Boursin Noodles and Sausage Bake

 

I made a variation of a video I saw. Super easy because you don’t have to cook the noodles first! The hardest part was slicing the sausage. LOL You could do a lot versions of this using different meats and adding veggies. Let me know if you try it! It’s delish! 😋😋😋

Boursin Noodles and Sausage Bake

Ingredients:

• 16 oz elbow macaroni

• 12 oz kielbasa or beef smoked sausage, sliced

• 1 package Garlic & Herb Boursin cheese

• 3 1/2 cups chicken broth (or enough to fully cover noodles)

• Roasted Garlic and Herbs seasoning (Aldi)

Directions:

1. Preheat oven to 425°.

2. Add dry noodles to 9x13 baking dish.

3. Pour in chicken broth (I use water mixed with chicken bullion powder).

4. Add Boursin block of cheese in the middle of the noodles.

5. Add sliced sausages on top of the noodles.

6. Sprinkle the top with seasonings. DO NOT MIX!!!

7. Cover with tin foil and bake for 35 min until noodles are cooked thru.

Serves 4-6

Shredded chicken sandwiches

 I don’t have a picture, as I came across this 14 years ago from my Facebook memories. My friend Rhonda at the Time had relatives that owned a restaurant in Ohio and they would serve these shredded chicken sandwiches and they were very popular. They are delicious!

Until this last weekend, I had never had a shredded chicken sandwich!  Here is an awesome and easy recipe if you want to try it (I made a lot because I am freezing some for another time):  Add 4lbs of boneless, skinless chicken breasts to crock pot, add 4lbs bonesless, skinless chicken thighs to crock pot, cover chicken with just enough water, add 2 packs of onion soup mix, salt and pepper, stir.  Heat on low all night or all day.  Stir to shred chicken.  Use slotted spoon or pinchers to drain chicken as needed, add to rolls..eat!  YUMMO!!! 

Sausage Beans and Rice

 

Sausage Beans and Rice

Sausage, beans and rice. Another easy recipe to use up the leftover rice! 

I sliced a pack of chicken sausage, drained and rinsed 4 cans of red beans, 6 cups of water mixed with 2 heaping spoons of Creole seasoning and chicken bullion powder, a bay leaf, a decent amount of dried minced onion and about a tablespoon or so of Worcestershire sauce. 

Cook in the crock pot on high for about 2 hours. 

It was very watery but mixed well with the rice so I’m not sure if I’ll reduce it next time or not. I’ll see how the leftover go but will definitely do 2 packs of sausage next time. 

Jackson was scared of it but he ended up having some and said it was really good. Jason wasn’t sure either but ended up having two bowls of it and said it was really good. I thought it was really good too, so I’ll probably make it again. Amry didn’t have any. I’m trying to be a little more frugal and trying to save some money in our food costs. I normally don’t cook anything with beans and don’t eat a lot of rice, but I’m gonna start looking at more recipes I could possibly do. So I’ll probably end up putting this on my food blog for future reference. 😋😋😋

Sausage Cabbage and Carrots

 

Sausage Cabbage and Carrots

Dinner was delish tonight! 😋 Sausage, cabbage and carrots in the crockpot. Add 1 chopped head of cabbage, 1 bag of baby carrots and 2 thinly sliced Italian sausages to the crock pot. Season heavily with Aldi’s Roasted Garlic and Herbs seasoning and add 2 cups of chicken broth (I used water with heavy handed chicken bullion powder). Cook on high 3 hours. Serve as is or over rice.  You could also add more liquid and make it into a soup which would be delicious with some grilled onions added and anything else you’d like. 🙂

Faith’s Chocolate Chip Cookies

 

These popped up from eight years ago on my Facebook memories. It said that I finally found my favorite chocolate chip cookie recipe! In the comments, I said that I had found a recipe and then I tweaked it so I guess you could say these are my chocolate chip cookies! I’ll have to make them again and try them and see if they’re still good.🤣🤣🤣😋😋😋

Faith’s Chocolate Chip Cookies

Ingredients:

- 1/2 cup softened butter

- 1 cup sugar

- 1 egg beaten

- 1 teaspoon vanilla

- 1 3/4 cups flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 3/4 cup mini dark chocolate chips

Instructions:

- Preheat oven to 350. In a large bowl (or KitchenAid mixer) cream together butter and sugar, add egg and beat until creamy, add vanilla.

- In a medium bowl whisk together flour, baking soda and salt.

- To the large bowl add 1/3 at a time the flour mixture, mixing with a wooden spoon (or KitchenAid mixer).

- Add chocolate chips. Mix.

- Use cookie scoop to shape into balls and place on cookie sheets and bake for approximately 15-20 minutes. Transfer cookies to wire rack to cool. Enjoy!

- ***Easy to double!!!

Sheet pan chicken dinner

 

Still trying to find easy recipes I can manage and this is one of them! Easy prep and tastes so good!😋😋😋

Sheet Pan Chicken Dinner

Ingredients:

Pack of chicken legs (doesn’t matter how many)

1.5# bag petite gold potatoes

12 oz bag frozen peas and carrots

Butter

Oil (I used Pam on the chicken and avocado on the veggies, you can use any kind you like.)

Poultry seasoning

Roasted garlic and herb seasoning

Salt and pepper

Directions:

1. Preheat oven to 375°.

2. Cover sheet pan with foil for easy clean up. Dry off chicken legs with paper towels and line up on one side of the pan. Pray with oil (or pour on some), sprinkle all sides with poultry seasoning.

3. Cut potatoes in half and add to other side of the pan. Pour some oil on top (I used avocado) and sprinkle with roasted garlic and herb seasoning. Gently stir around to coat potatoes. 

4. Place in oven and bake for 45 minutes (60 min if chicken was only partially thawed).

5. Recover pan from oven and pour frozen peas and carrots on top of the potatoes. Sprinkle with more roasted garlic and herb seasoning, light salt and pepper. Gently stir to cover in seasoning. Put a couple pats of butter on top. Return to oven.

6. Bake for an additional 20 minutes.

7. Remove from oven and enjoy!

Lazy Pepper Steak

 

When I was growing up, my mom would make what she called “pepper steak”. Instead of using sliced beef, she used ground beef. (I may have the original recipe on here.) I made it the same way for years, but now with some health issues it’s hard for me to stand so this is a super easy recipe that the family still loves!

Lazy Pepper Steak

Ingredients:

1# cooked ground beef

2 bags frozen 3 pepper and onions

4 brown gravy packets 

Italian seasoning

Salt and pepper

Prepared white rice (about 6 cups or so)

Directions:

1. Add your hamburger to the crockpot.

2. Add both bags of veggies to the crock pot.

3. In a 4 cup measuring cup, add 3 cups of water and the 4 packets of gravy. Mix well.

4. Pour the gravy mixture over the veggies in the crockpot. Sprinkle the top with a good amount of Italian seasoning, salt, and pepper.

5. Cook on low for 1.5-2 hours. Stir the mixture and taste if it needs more seasoning.

6. Serve over the steamed white rice. Enjoy!

Notes: 

*I cook 5# of hamburger in the crockpot and then put in quart sized zip baggies equaling about 1 pound each and save them in the freezer and pull one out as I need it. So for this recipe I put the frozen hamburger in the crockpot frozen.

*You could also use ground chicken or turkey as well.

*If the meat mixture is too thick, add some water to thin it out or you could use two more gravy packets to make it more gravy-ish. 

*You can also serve over brown rice or any other rice you prefer.

Lazy Hotdog Casserole

 

Last time we saw our friends, Gary and Georgia, Georgia told me about this delicious casserole she made. She said she basically put mashed potatoes in the bottom of the casserole dish, added chopped up hotdogs to the top and then added cheese to the top of that and put it in the oven until it’s hot. So here’s Georgia’s casserole that I made tonight! Everyone loved it! I named it “lazy“ because I used frozen premade mashed potatoes, but you could always use homemade ones. Let me know what you think!

Lazy Hotdog Casserole 

Ingredients:

2 packs of hotdogs

1 Family Size Bob Evans Original Mashed Potatoes

2+ cups shredded cheese

Roasted garlic and herb dry seasoning

Avocado oil (or any cooking oil you have)

1 frozen steamable bag of peas (optional)

Directions:

1. Preheat oven to 350°

2. Slice hotdogs into small round bites. Add into frying pan with some Avocado oil. Sprinkle generously with roasted garlic and herb seasoning. Stir occasionally on medium low to high heat until hotdogs are browned.

3. While hotdogs are cooking, add mashed potatoes to the bottom of a 9 x 13 baking dish. Spread the potatoes evenly on the bottom of the dish. You do not need to preheat the potatoes! They don’t even have to be thawed all the way, just enough to be able to cover the bottom.

4. Once the hotdogs are brown, spread them evenly on top of the mashed potatoes. 

5. Cover the top of the hotdogs with the cheese. Measure the cheese amount with your heart!

6. Bake in the oven for approximately 20 to 25 minutes until the cheese is melted and it’s hot in the middle.

Notes: For this recipe, you can either use homemade mashed potatoes or premade from the store. You can also use any kind of hotdog or sausage flavor as well as any cheese flavors. I believe I used Colby Jack or Mexican blend. You could also experiment with the different seasonings. My adult kids don’t like peas, but if your family does, I think you could add the peas between the mashed potatoes and hotdogs and it would be delicious! I just served the peas on the side with butter and the same roasted garlic and herb seasoning I used on the hotdogs.

Creamy Chicken Enchiladas

These popped up in my Facebook memories from 7 years ago when I was actually cooking real food. LOL My post said I added a can of black beans and everyone liked them! 

Creamy Chicken Enchiladas

Ingredients

4 oz cream cheese softened

1 Tbsp water

1 tsp onion powder

1 tsp ground cumin

1/4 tsp salt

1/8 tsp pepper

2 1/2 c diced cooked chicken

10 flour tortillas 6 inches, room temperature

1 can cream of chicken soup 10 3/4 oz 

1 c. sour cream

1 can chopped green chilies 4 oz (optional)

1 c. shredded cheddar cheese

Instructions

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

Place 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 in x 9 in baking dish.

In a bowl, combine the soup, sour cream, and chilies, pour over enchiladas.

Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese, bake 5 minutes longer or until cheese is melted.

Nutrition

Serving: 2g | Calories: 636kcal | Carbohydrates: 35g | Protein: 35g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 147mg | Sodium: 1022mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 27.2mg | Calcium: 486mg | Iron: 3.2mg

 

Crockpot Zuppa Toscana

This came up in my Facebook memories from five years ago. Just recently, somebody said they were gonna make Zuppa Toscana and I told her I had a really good recipe, but when I went to look for it, I couldn’t find it. So here it is! Enjoy!

Crockpot Zuppa Toscana

Prep 20 minutes

Cook 4 hours

Total Time 4 hours 20 minutes

Ingredients

1 lb ground hot or mild Italian sausage

1 tbsp garlic minced

1 yellow onion chopped

4 russet potato diced

1 pinch salt to taste

1 pinch black pepper to taste

4 cup chicken broth (32 oz)

water see recipe instructions

1 bunch kale stems removed and torn into bite-sized pieces

3/4 cup heavy whipping cream

1/4 cup shredded parmesan cheese (for topping)

Instructions

In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.

In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.

Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.

Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.

Cover crock pot and cook on HIGH for another 30 minutes.

Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

NOTE: I don’t really measure potatoes, kale or broth exactly and it still tastes great.  

Lazy Chicken Pot Pie Casserole

 

Growing up in the 70’s, my first CPP was the frozen tv dinner one from Swanson. It was good except for the gross diced dehydrated chicken. I never had it after that until my late 40’s when my friend had me over for lunch and served the one from the Pioneer Woman. It.was.amazing. Again, I didn’t have it until now because I’ve been craving it. I’m having some health issues so I need VERY easy prep recipes so I made this up. It’s delish!!!! 

Lazy Chicken Pot Pie Casserole

Ingredients:

16 oz (1pound) precooked shredded chicken from the deli (or shred yourself, about 3 cups)

2 cans Cream of chicken soup

1 (12 oz) bag frozen peas and carrots

1 can jumbo biscuits

1 cup milk

Thyme

All purpose grilling seasoning (yellow color-see notes)

Dried chives (optional)

Salt and pepper

Directions:

1. Preheat oven to 375°.

2. Pour cans of soup, milk, thyme, all purpose seasoning, salt and pepper into a 9x13 baking dish and mix well.

3. Add chicken and bag of peas and carrots, mix well.

4. Cut biscuits into 4’s and add on top of the chicken mixture. Then sprinkle with dried chives (optional).

5. Bake for 25-30 minutes (watch to make sure biscuits don’t burn). Remove from oven, cover with foil and bake another 10 if it looks like the middle isn’t creamy.

6. Serves 4-6.

NOTES: I don’t measure my seasonings. If you don’t have the all purpose seasoning you can use turmeric along with the thyme and salt and pepper. You could also add in a can of drained and rinsed diced potatoes.