margarine and sugar together. Add sour cream, vanilla and eggs then mix it all together. Add your baking soda, salt and baking powder and mix it again. Add your flour one cup at a time then mix it well. Your dough will be sticky. Roll it out on a floured surface to about ¼ - ½ inch thick. Cut out your cookies and then place them on a slightly greased cookie sheet. Bake at 350 degrees for 11-12 minutes or until they are lightly brown. 

Tex Mex Mac and Cheese

Want a taste of some good sausage mixed into a meal?

This Tex Mex dish is a great combination of meat, cheese, pasta and more.

Try this for a new and delicious taste. My husband really liked it!

ingredients:

• 12
  ounces Dried Rigatoni Pasta (3 cups)
• 1
  pound bulk Pork Sausage
• 1
  cup Onion, chopped
• 1
  16 ounce jar Green or Red medium-Hot Salsa
• 2
  8 ounce package shredded Monterey Jack cheese (4 cups)
• Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
• Salsa (optional)

directions:

1. Preheat your oven to 350 degrees. Lightly grease a large baking dish; set aside. Cook pasta according to package directions. Drain and set aside.
2. In large skillet cook the sausage and onion until meat is browned and the onion is tender. Drain the fat and return the sausage and onion to the skillet. Stir in the green or red salsa.
3. In a prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 8-10 servings. Can be divided in half.

Budget Friendly Dinner

Try this! It was pretty easy to make, very filling and tasted good.

Soup for dinner!

Basil, Beef and Barley Soup

Ingredients:

• 1
  pound boneless sirloin steak
• 1/4
  cup all-purpose flour
• 1
  tablespoon dried basil, crushed
• 1
  teaspoon black pepper
• 1/2
  teaspoon salt
• 1
  tablespoon vegetable oil
• 1
  cup quick-cooking barley
• 1
  14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
• 1
  cup packaged peeled fresh baby carrots, bias sliced
• 1
  cup lower-sodium beef broth
• 3
  cups water
• Small fresh basil leaves (optional)

Directions

1. Cut your steak into 1/2-inch pieces. In a shallow dish combine the flour, dried basil, pepper, and salt; add the meat and toss to coat.

2. In large pan heat the oil over medium-high heat. Add meat and cook until it is browned on all sides. Stir in any remaining flour mixture. Stir in the barley, tomatoes, carrots, beef broth, and the water. Bring to a boil and reduce heat. Cover and simmer for 10 minutes.

3. Serve the soup into bowls and top with fresh basil, if desired.

Chicken Quesadillas

Ingredients:
4 Chicken Breasts
8 Tortillas
1 cup Cheese of your choice
Butter
Salsa
Tomatoes
Lettuce

Directions: 
Grill your chicken, season it with salt and pepper and cut into strips. Place a small amount of butter in your skillet. Place 1/8 of the chicken on one of the tortillas  Spread a little cheese over the chicken and fold over. Brown your tortilla just a little on each side. Serve with tomatoes, lettuce, and salsa! Cut the recipe in half if you need to.