This is by far one of the easiest, dinner recipes I have tried in a long time! I love how everything cooks together in the same pan. I have made this twice in the last month. We all liked it, including my 16 month old. It tastes great the next day too, which is always a bonus. We always have our dinner leftovers for lunch the next day. I will be keeping this in the permanent dinner rotation for sure.
Chicken, Green Beans, and Potatoes
Source: Julies Eats & Treats, as seen on Team Tristan
4 medium potatoes, diced into small bite sized pieces
2 cups cut green beans (I used home canned green beans)
1 lb boneless skinless chicken breasts
1/2 cup butter; cut into cubes
1 package dry Italian dressing
In a 9×13 in pan, place chicken, green beans, and potatoes. Place butter on top. Sprinkle with dry Italian dressing. Cover with foil and bake for one hour at 350 degrees.
We both really liked this recipe, and I will be making it again! I bought a whole pound of deli roast beef for this recipe, and my husband thought I should have made more I didn’t think the sauce on the sandwich was like Arby’s, but it still made for a delicious sandwich. I was reading through the comments on the original recipe, and someone left one that said they use a Catalina dressing. I might try that next time I make these. I have tried Arby’s fries in the past that I found in the grocery freezer section. As soon as I saw this recipe, I knew I had to serve them with the sandwiches. This is a great option for a weeknight meal, it comes together very fast.
Copycat Arby’s Roast Beef n’ Cheddar
Source: Oh Sweet Basil
thinly sliced deli roast beef
4 oz american cheese
2 tablespoons milk
1/2 cup ketchup
2 teaspoons water
1 pinch salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Heat a skillet over medium heat. Add the roast beef and place a lid over the top. Turn the heat to medium low. Stir every few minutes until it is all heated through. Meanwhile, combine the sauce ingredients. In a microwave safe dish, add the cheese and milk. Microwave on low for 20 seconds at a time, stirring until smooth. Place the meat on the sauced bun, add the cheese sauce and a little more Arby’s sauce if desired. Serve immediately with curly fries.
I know this isn’t a cooking recipe, but I thought I would go ahead and share this great homemade laundry soap recipe. I just mixed up my second batch of this soap, and I couldn’t be happier with it! It is cleaning our clothes just as good as traditional store bought soap, and it smells great. It costs just a fraction of what you would spend on the regular stuff. It takes about 5 minutes to mix all the ingredients up. The recipe calls for a box of Borax, washing soda, Purex crystals, and a bar of Fels naptha soap. I found all these ingredients on the laundry soap aisle at Walmart. I spent around $15 dollars for all this (I used Gain crystals, which were a little more expensive). This makes a smaller batch of soap, about 32-64 loads worth; depending on how much soap you use. The next time you make a batch, you only have to buy the Fels naptha soap (which was around a dollar). This makes 8 batches total of soap. I don’t have a he washing machine, but the recipe states you can use this soap in those machines. This recipe does not produce any suds. Just thought I would share, let me know if you try it!
Homemade Laundry Soap
Source: love, pomegranate house
1 cup washing soda
1 cup Borax
1 bar laundry soap, grated (Fels Naptha, Zote, or Ivory)
1/4 cup scented laundry crystals
Grate the bar of soap with a cheese grater (I have used my food processor and my cheese grater). Mix all the ingredients together. Store in a airtight container. Use one tablespoon per load of laundry, or a little more if it is a really dirty load.
I found this recipe on Pinterest, and I couldn’t wait to try it. How can you go wrong with potatoes drenched in ranch, and covered in bacon/cheese? We both loved it! The original recipe call for bacon bits, but I cooked bacon and sprinkled that on it instead. Next time I think I would put a small amount of the ranch sauce on the bottom of the pan, and save the rest to serve with the fries. This recipe does take some time to prepare/bake, so plan ahead. I think this would be great for football food while watching a game! I have edited the directions to show how I would prepare them next time.
Cheesy Potato Fries
Source: slightly adapted from: oh so Delicioso
1/4 cup olive oil
salt, pepper, seasoning salt, garlic powder, onion powder
sour cream/ranch sauce:
1 cup sour cream
1 cup ranch dressing
1/4 cup milk
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 cup bacon, fried until crisp and diced
Cut potatoes into steak fries. Place on a foiled baking sheet. Toss with olive oil. Sprinkle to taste the salt, pepper, seasoning salt, garlic powder, and onion powder. Bake at 400 degrees for 40 minutes, or until fork tender. Meanwhile, combine the sour cream/ranch sauce ingredients.
On a separate platter (that is oven safe), spread a small amount of the sauce. Place hot potatoes on the sauce. Sprinkle with toppings, and place under a oven broiler. Broil until cheese melts. Serve with extra sauce on side.
A friend of ours made this for us one night for dinner, and it was really good. I have made a recipe similar to this, but it wasn’t quite as good. I made this for dinner one night for friends, and they loved it too. It’s easy and delicious. The original recipe calls for spaghetti noodles, but Johnna uses the radiatore noodles, and I loved it that way. The cheese really sticks to the noodles better.
Cheesy Chicken Spaghetti
Source: Johnna, original source unknown
1 pound boneless skinless chicken breasts, diced into bite sized pieces
1 small onion, diced finely
1/4 cup butter
1 can rotel
1 can cream of mushroom soup, 1 can cream of celery
1 pound velveeta light
1 pound radiatore noodles (curvy noodles, can be found at Walmart)
salt and pepper
1 tablespoon olive oil
Preheat oven to 350 degrees. Boil noodles according to package directions, and drain. Saute onions in butter and set aside. Cook chicken breasts in olive oil and set aside. Combine noodles, chicken, onions, velveeta, soups, rotel, and salt/pepper to taste. Place in greased 9×13 pan, and cook for 30 minutes.
It’s September, and I am starting to get excited for fall baking. I love Pumpkin Rolls, but I have never attempted to make one. I was always a little intimidated by them! There is no need to go through all the trouble of them now, this recipe is delicious. It was fairly simple to assemble, and had all the flavors of a traditional pumpkin roll. I will definitely be making these again once the weather cools off.
Pumpkin Roll Bars
Source: Six Sisters Stuff, as seen on Let’s Dish
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
Preheat oven to 350 degrees. Spray a 9×13 in pan with cooking spray. In a bowl, beat the butter and 1 1/2 cups sugar with a mixer until smooth. Beat in the 2 eggs, pumpkin, 1 teaspoon vanilla, and water until blended. In a separate bowl, combine the rest of the dry cake ingredients. Add the dry ingredients to the pumpkin mixture and combine until well blended. Spread 2/3 of the pumpkin mixture evenly into the prepared pan.
In a bowl, with a mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and 1/2 teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin mixture. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars. Store in refrigerator. My serve at room temp or cooled.
My parents had dinner tonight with me, and I made this chicken chili. We all really liked it. I love throwing everything in the crockpot and having a nice home cooked dinner with little effort. We all thought it had alot of flavor. I served this over rice, and had shredded cheese available too. I will be making this again!
Crockpot Cream Cheese Chicken Chili
Source: Adapted from The Recipe Critic, originally from Rita’s Recipes
1 pound boneless skinless chicken breasts (frozen)
1 can rotel
1 can corn; drained
1 can black beans; rinsed and drained
1 package dry ranch dressing
1 tbl cumin
1 tsp chili powder
1 tsp onion powder
1 tsp salt
1 (8oz) package low-fat cream cheese
Spray crockpot with cooking spray, or use crockpot liner. Place frozen chicken breasts in crockpot. Add rotel, corn, and black beans. Sprinkle seasoning on top. Add cream cheese on top. Cook on low for 8-9 hours. Stir in between if you get a chance. Shred chicken and stir well before serving. Serve over rice.