Tuesday, September 3, 2013

Chicken a la King

Source: Tammy's Recipes

Chicken a la King

1 cup butter (do not use margarine)
1-1/3 cup unbleached all-purpose flour
2 tsp. salt
4 cups (32 oz) chicken broth
4 cups (32 oz) milk
7 cups diced cooked chicken
16 oz canned sliced mushrooms, drained
1 red bell pepper, diced
*Chicken bouillon powder

1. In a large Dutch oven melt butter. Whisk in flour and salt. Add chicken broth and milk and cook and stir until thickened.**
2. Once thickened, stir in chicken, mushrooms and bell pepper. Cook over medium heat for about 15 minutes to let the flavors blend together.
3. Serve over hot rice, broken toast or egg noodles.

Makes 4 batches (so 4 separate meals worth) of 4 servings each.

*Taste as it’s cooking after the chicken, mushrooms and bell pepper are added and if desired, add some chicken bouillon powder to taste to create a stronger flavor. You may or may not need to add this depending on your preference.

**Make sure to let the base thicken before you add in the remaining ingredients or it will not thicken up afterwards.

To freeze: Let cool and divide into quart or gallon size freezer bags. Remove excess air and seal. Lay flat to freeze.

To serve: Thaw overnight in the refrigerator. Heat through and serve.

Wednesday, June 19, 2013


Source: Pennies & Pancakes (This site is awesome!!!)

1 cup cornmeal
1 cup flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
1/3 cup oil*
1 egg
1 cup milk

1. Preheat oven to 400 degrees.
2. Mix cornmeal, flour, sugar and baking powder together.
3. Lightly beat egg.
4. Add egg, oil and milk to dry mixture. Mix until batter is smooth and there are no more lumps.
5. Pour batter into lightly greased muffin tins and bake for 18-22 minutes or until lightly golden.

Makes approximately 12 muffins.


This is a perfect cornbread. No more Jiffy cornbread mix for me!

Saturday, March 16, 2013

Copycat Boston Market Tortellini Salad

Copycat Boston Market Tortellini Salad
Source: Taste of Home Forum

1 large pkg. (about 40-48 oz) cheese tortellini
16 oz. creamy Caesar dressing
1 cup Hellman's mayonnaise
1/2 cup white wine vinegar
3-6 tbsp. water
2 envelopes dry Italian dressing mix
2 tsp. Mrs. Dash original seasoning
1 red pepper, diced

Cook tortellini according to package directions; drain. Mix remaining ingredients together. Stir in the tortellini. Chill overnight for best flavors.


My husband worked at Boston Market as a teenager - almost 20-ish years ago. He all of a sudden remembered that he LOVED their tortellini salad, and off to Google he ran. We cooked up this recipe really quick and threw it in the fridge to let the flavors meld overnight. This turned out great. My husband declared it to be just like he remembered and said to add it to our rotation of recipes. I thought that it was pretty good too. I'm not big on pasta salads of any kind, but overall, I thought it was really good.

*We buy frozen tricolor tortellini in 48 ounce bags.

Thursday, March 14, 2013

Chicken & Stuffing Stuffed Shells

Chicken & Stuffing Stuffed Shells
Source: luckymommyto2boys on BBC

2 cups cooked and shredded chicken
1 box Stove Top Stuffing mix (turkey or chicken)
1/2 cup light mayonnaise
1 box large shells
2 cans condensed cream of mushroom soup
1-1/4 cup chicken broth
Italian cheese blend

1. Cook shells until al dente (I cook mine for 10 minutes). Rinse in cold water.
2. While shells are cooking, prepare stuffing according to package directions. Add in chicken and mayonnaise.
3. In a separate bowl, combine the condensed mushroom soup and chicken broth. Mix well.
4. Stuff the shells with the chicken mixture and place in two 8x8-inch pans. (You can also do one 9x13-inch pan for one larger meal instead of two.)
5. Cover with mushroom soup mixture. Top with shredded cheese.
6. Bake at 350*F about 30 minutes or until heated throughout and the cheese is melted.

To freeze: Do not bake, and cover tightly with aluminum foil. Label and freeze.

To cook: Thaw in fridge overnight. Bake at 350*F for about 30 minutes or until heated throughout. (If you're like me and forget to thaw it, you can bake it, loosely covered, at 350 degrees for about 1-1/2 hours. Uncover and bake an additional 15-20 minutes.)

Makes about 32 stuffed shells (about 16 per pan for 8x8 size).


I actually made this dish ahead of time and froze both portions right away. I ended up cooking mine from frozen (I tend to forget to thaw things) and it still turned out great. I honestly expected my oldest daughter to turn up her nose at this one tonight, but she declared it a keeper - with the stipulation that I don't tell her what was in it because she might then have to tell me that it's gross. Fine by me. I didn't tell her what was in it, and it's a keeper recipe for everyone who ate it.

Wednesday, March 13, 2013

White Chicken Chili

White Chicken Chili
Source: SparkPeople

4 cans (15 oz. each) cannellini beans (8 cups cooked beans if cooked from dried)
1 can (29 oz.) petite cut diced tomatoes
1 can (4 oz.) chopped green chiles
2 pkgs. McCormick White Chicken Chili seasoning
3 cups water
2 large boneless skinless chicken breasts (about 1 lb.)

1. Drain and rinse beans (this is to reduce the sodium since canned beans are high in sodium). Add beans, tomatoes, chiles, seasoning packets and 3 cups water to crockpot. Stir ingredients to mix well. Lay chicken breasts on top.
2. Put the lid on the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
3. Before serving shred chicken and mix throughout chili.

Makes approximately 12 (1 cup) servings.


*I used a large turkey tenderloin instead of 2 chicken breasts.

My husband declared this recipe a winner. I'm on the fence. It was good, but I'm definitely not in love with it. It will still go into our rotation of meals though. Like I said, it was a good meal, but I wasn't in love with it. I've never had a white chicken chili before, so I might try another recipe sometime in the future. Until then, this is definitely in our meal rotation.

Taco Joe aka Taco Chili

Taco Joe aka Taco Chili
Source: GroceryBudget101.com

1 (16 oz) can kidney beans, rinsed and drained
2 cups frozen corn kernels
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Fire Roasted tomatoes, undrained
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies
1 envelope taco seasoning
1/2 cup diced onion (I left this out)
1 lb. ground beef, cooked and drained
*For chili add 1 (29 oz) can diced tomatoes

Combine all ingredients and cook over low heat until flavors combine. Can also be cooked on low in a slow cooker.

Serve over brown rice, in whole wheat tortillas, with tortilla chips or corn bread.


Everyone declared this recipe a keeper. I honestly expected my oldest daughter to take one bite and turn up her nose, but she did the opposite. She took one bite and declared that she loved it. She and I ate ours like a dip with tortilla chips. My husband ate his on whole wheat tortillas, and my three year old son at his with a spoon (with cornbread and tortilla chips as a side).

The only thing I might do differently next time is just to use a can of petite diced tomatoes instead of the fire roasted tomatoes. No real reason for the possible swap other than to see how it turns out.

Please excuse the almost empty looking pot. I forgot to take a picture until after we ate dinner. The picture is also deceiving because there was a lot more leftover than it looks like.

Pizza/Calzone Dough

Pizza/Calzone Dough
Source: The Kitchen

1-1/2 cups warm water
2 tsp. active dry yeast
4 cups all-purpose flour
3 tsp. salt

1. Combine the water and yeast in mixing bowl, and stir to dissolve the yeast. Let sit for 2-3 minutes. The mixture should be light brown and milky.
2. Add in salt and flour. Using a stand mixer, mix the dough for about 5 minutes. The dough should be tacky but not stick to you like gum. If it does, then add a pinch of flour at a time until it no longer sticks to you and is just tacky to the touch.
3. Place dough in a lightly oiled bowl and cover. Let dough rise for about an hour and a half. It will double in size.
4. Divide dough. You can make two pizzas with this batch.
5. Preheat oven to 400 degrees.
6. Stretch dough out to approximately a 10-inch round pizza on a pan. If dough starts to shrink back, let it rest about 5 minutes and then try again. Brush the edge of the crust with EVOO. Top with sauce, cheese and toppings. Bake for about 12-15 minutes, until the crust starts to brown and then slide off of pan and bake and additional 3 minutes to crisp up the bottom of the pizza.
7. Remove from oven and eat once cool enough to enjoy.

Makes 2 (10-inch) pizzas.


This recipe was orignally supposed to be for two thin crust pizzas. I had doubled the recipe - to the above amounts - and made two regular pizzas. The crust was perfect. Not too thick, and not too thin.

This pizza crust was declared a winner. My husband and myself both enjoyed this pizza crust much more than the previous recipe we have been using. It does require more planning since you need to let the dough rise and possibly rest, but it's definitely worth it. You can refrigerate this dough for up to three days before using (after letting it rise), and you can also freeze the dough. I prefer to make the pizzas and then freeze them before baking, if I'm going to freeze something pizza related.

Here are the two pizzas that I made last night: Turkey pepperoni and a buffalo chicken pizza. Yummy!!!