Breakfast Bake Off!

Before conceiving our next child I decided to attempt to be prepared this time, though I have learned you can never be fully prepared as you never know what exactly will unfold. The idea behind the thinking here was while on current medication which causes some pretty stout nausea and before I do get pregnant with the next baby, I needed to have serving sized protein rich breakfasts baked and stocked up. Often I will wake up feeling ill and unable to cook breakfast. I can pour a bowl of cereal or butter some toast for the boys but anything with any kind of protein like I need to keep my blood sugar stable will be out the window at this point, then my day gets off to a rocky start which likely will result in some sort of blood sugar fiasco at some point in the day.

Tracy and I each went on a search for easy bake, convenient sized breakfast options to make and freeze, then later microwave. There were so may to choose from! I would suggest to anyone taking a day to bake and stock for our whole family. It gives your kids a balanced breakfast full of protein to start their day out right.

Below are the ones we chose, and we were done in a couple of hours and multitasked during the process!



Idaho Sunrise:

24oz bag shredded hashbrowns
salt and pepper to taste
2 T oil
1 c shredded cheese, devided
Handful of each:
Real Bacon Bits
Diced Ham
Parsley
Ground sausage, browned


The directions for this didn't print with the rest of the recipe but here is what we did:

Place hashbrowns in each muffin tin about 1/3 full, making a well in the center of each.
Bake at 425* for 15-18 minutes.
Mix all other ingredients, except half of cheese. Fill each muffin tin to 2/3 of the way full after hashbrowns are done. Sprinkle remaining cheese over the tops. Bake an additional 20+ minutes until firm.

I neglected to label which muffin was which, but they all looked rather similar. 

Big Ol' Texas Biscuit Baked Eggs

1 tube texas style refridgerated biscuit dough (the big 'uns, though I used the small cheap ones and they worked fine)
8 eggs
1/2 cup real bacon bits (the brand real, not actual cooked and crumbled bacon)
1/2 cup shredded cheddar cheese
grated, diced scallions ( I did sausage instead)
Salt & Pepper to taste


Lightly spray a standard sized muffin tin with non stick cooking spray.
Open the tube of biscuits & press one biscuit round into the muffin tin.
To make sure there is room for the eggs, make sure you make a deep well in your dough by pressing the biscuit all the way up the sides of each muffin cup.
Crack an egg into each biscuit, top with bacon bits, cheddar and scallions (or sausage)
Sprinkle generously with salt and pepper.
Bake in preheated oven 400* for 13-15 minutes.
To ensure the center of your egg stays soft-cooked, remove from the oven as soon as the edges of the biscuit start to brown.

Cheesy Egg Bake

Vegetable cooking spray
6 eggs beaten
1/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt (Tracy & I both NEVER use salt in anything)
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup cottage cheese
4 oz cream cheese cubed
1 cup cheddar cheese cubed (we used shredded)

Preheat oven to 350*
Spray 9x9 w/ vegetable spray

In large, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 pan. Bake for 30-35 minutes or until puffed, golden and set.

We think there was an air bubble while baking that caused the seasonings to separate  like Moses and the Red Sea.

Meaty Egg Bake

This is a Wayne creation mocking our Brother-In-Law Mark's recipe he made for the entire Tonsager family upon meeting us all the first time. YUM. His still remains the best, though we came up with our own tasty combo that even Tiff (my picky sis) liked last Easter.

INGREDIENTS:

8-12 old bread heels shredded
Diced ham (good sized handful)
Ground sausage (1/4 - 1/2 lb), browned
Linked breakfast sausage sliced (once I used cheddar Lil' SMokies and they were awesome in it)
diced green onion (1-2)
2 very large handfuls of shredded cheese (we use whatever kind is on hand, they are all yummy)
8-12 eggs beat with 1 cup milk
garlic powder (1tsp)
poultry seasoning or seasonal all salt (1tsp)
Pepper to taste
(we add green or bell pepper mix, diced)

Shred bread into greased 9x13 pan. Add meats, cheese, & onions, toss mixture until evenly dispersed. Beat eggs, milk and seasonings together. Pour over mixture. Make sure it looks soupy, add more eggs and milk if needed.  Bake at 400* for 45 minutes. (some people mix ahead the night before and let soak in fridge overnight, it does add flavor and soften texture,  kinda like mine chunky so I usually don't).

Quiche




 Tracy made her version, it looked like lots of eggs and milk and cheese and sausage and tasted awesome. Here is an all recipes version:

http://allrecipes.com/Recipe/Easy-Quiche/Detail.aspx



















Scrambled Egg Muffins

(*Make your scrambled egg muffins with the same ingredient proportions you would use to make scrambled eggs)

6-8 eggs
1/4 lb sausage (we also added bacon bits)
1/2 - 1 onion, chopped
1/2 - 1 red or green bell pepper, chopped
Mushrooms (YUK!)
green onions
any other fav. veggie
1/2 cup shredded cheddar cheese


Preheat oven to 350*
in a skillet saute our sausage and vegetables until sausage is cooked. 
In a bowl, whisk together the eggs. Add the sautéed mixture to the eggs, stir well to combine. 
Generously coat muffin pan with cooking spray or butter. Divide the egg mixture among the muffin cups, filling about 2/3 full. Top each "muffin" with shredded cheese.
Bake for 15-20 minutes, or until tops are golden. 











Breakfast mini Pizzas

Honestly for this I took the 2 leftover bicuits and spread them in the bottom of 2 small round glass baking dishes and poured the leftover muffin egg, milk and cheese mix over the two then added the last of the onions and meats on top and more cheese, viola! 


When we make a pig pan though, we use a refrigerated piza crust and spread over a well sprayed small baking sheet.


We then BAKE THAT at 350* for 5 minutes. Then to te top of the crust evenly add:


scrambled eggs, sausage, diced ham, real bacon bits, shredded cheese, pepper to the top.


Next prepare:
1 package of country gravy, sausage flavored (like what you use for biscuits and gravy).
Pour or spoon drop accross the top.
Add some more shredded cheese to the top.


Bake additional 15-20 minutes. YUM!

The Bread Man...

We go through bread like mad with a family of 5. I love me some 9 grain $5 a loaf bread but long ago had to give it up for the $.89 white bread. I was discussing our issues with the cost of bread with my in-laws one weekend in Gillette and my S-I-L said they had purchased a bread machine and can make a loaf in it for cheaper than she can buy it over there.  though, hmmmmm, fresh bread would be awesome with fresh preserves from the garden!

When I went on a pants recon the next week at the Salvation Army (we have 2 months left before shorts season, I just needed a couple pairs for Andy to stretch through because guaranteed he would need a new size come fall and Zach usually can't wear his hand-me-downs), I seen a Breadman Bread Machine there....awesome. Knowing that it would likely be a phase we would go whole heartedly at for a while then loose interest and go back to the store, I decided this second hand cheaper one was the perfect way to try it out.

Thus far we have found a quick simple daily recipe for our morning toast as well as yummy dessert versions such as chocolate zucchini bread, banana bread and a whole book full I have had in the cupboard. We throw our daily toast loaf ingredients in the machine before we go to bed or alongside supper and then it is ready for us come morning to slice, butter and serve. You can also make your pizza dough and pastry crust doughs in there as well, just to name a couple.

Here is the simple recipe we have been using for our daily loaf for toast:

Ingredients

• 1 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons white sugar
• 1 1/2 teaspoons salt
• 3 tablespoons vegetable oil
• 3 cups bread flour
• 2 1/4 teaspoons active dry yeast

Directions

1. Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.
2. Bake on White Bread setting . Cool on wire racks before slicing. allrecipes.com 

Porcupine Meatballs

My mom used to make these for us growing up. Her recipe has remained my most successful over the years and it is the easiest one I have came across as well. My boys prefer to call it "red soup with meat in it" as the like their meatballs mashed and added to a healthy portion of the soup.

Ingredients:

1-2 lbs ground burger, uncooked
1 cup of rice, cooked (I steam minute rice in my Pampered Chef Vegetable Steamer)
2-3 cans tomato soup (at my house, you may get away with 1-2 cans)
tomato soup can full of milk or water per can soup
1 t Basil
pepper, garlic  onion powder to taste ( t each)


Directions:

Preheat oven to 400* Mix all ingredients other than soup together. Form 2" meatballs out of meat, rice and seasoning mixture. Place in 9x13 baking dish. Bake for 20 minutes or until burger is no longer pink. Meanwhile, mix soup and water or milk together in pot. Add basil and simmer until warm all the way through.  **** Some people add the soup on top of the meatballs in the baking dish. I do not like it that way. I prefer to leave the soup in a pot and let people spoon on how much they want, and I think it tastes better that way too.

Served with corn casserole, another favorite side dish is cheesy potatoes!

Mindy's Corn Casserole

My Aunt Mindy used to bring this yummy corn casserole dish to our holiday meals. No one would get seconds because everyone would clear it out the first round around the table. One year we decided to call and get the recipe so we could maybe have more than half a serving. It was an instant hit for our menu.

When our Andy Borah moved in with us in 2006 in Spearfish, he was soooo picky you would have thought him 5 instead of 25. He would take my swiss steak, scrape it clean then add ketchup! He would take my pork chops and gravy and rinse them then add ketchup! He would not eat chinese, or mexican or many of my italian items. He liked hamburgers, steak and spaghetti, typical bachelor! One night when making our favorite pork chops and gravy with a side of corn casserole, Borah bypassed the pork chops entirely and opted to try the corn casserole. Next thing I knew the pan was EMPTY!!!!!

SCORE! Finally something Andy Borah will eat. Every time he has came to visit since moving out, I have made a point to make it for him. I have given him the recipe a few times but the man doesn't cook so it is no good. Eventually his daughter will be old enough to cook and she can keep ahold of it but for now it is a special item he only gets when he visits us.

It is also a dish I have never seen a kid turn their nose at. Even the pickiest Zach will eat it! It is a potluck fav that is quick and easy and I have many of times gotten calls for the recipe after the fact. Try it out!



Ingredients:

1 box corn muffin mix (Jiffy is best)
1 can cream corn
1 can corn, drained
1 cup sour cream
1 stick butter, softened
2 eggs


Directions:

Preheat oven to 400* (I do 450*)  Mix and blend all ingredients well. Spray a 9x9 pan thoroughly. Pour ingredients in the pan and throw it in the oven. Bake for 45 minutes or until firm the whole way through and top is golden (sometimes older ovens will not get the very middle done and you will need to stick it in the microwave for a few minutes- always good to use glass baking dish just in case this step s needed). DONE!

I like to serve it with pork chops and gravy, cheesy chicken crescents and porcupine meatballs (above) but the possibilities are endless as it goes with EVERYTHING.

Onion Bake

Onion Bake

Last week while it was nice out and spring looked to be in the air I decided I wanted something besides the same ol’ same ol’ potatoes, corn and lettuce comfort sides which got me through the winter. I hate to admit, but we are not the best vegetable eaters. We like fresh veggies and even some frozen ones but far fewer canned ones. I went on a great AllRecipes and Cook.com search for new side dish inspirations.

Allrecipes is one of our favorite places to get recipes. We even registered with them so we could save the ones we like in an online recipe box, try them out, then print them for the book if they are “keepers” before we forget which was which.

This was one of the “KEEPERS”……

The link below will take you to the recipe.

http://allrecipes.com/Recipe/Onion-Bake/Detail.aspx

Excel –erated Menu and Grocery Planning

 A couple of months ago I started a huge project of converting all my recipes to digital and importing them into a program I downloaded for excel. It is time consuming to set up but the payoff is huge and I highly recommend it to everyone. 

I have always had to be organized enough to have a menu laid out and a grocery list from that menu, as any good consumer would, however as schedules got more crazy, the family became larger and the diets more needy, it became clear that the menu and shopping list would need to be more specific and in depth.

With 3 little BOYS and a husband whom is teaching or coaching 95% of the week leaving one day for family time a majority of the year, we do not like to spend our one day a week in a grocery store, nor is it any kind of easy with the 3 boys ALONE in a store trying to find your list and keep your sanity. Over the years I have gotten every kind of look from sympathy to pure annoyance of our presence to ‘why even try’.  Well you have to eat and therefore you have to shop for groceries.  You just need to be as efficient as possible about it.

This menu spreadsheet has multiple functions to make meal planning, recipe keeping and grocery lists all one simple easy motion!

To start with you can browse the preloaded recipes from common menu items. I personally prefer my own recipes so I deleted most of their versions and then added my own. There is a “list” function where you can type in all your meals under provided categories such as: meats, chicken, vegetables, fruits, desserts, ect. I redid mine to: Mexican, Italian, Poultry, Pork, sides, casseroles, ect.

Once you add all your meals you can go to the MENU, which looks like a calendar with drop down menus for main dishes and side dishes for each day. In the drop down menu you can chose from the items you added in the list.

Once you have all your meals in where you want, print the calendar and hang it on your menu board! Then begin your next task….RECIPES

Go to the section for recipes and type in your recipes for all menu items. Once these are in it will allow you to use your GROCERY LIST function as all the ingrediets from the meals you chose on your menu for the month will have each of their ingredients compiled to tell you how much of each you will need to buy for the entire month (or 2 weeks or whatever you put in). For instance; 5 cups of flour (do I have that much in my pantry or should I buy it?), 2 cans of cream of chicken soup, 2 cans enchilada sauce, ect. All ou then need to do is print it (or copy it in writing to list of your choice).

 

If you wanted to be really organized (I am trying), you could print off each months menu and grocery list and place them in page protectors in a binder and every month of the year you will have a ready to go menu and the grocery shopping list for that menu. DONE!

I love it.  I leave one night per month open for new recipes and there are even drop down menu options for OUT and PIZZA to fill the month as you please.

Here is the link to download the excel program through open office.com

Browse it and give it a try!

http://templates.services.openoffice.org/en/node/3315

Skinny Salsa Joes

 We were looking through the 5 Ingredients or Less cookbook by Gooseberry Patch – love these- for a new recipe that would be quick and different for our weekend lunch. Also, one we had all the ingredients for as it was nearly grocery day, we are talking one more day to stretch it. We came across this VERY EASY recipe with 5 ingredients or less ;-)

Ingredients:

1lb ground beef, browned

½ cup salsa

8oz can tomato sauce

1T packed brown sugar

Combine ingredients in saucepan, bring to boil. Reduce heat, simmer 10-15 minutes

They were a nice alternative to toss up the ordinary menu. 

BBQ Pulled Pork Sandwiches & Plugger Dip

What is Plugger Dip? From what I understood upon meeting the Tonsager family, it is their own creation, or that of their friends? I really can't remember and should double check with my in-laws, however I do know it looked and sounded revolting the first time I had seen it done. I decided what the heck and tried it. It is now our #1 side for any grilled or BBQ food. 

This is the leftovers & we were already out of cottage cheese. 

This simple dip can be done one of two ways; 

1 container cottage cheese

1-2 can pork and beans 

2 cans Pringles or baked lays

1. Mix cottage cheese and cold pork and beans together, use chips to dip (man's favorite)

or my favorite prep:

2. Warm Beans (I prefer Bush's Baked Beans) on stove; 

place serving size of each ingredient next to each other on your plate and use chips to gather a mixture of both cottage cheese and beans. 

I promise it is yummy and a very good protein boost!!!!

BBQ Pulled Pork

Ingredients:

1 pork loin

2-3 c beef bullion broth

1 T minced onion

1/2t garlic

1/2 t season all salt

1-2 cups BBQ sauce of choice

Buns (I like onion or large tea rolls)

Directions:

Combine all but last 2 ingredients in slow cooker. Cook on low for a minimum of 12 hours. (We do 24 hours.) Remove meat & add BBQ sauce. Serve on Buns.

***Tip*** cook baked beans with a tablespoon of brown sugar and some cut up raw bacon slices for added flavor. 

Mmmmm.

Steaks, Tin Taters, Cesar Salad & Leftover Pasta Ranch Salad

We had a glimpse of spring this week with weather in the 50’s and possibly even hit 60 once. Most of the snow on the deck and in the yard melted and we could actually get to our grill, so naturally we took advantage of this as you never know when your spring blizzards will render it off limits again nor for how long.

 

Wayne pulled out a couple T-Bone Steaks for us and a package of deer steaks from our neighbor, Justin’s Wounded Warrior hunting trip for wounded veterans (he is an amputee from a land mine explosion in Afghanistan). His wife Tracy (of Tracy’s Tasty Kitchen Creations) does not like venison so he graciously shares his meat with us since we have been unable to hunt the past 2 years.

*By the way these were some of the best tasting deer ever! Whatever they are eating up there in MT makes for some tender and tasty meat.

We only eat ranch-raised beef these days (once you buy it and try it, nothing compares). We don’t do many steak houses as their beef is nothing in comparison and they can’t cook it just right like we can. By we, I mean Wayne. I have never met a more mastered griller. We both prefer a juicy pink MEDIUM RARE to which he has perfected. I don’t even try to grill as I am sure it would be one more thing expected of my already extensive duties and I prefer to leave it a MAN’S JOB. Why screw with perfection?

One of our favorite sides to have with steak is Tin Taters. The name given from how you wrap the ingredients in a big ball of tin foil and throw them in the bottom of the grill, however we were having 65 mile per hour gusts earlier this day and they had calmed down to 25-30 by now but Wayne was still worried the steaks wouldn’t cook let alone the potatoes. So we put the tin taters in a casserole dish, covered them with tin and threw them in the oven (you could put the ball of tin foil in there, I just didn’t want to clean any of the inevitable drippings or leaks off the bottom of the oven so I went with the dish).

We had had spaghetti the night before and actually had a little extra noodles since Andy had spent the night at a friends, so I decided to make Leftover Pasta Ranch Salad is what I call it. See when you have 5 incredibly hungry mouths to feed, mainly males who are sometimes hard to fill, you don’t let any food go to waste, you just get creative as to how to make leftovers into new appealing dishes.

To complete the balance of the meal we added salads as not to fill up on carb rich side dishes. I long ago switched to Cesar Salads after being introduced to them while waitressing at Pizza Hut in high school. I never could go back. Wayne and Zach prefer iceberg lettuce and Andy eats it all, the greener the better, though neither of the boys like any kind of dressing on theirs and Luke doesn’t like lettuce yet at all.

Finish it of with a glass of iced tea and you have a PERFECT meal…..

Steaks by Wayne:

Steaks of your choice cut and ounce

*Meat tenderizer

Simple Marinade: (we use a different one each time)

Lawry’s Season All Salt (to taste)

Worcestershire Sauce (2T per)

Directions:

Sprinkle seasoning and sauce on steaks and vigorously tenderize thoroughly, then flip over and repeat. Place steaks in dish and douse with Worcestershire. Let sit for around 15 minutes, the longer the better and best when covered in plastic wrap. Put on grill on medium- high heat 5 minutes, flip, 5 additional minutes, cut to ensure desired cook. (This should be a medium rare grilling conditions permitting.)

Tin Taters:

Ingredients:

Potatoes, 1 per person, chopped

1 medium onion

1 pepper, green or mixed red, yellow, orange

4T butter

1t garlic powder

1t season all salt

1T parsley

*add corn and chopped carrots or any choice vegetable for more color and flavor

Directions:

Chop all vegetables, mix and place on double layer of tin foil. Sprinkle seasonings over the top, slice pads of butter from stick or daps from tub and randomly place atop the mixture. Fold and seal tin foil. Place on grill or in oven (400*). Cook approximately 35minutes or until potatoes and carrots fully cooked.

Leftover Pasta Ranch Salad

Ingredients:

Leftover pasta, spaghetti works best

¼ - ½ cup Ranch dressing (to taste)

2T Parmesan cheese

2T bacon bits

1T vinegar

* add diced celery or onion for more texture and flavor

Directions:

Mix all ingredients and chill until ready to serve.

Cesar Salad

Ingredients:

Iceberg lettuce

Romaine lettuce

Garlic Herb croutons

Parmesan Romano cheese

Kraft Cesar dressing

*any other salad topper almost goes too far in my opinion

Directions:

Shred or cut lettuce into 1 inch by 1 inch pieces, removing all tips. Toss 2 types of lettuce together (traditional Cesar only uses Romaine, Spinach is another good add in). Traditionally for Cesar salad you would then empty half the bottle of dressing into bowl with the lettuce and half a cup of cheese, mix and top with croutons and set out to be dug into. At this point, it is just me eating the salad so this would be a waste of ingredients that would go bad before consumed entirely. This would work well for a party, potluck or large family gathering. I however, place desired amount of lettuce into bowl, sprinkle with a tablespoon of cheese, croutons and a tablespoon of dressing. 

The boys love scraping the bone clean.

Enjoy.....

Snickerdoodle Muffins

After the spicy spicy meal which resulted in severed taste buds for myself (I am not sure Wayne had any prior to the meal with his latest Tabasco obsession), I decided to make us a desert. I went for something new that I had "Stumbled Upon" using the addicting stumbleupon.com that Tracy got me hooked on. Knowing snicker doodles were one of Wayne and the boys' favorites it looked like a hit, and naturally was.

Enjoy, I rarely make sweet treats with all the blood sugar and weight issues these days.

Snicker Doodle Muffins

From: TheSweetsLife.com

Ingredients:

-2 sticks butter

-1 cup sugar

-2 teaspoons vanilla extract

-2 eggs

-1 1/4 cups flour

-3/4 teaspoon baking powder

-3/4 teaspoon baking soda

-3/4 teaspoon cream of tartar

-3/4 teaspoon nutmeg

-1 1/4 cups sour cream

For the cinnamon sugar coating:

-1 cup sugar

-2 tablespoons cinnamon

Directions:

1. Cream butter and sugar in a mixing bowl.

2. Add the vanilla and eggs, beating well after each

3. In a separate bowl, combine the flour, baking soda,

baking powder, cream of tartar, and nutmeg.

4. Add the sour cream and the flour mixture alternately, beginning and ending with the flour.

5. Using an ice cream scoop, scoop out muffin batter and drop into a small

bowl containing the cinnamon sugar mixture.

6. Roll the batter around in the bowl until it is completely coated in cinnamon sugar.

7. Place the batter ball into a greased muffin tin and repeat with the remaining batter.

8. Bake muffins at 350 degrees for 20-22 minutes (mine were perfect after      

20 minutes)      The sweets Life

Chicken Etouffe with Pasta

Prep and Cook Time: 25min

It was Wednesday afternoon, the boys had taken a good nap and were content to watch a movie on the couch so I went right on working on one of my afternoon projects until I looked up and noticed it was 4:30. In our new post wrestling season schedule we have been eating at 5 and loving it. I hadn’t thawed any meat but I follow a self-proclaimed routine of nightly themed menus and Wednesday is Mexican, therefore that narrowed down my dilemma (normally I have a monthly menu hanging on the Chef menu board but I am converting to an excel spreadsheet and haven’t printed March yet). The project I had been working on just so happened to be the same fore mentioned excel spreadsheet.

 I picked up the last cookbook I had been selecting recipes from and flipped through for a quick recipe that fit the theme. I came across this one which is Cajun. I figured Cajun, Mexican, interchangeable enough…both suggest a bit of spice in your life….I UNDERESTIMATED HOW MUCH spice. Though this may have been due solely to the fact that I had thought Wayne had said be home at 5 when it had really been Wrestling Gear Check-in STARTS at 5 so it simmered an extra 45 minutes and had plenty of time to absorb its every seasoning. Turns out that by this time it was too spicy to serve to the boys even after adding tons of vinegar to cancel out the spice from the peppers but Wayne loved it and added Tabasco on top. I kept my napkin near to blot the eyes and nose and managed half a bowl.

SAVE YOUR TONGUE, ONLY USE THE 25 MINUTES!

Recipe taken from:  All Time Favorite Recipes: Incredibly Easy Chicken

Ingredients:

¼ cup vegetable oil (I used EVOO)

1/3  cup flour

½ cup finely chopped onion

4 boneless skinless chicken breasts, cut across the grain into ¼ inch thick strips

1 cup chicken broth

1 medium tomato, chopped

¾ cup sliced celery

1 medium green bell pepper, chopped (I used yellow, red, orange mix)

2 Tablespoons Creole or Cajun seasoning blend

Hot Cooked Pasta (we were running very low so I had to choose between angel hair and country egg noodles which is what I used and they weren’t bad, though I would suggest a firmer more Italian pick)

1.       Heat oil in large skillet over medium heat. Add flour; cook and stir 10 minutes or until dark brown. Add onion; cook and stir 2 minutes.

2.       Stir in chicken, broth, tomato, celery, bell pepper and seasoning blend. Cook 8 minutes or until chicken is cook through. Serve over pasta.

        

Makes 6 servings.

       *Etouffe is a traditional dish from New Orleans. This Cajun stew usually features chicken or shellfish, bell peppers, onions and celery.