The Mom Tip Recipes
Some are mine, some are borrowed!

I would like to share with you, some of my favorite recipes.  Some of these are recipes I came up with, others are borrowed.  I will cite those that are borrowed and give credit to the cook that they belong to.  This will include all kinds of things.  

Tuscan Chicken (one dish)

Originally Found at:

My Review of This Recipe:

I was looking for a new recipe to try for my family.  I love extravagant recipes but my husband and children, not so much.  So I ran up on this recipe at one of my favorite sites, Get In My Belly.  If you are looking for some great recipes, check them out. One thing I love about their website is the video demonstrations.  

But let me tell you, this recipe is amazing.  The sauce is a little salty so, I suggest that you do not add any salt to it above and beyond what it calls for.

The recipe on their site states that you can service it over rice or pasta but I decided to make some sides to go with mine.  I made green peas and mashed potatoes.  However, you can turn it into a pasta dish if you would like.  The chicken and the sauce were just so good, I wanted to savor it alone.  

The recipe originally calls for the following but I made some modifications that turned out GREAT!

  • 1 1/2 lbs of bonesless skinless chicken breasts. (thinly sliced).   (I added more because that won't feed all 5 of us)
  • 2 table spoons of olive oil or I substituted canola oil.
  • 1/2 cup of chicken broth.  I used an entire cup, I wanted more sauce.
  • 1 cup of heavy cream.  
  • 1 teaspoon of garlic powder.
  • 1 teaspoon of italian seasoning.
  • 1/2 cup of parmesan cheese.  I also added mozzerella.
  • 1 cup of spinach.  If you love spinach, double it.  I did. My kids do not eat spinich but with this dish they did!
  • 1/2 cup sun dried tomatoes.  I didn't have any the second time I made this and I substituted diced tomatoes and it was still amazing. 

Let's cook it up:
  • Place the olive oil or canola oil in a large skillet on medium to high heat.  You will be cooking the chicken on each side until it is brown.  If you do not half the chicken breasts you are cooking, you may want to cook them a little longer.  But no pink on the inside. 
  • Once it is brown, take it out of the skillet and place on a plate to the side. 
  • Next, place the heavy cream, chicken broth, garlic powder, italian seasoning, and cheese(s) in the skillet and whick over medium to high heat.  The sauce will begin to thicken.  Do not let it burn or stick.
  • Now that it is thickening, add spinach and tomatoes and simmer it until the spinach is wilted. 
  • Next, place the chicken back in the pan and begin to spoon the sauces over the chicken breasts.  
  • I then lowered the heat, covered the skillet, and let it simmer for about 15 minutes so that the sauces saturated the chicken as I fixed my sides because I chose not to serve mine over pasta.  

Next, EAT UP!   

SAVORY!  Easy to make and tastes amazing!  My children ate spinach and tomatoes and never even realized it. The sauce is a little salty so, I suggest that you do not add any additional salt.  However, I did add some ground pepper to mine.  I love pepper.  This is a super easy dish to make.  If you make extra, it warms up nicely and is great for lunch the next day.  My family now asks for this meal to be prepared about once a week.   

I consider this comfort food and a way to get my kids to eat a few veggies they otherwise, would not have touched.

If you would like to see the original recipe that I used, go to Get In My Belly and check it out.

Picture below from Get In My Belly Website.  

Easy Beef Strogonoff

Easy and Hearty!

Here is what you will need (serves 4 to 5 people):
  • 1 bag of large egg noodles (buy the cheapest brand, they are pretty much all the same)

  • Choose your meat (choose 1):  1 lb of ground beef, 1 lb of beef tips, pack of 4 flat steaks, or pack of 4 boneless sirloins.  (I usually buy whatever is on sale at the time for this meal)

  • 1 package of Campbell's Beef Strogonoff Skillet Sauce.  (I have a previous blog I wrote where I wrote about these from back in January 2017, check it out!)

  • 1/4 cup of worcestershire sauce

  • 1 teaspoon of garlic powder

  • 1 finely chopped onion (optional)

  • 1 small can of mushrooms or if you prefer, 1 pack of fresh mushrooms (optional)

  • Salt and pepper to your preferred taste.   Note that this recipe sauce is already a little salty so taste it before you add more salt.

I normally serve this with rolls of some kind and even sweet peas are a good side if you want something green.

Chicken Four Cheese Pasta

Quick, easy, and so yummy!

Here is what you will need (serves 4 to 5 people): 

  • 1 box of penne pasta
  • 1-2 jars of Classico Four Cheese Alfredo Sauce (depending on how much sauce you want, use 1 to 2 jars)
  • Parmesan cheese (shredded or finely chopped)
  • Add salt and pepper to taste
  • Freshly chopped tomatoes in very small pieces (optional)
  • 4 chicken breasts chopped into chunks
  • 1 tsp of Italian seasoning
  • Cooking oil

Here is what I do:
  • In a medium sized skillet, place a small amount of cooking oil in the pan and brown your chicken chunks.  While cooking them, add in the Italian Seasoning and fully cook the chicken.  Drain grease.
  • If you plan to use tomatoes, chop them while you are cooking the chicken.  If you like the size of diced tomatoes in the can, those work great.  That is usually what I do.  The Italian ones to be exact and I do NOT drain the juice.  
  • Cook your noodles.  I suggest you let the water begin boiling before you place the penne pasta in the saucer.  Cook the noodles until your desired level of tenderness.  I usually cook mine around 11 to 13 minutes.  
  • Next, in your medium sized skillet, combine your ingredients: cooked chicken, four cheese sauce, diced/chopped tomatoes, salt and pepper to taste.  Allow the sauce to simmer on medium to low until hot and mixed well with the other ingredients.
  • Once the penne pasta is fully cooked, I combine all ingredients into one dish pouring the chicken and sauce over the pasta and then cover with parmesan cheese to my liking.

Something you might want to add.  I love spinach and if you do as well, adding a small amount and cooking it in with the sauce is absolutely amazing.  

This is one of my families favorite dishes.  It is super easy and if you cook extra, it is great warmed up the next day.  I usually serve it with rolls or Italian bread.

This dish is even good the next day warmed up.  

BBQ Pork Chops & Trimmings

For BBQ lovers!

Here is what you will need: 

  • Boneless or bone-in pork chops.  I will be honest, bone-in seem to have more flavor but buy whichever is on sale.  
  • Butt Rub Seasoning
  • 1 botttle of BBQ sauce of your choice
  • Salt and pepper
  • 1 large can Bush's Baked Beans (Homestyle is our favorite)
  • Shell's and cheese (our favorite is Velveeta)
  • Worcestershire sauce
Here is what I do:

  • Preheat the oven to 375 degrees.
  • In a large baking pan lined with tin foil, place the pork chops into one layer.  Salt and pepper each chop lightly and then cover each chop with the Butt Rub seasoning.  This adds a little spice/flare.  It is delicious.  (you can do this the night before and place in the fridge covered if you want to save some time the next day)
  • Add a small amount of water to the pan so that they chops do not dry out.  Add about 2 table spoons of worcestershire sauce to the water in the pan.
  • Open your can of baked beans and place in an oven safe bowl.  We like our baked beans to be BBQ baked beans.  Pour approximately 1/2 cup of BBQ sauce into the bowl of baked beans.  Stir and mix completely.  You can even add a little of the Butt Rub season if you want to add some flare.  
  • Place the chops in the oven for approximately 30 minutes.  Also, place the BBQ baked beans in the oven along with the chops.
  • After they chops have cooked for approximately 30 minutes, remove the chops and spread the desired amount of BBQ sauce on each chop and spread.  I cover mine pretty thick but that is totally up to you.  At this time, stir the BBQ baked beans well.
  • Place the chops and the BBQ baked beans back in the oven for approximately 15 to 20 minutes.
  • While the chops are baking the last 15 to 20 minutes, prepare the shells and cheese as indicated on the box.  
  • Remove the chops and the beans from the oven and serve!  Add extra BBQ on the side if desired.  

This is not a ton of work and you can actually prepare the meat and beans the day before and place them in the fridge then pop them in the oven on the day you plan to cook them.  Always make sure that pork is fully cooked.  

Easy Apple Dessert/Side

Want an easy dessert that the family will love?  This apple cinnamon dessert is amazing and easy.  

  1. Preheat the oven to 425 degrees.

  2. Use any apples you choose.  I used Granny Smith (4 apples) and sliced them into wedges.  If your apples have seeds, be sure to remove those.  You can choose to peel the apple or leave the pilling on.  I left the pilling on this dish.

  3. Place the apples in water and let them soak for about 5 minutes.  If you choose to leave them longer than that, I would add a small bit of lemon to the water to keep the apples from turning.

  4. While the apples are soaking, melt 1/2 stick of butter.

  5. Remove the apples, drain and pat dry.

  6. Place the apples in a casserole dish. Pour the melted butter over the apples.  Sprinkle the apples with brown sugar and cinnamon to your desire.  

  7. Place in the oven and cook for 8-10 minutes.  The sugar will melt and create a rich sauce.
  8. Half way through stir so that the apples are fully coated.

  9. Remove and serve with whipped cream or ice cream of your choice.  

  10. Makes approximately 4 servings.