Sweet & Sour Chicken

This was really good! It isn't PF Chang's quality, but I will definitely make this again. It was really easy and I thought it was good and ALL my kids ate it with very little complaining from Jake. That is a big deal!Sweet & Sour Chicken

From: Sun Bird seasoning packet

1 1/2 lbs. chicken, cut in strips

1/4 c cornstarch, 1 3/4 c water; divided, 2 T Soy sauce

2 T. oil

1 green bell pepper, 1 onion; cubed, 2 carrots; diagonally sliced

1/3 c sugar

1/4 c catsup

1 can (8 oz) pineapple chunks, drained

3 cups cooked rice

1. Combine cornstarch, 1/4 cup water and soy sauces; add chicken. Marinate 5 minutes, coating chicken with mixture

2. In large skillet or wok, heat oil. Remove chicken from marinade with slotted spoon and stir-fry until browned; remove from pan.

3. Stir fry vegetables ( I used broccoli instead of green peppers and I LOVED it.) Return chicken to pan.

4. Combine seasoning packet, sugar, catsup, and 1 1/2 cups water; blend well. Add to chicken mixture and simmer 5 minutes or until thickened.

5. Add pineapple chinks and heat. Serve over rice. Makes 6 servings, 1 cup each

Cheese Potato Soup

Cheese Potato Soup

From: Lindsay Dunn

4 c. cubed potatoes

1 c grated carrots

1 c chopped celery

½ onion chopped

3 chicken bullion cubes

Boil all of the above in 4 cups water until tender, and then add 3 ½ cups milk.

In a small saucepan melt 1 cube butter; ½ cup flour, and 1 T mustard. Stir till paste.

When soup is to a boil add the mixture from the saucepan. Stir until thickened.

Add 1 lb. Velveeta cheese that is cubed into small pieces. Let melt, stirring every few minutes.

Sloppy Joes

I know what you are saying WOW! Jamie those look like the most AMAZING sloppy joes ever. Well, they are! I got this recipe from Ryan's mom. They are the best sloppy joes I have ever tried and I consider myself a expert in this field. HA! HA!
Sloppy Joes

1 lb ground hamburger

2 cans Chicken Gumbo soup

Ketchup to taste

Brown your hamburger and drain. Add the soup and ketchup. Cook for a few more minutes so that everything gets heated up. You could very easily do this in your crock pot. I would just brown my hamburger first and combine in the crock pot on low 2-4 hours. Serve with cheese, chips, or potato salad.

ENJOY!!

Amazing Brownies

These are my new favorite dessert! They are mini brownie bites with amazing frosting on top. They come in all different flavors and they are the perfect size. The best part is they are only .35 a piece. Cookies & Cream are my favorite!!!

Amazing Desserts

Robin & Sharon Offley

801-358-8308

Banana Bread

BANANA BREAD
I got this recipe from Tandi Davis and it is by far my favorite. It is so easy!

1 square butter
1 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
3 bananas, mashed
2 eggs

Cream shortening and sugar. Add eggs and vanilla. Mix four, salt, and soda in a separate bowl. Mix dry ingredients with the creamed mixture, alternating with mashed bananas. Bake at 325* for 60 minutes for one regular sized loaf pan, 55 minutes for 2 half loaves, 45 minutes for 4 mini loaves. Bread is done when top is golden brown and toothpick comes out clean.

Tortilla Soup in the Crock Pot

This was delicious!! I will make this again for sure! It was super easy and my family loved it.

TORTILLA SOUP IN A CROCK POT

4 boneless, skinless chicken breasts, cooked and shredded
1/2 tsp. minced garlic
2 cans (14 oz) chicken broth
2 cans (14 oz) stewed tomatoes, chopped with liquid
1 c. medium salsa
2 T. dried cilantro
1 T. ground cumin
3 - 4 flour or corn tortillas, cut into 1/2 inch strips. I would fry these in a little oil or go to Costa Vida and buy a bag of there tortilla strips.
cheese , grated

Combine all ingredients except tortilla strips and cheese in greased 4 1/2 to 6 quart slow cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Ladle hot soup into individual serving bowls over strips of flour tortilla and shredded cheese. Makes 6-8 servings

Navajo Tacos

Navajo Tacos

I make these the easy way, but they are still really delicious. Here's what I do:
I thaw out Rhodes rolls for a couple of hours. Then I roll them out into circles.

Then I fry them on hot canola oil.

They cook fast!


Then I top them with Nalley's Chili, cheese, salsa, and sour cream. We also do butter and honey for dessert.

Peanut Butter Chocolate Chip Cookies

PEANUT BUTTER CHOCOLATE CHIP COOKIES
yield: 5 dozen

1 c. butter or margarine
1 c. creamy peanut butter
1 c. sugar
1 c. packed light brown sugar
2 eggs
2 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. chocolate chips

Preheat oven to 375*
In a large bowl, beat butter, peanut butter, sugar, brown sugar, and eggs on medium speed. Mix until well blended. Stir together flour , baking soda, baking powder, and salt. Gradually add to butter mixture; beat until well blended. Stir in chocolate chips. Bake 8-10 minutes

May Menu #1

Monday - Navajo Tacos
Tuesday - Tortilla soup in the crock pot!!
Wednesday - Banana Bread
Thursday - ASHLEY'S 2nd BIRTHDAY!!!! OUT!!
Friday - Tin Foil dinners on the Grill!
Saturday - Ashley's Justin Bieber party! BBQ - Pasta Salad
Sunday - MOTHER'S DAY Hmmm! PANINI sandwiches! Yum!

Crepes

I got this crepe recipe from my sister-in-law, who is an AMAZING cook. So trust me when I say these are delicious!

DANISH PANCAKES -AKA: CREPES

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla (optional)
1/4 cup sugar
3 eggs
milk
*Not sure on the amount of milk. I usually just keep adding milk until it is thin enough. I like mine to be about the consistency of egg nog.

1. Mix all ingredients together. Leaving the milk to the last. Beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Fruit Dip

This is such a delicious and light fruit dip. Great for summer parties!

FRUIT DIP
1 pint vanilla yogurt
1 pint light cool whip
1 pkg. vanilla pudding

Mix together! I just whipped it with a wire whisk, but I am sure you could use your kitchenaide. It is that easy!

Swiss Chicken

This is honestly so easy and so dang good! I got this recipe from my mother-in-law and everything she makes is delicious!

Swiss Chicken
Roll chicken in beaten eggs and seasoned bread crumbs. Fry in oil until brown. Place in a pan (I used a cookie sheet, but a casserole dish would work better.) After placing chicken in pan cover with sliced mushrooms and a slice of swiss cheese. Pour 1 cup water with 2 cubes chicken bouillon dissolved in the water over the chicken or use chicken broth.
Bake uncovered for 44 minutes at 350*.
I served mine with a green salad, baked brocolli, and a baked potato.

Broiled Brocoli

I know this is a crappy picture, but I forgot my camera and I had to use my phone. I will update it later. Let me know what you guys think of this one. I was really surprised at how good it was. This is such a delicious treat. I could it a giant plate full! This is my friend Stephanie's recipe. She said her kids LOVE it!

BROILED BROCCOLI
Cut up fresh broccoli into bite size pieces. Spread broccoli on a cookie sheet and drizzle with Canola oil and kosher salt. Broil for 3 minutes and stir and broil for another 3 minutes. Then ENJOY!!!

Taco Muffins

Brooks LOVED these! He ate his with ketchup, of course! He eats everything with ketchup.
I saw these on Biggest Loser and they looked really good, and they were!! Loved these. I was a little afraid to try the turkey sausage, but it was really good.

Jennie-O Taco Muffin Recipe

Ingredients
3 (6-inch) stone-ground corn tortillas
12 Jennie-O Turkey Store® Turkey Breakfast Sausage Links, cooked according to package instructions and cut in half widthwise
1/2 cup tomato salsa
2-1/4 cups liquid egg white or egg substitute
1/4 cup (1 ounce) finely shredded low-fat Cheddar cheese
1/4 cup sliced ripe olives
2 Tablespoons chopped fresh cilantro
12 Tablespoons roast tomato salsa (or your favorite salsa)
1 non-stick muffin pan
Low-fat or fat free refried beans (optional)
Extra salsa (optional)
Fresh melon slices (optional)

Directions
1. Heat oven to 400 degrees Fahrenheit.

2. Stack tortillas and cut into quarters. Cut quarters in half so you will have 8 wedges for each tortilla (and a total of 24 wedges). Spray each muffin cup with olive oil cooking spray.

3. To assemble: place one tortilla wedge in each muffin cup, with the widest side at the bottom of the cup. Place a second tortilla wedge on the opposite side of the muffin cup so that the wide edges will be overlapping in the bottom of the cup, by about 1/2 inch. The tortilla wedge points will extend outside of the cup, about 1/2 inch straight up. Repeat for the other muffin cups. Place two sausage halves (from one whole link) in each muffin cup, on top of the tortilla wedges. Place a tablespoon of salsa on top of the sausage. Measure 3 tablespoons of egg white (or egg substitute) into each muffin cup. Bake 10 minutes or until eggs are just set and no longer wiggle. They will be slightly puffed. Carefully remove "muffins" from pan and place two on each serving plate.

4. Working quickly, sprinkle each "muffin" with one teaspoon of cheese. Top each muffin with few olive slices and a sprinkle of fresh cilantro. Serve hot with low-fat or fat free refried beans, extra salsa and fresh melon slices.

Nutrient Analysis for one 2-"taco" serving
Calories: 231
Protein: 20 grams
Carbs: 6 grams
Fat: 12 grams
Sat: 3 grams
Poly: 8 grams
Mono: 1 gram
Fiber: 1 gram
Sodium: 515 mgs

Chocolate Brickle Squares

Can I just say YUM!! I love these, maybe it is because I have a weakness for chocolate, toffee, and saltines. I have a really hard time knowing when to stop with these little pieces of sunshine!!

Chocolate Brickle Squares

vegetable cooking spray
12 graham crackers or saltines (both are delicious)
1 c. butter or margarine
1 c. sugar
1 pkg. chocolate chips
1 (60z.) pkg almond brickle chips or crush up a Skor bar

Line 15x10x1 jellyroll pan with foil. Coat with cooking spray. Place graham crackers (or saltines) in a single layer in prepared pan. Set aside. Combinge butter and sugar. Bring to boil over medium heat, stirring often. Pour over crackers. Bake 5 minutes @ 350*. Remove from oven: sprinkle with chocolate chips. Spread evenly when soft. Sprinkle with brickle chips (or Skor bar), press into chocolate.

Mango Tapioca Pudding

I thought that I was making a recipe of something I had at a Thai restaurant, but I know realize that it wasn't. That would explain why it didn't taste like I remember. I won't try this one again, but I will try the sweet mango rice.

Mango Tapioca pudding

• 1 cup SEED tapioca (available in the baking aisle) - serves 5-6 people
• 4 + 1/2 cups water
• 1 tsp. salt
• 1 can coconut milk
• maple syrup or table syrup (for serving)
• Optional: 1-2 ripe mangos, cut up (for cutting instructions, see link below) OR substitute other tropical fruit (note: this pudding is also delicious without fruit)

Place 1 cup seed tapioca in a pot and cover with 2 cups water. Allow to soak for 10 minutes. After 10 minutes, the tapioca will have absorbed much of the water. Add another 2 + 1/2 cups water, plus 1 tsp. salt and place the pot over medium-high heat.

Cooking the Tapioca

Stir well and bring to a boil. Reduce heat to medium and, stirring occasionally to keep tapioca from sticking, continue cooking for 12-15 minutes. (Tip: if the tapioca is too thick to cook easily, add a little more water) After 15 minutes, most of the tapioca seeds will be translucent (as shown). Remove pot from heat and cover with a lid. Let sit until tapioca is warm (not hot) - 10 to 30 minutes. Any remaining tapioca that are hard will soften.
Now put your pudding together: Scoop about 1/4 cup of the warm, cooked tapioca into individual bowls. Drizzle over 2-3 Tbsp. syrup, then add the mango pieces or other fruit (if using) and a generous amount of coconut milk (3 Tbsp. to 1/4 cup per portion). Now stir and ENJOY!

Tips: This Tapioca Pudding is wonderful served cold on a hot day, or served warm on a chilly day. It can be reheated in the microwave (no need to heat the coconut milk), or simply place tapioca in a sauce pan with a little water and stir until warm.

Tapioca Pudding is vegan plus gluten-free and lactose-free; in other words, it's great for all diets and tastes!

Cheese Ball

I LOVE cheese balls! I think I ate most of this one! This is a very simple cheese ball.

Cheeseball

1 pkg cream cheese (softened)
1/2 tsp. garlic powder
5-6 green onions sliced
Mix these together and roll into a ball. Then roll in:
1 pkg crushed Ritz crackers or 1 cup crushed walnuts.
I love to eat these with the new Wheatable crackers.

Yummy Crystal Light Drink

This drink is delicious! It is a little tangy and I love it! Super easy to make too.

Crystal Light Drink

2 limes sliced
1 pkg raspberry lemonade Crystal Light
1 liter of Fresca
1/2 bag pebble ice

Mix and serve! Easy and delicious!

Strawberry Shortcake

I couldn't believe how much Ryan LOVED this. He doesn't really like desserts, but he couldn't stop talking about this one. So I will probably make it again.

Shortcake
1 pkg yellow cake mix
1 cup sour cream
1 pkg instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup water

Mix together. Pour in small bundt pans. Bake at 350* for 18 - 22 minutes

Fajitas

These weren't anything gourmet, but the were still good.
Fajitas

In a large skillet heat 2-3 T of olive oil and 2 cloves of garlic pressed. Add red and green peppers, and onions. Cook until tender. Add cooked chicken cut into strips. Put inside warmed flour tortilla. Top with sour cream and guacamole spread.

Raspberry Thumbprints

These are irresistible! My friend Melanie actually brought these to me and I couldn't stop eating them. She said they are super easy and I believe her!!
Raspberry Thumbprints

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg
3	tablespoons Gold Medal® all-purpose flour
1/3	cup seedless raspberry jam
1	cup white vanilla baking chips
	Red or green sugar, if desired

	Print these coupons...
	$0.40 off Betty Crocker® Cookie Mix Plus 55 more...
	About Concordance™

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

Chocolate Rice Krispies

I lOVE these!! They have lots of names, but this is what I call them.
Chocolate Rice Krispies

1 cup corn syrup
1 cup white sugar
1 cup peanut butter
6 cups rice krispies
1 bag chocolate chips

Bring sugar and corn syrup to a boil in saucepan. Remove from heat and add peanut butter. Pour over Rice Krispies in a large bowl and blend. Spread in greased 9 X 13 baking dish. Melt chocolate chips in microwave. Spread evenly over the top of the Rice Krispies. Let chocolate set before serving.

Spaghetti Pie

Spaghettie Pie is one of my favorites! It is super easy and it's delicious!

Spaghetti Pie

Cook noodles (I used wheat)
Mix with:
1 egg
1/2 cup parmesan cheese
1/4 cup butter

Mix together until well blended.
Layer with 1 cup cottage cheese and 1 egg mixed together.
Layer of spaghetti sauce and browned hamburger.
Layer of cheese.
Bake at 350 for 30 minutes. Serve with caesar salad and garlic bread!

SLACKER!!!

I am a little behind. I went on a cruise last week and slacked on posting the week before aaaand after. So I will try and do a bit better!!!

Pan-seared Tilapia with Quinoa & Parsley vinaigrette

This was interesting. I saw it on Biggest Loser and thought I would try it. The Quinoa had a very strong Garlic flavor. It was good in small amounts. The vinaigrette was pretty good too. They used Halibut, but I used Tilapia. Not sure if it would have made much of a difference. My kids LOVED the green beans.

Ingredients

For the quinoa: 2 teaspoons extra virgin olive oil

1 shallot, finely diced

1 clove garlic, finely diced

1 cup uncooked quinoa

1 cup low (or no) sodium chicken or vegetable stock

For the vinaigrette: 3/4 tablespoon shallots, finely diced

1 tablespoon red wine vinegar

2 teaspoons extra virgin olive oil 2 tablespoons fresh flat leaf parsley, roughly chopped

1 teaspoon olive oil

4 four-ounce Tilapia filets

Method:

• Heat a medium sauce pan over medium high heat, add the olive oil and sweat the shallot for 2 minutes stirring constantly.
• Add the garlic and cook for an additional 2 minutes.
• Add the quinoa and stir to coat with the shallot and garlic, then add in the stock and bring to a simmer.
• Reduce heat to simmer gently for about 15 to 20 minutes or until the quinoa is tender but not mushy.
• Meanwhile to make the vinaigrette, place the shallots and vinegar in a medium mixing bowl.
• While whisking, slowly drizzle in the olive oil.
• Add the parsley and season the vinaigrette with salt and pepper to taste.
• When ready, remove the quinoa from the heat and let sit for 5 minutes. After 5 minutes, fluff with fork and reserve.
• To cook the Tilapia: Place a large nonstick sauté pan over medium-high heat and drizzle with the remaining oil.
• Place the fillets in the hot pan and cook for 4 minutes, or until the fillets are golden brown on the bottom.
• Turn the fillets over and cook for 3 minutes, or until the fish is just cooked through but still moist and juicy.
• To serve: Divide the quinoa evenly among 4 serving plates, top with halibut and drizzle with parsley vinaigrette.

January Menu #4

Monday - Pan-seared Tilapia with Quinoa & Parsley vinaigrette (Biggest Loser Recipe)

Tuesday - Rosemary lemon herb roasted chicken with veggies

Wednesday - 10 YEAR ANNIVERSARY - OUT TO DINNER-

Thursday - Crock pot Santa Fe Chicken (Weight Watcher recipe)

Friday - Baked Chipotle Sweet potato fries

Saturday - Crepes

Sunday - Crock pot Italian Chicken

Sesame Beef Stir Fry

This is delicious! I was out of brown rice today so I used cal-rose white sticky rice and I have to say the brown rice tastes a lot better in this recipe.

Sesame Beef Stir Fry

2 portions brown rice (about 1/2 cup uncooked

2 portions lean ground beef (about 1/2 lb)

1 T. toasted sesame oil

2 cloves garlic, minced

3 green onions, sliced

1 cup broccoli slaw (I couldn't find any at the store so I used cole slaw and it tasted the same)

1 cup napa cabbage, shredded

1 T. lite soy sauce ( I was out so I used Yoshida's sweet & savory sauce and it was delish)

crushed red pepper flakes to taste

1. Prepare brown rice according to its package directions.
2. WHile the rice is cooking, in a medium skillet or wok, brown the ground beef over medium heat, until no longer pink. Remove the beef from the skillet, drain and set aside.
3. Heat sesame oil in the skillet over medium - high heat. Add garlic and green onions; stir fry for 2 minutes. Add the broccoli slaw and cabbage; stir-fry for 2 minutes. Add rice and soy sauce; stir fry for 2 more minutes.
4. Return the cooked ground beef to the skillet with the rice and vegetable mixture and season with red pepper flakes, to taste. Stir until ingredients are well combined and heated through, about 2 minutes.
5. Divide into 2 portions
6. I double this recipe because otherwise it doesn't make very much.

Buttermilk Syrup

I know this isn't on the menu this week, but I got up this morning and wanted to make something yummy for my kids (they don't have school today.) So I made them french toast with homemade buttermilk syrup. I love this stuff. I could literally drink it.

Buttermilk Syrup

1/2 c buttermilk (substitute 1/2 T vinegar with the rest milk)

1 c sugar

1 cube butter (real not margarine)

1 tsp. light corn syrup

1/2 tsp. vanilla

1/2 tsp. baking soda

In a saucepan combine: buttermilk, sugar, butter & light corn syrup. Bring to boil. Remove from heat and add: vanilla & baking soda. Stir with a wire whisk and be careful it really foams up! I usually double the recipe. It lasts quite a while in the fridge.

Peel a Pound Soup

Peel a Pound Soup

1 head cabbage (I used 1/2 a head) chopped

6 lg. onions (I only used 2), chopped

1 lg. green pepper

1 lg bunch celery

1 qt. tomatoes

1 pkg onion soup mix

1 qt. chicken broth

I also add 1 lb hamburger

Put in large pan - Bring to boil. Simmer until done add salt & pepper to taste.

Don't let the cabbage and onions scare you away from this soup. It is really good. My kids even liked it. Super filling and the legend says you can eat as much as you like without adding any pounds. That is without the hamburger of course. It makes a ton too!

Rosemary Ranch Chicken Kabobs

I LOVE these! They are always so tender and juicy! I know that sounds like a Burger King commercial, but it's all I know! I tried doing them in kabobs and grilling a whole breast. The breast where good, but the kabobs where better.

It was fun to grill outside in the winter!

Rosemary Ranch Chicken Kabobs

1/2 c olive oil

1/2 c ranch dressing ( I use Gregg's from Costco)

1 T. minced fresh rosemary (dried works as well)

2 tsp. salt

1 tsp. lemon juice

1 tsp. white vinegar

1/4 tsp black pepper, or to taste

3 T Worcestershire sauce

1 tsp. white sugar, or to taste (optional)

5 skinless boneless chicken breast halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt. lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8-12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Note: this recipe works well for beef and shrimp.

Taco Soup

This is a staple at our house. It is something that is easy to store and most of us usually have on hand.

Taco Soup

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can corn, drained

2 cans diced tomatoes

1 lb hamburger, browned

1 packet taco seasoning.

Brown your hamburger and drain. Mix with taco seasoning and add to pot with beans, corn and tomatoes. mix together and cook on medium until warm. Serve on top of tortilla chips or Frito's. You can top with sour cream, cheese, avocado, lettuce, or salsa.