I am pregnant again.
Yep we are having baby number two. We are due August 28th. I get to find out the sex ( hopefully) on April 19.
I wonder if there are any girl making foods...
No. by now the gender is determined and in place. I am 15 weeks today.
almost half way... Pregnant through the summer again. Yay Me...
Friday, March 6, 2009
Chicken Sans Pie
I started off calling this chicken stroganoff, but that was deceptive. It is basically a chicken pot pie with out the pie.
It is super yummy on a cold night with french bread. It is quick and easy and would be good with a salad on a hot day. It packs up well and reheats awesome.
2 chicken breasts
1 can cream of chicken ( or mushroom if you prefer) + 1 cup of milk
3 cups total of variety of frozen veggies. I usually do 1 1/2 c of broccoli, 1/2 c of corn, 1/2 c of peas and 1 c of green beans. ( nuke for about 4-5 minutes to cook them most of the way through)
1-2 cups of shredded cheese ( your choice, cheddar, cheddarella, Italian blend whatever)
1/2 bag of egg noodles
Cut chicken into medium bite sized pieces. Season with salt and pepper, garlic powder, Mrs. Dash and Itallian seasoning if you like. Saute' in a large deep skillet ( I use a non stick wok style pan). Keep them moving, until they are almost cooked through. add the cream of chicken, milk, and veggies. mix together and turn heat down to medium. Add egg noodles, try and get them all into the sauce. Cover and cook on medium to medium low for about 10 minutes. Or until the noodles are cooked (you could dirty another pot by boiling these seperate and just topping the noodles with the sauce, but why?) add about 1/2 of the cheese to the pot. stir. this helps to thicken and add a cheesey flavor. serve, in bowls, top with a little more cheese, serve with garlic bread, or french bread, or rolls. this recipe feed hubby and I with leftovers ( or seconds). It would feed a family of four easy, if you added salad.
I love this recipe, because it literally takes about 30 minutes. You could adjust this and make it feed more, by adding a chicken breast, about 1 c of chicken stock, and maybe another 1/2 to 1 c of veggies.
It is super yummy on a cold night with french bread. It is quick and easy and would be good with a salad on a hot day. It packs up well and reheats awesome.
2 chicken breasts
1 can cream of chicken ( or mushroom if you prefer) + 1 cup of milk
3 cups total of variety of frozen veggies. I usually do 1 1/2 c of broccoli, 1/2 c of corn, 1/2 c of peas and 1 c of green beans. ( nuke for about 4-5 minutes to cook them most of the way through)
1-2 cups of shredded cheese ( your choice, cheddar, cheddarella, Italian blend whatever)
1/2 bag of egg noodles
Cut chicken into medium bite sized pieces. Season with salt and pepper, garlic powder, Mrs. Dash and Itallian seasoning if you like. Saute' in a large deep skillet ( I use a non stick wok style pan). Keep them moving, until they are almost cooked through. add the cream of chicken, milk, and veggies. mix together and turn heat down to medium. Add egg noodles, try and get them all into the sauce. Cover and cook on medium to medium low for about 10 minutes. Or until the noodles are cooked (you could dirty another pot by boiling these seperate and just topping the noodles with the sauce, but why?) add about 1/2 of the cheese to the pot. stir. this helps to thicken and add a cheesey flavor. serve, in bowls, top with a little more cheese, serve with garlic bread, or french bread, or rolls. this recipe feed hubby and I with leftovers ( or seconds). It would feed a family of four easy, if you added salad.
I love this recipe, because it literally takes about 30 minutes. You could adjust this and make it feed more, by adding a chicken breast, about 1 c of chicken stock, and maybe another 1/2 to 1 c of veggies.
Thursday, July 3, 2008
I Am Back
I am back. Caleigh has gotten to a point where she likes to play in her jumper or play pen and I get time to play online every day or so.
So I am trying to be good about posting new recipes and reviews.
Good Luck. Love Sara
So I am trying to be good about posting new recipes and reviews.
Good Luck. Love Sara
Tuesday, July 1, 2008
Turkey Meatball Stroganoff
This was a Sara Experiment Meal and it came out fabulous.
I did this for dinner last night and it was SUPER yummy.
Meatballs- 1 lb ground turkey1/2 stick celery diced fine1/2 carrot grated1/4 onion diced fine (all these should equal about 1/4 cup or less each)1/4 c grated cheese ( we used pizza blend, italian blend or parm would work fine)1/4-1/2 bread crumbs1 beaten eggsalt, pepper, garlic and italian herbs 1-2 tsp ( i just shake so kinda guessing)
MIX all ingredients together. Make about 1 inch meatballs. ( we used about 15 and the recipe made about 30) Cook meatballs in large skillet/pan. remove the meatballs. add 2 cans cream of chicken soup and 1 can of milk. scrape the bottom and get all the good flavoring bits up. add the meatballs back in. cook at barely a simmer until egg noodles are done.
BOIL Egg noodles until almost done. drain. return to big boiling pot.
POUR meatballs and sauce over. mix and serve. top with a little more shredded cheese. serve with rolls..If you wanted to do it with ground beef, I would switch the cream soup to mushroom. Love, Sara
I did this for dinner last night and it was SUPER yummy.
Meatballs- 1 lb ground turkey1/2 stick celery diced fine1/2 carrot grated1/4 onion diced fine (all these should equal about 1/4 cup or less each)1/4 c grated cheese ( we used pizza blend, italian blend or parm would work fine)1/4-1/2 bread crumbs1 beaten eggsalt, pepper, garlic and italian herbs 1-2 tsp ( i just shake so kinda guessing)
MIX all ingredients together. Make about 1 inch meatballs. ( we used about 15 and the recipe made about 30) Cook meatballs in large skillet/pan. remove the meatballs. add 2 cans cream of chicken soup and 1 can of milk. scrape the bottom and get all the good flavoring bits up. add the meatballs back in. cook at barely a simmer until egg noodles are done.
BOIL Egg noodles until almost done. drain. return to big boiling pot.
POUR meatballs and sauce over. mix and serve. top with a little more shredded cheese. serve with rolls..If you wanted to do it with ground beef, I would switch the cream soup to mushroom. Love, Sara
Wednesday, October 24, 2007
Where did I go?
I have been gone for a few months. My last post was in August. Since then My life was a whirlwind of tests, and testing, Dr's appointments and parties and running all over three counties to get stuff done and do some visiting before Caleigh was born.
Alex got home on September 16. Caleigh was born on October 2nd. Check out the Life and Times of Sara Blog( http://cheshireprincess.blogspot.com/ )
I am going to try and post a few of my new and Yummy recipes this week..
Love Sara
Alex got home on September 16. Caleigh was born on October 2nd. Check out the Life and Times of Sara Blog( http://cheshireprincess.blogspot.com/ )
I am going to try and post a few of my new and Yummy recipes this week..
Love Sara
Saturday, August 4, 2007
Chicken Salad
This is an easy lunch to make and take. It is good with left over grilled chicken or canned.
2 grilled chicken pieces (I prefer breasts) in medium diced pieces about 2 cups
1/2 c each,
cucumber, peeled, seeded and diced
green onion, the white and the green
chopped cilantro
1/2 c cottage cheese
1/2 c sour cream (I use low fat or non fat)
Directions-
Mix together all ingredients, with cottage cheese. Add sour cream a little at a time until you reach desired consistancy. Serve with tortilla chips, on tostada shells, with crackers, or on top of a green salad.
The cucumber adds a nice crunch. If you make it with left over grilled chicken that is already seasoned, wait until it is all done to add salt or pepper. This is a really good use of leftover, chicken from chicken tacos, Pollo Asada, whole rotisserie chicken, or even thanksgiving turkey. It stores well for about three days, but it won't last that long. Hubby likes a little shredded cheese on top.
Sometimes, we do this as a trio of salads, chicken salad, egg salad and tuna salad or a green salad. That way it is really nice on a hot day.
Love Sara
2 grilled chicken pieces (I prefer breasts) in medium diced pieces about 2 cups
1/2 c each,
cucumber, peeled, seeded and diced
green onion, the white and the green
chopped cilantro
1/2 c cottage cheese
1/2 c sour cream (I use low fat or non fat)
Directions-
Mix together all ingredients, with cottage cheese. Add sour cream a little at a time until you reach desired consistancy. Serve with tortilla chips, on tostada shells, with crackers, or on top of a green salad.
The cucumber adds a nice crunch. If you make it with left over grilled chicken that is already seasoned, wait until it is all done to add salt or pepper. This is a really good use of leftover, chicken from chicken tacos, Pollo Asada, whole rotisserie chicken, or even thanksgiving turkey. It stores well for about three days, but it won't last that long. Hubby likes a little shredded cheese on top.
Sometimes, we do this as a trio of salads, chicken salad, egg salad and tuna salad or a green salad. That way it is really nice on a hot day.
Love Sara
Friday, August 3, 2007
Spicy Black Beans and Con Gris
Ok. So we are going to cover two recipes. Spicy Black Beans, a super yummy, easy dish that takes no time, and Con Gris a Cuban classic, that is easy, and tasty.
Spicy Black Beans
2 cans of Black Beans (drained and rinsed)
1-2 serrano chiles
1/2 onion diced
1/4 c cilantro chopped
16 oz of chicken or vegetable stock
Directions- If you want the beans to be not too spicy, use only one serrano and leave it whole, medium spicy, cut it in half and remove all the seeds and white pith from inside, Med-hot use 2 serranos sliced, and cleaned (all the seeds and white pith) then dice, Hot (this will not melt the roof of your mouth, but it will be a pleasant heat for those of us that like it) use 2 serranos and either slice, or dice leaving in the seeds. Saute' onions in 1 tbs of olive oil. In a baking dish (ceramic, not metal) combine all ingredients. Add salt and pepper to taste, bake 350* for 20 -30 minutes. Less time in the oven means more sauce, more time means less sauce and richer taste.
Con Gris
2 cans black beans (drained, reserve liquid)
1 1/2 c rice (white or brown)
2 Tbs minced garlic
1/2 c diced onion
salt, pepper
water or chicken stock
In a large pot saute' garlic and onion in 1 Tbs of olive oil. Add water to reserved bean liquid to bring up to three cups. Add beans and rice to onions and garlic. Add water and bean liquid. Bring to a boil, reduce heat to a low simmer and cover and cook for the time recommended on the rice package. White it is usually 20-30 minutes, Brown it is 30-45 minutes. The rice will look grey and the beans will have flavored all of it. VERRRRYYYYY GOOODDD. This is really good as a side dish to steak, carne asada, grilled chicken or even fish. Optional toppings include, queso fresco, or shredded cheddar, sour cream, and cilantro. This only gets better as leftovers and is easily frozen. To use after freezing allow to defrost in the fridge. Reheat in the microwave with a wet paper towel over. Hubby loves it the next morning, reheat about 1/2-1 c of con gris and fry or poach (I prefer poached) One or two eggs, place eggs over the top and mix it all up, (so the egg yolk mixes in and you get a little of everything in each bite). YUMMY especially in the winter.
Love Sara
Spicy Black Beans
2 cans of Black Beans (drained and rinsed)
1-2 serrano chiles
1/2 onion diced
1/4 c cilantro chopped
16 oz of chicken or vegetable stock
Directions- If you want the beans to be not too spicy, use only one serrano and leave it whole, medium spicy, cut it in half and remove all the seeds and white pith from inside, Med-hot use 2 serranos sliced, and cleaned (all the seeds and white pith) then dice, Hot (this will not melt the roof of your mouth, but it will be a pleasant heat for those of us that like it) use 2 serranos and either slice, or dice leaving in the seeds. Saute' onions in 1 tbs of olive oil. In a baking dish (ceramic, not metal) combine all ingredients. Add salt and pepper to taste, bake 350* for 20 -30 minutes. Less time in the oven means more sauce, more time means less sauce and richer taste.
Con Gris
2 cans black beans (drained, reserve liquid)
1 1/2 c rice (white or brown)
2 Tbs minced garlic
1/2 c diced onion
salt, pepper
water or chicken stock
In a large pot saute' garlic and onion in 1 Tbs of olive oil. Add water to reserved bean liquid to bring up to three cups. Add beans and rice to onions and garlic. Add water and bean liquid. Bring to a boil, reduce heat to a low simmer and cover and cook for the time recommended on the rice package. White it is usually 20-30 minutes, Brown it is 30-45 minutes. The rice will look grey and the beans will have flavored all of it. VERRRRYYYYY GOOODDD. This is really good as a side dish to steak, carne asada, grilled chicken or even fish. Optional toppings include, queso fresco, or shredded cheddar, sour cream, and cilantro. This only gets better as leftovers and is easily frozen. To use after freezing allow to defrost in the fridge. Reheat in the microwave with a wet paper towel over. Hubby loves it the next morning, reheat about 1/2-1 c of con gris and fry or poach (I prefer poached) One or two eggs, place eggs over the top and mix it all up, (so the egg yolk mixes in and you get a little of everything in each bite). YUMMY especially in the winter.
Love Sara
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