Chicken Nugget Casserole

chicken-nugget-casserole

I did not pre-plan tonight’s dinner.  I knew I had chicken nuggets, but I didn’t want a regular “chicken nuggets with a side” meal (which is still a beautiful meal, but I wasn’t in the mood for that).  I thought I had a great idea by making a chicken nugget casserole, but (SURPRISE!) I found that many others had the same idea on Pinterest.  I stumbled upon a recipe that had similar items in my pantry, altered some ingredients, and started cooking.

Ingredients

Tyson Frozen Chicken Nuggets

2 cans cream of mushroom (10.5 oz cans)

1 (15.25 oz) can whole kernel corn, drained

1 box StoveTop Dressing, Chicken Flavored

1/4 cup mild cheddar cheese, shredded

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare StoveTop as directed.
  3. Mix cream of mushroom and whole kernel corn together in bowl.
  4. Place nuggets on bottom of 8×8 microwaveable baking dish.
  5. Pour mixture over nuggets, sprinkle cheese, top with StoveTop mix.
  6. Cook in microwave for 3 minutes.
  7. Bake in oven for 10-15 minutes (depending on a gas or regular oven)

casserole

Emily

Recipe idea: Serve Up Some Love

 

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Feeding Little B

We all have an idea of how we want to feed our little one when they arrive.  Some plan to immediately breastfeed and some plan to formula feed.  Before Little B’s arrival, I wanted to do my best to breastfeed.  If I couldn’t breastfeed, then I could at least say I gave it a shot.

After he was born, I was concerned that he wasn’t getting enough breast milk.  Once home from the hospital, I pumped to see exactly what he was getting, and it was less than 0.25 oz.  My mother immediately went to the store and we began Little B on Enfamil Newborn until my milk could come in.

I continued pumping, but the most I ever produced in one sitting was 2.5 oz. You may be thinking this is a lot for a newborn, but at the time, Little B was already taking more than that every 2 hours.  I was discouraged because I wanted to give him the most breast milk I could offer for the amazing benefits it gives him.  My supply slowly decreased until I was pumping barely enough to cover the bottom of a bottle.  I tried everything:

  1. Increased water intake
  2. Mother’s Milk Tea:  Hard for me to stomach because I don’t care for the taste of licorice.
  3. Fenugreek:  Made me smell like I ate pancakes/waffles covered in syrup all day.  I don’t think that’s necessarily a bad thing.
  4. Frequent pumping sessions.
  5. Warm showers before pumping
  6. Massaging

Little B was still happy and healthy on Enfamil.  The only change I made was switching from Newborn to Enspire.  The Enspire is advertised as the closest to breast milk.   As a last ditch effort to see if my body could produce enough breast milk, I decided to give Milky Mama treats a try.

Milky Mama.jpeg

My kit arrived with 6 brownies, 6 cookies, and 1 lemonade.  I wanted to spread the treats out to last me until my next kit arrived, so I did not follow their recommended dosing each day.  I devoured 1 sweet and 1/3 of the lemonade each day until the lemonade was gone.  I have already seen a double in my “barely there” supply and the treats are so tasty! While I know this not even close to what he needs in one feeding session, I can at least give it to him as an appetizer while I fix his formula bottle.

Doubled.JPG

In my mind, I still believe my body cannot keep up with the amount he is requiring at this time.  If anything, I’m just hoping I can give him a little breast milk each day for the benefits while continuing the Enfamil.

Emily

Check out Milky Mama

Oreo Crunch Parfait


Hello all,

Let’s cut to the chase. Reasons for long blog absence:

  1. Got lazy (fast food and Kraft Mac & Cheese for the win..)
  2. Was pregnant and had a short list of things that didn’t make me nauseous (if you ask some, they will tell you I “asked” for this symptom. Short story– I was about 8 weeks pregnant and wanted to “feel more pregnant.” And then it happened the next day…I felt pregnant–aka nauseous–the entire pregnancy)
  3. Had the baby (he will be called Little B on here) 

Fast forward to today. Happy Labor Day! I decided to make the dessert for our Labor Day get-together.


Ingredients

Strawberries

Oreos

Cool Whip

Directions

  1. Layer Strawberries
  2. Layer Cool Whip (layering Cool Whip in a glass is not graceful. Props to those who can make a picture worthy shot of layered Cool Whip)
  3. Layer Oreos (I would guesstimate how many you need for this recipe, but I wasn’t able to determine how many I ate as I prepared the parfait…)
  4. Repeat
  5. Refrigerate (I made it during dinner prep, refrigerated during dinner time, and then devoured afterwards)

Recipe:  SnackWorks Oreo Crunch Parfait

Strawberry Pineapple Kale Smoothie

Stawberry Pineapple Kale Smoothie

In a previous post, I mentioned my new relationship with kale.  I’ve heard many of my friends suggesting I try kale smoothies, so here is my recipe for my first kale smoothie!  I’m not promising a picturesque smoothie, but it tasted delicious!

Ingredients

1 cup kale, chopped

1 cup strawberries

1/2 cup pineapple

4 oz. yogurt (I used strawberry.  You could use strawberry banana or plain yogurt)

Directions

  1. Combine ingredients in blender. Enjoy!

Learning To Cook For Two Smoothie

Emily

Shrimp Primavera Pot Pie

Shrimp Primavera Pot Pie

This was my first adventure in cooking seafood at home.  I’m sure Sam’s first thought on this matter was, “Hmm… I don’t know.  I’ll either wind up in the Emergency Department with food poisoning or it’ll taste weird.”  You know, the thought you have when you see seafood at a non-seafood restaurant buffet.

It was an adventure just looking in the seafood section of the grocery store.  I looked at all the shrimp options: peeled, unpeeled, tailed, de-tailed, vein-in, deveined, medium, large, jumbo.  I tried to find the exact kind the recipe called for, but they were out.  Therefore, I had to detail my shrimp.  I didn’t Google this predicament, instead I put them in a medium bowl with hot water for a few seconds and then the tail pulled right off!

Shrimp Mixture

Ingredients

1 can (10 3/4 oz) condensed cream of shrimp soup, undiluted

1 package (12 ounces) frozen peeled and uncooked medium shrimp (I couldn’t find just 12 ounces, so I have 4 ounces left over in my freezer.  Maybe I’ll make some shrimp dip.  I’ll have to find a recipe for that..hm..)

2 packages (1 pound each) frozen mixed vegetables, such as green beans, potatoes, onions, and red peppers thawed and drained (I don’t understand why they tell you to get frozen and then ask to thaw it.  Please. I got 2 (15 oz each) cans of Veg All, drained).

1 teaspoon dried dill weed

1/4 teaspoon salt

1/4 teaspoon black pepper

1 package (11 oz) refrigerated soft breadstick dough

Pre-Oven Pot Pie

Directions

  1. Preheat oven to 400 degrees.
  2. Heat soup in large ovenproof skillet over medium-high heat, 1 minute.
  3. Add shrimp; cook and stir for 3 minutes or until shrimp begin to thaw. Stir in vegetables, dill, salt, and pepper; mix well.  Reduce heat to medium-low; cook and stir for 3 minutes.
  4. Unwrap breadstick dough and separate into 8 strips. Twist strips, cutting to fit skillet.  Arrange attractively over shrimp mixture (Attractively, or just edible.  It’s bread. It will be delicious either way).  Press ends of dough lightly to edges of skillet to secure.  Bake 18 minutes or until crust is golden brown and shrimp mixture is bubbly.

Learning To Cook For Two Shrimp Pot Pie

Emily

Recipe Book:  Favorite Brand Name Best-Loved Casseroles

Classic Chili

Learning To Cook For Two, Classic Chili

Ingredients

1 pound ground meat (beef, lamb, bison)

1 onion, finely chopped

3 cloves garlic, minced (I used 1 teaspoon garlic powder)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon mustard powder

1/2 teaspoon salt

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

1 can (14.5 oz) diced tomatoes

2 cups beef broth (Sam and I don’t care for soupy soups, unless it’s Chicken Noodle.  Next time, I would reduce this to 1 cup beef broth)

Green Bell Peppers

Directions (Directly from The Whole 30, The 30-Day Guide to Total Health and Food Freedom)

  1. Heat a large pot or high-walled skillet over medium-high heat (without cooking fat).  Add the ground meat and cook until the meat is fully browned, 7 to 10 minutes.  Remove the meat from the pot with a slotted spoon and transfer it to a side dish, keeping the leftover fat in the pot (In hindsight, I would have drained the fat and returned the meat to the pot.  I’m a rule follower, so I did as directed the first time.  Next time, game on.)
  2. Add the onion, garlic, cumin, chili powder, paprika, mustard powder, and salt to the pot.  Reduce the heat to medium low and cook until the onions are translucent, 4 to 5 minutes.
  3. Add the bell peppers, tomatoes, and broth.  Turn the heat up to high.  When the chili reaches a boil, reduce the heat to low and simmer uncovered for 1 hour (I let it simmer for about 30 minutes and then it was dinner time).

Classic Chili

Emily

Recipe:  The Whole 30, The 30-Day Guide to Total Health and Food Freedom

Impossibly Easy Breakfast Bake

As the title of this recipe suggests, it is impossibly easy!  I was nervous to use gluten-free and lactose-free cheese, but it actually tasted pretty good!  I won’t convert over to this cheese permanently, but it is nice to know that it doesn’t taste like plastic.  Hope you enjoy this recipe as much as my hungry belly did this morning!

Learning To Cook For Two Breakfast Bake

Ingredients

1 package (16 oz) gluten-free bulk pork sausage (I used Jimmy Dean, All Natural, Gluten Free Pork Sausage)

1 medium red bell pepper, chopped

1 medium onion, chopped

3 cups frozen hash brown potatoes

2 cups gluten-free shredded Cheddar cheese (I used Go Veggie! Cheddar Flavor Shreds, Lactose and Gluten Free)

6 eggs

2 cups milk (I used skim milk)

3/4 cup Bisquick Gluten Free mix

1/4 teaspoon pepper

Ingredients for Casserole

Directions (directly from Betty Crocker Gluten-Free Cooking)

  1. Heat oven to 400 degrees. Spray 13×9-inch (3-quart) glass baking dish with cooking spray (without flour).  In 10-inch skillet, cook sausage, bell pepper, and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain.  In baking dish, mix sausage mixture, potatoes, and 1 1/2 cups of the cheese.
  2. In medium bowl, stir eggs, milk, Bisquick mix, and pepper until blended. Pour over sausage mixture in baking dish.
  3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese.  Bake about 3 minutes longer or until cheese is melted.  Let stand for 5 minutes before serving.

Impossibly Easy Breakfast Bake

Servings: 6

Weight Watcher Points Per Serving: 10

Emily

Recipe:  Betty Crocker Gluten-Free Cooking