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Sunday, January 16, 2011

Recipes from Mom-A Guest Blog from our loyal follower, Jessica

I honestly never thought of my friend, Jessica, as much of a cook.  She's always running through McDonalds, Wendys, or Taco Bell drive thrus or to Little Caesars to get a $5 fast and ready pizza.  All of the sudden, she's sending me pictures of these amazing dinners she's been making.  An even bigger treat was the day she dropped off a bowl of Mostaccioli, still warm.  Yum!

Now, she's started sending me recipes.  Did she not get the memo?  I'm TRYING to eat healthy which is especially hard with all these temptations.  I'm sure these recipes could be "healthified" with a few substitutions but for those of you that want to go full force, Jessica's sharing the recipes with you!

My taste buds thank you, Jess!

Being a full time teacher and mother of two very wild boys I find it hard to plan out meals and look for them in cookbooks so I turned to my favorite cook for her advice. My favorite cook being my mom. Since I don't live close to my mom (780 miles away) I only get her cooking about 4 times a year. She used to cook the mostaccoli and bring it to all the family gatherings weddings, graduations, and birthdays. My family loves it so much I figured I better get the recipe and start cooking it for them as well. I also have heard her talk about her homemade Chicken Pot Pie so while I was home at Christmas she made it for my family. We loved it so much I came home and within 1 week called her for the recipe. My husband never eats leftovers and he will eat both of these. The last recipe is something that I found at Wal-mart. While picking up my chili seasoning I found these McCormick spices that were pre-packaged and had all the measurements for a given recipe and so I tried it and we love it. Trust me all these recipes are simple to make and very tasty. My kids are picky eaters and they will eat everyone of these meals.
I hope you enjoy these!

Doesn't this look delicious?  Believe me, it was!

1-jar of spaghetti sauce (I use the large Prego with mushrooms you won't need it all)
1- box of the mostaccioli noodles or you can use penne noodles
1-2 cup bag of mozzarela cheese
Parmesan cheese

1 pack of Johnsonville mild/sweet Italian sausage

Cook noodles as package says. Pre-boil the sausage so that it cooks out the grease. After noodles are cooked put them in a large bowl. Take the sausage out after precooked. Then slice them in pieces. Pour sausage in bowl with noodles and add as much sauce as you desire. Pour in as much parmesan cheese as you wish and mix. You also can add in some mozzarela cheese too. Stir all together in a bowl. Then pour in a baking dish and cover the top with mozzarela cheese. Bake at 350 for about 35 minutes covered with foil and then take off aluminum foil and cook until the cheese is a golden brown.

Chicken Pot Pie
2-Pillsbury Soft Pie Crusts (refrigerated kind they don't say soft on them)
2 cups diced chicken
1-can Veg-All (mixed vegtables corn, green beans, peas, and carrots)
2-Cans Cream of potatoes (you can use 1 can cream of chicken and 1 can cream of potatoe she uses the potato for both for more potatoes in the pie)
salt and pepper for taste
little milk to make it creamier

Mix all the ingredients in a bowl. Put one crust in the pie pan and poke a few wholes in the crust so that air comes through to cook the bottom. Then pour in all the ingredients. Put the other crust on top and wrap the edge with aluminum foil. Cook for 45 minutes on 350 and then take off foil and cook for 15 more minutes. Enjoy!

Everything poured in the bottom crust.

The top crust on and ready to bake.

Ready to Eat!

Rosemary Roasted Chicken with Potatoes2 tsp Paprika
1 1/2 tsp crushed rosemary leaves
1 tsp minced garlic
1/2 tsp course black pepper
2 tbsp olive oil
1 tsp salt
3-4 chicken breasts or 6 bone in chicken thighs (whichever you want)
1 1/2 lbs small red potatoes cut into 1 inch cubes

1. Mix oil and all spices in large bowl. Add chicken and potatoes toss and coat well. Arrange chicken and potatoes in single layer foil lined 15 x 10 x 1 inch backing pan sprayed with no stick cooking spray.

2. Roast, uncovered in preheated 425 F oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

This looks pretty healthy and amazing!
Thank you, Jessica!  We are always looking for great meals our kiddos will eat!
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  1. Thanks Shannon for featuring me in your blog! I guess once you have kids the drive thru isn't always the best option well at least until they are in sports I will try to continue to cook at home.

  2. No, thank you Jess! I am so proud of you doing the Betty Crocker thing!


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