Welcome to the blog devoted to Food and Family. Feel free to post your favorite recipes to share.


Tuesday, June 29, 2010

Meat Loaf

Meat Loaf
From the kitchen of Rachel Berry
1 lb. Hamburger
(I use low fat like 4% or 7%)

1 tsp. Salt
1 egg
3/4 cup milk
1/2 cup instant oats
1/2 cup chopped onion
1 cup shredded cheese

Mix together all main ingredients and make into small loaves should make about 6 then pour topping mixture over loaves and bake for 1 hour at 350. YUMMY

1 1/2 Tbsp mustard
2/3 cup ketchup
1/4 cup packed brown sugar

Baked Alfredo

Baked Alfredo
From the kitchen of Rachel Berry

8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar Alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 Tbls butter

Preheat oven to 350 degrees- Coat the bottom of the two small or one medium baking dish with a thin layer of Alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and Alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.

Tuesday, June 22, 2010

Nesha’s Asian Chicken Pasta Salad

1 box bowtie pasta
1 large can mandarin oranges, drained
2 8oz. cans sliced water chestnuts, drained
3-4 green onions, sliced
6 oz. Craisins (I use less)
10 oz. fresh spinach
2 c. cooked, diced chicken
6 oz. honey roasted peanuts
1/2 bottle Kraft Asian Toasted Sesame salad dressing

Cook bowtie pasta and drain. Add all of the remaining ingredients except for the spinach and chill. Add in the spinach and toss just before serving.
Nesha’s Strawberry Spinach Salad

1 bag fresh spinach
1 carton strawberries, sliced
½ of a small red onion, sliced
1 ripe avocado
1-2 tsp. lemon juice
½ cup (small bag) slivered almonds
¼ cup sugar
Poppy seed dressing

Pour spinach into a large bowl. Add sliced strawberries and red onion. Cube avocado and place in small bowl. Sprinkle lemon juice over avocado, mix well, then add to the spinach. Place almonds and sugar in frying pan over medium-high heat. Stir continually until the sugar melts and coats the nuts. When nuts are a golden brown, take off of the heat. When nuts have cooled, crumble with your hands and then add to the salad. Give the salad a good toss and serve with poppy seed dressing.
Nesha’s Mexican Salad

Mixed greens (Salad)
2 Chicken breasts
1 Avocado
1 can of corn (drained)
1 can of black beans (rinsed and drained)
3 tomatoes (chopped)
shredded cheese
tortilla chips kind of crunched (on top)

For the chicken, I just cook it fajita style with whatever fajita seasoning pack is on sale. I also add vanilla when I saute' the onion.

For the avocado I cube it into like centimeter squares. (or smaller) then I stir in some guacamole seasoning and lemon juice.

For the tomatos I like to cut into small cubes, and I like to mix the tomato cubes with chopped fresh cilantro and finely chopped onion.

Then you just layer it in the bowl. The order doesn't really matter. I don't use any dressing. When you eat it, the avocado takes care of the need for dressing.
Nesha’s Oatmeal Carmel Ice Cream Crunch

½ c. brown sugar
2 c. flour
2 sticks melted butter
½ c. oatmeal (rolled oats)
1 c. chopped pecans
Caramel syrup (either 2 small jars or one large squeeze bottle)
½ gallon vanilla ice cream

Combine the brown sugar, flour, melted butter, oatmeal, and chopped pecans in a bowl. Spread mixture out evenly on a baking sheet. Bake at 400 degrees until mixture is golden brown. While still hot, crumble into smaller bits. Sprinkle half of the oat mixture on the bottom of a 9x13 dish. Drizzle half of the caramel syrup on top of the oat mixture. Evenly spread all of the vanilla ice cream on next. Sprinkle on the last half of the oat mixture and then top with the remaining caramel. Cover and freeze. Cut into squares and serve.
Nesha’s Layered Lettuce Salad
Do not stir or mix ingredients. Layer in a 9x13 pan.
1 head of lettuce, tear into small pieces.
1 pkg of fresh spinach
6 hard boiled eggs, sliced thin
1 bunch of chopped green onions, thinly sliced
1 lb bacon, fried crisp, drained and chopped
1 (10 oz) pkg frozen peas, defrost and drain on paper towel
1 large green pepper, chopped fine

Combine/ mix together and spread over the layer vegtables:
1 cup real mayonnaise
2 cups sour cream
2 tablespoons sugar

Cover tightly and refrigerate overnight. When ready to serve, remove cover and sprinkle with grated mozzarella cheese and cut into squares.
Nesha’s Raspberry Ice Cream Dessert
1 1/2 cubes of margarine
1 1/2 cups of brown sugar
Melt together in heavy sauce pan. Cook until mixture starts to bubble.
(Watch closely, if cooked too long it will go sugary)

3 cups Rice Krispies
3/4 cup chopped walnuts
1 1/2 cups shredded coconut
Combine in large bowl and pour hot mixture over while mixing. Press 1/2 of mixture in bottom of 9x13 pan. Slice 1/2 gallon vanilla ice cream into 1 inch slices. Press into pan and top with remaining rice krispie mixture.

Place in freezer until ready to serve.

Make the Raspberry Danish Dessert, following directions on box. Then add a bag of frozen raspberries.

Cut ice cream dessert into squares and put topping on after the squares are put on dishes.

Wednesday, June 2, 2010

Nesha's Moon Pie

Moon Pie

1 cup Water
1/2 butter

Bring to a boil. Take off heat. Add 1 cup flour and stir fast until it makes a pastry ball. Let cook for 5-10 min. Mix in 4 eggs one at a time.
11X14 pan. Bake at 400. for 30 Min. Put in fridge

2 boxes of Vanilla Instant Pudding. Follow box instructions.
1 OZ cream cheese (whip first)

Put on top of pastry then add whip whip cream and chocolate hard shell.


Lemon almond Chicken

Lemon Almond Chicken

1- 1/4 Cup Flour
2- 3/4 tsp Salt
3/4 tsp Pepper
6 Large boneless chicken breasts
2 beaten eggs
2 TBS oil
2 TBS plus 1/4 cup butter (divided)
1 TBS minced green onion
1 garlic clove
1-1/2 cup chicken broth
1/2 cup ginger ale
3 TBS lemon juice
1/2 cup silvered almonds toasted
Minced parsley
1 lemon thinly sliced

In shallow bowl combine flour, salt and pepper. set aside 1/4 cup for sauce. Dredge chicken in remaining flour, then dip in egg.
Heat oil and 2 tbs of butter in pan over high heat. Add chicken;cook until golden brown on both sides. Drain on paper towels. Place in greased 13-9 in baking dish.
FOr sauce, melt butter in small saucepan. Add onion and garlic. Cook 1 min. Stir in reserved flour mixture. cook and stir to a boil. Cook and stir until slightly thickened. Pour over chicken.
Bake uncovered at 375 degrees for 20-30 min. Top with almonds, parsley and lemon. serve.

Yields 6

Monday, May 17, 2010

Shepherd's Pie

1 sm onion
1-10 oz package frozen baby peas, defrosted
1 lb cooked roast beef ( stew meat, ground beef, or an type of cut, cut into sm but thick pieces)
6 oz already made gravey (homemade, or bottled or canned)
1-4 oz package instant mashed potatoes, plain
1-2 oz package ready bacon, diced fine
pinch Kosher salt and freshly ground pepper to taste
Olive oil

1. Preheat oven to 400 degrees
2.Heat large skillet on the stove, add oil and onion and cook until softened, then add peas for a minute
3. While onion is cooking, chop beef into smallish diced pieces and add to onion mixture to heat through
4. Put beef mixture in a large bowl and add gravy - stir well
5. Cook bacon briefly (just to crip slightly) in skillet that the beef came out of
6. Make potatoes according to package directions, season with salt and pepper, stir in diced
7. Place beef mixture in bottom of a 9x9 casserole dish and top with the potatoes
8. Place in oven about 30 min until top browns and serve

Serves 6-8

Monday, May 10, 2010

Lemon-Blueberry Swirl Cake

1 pkg. (2-layer size) white cake mix
3/4 C water
3 egg whites
2 Tbsp. oil
1 pkg. (3 oz) Jell-O Lemon favor gelatin, divided
1 C blueberries
1 pkg. (8 oz) Cream Cheese, softened
1 whole egg
3 Tbsp. water

Heat over to 350 degrees F. Beat cake mix, 3/4 Cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 C dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg in small bowl with mixer until well blended.
Pour half the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan or 9x12 cake pan; cover with layers of cream cheese mixture and remaining cake batter.
Bake 45-50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Place cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on High 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers.
(For a sweeter cream cheese filling, add 1/4 C sugar to cream cheese mixture before using as directed.)
Ranch-Style Beefy Taco Soup

1 lb lean ground beef or ground turkey
1 med onion, diced
1 clove garlic, minced
1-15 oz can whole kernel corn, drained
1-15 oz can black beans, drained
2-10 oz cans of RoTel diced tomatoes and green chilies
1 pkg. Taco Seasoning
1 pkg. Hidden Valley Ranch dressing mix
3 1/2 to 4 cups chicken broth

Brown beef/turkey, onion and garlic. Drain off grease. Drain corn and beans. Add corn, tomotoes, beans, seasonings and broth. Bring to boil and simmer 1 hr. Serve with sour cream, chopped cilantro, shredded cheese and crushed taco chips. Serves approx 8.

Friday, April 30, 2010

French Dip Sandwiches

Delicious French Dip Sandwiches

-1 med onion, thinly sliced
-cooking spray or oil
-2 tsp Ms. Dash onion&herb seasoning blend
-1/2 cup plus 2 TBS water.
-1 cup beef broth
-12 oz roast beef
-4 hoagie rolls
-4 slices swiss cheese

1. Preheat oven to 500 degree
2. Heat skillet or high heat: add onion/ cooking oil. Stir in 1/2 tsp of Ms. Dash. Saute 11 to 12 min or until onion is tender and golden. While onion cooks, add 2 TBS water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.
3. While onion cooks, combine broth and remaining 1 1/2 tsp seasoning blend in med saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. let stand 5 min.
4. While beef stands add hoagie rolls, cut sides up, on baking sheet. Bake at 500 until lightly toasted.
5. Remove beef from broth. Reserve broth.
6. Arrange beef on bottom half, top with onion, cheese and top with bread. Serve with warm broth for dipping.
Yields: 4 Servings

Super fast and Easy. Love this meal with a side of salad.

Tuesday, April 27, 2010


Alright. I talked to a friend and she helped me figure this out. To post your recipe, select "post". Type or paste your recipe there. Then at the bottom where it says, "Label this post", write 'chicken or Beef etc." That way we can keep all the recipes in a category. Its super easy. You are all wonderful. I can't wait to try your yummy recipes.

Categories: Chicken, Beef, Pork, Pasta, Veggie, Soups, Salads

Orange Beef & Broccoli

Orange Beef & Broccoli

-1 (12 oz) broccoli florets
-1/3 cup beef broth
-1/3 cup orange marmalade (sold by the jams)
-2 Tbs soy sauce
-1/4 tsp salt
-2 Tbs cornstarch
-1 (1-pound) flank steak, trimmed and cut into thin slices
-cooking spray or oil

1. Microwave broccoli according to package directions.
2. While broccoli cooks, combine broth and next 3 ingred. in small bowl.
3. Place cornstarch in shallow dish. Dredge steak in cornstarch.
4. Heat large skillet over med-high heat. Add oil or spray. Saute 5 min or until browned on all sides. Add broth mixture; cook 2 min or until thick. Stir in broccoli. Serve!

Yields: 4 servings (1 cup)
238 calories

Tex- Mex Burgers

Tex- Mex Burgers

2 6-inch long oval-shaped rolls, such as club rolls or small sub rolls
2 pounds ground sirloin
A palmful of cumin
A palmful of coriander
About 1/3 cup steak sauce, such as A-1
3 to 4 tablespoons grated onion, about 1/2 medium onion
4 cloves garlic, grated or minced
EVOO – Extra Virgin Olive Oil, for drizzling
1 1/2 cups shredded yellow sharp cheddar cheese
For the Guacamole:
1 ripe Haas avocado, seeded, scooped from peel and mashed
1 clove garlic, grated or minced and pasted
Juice of 1 lemon
3 to 4 tablespoons grated onion
1 small jalapeño or serrano pepper, seeded and finely chopped
Salt, to taste
For the Pico de Gallo:
4 small plum or Roma tomatoes, seeded and chopped
1 small jalapeño or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
A generous handful cilantro or flat-leaf parsley, finely chopped
Juice of 1 lime

Yields: 4 servings

Split and toast rolls. Heat broiler or griddle pan over medium-high heat or an outdoor grill.
Mix meat with salt, pepper, cumin, coriander, steak sauce, grated onion and garlic, and mix to combine. Form 4 thick oval-shaped burgers, each about an inch thick and about 6 inches long. Drizzle burgers with EVOO and broil or grill meat 12-15 minutes to cook through to medium. Melt cheese over the burgers during the last few minutes of cook time.
In separate bowls, combine the ingredients for the guacamole and the salsa.Place each burger on a bun half and serve open-faced, topped with guac and salsa.

Greek Grilled Chicken & Veggie Salad with Pita Bread

Greek Grilled Chicken & Veggie Salad with Pita Bread

1 1/3-1 1/2 pounds chicken breast tenders (the average weight of two packages)
Salt and pepper
1 package pita bread (8 count)
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar (eyeball it)
1/2 cup extra virgin olive oil (EVOO)
2 tablespoons fresh oregano (4 stems), stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts of romaine lettuce, chopped
1/2 cup pitted kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine-ripe tomatoes, seeded and diced
1/3 English (seedless) cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves (a couple of handfuls), chopped (I used a small palm full of dried parsley.)

Pre-heat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.

Pre-heat oven to 275°F. Wrap pita bread in foil. Place in warm oven and heat until dinner is served.

Combine lemon zest, juice and vinegar in a bowl and whisk in EVOO. Add oregano, garlic and parsley and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.

Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.

Grill tenders 4-5 minutes on each side. Transfer hot tenders to the salad-lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.

To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

The Plan

First, I'm still trying to figure out how to store recipes on here and make it easy to access. If anyone knows, let me know!:) I plan on taking all the recipes that everyone post and combining them to send in a user friendly email. That way you can print them and save them in a binder or what not to use in the future. This should be every month or sooner. Also, if you want to contribute recipes I need to make you an Author for this blog, so I'll need your email. Just send it to me on Facebook. If you want to make comments about your recipe, what works or doesn't, or substitute ingred. go for it! I know when I'm making recipes I either don't have that ingred. or its too pricy. It normally seems to work. We are all probably on a food budget so this will be helpful:) You can post your recipes under the Chicken, Beef, Fish etc. link.

Monday, April 26, 2010


I figured since I devoted this blog to food and family I could get away with posting pictures of my baby boy. He started smiling recently and baby smiles melt my heart. He's in bed, and its kind of late. so I better head to bed soon b/c he'll be up for his night feeding. I can't wait till I can feed him rice cereal. Is that bad to wish?

Hungry Fam

So I had a thought.. acutally I've been thinking about this for a while. I have all these new recipes I love. But sooner than later I run out of ideas. I know we've all been in that spot around dinner time with no idea what to make for dinner. More than one time I've resorted to Mac and Cheese or (don't tell anyone) top ramen. I know we all want to feed our family quick, healthy and delicious food. So here's the scoop, I am going to post some of the recipes I love with an ingredients list, to make it easier. Other moms can post their favorites and when you are in a pinch or making your grocery list and want something new, just jump on for some new ideas.