dinner

Pizza Pull-Apart Bread

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Pizza Pull-Apart Bread

Here’s a fun and different way to have a family pizza night. It’s just 7 basic ingredients and a quick, easy dinner for everyone. The kids will even have fun helping put this one together!

Pizza Pull-Apart Bread

Ingredients:
  • 2 cans of biscuits
  • 2 cups mozzarella cheese
  • 2 tablespoons of Italian seasoning
  • 1/4 cup olive oil
  • 1 – 6 oz package of pepperoni
  • 1 small jar pizza sauce
  • 1/4 cup parmesan cheese
Pizza Pull-Apart Bread
Instructions:
  1. Preheat the oven to 350 degrees
  2. Cut biscuits into quarters
  3. Cut the pepperoni into quarters
  4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
  5. Bake for about 30 minutes  (TIP: If the middle is not cooked thoroughly leave it in another 5 minutes
    at a time until it is done)
  6. Flip over on to a plate while it’s still hot
  7. Serve with a small bowl of pizza sauce and enjoy!

Pizza Pull-Apart Bread

* You can add other ingredients, such as peppers, onions, mushrooms, sausage or whatever your favorite pizza toppings are! Play with different ideas, or even make a vegetarian pizza! Have fun and enjoy!

Turkey Noodle Soup

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Turkey Noodle Soup

I love a good crock pot soup. Especially on a day like today. There’s a big Nor’Easter heading our way, about to dump a foot of snow on us. Not that we aren’t used to a little bit of snow in Syracuse, but well, it’s still perfect weather for a good old fashioned bowl of soup!

I made a similar version of this soup not too long ago, except with chicken. The recipe is about the same, except that I substituted anything that was chicken, with turkey.

Turkey Noodle SoupIngredients:

1 fresh turkey breast (about 1 lb.)
4 cups turkey broth
1 cup chopped carrots, pre-cooked
1/2 cup pasta (I used Stelline pasta, pictured below. They are little stars.)
Salt, pepper and minced onion, to taste
1-2 cups additional water

Turkey Noodle Soup

Instructions:

Place turkey and turkey broth in crock pot and cook on medium for 6-8 hours. Remove the turkey, place in bowl to shred. Return shredded turkey to the crock pot. Toss in the carrots and pasta. Cook for another 30-45 minutes (or longer is fine). Stir occasionally. You may need to add more hot water, the pasta will soak up a lot of the water once it is added.

Turkey Noodle Soup

Serve soup with rolls or crackers. Enjoy!

Turkey Noodle Soup

Chicken Pot Pie Crescent Braid

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Chicken Pot Pie Crescent Braid

This afternoon, my husband mentioned that we should find something to do with the 2 packages of crescent rolls we didn’t use for Thanksgiving. So I went to Pinterest and there it was. The Chicken Pot Pie Crescent Braid. It was fantastic and not as difficult to make as I thought it would be. I would definitely make this again! It’s rich and creamy and perfect for a winter evening.

Here is my version of the recipe:

Ingredients:
2 cups shredded cooked chicken
1 cup diced carrots
1/2 cup chopped peeled potatoes
3 Tbsp butter
2 Tbsp all purpose flour
Salt & Pepper to taste
1/2 tsp. minced onion
1 cup chicken broth
1/2 cup milk
4 oz. of cream cheese
2 packages (8 oz. each) of crescent rolls

Chicken Pot Pie Crescent Braid

Directions:
1. In a saucepan on medium high heat, combine the carrots and potatoes. Bring to a boil. Boil for 15 minutes or until vegetables are tender. Drain and set aside.

2. In a saucepan over medium high heat, melt the butter Turn the heat to low and whisk in the flour, salt, pepper, and minced onion. Slowly whisk in the chicken broth and milk. Simmer until the liquid becomes thick. Add in the cream cheese and stir until well combined.

3. Add the vegetable-chicken mixture with the sauce. Mix well.

4. Take the crescent rolls and arrange in a flat rectangle and roll it out on the surface on which you plan to bake. Make sure all of the seams have flattened and are no longer seems. With a knife, cut 1 inch slits across each side, making sure to leave at least 2-3 inches in the middle. (See photo above for visual.)

5. Take your filling and spread it up and down the center. Starting with the end closest to you, take the strips and place them over each other, like you are braiding them. Continue to do this with each strip until you reach the end.

6. Seal any edges that you may see to prevent the filling from leaking out.

7. Bake for 20-25 minutes at 375 or until the top is golden brown.

Chicken Pot Pie Crescent Braid

* The recipe that I got this from used crescent seamless dough sheets, I did not have those, so I adapted the recipe to the regular crescent rolls that I had on hand. They worked just fine.

Turkey Casserole

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Turkey Casserole #turkey #leftovers #thanksgiving

I am always looking for a new recipe after Thanksgiving to help use up some of the leftover turkey. I found a Turkey Tetrazzini recipe that looked really good, but we were out later than expected and had a late dinner. I was too hungry to wait for something to bake for 45 minutes. So this was a bit of a knock-off on the Tetrazzini recipe. Plus, I didn’t have any spaghetti in the house, so I improvised with egg noodles.

Ingredients:
2 Tbsp butter
1 cup cut-up cooked turkey
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1/4 cup parmesan cheese
1/2 cup mozzarella cheese
salt & pepper to taste
Noodles or pasta of choice

DIrections:
Melt butter in pan. Add cooked turkey, stir until warmed up. Add mushroom soup, sour cream and milk. Mix well. Heat through. Add parmesan cheese, salt and pepper. Heat until bubbly. Remove from heat. Add mozzarella cheese, mix well. Serve over noodles or pasta. Sprinkle cheese over the top. Enjoy!

French Onion Chicken Noodle Casserole

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French Onion Chicken Noodle Bake

Here is another perfect comfort food dish that everyone in the family will enjoy. My husband went back for seconds and took leftovers for lunch! That’s a sure sign it’s a winner in my house.

French Onion Chicken Noodle Bake
Ingredients and instructions:

  • 4 cups cooked chopped chicken
  • 2 cans cream of chicken soup
  • 16 oz container French Onion Dip (I made my own with a dry mix and sour cream)
  • 1 cup cheddar cheese
  • 12 oz egg noodles
  • 1 cup crushed French fried onions

Cook egg noodles according to package directions, drain. Preheat oven to 350 degrees. Lightly spray a casserole dish with cooking spray. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles. Pour mixture into casserole dish. Top with crushed french fried onions. Bake for 25-30 minutes, until heated through and until the onions are slightly browned. Serve with a nice vegetable on the side and enjoy!

Menu Plan Monday for 11/24

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The week of Thanksgiving is always a difficult week to plan for me. People are coming and going, plus there’s a giant meal to prepare for on Thanksgiving. Oh, and my birthday falls somewhere during the week too. It can be a hectic week that is 100% revolved around food. But this year I have a plan. Sort of.

Sunday: 
Pork Tenderloin with Maple Apple Glaze
White Rice
Steamed Carrots
Rolls

Monday:
Happy birthday to me! Dinner out with family.

Tuesday:
Picking up the college freshman at school. Dinner on the road.

Wednesday:
Ham Steak
Mashed Potatoes
Steamed Broccoli

Thursday:
Traditional Thanksgiving Menu

Friday:
Leftovers from Thanksgiving

Saturday:
Chinese food.

 Check out more amazing menu plans, or link up with your own menu plan at Organizing Junkie!
Just click on the image:

mpm


Chicken Noodle Soup

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Crock Pot Chicken Noodle Soup

I’ve been feeling the need to make comfort food lately. The cooler temperatures and shorter days are sure signs that winter is on the way. What better way to feel cozy than a wonderful, warm, homemade bowl of chicken noodle soup. This is my own recipe that I created through trial and error, so you may want to tweak it to fit your own taste. For example, my husband is not a fan of celery or onions, so I leave them out. If it was just me, I’d have not only celery and onions, but I’d throw in mushrooms, scallions and whatever else I had in the fridge! I call this version of chicken noodle soup the simple version.

Ingredients

2 frozen chicken breasts
6 cups chicken broth
1 cup chopped carrots, pre-cooked
2 cups pasta, pre-cooked
Salt, pepper and onion powder, to taste

Place chicken and broth in crock pot and cook on medium for 6-8 hours. Remove the chicken, place in bowl to shred. Return shredded chicken to crock pot. Toss in the carrots and pasta. Cook for another 30-45 minutes. Stir occasionally. You may need to add more hot water, the pasta will soak up a lot of the water once it is added.

Serve soup with rolls or crackers. Enjoy!