White Chicken Enchiladas

So these Enchiladas are on my food storage meal list.  All the ingredients are things I have on hand.  Also they are SUPER easy to make.  Even Bree likes them.  I didn't have any tortillas so I made them by hand it wasn't to bad:-).  This Recipe is my favorite.  I usually half it so that it doesn't take me forever.  I also add a teaspoon or two to the mix.  That's what a lady in my ward said was her trick.

So tonight we had these roasted Potatoes.  Brandon said they kind of remind him of the Arby's curly fries.  Super easy and very yummy.  With this I made these yummy Rolls.  They were super soft and buttery.  I also liked them because they are supposed to raise either over night or for 4-6 hours.  I have an easier time making things in advanced because it seems by 4 Cade needs me a lot more.  And I need him:-).  I love crock pot meals for that reason too.  This Slow Cooker Swiss Chicken is easy and simple.  I used the Petridge Farm stuffing we had left over from Thanksgiving.

Fair Food

Kimball is in charge of meals on the weekend so when he was home sick one day he saw these amazing Corn Dogs being made by his favorite chef on The Chew.  It was pretty easy to make and tasted great too.

Since we were having corn dogs and the oil was still out, I wanted to try making Funnel Cake.  Mmmmm. Tasty.

After we were done, we decided it was a little to much fried food for one night.

Kielbasa

I don't know where Kimball found this recipe.  But we like it a lot.
Kielbasa is a kind of sausage and is in that area of the grocery store.  I usually half the recipe and decrease the onions by a lot. We also serve it over rice instead of potatoes.
Let me know if you try it.

yield: Makes 6 (main course) servings

active time: 25 min

total time: 50 min

Sweet caramelized onions and a tart Granny Smith apple are a perfect balancing act, especially when combined with rich smoked sausage.

Ingredients:

2 pound smoked kielbasa (preferably beef and pork), cut crosswise into 3-inch lengths

·         2 tablespoons olive oil

·         3 large onions, chopped (6 cups)

·         1/2 teaspoon salt//

·         1 teaspoon black pepper

·         1/2 stick (1/4 cup) unsalted butter

·         1 large Granny Smith apple

·         1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)

·         Accompaniment: mashed potatoes

Lightly score each piece of sausage in several places with a sharp paring knife. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown half of sausage, turning occasionally, until golden, about 4 minutes. Transfer to a bowl and cover to keep warm. Pour off fat from skillet and wipe skillet clean. Add remaining tablespoon oil to skillet and brown remaining sausage in same manner, transferring to bowl as cooked.

Wipe skillet clean again, then cook onions with salt and pepper in butter over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Meanwhile, peel, core, and finely chop apple. Stir apple and broth into onion mixture and simmer briskly, uncovered, stirring occasionally, until apple is tender, 6 to 7 minutes. Add sausage and simmer, stirring, until heated through, about 1 minute.

BBQ cups

I made this las night and it was yummy and a super fast.
I got it off the Six Sisters website which I love!
http://www.sixsistersstuff.com/2014/01/bbq-cups-recipe.html

Instead of the premaid biscuits I made home made ones.
This is the recipe I used:

Big Daddy Biscuits

2 cups flour
1 tsp. salt
1 T. Sugar
1 T. Baking powder
1/3 cup shortening
1 cup milk

Preheat oven to 425.  In a large bowl, whisk together flour, baking powder, salt, and sugar.  Cut in shortening until mixture resembles coarse meal.  Gradually stir in milk until dough pulls away from the side of the bowl.  Turn onto a floured surface and knead 15-25 times.  Pat or roll dough into 1 inch think.  Repeat until all the dough is gone.  Brush off excess flour and place onto ungreased cookie sheet.  Bake for 14 minutes or until edges are brown.

Calzones

This is a super easy meal that I learned from my friend Diana.

Rhodes rolls (3 for adult, 2 for children)

Toppings (we usually do pepperoni, pineapple, and olives)

Mozzarella cheese

Thaw out rolls about 45 minutes) roll 3 (or 2for children) into circle. Fill half with toppings. Add generous amounts of cheese on same half. Fold over and pinch edges. Place on greased cookie sheets. Cook on 400 degrees for 15-20 minutes.

No Bake Lasagna

This again is Miranda's recipe. I made this for the missionaries this week. I didn't take a picture because I felt weird taking it in front them.

This is also a great freezer meal.

For meat, this time I used 1/2 pound ground beef, 1/4 pound Italian sausage, and 1/4 pound hot Italian sausage. Mmmmmmm.

1 lb. ground beef

½ cup chopped onion

Garlic (to your liking)

1 32-oz Jar spaghetti sauce

16 oz. medium diced tomatoes

½ cup water

½ package lasagna noodles

2 cups ricotta cheese

1 T. Parsley

3 cups shredded cheese

Parmesan cheese

Brown ground beef with onion and drain. Stir in spaghetti sauce, water, and tomato chunks.

Cheese mixture: Ricotta cheese, garlic, salt, parsley, and parmesan cheese. Spread on noodles.

Meat mixture, noodles, cream, meat, cheese, noodles, etc.

Bake at 375 for 50 minutes with foil and 15 minutes without.

Tortellini Chicken Noodle Soup

This is actually a recipe that Miranda gave me. I had left over rotisserie chicken and I had a bag of tortellini. Mmmmmm. This was delicious.

8 c. chicken, cooked and shredded

1 onion chopped

1 Tbls. parsley

3 c. carrots, shredded

1 celery stalk, thinly chopped

1 tsp. salt

Bring to a boil. Boil for 15 minutes.

Add 1 bag tortellini.

Add shredded chicken.

Heat till warmed through.

Leftovers for dinner!

So, this one was kind of a left over meal. We had left over potato rolls from last night and I had Sloppy Joe mix in the freezer. I did try this time, toasting the buns with a little butter. It was so good. With the potato rolls it is a really soft roll so the sloppy joe mix makes the rolls soggy. The Toasting with butter made it not so soggy and who wouldn't love to add a little more butter to a meal? I do love mom's recipe for sloppy joes and it is a really great food storage meal, but I have wanted to try the sloppy joe recipe off of Mels Kitchen. So when I do I will let you know how it is. (Man, I want a better camera!!!)

Easy Potato Rolls

2/3 c. sugar
2/3 c. shortening
1 c. mashed potatoes(I mix up some potato pearls)
2 ½ tsp. salt
2 eggs
2 packages yeast
1 1/3 c. warm water
6-6 ½ c. flour

In a large bowl, cream shortening and sugar. Add potatoes, salt and eggs mix again.
In small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a
ball. Knead until it is a soft dough (5 minutes). Place in a greased bowl. Let raise till doubled about 30 minutes. Grease a cookie sheep and roll into balls and place on cookie sheet. Cover with greased saran wrap. Let raise till doubled. Bake at 375 for 18-20 minutes until the top is golden brown.

Sloppy Joe’s

Brown 1 lb. of hamburger
With 1 T. dried onions
Drain grease
1 can chicken gumbo
About a ½ bottle ketchup
1 T. mustard
½ tsp. salt
¼ tsp. chili powder

Simmer and stir for 20 minutes.

Red & White Mostaccioli

1 lb. uncooked mostaccioli or other tubular pasta

Alfredo Sauce, divided (recipe below)

1 (26 oz.) jar meatless spaghetti sauce (my personal favorite is Newman's Own Marrinara)

OR 3 c. homade sauce, divided

3 c. shredded mozzarella cheese, divided

1. Preheat the oven to 350 degrees

2. Cook the pasta according to package directions; drain.

3. Meanwhile, prepare Alfredo sauce.

4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 c. of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.

5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

Serve with a tossed green salad and Italian or French bread.

Note: This dish can be made ahead of time. Refrigerate until ready to bake. Lower the oven temperature 25 degrees and add 15 minutes to the baking time.

Alfredo Sauce:

1/2 cup (1 stick) butter

1 (3 oz.) package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 c. grated Parmesan cheese

Salt and ground black pepper

Melt the butter in a medium saucepan over low heat. Mix the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce needs additional thickening you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

Liz Edmunds, The Food Nanny