This is a recipe my sister came
up with when we were living together and poor as hell. Now we make it all the time. Justin loves it. It is so cheap, so easy, and really
flavorful!! Those are my favorite kinds
of recipes!!
We usually pair this with some
green beans or asparagus.
Chicken Mushroom
Skillet
6 boneless skinless chicken
breasts cut into chunks
3 tablespoons butter
4 small cans (more or less, we
usually use 6 because we LOVE mushrooms) of mushrooms stems and pieces, drained
½ cup (or more to your liking)
Parmesan cheese
Salt and pepper to taste
Season chicken with salt and
pepper. Sauté in a skillet with the
butter until chicken is no longer pink. Add in the mushrooms and Parmesan
cheese. Add more to your liking. Simmer for about 20 minutes so flavors can
mix together.
THAT’S IT!!!
Pizza Party
My
husband absolutely LOVES his pizza. I’m
not a big fan of pizza, but I love pasta, so this meal is the perfect
compromise! I found the recipe on
Pinterest here but it seemed a little bland to me, so I added some extras and
changed a few things. It is so
good! It makes a lot, so be prepared for
left-over’s or be sure to invite friends over for dinner!! This is my version:
Pizza Casserole
1 lb. ground sausage (I used mild)
½ lb. ground chuck
1 medium onion, chopped
4 cloves garlic, minced
1 medium size green pepper, chopped
2 small cans mushrooms, stems and
pieces, drained
24 oz spaghetti sauce (I used Hunt’s
traditional)
1 small jar pizza sauce
1 lb. pasta (any kind or shape—I used
whole wheat Rotini), drained
1 package (about 50 pieces) pepperoni
(may use turkey pepperoni)
2 cups part skim mozzarella cheese,
divided
Preheat oven to 350 degrees.
Boil the noodles until al dente, drain
and set aside.
In a large skillet, brown the sausage
and drain grease. Add in onions, green pepper and
garlic; cook for about 5 more minutes. Add
in the sauces and mushrooms, and let simmer until the noodles are done cooking.
In
a deep casserole dish, layer in this order:
1.
Thin
layer of the meat sauce
2.
Half
of the noodles
3.
Half
of the meat sauce
4.
1
cup mozzarella
5.
Remaining
noodles
6.
Remaining
meat sauce
7.
Remaining
cheese
8.
Cover
in pepperonis
Cover
with foil and bake for 30 minutes.
After
30 minutes, remove foil and bake for 15 more minutes.
Remove
from oven and let sit at least 10 minutes before serving.
This
is what you will have:
Hubby rated it 10/10!!! And if it’s just 2 of you eating, plan on
eating leftovers for a week. This recipe
is great because you can add whatever ingredients you enjoy as pizza toppings:
green peppers, olives, pineapple, whatever.
Enjoy!!
Ranch Pork Chops
This is one of those easy peasy crock pot recipes :)
4-6 thick cut pork chops
1 packet hidden valley ranch seasoning
1 large can cream of chicken soup
1/2 cup water
Place chops in the crock pot, sprinkle on the ranch seasoning and pour the water over top. Then pour soup over all.
Cover and cook on low 6-8 hours.
Serve with mashed potatoes and use the leftover soup for gravy.
You can also use this same recipe for chicken, which is what my hubby prefers.
Slow Cooker Pork Tenderloin with Mushrooms (my Momma's recipe)
1 pork tenderloin (1.5 lbs) any flavor (I have used Portobello mushroom and Teriyaki)
1 package sliced white mushrooms (I used 2 packs--mushroom lovers!!)
1 small onion, sliced
1 packet pork gravy mix
1 packet mushroom gravy mix
2 cups water
For gravy: 1 tablespoon white flour mixed with 1/2 cup warm water
1/2 cup or more milk
Place pork tenderloin in slow cooker. Put sliced mushrooms and onion on top.
In a small bowl mix together the gravy mix with 2 cups of water. Pour over pork tenderloin. Cook on low for 8 hours.
Remove pork tenderloin from the crock pot and pour most of the juice into a pan. Cook on medium heat and add in the flour mixed with the warm water, then gradually add in the milk. You may need to add more if it gets too thick. Whisk constantly to whatever consistency suits you.
Cut up the pork tenderloin then serve with mashed potatoes and the yummy gravy. Enjoy!
Ranch Pork Chops
This is one of those easy peasy crock pot recipes :)
4-6 thick cut pork chops
1 packet hidden valley ranch seasoning
1 large can cream of chicken soup
1/2 cup water
Place chops in the crock pot, sprinkle on the ranch seasoning and pour the water over top. Then pour soup over all.
Cover and cook on low 6-8 hours.
Serve with mashed potatoes and use the leftover soup for gravy.
You can also use this same recipe for chicken, which is what my hubby prefers.
Slow Cooker Pork Tenderloin with Mushrooms (my Momma's recipe)
1 pork tenderloin (1.5 lbs) any flavor (I have used Portobello mushroom and Teriyaki)
1 package sliced white mushrooms (I used 2 packs--mushroom lovers!!)
1 small onion, sliced
1 packet pork gravy mix
1 packet mushroom gravy mix
2 cups water
For gravy: 1 tablespoon white flour mixed with 1/2 cup warm water
1/2 cup or more milk
Place pork tenderloin in slow cooker. Put sliced mushrooms and onion on top.
In a small bowl mix together the gravy mix with 2 cups of water. Pour over pork tenderloin. Cook on low for 8 hours.
Remove pork tenderloin from the crock pot and pour most of the juice into a pan. Cook on medium heat and add in the flour mixed with the warm water, then gradually add in the milk. You may need to add more if it gets too thick. Whisk constantly to whatever consistency suits you.
Cut up the pork tenderloin then serve with mashed potatoes and the yummy gravy. Enjoy!
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