Forgotten Chicken

This recipe was SO good. Everyone loved it! It's definitely something I'll be making again. It's another dish that can be customized to your liking. I didn't have the original ingredients on hand so I made the dish my own with what I had on hand in the pantry.

This dish is something that you can cook slow in the oven for about 3 hours or you can cook fast in the oven in an hour. I will put both ways in the recipe below.

Forgotten Chicken

4-6 Skinless, Boneless Chicken Breast
2 Cups Minute Rice
1 Package Lipton Onion Soup Mix (Dry Mix)
1 Can Cream of Mushroom (I use Pacific Foods Brand in a box)
1 Can Campbell's Cheddar Cheese
1 Can Water
Chili Powder
Sea Salt
Garlic Salt

Directions:

Preheat oven to 350-375 (depending on your oven) for one to one and a half hours. Or you can cook it at around 250-275 for 3 hours. (The girl who I got this recipe from she said her mom always put it in the oven while they went to church for 3 hours and then ate when they got home.)

Mix the soups, 1 can of water, and rice in a bowl.

Pour the rice soup mixture into the bottom of the greased 9x13 pan.

Add the chicken in on top of the rice mixture and top the chicken with spices and the onion soup mix. Sprinkle some cheddar cheese on top and cover with foil.

Cook in oven for about an hour. Check to see if chicken is done and if not put in for a little bit more time.


**The original recipe called for 1 can of Cream of Celery and 1 can of Cream of Chicken. I didn't have them on hand so I changed the recipe and loved it.
**You could also add mushrooms if you use the Cream of Mushroom. You could add a veggie such as broccoli.

3 Ingredient Crockpot Hawaiian BBQ Chicken

This is a VERY simple recipe with only 3 ingredients (unless you add extras). You can just throw it all in the crockpot and enjoy a really good dinner and a great smelling house.

Since this recipe is so simple you could easily make it your own by adding other things to it.


3 Ingredient Crockpot Hawaiian BBQ Chicken

4-6 Boneless Chicken Breasts (They can be frozen)
1 Bottle Barbecue Sauce
1 20 oz. can Pineapple Chunks, drained

Directions:

Spray the inside of your crockpot with cooking spray for an easy cleanup!

Place fresh or frozen chicken breasts in the crockpot and cover with sauce. Empty can of drained pineapple chunks on top.

Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crockpot so the chicken will be well coated with sauce.  Serve over rice or however you'd like to eat it. You can also top with uncooked pineapple when serving.



The original recipe called for Archer Farms Hawaiian Style Barbecue Sauce but I don't buy that brand or that BBQ sauce so I used one that we do buy that doesn't have crap in it. You can use whatever BBQ sauce you like.


You could also add green peppers and onions if you'd like.

This is what I used instead of BBQ Sauce since it's what I had on hand.

Turtle Cookies - Grandma's Recipe

This is my Grandma Hoggan's cookie recipe. I've been eating these since I was a kid and always loved helping Grandma make them. They are so simple and quick to make.


Turtle Cookies

Preheat waffle iron to medium.

3/4 C Cocoa
2 Tbsp Crisco
1 C Butter

Mix and melt, and set aside

Beat 6 eggs
Add 2 ¼ C Sugar
Fold in 3C Flour, ½ Tsp Salt and 1 Tbsp Vanilla

Blend all together. Drop by teaspoon on Iron about 1” apart. Close iron, bake about 1 minute.

Frosting:
1 stick Margarine
6 Tbsp Milk
1 Tsp Vanilla
4 Tbsp Cocoa
1 lb Powdered Sugar

Bring to a boil margarine, cocoa and milk. Add sugar and vanilla

Breakfast Casserole

I'm all about making things that save me time. This casserole is GREAT! I cook it up the night before and then we can reheat it for breakfast for the next couple of days. I'm not a morning person and don't enjoy getting up and making a big breakfast.

This recipe can also be made the night before and put into the fridge and cooked in the morning instead of the night before. I have done that before too.

It's a very versatile recipe that you can make your own. Usually I just use what I have on hand as far as meat and veggies. You can make this your own very easily.

The original recipe (which I can't find now) was for a smaller batch then I make but I like it to feed both of us for more than two days. Since I no longer have the recipe this has become my own recipe that I've had to wing haha!

Breakfast Casserole

2 Dozen Eggs (24 Eggs)
2 Bags Frozen Hashbrowns
Cubed Ham, Diced Turkey Sausage, or Bacon (Or all 3)
2 Handfuls of Chopped Fresh Spinach
Shredded Cheddar Cheese
Minced Garlic
Sea Salt
Chili Powder
Garlic Salt
Pepper
Milk

Directions:
1. Spray your 9x13 pan with Pam Olive Oil Spray (or whatever spray you use). Spread the hashbrowns in the bottom of the pan and sprinkle with your desired spices. Spread a little cheese over the hashbrowns.

2. Dice up your chosen meat (I used ham and turkey sausage) and layer that on top of the hashbrowns.

3. Chop up your fresh spinach and layer that on top of the meat. I sprinkled a little sea salt on top of the spinach layer. **Here is where you'd add any other veggies that you want such as onions, peppers, zucchini, etc.**

4. Beat your eggs in a mixing bowl along with your seasonings and a little milk (roughly a 1/4 of a cup). Pour the eggs mixture over top of the layers you've just made in your pan. Make sure to pour it evenly over everything. Once that is done before you pop it in the oven sprinkle cheese on top and cover with foil.

5. Bake in the oven at 350*F for approx an hour. It takes awhile for the middle to cook. I checked it after 35 minutes and then every 15 minutes after that to make sure it was done. I took the foil off for the last 15 minutes of cooking.

IF you make a smaller batch of this I would cook it for 35 minutes and then check it. Better to add time then burn it.

Please let me know if you have any questions about this or ideas!

The Seasonings I used.

Hashbrowns in the bottom of the pan.

Diced Ham

Layer the diced ham on top of the hashbrowns.

Sliced Turkey Sausage

Layer the sliced sausage onto the ham.

Chopped fresh spinach

Layer the spinach on top of the meat.

Egg Mixture (Eggs, Minced Garlic & Seasonings)

Pour the egg mixture evenly over everything.

Sprinkle with shredded cheese.

Finished Breakfast Casserole!

Pumpkin Granola

I made this over the Holidays - it makes the house smell SO good! It's really simple to make and is really good. You can use it as cereal, put on top of yogurt, snack on, etc. It would make a great gift if you wanted to baggie it up for the Holidays.

Pumpkin Granola
Yields: 4 Cups Granola
Prep Time: 20 Min
Cook Time: 40 Min

3 Cups Old Fashioned Oats
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Allspice
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Salt
1/2 Cup Maple Syrup
1/2 Cup Pure (unsweetened) Pumpkin Puree
1/4 Cup Applesauce
2 Tablespoons Brown Sugar
1 1/2 Teaspoons Vanilla Extract
1 Cup Dried Cranberries
1/2 Cup Almond Slices

Directions:
1. Preheat your oven to 325*F. Line a rimmed baking sheet with parchment paper, or use a nonstick baking sheet.

2. Mix the dry ingredients in a large bowl (oats through salt). Mix the wet ingredients (syrup through vanilla) in a smaller bowl. Stir the wet ingredients into the dry ingredients. Then stir in the cranberries and sliced almonds.

3. Spread the mixture out onto your baking sheet. Bake until golden - stirring halfway through baking - 20 minutes, then stir, then bake another 20 minutes. If it's not quite golden and crisp, bake 5 to 10 minutes more. It will get crisper as it cools. Let it cool and then store it in a covered container to nibble on for a couple of weeks.

Banana Peanut Butter Overnight Oatmeal

I'm always looking for things that I can make ahead of time that we can eat for breakfast as I'm not a morning person. Chad loves oatmeal and peanut butter so this recipe was great. I made it for him and he took it fishing with him since it's in a jar. He loved it so I've made it a few times for him. I make two days worth at a time.


Banana Peanut Butter Overnight Oatmeal
1 Serving


1/4 Cup Uncooked Old Fashioned Oats
1/3 Cup Skim Milk
1/4 Cup Low-Fat Greek Yogurt
1 1/2 Teaspoons Dried Chia Seeds
1 Tablespoon Peanut Butter (May sub with PB2 - Powdered Peanut Butter)
1 Teaspoon Honey (Optional)
1/4 Cup Diced Ripe Banana (Approx. half a banana)

Directions:
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, peanut butter (or PB2), and honey. Put lid on jar and shake until well combined. I had to use a spoon after shaking to get the peanut butter and honey off the sides then I shook the jar again. Remove lid, add bananas and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.


**This makes a small serving so I doubled it the first time so it was a complete meal for Chad. However, if you are dieting and don't eat big breakfasts then don't double it.

**You can buy the Chia Seeds anywhere. I got them at Walgreens.


Weight Watchers PointsPlus:
8 points with peanut butter and honey
6 points with PB2 in place of peanut butter and honey
5 points with PB2 and no honey 

Secret Fried Halibut

I had some halibut in the fridge and wanted to fry it but didn't want it to be an unhealthy fried fish SO I found this recipe which seemed pretty harmless. We ended up loving it. It's not too greasy.


Secret Fried Halibut
Prep Time: 10 Mins
Total Time: 35 Mins
Serves: 4-6


1 Medium Halibut Fillets (Approx. 3lbs)
2 Cups White Flour
1 Tablespoon Seasoning Salt
1 Teaspoon Ground Pepper
1 Teaspoon Garlic Powder or Salt
1 Pinch Onion Powder
1/2 Cup Mayonnaise
1 Tablespoon Yellow Mustard (or to taste)
6 Tablespoons Olive Oil (or any oil you'd like to use)

Directions:
1. Cut halibut into portion size pieces and set aside.

2. In a gallon ziplock bag combine all dry ingredients; seal bag and shake to mix.

3. In small bowl combine mayonnaise and mustard; mix thoroughly (this is the secret ingredient).

4. Add some oil to the skillet over medium heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.

5. Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on the bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done.

6. Serve while still hot. (May be kept in warm oven until all fish is done).

**I didn't have seasoning salt so I just used sea salt and added other seasonings such as chili powder.