dinner diva background

Thursday, December 15, 2011

Lentil Soup with Knockworst

Ingrediants:

16 oz. bag of lentils
4 cloves of garlic
1 bundle of green onion
2 lg. celery sticks (diced)
2 lg. carrots (diced)
3 potatoes
1 dash of nutmeg
Salt & Pepper to your taste
Maggie 20 Squirts or to your taste
4 slices of bacon fried and crisp then crumple into small pieces

Prep:
Clean & Rinse Lentils
Add Celery, carrots, green onions and garlic into a pot of 12 cups of water
add 3 full pinches of salt and pepper to your taste & dash of nutmeg
Add Maggie - 20 squirts or to your taste
cook to a boil
Simmer for 1 hour
Add Diced potatoes the last 20 minutes
add cooked slices of bacon (crumbled)
stir and let set for 10 minutes

*Add sliced Knockworst to your bowl of soup!! Ready to EAT!!!

Wednesday, December 7, 2011

Hi

Hey girls!!! Just posting to making sure I know what I am doing. Would you believe I have NEVER done a blog....this is brand new for me.

Happy day to all!

Tuesday, December 6, 2011

January 3 Dinner Divas- Ravioli

Dough


Ricotta Filling 1


Ricotta Filling 2


Beef and Spinach Filling


Sausage Filling

  • 3/4 lb loose sweet Italian sausage link (or casings removed from links)
  • 2 eggs, slightly beaten
  • 2 tablespoons freshly grated romano cheese (If you prefer a less sharp cheese, freshly grated Parmesan cheese may be substituted for the Romano)

Directions:

  1. 1
    MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  2. 2
    Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  3. 3
    Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
  4. 4
    Remove garlic and let meat mixture cool.
  5. 5
    Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
  6. 6
    Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
  7. 7
    When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
  8. 8
    MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
  9. 9
    Place flour mixture on a board, making a well in the center of the flour.
  10. 10
    Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
  11. 11
    Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  12. 12
    Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  13. 13
    Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
  14. 14
    FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  15. 15
    When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  16. 16
    Using your fingers, gently press dough between each dab of filling to seal it.
  17. 17
    Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
  18. 18
    DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
  19. 19
    COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  20. 20
    Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  21. 21
    Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
  22. 22
    Serve hot.

Pot Roast

I marinated the pot roast in the slow cooker pot roast packet mixed with water.
Dump the vegetables in two hours before you take it out.

Tuesday, November 29, 2011

Jo Momma's World Famous Spaghetti Sauce

Ingredients:

Serves: 10-14Yield:
4.0
quarts Units: US | Metric
2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese
Directions:

1
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2
Add onions and continue to cook, stirring occasionally until onions are softened.
3
Add garlic, tomatoes, tomato paste, tomato sauce and water.
4
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5
Stir well and barely bring to a boil.
6
Stir in red wine.
7
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8
Cook spaghetti according to package directions.
9
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Sunday, October 30, 2011

Hi Divas!!

I'm creeping your page looking for yummy recipes so ya'll better BRING IT!  *Nothing like a little Tony Horton to get you motivated!  xoxo

Saturday, October 29, 2011

Breakfast for Dinner

Breakfast Casserole
2 cups chicken-flavored stovetop stuffing
2 c milk
1# cooked, crumbled sausage
6 eggs, beaten
1 cup shredded cheddar cheese
1/2 tsp salt

Mix together
Pour in a 9x15 pan
Bake @ 350 for 45-50 minutes

Divas
Cook from frozen @ 350 covered until warm throughout.  Maybe an hour or two.  Uncover for the last 20 minutes.

Monday, October 24, 2011

Mee-Maw's Chicken and Dressing

3 cups shredded rotisserie chicken
2 cups chopped onion
3 cups chopped celery
6 cups crumbled yellowncorn bread (8 x 8 pan)
3 cups crumbled dry toast ( 6 slices)
2 T poultry seasoning
1 T celery seed
1 t sage
1 t salt
1 1/2 t black pepper
4 eggs, well beaten
2-3 cups chicken broth

Mix all ingredients except broth together until well blended. Add broth slowly, mixing in until dressing is moist but broth does not puddle. Spoon into a greased 9 x 13 pan. Press into pan. Bake until brown; 40-50 minutes. Do not over bake. Serve with a side of chicken gravy.

***From frozen: Defrost for 24 hours in refrigerator. Do not thaw on counter as dressing contains raw eggs. Bake thoroughly. I like to serve "chicken 'n dressin' " with baked sweet potatoes and green beans. Enjoy!!!

Jane's Meatloaf

Mix together:

1-1/2# ground beef

1/2# ground pork sausage (I buy either the mild Italian; the kind that's in the thin casing that you can cut and squeeze out-usually 6 to a package)(at HEB, it's next to the ground beef)

1/2 cup catsup

2 eggs, beaten

1 cup bread crumbs (I use Progresso Plain; you can probably use whatever you use in your turkey meatloaf)

Saute in skillet for til softened, about 5 mins:

4 T. butter or margarine

3/4 cup onion, chopped

1/2 cup celery, chopped

1/2 cup bell pepper, chopped

2 t. minced garlic (jar type)

Add to the skillet the last minute:

1 T. Cajun Meat Magic or Bayou Blast (recipe below)

1 T. Worchestshire

Let skillet mixture cool a bit and add to meat mixtures. Mix together & shape into a loaf. Place in 9x13 dish & bake at 350-375 degrees for an hour til done. I use meat thermometer to check doneness.

Bayou Blast Recipe (makes 2/3 cup)

2-1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. coarse black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried oregano

1 T. dried thyme

Combine all ingredients and store in jar.

I always keep this on hand & use in spaghetti, meatloaf, jambalya, etc. to add some kick to the food - spicy!

Lasagna Casserole

Hey Girls,

I'm repeating the dinner I did in April so please refer to that month.

Marci, Wes and I sure will miss your meals!!!

See you all tomorrow,

Lindsey

Sunday, October 23, 2011

Spicy Dr. Pepper Shredded Pork

Prep time: 5 Minutes
Cook Time: 6 hours

Ingredients:
1 whole large onion
1 whole pork shoulder - 5 to 7 lbs.
1 can (11 oz) Chipotle Peppers in Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown sugar

Preheat oven to 300 degrees. Pell the onion and cut it inot wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce). Pour in both cans of Dr. Pepper. Add brown sugar to the juice and stir in. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test). If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid, and keep warm until ready to serve. Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese avocado slices, salsa, ad whatever else you'd like.

To serve: Defrost and reheat in the microwave in a microwave safe dish.

Serves: 18

Taco Soup

1 can black beans
1 can pinto beans
1 can red beans
1 can Mexican Style stewed tomatoes
1 can Rotel
1 can chopped green chilies
1 can corn
2 lbs. ground beef
1 pkg taco seasoning, mild
1 pkg Fiesta Hidden Valley Ranch dressing
1-2 cups of water
1 chopped onion (optional)

Brown meat with or without chopped onions. Dump cans and package seasonings into pot with meat. Simmer for approximately 1 hour. Serve w/crackers or tortilla chips. It is also yummy topped with shredded cheese, sour cream, or with salsa.

From frozen: thaw and reheat

Pulled pork

Divas-

I am making pulled pork this month. I use the McCormick slow cooker pulled pork seasoning packet. Mix with ketchup, apple cider vinegar, and water. Pour over pork shoulder roast and cook all day on low in your crock pot. Shred and eat plain or as a
Sandwhich. Buns and chips
Will be provided.

Thursday, October 20, 2011

Orange Chipotle Pork Chops

1/2 cup maple syrup
1/2 cup thawed orange juice from concentrate
3 tbsp chopped chipotle peppers in adobo sauce
1 tsp salt
1 tsp pepper
8 boneless pork loin chops (3/4 thick)

In a small bowl, combine the first 5 ingredients

Marinade the pork chops in freezer bag.  

Divas:  Thaw and grill over medium heat

Serve with rice

Tuesday, September 27, 2011

White Turkey Chili

Ingredients:
2 tbls. oil
1 cup chopped onions
2 stalks of celery, thinly sliced
4 cups chopped cooked turkey
2 (15.5 oz.) cans great northern beans, drained
2 (11 oz.) cans Green Giant White Shoepeg Corn, undrained
1 (4.5 oz.) can Old El Paso Chopped Green Chilies
2 tsp. cumin
1/4 tsp. hot pepper sauce, if desired (I did not use because of the children)
2 oz. (1/2 cup) shredded Monterey Jack Cheese
1 tbls. chopped fresh parsley (I didn't use)

Directions:
1. Heat oil in large saucepan over medium heat until hot. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.
2. Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.
3. To serve, ladle chili into bowls. Sprinkle with cheese and parsley.

You will receive this meal fully cooked. Defrost in refrigerator the night before. Heat on stove till warm. Ladle into bowls and garnish with cheese. I have also provided bread to go with the meal and the cheese for the topping. I hope you enjoy it! Brooke

Sunday, September 25, 2011

Chicken pot pie

Leave out any veggies your family doesnt like.
Add any new veggies they do like!


Dana's Chicken Pot Pie!
SERVES 6 -8
1 cup potato, diced
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1 can corn (or 1 cup frozen or fresh corn)
1 cup green beans large dice
1/2 cup green peas
1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crusts (either store bought or your own recipe)
Preheat oven to 400°F.

Saute veggies in butter for 10 minutes.
Add flour to sauteed mixture, stir well to mix thoroughly
well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture keep stirrin!
Cook over medium heat stirring constantly until thickened and bubbly
Stir in salt and pepper; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
for freezing
assemble your pot pie
freeze before baking!
To prepare from frozen....
Bake in 350 degree oven for 50 - 55 min, or until crust is browned and the filling is bubbly!
Enjoy!!

Saturday, September 24, 2011

Red Beans & Rice

I'm making Red Beans & Rice. See post in May under Cajun Cuisine for the recipe. See you on Tuesday @ Kim Reed's house!


- Posted using BlogPress from Lacey's iPad

Sunday, August 28, 2011

Dressed-Up Meatballs

1 pound frozen fully cooked meatballs
1 small onion, sliced
2 medium carrots, julienned
1 small green pepper, julienned
1 garlic clove, minced
1 jar (12 oz) sweet-and-sour sauce
4-1/2 teaspoons soy sauce
Hot cooked rice

Thaw meatballs and place in a microwave safe dish; top with onion, carrots, green pepper, and garlic. Combine sauces; pour over meatballs.
Cover and microwave on high 6-8 minutes or until veggies are tender and meatballs are heated through; stir and microwave another 3-4 minutes. Serve with rice.

Dinner Divas: Thaw overnight, place in microwave safe dish and follow instructions above.

Thursday, August 25, 2011

Italian Sausage Soup

1 (16 oz.) package sweet Italian sausage, casings removed
1 yellow onion, chopped
1 cup celery, minced
1 cup carrots, minced
3 (14 oz.) cans beef broth
2 (14 1/2 oz.) cans diced tomatoes with basil oregano and garlic
1 (16 oz.) cans great northern beans, drained
2 cups ditalini
1 teaspoon salt
1 teaspoon fresh ground black pepper

1. In large Dutch oven, cook sausage, onion, celery, and carrot over medium-high heat until sausage is browned and crumbles

2. Drain well

3. Stir in broth, tomatoes and beans; bring to a boil over med-high heat

4. Reduce heat and simmer for 20 min.

5. Add pasta; simmer for 8-10 min., or until pasta is tender

6. Stir in salt and pepper

7. serve


Thaw in refrigerator overnight. Heat in pot on stove until warm.

Hope you all will enjoy this. If you don't then blame Wes because he cooked it :)

Lindsey

Tuesday, May 31, 2011

Beef Enchiladas

Ingredients:
1 lb. lean ground beef
1 small onion - chopped
1 can chopped green chilies
1 package taco seasoning
8-10 tortillas
1 can enchilada sauce
1 large bag shredded Mexican blend cheese (some for inside the enchiladas and on top)

Cooking instructions:
1.Heat oven to 375 degrees, lightly grease baking dish.
2.Cook ground beef and onion. Add taco seasoning and follow directions on package.
3.Fill tortillas with ground beef/onion mixture, a spoonful of green chilies, and cheese.
4.Roll up and place seam sides down in baking dish.
5.Pour sauce over top; sprinkle with cheese.

If the enchiladas are thawed, they only need to cook 15-20 minutes or until hot. Enjoy!

Thursday, May 26, 2011

Turkey Meatloaf with Feta Cheese and Sundried Tomatoes

*** I got this recipe from Giadda at Foodnetwork.com. Brooke V. made a similar one for us after my foot surgery and it was delish!

Ingredients
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

To freeze: Cook thoroughly and cool completely. Wrap in aluminum foil and freeze.
To serve: Thaw completely. Heat in a 350 oven for 30 minutes or until heated through.

Are you cookin'?

Hey, ladies! Don't forget...Dinner Divas at my house THIS Tuesday, May 31, at 7:30! I'm super excited about the meals this month. I'll post mine soon :)

Tuesday, May 24, 2011

Meatballs & Sassy Sauce


  • Meatballs
  • 1 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 cup freshly grated Romano cheese
  • 1 1/2 tablespoons chopped Italian flat leaf parsley
  • salt and ground black pepper to taste
  • 2 cups stale Italian bread, crumbled
  • 1/2 cup milk

I'm renaming my red sauce "Sassy Sauce" and believe the new name fits the recipe.  Throw the...

Cajun Cuisine

Red Beans & Rice
  • 1 lb Red (Kidney) Beans, soak overnight
  • 1/2 lb andouille sausage 
  • 8-10 cups water 
  • 1 onion, chopped
  • 1 green bell pepper, seeded chopped 
  • 1 clove garlic, chopped
  • 2 Tbs celery, chopped
  • 2 Tbs parsley, chopped
  • 1 large bay leaf
  • Salt to taste & Tony Cachere’s 
Directions:
Rinse and sort beans. Cover beans with water and start to cook over low fire. Render meat in skillet, remove and set aside. In skillet, sauté onion, garlic, parsley and celery in meat drippings. Add meat, bay leaf, salt and pepper to beans. Boil gently, stirring occasionally for about 1 ½ - 2 hours, or until tender. Add water while cooking if necessary. Serve with long grain rice. 

Serve with a salad and French bread with butter, but it’s also great on its own.  One pound of beans will make 6-8 servings.

Monday, May 23, 2011

May's Dinner - Stromboli

Simple Stromboli

I found this recipe in a Better Homes and Gardens cookbook. I've been thinking about doing stromboli for a couple of months now and this seemed like a good recipe to try. Hope it's good :)
And the reason I'm posting early is b/c I thought DD's was tomorrow. Oh well, better to be early than late I guess.

2 tsp olive oil
1 Tbs cornmeal
1 13.8 oz pkg refrigerated pizza dough
4 oz thinly sliced ham
1 cup shredded mozzarella cheese
1 cup fresh baby spinach leaves
4 oz thinly sliced turkey
1/3 cup chopped red, yellow or orange sweet pepper
1 egg, lightly beaten

1. Preheat oven to 375. Lightly brush a baking sheet with oil and sprinkle with cornmeal.
2. Unroll pizza dough onto lightly floured surface. Roll dough into 13x9 inch rectangle. Arrange ham slices to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the cheese. Layer spinach and trukey on cheese. Top with remaining 1/2 cup cheese and peppers. Starting from long side, roll up dough. Pinch seam and ends to seal.
3. Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Cut slits in top for steam to escape. Bake about 30 min or until golden brown. Cool.

To serve: Thaw in the fridge overnight. Preheat oven to 375. Place the foil wrapped loaf on a baking sheet. Bake for 10 to 15 minutes or until heated through.

Sunday, May 22, 2011

Dinner Divas Swap

Save the date for Tuesday, May 31st @ 7:30 @ Kimberly's for our swap! Also, start posting your June meals! :)

Friday, May 6, 2011

Marci's Perfect Short Ribs

I thought would post Marci's Perfect Short Ribs because they were delicious! :) Also, a minor note, to cook these PERFECT short ribs you need to cook them in the crockpot for 5 to 6 hours! I found that out the hard way!

4lbs short ribs
salt & pepper
8oz can tomato sauce
2T molasses
2T cider vinegar
1 onion, sliced
1tsp liquid smoke

Assembly: Sprinkle short ribs with salt and pepper. Mix ingredients in bag and add ribs.

To serve: Thaw and place in crockpot for 5 to 6 hours. Thaw the mashed potatoes and heat.

Enjoy! My family did! :)

Tuesday, May 3, 2011

Chicken Cordon Bleu

Ok...so here's my "non-recipe" for Chicken Cordon Bleu.

  • Butterfly 4 large chicken breasts and, if necessary, pound to 1/4' thickness with a meat mallet (the fun part)
  • Rub the inside of each breast with butter (don;t cross contaminate the container) and generously salt and pepper.
  • Lay a slice of deli ham and a slice of Swiss cheese across each breast. Roll up tightly and secure with toothpicks.
  • Dip each rolled breast in egg wash (scrambled raw eggs and a little water) and then roll in breadcrumbs seasoned generously with Parmesan cheese, Italian seasoning, and garlic powder. (Told you this wasn't a real recipe!)
  • Repeat the egg wash and bread crumbs (that's right-two coats)
  • Freeze individually.
  • Bake FROM FROZEN at 375 degrees for 40-45 minutes until cooked through and juices run clear.

Monday, April 25, 2011

Lasagna Casserole

Hey Divas,

So basically a 5 year old could cook this meal which is why I'm bringing it this month. :)
However, I think it is quite good or as Melissa would say "YUMMO IN MY TUMMO"!

1 lb. ground beef
1/2 chopped onion
1 jar of spaghetti sauce (I use HEB'S tomato and basil)
8 oz. spiral noodles
1 pkg. shredded mozzarella
1 container cottage cheese (16 oz.)
Parmesan cheese

Brown the meat with the onion.
Mix it with the sauce, cooked spiral noodles, mozzarella, and cottage cheese.
Put in greased baking dish and sprinkle with grated parmesan cheese.

Bake at 350 for 30-45 minutes.
If frozen bake for an hour.

Looking forward to not cooking for another month! See you ladies soon.
Lindsey

Sunday, April 24, 2011

Bacon Wrapped Pork-Tenderloin

Okay, I think this is going to be the yummiest DD dinner I've contributed yet. We had our pork tenderloin for Easter lunch, and it was AMAZING!!!

Pork Tenderloin
bacon
Tony Chachere's Original Seasoning

Defrost tenderloin in fridge overnight.

-Preheat oven to 350
-Wrap tenderloin with bacon
-Season with Tony Chachere's and place in a pan deep enough to place foil over the top
-Cook for 2-2 1/2 hours depending on your oven

ENJOY! I'm also sending everyone home with a can of baked beans.

Lemon Chicken

Hey Divas,

I have decided to make Lemon Chicken with Rice. I thought it would be refreshing since summer decided to come in April instead of June! ;)

Lemon Chicken
3 tsp dried thyme
3 tsp salt
3/8 tsp garlic powder
1 cup lemon juice
1.5# boneless, skinless chicken tenders
Rice

Mix all spices and lemon juice in a ziploc. Add chicken and freeze. When thawed, preheat oven to 450. Arrange chicken in a greased baking dish. Pour liquid over chicken. Bake 20 minutes. Turn chicken over, bake another 10 minutes until juices run clear. Prepare rice according to package. Serve chicken with rice. Enjoy!

Thursday, April 14, 2011

Throw the ........ in the pot

• 6-8 boneless, skinless chicken breasts or tenders
• 2 cups orange juice
• ½ cup soy sauce
• 2 tsp. fresh ground ginger

Bake at 350 for 45-60 mins. Serve over rice or noodles.

Tuesday, April 12, 2011

Dinner Divas Blog

Hello, Divas!!!
 I thought this would be a great place to post our dinner choices, recipes, directions....anything else you would like to add. (Like Amy's special family cooking tips!) Looking forward to our dinner exchange this month!