Tuesday, February 23, 2010
Tuesday, February 16, 2010
But I made up for it with some yummy guacamole... :-)
Thursday, February 11, 2010
I encourage you to find your inner food blogoholic...
Wednesday, February 10, 2010
Tuesday, February 9, 2010
3 cups dry elbow macaroni, cooked and well drained (or other type of pasta)
3 stalks celery, sliced or diced
1/2 - 1 red bell pepper, diced
4 green onions, sliced thin
1/2 cup black olives, sliced (optional - I didn't use any)
1 cup mayonnaise
1/2 cup fat-free Italian salad dressing
1/4 - 1/2 cup parmesean cheese
Cook macaroni until tender. Drain well. Rinse under cold water until cooled. Cut all veggies & set aside.
Mix mayo and Italian dressing until blended well. Add Parmesean cheese. Combine with veggies and enjoy!
**To be honest, I like this better the second day around. I also usually half this recipe, unless I'm making it for more than just my family. Chris isn't a huge macaroni salad fan, so it's usually just me & the boys eating it.
Sunday, February 7, 2010
Tonight's dinner was from a recipe I got several years ago - long before we had the boys. At one time, Chris was playing on a basketball team at the Hoop with a few old college friends. Some of us wives would hang out during their games and at one point, we decided it'd be fun to exchange recipes! That is where I got this one from. I apologize that the measurements are pretty non-existent, but you can easily figure out just how much of what you'll need. It's a very easy recipe that tastes really good. I apologize that there's no picture either - it just happened that my camera battery needed to be charged.
Chicken Crescent Rolls
1 pkg crescent rolls
1 can of chicken (or the meat from 1-2 chicken breasts)
1/4 pkg of cream cheese
1-2 Tbsp milk
Shredded pepper jack cheese
1/4-1/2 cup bread crumbs
Take the crescent rolls and unroll from the package. Take two triangles and put together to make one rectangle. There should be four rectangles in a package. Make sure the middle seams are securely together.
Combine chicken, cream cheese, milk and bacon bits. Stir well together and place in the center of each crescent roll rectangle. Top with pepper jack cheese. Fold over and press edges to enclose the crescent roll. Roll in a bowl with the melted butter, then roll in a bowl of breadcrumbs. Bake as directions on crescent roll package call for.
This would be an easy recipe to add your own taste to it - Chris really likes the bite of the pepper jack cheese and I like the flavor of the bacon bits. It's very mild, however, when baked.
Friday, February 5, 2010
Nana's Potato Salad
8 med. red potatoes
8 eggs, hard-boiled
2 Cups mayo
1 Tbsp. finely shredded onion
1 Tbsp. mustard
3 Tbsp. sweet relish
Salt & pepper to taste
Boil the potatoes for 20-30 minutes. When cooled, peel and cut into small pieces. Boil eggs and chop when cooled. Stir the two together. In a separate bowl, combine remaining ingredients. Mix everything together, and chill in the fridge for several hours, or overnight.
I will half this recipe, and trust me, it tastes WAY better when left overnight. (Even though I will likely steal a few spoonfuls after making it anyway).
Monday, February 1, 2010
This recipe was actually what I used on my first attempt at guacamole, back a couple months ago. The second time around I didn't have any cream cheese so I used sour cream and I don't remember what else. I definetly like this recipe better - it's a bit more mild and creamy. Although I didn't mix it a ton so it was fairly chunky! Very yummy, nonethesless!