Archive for June 2011

Crispy Onion Chicken

June 30, 2011

Silas is so weird. I mean, I know the child is 2 what do I expect? But his eating patterns are really weird. One day he'll eat three solid meals with snacks thrown in. The next day we have to argue with him to eat some toast. Yesterday he wanted some of Daddy's chips and dip (HOT salsa). I thought for sure he'd cry after eating it. After the first loaded chip, what did he say? "More?" Sigh. It is literally impossible to guess whether he's going to like a new meal or not. When I saw this recipe on Full Bellies, Happy Kids I knew it would be a winner for us and it was. This is the second time I've made this and Silas gobbled it up both times. It is now in our regular rotation!

Crispy Onion Chicken

1/2 cup melted butter
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
6 oz pouch french fried onions
4 boneless chicken breast halves, pounded to about 1/2 inch thickness
Combine melted butter, Worcestershire sauce, ground mustard, and garlic salt in a bowl. Crush french fried onions in the pouch (get the kiddos to do this) and place in separate bowl.

 Heat skillet to medium heat on stove. Dip chicken one at a time in the butter sauce and then in the crushed onions coating both sides. Cook chicken in skillet until both sides are brown.

 Preheat oven to 350. Put browned chicken on a foil lined baking sheet and bake for approximately 30 minutes, or until chicken is cooked through.


Ok I couldn't resist these. Don't I have the cutest little boy in the world? Can't wait until his brother gets here. :)

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Easy Stuffed French Toast

June 29, 2011

Please excuse my wonderful (note the sarcasm) picture taking skills here. I had a goal of feeding the three of us before we went on a 2 hour car ride to visit family and I was DETERMINED to not stop in a drive thru. I can happily say, we did it! Paul commented also when we were heading up to bed after the long day, that the only money we spent besides gas a tolls was a quick stop to get sodas for the ride home (no one had diet soda at their house lol).

You could certainly make this french toast recipe using some fancy gourmet french bread, but I needed to use up the rest of the wheat bread in the fridge. Very simple and very yummy, my kind of breakfast!

Easy Stuffed French Toast

2-4 Slices of bread per person
spreadable cream cheese (or brick cream cheese left out to soften a bit)
jelly (I used Smucker's Blackberry Jam)
3 eggs
1/4-1/3 cup milk
1 tsp vanilla
dash cinnamon

In a shallow bowl, mix eggs, milk, vanilla, and cinnamon.

On half of the bread slices, spread a generous amount of cream cheese. On the other half of the bread  slices spread jelly. Place slices together "sandwich style."

Coat skillet with non stick cooking spray. Dip stuffed french toast in egg mixture, thoroughly coating both sides and letting excess drip off. Place in skillet and cook each side about 2 minutes on medium heat.

Serve immediately.

Layered Summer Pasta Salad

June 27, 2011

So Saturday we had plans to take Silas to Mt. Gretna lake. We were planning on having a picnic lunch there and I volunteered to bring some sort of a pasta salad. Well plans got changed when we realized we had to visit Paul's dad in Abington Hospital. I had to make the pasta salad anyway because the rest of the family still went and they took the booger with them. 

I was searching online for a recipe that used one of the Suddenly Salad mixes since I have a gagillion of them from last week's sale at Weis. Here's the adapted recipe I used:

Layered Summer Pasta Salad
Recipe adapted from Betty Crocker 

1 box Suddenly Salad Mix, ranch & bacon flavor
1 1/2 cups ranch salad dressing
3 cups torn romaine lettuce
2 cups fresh broccoli florets
2 tomatoes, chopped
1 1/2 cups shredded cheddar cheese

Prepare pasta according to box directions by boiling for 12 minutes and rinsing thoroughly with cold water. In a medium bowl, combine ranch & bacon flavor packet with ranch dressing. Add cooled pasta to bowl and stir to combine.

In a 3 or 4 quart container (please excuse my lovely green Tupperware, I was going to a picnic people lol) layer romaine lettuce, broccoli, shredded cheese, pasta mixture, and tomatoes in that order. Refrigerate until ready to eat.

This was a big hit with the guys and I was told they all had 2nd helpings of the salad. There was a good amount left and me and Paul actually had the rest for dinner that night. I added a bit more ranch dressing to the salad, but it had a great fresh taste. Paul's comment was, "If you made a fresh salad like this I'd eat it all the time for dinner." :) Keeper.

Menu Plan Monday

June 26, 2011

Last week we kept pretty close to the menu which I'm really happy about! The only change was an unexpected trip to the hospital on Saturday to check up on Paul's dad, which obviously meant we ate on the road most of the day. It would be nice in the future to have something pre made up in the freezer that can thaw and be eaten on the road. I'll have to work on that one...

Monday - Crispy Onion Chicken with Ore Ida Steam & Mash Cheddar Potatoes

Tuesday - Visiting family in Chambersburg, PA

Wednesday - The Quest for the Perfect Pizza Fries, Attempt #1 :)

Thursday - Slow Cooker Sloppy Joes with Pasta Salad (Suddenly Salad)

Photo courtesy

Friday - Pizza Casserole

Photo courtesy of

Saturday - Stuffed French Toast (recipe coming)

Sunday - Crockpot Enchiladas

Freezer Addition #1 - Leftover Slow Cooker Sloppy Joe Meat

Freezer Addition #2 - Teriyaki Honey Chicken

Photo courtesy

Linking up to Menu Plan Monday.

Mexican Chicken Casserole

June 24, 2011

Sick of the Mexican dishes yet lol? This is a recipe I've been making for years, I have no idea where it originated from. One of our favorites by far, and the best part is you can stock up on the ingredients when they're on sale. Bonus!

Mexican Chicken Casserole

1-2 cups cooked, cubed chicken
1/2 packet taco seasoning
1 can black beans, drained
1 can corn, drained with juice reserved
3/4 cup salsa
1 1/2 cups crushed tortilla chips
1 cup shredded cheddar


To a large skillet, add chicken, taco seasoning, black beans, corn, salsa, and 1/2 cup juice from corn. Cover and simmer 10 minutes.

Pour chicken mixture into casserole dish and cover with 1/2 cup shredded cheddar and crushed tortilla chips. Bake at 350 for 15 minutes. Add remaining 1/2 cup cheese and bake an additional 10 minutes or until cheese is melted.


Linking Up To:
Gooseberry Patch


Beef & Black Bean Tostizzas

June 23, 2011
I originally came across this recipe a few years ago on the Pillsbury website. The first time around I made it according to the recipe and then after adapting to our tastes, finally ended up with this version which is obviously our favorite.

Beef & Black Bean Tostizzas

1.25 - 1.5 lb ground beef
packet taco seasoning
15oz can black beans
1 cup salsa
2 cans Pillsbury Grands rolls (you can use 1 can, and then have leftover filling for tortilla dip)
shredded monterey jack or cheddar cheese


Brown the ground beef and drain off fat. Return to pan and add taco seasoning and 2/3 cup water. Cook over medium heat until liquid is absorbed. Cool slightly. Add salsa and drained black beans, mix well.

On ungreased cookie sheets (I used foil though for easy cleanup) press out each Grands roll to an approx. 4.5 inch circle. I only have two cookie sheets, so this was my first batch.

Top each Grands roll with two heaping tablespoonfuls of the beef filling leaving 1/4 in. edge around. Top with shredded cheese. Bake at 350 for 18-20 minutes or until rolls are brown on the edges and cheese is melted.

Place on wire racks to cool completely while you assemble 2nd batch of tostizzas and bake. Once cool, wrap each individually in foil and place 4 at a time in a freezer bag. Don't forget to label the bag with the date!

These are soooo yummy with sour cream to dip them in. My 2 year old affectionately calls these "Taco Cookies." Enjoy!

Linking up to:
This Chick Cooks
The Grocery Cart Challenge 

Strawberry Streusel Muffins

June 11, 2011
I found this recipe on Heritage Schoolhouse. I personally am not a huge fan of strawberries, but I do like strawberry flavored things. Being that I snagged strawberries for $.50 at Giant the other week, I needed to use them up. These were perfect breakfast muffins. Not nearly as sweet as I thought they'd be, hubs and booger gobbled them up for breakfast and snacks all week. I would think these would hold up fine frozen also.

Strawberry Streusel Muffins
2 1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups coarsely chopped fresh strawberries
2 eggs, lightly beaten
1/2 cup milk
1/2 cup sour cream
1/3 cup oil
for streusel topping~
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Enjoy!

Linking up to: Ultimate Recipe Swap.

Easy Freezer Beef Enchiladas

Yay an original recipe by me!! But don't get all excited, y'all it's pretty simple lol. In an attempt to get my freezer stocked with meals before Mr. Wesley comes, I adapted our normal enchilada recipe. I made these on a Saturday afternoon while the booger was napping so I just decided to make two freezer pans, you could easily make one for the oven and one for the freezer -- which I would have had to do if hubs wasn't at work. As soon as he smells taco seasoning he reaches for the sour cream and a fork lol!

Hope you love it as much as we do!

Easy Freezer Beef Enchiladas
by Semi Homemade Mom

Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (12 enchiladas, or 2 pans of 6 enchiladas each)
  • 1-1/2 lb ground beef
  • 1 can refried beans
  • 1 packet taco seasoning
  • 2/3 cup water
  • 1 can enchilada sauce (we're not big on a lot of sauce, but if your family is up it to 2 cans)
  • 12 flour tortillas
  • 1-2 cups shredded cheddar cheese
Brown ground beef in pan and drain grease. Return to skillet and add 2/3 cup water and taco seasoning; cook over medium heat until most of liquid is absorbed. Remove from heat and allow meat to cool slightly. Stir in refried beans. On each tortilla, spread one heaping serving spoon full of meat mixture down center. Roll up and place in pan. Repeat for remaining tortillas. Pour 1/2 can of enchilada sauce on each pan of enchiladas. Top with desired amount of shredded cheese. Cover pan tightly with foil and freeze. When ready to eat, thaw in fridge. Bake at 350 for 25 minutes or until heated through. Remove foil and bake an additional 5 minutes or until cheese is melted. Serve with sour cream.
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