August 8th, 2017

Chicken & Rice

1 can cream of mushroom soup
1 cup water
3/4 cup uncooked minute rice
1/4 teaspoon pepper
4 skinless boneless chicken breasts

Directions

  1. In a baking dish, mix soup, water, rice and pepper.
  2. Place chicken on rice mixture.
  3. Sprinkle with additional pepper.
  4. Cover. Bake at 375 for 45 minutes or until well done.

August 8th, 2017

Chicken Piccata

This is a small recipe, for 2-3 people.

2-3 tbs of butter
one spoon of flour
1/2 lb chicken breast, cut into thin strips
1 can artichoke hearts, drained and cut into quarters, not marinated
juice of 1/2 lemon
1 tsp. capers
1/4 cup white wine
1/8 tsp. white pepper
8-10 oz pasta, cooked
fresh dill

Directions

  1. Mix Lemon Juice, wine, flour, and butter in pan, heat and stir until it stays together.
  2. Add chicken, cook until mostly done, add artichokes (available in can at grocery store) and capers – when nearly done, add fresh dill, and pepper.
  3. Add angel-hair pasta, and stir into the sauce.

August 8th, 2017

Chicken Cordon Bleu

4-6 chicken breasts, pounded thin
4-6 slices ham
4-6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk

Directions

  1. Place one slice of ham, and one slice of cheese on each chicken breast.
  2. Roll up and fasten with a toothpick.
  3. Place chicken, seam side down, in crockpot, layering if necessary.
  4. Combine soup and milk; pour over chicken. Cover; cook on low for 4-6 hours.

August 8th, 2017

Balsamic Chicken

4 chicken breasts, cut into pieces
2 eggs (beaten)
1 1/2 cup of flour
4 garlic cloves, diced
1/4 cup balsamic vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1 TBSP oil

Directions

  1. Coat chicken in eggs, then coat with flour.
  2. Put oil in pan and sprinkle with garlic. Add chicken.
  3. Cook chicken on both sides.
  4. In a bowl, mix soy, balsamic, and sugar well.
  5. Pour on top of chicken and let cook for 3-5 minutes. Sauce should caramelize.

August 8th, 2017

Asparagus and Chicken with Pasta

1 lb favorite pasta
2 tbsp olive oil, divided
3/4 lb boneless, skinless chicken breast, cut into bite size pieces
4 cloves minced garlic
12 oz asparagus, cut into 1 inch pieces
2 Roma tomatoes, diced
1 red bell pepper, diced
1/4 cup pine nuts
1/2 tsp crushed red pepper flakes, or to taste
salt and pepper to taste
1/2 cup grated Parmesan cheese

  1. Heat 1 tbsp olive oil in large skillet on medium heat. Saute chicken until lightly browned.
  2. Add remaining oil, garlic, asparagus, tomatoes, bell pepper, pine nuts and red pepper flakes. Continue cooking until asparagus is tender and chicken is cooked all the way through. Add salt and pepper.
  3. While chicken is cooking, prepare pasta according to package directions. Drain.
  4. Combine pasta with chicken mixture. Sprinkle with Parmesan cheese.

August 8th, 2017

Stuffed Grape Leaves

1.5-2 lb ground lamb
1-2 cups rice
1/4 cup pine nuts
2 tsp Greek seasoning
1/4 tsp lemon pepper
2 tsp dried mint
1 jar grape leaves, reserve liquid
water

Directions

  1. Mix lamb, rice, pine nuts, Greek seasoning, lemon pepper and mint in large bowl.
  2. Roll into meatballs and wrap in grape leaves.
  3. Place in pan and add liquid from grape leaves.
  4. Add enough water to cover, and cover pan with foil.
  5. Cook in preheated oven for 75 minutes at 350 degrees.

August 8th, 2017

Roasted Pumpkin Seeds

Seeds from one pumpkin
2 tsp melted butter or oil
Salt to taste

Preheat oven to 300 degrees.

Clean off strings and pulp from pumpkin seeds as best you can. Toss in a bowl with melted butter or oil and salt. Spread in a single layer on a baking sheet and cook for about 45 minutes. Stir occasionally. When they’re golden brown, they’re done.

Salt is not the only spice choice. You can get creative with your spices depending on your tastes.

August 8th, 2017

Chocolate Covered Strawberries

1 bag semi-sweet chocolate chips
1/4 cup shortening
1 lb strawberries

  1. Wash and dry strawberries
  2. Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high about 2 minutes or until chocolate is completely melted. Mix thoroughly.
  3. Dip strawberries in chocolate mix while holding them by their stems. Place on tray covered with wax paper.
  4. Cool for 20 minutes in refrigerator before serving.

This recipe is fun to do with the kids. Even a 3 year old can do the dipping without making too extraordinary a mess.

August 8th, 2017

Avocado Raisin Dip

2 Avocados; peeled and chopped
1/2 c. raisins
1/2 c. vegetable oil
1/4 c. lime juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Blend all ingredients together in a blender at high speed for about 45 seconds until smooth. Serve with fried tortillas, raw vegetables or assorted crackers. Makes 1 2/3 cups of dip.

August 8th, 2017

Vegetarian Stuffed Bell Peppers

8 Colored Bell Peppers
3 cups of white rice
1 jar of spaghetti sauce
3 Boca burger patties
1 can of pinto beans
One chopped onion (white or red)
3 teaspoons of chopped garlic
Pepper, salt, and garlic powder to taste

1) Cut the tops off of the bell peppers. Take the core and seeds out so that the bell pepper is hollow. Set the tops aside.

2) Cook the rice.

3) In a large pan, grill the Boca burger patties, breaking the patties into small pieces.

4) Chop one bell pepper (green or red) and mix with the onions.

5) Mix the rice and the Boca burger in the pan on warm heat. Add the spaghetti sauce.

6) Add the bell pepper and onion mixture, as well as the beans.

7) Add the spices and garlic as you please.

8) Stuff each individual bell pepper to the top with the ingredients.

9) Bake in the oven at 250 degrees for 10 to 15 minutes.

10) Put the tops back on the bell peppers. Serve.

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