"Jellybeans"

"Jellybeans" is what my family calls potato chunks baked in the oven.  They are kind of a simplified version of homemade fries in that the potatoes are cut into chunks instead of strips.  To make these, put a little bit of olive oil into a large bowl and add whatever combination of spices you want!  I usually try to use a combo that is included in the main dish I am making.  You don't want too much olive oil - just enough to coat the potato chunks.  With the seasonings, you probably want a bit more than you think you need or else you may not be able to taste all of the great flavors!

Our favorite "jellybeans" to make are really simple: paprika and garlic salt.  These are especially delicious with hamburgers on the grill!

Parmesan Chicken

INGREDIENTS:

• 1 Egg, beaten
• 1/2 cup crushed Corn Flakes
• 1/2 cup grated Parmesan Cheese
• 1/4 tsp. Oregano
• Dash of Thyme
• Dash of Garlic Salt
• Dash of Pepper
• 4 to 6 Boneless Chicken Breasts
• Rice 
• 1 can Golden Mushroom Soup (for sauce)
• 1/3 can Milk (for sauce)

NOTES:

• I am putting the notes first because I make this differently.  
• I don't like the idea of cooking my chicken in the microwave, so I bake it in the oven at 350 F for 35-45 minutes. 
• I don't make the sauce and I don't serve it with rice; instead, I serve it with what my family calls jellybeans (potatoes).  See note on how to make jellybeans below.

DIRECTIONS:

1. Combine corn flakes, Parmesan, oregano, thyme, garlic salt, and pepper.  Dip chicken in egg.  Dip in crumb mixture.  Place in baking dish.  Cover with plastic wrap.  Microwave until cooked. Don't overcook.  Heat golden mushroom soup and 1/3 can milk over stove top.  Serve over rice.

JELLYBEANS:

• Potatoes (about 1 per person)
• Olive Oil
• Garlic Salt
• Oregano
• Pepper

1. In a large bowl, mix olive oil, garlic salt, oregano and pepper.  Don't get too much olive oil or your potatoes will come out greasy.  I usually do about 4-5 medium small potatoes for this recipe and about 1 Tbsp. of olive oil.  I just guess on how much of the seasonings to put in, but when you think you have enough, add a dash more (probably around 1/2 - 1 tsp of each).
2. Cut potatoes into chunks and mix into the olive oil mixture.  Spread evenly on a baking sheet covered in tin foil sprayed with non-cooking spray.  Put in the preheated oven for the chicken before assembling the chicken as they need to cook a bit longer than the chicken!

This is a really good dish!

Adapted from Recipes to Remember Canyon Estates Ward Relief Society Cookbook (2004).

Cheesy Chicken

INGREDIENTS:

• 8 skinned Chicken Breasts
• 2 cans Cream of Celery or Cream of Chicken
• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise (not Miracle Whip)
• 1 Tbsp. lemon juice
• 1 cup Grated Cheese

DIRECTIONS:

1. Mix and pour over chicken (9x13 inch pan).  Bake at 325 F, uncovered, 1 1/2 hours.
2. Note: Put potatoes in to bake at same time.  Use sauce from chicken and put on potatoes.  Cook veggies and rolls -- complete meal!

NOTES:

• I used Miracle Whip and it tasted just fine.
• I also used Cream of Chicken because we always have that in our pantry!
• For the grated cheese, the Costco bag of Mexican Blend grated cheese is my favorite for any recipe!
• I use four large chicken breasts and cut them in half to get 8 smaller pieces, although some people  (the boys...) may want to eat more than one piece!  

This is really good!

Adapted from Recipes to Remember Canyon Estates Ward Relief Society (2004).

Salsa Chicken

INGREDIENTS:

• 10 to 12 chicken breasts
• 1 large bottle Pace Picante sauce (medium, mild, or combo)
• Fajita type ingredients: tortillas, lettuce, cheese, sour cream, etc. 

DIRECTIONS:

1. Put chicken in crock pot and cover with Pace's.  Cook on HIGH for 6 to 8 hours or LOW for 8 to 10 hours until chicken can be easily shredded.  Mix well in sauce and add salt, pepper, and onion to taste.
2. To serve, put on flour tortillas.  Add cheese, tomatoes, sour cream, onions, lettuce, olives, and top with fresh salsa (homemade or store bought) or toppings of your choice.

NOTES:

• I made it with 4 large chicken breasts and you could get by with the second to smallest jar of Pace.  
• I would suggest straining the chicken a bit so you don't have all of the salsa juice dripping out of your fajita as you try to eat!

Really good.  

Adapted from Recipes to Remember - Canyon Estates Ward Relief Society Cookbook (2004).

Slow Cooker Lasagna

INGREDIENTS:

• 1 lb. Ground Beef (could be substituted for Italian sausage)
• 1 (24 ox) jar Spaghetti Sauce
• 1 cup Water
• 1 (15 oz.) container Ricotta Cheese
• 1 pkg. Kraft Italian Cheese (approx. 2 cups)
• 1/4 cup grated Parmesan Cheese
• 1 Egg
• 2 Tbsp. Parsley
• 6 regular Lasagna Noodles, uncooked

DIRECTIONS:

1. Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.  Mix Ricotta cheese, 1 1/2 cups Italian cheese, 2 tablespoons Parmesan, egg and parsley.
2. Spoon 1 cup meat sauce into slow cooker; top with three lasagna noodles, broken to fit; and half of cheese mixture.  Cover with 2 cups meat sauce.  Top with remaining noodles, broken to fit; cheese mixture and meat sauce.  Cover with lid.
3. Cook on low 4-6 hours or until liquid is absorbed.  Sprinkle with remaining cheese; let stand covered, 10 minutes or until melted.

NOTES:

• I used shredded Mozzarella Cheese instead of the Italian Cheese, because that was what I had on hand.

Really good and easy to make!

Adapted from sixsistersstuff.com

Quesadilla Casserole

INGREDIENTS:

• 1 lb. Ground Beef
• 1/2 cup chopped Onion
• 2 cans (8 oz. each) Tomato Sauce
• 1 can (15 oz.) Black Beans, drained and rinsed
• 1 can (8 3/4 oz.) whole kernel corn, undrained
• 1 can (4 1/2 oz.) chopped Green Chiles, undrained
• 2 tsp. Chili Powder
• 1 tsp. Ground Cumin
• 1 tsp. Minced Garlic
• 1/2 tsp. Oregano Leaves
• 1/2 tsp. Crushed Red Pepper
• 6 flour tortillas (8-inch)
• 2 cups shredded Cheddar Cheese

DIRECTIONS:

1. Brown beef and onion in large skillet on medium-high heat; drain.  Add tomato sauce, beans, corn and green chilies; mix well.  Stir in all of the spices except Red Pepper.  Bring to boil.  Reduce heat to low; simmer 5 minutes.  Add red pepper to taste, if desired.
2. Spread 1/2 cup of beef mixture on bottom of 13x9x2-inch baking dish sprayed with no-stick cooking spray.  Top with 3 tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350 F oven 15 minutes or until heated through.  Let stand 5 minutes before serving.

NOTES:

• Use whatever size tortillas you have and just make sure the majority is covered.  I usually only use 2 tortillas per layer.
• For the cheese, I use the mexican shredded mix from Costco.  Actually I use that cheese for almost everything!

Adapted from McCormick.com

Potato Soup

INGREDIENTS:

• 8 lbs. Potatoes, peeled and cubed
• 1 small Onion, chopped
• 2 Tbsp. Butter
• 2 cubes Chicken Bouillon
• 2 Tbsp. dried Parsley
• 6 cups Water
• 2 cups Milk
• 1/2 cup All-Purpose Flour

DIRECTIONS:

1. Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker.  Set on low and let cook for 6 to 8 hours.
2. At least half an hour before serving, stir together the milk and flour until no lumps remain, and add mix into the soup.  Cook for 30 minutes or until soup is thickened.

NOTES:

Recipe taken from Allrecipes.com.