SALSA COUSCOUS CHICKEN ~ courtesy Canadian Gingers

3 cups hot cooked couscous or rice
1 tablespoon oil
1/4 cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skin removed
1 cup Old El Paso® Salsa
1/4 cup water
2 tablespoons dried currants or raisins
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamonDIRECTIONS

1. Cook couscous as directed on package.

2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove from skillet; set aside.

3. Add garlic and chicken to skillet; cook 4 to 5 minutes until chicken is browned, turning once.

4. In small bowl, combine salsa and all remaining ingredients; mix well. Add to chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is no longer pink, stirring occasionally.

5. Stir in almonds. Serve over couscous.


Pumpkin Muffins ~ from Company’s Coming Muffins and more

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 cup raisins
  • 1 egg
  • 1/4 cup sugar
  • 1/3 cup cooking oil
  • 1 cup cooked pumpkin (without spice)
  • 1/4 cup milk

Combine first 8 dry ingredients in large bowl.  Stir thoroughly. Make a well in center.

In small bowl beat eggs until frothy.  MIx in sugar, cooking oil, pumpkin and milk.  Pour into well in dry ingredients.  Stir only to moisten.  Batter will be lumpy.  Fill greased muffin cups 3/4 full.  Bake at 400F oven to 20 to 25 minutes.  Makes 14 (I only made 12 with same amount of batter).

Mincemeat Muffins ~ from Company’s Coming Muffins and more

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 egg
  • 1/4 cup cooking oil
  • 1 cup mincemeat
  • 1/2 cup milk or fruit juice

Measure first 7 ingredients into a large bowl. Stir and make well in center.

IN another bowl beat egg until frothy.  Mix cooking oil, mincemeat and milk.  Pour into well. Stir only to moisten. Batter will be lumpy.  Fill greased muffin cups 3/4 full.  Bake at 400F for 20 to 25 minutes.  Makes 18 (again, I made 12 larger muffins).

Minced Pumpkin Loaf  ~ from Company’s Coming Muffins and More

* 1/2 cup butter or margarine, melted
* 3/4 cup granulated sugar
* 2 eggs
* 1 cup canned pumpkin (not spiced)
* 1 cup prepared mincemeat
* 2 cups all purpose flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp cinnamon
* 1/2 tsp nutmeg
* 1/2 tsp ginger
* 1/2 tsp salt

In large bowl combine butter, sugar an eggs. Beat until smooth. Stir in pumpkin and mincemeat.

In another bowl combine all remaining ingredients. Stir to mix well. Pour over pumpkin/mincemeat mixture. Stir just until moistened. Pour into greased 9x5x3 inch loaf pan. Bake in 350F oven for 1 hour or until it tests done. Let loaf stand for 10 minutes. Transfer from pan to rack. Cool and wrap. Makes one loaf.

Cheese and Bacon Muffins ~ from Company’s Coming Muffins and More

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup grated sharp cheddar cheese
  • 4-5 bacon slices, cooked and crumbled
  • 1 egg slightly beaten
  • 1 cup milk
  • 1/4 cup cooking oil

Measure first 6 ingredients into large bowl.  Stir thoroughly.  Make a well in center.

In small bowl beat egg slightly.  MIx in milk and cooking oil. Pour into well. Stir only to moisten.  Batter will be lumpy.  Fill greased muffin cups 3/4 full.  Bake in 400F oven for 20 to 25 minutes.  Makes 12 muffin.

***for a different savoury muffin, exhange milk for 1 can condensed cream of chicken or mushroom soup.

Thanksgiving Leftover Casserole


  • 3 tablespoons Butter – $0.28
  • 2 tablespoons All purpose flour – $0.05
  • 12 ounces Evapourated milk – $1.25
  • 1 cups Water
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Fresh ground pepper
  • 1/4 teaspoons Onion powder
  • 2 tablespoons Butter – $0.19
  • 1 cups Dry herbed bread stuffing -$1.29
  • 1 cups Diced turkey meat – leftover
  • 1 cups Shredded cheddar cheese -$1.50
  • 2 cups Mashed potatoes – leftover

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
Bake 45 minutes in the preheated oven.


Oktoberfest Sausage Soup ~ courtesy Schneider’s

2 pkg 450 g Schneiders Oktoberfest® Sausage, frozen – $3.98  
4 cans 10 oz (284 ml) cans beef broth and 3 cans water – $2.40  
2 can 28 oz (796 ml) diced tomatoes – $1.98  
1 cup dry pasta (small shells or macaroni) – $0.25  
1 cup diced onion – $0.25  
1 cup carrots, sliced – $0.25  
1 cup celery, sliced – $0.25  
1 cup green pepper, diced – $1.00  
1 cup zucchini, sliced – $1.00  
1 cup green or yellow beans, fresh or frozen, sliced – $.50  
2 garlic cloves, minced  
1 tsp dried basil  



Cook Oktoberfest Sausage according to package directions; cut into 1/4″ (5 mm) slices. Combine broth, water and tomatoes in a large saucepan. Bring to a boil. Add pasta, vegetables, sausage and spices. Cover, reduce heat, and simmer for 1 hour. Serve with crusty bread and cheese


Tomato Basil Shrimp with Pasta


  • 8 ounces Angel hair pasta
  • 2 tablespoons Olive oil
  • 1 teaspoons Garlic, chopped, use fresh cloves
  • 1 pounds Shrimp, fresh, peeled & deveined
  • 2 cans diced tomatoes
  • 1/2 cups Dry white wine
  • 1/4 cups Parsley, fresh
  • 3 tablespoons Basil, fresh
  • 1/4 cups Parmesan cheese, grated
In a large pot, bring water to a boil. Add pasta to boiling water and cook until done and drain.Meanwhile heat 10 inch skillet on medium heat. Cook garlic until tender, stirring constantly so garlic does not burn. Add shrimp and cook until pink. Remove shrimp from skillet and set aside.In same skillet, stir tomatoes, wine, parsley and basil. Continue cooking, stirring occasionally until liquid is reduced by half, approx. 10-15 minutes. Add shrimp and continue cooking until shrimp is warmed through (2-3 minutes).Serve mixture over pasta. Sprinkle with Parmesan cheese.


Quick Quiche


  • 4 eggs
  • 2 cups milk
  • 1 cup bisquick
  • 1/2 package frozen chopped spinach rinsed and water squeezed out
  • 4 oz ham cubed
  • 1 green onion chopped
  • 1/2 cup shredded old cheddar cheese


  • spray the bottom of an 8×8 or 9×9 casserole dish with cooking spray
  • spread out spinach, ham, onions on bottom of casserole dish
  • in a separate bowl, beat eggs, add milk and bisquick and mix together
  • pour over veggie/meat mixture
  • sprinkle the shredded cheese over top
  • bake at 350 oven for 45 minutes to 1 hour

You can use any combination of meats and veggies that you would like.  If you are using mushrooms, cook them first in frying pan to get the water out.  If you don’t do this, you’ll end up with watery quiche. 

It basically turns out like an upside down quiche…the bisquick rises to the top and forms a crust with the cheese.  Our kids LOVE this.  Of course, we double this recipe and add a salad.


10 Minute Pork Lo-Mein

  • 1 tablespoon vegetable oil
  • 3/4 lb pork tenderloin, cut into 1/8 inch strips 
  • 2 (3 ounce) packages pork-flavored ramen noodles
  • 1 1/2 cups water
  • 1 medium red bell pepper, sliced into thin strips
  • 1 cup brocoli florets
  • 4 medium green onions, cut into 1 inch pieces
  • 1 tablespoon fresh parsley, chopped or 2 teaspoons dried parsely
  • 1 tablespoon soy sauce


Heat skillet or wok over med-high heat; add oil and rotate skillet to coat.

Add pork and stir fry 5 min or until no longer pink.

Gently break apart noodles; add to skillet along with water, seasoning packet, and remaining ingredients.

Heat to boiling; boil 3-4 minutes, stirring occasionally until noodles are softened.


Chicken and Sweet Potato Stew

  • 2 large chicken breasts cooked and cubed (or shredded)
  • 4 large sweet potatoes, peeled and cubed
  • 1 large onion, diced
  • 2 stalks of celery, diced
  • 2 cups frozen peas
  • 3 cans mushroom soup
  • 1 can water
  • 1 tbsp of Chinese 5 Spice or Garam Masala
  • 6 – 8 cloves of minced garlic

Combine all ingredients in your Crock Pot and stir.  Cook on high for 4 hours or 6-8 hours on low, until sweet potatoes are soft but not mushy.  This particular recipe makes about 10 servings, depending on how hearty your family’s appetite is!   You could also substitute cream of chicken or cream of celery soup for the mushroom if that’s what you have on hand.


Macaroni Casserole with Ham and Broccoli

  • 1 – 950 g package of macaroni of choice (we like elbow or shells)
  • 2 cups cubed ham
  • 2 cups diced broccoli
  • 1 onion diced
  • 1 to 2 cups of shredded cheddar cheese
  • 2 to 3 cans cream of mushroom soup

Cook macaroni according to package directions.  Drain and mix with ham, broccoli, onion, half the cheese and mushroom soup.  Put into large casserole dish and sprinkle with remaining cheese.  Bake in 350F oven until cheese is bubbly and heated through (around 45 minutes).

Remember, our recipe is for a family of 10, you might want to cut the ingredients in half if you’re making it for a smaller group.


Key Lime Chicken Thighs


  • 8 bone in chicken thighs skin removed
  • 3 tablespoons butter
  • 2 to 3 tbsp lime juice
  • 12 to 16 drops hot pepper sauce
  • 1 tsp brown sugar
  • 1 tsp chicken bouillon granules
  • 1/2 tsp salt
  • 1/2 tsp poultry seasoning
  • 1/2 tsp dried rosemary crushed
  • 1/4 to 1/2 tsp pepper
  • 1/4 tsp paprika

Place chicken in a greased 9×13 in baking dish. Dot with butter, sprinkle with lime juice and pepper sauce.  Combine the remaining ingredients; sprinkle evenly over chicken

Bake, uncovered at 425 for 30 minutes or a meat thermometer reads 180 degrees


Minestrone Macaroni


  • 1 pound ground beef
  • 1 28 oz can of italian diced tomatoes undrained
  • 2 1/4 cups water
  • 1 1/2 cups uncooked elbow macaroni
  • 2 tsps beef bouillon granules
  • 1 can kidney beans, rinsed and drained
  • 1 can chick peas, rinsed and drained
  • 1 can cut green beans, rinsed and drained

In a large skillet, cook beef over medium heat until no longer pink; drain.  Add tomatoes, water, macaroni and bouillon; bring to a boil

Reduce heat, cover and simmer for 12 to 15 minutes or until macaroni is tender.  Stir in beans and cook until heated through

***I added a bunch of spices because I thought this was a little bland…onion and garlic powder, italian seasoning and salt and pepper



9 responses to “Recipes

  1. Pingback: Weekly menu on a budget « Livin' Large – Tales of a Blended Family

  2. MMMMm time for some sausage soup, I think I have a new thing for my menu next week and I even have the zucchini we got free from friends 😀

  3. Pingback: Time to fess up!! « Livin' Large – Tales of a Blended Family

  4. Tom would LOVE the sausage soup! Think I’ll make it this weekend!

  5. Pingback: Menu Plan Monday ~ Dec 28th « Livin' Large – Tales of a Blended Family

  6. Yah!!! you put the recipes up – thank you so much 🙂


  7. Pingback: Christmas Baking « Livin' Large – Tales of a Blended Family

  8. Pingback: Page not found « Livin' Large – Tales of a Blended Family

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