Archive for July, 2014

#81 Mashed Potato Casserole







8 medium potatoes (approx 2lbs),peeled and cut into chunks
1 cup evaporated milk
1/2 cup sour cream
2 cups shredded cheddar cheese,divided
4-6 slices bacon, cooked and crumbled.
salt/pepper- to taste preference
Preheat oven to 350 degrees. Spray 2 qt casserole dish with non stick cooking spray.
Boil potatoes in large pot. Cook approx 20 minutes and drain.
  Mix evaporated milk, sour cream & salt/pepper. Beat with mixer until smooth.  Stir in 1-1/2 cups of cheddar cheese.
Spoon potatoes into prepared dish.  Bake for 20 minutes.
  Top with bacon and remaining 1/2 cup cheese.  Baked another 5 minutes or until heated thoroughly and cheese is melted.


These were really good but the evaporated milk was a bit much for my lactose intolerant system and there is no lactose free substitute for it. Dan’s thrilled that there are plenty of leftover for lunch though.



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#80 Sour Cream and Onion Potato Chip Chicken


  • 4 thin chicken breasts, about 6 oz. each
  • ¼ c. plain yogurt
  • 1 egg
  • 8 oz. bag of sour cream and onion kettle chips

In a wide bowl, stir egg and yogurt together with a fork until smooth.


In another wide bowl, crush about half the bag of potato chips into large crumbs.


Dredge each chicken breast in yogurt mixture to coat both sides, and allow excess to drip off. Press coated chicken into the crushed chips to coat both sides.  (You may need to add more crushed chips to coat all the chicken, but no sense crushing the whole bag and wasting them if you don’t need them all!)

Bake chicken 375 degrees oven for 25-30 minutes.


These were really easy and turned out to be pretty good. I’ve never used yogurt for dredging chicken before and I’m not sure what it added but it was really tasty.  I don’t know that the sour cream and onion chips really added enough flavor for me. I was hoping it would be stronger.


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#79 Chicken Fettuccine Casserole



  • 1-2 chicken breasts, cooked and shredded
  • 1 can of cream of chicken soup
  • 12 oz of sour cream
  • 1- 16 oz package fettuccine noodles
  • 2 cups shredded mozzarella



Preheat oven to 350. Spray a 13×9 inch casserole pan with non-stick cooking spray. Boil the fettuccine noodles according to package directions. Drain and return to the same pot.

chicken, cream of chicken soup and sour cream


Mix well with noodles Spread the noodles evenly into the prepared casserole pan.


Sprinkle with cheese.


Put the casserole pan into the oven and let it cook for 10-15 minutes or until the cheese is melted.




This was really good. I didn’t add salt because I usually don’t but I think next time I’ll have to make sure to do so. Aside from that it was delicious. I’ll definitely be making this again.

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#78 Peanut Butter Parfait


  • 1 small box instant vanilla pudding
  • 8 oz cool whip thawed
  • 1 cup peanut butter
  • 18 whole graham crackers crushed
  1. Mix pudding as directed and then it allow to set for 10 mins


  1. Beat in 1 cup of peanut butter until smooth into the pudding


  1. Then fold in 4 oz of cool whip Then allow the mixture to chill for 30 mins During this time you can crush the graham crackers and prepare your individual cups or large bowl


  1. Then layer graham crackers, pudding mix, graham crackers, pudding Top mixture with a dollop of cool whip & garnish with chocolate bars, syrup or sprinkles


This was really good but very rich. A little goes a long way. It won’t likely last long and should be made as it is to be eaten. I’ll probably make it again sometime again when we have people over because this was way too much for just the two of us.

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#77 Bacon Cheese Stuffed Burger


1/3 lb ground beef

bacon pieces

shredded cheddar cheese


Flatten half ground beef and top with cheese and bacon


Top with other half of ground beef and form patty.


Grill as normal, in the last few minutes top with more cheese and bacon. Put on bun and cut in half so cheese doesn’t burst on you when taking your first bite.


I made something similar to this with blue cheese for myself and Dan came up with this one for himself. He really likes it and is already planning new variations with pepper-jack and jalapenos.

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#76 Baked Tortellini


20 oz bag frozen tortellini

15 oz marinara sauce

6 oz Alfredo sauce

2 cups shredded mozzarella



Mix marianara sauce and alfredo sauce in glass casserole dish


Add tortellini



Top with shredded cheese


Bake 350 degrees for 30 minutes


I really love tortellini and prefer to have it baked over boiled. I’m not sure if the Alfredo adds enough to it to make it worth including it. I think it would work just as well with only the marinara sauce.










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#75 Bacon Sour Cream Chicken


  • 1/2 cup bacon pieces
  • 2-4 boneless, skinless chicken breasts
  • 2 (10 oz) cans cream of chicken soup
  • 2 cup sour cream
  • ½ cup flour
  • Salt and pepper to taste
  1. In a crock pot combine condensed soups, sour cream, bacon pieces and flour and mix with wire whisk to blend. Cover chicken breast


  1. Cover crock pot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked.


We shredded the chicken and put it over brown rice. We both LOVED it. The bacon added a whole new flavor which is nice because we don’t eat much red meat and I can’t have seafood which leaves mostly chicken. I’m always looking for a new spin. Definitely going to make this a new regular meal.

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