Saturday, January 22, 2011

What I love about Saturday mornings

This is what I love about Saturday mornings and not having to go out.

Temp: 29F
Feels like: 24F
Humidity: 51%
Wind: NNW at 4 mph
Updated: 1/22/11 7:45 AM EST

Saturday, January 08, 2011

Mexican Chicken Casserole

Tonight's dinner is Mexican Chicken Casserole.  Here's the recipe.

  • 7 oz cooked chicken breast, shredded or diced
  • 10 oz canned tomatoes with green chilis (Rotel original), do not drain
  • 10 3/4 oz 98% Fat-Free Cream Of Chicken Soup
  • 4 oz tortilla chips, crushed
  • 1/2 cup(s) Mexican blend shredded cheese
Spray a 2-qt baking dish with non-stick spray. Spread a layer of crushed tostitos on the bottom, reserving 1/4 of them for later. Add the chicken. In a separate bowl, stir together the Rotel and the Cream of Chicken Soup. Spread over the chicken. Spread the cheese over the soup mixture. Top with remaining crushed tostitos.

Bake at 425 for 25 minutes or until casserole is heated through and cheese has melted.

Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy
Servings: 4

You can adjust this to your family's taste by using mild or hot Rotel or using nacho cheese flavored tortilla chips.

Monday, January 03, 2011

Of pasta bowls and spaghetti sauce (a recipe included)

I got a set of pasta bowls for Christmas this year. They are lovely and I am excited to be able to use them for the first time tonight.  It's Monday, so that means it's Spaghetti night.  It's been a long time since we've had sauce not out of a jar once we discovered how much we enjoy Bertolli pasta sauce.  But for tonight's inaugral use of the pasta bowls, we're having homemade spaghetti sauce served over Barilla thin spaghetti.

Spaghetti Sauce

  • 4 cup(s) cooked ground beef, 10% fat, brown and drain.
  • 1/2 cup(s) onion(s), chopped finely
  • 1 1/2 cup(s) mushroom(s), diced
  • 1/2 cup(s) bell pepper(s), chopped finely
  • 45 oz canned tomato sauce
  • 1/4 cup(s) ketchup, or three squirts
  • 1 tsp italian seasoning, to taste. basil, oregano, garlic salt or powder
  • 1 Tbsp Worcestershire sauce
  • 1/4 cup(s) olive oil

Cook ground beef. Drain and set aside. Add olive oil to pan and saute onion, mushroom, and green pepper until tender. Pour the canned tomato sauce into a large sauce pan (dutch oven). Add cooked vegetables, ground beef, seasonings, ketchup. Stir. Bring to a low boil and then simmer until done, stirring occasionally. Serve over cooked pasta. Store in freezer for later use. Makes 10 1-cup servings.

Saturday, January 01, 2011

Happy New Year!

A new day, a new month, a new year.

A time to look at the here and now.

A time to move forward.

A time to take the lessons learned from the past and not repeat the same mistakes.

A time of forgiveness.

A time to encourage.


Happy New Year!