#36- Cream Cheese Chicken

Cream Cheese Chicken

1 envelope Italian Salad Dressing Mix (dry)

½ cup Butter

6 Chicken Breasts (raw)

1 can Cream of Chicken Soup

1-8 oz. pkg. Cream Cheese

1 pkg. Egg Noodles

On high, melt butter in a crock pot. Cut chicken into strips or bite size pieces and place in crock pot. Sprinkle package of Italian Salad dressing on top. Stir to coat evenly and cook for 2 hours.

Take the chicken out and add the soup and cream cheese and let it melt. Mix and add the chicken back in. Cook for another 20-30 minutes.

Cook noodles in the meantime. Serve chicken over noodles.

*This dish is not particularly saucy so if you want sauce, look at doubling the soup, cream cheese and dry dressing.

#35- Chicken Tortilla Bake

Chicken Tortilla Bake

3 cups cooked Chicken Breasts (shredded)

2-4oz. cans Chopped Green Chilies

1 cup Chicken Broth

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 small Onion (chopped)

12-16 Corn Tortillas

2 cup Cheddar Cheese (grated)

In a bowl combine chicken, chilies, broth, soups and onion and set aside.

Warm tortillas in a microwave.

Layer half the tortillas on the bottom of a greased 9x13 pan. Top with half of the chicken mixture and half the cheese. Lay another layer of the rest of the tortillas and top with the rest of the chicken mixture and cheese.

Bake uncovered @ 350 for 30 minutes.

#34- Black Bean Burritos

Black Bean Burritos

1 pkg. Flour Tortillas

2 Tbsp Olive Oil

1 small Onion (chopped)

½ Red Bell Pepper (chopped)

1-2 Garlic Cloves (pressed)

2-15 oz. Black Beans (drained)

1-15oz. can Corn (drained)

1 tsp Jalapeno Peppers (minced)

8 oz. Cream Cheese

½ tsp Salt

2 Tbsp Fresh Cilantro (chopped)

Heat oil in a large skillet on medium heat. Cook onion, red bell pepper, garlic and jalapeno in oil for 2-3 minutes, stirring occasionally. Pour beans and corn into skillet and cook another 3-4 minutes.

Cut cream cheese into pieces and add to the skillet with the salt and mix until cream cheese is melted. Stir cilantro in.

Serve mixture on warm tortillas.

#33- Pancit Bihon Guisado

Pancit Bihon Guisado

(Philippino Dish)

1 lb Boneless Skinless Raw Chicken Breasts

9 cups Water

20 oz. pkg. Rice Noodles

3 Tbsp Olive Oil

3-4 cloves Garlic (pressed)

1 Onion (chopped)

1 cups Carrots (grated)

1 cups Green Cabbage (shredded)

2/3 cup Soy Sauce

2 tsp Black Pepper

In a wok, boil chicken in water for approx. 20 minutes. Remove chicken (saving the water) and cut into bite size pieces.

Marinate chicken in a little soy sauce while finishing the rest of the meal.

Cook noodles in the same water as the chicken for approx. 3-5 minutes. Remove noodles and get rid of water.

Sauté onion and garlic in oil for 3 minutes. Add carrots and cabbage and cook for 3 minutes.

Add noodles, chicken, soy sauce and pepper and heat.

#32-Steak Stroganoff over Rice

Steak Stroganoff over Rice

1-1 1/2 lbs. Top Sirloin Steak (cut into bite sized pieces)
1-2 Tbsp Butter
1/2 Onion (chopped)
1-2 Garlic cloves (pressed)
Salt and Pepper
1 cup Water
2 cans Cream of Chicken
3/4 cup Sour Cream
1/2 cup All-Purpose Flour
2-3 cups prepared Rice

Place flour in a bag and toss in raw, cut steak pieces. Toss until evenly coated with flour. Melt butter in a metal frying pan (if possible for better frying of meat) over medium to medium high heat. Brown meat with onion and garlic in melted butter, seasoned with salt and pepper to taste. Once meat is browned, add about 1 cup of water and simmer for 30 minutes. Then add soup and stir. Simmer another 30 minutes. Remove from heat and add sour cream just before serving (don't want to cook sour cream, only warm) over rice.

SORRY!!!

Boy you miss one day and it turns into two weeks!! Sorry to everyone counting on me but I AM going to get back up and running. I am thinking of changing the way I do because.........there are so many of these meals that I want to eat again. Any suggestions of what you would like to see? I am also thinking of spotlighting a dessert a week just posted as another page. Would you be interested? I appreciate any feedback and thanks for taking interest, it has been fun so far!!

Day 31: Almond Topped Chicken

Note from the Cook:
I was skeptical about this recipe at first because of the lemon juice but it was just enough to give a great flavor. What really made this recipe was, unfortunately, the butter. I thought I had a few favorite chicken recipes that I have been making for years but this has definitely topped them all. And it was EASY to make. Give this recipe and see for yourself what I am talking about.

Almond Topped Chicken

4 raw Boneless Skinless Chicken Breasts
5 Tbsp Butter
1/3 Almonds (chopped)
*Recipe called for 1/3 cup slivered almonds but chopping my own worked great.
3 Tbsp Lemon Juice

In a skillet melt 2 Tbsp butter and cook chicken for 20-25 minutes (until juices run clear) turning every 5 or so minutes. Set chicken aside and add remaining butter. Cook almonds in butter just until slightly brown (because I chopped my own, I couldn't see the browning so I just cooked it about 5 minutes). Add lemon juice and heat through (may want to reduce heat before adding juice because mine sizzled the minute I poured it in, don't think it made a difference but try for yourself). Top the chicken with almond/butter/lemon juice mixture.

Day 30: Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

1-8oz. package Cream Cheese
3/4 cup Parmesan Cheese grated
1/2 cup Butter

1/2 cup Milk
8 oz. Fettuccine Noodles
2 Chicken Breasts (cooked and cut into chunks or strips)
I bunch Broccoli (cooked and in preferred size)

Cook noodles according to package directions. Within 5-8 minutes of noodles being done, put butter, milk, parmesan cheese and cream cheese in a pan and melt together on medium low or low heat until smooth. Warms fast and boils easy so watch it close.
Toss noodles with sauce and chicken and broccoli if desired.

Day 29: Chili Casserole

Chili Casserole

1-40oz. can Chili with Beans
1-4oz. can Chopped Green Chilies
1-2 1/4 oz. Sliced Ripe Olives (drained)
1-8oz. block Cheddar Cheese (grated)
2 cups Doritos Cool Ranch chips (crushed)
*Crush chips by hand in a bag because a rolling pin makes them too fine, uses about 2/3 of a bag

Mix chili with beans, green chilies, olives, cheese and tortilla chips together in a bowl. Pour into a greased 9x13 dish and bake uncovered at 350* for 30-35 minutes or until cheese bubbles. Makes 6 servings

Day 28: Biscuit Tostadas

Biscuit Tostadas

1 lb raw Ground Beef
1/2 Onion (chopped)
Garlic Salt
Pepper
1-16oz. jar Salsa
1-8 ct. tube Refrigerated Biscuits
8 oz. Colby-Monterey Jack Cheese (grated)
1-2 cups Lettuce (shredded)

In a frying pan cook ground beef over medium heat sprinkled with garlic salt and pepper. Near the end (meat no longer pink) add onion and cook until tender. Drain the grease off then add half of the salsa and heat through.
Split each biscuit in half and press the half into about 4" rounds.
*I just left them together and pressed them and split them after done cooking.
Place on a cookie sheet and bake @ 350* for 10-12 minutes or until golden brown.
Top the biscuit with meat mixture, cheese, lettuce and salsa.

Day 27: Apricot Pineapple Chicken

Apricot Pineapple Chicken

5 raw Boneless Skinless Chicken Breasts
24oz. Apricot Pineapple Preserves (jelly)
1 package Onion Soup Mix
3-4 cups cooked Rice

Mix together preserves and soup mix. In a slow cooker place chicken breasts and top with preserve/soup mixture. Cover and cook on low for 4-5 hours (make sure chicken is tender and cooked through).
Serve over rice. Makes 4 servings.
*I cut apart the chicken once it was almost done because I wanted smaller pieces and it was easier to eat that way!!

Day 26: Stuffed Pasta Shells

Stuffed Pasta Shells

1-12oz. package Jumbo Pasta Shells (uncooked)
2 Eggs
1-15oz. tub Ricotta Cheese
1-16oz. tub Cottage Cheese
1-8oz. Package Mozzarella Cheese (grated)
3/4 cup Parmesan Cheese
1 Tbsp Dried Parsley
3/4 tsp Dried Oregano

1/2 tsp Salt
1/4 tsp Pepper
1-28oz. jar Spaghetti Sauce

Cook pasta according to package directions. While cooking, whip eggs in a bowl then mix ricotta cheese, cottage cheese, mozzarella cheese, parmesan cheese, parsley, oregano, salt and pepper. In a 9x13 dish spread about 1/2 cup of spaghetti sauce on the bottom. Stuff jumbo pasta shells with about 2 Tbsp of filling and place in the bottom of the dish. Make one layer with half of the stuffed shells, cover with spaghetti sauce and place second layer of shells on top and again top with spaghetti sauce. Sprinkle with parmesan cheese if desired.
Cover and bake @375* for 35 minutes or until cheese is bubbling.
*Can refrigerate up to 24 hours and freeze up to 2 months!!

Day 25: Thai Noodle Stir Fry

Easy Thai Rice Noodle Stir Fry

14 oz bag stir-fry rice noodles (linguini-style)
2-3 Tbsp sesame oil (enough to coat wok or pan)
12 oz package extra firm tofu (cut into ¼ inch pieces)
⅓ - ½ cup Thai peanut marinade sauce (we like San-J brand found in grocery store)
Roughly 1 Tbsp grated fresh ginger root (can freeze left over root until next time)
1 clove pressed garlic
Any vegetables you like to stir-fry:
15 baby Carrots (1 handful) julienned
½ small head Cauliflower chopped into quarter florets
1 medium stalk Broccoli chopped into quarter florets
8 oz can sliced Water Chestnuts (drained)
2 Celery ribs/sticks chopped
1 handful Snowpeas (may cut pods in half if desired)
4 medium sized Mushrooms chopped to desired size
3 Green Onions chopped
Rice vinegar (non-seasoned)
Soy sauce
½-1 Tbsp sugar (optional)
Sesame seeds

Stir fry will only taste as good as your ingredients. Fresh vegetables are better than frozen or canned. Cook package of rice noodles per package directions. This can be started and done while preparing tofu and vegetables. Once cooked, set noodles aside. Coat wok or large non-stick frying pan with oil as it heats. Remove tofu from packaging and wrap in paper towels, press water out of the block of tofu, then cut tofu into desired size pieces. Place in hot, oiled wok and stir until coated with oil. Add enough peanut sauce to coat tofu, ginger, and garlic. Occasionally stir and cook until golden brown. Chop vegetables into desired size while tofu browning. Add firmer vegetables first (carrots, cauliflower), and then softer vegetables (broccoli, water chestnuts, celery, snowpeas, mushrooms, green onion). May add vegetables in order stated as chopped and ready. Add rice vinegar, soy sauce, and sugar as soon as you start adding vegetables to the tofu. Should be enough liquid to coat vegetables and to desired taste but not soupy. Cook vegetables to desired firmness (approximately 15 min from the time you add your first vegetable). Mix noodles and vegetables together in large serving bowl. You may garnish with sesame seeds if you like. Add extra peanut and soy sauce to taste.

Day 24: Sloppy Joes

Sloppy Joes

1 lb ground beef
½ Onion (chopped)
Garic Salt
Pepper
2 Tbsp prepared mustard
1-8 oz can tomato sauce
1-2 tsp Worcestershire sauce
1/2 cup chili sauce
3 Tbsp ketchup
½-¾ cup cooked rice
*rice lessens the sloppiness, adds to the girth, tastes great!!
8-count Hamburger Buns
*I used sandwich thins 100% whole wheat, tasted great!!

Brown ground beef sprinkled with pepper and garlic salt. Half the way through, add onion. Drain fat when cooked through. Add other ingredients except rice and simmer ½ - 1 hour. Add rice and serve. May need to add more tomato sauce, chili sauce or ketchup if too dry.

Day 23: Fried Potatoes

Fried Potatoes

6-7 Raw Potatoes (washed and cut into slices)

*I used russet but they taste the best with Yukon Gold

2-3 Tbsp Olive Oil

1 Tbsp Butter

Salt and Pepper

½-1 Onion (chopped)

½ Green Pepper (chopped)

In a large frying pan, warm oil and butter on medium heat. Put in chopped potatoes and sprinkle with salt and pepper. Cook covered, turning potatoes every 5-8 minutes (often enough that they don’t burn but want some of them to be a little fried). Cook about 40-45 minutes depending on size of slices. When the potatoes seem done (cut through easily) top with onions and pepper and cook covered for about 5 minutes (until soft). Mix evenly and dish up. Serve with other breakfast favorites (scrambled eggs, waffles, pancakes, toast, bacon, etc.)

Day 22: Chicken Poppyseed

Chicken Poppyseed

4 chicken breasts

1 pint sour cream

2 cans cream of chicken soup

1/2 cup melted butter

1 1/2 cups Ritz cracker crumbs (about 1 ½ packages)

2 Tbsp poppy seed

2 cups uncooked rice

Bake chicken breasts in a 9 X 13 pan (covered) at 375° for about 30-50 minutes make sure cooked all the way through). Combine sour cream and soup. Cut cooked chicken into bite size pieces and add to soup/sour cream mixture and mix evenly. Pour into 9x 13 dish.

Combine butter, cracker crumbs and poppy seeds and sprinkle over top. Cover and bake an additional 20 minutes at 350°. While baking, cook rice according to package directions. Serve chicken over rice.

Day 21: PIgs in a Blanket

Pigs in a Blanket

1-8oz. can Refrigerated Crescent Roll Dough (8 count)
1 package Hot Dogs (8 count)
Optional: slit hot dog and put in your choice of cheese, have cheese side up when cooking

Place on a cookie sheet and bake according to crescent roll directions.

Day 20: Italian Chicken and Potatoes

Italian Chicken and Potatoes

3 lbs skin and bone Chicken (drumsticks, thighs, etc.)

7-8 Red Potatoes (cut into thick slices)

¾-1 cup Italian Salad Dressing

1-2 Tbsp Italian Seasoning

¾ cup Parmesan Cheese

In a greased 9x13 dish, place chicken surrounded by potatoes. Sprinkle on the salad dressing and top with parmesan cheese and Italian seasoning. Bake at 400*. Cook 20 minutes covered and then 20-30 minutes uncovered until the potatoes are tender and the chicken is cooked through.

Day 19: Breakfast for Dinner-Omelets

Omelet

6 eggs
Any or all of the following:
1-1inch slice of Green Pepper (chopped)
1-1inch slice of Red Pepper (chopped)
1-1/4 inch slice of Onion (chopped)
1-1/4 inch slice of Ham (cut in chunks)
1 Mushroom (chopped)
Shredded Cheese
Salt and Pepper
Optional: top with hot sauce

Heat frying pan on medium low to medium heat and spray with cooking spray. Crack eggs and whip in a bowl (beating eggs makes them fluffy but breaks up the proteins). Pour in heated pan and sprinkle with salt and pepper. Cover for about 2 minutes to settle the bottom. Add peppers, onions, ham and mushrooms and top with cheese. Cover until cheese is melted then fold in half. Makes 2 servings.

Day 18: Vegetarian Chili

Vegetarian Chili

3 cloves Garlic
1 Tbsp Cooking Oil
2-14oz cabs Chunky-style Tomatoes
1-14oz can Beef Broth
1 cup Water
1-8oz can Tomato Sauce
3-4 tsp chili Powder
1 tsp Dried Oregano
1 Tbsp Dijon-style Mustard
1 tsp Ground Cumin
½ tsp Black Pepper
3-15oz cans Beans (pinto or red or white kidney) (drained and rinsed)
1-16oz can Corn (drained)
Cheese (optional)

Cook garlic in hot oil for 30 seconds. Add undrained tomatoes, beef broth, water, tomato sauce, chili powder, oregano, mustard, cumin and pepper. Stir in beans. Bring to a boil then reduce heat and simmer covered for 10 minutes. Stir in corn and simmer covered for 5 minutes. Top with cheese if desired.