Roasted Cabbage w/ Lemon

Can you say yummy?!

Ingredients:
1 medium head of green cabbage
2T Olive Oil
3-4T Lemon Juice
Salt and pepper

Preheat oven to 450F. Spray a roasting pan (I use a cookie sheet) with non-stick spray or olive oil. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)
Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Tomato Salad w/ Balsamic Vinegar

Super easy, super delicious and super pretty!

Ingredients:
1 small package grape tomatoes (whole)
green onions (approx. 3 stems)
red onion (just a little, a small wedge finely chopped)
fresh basil chopped (3-4 leaves)
1/3 cup crumbled feta
drizzle of olive oil
healthy drizzle of balsamic vinegar (probably twice as much as the olive oil)
salt and cracked pepper

Stir it all together and enjoy!

Chicken Biscuit and Potato Minis

I had to make up the name because I made up the recipe.
I know it's not a very creative name.
But these were really good!Ingredients:
2 chicken breasts (boiled)
2 pckgs Biscuits
1/2 can cream of chicken
2 medium russet potatoes
1/2 cup French Onion Dip
3 Tblsp butter
Shredded Cheddar Cheese
1/8 cup milk
salt and pepper
Onion Powder
Garlic Powder
Dried Parsley
(Instead of the 3 seasonings above, I use a seasoning called Badia Complete Seasoning)

Boil the potatoes to make mashed potatoes and once mashed, add the butter and french onion dip and mix together. Boil the chicken and chop it or shred it. Mix it with the cream of chicken and milk, salt and pepper, onion powder, garlic powder, dried parsley or any sort of seasoning you like. Press the biscuit dough into muffin tins. This will make a dozen minis, so I just do the extra 4 biscuits normally and save for the next morning or something. :)
Scoop the chicken mixture into the biscuit cups until full and then put the potatoes on top. Sprinkle the cheese on top of that and bake according to the temp and time on the biscuits. I did have to add about 5 minutes to the baking time on the biscuit package to make sure they weren't too doughy.

They were delicious!

Ritzy Chicken

Sean named this casserole I made up tonight.

He's so creative. :)

This meal is far from "ritzy"!

Ingredients:
3 large chicken breasts
1 can Cream of Mushroom
1 can Cream of Chicken
8 oz Sour Cream
1 stick butter
1 cup cheddar cheese (I used sharp cheddar)
1 sleeve Ritz Crackers
1 Tblsp Minced Onion
Garlic Salt to taste
Pepper to taste
Rice

Boil the chicken breasts and then cut them up. Mix them with the cream of mushroom, cream of chicken, sour cream, 1/2 stick of butter, garlic salt, pepper, minced onion and cheese. Pour into a greased 9x13 casserole dish. Crush the Ritz Crackers all over the top of the dish and then drizzle the other 1/2 a stick of melted butter. Bake for 3o minutes at 350.

Serve over Rice.

Chicken Salad

This is a SUPER DELICIOUS chicken salad recipe I made yesterday!
I can't stop eating it!

Ingredients:
2 1/2 cups diced, cooked chicken
4 bacon strips, cooked and crumbled
1 (8 oz) can sliced water chestnuts, drained
1/2 cup thinly sliced celery
1 cup halved green grapes
3/4 cup mayonnaise
1 Tblsp dried parsley flakes
2 teaspoons finely minced onions (I used dried minced onion)
1 tsp lemon juice (I used lime juice)
1/4 tsp ground ginger
1 dash Worcestershire sauce
salt and pepper to taste

Combine chicken, bacon, water chestnuts, celery and grapes in a bowl, set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Peanut Butter Pie

Seriously EASY and YUMMY!!!!
Stole it off another blog that I read. :)Ingredients:
1 pie crust (I just bought a frozen one)
3/4 c powdered sugar
1/2 cup creamy peanut butter
1 pkg. Instant Vanilla Pudding (I used French Vanilla)
2 cups milk
8 oz. container whipped topping (or you could make your own)

Bake the pie crust and cool to room temp. Mix the peanut butter with the powdered sugar using a fork until you have a peanut butter crumble. Whisk the milk with the Instant Pudding mix and put into fridge for about 5 minutes while it sets. While that is setting, put about 3/4 of the peanut butter crumbles into the pie shell. Then, put the pudding on top of that and place in the fridge for a couple of minutes again. Spread the entire whipped topping container on top of it and then sprinkle the remaining peanut butter crumbles on the top. Keep refrigerated until you serve.

Italian Pasta Salad

Probably about a year ago, we went to my friend Jamie's house for a play date and lunch. She made this pasta salad and I loved it. There was even olives in it (which I picked out)!!! For those of you who don't know, I HATE olives.
So she sent me the recipe (which I lost), but I remember it was really easy and thought I may have remembered it...so Jamie, if you're reading this, SORRY if I botched the recipe! I just made it from memory...it was still delicious though!
(I forgot to take the picture until hours after I made it and it had been half eaten! Oops!)Ingredients:
1 box Rotini
1 bottle Italian Dressing
1 container grape tomatoes (cut in halves)
1 small can chopped black olives (Jamie may have used green when she made it)
1/2 red onion finely chopped
1 container of Feta Cheese Crumbles

All you do is cook the pasta, let it cool a bit and then add the dressing. I only used probably 3/4 of the bottle. I let it cool more while I chopped the veggies and then added those and refrigerated it until it was cold before I added the feta cheese.

I'm not a fan of blue cheese, but I'm sure you could use that as well in this recipe...and like I mentioned above, green olives would work too...or if you're like me, you could just leave them out all together! :)