1 pkg. Birds Eyes Steamers Frozen Mixed Vegetables
2 cans Beef Broth
2 C. water
1 C. medium shell pasta
1/4 tsp. pepper
1 can petite diced tomatoes
1 can diced potatoes
8 oz. fully-cooked, turkey sausage cut into chunks
Combine everything in pot & bring to boil - Reduce heat & simmer until pasta is done approximately 8 minutes. Serve with crackers or dinner rolls.
Monday, October 11, 2010
Sunday, October 3, 2010
Snack Mix
3 C. cheddar crackers (gold fish)
1 C. pretzel bites
1 C. Craisins
1 C. almonds
1 C. White chocolate chips
Mix everything together in gallon size ziploc baggie.
1 C. pretzel bites
1 C. Craisins
1 C. almonds
1 C. White chocolate chips
Mix everything together in gallon size ziploc baggie.
Wednesday, September 1, 2010
Hamburger Stoop
This is a great easy recipe for those cool busy evenings. This originally came from my SIL & I can't remember if I have adapted anything in it or not. Anyway, it is one of my picky husbands favorites.
1 lb. ground beef cooked & drained
1 15 oz. can tomato sauce plus a sauce can of water
1 packet of chili seasoning
1 15 oz. can diced potatoes, drained
1 package of frozen mixed vegetables - I like to use the Birds Eye Steamfresh package because the carrots are bigger so they don't turn to mush plus they are big enough for my picky husband to pick out.
Mix everything together in crock pot & cook for 1/2 day. Great served with crusty rolls or french bread. I usually start the crock pot at lunch time & it is ready by dinner.
Keep in mind this have a very distinct taste due to the chili seasoning & not everyone likes it but we do. :)
1 lb. ground beef cooked & drained
1 15 oz. can tomato sauce plus a sauce can of water
1 packet of chili seasoning
1 15 oz. can diced potatoes, drained
1 package of frozen mixed vegetables - I like to use the Birds Eye Steamfresh package because the carrots are bigger so they don't turn to mush plus they are big enough for my picky husband to pick out.
Mix everything together in crock pot & cook for 1/2 day. Great served with crusty rolls or french bread. I usually start the crock pot at lunch time & it is ready by dinner.
Keep in mind this have a very distinct taste due to the chili seasoning & not everyone likes it but we do. :)
Sunday, August 29, 2010
Meatball Subs
This is the easiest thing for those busy nights - plus it is a kid pleaser as well. I have experimented with several different meatball & sauce variations & this is the one that we like best.
1 small bag of frozen meatballs Italian Style from Dillon's - I can't remember if they are the Kroger or Private selection brand.
1 large jar of the Kroger brand marinara.
Shredded mozzarella cheese
Hot Dog buns
Pour frozen meatballs into crockpot & dump marinara sauce on top. Cook on low for approximately 5 hours. I usually plug it in at lunch time & then it is ready by dinner. Stir cooked meatballs & marinara & put about 4 on a bun & top w/cheese.
You can easily double this recipe by using the large bag of frozen meatballs & 2 jars of sauce. Can also use whatever type of buns/rolls you want but the hot dog buns are easy for the kids.
1 small bag of frozen meatballs Italian Style from Dillon's - I can't remember if they are the Kroger or Private selection brand.
1 large jar of the Kroger brand marinara.
Shredded mozzarella cheese
Hot Dog buns
Pour frozen meatballs into crockpot & dump marinara sauce on top. Cook on low for approximately 5 hours. I usually plug it in at lunch time & then it is ready by dinner. Stir cooked meatballs & marinara & put about 4 on a bun & top w/cheese.
You can easily double this recipe by using the large bag of frozen meatballs & 2 jars of sauce. Can also use whatever type of buns/rolls you want but the hot dog buns are easy for the kids.
Wednesday, July 28, 2010
Recipe for Chex Mix
What I usually use is the following or just improvise with what’s in the house!!!!
I use: 1 box Crispix cereal (when I can find it) (otherwise ½ box rice and ½ box corn Chex)
½ bag pretzel sticks
½ bag Fritos corn chips (either regular or chili cheese)
½ box Honey Nut Cherrios
1 pkg Goldfish crackers (or some other form of cheese crackers)
1 can potato sticks
1 sm. can peanuts
Melt 1 and ½ sticks margarine in large roasting pan
Add 3 T. Worchestershire sauce
Mix: 2 tsp. Season Salt
1 tsp. Garlic Powder
1 tsp. Lemon Pepper
1 – 2 tsp. Chili Powder
1 tsp. Dry Mustard
Add this to margarine mix and stir. Then add cereal mixture and stir well to coat all cereal mixture with margarine mix. Bake for 1 hour at 250 deg., stirring every 15 minutes.
I use: 1 box Crispix cereal (when I can find it) (otherwise ½ box rice and ½ box corn Chex)
½ bag pretzel sticks
½ bag Fritos corn chips (either regular or chili cheese)
½ box Honey Nut Cherrios
1 pkg Goldfish crackers (or some other form of cheese crackers)
1 can potato sticks
1 sm. can peanuts
Melt 1 and ½ sticks margarine in large roasting pan
Add 3 T. Worchestershire sauce
Mix: 2 tsp. Season Salt
1 tsp. Garlic Powder
1 tsp. Lemon Pepper
1 – 2 tsp. Chili Powder
1 tsp. Dry Mustard
Add this to margarine mix and stir. Then add cereal mixture and stir well to coat all cereal mixture with margarine mix. Bake for 1 hour at 250 deg., stirring every 15 minutes.
Saturday, July 17, 2010
Baked Ziti with Chicken in Queso Sauce
2 c. shredded chicken (cooked)
2 cans cream of chicken soup
1 can mild Ro-Tel
2" Velveeta cheese
2 c. shredded cheese
1 box Ziti noodles (cooked as directed on box)
Cook chicken & shred. Cook Ziti as directed on box & drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, Ro-Tel & melted Velveeta cheese together. Stir all ingredients together & pour into 9X13 baking dish. Bake @ 350 degrees for 45 minutes or until bubbling. After serving portions onto plates top with a sprinkling of shredded cheese.
To freeze for later use:
Mix shredded chicken, cooked Ziti, soup, Rotel & melted Velveeta & put in freezer safe container (I like to use gallon size freezer bags by Ziploc). Place in freezer. On baking day, thaw completely & pour into baking dish. Bake as directed & serve.
2 cans cream of chicken soup
1 can mild Ro-Tel
2" Velveeta cheese
2 c. shredded cheese
1 box Ziti noodles (cooked as directed on box)
Cook chicken & shred. Cook Ziti as directed on box & drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, Ro-Tel & melted Velveeta cheese together. Stir all ingredients together & pour into 9X13 baking dish. Bake @ 350 degrees for 45 minutes or until bubbling. After serving portions onto plates top with a sprinkling of shredded cheese.
To freeze for later use:
Mix shredded chicken, cooked Ziti, soup, Rotel & melted Velveeta & put in freezer safe container (I like to use gallon size freezer bags by Ziploc). Place in freezer. On baking day, thaw completely & pour into baking dish. Bake as directed & serve.
Thursday, July 15, 2010
Quick Pizza Rolls
1 lb ground beef
1/4 c chopped onion
1 8 oz. can tomato sauce
1 6 oz can tomato paste
1/4 c water
1 garlic clove, minced
1 tsp. sugar
1 tsp. Italian seasoning
1/2 tsp. salt
6 french rolls
3/4 c shredded cheese
3/4 c shredded mozzarella cheese
Cook beef & onion over medium heat until meat is no longer pink; drain. Add tomato sauce & paste, water, garlic, sugar, Italian seasoning & salt. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes or until heated through.
Cut 1/4" off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving 1/4" shell (discard removed bread or save for another use). Fill each roll with 1/2 c meat mixture. Sprinkle with cheeses. Replace bread tops.
Place needed # of sandwiches on a baking sheet. Bake @ 350 degrees for 10-15 minutes or until heated through. Individually wrap remaining unbaked sandwiches tightly in foil; freeze for up to 3 months.
To use frozen sandwiches: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Place foil-wrapped sandwiches on baking sheet. Bake @ 350 degrees for 30-35 minutes or until heated through.
1/4 c chopped onion
1 8 oz. can tomato sauce
1 6 oz can tomato paste
1/4 c water
1 garlic clove, minced
1 tsp. sugar
1 tsp. Italian seasoning
1/2 tsp. salt
6 french rolls
3/4 c shredded cheese
3/4 c shredded mozzarella cheese
Cook beef & onion over medium heat until meat is no longer pink; drain. Add tomato sauce & paste, water, garlic, sugar, Italian seasoning & salt. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes or until heated through.
Cut 1/4" off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving 1/4" shell (discard removed bread or save for another use). Fill each roll with 1/2 c meat mixture. Sprinkle with cheeses. Replace bread tops.
Place needed # of sandwiches on a baking sheet. Bake @ 350 degrees for 10-15 minutes or until heated through. Individually wrap remaining unbaked sandwiches tightly in foil; freeze for up to 3 months.
To use frozen sandwiches: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Place foil-wrapped sandwiches on baking sheet. Bake @ 350 degrees for 30-35 minutes or until heated through.
Sunday, June 27, 2010
Breaded Chicken Tenders
1 pkg. of chicken tenders
1 egg, beaten
1 cup buttermilk
1 1/2 tsp. garlic powder
1 cup all-purpose flour
1 cub seasoned bread crumbs
1 tsp. salt
1 tsp. baking powder
2 cups oil for frying
Place chicken tenders into gallon size ziploc baggie. In small bowl, mix egg, buttermilk 7 garlic powder. Pour mixture into bag with chicken. Seal & refrigerate 2 to 4 hours.
In another gallon size ziploc baggie mix together the flour, bread crumbs, salt & baking powder. Remove chicken from refrigerator & drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal & shake to coat.
Heat oil in skillet to 375 degrees.
Place coated chicken pieces in hot oil & fry until golden brown & juices run clear. Drain on paper towels.
1 egg, beaten
1 cup buttermilk
1 1/2 tsp. garlic powder
1 cup all-purpose flour
1 cub seasoned bread crumbs
1 tsp. salt
1 tsp. baking powder
2 cups oil for frying
Place chicken tenders into gallon size ziploc baggie. In small bowl, mix egg, buttermilk 7 garlic powder. Pour mixture into bag with chicken. Seal & refrigerate 2 to 4 hours.
In another gallon size ziploc baggie mix together the flour, bread crumbs, salt & baking powder. Remove chicken from refrigerator & drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal & shake to coat.
Heat oil in skillet to 375 degrees.
Place coated chicken pieces in hot oil & fry until golden brown & juices run clear. Drain on paper towels.
Thursday, June 24, 2010
Super-Easy Chicken Manicotti
1 jar (30 oz.) spaghetti sauce - any variety
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
2 cups shredded Mozzarella cheese
Spread about 1/3 of spaghetti sauce in ungreased rectangular baking dish, 13X9X2 inches. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with cheese. STOP HERE.
To store in refrigerator: Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.
To store in freezer: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.
To cook from refrigerator: About 1 hour before serving, heat over to 350 degrees. Bake in covered baking dish for about 1 hour, or until shells are tender.
To cook from freezer: About 1 1/2 hours before serving, heat over to 350 degrees. Bake in covered baking dish about 1 1/2 hours or until shells are tender.
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
2 cups shredded Mozzarella cheese
Spread about 1/3 of spaghetti sauce in ungreased rectangular baking dish, 13X9X2 inches. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with cheese. STOP HERE.
To store in refrigerator: Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.
To store in freezer: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.
To cook from refrigerator: About 1 hour before serving, heat over to 350 degrees. Bake in covered baking dish for about 1 hour, or until shells are tender.
To cook from freezer: About 1 1/2 hours before serving, heat over to 350 degrees. Bake in covered baking dish about 1 1/2 hours or until shells are tender.
Sunday, June 13, 2010
Fluffy French Toast
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Directions:
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Directions:
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Wednesday, May 19, 2010
A new twist on Jeri's Rice-A-Roni Casserole
I decided to change up Jeri's casserole a bit & use chicken & rotel instead of ground beef & green chilies. My family really liked it. So.... use
1 box of rice a roni chicken flavor prepared according to package directions EXCEPT only use 2 cups water & a can of rotel to simmer. After rice is prepared add a small can of chicken & mix together. Pour into 9 X 13 pan & top with shredded cheese. Bake @ 350 for approximately 15 minutes until cheese is melted.
1 box of rice a roni chicken flavor prepared according to package directions EXCEPT only use 2 cups water & a can of rotel to simmer. After rice is prepared add a small can of chicken & mix together. Pour into 9 X 13 pan & top with shredded cheese. Bake @ 350 for approximately 15 minutes until cheese is melted.
Saturday, April 24, 2010
Chunky Potato Soup
3 Tbsp. butter
1/4 C. All Purpose flour
4 C. milk
2 C. diced potatoes
1/2 C. minced onion
1/2 tsp. salt
1/4 tsp. ground pepper
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; stir in potatoes, onion, salt & pepper. Cook over medium heat, stirring frequently, until mixture is thickened and potatoes are done.
I like to microwave the potatoes so they they don't take so long to cook in the soup. Cook on high 3 minutes & stir until they are slightly cooked.
Serve topped with sour cream, shredded cheddar cheese & bacon bits if so desired.
1/4 C. All Purpose flour
4 C. milk
2 C. diced potatoes
1/2 C. minced onion
1/2 tsp. salt
1/4 tsp. ground pepper
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; stir in potatoes, onion, salt & pepper. Cook over medium heat, stirring frequently, until mixture is thickened and potatoes are done.
I like to microwave the potatoes so they they don't take so long to cook in the soup. Cook on high 3 minutes & stir until they are slightly cooked.
Serve topped with sour cream, shredded cheddar cheese & bacon bits if so desired.
Monday, April 12, 2010
Mexican Meatloaf
1 lb. ground beef (I use ground round so not so greasy)
1 cup crushed Doritos - Nacho Cheese flavor
1 egg, beaten
1 pkg. taco seasoning
1 1/2 cups salsa
1/2 to 1 can refried beans
Combine first 4 ingredients, 1/2 C. cheese & 1 C. salsa. Form mixture into a loaf & place in greased pan (spray with Pam). I like to use a round 2 qt. dish but has also used a square baking dish. Spread desired amount of refried bean over top of meatloaf. Drizzle remaining salsa over top. Bake @ 400 degrees for 1 hr. until internal temp reaches 160 degrees. Sprinkle remaining cheese on top. Bake an additional 5 minutes to melt cheese. I usually just cover it back up & the cheese will melt without putting back into oven.
Yummy with corn & taco rice. Enjoy!
1 cup crushed Doritos - Nacho Cheese flavor
1 egg, beaten
1 pkg. taco seasoning
1 1/2 cups salsa
1/2 to 1 can refried beans
Combine first 4 ingredients, 1/2 C. cheese & 1 C. salsa. Form mixture into a loaf & place in greased pan (spray with Pam). I like to use a round 2 qt. dish but has also used a square baking dish. Spread desired amount of refried bean over top of meatloaf. Drizzle remaining salsa over top. Bake @ 400 degrees for 1 hr. until internal temp reaches 160 degrees. Sprinkle remaining cheese on top. Bake an additional 5 minutes to melt cheese. I usually just cover it back up & the cheese will melt without putting back into oven.
Yummy with corn & taco rice. Enjoy!
Sunday, March 28, 2010
Ravioli Lasagna
Spaghetti sauce of your choice
1 bag of frozen beef ravioli
Shredded mozzarella cheese
Spread spaghetti sauce on the bottom of a 9 X 13 pan enough to cover bottom. Layer ravioli over sauce. Sprinkle approximately 1 cup cheese over ravioli then spread more spaghetti sauce over that. Cover with foil & bake at 350 degrees until hot & bubbly approximately 30 to an hour. Top with more cheese & let sit for 5 minutes until cheese is melted.
The sauce I use is 1 lb. browned hamburger, 1 15 oz. can tomato sauce, 1 15 oz. can diced tomatoes, 1 12 oz can tomato paste, 1 envelope of Italian style spaghetti seasoning & 1 1/2 cups water. Mix all ingredients & cook on low in crock pot for 5 to 6 hours until sauce is bubbly.
1 bag of frozen beef ravioli
Shredded mozzarella cheese
Spread spaghetti sauce on the bottom of a 9 X 13 pan enough to cover bottom. Layer ravioli over sauce. Sprinkle approximately 1 cup cheese over ravioli then spread more spaghetti sauce over that. Cover with foil & bake at 350 degrees until hot & bubbly approximately 30 to an hour. Top with more cheese & let sit for 5 minutes until cheese is melted.
The sauce I use is 1 lb. browned hamburger, 1 15 oz. can tomato sauce, 1 15 oz. can diced tomatoes, 1 12 oz can tomato paste, 1 envelope of Italian style spaghetti seasoning & 1 1/2 cups water. Mix all ingredients & cook on low in crock pot for 5 to 6 hours until sauce is bubbly.
Thursday, March 18, 2010
Breaded Ranch Chicken by Jeri
6 boneless, skinless chicken breasts
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbsp. minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)
Mix bread crumbs, onions & bacon together. Dip chicken in ranch and then cover with bread crumb mixture.
Label: Thaw and bake at 375 degrees for 1 hour.
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbsp. minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)
Mix bread crumbs, onions & bacon together. Dip chicken in ranch and then cover with bread crumb mixture.
Label: Thaw and bake at 375 degrees for 1 hour.
Pizza Pasta Casserole by Jeri
2 lbs. ground beef
1 large onion, chopped
2 jars (28 oz. each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz. sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef & onion together until beef is no longer pink; drain fat. Stir in spaghetti sauce & pasts, once noodles are cooked & drained. Spray (2) 9" X 13" baking casseroles with non-stick cooking spray & divide mixture into both dishes evenly. Spring each with cheese & top with pepperoni. Cool if needed, then cover & freeze.
To cook: Thaw casserole in fridge overnight. Bake at 350 degrees for 35-40 minutes or until heated through.
1 large onion, chopped
2 jars (28 oz. each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz. sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef & onion together until beef is no longer pink; drain fat. Stir in spaghetti sauce & pasts, once noodles are cooked & drained. Spray (2) 9" X 13" baking casseroles with non-stick cooking spray & divide mixture into both dishes evenly. Spring each with cheese & top with pepperoni. Cool if needed, then cover & freeze.
To cook: Thaw casserole in fridge overnight. Bake at 350 degrees for 35-40 minutes or until heated through.
Dinner Tonight
Taco Meat/Macaroni Casserole
1 lb. hamburger, browned & drained
1 pkg. taco seasoning (I used Old El Paso)
Prepare taco meat according to directions on seasoning package.
1 cup elbow macaroni prepared according to package directions
8 oz. Velveeta
3/4 cup milk
Will need to make 2 batches of the macaroni & cheese. Add 4 T. sour cream to one batch. Spread the batch with sour cream on the bottom of a 9 X 13 pan. Then spread the taco meat on top of the macaroni & cheese. Next layer is the other batch of macaroni & cheese. Top that with shredded cheddar cheese.
Bake at 400 degrees for 20 to 25 minutes until heated through & cheese is melted.
1 lb. hamburger, browned & drained
1 pkg. taco seasoning (I used Old El Paso)
Prepare taco meat according to directions on seasoning package.
1 cup elbow macaroni prepared according to package directions
8 oz. Velveeta
3/4 cup milk
Will need to make 2 batches of the macaroni & cheese. Add 4 T. sour cream to one batch. Spread the batch with sour cream on the bottom of a 9 X 13 pan. Then spread the taco meat on top of the macaroni & cheese. Next layer is the other batch of macaroni & cheese. Top that with shredded cheddar cheese.
Bake at 400 degrees for 20 to 25 minutes until heated through & cheese is melted.
Last Night Meeting
The girls and I met last night to do our exchange. Still the 3 of us but we decided to make 2 casseroles each this time. Met at On The Border which is my favorite - who doesn't love their chips & salsa & of course I had to have my favorite margarita - Borderita Grande On The Rocks With Salt. Yummy! I have posted Jill T.'s recipes & will post Jeri's later. Had Jill's right in front of me but Jeri's are on the pans in my freezer. Can't wait to try them all - Thanks girls!
White Chili by Jill T.
4 cans chicken broth
3 can Great Northern White Beans
1 can green chilies, diced
1 medium onion, chopped
1 tbsp. oregano
1 tsp. cumin
1 tsp. garlic powder
4 chicken breasts (I usually put the chicken breast in while and dice after thoroughly cooked)
Simmer 2 hours. Serve with sour cream, monterrey jack cheese and flour tortillas (torn/cut into bite size pieces).
Crockpot: thaw and cook on low all day.
3 can Great Northern White Beans
1 can green chilies, diced
1 medium onion, chopped
1 tbsp. oregano
1 tsp. cumin
1 tsp. garlic powder
4 chicken breasts (I usually put the chicken breast in while and dice after thoroughly cooked)
Simmer 2 hours. Serve with sour cream, monterrey jack cheese and flour tortillas (torn/cut into bite size pieces).
Crockpot: thaw and cook on low all day.
Taco Soup by Jill T.
1 1/2 lb. ground beef, browned and drained
1 medium onion, chopped
1 can Rotel
1 can chopped tomatoes
1 can corn, drained
1 can kidney beans
1 pkg. taco seasoning
1 pkg. ranch dip, dry
1 can chopped green chilies
1 1/2 cup water
Simmer 2-3 hours. Serve with sour cream and cheese.
Crockpot: thaw and cook on low all day.
1 medium onion, chopped
1 can Rotel
1 can chopped tomatoes
1 can corn, drained
1 can kidney beans
1 pkg. taco seasoning
1 pkg. ranch dip, dry
1 can chopped green chilies
1 1/2 cup water
Simmer 2-3 hours. Serve with sour cream and cheese.
Crockpot: thaw and cook on low all day.
Sunday, March 14, 2010
Cheesy Noodle Casserole
8 oz. (5 cups) egg noodles
1 lb. ground beef, browned
1 (14 oz.) jar prepared spaghetti sauce (I used the small jar of ragu traditional)
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1 (8 oz.) can tomato sauce
1/4 tsp. garlic powder
1/4 tsp. thyme
1/4 tsp. pepper
8 oz (2 C.) shredded cheese - Colby/Monterey jack cheese or Cheddar cheese
Cook noodles to desired doneness as directed on package. Drain; rinse with hot water. Heat oven to 350 degrees. Brown meat in large skillet, drain grease off meat. Stir in remaining ingredients except cheese. Pour into ungreased 13 X 9 baking dish. Cover; bake for 40 minutes. Uncover; sprinkle with cheese. Bake an additional 5 minutes until cheese is melted.
1 lb. ground beef, browned
1 (14 oz.) jar prepared spaghetti sauce (I used the small jar of ragu traditional)
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1 (8 oz.) can tomato sauce
1/4 tsp. garlic powder
1/4 tsp. thyme
1/4 tsp. pepper
8 oz (2 C.) shredded cheese - Colby/Monterey jack cheese or Cheddar cheese
Cook noodles to desired doneness as directed on package. Drain; rinse with hot water. Heat oven to 350 degrees. Brown meat in large skillet, drain grease off meat. Stir in remaining ingredients except cheese. Pour into ungreased 13 X 9 baking dish. Cover; bake for 40 minutes. Uncover; sprinkle with cheese. Bake an additional 5 minutes until cheese is melted.
Tuesday, March 9, 2010
Quick Turkey/Stuffing Roll Ups
1 lb. deli turkey meat (I used a pkg. of Farmland Special Select Hickory Smoked Turkey Breast that is already sliced).
3 C. prepared stuffing (I used Pepperidge Farm Herb Seasoned Stuffing).
1 can cream of chicken soup mixed with 3/4 C water or milk OR 1 jar of gravy.
1 can french fried onions.
Prepare stuffing & place a spoonful on the end of turkey slice. Roll up. Continue this process until all turkey/stuffing is used. Place rolls in baking dish & pour sauce/gravy over top of turkey rolls. Bake at 350 degrees for approximately 20 minutes. Top with french fried onion & bake for 5 more minutes.
3 C. prepared stuffing (I used Pepperidge Farm Herb Seasoned Stuffing).
1 can cream of chicken soup mixed with 3/4 C water or milk OR 1 jar of gravy.
1 can french fried onions.
Prepare stuffing & place a spoonful on the end of turkey slice. Roll up. Continue this process until all turkey/stuffing is used. Place rolls in baking dish & pour sauce/gravy over top of turkey rolls. Bake at 350 degrees for approximately 20 minutes. Top with french fried onion & bake for 5 more minutes.
Sunday, February 28, 2010
Whimpies
This is the other one is was considering for our next exchange.
2 lbs. browned ground beef
1 C. ketchup
1 C. tomato sauce
2 T. sugar
2 T. mustard
2 T. vinegar
Onion (optional)
Simmer for 30 minutes. I usually throw mine in the crockpot at lunch time & let it cook on low until dinner. Serve on hamburger buns - top w/cheese slice or shredded cheese if desired.
2 lbs. browned ground beef
1 C. ketchup
1 C. tomato sauce
2 T. sugar
2 T. mustard
2 T. vinegar
Onion (optional)
Simmer for 30 minutes. I usually throw mine in the crockpot at lunch time & let it cook on low until dinner. Serve on hamburger buns - top w/cheese slice or shredded cheese if desired.
Chicken Soft Tacos
Dillon's has chicken tenders on sale this week BOGO - so decided to make a double batch of Chicken Soft Tacos to put in freezer. Baseball season is starting & this will be great to have on hand just to warm up on those busy nights that I don't have time to cook.
2 T. cooking oil
2 lb. chicken tenders cut into pieces
2 C. salsa
4 C. water
2 pkg. taco seasoning (I used Old El Paso)
4 C. Minute Rice, uncooked
Soft flour tortillas
Shredded Cheese
Heat oil in large non-stick skilled on medium-high heat. Add chicken; cook & stir 6 minutes or until cooked through. Add water, salsa & seasoning mix; Stir. Bring to boil. Stir in rice; cover. Cook on low heat 5 to 10 minutes until liquid is absorbed by rice. Spoon chicken mixture onto tortillas; sprinkle w/cheese. Fold up sides to enclose filling.
2 T. cooking oil
2 lb. chicken tenders cut into pieces
2 C. salsa
4 C. water
2 pkg. taco seasoning (I used Old El Paso)
4 C. Minute Rice, uncooked
Soft flour tortillas
Shredded Cheese
Heat oil in large non-stick skilled on medium-high heat. Add chicken; cook & stir 6 minutes or until cooked through. Add water, salsa & seasoning mix; Stir. Bring to boil. Stir in rice; cover. Cook on low heat 5 to 10 minutes until liquid is absorbed by rice. Spoon chicken mixture onto tortillas; sprinkle w/cheese. Fold up sides to enclose filling.
Breakfast Casserole
Made this after church today - takes a long time to cook but I think it was worth the wait. I am considering making this for our next exchange.
1 lb. ground sausage, browned (I used Bob Evans original pork) on sale this week at Dillons for $2.50 & had a coupon for $1.00 off. So $1.50 for a lb. of sausage - not too bad.
2 20 oz. bags of hashbrowns (I used the Simply Potatoes Shredded Hash Browns which are on sale at Dillon's this week for $1.00)
1/4 c. milk
12 eggs (eggs are kinda pricey right now - $1.73 for a dozen at Dillons)
1/2 T. salt
1/2 tsp. pepper
1 small onion, chopped
Shredded cheddar cheese
Mix all ingredients, except cheese, together. Pour into baking dish. Spread cheese on top and cover with foil. Bake at 375 degrees for an hour to 1 1/2 hours until hashbrowns are cooked through. (Take foil off last 15 minutes of cooking)
This makes a pretty big batch - I put the whole thing in a 9 X 13 pan - I might have been able to split it up into a 9 X 13 & an 8 X 8 pan. Will try that next time might not take as long to bake.
1 lb. ground sausage, browned (I used Bob Evans original pork) on sale this week at Dillons for $2.50 & had a coupon for $1.00 off. So $1.50 for a lb. of sausage - not too bad.
2 20 oz. bags of hashbrowns (I used the Simply Potatoes Shredded Hash Browns which are on sale at Dillon's this week for $1.00)
1/4 c. milk
12 eggs (eggs are kinda pricey right now - $1.73 for a dozen at Dillons)
1/2 T. salt
1/2 tsp. pepper
1 small onion, chopped
Shredded cheddar cheese
Mix all ingredients, except cheese, together. Pour into baking dish. Spread cheese on top and cover with foil. Bake at 375 degrees for an hour to 1 1/2 hours until hashbrowns are cooked through. (Take foil off last 15 minutes of cooking)
This makes a pretty big batch - I put the whole thing in a 9 X 13 pan - I might have been able to split it up into a 9 X 13 & an 8 X 8 pan. Will try that next time might not take as long to bake.
Thursday, February 25, 2010
FFY Night
I have dubbed this evening to be FFY Night (Fend For Yourself). I will not be home this evening so that usually means the husband will run through one of the various drive-thrus. We actually do have FFY Nights when I am home & the family will actually eat what is in the fridge. Great way to get rid of all the leftovers so they don't go to waste. I am curious how others handle nights like this?
Wednesday, February 24, 2010
Dinner Tonight
Decided to do something easy this evening & it was pretty tasty. Take a loaf of french bread & slice lengthwise. Top with your favorite pizza sauce, mozzarella cheese & your favorite toppings. I used pepperoni on one side & pork sausage on the other to appease everyone in the household. Bake at 400 degrees for approximately 10 minutes or until cheese is melted.
Please be advised that these are not my recipes. I want to share good recipes with people who need ideas & enjoy food. I find my recipes from various places: friends, cookbooks, the internet, etc.
Please be advised that these are not my recipes. I want to share good recipes with people who need ideas & enjoy food. I find my recipes from various places: friends, cookbooks, the internet, etc.
Italian Chicken Alfredo Crockpot
6 chicken breasts
16 oz. noodles (cooked separately)
2, 4 oz. cans of mushrooms (drained)
3/4 tsp. dried basil
1 tsp. garlic powder
1 1/4 C. shredded Mozzarella
2 jars alfredo sauce (approx. 24 oz.)
Mix alfredo sauce, mushrooms & seasonings. Pour over chicken in freezer bag. Attach bag of cheese. Freeze.
To cook from frozen: Defrost completely or add 2 hours to cook time. Empty bag into crock pot & stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done, cook pasta separately, drain & add to crock pot. Stir throughly. Sprinkle cheese on top, cover & heat for additional 10 minutes or until cheese is melted.
Haven't tried this one myself but Jeri said it was great & tasted like Olive Garden. Looking forward to trying this one too!
16 oz. noodles (cooked separately)
2, 4 oz. cans of mushrooms (drained)
3/4 tsp. dried basil
1 tsp. garlic powder
1 1/4 C. shredded Mozzarella
2 jars alfredo sauce (approx. 24 oz.)
Mix alfredo sauce, mushrooms & seasonings. Pour over chicken in freezer bag. Attach bag of cheese. Freeze.
To cook from frozen: Defrost completely or add 2 hours to cook time. Empty bag into crock pot & stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done, cook pasta separately, drain & add to crock pot. Stir throughly. Sprinkle cheese on top, cover & heat for additional 10 minutes or until cheese is melted.
Haven't tried this one myself but Jeri said it was great & tasted like Olive Garden. Looking forward to trying this one too!
Jeri's Recipe
Rice a Roni Casserole
1 lb. hamburger, browned & drained
1 pkg. beef-flavored rice-a-roni, prepared as directed on box
1 can (4 1/2 oz.) chopped green chilies
Mix all ingredients and place in greased 9 X 13 pan. Top with 8 oz. sour cream and 10 oz. Monterrey Jack & Cheddar Cheese.
Bake at 350 degrees for 20-30 minutes or until bubbly & slightly browned.
To cook frozen, thaw & layer on sour cream & cheese. Will probably need to cook about an hour at 350 degrees.
I have not tried this one yet but looking forward to it.
1 lb. hamburger, browned & drained
1 pkg. beef-flavored rice-a-roni, prepared as directed on box
1 can (4 1/2 oz.) chopped green chilies
Mix all ingredients and place in greased 9 X 13 pan. Top with 8 oz. sour cream and 10 oz. Monterrey Jack & Cheddar Cheese.
Bake at 350 degrees for 20-30 minutes or until bubbly & slightly browned.
To cook frozen, thaw & layer on sour cream & cheese. Will probably need to cook about an hour at 350 degrees.
I have not tried this one yet but looking forward to it.
Other Recipe From 1st Exchange
This is the recipe I made:
Cheesy Ham & Potatoes
1 24oz. bag of frozen shredded hash browns
1/2 c. minced onion
2 10.75 oz. cans cream of chicken soup
1 8 oz. pkg. cream cheese
1 1/2 C. Monterey Jack cheese, shredded
1 1/2 C. cubed ham
1/2 tsp. pepper
Soften cream cheese & cream together with soup. Stir in onions, ham, jack cheese & pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label & freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350 degrees. Uncover & top with shredded cheddar cheese. Return to oven until cheese is melted.
My family has not tried this dish yet but I was told by the other 2 girls that is was really good.
Cheesy Ham & Potatoes
1 24oz. bag of frozen shredded hash browns
1/2 c. minced onion
2 10.75 oz. cans cream of chicken soup
1 8 oz. pkg. cream cheese
1 1/2 C. Monterey Jack cheese, shredded
1 1/2 C. cubed ham
1/2 tsp. pepper
Soften cream cheese & cream together with soup. Stir in onions, ham, jack cheese & pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label & freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350 degrees. Uncover & top with shredded cheddar cheese. Return to oven until cheese is melted.
My family has not tried this dish yet but I was told by the other 2 girls that is was really good.
New Ideas
I am thinking about what I want to make for our next meeting. Possibly considering Whimpies (sloppy joes) & maybe a sausage/hashbrown egg casserole. I love breakfast for dinner once in a while. Suggestions anyone??
Here is one of the casseroles exchanged:
Easy Pasta Dinner
1 lb. pork sausage, browned & drained
1 lb. ground beef, browned & drained
1 1/2 jar of your favorite prepared pasta sauce (used Ragu traditional)
1 can diced tomatoes, Italian style (used Kroger)
1 1/2 lb. tortellini (frozen-style) - could use any type of pasta.
Combine 1st 4 ingredients in Ziploc freezer bag.
Thaw in refrigerator overnight. Simmer sauce 20-30 minutes. Prepare pasta as directed on package.
My family has already tried it & it was YUMMY!!!
Easy Pasta Dinner
1 lb. pork sausage, browned & drained
1 lb. ground beef, browned & drained
1 1/2 jar of your favorite prepared pasta sauce (used Ragu traditional)
1 can diced tomatoes, Italian style (used Kroger)
1 1/2 lb. tortellini (frozen-style) - could use any type of pasta.
Combine 1st 4 ingredients in Ziploc freezer bag.
Thaw in refrigerator overnight. Simmer sauce 20-30 minutes. Prepare pasta as directed on package.
My family has already tried it & it was YUMMY!!!
February 2010
This was the first time to try a casserole exchange. I think it went well - only 3 people but we each exchanged a casserole & had some snacks/drinks & conversation. I will post recipes later. The plan is to meet again March 17th & for each to make 2 casseroles each. The casseroles need to be frozen or prepared & ready to freeze. We decided that Ziploc freezer bags or disposable aluminum pans would work best. Be sure to label your casserole with directions for thawing & cooking.
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