Cowboy casserole on tonight's menu.. Delightful!  I found the recipe on Pinterest but tweaked it and made it better.  I added mushrooms, kitchen bouquet, Worcestershire sauce, double potatoes, double beef, and David likes to top it with hot sauce.  

Here is the casserole before I put it in the oven.  I put tater tots on bottom, cheese, beef with mushroom soup mix, topped with tater tots and cheese. 

Here it is out of the oven with the cheese melted and casserole bubbly hot. 

 And on my plate! This is where David adds hot sauce.  :)

Tonight I made Creamy Mushroom Chicken.  The sauce is what makes this recipe! It's so creamy and packed with flavor.  I just added the recipe in "a Dinner Recipes".  I made a shortcut to the recipe by cooking everything in one pot.  I like to cut the chicken into smaller pieces and cook into the sauce rather than separately.  It saves on time and cleanup and I think it adds more flavor to the chicken cooking it in the sauce instead of separately in the oven.  You can eat with rice, noodles, or even mashed potatoes!  We ate with rice and cauliflower.  

Saturday I made Almond Chicken.  I usually make this dish in the slow cooker, but I was really hungry so I just made it on the stove!  Bacon and butter really adds the flavor to this dish.  I found this recipe in an old slow cooker book of mine.  I hadn't made it in a while and it's an easy recipe! 

Here are the onions, celery, butter and bacon cooking: 

And the mushrooms: 

And the chicken: 

Final dish with rice: 

And on my plate! Yumm!  

Easter is almost here!  It's a tradition that I make devilled eggs for holidays.  Everyone always asks for them.  Last year I made Easter chick eggs!  I'll be making them again this year.  They are just too cute!  (Recipe in the Appetizer section)

Yesterday was David's Grandpa's (Gpa John) birthday and we celebrated at our house with Family.  I made roast beef in the slow cooker and David's mom ( Darlene) made mashed potatoes & broccoli quinoa casserole ( both recipes on this blog in the sides section).  The roast beef turned out amazing.  The meat was falling apart.  So juicy and tender!  We woke up at 6:30 to put everything in the slow cooker, turned it on low and let it cook all the way until 4.  Then turned to warm.  It was delightful with those mashed potatoes!  Delicious birthday dinner!   I just added this recipe to (Dinner Recipes). 

Friday night I had a craving for Thai food so I came home and made Basil Thai chicken with white sticky rice, Romenesco cauliflower, and Thai peanut chicken pot stickers!  It took me a little while to cook everything but it was totally worth it!  I loved the pot stickers.  Didn't turn out as pretty as I was expecting, but tasted amazing!  First I started the rice in my rice cooker and cut up the cauliflower for the oven.  Have you ever seen this?

David has been wanting to try it and I found some at Tom Thumb so we had to make some!  Really tasty and cool looking!  

Then I pounded out the chicken until flat and cut into small prices.  Pounding it makes the chicken really tender.  

Then I added all of my onions and bell peppers, garlic, and cabbage to the pan to cook while I made my sauce.  

I made my sauce with soy sauce, brown sugar, red chili garlic paste, and stir fry sauce.  Added all the ingredients to the chicken and stirred until sauce covered chicken.

I added the chicken to the skillet with the veggies and cooked until done.  

Then I had to make the pot sticker meat! I added coconut milk, peanut butter, chili paste, and brown sugar to ground turkey with water chestnuts and onions.  

I cooked until turkey was done and added sauce.  Then made my pot stickers with wonton wrappers and cooked in a pan until brown.

Here is our plate ready to eat:

I made a peanut sauce for the pot stickers but we didn't like it... Too much peanut!  Everything else was amazing.  It made such a pretty plate!  I'll add the whole recipe for both the chicken and the pot stickers a little later.  :)

This week we used our Sus Vide to thaw the meals in the freezer.  Have you ever seen one of these?  It's a cooker actually that you put water in- set your desired temperature- and you cook the meat to perfection!  In this case, we thawed and heated the meals in the Sus vide so we could just pull out and start eating.  No microwave required!  It's great for chicken or any meat really because you put in a vacuum seal bag to cook and it saves all of the juices to the meat.  Tender and delightful!  A lot of restaurants use these.

Here it is open with hot water and a bag of steaks!