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5-Minute Mediterranean Hummus
Out of this world 5-minute Mediterranean Hummus: chickpeas, olives, sun dried tomatoes, garlic, feta, lemon juice and olive oil—what’s not to love!
Lemon Poppy Seed Yogurt Muffins
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
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by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
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Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Homemade Madras Curry Paste
The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).
Creme Brulee Ice Cream
Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.
Veggie Berry Smoothie
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
Savory Ricotta Tart with Rosemary Parmesan Crust
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Homemade Peanut Butter
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
Open-faced Burgers
by Elaine
Open-faced burgers topped with caramelized onions and crumbled blue cheese.
Shredded Brussels Sprout Salad with Citrus Vinaigrette
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Vegetable Stir Fry with Peanut Sauce
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
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Main Courses — Casseroles
Recipe
I’ll Have Seconds Please Poppy Seed Chicken Casserole
by Badass Belle on July 20, 2009 in Casseroles, Main Courses
Recipe Description
Super-simple and man-eating deliciousness! It meets all the qualifications to be a favorite at my house — cheap ingredients, quick to prepare, impossible to screw up, and really, really good.
Preparation Instructions
Preheat oven 350
Cook chicken breasts through and cube them. Place in the bottom of a greased casserole dish.
Mix sour cream, cream of chicken soup, cream cheese, and poppy seeds (1 tsp). Pour mixture on top of chicken. *Danger Alert* The cream cheese makes this really, really creamy. If you’re using a smaller casserole dish, you may want to cut it down to 1/4.
Crush Ritz crackers finely. Combine with melted butter and sprinkle over the top of the casserole. Sprinkle remaining poppy seeds over top.
Bake for approx. 40 minutes until bubbly!
I rarely have left overs, but if I do this is great the next day for lunch next to a crisp salad and giant glass of sweet tea.
Ingredients
- 3 whole Boneless, Skinless Chicken Breasts, Cooked And Cubed
- ¾ cups Sour Cream
- 1 can Cream Of Chicken Soup
- ½ blocks Cream Cheese, Softened
- 2 teaspoons Poppy Seeds
- 1-½ package Ritz Crackers
- 1 stick Butter
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Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Meet Heather
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
Feast on 7.21.2009
I love, love love this dish. I did not use the cream cheese and I added a large can (14 oz) of mushrooms. Fabulous! Very homey and satisfying.
Feast on 7.21.2009
Oops! I forgot to say that I served it over white rice cooked in chicken broth and lots of black pepper. Yum.
cookingmom on 7.28.2009
I made this for dinner tonight, (with rice and asparagus) and even my eight year old who hates everything and – who after inquiring about it decided he didn’t like poppy seeds – loved it! I’ve seen many recipes for it, but glad I made this version with the cream cheese – I used whipped cream cheese which I softened with a 1/2 cup of the poaching liquid from cooking the chicken. It was quick and easy and very delicious!
trixiefan on 8.7.2009
I made this for dinner last week. My whole family really liked it. I saved a couple of servings and brought them for lunch. Very good as a leftover!
nesser1981 on 8.9.2009
I have this same recipe. Its really awesome.
linzyk on 8.11.2009
One of my fav dishes my mom makes! Great reciepe and so simple to make!
christispeights on 8.14.2009
I have been making this along time it is so yummy and a great comfort food. I just tried something new. When I cooked the chicken I wraped Bacon around it. And chopped that all together. Yum. I haven’t tried using cream chesse I will try that next time.
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