Chicken w/ Cream of Mushroom Gravy

**This was seriously done in 30 minutes. I was not in the mood to cook dinner, but I felt guilty pulling out the old can of soup or macaroni. Then I realized I had not cooked chicken in a while, so I used my recipe for making pork chops and gravy and just did it with chicken instead. The flavor is still good, and mashed potatoes are always a hit with my girls.**

Chicken with Gravy
3 chicken breast (I buy the "select size" ones from Costco. I love them because they are already pre-portioned sizes of breasts that are 3 or 4 ounces each)
1 can cream of mushroom soup
1/2 cup milk
Lawry's seasoning salt

Place chicken breasts in a skillet. (I just put then in frozen) Sprinkle with Lawry's seasoning salt. Be careful not to use too much or it can get pretty salty. Brown each breast. It's okay if it sticks to the pan. The bits then end up adding more flavor. As the breasts were half way done, I cut mine in to cubes. Then I added the cream of mushroom soup and milk. This all simmered until the potatoes were done and the broccoli. (scroll down to the bottom of this post to see how we love our broccoli. This will serve 4-5

I just used instant mashed potatoes. They cook up real quick.

Chili - Chili Billies

**I don't make homemade Chili very often, but I don't know why because it really is super simple. Another dinner option while you have the chili is Chili Billies. Chili Billies are a kid favorite, and it is super easy when you need a quick dinner. Just take Fritos chips and layer the chili and cheese on top.**

Homemade Chili

1 pound ground beef with fat drained
1 15oz can tomato sauce
1 15oz can diced tomatoes with green chiles
1 15oz can chili beans (these are yummy because they alread have alot of chili seasoning to them)
1 15oz can black beans
1 tsp cumin
1 TB chili powder

Place all ingredients in a large saucepan, stir. Bring to a boil and then let simmer for about 30 minutes for flavors to blend. Serve. It is super yummy with this cornbread.

This recipe served 5, but if you have large heaping bowls, probably only 4 bowls.

Chili Billies

Frito chips

Chili

Cheese

Layer chips on bottom of bowl. Spoon chili on top of chips and then sprinkle cheese over top.

Broccoli Cheese Soup

**This is a recipe handed down from my mom. We used to have it when I was younger all the time. It is yummy and easy! Serve it with crushed up saltine crackers.**

Broccoli Cheese Soup
4 cans chicken broth (I use the reduced sodium one)
2 heads of brocoli with broccoli florets cut off.
4 cups milk (I use non-fat milk)
3/4 cup flour
2 tsp onion salt
3 cups grated Cheddar cheese or a 16oz block of velveeta cheese (I use cheddar cheese)

In a stock pan, combine the 4 cans of chicken broth, and the brocoli florets. Cook until the brocoli is tender. Remove all brocoli florets from the broth and place in a blender. Add about 1 cup of broth as well. Blend in blender until it is smooth. Add back to broth and bring back to a boil.

Then in same blender, add 4 cups of milk and 3/4 cups flour. Blend until smooth. Slowly pour in to the broth and brocoli mixture. Stir until it begins to thicken. Once it is starting to thicken, turn the stove off, and add the onion salt and stir well. Then add the cheese and replace lid. The cheese will begin to melt in the hot mixture. After about 5 minutes stir well. The cheese should all be melted. Serve.

This should EASILY serve 6 people

Mexicali Shredded Pork

**This is a recipe from my friend Jen. We have been cooking it for a few years now. You can use corn tortillas and make tacos too, although in this picture we just used flour tortillas to make burritos. I added sliced bell peppers and red peppers to mine also. If you read the directions, I followed the crock pot cooking.**

Mexicali Shredded Pork

2 1/2 to 3 lb. pork shoulder roast (weight after
trimmed of fat)
1 Tbsp. oil
1 medium onion, chopped
2 pkgs. taco seasoning mix
1 (14.5 oz.) can Mexican style diced tomatoes
1 (4 oz.) can diced green chilies
Tortillas, shredded jack or cheddar cheese,
green onions, tomatoes, sour cream, salsa, avocado

Prep time: 15 min. Cook time: 1 hour 30 min.

Cut pork into 1 1/2 inch chunks. In a large skillet sear
in hot oil until browned on all sides. Add onion, taco
seasoning mix, tomatoes and chilies; stir well.
Cover and simmer over low heat for 1 hour and
15 minutes. Remove cover and cook 15 minutes
more or until liquid has reduced and sauce is
thick. Shred meat with two forks. Spoon filling
into tortillas (corn or flour) and top with desired
fillings.

I’ve also cooked meat in crock pot for
4-6 hours and that works as well. Add to the
crock pot after you have seared the meat and
added all the other ingredients to the skillet.

Makes: 8-10 servings

Chocolate Chip / Brownie Pillow Cookies

**This recipe comes from.... http://www.bakerella.com/pillow-cookies/

My daughter loves chocolate chip cookies and she loves brownies, so for her birthday, this was the perfect cookie for her. We served it with some cake batter ice cream and it was so yummy! If I were to make these again, I would skip the whole brownie step because I didn't find that it really added that much. You must chill the dough though. I think that is real important.**

Brownie Pillow Cookies

1 package brownie mix
1 cup butter, room temperature (I used 1/2 butter and 1/2 shortening so they would be a fluffier cookie)
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt (I would use 1tsp if I made again)
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

For the chocolate chip cookie dough, beat butter with a mixer until creamy.

Add brown sugar and beat until smooth.

Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

Sticky Buns

**This is a real real family favorite. The Rhodes rolls are the best with this recipe, but if your grocery store does not carry them, they will still be yummy with whatever other brand you can find.**

Sticky Buns

18 "Rhodes" frozen dinner rolls
1/2 cup butter (not margarine)
3/4 cup brown sugar
3/4 tsp cinnamon
1 small pkg Butterscotch COOK N SERVE pudding (DO NOT USE INSTANT)

Lay frozen dinner rolls in a greased bundt pan. Melt butter in a medium sized measuring cup, then add the brown sugar and cinnamon. Pour this mixture over the frozen rolls evenly. Then open the pudding package and sprinkle entire contents evenly over the top.

Let rise overnight. Bake at 350 degrees for 20-25 minutes. When you take it out of the oven, turn it upside down on to a large plate.

Sausage Breakfast Casserole

**This is a family favorite. We make this every year for Christmas, and we make it twice a year for breakfast in April and October when our church has General Conference. This is a tried and true yummy recipe.**

Sausage Breakfast Casserole
2 lbs sausage cooked (sometimes I use 1 hot and 1 original)
6 slices white bread (cut into cubes or torn into small pieces)
2 1/2 cups grated cheddar cheese

*Layer these ingredients into a 9x13 pan. Put bread on the bottom, followed by the cheese and then the cooked sausage.

6 eggs
2 1/2 cups milk (I use non-fat because that is what I buy)
1/4 tsp salt
1 tsp dry mustard
1/2 cup cut up green onion (Optional, but yummy)

*Mix all ingredients together in a blender for a few seconds until the eggs are blended well. Pour over the layered ingredients. Bake at 325 degrees for 40-55 minutes depending on your oven.

Creamy Meatballs

**This recipe came from www.thedailysmash101.blogspot.com I changed the recipe just a little bit, because I don't ever use Cream of Celery soup and it scared me, so I also added a can of Cream of Chicken. The meatballs got rave review from everyone who ate dinner, so that makes it "blogworthy." Go check out The Daily Smash 101 and see if you can be inspired by some her yummy looking recipes also.

Creamy Meatballs
1 can cream of celery soup
1 can cream of chicken soup
1 can french onion soup
2 cups sour cream
2 lb bag or larger of Frozen Italian meatballs (I got mine at Wal-Mart)

Place all soup ingredients in crock pot. Stir well. Pour in meatballs. Cook on low heat for about 3-4 hours. Serve over Egg Noodles or rice.

ANOTHER VERSION from my friend Jen
2 cans cream of mushroom
1 can mushrooms
1pkg onion soup mix
Meatballs or stew meat already cubed or meat cut up for fajitas
1 cup sour cream
Place all ingredients in Crock pot except sour cream. Cook on low heat for 3-4 hours. Stir in the sour cream right before you are ready to serve. Serve with egg noodles or rice.

Pork Chops with Gravy

**This is such and easy dinner. It does take some time to simmer the pork chops, but if you wanted, you could probably cook the pork chops and brown them, pour in the soup, Stir well to get the bits off the bottom of the pan, and then transfer to a crock pot. This is the way my mom would cook pork chops every once in a while and the ingredients are so easy, and it has a nice flavor.**

Pork Chops with Gravy

6 pork chops ( I like to use the thicker boneless ones, or boneless pork shoulder ribs)
1 Large 26oz can of Cream of Mushroom soup (I use the 98% fat free ones)
Lawrys seasoning salt

Place pork chops in a large skillet over high heat. Sprinkle each side with Lawrys seasoning salt. Cook in pan until the the pork chops start turning brown and bits form on bottom of pan. (See picture above) Then pour entire contents of Cream on Chicken soup over pork chops. Reduce heat to a simmer. Cover, and let simmer for about an hour until the pork chops are nice and tender.

Serve with mashed potatoes . YUM!

Chicken Pot Pie

**My husbands sister is staying with us right now, and this is one of her family favorites. I enjoyed the soup and vegetable filling in comparison to other pot pie recipes I have tried. If I were to make this for my family again, and follow the recipe, I would probably do a little more topping mixture. BUT, I like my chicken pot pies in an actual shell, so I would most likely not do the Bisquick and instead, make this with a nice flaky pie crust on the bottom and the top.**

Chicken Pot Pie
4 Boneless skinless chicken breasts
1 small onion - chopped
2 cans Veg-all - DRAINED
1 can cream of celery soup
1 can cream of mushroom soup
1 can chicken broth

Topping:
2 cups bisquick baking mix
1 cup milk
1/4 cup butter - softened

Put chicken in a saucepan with water and boil until cooked. Remove from water and cut in cubes or shred. Lay in the bottom of a 9x13 casserole pan.

In a skillet, saute onion in EVOO, until lightly browned, then pour drained cans of Veg-all into skillet and stir until onion is evenly distributed. Pour over chicken.

In a seperate bowl, add the 2 soup cans and chicken broth together, stir well and pour over chicken and vegetables in 9x13.

Topping:
In a seperate bowl add the Bisquick and butter. Slowly add the milk until it is a texture where you can pour it over the top of the soup mixture.

Bake 350 degrees for about 40 minutes. Let sit for about 15 minutes before serving.

Teryaki Chicken Bowl

**This is a much better picture than the prior one. So off with the other. This time I didn't have peppers or carrots, but it still tasted yummy.**

Teryaki Chicken Bowl
3 boneless skinless chicken breast (or whatever chicken you like)
1 bottle Soy Vay "Island Teryaki" sauce (I bought the smaller bottle that was like 12-14oz) Do not use the Soy Vay Very Very Teryaki for this. It is way too salty. The Island Teryaki has pineapple so it sweetens it up and tones down the salty flavor. The Soy Vay Very Very Teryaki is great for a marinade if you are going to BBQ though.
YOSHIDA'S is another very good teryaki sauce.

Vegetables - We like brocoli, zuchini, cauliflower, carrots and red peppers.

Cooked rice
Serves 6

In a large saucepan, add the chicken breasts (it is OK if they are still frozen) and the teryaki sauce. Heat until it just starts to boil, and then reduce the heat to a simmer until the chicken is cooked. Remove the chicken, shred it up or cut it into dices. Return the chicken back to saucepan. Stir.


Cut up all the vegetables you are going to use and steam them. I use the pampered chef vegetable steamer that you put in the microwave. It makes life so easy. You could always add the vegetables to the teryaki mixture and simmer with the chicken until they are cooked, but then they lose their coloring.


In a seperate saucepan or rice cooker, cook rice according to directions on package.

On a plate lay out a mound of rice, and top with vegetables and then teryaki mixture. YUM!

Cheesy Pasta

**This pasta was good for how simple it was. I don't really like too simple of dishes because they are kind of bland, but this one was good. I have NEVER been a fan of Campbells Cheddar Cheese soup, and this recipe called for that, but I changed it to the Pepper Jack soup. Next time, I would probably just go to the chip aisle and buy a bottle of Nacho Cheese sauce because those always taste good.**

*I halfed this recipe and it served the 4 of us easily with some left over.*

Cheesy Pasta
1 16oz pasta of your choice. Penne, Mostaccioli, Spiral, I used Radiatore
1 1/2 lbs ground beef
1 16oz jar spaghetti sauce
1 can Campbells soup "Southwest Style Pepper Jack"
1 tsp ground black pepper
1 tsp dried italian seasoning
3 cups mozarella cheese, divided

Cook pasta according to directions. In medium skillet, brown the ground beef and drain. Add the spaghetti sauce, soup, black pepper and italian seasoning. When pasta is ready, add to the spaghetti sauce mixture with 1 1/2 cups of cheese. Stir to combine. Add the remaining cheese to the top. Serve.

Honey Glazed Chicken

**This picture is from "My Sisters Cucina"

*This picture if from when I made it.

**This recipe is from http://mysisterscucina.blogspot.com/search/label/chicken

I used less curry because we are not curry fans, I didn't really taste it though, but next time I may just try it without any curry. I also feel like it doesn't need all the butter. I would try it without adding the butter to the glaze, because there is already so much butter in the pan from cooking the chicken first. My husband and oldest daughter really liked it. I thought it was good, just not a favorite. Don't be afraid of the curry in the flour mixture. It was not spicy at all. It just adds flavor. Also, it does not make alot of "sauce," but I wouldn't drizzle the sauce anyways because there is so much butter in it. I just cooked my rice with some chicken broth and then we just used some salt and pepper for those who wanted it. I did serve the chicken on top of the rice though.**

Honey Glazed Chicken
1/2 cup flour
1 tsp salt
1/2 tsp cayenne pepper
1/4 cup butter
4 chicken breasts sliced smaller (you could use chicken tenders too.)

Preheat oven to 350. Mix flour, salt and cayenne pepper together in a large ziploc bag. Drop chicken in bag and shake to coat. Melt butter and place in a 9 x 13 baking dish. Place flour coated chicken in baking dish and turn to coat both sides with butter. Bake uncovered for 30 minutes.

Honey Glaze Sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup lemon juice
1 Tbsp soy sauce
1 tsp curry powder *I used less because we are not a curry loving family.
1/4 cup butter, melted *I would not even add this

Combine all ingredients. Pour over chicken until well coated. Bake for an additional 30-45 minutes. Serve over rice. Keep your eye on it so it doesn't burn

Tator tot casserole

**This is a popular casserole and most people have probably made it, but I figured I would put it on here because it is a kid approved dinner and it is easy. So, if you haven't heard of it, you will want to try it.**

Tator Tot Casserole
1 lb ground beef or turkey (whatever your family uses)
1 package Lipton onion soup mix
2 cups shredded cheddar cheese (divided)
2 cans cream of mushroom soup
1 cup milk
1 32oz pkg of tator tots

Brown ground beef and drain fat. Put cooked ground beef in a 9x13 baking dish.

Sprinkle the meat with 1/2 packet of onion soup mix, then sprinkle 1 cup of the cheese on top of meat.

Pour the package of tator tots over top. Then sprinkle the remaining 1/2 packet evenly over the top of tators.

Mix 2 cans of cream of mushroom soup, and milk in a seperate bowl and stir well. Pour evenly over the top of the casserole. Sprinkle the remaining 1 cup of cheese over top.

Bake at 350 degrees for 45 minutes.

Oven Ranch Chicken

**This is a recipe that my friend Monique shared when I did a recipe group. The recipe was shared as one that is a kids favorite. We have enjoyed it ever since** I'm borrowing the picture from Pillsbury though until I take my own picture. :) At least you will be able to see what it is suppose to look like.

Oven Ranch Chicken

1/3 cup plain bread crumbs
1 pkg ranch salad dressing mix
1/3 cup sour cream
4 boneless skinless chicken breasts

Spray cookie sheet with cooking spray.

In shallow dish or pie plate, mix bread crumbs and dressing mix. In another shallow dish or pie plate, place sour cream.

Dip each chicken breast in sour cream, coating well, then roll in bread crumb mixture; place on cookie sheet. If desired, spray chicken with cooking spray.

Bake 30 to 35 minutes at 375 degrees

2nd option:
6-8 Chicken breasts
1 cup Cornflakes
1 cup Shredded Parmesan cheese
1 cube butter (melted)
1 packet Ranch dressing mix

Preheat oven to 350.  Mix together the Cornflakes, Parmesan cheese and Ranch packet.  Dip each chicken breast unto the melted butter and then into the Cornflake mixture.  Place on baking dish.  If there is remaining butter, you can pour this over top and bake uncovered for 45 minutes.