Meet Heidi's Table

Here’s Heidi then and now!

Heidi is in 1/3 MOPS and this is her first year as a DGL.  She has 3 kids.

Do you have any Thanksgiving traditions?

Traveling to see family and making "babka."  It's a sweet bread with chocolate and cinnamon rolled into it. It's delicious! 

Meet her table!

not pictured: Renee, Timaree, Tina, Pam

A few of the ladies at Heidi's table shared some delicious recipes! They were asked this question:

"What is your go-to meal that you bring to new moms?"

HEIDI

Chicken Poppyseed Casserole

3 cups dry eggs noodles

1 can cream of chicken soup

1 cup cheddar cheese

1/2 - 1 cup sour cream

2 cups cubed/shredded chicken

2 Tbs butter

1/2 pack crushed Ritz crackers

1 tsp poppy seeds

-Boil noodles

-Mix cream of chicken soup, cheese, sour cream, and chicken

-Add noodles to mixture, pour into casserole dish

-Mix butter, crackers, and poppy seeds

-Sprinkle over top, and bake at 350º for 20-30 minutes

MENTOR MOM-JULIE

CHELSEA

Lemon Rosemary Chicken

1 lb chicken breast

1/2 tsp salt

1/4 tsp pepper

1 tsp olive oil

2 tsp lemon juice

2 tsp rosemary

2 tsp parsley

1/4 cup chicken broth

1/2 lemon

Preheat over to 400ºF.  Coat shallow baking dish with cooking spray.  Season chicken on both sides with salt and pepper.  Transfer to pan and drizzle with olive oil, sprinkle with lemon juice, rosemary, and parsley.  Pour broth around chicken to cover the bottom of the pan.  Bake chicken until cooked through about 30 min.  Garnish with fresh lemon and serve.

ASHLEIGH

 Cheesy Chicken Crescents

1 pkg crescent rolls

2 chicken breast, cubed or shredded

2 Tbs shredded cheese

1 can cream of chicken soup

1 cup milk

2 cups cheddar cheese

Mix chicken and 2 Tbs shredded cheese and put into crescent rolls.

Mix together cream of chicken soup, milk, and cheese.  Warm on stove until cheese melts, stirring constantly.

Place some of cheese sauce on bottom of 9x9 pan. Place crescents in pan and cover with remaining sauce.

PAM

Sloppy Joes

1 lb ground beef

1 1/2 cups ketchup

1/4 cup mustard

2 Tbs brown sugar

3 Tbs vinegar

Brown hamburger, add ingredients and simmer.  

RENEE

Baked Spaghetti Casserole

8 ounces uncooked spaghetti

1 pound ground beef

1 large can spaghetti sauce (26.5 ounces)

1 tablespoon butter

½ cup chopped green peppers 

⅓ cup chopped onions

8 ounces cream cheese

2 tablespoons milk

Fresh grated Parmesan cheese

French-fried onions (small can)

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.

Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.

Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.

Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)

Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste)

Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

TIMAREE

LALLENIA

TINA

Thanks for sharing your table AND recipes with us, Heidi!