Easy Green Bean Chicken

Here is a nice comfort food for a chilly night :) It does take a little extra time since you have to make the stuffing and baked the chicken breast, but it is so worth the extra time.

I made this a night this week when I was stuck in the house due to the cold...there is just something about a crock pot recipe that warms the body and the hearts of anyone who knows that you made it with love for them  :)

Easy Green Bean Chicken

Ingredients:

1 (6 oz) package stuffing mix
3 cups cooked, chopped chicken breasts
1 (16 oz) package frozen whole green beans, thawed
2 (12 oz) jars chicken gravy

Directions:

Prepare stuffing mix according to package directions and place in sprayed oval slow cooker.

Layer chicken over stuffing and place green beans over chicken. Pour chicken gravy over green beans. Cover and cook on LOW for 3 hours 30 minutes to 4 hours.

**I served this dish on top of toast like you would SOS. Made the dish go so much further and is very good!

 

 

Final Photo Taken by Me :)

Deviled Ham and Eggs

This is an awesome way to twist up some deviled eggs!!

Deviled Ham and Eggs

Ingredients:

6 large eggs
1 cup finely chopped cooked ham
1/4 cup mayonnaise
2 tsp sweet pickle relish
2 tsp prepared mustard
1 tsp vinegar
1 tbsp chopped fresh chives

Directions:

Place eggs in single layer in medium saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.

Peel eggs; cut in half lengthwise. Remove yolks; place in medium bowl. Mash yolks with fork. Add all remaining ingredients except chives; mix well. Spoon or pipe yolk mixture into egg whites. Sprinkle with chives.

Makes 12 deviled eggs.

 

Final Photo Taken by Me :)

Fire-Roasted Tomato Soup

This was such a nice twist to the normal tomato soup :)

Fire-Roasted Tomato Soup

Ingredients:

2 cans condensed tomato soup (10 3/4 oz), undiluted
2 cans evaporated milk (one 12 oz and one 5 oz)
1 can fire-roasted diced tomatoes (14 1/4 oz), undrained
Sour cream
Shredded cheddar cheese
Bacon bits

Directions:

Heat the 2 cans of tomato soup, 2 cans of evaporated milk and the 1 can of tomatoes until hot. Serve with sour cream, shredded cheddar cheese and bacon bits...you choose how much of each :) Makes 6 servings.

 

Final Photo Taken by Me :)

Skillet Potatoes with Bacon & Cheddar

This was a really nice side to our scrambled eggs the other night. With sour cream, it would taste just like a bacon and cheddar topped baked potato!

Skillet Potatoes with Bacon and Cheddar

Ingredients:

4 slices bacon, cut into 1/2 inch pieces
1 onion, chopped
2 lb Yukon gold potatoes (about 6), thinly sliced
1 cup shredded cheddar cheese
6 tbsp sour cream

Directions:

Cook bacon in large skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 Tbsp drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20-25 minutes or until potatoes are tender, stirring occasionally. Top with cheese and bacon; cook, covered, 1-2 min or until cheese is melted.

Serve topped with sour cream.

 

Final Photo Taken by Me :)

Menu Plan Monday 1/14-1/20

It is "Menu Plan Monday." Hubby is out of town for a few days, but our tummies still need fed :) Here is what we hope to munch on this week!

 

Monday: Pork and Rice

 

Tuesday: Italian Fettuccine Alfredo

 

Wednesday: Story night....Potluck Pantry!

 

Thursday: Easy Green Bean Chicken (New Recipe)

 

Friday: Fire Roasted Tomato Soup (New Recipe)

 

Saturday: Sauteed Cauliflower and Tomatoes, Homemade Bread (New Recipe)

 

Sunday: Deviled Ham and Eggs, Cheddar Toast (New Recipe)

 

Be sure to check back for recipes and final photos!

Lemon-Herb Pasta

I just love the freshness of this dish!! Any recipe that involves citrus just screams fresh to me. Simple yet elegant :)

Lemon-Herb Pasta

Ingredients:

1 Package of spaghetti
2 Tbsp fresh thyme leaves
1 Tbsp chopped fresh chives
1 Tbsp butter, melted
2 Tbsp extra-virgin olive oil
1 Tsp finely grated fresh lemon rind
1/2 cup finely grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Sprigs of fresh thyme,chives and lemon wedges, for garnish

Directions:

Cook the pasta according to package directions. Drain and return to the hot pot. Toss in the thyme, chives, butter, oil, lemon rind, and half of the cheese. Season to taste with salt and pepper. Serve immediately with remaining cheese sprinkled on the top. Garnish with the fresh herbs and lemon wedge.

 

Final Photo Taken by Me :)

Quick Fix Chili

Who doesn't love a good chili recipe?! I have to have a go-to chili when I want to just "feel warm." I whipped this recipe together myself and it tastes amazing!! A great comfort food especially during these cold, winter months. Just enough spice, but not too much that the kids will still eat it.  Enjoy :)

Quick Fix Chili

Ingredients:

2 1/2 lb ground beef
28 oz can baked beans
16 oz can pork & beans
2-14.5 oz can diced tomatoes with basil, garlic & oregano
2 packs of chili seasoning

Directions:

Brown ground beef in a skillet. Pour browned ground beef into a larger pot. Combine baked beans, pork & beans, diced tomatoes and chili seasoning and mix in with ground beef. Stir. Simmer over low heat for 15 minutes. Serve with tortilla pieces.

 

Final Photo Taken by Me :)

Menu Plan Monday! Week of 1/7-1/13

It is "Menu Plan Monday!" for the week of 1/7-1/13.  Here is what we are hoping to knibble on this week :)

 

Monday: Chili and Tortilla Strips

 

Tuesday: Lemon Herb Pasta (New Recipe)

 

Wednesday: Story Night!  "Fend for Yourself"

 

Thursday: Eggs and Skillet Potatoes with Bacon & Cheddar (New Recipe)

 

Friday: Grilled Ham and Cheese Sandwiches

 

Saturday: Dad and Gina's Birthday Celebration! Bourbon-Pecan Stuffing (New Recipe)

 

Sunday: Date Night! Pizza for the kids.

 

Kaplyn and I will be working this week on Double Butterscotch Cupcakes (New Recipe) from her new cupcake cookbook.

 

Be sure to check back for recipes and final photos :)