Buffalo Chicken Bake
3 chicken breasts
4 cups brown rice
1/2 cup hot sauce
1/2 cup ranch salad dressing
1 cup cheddar cheese
6 celery ribs
Pour brown rice into medium size casserole dish. Trim and rinse chicken breasts. Lay on top of rice. Drizzle chicken with hot sauce then ranch dressing. Top with shredded cheese. Cover and bake at 375 for about 1 hour. Remove cover for last 15 minutes for crispier topping. Let cool and serve celery stalks on side with some dip.
October 28, 2009
October 27, 2009
Corn Casserole
Corn Casserole
1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.
1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.
Sweet Potato Pudding
Sweet Potato Pudding
1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
1/4 cup melted butter
2 teaspoons lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish. Bake in preheated oven until hot and golden brown on top, about 30 minutes.
1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
1/4 cup melted butter
2 teaspoons lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish. Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish. Bake in preheated oven until hot and golden brown on top, about 30 minutes.
October 26, 2009
Chili Chicken Casserole
Chili Chicken Casserole
1 cup sour cream
1/2 cup ricotta cheese
3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt
1 cup crushed tortilla chips
Mix together the sour cream, ricotta cheese, and cream cheese. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips. Bake at 350 for 30 minutes.
1 cup sour cream
1/2 cup ricotta cheese
3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt
1 cup crushed tortilla chips
Mix together the sour cream, ricotta cheese, and cream cheese. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips. Bake at 350 for 30 minutes.
Cheesy Chicken & Rice Casserole
Cheesy Chicken & Rice Casserole
1 (10 3/4 ounce) can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups frozen vegetables
2 garlic cloves, crushed
2 teaspoons onion soup mix
4 boneless skinless chicken breast halves
4 slices swiss cheese
Stir the soup, water, rice, garlic vegetables and onion soup mix in a 12 x 8” shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375°F for 1 hour covered. Uncover; add cheese and bake another 15 minutes. If you have fresh vegetables add them instead of the frozen one.
1 (10 3/4 ounce) can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups frozen vegetables
2 garlic cloves, crushed
2 teaspoons onion soup mix
4 boneless skinless chicken breast halves
4 slices swiss cheese
Stir the soup, water, rice, garlic vegetables and onion soup mix in a 12 x 8” shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375°F for 1 hour covered. Uncover; add cheese and bake another 15 minutes. If you have fresh vegetables add them instead of the frozen one.
Cream Cheese Chicken with a Kick
Cream Cheese Chicken with a Kick
1 (4 1/2 ounce) package dried beef, slightly rinsed
4-6 boneless chicken breasts
1 (8 ounce) package cream cheese, room temp.
1 can cream of chicken soup
1/2 cup milk
1-2 package chicken rice pilaf mix or vegetable flavored rice, pilaf
Slightly rinse the dried beef and chop ,place in 9x12 baking dish, placed chicken breasts on the dried beef place, in bowl with wire whisk or mixer beat cream cheese,chicken soup,and milk till creamed together top each chicken breast with mixture spooning the rest to cover beef. Cover with foil and bake in 350 degree preheated oven for 35-40 min. Serve over rice add a veggie and dig in.
1 (4 1/2 ounce) package dried beef, slightly rinsed
4-6 boneless chicken breasts
1 (8 ounce) package cream cheese, room temp.
1 can cream of chicken soup
1/2 cup milk
1-2 package chicken rice pilaf mix or vegetable flavored rice, pilaf
Slightly rinse the dried beef and chop ,place in 9x12 baking dish, placed chicken breasts on the dried beef place, in bowl with wire whisk or mixer beat cream cheese,chicken soup,and milk till creamed together top each chicken breast with mixture spooning the rest to cover beef. Cover with foil and bake in 350 degree preheated oven for 35-40 min. Serve over rice add a veggie and dig in.
October 23, 2009
Santa Fe Chicken
Santa Fe Chicken
2 boneless skinless chicken breasts
1 onion, chopped
1 dash Worcestershire sauce
1 dash lime juice
1 teaspoon minced garlic
1 (14 1/2 ounce) can Mexican tomatoes or stewed tomatoes
1 (15 ounce) can black beans, drained
1 (5 ounce) package saffron rice mix or yellow rice (Mahatma brand)
1/2 cup water
1 cup Mexican blend cheese or cheddar cheese
Garnish
chopped fresh cilantro (optional)
Spray a 2-quart casserole with cooking spray. Put chicken and onion into the casserole. Sprinkle with worcestershire, lime and garlic. Bake in a 350-degree oven for 30 minutes or until chicken is done. Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese. Mix, then cover tightly. Continue to bake at 350 for 45 minutes or until rice is done. Sprinkle with cheese, cover and let sit on top of stove until cheese melts. Top with fresh chopped cilantro, if desired.
2 boneless skinless chicken breasts
1 onion, chopped
1 dash Worcestershire sauce
1 dash lime juice
1 teaspoon minced garlic
1 (14 1/2 ounce) can Mexican tomatoes or stewed tomatoes
1 (15 ounce) can black beans, drained
1 (5 ounce) package saffron rice mix or yellow rice (Mahatma brand)
1/2 cup water
1 cup Mexican blend cheese or cheddar cheese
Garnish
chopped fresh cilantro (optional)
Spray a 2-quart casserole with cooking spray. Put chicken and onion into the casserole. Sprinkle with worcestershire, lime and garlic. Bake in a 350-degree oven for 30 minutes or until chicken is done. Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese. Mix, then cover tightly. Continue to bake at 350 for 45 minutes or until rice is done. Sprinkle with cheese, cover and let sit on top of stove until cheese melts. Top with fresh chopped cilantro, if desired.
German Potato Salad
German Potato Salad
6 slices bacon
6 potatoes
1 onion, chopped
1-2 tablespoon flour
1-2 teaspoon sugar
1/2 cup vinegar
1/2 cup water
salt and pepper
Cook potatoes- with skins on until tender. Let cool and cut in bite size chunks. Fry bacon in pan- drain and cool bacon on paper towel reserve fat. Saute onion in bacon fat until soft. Add flour sugar, water and vinegar. Boil and then reduce heat- should become a nice thick sauce.
When sauce is thick add potatoes back in and crumble bacon over.
Serve immediately- while hot!
6 slices bacon
6 potatoes
1 onion, chopped
1-2 tablespoon flour
1-2 teaspoon sugar
1/2 cup vinegar
1/2 cup water
salt and pepper
Cook potatoes- with skins on until tender. Let cool and cut in bite size chunks. Fry bacon in pan- drain and cool bacon on paper towel reserve fat. Saute onion in bacon fat until soft. Add flour sugar, water and vinegar. Boil and then reduce heat- should become a nice thick sauce.
When sauce is thick add potatoes back in and crumble bacon over.
Serve immediately- while hot!
October 22, 2009
Sausage Rice Casserole
Sausage Rice Casserole
6oz Uncle Ben's long-grain and wild rice
1lb ground sausage
2 small onions, chopped
4oz mushroom pieces
10 3/4oz condensed cream of mushroom soup
4tbs (1/2 stick) butter
Preheat to 350º. Cook rice as directed. In heavy skillet over med. heat, cook sausage til done, 4-5 min. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top w/ butter. Bake til bubbly, ~25 min.
6oz Uncle Ben's long-grain and wild rice
1lb ground sausage
2 small onions, chopped
4oz mushroom pieces
10 3/4oz condensed cream of mushroom soup
4tbs (1/2 stick) butter
Preheat to 350º. Cook rice as directed. In heavy skillet over med. heat, cook sausage til done, 4-5 min. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top w/ butter. Bake til bubbly, ~25 min.
Crock Pot Dressing
Crock Pot Dressing
8 inch pan cornbread
8 slices day old bread,toasted & cubed
4 eggs
1 med. onion chopped
1/2 cup chopped celery
1-2 tsp. sage or poultry season
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbl. butter
Lightly grease crock pot. Crumblecornbread into large bowl, add allingredients except butter. Pourmixture into crock pot, dot top withbutter.Cook in high 2 hours or on low 4 hours
8 inch pan cornbread
8 slices day old bread,toasted & cubed
4 eggs
1 med. onion chopped
1/2 cup chopped celery
1-2 tsp. sage or poultry season
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbl. butter
Lightly grease crock pot. Crumblecornbread into large bowl, add allingredients except butter. Pourmixture into crock pot, dot top withbutter.Cook in high 2 hours or on low 4 hours
Easy Oatmeal Dessert
EASY OATMEAL DESSERT
1/2 cup butter or margarine
1 cup flour
3/4 cup oatmeal
1/2 cup brown sugar
1 (21oz) can pie filling
Mix all together except pie filling until crumbly. Sometimes I soften the butter in the microwave. Press 2/3 of the mixture into a medium pie plate or 9 x 9 "pan. Add pie filling. Sprinkle the rest of the crumb mixture on top. Bake @ 350ºF for 25 minutes. Good served warm with ice cream.
1/2 cup butter or margarine
1 cup flour
3/4 cup oatmeal
1/2 cup brown sugar
1 (21oz) can pie filling
Mix all together except pie filling until crumbly. Sometimes I soften the butter in the microwave. Press 2/3 of the mixture into a medium pie plate or 9 x 9 "pan. Add pie filling. Sprinkle the rest of the crumb mixture on top. Bake @ 350ºF for 25 minutes. Good served warm with ice cream.
Chicken Casserole
Chicken Casserole
4 large bone in chicken breasts
3 cups noodles
1+1/2 cups bread crumbs (not buttered)
2/3 cup Heinz 57 (I use generic)
1/2 cup chopped onion
Mrs. Dash and pepper
Non stick cooking spray
Cook the noodles as directed on package. Drain. Brown the chicken on both sides. Continue to cook til nearly done. Season with Mrs. Dash and pepper.Combine the onion/Heinz 57/noodles. Place the chicken in a 9x13" pan coated with non-stick cooking spray. Cover with 0nion/57/noodle mixture and top with breadcrumbs.Bake at 350º for 40 minutes
4 large bone in chicken breasts
3 cups noodles
1+1/2 cups bread crumbs (not buttered)
2/3 cup Heinz 57 (I use generic)
1/2 cup chopped onion
Mrs. Dash and pepper
Non stick cooking spray
Cook the noodles as directed on package. Drain. Brown the chicken on both sides. Continue to cook til nearly done. Season with Mrs. Dash and pepper.Combine the onion/Heinz 57/noodles. Place the chicken in a 9x13" pan coated with non-stick cooking spray. Cover with 0nion/57/noodle mixture and top with breadcrumbs.Bake at 350º for 40 minutes
October 14, 2009
Santa Fe Soup
Santa Fe Soup
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and onion. When done drain off fat. In a large stock pot combine browned beef, onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted. Serve hot..
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and onion. When done drain off fat. In a large stock pot combine browned beef, onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted. Serve hot..
October 11, 2009
Sausage Cheese Grits
Sausage Cheese Grits
1 pound bulk spicy pork sausage
4 cups water
1 cup quick-cooking grits
4 ounces shredded Cheddar cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten
Preheat oven to 375 degrees F. Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions. Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
1 pound bulk spicy pork sausage
4 cups water
1 cup quick-cooking grits
4 ounces shredded Cheddar cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten
Preheat oven to 375 degrees F. Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions. Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas
2 skinless boneless chicken breasts, cut into 1-inch cubes
1 1/2 cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
Preheat an oven to 350 degrees F. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
2 skinless boneless chicken breasts, cut into 1-inch cubes
1 1/2 cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
Preheat an oven to 350 degrees F. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
Swiss Chicken Casserole
Swiss Chicken Casserole
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. Bake 50 minutes, or until chicken is no longer pink and juices run clear.
Stroganoff Soup
Stroganoff Soup
1 (16 ounce) package dry egg noodles
1 1/2 pounds round steak, cut into small pieces
1 small yellow onion, diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 2/3 cups water
1 (16 ounce) container sour cream
1 teaspoon steak sauce
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water. In a slow cooker, combine the soup, 2 2/3 cup (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Ina a loarge skillet, bronw the round steak pieces and onion until desired doneness. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.
1 (16 ounce) package dry egg noodles
1 1/2 pounds round steak, cut into small pieces
1 small yellow onion, diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 2/3 cups water
1 (16 ounce) container sour cream
1 teaspoon steak sauce
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water. In a slow cooker, combine the soup, 2 2/3 cup (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Ina a loarge skillet, bronw the round steak pieces and onion until desired doneness. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.
Spanish Chicken-n-Rice
Spanish Chicken-n-Rice
1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half - cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers
In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.
1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half - cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers
In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.
Green Chili Stew
Green Chili Stew
1 pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole peeled tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut into chunks
2 cups water
ground cayenne pepper to taste
salt and pepper to taste
Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.
1 pound ground beef
1 small onion, chopped
1 clove garlic, chopped
1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole peeled tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut into chunks
2 cups water
ground cayenne pepper to taste
salt and pepper to taste
Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.
Crock-Pot Salsa Chicken
Crock-Pot Salsa Chicken
4 chicken breast
1 cup salsa
1 (1 1/4 ounce) package taco seasoning
1 (10 3/4 ounce) can low-fat cream of mushroom soup
1/2 cup reduced fat sour cream
Put chicken, salsa, taco seasoning, and soup in crock pot. Cook on low for 6-8 hours. Remove from crockpot and break up chicken. Stir in sour cream. Serve over rice.
4 chicken breast
1 cup salsa
1 (1 1/4 ounce) package taco seasoning
1 (10 3/4 ounce) can low-fat cream of mushroom soup
1/2 cup reduced fat sour cream
Put chicken, salsa, taco seasoning, and soup in crock pot. Cook on low for 6-8 hours. Remove from crockpot and break up chicken. Stir in sour cream. Serve over rice.
Shepherd's Pie
Shepherd's Pie
2 lbs ground beef
1 onion, chopped
2/3 cup ketchup
4 teaspoons worcestershire sauce
1 (14 ounce) can whole kernal corn
1 (14 ounce) can creamed corn
3 cups prepared mashed potatoes (or instant)
salt & pepper to taste
Preheat oven to 375°F. In a large fry pan, brown meat and onion until done. Add ketchup, worcestershire sauce & seasoning to cooking meat. Stir well. Pour meat mixture into a large rectangular pan. Pour whole kernal corn over the meat mixture. Spread the creamed corn next. Top casserole with mashed potatoes. Bake uncovered for 40 minutes. If you like the top abit crunchy, broil a few minutes before removing from the oven. (I like to sprinkle a cup of shredded cheese on top the last 5 minutes of cooking.)
2 lbs ground beef
1 onion, chopped
2/3 cup ketchup
4 teaspoons worcestershire sauce
1 (14 ounce) can whole kernal corn
1 (14 ounce) can creamed corn
3 cups prepared mashed potatoes (or instant)
salt & pepper to taste
Preheat oven to 375°F. In a large fry pan, brown meat and onion until done. Add ketchup, worcestershire sauce & seasoning to cooking meat. Stir well. Pour meat mixture into a large rectangular pan. Pour whole kernal corn over the meat mixture. Spread the creamed corn next. Top casserole with mashed potatoes. Bake uncovered for 40 minutes. If you like the top abit crunchy, broil a few minutes before removing from the oven. (I like to sprinkle a cup of shredded cheese on top the last 5 minutes of cooking.)
October 7, 2009
Texas Ranch-Style Stew
Texas Ranch-Style Stew
1 cup small shell pasta
1 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5-1/2 ounces each) reduced-sodium V8 juice
1 can (15 ounces) ranch-style beans or baked beans, undrained
1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta. Stir into stew.
1 cup small shell pasta
1 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5-1/2 ounces each) reduced-sodium V8 juice
1 can (15 ounces) ranch-style beans or baked beans, undrained
1 can (14-1/2 ounces) Southwestern diced tomatoes, undrained
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta. Stir into stew.
Lentil Spaghetti
Lentil Spaghetti
3/4 cup chopped onion
2 garlic cloves, minced
1 tsp olive oil
1 1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 tsp pepper
1/4 tsp cayenne pepper
1 (14 1/2 0z) can Italian diced tomatoes
1 (6oz) can tomato paste
1 tsp white vinegar
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
12oz uncooked spaghetti
1/4 cup shredded Parmesan cheese
In large saucepan cook onion and garlic in olive oil until tender. Stir in lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until lentils are tender. Stir in tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat, cover and simmer for 40-45 minutes. Cook spaghetti according to package directions and drain. Serve with lentil sauce and sprinkled with Parmesan cheese.
3/4 cup chopped onion
2 garlic cloves, minced
1 tsp olive oil
1 1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 tsp pepper
1/4 tsp cayenne pepper
1 (14 1/2 0z) can Italian diced tomatoes
1 (6oz) can tomato paste
1 tsp white vinegar
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
12oz uncooked spaghetti
1/4 cup shredded Parmesan cheese
In large saucepan cook onion and garlic in olive oil until tender. Stir in lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until lentils are tender. Stir in tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat, cover and simmer for 40-45 minutes. Cook spaghetti according to package directions and drain. Serve with lentil sauce and sprinkled with Parmesan cheese.
Guilt Free Refried Beans
Guilt Free Refried Beans
2/3 cup finely chopped onion
4 tsp canola oil
4 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 cans pinto beans (or black beans), rinsed and drained
1/2 cup water
4 tsp lime juice
In large saucepan, saute onion in oil until tender. Stir in garlic, cumin, salt and cayenne. Cook and stir for 1 minute. Add beans and mash. Add water and cook until heated through and water is absorbed. Stir in lime juice. Serve with all your Mexican favorites!!!
2/3 cup finely chopped onion
4 tsp canola oil
4 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 cans pinto beans (or black beans), rinsed and drained
1/2 cup water
4 tsp lime juice
In large saucepan, saute onion in oil until tender. Stir in garlic, cumin, salt and cayenne. Cook and stir for 1 minute. Add beans and mash. Add water and cook until heated through and water is absorbed. Stir in lime juice. Serve with all your Mexican favorites!!!
October 6, 2009
Cheesecake Cookies
Cheesecake Cookies
1-8oz cream cheese-softened
1/2 stick marg (4oz)-softened
1/4 t vanilla
1 egg
1 box yellow butter cake mix
Blend 1st 4 ingred. Add cake mix-drop on cookie sheet. Bake for 10-12 min @ 350 degrees. Don't let get too brown just around the edges.
1-8oz cream cheese-softened
1/2 stick marg (4oz)-softened
1/4 t vanilla
1 egg
1 box yellow butter cake mix
Blend 1st 4 ingred. Add cake mix-drop on cookie sheet. Bake for 10-12 min @ 350 degrees. Don't let get too brown just around the edges.
Pumpkin Pie Dessert
Pumpkin Pie Dessert
1 29 oz can pumpkin
1 tsp salt
4 eggs
1 large can evaporated milk
1 1/2 c sugar
3 tsp pumpkin pie spice
1 pkg yellow cake mix
1 c melted butter
1/2 c chopped nuts
Mix pumpkin, salt and eggs. Beat well. Add milk, sugar and pie spice. Mix well. Pour into 9 x 13 pan. Sprinkle dry cake mix over mixture in pan. Then pour melted butter over the top of dry cake mix, top with nuts. Bake at 350 degrees for one hour. Cool, serve with Kool Whip.
1 29 oz can pumpkin
1 tsp salt
4 eggs
1 large can evaporated milk
1 1/2 c sugar
3 tsp pumpkin pie spice
1 pkg yellow cake mix
1 c melted butter
1/2 c chopped nuts
Mix pumpkin, salt and eggs. Beat well. Add milk, sugar and pie spice. Mix well. Pour into 9 x 13 pan. Sprinkle dry cake mix over mixture in pan. Then pour melted butter over the top of dry cake mix, top with nuts. Bake at 350 degrees for one hour. Cool, serve with Kool Whip.
October 5, 2009
Chocolate Caramel Poke and Pour Cake
Chocolate Caramel Poke and Pour Cake
1 chocolate cake mix (I used choc. fudge)
1 can Eagle Sweetened condensed Milk
16 oz jar Mrs. Richardson's butterscotch/caramel topping (I used Smucker's caramel 12.5 oz.)
12 oz cool whip
3-Heath bars (I used 4 :)
Bake a chocolate or German chocolate cake per pkg. directions. Use a 9 x 13 pan. Let cake cool 5-10 minutes after removing from oven. Punch lots of holes in top of cake. Use end of wooden spoon or other kitchen utensil to get 1/2" diameter holes. Open 1 can of sweetened condensed milk. Pour over holes in cake top. Let cool 5-10 more minutes. Pour 1 16 0z jar of Mrs. Richardson's Butterscotch/caramel topping and spread it all over top. Let cake cool completely. When cake is cool spread Cool Whip over top of cake. Take 3 Heath bars broken into pieces and sprinkle over cool whip.
1 chocolate cake mix (I used choc. fudge)
1 can Eagle Sweetened condensed Milk
16 oz jar Mrs. Richardson's butterscotch/caramel topping (I used Smucker's caramel 12.5 oz.)
12 oz cool whip
3-Heath bars (I used 4 :)
Bake a chocolate or German chocolate cake per pkg. directions. Use a 9 x 13 pan. Let cake cool 5-10 minutes after removing from oven. Punch lots of holes in top of cake. Use end of wooden spoon or other kitchen utensil to get 1/2" diameter holes. Open 1 can of sweetened condensed milk. Pour over holes in cake top. Let cool 5-10 more minutes. Pour 1 16 0z jar of Mrs. Richardson's Butterscotch/caramel topping and spread it all over top. Let cake cool completely. When cake is cool spread Cool Whip over top of cake. Take 3 Heath bars broken into pieces and sprinkle over cool whip.
Garbage
Garbage
10-12 med potatoes, thin sliced
1 lb lean ground beef
1 med. onion chopped
1 tsp garlic powder
1 tsp chili powder
black pepper
2 (15.5 oz.) cans chili beans w/sauce
2 (10.5 oz.) cans cream of mushroom soup
½ cup milk
2 Tbs oleo or butter
Preheat oven to 350°. Grease or spray a 9x13 baking pan. Slice potatoes and place them in a bowl of cold water. In a skillet brown ground beef half way, drain. Add onion, garlic powder and chili powder, finish browning meat. Stir in beans, soup and milk. Continue heating and stirring until hot all the way through. Place a layer of potatoes in baking pan, season lightly with pepper, then cover with a layer of meat and bean mixture. Alternate layers until the pan is full, ending with a layer of potatoes. Dot with oleo or butter. Cover with foil, place on a cookie sheet in oven. And bake for two hours or until potatoes are tender all through the dish. Serves 6-8.
10-12 med potatoes, thin sliced
1 lb lean ground beef
1 med. onion chopped
1 tsp garlic powder
1 tsp chili powder
black pepper
2 (15.5 oz.) cans chili beans w/sauce
2 (10.5 oz.) cans cream of mushroom soup
½ cup milk
2 Tbs oleo or butter
Preheat oven to 350°. Grease or spray a 9x13 baking pan. Slice potatoes and place them in a bowl of cold water. In a skillet brown ground beef half way, drain. Add onion, garlic powder and chili powder, finish browning meat. Stir in beans, soup and milk. Continue heating and stirring until hot all the way through. Place a layer of potatoes in baking pan, season lightly with pepper, then cover with a layer of meat and bean mixture. Alternate layers until the pan is full, ending with a layer of potatoes. Dot with oleo or butter. Cover with foil, place on a cookie sheet in oven. And bake for two hours or until potatoes are tender all through the dish. Serves 6-8.
Chicken Tetrazzini
CHICKEN TETRAZZINI
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz) pkg spaghetti, cooked
1 (16 oz) pkg shredded cheddar cheese
1 (4 oz) can chopped pimento, drained
1 (5 oz) pkg grated parmesan cheese
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9x13-inch baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 minutes.
Serves 6-8
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz) pkg spaghetti, cooked
1 (16 oz) pkg shredded cheddar cheese
1 (4 oz) can chopped pimento, drained
1 (5 oz) pkg grated parmesan cheese
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9x13-inch baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 minutes.
Serves 6-8
Red Beans & Rice
Red Beans & Rice
2 lb. Camellia Red Kidneys
1lb smoked sausage, sliced
8-10 cups water, or enough to cover beans completely and 2 inches above
1 onion, chopped
1 toe garlic, chopped
2 Tbs. oregano
Salt to taste
Red Pepper to taste
Rinse and sort beans. Place in 5-6qt crock-pot. Cover with water and soak overnight. In the morning, turn crock-pot on low. Add chopped onion, garlic, salt, oregano, red pepper and sliced smoked sausage plus enough water to cover beans completely and 2 inches above. Cook on low for 9-10 hrs. Serve over hot cooked rice.
2 lb. Camellia Red Kidneys
1lb smoked sausage, sliced
8-10 cups water, or enough to cover beans completely and 2 inches above
1 onion, chopped
1 toe garlic, chopped
2 Tbs. oregano
Salt to taste
Red Pepper to taste
Rinse and sort beans. Place in 5-6qt crock-pot. Cover with water and soak overnight. In the morning, turn crock-pot on low. Add chopped onion, garlic, salt, oregano, red pepper and sliced smoked sausage plus enough water to cover beans completely and 2 inches above. Cook on low for 9-10 hrs. Serve over hot cooked rice.
Dawn's Meatloaf
Dawn's Meatloaf
2 pounds ground beef
1 pkg onion soup mix
1/2 sleeve of saltine crackers, crushed finely
garlic salt to taste
1/4 teaspoon ground black pepper
1/4 cup Ketchup
1 egg
dash of ground sage
dash of Worcestershire sauce
1 cup Ketchup (or more if you like it as I do!!!)
Preheat oven to 350 degrees F. In a large bowl, combine the beef, onion soup mix, crushed crackers, garlic salt, ground black pepper, Worcestersire sauce, Ketchup, egg and sage and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf . Bake at 350F for 1 hour, or until center is completely cooked. Spread cup of Ketchup on top and bake and additional 15-20 minutes.
2 pounds ground beef
1 pkg onion soup mix
1/2 sleeve of saltine crackers, crushed finely
garlic salt to taste
1/4 teaspoon ground black pepper
1/4 cup Ketchup
1 egg
dash of ground sage
dash of Worcestershire sauce
1 cup Ketchup (or more if you like it as I do!!!)
Preheat oven to 350 degrees F. In a large bowl, combine the beef, onion soup mix, crushed crackers, garlic salt, ground black pepper, Worcestersire sauce, Ketchup, egg and sage and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf . Bake at 350F for 1 hour, or until center is completely cooked. Spread cup of Ketchup on top and bake and additional 15-20 minutes.
Onion Roasted Sweet Potatoes
Onion Roasted Sweet Potatoes
2 (1 ounce) packages dry onion soup mix
2 pounds sweet potatoes, peeled and diced
1/3 cup vegetable oil
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
2 (1 ounce) packages dry onion soup mix
2 pounds sweet potatoes, peeled and diced
1/3 cup vegetable oil
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
Baked Sweet Potato Sticks
Baked Sweet Potato Sticks
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven.
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven.
Baked Sweet Potatoes
Baked Sweet Potatoes
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste). Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste). Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
October 1, 2009
Garbanzo Bean Stew
Garbanzo Bean Stew
3 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
1 pound red-skin potatoes, cut into 3/4-inch pieces
1 14.5-ounce can diced tomatoes
3/4 cup chopped red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 14-ounce cans vegetable broth
In a 5- or 6-quart slow cooker stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, cumin, paprika, and cayenne pepper. Pour vegetable broth over bean mixture in cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Reserve 4 cups of the stew; store as directed below. To store reserves: Place stew in an airtight container. Seal and chill for up to 3 days.
3 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
1 pound red-skin potatoes, cut into 3/4-inch pieces
1 14.5-ounce can diced tomatoes
3/4 cup chopped red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 14-ounce cans vegetable broth
In a 5- or 6-quart slow cooker stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, cumin, paprika, and cayenne pepper. Pour vegetable broth over bean mixture in cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Reserve 4 cups of the stew; store as directed below. To store reserves: Place stew in an airtight container. Seal and chill for up to 3 days.
Garlic Chicken with Sweet Potatoes
Garlic Chicken with Sweet Potatoes
3 heads garlic
2 tablespoons olive oil
1 1/2 tablespoons snipped fresh rosemary
1 teaspoon ground black pepper
1/2 teaspoon salt
1 3- to 3 1/2-pound whole roasting chicken
3 medium sweet potatoes (1 1/2 to 1 3/4 pounds), peeled and cut into 1-inch pieces
1 large sweet onion (such as Vidalia, Maui, or Walla Walla), cut into wedges
Preheat oven to 375° F. Separate the cloves of garlic (you should have about 30 cloves) and peel. Mince four of the cloves. Set aside remaining garlic cloves.
In a small bowl, combine minced garlic with 1 tablespoon of the olive oil, 1 tablespoon of the rosemary, the ground black pepper, and 1/4 teaspoon of the salt. Rub minced garlic mixture over chicken.
Place six of the garlic cloves into the cavity of the chicken. Tie legs to tail. Twist wing tips under back. Place on a rack in a shallow roasting pan. Insert oven-going meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone. Roast, uncovered, for 1 1/2 to 1 3/4 hours or until drumsticks move easily in their sockets and meat thermometer registers 180°F.
Meanwhile, place sweet potatoes, onion wedges, remaining garlic cloves, 1/2 tablespoon of the rosemary, and 1/4 teaspoon of the salt in a 13��9��2-inch baking pan. Drizzle vegetable mixture with remaining 1 tablespoon olive oil; toss to coat. Place in oven on a separate rack and roast, uncovered, for 50 to 60 minutes or until tender, stirring every 15 minutes.
Remove chicken from oven. Cover loosely with foil and let stand 15 minutes before carving. Serve chicken with vegetables. Carve chicken,discarding skin before serving.
3 heads garlic
2 tablespoons olive oil
1 1/2 tablespoons snipped fresh rosemary
1 teaspoon ground black pepper
1/2 teaspoon salt
1 3- to 3 1/2-pound whole roasting chicken
3 medium sweet potatoes (1 1/2 to 1 3/4 pounds), peeled and cut into 1-inch pieces
1 large sweet onion (such as Vidalia, Maui, or Walla Walla), cut into wedges
Preheat oven to 375° F. Separate the cloves of garlic (you should have about 30 cloves) and peel. Mince four of the cloves. Set aside remaining garlic cloves.
In a small bowl, combine minced garlic with 1 tablespoon of the olive oil, 1 tablespoon of the rosemary, the ground black pepper, and 1/4 teaspoon of the salt. Rub minced garlic mixture over chicken.
Place six of the garlic cloves into the cavity of the chicken. Tie legs to tail. Twist wing tips under back. Place on a rack in a shallow roasting pan. Insert oven-going meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone. Roast, uncovered, for 1 1/2 to 1 3/4 hours or until drumsticks move easily in their sockets and meat thermometer registers 180°F.
Meanwhile, place sweet potatoes, onion wedges, remaining garlic cloves, 1/2 tablespoon of the rosemary, and 1/4 teaspoon of the salt in a 13��9��2-inch baking pan. Drizzle vegetable mixture with remaining 1 tablespoon olive oil; toss to coat. Place in oven on a separate rack and roast, uncovered, for 50 to 60 minutes or until tender, stirring every 15 minutes.
Remove chicken from oven. Cover loosely with foil and let stand 15 minutes before carving. Serve chicken with vegetables. Carve chicken,discarding skin before serving.
Beef and Barley Stew
Beef and Barley Stew
2 pounds extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces
Pepper to taste
1/3 cup all-purpose flour
Nonstick cooking spray
1 medium onion, chopped
1 teaspoon minced garlic
1 cup sliced carrots
2 tablespoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
5 cups fat-free, reduced-sodium chicken broth
1 cup water
2 cups potatoes, peeled and cut into 1-inch chunks*
2 cups sweet potatoes, peeled and cut into 1-inch chunks*
1 cup coarsely chopped roma tomatoes
8 ounces sliced mushrooms
1/2 cup medium barley
1 cup frozen peas
Season meat to taste with pepper and thoroughly coat with flour. In a 6-quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes. Add onion and garlic, sautéing for several more minutes. Add carrots, parsley, and thyme; sauté for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan. Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.
2 pounds extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces
Pepper to taste
1/3 cup all-purpose flour
Nonstick cooking spray
1 medium onion, chopped
1 teaspoon minced garlic
1 cup sliced carrots
2 tablespoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
5 cups fat-free, reduced-sodium chicken broth
1 cup water
2 cups potatoes, peeled and cut into 1-inch chunks*
2 cups sweet potatoes, peeled and cut into 1-inch chunks*
1 cup coarsely chopped roma tomatoes
8 ounces sliced mushrooms
1/2 cup medium barley
1 cup frozen peas
Season meat to taste with pepper and thoroughly coat with flour. In a 6-quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes. Add onion and garlic, sautéing for several more minutes. Add carrots, parsley, and thyme; sauté for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan. Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.
Slow-Cooker Posole
Slow-Cooker Posole
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes or 4-6 chicken breast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork or chicken; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes or 4-6 chicken breast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork or chicken; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
Slow Cooker Delight
Slow Cooker Delight
1 pound ground beef
4 large russet potatoes, cubed
1 (11 ounce) can creamed corn
1 cup peas
1 cup barley
3 (8 ounce) cans tomato sauce
4 green onions, chopped
1/4 cup fresh chives
ground black pepper to taste
1 cup water (optional)
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. In a slow cooker, combine beef, potatoes, corn, peas, and barley. Stir in tomato sauce, green onions, and chives. Season with black pepper. Cover and cook on low setting for 4 hours. Stir occasionally, and add water if necessary.
1 pound ground beef
4 large russet potatoes, cubed
1 (11 ounce) can creamed corn
1 cup peas
1 cup barley
3 (8 ounce) cans tomato sauce
4 green onions, chopped
1/4 cup fresh chives
ground black pepper to taste
1 cup water (optional)
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. In a slow cooker, combine beef, potatoes, corn, peas, and barley. Stir in tomato sauce, green onions, and chives. Season with black pepper. Cover and cook on low setting for 4 hours. Stir occasionally, and add water if necessary.
Baked Chicken on Rice
Baked Chicken on Rice
4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of
mushroom soup
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 (4.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix
Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside. Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix. Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.
4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of
mushroom soup
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 (4.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix
Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside. Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix. Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.
Cowboy Casserole
Cowboy Casserole
1 onion, chopped
1 1/2 lbs ground chuck, browned and drained
6 medium potatoes, sliced
1 (16 ounce) can red beans
1 (16 ounce) can tomatoes (mixed with 2 Tbsp. flour)
salt and pepper, and
garlic
Put chopped onion in the bottom of the crock pot; layer with browned ground beef. sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 - 9 hours.
1 onion, chopped
1 1/2 lbs ground chuck, browned and drained
6 medium potatoes, sliced
1 (16 ounce) can red beans
1 (16 ounce) can tomatoes (mixed with 2 Tbsp. flour)
salt and pepper, and
garlic
Put chopped onion in the bottom of the crock pot; layer with browned ground beef. sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 - 9 hours.
Garlic Chicken Alfredo
Garlic Chicken Alfredo
1 Jar (16 ozs. Creamy Garlic Alfredo Sauce, or Alfredo Sauce
4 - 6 Boneless Chicken Breast Halves
1 can (4 ozs.) sliced mushrooms, drained (I used 8 ozs. of fresh)
8 ozs. spaghetti, hot cooked
grated parmesan cheese
Pour about 1/3 of the sauce into the slow cooker. Place chicken in the slow cooker; top w/ mushrooms & remaining sauce. Cover & cook on Low setting 6 - 8 hours. Serve with hot cooked spaghetti and parmesan cheese.
1 Jar (16 ozs. Creamy Garlic Alfredo Sauce, or Alfredo Sauce
4 - 6 Boneless Chicken Breast Halves
1 can (4 ozs.) sliced mushrooms, drained (I used 8 ozs. of fresh)
8 ozs. spaghetti, hot cooked
grated parmesan cheese
Pour about 1/3 of the sauce into the slow cooker. Place chicken in the slow cooker; top w/ mushrooms & remaining sauce. Cover & cook on Low setting 6 - 8 hours. Serve with hot cooked spaghetti and parmesan cheese.
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