tag:blogger.com,1999:blog-2860338016576436862024-02-21T15:44:27.762-08:00One Dinner a Week WifeRobynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-286033801657643686.post-71805685596236430452016-05-27T11:10:00.003-07:002016-05-27T11:10:32.809-07:00Taco pockets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTL-N8DDHZunP97wIY4piSfafaZZ8JzeCHbkL54I7P4p-9L23MgjSlGO-1TMONnnCkc0KDoaNbdadRwf-Zf83qn1rmEFXB53Uz33ipO7ISVUKxCHYzsZVrZouZtnPce5tgF6CFY1hbUg/s1600/20160527_115343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTL-N8DDHZunP97wIY4piSfafaZZ8JzeCHbkL54I7P4p-9L23MgjSlGO-1TMONnnCkc0KDoaNbdadRwf-Zf83qn1rmEFXB53Uz33ipO7ISVUKxCHYzsZVrZouZtnPce5tgF6CFY1hbUg/s320/20160527_115343.jpg" width="180" /></a></div>
We are always looking for simple, delicious, fast dinners. This is a recipe our neighbor shared who has super picky eaters at her house.<br />
<br />
Ingredients:<br />
Taco meat<br />
Cheese<br />
Biscuits<br />
<br />
Once your taco meat is prepared your ready to stuff your pockets. Start by spreading out your uncooked biscuits. Then fill with your prepared taco meat and a little bit of cheese. You could also add tomatoes or green onions. Next fold your biscuit over the filling to create a little pocket. Pop them in the oven and cook according to the biscuit package cooking instructions. Once they are cooked top with your favorite taco toppings sour cream, salsa, green onions, olives, avocado, ect. Time to enjoy!Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-65433187821474828562012-04-07T10:26:00.000-07:002012-04-07T10:26:00.533-07:00Steph's Pasta Salad<div style="text-align: center;">Cook Time: 20-30 minutes<br />Prep Time: 10 - 15 Minutes<br /><br />1 Box Garden Rotini Pasta<br />1/2 bag pepporoni's (sliced into quarters or half's)<br />Parmesan Cheese (the grated kind not the powder)<br />Sliced Olives<br />1 bottle Zesty Italian dressing.<br /><br />Cook pasta until it is soft but not mussy. Next cover with about 3/4 bottle of Italian dressing. Add Pepporoni, Parmesan cheese, and Olives. Chill in fridge until you are ready to serve. About 10 -15 minutes before serving add the remaining amount of dressing, toss and serve.<br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-54927847459865190632012-04-07T09:33:00.002-07:002012-04-07T09:44:33.829-07:00Burrito Casseole<div style="text-align: center;">so every recipe comes from somewhere. Lets just face it I don't come up with my own recipes but often times I find myself adapting them to fit the needs of our family. This one is one of those recipes. My brother-in-law loves this recipe so thanks to my mother-in-law for sharing it with us.<br /><br />Prep time: 15-20 minutes<br />Cook time: 30 minutes<br />Total time: Less than an hour<br /><br />1 1/2 Pounds ground beef<br />2 cups cheese, shredded<br />1 can cream of mushroom soup<br />1 cup sour cream<br />1/2 cup milk<br />1 16oz. can enchilada sauce (we use the mild so it is not to hot for our kids)<br />1 4oz. can diced green chilies<br />10 flour tortillas<br /><br />Brown meat with salt, pepper, and garlic powder. Drain fat. Mix meat with remaining ingredients except 1 cup shredded cheese and tortillas. Spread some mixture on bottom of 9 X 13 dish. Next fill tortilla's with some of mixture roll an place in pan leaving a small amount to put on top of rolled Burrito's sprinkle with remaining cheese. cover with tin foil and bake at 350* for 30 minutes or until cheese is melted and bubbly. Serve with sour cream, salsa, and choice of toppings.<br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-65247239841300861282012-04-07T09:11:00.003-07:002012-04-07T09:27:31.489-07:00Flank Steak (London boil) MarinateI know I know, I have been horrible about posting new recipes. I don't really have a reason just haven't made time for it I guess. So today is my dad's birthday and we all gave him money for a new grill... so what is on the menu you ask??? Well some things that can be grilled of course! This recipe is from my grandma Love and I absolutely love it. It is simple and easy.<br /><br />3/4 cup Salad Oil<br />1/4 cup soy sauce<br />3 TBS Honey<br />2 TBS Vinegar<br />1 1/2 tsp garlic powder<br />1/4 tsp ginger<br />1 onion chopped.<br /><br />Soak any meat in this overnight then Cook... or grill in this case...Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-70825425998013247182011-12-01T00:49:00.001-08:002012-04-07T09:27:55.070-07:00Easy Chocolate Chip Cookies<div style="text-align: center;">Prep Time: 10 minutes Cook Time: 11 minutes</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 (18.25 ounce) package yellow cake mix</div><div style="text-align: center;">1/2 cup butter, softened</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">1 teaspoon vanilla extract</div><div style="text-align: center;">2 cups semisweet chocolate chips</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat oven to 350*. Pour the cake mix into a large bowl. Stir in the butter, eggs, and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets. Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.</div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-75462767476426515622011-12-01T00:34:00.001-08:002012-04-07T09:28:22.095-07:00Chicken Noodle Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-UYSUpSzDOZU/Ttc8WJ6VpqI/AAAAAAAAEkk/dbfBJmeADIw/s1600/IMG_7657.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://3.bp.blogspot.com/-UYSUpSzDOZU/Ttc8WJ6VpqI/AAAAAAAAEkk/dbfBJmeADIw/s320/IMG_7657.JPG" alt="" id="BLOGGER_PHOTO_ID_5681075806266566306" border="0" /></a><div style="text-align: center;">2 lg. Chicken Breasts boiled (Cubed or shredded)</div><div style="text-align: center;">8 cups Chicken Broth</div><div style="text-align: center;">1 can undiluted cream of chicken soup</div><div style="text-align: center;">4 finely chopped celery stalks</div><div style="text-align: center;">3 finely chopped carrots</div><div style="text-align: center;">1 small onion</div><div style="text-align: center;">2 cups uncooked egg noodles</div><div style="text-align: center;">1 tsp. seasoned salt</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cook chicken breasts then shred or cube it based on your preference. Start with 8 cups chicken broth. Next add your chicken, celery, carrots, and onion to chicken broth. Bring to a boil and add to cups wide or medium noodles. Reduce heat and cook noodles until tender (about 20 minutes). Finish soup off by adding Cream of chicken soup and seasoned salt let simmer for about 5 minutes and serve.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Prep Time: 10-20 minutes Cook time: 30 minutes</div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-28939418474274271042011-06-16T19:06:00.000-07:002011-06-16T19:11:42.498-07:00Broccoli Salad<div style="text-align: center;">Prep Time: About 15-20 Minutes<br /><br />1-2 Broccoli, Large Bunch<br />1 Red Onion, Small, Chopped<br />1 Cup Cheddar Cheese, Shredded<br />1/2 lb Bacon, cooked and crumbled<br />1 Cup Mayonaise<br />1/2 Cup Sugar<br />2 T Red Wine Vinegar<br /><br />Cut up broccoli into bite size pieces<br />Mix broccoli, red onion, cheddar cheese, and bacon.<br />Combine Mayo, Sugar, and Vinegar in separate bowl. Stir well<br />toss with broccoli mixture 1 hour before serving. Serve Cold<br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-56003886372956492052011-06-16T18:55:00.002-07:002012-04-07T09:29:06.169-07:00Cabbage Salad (From Stacy)<div style="text-align: center;">Cook time: 15-30 (if you have to cook chicken) minutes Prep Time: 5 to 10 minutes<br /><br />1-2 Whole Chicken breasts, Cooked and Cubed (I usually buy chicken strips from the deli)<br />1/2 head Cabbage, shredded<br />4 green onions, Chopped<br />1/2 cup Slivered almonds, toasted<br />1 pkg. Ramen noodles, broken up (do not cook)<br /><br />Dressing:<br />2 T Sugar<br />1/3 c Oil<br />1 t Salt<br />3 T Vinegar<br />1/2 t Pepper<br />1 pkg Chicken Ramen flavor packet<br /><br />Toss everything together<br />Add dressing about 15 minutes before serving.<br /><br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-52974127885308074962011-05-12T12:10:00.001-07:002012-04-07T09:29:44.451-07:00Chicken Broccoli Delight<div style="text-align: center;">Prep Time: About 45 minutes if chicken is uncooked<br />15-20 if you already have your chicken cooked<br />Cook Time: 35 to 40 minutes in oven ( I prefer cooking in the oven)<br />12 t0 14 minutes in the microwave<br /><br />What you will need:<br />(2) 6-10oz packages of frozen broccoli<br />4 cups of chicken Cooked (I usually just boil mine for about 30 minutes) and cut into chunks<br />1 can cream of chicken soup<br />1/4 cup Sour cream<br />1 TBS Lemon Juice<br />1 tsp soy sauce<br />1/8 tsp garlic Powder<br />1/4 cup bread crumbs<br />1 TBS melted butter<br />1/4 cup grated Parmesan Cheese<br /><br />How to make:<br />If broccoli is still frozen microwave on high for about 3 minutes. Layer Broccoli on the bottom of Casserole dish (9X13). In a separate bowl combine cream of chicken soup, sour cream, lemon juice, soy sauce, and garlic powder. Cut cooked chicken into chunks and combine with sauce mixture. Layer the chicken and sauce mixture on top of the broccoli. Next melt butter in a small bowl. Once butter is melted add the bread crumbs and Parmesan cheese to melted butter. Layer bread crumb mixture on top of Casserole. Cover and back in Oven for 35 to 40 minutes at 375* or until warmed through. You can also heat up the casserole for about 12 to 14 minutes in the microwave if preferred<br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com2tag:blogger.com,1999:blog-286033801657643686.post-54977888160870363772011-05-12T11:57:00.001-07:002012-04-07T09:30:04.820-07:00Mrs. Scadden<div style="text-align: center;">Ok this meal is simple, quick, and easy.<br />Prep Time: 10 minutes or less<br /><br />What you will need:<br />Bag of Ranch Doritos<br />Can of Chili or homemade if you would like<br />Shredded Cheese<br />Sour Cream<br />Lettuce (Optional)<br />diced Tomatoes (Optional)<br /><br />How to make:<br />If you don't buy shredded cheese you will need to shred the cheese. Next heat up your can of chili (You will need as many cans of chili as you think it will take to feed your family). Next put it all together. It is kind of like a Mexican Haystack. First layer your plate with ranch Doritos, then add the chili, and layer with whatever other toppings you would like.<br /><br />As a matter of fact I think we will be having this for dinner tonight since I have a bag of Doritos that is opened and needs to be used.<br /><br />Hope you enjoy!<br /><br /><br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-15642184364548655592011-05-12T11:51:00.001-07:002012-04-07T09:31:13.499-07:00I'm back!<div style="text-align: center;">So I know I have been so terrible about posting new recipes. I have totally thought about it but then I seem to get distracted and don't end up posting. I have even carried the recipes upstairs to the computer and still not posted. Believe it or not I have been pretty good about cooking lately. Here is a weeks menu for you and one of my favorite recipes. Hope you enjoy.<br /><br />Sunday: <a href="http://onedinneraweekwife.blogspot.com/2010/10/greek-chicken-lemon-rice.html">Greek Chicken, lemon rice</a>, Salad, & Pitas<br />Monday: Grilled Cheese and Soup<br />Tuesday: <a href="http://onedinneraweekwife.blogspot.com/2010/11/tator-tot-casserole.html">Tator-Tot casserole</a> & Green Beans<br />Wednesday: <a href="http://onedinneraweekwife.blogspot.com/2010/10/chicken-burritos.html">Chicken Burrito's</a><br />Thursday: <a href="http://onedinneraweekwife.blogspot.com/2011/05/mrs-scadden.html">Mrs. Scadden</a> (This weeks featured meal)<br />Friday: Chicken Fajitas & Asparagus<br />Saturday: French Dip<br /><br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-48797675885525063342011-02-23T16:38:00.000-08:002011-02-23T16:44:10.497-08:00Scout Packs in a Pan<div style="text-align: center;"><span style="color: rgb(51, 204, 0);">What you will need:<br />1 to 1 1/2 pounds ground beef<br />1/2 cup chopped onion<br />salt and pepper<br />3 large Potatoes, sliced<br />2 carrots, shredded<br />1 can cream of mushroom soup<br />1 Cup Shredded Cheddar cheese<br /><br />Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350* for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted. This serves 4 to 6.<br /></span></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com1tag:blogger.com,1999:blog-286033801657643686.post-66728999602070239942011-02-11T18:40:00.002-08:002012-04-07T09:32:05.086-07:00Cheese Crusted Lasagna Soup<div style="text-align: center;"><br /><br /><i>Soup</i><br />1 lb. Italian sausage<br />2 onions, chopped<br />4 garlic cloves, minced<br />2 tsp. oregano<br />1 bay leaf<br />1 tsp. basil<br />1/2 tsp. crushed red pepper flakes (you may omit these)<br />2 T tomato paste<br />1 can (28oz) diced tomatoes, undrained<br />1 medium bell pepper, diced<br />8 oz. mushrooms, sliced<br />1 C fresh spinach<br />6 C chicken broth<br />8 oz. whole wheat pasta shells<br /><br /><i>Cheese Base {per bowl}</i><br />1 T ricotta cheese<br />1 T Parmesan cheese, shredded<br />2 T Mozzarella cheese, shredded<br />salt and pepper, to taste<br /><br /><br />Brown sausage until cooked through. Drain excess grease.<br />In a large stockpot, add onion, garlic, oregano, mushrooms, bell pepper, and red pepper flakes and a bit of olive oil (if needed) and saute about 5 minutes. Then, add in sausage and tomato paste and saute until lightly browned.<br />Add in the tomatoes, broth and bay leaf.<br />Simmer the soup for 30 minutes to allow the flavors to blend.<br />Add in the pasta and spinach and cook until tender; about 7-9 minutes. Remove the bay leaf.<br />Add in basil and season with salt and pepper.Place ricotta cheese in the bottom of the soup bowl. op with Parmesan cheese, mozzarella cheese, salt and pepper, as desired. Serve soup over the cheeses in the bowl. Makes about 13 C ups of soup.<br /><br />Happy Eating!!!<br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-74436875367603157382011-02-11T18:37:00.000-08:002011-02-11T18:38:18.844-08:00Chicken Enchilada Pasta<p align="center"><span style="font-family: A Little Pot; font-size: 180%; color: rgb(0, 128, 0);"><strong>CHICKEN ENCHILADA PASTA</strong></span></p> <p align="center">2-3 chicken breasts, cooked & shredded {<em>or shredded rotisserie chicken…I used the breasts</em>}</p> <p align="center">2 tbsp. olive oil</p> <p align="center">2 garlic cloves, minced</p> <p align="center">1 medium onion, diced</p> <p align="center">1 red pepper, diced</p> <p align="center">1 {4 oz.} can diced green chiles</p> <p align="center">1/2 tsp. salt</p> <p align="center">2 tsp. chili powder</p> <p align="center">1 tsp. cumin</p> <p align="center">2 {10 oz.} cans green chili enchilada sauce</p> <p align="center">2/3 cups red enchilada sauce</p> <p align="center">2 cups shredded cheese {<em>I used colby & monterrey jack</em>}</p> <p align="center">1 cup sour cream</p> <p align="center">Penne pasta</p> <p align="center"> </p> <p align="center"><strong><span style="font-size: 180%;">Optional toppings</span></strong></p> <p align="center">Avocado</p> <p align="center">Green Onions</p> <p align="center">Black Olives</p> <p align="center">Tomatoes</p> <p align="center">Sour Cream</p> <p align="center">Cook chicken, drain, and shred {<em>or shred your rotisserie</em>}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies. </p> <p align="center"><a href="http://lh5.ggpht.com/_WNeca9Q0uPk/TNnkfPPXeFI/AAAAAAAAN_k/BRi_Md0QMZE/s1600-h/chickenenchiladapasta1%5B5%5D.jpg" target="_blank"><br /></a></p> <p align="center">Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. </p> <p align="center"><a href="http://lh6.ggpht.com/_WNeca9Q0uPk/TNnkgVW7HBI/AAAAAAAAN_0/Sw2xvZQVCuc/s1600-h/chickenenchiladapasta2%5B5%5D.jpg" target="_blank"><br /></a></p> <p align="center">Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.</p> <p align="center"><a href="http://lh6.ggpht.com/_WNeca9Q0uPk/TNnkhJdUlfI/AAAAAAAAOAE/z7Kv7PkvgMw/s1600-h/chickenenchiladapasta3%5B5%5D.jpg" target="_blank"><br /></a></p> <p align="center">Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.</p> <p align="center"><a href="http://lh4.ggpht.com/_WNeca9Q0uPk/TNnkivgkgnI/AAAAAAAAOAU/Q-6AHJQhpD8/s1600-h/chickenenchiladapasta4%5B5%5D.jpg" target="_blank"><br /></a></p> <p align="center"> Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.</p><p style="text-align: center;"><br /></p><div style="text-align: center;">This recipe is really good. It makes a ton. Hope you enjoy!<br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-54565729280466133392011-01-28T20:31:00.000-08:002011-02-01T19:52:31.545-08:00Did someone say Chicken???<div style="text-align: center;">I am not quite sure how it happened but it seems like we had lots of chicken this week. It turned out to be a crazy week so we didn't do as good at making dinner as we should have but here is this weeks menu:<br /><br />Sunday: <a href="http://onedinneraweekwife.blogspot.com/2011/01/cafe-rio-pork-salads.html">Cafe Rio Pork Burritos</a><br />Monday: Little Caesars Pizza<br />Tuesday: Chicken pita's (This weeks Featured meal)<br />Wednesday: <a href="http://www.blogger.com/www.walmart.com/ip/Birds-Eye-Voila-Garlic-Chicken-22-oz/10790949">Garlic Chicken Voila</a><br />Thursday: Chinese Noodles<br />Friday: Chick-<span class="blsp-spelling-error" id="SPELLING_ERROR_0">fil</span>-a (This was Miss A's Choice!)<br />Saturday: Leftovers<br /><br />This weeks meal was so simple. You just need some type of grilled meat, chicken or steak would probably work best. Once the meat is cooked and cut into bite size pieces, it's time to assemble your pita. We put sour cream, cheese, lettuce, and tomato in ours. You could add lots of different things sprouts, spinach, avocado, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ect</span>. Then all that is left to do is enjoy. We just picked our pita's up at <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Walmart</span> they were the Kangaroo style so they had a nice little opening in the middle to stuff all the ingredients in.<br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-85665936574501222322011-01-21T21:38:00.000-08:002011-01-21T21:51:32.829-08:00Week Three less than 50 to go....<div style="text-align: center;">This week has been a little crazy. We have had a ton of stuff going on, so getting dinner in has been rough. We also needed to go to the store and I kept having a hard time going when I knew I had to take both girls with me. Ok, enough all ready I know you didn't come to hear me ramble on and on so on to the Menu.<br /><br />Sunday: Hawaiian Haystack, Pot Luck Salads, and Homemade Bread<br />Monday: Grandma Jandy's spaghetti, French Bread, and Green Beans<br />Tuesday: <a href="http://onedinneraweekwife.blogspot.com/2010/10/greek-chicken-lemon-rice.html">Greek Chicken, and Lemon Rice</a><br />Wednesday:Rigatoni (This weeks featured Dinner)<br />Thursday: Grilled Cheese and Soup<br />Friday: We went out to eat but on the menu was Chinese Noodles<br />Saturday: Mr. B's Favorite PIZZA!!!!<br /><br /><span style="font-weight: bold;">Rigatoni </span><br /><br />First prepare 1 package of rigatoni noodles (Just follow the directions on the package). Next in a microwave safe bowl combined one jar of your favorite Ragu with one package of Polska Kielbasa cut up into bite size pieces. Heat sauce and meat until hot. Combined sauce, meat and noodles. Give it all a good stir and enjoy!<br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com1tag:blogger.com,1999:blog-286033801657643686.post-69872035710255400322011-01-15T08:59:00.000-08:002011-01-15T09:11:00.848-08:00Cafe Rio Pork Salads.<div style="text-align: center;">Lovely L asked that I post the recipe for the cafe Rio pork salads. I was going to wait until we had pork burritos at my moms in a couple weeks but since that is still a couple weeks away here you go. I originally got these recipes from my friend Alice when we worked together.<br /><br /><p class="MsoNormal" style="line-height: 20pt;"><b><span style="font-size:14pt;">Café Rio sweet pork</span></b></p> <p class="MsoNormal" style="line-height: 20pt;"> <b><i><span>Ingredients:</span></i></b><span></span></p> <p class="MsoNormal" style="line-height: 20pt;"><span>2 pound sirloin pork roast</span></p> <p class="MsoNormal" style="line-height: 20pt;"> <span>1 can Dr. Pepper</span></p> <p class="MsoNormal" style="line-height: 20pt;"><span>2 cups enchilada sauce</span></p> <p class="MsoNormal" style="line-height: 20pt;"><span>1/4 cup brown sugar</span></p> <p class="MsoNormal" style="line-height: 20pt;"><span>1 can diced green chilies</span></p> <p class="MsoNormal" style="line-height: 20pt;"><span>1 tablespoon garlic salt</span></p> <span>Pour Dr. Pepper, brown sugar, enchilada sauce and chilies into your crock pot and stir to combine. Add the roast and sprinkle it with garlic salt. Cook on low for 4 hours, then remove meat and shred. Return to crock pot, stir well to cover meat with sauce and cook for another 2 hours.</span><br /><br /><p class="MsoNormal"><b><span style="font-size:large;">Cafe Rio Lime Rice</span><span style="font-weight: normal;"><span style="font-size:large;"> </span></span></b></p> <p class="MsoNormal"><span>Ingredients<br /></span></p><p class="MsoNormal"><span>4TBS Butter</span></p><p class="MsoNormal"><span>2 1/2 cups rice</span></p><p class="MsoNormal"><span>4 1/2 cups chicken broth (If you have some one that can't have chicken you can use beef broth and it still turns out good)</span></p><p class="MsoNormal"><span>1 1/2 tsp salt</span></p><p class="MsoNormal"><span>Juice of 4 small limes or 4 TBS lime juice</span></p><p class="MsoNormal"><span>4TBS Chopped Cilantro</span></p><p class="MsoNormal"><span>1/2 tsp cumin<br /></span></p>***I usually just throw it all in my rice cooker and turn it on***<br /><br /><p class="MsoNormal"><b><span style="font-size:14pt;">BLACK BEANS</span></b><span style="font-size:14pt;"> </span></p> <p class="MsoNormal"><span>2 Tbsp. olive oil </span></p> <p class="MsoNormal"><span>2 cloves garlic, minced </span></p> <p class="MsoNormal"><span>1 tsp. ground cumin </span></p> <p class="MsoNormal"> <span>1 can black/pinto beans, rinsed and drained </span></p> <p class="MsoNormal"><span>1 1/3 c. tomato juice </span></p> <p class="MsoNormal"><span>1 1/2 tsp. salt </span></p> <p class="MsoNormal"> <span>2 Tbsp. fresh chopped cilantro </span></p> <p class="MsoNormal"><span>In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.</span></p><h3 class="post-title entry-title">Cafe Rio Style Creamy Tomatillo Salad Dressing </h3><p class="MsoNormal">2 cups prepared Ranch Dressing (I usually use a packet of Hidden Valley Ranch buttermilk mix)<br />1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)<br />2 large or 4 small tomatillos<br />1/2 tsp. minced garlic<br />2 T <a href="http://kalynskitchen.blogspot.com/2009/04/freezing-fresh-lemon-juice-and-lime.html">fresh lime juice</a><br />1 tsp. <a href="http://www.tabasco.com/tabasco_tent/pepper_sauce/green_pepper_sauce.cfm">Green Tabasco sauce</a> or 1 diced jalapeno pepper<br /><br /></p><div style="text-align: justify;">Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.<br /></div><br /><div style="text-align: justify;">Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped. (If you don't have a food processor, I'd chop all ingredients well by hand and then blend dressing in a blender.)<br /><br />Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.</div><br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com1tag:blogger.com,1999:blog-286033801657643686.post-15658468426402091522011-01-15T08:08:00.000-08:002011-02-11T18:56:14.020-08:00Another week gone by.....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_oIjap-v4dUM/TTHIxkzr-5I/AAAAAAAAC40/ZBnxGvv-ndc/s1600/IMG_4310.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://1.bp.blogspot.com/_oIjap-v4dUM/TTHIxkzr-5I/AAAAAAAAC40/ZBnxGvv-ndc/s320/IMG_4310.JPG" alt="" id="BLOGGER_PHOTO_ID_5562447768798886802" border="0" /></a><br /><div style="text-align: center;">I think this week we will post two of the recipes, since my family tried a couple different recipes this week. I just love this picture of Miss A. She sure does love corn on the cob. Lucky for me I froze some during the summer when it was on sale!<br />Here is this weeks menu:<br />Sunday: Chicken Enchilada Pasta, Garlic Bread, and green beans (One of this weeks featured meals)<br />Monday: Taco Salads<br />Tuesday: Sweet and Sour Meatballs over rice, Green Salad<br />Wednesday: Hot dogs and french fries (Sorry I went to the Temple so I wasn't home to make dinner)<br />Thursday: Cheese Crusted Lasagna Soup, <a href="http://onedinneraweekwife.blogspot.com/2010/11/breadsticks.html">Breadsticks</a> (This weeks Other featured meal)<br />Friday: Meatloaf, Mashed Potatoes and Gravy, and Corn on the Cob.<br />Saturday: Roast with Potatoes and carrots<br /><br />It isn't often that we eat at home on a Sunday. Usually we are off to family dinner somewhere else but on the second week of the month we get to stay home. A friend of mine Lovely L left a comment on a one of the recipes I posted and suggested this recipe so we gave it a try. It was just as good the next day when we took it for lunch if not better than at dinner.<br /><br /><br /><br /><br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-51787872292900575622011-01-08T11:06:00.001-08:002011-01-08T11:30:59.512-08:00Something New for 2011.<div style="text-align: center;">So for 2011 I decided to try something new with this blog. Creating a menu for the week and then just highlighting one of the recipes from the week. The menu posted will most likely be what we had the week before mostly cause I am not that good at planning meals out a head of time. Here is this weeks menu.<br /><br />Sunday: Cafe Rio Pork Salads<br />Monday: Grilled Chicken with sauteed onions and mushrooms, green beans, and a baked potato.<br />Tuesday: Chicken Alfredo over noodles, green salad,and french bread.<br />Wednesday: THIS WEEKS FEATURED MEAL. Turkey burgers, Jello, and french fries.<br />Thursday: French dip sandwiches with au juice, and Green Beans<br />Friday: Pork Chops with Rosemary, cheesy potatoes, Green Salad, and a roll<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_oIjap-v4dUM/TSi7OjmPsWI/AAAAAAAAC4c/gOuQM8jq_aI/s1600/fries10.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 274px;" src="http://4.bp.blogspot.com/_oIjap-v4dUM/TSi7OjmPsWI/AAAAAAAAC4c/gOuQM8jq_aI/s320/fries10.jpg" alt="" id="BLOGGER_PHOTO_ID_5559899598737092962" border="0" /></a><br />This weeks featured Meal comes from my sister Heather:<br />What you will need:<br />Turkey Burger (Any type of ground meat would probably work)<br />Worcestershire sauce<br />Onion powder<br />Ground Cumin<br />Salt and Pepper<br />Bread<br />Butter<br />potatoes<br />Jello<br /><br />For the Burgers you will need to take your ground meat and add a little bit of Worcestershire sauce, Onion Powder, ground cumin, salt and pepper. Sorry I don't have exact measurements Heather made this part and just put what looked good. Next make your ground meat into burgers. This will need to be cooked either on the grill or in a frying pan. Next peal and cut your potatoes into fries. If you want a healthier alternative you can boil the fries for about 10 minutes and then bake them in the oven. For baked fries just coat with a little bit of Olive oil and bake at 400* until crispy. We ended up turning the boiler on for a few minutes at the end to help our fries turn a nice golden color. Remember to watch your fries if you do this as the broiler will burn them pretty fast. You could also just use the deep fryer for your french fries if your not worried about being Healthy. For the buns we just used wheat bread that had been lightly butter and toasted it in a pan on the stove. This meal was served with some Jello that had been prepared earlier in the day.<br /><br />Look at me it's 2011 and my family has had a home cooked meal almost every day. Thanks to Heather for making us dinner on Wednesday and Janice and Richard for having dinner ready when I got home on Thursday and Friday!<br /><br />Hope this menu helps you with your Dinner preparations. Please let me know if you like the menu idea or if you would rather I just post Recipes.<br /><br /><br /><br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com4tag:blogger.com,1999:blog-286033801657643686.post-5314221312069006862010-12-30T16:27:00.000-08:002010-12-30T16:36:55.737-08:00Easy Chicken Parmesan<div style="text-align: center;">What you will need:<br />1 Jar (26 oz.) Spaghetti sauce<br />6 Tbsp. grated Parmesan Cheese<br />6 small boneless skinless chicken breast halves (1 1/2 lbs.)<br />1 1/2 cups shredded mozzarella Cheese<br /><br />Heat oven to 375*F. Put chicken breasts in 13x9 baking dish. pour sauce over top coating well. top with parmesan cheese. Cover bake for 30 minutes.<br /><br />Top with Mozzarella Cheese; bake 5 minutes or until chicken is done and cheese is melted.<br /><br />Serve with your favorite hot cooked pasta!<br /></div>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com1tag:blogger.com,1999:blog-286033801657643686.post-64764390830269592492010-11-28T09:29:00.001-08:002010-11-28T09:30:05.215-08:00Breadsticks<span style="color: rgb(51, 102, 255);">Breadsticks</span><br /><br />This came from one of Janices good friends Carol Toone.<br /><br /><div style="text-align: center;">Need an easy bread stick recipe here is one that is often served at my in-laws house.<br /></div><br />2 TBS Yeast<br />4 TBS Sugar<br />3 Cups warm Water<br /><br />-Let sit 5 minutes or so while yeast activates-<br /><br />2 tsp. Salt<br />6-7 cups flour<br /><br />-Let raise then roll out & cut_<br />bake at 350* 20-25 minutes<br /><br />Our family like to roll them in butter and top them with salad supreme before baking.Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-77413217277074900962010-11-28T09:27:00.000-08:002010-11-28T09:28:28.614-08:00TATOR TOT CASSEROLE<p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size: 130%;"><b style="color: rgb(51, 51, 255);"><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB">This is something my dad will often throw together when it is his night to cook dinner. It is simple and easy.<br /></span></b></span><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB"></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB"> </span></p> <p class="MsoNormal"><span style="font-size: 100%;"><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB">1 lb. Hamburger<br /></span></span></p><span style="font-size: 100%;"><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB">1/2 onion minced</span></span><p class="MsoNormal"><span style="font-size: 100%;"><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB"></span><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB">1/2 bag tator tots</span></span></p> <p class="MsoNormal"><span style="font-size: 100%;"><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB">2 can cream of chicken soup<span><br /></span></span></span></p><p class="MsoNormal"><span style="font-size: 100%;"><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB"><span></span><span></span>1/2 cup cheese grated<span> </span></span></span></p> <p class="MsoNormal"><span style="font-size: 100%;"><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB">1/2 can milk<span><br /></span></span></span></p><p class="MsoNormal"><span style="font-size: 100%;"><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB"><span></span><span> </span></span></span></p> <p class="MsoNormal"><span style="font-size: 100%;"><span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB"> </span></span></p> <span style="font-size: 12pt; font-family: "Times New Roman";" lang="EN-GB"><span style="font-size: 100%;">Brown meat and onion.<span> </span>Place tator tots in bottom of baking dish (glass loaf pan) salt slightly.<span> </span>Drain, meat and place over tator tots.<span> </span>Mix milk and soup and pour over meat and potatoes.<span> </span>Sprinkle grated cheese on top.<span> </span>Bake at 350 degrees for 45 minutes.</span></span>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com1tag:blogger.com,1999:blog-286033801657643686.post-49206582581857427112010-11-28T09:25:00.000-08:002010-11-28T09:26:55.601-08:00YUMMY STEAK SANDWICHES<div style="text-align: center;"><span style="font-size: 180%;"><span style="color: rgb(255, 0, 0);"><span style="font-weight: bold;"><span style="font-size: 130%;"></span></span></span></span><span style="font-size:100%;">I love this recipe passed on to me from my mom. It is quick and simple and oh so delicious.<br /><span style="font-size: 180%;"><span style="color: rgb(255, 0, 0);"><span style="font-weight: bold;"></span></span></span></span></div><p style="margin-bottom: 0in; color: rgb(0, 0, 0);" align="CENTER"><span style="font-size:100%;"><span style="font-size: 180%;"><span><span><span style="font-size: 100%;"><span style="font-size: 78%;">2 lbs. of steak (eye of round or top round)<br />1/4 cup butter or margarine<br />1 small cans mushroom pieces (optional)<br />2 bouillon cubes (dissolved in 1 cup hot water)<br /><br /><br />Slice beef into paper thin stripes (should make 36 to 40 slices, figure on 6 slices per person). Heat butter in a frying pan and put in about slices of meat until brown, cook just a few seconds on each side. Keep meat warm while you cook all slices.<br />Then cook meat in 2 bouillon cubes dissolved in 1 cup of hot water.<br />Cook until bubbling.<br />Serve on buns.<br />(I serve on <span class="blsp-spelling-error" id="SPELLING_ERROR_0">hoogie</span> style buns)<br />Serving size 6 sandwiches</span></span></span></span></span></span></p><p style="margin-bottom: 0in; color: rgb(0, 0, 0);" align="CENTER"><span style="font-size:100%;"><br /><span style="font-size: 180%;"><span><span><span style="font-size: 100%;"><span style="font-size: 78%;"></span></span></span></span></span></span> </p><span style="color: rgb(0, 0, 0);font-size:100%;" > Can be served with sauteed onions and mushrooms.</span>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-80386624449055312042010-11-28T09:22:00.000-08:002010-11-28T09:24:54.938-08:00CHICKEN CORDON BLEU CASSEROLE<p class="MsoNormal" style="text-align: justify;"><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB"> </span></span></p> <p style="text-align: center;" class="MsoNormal"><b><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-weight: bold; font-family: 'Times New Roman';" lang="EN-GB"></span></span></b><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB">My grandma Love use to make this all the time but not as a casserole. It is so good, but being as life is so busy I usually leave the chicken, ham and cheese whole and throw it all in the casserole dish. It is one of my favorite recipes that my grandma use to make.<br /></span></span></p><p class="MsoNormal"><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB">4 deboned chicken breasts cut into chunks (about 3 lbs)</span></span></p> <p class="MsoNormal"><span><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB">sliced</span></span></span><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB"> ham, cut into chunks</span></span></p> <p class="MsoNormal"><span><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB">slices</span></span></span><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB"> of <span>Swiss</span> cheese <span> </span></span></span></p> <p class="MsoNormal"><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB">2 cans cream of chicken soup<span> </span>1 cup of milk</span></span></p> <p class="MsoNormal"><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB">1/2 cup sour cream</span></span></p> <p class="MsoNormal"><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB"><span> </span></span></span></p> <p class="MsoNormal"><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB">1 cup crushed saltine crackers or bread crumbs<span> </span>(enough to cover top of casserole)</span></span></p> <p class="MsoNormal"><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB">1/2 tsp. garlic salt<span> </span><span> </span><span> </span><span> </span>1/2 tsp. parsley flakes<span> </span></span></span></p> <p class="MsoNormal"><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB">1/2 tsp. paprika</span></span></p> <p class="MsoNormal"><span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB"> </span></span></p> <span style="font-family: Times New Roman; font-size: 100%;"><span style="font-family: 'Times New Roman';" lang="EN-GB">Line bottom of 9"x 13" cake pan with chicken chunks, season with pepper, then spread ham over chicken.<span> </span>Lay cheese slices on top of ham and chicken.<span> </span>Mix cream of chicken soup, milk and sour cream in a bowl and pour over chicken, ham, and cheese.<span> </span>Combine crackers, garlic salt, parsley, and paprika and sprinkle on top.<span> </span>Bake at 350 degrees for 1 hour, or until chicken is no longer pink.<span> May be s</span>erved over mashed potatoes or rice or on its own.</span></span>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0tag:blogger.com,1999:blog-286033801657643686.post-47574396682478870442010-11-28T09:19:00.001-08:002012-04-07T09:32:30.092-07:00Cheesy Potato Soup<div style="text-align: center;">This is one of my favorite Potato soup recipes. You can use beef bouillon instead of Chicken if you want. It will change the color a little but it tastes pretty much the same.<br /></div><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;"><br />2 cups diced potatoes</span></span> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">¾ cups onion</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">1 cup carrots</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">1 cup celery</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">½ t pepper</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">1 t dry mustard</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">2 cups water</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">5 Chicken bouillon cubes</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">Add water and bouillon cubes, dry mustard and pepper. Add vegetables and simmer for 20 to 30 minutes. </span></span> </p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">¼ cup butter</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">½ cup flour</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family:Crazy Girlz Blond BTN,serif;"><span style="font-size:100%;">Put in sauce pan turn into a ball. Add 2 cups milk. Stir constantly until thickens. Pour in soup add 2 cups grated cheese.</span></span></p>Robynhttp://www.blogger.com/profile/15067186589911371551noreply@blogger.com0