Chicken Fettuccine Alfredo

Serves: 3-4

8 oz. fettuccine
1 lb. boneless, skinless chicken breasts, cut into strips
1 1/4 c. chicken broth
4 t. flour
4 oz. reduced-fat cream cheese (aka. Neufchatel Cheese)
3 T. grated Parmesan cheese
1/4 t. garlic powder
1/4 t. pepper

Cook pasta according to package directions. Meanwhile, spray a large nonstick skillet with cooking spray and heat on medium-high. Add chicken; cook 5-7 minutes or until chicken is cooked through; stirring occasionally. Remove from skillet. Put broth and flour in a small dish with a tight-fitting lid; shake until smooth. Pour into skillet. Stir in cream cheese, 2 tablespoons Parmesan cheese, garlic powder and pepper; cook 2 minutes, stirring constantly until mixture boils and thickens. Stir in chicken. Once pasta is cooked and drained, mix chicken mixture into pasta. Sprinkle with remaining Parmesan cheese.

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Tips: This was a simple filling pasta dinner that everyone enjoyed. If you want more veggies in your dinner, try Chicken Pasta Primavera. I also shared this recipe at 8 Muddy Boots' From Scratch.

Recipe from Kraft Food & Family, Fall 2008

Chicken with Sweet Potatoes

Serves: 4-6

1 whole chicken
1/2 c. plus 2 T. flour
1/2 t. nutmeg
1/2 t. cinnamon
2 large sweet potatoes, peeled and sliced
1 can (8 oz.) pineapple chunks with juice
1 can cream of chicken soup
1/2 c. orange juice
1/4 c. pineapple juice (from can of pineapple)
Hot cooked rice

Wash chicken and pat dry with paper towels. In bowl, combine 1/2 c. flour, nutmeg and cinnamon and coat chicken. Place sweet potatoes and pineapple on the bottom of a greased crock pot. Place chicken on top. In a small bowl, whisk together chicken soup, orange juice, pineapple juice and 2 tablespoons of flour; pour over chicken. Cover and cook on low for 7 to 9 hours or on high for 3 to 5 hours. Serve over rice.

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Tips: This was a great way to use a whole chicken and a different flavor that we don't have very often. If you wait until whole chickens go on sale, you can make this a very affordable meal. It did take a little while to put together but since it is started in the morning, you are done and cleaned up at dinner time. The original recipe called for the chicken to be quartered first but I found that it cooked fine whole and was easier to break apart once it was finished. I also shared this recipe at Dining with Debbie's Crock Pot Wednesday.

Recipe adapted from 365 Easy Chicken Recipes

Cheesy Bowtie Bake

Serves: 4-6

1/2 lb. ground beef
1 garlic clove, minced
1 jar (26 oz.) spaghetti sauce
8 ounces bow tie pasta, cooked
1 pkg. (8 oz.) shredded mozzarella cheese
1 c. cottage cheese
1 c. (4 oz.) shredded Italian cheese blend

Brown ground beef in a saucepan with garlic; drain. Stir sauce into meat; simmer for 5 minutes. Add bow ties, mozzarella and cottage cheese; stir together and place in a greased 2-quart casserole dish. Sprinkle with Italian cheese. Cover and bake at 350 degrees for 30 minutes; remove cover for last 5 minutes.

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Tips: This was an easy pasta casserole that was very simple to put together and my daughter loved it. If you happen to keep string cheese on hand, try stringing two sticks into small pieces in place of the 8 ounces of mozzarella cheese. It tasted great and allowed me to use something I already had on hand. I also shared this recipe at Harrigan Howdy's Recipe Share Party & Food on the Table's No Whine Wednesday.

Recipe adapted from Cheap & Easy Recipes Cookbook (Gooseberry Patch)

Twice-Baked Potatoes

Makes: 4 potatoes

4 medium baking potatoes
1/4 c. ranch dressing
1/4 c. sour cream
2 T. chopped green onion
1 c. (4 oz.) cheddar cheese, shredded

Wash potatoes and prick several times with a fork. Bake in the microwave until soft (if cooking all 4 potatoes together, approximately 10 minutes on high). Cut off a thin slice from the top of each potato. Discard tops; scoop out centers and place in a medium bowl, leaving 1/8-inch thick shells. Add dressing, sour cream and green onion to the bowl and mash until fluffy. Spoon into shells. Place in a greased shallow baking dish. Bake at 400 degrees for 15 minute. Top with cheese and bake 5 minutes more or until heated through.

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Tips: These were a great twist on a traditional baked potatoes, especially with steak. Make sure your potatoes are fully cooked and soft before you try to scoop out the insides. If you don't, the potato will be very hard and you will most likely rip the skin. If this does happen just place the skin in the baking dish and put the mashed part on top. I also shared this recipe at Ann Kroeker's Food on Friday.

Recipe adapted from Kraft Food & Family, Winter 2008

Ham 'n Cheese Turnovers

Serves: 4

1 can crescent rolls
1 pkg. deli ham
1 c. Colby-Jack cheese, shredded
1/4 c. ranch dressing

Unroll crescent rolls; break into 4 rectangles and press seams together. Press dough out to 12"x 10" rectangles. Top the dough with ham to within a 1/2" of the sides. Mix cheese and dressing together; spread over ham. Fold each rectangle in half; seal edges with fork. Place on greased baking sheet. Bake at 375 degrees for 14-16 minutes or until golden brown.

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Tips: You can also use Pillsbury Recipe Creations dough which is the same dough in one large roll instead of broken into crescents. If you use this, just unroll it and divide it into 4 pieces. These turnovers were easy to put together and what kids doesn't like something all wrapped up. I also shared this recipe at Tidymom's I'm Lovin' It Fridays.

Recipe adapted from Kraft Food & Family, Fall 2008

Honey Oatmeal Bread

Makes: 1 loaf (1 1/2 lbs.)

1 1/4 c. water (70-80 degrees)
1/2 c. honey
2 T. oil
1 c. quick cooking oats
1 1/2 t. salt
3 c. plus 2 T. bread flour
2 1/4 t. active dry yeast

In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.

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Tips: The directions for any loaf of bread machine bread is really very nondescript. I did things in this order. Water first, then oil and honey; oats next with flour on top, salt sprinkled over that and yeast poured in the middle of the flour. The bread came out wonderfully! If you buy yeast packets, one packet is supposed to equal 2 1/4 teaspoons. I made this bread to go with dinner, which was very good, but it would be excellent as a breakfast bread - toasted with jam! I also shared this recipe at Naturally Knocked Up.

Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes

Scalloped Potatoes & Ham

Serves: 4

1 ham steak, cubed
3 medium potatoes, peeled and cut 1/4" thick
1/2 - 1 c. milk
1/3 stick butter
1 T. flour
1 t. salt
1/2 t. pepper
1/4 t. garlic powder
1 T. Parmesan cheese, grated
1 c. cheddar cheese, shredded

Place potatoes in a large bowl; mix with salt, pepper, Parmesan cheese and garlic powder. Stir in ham. Meanwhile in a saute pan, melt butter. Add flour and stir constantly for 2 minutes or until flour barely starts to turn brown. Add 1/2 c. milk and stir quickly until mixture boils. Turn stove down and cook 1 minute more. Add more milk, if needed, until consistency of buttermilk. Pour mixture onto potatoes and ham; mix well. Put into a greased 2-quart baking dish or 9 x 9 glass dish (no metal). Bake at 350 degrees for 1 hour, stirring every 20 minutes. During the last 5 minutes, top with cheddar cheese.

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Tips: This is a fairly easy way to put together scalloped potatoes and ham. You could also use leftover holiday ham. If you prefer a creamier sauce, light cream can be substituted for the milk. I like to serve this meal with green beans. They have a great complimentary flavor. I also shared this as one of our family's favorite recipes on Life as MOM's Recipe Swap.

Recipe from my sister-in-law, Janna.

100 Coupons Giveaway

This giveaway has ended!
Welcome to February's 100 Coupons Giveaway! I will be giving away 100 coupons that you can use at any store that accepts coupons. The coupons will be for food products as well as toiletries and other household goods. The most exciting part of these 100 coupons is that the winner will also receive a coupon good for a FREE 2-Liter bottle of Regular or Diet Dr. Pepper. So even if you used none of the coupons in the giveaway (but believe me, you will) you will automatically have free soda.

I will ask the winner for a bit of demographic information such as pets, kids, etc. so I can tailor some of the coupons to meet your needs. All of the coupons in the giveaway have expiration dates of March 2009 or later. There are not any printable coupons (meaning printed from your home computer) included in this giveaway just in case the store you shop at gives you a problem about redeeming them. To find a great list of online printable coupons, check my Coupons post.

Here are the ways to enter this giveaway:
(2/15 - I just realized that the "Post a Comment" button is not at the end of this post. However you can leave a comment by clicking on the number of comments link and the comment box should be at the end of the comments. I apologize for the inconvenience and will work to get this problem solved.)

1. Leave a comment on this post and tell me which recipe from this site you plan to try with your family.

2. For a second chance to win, try a recipe you find on my site and leave a comment on that recipe telling me what you thought about it or any tips you might have for others. Then come back to this post and leave a second comment and let me know which recipe you left a comment about.

3. Grab my button and add it to your site. Please let me know where I can find it.

4. Blog or post info about this giveaway and link back to Recipes for Moms. Again, let me know where I can find it.

Please be sure to leave a separate comment for each entry and your e-mail address if it is not available on your profile.

The winner will be chosen from Random.org and the contest will end on Friday, February 20th at midnight (MST). My coupon giveaway is a monthly event (and usually includes something FREE) so if you're not the winner this time check back next month!

Apple-Onion Pork Chops

Serves: 4

4 pork chops
1/2 t. salt
1/4 t. pepper
2 T. oil
1 large onion, sliced
1 large apple, peeled and sliced
2 T. apple cider vinegar
1/2 c. chicken broth

Sprinkle both sides of pork chops with salt and pepper. Add 1 tablespoon of oil to a large nonstick skillet and brown pork chops on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apples in remaining oil over low heat until golden brown, about 15-20 minutes.
Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until meat is tender.

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Tips: As long as you adjust cooking times accordingly, you can use any cut of boneless or bone-in pork chops you choose. Make sure you watch the onions and apples at the end of the cooking time because they can tend to burn since there is not much liquid in the skillet. As with any recipe where apples need to be peeled and sliced, I love using my Pampered Chef Apple Peeler/Corer/Slicer. I also shared this recipe on Kitchen Stewardship's Carnival of SuperFoods & Balancing Beauty & Bedlam's Tasty Tuesday.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Sweet & Spicy Chicken

1 c. sugar
1/8 t. paprika
1 T. salt
1 t. pepper
1/2 t. garlic powder
1/2 t. chili powder
1/8 t. cayenne pepper
4 chicken quarters, skin removed

In a large resealable bag, combine the dry ingredients. Add chicken pieces, one at a time; seal and shake to coat. Place chicken in a greased 13 x 9 pan. Cover and refrigerate for 8 hours or overnight. (A small amount of juice will form in the pan.) Bake, uncovered, at 325 degrees for 45-50 minutes or until chicken juices run clear and a meat thermometer reads 180 degrees.

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Tips: This chicken had great flavor and I cut down the cayenne pepper from the original recipe to make it a little more kid-friendly. Any chicken pieces will work with this dish (all drumsticks, thighs, etc). Towards the end of the baking time, it works well to baste the chicken pieces with the sauce that has formed in the bottom of the pan. It kept the chicken from getting dried out. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe adapted from Country Magazine, Feb/Mar 2009.

Chicken Pasta Primavera

Serves: 4

2 c. uncooked spiral pasta
1 lb. boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
2 T. butter
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrots, thawed
3/4 c. half-and-half
1/2 c. grated Parmesan cheese
1/2 t. salt
1/4 t. pepper

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and half-and-half; cook until vegetables are tender. Drain pasta. Add the pasta, cheese, salt & pepper to the skillet; cook and stir until heated through.

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Tips: This is a very tasty pasta dish and gets you your protein, veggies and carbs all in one skillet. I used fat free half-and-half to cut down on calories. The sauce was a little thin but still very flavorful. If you are looking for a very creamy sauce and aren't worried about calories, try using whipping cream in place of the half-and-half. I also shared this recipe at All the Small Stuff's Tuesday at the Table.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes

Chili Noodle Bake

Serves: 4-6

1 lb. ground turkey
1 can (15 oz.) turkey chili
1 c. Cheddar cheese, shredded
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) corn, drained
1 c. egg noodles

Cook noodles according to package directions until just tender. Meanwhile, brown turkey until no longer pink; drain. Mix turkey, chili, 3/4 cup of cheese, tomatoes, corn and noodles together in a large bowl. Transfer to a greased 13 x 9 baking dish. Cover and bake at 350 degrees for 20 minutes. Uncover, sprinkle with remaining cheese and bake 5-10 minutes more or until heated through.

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Tips: This was an easy chili casserole that everyone in my family enjoyed. I adapted it to use ground turkey and low-fat turkey chili to cut down on the fat. Feel free to use ground beef and any variety of chili your family enjoys. I also shared this recipe at Ann Kroeker's Food on Friday.

Recipe adapted from Cheap & Easy Recipes Cookbook (Gooseberry Patch)

Upromise

I have been a member of Upromise for 5 years now, which is even before I had kids. If you aren't familiar with Upromise it is a way to save for college just by purchasing groceries and buying online like you usually would. The best part about it is that it costs you nothing!

The way it works is this: You sign up at Upromise.com, then register your grocery cards (i.e. Safeway card, Kroger card, etc.). There is a huge list of brand name products that will earn you usually 1%-3% into your Upromise account whenever you make a purchase. That might not sound like much but if your children are young (or you haven't had kids yet) this can really add up over time. You can also earn money buying online when you go to the Upromise website first and then click through to the retailer.

The greatest new thing Upromise has introduced is eCoupons. These are coupons that you activate to your Upromise account for real coupon amounts (i.e. 50¢-$1.00). Then when you purchase that particular item, you receive the regular percentage as well as the coupon amount into your account. Check my coupons post to see what Upromise eCoupons are available this month!

Pineapple Ham Casserole

Serves: 4-6

1 can (20 oz.) pineapple tidbits
1/2 c. plain yogurt
1 t. salt
1 t. dijon or honey dijon mustard
1/4 t. pepper
1 c. long-grain rice
2 c. cubed ham
1 c. chopped green pepper
1 1/2 c. (6 oz.) shredded Monterey Jack cheese

Cook rice according to package directions. Meanwhile, drain the pineapple, reserving 1/2 c. juice; set pineapple aside. In a large bowl, combine the yogurt, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in rice, ham, green pepper, 1 cup of cheese and pineapple. Transfer to a greased 2-quart baking dish. Cover and bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 10 minutes or until heated through and cheese is melted.

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Tips: This ham casserole was very creamy since I used yogurt. Fat-free plain yogurt worked fine so feel free to use it if you're tried to watch fat and calories. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Apple Crisp

Serves: 6-8

4-6 medium Granny Smith apples, peeled & sliced thin
8 graham crackers, crushed
3/4 c. brown sugar
1/2 c. quick or old-fashioned oats
1/2 c. flour
1 1/2 t. cinnamon
5 T. butter, melted

In a small bowl, combine graham crackers, brown sugar, oats, flour and cinnamon. Add butter; mix well. Place apples in a greased 2-quart casserole dish. Spoon graham cracker mixture over apples. Microwave on high for 11-14 minutes or until apples are tender; turning dish after 6 minutes. Serve with ice cream or whipped cream if desired.

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Tips: This was a yummy, easy way to make apple crisp and cheap if you get a bag of apples when they go on sale. This could be a great summer dessert also since you don't have to heat up the oven. The topping was a little hard once we ate it (which was several hours after I made it). It is probably best to microwave it right before you're ready to serve it. Another option is to sprinkle any leftovers with a little bit of water, cover with plastic wrap and warm in the microwave. To make the apples go faster, I use the Pampered Chef Apple Peeler/Corer/Slicer. If you enjoy recipes with apples, this gadget is a must. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe from Pampered Chef.

Sweet Potato Bake

Serves: 8-10

3 fresh sweet potatoes, peeled and cut into chunks
1/4 c. (1/2 stick) butter, melted
2 t. pumpkin pie spice
2 T. brown sugar
3 c. mini marshmallows

Boil potatoes until soft, about 20 minutes; drain. Mash potatoes, butter, spice and brown sugar in a large bowl until blended. Spoon into greased 2-quart casserole dish; top with marshmallows. Bake at 350 degrees for 15 -20 minutes or until potato mixture is heated through and marshmallows are lightly browned.

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Tips: This a a great side dish for any meal especially around the holidays. To make the prep easier, I peeled, cut and boiled the sweet potatoes the day before. Then I just had to mash, mix and bake the day of.

Recipe adapted from Kraft Food & Family, Winter '09