Spaghetti with Spaghetti Sqaush for noodles

I got this from Dr. Oz. It's supposed to be so much healthier than regular spaghetti. I was seriously reluctant to try and waste perfectly good spaghetti with squash but it really is delicious. If you're afraid at the first, then do half and half noodles and squash. We like our noodles italian style al dente so the squash fit in well with a little crunch.

There are two ways you can cook the squash: bake in the oven or microwave. And there are a few ways you can cook it in the microwave. My husband poked holes in the skin, and popped it in the microwave for 7 minutes. I like to cut it in half and scoop out the seeds first then put it in a microwaveable dish with about 1/2 inch of water and cover with cellophane for 7 minutes. Produces about the same results. Then get a fork and scrape from long end to the other long end. It should could out stringy just like noodles. Put your sauce on top and enjoy!

By the way, it's also good as a leftover---I didn't think it would be but it's a keeper!

Southwest Egg Rolls

Saw this Recipe on {Sisters Stuff} and I've had the appetizer at Chilis and really liked it, so I gave it a try.  They are REALLY good and REALLY easy!  I like them better than Chilis, because they actually seem healthy, too. :)

Southwest Egg Rolls
1 chicken breast
1/2 red bell pepper, minced
2 tsp dry minced onion
1 can black beans, rinsed and drained
1 can corn, drained
1 small can green chilis
1/2 tbsp parsley
1/2 tsp cumin
1/2 tsp salt
dash cayenne pepper
1 cup shredded cheddar cheese
tortillas

Cook and dice chicken.  Mix all ingredients except cheese and tortillas in a large bowl.  Saute in frying pan until warm.  Move back into bowl and stir in cheese.  Warm tortillas.  Place 1/2 - 1 cup of mixture in each tortilla.  Fold well so mixture can't escape.  Place in panini or George Forman grill and toast.  Serve with this sauce:

1 avacado
1 cup ranch
1 tsp minced onion
salt and pepper

Mash or blend all ingredients together.

Yum!

Apricot Chicken

This recipe is from a Rachel Ray cookbook. I'm not sure which one.

2 tbsp. extra-virgin olive oil (evoo)

2 lbs. chicken tenders, halved on an angle

salt and freshly ground black pepper, to taste

1 large onion, chopped

2 Tbsp. cider vinegar or white wine vinegar

12 dried pitted apricots, chopped

2 cups chicken broth

1 cup apricot all-fruit spread or apricot preserves

2 Tbsp. chopped chives, for garnish

Heat a large skillet with a lid over medium high heat. Add evoo and chicken. Season with salt and pepper. Lightly brown the chicken on each side. Add onions and cook, 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and broth. When broth comes to a bubble, add preserves and stir to combine. cover pan, reduce heat and simmer, 10-15 minutes. Serve chicken with a sprinkle of chives as garnish.

I put this on top of rice.

Taco Soup

I got this recipe from a roommate, Amber Woodmansee.

1/2 pound ground beef, browned and greaseless

1 can of diced or stewed tomatoes
1 can of corn
1 can of red kidney beans
1/2 cup salsa or spaghetti sauce
2 tbsp. chili pwder
garlic salt (optional and to taste)
salt and pepper to taste.

sour cream
frito chips

Dump everything into a pot--do not drain the cans.
Bring everything to a boil and it's done.

Just Peachy Meatballs

I absolutely LOVE this dish! It's extremely easy to make and only has three ingredients! The only downside is the peach mix needed is hard to come by. If you look online at http://www.savannahcinnamon.com/ and go to the "where to buy" tab it will show you the stores near you where you can get a bottle or two the juice. Or you can order online. I usually just order a few bottles at a time. I also have an amazing recipe for a chex mix using the "southern praline mix" but I haven't made it in awhile so I don't have any pictures of that.

Anyway, here's the recipe:

1 bag frozen italian meatballs

1 jar of chili sauce

Southern Peach Mix

noodles or rice

Combine the meatballs and chili sauce in a crock pot.

Refill the empty jar with the "Southern Peach Mix" and add to the crockpot.

Cook on high temperature until heated through.

I usually serve the meatballs and sauce on noodles but you can eat with rice as well.

Oreo Fudge Icecream Cake

This has got to be the easiest ice cream cake recipe out there! Brent found it on the internet from Kraft Foods and made it for me for my birthday. I made it for him on his birthday, but I used mint ice cream sandwiches and it was delish!

Ingredients:

1/2 cup warm fudge ice cream topping

8 oz cool whip, thawed

1 small pkg chocolate puding

8 oreos, crushed or chopped

12 ice cream sandwiches

Directions:

Wisk fudge and 1 cup of cool whip until well blended. Add pudding and stir until smooth. Add oreos and stir gently. Set aside. Arrange 4 ice cream sandwiches side by side on a platter. Tip with half of the oreo fudge mixture. Repeat both layers. Top with remaining 4 sandwiches. Frost sides and top with cool whip. Freeze about 4 hours, or until firm.

Hope you like it!

Chicken Enchiladas

I'm not sure where this recipe is from but it's absolutely delicious and easy!!! This is something I highly recommend making double of periodically and freezing for emergencies when you have no time to make dinner (or to take over to someone in need).

350 degrees

20 minutes

1 large can chopped green chilies ½ lb. mild cheddar - grated
1-2 cup sour cream ½ lb. Monterey Jack - grated
2 cans Cream of Chicken soup 1 pkg. 10" flour tortillas
4 chicken breasts - cooked and cut up

Start oven at 350 degrees.

Mix chilies, sour cream, and soup. Divide into two bowls.

To one bowl, add all the chicken and half of both cheeses. Spoon the chicken mixture into tortillas and roll. Place in a greased 9x13 pan. Spread remaining sauce on top of tortillas and add remaining cheese on top of that. Cook for 20 minutes.

***Can be made a day ahead and put in fridge. Or to freeze: just seperate the enchiladas in wax paper and freezer bags one by one so it's easy to warm up in the microwave. Or you can cook it all in one of those throw away tin pans and cover and freeze. Another idea is to assemble it all in a throwaway tin and freeze. Then when you need it or someone else is in need...just have them pop it in the oven.

Oh and I don't like chilis so I omit those in my batch. I make two batches. One will be without chilis and the other with. To deferentiate which is which I put green food coloring in the sauce to make it look green and remind myself of the green chilis.

Enjoy!

Chocolate Chip Pudding Cookies

When I first made chocolate chip cookies after becoming a wife, I was disappointed in my husband's disappointed reaction. He said his sister sent him cookies when he was on his mission and that they were the best. So, I got her recipe. They really are the best. I've tried others who claim that they are the best, but to no avail. These are soooo good! This is Mary's recipe:

Ingredients:
1 small pkg vanilla pudding
1 cube butter (1/2 cup)
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1 tsp baking soda
1 1/2 cup flour
1/2 pkg chocolate chips

Preheat oven to 375*. Cream butter, brown sugar, pudding, eggs and vanilla. Gradually add flour and baking soda. Mix in chocolate chips. Place on cookie sheet in little balls. Bake 8-10 minutes. They should still look a little rounded with touches of golden brown. Cool for a minute on the cookie sheet, then move to a rack to cool the rest of the way. Brent thinks they're even better the next day.

*to send them to a missionary anywhere in the world, wrap them in aluminum foil and put that in a ziplock bag with a piece of bread in it. Freeze them and send frozen. I send them in either pringles or crystal light canisters that I've wrapped in paper or placed inside another box. They made it all the way to my brother in northern Russia and they were fine...even though their mail system is a wreck over there.

Best Banana Bread

I LOVE Banana Bread, but it seems like every time I make it it turns out with a really crunchy crust and a really gooey middle. I used to blame it on my gas oven, because they say they don't cook as evenly as electric ovens. I sort of stopped making Banana Bread...gave up for the time being, until recently we had a lot of bananas that needed to be used. So I decided to try it again...and I'm so glad I did. I got this recipe from a cook book my family's ward put together. I decided to try this one because it had sour cream in it, and I've always had good results in baked goods when they have sour cream in them...kind of weird, but true.

This is Judy Teuscher's Banana Bread:

Ingredients:

1/2 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cup flour

1 tsp baking soda

1/2 tsp salt

1 cup mashed bananas

1/2 cup sour cream

*optional: chopped walnuts

Directions:

Cream butter, sugar and eggs. Add the remaining ingredients. Bake at 350* in a greased pan for 50-60 minutes. It makes one loaf.

Easy! I let mine go a little past 50 minutes...till the knife came out mostly clean. And seriously, this is the best Banana Bread my husband and I have ever tasted!!! No gooey middle and no burnt crust, but so moist and delicious! I hope you try it, and if you do, I'm sure you'll love it.

KBB's (Kidney Bean Burritos)

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Ok so a few years ago my doctor really pushed me to go on a fiber full diet....Ya... Anyway it forced me to become somewhat inventive. Robbie and I were dating at the time and we invented the Kidney Bean Burritos. We had them the other night and I snapped some pictures. We both love them! It feels like such a healthy meal, and it mostly is. Plus its a cinch!

Heres what you need.

Flour tortillas (or wheat for extra fiber)
1 can Kidney Beans
1 can corn
cheddar cheese
lettuce
optional: sour cream

Throw a small amount of cheese, corn and kidney beans on the flour tortilla, heat up for 30 seconds, remove and add lettuce and sour cream if desired (if I use sour cream I only use a tiny bit but you really don't need it) Then eat it. Honestly I know it sounds weird but don't knock it til you try it. I love it!

Apple Crisp

Sorry this picture didn't turn out very well. I only had my camera phone so it doesn't do it justice. We found this recipe online at BettyCrocker.com. It is super easy and ever more tasty!

4	medium tart cooking apples, sliced (4 cups)
3/4	cup packed brown sugar
1/2	cup all-purpose flour
1/2	cup quick-cooking or old-fashioned oats
1/3	cup butter or margarine, softened
3/4	teaspoon ground cinnamon
3/4	teaspoon ground nutmeg
	Cream or Ice cream, if desired

	Print these coupons...
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1.	Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2.	Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3.	Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream

We used Granny Smith apples and they were perfect. It was really easy and we can't wait to do it again!

Salsa Chicken & Cafe Rio Rice

This recipe comes from many different places. Someone gave me the recipe for Cafe Rio rice, chicken, and their cilantro ranch dressing, but I can't remember who it was! My step mom makes chicken like this all the time and I love it. But, I got this salsa recipe from Betty Crocker's Quick and Easy cookbook and I changed it a little. So...you tell me where I should say I got this recipe! :)

Chicken:

4 chicken breasts

1/2-1 cup flour

2 tsp taco seasoning mix

2 tbsp vegetable oil

Mix flour and taco seasoning mix together. Heat oil in a frying pan over medium heat. Dredge chicken in flour mixture and place in frying pan. Cook 3-5 minutes, turning once until brown on every side. Reduce heat to medium-low and cook about 8 minutes, turning once, until chicken is no longer pink inside.

Salsa:

1 can Mexicorn (whole kernel corn with red and green peppers), drained

1 medium avacado, chopped

2 tbsp chopped cilantro (I always use more)

1 tbsp lime juice

1 tbsp honey

2 tomatoes chopped

the remaining taco seasoning mix packet

While chicken is cooking, mix it all together. This is also an amazing chip dip. You can add a can or two of drained black beans if you'd like. And I don't usually measure any of this. I just eyeball it.

Rice:

1 cup rice

2 cups water

1/3 tbsp butter

1/3 cup chopped cilantro

1 1/2 tsp minced garlic

1 1/2 tsp chicken boullion

1/3 tsp cumin

1/4 tsp salt

1 1/2 tbsp chopped onion

Put rice, water and butter in a pan and bring to boil. Add rest of ingredients. Turn to low and cook 20 mintues, or until done.

Serve the salsa over the chicken. It's yummy!

Orange Chicken and Ham Fried Rice

This is one of those meals I try to make too much of just so I can have leftovers the next day...It's that good. I got it from a cook book I bought for a cooking class at BYU called "A Family Affair" or something...one of the teachers wrote it, but she's gone, so I don't think they sell it anymore. Anyway, it's really good. And pretty easy - again a meal that you can usually make with things on hand, so no rushing to the store. I love that!

4 chicken breast halves
1 beaten egg
1 Tbsp water
1/4 cup cornstarch (once I used flour and it was just as good)
2 Tbsp butter
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup vinegar
1 Tbsp cornstarch mixed in 2 Tbsp water

Preheat oven to 350*. Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake, covered with foil, for 20 minutes, then remove foil and bake another 15 minutes. Serve with ham fried rice or regular rice.Yeild: 4 servings

Ham Fried Rice
It's really easy for me to make this while the chicken bakes. Once the chicken starts baking, the rice starts cooking - they both take 20 minutes. It's perfect.

2 cups hot cooked rice
1 tsp vegetable oil
1 Tbsp finely chopped onion
2 Tbsp finely chopped celery (I once didn't have this and it was still good)
1/2 cup finely chopped carrot
1/2 cup finely chopped ham
2 eggs, slightly beaten
2 tsp soy sauce
salt and pepper to taste

Heat oil in a wok or frying pan over medium high heat. Add onion, celery, carrot, and ham. Stir fry until veggies are limp. Add rice and stir until mixture begins to brown. Push rice mixture to the side of the pan and add beaten egg, stirring until almost set, then combining with other ingredients. Stir in soy sauce and season to taste.Yeild: 4 servings

Honey Lime Chicken

This recipe is delicious and healthy and quick, and chances are most people have these items around the kitchen so no special runs to the store (which I love)! I got it on another recipe blog called Internecipes. They have a lot of great recipes! Check it out {here}

2 boneless skinless chicken breasts, cut in half (I cut them in smaller peices)

2 tablespoons olive oil

2 cloves garlic, minced

3 tablespoons honey

juice of 2 limes

1 tablespoon soy sauce

1/2 teaspoon salt

1/4 teaspoon ground ginger

pinch of cayenne pepper (optional)

Heat oil in a skillet over medium-high heat. When skillet is hot, add the chicken and cook about three minutes on one side, or until it is nicely browned. Turn chicken over and add garlic to the pan, lower heat to medium low. Combine honey, lime juice, soy sauce, salt, ginger, and cayenne and 2 tablespoons water in a bowl, stir, then scrape into the pan with chicken. Simmer for five minutes (or until chicken is cooked through). Remove chicken to plates and allow sauce to cook a little more to thicken slightly, stirring with a spoon to loosen bits of of chicken and brown bits stuck to the bottom of the pan. Spoon sauce over chicken. Serve with brown rice and a vegetable side. Sometimes I make double the sauce just because I want more. It's so good!!

Mexican Enchiladas

I got this recipe from one of Brent's hispanic converts, Pedro and Candy Lopez, when we went and visited his mission. It's really good, and really easy!

Ingredients (just ball park estimates):

10 corn tortillas

2 cups enchilada sauce (canned or homemade)

1 pkg queso fresca cheese (find it by the sour cream and cream cheese)

lettuce

quacamole

2 tomatoes

sour cream (you could use the mexican version of this if you want to be really authentic - it's more runny)

2 chicken breasts (I'm sure it would be good with shredded pork, too)
cilantro

Boil the chicken breasts until they are no longer pink. While that's going, heat a skillet and spray it with cooking spray. Dip the tortillas in some of the enchilada sauce and sort of fry/toast them in the skillet on both sides so the sauce sticks to the tortillas. Crumble the cheese, shred the lettuce, dice the tomatoes. When the chicken is done, shred it. To serve, place a little chicken, a little warmed up enchilada sauce, a little cilantro, and a little cheese inside each tortilla. Roll them up. Top with more enchilada sauce, cheese, lettuce, tomatoes, guacamole, sour cream and cilantro. Eat up!

Easy Southwest Salad

Ok, so I make this salad every once in a while and it is so easy and so good. My husband kept saying, "oh this is so good" that made me happy since it was a cinch. I got this recipe from a book "Taste of Home: The New Potluck" its a good one. Here it is.

1 can of beans ( the recipe says Pinto, and thats what is in the picture above but we have used black beans and they are soooo good)
1 bunch green onions with tops sliced (I have never used these because I never had them but I am sure they are great in it)
1 large tomato seeded and chopped
1 avocado chopped
2 cups of shredded cheddar cheese (whatever you like)
1 medium head of lettuce (or a bag, so make it even easier)
4 cups of corn chips ( FRITOS!! YAY!)

So pretty much you just layer it how you want it. If you plan on refrigerating it for a while add the corn chips last, just before serving. The recipe calls for catalina dressing but we always use a tomato based or fresh salsa as the dressing. It feels so much more fresh that way, some people we have had it with like sour cream or a little ranch mixed in. Sometimes we don't put in the tomato or avocado if we don't have it and that is still delicious especially with the salsa. ENJOY! We sure do!

Crispy Chicken Salad

Before I get started if you want to be an author on this blog, and we would LOVE you to be! Email me at yourspicerack@gmail.com I am so excited so lets get cookin!

Ok, I love this salad and so does my hubby. Its soooo good. Its a great summer meal and don't worry, you can trick your hubby into thinking its a meal because it has pasta and protein...what more do you need?? Plus if your kids like chicken nuggets you can throw them into something healthy right?

Lettuce (1 package or about a head of lettuce)- I like Romaine or mixed

Angel Hair Pasta (as much as you want, I usually do enough for 2 people, or about a quarter size around)

Cheddar Cheese (shredded-just a small handful, maybe about 1/8 of a cup or to your liking)

1 large tomato chopped

1 large pepper (usually red, but here I didn't have red so I used green- still good)

Crispy or breaded chicken (choose your amount and use whatever. We have used chicken nuggets, chicken patties (2) and some may want to make their own breaded chicken). Bake as directed and slice into strips.

Now this is all for looks: Throw the lettuce in a bowl. Throw cooked chicken on top next. Then throw on the pepper, spreading out in a beautiful way. Then add the chopped tomato. Next throw the angel hair pasta on top in a little bunch. Then sprinkle with cheddar cheese and a few left over tomatoes.

Once its time to eat, mix it up like crazy!! Throw on your favorite dressing. I got this from UNOS a restaurant that I use to work at and they use honey mustard, which I don't like. So I use ranch...and it is divine! Enjoy!