Squash Fajitas

It's the time of year when my garden is producing zucchini in abundance and so I'm putting all of my favorite zucchini recipes to good use.  My family isn't even complaining!  This recipe was given to me by my sister-in-law, Karie.  I've been making these fajitas ever since then.

SQUASH FAJITAS

1 medium onion, sliced

1 small zucchini, sliced

1 small yellow squash, sliced
1 red pepper, seeded and sliced
2 T olive oil
Sour cream, salsa, guacamole, and cheese, if desired

Marinade:
2 T lemon juice
½ c salsa
½ c Italian dressing
1 t Worcestershire sauce

Place 2-3 boneless, skinless chicken breasts, chopped into bite size pieces into marinade and store in plastic zipper bag and refrigerate for at least 1 hour.

Heat 2T olive oil in pan and sauté slices of: onion, zucchini, yellow squash, and pepper until vegetables are soft. Sprinkle chicken with salt and pepper as desired then grill or pan fry. Add cooked chicken to vegetable mixture and heat through. Serve in warmed tortillas with cheese, sour cream, salsa, and guacamole.

Chocolate Buttermilk Zucchini Cake

I found this recipe in a recent LDS Living magazine that I checked out from the library.  I'm trying lots of new zucchini recipes in an attempt to keep up with my garden.  This is an easy dessert that incorporates this will hide the veggies from your kids.

CHOCOLATE BUTTERMILK ZUCCHINI CAKE

1 c brown sugar

½ c sugar

½ c butter, softened

½ c vegetable oil

3 eggs

1 t vanilla

1 c buttermilk

2 ½ c flour

1 t cinnamon

2 t baking soda

4 T cocoa

2 c grated zucchini

Chocolate chips

Whipped topping

In a large bowl, cream together sugars, butter, and oil. Mix in eggs, vanilla, and buttermilk.

In a separate bowl, mix together flour, cinnamon, baking soda, and cocoa. Add to creamed mixture. Stir in zucchini. Mix until all ingredients are well combined.

Pour into a greased and floured 9x13x2-inch cake pan. Sprinkle top with chocolate chips. Bake at 325º for 45 minutes. Turn off oven and let cake cool inside. The cake will be very moist. Serve with whipped topping.

Creamed Cucumbers

This recipe comes from my husband's family.  He recalls that as a child this was his favorite way to eat cucumbers.  This dish is an easy and yummy way to use up the bountiful harvest of cucumbers coming from the garden.

CREAMED CUCUMBERS

Peel and slice about 6 c cucumbers and place in a large bowl. Pour creamed mixture over top and chill.

Creamed mixture:

1 c mayonnaise

¼ c sugar

½ t salt

¼ t pepper

¼ c vinegar

½ c milk

Cheesy Chicken & Rice Casserole

I recently found this Campbells soup recipe in a magazine.  This one-dish recipe is perfect on a busy night when you don't have a lot of time to prep dinner.  The vegetables and rice in this casserole make it a complete meal.

CHEESY CHICKEN & RICE CASSEROLE

1 can (10 ¾ oz.) cream of chicken soup

1 ⅓ c water

¾ c uncooked long-grain white rice
2 c fresh or frozen mixed vegetables
½ t onion powder
¼ t ground black pepper, divided
½ t garlic salt
4 skinless, boneless chicken breast halves
1 c shredded cheddar cheese

Stir the soup, water, rice, vegetables, onion powder and ⅛ t pepper in a 13x9-inch pan. Top with chicken. Sprinkle with remaining pepper and garlic salt. Cover. Bake at 375º for 45 minutes. Top with cheese and bake for an additional 5 minutes.

Chicken & Broccoli Alfredo

I got this recipe from a Taste of Home Cooking School I attended many years ago.  I made a few slight changes to the recipe and this is the result.  The pasta sauce is a lighter version of a traditional alfredo sauce but you won't miss the extra calories one bit!

8 oz. uncooked linguine or spaghetti
1 c fresh or frozen broccoli florets
2 T butter or margarine
1 lb. boneless, skinless chicken breasts, cubed
1 can cream of mushroom soup, undiluted
½ c fat-free or reduced fat half and half
½ c grated Parmesan cheese
¼ t pepper
additional grated Parmesan cheese


Prepare linguine according to package directions. Add broccoli for last four minutes of cooking time; drain. In a medium skillet over medium-high heat, melt butter. Add chicken and cook until no longer pink, stirring often. Add soup, half and half, cheese, pepper, and linguine mixture; heat through, stirring occasionally. Serve with additional cheese.

Baked Potato Soup

Soups are a fall favorite and this soup is no exception.  I stumbled upon this recipe when I was searching for a quick dinner recipe.  I had all the ingredients on hand so I gave it a try.  I was skeptical because I've tried a few other similar recipes in the past and I just wasn't impressed.  But this recipe was a surprise and it received compliments from my husband and son.  This recipe is definitely a keeper.

¼ c butter
¼ c chopped onion
1 can (14-oz.) chicken broth
1 can (12-oz.) evaporated milk
3 medium baking potatoes, baked
Salt and pepper to taste
4 bacon strips, cooked and crumbled
½ c shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.

Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon and cheese. Makes 4 servings.

Teriyaki Chicken Noodle Bowl

This is my version of a recipe that I found in a Taste of Home Cooking School magazine almost ten years ago.  This is another quick, easy, and healthy meal that is perfect for a busy weeknight.

1 T vegetable oil
2 boneless skinless chicken breast halves, cut into 1" pieces
1 16-oz. pkg. frozen California blend vegetables
¾ c water
½ c teriyaki glaze
1 pkg. chicken-flavor ramen noodle soup mix


Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3-4 minutes or until chicken is no longer pink. Add teriyaki glaze, water and ramen noodle seasoning mix. Break up noodles into pieces. Add noodles and frozen vegetables to skillet. Cover and cook 8-10 minutes until vegetables are crisp-tender, stirring frequently. Makes 4 servings.

Creamy Chicken Stir Fry

I got this recipe off the back of a soup can many years ago.  It's one of my all-time favorite stir-fry recipes.  Stir-frys are great for families - they're generally economical, quick, and healthy - loaded with veggies.  This recipe has a twist on traditional stir-fry recipes and that's just what I love about it.

1 1b. skinless, boneless chicken breasts, cut into strips

3 c cut-up fresh vegetables or 16-oz. bag frozen stir-fry vegetable blend
1 can cream of mushroom soup
¼ c water
1 T soy sauce
4 c hot cooked rice


Spray skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add chicken in 2 batches and stir-fry until browned. Set chicken aside.

Remove pan from heat. Spray with cooking spray. Reduce heat to medium. Add vegetables and stir-fry until tender crisp. Add soup, water and soy. Heat to a boil. Return chicken to pan and heat through. Serve over rice.

One-Pan Chicken & Potato Bake

This dish was sooo easy to prepare but it tastes like you spent all afternoon in the kitchen.  Seriously you can't go wrong with this Kraft Foods recipe.  My son told me several times how much he liked the chicken; he's a tough audience to please so I know that this new recipe is a winner!

4 bone-in chicken pieces (about 1 ½ lbs.)
1 ½ lbs. potatoes (about 3), cut into thin wedges
½ c fat-free Italian salad dressing
½ c grated Parmesan cheese
1 t Italian seasoning

Heat oven to 400°. Place chicken and potatoes in a greased 13x9-inch baking dish. Top with dressing; sprinkle with cheese and seasoning. Cover. Bake 1 hour and 10 minutes or until chicken is done (165°) and potatoes are tender, uncovering after 30 minutes.

Beef Noodle Bowl

This Kraft Foods recipe makes for an easy weeknight dinner.  My son ate it despite the vegetables and gave it a two thumbs up!

8 oz. linguine, uncooked
3 c broccoli florets
3 carrots, peeled, sliced (about 2 c)
2 t oil
1 lb. beef sirloin steak, cut into strips
¼ c Asian toasted sesame dressing
1 T teriyaki sauce

Cook pasta as directed on package, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time. Meanwhile, heat oil in large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally. Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat. Makes 4 servings.

Grilled Corn Salad

Have you ever tried grilled corn on the cob?  It's wonderful!  The corn becomes sweeter and this salad captures that unique flavor.  This salad is the perfect side dish for your next backyard barbecue.

4 ears fresh corn, husked and silks removed
¼ c oil, divided
½ red bell pepper, seeds and ribs removed and finely chopped
3 green onions, finely chopped
½ T dried cilantro or parsley
1 ½ T lime juice
1 T maple syrup
½ t salt
¼ t freshly ground black pepper
1 T barbecue sauce


Rub corn with 2 T oil. Grill or broil corn for 7 minutes or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill. Cut kernals off with sharp knife. Place in mixing bowl. Combine corn with red bell pepper, onions, and cilantro. Combine remaining 2 T oil with lime juice, syrup, barbecue sauce, salt, and pepper. Toss with corn mixture. Serve at room temperature.


Note: The salad can be made up to 2 days in advance and refrigerated, tightly covered. Let stand at room temperature to take chill off before serving.

Oatmeal Carrot Bread

This healthy quick bread was a hit at dinner tonight. Who says that fiber has to taste bad? I originally found this recipe in a Taste of Home cookbook that I checked out from the library. I made a few modifications and this is the result!

¾ c whole wheat flour

¾ c all-purpose flour
⅔ c packed brown sugar
½ c quick-cooking oats
2 t baking powder
1 t ground cinnamon
¼ t baking soda
¼ t salt
2 eggs, beaten
1 c finely shredded carrots
¾ c milk
⅓ c cooking oil



Grease bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, oats, baking powder, cinnamon, baking soda, and salt. Make a well in center of flour mixture; set aside.


In a medium bowl stir together eggs, carrots, milk, and oil. Add carrot mixture to flour mixture, stirring just until moistened. Spoon batter into the prepared pan, spreading evenly.


Bake in 350° oven for 55-60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on a wire rack. Wrap and store overnight for easier slicing.

Corn Salsa

I first tasted this salsa at my sister-in-law's baby shower. It's wonderful. Karie convinced the hostess to share the recipe and I've been making it ever since. I like to serve it with the scoops tortilla chips because it's easier to eat with less mess.  I served salsa with Cheese Enchiladas in honor of celebrate Cinco de Mayo!

Combine the following ingredients in a large bowl:
2 cans (15 oz – each) sweet corn
2 small cans sliced ripe olives
1 red pepper, chopped
½ red onion, chopped
1 ½ t minced garlic
2 avocados, diced


Dressing:
⅓ c olive oil
¼ c lemon juice
3 T vinegar
1 t each oregano, salt, and pepper


Whisk together and then pour over corn mixture.

Tarragon Chicken

Several years ago, I got this recipe from a local television show that features a daily kitchen segment.  The creamy sauce that goes with this chicken is fantastic; the tarragon provides such a unique flavor.  I love that this main course is all prepared in one skillet with minimal chopping and dicing.  My husband who is not generally a fan of cooked carrots has even mentioned that he really likes them in this dish.  This chicken may look fancy but it's fairly straight forward to prepare.  It's a sure-fire family favorite!

4 chicken breasts
3 T butter
¼ c flour
½ c finely chopped onion
1 clove minced garlic
1 T tarragon
4 carrots cut lengthwise
¼ lb. mushrooms
1 ½ c water
1 c heavy cream
1 t dried tarragon
salt and pepper


Sprinkle chicken with salt and pepper. Heat butter in skillet. Cook chicken pieces on all sides by turning. After 5 minutes add onion, garlic, tarragon, and mushrooms. Sprinkle with flour and stir to distribute flour evenly. Add water and carrots then cover and cook for 15-20 minutes until carrots are soft. Remove chicken and carrots to serving dish; let sauce cook 5 more minutes, stirring often. Add cream, salt and pepper to taste and simmer for 3 minutes. Stir in more tarragon. Serve with rice or favorite vegetables.

Glazed Carrots

I'm always looking for creative, yet easy, ways to spruce up the typical vegetable side dish.  This Kraft Foods recipe does just that!

½ c fat-free Catalina salad dressing

1 lb. baby carrots

2 T slivered almonds, toasted

Pour dressing over carrots in large nonstick skillet. Stir to coat; cover. Cook on medium-low heat 10 minutes, stirring occasionally. Stir in almonds.

Tip: When a skillet dish calls for toasted nuts, there’s no need to heat up the oven. Simply toast the nuts for a few minutes in an ungreased skillet on medium heat, stirring frequently just until lightly browned.

Cheese Vegetable Soup

This soup recipe has been in my family for years and years.  Even picky eaters may eat their vegetables when you serve this soup.  It's very easy to make and you can easily freeze the extra soup for another day.

2 chicken bouillon cubes
3 c water
½ c diced celery
¾ c small cubed potatoes
½ c diced onions
½ c sliced carrots
1 pkg. frozen broccoli & cauliflower pieces
1 can cream of chicken soup
½ lb. cubed Velveeta cheese


Dissolve bouillon cubes in water. Add celery, potatoes, onion, and carrots. Cook in a covered pan for about 15 minutes. Add broccoli and cauliflower. Cook 15 minutes more. Add soup and Velveeta cheese. Heat and serve.

Hearty Oven Stew

This is an easy hands-off recipe that I got from my mom.  I served this stew with cornbread muffins that I'd made ahead and frozen for later use.

1 lb. stew meat

3 carrots, cut into 1" pieces
3 medium potatoes cut
2-3 stalks celery, slice
1 small onion, cut into large pieces
1 ½ t sugar
1 ½ t salt
⅛ t pepper
3 cans (10.5 oz-each) condensed tomato soup
3 c water

Combine raw meat and other ingredients in pot. Cover and bake at 300˚ for 3-4 hours.

Cauliflower Soup in a French Bread Bowl

I surprised my family by serving this healthy version of a creamy cauliflower soup in bread bowls.  They loved it.  These big bowls held and lot of soup and the meal was very filling.  My hubbie who is a big eater could only finish one bowl of soup (including the bowl of course)!

2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
2 T butter
1 large head cauliflower (2 pounds), broken into florets
6 c chicken broth
½ c all-purpose flour
2 c milk
¾ c fat-free half-and-half
1 T minced Parsley
1 t salt
1 t dill weed
¼ t pepper


In a Dutch oven, sauté the celery, onion, and carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.


In a blender or food processor, process vegetable mixture in batches until smooth. Return to the pan. Heat over medium heat. In a small bowl, whisk flour and milk until smooth; stir in puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half, parsley, salt, dill and pepper. Heat through. Makes 8 servings.


 
French Bread Bowls:
2 ½ c warm water (110-115°)
3 T sugar
2 packages highly active dry yeast
1 T salt
5 T oil
6-8 c all-purpose flour

Preheat oven to 400°. In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and stir. Wait 10 minutes until yeast mixture is frothy. Add salt, oil, and 3 c flour. Beat well in mixer or with a wooden spoon. Add remaining flour and mix well until a soft dough forms. Turn dough out onto floured board and knead 2-3 times to coat with flour. Divide into 4 or 8 equal parts. (4 parts if you want large bowls; 8 parts if you want small bowls). Form into large balls and place in small foil pans. Allow dough bowls to rise for 20 minutes. Bake for 20-25 minutes or until lightly browned. Remove from pans. Cut off tops and hollow out insides. Serve with soup.

Funeral Potatoes

This recipe comes from my mom.  I think it gets its name from the fact that this is such a popular dish to serve at funeral luncheone.  Regardless nobody has to die to enjoy these wonderful potatoes.  Sometimes if I don't have enough oven space I cook these potatoes in the slow cooker.

1-2 lb. pkg. southern style diced potatoes, thawed

1 (10.5 oz) can cream of chicken soup
½ c milk
1 c sour cream
1 c grated cheddar cheese
¼ c grated onion (or 1 T dehydrated onion)*
salt and pepper to taste
topping, if desired***


Place thawed potatoes in 2-3 quart casserole dish or a 9x13-inch cake pan. Combine soup, milk, sour cream, cheese, onions, and salt. May add 2-3 T extra milk for a thinner sauce. Mix well. Spread over potatoes. Sprinkle with topping if desired. Bake uncovered at 350° for 45-60 minutes or until hot and bubbly throughout.


*May use approximately 6-8 peeled, diced and cooked fresh potatoes rather than frozen hashbrowns.
**If using fresh chopped onion, sauté 1 T butter until transparent.
***May use buttered bread crumbs, corn flake crumbs, crushed potato chips, or French fried onions.

Easy Roasted Potatoes

These roasted potates really are easy and they are a wonderful side dish for a casual meal.  I served these potatoes with BBQ chicken sandwiches this week.  This recipe originates from the Better Homes & Gardens cookbook.  I've made just a few slight adjustments to the original recipe.

3 medium potatoes, quartered

2 T olive oil
½ t onion powder
¼ t garlic salt
¼ t pepper
⅛ t paprika

Place potatoes in a greased 9x9x2-inch baking pan. Combine oil and seasonings. Drizzle over potatoes, tossing to coat. Bake uncovered, in a 450° oven for 30 minutes, stirring occasionally. Makes 4 servings.