French Fried Onion Baked Chicken

This recipe is straight off the french's onion can, and it is delicious!

Ingredients:

4 boneless skinless chicken breasts

2 cups french fried onion, crushed to make small crumbs

salt and pepper

1 egg, beaten

Make It:

Preheat oven to 400. Salt and pepper chicken. Dip chicken into egg, then into onion crumbs. Press firmly to adhere. Spray a baking sheet with pam, and place chicken on it. Bake for 20 minutes. Enjoy!

Tuna Noodle Casserole

Ingredients:

1/2 pound egg noodles, cooked

2 carrots diced

1/2 yellow onion diced

1/2 cup green beans, cooked and diced

1/2 cup cooked corn

1 can tuna, drained

1 can cream of celery soup

1/2 can milk or more if needed to thin soup

crumbled potato chips for topping

Make It:

Preheat oven to 350. Heat a large saucepan over medium heat. Spray with pam and add onion and carrots, cook until softened. Stir in green beans, corn, and tuna. Stir in soup and milk. Stir until heated thru and combined. Put noodles in a 9 inch casserole dish, pour sauce over top and stir to combine. Sprinkle with crumbled potato chips and bake until heated thru and bubbly, about 30 minutes. This can be made ahead and covered and kept in refrigerator for a few days. If you make ahead leave potato chips off until you bake it. Baking time will be longer on a premade. Enjoy!

Apple Crisp

Ingredients:

1 cup flour

3/4 cup rolled oats

1 cup packed brown sugar

1 teas. cinnamon

1/2 cup butter

4 cups peeled, chopped apples

1 cup sugar

2 tablsp. cornstarch

1 cup water

1 teas. vanilla

serve with vanilla ice cream or whip cream(optional)

Make It:

Preheat oven to 350. In a mixing bowl, combine first four ingredients. Cut in butter until crumbly. Press half into a greased 9 inch baking dish. Cover with apples. In a saucepan, combine sugar, cornstarch, water and vanilla. Cook and stir until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. Bake for an hour, until apples are tender. Serve warm with toppings. Enjoy!

Cheesy Crescent Dawgs with Brown Mustard

Ingredients:

1 tube crescent rolls

8 hot dogs

8 slices cheddar cheese, each cut into 3 strips

brown mustard of choice(I prefer the beer and brat mustard, it is spicy and delicious)

Make It:

Preheat oven to 375. Slit hot dogs to within 1/2 inch of ends. Insert 3 strips of cheese into each hot dog. Wrap 1 crescent dough triangle around each hot dog. Bake on ungreased cookie sheet, cheese side up, for 12-15 minutes, until golden brown. Serve with mustard on the side. Enjoy!

Menu for November 16th - November 22nd

Monday: The game this week is baltimore at cleveland. I couldn't find any cleveland specific recipes so i'm being creative 8-) Cheesy crescent dawgs with brown mustard, green salad

Tuesday: Going to cooking exhibit

Wednesday: Tuna noodle casserole, apple slices

Thursday: French fried onion baked chicken, cheesy mashed potatoes, corn on the cob

Friday: Beef and broccoli with sticky rice

Saturday: Recipe day- From Rachael Ray's Book Of 10 Swedish Meatballs on Noodles

Sunday: Shredded pork tacos, refried bean bake

Dessert of the week: Apple Crisp

To Do this week: Cook and freeze green beans. Make applesauce.

If you are wondering why all the new recipes are coming from the same cookbook, it is because it is new and there are so many recipes in it I want to try. Also it is more economical to use one new cookbook at a time.

One of the things I love about the weather getting cold is that you can start using the oven more, which means more casseroles. I love making casseroles! Our casserole for this week is tuna noodle, since it can be made ahead and then baked. I'm constructing it on sunday, so on wednesday I can just through it in the oven. Also since two recipes this week use egg noodles(tuna noodle casserole and swedish meatballs on noodles) i'm boiling a pound and a half off on sunday. This just makes my life easier!

Abundant Harvest Box and Farmers Market

In the box this week we got fuji apples, pears, a head of red leaf lettuce, a pound of spinach, two sweet potatoes, potatoes, 1 bunch cilantro, 2 heads of broccoli, 1 avocado. From the farmers market I got 1 dozen eggs, green beans, corn, apples for applesauce and apple crisp, bell peppers, and oranges.

Abundant Harvest Box and Farmers Market

In this weeks box we got 1 bunch bok choy, 2 bunches carrots. 1 butternut squash, 4 bell peppers, 4 italian sweet peppers, 2 yellow onions, 1 head radicchio, grapes, 4 apples, 4 pears, 2 avocados, 1 bunch arugula, 1 bunch tuscan kale, 5 yams, and lots of persimmons. At the farmers market I picked up 2 pounds of apples, portabella mushrooms(which I stuffed) and eggs.