Braided Sandwich Loaf

1 loaf frozen bread dough
Sliced deli meats, cheeses, veggies, etc.
1 egg white

Thaw the frozen loaf of bread dough on a cookie sheet that has been sprayed with cooking spray. Lightly cover the loaf with a piece of saran wrap that has also been sprayed with cooking spray to prevent it from sticking. It took a good 6 hours or so for the dough to thaw and rise. I put it in a warm oven for the final hour.
Roll out the dough into a rectangle. Place the meat, cheese, etc. down the center third of the rectangle. With a small knife, cut horizontal strips along the outside thirds of the bread dough. Braid shut, pulling the strips over the ingredients. Brush with egg white.
Bake in a 375 degree oven for approx. 25 minutes or until golden brown and the dough is fully cooked.
Serves 6

Shared by Jill Kimbrel, Liberty, MO
Recipe Source: too frazzled to remember!

Southern Living Creamy Chicken Casserole

3 cups chopped/cooked chicken (once I just used 2 larger breasts and it was enough - I did season the breasts when I cooked them.
1 - 10 1/2 oz can of cream of chicken soup, undiluted
1 - 8 oz carton of sour cream
1 tablespoon poppyseeds
1 1/2 cups crushed round buttery crackers (like Ritz). Put in ziplock to crush
1/4 cup butter or margarine, melted

Combine the first 4 ingredients. Spoon into a lightly greased 11 x 7 or 8 x 10 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake uncovered at 350 degrees for 30 minutes. 4 servings shared by Jill Kimbrel, Liberty

Microwave Risotto with Ham and Asparagus

If you have ever made risotto, it's delicious but hard for any frazzled chef to stand and stir for so long! This is a recipe that can be done in the microwave. I have not tried it yet, so any comments or feedback welcome!

3 Tbs butter
3 Tbs Olive Oil
1/2 c. finely chopped onion
2 c. arborio rice
5 1/2 c. fat free chicken broth
2 c. cubed ham
1 lb pencil thin asparagus
1/4 or more grated Parm
Salt and pepper to taste

Place butter, oil and onion in large microwavable safe bowl uncovered on high about 3 minutes. Stir in rice and microwave uncovered until rice begins to turn translucent, about 3 more minutes. Stir in broth, cover with lid or microwavable wrap and microwave until full boil 10-14 minutes. Chop ham and set aside. Rinse asparagus and snap off tough ends. Chop into 1/4 inch rounds and set aside. Remove bowl from micro and stir well. Microwave another 10 minutes until rice is almost done (it will be very moist and al dente but not soupy). Stir in ham and asparagus and microwave until rice is done and asparagus is crisp-tender, about 2-3 minutes. Stir in cheese, salt, pepper and serve immediately

Shared by Kimberly Levitan, Leawood, KS

Recipe Source: The Kansas City Star

"Potato" Pancakes

I REALLY don't like to make potato pancakes. I always end up getting a grease stain somewhere and the house smells for days. But....I do make the sacrifice every so often because there is nothing better than being able to open my freezer and give about 5 good vegetable choices to my child each day and all I have to do is reheat! (I freeze EVERYTHING by the way! If you ever saw my freezer you would think it was attacked by zip lock bags!) So...this is not much of a recipe but more of a "throw anything in and see what happens" recipe. Here is what I do:

a few small potatoes (or less depending on what else you add), grated
2 or so carrots, grated
1 zucchini, grated
about 1/2 block of cheese, any kind, grated
2 eggs
1/2 cup(ish) bread crumbs
1 chicken breast or a few tenders cooked and pureed in Cuisinart until pretty finely chopped

Mix everything together and fry small, flat clumps in oil. For those of you who have never made potato pancakes, you will be tempted to keep checking them and flipping them but DON'T. Try to only flip them once allowing each side to brown. Lay finished pancakes on paper towels to drain grease. Then move them onto cookie sheet, place in freezer until slightly frozen then transfer to zip lock. These sound totally random and gross, I know, but they really aren't bad! Dylan loves them! However, he did see that I was sneaking carrots into it so we will see if he requests them again any time soon.....

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: yours truly

Frantically Frazzled

Sorry it's been a bit since I have posted. I hosted Passover last week which was quite time consuming. I have felt pretty frazzled these last few days with a sick little one who is not doing much sleeping. So there has been little cooking and lots of eating out! For those of you surfing this site....be sure to send some recipes along! I know who you are and I will hunt you down : )

Chicken Pot Pie

1 tablespoon olive oil
1 small yellow onion, chopped
4 medium garlic cloves, minced
3/4 teaspoon dried thyme
1 tablespoon all-purpose flour
1 cup chicken stock
1 jar alfredo sauce
3 cups shredded roast chicken (from a rotisserie chicken)
1 package (10 oz) frozen mixed peas and carrots
1 refrigerated pastry circle or sheet for 9-inch pie
1 egg, lightly beaten

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Make the potpie: heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly with salt and pepper to taste. Cook, stirring frequently, until the onion is soft, about 5 minutes. Add the flour and continue to cook, for about 1 more minute. Add the stock and stir until well incorporated and slightly thickened, about 5 more minutes. Remove the pan from the heat, add the next three ingredients. Stir to combine and set aside.

Prepare the pastry: unroll the pastry circle and put a 1 1/2 quart casserole dish on top. Trace with a knife in a circle around the bottom of the dish, about 1 inch wider.

To assemble: fill the casserole dish with the pot pie mixture. Drape the pastry on top and gently crimp to seal. Brush the pastry with the beaten egg.To bake: place the potpie on the prepared baking sheet and bake until the crust is golden, about 35-40 minutes. Let stand for 10 minutes before serving.

To freeze: Do not brush the pastry with the beaten egg before freezing. Cover with foil and freeze.To bake from frozen: Bake covered with foil, in a 425 degree oven for about 30 minutes. Remove the foil, brush with the beaten egg, and continue baking until the crust is golden, about 30 minutes.

Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe source: yours truly

Chicken Tetrazzini

Coarse salt and ground pepper
3 tablespoons butter
8 oz white mushrooms, sliced
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup reduced-sodium chicken broth
1 1/2 cups grated Parmesan cheese
1/4 teaspoon dried thyme leaves
1/2 a box linguine noodles, broken in half
2 cups shredded chicken (from a rotisserie chicken)
1/2 a package frozen peas

Directions: Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 1 tablespoon butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside. Make sauce: In same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring to a boil; reduce to low, and add 1 cup Parmesan and thyme. Season with salt and pepper. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Put in a shallow 2-quart baking dish; sprinkle with remaining Parmesan.

To Bake: place in a 400 degree oven for approximately 30 minutes or until the top is browned.

To freeze: After placing pasta mixture in baking dish and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months. To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

You can double this recipe if you want to make one to freeze too!

Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe Source: yours truly

Tortellini Soup

1-2 pkgs. frozen cheese tortellini
1 large package organic baby spinach (rinsed)
2 large cans College Inn chicken broth (low sodium)

In large soup pot bring chicken broth to boil - add tortellini cook for 3-5 minutes- add spinach - cook few more minutes add freshly ground pepper. Let sit for a few minutes. Serve w/freshly grated parmigiano reggiano cheese.

Shared by: Elayne Euliano, Hartford, CT
Recipe Source: Too frazzled to remember

Great Sites!

one of my favorite sites for baby food ideas....
http://www.wholesomebabyfood.com/

And the sister site for toddler food ideas....
http://www.wholesometoddlerfood.com/

Shared by Kimberly Levitan, Leawood, KS

Puree Schmuree

Don't like the idea of actually having to cook and puree vegetables to be able to sneak them into your kids foods? Well, as a proud supporter of Target, I can tell you that they have organic canned and pureed pumpkin, sweet potato AND butternut squash! I buy that to sneak into recipes and freeze the leftovers from the can in ice cube trays then throw into the freezer for later use. Saves having to clean that darn Cuisinart....

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: yours truly (and Target of course!)

Super Simple Black Bean Burritos

Flour Tortillas
1 can Black Beans
1 can rotel
Cheese
Sour cream
Salsa

In a sauce pan, combine a can of black beans and drained rotel. Spoon into flour tortillas, sprinkle with cheese, sour cream and salsa--enjoy! For my son, I just do a quesadilla.
It doesn't get any easier than this!

Shared by Melissa Fisher, Overland Park, KS
Recipe Source: somewhere back in her college days....

BBQ Chicken Pizzas

Pita flat bread or a large pizza crust
BBQ sauce
Rosemary
Grilled chicken (I just use the strips from the refrigerated section at the store)
Red onion (optional)
Mozzarella cheese

Spoon a thin layer of BBQ sauce on flat bread or crust, sprinkle on remaining ingredients. Heat at 350 for 8-10 minutes. For pickier eaters (kids), use pizza sauce and cheese.

Shared by Melissa Fisher, Overland Park, KS
Recipe Source: Too frazzled to remember

Banana Treats

Bananas (peels on)
Sprinklings of chocolate chips, butterscotch chips,
peanut butter chips, mini marshmallows and peanut butter.

Heat oven to 400. Cut a slit in each banana (going through the peel and into the center). Have your child tuck any combination of goodies into the banana. Close the banana and wrap tightly with foil. Blake on a cookie sheet, approx 20 minutes. Let cool and scoop out the insides or let them eat right out of the peel.

Shared by: Amy Hyken-Lande, Overland Park, KS
Recipe Source: A parenting magazine (too frazzled to remember which one)

Barb’s Tortilla Soup

4 chicken breasts (or I use a Rotisserie Chicken, shredded)
4 cups chicken broth
Combine in large stockpot or crock pot with
3 (14oz) cans tomatoes with green chilies*:
1 (14oz) can diced tomatoes
1 (30oz) can hominy
1 (16oz) can white northern beans
1 (16oz) can black beans
1 envelope taco seasoning mix
1 envelope ranch dressing mix

Bring to a boil, reduce heat and simmer 30 minutes….or let simmer on low in the crock pot all day

Ladle into bowls and top with crushed white tortilla chips, shredded cheese, green onions, black olives, chopped avocado, and/or sour cream

*The tomatoes with green chilies give this dish quite a bit of heat….too much for my taste. You may opt to use plain tomatoes or only one can with chilies*

Shared by Barb St. Peter, Leawood, KS

Recipe Source: Yours truly

Three Cheese Chicken Penne Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Shared by Jennifer Markey, Prairie Village, KS

Recipe source: www.kraft.com

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 cans cream of mushroom soup
2 cans chopped cooked chicken
1 (9-10 oz) pkg frozen mixed veggies
1 tsp seasoned pepper or garlic pepper
2 ½ c dried egg noodles

In Crockpot, gradually stir 5 cups water into soup. Stir or whisk until smooth. Stir in chicken and veggies and seasoned pepper. Cover; cook on low for 6-8 hrs or on high for 3-4 hrs.
If using low, turn to high. Add noodles Lower and cook for 20-30 minutes

Shared by Jennifer Markey, Prairie Village, KS
Recipe source : too frazzled to remember

Shrimp and Bean Couscous

1 c couscous 1 can black beans (drained)
1 ¼ c chix broth 1 can (11 oz) corn, drained
1 T olive oil ¼ c Balsamic vinaigrette
1 red pepper, diced ¼ c basil
1 lb peeled and deveined shrimp

In Med saucepan, cook couscous according to directions, using broth instead of water. Set aside. In large skillet, heat oil over med heat. Add pepper and cook 5 minutes. Stir in shrimp and sauté 3 minutes or until shrimp are opaque throughout. Stir in black beans and corn. Cook just to heat through. In a large bowl toss together couscous and shrimp and bean mixture with vinaigrette and basil

Shared by Jennifer Markey, Prairie Village, KS

Recipe source: Too frazzled to remember

Easy Salmon Cakes

2 c fresh bread crumbs 1 tsp fresh lemon juice
2 eggs, beaten ¼ tsp black pepper
¼ c parsley 3 salmon fillets
¼ c chopped green onions 2 T butter
2 tsp dill 1 red pepper, diced
1 onion, chopped

In large mixing bowl, place 1 ½ c bread crumbs. Set aside remaining ½ c. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.Add salmon and mix with hands. Form into patties. Place remaining ½ c bread crumbs on a plate and dip both sides of the salmon cakes into crumbs. In large skillet, melt butter. Fry salmon cakes over med heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary and fry about 3 minutes on other side.

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source : http://www.allrecipes.com/

Cheesy Cauliflower and Shells Casserole

8 oz small shell pasta

2 ½ c skim milk, divided

1 head cauliflower, broken into florets

1 tsp Dijon mustard

2 c shredded light cheddar

¼ c flour 8 oz Canadian bacon, diced

¼ tsp dried thyme

¼ c grated parmesan cheese

Pinch nutmeg

Preheat oven to 400. Coat a 2 qt baking dish with cooking spray. Bring a large pot of lightly salted water to a boil; add pasta and cook 4 minutes. Add cauliflower and cook another 3-4 minutes, until pasta is al dente and cauliflower is crisp-tender. Drain. Meanwhile, combine flour, thyme, nutmeg and ¼ c milk in a small saucepan, stirring until smooth. Place the pan over med heat and slowly whisk in the remaining milk and mustard. Cook, stirring, 7-8 minutes, or until mixture is thick and smooth. Remove from heat and stir in the cheddar cheese and bacon. Combine the pasta-cauliflower and sauce and transfer to the prepared baking dish. Sprinkle with the Parmesan and bake 10 minutes, or until lightly browned

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source: Family

Creamy Baked Chicken Breasts

4 boneless, skinless chx breasts

8 (4x4) slices Swiss cheese

1 can cream of chx soup

¼ c dry white wine or water

1 cup herb seasoned stuffing mix, crushed

¼ c butter melted

Preheat oven to 350. Lightly grease 9x13 inch baking dish. Arrange chx in single layer in prepared pan. Top each with cheese slice. Spoon soup and wine over chicken and sprinkle with stuffing mix. Drizzle butter over stuffing crumbs. Bake in oven for 45-55 minutes.

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source: Family

Slow Cooker Chicken Cacciatore

6 boneless, skinless chicken breast halves

1 (28 oz) jar spaghetti sauce

2 green bell pepper, seeded and cubed

8 oz fresh mushrooms, sliced

1 onion, finely diced

2 T minced garlic

Put the chicken in slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cover and cook on low for 7-9 hours

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source: http://www.allrecipes.com/

Taco Soup

Taco Soup

2 lb. hamburger meat cooked

1 can corn

1 can chili beans

1 can pinto beans

2 can stewed tomatoes

1 can rotel tomatoes

1 can green chilies (chopped)

1 pack taco mix

1 pack ranch dressing (dry)

Stir together, boil, then add ranch mix. Serve with grated cheese, sour cream, and tortilla chips

Shared by Jennifer Ratchel, Bakersfield, CA

Recipe Source: too frazzled to remember

Chicken Enchilada Casserole

1 doz corn tortillas

2 cans boned chicken (can be from the can)

1/2 stick butter

1 small can chopped green chilies

1 small onion chopped

1 can chicken broth

1 can cream of chicken soup

grated cheese

tortilla chips

sour cream

Mix ingredients together. Layer tortillas and mixture, cover with cheese and bake at 350 degrees until cheese has melted-to do this quicker-heat ingredients before layering casserole. Serve with sour cream and chips. So Good and So Easy (my Martha Stewart friend laughed at me when I was talking on the phone to him and making this because the can opener was going and going..the next time he came over, I fixed it for him. Now, it is one of his favorite recipes too)

Shared by Jennifer Ratchel, Bakersfield, CA

Recipe Source: too frazzled to remember

Cheese Ball

1 8oz cream cheese

1 pack thin slice beef

3 green onions

3 T accent seasoning

sprinkle of Worcestershire sauce

1/4 cup chopped pecans (if you want)

mash accent into softened cream cheese, with hand blend in onion and beef, shape into a ball, roll in pecans. serve with crackers (veggie thins are best)

Shared by Jennifer Ratchel, Bakersfield, CA

Recipe Source: too frazzled to remember