We love this tuna casserole- it comes from the Better Homes and Gardens New Cookbook (aka. the Cooking Bible) originally but I have made quite a few changes to it over the years to try to get it perfectly creamy and delicious.
Tuna Noodle Casserole
6 Cups or a 1 Pound Bag of Egg Noodles
1/4 – 1/2 Cup Chopped Onion (Can use Dried)
1/2 Cup Butter
1/2 Cup Flour
1 teaspoon Salt
1 1/2 teaspoons Mustard (1 t. if using dry mustard)
1/2 teaspoon black pepper
2 Cups Milk
1-2 Cans of Tuna
1 Cup Cheddar Cheese (optional)
3 Tablespoons Butter
3 Slices Bread, torn into small crumbs
Cook and drain noodles. Melt butter in saucepan, and cook the onions in it for a few minutes.
Stir in flour, salt, mustard and pepper.
Add milk all at once; cook and stir until thickened and bubbly. Mix sauce with noodles, tuna, and cheese. Spread the mixture in a casserole dish.
Melt 3 Tablespoons of butter in the microwave and mix with bread crumbs, sprinkle it on the top of the casserole.
Bake at 350 degrees for 20 minutes, or until bread topping is crisp and crunchy.
This Green Chile Chicken Soup is so delicious you will be licking your bowl clean- literally! Calling it a soup is a new thing for us though- we got the recipe from our friend and we have always called it “Green Chile Chicken Stuff” and we would either eat it in a tortilla like a burrito or out of a bowl as a soup. I like eating it as a soup the best, sometimes I would even dip tortillas in it as well.
Green Chile Chicken Soup
5 Large Chicken Breasts
1 tsp Garlic Salt
1 tsp Onion Powder
1/2 tsp Pepper
1/4 Cup Diced Onions (Optional)
1 Large Can of Green Enchilada Sauce
1 Large Can of Diced Green Chiles
2 Cups (2 Boxes) of Cream Cheese
4 Cups (2 16oz Tubs) of Sour Cream
Season the chicken with the garlic, onion powder and pepper. Put the chicken and the onions in the slow cooker on high for about 3 hours or until the chicken is cooked.
After the chicken is cooked, shred it. Add the remaining ingredients to the crockpot and mix them well. Let cook a couple hours until everything is heated thoroughly or longer.
When I’m not feeling sickly for months at a time (stupid morning sickness!) I try to make breakfast on the weekend atleast a couple times a month. On days where I have a little extra time I make a big breakfast with plenty of leftovers that I can freeze for later. This has been a huge help now that I don’t feel like doing anything, other than the fact that we are running out of almost everything!
We love making breakfast burritos, but we are stuck just making our favorite- Bacon, Egg and Cheese. My grandfather is the king of breakfast burritos, he makes a mix of ‘breakfast burrito stuff’ and eats it for breakfast everyday for days on end. His burritos are different every time, he uses whatever ingredients he has on hand. One of his main ingredients is potato chunks.
Freezing Method: Lay finished burritos on a cookie sheet or flat surface and freeze for an hour or two. After that time transfer the burritos to a Ziplock bag.
Reheating Method: Microwave for 2-3 minutes, until heated throughly
Our Breakfast Burrito Recipe:
4 Make Ahead Breakfast Ideas for Future Busy Days
Package of Bacon
10 Burrito Size Tortillas
Cook the bacon and Scramble the Eggs. Season the eggs to taste while cooking. Crumble bacon into small pieces and mix with eggs. Set Eggs and Bacon aside.
Cook tortillas on the pan that the bacon was cooked in, just for 30 seconds-1 minute on each side.
Put a few spoonfuls of egg and bacon mix into the center of the tortilla and sprinkle a generous amount of cheese on top.
I love making hot pockets, but I also take the time to make my own dough. Making the dough is super time consuming so I don’t make these very often. If you buy premade cresent rolls dough or puff pastry it can be a really easy breakfast to make and freeze for later. My husband loves eating these because they don’t take long in the microwave and taste delicious. There are better instructions on my Berry Recipes post- go check that out for the full details. What I didn’t list over there (because I just did berry ones that time) was the many other combinations of what we put in them.
This recipe originally came from my favorite cookbook (aka: the bible) but in more recent editions the recipe hasn’t been included. I found this out after frantically calling my mom and comparing page numbers at the last minute one night before finishing up dinner as a newlywed. Since then I have countless scraps of paper reminding me of the recipe and I have come up with a few additions to our Chicken a la King recipe that add a bit more flavor.
15 Minute Supper: Classic Chicken a la King
6 Tablespoons Butter
1/4 Cup Chopped Onions
1/2 Cup Flour
3/4 teaspoons Salt
1/8 teaspoons Pepper
2 Cups Milk
1 Cup Water
1 Chicken Bullion Cube
1/8 teaspoon Montreal Chicken Seasoning (optional)
2 Cups Chicken
1 Can Mushroom (optional, from original recipe but I never add them)
Toast (can substitute with noodles, rice, etc.)
Melt the butter and add the onions, let them saute for a few minutes.
Add the rest of the ingredients minus the chicken and mushrooms and cook on medium heat until thick and bubbly.
Add chicken and mushrooms until heated.
Serve over toast.
If you loved this recipe as much as we do- here is an added twist to add more vegetables and make it a little healthier! Click here for Green Chicken a la King. It is an amazing twist to this recipe as long as you can get your head around the color!
I love a nice chocolaty treat that also has some vegetables in it! These muffins are great to make and freeze for a snack later too. My son loves to eat them too- he thinks he’s eating chocolate cupcakes! They really could be made without the topping and be frosted! My husband likes them without the topping too. The original recipe is Chocolate Zucchini Cake from Something Edible, but I do mine a little differently!
Chocolate Zucchini Muffins
Recipe Type: Quick Bread
1/2 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup cocoa powder
2 cups all-purpose flour
4 cups grated zucchini
1 cup chopped nuts (pecan or walnuts are great!)
1 cup semi-sweet chocolate chips
1/4 cup light brown sugar
Preheat oven to 350º
Mix butter and sugar. Add eggs and vanilla. Mix thoroughly.
Add salt, baking soda, and cocoa. Slowly add flour.
Mix in the grated zucchini.
Pour into greased muffins tins or paper baking cups.
Mix the brown sugar, pecans and chocolate chips and sprinkle on top of the muffins.
Bake for 18-25 minutes or until a toothpick comes out clean.