Baked Sloppy Joes

This meal was amazingly delicious. Seriously. I loved it. As did Aaron. And Olivia. She's my toughest food critic! They look a lot like a calzone or pizza pocket. I'm thinking of all the possible fillings for more "calzones" in the future. Thanks to Six Sisters Stuff for yet another yummy dinner success. We have leftovers already waiting in sandwich baggies for an easy take and eat! 

Baked Sloppy Joes

Ingredients:

• 1 lb ground turkey (or ground beef, though we eat ground turkey 95% of the time)
• 1 medium onion, diced (I only use a 1/4 at most, not big onion fans)
• 1 package of Jumbo Biscuits (usually have 8 in a pckg, name brand worth it in my opinion)
• 1 can of Manwich sloppy joe sauce (I used Lawry's sloppy joe mix, which also calls for tomato paste)
• Shredded Mozzarella cheese

Directions:

1. Preheat oven to 350 degrees.
2. Brown your turkey and onions in a frying pan. When cooked through, drain. Add your sloppy joe sauce (whether you're using the sauce or the mix) and stir until it's heated through.
3. Flatten out your biscuits and add 2 spoonfuls of your turkey mixture to one side of the biscuit. Add some cheese to the top of the turkey mixture then fold the biscuit and pinch it closed. Place them on a cookie sheet.
4. Cook for 13-15 minutes or until golden brown on top.

Tortellini Soup with Spinach

Tortellini Soup with Spinach

My house has been full of sickies and we wanted a warm dinner - this soup was definitely the answer. Super flavorful and I made a huge batch so we had leftovers for 3 days. Soup warmed up awesome as leftovers! Love that it's so versatile and simple and uses everything I always have in my house. 

Ingredients: 

1 large package of refrigerated cheese tortellini (I always keep these in my freezer for last minute meals)

3 - 32 oz cartons of chicken stock/broth (I always use Swanson's, tastes the best)

Several handfuls of baby leaf spinach (I keep some in the fridge, but you could also used frozen)

1/2 tbsp basil

1/2 tbsp garlic powder

Salt and Pepper to taste

*optional: canned/drained tomatoes (crush them between your fingers), carrots, really anything you want...

Directions:

Bring chicken broth to boil. Add tortellini and cook according to directions on the package (usually you just reduce the heat and let them simmer). (If you're using frozen spinach add it before tortellini).

1. If using fresh spinach, add it after tortellini has cooked and season with basil, garlic powder, salt and pepper. I actually added my spices with the tortellini, great taste!
2. Serve hot with crusty bread (or if you're sick with a sore throat, not so crusty bread). Enjoy! 

Andes Mint Grinch Cookies

Andes Mint Grinch Cookies

I found these on Pinterest and couldn't resist. When I realized I was eating all of the Andes before I had even made the cookies, it was a must do today. This is a simple but delicious cookie recipe, and mine turned out just like the picture! They are definitely best with a mug of hot chocolate. Since the recipe makes almost 4 dozen, I gave a dozen to a couple neighbors with this little gift tag. I can't wait to share this new tradition with my little family (I think I'll be making more on Saturday).

Ingredients

2 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (at room temperature)
1 1/2 cup sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes mints (chopped or broken apart)

Directions
Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. Unwrap the Andes Mints and chop/break up. (I used my potato masher, I ended up with some Andes crumbs, but they were awesome in the cookies!)

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints. 

Put in the refrigerator until the dough is cool.

Roll rounded teaspoonfuls of dough into balls.  To make them more rounded when they come out, flatten the balls as you place them onto ungreased cookie sheets. (I still used my silicone baking sheets)
Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool. 

Zesty Slow Cooker BBQ Chicken

                                         The Holdaways made this for us and it is DELICIOUS:)

From: Six Sisters' Stuff

Ingredients

6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbecue sauce (I used Famous Dave's Zesty BBQ sauce)We used "Sweet Baby Rays"

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

Directions

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Shred Chicken and place on buns or rolls.We used hamburger buns

Wingers Sticky Finger Copycat Recipe

Six Sisters' Stuff

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

 Prepare the chicken strips as directed on the back of the package.

Sauce:
 Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.

Serves 2-3 people.

*We made this and put it in a salad. It is great!

Chicken Enchiladas

Found this recipe in the MORMON COOKBOOK by Julie Badger Jensen

2 cups chopped cooked chicken
1 cup sour cream
1 (7oz) can chopped green chilies
1 cup chopped onions(We use white onions)
2 tablespoons butter
1/2 teaspoon salt
4 cups shredded Monterey Jack Cheese(We use Pepper Jack Cheese and LOVE it)
10 flour tortillas
1 (15oz) can mild enchilada sauce(We buy a 19 oz can of this)
Green onions to garnish, chopped

Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden.  Add onion, salt, and 2 cups cheese to chicken moisture. ( I add a little more). Dip tortillas in enchilada sauce to soften. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in 2 greased 9X13 pans(5 enchiladas per pan). Cover with remaining shredded cheese(I put the remaining pepper jack cheese and the take some shredded chedder cheese and put that as well on top until i feel satisfied. ( i love cheese.. ) Garnish the top with the chopped green onions and then bake uncovered at 350 for 20 to 30 minutes.

We usually make this when we have someone come over, or we sign up to take someone a meal since it makes ten enchiladas! But this is our new favorite recipe :) (Warning: Will cause pregnant women heartburn.. lol. But it is worth it:))

Salsa Chicken Rice Casserole

I had one of those dinner nights where you want "real" food...but you want it to be quick and easy and made from what you already have in the panty. I had some chicken breasts that needed to be cooked - so I cooked 'em up and shredded them (using my KitchenAid). And then I was stuck. Thank goodness for the internet! Here's what I ended up making, it was pretty good meal and met all my requirements: quick, easy and made from what I already had in my pantry/fridge.

Salsa Chicken Rice Casserole

Ingredients

• 1 1/3 cups white rice (uncooked)
• 2 2/3 cups water
• 4 skinless boneless chicken breasts (halves) *I used breast fillets, about 9 of them (they are thin)
• 2 cups shredded monterey jack cheese 
• 2 cups shredded cheddar cheese *I only used the 2 1/2 cups of Monterey Jack cheese I had on hand
• 1 can cream of chicken soup (condensed)
• 1 can cream of mushroom soup (condensed) *I only had a garlic seasoned one, tasted great! 
• 1 onion (chopped) *We don't do onions, plus, there are some in the salsa
• 1 1/2 cups salsa (mild)

Directions (how I made my version)

1. Cook rice in rice cooker.
2. Meanwhile, place chicken into a large pot, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. Place in KitchenAid and shred! 
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 35 minutes, or until bubbly.