My Life as a TSM. Part 2: I’ve never eaten Ramen.

In case you didn’t remember from my last post, TSM means total sorority move. One of the stereotypes of a sorority girl cooking and baking, so here’s to proving stereotypes true.

Here’s my philosophy.

In my college career thus far, I have never ever purchased or consumed Ramen noodles and I don’t plan to. Here are some of the things that I have made in order to keep that statement true.

This was my breakfast today.

Come over. I’ll make you some.

Creamy Wine Sauce Chicken

This keeps you full, yet leaves you wanting more.

Desired number of chicken breasts

      1/4 cup of butter

      1 package dry Italian-style salad dressing mix

      1/2 cup white wine

       1 can condensed golden mushroom soup

      4 ounces cream cheese with onion and chives

      1 lb angel hair pasta

Preheat oven to 325 degrees.

In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9×13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven.

Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

I followed this yummy meal with blackberry cobbler. Let’s just say that no one left my house hungry that night.

Salsa Baked Chicken with Guacamole.

Craving Mexican food, but not beef and you don’t want fajitas? Make this.

You’ll like it. I promise.

desired number of chicken breasts

      garlic powder

      salt

      pepper

      4 avacados

      salsa

      onion

      Morton Nature’s Season

Preheat oven to 325 degrees. Pour a layer of salsa onto the baking container. Sprinkle garlic powder, salt, and pepper, on the chicken. Lay the chicken on the salsa, then pour the rest of the salsa on top of the chicken breasts, making sure all of the chicken is covered. Place in the oven and cook for an hour.

To make guacamole for topping (or just to eat…) slice the avocados in half and spoon them out of the skin and proceed to mash. Add  onion, salt, garlic powder,Morton Nature’s Season and salsa to taste.

Apple Spice Chicken

This was super easy and full of flavor. My house had no leftovers. At. All.

2 1/2 tablespoons olive oil

2 boneless skinless chicken breasts, cut into 1/4-inch strips

1 sweet apple – peeled, cored and thinly sliced

1 1/2 tablespoons garlic salt

1 tablespoon cracked black pepper

1 teaspoon pumpkin pie spice

1 1/2 teaspoons chopped dried tarragon

Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes. Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

Chocolate Extreme Brownie Bites.

Most of the other brownies I’ve made are from scratch, but these aren’t, so you have no excuse not to make them!

Duncan Hines Double Fudge Brownie mix

Ghiradelli semi sweet morsels

1/4 cup peanut butter

1/4 cup nutella

1 oreo

Follow directions on Brownie mix (I did the fudgy version instead of the cake one.) Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled. Heat morsels, peanutbutter, and nutella for about 2 minutes, stirring at the 1 minute mark. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Sprinkle crushed oreo crumbs on top while still wet. Enjoy room temperature or chilled.

You will have some of this left over.

So, put it to use and cover mini nilla wafers or animal crackers.

They remind me of Kate Spade.

Colorful and happy.

While we’re on the topics of chocolate and happiness, isn’t this the sweetest picture of  my roommate’s chocolate lab, July?

You cannot end on a much better note than that…so, happy eating:)

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