Crab Salad

 

1 pound imitation crab

1 shallot minced (or sub red onion)

1/2 c mayonnaise

1/2 c celery minced

1/2 tsp paprika

1/2 tsp dill

1/4 tsp salt

1/4 tsp black pepper

1.  In a large bowl, add all the ingredients together gently, stirring until well coated.  

2.  Refrigerate for 1 hour before serving.  

Recipe Source:

Dinner Then Dessert

Norwegian Meatballs

I served it with mashed potatoes and steamed asperagus.

Norwegian Meatballs

from the "Worldwide Ward Cookbook Mom's Best Recipes"

Mel's adapted version:

To make 15 (golf ball or slightly larger sized meatballs) that fits in a 9x13 inch pan

1lb ground beef (I used 80/20)

1/2 C Italian Bread Crumbs (original recipe called for saltine cracker crumbs)

1/2 C oats (my adaptation to add in fiber)

salt and pepper to taste (I just sprinkled some in)

2 eggs

1/2 onion, chopped

2 10.75 oz cans "Chicken and Rice" soup, drained-reserve broth for gravy

1 14.5 oz can chicken broth

1-2 TBS corn starch

Original Recipe that feeds two families:

2 lbs ground beef

2 C saltine crackers (I would do half bread crumbs, half oats if it were me)

3 eggs

1 onion chopped

3 10.75 oz cans "Chicken & Rice" soup, drained; reserve broth for gravy

2 14.5 oz cans chicken broth

2 TBSP corn starch

In a large bowl, combine ground beef, cracker crumbs (or bread crumbs/oats if using my substitution)


Photo Source from Cuisine at Home

Heart Attack Chicken

Sometimes I don't want to think about dinner.  I just want to dump stuff in a crock pot and walk away.  This is one of those meals.  Its not healthy-but it tastes good and my kids will eat it.  I served it with tons of broccoli as a side dish.  You can also make it in a casserole dish, but I don't have the baking instructions so you would just need to experiment!


*Note: This recipe can easily be split in half.  A halved amount would be a good sized dish to make for my family of two adults and three children.


Heart Attack Chicken

Soften and Mix:
1 stick butter
1 8oz package cream cheese
2 cans cream of chicken soup

Combine and add with above ingredients:
2 packages Italian Salad Mix
2 C water
2 tsp bullion

Put mixture into crockpot for 6 hours on low.  Add 16 oz uncooked egg noodles 1 1/2 hours before serving.  May need to add and extra cup or two of milk to mixture to give it added moisture.   Can also boil noodles on the stove according to package directions and add into the crockpot mixture before serving.

Source: My awesome SIL Mylinda, who got it from someone in her ward.

Tuna Casserole

Tuna Casserole

one 12 oz package egg noodles (I used whole wheat)

1/4 C onion, chopped

2 c shredded cheese (I used half cheddar, half mozzarella)

1 C frozen peas

2 cans tuna, drained

1 can cream of mushroom soup

Milk that fills the soup can

1/3 C sour cream (an estimate)

crushed potato chips or french fried onions (optional)

1. Cook egg noodles to package directions. Drain. Return to pot.
2.  Saute onion and celery in butter until tender.  

3. Add all ingredients (except optional topping) in pot and mix.  Place mixture in a 9x13 inch baking dish. Sprinkle chips or french fried onions over top if desired. Bake 425 degrees for 15-20 minutes (uncovered) until hot and bubbly.

Photo Source: Pinch My Salt

Baked Snapper with Tropical Salsa

I found this recipe about 5 years ago and made it for the first time the other night. Ya know how you have a huge stack of recipes you've never made? Well, I'm trying to go through what I have and hoping to find some hidden jewels. I was pleasantly surprised! Even the husband really liked it...and thats sayin somethin! Its very healthy and the flavor was great. The only substitution I made was I used tilapia instead of snapper. I'm usually a lazy cook and I don't want ANYTHING to do with the prep work of fish. Instead I bought a bag of frozen tilapia. To make matters more convienent, the fish was individually packaged so all I had to do was thaw it in the bags, then cut the bags open. The tropical salsa on top was great too! It made it so the fish didn't need any other seasonings added. Resist the urge to salt! Oh, how tempted I was but I'm glad I resisted. Oh, and it was FAST! Loved that part too!

Baked Snapper & Tropical Salsa

Prep Time: 10 minutes

Total Time: 25 minutes

Serves: 4 servings

Ingredients:

1 C chunky salsa (I used Pace)

1 can (8 oz) pineapple tidbits, drained

1 medium ripe mango, peeled, pitted and chopped

6 C torn spinach leaves, washed, well dried

4 red snapper fillets (4 oz each)

1. Mix salsa, pineapple and mango.

2. Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2-4 TBS of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.

3. Bake at 450 degrees for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.

I served this with seasoned rice. Delish!

Indonesian Chicken

I just had a new baby girl a few days ago. I tell you what, everyone needs to have a baby girl. :) She is so precious and sweet. Anyhoo.....A day or two before I had her, I was looking for quick and easy recipes because lets face it-I'm pretty sure I'm not going to have a lot of spare time anymore. I found this recipe on my family's cooking blog at http://www.reddhotrecipes.blogspot.com/

I don't post on there much, as I felt like I had so many recipes I wanted to create my own blog. This recipe is total yummers AND easy AND fast to prepare. Score! The only change I made to this version is I doubled the sauce. We like lots of sauce where I'm from so even tripling it might be something your family wants to do if you are feeding big eaters. I'm also listing this as a "30 mintue meal" because the prep work is so fast. It would take longer than 30 minutes if baking it in the oven.

1 cup orange juice
1/2 cup peanut butter (I used chunky and it worked great too)
4 tsp curry, or to taste
4 chicken breasts

Mix and marinade the chicken for at least an hour. Grill, or put it all in a pan and cook it on the stove top. (I'm thinking you could even put the it all in a 9X13 pan and bake it at 350 degrees till the chicken is cooked. This would make the prep work fast and all it would need to do is bake....although stovetop cooked chicken is super delish.)

1/2 cup toasted coconut (I doubled this as well.)
1/4 cup currants (We used craisins since this is what we had in our pantry.)

Top chicken with coconut and currants. Serve over regular rice or coconut rice. Soooo easy and Sooooo good!

Goolash

So, this is one of those recipes I grew up LOVING. I think we all have those food items when we are a kid. My other favs as a wee munchkin included the marshmallow peeps and all kinds of foods that now remind me of nothing that resembles actual food. Well, call it a pregnancy craving if you will, but this recipe is super simple and good-but again, I grew up with it so I love it. My husband thinks its alright, but he doesn't rave over it. I don't blame him-I don't rave over his favorite kid meal-tuna on toast.

Goolosh
My Mama Joyce

INGREDIENTS:
Makes enough for a 9x13 pan.

1 lb ground beef (use real ground beef, not ground turkey)
1 onion, diced
1 can Cambell’s Tomato Soup (not generic brand)
1 small bag frozen corn
1 8 oz block cheddar cheese
12 oz package elbow macaroni (can use whole wheat)

DIRECTIONS:

1. Cook elbow macaroni according to package directions. Set aside.

2. Fry ground beef and onion together.

3. Combine all ingredients together adding the elbow macaroni last.

4. Cover and heat in 350 degree oven until cheese is melted and hot.

Creamy Chicken & Noodles

My husband said this recipe tastes like, "a pot pie without the crust." He is right. It was pretty good, easy and still had veggies in it. Even my baby ate it...which is really saying something. :) I'm including this in the 30 minute meals column because it takes about 30 minutes to assemble, but then the crock pot does the rest for you.


Creamy Chicken & Noodles
Better Homes and Gardens New Cook Book



2 C sliced carrots (4 medium)
1 1/2 C chopped onion (1 medium)
1 C sliced celery (2 stalks)
2 TBS snipped fresh parsley (I just used 1 TBS dried)
1 bay leaf
3 medium chicken legs, 2 lbs (I used 3 boneless skinless chicken breasts)
2 10 oz cans cream of chicken soup
1/2 C water
1 tsp dried thyme, crushed
1/4 tsp black pepper
10 oz dried wide noodles (about 5 C)-I used egg noodles
1 C frozen peas
salt (optional)
black pepper (optional)


1. In a 4 qt crocker cooker place carrots, onions, celery, parsley and bay leaf. Place chicken on top of vegetables.




2. In a bowl, stir together soup, water, thyme, and the pepper. Pour over chicken and vegetables.




3. Cover and cook on low-heat setting for 8-9 hours. Shread chicken. Remove and discard bay leaf.




4. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.

Photo Source: Craft-O-Maniac