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What's For Dinner Wednesday? Mexican Chicken!

lwhomesclt — Wed, 11 Jul 2012 18:00:51 +0000

This is a dish from Paula Deen, so you know it’s good! And, it’s easy! You can throw this together quickly and it’s ready in 30 minutes. Truly quick and easy cooking. Here’s what you’ll need:

One 10 3/4 oz can cream of chicken soup
One 10 3/4 can Cheddar cheese soup
One 10 3/4 oz can cream of mushroom soup
One 10 oz can Ro-Tel tomatoes
4 cups cooked, chopped chicken
One 11 1/2 oz package flour tortillas
2 cups shredded Cheddar cheese

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13 X 9 inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake at 350 degrees for 30 minutes.

You can’t get much easier than that. I usually cook a whole chicken and then use the meat for a couple of different meals. You can easily buy the cooked chicken now in just about any grocery store. Hope you enjoy this recipe. Let me know what you think. You can email me at jboven@livewellhomes.net. I look forward to hearing from you – happy eating!

What's For Dinner Wednesday? Broccoli Noodle Salad

lwhomesclt — Wed, 23 May 2012 18:05:48 +0000

Okay, so this is not actually dinner. But, it is a wonderful and easy side item. Next barbeque you go to, take this. Forget the cole slaw and potato salad. Bring this. And be prepared to tell everyone how you made it. It is that good.

Here’s what you’ll need:

1 – 16 oz pkg broccoli coleslaw mix
2 – 3 oz pkg ramen noodles ( I get the oriental flavor)
1 bunch green onions, chopped
1 cup unsalted peanuts
1 cup sunflower seeds
1/2 cup white sugar
1/4 cup vegetable oil
1/3 cup cider vinegar

In a large bowl, combine slaw mix, broken noodles and onions.

Whisk together sugar, oil, vinegar and one seasoning packet from the noodles. Pour over salad and mix. Refrigerate until chilled. Mix with nuts and sunflower seeds before serving.

That’s it. Try it and let me know what you think. You can reach me at jboven@livewellhomes.net or post to my facebook page – Jana Boven. Either way, I’d love to hear from you. Happy Eating!

What's For Dinner Wednesday? Happy Thanksgiving!!!

lwhomesclt — Wed, 23 Nov 2011 18:30:53 +0000

With such a big dining day tomorrow, I decided to do a side dish for Thanksgiving that gets requested every year. Like a lot of families, we split the holidays between the in-laws. On Thanksgiving, it’s off to Virginia to see my husbands family. For Christmas, it’s my side of the family for dinner. The one item that I am asked to bring each Thanksgiving is Squash Casserole. This is a simple recipe that will please the pickiest eater. It’s a tradition in my home and I want to share it with you.

Here’s what you’ll need:

2 lb. yellow squash, sliced
1 small onion, chopped
1/2 green pepper, chopped
1/3 cup butter
2 eggs, lightly beaten
salt & pepper to taste
1/2 cup milk
1/2 cup grated sharp cheddar cheese
1 tsp. sugar
6 saltines, crumbled
extra cheese and crackers for topping

Cook squash in boiling (salted) water until just tender. Drain and set aside. Meanwhile, saute onion and green pepper in butter until tender. Add squash along with the eggs, milk, cheese, sugar & crackers. Season with salt and pepper. Spoon into casserole dish. Top with extra crackers and cheese. Bake at 325 degrees for 1 hour. This can also be frozen before baking.

That’s it. Easy and delicious. I hope each and everyone of you have a wonderful, safe and happy Thanksgiving. As always, let me know what you think. You can email me at jboven@livewellhomes.net.