Make-It Monday

I made this for dinner yesterday and we all really liked it. I paired it with some Betty Crocker scalloped potatoes. Tyler actually cleaned his plate. I was very impressed.

CHICKEN -IN-A-SKILLET
1/2 tsp dried thyme leaves
1/2 tsp salt
1/8 tsp pepper
3 large chicken breasts
2 Tbsp butter or margarine
1 1/2 Tbsp olive or veg oil
1 tsp finely chopped garlic
1 1/2 bag (1 lb) frozen broccoli, cauliflower and carrots

Mix thyme, salt and pepper, sprinkle over chicken & set aside. Heat butter & oil over med heat.
Cook garlic in butter mix 1-2 min, stirring frequently. Add chicken. Cook uncovered 8-12 min, turn once, until golden. Stir in frozen veg. Cover & cook 6-8 min, until veg. & chicken done.

Make-It Monday

CREAMY CHICKEN & RICE BAKE

375 F
45 Min
Serves 4
420 Calories

1 can cream of chicken soup
1 cup water
3/4 cup uncooked rice
1/2 tsp onion powder
1/4 tsp black pepper
2 cups fresh or frozen veg. mix
4 chicken breasts
1 cup shredded cheddar cheese

Mix soup, water, rice, onion powder and pepper in 2 qt baking dish. Stir in veg. Top with chicken.
Sprinkle with additional pepper. Cover. Bake. Sprinkle cheese over chicken. Remove chicken and stir
rice before serving.

Make-It Monday

CROCKPOT CHICKEN FAJITAS
4 chicken breasts
1 pkg taco seasoning
1 8 oz jar salsa
1 medium onion, sliced
2 bell peppers, any colour, chunked up

Place chicken in single layer on bottom of crockpot. Sprinkle taco seasoning over, then pour in salsa.

On top of chicken, spread onion & peppers. Cover and cook on low for 6 hours. Shred chicken.

** I made this yesterday and it was so delicious!!

Make-It Monday

RASPBERRY SEMIFREDDO CAKE			SERVES	PREP	COOK	TEMP	SOURCE	CALORIES
					30 MIN
Cake:				Semifreddo:
5	eggs, separated			1 pkg (300g)	frozen raspberries
1 cup	sugar			3	eggs
1 tsp	vanilla			2/3 cup	sugar
1/4 tsp	salt			2 tsp	gelatine
pinch	tartar			2 Tbsp	water
1 cup	flour			1 3/4 cup	whipping cream
Cake: Beat egg yolks with 1/2 cup sugar, vanilla & salt 2 min. until fluffy. In new bowl, beat whites
with tartar until frothy. Beat in remaining sugar until hold peak. Gently fold in egg yolk mix & flour.
Bake in greased 9 x 13. 30 min @ 350
Semifreddo: Press raspberries through sieve for 3/4 cup puree. In heat proof bowl over boiling water,
whisk puree, eggs & sugar until no foam & thick. In new bowl, stir gelatine in water, over low heat until dissolved. Stir in raspberry mix. Whip cream & fold into mixture. Freeze 35-45 min, stir occasionally.
Spread over layers of cake. Freeze 6 hours.				

I made this cake once, years ago for a dinner at my Aunt Carolyn's house. I remember thinking it was really delicious at the time. It was pretty time consuming to make, but well worth it.

Make-It Monday

I realize that my recipe posts have been happening on Tuesday instead of Monday, but at least I'm getting it done. It seems that Mondays get away from me too quickly. Today's recipe may seem weird, but it is actually very delicious and very filling.

Vegan Apple Muffins 
350 F
18 - 25 minutes

Ingredients1 1/2 cup whole wheat pastry flour
1/2 cup rolled oats
2 tsp baking powder
1 tsp baking soda
1/2 cup raw suga
2 tsp cinnamon
1/4 tsp ground ginger
dash nutmeg
1/4 tsp salt
1 cup unsweetened applesauce
1 cup diced apple
1/4 cup pure maple syrup

Directions
Grease muffin tin or use liners. Whisk flour, oats, baking soda, baking powder, salt and spices. Add
applesauce, sugars and maple, stir until almost combined. Add apples, stirring until combined.
Fill cups 3/4 full. Sprinkle additional oats and brown sugar on top if desired. Bake.

End of Summer Fun

Tyler wearing Trevor's riding gear at the track.

Tyler learning how to shoot a gun.

Trevor and Tyler dressed matching for church today. It was awesome.

Our cool dude riding his bike around the neighbourhood.

The bite marks from Tyler's fight at Dayhome.

Make-It Monday

CHICKEN TATRAZZINI
1 box noodles
2 chicken breasts, cubed & cooked
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup shredded onion
3 Tbsp grated parmesan
1 Tbsp minced garlic
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup heavy cream or milk
1/2 cup parmesan
to taste salt & pepper

While boiling noodles, melt butter. Add garlic, onion, zucchini & carrots. Sauté for 3 min. Add soup
sour cream, milk, cheese & chicken. Stir until noodles done. Drain noodles and add to mix. Toss well.

**I made this and we loved it. It made easily enough for 2 meals, with some leftover.