Recipe Swap

Hey Momma's!

Part of Surviving Motherhood is figuring out what to make your family to eat ahead of time, saving you the last minute headache that we all have experienced. My husband is extremely picky and so are my kiddos so making something that everyone will enjoy is a task in itself. Most of the time my kids wont eat what I make so I usually make something that they will eat along with offering what I have made. Each time I offer them something new is a chance for them to try it and (hopefully) like it! Over time I have accumulated recipes that have been easy to make and delicious. I hope you all might be able to use some of these recipes and I would love for you to share your recipes with me and other mommies!!

Chicken and Chickpea stew

This is one of my favorite dishes to make...and to eat! This healthy, hearty and filling meal is great for those cold winter nights. Trader Joe's has all of these ingredients and even has a mixture of the celery, carrots and onion diced and ready to go in one container. Also, you can buy pre-cooked chicken (at TJ) and save yourself time cooking chicken. Side this awesome dinner off with some sweet cornbread and be pleasantly surprised=) enjoy!

1 cup celery
3/4 cup diced carrot

1/2 cup  chopped onion

2 garlic cloves, minced
4 cups fat-free, less sodium chicken broth
3 cups basic marinara
1 cup canned chickpeas (garbanzo beans) rinsed and drained

3/4 cup uncooked ditalini (very short tube-shaped macaroni)

1/2 black pepper

8oz boneless chicken (I prefer to cook it before putting in pasta--some people cook with stew) cut into1/2in pieces

6 tbls shaved parm cheese

I usually get my huge stew pot and put in over medium heat. I coat the pan with cooking spray and then add the celery, carrots and onion until tender (usually 12 minutes) stirring occasionally. Add garlic; cook 30 second, stirring constantly at thins point. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat and simmer 12 minutes or until pasta in tender. Add chicken...sprinkle with cheese and viola!!

Baked Ziti

This is another hearty, filling dish. If your a cheese lover then this is the dish for you! Side this dish with some homemade garlic toast- top bread with butter and garlic salt and place in oven for a minute or two. Add a salad and your meal in complete.

1lb dry ziti pasta
1 onion chopped
1lb lean ground beef
2 (26oz) jars of spaghetti sauce
6oz provolone cheese sliced
1-1/2 cup sour cream
6oz mozzarella cheese, shredded
2tbs grated parm cheese

Preheat oven to 350. Cook pasta. In skillet cook ground beef and onion until brown. Add sauce. In a 9x13in dish layer: 1/2 ziti, Provo, sour cream, 1/2 sauce mixture, ziti, mozz.........repeat until ingredients are finished or there is no more room in dish. When finished layering top with parm and bake for 30min.

Enchilada Bake
There are so many ways to make enchiladas: plain cheese, potatoes, steak, chicken etc. I love adding some beans and corn to it. This enchilada dish is so good and allows you to be a bit creative with out worrying about a cooking mishap.

1 bag of corn tortillas (10-15 tortillas: you may or may not use them all)
1-2 cans of black beans (depending on how much you want)
1 can of corn
1 small jar of diced green chili's
1 can of sliced black olives
2 medium boneless chicken breast
1 bag of cheddar/jack cheese
sour cream
1-2 cans of enchilada sauce

NOTE: I didn't put the exact amounts for the ingredients because this is a dish that I play with. I usually "eye" the ingredients and add more or less depending on how I make it--ie: leaving out corn or adding potatoes--also, depending on how much I make. Be careful with the enchilada sauce because if you put too much then the dish will come out watery at first (once it sits for a bit then it will be fine).

Cook chicken prior.
Place tortilla on bottom of baking pan (I use 9x13) then enchilada sauce, black beans, corn, chili, olives, chicken, sour cream and cheese. Repeat until stacked to the top of baking pan. Cook at 350 for 25-30 minutes.

Blueberry French Toast Bake
If you love french toast and blueberries then you will LOVE this dish. This dish is to be made the day before allowing the liquid to soak into the bread for 8-24hrs BEFORE entering the oven.

1 (24-inch) baguette
6 large eggs
3 cups whole milk
1/2 tsp nutmeg
1 tsp vanilla extract
1 cup brown sugar
1/2 stick (1/4 cup) of butter
1/4 tsp salt
2 cups blueberries

Butter bottom of 13x9in baking dish. Cut baguette into 20 (1in) slices and arrange in one layer on dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar (remaining amount of brown sugar will be used the next day before putting in oven) and pour over bread. Cover and chill mixture in fridge until all liquid is absorbed (8-24hrs).

Next day: Cut 1/2 stick of butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Put blueberries over bread then drizzle butter mixture over the bread and bake at 350 for 20 minutes.

Bacon Quiche Tarts

These are so good I could eat them any time of the day. These are the perfect addition to any sweet dish such as the recipe listed above.



~Blueberry French Toast Bake and Bacon Quiche Tarts~



3-4oz cream cheese

2 eggs

5tbls milk

1tbsp green pepper chopped

1tbsp onion chopped

1 cup Colby-jack cheese

6 sliced of cooked bacon-crumbled

1 tube(8 triangle) Pillsbury crescent rolls

Place crescent rolls in muffin/cupcake bake. Press crescent dough into area for muffin making dough form similar to a cup. Sprinkle bacon crumbles on bottom of crescent dough. In a bowl mix together milk eggs and cream cheese until smooth. Add green pepper, onion and cheese. Place mixture into crescent cups. Put remaining bacon crumbles on top of crescent cups. Cook in oven at 375 for 18-20 minutes.

ENJOY!