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What's for dinner? Let's share new recipes we really like. I'll start us off this is a favorite in our house and we fix it pretty often.
Buffalo Chicken Wraps
Ingredients you'll need:
1lb boneless chicken breasts, cut into cubes or thin strips (faijita size)
1/2-3/4 cup wing sauce...more or less to taste (Jim Beam's wing sauce is the best if you can find it)
1lb of bacon
2tbsp bacon drippings
16oz sour cream
Packet of Hidden Valley Ranch Fiesta Ranch packet (regular ranch is ok too but Fiesta Ranch is SO much better)
8oz Monterrey Jack cheese
Shredded lettuce (optional)
How to fix it:
First mix ranch packet and sour cream in a bowl with lid and refrigerate. Then cook bacon on medium high til crispy. Drain on paper towel. Crumble when cooled. Drain all drippings but 2tbsp. Cook chicken in drippings 10 mins uncovered. Cover chicken and cook another 10 mins. Stir in butter to melt, then wing sauce and bacon. Reduce to simmer and let the sauce soak in, around 5 mins. Place ingredients on tortilla with cheese, lettuce, and ranch.
With this recipe, we always fix with it these. I didn't give amounts on the ingredients because we never measure, just eyeball it. No amount is wrong. Just go with what you like.
Garlic Oven Fries
Ingredients you'll need:
Small red "new" potatoes (we usually fix about 1 1/2lbs)
Garlic salt (I suggest Lawrys)
How to fix it:
Preheat oven to 500 degrees (no, not a typo lol). Cut potatoes into into wedges. Leave skin on. Toss potatoes with olive oil and coat thoroughly. Then add basil and garlic salt liberally and toss. Spray cookie sheet with cooking spray and place potatoes on cookie sheet. Bake 15-18 mins or til crispy on edges. These are also excellent with some of the Monterrey jack sprinkled on top and dipped in the ranch.
Hope you get a chance to try these and enjoy them as much as we do.
Last edited by PrincessMom08; March 4th, 2014 at 12:17 PM.
That sounds delicious!! This is a favorite recipe of mine:
Pistachio Baked Salmon
1 cup salted dry-roasted pistachio nuts chopped (use a small food processor and pulse quickly about 5-10 times)
˝ cup packed brown sugar
3 Tbsp lemon juice
6 6ounce skinless salmon fillets
1. Preheat oven to 425 F.
2. In a small bowl combine pistachio nuts, brown sugar , lemon juice set aside
3. Place salmon fillets on greased foil lined cookie sheet
4. Spoon pistachio mixture evenly on each filet
5. Gently press nut mixture onto fish to form a top crust
6. Bake about 15 minutes
It is really easy and pretty quick to make. For a side I usually throw some frozen okra in some olive oil over medium heat and then throw in one can of diced tomatoes and simmer for a while.
I'm a day late but this is what we had last night!
Copycat Olive Garden Zuppa Toscana
1 lb Italian sausage
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
I usually cut the recipe in half since the kids don't care for it. Also I add more potatoes, use spinach if I don't have kale on hand, and just use milk or half/half instead of the cream.
I love this idea! I haven't really been cooking much because of M/S and energy problems, but I usually love trying new recipes. My husband has been begging for soup lately because of all the snow, so I think I will make this soon. I love the crockpot aspect.
Chicken Enchilada Soup
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
˝ cup chopped onion
˝ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1˝ cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts
In a 3˝ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
The only change I make is to take out the corn. Corn was a real nausea trigger around week 6, so I don't even want to tempt it.
I know its late Tuesday but we just got home and I wanted to share. I just made this last night and with our upcoming winter storm, thought it would be something simple to share for those snowed in. These ingredients are often kept on hand. Hope you enjoy!
BBQ chicken sandwiches:
5 chicken breasts
12 ounces barbeque sauce
2 tbsp Worcestershire
1/2 cup Italian dressing
1/4 cup brown sugar
8 sandwich buns (we prefer Martin's potato buns)
Place chicken breasts in crock pot. Mix other ingredients (except buns of course) in a bowl. Pour over chicken. Cover and cook 3-4 hours on high or 6-7 hours on low. Shred chicken in crock pot and let sauce soak in for about 15-30 minutes. Place in buns or eat alone. Great with streak fries.
Last edited by PrincessMom08; February 12th, 2014 at 07:06 AM.
I am terrible at recipe sharing because I don't measure or write things down, it is just all in my head! I made meatballs and sauce over spaghetti. The meatballs were equal parts ground beef and ground pork, sauteed onion and garlic, breadcrumbs, eggs, milk, seasoning. See? Not exactly a science from me, lol!
Wife to Jerry and mom to Drew (18), Hannah (15), Luke (8), Grace (4), Owen (just turned 2), and expecting Baby #6 in August 2014
I'm on a salsa kick at the moment. I could drink it! I'll share my ultimate salsa recipe 4-5 large tomatoes 1-2 jalapenos (depending on how spicy you like it) 1 large onion handful of cilantro Preheat the oven to 350 Cut an x on the top of the tomato where the stem is(it's easier to peel the skin of that way) Take the tomatoes, jalapenos, and onion place them in the oven and allow them to brown/blacken on both sides. Peel the skin off the tomatoes Throw everything in the blender, along with the cilantro and set it to chop, if you want to use it as a sauce, you can also liquify it. add salt to taste. I left out the garlic because it's one of my aversions, but garlic is also welcome in the recipe and should also be thrown in the oven.