Recipes Needed

by jessicaturner on July 28, 2009

We need some new recipes. Badly. If you have a good, easy recipe that you are willing to share, will you please leave it in the comments? I would like to try to make one or two new recipes a week for the next few weeks to get us out of our crock pot rut…

Thank you!
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{ 51 comments… read them below or add one }

The O'Brien Family July 28, 2009 at 2:59 pm

I found myself in a rut too, so I started a blog to keep track of all my recipes as I came across them. Most are things I have tried and loved, a few are waiting to be tried. The blog address is

Since I did this, I have really stepped up my cooking. We had a bunch of visitors this summer and all of them complimented me on my meals!!


VanderbiltWife July 28, 2009 at 3:13 pm

I have a million bazillion recipes on my blog, but one of our favorites is pecan chicken.

4 chicken cutlets
1 egg white
1-2 T stoneground mustard
1 cup bread crumbs
1/2 cup small pecan pieces

Mix egg whites and mustard in one dish together. Mix breadcrumbs and pecan pieces in another dish. Dip chicken in egg mixture, then in breadcrumbs. Pan-fry until brown and cooked through.


LadyKat68 July 28, 2009 at 3:31 pm

Okay it might sound gross but I assure you it is delicious.

Recital Weenies

1 cup ketchup
1 cup grape jelly
1 pkg hotdogs cut up into 4ths or 5ths (you decide)

Put grape jelly and ketchup in the crockpot and stir together. Add hot dogs and stir some more. Plug in turn on and cook for a few hours. Yummy.

*A bit of background on this. In my college days at Fresno State the music majors had to do senior recitals. They would have receptions afterward and recital weenies were always a big hit and always there. It was a yummy tradition and easy and cheap to do on a college student budget.


ayjay July 28, 2009 at 3:33 pm

Last night we had Pad Thai, made from this recipe + shrimp: It was fantastic.

Elana's Pantry is my absolute go-to for recipes. She has a gluten-free, low-carb diet, so a lot of the things on there are quite creative but still easy and so wholesome!

Oh, and if you need a chocolate fix, her truffle recipes are low in sugar and absolutely delicious. :)


Laci July 28, 2009 at 3:35 pm

I, too have been looking for quick-fix dinner ideas, so here's one we tried last week and loved:
A little messy, but yummy and easy!


The Rowe Family July 28, 2009 at 3:37 pm

This is my absoulte favorite, my family loves it, it makes a large amount and is super awesome:

Also, go to they will send you emails each week with great recipes geared toward the season/holidays as well as a GREAT recipe magazine every 3 months for FREE! I'll send the link to your email too in case you can't get it here!


Renee Camacho July 28, 2009 at 3:41 pm

I've got several recipes on my blog as well as links to some of my favorite online food blogs:

We especially like easy/simple things here…most of mine are that.

Chicken pillows ( is another we like. Definitely look at my menus and see if you get any ideas there, too!



Rachel July 28, 2009 at 3:54 pm

Hey, Jessica! This is a good recipe even if you hate mushrooms (like me!). I promise you won't even know there is a mushroom taste.

Preheat oven to 325.

In a bowl, mix together:

1 can Campbells Golden Mushroom Soup
1 stick butter, cut up
1 package dry Italian dressing mix
1/4 cup white wine (can be cooking wine)

Put 1.5 lb boneless skinless chicken breasts in an oven safe dish. Pour the soup mixture over the chicken.

Bake for an hour to an hour and a half or until the chicken is done. I stir the sauce during the cooking 2-3 times.

Serve over cooked bow tie noodles.

(I like this better when I mix the sauce in the morning, pour over the chicken and then allow it to marinate all day in the fridge. The chicken is ALWAYS so tender!)

Hope you enjoy this if you try it! :)


Cee July 28, 2009 at 3:55 pm

This is one of my favorite side dishes…it's great with burgers or steak and much better for you then fries. I know a lot of people think Brussels sprouts are gross but these are awesome!

1) Heat oven to 400.

2)Cut off brown ends and remove any yucky looking outside leaves from the sprouts. Then put them in a bowl.

3) Drizzle with olive oil and and add salt and pepper (or any other seasonings) then stir to coat the sprouts. I also will add a little garlic powder usually.

4)Pour onto a pan.

5) Cook for about 40 minutes, shake pan every 15 minutes to brown evenly. They should end up browned and crispy on the outside


Jenn July 28, 2009 at 4:12 pm

Wonderful Beef Stew:

1lb of stew meat
olive oil
a couple of tbsp of flour seasoned with salt and pepper

2 cans Tomato Soup
21/2 cups water
2 tsp basil

4-5 large carrots (chopped)
4-5 potatoes (chopped)
1/2 cup red wine, water or beef buliion

Preheat oven to 375.

Coat meat with seasoned flour and brown on all sides in a stew pot with olive oil on medium high heat. Add water, soup and basil. Stir, cover and place in oven for 1 hour.

Remove stew pot and add carrots (we also sometimes add chopped fresh greanbeens and/or mushrooms) and potatoes. Add wine, water or bullion. Stir, cover and place back into the over for 1 hour.

Creates a wonderful, thick rich, very flavorful stew…it was a staple of my childhood that my husband and kids now adore!


Sarah July 28, 2009 at 4:16 pm

This is a big favourite in our house. And we end up with a ton of leftovers so it's easy to make again for a night or two.

Hot Chicken Curry

Fry an onion until translucent.
Add 3 tbsp of Pataks Extra Hot Curry Paste (not sure if this brand is the USA or not?)
Add diced chicken (usually 3-4 breasts)
Cook until the meat is sealed.
Add a large can of diced tomatoes.
Simmer for 15 minutes.
Add a half cup of cream.
Add a handful or so of raisins. (optional)
Simmer another 15 minutes.

Serve over rice and with naan.

Super easy and absolutely delicious flavour.


L July 28, 2009 at 4:19 pm

Taco Soup

1 lb ground beef
1 package taco seasoning
2 cans kidney beans (including juice)
1 can tomato soup
1 lb. frozen peas
1 lb. frozen corn

Brown meat and add taco seasoning. Dump in all the other ingredients and simmer for 30 to 45 minutes. You could also cook the meat and taco seasoning and then put it all in a croskpot on low all day.

Serve with cheese, sour cream, and chips.

Also, a great blog for new crockpot ideas is Try the Indian Chicken Makhani. So good and different.


Jenn July 28, 2009 at 4:22 pm

For a quick, light dinner, we've been re-inventing the nacho…

Spread a layer of tortilla chips on a plate, sprinkle with shredded cheese. Spread another layer of chips and cheese on top. Microwave until cheese has melted.

Be creative and top it with anything you'd like. We use:

browned hamburger or ground turkey
browned sausage
shredded lettuce
sour cream
diced chilies
diced tomato

Add a cold beer or cocktail and you've got a very yummy, very easy dinner!


Stephanie July 28, 2009 at 4:53 pm

I grew up with all sorts of pasta. It seems that mostacolli is oft forgotten though. I always thought this was a staple for everyone, but neither my college roommate or husband had ever had it.

Boil noodles (We use the mostacolli noodles, but any type will do. They're like big macaroni ones.)
Drain water
Pour on as much spaghetti sauce as you see fit
Add mozzarella cheese (normally I use half a bag)
Warm it all up on the stove until the cheese gets melty

You're done. This is also something we make in mass and freeze in portions.


Linny Best July 28, 2009 at 4:55 pm

I meal plan each week and do my grocery shoppign based on that weeks grocery store deals and our plans… here's where I keep our meal plan lists … maybe that can help you gain some ideas! I understand the rut!!

Check out the recipe I'm trying out tonight…I saw Rachael Ray do it the other day on her show, so it should take 30 minutes or less! (for me that usually means at least 45!) It's the Posole Mexican Lasagna and I can't wait to try it!

Hope that helps!


Tina July 28, 2009 at 5:09 pm

Oh, my! We have TONS! We like Bacon Cheeseburger Rice and Corn Dog Muffins!

Bacon Cheeseburger Rice

• 3 pounds ground beef
• 4-¼ cups water
• 2 cups barbecue sauce
• 3 tablespoon prepared mustard
• 6 teaspoons dried minced onion
• 1 ½ teaspoon pepper
• 6 cups uncooked instant rice
• 3 cups shredded cheddar cheese
• 1 cup chopped pickles
• 15 bacon strips, cooked and crumbled

1. In a large sauce pan over medium heat, cook the beef until no longer pink; drain.
2. Add water, barbecue sauce, mustard, onion and pepper.
3. Bring to a boil; stir in the rice.
4. Sprinkle with cheese.
5. Reduce heat; cover and simmer for 5 minutes.
6. Sprinkle with pickles and bacon.

Corn Dog Muffins

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half (We cut our into smaller bite-sized pieces/choking hazard)

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.


Kristin July 28, 2009 at 5:10 pm

This is one of our all time favorites. You can use chicken or ground beef – whichever you prefer.

We eat this dish as a dip with tortilla chips, or on top of lettuce as a taco salad or on tortilla shells as a soft taco.

Brown 1.5lbs ground beef or 3 chopped/diced boneless chicken breasts with 1 med. chopped onion.

Once cooked add 1 can Fiesta Nacho Cheese soup, approx. 1/2 cup sour cream and approx. 1/2 – 1 cup salsa of your choice. Add more sour cream or salsa to fit your taste.

Simmer on med/low heat until warmed through.

Serve with black olives, lettuce, cheese, sour cream, taco sauce, salsa. Whatever extras you like on your mexican dishes.

It is really easy to prepare and can be eaten several different ways and spiced to taste for those who enjoy really spicy dishes!

Hope you find some good things to try!


Holley July 28, 2009 at 5:25 pm

Okay, this is not a meal but you can't go wrong with anything chocolate and peanut butter, right? I made this frosting Sunday and put it on brownies. My coworkers demanded the recipe so I think it turned out okay. (:

Fluffy Peanut Butter Frosting (


1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.


Anonymous July 28, 2009 at 5:55 pm

If you don't already read her I suggest Not only is her regular stuff fun but we've tried some of her recipes and every one has been great! Although not a dessert person I have to recommend her "Key lime pie (sorta)" ( Enjoy!

Lindastamps at gmail dot com


ev102007 July 28, 2009 at 5:57 pm

I made this one last night- it's from 30 minute meals by Rachel Ray

Spinach and Mushroom Stuffed Chicken

*4 boneless, skinless chicken breasts, 6 ounces
*Large plastic food storage bags or waxed paper
*1 package, 10 ounces, frozen chopped spinach
*2 tablespoons butter
*12 small mushroom caps, crimini or button
*2 cloves garlic, cracked
*1 small shallot, quartered
*Salt and freshly ground black pepper
*1 cup part skim ricotta cheese
*1/2 cup grated Parmigiano or Romano, a couple of handfuls
*1/2 teaspoon fresh grated or ground nutmeg
*2 tablespoons extra-virgin olive oil

*2 tablespoons butter
*2 tablespoons flour
*1/2 cup white wine
*1 cup chicken broth

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.


amy July 28, 2009 at 6:14 pm

We really like Ellie Krieger's Pasta Puttanesca.

I make the sauce while the water is coming to a boil.

8 oz. angel hair pasta
1 T. extra virgin olive oil
2 cloves garlic, minced
1/3 c. chopped flat leaf parsley
1 t. oregano
1/8 t. crushed red pepper flakes
14 oz. diced tomatoes
7 oz. tomato sauce
3/4 c. chopped baby spinach
1/4 c. grated parmesan

Bring water to a boil. Add pasta & cook according to pkg. directions.

Heat oil in a lg. skillet over a med. flame. Add garlic & cook for 1 min. Add parsley, oregano, and crushed pepper. Saute' for 2 min. Add tomatoes & tomato sauce and simmer for 5 min. Stir in baby spinach & simmer for 1 min.

Drain pasta & add to skillet, tossing it with sauce to combine. Top with cheese.

This smells amazing. And tastes even better the next day. :)


Jenni July 28, 2009 at 6:19 pm

i am always looking for good recipes too! Esp in the summer- need easy quick ones! This has been one of our favorites this summer, Cilantro Lime Chicken with Avocado Salsa. It's from Cooking Light Magazine

So quick and easy (you only marinade the chicken for 3 min!).

You can look it up at or here is a link to the recipe on my blog:



Kristen July 28, 2009 at 6:23 pm

My fall back is the Easy Meal Finder on You can input up to three ingredients and even choose what type of dish you want to make (appetizer, entree, dessert, etc.), and the website gives you recipes for whatever you have on hand. Some recipes have been real winners, and others were just so-so, but it's fun to experiment!


Chatty Cricket July 28, 2009 at 6:27 pm

Ok, I like to pair sweet and savory, so trust me on this one…..

Orzo salad with chicken, feta and cantaloupe:

*1/2 box orzo
*2 boneless skinless chicken breasts
*1 cup crumbled feta
*2 cups (or more) diced cantaloupe
*olive oil
*lemon juice
*minced garlic
*salt pepper
*1 can light beer (for cooking the chicken)

Cook Orzo according to package directions. Drain, toss in olive oil (to keep it from sticking), set aside to cool at room temp.

Meanwhile, preheat oven to 450*. Put chicken in a ceramic baker and pour the entire can of beer over the chicken so that it is covered (you can add more beer if you need it, or supplement with a little water), add salt and pepper, cook for 30 minutes. The chicken should be thoroughly white and very tender, if it needs another 10 minutes or so, stick it back in. It's really hard to overcook it like this.

Dice chicken, add to orzo. Add crumbled feta and cantaloupe. Mix olive oil, lemon juice, minced garlic (I always fudge the amounts, and if you want to add a little vinegar to suit, go right ahead), salt and pepper. Toss with orzo mixture. Serve!!

You can also modify this by taking out the chicken and cantaloupe and substituting in sliced strawberries and fresh blueberries along with the feta.


Kim @ Adventures of a SAHM July 28, 2009 at 6:45 pm

We love this Bloody Mary Flank Steak

● 1 cup vegetable juice ; (recommended: V-8)
● 1/2 cup vodka
● 1 tsp. sea salt
● 1 tsp. freshly ground black pepper
● 1 tsp. hot sauce
● 1 tbsp. lemon juice
● 1 tbsp. Worcestershire sauce
● 1/2 tbsp. crushed garlic
● 1 tsp. onion powder
● 1 tsp. celery salt
● 1 tbsp. prepared horseradish
● 4 tbsp. olive oil
● 1 – lb. flank steak


Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare. Put Flank steak on grill and let sit on one side – after 5 minutes flip to other side.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

We have more of our favorites here


Bev July 28, 2009 at 6:54 pm

Easy Enchilada Casserole
My whole family loves this recipe!! Serving Size: 12, if 6 don’t eat..
½ to 1 pound ground beef (or turkey)
1 onion, chopped
2-4 cloves garlic, minced
1 16-oz. jar salsa or picante (medium)
1 can 16-oz. refried beans
1 can 10-oz. enchilada sauce (or use 1½ cups of recipe below)
1 can 2.25-oz. sliced ripe olives or about ½ cup corn
10 6-inch corn tortillas, sliced in half
2 cups (12 oz.) shredded cheese of choice
PREHEAT oven to 375ºF.
COOK meat, onion, and garlic in large skillet until beef is browned; drain. Stir in salsa, beans, enchilada sauce and olives. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes..
Spread a small about of meat mixture in the bottom of the dish. (This prevents the first layer of tortillas from sticking.) LAYER half of corn tortillas on bottom of 13×9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. Garnish with green onions before serving, if desired. Serve with salad and tortilla chips. Sour cream or plain yogurt is good on this.

Enchilada Sauce
This easy recipe makes enough sauce for two batches of Enchilada Casserole.
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.

Makes 3 cups sauce.


Another easy recipe, very popular at home, could add chicken:

Baked Rice Pilaf
1999 Taste of Home Annual Recipes, p. 288. This is delicious. Serves 8
Oven 375ºF
2½ cups water plus 2 tablespoons chicken bouillon or use chicken broth
2 cups shredded carrot
2 cups chopped celery
1½ cups uncooked long grain rice (Brown rice will take longer to cook.)
1/3 cup minced fresh parsley
¼ cup finely chopped onion
¼ cup melted butter
Combine all ingredients in an ungreased baking dish. Cover and bake at 375º for 40-45 minutes or until rice is tender, stirring after 25 minutes.


Deluxe Potato Dish

2 pounds frozen cubed hash browns
1 teaspoon onion flakes
1 can cream of chicken soup
1 pint sour cream
8 ounces sharp shredded cheese
¼ teaspoon salt and pepper

Thaw hash browns 30 minutes or so. Mix all ingredients, put in 9×13 greased baking dish. Bake one hour at 350º F.


Taco-Topped Potatoes

Hot and savory frozen beef taco filling, heated and placed into steaming baked potatoes makes a hearty dish served with diced jalapeños, sour cream and sliced green onions for lunch or supper. A crisp green salad and a tall glass of milk or juice make this a meal..

Estimated Times:
Preparation time: 5 mins
Cooking time: 45 mins
Serves 6

3 large russet potatoes, baked
1 package (19.5-oz.) ORTEGA® Frozen Beef Taco Filling, prepared according to package directions—I am assuming you can just make a batch of regular taco meat.

Toppings: sour cream, sliced green onions, ORTEGA Diced Jalapeños

CUT each potato in half lengthwise; fluff pulp with fork. Top each half with taco filling. Top with toppings. Serve immediately.


Jiff July 28, 2009 at 7:21 pm

simple but easy:
cut chicken breasts into bite sized chunks. Coat with flour and brown. Pour in the shells of shells & cheese. Also pour in a can of rotel and one can of water. Let the rotel/water combo cook the noodles under tender. The chicken will cook during this time too. Once done, add the cheese at the end. Easy but good.


Brittany July 28, 2009 at 7:54 pm

I LOVE to cook so I have a a ton of recipes. Here is one of our favs:

Lemon and Garlic Grilled Chicken
from Erin W.

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

Serve this with anything. Pasta, salads, etc.

Here is where I get a ton of my recipes:


Amanda July 28, 2009 at 8:02 pm

Here's a link to a recipe I posted on my blog not too long ago. It's very easy to adapt to whatever veggies you like, and it would be fabulous with some summer sausage!

Let me also say that it needs lots of salt and pepper in the egg mixture! I also put some paprika and a few dashes of hot sauce in it the next time and that was great!

I also use Kraft foods a lot to help me out when I need some fast meals!

I'm going to try a bunch of these!


JoPowers July 28, 2009 at 8:44 pm

There are numerous different dinners, desserts and appetizers that you can make in your crockpot. Just Visit


Knitter Pam July 28, 2009 at 9:14 pm

Here's one from Mr. Food that is my new favorite because it's totally fast, and my family likes it too!

Tuscan Chicken & Beans

Chop 1.5 lbs of chicken breast (I think this would work with pork or turkey even) into bite size pieces. Brown in olive oil and toss in while sauteing: 2 tsp chopped fresh or dried rosemary, 1/4 tsp garlic powder, 1/4 tsp salt, 1/4 tsp ground pepper. Saute for 5 mins or so. Add 1 cup chicken broth and 1 16-oz (rinsed/drained) can cannelini beans. Bring to boil, cover, reduce heat, simmer for 10 minutes. Uncover, simmer a few more minutes. Serve over angel hair pasta.

Yummy food in 20 minutes!


Barby July 28, 2009 at 10:30 pm

Ryan loves this! It is so easy. I use a rotisserie chicken.

Thanksgiving in a Dish

2 boxes Stove Top Stuffing
1 chicken, cooked, deboned, cut up
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter, melted
Grated Cheddar cheese for top
Ritz cracker crumbs

Prepare stuffing per directions on box. Put in bottom of 9×13 inch cake pan. Put chicken over stuffing. Combine all soups and spread over chicken. Sprinkle with cheese. Over top, add a layer of Ritz cracker crumbs. Pour butter over all. Cover with foil and bake at 350 for 1 to 1 1/2 hours.


Barby July 28, 2009 at 10:31 pm

I forgot to say that I usually leave out the butter. Tastes fine.


Yolanda July 28, 2009 at 10:33 pm

Turkey tacos are way easy if you like Mexican food. Brown a pound or more of lean turkey meat with garlic and onion. Add black pepper, salt, cumin and chili powder. Drain if necessary. Serve on tortillas, in taco shells, or with chips. Have shredded cheese, black beans, tomatoes, etc. to top. Can also serve rice on the side. Super easy!


Household of Faith July 28, 2009 at 10:41 pm

I just found your blog (through one of my friends links on her blog). We just had chicken ranch wraps.

Cook up 2 chicken breast and dice them. Add to a head of romaine lettuce chopped and cut in small pieces. Add some bacon bits, shredded cheese and as much ranch dressing you like. Stir all together and spoon on warm tortilla wraps. It serves our family of 4 with some leftovers. Very tasty and very easy. Enjoy!


BlondeMomBlog (Jamie) July 28, 2009 at 11:03 pm

One of my favorite bloggers is Rachel from A Southern Fairytale. Check out her Mouthwatering Mondays series!


Brooke July 28, 2009 at 11:12 pm

I've also recently lost inspiration in the kitchen. I've been searching for the perfect wholemeal muffin recipe for my son, no luck yet!

My favourite site is When you search, if you put "Super Food Ideas" in the box that says "In", I guarantee any recipe you get will work out first time!!

A favourite of ours is the Lazy Lasagne (although I call it Fresh Lasagne, because I don't want to think of myself as lazy..hehe). Just use any ham, and any cheesy sauce. I use a packet that you add water too.


Jess July 29, 2009 at 12:08 am

I hear ya' sister. I just posted one for "Chipotle Chicken Salad Tacos" recently—it's one of our faves!


Rebecca July 29, 2009 at 12:09 am

I can't wait to read all of these recipes! We're lazy cookers in the summer. We usually grill…pork tenderloin, turkey burgers, fish, chicken…and make veggies or a salad. I'd actually like to use my crock pot more & would love for some of your crock pot favorite recipes.


mamma2 July 29, 2009 at 12:54 am

Sour Cream Enchiladas
1 lb ground beef
1 (4 oz.) can Green chilies, diced
2 T. Chopped onion (optional)
10 to 12 flour tortillas
12 oz. sour cream
2 c. grated cheddar or co-jack cheese
1 (10 ¾ oz.) can cream of chicken soup

Brown ground beef with onion; drain grease. Mix sour cream, soup and chilies. Pour ¼ of sour cream mixture in the bottom of a 9×13 inch greased pan. Stuff tortillas with ground beef and cheese. Roll and place in pan. Fill pan and pour remaining sour cream mixture over top. Sprinkle remaining cheese on top. Bake at 350 until cheese melts or mixture bubbles.

This is a favorite of my family.


Christi July 29, 2009 at 3:34 am

Here is the hit of our household…my toddler and hubby love it!

Crescent Chicken Squares –

I actually found this recipe in a Southern Living cookbook. The variation at the link above has onions/chives and pimentos. I don't use either of those, and it's delicious. It's a great way to use up leftover rotisserie chicken.

Also, this recipe below is a different way to use ravioli and is really tasty!

Ravioli Ole – Yields/Serves: 6-8

2 cups salsa
3 cups tomato juice (1 cup tomato juice, 2 cups V8)
1/2 teaspoon ground cumin
1 teaspoon lemon juice
1 teaspoon mild chili powder

1 bag of ravioli

2 cups black beans
1 cup corn
1/2 cup chopped cilantro
1/2 cup diced onion
2 cups shredded cheese

Spray a 9×13 pan with non-stick coating. Combine sauce ingredients in a mixing bowl. Then spread 2 cups of sauce in the bottom of the pan. Distribute ravioli evenly over sauce in the pan. Layer topper ingredients over the ravioli. Spray inside of pan lid with non-stick coating. Bake covered at 350 degrees for 45 minutes. Remove lid, bake 5 more minutes. Let stand 5 minutes before serving.

I'm a working mom like you and I'm always on the hunt for new quick, easy, cheap and yummy recipes so thanks for bringing up the topic…so many good recipe posts that I'm going to have to try!


Shena July 29, 2009 at 3:41 am

My 6 yr old (Riley) and I have actually made cookbooks with our favorite recipes for our Christmas presents the last couple of years. there are some great recipes in there (some of Riley's own design). (= I'll email you PDFs of them.
Shena (=


jwright July 29, 2009 at 2:15 pm

If you have any pecan recipes of your own enter them in our recipe contest at you could win $1000


Jenn A. July 29, 2009 at 8:56 pm

Hey, Jessica!

This SW Chicken pie is one of my favorite all-time recipes because it is so versatile and easy to make. You can also substitute many of the fattening ingredients for healthier ones. It can be used to make 2 pies, it freezes so well (freeze before baking pie) or you can make one pie and use the rest of the filling for chips/dip.

Enjoy! :) Jenn


LauraP July 29, 2009 at 9:38 pm

I modify this recipe depending on what meat we have thawed or in the fridge as leftovers. I'm so sorry, though – I don't have actual amounts for some of the stuff – I don't measure out anything very often.

1 lb or so chicken (or beef or pork or venison or a combo)
1 taco seasoning packet
2 cans (8 oz) tomato sauce (or enchilada sauce)
Shredded cheese
Several warmed corn or flour tortillas
Optional – hot sauce and onions

Cube your meat and cook or heat it thru in a pan. (If I am using beef or venison, I add 1/2 chopped onion when I'm cooking the meat) Add taco seasoning as directed.

In a large baking dish, line the bottom with some of the tomato sauce. (I sometimes add a few drops of hot sauce to the can before using it in the dish)

Take a tortilla and lay it down flat. Add a few tablespoons of meat to the tortilla (this depends on how big of tortillas you buy). Roll the sides in and then roll up the tortilla. Place it seam side down in the baking dish. Repeat until all of the tortillas are done.

Cover the tortillas with the remaining sauce. (If this is too much sauce for you, then just don't put all of it on) Cover the tortillas with shredded cheese.

Place under the broiler until the cheese is melty and bubbly.

I serve with lettuce, tomatoes, and green peppers.


LauraP July 29, 2009 at 9:39 pm

Oh yeah – Here's a good marinate or stir-fry sauce to try.

1/4 cup teryaki sauce
1 heaping tablespoon honey
3 splashes rice wine vinegar

Wisk together and use as a chicken or pork marinade or add to veggies and meat as a stir-fry sauce.


Carrie B July 30, 2009 at 12:50 am

Your post came at a good time for me. I was getting kind of low on recipes myself. Thank you!


Brigitte July 31, 2009 at 2:08 am

Pesto Pizza

Thin pizza crust
Pesto sauce
Frozen Spinach
Feta Cheese
Mozz. Cheese
Veg. Toppings

Spread pesto sauce over crust. Thaw spinach, drain excess liquid, and spread over sauce. Cook sausage and add. Add vegetables (i.e., red onion, green/red peppers, banana peppers,etc). Add cheeses. Bake for like 10 minutes maybe on 350. Then place on broil for like 2-3 minutes to brown the cheese.


amykiane August 1, 2009 at 5:48 pm

This one can be used with either pork chops or chicken breasts. It takes a bit to cook, but only about 5 minutes to prepare.

Oven Fried Pork Chops (or chicken)
1 c italian bread crumbs
1 tsp ginger
1/2 tsp paprika
1/2 tsp garlic powder
1/2 c melted butter
1 egg
1/4 c pineapple juice (orange juice works well too)
2 Tbsp soy sauce
6 pork chops

Combine first 4 ingredients. Combine egg, juice and soy sauce. dip pork chops or chicken in egg mixture, roll in bread crumb mix and place on greased pan or dish. 10 minutes before done drizzle w/ butter. Bake 30 – 40 minutes or until meat is cooked thoroughly.


amykiane August 1, 2009 at 5:53 pm

Here's another easy one that only takes a few minutes to prepare.

Swiss Chicken
8 skinless, boneless chicken breast halves
8 slices Swiss cheese
1 can cream of chicken soup
garlic powder
1 c herb-seasoned stuffing mix, crushed
2 Tbsp butter or margarine, melted

Place chicken in a baking dish. Sprinkle w/ pepper & garlic powder. Top each w/ slice of cheese. Mix milk & cream of chicken soup. Pour over chicken. Top w/ herb seasoned stuffing mix & drizzle w/ melted butter. Bake on 350 degrees for 45 minutes. Garnish w/ parsley.


Brightfish August 16, 2009 at 3:28 am

I just discovered this AMAZING rice recipe:

Brown Rice with Parmesan, Lemon, and Herbs

2 tablespoons unsalted butter
1 small onion , minced
1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
2 1/2 cups low-sodium chicken broth
1/8 teaspoon table salt
1/8 teaspoon ground black pepper
1/4 cup minced fresh parsley leaves
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon lemon juice

1. Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.
2. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
3. Bring broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour broth over rice. Stir in onion mixture and cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
4. Remove baking dish from oven and uncover. Stir in ground black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

It's a no-fail recipe from Cook's Illustrated, my new favorite site since I'm just learning to really cook!


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