Swiss & Angel Hair Pasta with Asparagus

  Mm, I adore Asparagus, and so do all my little Fergusons.  Of course, they much prefer it this way: Oven Roasted Asparagus, with coarse salt   However, they decided if it had to be IN the dish, that this … Continue reading

Queso Roll-Ups for Super Bowl

This great recipe comes from South Your Mouth!  She is one my favorite Weekend Potluck contributors, and when she shared these recently at our link up,  I couldn’t wait to make them.  My mom makes a non-taco seasoning version of … Continue reading

Chicken Challenge Day 4: Lemon Chicken Stir Fry

This fresh-tasting stir-fry is sure to please both mom and the kiddos. Colorful veggies to make mom happy, and fun, squiggly ramen noodles are sure to make every kids slurpy-noodle dreams come true!

Lemon Chicken Stir Fry

{click title to print}
IMG_2419

Ingredients

  • 3 T. Olive oil
  • 1 pound Boneless Skinless Chicken Breasts, Thinly Sliced
  • 1 piece (about 1-inch Size) Fresh Ginger Root, Finely Diced
  • 2 cups Water
  • 2 packages (3 Oz. Size) Chicken-Flavored Ramen Noodles, Broken Into Pieces
  • 2 cups Broccoli Florets, Fresh Or Frozen, Thawed
  • 1-½ cup Carrot Shreds
  • 1 whole Red Pepper, Cut Into 1/2 Inch Strips
  • 3 whole Green Onions, Sliced
  • 1 whole Lemon, Zest And Juice, Divided Use
  • Optional: 2 additional Ramen Packets and chicken broth

Preparation Instructions

Cut red bell pepper into 1/2 inch strips. Slice green onions. Zest a whole lemon. Cut chicken into thin strips.

Heat oil in a very large skillet over medium heat until hot, then add chicken and stir-fry for 4-5 minutes, stirring often to brown evenly. Add finely chopped ginger root, wait 30 seconds, then add water, and bring to a boil. Add noodles that have been broken into pieces, stirring until starting to soften and break apart. Add seasoning packets from Ramen noodles, reduce heat. Add broccoli and carrots, simmer 3 minutes until noodles are tender and most of the liquid is absorbed. At this point, add bell pepper, green onions and lemon zest. Just heat through, do not over cook!

Drizzle with fresh lemon juice before serving.

We serve 7 people at dinner time, now that Papa Don usually joins us, so to make this dish go further, I cooked 2 more packages of Ramen noodles, draining the water, then seasoning with 1 of the 2 included packets. This step is optional, but great for feeding a bigger crowd!

*If you are worried about sodium content, simply boil the extra Ramen in chicken broth, drain and stir into stir fry mixture to stretch it, skipping the included packets.

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Enjoy this taste of Sunshine on a dreary day!

~T

Lemon Chicken Stir Fry collage

Cream Cheese & Swiss Spinach Lasagna

  This is by FAR, the BEST Lasagna recipe I have ever made!!!! In fact, it is soooo good, that my Step Momma, Drea replaced her 25 year old family recipe with this one. 

You all, it is THAT GOOD!

  Now, if this sounds familiar, you are correct. This has been blogged before and comes from the 4 little Fergusons archives. I didn’t share the actual recipe back then, just linked it to Tasty Kitchen.   

THE Lasagna

This recipe deserves to be WRITTEN OUT on this blog, so here we go, round 2! My original recipe source was a Taste of Home magazine, but I changed scribbled and scratched the recipe up with my changes, which is always fun!

So, without further adieu, I give you…..

Cream Cheese & Swiss Spinach Lasagna

{click title to print}

Cream Cheese & Swiss spinach lasagna

Ingredients

  • 1 pound Lean Ground Beef
  • 1 pound Ground Sausage
  • 1 pound Ground Turkey
  • 1 whole Medium Onion, Finely Chopped
  • 3 whole Garlic Cloves, Minced
  • 2 cans Tomato Sauce (15 Ounce Cans)
  • 1 can (8 Oz. Can) Tomato Sauce
  • 1 can (14 1 /2 Oz Can) Italian Diced Tomatoes, Undrained
  • 1 can (6 Oz. Can) Tomato Paste
  • 1 can Mushroom Pieces, Drained (6.5 Oz Can)
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Italian Seasoning
  • ½ teaspoons Sugar
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 12 whole No-cook Lasagna Noodles
  • 12 ounces, weight Cream Cheese, Softened
  • 2 cups Shredded Mozzarella Cheese, Divided (Get Ball Of Mozzarella, & Shred It Yourself, Makes All The Difference!)
  • 2 cups Shredded Parmesan Cheese
  • 2 cups Shredded Swiss Cheese
  • 1 bag Fresh Spinach Leaves, 6 Ounce Bag

Preparation Instructions

In a large skillet, brown beef, sausage and turkey with onion and garlic until meat is no longer pink. Drain grease. Stir in the tomato sauce, tomatoes, tomato paste, drained mushrooms, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Spread 2 cups of the meat sauce in a greased oversized rectangle pan, like maybe a 12×15 extra deep pyrex. (I used my big Pampered Chef rectangle baker, and still almost overflowed it!)

  Top with 3 to 4 noodles, breaking as necessary to cover the area. Drop a third of the cream cheese over top and carefully spread to cover noodle layer. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss. Spoon a third of the remaining sauce over the top. Layer 1 bag of spinach on top of the sauce. Repeat layers of noodles, cream cheese, cheeses and sauce, twice more. Make sure to save some mozzarella out for the top of your lasagna.

Place dish on a baking sheet. Cover the dish with a sheet of foil and bake at 350 F for 45 minutes. Uncover and sprinkle with reserved mozzarella cheese. Bake uncovered for 10-15 minutes longer, or until bubbly. Let stand for 15 minutes before cutting.

ENJOY!!!!!!  This is seriously THE BEST Lasagna you will ever make!

  Dale hates Italian, lasagna in particular, and he went NUTS over this!!!

Go back to that original post and grab the Cheesy Bread recipe. You will want it to go with this Lasagna!

~T

Fire Safety & Chicken Verde with Chile Cream Sauce

Have you guys talked to your kiddos about Fire Safety?

It’s one of those subjects that is no fun to talk about, but very very important!  It’s kinda like making a Will, it’s stuff you don’t want to have to think about, but when its all said and done, you feel a LOT safer knowing it’s in place.

The first thing we did when talking about Fire Safety, was pick a spot to meet in case of a house fire.

For us, it’s a big tree out front, by the driveway gate.  The second thing we did was go into each child’s room and talk about what it would be like if there was a fire in our home: the smoke filled room, the blaring fire alarm.  Our kids each share a room with their younger sibling, so the older child was instructed to get the younger child and help them get below the smoke line.  There is a space just above the floor where no smoke hangs.

We talked about crawling to the door and feeling the knob, if it’s not hot….

Get LOW and GO!  Head out to the tree!

If the door knob feels hot, do NOT open the door, that means fire is nearby.  Open the window and breathe fresh air while you wait for someone to come get you, or we talked about breaking the screen and carefully helping little brother or sister out before crawling out and running up front to the meeting tree.

We talked about this and practiced several times.  It may not be perfect, but it’s what we’ve got.

Have you had this convo with your children?  Not just talking, but doing an actual run through?

I was contacted by Home Security System and asked if I would share their Fire Safety Packet for Kids with you.  It’s cute, fun and colorful, but covers important fire safety info.

Fire Safety Word Search

Head on over to their site to download your free activity packet now, and while you fill it out, talk about your plan for safety!

On to the food:

Looking for a simple Mexican Supper?  Then you’ve come to the right place!  Savory chicken, creamy chile sauce with just a hint of lime, all served over your favorite Mexican Rice.

Chicken Verde with Chile Cream Sauce

{click title for easy printable}

Chicken Verde

Ingredients

  • 4 whole {up To 6} Chicken Breasts
  • 1 teaspoon Cumin
  • Salt, Pepper, Garlic To Taste
  • 1 can (10 Oz) Cream Of Chicken Soup
  • ½ cups Water
  • 1 can 4 Oz Chopped Green Chiles
  • 1 teaspoon {up To 2} Lime Juice
  • ¼ cups Sour Cream
  • 2 boxes {8 Oz Each} Mexican Rice, Cooked According To Package Directions

Preparation Instructions

Season chicken on both sides with salt, pepper, garlic powder and cumin. Heat skillet, cook chicken until browned. Add soup, water, chilies and lime juice. Heat to a boil. Cook over low heat 15 minutes or until done.
Stir in sour cream and heat through. Serve over Mexican Rice with Chile Cream sauce over all.

Makes 4-6 servings.

Enjoy!

~T

Cream Cheese Cinnamon Chip Pumpkin Bread

   A family from church was super sweet to share some of their frozen fresh pureed pumpkin with us, and I was dying to try it out. What better use than PUMPKIN BREAD?!

Note to self: Learn to puree fresh pumpkin next Fall!  WOW, big difference!

  You will notice that this recipe calls for Cinnamon Chips. Word on the street is, that you cannot find Cinnamon Chips except at Christmas time.  Because I learned this tidbit last December, I had Dale buy me extra bags.  However, if you did NOT stock up on Cinnamon Chips, never fear, this bread is decent without them as well.

Cream Cheese Cinnamon Chip Pumpkin Bread

{click title for easy printable}

Cream Cheese Cinnamon Chip Pumpkin Bread

Ingredients

FOR THE BREAD:

  • 1-¾ cup Flour
  • 1-½ cup Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon, Or Pampered Chefs Cinnamon Plus
  • 1/2 teaspoons Ginger
  • 1/2 teaspoons Nutmeg
  • 1/4 teaspoons Cloves
  • 1 cup Pumpkin Puree {or Canned if you must}
  • ½ cups Butter, Melted
  • 1 whole Egg Beaten
  • ⅓ cups Water
  • ½ bags {10 Ounce Size} Cinnamon Chips 

FOR THE CREAM CHEESE SWIRL:

  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Sugar
  • ½ teaspoons Cinnamon
  • 1 whole Egg Beaten

Combine dry ingredients in a large bowl, add in pumpkin, butter, egg and water, mixing until just moistened. Stir in Cinnamon Chips.
Pour all but 2 cups batter into greased and floured 9×5 loaf pan.
Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter. Cut through batter with knife several times for swirl effect.
Bake at 350* for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean.
Cool 5 minutes, remove from pans.  

*Note: my 4 mini loaves turned out MUCH better than my one large loaf.  It was terrible to get out!

  Ya’ll this bread is UN-STINKIN-BELIEVABLE!  We are gaga in love with it around here, it will be made again, and soon. 

Hugs, T

Sausage & Spinach Quiche

  This Quiche is sooooo delicious!  And honestly, I have never been a huge fan of Quiche, but when I tried this for the first time at my friend, Tiffany’s house. It was love at first BITE!!!!!!

  Savory sausage, creamy cream cheese, healthy spinach that you don’t even know is in there, and cheese. Lots of yummy cheese!  We always have this for breakfast, but there is just no reason this couldn’t be supper too.

Sausage & Spinach Quiche

{click title to print}

IMG_4829

Ingredients

  • 8 ounces, weight Sausage, Cooked And Drained
  • 3 Tablespoons Chopped Green Onions
  • 2 Tablespoons Butter, Melted
  • 1 cup Colby Jack Cheese, Divided Use
  • 1 cup Shredded Italian Blend Cheese
  • 1 whole Garlic Clove, Chopped
  • 9 ounces, weight Fresh Spinach, Steamed
  • 8 whole Eggs, Beaten
  • ½ cups Half-and-half
  • 3 ounces, weight Package Cream Cheese, Softened
  • 1 teaspoon Italian Seasoning

Preparation Instructions:

Heat oven to 350F.

Cook and drain sausage. Stir in melted butter, green onions, and cheeses, reserving 1/4 cup of Colby Jack for the top.
Spread on the bottom of a 10″ pie pan. Steam spinach and drain well, squeezing out excess liquid. Spread cooked spinach over sausage mixture and sprinkle with garlic. Beat eggs and half-and-half together, add softened cream cheese and Italian Seasoning. Beat and pour over spinach. Sprinkle the last bit of Colby Jack Cheese on top and bake until set, about 45 minutes.

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Enjoy! 

~T

Sausage & Spinach Quiche

Dill Chicken Salad Stuffed Cucumbers

  I am soooo in love with the Stuffed Cucumbers at the State Fair.  But for $8, I knew I could make something just as good, if not better, for a fourth of the price!!!!!

  Ok, so the photo is ugly, but y’all, this chicken salad was beyond AMAZING inside those crisp garden cucs! YUMMO

Dill Chicken Salad Stuffed Cucumbers

{click title to print}

Dill Chicken Salad Stuffed Cucs

Ingredients

  • 4 whole Chicken Breasts, Cooked, Seasoned And Diced
  • 1 whole Onion, Finely Diced
  • 3 Tablespoons Dill
  • 1 cup Mayonnaise
  • Salt And Pepper, to taste
  • Garlic Powder, To Taste
  • 4 whole Cucumbers, Halved With Seeds Scooped Out

Preparation Instructions

Place cooked, cubed, cooled chicken in a large bowl, mix with onion, mayo, dill and seasonings.
Peel, cut in half and scoop out seeds of each cucumber then fill with cold chicken salad.
Serve with sliced garden tomatoes for a delicious summer time supper!

QUICK! Make this before summer is over!  Winking smile

Hugs, T