Chicken Pitas

Chicken Pitas

6 pieces Pita bread

1 lb cooked sliced chicken

lettuce

sliced tomatoes

condiments as preferred such as mayonnaise and mustard

Cut pitas in half to make ready to stuff.  Prepare each pita as preferred using any combination of the above fillings.

Bacon and Cheese Quiche

Bacon and Cheese Quiche

1 frozen deep dish pie crust, thawed

½ lb bacon, cooked and crumbled

1C Swiss cheese, grated

4 eggs

2 C half and half

1/4 C Parmesan cheese

Salt free seasoning, to taste

Heat oven to 400°F. Prink the pie shell lightly with a fork a couple of times and bake for 5 minutes. In a mixing bowl beat the eggs then add all the other ingredients, mixing well. Pour into the pie shell being careful not to overfill it. There may be leftover filling. Turn the oven down to 350°F and bake for 45 minutes or until the center is set.

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Stromboli

Stromboli

Dough:

1 C warm water

1 pkg. yeast

1 tsp salt

1 Tbsp oil

1 Tbsp sugar
3 C flour

Nonstick cooking spray

Spread:

2 eggs, separated, set the whites aside and do not add in

1 tsp. oregano

1 tsp. basil

1/2 tsp. garlic powder

1 Tbsp. Parmesan cheese

2 Tbsp. oil

Filling suggestions:

Pepperoni and mozzarella cheese

Cooked Italian sausage and Mozzarella cheese

Ham, Pineapple and cheese

Ham and Cheddar cheese

Spinach and Mozzarella cheese

Broccoli and Cheese

Dipping Sauce:

Italian seasoning to taste

1 (6 oz) can tomato paste

2 (8 oz) cans tomato sauce

Fresh minced garlic to taste

To prepare the dough place yeast in a mixing bowl. Add warm water and stir well to dissolve yeast. Then add oil, sugar, salt, and flour. Mix until combined well. Turn out onto a lightly floured surface and knead for 5-8 minutes. Spray another mixing bowl with nonstick cooking spray and place dough in the bowl. Cover with a towel and place in a draft free warm area. Let rise about 45-60 minutes. When dough is ready place on a lightly floured surface and roll out into a rectangle. Place dough on a rimmed baking sheet that has been sprayed with nonstick cooking spray. Combine the spread ingredients and brush across the surface of the dough. Layer desired fillings and cheese on top. Fold dough over filling and seal all the edges by pinching the dough together. Place seam side down on baking sheet. Brush with reserved egg white. Bake at 350 degrees for 30-40 minutes, until top is browned. Combine all dipping sauce ingredients in a saucepan, bring to a boil, then turn down to low and let simmer for about 5 minutes. Slice the Stromboli  and serve with the dipping sauce.

For more wonderful recipes checkout Cooking Thursday 

Cajun Spiced Fish and Parmesan Fettuccine

Cajun Spiced Fish

6 fish fillets

2 -3 Tbsp butter, melted

Cajun seasoning, to taste

1 lemon cut into wedges

Place fish on a foil lined rimmed baking sheet. Pour the melted butter over the fish and season to taste.  Bake at 400° F for about 20 minutes, or until they flake easily with a fork. Serve with lemon.

 

Parmesan Fettuccine

1 (1 lb) box Fettuccine

4 Tbsp. butter

1 pkg (1-2 C) Parmesan, shredded

Black pepper to taste

Half and half, as needed

Prepare fettuccine according to the package directions. Drain well and add the

butter, cheese and pepper. Add half and half as needed to thin the cheese sauce. 

For more wonderful recipes check out Frugal Food Thursday

Happy Homemaker Monday

The Weather:::

It's getting hot- i hate it. My AC is my best friend and I know I am going to faint when I get my electric bill.

On my reading pile:::

Nothing- I can't concentrate because of the heat.

On my tv:::

Watching lots of movies because I am trying to hibernate.

On the menu for this week:::

Monday- 
Cajan Seasoned Fish
Parmesan Fettuccine
Vegetable

Tuesday-
Stromboli
Fruit

Wednesday-
Crockpot Chicken Fiesta
Spanish Rice
Green Salad

Thursday-
Swiss and Bacon Quiche
Fresh Fruit

Friday-
Chicken Pitas
Fresh Fruit

Saturday-
Chicken Penne Gorgonzola
Green Salad

Sunday-
Chicken Fingers
Macaroni and Cheese
California Style Vegetables

On my to do list:::

Work
Clean the bathrooms
Laundry

What I am sewing, crocheting, knitting or creating:::

Not sure...need to clean my office/sewing/craft room. I have a bunch of furniture to redo and sell. I should work on that so i make some money.

Homemaking Tips:::

None except don't let yourself get behind...it's so hard to catch up if you don't keep up with your routines. I am living in a pigsty right now.

Looking around the house:::

I really need to clean this place up.

From the camera:::

My cat on a couch I am debating about keeping. I should probably sell it but I kind of like it. I need to make a decision soon. It's right in the middle of my front room adding to my clutter.

To join in go to Happy Homemaker Monday

Menu Plan Monday

Monday-

Hot Dogs

Tuesday-

Cajan Seasoned Fish
Parmesan Fettuccine
Green Beans

Wednesday-

Stromboli
Fruit

Thursday-

Bacon and Cheese Quiche
Fresh Fruit

Friday-

Chicken Pitas
Fresh Fruit

Saturday-

Garlic Herb Butter and Spinach Pinwheel Steaks
Cheddar Macaroni Salad
Fresh Fruit

Sunday-

Asparagus and Cheddar Cheese Stuffed Chicken Breasts
Long Grain and Wild Rice
Brussels Sprouts

For more wonderful menu plans check out Menu Plan Monday

Baked Spaghetti

Baked Spaghetti

1 C. chopped onion

1 C. chopped green pepper

1 T. butter or margarine

1 (28 oz) can diced tomatoes, undrained

1 (4 oz) can mushrooms, drained

1 (2 oz) can sliced black olives, drained

2 tsp. oregano

1 lb. ground beef, browned

12 oz. spaghetti, cooked and drained

2 C. shredded Cheddar cheese

1 (10 oz) can cream of mushroom soup, undiluted

1/4 C. cold water

1/4 C. grated Parmesan cheese

In a large skillet, sauté' onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 9x13 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 C. of Cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350°F for 30-35 minutes or until heated through.

For more wonderful recipes check out Tasty Tuesday

Chicken Enchiladas with Red Sauce

Chicken Enchiladas with Red Sauce

Sauce and Filling:

1 ½ Tbsp. oil

1 onion, diced

2 garlic cloves, minced

3 Tbsp. chili powder

2 tsp cumin

2 tsp sugar

1 lb. boneless, skinless chicken pieces, chopped into bite sized pieces

2 (8 oz) can tomato sauce

1 C water

½ C cilantro, chopped

1 (4 oz) can diced green chilies

2 C shredded cheddar cheese

Tortillas and Toppings

10-12 corn tortillas

1 C. shredded cheddar cheese

1 (4 oz) can sliced olives

Sour Cream to taste

Heat oil in a skillet and fry onion until lightly browned. Add garlic and spices. Add chicken and toss to coat with skillet contents. Add tomato sauce and water. Bring to a boil then turn down heat to a simmer, cook about 10 minutes or until chicken is cooked through. Pour skillet contents into a strainer over a bowl. Press all liquid through chicken mixture, this is your sauce. Set chicken aside to cool in a large bowl. When chicken is cool add cilantro, green chilies and cheese, this is your filling. Heat oven to 300 degrees. Wrap tortillas in aluminum foil and place in the oven to soften, about 10 minutes.  Take tortillas out of the oven and increase oven to 400 degrees. Place 1 cup of sauce in the bottom of a 9 x 13 inch baking dish. Place some filling inside each tortilla, roll up and place in the baking dish. Pour sauce over enchiladas. Place cheese and olives on top. Cover with foil. Bake for 20-25 minutes or until heated through. Serve with sour cream on the side

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Teriyaki Chicken

Teriyaki Chicken

6 boneless, skinless chicken pieces

2 C teriyaki sauce

½ C rice wine vinegar

8 cloves garlic, minced

1 Tbsp. sesame oil

Combine everything in a container and marinate overnight. Grill or broil chicken until cooked through.

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Banana Cake

Banana Cake

1 box yellow cake mix
1 tsp baking soda
3 bananas, mashed
2 eggs
1 C water

Combine all ingredients and mix well with a mixer. Pour into 2 round greased and floured cake pans. Bake at 350 for 25 minutes or until done. Cool and frost.

Frosting:

1 stick of butter, softened
8 oz cream cheese, softened
1 lb powered sugar or more as needed
1 tsp vanilla

Combine all ingredients until frosting reaches a nice spreadable consistency. Use to frost cake before serving.

For more wonderful posts check out Finer Things Friday

Grilled Balsalmic Chicken and Greek Pasta Salad

Grilled Balsamic Chicken Breasts

6 boneless, skinless chicken breasts

Marinade:

1/2 C balsamic vinegar

1/4 C olive oil

1 sprig fresh rosemary

1 tsp dried thyme

5 cloves garlic, minced

black pepper to taste

Place chicken in a bowl. Combine all marinade ingredients in a small bowl and mix well, pour over chicken and let marinate for at least an hour. Grill chicken until cooked through. 

 

Greek Pasta Salad

1 lb box tri-colored rotini, cooked, drained and cooled
1 cucumber, peeled, seeded and cut into small cubes
2 tomatoes, diced
1/2 C shredded parmesan cheese
1 C crumbled feta cheese
1 (4 oz) can sliced black olives, drained
1 bottle Greek dressing

Mix all ingredients well, using ½ the bottle of Greek dressing. Place in fridge to chill before serving. Use additional dressing if needed. 

For more wonderful recipes check out Cooking Thursday

Creamy Tortellini

Creamy Tortellini

1 bag frozen cheese tortellini

1 red bell pepper, diced

1 onion, diced

1 C frozen peas, thawed

2 cloves garlic, minced

olive oil as needed

4 Tbs. butter

¼ C white wine

1 C half and half

1 C Parmesan cheese

Salt free seasoning, to taste

fresh basil, to taste

Prepare tortellini according to package directions. Sauté the onion and red pepper in olive oil until tender. Add garlic and sauté a couple more minutes. Add peas and heat through. Remove vegetables from skillet and set aside. Melt butter in the same skillet and add wine. Simmer the butter and wine together for a minute or two, add half and half. Gradually add in the parmesan, mixing well. Season the sauce with salt free seasoning and fresh basil. After the tortellini has cooked, drain it and add the sauce and vegetables. Mix well and serve. 

For more wonderful recipes check out  Frugal Food Thursday

Chicken and Rice

Chicken and Rice

6 boneless, skinless chicken pieces

1 (10 oz) can cream of mushroom soup

1 (4 oz) can sliced mushrooms, drained

1 1/3 C water

¾ C raw long grain white rice

¼ tsp paprika

Salt free seasoning to taste

Combine soup, mushrooms, water, rice and paprika in a 9 x 13 inch baking dish. Mix well. Lay chicken pieces on top of mixture and season to taste with salt free seasoning. Cover with aluminum foil tightly and bake at 375°F for 45 minutes or until chicken is cooked though and the rice is done.

For more wonderful recipes check out Tasty Tuesday