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What's On Your Plate?: Family Recipes

October 2, 2018

 

Now that the kids are back to school and you are likely busy juggling after-school activities and homework with your kiddos you may be looking for some quick and easy recipes for dinner time.  If your family is anything like some of ours, you may find yourself in that local drive-through fast food line more than you would like to admit. With these simple and fast meal ideas, you can give your family a home-cooked meal with ease and free up your evening for more important things, like quality time with your family.

 

Homemade Chicken Pie

1 lb. boneless, skinless chicken breasts

1 c. self-rising flour (white or wheat)

1 can cream of mushroom soup

1 c. milk

1 can cream of chicken soup

½ c. butter

1 can chicken broth

1 ½ c. veggies (pre-boiled if fresh)

 

Boil chicken until tender.  Mix chicken, veggies, broths, and soups together.  Pour mixture into 13x9 baking dish. In a bowl, mix flour, milk, and butter until smooth, then pour over chicken mixture. Bake at 350 for 45 minutes or until golden brown.

 

Enchilada Casserole

2-3 lbs lean ground beef

1 pkg. American cheese

2 tbsp. Cumin

1 half-moon Monterey jack cheese

2 tsp. Garlic salt

12 yellow corn tortillas

1 can enchilada sauce

2 cans tomato sauce

 

Brown meat with cumin and garlic salt.  Add enchilada and tomato sauces (may add water for desired thickness). Grate cheese and set aside. Cut tortillas into 4 triangles each. In a large baking pan, layer meat mixture, tortillas, then cheese and repeat layers.  Bake at 350 for 20-25 minutes or until cheese is melted.

 

Party Chicken

2 lbs boneless, skinless chicken breasts

dried beef slices (sold in tuna section)

8 oz. sour cream

sliced bacon

1 can cream of mushroom soup

 

Preheat oven to 350. Cover the bottom of a glass baking dish with the dried beef slices.  In a bowl, mix sour cream and cream of mushroom soup. Wrap chicken pieces with stripes of bacon and lay over beef slices.  Spread soup and sour cream mixture over chicken. Bake uncovered for 35-45 minutes.

 

Crispy Baked Ravioli

9 oz. refrigerated ravioli

½ c. sour cream

½ c. Italian style bread crumbs

¼ c. milk

¼ c. parmesan cheese, grated

¾ c. pasta sauce, warmed

 

Preheat oven to 375.  Combine bread crumbs and cheese in a small bowl or Ziploc bag.  In a separate bowl, combine sour cream and milk and mix until smooth.  Dip ravioli into sour cream mixture one at a time. Then, coat in the bread crumb mixture.  Place coated ravioli on a baking sheet. Bake 12-14 minutes. Serve with pasta sauce.

 

At Stepping Stones, we love to come together as a school and share recipes that are quick & easy.   The above-listed recipes are from a Stepping Stones school cookbook. Many of our families shared their favorite recipes that have been passed down in their family or were creative ways to cook old favorites.  Have an amazing recipe you would like to share?  Please comment below with the link.



 

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