Lighter Chicken Spaghetti

Lighter Chicken Spaghetti

May 14, 2013

I really love my mother's chicken spaghetti. This is one of those dishes though that I find my husband and I debate over what should go in it. He is a Velveeta person all day long, I am a shredded cheese kinda gal. I also can't stomach the idea of putting things in food just to apease his need for Velveeta, shoot me, but it's the truth. I gave up whole wheat pasta in shared meals, I shall not budge on other things. Special occasion food, yes. Nightly meals, heck no. 

A month or so ago I tried a clean eating recipe for a Southwestern Alfredo that replaced everything horrible about alfredo with cottage cheese. I was iffy trying it out, but the dish turned out to be a big winner, even with Mr. I Hate Healthy Replacements. 

Oh if only we could all be naturally long and lean. I'd eat a giant brownie every blooming day. 

Playing off of the way that recipe turned out, and husands insistence on using Velveeta I decided to test it out. I replaced my usual canned cream of mushroom soup with a few seasonings I found in the "cream of something soup" recipes on Pinterest, combined my cottage cheese with a few other things in the food processor and attempted to do a Velveeta texture fake out. 

I really like how this came out, Jeremy on the other hand knew what was in it and protested. The man wanted Velveeta. Cottage cheese ain't Velveeta. Don't try to pretend. However, if you are looking for a healthy substitute to cream of somethings and too much cheese and still want the creaminess this is the way to go. Play with this and make it your own, use your own chicken spaghetti recipe even and try out the cream/velveeta substitute. I also do a hybrid between my mother's recipe and Pioneer Woman's recipe, and I never make it the same. 

I found that this, like many dishes, is better the next day. Sitting overnight in the fridge gave it a chance to get creamier and thicken up a bit, we all know straight out of the oven things aren't always super thick. Sitting definitely gave this chicken spaghetti a chance for all of the flavors to blend together even more. 

If you'd like to see my original Chicken Spaghetti recipe go here. 

Lighter Chicken Spaghetti:

Ingredients

4-5 chicken breasts

1 1/2 cups fat free cottage cheese

1 box of Ronzoni Smart Taste thin spagehtti

1 1/2 c seasoning blend

3 tbsp Worcestershire sauce

1 tbsp minced garlic

1 3/4  c sharp cheddar cheese

1 can Rotel

salt & pepper to taste

1/8 tsp dried thyme

80z can of mushroom pieces and stems

1 chicken bullion cube

1/8 tsp dried basil

Directions

Grill, roast, or boil your chicken. I change it up based on time and what I want at the moment. I even am known to use a cooked chicken from the deli. Dice your chicken when it is cooked through and set aside. 

Cook pasta al dente according to package directions. 

In a food processor combine cottage cheese, Worcestershire sauce, garlic, thyme, most of your mushrooms, bullion cube, and basil. Pulse until combined well and cottage cheese is smooth. Add 1 cup of shredded cheese and pulse until combined.

At the same time the pasta and cheese mixture is coming together saute your seasoning blend and remaining mushrooms until onions are translucent and beginning to caramelize. 

Combine all ingredients well and top with remaining cheese. Bake for 20 minutes at 375 degrees until bubbly. 

So just for the sake of asking...do you use Velveeta or just shredded cheese in your chicken spaghetti? And how do you feel about mushrooms? 

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S'mores Cake :: remade

S'mores Cake :: remade

April 23, 2013

Back in August I made this cake for Jeremy's birthday, for Easter I decided to make it again. This time a little easier than the time before. The marshmallow ganache was a pain in the butt last time, plus I didn't get good pictures of it. This time though a good photog friend of mine was around and let me borrow her fabulous camera! Thanks Sara!

I was actually planning to use regular mini marshmallows, but alas Wal-Mart was clear out and all that were left were Easter bunnies. Nothing says Easter like some charred bunnies people! I personally love the taste of charred bunnies, but, never mind S'mores aren't that Easter either.

Graham Crust:

2 cups of crushed graham crackers (I had a box of pre-crushed)

1/2 stick of melted butter (maybe a little extra if your's is too dry)

dash of salt

Chocolate Cake:

1 box of your favorite chocolate cake (I prefer devils food)

*follow box directions for cake and add the following ingredients

1 egg (making 4 total for your cake mix)

4 oz sour cream

1 tsp vanilla

Frosting:

13 oz marshmallow fluff

2 1/2 cups of mini marshmallows (or whatever you find)

Directions:

Preheat oven to 350, or whatever your cake mix calls for. Grease a 13x9 baking dish, I used a glass Pyrex. Pour all of the ingredients for the graham crust into the pan, mixing together and press down into an even layer. Mix your cake mix ingredients together and add to the pan on top of the pressed graham cracker crust. Bake for roughly 35-40 minutes. But watch the cake starting at 30 minutes so it doesn't over cook. 

When cake is done top with marshmallow fluff. Heat oven to broil and sprinkle the top of the fluff with marshmallows. Broil for a few minutes until marshmallows are toasted to your liking. Be sure to watch it carefully so it doesn't burn. 

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Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

July 11, 2012

My brain has been somewhere else. The fact that it is Wednesday just blows my mind. Honestly though, it could just be my mind denying that summer is coming to an end. With that said I came across a Farmer's Market that sold spaghetti squash a few weeks back. I had no clue you could get it this time of year. I typically can only find two in the entire month of December. So this was a nice surprise.

With spaghetti squash in hand I knew there was only one dish I was going to make, Lasagna. Replacing the pasta in Lasagna with Spaghetti Squash is about the most satisfying healthy sub. I love pasta so anything that can give me that same feeling makes this girl very happy. I could eat pasta at every meal, my waistline disagrees though. So enjoy this healthy low carb take on Lasagna without the guilt regular white pasta.

Ingredients:
1 large or 2 small spaghetti squash
1 jar of your favorite marinara sauce (or make your own, Jeremy loves Prego)
1 small container of ricotta cheese (our grocery store always has 2 sizes I just take the smaller)
1 medium onion
1lb of ground turkey or beef
1 1/2c shredded Italian cheese blend
Italian Seasoning
Salt & Pepper

Method:
Poke several holes in the spaghetti squash and place in the microwave for 12 minutes. Allow squash to sit and steam for an additional 5 minutes. (I've tried several methods and this one for cooking spaghetti squash works the easiest.)

While the squash is cooking dice the onion and saute until translucent. Add ground meat when onions are almost done and cook meat and onions together until meat is browned. Season with salt, pepper, and Italian seasoning to taste. Add marinara sauce and simmer on low for 10 minutes. Preheat to 375. Slice squash at the equator and spoon out the seeds. Using a fork scrape the inside allowing pulling out the strands of squash until only the skin is left.

To assemble the lasagna pour about 1/2 c of meat sauce into the bottom of a 9x13 pan and spread evenly. Evenly spread out 1/2 of the squash and top with 1/2 of the remaining sauce. Top with 1/2 of the ricotta and 1/2 c of shredded cheese/ Next layer the other half of the squash, remaining sauce, ricotta, and shredded cheese. Place in the 375 degree oven and bake for 20 minutes until bubbly and browned.

**My oven was taking forever to brown the cheese so I turned it to broil for the last two minutes and watched it.

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Chicken Gyros

Chicken Gyros

May 26, 2011

Playing around on Pinterest the other day I saw a recipe for chicken gyros and realized how long it's been since I've made them...plus I've never blogged it!

Chicken Gyros:


Ingredients:
1.5 lbs chicken
half onion-sliced
tomato-sliced
cucumber sliced & 1/4 cup set aside and minced
feta
Joseph's Flax, Oat Bran & Whole Wheat Pita
1 container Dannon Plain Greek Yogurt
Parsley
Cavender's Greek Seasoning
Salt & Pepper
Cayenne Pepper
Paprika
2 tbsp minced garlic
1 can of black olives-or better if you can find it


Cucumber yogurt sauce-
mix yogurt, minced cucumber, 2 tbsp chopped parsley, 1 tbsp garlic in a bowl and let sit in the fridge for at least one hour for the flavors to mix.


Olive tapenade-
chop olives, mix in 1 tbsp of garlic, and 3 tbsp of chopped parsley.


Chicken-
season with cayenne, salt, pepper, paprika, and Cavender's to taste. Grill until done and slice. 

How do you like those fancy plates and server ware? Jeremy has literally packed up everything except for what I am wearing this week, hence the paper plates and lame containers haha!


To assemble-
Cut pita in half, stuff with chicken, tomato, cucumber, and onion. Top with olives and yogurt sauce and feta.

**when I did the nutrition info I totally forgot the feta, I also ate halfway through my gyro before I realized I never put feta on it. 
Nutrition Info:
serves 6
Calories 217, fat 10g, carbs 13.3g, fiber 4.4g, sugar 2.4, protein 30g
**Joseph's brand pita is a big factor in the calories for this recipe, one pita is only 60cal. If another brand is used adjust calories accordingly. 

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the great spaghetti debate

the great spaghetti debate

April 26, 2011

One of the biggest disagreements (not arguments) we have had has been over how to make spaghetti. I am the type to add more veggies than meat and pasta...and Jeremy wants the original with marinara sauce, lots of meat, and actual spaghetti noodles. I personally don't like spaghetti noodles. Other shapes are easier to eat. 


Well since Jeremy is down for Spring Break he decided he wanted spaghetti. For real spaghetti, not his wife's version. So because of this I made real marinara sauce. 


Here's what I used:

Parsley Flakes
Small Tomato Paste
Fire Roasted Tomatoes (just because they add good flavor)
Tomato Puree 28 oz
Italian Diced Tomatoes
Basil
Oregano
Sugar
Salt & Pepper
1 yellow onion
1/2 bell pepper
3 cloves garlic


What I did
I started off by sauteing the onion and bell pepper until it was caramelized. Then add everything else. After cooking for a few minutes I pulled out my Rival hand blender and pureed it to a slightly chunky consistency. After that I let it simmer for about 30 minutes and tasted it every so often to adjust the seasoning. I didn't exactly measure anything so I would just say season to your liking. While this was cooking I browned ground beef and boiled the pasta. After the beef was done I added it to the sauce to let it simmer with it for about 10 minutes. 


I had a few more pictures to upload, but they have disappeared from my phone. Oh well. 

How do you make spaghetti?

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Last Meal of 2010

Last Meal of 2010

December 31, 2010

I revamped my Mom's Chicken Spaghetti and crossed it with the Pioneer Woman's. I also did my best to healthy it up without jeopardizing flavor. I used regular cheese, you could use reduced fat, but I was afraid it wouldn't melt right, and the added $ wasn't worth it. So here is it, the absolute last thing I cooked in 2010.

Sorry for the poor quality pic...phone photo.

Chicken Spaghetti:

Ingredients

3-4 lb fryer chicken

2 cans 99% fat free cream of mushroom soup

1 box of Ronzoni Smart Taste thin spagehtti

1 1/2 c seasoning blend

3 tbsp Worcestershire sauce

1 tbsp minced garlic

2 1/2 c sharp cheddar cheese

1 can Rotel

salt & pepper to taste

Directions

To start off boil your chicken half to death. I put mine in the pot and let it come to a boil, then turn the heat down a slight bit so it wouldn't boil over and let it go for 30 mins. I also boiled mine in cajun seasoning, 2 bay leaves, and 4 stalks of celery. You can season it however you like, this is just how I like to do mine. Just use what you have hanging around.

After the chicken is done, take it out and let it cool off. Remove celery and bay leaves from the water...or whatever else you've added in. Add more water if necessary and bring to a boil. Add pasta and cook according to directions. I like to boil my pasta in the same water to add a little flavor.

In the meantime, add all of your other ingredients, reserving 1/2 cup of cheese, into a 13x9 baking dish and mix well. This is also a good time to turn the oven on to 375 degrees. Once the chicken is cool remove skin {and trash it} and shred meat, add it to the sauce. When pasta is done drain it and add to the meat and sauce mixture. 

Combine all ingredients well and top with remaining cheese. Bake for 15 minutes or until bubbly. 

What is the last thing you cooked this year?

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Captain's Cheese Dip

Captain's Cheese Dip

December 15, 2010

Well, I'm not gonna lie. I have sucked it up with food posts. Not that I haven't cooked. I just haven't blogged new recipes.

But, and it is a big but! At Heart 2 Home last Monday my Heat Mom Debra made the most awesome dip on the face of the Earth. It took everything in me to be lady like and not scarf it down like a mad woman. So here it is, the healthy version of course...because I can't do it any other way. Plus I couldn't taste a difference by cutting out a good chunk of the fat. Oh and there is no picture because I couldn't control myself and the next thing I knew it was long gone. 

Captain's Cheese Dip

• 1/4 cup fat free mayo
• 1/4 cup fat free sour cream
• 1 cup shredded cheddar cheese
• 8 ounces low fat cream cheese
• 1 green onion, finely chopped
• 10 Ritz crackers, crushed
• 1/3 cup cooked bacon, chopped
• 1/2 cup pepper jelly

What I did:

Mix first four ingredients til creamy and place in a glass pie dish.Bake at 350 for 15 minute or until crusty on edge. Remove for oven and top with crumbled Ritz and bacon pour glaze over top. Serve with crackers, or whatever you like...eating it with a spoon would work too.

**if you want to make it the regular way use 1/2 mayo instead of the fat free mayo and sour cream and also use regular cream cheese. But it you want to go lower fat use turkey bacon, I just didn't have any on hand.

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{the weekend}

{the weekend}

September 26, 2010

Friday- We went to Strauss Theater and watched their production of "Curtains". I was really good, raunchy, but good. I could have done without the large amount of raunchy the play offered.

Saturday- I could no longer take the nearly 2 weeks without furbabies. So after waking up at 5:22am for no apparent reason I decided to call my Dad and have him meet me at our halfway point with my furkiddos. After that much time getting into everything their grandparents offered them it was time for a bath. Usually Maddie is the nut when it come to bath time but they swapped roles. Maddie however, is strange. After washing her off I went to take her out of the tub and noticed she still had soap on her and said "Oops Moopy, we're not done rinsing!" Then she did something really odd. She moaned, not a growl, or a whine...but a very clear "are you serious woman?" moan. 

Ellie was just ticked off that she was blow-dried, but I thought she was a cute little munchkin. 

Then I made a Target run and nearly had a fit over these:

 An adult size hot dog costume!

 And a doggie size one! We could be a family of Weenies!!! {Jeremy vetoed that one btw}

As much as Maddie and Ellie attempt to chase squirrels I think they should be one;)

I also chose to be a nice dog momma and buy the girls new collars and a bone each. Who would have known the chaos that would ensue. I got home, unwrapped them, and handed them off. Then the girls took off in different corners with their bones, then took off into the other dogs corner and stole a bone. Ellie hid her behind a guitar and Maddie left her in the dog bed. Which is why at 11pm we were woke up to the sound of two daschunds growling at each other in the dog bed once the bone was rediscovered. Go figure. 

 She stayed this way for awhile.

I also wen to Sam's and grabbed a few steaks. I have been dying to have steak, baked potatoes, and onion strings for dinner. I should have taken the pic before I butchered the steak with my knife.

Onion String:

Ingredients:

1 Sweet/Vidalia Onion

3/4 c masa harina

1/4 c self rising flour

salt

pepper

red pepper

cumin

milk

vegetable oil

Directions:

Soak thinly sliced onions in milk for 5 mins. Mix all dry ingredients together in a Ziplock bag. Begin heating oil in skillet. Drain onions and toss in bag of dry ingredients. Shake off extra flour and place in oil. Fry until golden brown. 

Sunday- Somehow we woke up crazy early again so we went to the 8am service at church, went to Life Group, then headed home to start school work yet again. The bone drama has yet to end though.

Maddie wanted to take a nap with us while Jer did homework and I caught on my bible study homework. She brought the bone with her of course. She also slept so that she could keep an eye on it. Paranoid much? 

Oh and ignore the grungy pillow. It is my "knee pillow". I have this thing about my knees touching while I sleep. It started with a travel pillow while I was in England years ago and have turned into a full size pillow. Bad habit. You can also see the pink corner of my other bad habit. 

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A little known fact...

A little known fact...

August 29, 2010

Last week was insane. I forgot how much I dispise the first few weeks of school...especially since I am not teaching a subject I really like. You might have seen on FB or Twitter that I was freaking out at the beginning of the week, well I was told I might get moved to Kindergarten. I personally don't care if I get transfered again, but I do care if the grade they want to put me in prevents me from participating in Internship and graduating in May. I'll cut a limb off of anyone who gets in the way of my completion of school. {I've been in school literally since I was 3 with no break other than a few summers...I want out asap!} Rumor has it that I will be left alone good/but not excited about it. Ya see, I am teaching Science and Social Studies and realized pretty quick like that I am a ELA {English Language Arts} gal all the way. I grew up with a grandmother who was a librarian and a mother who reads constantly and a whole shelf of every children's book you could think of...ofcourse I am a reading person and not a analytical math/science person.

Then mid week a friend of mine called to talk about something funny and we wound up talking about how our church was doing a baptism at the river Wednesday night. Her son was being baptized and she was going to be re-baptized and suggested I come along. You  may not know this but I was saved quite some time ago and have attended church all my life, but due to my intense fear of public speaking/standing in front of a crowd and having anyone touch me in more than ankle deep water{a good friend of mine attempted to practice baptize me in high school and I nearly choked to death haha} I have shyed away from baptism. For some odd reason when she suggested I use this opportunity to finally go through with it I jumped on it and called the church. I was all excited too until I got there...then the anxiety set back in. Which led to me giggling like a mad woman for about 30 minutes. But I did it, and you know the oddest thing...I felt the weirdest sense of relief and calm after I came out of that river. Like something that had burdened me with mass guilt was finally gone, which it was in fact. My fear of baptism has plagued my mind for years.

Now for Sunday{today}...I decided to nix my old couples Sunday School class and search for a new women's class. {when we first got married we attended a newly wed class that was quickly merged into a young married class...then our original class disappeared...then Jer went to teach 7th grade boys, which left me alone in a world of not so twenty somethings an babies galore}   But today I tried out a women's class who is studying the book of James and I just absolutely loved it! I am actually sad that I have to miss next Sunday to go home for the weekend. Our class is also going to a Beth Moore conference in December so I will have to search out any fellow bloggers who will also be there. Oh I can't wait!

..............................

Last night when reading through my Google Reader I found a post that thelittlethingswedo.blogspot.com did and featured jewlery by elephantine from Etsy. I saw this necklace and can't stop thinking about it.

It is called "the year of wonder" and is a silver necklace/pendant and the pendant is a sideways tear drop. I just keep looking at it and thinking how pretty and tiny it is and how much it describes this past year with starting grad school/teaching/transfers/Nanny dying/all the other big changes that have occurred. It has been a insane year, and I really think this necklace pretty much sums it up...a straight year wondering what is going to happen next and wondering why things happen the way they do. Let's just say that the new year's calendar starts in September for me this time. Where I stood today a year ago is completely different from where I am today in the present.  

...........................

I also cooked lunch today! So here is a Sunday Lunch post. Bet you thought I was never doing one of those again. Recipe from Simply Recipes.com

{source}

Croque Monsieur
Ingredients



2 Tbsp butter

2 Tbsp flour

1 1/2 cups milk

A pinch each of salt, freshly ground pepper, nutmeg, or more to taste

6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)

1/4 cup grated Parmesan cheese (packed)

8 slices of French or Italian loaf bread

12 ounces ham, sliced

Dijon mustard


Method


1 Preheat oven to 400°F.
2 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.
3 Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.
(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)
4 Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices.
5 Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.



If you top this sandwich with a fried egg it becomes a Croque Madame.

Makes 4 sandwiches.

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300th Post/Goat Cheese & Tomato Pizza

300th Post/Goat Cheese & Tomato Pizza

June 22, 2010

This is my 300th post, maybe I'll hit 400 before my two year blogversary. What better to post about than pizza, right? I thought I loved feta, but I think my allegiance may be going over to goat cheese. My old doctor back in Vidalia use to raise goats and make cheese, let me tell you something...goat's milk feta is amazing.

Goat Cheese & Tomato Pizza


Ingredients:
whole wheat pizza dough
1 tomato
1 c goat cheese
2 c mozzarella cheese
1 large chicken breast- grilled and diced
1/2 small red onion
garlic powder
Cavendar's Greek Seasoning




Directions:


You can get the dough recipe here. 


Roll dough out to fit pizza stone. Sprikle garlic powder over pizza. Slice tomato and lay evenly on pizza dough. Top with diced chicken, goat cheese, and mozzarella{reserve about a handful}. Slice onion very thin and lay on top of mozzarella cheese. Sprinkle remainder of the mozzarella on top and sprinkle with Cavendar's. Bake at 500 degrees for about 10-15 minutes. 




If I think about it I will usually add garlic and italian seasoning to my dough while I am mixing it. Whole wheat dough needs the extra seasoning or it tends to taste a bit to cardboard like to most people, especially Jeremy. If you like your onions cooked a little more you can always saute them ahead of time. Also this dough cooks best on a pizza stone, the stone make it crispier than it would on a regular pan. 


You can also view the recipe here.

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Food and Thoughts

Food and Thoughts

May 18, 2010

So obviously it is wedding season, and it is in full swing. This weekend we have too weddings to go to...one of which I am super excited about because my friend Ryan {who I've know literally since kindergarten}  found a wonderful lady to marry. I am so happy for him!

Jeremy went with Ryan and his friends to his paintball bachelor party. Apparently guys enjoy shooting the mess out of each other...I would have loved to shoot the mess out of Jer. He is a lot of paintball shaped marks all over his body by the way haha.

I just love that my husband got the chance to get to know a really good friend I've had my entire life. It may seem kind of odd to some people that a girl had so many guy friends growing up but that was just our little group...me, Ryan, Jody, Travis, and their little sisters...and whoever else we could drag along on our adventures.

...................

We tried a new recipe Saturday night from the Southern Living 2009 Annual Recipes book.

Flank Steak Sandwiches w/ Blue Cheese


Herb Marinated Flank Steak:


Ingredients-
1/2 small onion
3 garlic cloves
1/4 c olive oil
2 tbsp basil
1 tbsp thyme
q tbsp rosemary
1 tsp salt
1/2 tsp crushed red pepper
1 3/4 lb flank steak
1 lemon


Directions-
Place first 8 ingredients in a zip-top plastic bag, and squeeze bag to combine. Add steak; seal bag, and chill 30 mins to 1 and a half hours. Remove steak from marinade and discard marinade. 


Preheat grill to 400 degrees. Grill steak 9 mins on each side. Remove from grill and squeeze lemon juice over steak.


Flank Steak Sandwiches


Ingredients-
2 large onions
4tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
3 red bell peppers
6 2-3oz ciabatta or deli rolls split
5oz soft ripened blue cheese
1 1/2 c arugula
Herb-Marinated Flank Steak
6tbsp mayo


Directions-

Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a   large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.

Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.

Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.

{My camera is dead ;( so here is the link to the Southern Living pic above. Source}

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Sunday Lunch-Chicken & Sausage Creole

Sunday Lunch-Chicken & Sausage Creole

May 2, 2010

No pic of the food this time. Poor camera has died, not totally, but the battery needs charging.

Chicken and Sausage Creole
Ingredients:
1 lb chicken
1 lb of cajun sausage
2 cups of seasoning blend
28oz can crushed tomatoes
4 cups of cooked {Brown}rice
1 clove of garlic
1/4 c whorstershaire sauce
2 tbsp cajun seasoning
2 tbsp parsley
1 tsp sugar


Directions
Dice chicken and sausage and saute in a large pot with seasoning blend until chicken is cooked well. Add garlic, cajun seasoning, whorstershaire sauce, and parsley. Cook for 1 min until garlic is softened. Add crushed tomatoes and sugar. Cover and simmer for 20 to 30 mins. Serve with rice. 
Serves 4-6


I also made peach cobbler and The Pioneer Woman's rolls with this. 

{image source}

What did y'all do or lunch today?

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