One of my new year's resolutions was to cook more this year. Along with that my goal was to cook one new meal a week. I have always enjoyed cooking but with our crazy schedules it was sometimes hard to plan meals. It is especially hard to cook during football season. I never knew what time Todd would be home from practice and I would usually just end up going to my parents for dinner and he would eat when he could. Now that football season is over and Todd is home much earlier, I can plan a menu for the week. I decided to cook one new recipe a week was because my husband is somewhat of a picky eater. I was getting real tired of chicken, potatoes, green beans and rolls. He will eat other meats besides chicken but the only vegetable he will eat is green beans. So I was having a hard time coming up with a variety of meals. We still usually eat out once during the week and on Sundays. We love the local Mexican place and we can usually eat there for under $20! We will still eat at my parents on occasion or we have them over for dinner. It is much easier to cook for four than it is to cook for two. They love having an "excuse" to see Hudson!
So I am proud to say I have kept up to my resolution! I know it is only February but I tried this last year and didn't even make it this far. I have enjoyed cooking some of our old favorites and trying out some new ones. I think Todd has enjoyed all my cooking too! Hudson has tried some of the new recipes but he is starting to be a picky eater like his daddy:)
Here are a few things I have made in the last few weeks:
Chicken and Rice Casserole - One of Todd's favorites!
Ingredients:
1 can cream of chicken soup
1 can cream of mushroom
1 can of milk
stick of butter
1 cup of rice
boneless chicken breast tenders
Mix cans (soup and milk) and butter so it is all liquid (low heat)
Spray 9x13 glass pan and butter bottom of dish
Dish the rice in the pan
Pour half of the soup mixture in pan on top of rice
Place chicken on top (I fit as much as I can in the pan)
Pour remaining soup mixture on top
Sprinkle on parmesan cheese
Bake at 275 for 2 1/2 hours
Cheesy Pinwheels with Italian Dip
I got this recipe of Pillsbury.com
Chicken Pot Pie
I got this recipe off Kelly's Korner
Ingredients:
2 pie crust (I got the pillsbury roll out kind in a pack of two)
1 egg for egg wash
1/2 bag of frozen mixed vegtables
1/2-1 cup of southern style hash browns
1-2 chicken breast
1 can cream of chicken soup
1/2 cup sour cream
salt/pepper to taste
Cook the chicken with garlic powder and pepper
Dump sour cream and soup in bowl and stir
Add frozen veggies, hash browns, chicken
Stir until all combined. Should be thick
Place bottom crust in pan. Brush with egg wash on one side
Place egg wash side up
Dump veggie mixture on pie crust
Roll out the second pie crust, brush with egg wash and place egg wash side down on pot pie
Seal around the pot pie, cut off excess and place a foil ring around the edges to keep from getting too done
Bake at 350 for 45 minutes
Potato Soup
I made this one up on my own. It was delicious!
1 can cream of potato soup
1 can cheddar cheese soup
I threw in a cup of frozen hashbrowns
Two spoon fulls of sour cream
Bring to a boil stirring occasionally
Top with bacon bits and shredded chesse
So easy!!
Peanut Butter Cup Pie
I got this recipe from kraftfoods.com
Do you have a favorite recipe? I would love for you to share it with me.
I am always looking for some new ones to try!
