Monday, October 19, 2009


This is yummy comfort food, a crowd (and kid) pleaser, and a great one dish meal.  It also freezes very well.  Just make and assemble casserole and freeze.  To eat, just thaw and bake 30 min or bake from frozen for 1 hour.
1 small onion, chopped
2 T butter
1/4 c. milk
10.5 oz cream of chicken soup
1 1/2  c. chicken (or Turkey), cooked & cubed
4 oz cheddar cheese, shredded
8 oz pasta, any variety, cooked (I use Barilla whole grain rotini)
1/8 c. bread crumbs or crackers

Preheat oven to 350*  Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 c. cheese; heat until cheese melts. Add cooked noodles to sauce and stir.  Pour into greased baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake 30 minutes or until hot.

Saturday, October 17, 2009


2 c. cooked chicken, diced
1/2 c. roasted red peppers, diced
3T fresh parsley
1T lemon juice
3t garlic, minced
1 c. mozzarella, shredded
1/2 c. mayo
1t Italian seasoning
1/2 c. parmesan cheese
2 pkgs crescent rolls

Preheat oven to 375*  Arrange crescent rolls in a sunburst pattern- overlapping triangles with the points outward.  (can also be done in a rectangle if you don't have a round baking stone)

Stir together all ingredients until well mixed and spoon onto the center of the crescent roll ring.  Pull the points over the chicken mixture and press to seal in the center. 

Bake for 28-30 min.

Tuesday, October 6, 2009


This is one of my favorite salad dressings- Brianna's blush wine vinaigrette! It's easy to find because of the big strawberry picture and it's great on just about anything.  Here are two of my favorite salad recipes that work as a side or a meal.  I also love recipes that use the same ingredients.  We buy a lot of groceries in bulk at Costco (ie. grape tomatoes, spring greens, feta cheese, peppers, strawberries, dijon mustard- so I love different recipes that use the same ingredients.  You'll find lots on this blog!)


spring mix, or any greens
strawberries, sliced (egg slicer works great)
grape tomatoes, sliced
chopped pecans, or any nuts
feta cheese
Briana's blush wine vinaigrette

Assemble and enjoy!

greens, any kind
red onion, diced
colored pepper, diced
tomatoes, diced
colby & monterrey jack cheese, shredded
Briana's blush wine vinaigrette

Salt and pepper chicken.  Cook chicken in a pan with a little olive oil (4 min each side) and cut into strips.  Assemble salad and add chicken, cheese, and dressing.  Serve immediately.

GREEK SALAD (Barefoot Contessa)

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese
1/2 cup calamata olives, pitted

nocoupons2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Place the cucumber, peppers, tomatoes and red onion in a large bowl.  For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.