Decorator's Frosting

Source: My mom

Serves: Enough to frost roughly 1-1/2 cake mixes

Ingredients:

• 1 2 lb. bag of confectioners sugar (it's better if it doesn't have cornstarch in it)
  
• 2 cups Crisco
  
• 1 tablespoon vanilla
  
• 1 teaspoon flavoring (butter, lemon, almond, etc.)
• 4 tablespoons of WARM water (amount could vary. Add water until frosting is correct consistency)
  

Directions: 

1. Combine all ingredients using a mixer until it is very smooth.
2. Add food coloring until it is your desired color.

Tips:

• To easily measure Crisco, get a large glass measuring cup. Fill it with water to the 2 cup line (or how ever much Crisco you need). Then add spoonfuls of Crisco until the water line rises to double the amount you need (4 cups in this case). Dump out the water, and then spoon the Crisco into your mixing bowl. It is easier and neater than using a metal/plastic measuring cup.
  
• Frosting can be refrigerated for quite some time, and can be frozen for even longer.

Cookie Dough Brownies

Source: Beantown Baker

Ingredients:

• 1 box brownie mix (or any other recipe) I use Duncan Hines Brownie Mix
• 1 cup butter
  
• 2 cups sugar
• 3 1/2 - 4 cups flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
  
• 8 teaspoons water (or however many it takes to give the dough the correct consistency)
  

Directions: 

1. Prepare brownies as indicated in recipe or on box.  Bake accordingly, in a 13x9 pan.
2. Allow brownies to cool completely (I put them in the freezer for a little bit).
3. While the brownies are cooling, combine all of the cookie dough ingredients, except the flour. Add the flour 1 cup at a time.
4. Using a knife, spread the cookie dough over the top of the brownies.
5. I put the brownies in the freezer to harden the dough a little bit, which made them easier (and neater) to cut.

Cod Francais

Source: My mom

Serves: 4

Ingredients:

• 12 small peeled potatoes
• 1 lb center cut cod
• Margarine
• Thyme
• 1/4 teaspoon basil
• 12 small white onions or 2 yellow onions, cut into wedges (we omitted)
• 1/4 teaspoon tarragon
• Paprika
  

Directions: 

1. Pre-heat oven to 350°.
2. Parboil potatoes and onions, separately.
3. Grease a shallow oven dish with margarine and place the cod in the center.
4. Arrange the onions and potatoes around the fish and sprinkle with the herbs.
5. Bake for about 30 minutes, basting frequently with melted margarine (the more the better).
6. Sprinkle with paprika 10 minutes before removing from the oven.

Surprise Cookies

Source: My version of a recipe by Martha Stewart

Serves: 2 dozen cookies

Ingredients:

• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut horizontally (or 12 maraschino cherries, cut horizontally)
• Chocolate frosting
  

Directions: 

1. Pre-heat oven to 375°.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
3. Cream together butter and sugar until light and fluffy.
4. Add egg, milk and vanilla. Beat until well combined. (I didn't have any vanilla extract, so I used vanilla flavored soy milk... 1/2 cup and 1 teaspoon of soy milk total.)
5. Add reserved flour mixture and mix on low speed until combined.
6. Using a tablespoon, drop dough onto un-greased cookie sheets about 2 inches apart.
7. Bake for 10-12 minutes, until the cookies begin to spread and become firm.
8. Take cookie sheets out of oven and put one marshmallow (cut-side down) on the top of each cookie. Return cookie sheets to oven and continue baking until marshmallows begin to melt (about 2 - 2 1/2 minutes). (This got very messy and I only used marshmallows on about 1/4 of the batch. For the other 3/4 I put a cherry on top of the cookie. I preferred this version.)
9. Transfer cookies to a wire rack to cool completely.
10. Frost cookies with your choice of chocolate frosting. Because I didn't have time to make any home-made frosting I used Duncan Hines chocolate frosting. This is the recipe Martha Stewart suggested using. Chocolate Frosting for Surprise Cookies
11. Top with sprinkles, if you want. I used cute piggy sprinkles because I made these for my cousin's birthday party. 

Slow Cooker Pulled Pork

(picture from Beantown Baker)

Source: Me

Serves: 4

Ingredients:

• 4 pork chops
• 1 bottle of barbecue sauce (I used Jack Daniels BBQ Sauce)
  
• 3 tablespoons brown sugar
• 1 teaspoon salt
  

Directions: 

1. Spray bottom and sides of slow cooker with non-stick spray.
2. Fill bottom of slow cooker with water, just until the bottom is covered.
3. Place uncooked pork chops in bottom of slow cooker. (I didn't cut the fat off)
4. Cover pork chops with barbecue sauce, salt and brown sugar.
5. Cook on high for 4 hours.
6. Remove pork chops from slow cooker. Cut off the fat. 
7. Using a fork, pull the pork apart, and put it back in the slow cooker.
8. Cook for another 30 minutes or so, until all of the liquid has been soaked up.

Orange Stir-Fried Chicken

Source: Betty Crocker

Serves: 4

Ingredients:

• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
  
• 1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger (I used ground ginger)
• 1 garlic clove, finely chopped (I used 1/2 teaspoon garlic powder)
  
• 1 pound boneless skinless chicken breast, cut into 1/4" strips
• 1/2 cup orange juice
• 2 teaspoons cornstarch
• 2 teaspoons vegetable oil
• 3 cups (8 ounces) thinly sliced fresh mushrooms (I omitted)
• 1 medium carrot, coarsely shredded (I cut into thin slices)
• 4 cups hot cooked rice
  

Directions: 

1. Mix soy sauce, 1 teaspoon cornstarch, ginger and garlic in a medium bowl. Stir in chicken. Cover and refrigerate for 30 minutes.  If you don't have time, only refrigerating for 5 or 10 minutes works as well.
2. Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved. Set aside.
3. Heat 1 teaspoon of oil in a nonstick skillet or wok over high heat. Add chicken and stir fry until chicken is no longer pink (approximately 4-6 minutes).  Remove chicken from skillet.
4. Add 1 teaspoon of oil to skillet. Add mushrooms and carrots and stir fry until vegetables are tender (approximately 3 minutes). Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice.
   

Italian Baked Bruschetta Chicken and Pastina

Source: Lauren's Kitchen

Serves: 4ish

Ingredients:

• 1 lb pastina pasta (I used 1/2 box of small shells and about 1/4 box of pastina)
• 2 tablespoons olive oil
  
• 1 cup cubed chicken breast (1-inch cubes)
• 1 onion, diced (I omitted)
  
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes with juice
• 2 cups shredded mozzarella (we only used 1 cup because only half had cheese)
• 1/2 cup parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14-1/2 oz.) can diced tomatoes with juice
• 1 pkg. stuffing mix (I made my own because I haven't been able to find any stuffing mix that I can have)**
• 1/2 cup water
• 2 cloves garlic, minced
  

Directions: 

1. Preheat oven to 400°.
2. Cook pasta according to directions on box. Drain pasta and put in a large mixing bowl.
3. While the pasta is cooking, heat the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes.
4. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 more minutes.
5. Put the chicken mixture into the bowl with the cooked pasta.
6. Add the canned tomatoes, mozzarella cheese, parsley, salt and pepper.
7. Stir to combine. Place the mixture in a sprayed 9x13 baking dish (we used smaller dishes because we had to split the recipe in half).
8. In a small bowl, mix the other can of tomatoes, stuffing mix, water and garlic just until the stuffing mix is moistened. Layer the stuffing mix on top of the pasta.
9. Bake uncovered for about 30 minutes.
   

Our Reviews:

Shelley: Good, but there was something missing. I think next time I'll try sausage instead of chicken. There either wasn't enough chicken, or it didn't add enough flavor. You hardly noticed it was in there.

Ryan: Amazing.

** My "Stuffing" Recipe **

This probably doesn't taste anything like regular stuffing (which I've never had), but it worked for this recipe. It is more like small pieces of bruschetta.

• 6 slices of bread, toasted
• Olive oil
• Italian Seasoning
• Parsley
• Any other spices you think might work

1. Crumble toasted bread with your hands until it is in small pieces.
2. Add desired seasonings and olive oil, mixing until bread is coated.

Beef Stew

Source: My mom

Ingredients:

• Stew Meat
• Flour
  
• Ground Pepper
• 2 segments of Garlic, chopped
• 1/2 cup Worcestershire Sauce
• 4 Beef Bouillon Cubes
• 2 or 3 Bay Leaves
• Potatoes, cubed
• Carrots, sliced
• Peas

**The amount of stew meat, potatoes, and vegetables all depends on how much stew you want to make. I use fresh carrots, but frozen peas.**

**Start cooking the meat approximately 3 hours before serving time**

  Directions: 

1. Cut meat into 1" or 2" cubes, if not pre-cut.
2. Coat meat in a flour and pepper mixture.
3. Fry the meat with the chopped garlic until it is crusty and brown, but not fully cooked.
4. Fill a large pot with about 2" of water (basically just enough to cover the meat).  
5. Add the meat, Worcestershire sauce, beef bouillon cubes, bay leaves, salt and pepper to the pot.
6. Simmer on medium heat until the meat is done.
7. When the meat is done, add more water, potatoes, and carrots.  
8. Add the peas at the very end.
9. In a glass bowl, mix ice cold water and flour with a fork until thick.  Pour flour mixture into the pot using a strainer, and stir the stew immediately.
10. Cook a little while longer, until everything is fully cooked and the stew has a good consistency.

Italian Meatballs

Source: My Aunt Janice

Ingredients:

• Ground beef (amount varies.. I usually use about 4 lbs)
• 5 eggs
• Bread crumbs
  

Directions: 

1. Pre-heat oven to 350°.
2. In a large glass bowl combine ground beef, eggs and bread crumbs. Using your hands. That's the only way to make it come out correctly.
3. Form the mixture into balls. You can make them as large or as small as you want.
4. Bake for 15 minutes... or until they are almost cooked completely (this will depend on the size of the meatballs). 
5. Add the meatballs to a saucepan with sauce. They will finish cooking in there and will also absorb some of the sauce.

• I often put the uncooked meatballs in the freezer. They're great for lazy dinner nights. 15 minutes in the oven and they're ready to eat!

Tuna Noodle Casserole

Source: Me (adopted from the Chicken and Egg Noodle Casserole)

Serves: 2

Ingredients:

• 1/3 bag of Egg Noodles
• 4 tbsp. Unsalted Margarine
  
• 1 can of Tuna 
• 2 Carrots, shredded
  
• Assorted vegetables (beans, peas, etc.)
• 4 tbsp. Flour
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1/2 cup Chicken Broth
• 1/2 cup (approx.) Bread Crumbs (I use 4C Salt Free Seasoned Bread Crumbs. They have to be the Salt Free ones, as the regular 4C Bread Crumbs have cheese).
  

Directions: 

1. Cook noodles in lightly salted boiling water.  Drain and set aside.
2. Melt butter in a large skillet.
3. Add grated carrots and vegetable(s).
4. Cook until tender, and until the vegetables have soaked up most of the butter.
5. Stir in flour, salt and pepper.
6. Add chicken broth and stir until bubbly and thick.
7. Add noodles and stir until they are coated.
8. Spoon into a baking dish.
9. Mix in the tuna.
   
10. Sprinkle bread crumbs over the top.
11. Bake at 400° for about 20-25 minutes, or until the top has browned slightly and the casserole is bubbly.
    

Our Reviews:

Shelley: This started off as a mistake (I got all the way until the end and realized I forgot to make the chicken). But I think it tasted even better than the chicken version!


Ryan: Wait.. that was tuna?

Chocolate Marshmallow Bars

 Picture from Beantown Baker

Source: Beantown Baker

Ingredients:

• 3/4 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract 
• 1 1/3 cups flour
• 3 tablespoons baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 cups miniature marshmallows
• 1 1/3 cups chocolate chips
• 1 cup peanut butter
• 3 tablespoons butter
• 2 cups Rice Krispies
  

Directions:  

1. Pre-heat oven to 350°.
2. In a mixing bowl cream the butter and sugar. Add the eggs and vanilla, and beat until fluffy.
3. In a separate bowl, combine the flour, cocoa, baking powder and salt. Gradually add to the creamed mixture.
4. Spread in a greased 9x13 or 8x8 pan.
5. Bake for 18-25 minutes, or until the middle is set.
6. Sprinkle the marshmallows evenly over the cake, while it is still very hot. Return the pan to the oven for 2-3 minutes.
7. Using a knife dipped in water, spread the melted marshmallows evenly over the cake.
8. Let it cool completely.
9. For the topping, combine the chocolate chips, peanut butter and 3 tablespoons of butter in a small saucepan. 
10. Cook over low heat, stirring constantly, until melted and well-blended.
11. Remove from the heat and stir in the cereal.
12. Immediately spread over bars and chill before serving.

Pepperoni Bread

Source:  My Uncle Rick

Ingredients:

• Pizza or Italian Bread Dough
• Corn Meal
  
• Pizza Sauce
• Pepperoni
• Mozzarella Cheese (optional)

Directions: 

1. Preheat oven to 375° or 400°.
2. Sprinkle cornmeal on a cookie sheet.
3. Kneed dough into a circle, then roll it into a rectangle.
4. Put some sauce, pepperoni and cheese on one end, then roll the dough up over the sauce. Repeat until you're out of dough.
5. Brush some water on the ends to help "glue" it shut, then fold the edges closed.  The water will prevent sauce/cheese spillage while baking.
6. Cover with a towel.  Let it rise in a warm spot for a half hour.
7. Spray with a little vegetable oil.
8. Bake for approximately 30 minutes.

Our Reviews:

Shelley: Very easy to make. Some variations: add 1 tbsp. each of garlic, Italian seasoning and oregano to the dough, instead of pepperoni, add ham or sausage.

Ryan: Great appetizer for parties or addition to Italian dinners.  Adding too much sauce makes it difficult to roll, and results in something that is very messy to eat. If you're using block cheese, slice it rather than shredding it. It'll melt more consistently.

Butter Rollout Cookies

Source: My mom

Serves: 3 dozen

Ingredients:

• 1 cup butter (2 sticks)
• 2 cups sugar
• 3 1/2 - 4 cups flour
• 1/4 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
  

Directions: 

1. Pre-heat oven to 350°.
2. Blend all ingredients together except the flour.
3. Add flour 1 cup at a time, until it is the correct consistency (usually about 3 3/4 cups... depends on the wateriness of the eggs).
4. Chill for several hours or freeze. This isn't necessary, but it makes it easier to roll out. Dough can freeze (when wrapped well in wax paper) for at least a couple months.
5. Roll out on a lightly floured area and cut using cookie cutters. Or drop onto a cookie sheet using a tablespoon.
6. Bake for 8-10 minutes.

Chicken Pot Pie

Source: My Aunt Janice

Serves: 4

Ingredients:

• 2 tablespoons Unsalted Margarine
• 2 tablespoons Flour
  
• 1 teaspoon Salt
• 1/8 teaspoon Thyme
• 1/2 cup Chicken Broth (or more)
  
• 2 cups Chicken, cooked, cubed
• Cooked Vegetables (I like to use frozen mixed vegetables)
• Pie Crust (click for recipe)

Directions: 

1. Preheat oven to 425°.
2. Prepare pastry and arrange it in a pie pan.
3. Melt the butter with the flour, salt, pepper and thyme.
4. Cook over low heat, stirring until mix is smooth and bubbly. 
5. Remove from heat and stir in chicken and broth.
6. Heat to boiling, stirring constantly - for approximately 1 minute.
7. Stir in vegetables.
8. Pour into pastry, and cover with a crust top.
9. Bake for 35-40 minutes, until crust is brown.

Pasta Carbonara

Source: Emeril Lagasse

Serves: 2

Ingredients:

• 1/4 lb. Bacon (we didn't have any, so I used pepperoni)
• 1/2 tbsp. chopped garlic (I omitted)
  
• Ground Black Pepper
  
• 1/2 lb. spaghetti
  
• 2 Carrots, shredded
  
• 2 Eggs
  
• 1/4 cup Parmigiana Cheese
• 1/2 cup Peas
  

Directions: 

1. Cook spaghetti in lightly salted boiling water.  Drain and set aside.
2. In a large skillet, cook bacon until crispy. Remove and drain on paper towels.
   
3. Leave approx. 1 tbsp. of oil in the skillet and add garlic.  Season with pepper.
4. Saute for 30 seconds.
5. Add the bacon (or pepperoni) and pasta. I also added peas, to add a vegetable to the meal.
   
6. Saute for 1 minute.
7. Season the scrambled eggs with salt (I omitted because I try not to add any sodium to my diet).
8. Remove the pan from the heat and add the eggs, whisking quickly until they thicken, but do not scramble.  The eggs will simply coat the pasta and meat.
   
9. Add the cheese and more salt and pepper if desired.
   

Our Reviews:

Shelley: Good. Quick to make. Easy because all of the ingredients are staples, so it's something that would be good to make in a pinch.


Ryan: Not overly filling, maybe would be better with the bacon, or something hardier.

Chicken, Egg Noodles and Gravy

Source: Me

Serves: 2

Ingredients:

• 1/3 bag of Egg Noodles
  
• 2 Chicken Tenderloins
• Beef Gravy
  

Directions: 

1. Cut chicken into bite-sized chunks.  Brown chicken.  Add a couple spoonfuls of gravy to skillet.
   
2. Arrange cooked noodles on a dish, with chicken on top. Serve with warm gravy on top.
   

Our Reviews:

Shelley: The quickest dinner I have ever made! The combination of the beef and chicken flavors was actually really good.


Ryan: A good way to use up the leftover gravy!

Slow Cooker Roast Beef

Source: Fix-It and Forget-It Cookbook

Ingredients:

• 2 1/2 - 3 lbs. bottom round roast
  
• 2 cups water
• 2 beef bouillon cubes
  
• 1/2 tsp. cracked pepper
  
• 1/4 cup flour
• 1/2 tsp. salt
• 3/4 cup water
  

Directions: 

1. Cut roast into 6-8 pieces and place in slow cooker.  Add water and bouillon cubes.  Sprinkle with pepper.
2. Cover.  Cook on High for 2 hours.  Reduce heat to Low and cook for 4-5 hours, or until meat is tender.
   
3. Dissolve flour and salt in cold water.  Remove roast from cooker and keep warm.  Stir flour paste into hot broth in cooker until smooth.  Cover and cook on High for 5 minutes.  Serve gravy with sliced roast beef.
   

Our Reviews:

Tip: Less tender, less expensive cuts of meat are better suited for slow cooking than expensive cuts of meat.


Shelley: Very delicious! Tasted really good with the gravy. Served with butternut squash and a baked potato.


Ryan: A tiny tiny bit dry, but the gravy really helped.  Perhaps next time cut the time down to 4 hours (I did 4 1/2 hours this time).

Butternut Squash

Source: Ryan's mom

Ingredients:

• 1 Butternut Squash
  
• 1/2 tsp. Nutmeg
• 1/2 tsp. Cinnamon
  
• 1/2 tbsp. Fleishman's Unsalted Margarine
  

Directions: 

1. Peel and cube butternut squash.  Boil until soft.
   
2. In a bowl combine cooked squash cubes and other ingredients.
   
3. Using a hand mixer, blend all ingredients together until no chunks remain.
   

Our Reviews:

Shelley: Yum yum yum.. I could eat it all day, every day!

Ryan: Mmmmmm... Much better when mashed using a mixer instead of a potato masher, which leaves the squash stringy and clumpy.

Chicken Pizza Balls

Source: Based on a recipe from Lauren's Kitchen 

Ingredients:

• Chicken (For two of us I used two chicken tenderloins) 
• Mozzarella Cheese
• Olive Oil
• Italian or Pizza Seasoning (Garlic, Basil, Oregano and Parsley)
  
• Pizza Dough (I used one bag of store-bought dough)
• Pizza Sauce
  

Directions: 

1. Pre-heat oven to 400°.  Grease a pie pan.
2. Cook chicken, breaking the pieces into small chunks.
3. Flatten a piece of dough to approximately a 2" diameter circle.
4. For the dairy-free version, add a small dollop of pizza sauce (too much makes the balls too messy). For the non-dairy-free version, add a small dollop of shredded mozzarella cheese.
   
5. Add a couple pieces of chicken on top of the sauce/cheese.
   
6. Curl up the edges of dough, stretching it enough to form a ball. Roll it slightly in your hands to help it keep the ball shape. Push all of the edges together on the bottom.
   
7. Place in pie pan, with seam on the bottom.
   
8. Drizzle olive oil and Italian Seasoning over the top.
9. Bake for 15-20 minutes at 400°. (I baked mine for 20 minutes)
   
10. Serve with pizza sauce.

Our Reviews:

Makes a great appetizer! According to Lauren's Kitchen, they can be pre-made and refrigerated or frozen, though I haven't tried this.


Shelley: The dairy-free balls were a little messy to make because of the sauce. Next time I will make these balls larger and with less sauce. The balls with cheese were very easy to assemble. 

Ryan: Delicious. Filling. Would make a good appetizer. Not overly cheesy, but this isn't a bad thing. Maybe try with sausage.

Mashed Cauliflower

Source: Me

Ingredients:

• Cauliflower
• Fleishman's Unsalted Margarine
  
• Silk Vanilla Soy Milk
  

Directions: 

1. Cut cauliflower into small florets.  Boil until desired texture.
   
2. Drain water.
   
3. Add approximately 1 tbsp. of margarine. I don't like butter on vegetables so I don't add very much.
   
4. Add approximately 1/4 c. soy milk. Amount depends on amount of cauliflower. You don't want it to be too soupy.
   
5. Mash with a potato masher, or put in food processor.
   

Review:

A great healthy substitute for mashed potatoes!

Brunch Special - Breakfast Casserole

Source: My Mom

Ingredients:

• 6 Slices of Bread
  
• 5 Eggs 
• 2 cups Milk
  
• 10 oz. Cheddar Cheese 
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
  
• Bacon
• Breakfast Sausage
  

Directions: 

1. Pre-heat oven to 350°. Grease 13x9 pan.
   
2. Toast bread.  Cut into cube and place on bottom of dish.
   
3. Sprinkle cheese on top of bread cubes. 
4. Mix eggs, milk, salt and pepper.  Pour over cheese. (For dairy-free, just eliminate the cheese)
   
5. Fry approximately 8 slices of bacon.  Crumble over top of cheese. 
6. Fry approximately 1/2 lb. of sausage.  Sprinkle over top of bacon.
   
7. Bake for 35 minutes. 

Our Reviews:

Brunch was success! Everyone loved it, and we even had enough leftover for another breakfast for the two of us.


Can be made a day ahead of time. Prepare and bake as instructed, then simply reheat in the oven until it bubbles.



Me: The dairy-free version was a little dry. Since it was only 1 serving, I only added 1 egg. I think that it needed one more.


Him: Delicious! Best breakfast idea ever!

Tomato and Basil Bruschetta

Source: Me

Ingredients:

• Italian or French Bread
• Salt
• Pepper
• Basil
• Olive Oil
• Petite Diced Tomatoes
  

Directions: 

1. Slice bread to desired thickness. I sliced mine approximately 1/2" thick.
2. Brush olive oil on bread.
   
3. In a bowl mix tomatoes,  salt, pepper and basil.
   
4. Spoon tomato mixture onto bread.
   
5. Cook in an oven (I used a convection toaster oven) for approximately 15 minutes, or until slightly browned.
   
6. Serve as an appetizer, or side dish with pasta.
   

Review:

Delicious! Easy to make, and a welcome change from garlic bread or buttered bread with dinner.

Chicken and Egg Noodle Casserole

Source: GroupRecipes.com

Serves: 2

Ingredients:

• 1/3 bag of Egg Noodles
• 4 tbsp. Unsalted Margarine (I use Fleischmann's)
  
• 2 Chicken Tenderloins/1 Chicken Breast
  
• 2 Carrots, shredded
  
• Assorted vegetables (beans, peas, etc.)
• 4 tbsp. Flour
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1/2 cup Chicken Broth
• 1/2 cup (approx.) Bread Crumbs (I use 4C Salt Free Seasoned Bread Crumbs. They have to be the Salt Free ones, as the regular 4C Bread Crumbs have cheese).
  

Directions: 

1. Cook noodles in lightly salted boiling water.  Drain and set aside.
2. Dice chicken into chunks, then fully cook.
   
3. Melt butter in a large skillet.
4. Add grated carrots and vegetable(s).
5. Cook until tender, and until the vegetables have soaked up most of the butter.
6. Stir in flour, salt and pepper.
7. Add chicken broth and stir until bubbly and thick.
8. Add chicken and noodles, and stir until they are coated.
9. Spoon into a baking dish.
10. Sprinkle bread crumbs over the top.
11. Bake at 400° for about 20-25 minutes, or until the top has browned slightly and the casserole is bubbly.
    

Our Reviews:

Shelley: So good, and relatively easy to make. I'm glad I finally found a noodle casserole without cream of something soup in it!


Ryan: Really good and really filling.