Cheesy Chicken Pasta

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How many of you have been to the $5 dollar dinners website?  I follow them on Facebook and saw that they were going to be doing 20 meals for $150.  As soon as it posted I had to see what I could make for at least for this week!  I typically don’t shop at once for that many meals but if you do then you’re in luck.  You need to head on over and get those meals!!  This is one of them that I found for this week.

I plan my meals not only on a budget but also on what my schedule for the week will be.  Since I didn’t have anything going on this day, I knew I’d have time to spend on making something new.  I had most of the ingredients on hand so if I had to guess on the cost, I’d say that this was pretty close to the $5.  I had the spices, sour cream, butter, and cheese in my kitchen.  Some little mouths aren’t a fan of tuna in the house so I substituted chicken instead.  I got the rotisserie chicken instead of the can chicken and I just cut it up.

IMG_7973As you can see, little Miss Khali isn’t very interested in eating her dinner.  Her little mind is preoccupied!!!

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Mr. Caleb appears to be more interested in getting his loose tooth out than eating his dinner!!!!

IMG_7972First of all, excuse my after dinner mess!  But here’s Miss Brooklyn going up for seconds!  So she liked it.  And she’s the picky eater of the bunch!!!!

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Super easy to make.  Super easy on your wallet.  Super tasty too!

I’ve looked over the other 19 recipes from the $5 dinner website but I haven’t put them down for any days this week.

Taco Tuesday for us here and then on Wednesday hopping to make the Whole Wheat Banana Pancakes.  You can’t go wrong with breakfast for dinner.

In fact, the other girl came over with Sam last night to have dinner with us.  We had some breakfast quesadillas.  Unfortunately neither of us took any pictures of what we made.  Jodi made a nummy dessert with some crescent rolls, brown sugar, and some cinnamon chocolate chips!  Not that often that we get to cooking together any more so I’m sorry we didn’t take the time to show you our fun.  Trust me, we ate really well yesterday!

I hope you have a great week.

Cheesy Chicken Pasta
Author: Patricia
Ingredients
  • 1 lb. spaghetti noodles or other pasta
  • 4 Tbsp butter
  • 4 Tbsp flour (I used whole wheat)
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup shredded cheese
  • 2 containers of Oscar Meyer chicken
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • about 1 lb. frozen Green Beans or corn
  • Parmesan cheese
  • Chives
Instructions
  1. Boil the pasta noodles as directed. Drain well and return to saucepan.
  2. In a large skillet, melt the butter and whisk in the flour. Whisk in the milk and whisk vigorously until flour “melts” into the milk. Whisk in the chicken broth. Bring to bubbling and then stir in the sour cream and cheese. Cook over medium-low heat until sauce bubbles and begins to thicken. Stir in the chicken, garlic powder and salt and pepper to taste.
  3. Add the sauce to the cooked noodles and toss well.
  4. Prepare frozen corn or green beans.
  5. Serve Cheesy Chicken Noodles with vegetable.
  6. I topped ours with some chives and some shredded Parmesan cheese.

Patricia – Two Girls Cooking 😉

Source

$5 Dollar Dinners

Whole Wheat Tortilla Shells

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Every Tuesday at our house is Taco Tuesday.  No pun intended for Taco John’s!!!!

I’ve been really trying to cut out processed foods as much as I can.  Yes, I still make my weekly trip to Zantigo after church but that sure doesn’t count!!!  I may have to go there a bit less, but I can’t cut out everything.

On Facebook I found a site that is called “100 Days of Real Food”.  Which is where I happen to find this awesome recipe!  I’ve made the refried beans as well and they are so good.   You may not be a label reader but I have been.  And I’m not sure if it was this site that I read this or if I saw it elsewhere, but it said that if there are 5 ingredients that you cannot pronounce then you shouldn’t eat it!  I feel that way about food and products that I use on a daily basis now.

This recipe has only 4 ingredients in it.  AND I know how to pronounce them and I know what they are!

I was a bit concerned if the grandkids were going to like the texture and taste of the wheat but I gave it a try anyways.  Khali isn’t a fan of eating any shell that I give her on taco night.  She wants the cheese only.  Just give me the cheese and the black olives.  Caleb didn’t care for it but ate it anyways.  And Brooklyn ate it and liked it just like me!

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Here is my dog, Clyde.  He thinks that by some chance he’s going to be eating that dough.  He was sadly wrong.  Sorry buddy.

I don’t have a tortilla press but I sure wished I did.  I have made these twice now and I had a hard time getting them to form into a circle.  Last night, by the advise of my friend, Heidi, I place the dough between two pieces of parchment paper and used a pan to flatten them.  That gave them the shape, then I rolled just a bit to thin them out.

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After you get the dough formed into the log you want to cut them into 12 pieces.

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Flatten them out a bit and let them sit for about an hour.  I have to make sure that dog of mine is kept from anything sitting out.  He sees it, he’ll find a way to make it into his mouth.

I was really surprised at how good these were.  They had great flavor (I did add a bit of garlic salt to the dough the 2nd time I made this).    I love tacos.  And usually I have mine with hard shells but as I said I’m trying to do a little bit better with knowing what is in the food I’m putting in the family’s belly.  I made the taco seasoning as well.  But maybe I’ll give hard shells a try!!!!!

Whole Wheat Tortilla Shells
Recipe Type: Tacos
Cuisine: Mexican
Author: Patricia
Ingredients
  • 2½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
  • ½ cup oil (I used avocado oil)
  • 1 teaspoon salt
  • 1 cup warm water (heat in the microwave for 1 min)
Instructions
  1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
  2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
  4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  7. Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

Back to the shells at hand… These are pretty good and better for you.  I recommend you go to the site that I got this recipe and take a look around.  I’ve done the refried beans as well, as I’ve said.  Those are amazing with the tacos.

Enjoy!!

Patricia – Two Girls Cooking 😉

Source

100 Days of Real Food

Whole Wheat Banana Pancakes

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It has been a long time since I’ve been on here.  Too much going on in life.  Nothing more I can say.  I have things to blog and then I haven’t.  Now the holidays are coming and…where has the time gone?

Speaking of holiday’s.  This would be the perfect Christmas (for those that celebrate it) breakfast.  We had it for dinner tonight!  We love to have these types of foods for dinner.

The kids enjoyed it as well.

IMG_7715Khali just dips her fingers in the syrup and leaves the pancake on the plate (she later did eat it though!!).

IMG_7714Caleb really doesn’t like to have his picture taken so he’s acting like he can’t see me taking this.  But he’s eating here too!!!!

IMG_7716Brooklyn ate her pancakes and came back for seconds, but she’s more concerned about having her picture taken.

The reason for these pancakes?

Well, I’ve been trying to remove as much processed foods from our diet as possible.  It’s not an easy task by any means, but I’m working on it.
I found a great website that has a ton of recipes – which is where this came from.  I shopped for the week and I’ll have to say that I didn’t spend any more money than I would have for foods that aren’t as good for you.

I haven’t been as good lately with making the healthiest dinners lately.  As I’ve said, life has been pretty busy.  But it’s time to pay attention to the food we’re putting in our bodies.  Moderation is the key, yes.  But we’re trying!!!

This week I made home made refried beans as well.  I ate those twice for lunch.  GREAT.

Check out the website and let me know what you think.

I did add some cinnamon to this recipe to add a bit more flavor.  To me, I could really taste the flour too much.  After adding a bit, it was fabulous.

We’ll have these again.

Whole Wheat Banana Pancakes
Recipe Type: Breakfast
Cuisine: Pancakes
Author: Patricia
Ingredients
  • 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving – I didn’t have 100% pure maple syrup so I tried to use a little of what we had.
Instructions
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
  3. Gently fold the mashed bananas into the batter with a spatula.
  4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!

Have a great rest of the week.  Try this for breakfast this weekend!!

Patricia – Two Girls Cooking

100 Days of Real Food

Buffalo Chicken Pasta

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When I was doing the blog posting for the Love My Cub sweepstakes, I stumbled on this recipe on the cub.com site.  I even posted the recipe and said that I was going to make it.  Well, I made it.   We actually made this for dinner a couple of weeks ago, I’ve just been that busy!

This was really good.  It was not only super simple to make but it was really good!

I’m not a fan of buying pre-cooked much of anything.  I’d rather make it myself.  However, when life calls for chicken tenders already in a bag, sometimes you just have to go with it.  And I have to say these are some pretty good chicken tenders.  Better than homemade?  Maybe not, but when in a hurry why not.

Since making this recipe, we’ve had the chicken tenders quite a few times I have to say.  It’s easy.  It’s simple on busy sports nights.

Buffalo Chicken Pasta
Recipe Type: Italian
Author: Patricia
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Ingredients
  • 28 frozen popcorn chicken bites or chicken nuggets (I used Tyson’s)
  • 1/2 (16 ounce) package Penne Rigate
  • 2 tablespoons Butter
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 cup Essential Everyday Half & Half
  • 1/2 cup Feta Cheese
  • 1/4 cup Essential Everyday Louisiana Hot Sauce
Instructions
  1. Prepare chicken and pasta according to package directions. Drain pasta.
  2. Meanwhile, in large skillet, melt butter over medium-high heat. Add celery, onions and garlic; salt and pepper to taste. Sauté until celery is softened (about 5-7 minutes).
  3. Stir in half & half, feta cheese and hot sauce. Bring to a boil; reduce heat and simmer 2-3 minutes. Add pasta and chicken; toss to coat. Continue simmering until heated through and sauce has thickened.

I hope you enjoy this.  We had some crusty french bread with this and a side salad.  Great dinner.

Patricia – Two Girls Cooking 😉

Source

Cub Foods

Korean Turkey (Instead of Beef)

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Here’s a super easy dinner that my friend, Heidi gave to me again!  I told her she’s been giving me so many recipes lately that she should just help me blog.

We have been very busy this week with the end of football season coming to an end.   When Heidi told me about this meal she had earlier and how fast it would be for me to make.  No kidding.  This was super easy!  There are very few ingredients and as I was told, this rice took the same amount of time as the meat cooked!

I loved the flavor of the meat.  We use ground turkey instead of ground beef, but I’m assuming using the beef wouldn’t give it much different flavor.

I have a few favorite spices/herbs.  Cilantro is by far my favorite but Ginger is a close 2nd!!  I love the smell and the flavor it adds.

I didn’t have the sesame oil on hand and I griped a bit at the cost for the small amount I needed, but wow, that really added great flavor to this as well.

Just looking at the meat you would think that it doesn’t have a powerful flavor, but it sure does.

I’m not a huge fan of rice, but the family is.  I would have preferred to put this over some rice noodle or some pasta!  But nonetheless, this was very fast and super easy.  And these days that’s what’s important.

I snapped a few pictures of the kids while they were eating too!

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Caleb is not a huge fan at all of getting his pictures taken.  I walked by and quickly got this one!  Notice the food on his plate is almost gone!  AND he has a green onion on his plate!  He can’t eat them ON the food but he can eat it on the side.  Whatever works bud!

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This one here doesn’t like to always eat her food.  She has more fun feeding the dogs that are hovering below her chair.  She used to stand near me and say cheese every time I’d get my camera out.  Now?   She tells me to stop.  So I had to quick take this as well of her!

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This girl here?  She’ll strike a pose any time she even thinks about a camera.  Oh here Nana, wait, let me hold my plate up higher!  Nothing wrong with loving those pictures!  I love taking them.  She’s going back to get some green onions on her plate!!  She is the picky person in our house beyond anyone.  Can’t have any food touching any other food.  If we are eating chips with our meal, she has to either eat out of the bag, which I dislike, or get a clean plate.  The chips can’t touch the plate that’s already had food on it.  Too bad she doesn’t feel this way about her room….maybe some day!

Anyways…looking for a quick go to meal, this is it.  Use either ground beef or turkey.  I thought about putting some pine nuts on it as well.  Maybe next time!

Enjoy.

Korean Turkey (Instead of Beef)
Author: Patricia
Serves: 4
Ingredients
  • 1 pound lean ground turkey
  • 1/4 – 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
  • 1/4 cup soy sauce (I use low-sodium)
  • 1 Tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, minced (see note)
  • 1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
  • salt and pepper
  • 1 bunch green onions, diced (don’t skip this!)
Instructions
  1. Heat a large skillet over medium heat and brown turkey with garlic in the sesame oil. Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Have a great day!

Patricia – Two Girls Cooking 😉

Source

Lizzy Writes

Peanut Noodles – Women’s Shoe Blow Out!

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Oh my goodness.  This was another awesome dinner.  It may not look like much but it packs a bunch of flavor in this one!  There I have nothing more to say.  Just make this for dinner and you’ll love it!!

Ok, well, that’s not all I have to say, but this was pretty good.  I had to go back for seconds and I’m not one to really do that much.  We had some Italian bread on this side with this.  Raked in the carbs for sure on this one but we don’t do that often here, so it was all good!!!!

Another super easy dinner to put together when you’re on the go or in a hurry.  Craig said he wouldn’t have eaten it, but I bet had he been here he would have at least tried it!  I wouldn’t have put the green onions on his.  There are some left overs in the fridge and I may just have that with dinner tonight.  Tonight we’re having the Chicken Bundles that my friend, Carrie made!!  She asked me today what they were called with and I just happened to find it.  So her and I may be having the same thing for dinner tonight.

I tell ya, there’s nothing better than having great friends.  Bad when they live so far away!

Back to the Noodles.  Sorry, I tend to get carried away in my typing and it the mind just goes.  So I type when I think!!  This was put together pretty quick.  With school coming up and football, we’re busy pretty much every day during the week.  So this is something to keep in mind when you’re thinking of something fast.

If you’re like me and you make your menu for the week and you’re on Pinterest or searching online and find something good, I put it on iCal for whatever day.  I had this weeks menu planned last week.  And that’s saying a lot for me.

Ok, let me be quiet and share some of the pictures I have for you!!

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I was tempted to put some salt and these and eat them before the kids saw, but didn’t!!

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Pasta boiling away!

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What would dinner time be in the kitchen if the girls didn’t come in to see what’s going on!!  These two girls are connected at the hip.  Good thing…hope it stays that way!

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Peanut sauce cooking…Smells amazing.

Try something new for dinner.  You can always get take out.  But when you make your dinner from scratch, you know what’s going in your food.  And that’s  a good feeling.  Especially when you’re trying to avoid certain foods and eat healthy.

Have a great week.  Peanut Noodles are a must try.

Peanut Noodles
Recipe Type: Peanut Noodles
Author: Patricia
Ingredients
  • 8 ounces spaghetti
  • 1 bunch green onions, sliced (white parts only)
  • 2 tablespoons sesame oil
  • 1 teaspoon minced fresh ginger root
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup hot water
  • 1 tablespoon cider vinegar
  • 1 teaspoon white sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • I used the green onion for the top of my noodles
  • Pine nuts
Instructions
  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
  3. Toss noodles with sauce, and serve.
  4. I topped my noodles with Pine Nuts.

Oh and if you’re looking on a great deal for Women’s Shoes…  Check This out.  It ends Thursday, September 5th.  Hurry before you miss out!!!

zulily_wshoes

Patricia – Two Girls Cooking 😉

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All Recipes

Crescent Roll Breakfast Casserole

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The weather in MN has been extremely hot.  However, today it got into the 80s to where I could turn on the oven to cook dinner.  I came across this casserole on Facebook.  Since we LOVE having breakfast for dinner (Brinner) I knew this was going to be the next on my list once it semi cooled down.

I try to watch what I eat.  I do.  And I rarely eat out.  Once a week is not that bad!!  I eat my cheerios for breakfast, I eat my salad for lunch, I eat my exercise bar for snack.  I drink water all day.  So when I decide to have bacon and eggs for dinner, I only semi feel bad about it!!

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And I know that this is something that I can get away with in my house without anyone complaining that I’ve made something gross!!

I always say that I plan my menu.  And I sit and agonize over that menu sometimes way longer than needed.  Taco nights, there is usually a sandwich being made.  Doesn’t bother me much, since I love them..more taco meat for me!!!  Sloppy Joe night.. well I’m trying to come up with a new recipe.  And I can almost guarantee that this will not be okay!  But try and you might like it.  I say that for a lot of things.  How do you expect to open yourself up to new adventures if you aren’t willing to try new things in life!!!!  It’s not like I’m asking anyone to eat clams for dinner.  Though I’m willing to try!!

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Back to brinner.  We have school coming up next week and Brooklyn is due for a hair cut (a trim in her words), so I needed something quick tonight.  I doubled up the recipe (except for the rolls) and stuck this in the oven.  This was super easy to make and in the oven in a matter of minutes.

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I top mine with a bit of Franks Hot sauce (can’t have eggs without it), grab the bacon and off we go for a dinner that no one will complain about!  This was really good.  I’ll make this again soon!!

Crescent Roll Breakfast Casserole
Recipe Type: Breakfast
Author: Patricia
Ingredients
  • Can Flaky Grands
  • Bag shredded cheddar
  • 1 cup milk
  • Cubed ham or ground cooked sausage
  • 10 eggs
  • S&P
  • Garlic
  • Franks Hot Sauce (optional)
Instructions
  1. Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can’t mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

 

Have a great Labor Day weekend and Happy Back To School for those of you that have kids on their way.

Enjoy!

Patricia – Two Girls Cooking 😉

Source:

Facebook – only I don’t have the site that created it!!  (sorry)