Butter Chicken

 

Ingredients

4 chicken breast, bone and skin removed
3 tbsp butter, salted
1/4 tsp cinnamon
2 tsp garlic, chopped
2 tbsp ginger, ground
3/4 tbsp turmeric, ground
1 tsp chili powder
1 tbsp coriander seed
1/2 cup almonds, ground
1 cup canned tomatoes, wedges in tomato juice
1/4 cup tomato paste
1/2 cup yogurt, plain, low fat

Directions

Trim and cut the chicken into small cubes, cover and set aside.
With a clean knife and board slice the onions into thin wedges.
Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy.
Add onions and cinnamon to the pan and fry lightly.
When the onions are soft, stir in crushed garlic and ginger. Then add turmeric, chili powder and coriander, and sauté over a medium heat.
The spices are fried first to release their maximum flavor and this really enhances the dish.
Add cubed chicken and sauté stirring constantly until the chicken has turned white.
Add ground almonds, tomatoes and tomato paste. Mix thoroughly.
Cover and simmer for 20 to 30 minutes.
Add the yogurt and heat through.

Number of Servings: 4

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 6 (ages: G10, G9, B7, G4, B3, new 6 month old Boy) and expecting #7 in October. Stepmom of 2: ages B 24, G 21. HomeEducator to 3, Preschool Teacher to 2. Step-Mother in law to two, StepGrandma to Peyton and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Chicken Enchilada Casserole

Ingredients

3 lbs. boneless skinless chicken breast
18 corn tortillas, medium (ripped into pieces)
3 cups enchilada sauce
5 cups cheddar cheese, shredded
1 cup onions (can blenderize them so they are wet.)

Directions

Preheat oven to 350 degrees. Can roast or boil chicken. Drain & chop into small pieces. Grate or blender onion.
Spray a 13x9" pan with cooking spray.
Mix all ingredients together. Save a 1/3 of the cheese for the top layer. Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.

Enjoy!!

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 6 (ages: G10, G9, B7, G4, B3, new 6 month old Boy) and expecting #7 in October. Stepmom of 2: ages B 24, G 21. HomeEducator to 3, Preschool Teacher to 2. Step-Mother in law to two, StepGrandma to Peyton and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Bread Dip

8 oz. Cream cheese

1 1/2 cup sour cream

2 cups grated cheese

1 tsp. Worchestershire sauce

1 cup chopped ham

1 can green chilis

1/2 cup green onion

Mix well, put in a greased pie plate and bake for 1 hour.  Serve with torn pieces of French bread or chips or crackers. ENJOY!!

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 6 (ages: G10, G9, B7, G4, B3, new 6 month old Boy) and expecting #7 in October. Stepmom of 2: ages B 24, G 21. HomeEducator to 3, Preschool Teacher to 2. Step-Mother in law to two, StepGrandma to Peyton and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Veggie Soup

Another simple Recipe:

Ingredients:

2 zucchini, 1 yellow squash, 1/2 red onion, 2 cloves garlic (pressed), 1 carrot (peeled), 1 stalk celery, 1 cup rice, 1/4 head of napa cabbage, 1 chicken breast, 1 can chicken stock, 1 tbsp EVOO, seasoning to taste

Directions:

Chop everything into small dices. Start with onion and place in skillet. Then add carrot and celery. Add the softer veggies as these soften.
Start a saucepan with the 1 can of chicken stock and add 2 more cans of water (using chicken stock can). Add seasonings and frozen chicken breast. When chicken ‘mostly’ cooked through pull it out and cut it up. Add it back to saucepan. Add remaining veggies.
The spices I used: salt, pepper, Mrs. Dash, Fennel Seed, Celery Seed, Mustard Powder, Coarse Brown mustard (1 tbsp), Cayenne pepper, cumin.

Delish!!

Enjoy!
Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 6 (ages: G10, G9, B7, G4, B3, new 6 month old Boy) and expecting #7 in October. Stepmom of 2: ages B 24, G 21. HomeEducator to 3, Preschool Teacher to 2. Step-Mother in law to two, StepGrandma to Peyton and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Cream of Veggie Soup

This recipe is SIMPLE and very Delicious. I actually adapted it from a Cream of Spinach recipe that I found on my android app: Health Recipes – SparkRecipes.com. However, I made quite a few changes so, I can proudly say this is MINE!!

Cream of Veggie Soup

Ingredients:

   4 small potatoes (diced)  1 red onion (diced)

   2 carrots (diced)                 1 celery stalk (diced)

   2 zucchini (diced)               1 yellow squash (diced)

   1 green bell pepper (diced) 4 napa cabbage leaves (diced)

   2 chicken breasts (boneless/skinless) 1 bag baby spinach

   Cilantro leaves (chopped)     1 cup milk

   1 cup sour cream      8oz cream cheese

   2 cans chicken broth and 2 can water

   salt and pepper to taste  2 cloves garlic pressed

   1/2 tsp: coriander seed (crushed),  celery seed (crushed),   fennel seed (crushed)

    1 lemon squeezed juice (to taste)

  Directions:

Have soup pot with tbsp olive oil in pan heated and ready. As you dice things throw them in. I usually start with the onion, carrots, celery, potatoes,and peppers. Then I started adding the other veggies. I add the garlic on top of the other veggies so it doesn’t burn. Once all of the veggies have cooked to where you like it (soft and yummy) then you will add the chicken stock and water. Reserve one cup of stock (or water) to add at the very end. Place your chicken in (I added mine frozen). Add your seasonings of choice now – you may require extra salt as the potatoe will soak it up. Add the spinach on top and put the lid on. Let cook for as long as it takes to cook the chicken through and the spinach has wilted.
At this point you can use your blender (YUCK!) or your emulsifier (YAY!) and cream everything up. If your chicken is persnickety (like mine) I pulled it out and did a quick dice with it and then emulsified it along with everything else with no problem. This is the point that you can add your softened cream cheese (OR you can wait and dollop the top with a mixture of the cream cheese, sour cream, cilantro, roasted garlic spread.) and the Sour cream and milk.
If you aren’t emulsifying use all of your chicken stock/water/milk in the blender. If you are emulsifying – after you do your initial blending add the sour cream, cream cheese, milk and the last of the chicken stock/water. THEN emulsify until smooth.

Notes:

    I didn’t do this, but I think the next time I serve it – I will put some cilantro (or parsley) sprinkled over the top, a squeeze of lemon and maybe some bacon bits. It was really fresh tasting – kind of like a potato soup but ‘lighter’. 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 6 (ages: G10, G9, B7, G4, B3, new 6 month old Boy). Stepmom of 2: ages B 24, G 21. HomeEducator to 3, Preschool Teacher to 2. Step-Mother in law to two, StepGrandma to Peyton and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Bagels and Goodies

 

INGREDIENTS: 1 bagel, avocado slices (as many as you want), tomato bits (I prefer grape or cherry tomatoes – but, you can use whatever your preference), a bit of cream cheese (to taste) and salt a pepper.

DIRECTIONS: Toast your bagel, spread with cream cheese, top with tomato bits, avocado and salt and pepper to taste.

ENJOY!!

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 6 (ages: G10, G9, B7, G4, B3, new 6 month old Boy). Stepmom of 2: ages B 24, G 21. HomeEducator to 3, Preschool Teacher to 2. Step-Mother in law to two, StepGrandma to Peyton and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!!

Happy & Satisfied!!

Blazin’ Hot Bacon Dip

I got this recipe from HERE:

Delicious dip for Just getting together OR Tailgaiting!!

Serves: 6
Cook Time: 10 Minutes

Ingredients

• 1/2 lb. bacon, cooked crisp and crumbled
• 8 oz cream cheese
• 1 (10 oz.) can of diced tomatoes with green chilies, drained
• 2 limes, juiced
• 1/2 chipotle pepper in adobo sauce, chopped
• 1 bunch cilantro, roughly chopped
• Salt and pepper to taste

Directions:

Place all ingredients, except bacon, in the bowl of a food processor and pulse a few times to combine. Do not process until completely smooth, keep slightly chunky. Pour mixture into a mixing bowl and fold in all but a tablespoon of bacon.

Pour dip into a serving bowl and top with remaining tablespoon bacon. Serve with tortilla chips, crackers or vegetables.

Thanks Paula Deen!!!

Make it a great one!

Tammy: Daughter, Sister, Wife, Mother of 6 (ages: G10, G9, B7, G4, B3, new 5 month old Boy). Stepmom of 2: ages B 24, G 21. Learning Coach to 3, Preschool Teacher to 2. Mother in law to two, Expectant Grandmother to one!! Happy & Satisfied!!