We ate it so fast so I forgot to take a picture till the very end of the meal.
- Roughly 20 Frozen Meatballs (we used Ikea brand)
- 1 Jar Marinara Sauce
- 1 Half a Chopped Onion
- 3-4 Mushrooms Sliced
- Rolls or Hoagie Subs (we used Kneaders rolls)
- Cheese (Optional)
Mix the meatballs, marinara, and chopped onion in a crockpot. Put on low for 4-6 hours. Add the sliced mushrooms to the crockpot an hour before finishing. Fill rolls with saucy meatballs and enjoy! It heats up well for a leftover meal too.
Ever since Ezra was born I have craved curries and other spicy dishes. This recipe has become a staple at our house. We love it, but you do have to be careful of making it too spicy. I always put the full two cups of heavy whipping cream in the sauce and try to be cautious of including too much of the marinade in the sauce as well. But, this all really does depend on your spice tolerance. Enjoy! It is delicious and the recipe makes a lot!
- 3 lbs chicken breast, uncooked, chopped into bite size pieces
- 1/4 c cilantro (optional)
- 2 c plain yogurt
- 4 Tbs lemon juice
- 4 tsp cumin
- 4 tsp red pepper
- 4 tsp black pepper
- 2 tsp cinnamon
- 2 tsp salt
- 2 tsp ground ginger
- 1 Tbs unsalted butter
- 2 garlic cloves, minced
- 1 jalapeno, minced (make sure you where gloves – I cannot stress the importance enough)
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garam masala (in the spice aisle – some stores don’t have it, but Walmart usually does)
- 1/2 tsp salt
- 1 can (14.5 oz) tomato sauce
- 1-2 c heavy whipping cream, depending on spice preference
Put the chicken in a bowl or large ziploc bag, and add all of the marinade ingredients. Stir until chicken is coated. Let marinade in the fridge for 1-2 hours, then discard the marinade.
Grill or cook the chicken in a high sided skillet until cooked through.
For the sauce, melt the butter over medium heat. Add garlic and jalapeno, sauteing for 1 minute. Add coriander, cumin, paprika, garam masala, and salt. Stir until combined. Stir in tomato sauce and simmer for 15 minutes to allow thickening.
Add the cooked chicken to the sauce and stir in the cream according to taste. Serve with white rice and naan bread, garnishing with cilantro, if desired.
These lasagna roll-ups made for a quick and easy weeknight dinner, and they were good to boot. I served them with some sauteed asparagus. (Picture below is pre-cooking)
- 3 c diced chicken, cooked
- 1 c Ricotta cheese
- 1/4 c crumbled feta cheese
- 1/4 c grated Parmesan cheese
- 1/4 c milk
- 1/8 tsp white pepper
- 8 lasagna noodles, cooked and drained
- 2 c of your favorite Spaghetti Sauce
In a medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/8 of the mixture on each lasagna noodle and roll up. In a 13 by 9-in baking dish, spread 1 cup of your spaghetti sauce. Place each lasagna roll in the baking dish seam-side down. Top with the last 1 cup of spaghetti sauce and cover with foil.
Bake at 375 F for 30 minutes or until heated through.
This is the chicken pot pie recipe I’ve been searching for all of my life. Flashback to my childhood. Hot, humid summer days. We practically lived in the pool and when we came home for dinner my mom would have hot savory chicken pot pie fresh out of the oven. It was just the frozen kind from Costco, but it was our favorite. I’m talking eat the whole pan and lick it clean kind of favorite. Fast-forward a few years and Costco doesn’t carry it anymore. Whichever brand made it had gone out of business. All of us kids were up in arms – we begged my mom to make it over and over again, but they just didn’t carry it anymore.
Years later I’m in my 20’s and me and my siblings still talk about how delicious that pot pie was; nothing could compare. Then one day, a summer miracle happened! The stars aligned and heaven smiled down upon us. My mother, in all her wisdom, found and altered a recipe to make it taste just like the glorious pot pie of our childhood. Can I talk it up enough? I don’t know if it’s all the memories that go with the taste or if it’s really just that good! (Although, I do know that I associate good memories more often with taste than smell). Here it is:
Chicken Pot Pie
- 1 c. onions, chopped
- 1 c. carrots, sliced
- 1 c. frozen peas
- 1/2 c. butter
- 1/2 c. flour
- 2 c. chicken broth
- 1 c. half & half cream
- 4 c. chicken, cooked and diced
- 2 Tbs. chicken base
- Pie Crust
Preheat oven to 350 F. Saute first 3 ingredients in butter for 10 minutes or until nearly cooked. Add flour to vegetables. Stir in broth and cream, stirring until it boils and is slightly thickened. Remove from heat and add chicken and base.
In a 9×11 baking dish shape the bottom pie crust to fit and then cook for about 6-8 minutes. Pour filling on top of cooked crust and cover with more crust on top. Bake for 20 minutes or until pie is heated through and top crust is done.
Some yummy finger foods found here. Although she recommended serving with ranch we found this recipe to taste more Asian and liked it best with soy sauce.
- 2 cups quinoa, cooked
- 2 large eggs
- 1 cup carrot, shredded
- 2 stalks green onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup grated Parmesan cheese
- 2 Tbs all-purpose flour
- 1/2 tsp seasoning salt
- 1/4 tsp freshly ground pepper
Preheat oven to 350. Mix together all ingredients. Either stuff a mini muffin tin with the mixture or with a small cookie scoop place small balls of the mixture on a cookie sheet. I did not have a mini muffin tin, so I chose the latter! Bake for 15-20 minutes.
An extremely fattening and extremely delicious Meservy family favorite.
Macaroni & Cheese Pizza
- Your favorite store bought/recipe for pizza dough, prepared and rolled out
- Diced onions
- Diced garlic
- Macaroni & Cheese, prepared (we used Kraft Macaroni & Cheese – you could easily get two pizzas out of one box. We have also used the seashell pasta Velveeta kind which is even better)
- Bacon, cooked and sliced
- Pepperoni, if desired
- Garlic salt
- Mozzarella cheese
Sprinkle diced onion and garlic onto dough and top with mac & cheese. Top with sliced bacon and pepperoni. Sprinkle garlic salt and oregano on top of dish and top with a layer of mozzarella cheese. I just eyeballed the ingredients so I don’t have measurements for you! Since most of the toppings have already been prepared cook according to dough directions, mine was 375 for 15 minutes, or until dough is cooked through and cheese has melted. Voila! Cheesy goodness.
Success! I finally found a recipe both healthy and affordable! Plus my husband even likes it and he hates zucchini and squash. DOUBLE SUCCESS! We ate this with lightly buttered toast creating a completely satisfying meal.
Summer Squash Casserole
- 1 Tbsp olive oil
- 1 medium yellow onion
- 1 tsp minced garlic
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium potato
- 1-2 medium tomatoes
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 c. Italian cheese, shredded
Preheat the oven to 400 degrees. Finely chop the onion and garlic. Place both in a skillet with the olive oil and saute until softened, about five minutes. Thinly slice the rest of the vegetables and spray the inside of an 8×8 dish with cooking spray. Coat the bottom of the dish with the onion/garlic mixture and place the sliced veggies in the baking dish vertically, alternating. Add the salt, pepper, and thyme on top of the layered veggies. Cover with foil and bake for 30 minutes. Remove foil and top with the Italian cheese. Bake for another 10-15 minutes or until the cheese has browned. Viola!
A Sears family favorite – fattening, fried, and delicious. Like most Mexican foods it goes wonderfully with refried beans, guacamole, and sour cream. Some day I will work on a modified version of this recipe which does not need to be fried, but until then I will enjoy the extra calories.
- 24 corn tortillas
- 3 Tbs margarine
- ½ c. flour
- 1 tsp salt
- 1 c. chicken broth
- 1 ½ c. diced chicken
- Cooking Oil
- 1 Tbs. parsley
- 1 Tbsp lemon juice
- 1 tsp grated onion
- Dash of paprika, nutmeg, and pepper
Dip tortillas in hot oil to soften and set aside. Melt butter and blend in flour and salt. Add broth. Cook and stir until mixture thickens. Add parsley, lemon juice, onion and other spices. Stir in chicken and let cool slightly. Place one spoonful of chicken mixture in center of each tortilla. Roll up tightly and secure with toothpick. Fry in oil until crispy and golden brown, about 2 min. From here place each cooked flauta on some paper towels (I usually line a casserole dish with them) until time to serve. If finished early you can keep the flautas in the oven at a low temperature to keep hot.
The thing I love most about crock-pot meals is the delicious smell when I come home from work. These were fantastic and incredibly easy – especially since my wonderful husband helped me make them. We’ve been eating leftovers for days and still love them.
Easy Crock-Pot Sliders
3-4 pounds of beef chuck roast
1 cup of water
1 envelope of dry onion soup mix
1 envelope of dry Italian dressing mix
1 envelope of dry brown gravy mix
1 (8 ounce) bottle of mild picante salsa
12 dinner rolls
1 sweet onion, sliced
Swiss cheese, shredded
Combine water and the three envelopes in a small bowl and whisk together. Pour about 1/4 of the mixture into the bottom of the crock-pot and top with the chuck roast. Pour the rest of the liquid on top and around the roast. Top with salsa, cover and cook for 8 hours on low or 4-5 hours on high.
Slice the dinner rolls in half – we browned ours on top of our George Foreman, but this can also be done by buttering and putting in the oven for a few minutes on a cookie sheet, face down at 400, just until warmed through. Then in a large skillet brown the onions on low heat with 1 Tbs. of butter and 1 Tbs. of canola oil.
Construct the sandwiches and enjoy! My husband especially liked these with horseradish sauce.