Egg Drop Ramen

Egg Drop Ramen

4 C water

3 eggs, beaten

3 green onions sliced

2 pkgs chicken ramen with seasoning packets

Bring water to a boil and add ramen and seasoning packets. Boil for 3 minutes or until noodles are cooked. With a spoon move noodles to one side of the pot. Slowly add eggs in a steady steam. Eggs will cook almost instantly, break apart and mix in with the noodles. Add green onions and serve immediately.

Lemonade Chicken

Lemonade Chicken

1 (12 oz) can frozen lemonade, thawed

1 split chicken breast per person

Flour as needed

Lemon pepper to taste

1 C oil

Place chicken and lemonade in a bowl, cover and let marinate overnight. Drain and discard lemonade from chicken. Combine flour and lemon pepper. Dredge chicken in flour mixture to coat well. In a large skillet brown chicken in oil on all sides until golden brown, about 4-5 minutes. Place chicken on a rack on a rimmed baking sheet. Bake uncovered at 350 degrees for 50-60 minutes or until cooked through.

Pantry Beef Stew

Pantry Beef Stew

1 lb. ground beef

2 (10 oz) cans vegetable beef or vegetable soup, do not add water

1 (10 oz) can tomatoes with green chilies, do not drain

In a large pot, brown the ground beef until cooked through. Add soup and tomatoes, heat and serve.

Bow Tie Pasta with Asparagus and Ham

Bowtie Pasta with Asparagus and Ham

1 (16 oz) pkg. bow tie pasta, cooked and kept warm

1 ½ C heavy cream

1 lb. fresh asparagus, trimmed and cut into bite size pieces

½ C Parmesan cheese

1 C cooked ham

Steam asparagus until crisp tender about 15-20 minutes. Meanwhile, in a saucepan bring cream to a boil. Reduce heat, simmer uncovered about 5 minutes or until slightly reduced. Place pasta in a large serving bowl add the cream, asparagus, cheese and ham, toss to combine. Garnish with additional Parmesan if desired.  

Crockpot Chicken Enchiladas

Crockpot Chicken Enchilada Casserole

27 oz. can enchilada sauce

2 cups diced chicken

2 cans cream of chicken soup

4 oz. can sliced black olives

2 corn tortillas

1 large onion, chopped

8 oz. pkg. sharp cheddar cheese, grated

Cook chicken and shred.  Mix soup, olives and onions.  Cut tortillas in wedges.  Layer crockpot with sauce, tortillas, soup mix, chicken and cheese

all the way to the top, ending with cheese on top.  Cook on low temperature

all day in crockpot.

Cranberry Blueberry Bread

Cranberry Blueberry Bread

2 C flour

1 C cranberries, frozen, do not defrost

1 C blueberries, frozen, do not defrost

1/2 C sugar

1/4 C sour cream

2 eggs

5 tablespoons butter, softened

1 1/2 tsp baking powder

Nonstick cooking spray

Preheat oven to 350. Spray a loaf pan with nonstick cooking spray and set aside. In a large bowl, cream together butter and sugar. Add egg and sour cream, combine thoroughly. Add the flour and baking powder, mix thoroughly. Slowly fold in both berries. Pour into prepared loaf pan. Bake 50-60 minutes or until done.



For more berry recipes visit Eat at Home

Fettuccine Alfredo with Chicken and Broccoli

Fettuccine Alfredo with Chicken and Broccoli

½ C butter

1 (8 oz) pkg. cream cheese

1 tsp garlic powder

3 C heavy cream

2 C Parmesan cheese, grated

1 small head broccoli, steamed

2 C grilled cooked chicken

Fresh parsley, to taste

1 pkg fettuccine, cooked and kept warm

Melt butter in a saucepan. Add cream cheese and garlic powder and stir until smooth. Add cream slowly a little bit at a time. Stir in Parmesan and stir until desired consistency. Add more cream or milk if too thick for your taste. Toss sauce with cooked pasta, chicken and broccoli, sprinkle with parsley.

Fresh Tomato Sauce for Pasta

Fresh Tomato Sauce for Pasta

3-4 lbs tomatoes

2 onions, chopped

5 cloves garlic, minced

Oil as needed

Basil, fresh, to taste, torn into pieces

Parsley, to taste

 Run tomatoes through food processer until cut up but still slightly chunky.  Heat a small amount of oil in a large pot and add onion, sauté until tender, add garlic and sauté a couple minutes more. Add tomatoes, basil, and parsley. Simmer over low heat for about 2-3 hours, stirring occasionally. 

For more wonderful recipes check out Eat at Home

Baked Hamburgers

Baked Hamburgers

1 package frozen hamburger patties

For Sauce:

1 C. ketchup

¼ C. water

2 Tbsp. Brown sugar

Salt and pepper, to taste

¼ C. finely minced onion

1 Tbsp. Worcestershire Sauce

Heat oven to 350 degrees. Place frozen hamburgers into 9x13 inch baking dish. Combine sauce ingredients and pour over hamburgers. Bake at 350 degrees for about 30 minutes or until cooked through.

Angel Hair Pasta Salad



Angel Hair Pasta Salad

2 C. cooked chicken, cut into bite size pieces
1 box (16 oz.) angel hair pasta
2 Tbsp. butter
1½ cups broccoli tops, fresh or frozen (thawed)
1 cup corn, frozen, thawed
1/2 cup diced sweet onion
1 bottle (16 oz.) Ranch salad dressing
   
Prepare the pasta according to the directions on the box, drain well. Melt butter in a skillet, add vegetables, and sauté until onion is cooked. In a large bowl combine the pasta, chicken and vegetables, toss gently. Cool. Stir in the salad dressing. Chill several hours

Honey Glazed Chicken Drumsticks, Mashed Potatoes and Cauliflower with Cheese Sauce

Honey Glazed Chicken Drumsticks
12 chicken drumsticks
1/2 C. honey
2 cloves garlic, minced fine
1/2 C. soy sauce
4 Tbsp. vegetable oil
Remove skin from chicken and cut off all fat. Combine sauce, honey, oil and garlic. Coat chicken pieces. Refrigerate for 2 hours to marinate. Preheat oven to 375 degrees. Line pan with foil. Place chicken on foil and bake 25-45 minutes or until cooked through.

Mashed Potatoes
6 potatoes
4 Tbsp. butter
1 cup sour cream
milk
Adobo seasoning to taste
Peel potatoes and quarter. Boil in enough water to cover potatoes until potatoes are tender. Drain. Mix all ingredients except milk and mash with a potato masher or large fork. Add enough milk to make potatoes creamy. If you like very creamy mashed potatoes you can use a mixer to get a good whipped consistency. If you like lumpy potatoes, I recommend using a fork or potato masher to maintain a more solid consistency. If you want a healthier version, omit sour cream, mix with skim milk and add butter buds for flavor.

Cauliflower with Cheese Sauce
1 med. cauliflower
2 C. milk
4 Tbsp. butter
4 Tbsp. flour
1 1/2 C. cheddar cheese, shredded
1/2 tsp. salt
Steam the cauliflower , until tender, about 12-15 mins. While cauliflower is cooking make a white sauce, by melting butter, and then adding flour. Add milk gradually. Cook slowly until thickened, stirring constantly. When thickened, remove from heat, and add grated cheese, and salt. Serve cheese sauce over cauliflower.