the recipe to save a life...and a GIVEAWAY!

Want an easy and inexpensive way to save a life?

TRY THIS RECIPE!

Ingredients:

$10 or a Facebook Page (or both if you want this recipe to be extra delicious!)

What to do:

Go to A Peakin To Our Lives (my family blog) to learn more about typeTAP and learn how to enter for my first giveaway!

It's easy!

:)

Swiss Chicken

Ingredients:
4 boneless, skinless chicken breasts
8 slices of Swiss cheese
1 can cream of mushroom soup
1/4 c. dry white cooking wine (I just used white wine I had in the fridge)
1 c. herb stuffing mix
1/2 c. melted butter

Directions:
- Place chicken breasts in a greased 9x13 baking dish.
- Top each breast with 2 pieces of cheese.
- In a small bowl stir together soup and wine and pour over chicken.
- In a small bowl melt your butter and stir in stuffing mix. Pour over soup mixture.
- Bake at 350 degrees for 1 hour.

I love easy, and this is about as easy as it gets!

Layered Fiesta Taco Salad Bake

Okay, now THIS is EASY and yummy! You like Mexican food??? Try this if you do!

Ingredients:

1lb. ground beef
1 can spicy chili beans, undrained (they don't have to be spicy if you want it mild)
1 can corn, drained (you can use Fiesta Corn if you want)
1 cup salsa
1 pkg. Taco seasoning
2 cups crushed tortilla chips
1/4 cup green onions, chopped
1 medium tomato, chopped
1-2 cupa shredded cheese (I use closer to 2 cups)
1 large avocado, peeled and cubed/sliced
Shredded lettuce

What you do:
Coarsely crush two cups of tortilla chips and throw ‘em into a deep casserole dish.

Cook beef and drain. Return to large skillet and stir in beans, salsa, taco seasoning and corn.
Heat until boiling stirring often.

Remove from heat and pour into the casserole dish on top of the crushed chips.

Cut your veggies and layer the tomatoes on top of the meat mixture and then the green onions on top of that. Cover with cheese and bake at 350 for 30 minutes or until cheese is hot and bubbly.

YUMMMMMM!

Then garnish with lettuce and avocado and shove some chips along the outside just for fun!

So pretty, right!
Talk about EASY!

Crunchy Strawberry and Romaine Salad

I love me some fruit on my salads.

Do you love strawberries and romaine lettuce?!

YUM!

Ingredients:

Romaine lettuce (three hearts of romaine, chopped)
1/2 cup green onions, chopped
2 cups strawberries, sliced or chopped in bite-size chunks
1 pkg. Ramen noodles (discard seasoning packet)
1/4 cup butter
1 cup chopped walnuts or almonds (optional)

DRESSING:
1/4 cup Extra Virgin Olive Oil
1/4 cup sugar
2 tbsp. red wine vinegar
1/2 tsp soy sauce

Saute the Ramen and walnute/almonds in butter for about 8-10 minutes until golden brown. Meanwhile, chop your strawberries and onions and add to your romaine in a large salad bowl. Add the Ramen and nuts once they are ready. Whisk all of the dressing ingredients together, add to the salad and toss.

Voila!

Meatball Sandwich Casserole

Ingredients:

1 Baguette French Bread (cut into 18-24 slices, 1/4 inch thick)
Olive Oil
1 pkg. frozen Italian meatballs, bite sized {about 1 lb.}
1 pkg. frozen onion & bell pepper mix, thawed & drained
1 1/2 cups spaghetti sauce

1 cup mozzarella cheese, shredded

Preheat oven to 350. Meanwhile, slice your bread.

Brush each slice with olive oil on one side. Line the bottom and the side with the bread slices...oil side up...slightly overlapping the slices on the side. You won't need to grease your dish for this recipe! (You'll need a deep casserole dish for this meal.)

Bake bread for about 10 minutes or until the edges are golden brown. In a separate bowl, mix meatballs, bell pepper & onion mix, & spaghetti sauce to coat. I HIGHLY RECOMMEND the Tomato & Basil by Classico. SOOOOO good!!!!!
Spoon the meatball mixture into the dish on top of the bread. Return to oven and bake for 25 minutes or until thoroughly heated through in the center. Pull out, add the cheese on top and bake for 5-10 minutes more.

Enjoy!

Double Dressing Pasta Salad

When you see the ingredients for this, you may think it would be gross.

It's not...trust me. :)

Ingredients:

1 box penne pasta
1 brick Colby cheese, cubed
1 brick Muenster cheese, cubed
1 yellow pepper, chopped into large chunks
1 orange pepper, chopped into large chunks
Grape tomatoes, halved
1/2 bottle Ranch dressing
1/2 bottle of Italian dressing

Cut up all the veggies and cube the cheese. Add dressing to coat. Meanwhile, cook pasta.

Add pasta to veggies and dressing & toss. Refrigerate for 2-3 hours or until chilled. Remove from fridge and add a little more dressing to freshen things up. Serve & enjoy!

Chicken Marinade - Rosemary Lime

I made chicken breasts the other night and wanted to marinade them, so I made up a marinade with pretty much a bunch of random stuff from the fridge. Weird thing...it was SO DELICIOUS! So here it is before I forget...

All these measurements are approximate because I didn't measure anything!

Ingredients:

1 cup Vegetable Oil

2 Tblsp Mustard

1 Tblsp Lime Juice

1 Tsp Garlic Salt

1 Tsp Rosemary

Tsp(ish) fresh ground pepper

Wisk all the ingredients together and marinade your chicken in it for at least an hour.

Sorry, I didn't take a picture...it kinda just looks like chicken!

Glass Block Jello

I found this recipe HERE and made it for Christmas and LOVED IT!

It was a hit. :)

INGREDIENTS:

4 3-oz. packages assorted Jello (in whatever colors you want)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk


Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.


Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.


When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.