roast chicken with maple vegetables

this is a perfect fall dinner. the house smells amazing and the chicken is most tender. easy, low-cost meal the whole family will love.

1 whole chicken
1 onion
1 apple
2 sm potatoes
2 sm sweet potatoes
1/4 C water
3tbsp maple syrup
ground pepper
2tbsp butter

pre-heat oven to 350 degrees.

chop veggies and apple into large pieces. place on bottom of 9x11 pan. add water and drizzle with maple syrup.

rinse and prep chicken. lift skin from breasts and add butter in small pieces. smooth top of skin to distribute the butter evenly. liberally pepper the skin.

place chicken atop the vegetables and bake for 20min per pound of chicken.

thai chicken with rice sticks

this quick easy thai recipe is so tasty! and you can make the sauce with what you have on hand. yay!

sauce:
1/2 C chicken broth
1/4 C smooth peanut butter
1/4 C finely chopped cilantro
4 cloves crushed garlic
1 tsp red wine vinegar
1 tsp sugar
1 tsp orange juice
crushed red pepper flakes (to taste)

combine in a small sauce pan on low. cook until pb is melted and all combined. remove from heat.

noodle dish:
rice sticks (thai-style pasta)
sliced carrot strips (use potato peeler)
chicken tenderloins
veggies of your choice: broccoli, onion, red bell pepper

boil water, add pasta. cook until done, approx 6 min. add carrot strips in last minute and drain.

saute chicken in oil until cooked through. break into bite sized pieces. add veggies until just cooked through.

combine chicken mix with noodles and sauce, mix to coat. serve with a lime wedge.

chess pie

this is a southern staple in the dessert world. i discovered it when trying to find a use for all the buttermilk i had on hand from another recipe. it originated from a recipe posted online, but made better by yours truly. super quick to make and common ingredients.

1/2 cup butter, slightly melted
1 1/2 cups white sugar
3 tbsp all-purpose flour
3 eggs
1 cup buttermilk*
pinch of cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 (9 inch) unbaked pie crust

preheat oven to 350 degrees.

mix butter and sugar until creamy.

add flour, eggs, buttermilk, cinnamon and vanilla. mix until smooth and pour into pie crust.

bake for 70min. check at 40min and wrap crust with foil to prevent burning.

serve with berries and whipped cream.

*if you don't have buttermilk on hand: add 1 tbsp of vinegar to a 1C measuring cup. fill with milk and let sit approx 5min until starts to clump. ta-da!

seasonal fruit crisp

easiest fruit crisp possible. use any types of fruit combos. my faves are strawberry/rhubarb and apple/blackberry. top with ice cream - of course.

2/3 C of each oats, sugar, flour
1/4 C wheat bran (optional)
1/2 tsp cinnamon (or desired)
1/2 tsp salt
1/4 tsp nutmeg
1 stick of cold butter
approx 6 cups of fruit

mix dry goods. cut in cold butter until crumbles.

grease a 9x13 pan, add desired cut fruit (try apples, peaches, blackberries, strawberry, rhubarb, mixed berries, or any combination).

top with crumble and bake approx 55 min on 375 or until golden.

mongolian chicken stir-fry

this is a very flexible recipe. use any variety of veggies you prefer or have on hand. can also use shrimp instead of chicken.

• 5-6 boneless chicken tenderloins
• 2 pkgs ramen noodles, broken into small chunks
• fresh broccoli, carrots, onions, snap peas
• canned sliced water chestnuts
• ground ginger
• chili pepper flakes
• 2-3 cloves garlic, minced
• teriyaki sauce

saute chicken in olive oil, cutting into bite sized pieces. add hard veggies, like carrots and broccoli.

bring water to boil for ramen noodles and cook until just finished. drain and remove from heat. set aside.

saute until bright and nearly tender. add 1/4 C teriyaki sauce and equal parts water to a simmer. add remaining veggies and water chestnuts.

add minced garlic and continue to saute until veggies are cooked through. sprinkle stir-fry with ginger, pepper flakes and black pepper, as desired, toss to coat. use sparingly and add more if necessary.

finally, add ramen noodles to stir-fry and toss to combine. serve.

chicken in mustard cream sauce

this is adapted from Martha Stewards everyday living cookbook. super easy and surprisingly mild in flavor. great over pasta.

• boneless chicken breasts
• 2 tbsp spicy mustard
• 1/4 C heavy cream
• 2 tbsp white wine, optional

saute breasts in olive oil until golden on each side, cut into bite sized pieces. remove from pan to plates when finished.

using the same pan on med heat, add white wine, if using, and whisk all browned bits with wine. add cream and mustard and whisk until combined. let sauce bubble and thicken approx 5 min, then toss with chicken and serve.

optional: sprinkle with dill.

mozzerella chicken

this is one of my favorite dishes originally made by my husband. we've simplified it over the years, and use a bottled teriyaki sauce.

• boneless chicken breasts
• 1-2 large onions, sliced
• mozzerella cheese, sliced
• lawry's teriyaki sauce

marinate chicken in teriyaki. carmelize onions by sauteeing in olive oil. when golden, remove from heat and set aside.

saute chicken breasts in olive oil until cooked through, approx 8 min per side. cook in marinade.

set oven to broil.when chicken is finished, place on an oven-proof dish and top each with equal portions of onion, then with mozzerella slices. broil just until cheese is melted, careful not to burn it.

chicken enchilada cassarole

this is a quick, easy and freezable alternative to making chicken enchiladas. may be spicy for small children.

• thawed boneless chicken breasts
• taco seasoning
• 1 onion
• 1 sm pkg corn tortillas
• 1 lg can of El Pato mild enchilada sauce
• 1 can black beans, drained
• 1 lb cheddar cheese, shredded & divided

saute chicken in olive oil until cooked through. cut into strips or bite sized pieces. add onion and sprinkle with taco seasoning. toss to coat and cook until onions are just done.

in a greased 9x13 pan, place a layer of corn tortillas, drizzle with el pato sauce. spread even layer of cheese, spread with black beans. add another layer of corn tortillas, drizzle with el pato sauce, spread chicken/onion mix and top with cheddar cheese. place final layer of corn tortillas and cover with remaining el pato (should have at least 1/2 can). ensure all tortillas are sauces. top with shredded cheddar.

bake for approx 30 min on 350 degrees, or until cheese is melted and bubbly.

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note: this dish can be frozen and also make is smaller batches. if freezing, cover with foil. thaw before cooking and re-heat in 350 for approx 45min-1hr.

broccoli bacon penne

i love this recipe. alter onion and garlic amounts for picky eaters. the brocolli portion can also be used as a side dish.

• 2 lbs fresh broccoli, chopped
• 1 onion
• 2 cloves of garlic, minced
• 1/2 pkg raw bacon, chopped
• chicken tenderloins
• penne pasta

boil water for pasta. add pasta and cook until done.

in a large sauce pan, cook bacon until done. do not drain.

when bacon is done, add broccoli and saute with bacon. cook until broccoli softens and turns bright green.

meanwhile, saute chicken in olive oil in a seperate pan. use spatula to break into bite size pieces. when done, remove from heat and set aside.

when broccoli is cooked, add onion and garlic, saute together. cover pan with foil for approx 10 min. broccoli will just start to brown in spots. add chicken and toss to combine.

top penne with broccoli mixture.

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note: you can make broccoli chicken mix in advance and keep in the fridge for 2-3 days. to serve, heat saucepan on med. boil pasta. when pasta is done, drain and add hot pasta to preheated pan. add olive oil so it doesn't stick and add broccoli mix. combine with pasta and saute until warm thoughout.

mexican chicken soft taco

quick, easy and taste authentic with corn tortillas. use flour if kids are picky.

• chicken tenderloins
• taco seasoning
• onions
• corn totillas
• sour cream
• guacamole
• salsa

saute thawed chicken tenders in olive oil. when nearly cooked, use spatula to cut chicken into bite size pieces. add onion and saute until chicken is done. lightly sprinkle taco seasoning onto chicken/onion mix, then combine. remove from heat.

place desired number of tortillas in a zip lock bag. sprinkle with water and put in microwave for approx 20 seconds. do not close bag.

assemble tacos with chicken, and toppings as desired. squeeze lime wedge on taco, if desired.

get guacamole recipe here.

tortellini pasta salad

super quick, super flexible and the kids love it.

• 12 oz pkg dried tortellini
• 2 tomatoes
• 1/2 cucumber
• sm canned black olives
• 5 oz pkg sliced salami, chopped
• 6 oz crumbled feta
• italian salad dressing, to taste
• fresh basil, to taste
• parmesan, to taste

bring water to a boil for tortellini. meanwhile, chop your veggies and add to a bowl. you can also use whatever you have on hand: canned corn, brocolli, kalamata olives, garbanzo beans, red onion, etc.

mix all veggies and herbs with italian dressing. use enough dressing to coat and marinate the veggies.

boil tortellini until done, approx 8 min. to quickly cool your pasta and sidestep cooling in the fridge, fill a colander with ice and drain your pasta over the ice. mix pasta with ice until ice melts. pasta will be significantly cooled.

add cooked pasta to the marinating veggies. mix in feta cheese and pepper, if desired.

top with parmesan, if desired.

gorgonzola pesto pasta

i love this meal. alter the amount of cheese and garlic to make it less intense for your kids. they eat it up too!

• bow-tie pasta noodles
• 2-3 cloves garlic
• 4 oz gorgonzola cheese
• 1/2 C shredded parmesan
• 3 Tbsp prepared pesto
• 2 Tbsp olive oil

boil pasta until done. add olive oil to pan on Medium heat. add pasta noodles, pesto, garlic, 1/4 C of parm and 3 oz of the gorgonzola cheese. toss until all ingredients are combined. cheeses will start to melt.

serve with a sprinkle of gorgonzola and parm.

turtle treats

this is a great recipe to make with your kids, super quick and easy.

• mini muffin pan
• 16 pretzels
• single pack of rolo candies - cut horizontally in half
• 16-32 pieces of whole or half pecans

set your oven on broil and bring rack to lower third.

have your kid set a pretzel in each muffin cup and then have them set a cut ROLO on each pretzel, carmel side up.

place muffin tin under broiler for about a minute, or until the chocolate starts to get shiny.

remove from heat and, since pan is pretty hot, you'll want to be the one to top each candy with 1-2 pieces of pecans. press gently, otherwise you'll lose your chocolate to the muffin tin.

give them a few minutes to cool down then transfer to a plate.

blueberry pancakes

so the majority of the work comes from a box -- i'm a mom... but the key ingredients for flavor are truly a mothers touch.

• bisquick pancake mix (NOT the reduced fat kind)
• 1/2 tsp real vanilla extract
• water
• fresh blueberries (frozen work too)

preheat large pan on med-high heat for about 6 min. spray with non-stick butter spray and wipe gently with paper towel.

mix batter with vanilla and water to the desired consistancy.

pour batter into hot pan, top with desired blueberries (I like wild frozen from Trader Joes because they are smaller)

cooking about 1 min on first side, flip when golden brown and cook until the berries start to stain the tops of the pancakes. serve with real butter and syrup.

ham & greens fettucini

this recipe all started after a dinner at an italian restaurant. it evolved and now is in constant rotation. it's great for leftovers, using ham, or chicken. also, toss any veggies in for variety. we really love this recipe with chicken, mushroom and tomato wedges. or with cheese filled tortellini...yum.

• 1/2 cube butter
• 1/2 pint heavy cream
• 3 cloves minced garlic
• pepper to taste
• 1 c finely shredded parmesan cheese (also mix in romano or fontina)
• leftover meats
• chopped asparagus or broccoli
• fettucini noodles

boil noodles.

in large sauce pan, melt butter over med-high heat. add cream once completely melted. let simmer to thicken. shred cheeses, mince garlic and chop veggies while waiting.

as sauce begins to thicken, add garlic, ground pepper and 1/3 c of cheese. stir as you melt down cheese. add meat and soft veggies (such as mushroom, tomato) and another 1/3 c cheese.

add hard veggies to last 2 min of boiling water. drain and empty noodle & greens into sauce. stir to coat, and dish. sprinkle remaining cheese on servings or into last minute of stirring sauce.