Barefoot conTerra

I mentioned on my monthly menu that we would be having Spanish Rice Bake, but my own variation, for no other reason than when I went to make it the first time, well….you’ll see I have NO DOUBT that Heather‘s recipe is really awesome, but here’s how I ended up doing it (explanation in italics). [...]

Adapted from the cookbook, Best Ever Casseroles. 6 boneless, skinless chicken breasts 1/4-1/2C. all-purpose flour Salt & Pepper, to taste 4T. butter, divided 1/4C. white wine or chicken broth 16oz. pkg. sliced mushrooms (we are leaving out). 1/2C. shredded mozzarella cheese Pound chicken breasts to about 1/2 inch thick. Dredge in flour, salt and pepper, [...]

Taken from Best Ever Casseroles. 2T. butter 2T. AP Flour 2C. milk 1T. grated Parmesan cheese 4.5C egg noodles 2C. chicken, cooked and cubed 1C. onion, chopped 1.5C. green pepper, chopped 1T. mustard 1tsp. chili powder 2T. bread crubs Melt butter over med-high heat in a saucepan; sprinkle with flour. Cook, whisking constantly for 2 [...]

Another from The Freezer Cooking Manual from 30 Day Gourmet. This makes one 9×13 dish. 3C spaghetti sauce 1C water 15oz. Kidney beans, canned, drained 10oz. Frozen corn 1 pkg. chili seasoning 12 lasagna noodles 2C. ricotta cheese 1.5C monterey jack cheese, shredded DIRECTIONS: Combine spaghetti sauce, water, beans, corn and chili seasoning. Spread 1C [...]

Taken from The Freezer Cooking Manual from 30 Day Gourmet. This recipe makes 6 servings. 1 Egg 12oz Ricotta Cheese OR 2C. cottage cheese 16oz. Ziti pasta, slightly undercooked 1.5C Spaghetti sauce 10oz. Spinach (totally optional…) DIRECTIONS: In a food processor, combine egg and cottage/ricotta cheese, and then mix all the ingredients together in a [...]

I have an ever growing list of “I Want To Try’s…” thanks to friends and my google reader… Right now, the ones in my reader are waiting to be tried out (hopefully very soon), but I’ve got to clear them out, so, here are the links (strictly for my memory here!) Mama Dip’s Sunday Chicken [...]

Submitted by Carrie P. 3 cups shredded cheddar cheese 12 eggs 2/3 cup heavy cream Preheat oven to 350 degrees. Sprinkle 1 – 1/2 cups of cheese onto the bottom of a 9 x 13 greased pan. Then add beaten eggs. Then add the heavy cream. Top with remaining cheese. Bake for 30 minutes.

We had this for dinner tonight and my jaw dropped at how yummy it was! This was probably one of the best meals I’ve made. When our schedule isn’t so crazy, I’ll do the biscuit mix from scratch, but right now, while we adjust, Bisquick saved the day! 1.5lbs. ground beef (I just  used one [...]

My friend Marci sent me this recipe awhile back and I keep forgetting to try it! 4 lbs. medium red potatoes,  quartered 3 lbs. ground chicken 4 medium carrots, finely chopped 2 medium onions, finely chopped ¼ cup all-purpose flour 2 Tbsp. tomato paste 1½ tsp. salt ¾ tsp. pepper ¼ tsp. minced fresh thyme 1¼ cups [...]

submitted by Nicolle Bowers 2 lb. of cheese-filled frozen ravioli 1 lb. of cooked chicken breasts in ½ inch slices 2/3 cup of chicken broth ½ cup store-bought basil pesto sauce ½ teaspoon of kosher salt ½ teaspoon black pepper 1 cup of Parmesan cheese 2 cups zucchini, cut into ½-inch rounds (optional) ½ cup [...]