This is my recipes page. I usually don't create my own recipes, but if I do, they are posted here. Normally, I create variations of recipes that I know my family will eat or to make them a little more healthy. If you see one you would like to try, feel free!
Pierogi Casserole
Ingredients:
1 -16 oz package of frozen pierogies. I use potato and 4 cheese.
1 - 8oz block of cream cheese, softened
16 oz of chicken broth. I use 99% fat free, low sodium
shredded cheddar cheese
Preperation Instructions:
In a saucepan over medium heat, combine cream cheese and chicken broth. Stir until totally melted and blended. While that's melting, layer 6 frozen pierogies in the bottom of a 9x9 baking dish. When sauce is ready, spoon or pour over first layer of pierogies. Cover bottom layer with shredded cheddar cheese. Repreat process with 2nd layer of pierogies and sauce. Add a little extra cheese to the top layer.
Cooking Instructions:
Cover with foil and bake for 15 mins at 325. After 15 mins, remove foil and bake uncovered for 10 mins.
Enjoy!
1 -16 oz package of frozen pierogies. I use potato and 4 cheese.
1 - 8oz block of cream cheese, softened
16 oz of chicken broth. I use 99% fat free, low sodium
shredded cheddar cheese
Preperation Instructions:
In a saucepan over medium heat, combine cream cheese and chicken broth. Stir until totally melted and blended. While that's melting, layer 6 frozen pierogies in the bottom of a 9x9 baking dish. When sauce is ready, spoon or pour over first layer of pierogies. Cover bottom layer with shredded cheddar cheese. Repreat process with 2nd layer of pierogies and sauce. Add a little extra cheese to the top layer.
Cooking Instructions:
Cover with foil and bake for 15 mins at 325. After 15 mins, remove foil and bake uncovered for 10 mins.
Enjoy!
Biscuit Pizza
Ingredients:
1 can refridgerated buttermilk biscuits
pizza sauce
shredded mozzerella or italian blend cheese
favorite pizza toppings
Preperation Instructions:
Open biscuits and flatten them. This can be done with a rolling pin or just your hand. Spoon pizza sauce on biscuits and top with cheese and pizza toppings.
Cooking Instructions:
Bake according to the directions on the biscuits. Let cool for 2 mins as the sauce and cheese will be hot!
1 can refridgerated buttermilk biscuits
pizza sauce
shredded mozzerella or italian blend cheese
favorite pizza toppings
Preperation Instructions:
Open biscuits and flatten them. This can be done with a rolling pin or just your hand. Spoon pizza sauce on biscuits and top with cheese and pizza toppings.
Cooking Instructions:
Bake according to the directions on the biscuits. Let cool for 2 mins as the sauce and cheese will be hot!
Chicken N Biscuits
Ingredients:
1 large chicken breast
1 can buttermilk biscuits
frozen veggies- however much you like. I normally use 1/2 a bag of california blend.
1 jar chicken gravy
1 can cream of chicken soup, 99% fat free
Preperation Instructions:
Trim chicken breast of any fat and cut into cubes. Also, it's good with chicken that's baked then shredded.
Cooking Instructions:
Bake biscuits according to directions on the can. While biscuits are baking, brown chicken pieces with some olive oil over medium heat. Season with salt and pepper to taste. Then, whisk together chicken gravy and cream of chicken soup in a large saucepan. Stir in chicken and frozen veggies and simmer over med-low heat until veggies are heated through. Open biscuits on a plate and pour the chicke and veggie sauce over biscuits.
1 large chicken breast
1 can buttermilk biscuits
frozen veggies- however much you like. I normally use 1/2 a bag of california blend.
1 jar chicken gravy
1 can cream of chicken soup, 99% fat free
Preperation Instructions:
Trim chicken breast of any fat and cut into cubes. Also, it's good with chicken that's baked then shredded.
Cooking Instructions:
Bake biscuits according to directions on the can. While biscuits are baking, brown chicken pieces with some olive oil over medium heat. Season with salt and pepper to taste. Then, whisk together chicken gravy and cream of chicken soup in a large saucepan. Stir in chicken and frozen veggies and simmer over med-low heat until veggies are heated through. Open biscuits on a plate and pour the chicke and veggie sauce over biscuits.
French Onion Burgers
Ingredients:
1 lb lean ground beef
2 Tbs bread crumbs
garlic powder, salt, and pepper to taste
1 can of french onion soup
american cheese slices
hamburger buns
Preperation Instructions:
Mix ground beef with bread crumbs, add garlic powder, salt, and pepper to taste. Form into hamburger patties.
Cooking Instructions:
Brown patties in a large pan until browned on boths sides. Drain fat. Pour can of french onion soup over patties. Flip each patty as to cover with soup. Cover and simmer on med-low heat for 8 mins. Spoon soup over patties a few times while simmering and recover. Right before serving, place a slice of cheese on desired patties, recover for 1 min to melt cheese. Serve on hamburger bun with desired toppings or condiments.
1 lb lean ground beef
2 Tbs bread crumbs
garlic powder, salt, and pepper to taste
1 can of french onion soup
american cheese slices
hamburger buns
Preperation Instructions:
Mix ground beef with bread crumbs, add garlic powder, salt, and pepper to taste. Form into hamburger patties.
Cooking Instructions:
Brown patties in a large pan until browned on boths sides. Drain fat. Pour can of french onion soup over patties. Flip each patty as to cover with soup. Cover and simmer on med-low heat for 8 mins. Spoon soup over patties a few times while simmering and recover. Right before serving, place a slice of cheese on desired patties, recover for 1 min to melt cheese. Serve on hamburger bun with desired toppings or condiments.
White Chicken Chili
Ingredients:
2 chicken breasts or 2 cups rotisserie chicken, shredded
1 jar of northern beans
1 large jar of salsa ( I use mild, but heat level is up to you!)
1 block of cream cheese, softened
8 oz of chicken broth
8 oz of sour cream
Preperation Instructions:
This is an easy recipe to fix in the crock pot. Put 2 frozen chicken breasts in crockpot with 8 oz of chicken broth. Bake until chicken is cooked and can shred. Shred chicken using a ford and set aside. If using rotisserie chicken, remove chicken from carcus and shred. Cut cream cheese block up into squares.
Cooking Instructions:
Crockpot method: add chunks of cream cheese and sour cream to chicken broth in crockpot. Wisk together until mostly mixed. Add beans and salsa. Stir. Heat on low until bubbling and wish again until blended. Add chicken. Stir. Serve warm.
Stovetop method: In a large pot, mix chicken broth, cream cheese, and sour cream. Mix together and heat over medium heat until it simmers. Wisk until blended and cream cheese is melted. Add beans, salsa, and chicken. Continue to simmer over medium-low heat for another 5 mins. Stir. Serve warm.
Suggested garnishes: chives, sour cream, cheddar cheese, jalapenos, crackers
2 chicken breasts or 2 cups rotisserie chicken, shredded
1 jar of northern beans
1 large jar of salsa ( I use mild, but heat level is up to you!)
1 block of cream cheese, softened
8 oz of chicken broth
8 oz of sour cream
Preperation Instructions:
This is an easy recipe to fix in the crock pot. Put 2 frozen chicken breasts in crockpot with 8 oz of chicken broth. Bake until chicken is cooked and can shred. Shred chicken using a ford and set aside. If using rotisserie chicken, remove chicken from carcus and shred. Cut cream cheese block up into squares.
Cooking Instructions:
Crockpot method: add chunks of cream cheese and sour cream to chicken broth in crockpot. Wisk together until mostly mixed. Add beans and salsa. Stir. Heat on low until bubbling and wish again until blended. Add chicken. Stir. Serve warm.
Stovetop method: In a large pot, mix chicken broth, cream cheese, and sour cream. Mix together and heat over medium heat until it simmers. Wisk until blended and cream cheese is melted. Add beans, salsa, and chicken. Continue to simmer over medium-low heat for another 5 mins. Stir. Serve warm.
Suggested garnishes: chives, sour cream, cheddar cheese, jalapenos, crackers
Chicken Pot Pie
Ingredients:
1 chicken breast, cooked, sliced how you prefer
1 bag frozen mixed veggies (or sliced fresh veggies)
1 can cheddar cheese soup
1 can cream of chicken soup
seasonings to taste (I use parsley, garlic, salt, and pepper)
1 can biscuits (You can also use drop biscuits from a baking mix or a pie crust)
Preparation Instructions:
Put the can of cream of chicken and cheddar cheese soup in a deep skillet. Add veggies, chicken and spices. Simmer together until veggies are soft. Pour mix into casserole dish and top with biscuits or drop biscuits.
Bake at 325 degrees for 20 mins or until biscuits are golden brown on top. Let stand for 5 mins before serving.
1 chicken breast, cooked, sliced how you prefer
1 bag frozen mixed veggies (or sliced fresh veggies)
1 can cheddar cheese soup
1 can cream of chicken soup
seasonings to taste (I use parsley, garlic, salt, and pepper)
1 can biscuits (You can also use drop biscuits from a baking mix or a pie crust)
Preparation Instructions:
Put the can of cream of chicken and cheddar cheese soup in a deep skillet. Add veggies, chicken and spices. Simmer together until veggies are soft. Pour mix into casserole dish and top with biscuits or drop biscuits.
Bake at 325 degrees for 20 mins or until biscuits are golden brown on top. Let stand for 5 mins before serving.
Skinny Chicken Enchiladas
Ingredients:
2 chicken breasts, cooked and shredded
red onion
sliced red pepper
fajita seasoning packet
2 Tbs of canola oil
small tortillas
8 oz light sour cream
1 can of 98% fat free cream of chicken
shredded cheddar cheese
chicken broth
Preparation Instructions:
Heat a skillet with 2 Tbs of oil. Add sliced onions and red pepper. Sweat the onions and peppers until they soften and add chicken and fajita seasoning and follow directions on the back of the seasoning packet.Do not cook out all the water. Once cooked, spoon filling into tortillas, top filling with cheese, and roll. Repeat until 9x13 pan is full. Whisk together sour cream and cream of chicken soup in a sauce pan with a little bit of chicken broth. Just enough to thin. Add the extra oil/water mix into the sauce and heat until it thins to a cream sauce. Pour sauce over rolled tortillas making sure to cover edges of tortillas. Top with cheese.
Bake covered for 20 mins. Uncover and bake until cheese is melted and bubbling.
2 chicken breasts, cooked and shredded
red onion
sliced red pepper
fajita seasoning packet
2 Tbs of canola oil
small tortillas
8 oz light sour cream
1 can of 98% fat free cream of chicken
shredded cheddar cheese
chicken broth
Preparation Instructions:
Heat a skillet with 2 Tbs of oil. Add sliced onions and red pepper. Sweat the onions and peppers until they soften and add chicken and fajita seasoning and follow directions on the back of the seasoning packet.Do not cook out all the water. Once cooked, spoon filling into tortillas, top filling with cheese, and roll. Repeat until 9x13 pan is full. Whisk together sour cream and cream of chicken soup in a sauce pan with a little bit of chicken broth. Just enough to thin. Add the extra oil/water mix into the sauce and heat until it thins to a cream sauce. Pour sauce over rolled tortillas making sure to cover edges of tortillas. Top with cheese.
Bake covered for 20 mins. Uncover and bake until cheese is melted and bubbling.