Lion House Chicken

This one is super easy and fast (and mine, not Heather's :)

Place as many chicken breasts as you need in a baking dish. Sprinkle each piece with garlic powder, paprika and seasoning salt. Mix 1 or 2 cans of cream of mushroom soup with 1/2 to 1 cup of milk with a whisk and pour mixture over the top of the chicken. Bake uncovered at 350 for 1 hour.

I ususally make 2 chicken breasts and use 1 can of soup mixed with 1/2 cup of milk. When I do more than 2 chicken breasts I use 2 cans of soup and 1 cup of milk.
This is good served over rice or mashed potatos.
**Don't use too much seasoning salt or it will be too salty.

~Michelle

Malibu Chicken

OK, last one of Heather's, and by far my favorite of hers. Although it's the most difficult and time consuming one too.

1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
1 egg
1 Tbsp water
6 Chicken Breasts
3/4 cup fine bread crumbs
1 Tbsp vegetable oil
2 Tbsp Butter
6 slices cooked ham
6 slices swiss cheese

Combine flour, salt and pepper in one bowl. Stir egg and water with a fork in another bowl. Put bread crumbs in a 3rd bowl. Coat chicken with flour, dip in egg and then coat with bread crumbs pressing down to coat completely. Heat oil and butter in a skillet on medium heat. Brown chicken for 4-5 minutes on each side. Place on baking sheet and top with one piece of ham and one slice of swiss cheese. Bake at 350 degrees for 5 minutes (until cheese melts). Serve with Malibu sauce.

Malibu sauce: 1 tsp mustard and 1/4 cup Mayonnaise

OK, so here are my tips for this one. I buy the chicken breasts at Costco and they are huge so I use 3 breasts and butterfly them (Cut them in half lengthwise so that they will be thinner and cook faster/better). I like to add a spoonful of milled flax seed to the bread crumbs. It is a great source of fiber and omega 3 fatty acids-good for brain development in kids and anti-cancer agents for everyone and you can't taste it anyway so why not? (You buy this by the baking stuff. It's usually by the flour, cornmeal that sort of thing) I also use two skillets at once so I can cook the chicken faster. This is really good served with rice pilaf.

~Michelle

Heather's Lemon Pepper Chicken

What can I say? Heather is a really good cook. This is another of my very favorites.

Cut 1 lb chicken into chunks. Put in a baking dish and sprinkle with lemon pepper. Bake at 350 degrees for 30 minutes. DRAIN LIQUID. (Don't forget to drain it before putting the sauce on).

Sauce: 1 can cream of chicken soup
1 cup shredded cheddar cheese
1/4 cup Mayonnaise
1/4 cup milk
1 Tbsp parsley

Pour sauce over chicken and bake for an additional 30 mintues. Serve over rice.

~Michelle

Heather's Yummy Enchiladas

So, I realized that a lot of my favorite recipes are Heather's. I got her permission to share a few of them. OK, so you have my fast and super easy enchiladas and now you get the really yummy ones if you have a little more time (and want some meat).

2 lbs chicken, cooked
5-6 flour tortillas
1/2 lb shredded cheddar cheese
1 1/2 cans Rosarita mild enchilada sauce (I buy the big can and it is plenty)
1 can cream of chicken soup
1/2 can rotel
1/2 can green chilies
1/2 cup milk

Mix soup, chilies, rotel and milk. Spread soup mix and enchilada sauce in each tortilla. Add chicken and cheese to each one. Pour the rest of the enchilada sauce and then the rest of the soup mixture over the top of the rolled up enchiladas in the pan. Top with more cheese. Bake at 350 degrees for 30-35 minutes.

That is how Heather makes them, but my kids hate anything spicy so I make them without the chilies and rotel and they LOVE them. I made them last night and Isaac ate a whole one by himself. They are so yummy!

~Michelle

Easy Enchiladas

One of my easiest dinners (and about the only thing I made besides Pasta-roni for the first 5 years of my marriage) is Easy Bean and Cheese Enchiladas. I was kind of vegetarian then, so this a meatless enchilada.

Flour Tortillas
1 Can Refried Beans
1 Can Rosarita Mild Enchilada Sauce
Shredded Cheddar Cheese

Spread some beans and some cheese in a tortilla and roll up. Put them in a pan and pour sauce over them and sprinkle more cheese on top. Bake at 350 degrees for about 20-30 minutes (depends on how many enchiladas you make).

~Michelle

30 Minute shepard's pie

(from Rachel Ray's website. Very yummy, make sure you drain the fat from the meat though. You can also use fake potatoes if you are in a pinch. if you want a little more flavor add more worch. sauce.)

2 lbs potatoes peeled and cubed
2 T. sour cream
1 large egg yolk
1/2 cup cream
salt and pepper
1 T. extra virgin olive oil
1 3/4 lbs ground beef or lamb
1 carrot peeled and chopped
1 onion chopped
2 T. Butter
2 T flour
1 C. beef stock or broth
2 t. Worcestershire sauce
1/2 C. frozen peas
1 t. paprika
2 T chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 min. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings . Add chopped carrot and onion to the meat. Cook veggies with meat 5 min. stirring frequently. In a second small skillet over medium heat cook bitter and flour together 2 min. Whisk in broth and Worcestershire sauce. Thicken gravy 1 min. add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and veggies mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

*Heather

Yummy Soup!!

Chicken Tortelinni Soup
This is our latest favorite recipe....just a spin on the old chicken noodle classic. It does take a bit of preparation and planning, but it is worth it (at least once!).

Ingredients:
package frozen broccoli (I think the package I use is around 14 oz.)
6 1/2 cups water
3 cans chicken broth (10 oz)
1 can cream of chicken soup
2 c. cubed, cooked chicken
1 c. chopped onions
1 c. sliced carrots
dash of garlic salt
1/2 tsp. basil
1/2 tsp. oregano
7 (ish) oz. pkg. cheese tortelinni pasta
Parmesan cheese (calls for shredded, but i just use the grated kind you sprinkle on spaghetti)

In a large pot, combine water, chicken broth, cream of chicken soup, chicken, onion, carrots, garlic, basil, and oregano. Simmer for 30 minutes, then add tortelinni and broccoli and cook until they are tender (about 10 minutes). Sprinkle parmesan cheese on top.

**Jaimee

BBQ Chicken Sandwiches

This is an easy crockpot dinner I do almost once a week. I thaw out some chicken (I do 2 breasts) and put it in the bottom of the crockpot. Then add a half a bottle of BBQ sauce. (I use honey BBQ wal-mart brand). Then add a little bit of water. (About a cup or less depending on how thick you want it). Cook on high for 2 1/2 hours or on low all day. A half an hour before serving break apart the chicken with a fork and let simmer. Serve on buns and enjoy.

2 chicken breasts
1/2 bottle BBQ sauce
3/4 c. water
4 buns

Easy yummy Meatloaf

1lb lean ground beef
1/2 pkg stuffing mix
1/2 c. BBQ sauce

Mix beef, stuffing mix, a little bit of water (less than 1/4 cup), and 1/4 cup BBQ sauce. make into a loaf shape. put in loaf pan or Pyrex dish and spread the rest of the BBQ sauce on top of the meatloaf. Bake at 350 degrees for about an hour.

Very good for how easy it is. the stuffing keeps it moist and flavorful. I have added other ingredients such as onions and seasonings, but if you buy a good stuffing mix it doesn't really need anything else.



(Best picture I could find but I think mine looks tastier) -Heather

Chocolate Chip Cookies (Grandma Airds)

So I will start with my all-time favorite chocolate chip cookies.

1 Cup Shortening
1 Cup Brown Sugar
1/2 Cup White Sugar
2 Eggs
1 tsp Vanilla
1 tsp Baking Soda dissolved in 2 Tbsp Water
1 tsp Salt
2 3/4 Cups Flour
6 oz Chocolate Chips

Mix Shortening (by itself) until smooth and creamy. Add both sugars and mix well (about 3-4 minutes) Add eggs and mix well again. Add vanilla and baking soda mixture and mix just until mixed (about 20 seconds) Add salt and flour and mix until blended. Add chocolate chips and mix in. Spoon onto greased baking sheet in small balls and bake at 400 degrees for 5 1/2 minutes. Cool on pan until firm. Store in a tight container to preserve softness. (When doubling use 5 3/4 cups flour).

I Thought It Would Be Fun . . .

to have a place to share our favorite recipes. I got this idea from Spencer when he said he was thinking about doing a weekly or monthly email with his favorite recipes. I am always looking for easy recipes that the kids will eat. I thought it would be an easy way to share them here.