Cheesy Beef and Rice Casserole

So I feel like I am on a role, with all the recipes that are new! This is another new one tonight. We ate the whole thing. I will be making it again. It is kid friendly. EASY. Not a lot of weird ingredients. You should have most of what is in this. I wish I had a lot of pictures of the steps, but did not think about it until we were almost done. This is another recipe from Heavenly Homemaker.

Here is what you do:

Cook 2 cups of long grain brown rice, set aside once done

While your rice is cooking, take 1 lb of ground beef (or ground turkey), 1/2 chopped onion, 1 clove of garlic chopped, and salt, pepper to taste. Cook all that up.

Once it is cooked up all the way, add the rice to it…stir.

Then add 1 cup of Sour Cream, 1/3 cup milk…stir all that into the meat and rice mixture.

Then sprinkle 1 cup of Shredded Cheddar Cheese to the top of this.

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Cook this on 350 for 30 minutes

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This is simple, yet good. And it was nice and tasty.

Mixed Fruit Pops by Paula Deen

I know, really, I am sure you are thinking another recipe by Paula Deen. Here is the deal though, these are a healthy snack for the kiddos. And they were a hit. We ate them after dinner. There are many other ways to make them. Basically any fruit mixed together with some juice .

Mixed Fruit Pops

1 cup frozen strawberries, 1 cup frozen blueberries, 1 cup fresh diced banana, 1/2 cup pomegranate juice, 1 T honey

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Mix in blender until smooth

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Once blended, I poured mine in little dixie cups, but you could use anything.

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You could also try:

Peaches N Cream Pops

2 cups frozen peaches

3/4 cups lemon lime flavored soda

1/2 cup plain yogurt

Blend the above well, then pour in your containers

OR

Blackberry-Lemonade Pops

2 (6 ounce) fresh blackberries

1/2 cup Lemonade

2 T honey

Blend the above well and pour into molds

Paula Deen’s Potato Chip Crusted Chicken

So it is no lie, I really love Paula Deen. We obviously can not eat that style all the time with our 24 Day Challenge eating habits, but we do like to break away from it sometimes and eat that way! Here is another recipe that I pulled out of her current magazine. And it was SO good. I highly recommend it. And we will definitely do it again in the future.

Here is what you are going to need:
1/3 cup Dijon Mustard
1/4 cup melted butter
1 bag (5 ounce) of crispy potato chips
1 cup of grated Parmesan Cheese
2 T of fresh chopped Rosemary
1 t salt
6 boneless skinless chicken breasts

Begin by melting your butter

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Then add the mustard to the melted butter

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In a separate bowl add the Parmesan cheese, salt, rosemary, and potato chips

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Mix that mixture up with your hands

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Then you are going to coat each chicken breast with the butter & mustard mixture

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Then you are going to coat each chicken breast with the Parmesan, chip mixture, being sure to cover well. Remember you want to coat BOTH sides of your chicken with both mixtures! Any extra of the Parmesan mixture that you did not use just take and put extra on top of the chicken breasts. I only had a little left.

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Then you will bake this at 350 for 35 minutes or until chicken is done. I cooked mine by placing a cooling rack over a cookie sheet, so the juices and extra tid bits would have a place to drop. I would spray the cooking rack so nothing sticks to it. When I served this, I took the stuff that dropped below onto my cookie sheet and scooped it on top of each chicken for extra flavor…and it was good.

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Crock Pot Curry Chicken

To make this, I place 6 chicken breast in a crock pot.

I then mix in a bowl: 1 stick of butter (melted), 5 T of curry powder, 1 t of salt, 3 T of dijon mustard, 1/2 cup of honey. Mix this well, then dump on top of chicken in crock pot.

I let cover this; and then let it marinate all night in fridge.

In the morning (around 10ish), I start the crock pot on low. I let this cook all day till about 4pm. You will know it is done when the chicken just shreds very easy with a fork. You want to shred the chicken all up in the crock pot. I then add 3 cups of COOKED white rice. Mix all of this up well. And serve it with whatever vegetable you want, or maybe a salad, or whatever floats your boat!

I wish I had a better picture, but I don’t. It is really good. My kids like it. We make this like once every 2 weeks. We really love curry!

From 2010-08-14

Whole Wheat Honey Zuchinni Loaf

So this is another recipe from Heavenly Homemaker. She has some good recipes, so if you are looking for a new place to find some, I would check out her site.

Whole Wheat and Honey Zucchini Bread

3 cups whole wheat flour
2 t. cinnamon
1 t. baking soda
1/2 t. sea salt
1/2 t. nutmeg
1/2 t. baking powder
1 cup honey
2 cups shredded zucchini (I use my food processor to shred zucchini, skin and all)
1/2 cup melted butter
2 eggs

In a large mixing bowl combine flour, cinnamon, baking soda, sea salt, nutmeg and baking powder.

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Stir in honey, zucchini, eggs and melted butter. We grated the whole Zucchini, skin and all. Of course we washed it first and cut the ends off, but we used the whole thing. To get 2 cups of zucchini, it took 3.

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Mix ingredients until dry ingredients are moistened. Pour into two well buttered loaf pans.

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Bake at 350° for 45-60 minutes or until a toothpick inserted in the middle comes out clean.

Meat Burritos

I actually found this recipe on Heavenly Homemaker. I was a little “iffy” on if we would eat it. BUT, the kids really liked them, and asked that we make them again. So we will.

I started out by cooking 1 pound of ground turkey (you can use regular hamburger meat too) and I chopped 1 onion and added it to my meat. The actual recipe does not call for that, but we like onion in a lot of stuff.

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Once it is cooked all the way through, add 1 cup of your favorite Salsa. Mix it up. Then add 3/4 cup of shredded cheese. We used Cheddar Cheese. Mix that all up. Then I spooned some of the mixture in each tortilla and we ate it. It was super simple and easy. And we ate EVERY single bit of it!

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Chicken and Broccoli Bake

This recipe we make every so often. The kids really enjoy it. I wish I had pictures of it when it came out of the oven, but I had made it for a night when I was going to be gone. I started taking pictures of the process, and then left for my girls night out….I came home and the only thing left was 1 cup of it. So I guess they enjoyed it! ha!

You start out by getting a 9 by 13 pan, spray with Pam, or whatever you so choose. Take 1 whole bag of broccoli cuts and dump in pan…spread them out.

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If you have a George Foreman, place 6 chicken breasts on it, and cook them. If you do not have one, cook them on your stove top. You just need them cooked. Once they are cooked all the way you are going to cut them up into small pieces and layer it on top of the broccoli.

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Then in a mixing bowl, mix 1 can of Cream of Mushroom soup, and 1 can of Chicken and Mushroom soup. Add 1 cup of milk. Once this is all mixed, dump it on top of the diced chicken and broccoli.

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Once you have all of the above dumped in your pan, sprinkle with salt and pepper. Then put a nice layer of shredded Colby Jack and Cheddar Cheese on top.

Bake this at 350 for 35 minutes.

Blueberry Muffins

So I have been looking for a Blueberry Muffin recipe, that we will all JUST LOVE! After trying some and not being very impressed. I found this one, on Paula Deen’s website. I followed this recipe to a “T”. And I have to say, it is really really good! We will definitely be making this again when we want blueberry muffins. Plus, they are so much better than the boxed ones!

Ingredients:
1/2 cup butter, room temperature
1 ¼ cups plus 2 teaspoons sugar, divided
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 1/2 cups fresh blueberries

Directions:

Preheat oven to 350º F.

Line a 12 cup muffin tin with paper liners and set aside.

In a large mixing bowl, beat butter and 1 ¼ cups sugar until fluffy and pale in color.

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Add in eggs one at a time, beating well after each addition.

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In a separate mixing bowl, sift together flour, baking powder, and salt.

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Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix.

Gently fold in the fresh blueberries. I used the frozen blueberries, from when we went blueberry picking a couple of weeks ago. I did not let them thaw, threw them in there completely frozen!

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Scoop batter into the paper lined muffin tin and sprinkle the tops with the remaining 2 teaspoons sugar.

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Bake for 25-30 minutes or until puffy and golden brown.

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THESE were seriously so very good!

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Honey Lime Enchiladas

I saw this recipe and wanted to try it. I honestly can not remember where I saw it at. Anyways, it seemed interesting to me. And it had an interesting taste. It was not bad, but it was not the most wonderful thing in the world either. The kids at there whole plates of food. So I know they liked it and it was kid approved. I am sure I will try them again.

From 2010-06-28

6 tbs. honey
5 tbs. lime juice (1 large lime)
1/2 tbs. chili powder
1/2 tsp. garlic powder
1 pd. chicken (3 small breasts)
8-10 flour tortillas
1 pd. monetary jack cheese (shredded)
16 oz. green enchilada sauce
1 cup heavy whipping cream

Mix first four ingredients and toss with shredded chicken. Marinate for at least 1/2 hour. Pour 1/2 cup sauce on bottom of 9×13 baking pan. Fill flour tortillas with chicken and shredded cheese. Mix remaining sauce with cream and left over marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min until brown and crispy on top. Enjoy!

Like I said, we pretty much ate the whole thing!

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Then for dessert, we did these:

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These are so easy to make. Buy pre-made graham cracker cups. Fill with your choice of pudding, add cool whip, top with a strawberry, cherry, blueberry, raspberry, or nothing at all. I promise your kids will LOVE them!

And this is my niece, isn’t she adorable! I love her. I wish she lived closer.

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Paula Deen’s Mexican Corn Bread

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* 1 cup yellow cornmeal
* 1 cup sifted all-purpose flour
* 2 tablespoons sugar
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 1 large egg
* 1 cup whole milk or buttermilk
* 1/3 cup sour cream
* 1/4 cup vegetable oil
* 2 tablespoons chopped jalapenos, or to taste

Directions

Preheat oven to 425 degrees F.

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

So this was a pretty good recipe! I think it needed a tad more salt and jalapenos. There are a few more recipes of corn bread that I want to try. But overall this was a good recipe to go with my Chili! All the people in my family gave it a thumbs UP!