The Family Toy Box
Monday, November 21, 2011
5x7 Folded Card
Saturday, July 30, 2011
I do not want to clean, so I will dehydrate!
Saturday, July 23, 2011
Meal Planning Made Easy
Friday, July 22, 2011
No Sew Oil Cloth Placemats
Wednesday, July 13, 2011
How do I get the cute clothes for my kids without breaking the bank?
Monday, July 11, 2011
Dinner Tonight and Later - Chicken Spaghetti
Here is a recipe that I found on The Pioneer Woman website. I love Ree Drumond and the way she writes and photographs all of her recipes. I did alter this a bit. I thought I had more soup than I had and I wanted to beef up the chicken. The original recipe can be found here.
This is my version which is very close to the original. I cooked the chicken in a large glass casserole. Since I am oh so lazy I shredded the meat in the same casserole and used it to mix ingredients. I even used it to bake once I had removed half. Easy cleanup!
Chicken Spaghetti - Ree Drumond
Ingredients
Ingredients
- 2 cups Cooked Chicken - my store sells in packs of a little over 1 lb and I used two full packs.
- 1 box Dry Spaghetti, Broken Into Two Inch Pieces
- 1 can Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- 1/4 cup Finely Diced Green Pepper
- 1/4 cup Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained - I left this out
- 2 cups chicken stock
- 1 1/2 teaspoons Lawry's Seasoned Salt
- 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper - I left out due to the kids
- Salt And Pepper, to taste
- 1 cup Additional Grated Sharp Cheddar Cheese
harp Cheddar Cheese
Preparation Instructions
Cook chicken breasts in the oven. I sprinkle mine with a little salt and pepper and spray with cooking spray. Cook at 350 degrees until done which varies based on the thickness of your breast. Cook spaghetti. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. I used more stock since I used less soup. Split mixture in half and top each with equal amounts remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
I baked one immediately in the original pan and the other I doubled bagged in a gallon freezer bag for later use. With bread this easily will make 2 casseroles that serve 4.
Meatloaf in Peppers - Freezable
Ingredients
- 6 green peppers (I ended up needing 7)
- 2 lbs. ground lean beef
- 2 cups breadcrumbs
- 2 (28-ounce) cans Hunts diced tomatoes with basil, garlic and oregano (1 to be used now and 1 for when final meal is cooked)
- 4 cloves garlic, minced
- 2 egg2
- 2 small onion, chopped
- 2 tablespoons chopped sage leaves
- A few dashes Worcestershire sauce - 6 dashes
- Salt and freshly ground black pepper
- 1 tablespoon oil
- Vegetable oil, for frying
Directions
Preheat oven to 400 degrees F.
Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, bread, 1 can of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes.
To Freeze: Do not brown. Transfer after preparation immediately to a freezer bag. Freeze for 3 months. Once ready to serve thaw in the fridge. Follow above directions.