Easy Teriyaki Chicken Stir Fry (Ramon)

 

Ingredients:

Marinade:

• 1/8 cup soy sauce *Low Sodium*
• 1/8 cup teriyaki sauce
• ½ tablespoon olive oil or oil of your choice
• 2 tsp brown sugar
• 1 Package Ramon noodle Seasoning

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• 1 Lb Chicken Breast; cut in strips
• 1 Onion; cut in strips
• 1 Bell Pepper; cut in strips
• 1 cup shredded carrots
• 1 ½ cup chopped broccoli
• *You can add any additional veggies you would like*
• 4 Packages of Ramon noodles *Roasted Chicken or Chicken *
• 2 to 3 Tablespoons Olive Oil

---------------
Sauce:

• ¼ cup soy sauce *Low Sodium*
• ¼ + 1/8 cup Teriyaki Sauce
• 1 tablespoon Brown Sugar
• 1 Package Ramon noodle Seasoning

Directions:

1. Prepare Veggies and chicken.
2. Mix Marinade and toss in Chicken. Let Marinate at least 1 hour. Over night is great.
3. Heat 1 Tablespoon olive oil in a pan.  Drain marinade from chicken and place chicken in the pan. Fry about five mins or until chicken is browned well. Remove from pan and set aside.
4. Heat 1 to 2 Tablespoons of olive oil in the same pan. Add in veggies and cook on medium until they are the desired tenderness you like.  You can cover them to help them stem a bit. Took mine about 5 to 8 mins.
5. Cook Ramon noodles. Add noodles to boiling water cook for only 2 to 3 mins and remove you do not want to over cook them. Drain and Set aside.
6. Mix sauce and add to veggies. Cook for one min. Add Chicken and noodle to the pan. Cook for 3 to 5 mins to get all the flavors melted together and sauce has thickened a little. Enjoy!

Tomato's & Rice

This is another meal that I grew up eating quit a bit.  It is made so many ways.  My mom loves to make it using fat back grease or should I say used to.  I put my little twist on tomato's and rice and her response "Why didn't I think of this along time ago".  If you have never had tomato's and rice I def urge you to give it a try exp this recipe.  Not only is it simple but can be pair with anything really.  Our favorites to have with it is Meatloaf, Baked Chicken, and anything BBQ'd.  The way I make this it could definitely stand alone also, or so I think!  Hope you give this recipe a try and stay tuned for more to come!!

Tomato's & Rice

Ingredients:

• 3/4 cup country ham; diced (I just buy the slices and dice it up)
• 5 Tablespoons Butter
• 1 Cup White Rice
• 1 Can Diced Tomato's; Un-drained
• 1 3/4's Cup Chicken Broth (You can definitely use water if you would like)
• 1/4 tsp salt
• 1/2 tsp pepper

Directions:

1. Dice ham. And in a Pot or Sauce pan w/ high edges saute the ham in 3 tablespoons of butter for about 3 mins on medium high heat.
2. To the ham and butter add the rice and cook for 3 min longer stiring constantly.
3. Then add in Diced tomato's, Chicken Broth, Salt & Pepper. Bring to a boil. Turn to Low. Cover and cook 15 to 20 mins or until rice is tender.
4. Before serving fold in another 2 tablespoons of butter, just for taste, you may omit this if you would like. You may also taste and adjust salt and pepper at this point to your taste.

Baked BBQ Ribs

If you have been looking a recipe to cook tender, juicy, succulent ribs inside YOU JUST FOUND IT.  My husbands favorite food would have to be ribs and I think he was all but moaning while eating these.  He told me 3 or 4 times last night and twice this morning that these were the best ribs he's ever hand.  I hope you give this one a try cause you will not be sorry!!

 

 

 

Baked BBQ Ribs

Ingredients:

• Pork Style Ribs (I used about 3 pounds)
• Salt
• Pepper
• Paprika
• Brown sugar
• Your Fav. BBQ Sauce or use my <a href="http://mommakskitchen.blogspot.com/2011/08/fast-easy-bbq-sauce.html">Homemade BBQ Sauce</a>

Directions:

1. Cover baking sheet w/ foil.  Place Ribs on foil.  Sprinkle both sides evenly w/ salt, pepper, paprika, and brown sugar then rub spices in really good.
2. Cover with more foil and seal good.  Cook at 400 for 1.5 hours.
3. Remove top foil.  Remove ribs and place on a plate.
4. Place a broiler pan over your baking sheet and put the ribs on there. Baste one side with BBQ Sauce and put back in the oven for 15 min.
5. Remove Ribs, Flip and Baste other side, Cook for another 15 min.
6. Remove Ribs, Flip back to original side, Baste one last time and bake for 15 more min.
7. If you would like your ribs caramelized on top turn to boil and do so. Want take long so keep a close eye on them.

*If you do not have a broiler pan, then what you want to do is drain the juices from the baking sheet and place your ribs back on there, should work just as good*

Buttered Potato’s

This is a very simple side recipes.  A different take on fried potato's.  The garlic powder and lemon pepper give these potato's some jazz and by adding the Parmesan cheese in my opinion they are just AMAZING!  These are great paired w/ steak, ribs, meat loaf, ect.  Just about anything would go with these.  Have a nice veggie to balance it all out and your good to go.  Hope you enjoy these!

Buttered Potato’s

Ingredients:

• 2.5 pounds of potato's; peeled and diced
• ½ cup of margarine; I use Country Crock Light
• ½ teaspoon Lemon Pepper or to taste
• ¼ teaspoon Garlic Powder or to taste
• Salt & Pepper to taste
• Parmesan Cheese (Optional)

Directions:

1. Peel, and Dice Potato’s.
2. Melt butter in a sauce pan. Add in garlic powder, and lemon pepper.
3. Add in Potato’s and Set heat to Medium low heat. Cover and stir every 5 to 8 min until potato’s are fork tender and lightly browned. *Stir lightly so you don’t break up the potato’s too much* (According to the thickness of your potato's will determine your cooking time, Mine were pretty thick and took about 15 to 20 min)
4. Taste for seasoning at the end and add additional Salt and Pepper if you need it.  Also right at the end stir in Parmesan cheese, as much as you like, or you can just sprinkle on top when serving.

Stewed Beef & Rice

 This is a meal I looked forward to eating growing up.  Hot off the stove and served with a veggie and a homemade biscuit or some cornbread and you are set.  This is a one pot very easy meal.  Takes a little time but it is well worth it, I promise.  The big key is making sure everything is seasoned well and making sure you do not over cook the rice.  If its not seasoned well, then you run the risk of it being bland.  And we all know that over cooked rice is just not good.  So if you nail those you are going to be set with a wonderful comforting meal!! Hope you enjoy!!

Stewed Beef & Rice

Ingredients:

• 2.5 Lbs Beef Chuck Roast
• Salt
• Pepper
• Garlic Powder
• Goya All Purpose Seasoning( you can use any All purpose seasoning you want, your favorite seasoning salt or meat tenderizer, if you use Seasoning salt or meat tenderizer I would Omit the SALT)
• 1 Large Onion; Chopped
• 3 to 6 Tablespoons of butter
• 9 Cups Hot Water
• 1 1/2 cups white rice

Directions:

1. Season roast w/ seasonings just sprinkle on each side just to cover or to your taste and rub seasonings in.
2. Melt 3 Tablespoons of Butter in your pot and brown roast on each side.
3. Remove roast melt 3 more tablespoons of butter if you don’t have enough drippings left in your pot.  Then Saute your onion for 3 to 5 min or until browned up a bit.
4. Add your roast back in and pour over 9 cups of hot water.
5. Bring to a boil. Turn to Medium low or low (just want a little simmer) and cook for 3 to 3.5 hours or until roast is tender and can be tore with a fork.  Tear Roast with a fork to the the size your would like.
6. Add in rice. Cook for 15-20 min or until tender. Taste at the end and season w/ more salt and pepper if needed*Do not over cook because rice will become mushy*.

Chicken Salad

This recipe has been my family's way of making Chicken Salad forever.  My husband had never had it until he moved to NC and it was love at first bite as the Neely's would say :).

It's so simple to make, I mean come on its only 5 ingredients.  I like to boil or roast a whole chicken to get my chicken meat but you could use precooked can chicken to make it even easier. You can serve this as a side, a appetizer w/ some crackers, or you can make sandwiches out of it.  Also you can serve it warm or cold.

My husband likes for me to back a double batch and keep it in the fridge and he will make sandwiches from it for work thru out the week.  He says each day it just gets better and better!  Either way you serve it, I think, you will love it!!

Chicken Salad

Ingredients:

• 5 cups Cooked, Diced or Shredded Chicken ( I like half dark meat half white)
• 3 eggs boiled and chopped to your liking
• 1 cup Mayo (Duke’s is what I use)
• 3 Tablespoons  Sweet Pickle Relish
• 1 ½ Tsp Yellow Mustard
• Salt & Pepper to taste

Directions:

1. Boil chicken, and Shred or Dice.
2. Boil Eggs & Chop to your liking.  We like ours very fine.
3. Mix cooked chicken, eggs, mayo, pickle relish, and mustard together. Serve immediately or store in a container w/ a lid for up to 1 week in the fridge.

Chicken Parmesan

Chicken Parmesan, Nomnomnom doesn't it just make your mouth water saying it.  I have a weakness for pasta and to had some sauce, chicken and cheese that's enough to make me go into a food coma.  This is a easy recipe and best of all it taste great and is a great week night meal that is very comforting.  Serve w/ Salad and Garlic Bread if you wish!

Chicken Parmesan

Ingredients:
3 Chicken Breast; Split in half
1 Cup Flour
2 eggs + 2 Tablespoon Milk
1 ½ Cups Bread Crumbs; (I make my own you can get seasoned or unseasoned from the grocery store)
¼ Cup Parmesan Cheese
¾ Lb of Pasta; I like to use thin spaghetti
1 to 2 Jars of your favorite Pasta Sauce; I use Hunts Meat Sauce
Mozzarella Cheese
Parmesan Cheese

Directions:
1. Prepare Chicken, Flour, Egg wash, and Bread Crumbs in separate containers.  For your bread crumbs mix together w/ the ¼ cup Parmesan Cheese.
2. Season Chicken w/ Salt and Pepper. Dip into flour, then egg, and then bread crumbs.  Place Chicken on baking sheet and Bake at 375 for 20 to 30 mins. Cooking time will depend on how thick your Chicken is.
3. While chicken is baking.  Cook pasta, drain, and toss with Pasta Sauce; Keep Warm.  You need to reserve enough to pour over Chicken.
4. After Chicken is finished baking, Pull out of oven, Pour  about 1/8 to ¼ cup of Pasta sauce over each piece of chicken.  Then sprinkle each piece with Mozzarella Cheese, and Parmesan Cheese.
5. Put in the oven on broil until Cheese is Melt and Slightly Browned.  When done serve over  the Pasta you mixed with the Pasta Sauce! ENJOY!

Homemade Mozzarella Sticks

 I never realized how easy these where to make.  I tried to make them one time before and it was a disaster.  But I found the trick.  Putting them in the freezer for that 30 mins, PERFECT!  Do not skip that step. Freezing them gives the outside time to brown without the inside melting to fast before hand!  This is a recipe I can't live without now!  Enjoy!

Homemade Mozzarella Sticks

Ingredients:
16 oz pkg Mozzarella String Cheese (I also use the Mozzarella Cheddar Blend String Cheese and its great)
1 cup Flour
2 Eggs + 1 Tablespoon Milk (wisk well)
2 cups bread crumbs (I made my own seasoned bread crumbs but you can buy the plain or seasoned from the grocery store! The Italian bread crumbs would be amazing!)
Oil for Frying (I used Canola)

Directions:
1. Place flour, eggs & milk, and bread crumbs in 3 different containers.
2. Now roll cheese in flour*shake excess off*, Then in Egg wash, Then bread crumbs*shake excess off*, Bake in egg wash, Then finally in bread crumbs one last time.
3. Place all cheese sticks in a single layer on a sheet tray and place in the Freezer for 30 mins.
4. Heat oil to 350.  Remove cheese from freezer. Place into oil carefully and fry just till golden browned.
5. Remove from oil and place on a plate lined with paper towel to drain excess grease.

Pizza Pasta Bake

 I love this recipe!  Serve w/ a salad and some crusty garlic bread and you have a great complete meal!!  This recipe makes ALOT, it fed me, my husband, my best friend, my mom, my daughter(2) supper.  Then the day after it fed me, and my husband lunch and we still had two helpings left over!  I hope you enjoy this recipe, please give your feedback in the comments!  I love hearing from yaw!

Pizza Pasta Bake
Serves: 8-12 people (at least)

Ingredients:
1 Lb Pasta (Spiral or Bow-ties are my fave to use here)
35oz Pizza Sauce (2 ½ 14oz Jar’s Ragu Pizza Sauce is what I used)
Large Pack of Pepperoni
8 to 16oz of Italian Sausage (I use 8oz but if you like it meaty use 16)
***These are optional*** And the amounts are to your taste***
Olives
Onions
Bell Pepper
Mushrooms
***For the Pepperoni, Sausage, and other toppings, I mix half in my pasta mixture and reserve the rest for the top***
Cheese of your choice and the Amount of your liking! I used a Italian Blend and Some grated parmesan.

Directions:
1. Prepare you toppings.  Brown and Crumble Sausage, Cut/Dice Pepperoni if you would like or you can leave them whole. I dice the ones that go in the pasta and leave some whole to put on top. Also if you use onions, peppers, mushrooms, so on and so forth you may want to saute them a bit in some olive oil, butter or in the sausage drippings.  But that is up to you! I like to saute the veggies that is going into the pasta and then put just some raw cut veggies on top!
2. Boil pasta and drain. Mix with Pizza sauce and the toppings you wish to put in your pasta.
3. Pour all into a casserole dish. Top with your extra toppings if you wish to do so. And of course with your cheese!!!
4. Bake at 350 for 30 mins or until cheese is melted and casserole is bubbly! YUM!

Fried Pickles

Ingredients:

• 1 (16oz) Jar Dill Pickle Slices; Drained
• 1/2 cup of corn meal
• 1 cup flour
• 1 Cup of Butter Milk
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/8 to 1/4 tsp Cajun Seasoning (If you want some spice)
• Canola Oil

Directions:

1. Drain pickle's and place in a bowl with butter milk.
2. Meanwhile, Mix together corn meal, flour, garlic powder, onion powder, and cajun seasoning in a large ziplock bag.
3. Add the pickle's in a little at a time and toss to coat.
4. Remove with a slotted spoon and place on a plate. Repeat steps 2 and 3 until all are coated.
5. Heat oil in a deep fryer, deep pot, or what ever you use to do your frying. Put pickle's in a little at the time and fry til golden brown. Remove and place on a plate prepared with paper towel for draining!! 

Ground Beef Stroganoff

Ingredients

• 1 (12 ounce) package egg noodles, I used the NO YOLK!
• 1 onion, chopped
• 2 pounds 80/20 ground beef
• 2 tablespoons butter or margarine
• 6 1/2 tablespoons all-purpose flour
• 3 cups beef broth
• 1 ½ cup sour cream
• 2 Heaping Tablespoons or 1oz of Softened Fat Free Cream Cheese
• salt and black pepper to taste

Directions

1. Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
2. Meanwhile, In a large skillet, brown ground beef just until browned.
3. Remove beef with a  slotted spoon and put on a plate.
4. In the remaining juices of the beef sauté onion on medium heat till softened and transparent.
5. Remove onions with slotted spoon and place on plate with beef.
6. In the remaining juices should be ¼ melt in butter. Add flour. Whisk well.
7. Add in 2 Cups beef broth or stock. Whisk on medium high heat till thickened.
8. Add in Sour cream. Mix well.
9. Add in onions and beef. Turn to low and let simmer stirring occasionally for 15 mins.
10. Mix together noodles and sauce and ENJOY!

*Note if you do not want to use the fat from your hamburger you could just use all butter which would be ¼ of a cup + 2 tablespoons.  If you decide to use all butter follow step 1 and in step 2 sauté your onion with you beef. Drain. And move to step 6*

Mini Cheese Burger Pizza

Ingredients:

• Canned Biscuits of Your choice(You can get the 5 grand, or 10 Texas style or butter me nots)
• 1 Lb Ground Beef
• 1 cup ketchup
• 1 can tomato soup
• 1 1/2 tablespoons chili powder
• 1 to 2 cups Shredded Cheddar Cheese
• Mustard

Directions:

1. Pat and Stretch out Biscuits. Bake according to Package Directions.
2. Brown Beef and Drain.
3. Add beef back to the pan with ketchup, soup, and chili powder. Stir well, Cover and Simmer for 10 Min's.
4. After biscuits are out of the oven spread with a little mustard. Then add some meat sauce(as much as you like) and Top with Cheese.
5. Place under broiler to melt cheese.

Cheesy Potato Au Gratin

Ingredients:

• 2 1/2 pounds of potato's *Half of a 5 lb bag*
• 1/4 cup butter
• 3 Tablespoons of flour
• Salt & Pepper
• 2 1/4 cups milk
• 3 1/2 cups of Sharp Cheddar Cheese

Directions:

1. Peel & Slice potato's thin. Set aside and soak in cold water.
2. Melt butter in a sauce pan.
3. Wisk in flour, salt, and pepper. Cook for 1 min.
4. Add 1 cup of milk whisk well. Then add rest of milk. Cook on Medium high til thickened. *It will coat the back of a spoon*
5. .Add in 2 cups of cheese. Turn on low and melt. *After cheese is melted taste and adjust seasonings.*
6. Layer Potato's, Cheese, Potato's, Cheese, Until all ingredients are used. Top with remaining 1 1/2 cups cheese. *Make sure you salt and pepper each layer of potato's*
7. Bake at 350 for 1hr 30mins.

Cheesy Beef Enchilada's

Ingredients:

• 1 1/4 cans Enchilada Sauce (I used El Paso)
• 1 Pd Lean Ground Beef
• 1 Tsp Olive Oil
• 1 Small Onion; Diced (1/2 cup worth)
• 2 Gloves Garlic; Minced
• 6 Flour or Corn Tortilla’s; Warmed
• 1 Bag or 2 Cups Shredded Monterrey Jack Cheese

Directions:

1. Brown beef, Drain and Set aside.
2. Saute onions, and garlic in olive oil for 3 mins.
3. Add in Browned Beef and Cook addition 3 mins.
4. Add in 1/2 can Enchilada Sauce and 3/4 cup Cheese. Stir til Melted.
5. Drizzle a little more Enchilada Sauce on the bottom of casserole dish.
6. Spread meat mixture evenly between Tortilla’s its about 1/4 cup per Tortilla. Roll. Place open side down.
7. Spoon 2 to 3 Tablespoons Enchilada Sauce on top of each Roll. Top with Remaining Cheese.
8. Bake 375 for 20 mins or until lightly browned.

Mexican Rice

Ingredients:

• 3 Tablespoon Olive Oil
• 2 Tsp Minced Garlic (Bout 3 to 4 Cloves)
• ½ Cup onion; diced
• 1 Cup Rice
• ¼ Cup Diced Canned Tomato’s
• ¼ Cup Kernel Corn
• Juice from 1 can Tomato’s
• 1 to 1 ¼ cups Chicken Broth
• 1 ¼ tsp Cumin
• ½ tsp Salt

Directions:

1. Saute Garlic & Onions in Olive Oil.
2. Add Rice and Saute til lightly browned 3 to 5 mins.
3. Add in Tomato’s & Corn. Stir.
4. Add in 2 cups of liquid. Pour juice off of Tomato’s into Measuring up then fill with chicken broth til reaches 2 cups.
5. Add in Salt & Cumin. Stir and Bring to boil. Reduce to low. Cover. Cook for 20 mins. Do not Lift lid until 20 mins have past. Fluff with fork. & Serve.

Fluff & Stuff

Ingredients:

• 2 (8oz) Low Fat Cream Cheese (softened)
• 1 Can Deviled Chicken
• 1 Can Deviled Ham
• 1 1/2 Tsp Garlic Powder
• 1 1/2 Tsp Onion Powder
• 1/2 Tsp Cayenne Pepper *optional*
• 1/2 Tsp Salt
• 1/2 Tsp Pepper

How To:

1. Throw all in a mixing bowl. Mix with hand mixer til VERY well mixed. About 5 mins. Refrigerate for at least 1 hour before serving!

Best Pig Pickin' Cake EVER

I love pig pickin cake! It's one of my faves besides German Chocolate :)! There is a lady that goes to church with me and her's was so delicious and all the recipes I tried was never as moist and flavorful as hers! So of course I asked for the recipe and she gave it to me :) SO easy and SO yummy!

Pig Pickin' Cake

Ingredients:

Cake:

• 1 Box Butter Recipe Cake Mix
• 1 (3.5oz) Box Vanilla Instant Pudding Mix
• 4 Eggs
• 3/4 Cup Oil (I use canola)
• 1 small can mandarin Oranges and juice

Icing:

• 1 container or Cool Whip
• 1 Large 
• 1 3.5oz Box Vanilla Instant Pudding Mix
• 1 Large can Crushed Pineapple w/ juice

How To:

Cake

1. Mix together cake mix and vanilla pudding mix.
2. Add in eggs, oil, and Mandarin Oranges with juice. Mix well with hand mixer or whisk.
3. Butter and Flour 4 Cake Pans. Evenly distribute the cake batter into each cake pan. I think it was about 1 1/4 cups of cake mix per pan. Bake @ 350 for 15 mins. Or until toothpick comes clean. Start checking at 10 mins all ovens are different. Could take you a little less or a little longer.
4.  Remove cakes from pan and allow to cool.

Icing

1. Mix together, cool whip, pudding mix, and pineapples with juice.
2. Fold together til well incorporated.
3. Spread evenly between each cake layer and on top and side.

*NOTE* This cake is best if covered and refrigerated over night!! And served when it is still cool!

Easy Peasy Lasagna

Ingredients:

• 2lbs Lean Ground Beef
• 1 Small onion (Diced small or Grated)
• 2 gloves garlic (minced) or ½ teaspoon Garlic Powder
• ½ Bell Pepper (Diced small or Grated)
• 1 26oz Can Hunt’s Traditional Pasta Sauce
• 1 26oz Can Hunt’s Meat Pasta Sauce
• 1 14oz Can Hunt’s Small Diced Tomato’s (drained)
• 1lb Lasagna Noodles
• Grated Reduced Fat Parmesan Cheese
• 2 Bag’s Low Fat Shredded Mozzarella Cheese Note: Make sure you reserve 1 ½ cups for top of casserole!

Instructions:

1. Brown beef w/ garlic, onions, & bell pepper. Drain. Return to pan and add in Pasta sauce’s and can tomato’s. Bring to a bubble. Turn heat to low and simmer for 30 mins.
2. Layer a little sauce on the bottom of a casserole dish that has been sprayed with cooking spray.
3. Top with noodles over lapping a little.
4. Sprinkle with parm cheese (up to you how much) and mozzarella cheese.
5. More sauce. Noodles, Cheese, Sauce, and so on! Cover with foil and cook on 350 for 1hr.
6. Remove foil top with 1 ½ cup mozzarella cheese. Put back in the oven and back for an additional 15 mins!! Let stand about 10-15 mins before cutting if you can resist if not go ahead and dive in LoL!

Crock Pot Chili by Momma K

Ingredients:

• 2Lbs Ground Beef
• 1 Large Onion (Grated or Diced)
• 1 Tablespoon Olive Oil or Butter
• 1 Large Bell Pepper (Grated or Diced)
• 3 cans Tomato Soup
• 1 can Ketchup (Fill the empty soup can with ketchup)
• 1 28oz can Diced Tomato's (Un-drained)
• 2 Tablespoons of Chili Powder
• 1 Tablespoons of Paprika
• 1 Teaspoons Cumin
• 2 cans White Northern Beans

*Seasonings can vary, taste until its the amounts you want these are the amounts that worked for me :)*
Directions:

1. Brown & Drain Beef and return to pan.
2. Grate or Dice onion & bell pepper. Saute in Olive oil or butter for about 3 to 5 mins.
3. Pour into Browned Beef. Stir and let saute on low until you finish preparing the crock pot.
4. In the crock pot mix together Tomato soup, Canned tomato's, ketchup, chili powder, cumin, and paprika.
5. Add in beef, onion, and bell pepper mixture. Stir and Cook on high for 4-6 hours on high or 6-8 hours on low. 2 hours before cooking time is up add in 2 cans of white northern beans or bean of your choice.

Easy Cheese Grits

Easy Cheese Grits

These are the best grits EVER! My recipe! I hate gritty grits so I made this to my taste! You can play around with the seasonings and cheeses to kick it up a notch as Emeril would say lol! This feeds a Family of four comfortably! When I was making it I was making it for just me so the pictures will show a smaller about of everything!

Ingredients:

• 1 Cup Quick cooking grits
• 4 Cups Water
• 1 Cups Skim milk (you can use whole or 2%)
• 4 Tbsp of Butter (I used I cant believe its not butter)
• 3/4 cup Monetary Jack Cheese
• 3 Pieces of American Cheese
• Salt & Pepper to taste... You can also add in a little garlic powder and onion powder. Want a little spice at some red pepper.

*With the cheeses add what you like. This is a great combination tho. Also you can at more or less the amount I have like I said this is to my taste :)*

Directions:

1. Bring Water, Milk, Salt, & Butter to a boil.
2. Slowly stir in grits. Stir for 3 mins on high.
3. Turn heat to low and simmer for 20 mins covered. I have gone up to 30 mins the longer the creamier. Make sure you stir every 10 mins or so. They may need a little more water or milk as they cook, I prefer mine thicker so I did not!
4. Add cheese. Stir til melted. Serve topped with black pepper on top. Along side some Scrambled Eggs or mix them in YUM!

Sausage & Cream Gravy

Ingredients:

• 1 Lb of Mild Sausage; Pork and Turkey are both great here
• 1 Teaspoons Sausage Grease, if you have any sometimes Turkey sausage want produce much
• 3 Tablespoons I can't believe its not butter
• 3 1/2 Tablespoons of Flour
• 2 1/2 cups Skim milk

Directions:

1. Take sausage out of the casing. Brown. & Drain.
2. In the same pan add in 1 tsp of the sausage grease, and Butter. Melt.
3. Add in flour and cook for 2 mins.
4. Slowly add in milk whisking. Whisk until smooth. Bring to a boil and let thicken.
5. Turn on low add browned sausage. Simmer for 10 to 15 mins on low!
6. Serve over Biscuits or Toast.

This can be a very very very fattening meal but with a few simple changes that will not sacrifice the flavor throws out a lot of the empty calories! :) This recipe you only use 1 tsp of the grease from the sausage, Skim milk and I Cant Believe its Not Butter or Light Country Crock! You can use any low fat butter of your choice!  Also to really cut the calories use turkey sausage which is what I use because you really can not tell a difference so WHY NOT!

*NOTE* If it is too thick just easily add a little more milk til its the thickness you like :)

Chicken Pot Pie W/ Buttermilk Biscuit Topping

Ingredients:

• 1 Lb Skin On & Bone In Chicken (I prefer dark meat you can use white or a mix of both! Leaving the skin and bone in gives the broth more flavor)
• 2 Tablespoons Margarine 
• 1 Lb Frozen Mixed Veggies
• 2 Cans Cream of Chicken Soup
• 1 1/2 cups Bisquick
• 2 Cups Buttermilk

Directions:

1. Boil Chicken w/ plenty of salt and pepper. Reserve Broth. Remove Chicken from bone and shred. Set aside.
2. Melt Margarine in a pot. Add in Mix Veggies, Pour enough Chicken Broth over the Veggies to cover. Boil Rapidly until almost all the liquid is evaporated *Uncovered*. Took me 20 mins. Start checking it at 10 mins.
3. Drain Veggies reserving the Liquid.
4. Mix together Soup, Chicken, Veggies, and the Reserved Liquid. *Should be about 1/4 of a cup left if more then that then just measure 1/4 cup and chunk the rest
5.  Pour Chicken Mixture in Casserole dish.
6. Prepare topping, Mix together Bisquick & Buttermilk. Should be the consistency of Pancake Batter so if you need more buttermilk add more. 2 cups worked great for me.
7. Pour Topping over Chicken Mixture. Bake at 400 for 30 mins or until Golden Brown.

Cheese Burger Turn Over's

So I originally found the idea of rolling and stuffing Biscuits from the Pillsbury 2010 Calender. There recipe was for a taco mix type turn over. So I decided to use my family sauce with some additions and some cheese to make a Cheese Burger Turn Over. I would have put some onions in to brown with my Beef but of course I forget to pick some up at the Grocery Store. Boy were they good and so filling.

Before I share the recipe I would like to give you some other combination you can stuff these Biscuits with that I will be trying soon and will upload those as I try them!

1. Taco Turn Over's: Ground Beef, Taco Seasoning, Mexican Blend Cheese... Then you can top with sour cream, lettuce, & tomato's after they are baked.
2. Chili Cheese Dog: Your fav chili, Cheese, and 1/2 hot dog... Then dip in a mix of ketchup and mustard.
3. Easy Pizza Calzone: Pizza Sauce, Your Favorite Pizza Toppings, and Cheese... Serve with a salad.
4. Pilly Cheese Steak Turn Over: Steak Umms, Cooked Onions & Peppers, and Cheese.
5. Bacon Cheese Burger Turn Over: Crumbled Bacon, Ground Beef, Velveeta Cheese... Melt all that together after the Beef is browned and drained.

Cheese Burger Turn Over's

Ingredients:

• 1 Lb Ground Beef
• 1 Can Tomato Soup
• 1/2 Can Ketchup
• 1 1/2 Teaspoons Yellow Mustard
• 1 Tsp Chili Powder
• Grand Biscuits
• Monterrey Jack Cheese
• Cheddar Cheese

Directions:

1. Roll out Biscuits Thinly
2. Brown Beef, Drain, Return to pan, Mix in Tomato soup, Ketchup and Chili Powder. Simmer for 10 to 15 mins
3. Sprinkle with Cheese. Spoon in some of the Beef mixture. Fold over crimp with a fork.
4. Bake at 375 for 8 to 15 mins keep an eye on them when they are golden Brown they are done.

Sweet & Sour Meatball's

This Recipe comes from my mom. She taught me how to make it about 5 or 6 years ago. So simple and so Delicious.

Ingredients:

• 2 Lb Bag of Original Style Meatball's(Pre-Cooked)
• 2 Cups Grape Jelly
• 1/3 to 1/2 cup yellow prepared Mustard(So taste after 1/3 cup and if you want a little more zing add more if you want more then a 1/2 cup go for it lol all to your taste)

Directions:

1. Melt together Jelly & Mustard in a sauce pot.
2. Pour meatballs in crock pot.
3. Pour sauce over. Cook on Low for 4-5 hours. High for 2-3 hours.

Chicken & Rice Bake

I double this Recipe. I got it off of the Campbell's Soup website. I also added the seasoning to the rice as well as on the chicken so a little change. Also I changed the soup it called for cream of mushroom I used cream of chicken.

Ingredients:

• 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
• 1 cup water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon paprika *1/4 in rice 1/4 on chicken that goes for the bellow seasoning also*
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 1/4 pounds skinless, boneless chicken breast halves

Directions:

1. Stir the soup, water, rice, paprika,salt and black pepper in a 2-quart shallow baking dish.
2. Top with the chicken. Season with additional paprika, salt and black pepper. Cover the baking dish.
3. Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender.

Meatloaf

Ingredients:

• 2 1/2 Lbs LEAN Ground Beef
• 2 Pieces of White Bread soaked in 1/3 cup milk
• 2 Eggs
• 1 Teaspoon of salt
• 1 Teaspoon of Pepper
• 2 Tablespoons of Steak sauce *A1*
• 1/4 cup Ketchup

Sauce:

• 1 Can Tomato Soup
• 1/4 cup Ketchup
• 2 Table spoons flour

Directions:

1. Mix together tomato soup, ketchup, and flour VERY WELL. Set aside. *The flour helps the sauce stick to the stop of the meat loaf.
2. Mix together Beef, Bread, Eggs, Salt, Pepper, Steak sauce, & Ketchup. Just till well combined do not over mix.
3. Form in loaf and spread half the sauce over. Bake for 30 mins in 375 Covered. Remove, spread remaining sauce and bake for 20-30 mins uncovered. Before removing the meatloaf turn the oven on broil to brown the top bout 7-10 mins.

Smothered Baked Chicken

Ingredients:

• 1 Lb of Chicken (Your Choice I chose legs)
• Salt, Pepper, and Goya Adobo All Purpose Seasoning
• 1 Can Cream of Chicken soup
• 1/4 cup milk

Directions:

1. Put chicken in a baking dish and season with salt, pepper, and AP Seasoing.
2. Bake at 350 for 25-35 mins. According to what type of chicken you are cooking.
3. Mix together cream of chicken soup with milk. Pour over chicken.
4. Put on broil for 5-10 mins until sauce adheres to chicken.
5. Serve over Rice.

Rice Recipe*this is how I make all my rice*:

Ingredients:
- 1 1/2 Cups White Long Grain Rice
- 3 Cups Liquid (Water, Chicken Stock, or Beef Stock)
- 1 Tablespoon Butter or Olive Oil

How To:
Put all ingredients in a pot. Bring to Boil. Turn to low, cover and cook for 20 mins. Do NOT remove the lid until the 20 min is up*This is the key to perfect rice*. Fluff with a fork. Serve.

Chicken & Pastry

I love Chicken & Pastry, it is great during the winter or anytime of the year. Paired with a nice veggie and some cornbread WALA you have a great meal. Now maybe you have herd that Chicken & Pastry and Chicken & Dumplings are the same thing. To me they are not. Chicken & pastry is with a thinner noodle type dumping, and Chicken & Dumplings is more of a puffy thick biscuit type dumpling. I myself prefer Chicken & Pastry. This is how we do it!

Ingredients:

• 1 Whole Cut Up Chicken(2 Wings, 2 Breast, 2 Legs, 2 Theighs)
• 16 Cups Water
• 2 Teaspoons Goya Adobo All Purpose Seasoning
• Salt
• Pepper
• 1/2 Package of Anne's Old Fashioned Flat Dumplings (Or dumplings of your choice)

Directions:

1. Place Chicken, Water, Salt, Pepper, & Goya AAPS. Bring to boil. Turn to medium and cooking for 30 mins or until chicken is falling off the bone tender. * I leave my skin on and bone in because it give the broth WAY more flavor but you are more then welcome to remove those before cooking. Also you can you all white or all dark if you want, I before to use both. Salt and Pepper to your taste!*
2. Remove chicken and remove skin & bone. Then dice or shred chicken and set aside.
3. Bring broth back to boil. Drop dumplings in broth 8 at a time. Use half the package about 28-36 Pieces of Dumpling. Stir. Add Chicken back to broth.
4. Boil Rapidly for 5 mins. Turn to low and cover. Let simmer for 20-30mins until dumplings are tender.

Chicken Alfredo Bake

Ingredients:

• 1 Lb Boneless/Skinless Chicken Breast; Diced
• Salt
• Pepper
• Cooking spray
• Goya Adobo All Purpose Seasoning or Seasoning salt
• 8oz Penne Pasta
• 1/4 cup butter; I use Country Crock
• 3 Tablespoons Flour
• 2 to 3 Gloves of Garlic; Minced
• 2 1/4 Cups Milk; I use SKIM *You can use heavy cream, whole, whatever you want I am trying to omit some calories, makes no diff in the flavor to me :)*
• 1 1/4 Cup Parm Cheese
• 1 1/4 Cup Mozz. or Monteray Jack Cheese; I prefer Monteray Jack but Mozz was on 

Directions:

1. Season Chicken put on cookie sheet. Spray with cooking spray. Bake at 350 for 10-15 mins. Or until done. Do not over bake.
2. Cook Pasta in well salted water & Set aside.
3. Melt Butter, Add in Flour, Cook for 1 min. Add in garlic cook till you smell it.
4. Add milk slowly, Whisk well. Bring to a boil. Turn to low.
5. Add in 1 Cup Pam & Mozz Cheese's. Mix til melted.
6. Mix together cheese sauce, pasta, and chicken. At this time test of seasoning. I decided to season mine a little more!
7. Pour into a greased Casserole dish. Sprinkle with remaining cheese. Back at 350 for 20 mins.

Veggie Lo Mien

I love veggie Lo Mien. I pulled this recipe from a chicken Lo Mien on All Recipes just simply no chicken and a couple other changes! If you want this as a main dish you can add chicken or you can double the Veggies!

Ingredients:

• 1 Tablespoon honey
• 1 1/2 Teaspoons Rice wine vinegar or you can use Apple Cider
• 1/4 cup soy sauce(Low Sodium)
• 1 1/4 cups chicken broth (Fat Free)
• 2 tablespoon Olive Oil
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 10 oz spaghetti, Cooked til Aldente *Just a little over 1/2 of a 1Lb Box*
• 1 tablespoon minced garlic
• 1 Green Bell Pepper, Cut in Strips
• 1 Onions, Cut in Strips
• 3 Carrots, Shredded * I just used my veggie peeler*
• 2 cups Broccoli, Just the Florets 

Directions

1. In a medium bowl, combine the chicken broth, ground black pepper with the Honey, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
2. Cook the Spaghetti according to package directions, drain and set aside. Heat 3 tablespoon of the olive oil in a wok or large saucepan over high heat until it starts to smoke. Add the Veggie's(Onion, Bell Pepper, Carrot's and Broccoli)and stir-fry for 5 minutes, or until it to your desired tenderness. Add Garlic and saute 1 min longer.
3. Add the reserved sauce mixture. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Fast & Easy BBQ Sauce

This is good on Wings, Chicken Breast, & Ribs!! If you want some heat add some red pepper!! DELICIOUS!!!

Ingredients:

• 1 Clove of Garlic; Minced
• 1 Tablespoon Onion; Minced
• 1 Cup Ketchup
• 1/4 Cup Brown Sugar
• 1/4 Cup Rice Wine Or Apple Cider Vinegar
• 2 Teaspoons Soy Sauce
• 1/4 Teaspoon Pepper
• 1 Teaspoon Yellow Prepared Mustard
• 2 Teaspoons Honey
• 2 Teaspoons Paprika

Directions:

1. Throw everything in a sauce pan. Bring to Boil. Let cook on low for 15-20 mins. The long the better. I cooked mine almost 30.

Cheeseburger Soup

Ingredients:

• 1 Lb Lean Ground Beef; Browned
• 4 Large Red Potato's; Diced in bit size pieces & Boiled for 5 to 7 mins(just til a little tender)
• 3 T butter
• 1 large onion; Diced
• 3 cloves or garlic; Minced
• 2 Cans Cream of Cheddar soup
• 2 Cans 99% Fat Free Beef Broth *I buy the carton and just pour it in my Cheddar soup cans to measure it*
• Salt & Pepper to taste

Directions:

1. Boil Potato's, Brown Beef, & Set Aside.
2. Saute Onions in Butter til translucent, add in minced garlic and saute for 1 min. Set aside
3. In a Bowl add Cream of Cheddar soup and Beef Broth.
4. In a large pot add sauteed onions & garlic, Cheddar soup mixture, & Potato's & Beef. Mix. Bring to a boil. Turn to low. & let simmer for 30 mins steering every 10 mins or so!

The Strickland Sauce

This is the Strickland sauce so we call it. Its been passed around my moms side of the family sense I don’t know when. We use this sauce for Spaghetti by using it as is. Or we add more chili powder and diced onions for Chili to top hot dogs and such. Also us this for sloppy joes by adding onions and bell pepper!

Ingredients:

• 2 Lb of Lean Ground Beef; Browned & Drained
• 2 can of Tomato Soup
• 1 ½ cans Ketchup
• 2 Teaspoons Chili Powder ( For chili we use 2 Tablespoons but I would add it to your taste )

:For Sloppy Joe's:
Add 1 Large onion Diced
And 1 Large Green Pepper Diced
* You will saute this with the ground beef *

:For Chili:
Like I said add more Chili Powder
& Saute 1 Diced Onion with your Meat

Mix Browned Meat with all other ingredients and simmer on low for 15 mins.


This we call Sloppy Joe Pasta

*For this dish I grated my onion and bell pepper into my meat as it was browning my hubby does not like big chunks of it but if you don’t mind it I prefer it diced!* I also used Ronzoni Smart Taste Pasta the swirl kind 3/4 of a box. You can use any you like.*