Stuffed Peppers

Chicken Noodle Soup

Chicken Skewers

Mexican Salad

california wrap

Paula's Pork Chops

expensive marinade

Stuffed Shells

Easy Enchiladas

Sausage and Ravioli

Chicken and Bean Tostados

Sweet Potato Soup

Ingredients:

Directions:

Verdict:

Barfola! Payton was the only one that enjoyed this dinner! It was terrible. Bad enough that we couldn't finish eating it. We haven't had that problem since we began this blog. It really was just not good. I don't know if it was the curry, or the sweet potatoes, or the fact that it was baby food consistency.. it was just disgusting all around! This one will never be made again.

Ratings:

Ashley: 1 belch       Scott: 2 grunts       Payton: 10 wags

Maple Glazed Beef Briskett

Ingredients:

1 teaspoon  cayenne pepper

1 tablespoon salt

1/2 teaspoon pepper

1 1/2 - 2 lbs beef brisket, scored on both sides

2 tablespoons olive oil

1/2 cup maple syrup

2 tablespoons brown sugar

1 tablespoon tomato paste

juice of 1 orange

2 cloves garlic, smashed

4 slices ginger (1/16 inch thick)

4 slices orange peel

Directions:

Combine cayenne pepper, salt, and pepper.

Rub all over brisket and place in a ziplock bag.

Combine remaining ingredients and blend to mix.

Pour over brisket.

Marinade for 2 hours or overnight.

Transfer to crockpot and cook on high for 3 1/2 - 4 hour or low for 7-9 hours

Turn once or twice while cooking.

Serve with liquid served over the briskett.

Verdict:

You've got to love crockpot meals. Although they sometimes take some earlier preperation, like doing it all the night before, it's worth it because of how easy it is the next day. Basically effortless! Our briskett was a little on the fatty side.. so maybe we'll try for a better piece of meat next time.

Rating:

Ashley: belches       Scott: grunts       Payton: 10 wags

Five Cheese Ziti

Ingredients:

1 lb penne pasta

1 cup mozzarella cheese

Sauce: 4 cups tomato sauce

2 cups alfredo sauce

1/2 cup ricotta cheese

1/4 cup mozzarella cheese

3 tablespoons fontinella cheese

1 teaspoon garlic pepper seasoning

1/2 teaspoon garlic powder

Topping: 3 cups mozzarella cheese

1/2 cup italian breadcrumbs

2 tablespoons romano cheese (grated)

3 tablespoons parmesan cheese (grated)

1 tablespoon garlic (chopped)

3 tablespoons vegetable oil

3 tablespoons parsley (chop)

Directions:

Combine sauce ingredients and cover and refridgerate til ready to use.

Topping: whisk mozzarella, breadcrumbs, romano cheese, and parmesan cheese

Add garlic, oil, and parsley and mix til blended.

Cover and refridgerate til ready to use.

Whole dish: Cook the pasta as directed on package and drain.

Pour 1/2 of sauce mixture into the pan and spread evenly

Add pasta to remaining sauce and pour into the pan.

Spread 1 cup mozzarella cheese over pasta and then add the topping.

Cook for 30-40 minutes at 375 degrees (til the topping is brown and the cheese is bubbling)

Verdict:

I didn't use any parsley

Rating:

Ashley: belches       Scott: grunts       Payton: 10 wags

Barbecued Chinese Chicken Lettuce Wraps

Ingredients:

2 cups mushrooms

Chicken breasts

2 tablespoons oil

Salt and pepper

3 cloves garlic, chopped

1 inch piece of ginger, finely chopped

Zest of one orange

1/2 red bell pepper, diced small

8 ounces water chestnuts (drained and chopped)

3 scallions, chopped

3 tablespoons hoisin sauce

1/2 large head iceberg lettuce, core removed, head quartered

Directions:

Cut chicken into small bite size pieces.

Add oil to skillet and heat up.

Cook the chicken in the oil.

Add mushrooms, salt, and pepper and cook for a minute or two.

Finely chop the garlic and ginger and add to skillet.

Zest the orange into the pan.

Dice the bell pepper into small bits and add to skillet.

Drain and chop water chestnuts and scallions and add to skillet.

Add hoisin sauce and toss to evenly coat the mixture.

Spoon mixture onto lettuce leaves and wrap up and enjoy

Verdict:

Another pretty time consuming meal. I researched how to zest, thought I could pull it off, but I think I need a little more practice with it.. it all seemed to stick to the grater. I also couldn't find scallions anywhere, so I just didn't use any of those. Hoisin sauce is asian bbq sauce and is found on the asian food aisle of the grocery store. Scott enjoyed this one more than I did. I wasn't very impressed with the meal though and probably wouldn't make it again, but Scott really enjoyed it, more than the pf chang's version he said, and he's going to ask for it to be made again. For some reason I think whenever I cook with ginger I don't end up enjoying the meal. Not that I don't like the ginger in it, but the smell when you are cutting it isn't my favorite.. This is a fun meal to kind of change up your every day dinners though to something a little different and out of the usual.  

Rating:

Ashley: 6 belches       Scott: 9 grunts       Payton: 10 wags

Stuffed Chicken Marsala

Ingredients:

Stuffing: 1/2 cup smoked provolone cheese

8 ounces shredded mozzarella cheese

1/4 cup  grated parmesan cheese

1/2 cup breadcrumbs

1 teaspoon minced fresh garlic

1/4 teaspoon crushed red pepper flakes

2 tablespoons sun-dried tomatoes

1/3 cup sour cream

1/2 teaspoon salt and pepper

Chicken: chicken breasts

4 ounces cooking oil

2 cups flour

salt and pepper to taste

Sauce: 1 small onion, chopped

6 cups sliced mushrooms

24 ounces beef broth (or marsala wine)

8 ounces heavy cream

Directions:

Combine all the stuffing ingredients in a bowl.

Butterfly cut the thickest section of the chicken.

Spoon desired amount of stuffing on one half of the butterflied chicken.

Gently press the stuffing down and fold over the other half of the chicken.

Add oil to a skillet and heat up.

Put flour in a pan and salt and pepper to taste.

Dip chicken in flour mix and then into the skillet. 

Cook until both sides are golden brown.

Once they are browned, move chicken into a baking pan.

Cook in the oven for 20 minutes at 350 degrees.

Add onions and mushrooms to the skillet.

Saute until onions are translucent then add the broth.

Bring to a simmer and add heavy cream.

Simmer on low until the sauce is reduced by half. 

Pour sauce over chicken and serve. 

Verdict:

Do not be deceived.. If this recipe looks at all simple to you.. it's not!! It took me forever to make. Lets see, where to begin. It was really good, just a lot of work! It needs some definite tweaking. The sauce was too thin, and I used chicken that was too thin. Basically this meal should have been more thick all around. I also need to improve my butterfly cutting skills, but having thicker chicken might help that problem as well. Oh and I didnt use sun-dried tomatoes, just some cherry ones cut in half and thrown on the skillet for a bit. Don't use 2 cups of flour, you don't need it all and you end up wasting tons!!

I had to knead the stuffing mixture with my hands to get it to all mix together and I accidentally left out the tomatoes and had to shove them in my chickens later. This dinner is super tastey though!! Very fattening and time consuming but really really good!! Just gotta thicken that sauce and it'll be perfect!

Rating:

Ashley: 9 belches       Scott: 9 grunts       Payton: 10 wags

Ranch Cheddar Chicken

Ingredients:

1/2 cup Hidden Valley Ranch

1 tablespoon flour

1/4 cup cheddar cheese

1/4 cup parmesan cheese

Chicken breasts

Directions:

 Add ranch and flour together and stir well.

In a seperate bowl add the cheddar and parmesan.

Coat the chicken breasts first in the ranch mixture and then in the cheese.

Place on a glass cooking pan.

Bake for 25 minutes at 375 degrees or until chicken is cooked through

Verdict:

I got this recipe from the back label on the ranch. I saw it on the back when I first bought the ranch and have been wanting to try it since! I'm glad I tried it because it was delicious! Funny that it sat in our fridge for a while and the day I decide to cook the meal Scott had just opened a new bottle of ranch and thrown out the old one.. (new bottle had a different recipe...for tuna... barf!) But I was determined to make the chicken so I hunted down the recipe. It is soo good!! Nice and cheesey, so of course I loved it!! And it really was pretty simple to throw together too. All the ingredients are pretty basic so it's one you could cook often if you dont want to run to the grocery store.

Rating:

Ashley: 8.8 belches       Scott: grunts       Payton: 10 wags

Steak Fajitas

Ingredients:

1 package of fajita steak

Peppers

Beans

Onion

Flour tortillas

Cheese

Directions:

Pour steak package into large skillet and cook the meat.

Cut up peppers and onion and add to the skillet.

Spoon onto tortilla.

Add cheese, beans, and salsa as you desire.

Roll up and enjoy.

Verdict:

Once again pretty quick and simple. You could go more all out and buy just regular steak and add spices and seasonings to it, but it's a lot easier to buy the bag with sliced meat, already flavored, throw it on the skillet and call it good. This is another one of those that you can add in whatever you think would be good. Scott was pumped for this one, mainly because of the steak.. but overall it really was a good meal.

Rating:

Ashley: 8.6 belches       Scott: grunts       Payton: 10 wags

Pepperoni Pasta

Ingredients:

Bow tie pasta

Ragu

Peperoni's

Mozzarella cheese

Directions:

Cook noodles according to package instructions.

Drain noodles and pour into a glass cooking pan.

Stir in ragu, cheese, and peperoni's.

Verdict:

This is a very simple meal. Quick, easy, filling. Just what I like. You can also heat everything up in the microwave if you don't want to use the oven. All you are doing is warming everything up so just be sure your cheese melts and you'll be good to go.

Rating:

Ashley: 8 belches       Scott: grunts       Payton: 10 wags

Cook in the oven for 20 minutes at 350 degrees. 

Top with a layer of cheese and place back in oven for a few minutes to melt cheese.

Chicken Salad Sandwiches

Ingredients:

Chicken breasts

Celery

Grapes

Mayo

Lemon juice

Crescents

Salt and pepper

Directions:

Cook chicken breasts (I used the george forman) until cooked through.

Cut into bite size pieces.

Slice grapes in halves and chop celery into small pieces.

Add celery, grapes, chicken, and mayo together in a bowl.

Pour a small amount of lemon juice in (like a cap full.. not much at all)

Salt and pepper to taste

Cut crescents in half and spoon chicken salad into it. 

Verdict:

The ingredients and directions on this one are all very vague. What my mom told me when I called home from college to make this recipe on my own for the first time was "Just make it look like it's the right consistency". So the amount of grapes, celery, mayo, it's all really up to you. Just for some information I used 3 celery sticks.. and as many grapes as needed to get that "right consistency" :) love you mom! We enjoy this meal a lot! It's very easy and you can add as much variation as you want. Some people do apples or almonds.. spice it up a little I guess?

Rating:

Ashley: belches       Scott: grunts       Payton: 10 wags

Swiss Chicken

Ingredients:

4 Chicken breasts

4 slices swiss cheese

Box of stuffing mix

1/4 cube butter

2 cans cream of chicken soup

Water

Directions:

Place chicken breasts in a pyrex pan.

Cover each piece of chicken with a slice of swiss cheese

Pour cream of chicken cans into a seperate bowl.

Dilute with water until its a gravy consistency.

Pour soup mixture over the top of chicken.

Cook in the oven for 1 hour at 350 degrees.

Mix stuffing with 1/4 cube melted butter.

Pour stuffing over the top of each chicken the last 15 mintues of cooking.

Verdict:

My chicken breasts were frozen when I started so the cooking time could change if you are starting with thawed meat. We really enjoy this meal, however, everytime I cook it I get super sick feeling! I don't know what it is but by the time it's cooking in the oven I'm ready to throw up. The dinner always turns out really good! It's a good amount of cheesey which I always love!!

Ratings:

Ashley: 8.5 belches       Scott: 9 belches       Payton: 10 wags

Calzones

Ingredients:

1 cup lukewarm water

2 1/4 teaspoons active dry yeast

1 teaspoon salt

1/2 teaspoon sugar

3 cups flour

1 tablespoon extra virgin olive oil

Toppings for pizza

Mozzarella cheese

Marinara sauce

Directions:

Combine water, yeast, salt and sugar.

Stir to dissolve and set aside for 15 minutes

Add flour and mix til smooth

Put on a flour surface and knead for 10 minutes

(It should feel smooth and elasticy)

Lightly oil a bowl and place the dough in it.

Let it rise in a warm place til it doubles in size (1 hour)

Cut into fourths and roll into a ball.
Cover and rise for 15 minutes.

Roll flat and place toppings, cheese, and sauce inside

Fold over and pinch shut. Cut an incision on top.

Brush with an eggwash (1 beaten egg and 2 teaspoons water)

Bake at 350 for 18-20 minutes or til golden brown.

Verdict:

This dough took forever to make!!! It was good, but I don't know if it's worth the effort to make the dough. Kneading for 10 minutes gets tiring quick!! The eggwash helps to make the top of the calzone crusty and brown up a little more. Ours didnt get super golden brown, but they were still good. We also decided to only make 2 and used one fourth for the bottom and the other fourth for the top.. this made the calzones HUGE!! Next time we'll make them just individual ones with only one of  the fourth of doughs. Overall a fun meal because you can put your own goodness inside of them. Sausage, pepperoni, mushrooms, olives.. you name it!

Ratings:

Ashley: 7.8 belches       Scott: 7.9 grunts       Payton: 10 wags

Applebees Oriental Chicken Salad

No Picture.. Sorry :(

Ingredients:

Dressing: 3 tablespoons honey
1 1/2 tablespoon rice vinegar
1/4 cup mayo
1 teaspoon dijon mustard
1/8 teaspoon sesame oil

Salad: 1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flakes crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 chicken breasts
2 cups vegetable oil (to fry)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup napa cabbage
1/2 carrots (shredded)
1 green onion (chopped)
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Directions:

Salad: Preheat a deep pan to medium heat with oil in it
Beat egg and add milk to it
In a seperate bowl combine flour, corn flakes, salt, and pepper
Cut chicken into thin strips and dip into egg mix and than flour mix
Put into the pan and fry for 5 minutes or until brown and cooked through
Wash and cut romaine lettuce, red cabbage, and napa cabbage
Toss salads with carrots
Sprinkle onion, almonds, and chow mein noodles on top

 

Dressing: Mix all ingredients listed for dressing.

Refridgerate until ready to use on salad.

Verdict:

This recipe was pretty good! It definitely needs a little tweaking the next time around though. The dressing tastes exactly like the applebees dressing but it's a little too thin, so I've got to come up with a way to thicken it next time. Also the crunchy chow mein noodles we used had too much of a different taste and were too thick compared to the ones they use. Other than that this recipe is really good! I didnt have time to bread the chicken so I just grilled it in the george forman. It still tasted just fine. I also owe a big thanks to my mom for this dinner!! She helped me whip it together so fast!! Couldn't have done it without you mom, love you!

Ratings:

Ashley: 7 belches       Scott: 8.6 grunts       Payton: 10 wags

Creamy Cajun Chicken Pasta

Ingredients:

2 chicken breasts
Spaghetti noodles
2 teaspoons cajun seasoning
2 tablespoons butter
1 green onion
1 1/2 cups heavy cream
2 tablespoons sundried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 groung black pepper
1/8 teaspoon garlic powder
1/4 cupe grated parmesan cheese

Directions:

Coat chicken with cajun seasoning
Saute chicken in butter in a large skillet
Thinly chop the green onion, cut tomatoes in halves
Add onion, tomatoes, basil, salt, garlic, pepper, and cream
Heat through.
Pour over cooked spaghetti and top with parmesan cheese.

Verdict:

I really enjoyed this dinner! Maybe part of it was because I didn't cook it, and I think everything tastes better when you didn't have to do all the work right? Thanks to my wonderful husband for cooking this one! We added a lot more cheese than what the recipe called for and it made it delicious!!! I'm a cheese-a-holic though so of course the more cheese the better for me. The sauce was nice and creamy and the tomatoes were perfect!! Scott sugggested next time to add the cajun seasoning to the sauce rather than coat the chicken with it.. I thought it tasted just fine the way it was but we'll try it different next time. Either way we'll be trying this recipe again once this challege is over. I also didn't care too much for the specifics. I used cherry tomatoes instead of "sun dried" and just regular pepper. You can also use whatever noodles you want. I used spaghetti because I already had it at home.

Ratings:

Ashley: 8.7 belches       Scott: 8 grunts       Payton: 10 wags

Hot Dogs

Ingredients:

Hot dogs (Scott wanted some sausage ones)

Buns

Any condiments you want

Directions:

Warm up hot dog

Place on bun

Add desired condiments

Enjoy!

Verdict:

It's another classic meal that is super easy. We enjoyed a night out by having a picnic at the park with this meal. Scott hates hot dogs boiled in water so cooking them over a grill is a much better option for him. For a side dish we had some suddenly salad, it's quick and easy to make!

Ratings:

Ashley: 7.7 grunts       Scott:       Payton: 10 wags

Cabbage Ramen Salad

Ingredients:

2 chicken breasts

2 tablespoons sesame seeds

1/2 package slivered almonds

1/2 cabbage

4 chopped green onions

1 package ramen noodles (chicken flavor)

Dressing: Ramen noodles chicken flavoring

2 tablespoons sugar

1/2 cup oil

1/2 teaspoon pepper

2 tablespoons vinegar

1 teaspoon salt

Directions:

Cut up chicken breasts into bite size pieces. I just bought the rotisserie chicken from the store that was already cooked to make things easier for me. Cut the cabbage up into bite size pieces as well. Broil the sesame seeds and almonds til golden brown. Do them seperate from each other because the sesame's brown quicker. Crush the ramen noodles til they are in small pieces. Combine all the salad ingredients together in a large bowl. Add together in a seperate bowl all the dressing ingredients and then dump over salad.

Verdict:

This is a perfect summer salad! And it adds variety because it's a cabbage salad! It makes tons and the leftovers are even better then when it's freshly made. My cute husband Scott actually made this one because I ran out of time before I went to work! What a good man!

Rating:

Ashley: 8.7 belches       Scott:        Payton: 10 wags

Grilled Turkey and Swiss

Ingredients:

Turkey deli meat

sliced swiss cheese

submarine rolls

Directions:

On a large greased griddle or skillet lay out several pieces of deli meat in a stack.

Once one side is heated through, turn it over and add the cheese on top.

I put 2 slices on each stack of meat.

Cut sub rolls in half and spread some butter on them.

Place the rolls on the griddle as well to toast and warm up.

Once the cheese is melted add the meat to the rolls and enjoy.

Verdict:

I really enjoy this meal. I order it every time I need to eat at my work so I decided to try and make it at home. It turned out to be really easy, but I forgot to buy the extra's like tomatoes, lettuces, pickles.. oops! It was still good anyways! I served it with some delicious potato salad.

Rating:

Ashley: 8 belches       Scott: 7.5 grunts       Payton: 10 wags



Taco Salad

Ingredients:

Salad mix

1 pound ground beef

1 can kidney beans

Sliced olives

1 tomato - diced

Nacho Doritos - crunched up

Shredded cheddar cheese

Catalina dressing

Directions:

Brown ground beef til cooked through and then drain the grease.

Drain the kidney beans and olives.

Combine all ingredients and enjoy!

Verdict:

I was really nervous for this dinner! Scott wanted to have his mom's recipe and her sauce was something I'd never heard of! I had always had ranch and salsa mixed... I'm glad I tried her recipe though! The catalina dressing was really good!! This dinner is simple and quick and delicious.

Rating:

Ashley: 8.7 belches       Scott:       Payton: 10 wags

Chicken Penne

Ingredients:

1 package penne pasta

3 chicken breasts

1 can cream of chicken soup

1 package bacon

1/2 pint half and half

1 cup shredded parmesan cheese.

Directions:

Cook pasta according to package directions.

Chook chicken and chop up into bite size pieces.

Cook bacon til crisp, then crumble and add to chicken (grease and all).

Add soup, noodles, half and half, and 1/2 cup cheese to the chicken and bacon mixture.

Place in a cake pan, top with remaining cheese and cover with foil.

Cook at 350 for 45 to 60 minutes

Verdict:

This was a descent dinner. Scott really liked it a lot, I wasn't as big of a fan as he was. Maybe he was just being a nice husband again. It was a little on the dry side for me.. so maybe I'd double the sauce next time? It really wasn't bad though. I'd make it again sometime. And it was pretty easy to make too, which is a plus!

Rating:

Ashley: 8 belches       Scott:       Payton: 10 wags

Sesame Chicken

Ingredients:

Breading: 1 pound chicken breasts - cubed 

2 tablespoons flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons soy sauce

1 tablespoon pineapple juice

2 tablespoons water

1 teaspoon vegetable oil

1 dash sesame oil

Sauce:  1 cup chicken broth

1/3 cup sugar

2 tablespoons white vinegar

2 tablespoons dark soy sauce

2 tablespoons sesame oil

1 teaspoon chili paste

1 clove garlic, minced

1/4 cup cornstarch

1/2 cup water

1 quart vegetable oil - for frying

2 tablespoons toasted sesame seeds

Directions:

 Mix flour, 2 TBS cornstarch, baking soda, and baking powder in a bowl.

Add soy sauce, pineapple juice, water, vegetable oil, and sesame oil.

Stir until smooth.

Add chicken and cover completely with mixture.

Cover and refrigerate for 20 minutes.

Bring chicken broth, sugar, vinegar, soy sauce, sesame oil, chili paste, and garlic to a boil in a large saucepan over high heat.

Dissolve 1/4 cup cornstarch into 1/2 cup water, then stir into boiling sauce.

Simmer until sauce thickens and turns clear (about 2 minutes)

Reduce heat to low and keep sauce warm.

Heat vegetable oil in a large frying pan.

Drop in pieces of battered chicken a few at a time.

Fry chicken until they turn golden brown.

Drain on a paper towel lined plate.

Serve with hot sauce and sesame seeds over the top with rice.

Verdict:

Very delicious!!! But a lot of work.. Worth it in my opinion though! It was hard to find the perfect temperature for the oil. First we had it too hot and the batter was fried, but the chicken wasn't cooked at all! So be sure to check that the chicken is cooked through.. Also I didnt read the recipe well and thought I coud just add the cornstarch and water to the sauce without mixing them first.. BIG no no. It got super clumpy and I had to start all over. The chili paste is in the aisle that has the Thai food. Also get the sesame oil from that aisle, it's in a smaller bottle and cheaper than the big bottle you'll find on the aisle with all the different oils. The recipe really calls for sherry not pineapple juice, but I doubt I'll ever cook with sherry again so I went the more convenient way and substituted for pineapple juice, it tasted great! And I accidentally added 2 tablespoons instead of just one, didnt' seem to ruin it though! 

Rating:

Ashley: 8.7 belches       Scott: 8.7 grunts       Payton: 10 wags



Pasta with Tomato Cream Sauce

Ingredients:

2 tablespoons olive oil

2 tablespoons butter

1 onion, finely diced

4 cloves garlic, minced

2 cans (15 ounces each) tomato sauce

dash of sugar

1 cup heavy cream

grated parmesan (to taste)

1 1/2 pound fetteccine

Directions:

Cook pasta according to package directions.

Heat butter and oil over medium heat in a saucepan.

Add onions and garlic and saute for a minute.

Pour in tomato sauce and sugar.

Stir and cook over low heat for 25 -30 minutes.

Remove from heat and stir in cream.

Add cheese, salt, and pepper to taste.

Stir in pasta and serve immediately.

Verdict:

This was ok.. I recommend less onion next time, a lot less onion!! It was the only thing I could taste. I halfed the recipe since I'm only feeding 2 and it was a good idea because we still had 1 serving left over. I don't think I'll cook this one again though, and if I do it'll have a lot of tweeking done to it.

Rating:

Ashley: 6 belches       Scott: 5.3 grunts       Payton: 10 wags

Veggie Steak Kabobs

Ingredients:

1/2 cup olive oil

1/3 cup red wine vinegar

2 tablespoons ketchup

2 or 3 garlic cloves, minced

1 teaspoon worcestershire sauce

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary, crushed

1.5 pounds beef top sirloin steak, cubed

1/2 pound whole fresh mushrooms

1 green bell pepper, cut into 1 inch pieces

1 zuchinni, cut into 1 inch pieces

1 can pineapple chunks

Directions:

In a large resealable plastic bag, comgine the oil, vinegar, ketchup, garlic, worcestershire sauce, and seasonings. Pour half of this mixture into another large resealable plastic bag.

Add beef cubes to one bag, and turn to coat evenly.

Add mushrooms, peppers, and zuchinni to the other bag and mix that up.

Refridgerate for up to 4 hours to marinate.

Put kabob sticks in some water to soak (so they wont catch on fire..)

Alternate between meat and veggies onto kabobs.(don't forget the pineapples that didn't get put in the marinade though!)

Cook over the george forman, rotating so they can cook through evenly.

Serve with rice.

Verdict:

These were pretty good! It's another one of those recipes that takes a bit longer to prepare, plus you have to let it sit for 4 hours before you can cook it. I got a spice rack for my wedding and haven't used any of the spices on it, and since this recipe used quite a few of them I was excited! The recipe I got this from said to drain the marinade from the steak, but save the marinade from the veggies for basting.. I didnt end up having any liquid just chilling, it all soaked into the veggies. The recipe also said to cook over a grill or to broil 4 inches from the heat for 10 to 14 minutes.. we decided the george sounded like an easier route. Grill would have been ideal, but we don't have one! Although this dinner was a little more work than most, it was a good one! Not one I'd cook all the time because there's nothing super special about it, but it's one I'd cook every once in a while.

Ratings:

Ashley: 7.5 belches       Scott: 8.7 grunts       Payton: 10 wags

Shrimp, Peppers, and Pasta

Ingredients:

1 green bell pepper (cut into thin strips)

1 tablespoon olive oil

1/3 cup white grape juice

16 ounce jar chunky mild salsa

1/2 cup pitted ripe olives (cut in half)

1/2 teaspoon salt

1/2 teaspoon pepper

angel hair pasta

raw shrimp (peeled and deveined)

teriyaki marinade

butter

Directions:

In a large skillet on medium heat, saute pepper strips in hot oil til tender.

Add white grape juice and cook for 1 minute.

Add in salsa, olives, salt, and pepper and bring mixture to a boil.

Cook pasta according to package directions.

In a small skillet, cook shrimp in some butter.

Add some teriyaki marinade and let it simmer to add flavor.

Remove shrimp from liquid and add to salsa mixture.

Verdict:

We are venturing pretty far out here with the shrimp. I personally hate it, and think it's a waste of the 10 dollars you pay for the bag of nasty little things!! Scott enjoyed the shrimp though. Once again I'm not a fan of the big chunks of green peppers. Cooking the shrimp was also something new! Little did I know you are supposed to let them thaw over night.. oops! The recipe also called for white wine, but seeing as how that would be a big waste of money I just went with white grape juice (I read somewhere that it's a good substitute). I don't think I liked this meal enough to ever want to cook it again. It's one of those that if someone served it to you, you wouldn't have to gag it down, but you wouldn't be asking for the recipe either.

Rating:

Ashley: 6.8 belches       Scott: 6.7 grunts       Payton: 10 wags

Chicken, Mashed Potatoes, and Gravy

Ingredients:

Chicken breasts

Season all

Salt

Pepper

Garlic powder

4 potatoes

2 tablespoons butter

dash of milk

Garlic salt

Shredded cheddar cheese

Directions:

Lightly sprinkle chicken with salt, pepper, season all, and garlic powder.

Cook chicken on the george forman til cooked through.

Boil diced potatoes in water until they are soft.

Drain, and then mash with a fork.

Add butter, milk, garlic salt and cheddar cheese as desired.

Verdict:

This is an easy classic meal. We had a lot of mashed potatoes left over, so next time I don't think I'll use as many. Not much to say about this meal really, it is what it is.

Rating:

Ashley: 7 belches       Scott: 8 grunts       Payton: 10 wags

Chicken Florentine

Ingredients:

4 chicken breasts 

salt and pepper to taste

2 tablespoons flour

2 tablespoons oil

3 cups spinach

4 slices swiss cheese

juice of 1 lemon

Directions:

Season chicken to taste and dredge lightly in flour

Heat oil in a large skillet over medium heat. Brown chicken in the oil til cooked through.

Bring water to a boil and cook spinach til it turns bright green. do not overcook!!

Drain well. 

Line a baking pan with foil, and place chicken in it. 

Top with spinach and a slice of cheese.

Squeeze lemon juice of the chicken

Bake for 10 minutes at 375 degrees, or until cheese bubbles.

Verdict:

I think this dinner is a work in progress. It was really good, but I was expecting more from it and I think with a little tweaking it could be amazing! As for now it had a little less flavor than I thought it would, but still a really good meal as is. I was super hesitant with the lemon juice (about 2 or 3 drops per chicken) because of the last disasterous lemon meal, so maybe next time I could add a bit more. Also the directions about the spinach turning bright green.. bright green to me is bright green.. and my spinach never turned close to that color! So I'm not sure if I ended up overcooking it or not.. I couldn't taste it at all so maybe that's a yes? I don't want this to sound discouraging though, it really wasn't bad tasting.. I just wasn't sure exactly how to make it and think next time I could do a better job.

Rating:

Ashley: 8 belches       Scott: 8       Payton: 10 wags

Crunchy Ranch Chicken

Ingredients:

2-4 Chicken breasts

1 cup corn flakes (crushed)

1 cup parmesan cheese (shredded)

1 packet ranch salad dressing mix

Spray butter

Directions:

Combine crushed corn flakes, parmesan cheese, and ranch dressing mix in a bowl.

Spray chicken with butter, and dip in the corn flake mixture. 

Place on a cookie sheet and sprinkle remaining mixture on top.

Cook for 45 minutes at 350 degrees, or until chicken is cooked through.

Verdict:

Another meal to add to the list to cook again. I was a little confused if I was supposed to have 1 cup of crushed corn flakes, or start with 1 cup of regular and then crush them. I started with 1 cup and then crushed and it worked out just fine. I've decided I love meals that you can put together really quick and still taste great! Scott and I felt it was a little dry and needed just a little ranch to dip it in. And it literally it super crunchy, I wasn't quite expecting that! Overall really delicious though!

Rating:

Ashley: 8.5 belches       Scott: 8.6 grunts       Payton: 10 wags

Honey Baked Chicken

Ingredients:

2-4 chicken breasts

1/4 cup margarine

1/2 cup honey

1 tablespoon dijon mustard

1 teaspoon salt

1 teaspoon curry powder

Directions:

Preheat oven to 375 degrees.

Put margarine in a 9 inch square pan and melt for about 5 minutes.

Stir in honey, mustard, salt, and curry powder.

Place chicken in pan and coat both sides with mixture.

Back for 30 minutes, turn and cook for 30 minutes more.

 Serve with rice or noodles

Verdict:

I wasn't a fan of this meal at all. I always ask Scott what he thinks about dinner before he gets the chance to ask me. Being the sweet husband he is, he never says he doesn't like it, or that it tastes discusting.. He claims it's ok, and then once I give my opinion that it's awful he politely agrees. What a good man. But back to the food, don't make this one. I'm not sure exactly what it was that I didn't like about it, it just wasn't good.

Ratings:
Ashley: 4 belches       Scott: 5.5 grunts       Payton: 10 wags

Crockpot

Ingredients:

1 pound hamburger

1/2 package taco seasoning

1 can of each of the following:

red kidney beans

green beans

corn

chili

vegetable beef soup

tomato soup

Directions:

Brown hamburger meat in a frying pan. Pour out grease.

Pour all the canned contents into a large pot.

Add the taco seasoning and browned hamburger meat.

Heat until warm, and enjoy!

Verdict:

Such an easy meal from such good friends! I'm still not sure why they call it crockpot, because they never cook it in a crockpot.. I had to work the night I made this so I did put mine in the crockpot to keep it warm for Scott. If you want to make this the exact way the Margetts do than: use Stagg chili (it's much more than cheap chili haha), use cambelles vegetable beef soup, and the fat short green beans (I'm not sure what kinda cut they call it..). This meal tastes great! And it takes like 2 seconds to make it (other than browning the hamburger). Scott thinks it's a lot like taco soup and enjoys eating it with tortilla chips.. whatever suits your fancy I guess.. We'll be making this one a lot once this challenge is done!

Ratings:

Ashley: 7.8 belches       Scott: 8 grunts       Payton: 10 wags

Sweet and Sour Meatballs

Ingredients:

(meatballs)

1/2 cup milk

1.5 pounds hamburger

1 tsp worcestershire sauce

1 cup onion

1 tablespoon salt

dash of pepper

3/4 cup oatmeal

2 eggs

(sauce)

1 cup brown sugar

1/2 cup ketchup

1/2 cup vinegar

2 teaspoons dry mustard

2 teaspoons worcestershire sauce

Directions:

Add all sauce ingredients together in a saucepan and warm over medium heat.

Chop up the onion and beat the eggs.

Add all the meat ingredients together in a bowl and mix well.

Roll meat mixture into meatballs and place in a glass pan.

Pour sauce over and place in the oven for 1 1/2 hours at 350 degrees.

Serve with rice.

Verdict:

I always forget how long these take to cook. That hour and a half in the oven means you need to get this going kinda early if you want it ready in time for dinner. Also with the sauce.. we like extra sauce! I suggest doubling the sauce recipe so you'll have enough sauce for the rice and to cover the meatballs. Overall this is a great meal! It doesn't take too much prep time, its just that cook time in the oven that kills me!

Rating:

Ashley: 8 belches       Scott: 9 grunts       Payton: 10 wags



Crescent Tacos

Ingredients:

Hamburger meat

Taco seasoning

Pillsbury crescent rolls

Lettuce

Tomato

Olives

Cheese

Directions:

Brown hamburger meat in a skillet. Add taco seasoning and cook as directed.

Lay out crescent rolls in a sun shape on a pan.

Spoon the hamburger into each fat end of the crescents.

Fold over the tops of the crescents and cook as directed on package.

Cut up lettuce and tomato. 

Serve with any other toppings you desire.

Verdict:

I think regular taco's are a much easier route. Not that these were bad or anything, but having to bake the crescents took more time then just your regular hard shell taco. We weren't really sure how to go about eating them. With all the toppings just on top of the crescent, it was super messy when we attempted to eat with out hands, so we ended up using forks. I guess if you are wanting to switch things up a bit it's an okay meal to try.

Rating:

Ashley: 7 belches       Scott: 6 grunts       Payton: 10 wags