As a result of my lovely roommate turning 21, my house was full of beautiful fresh flowers this week! I absolutely love going to grocery stores and picking up the $5 flower arrangements. They make my apartment pop with color, and are an afforable way to brighten up the space for up to two weeks when cared for properly! I have some of my favorite easy recipes up today for a delicious week night dinner that makes for great leftovers too!
What you Need:
- 1 can cream style corn
- 1 can regular corn, drained
- 1 cup sugar
- 3 eggs
- 1/4 cup evaporated milk
- 4 tbsp. flour
- 1/4 cup melted butter
- Salt
- Pepper
- Ranch Seasoning
Mix cream corn, regular corn, sugar, eggs, milk, and butter together until blended. Slowly stir in flour — add salt and pepper to your liking and just a sprinkle or two of ranch power seasoning for an extra kick. Place in greased glass baking dish and dab little pieces of butter on the top of the mixture before placing in oven. Bake 1 hour at 350 degrees then broil for 5 minutes until top is golden brown. Makes 6-8 servings.
What you Need:
- 3-4 chicken breasts
- Flour
- Unseasoned breadcrumbs
- 1 egg
- 1 bag diced ham
- 4 mozzarella string cheese sticks
- Toothpicks
- Olive oil
- Marinade of choice
- Garlic salt
- Ranch seasoning
Using a meat tenderizer, lightly beat chicken breasts to about 1/2 inch off regular thickness. Poke holes in chicken breasts using knife, cover in bottle marinade (I used an oil-based Italian dressing this time) in a bowl, and refrigerate for two hours covered. Once marinated, cut open a pocket in the thickest side of the chicken breast. Stuff chicken with diced ham and 1/2 of one string cheese stick. Use the toothpicks to hold chicken together. In three separate bowls, prepare one beaten egg, 1 cup of flour, and 2 cups of breadcrumbs (add Italian seasoning and garlic salt to taste). Careful not to let the stuffing come out, dip each chicken breast in flour first, then egg wash, and cover thoroughly with breadcrumbs. With a half inch of olive oil in the skillet, cook chicken breasts 7 minutes on each side over medium heat. Place chicken in greased baking dish for 15 minutes on 400 degrees (adjust time if chicken is very thick to ensure it is fully cooked). Let chicken cook slightly and remove toothpicks before serving.
What you Need:
- 1-2 fresh yellow squash
- 1-2 fresh zucchini
- Olive oil
- Salt
- Pepper
- Minced garlic
- Dried oregano (italian seasoning)
- Aluminum foil
Carefully slice squash and zucchini thinly – about 1/4 inch pieces (will determine how long you cook and firmness of vegetables). Mix in bowl with 2-3 tablespoons of olive oil, enough to generously coat each slice. Sprinkle with salt and pepper, add about 2 tsp of minced garlic. 5-6 generous shakes of your dried spices should cover the vegetables, toss them until they are evenly coated. Wrap in aluminum foil and place on medium heat on grill for 20 minutes. When reheating, place olive oil in skillet on medium heat and heat through until vegetables get new golden brown crust!
What you Need:
- Pre-made pie crust (If you’d like to make your own like me — just use crushed up graham crackers (regular not honey), a couple of tablespoons of sugar and melted butter each!)
- Box of Jell-O No-Bake Cheesecake mix
- Box of dark chocolate pie filling mix
- 1 bag semi-sweet chocolate chips
- 2.5 cups of milk
Prepare pie crust and situate in a springform pan or disposable aluminum dish. Combine cheesecake mix and 1.5 cups of cold mix and whisk for 4 minutes – cover graham cracker crust. Combine pie filling mix with 1 cup cold milk and whisk for 5 minutes – place over cheesecake. Sprinkle top with semi-sweet baking chocolate chips and cover. Place in freezer for 1 hour before eating. Makes about 8 servings (depending on how big your slices are!)
