Are you ready for you chance to win $600? Can you make a yummy dish with just 6 ingredients? I can! This is one of my favorite recipes and it’s so easy!
Fettuccine Alfredo
8 oz cream cheese (1 box)
4 oz butter (1 cube)
1 cup shredded Parmesan cheese
1 cup whipping cream
minced garlic- I use about 1 1/2 Tbsp of the jarred kind
1 box fettuccine noodles
Directions
Melt cream cheese and butter together. Add whipping cream and Parmesan cheese and heat until warm and blended. Add garlic.
Cook noodles according to box. Drain. Add sauce. Top with a sprinkling of Parmesan.
Every time I go grocery shopping I’m shocked by the prices. I don’t know why I haven’t gotten used to it but everything always seems over priced to me. Nearly $5 for a box of butter? That just seems crazy. I’m always looking for ways to save money, especially on everyday items. The new American Express Blue Cash cards can help you do just that. There are two different options so you can choose the one that best suits you and your family. Here’s some more information on each one:
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My husband used to be completely against credit cards when we first met. Now we have one that we use for almost everything. It’s a rewards card and we pay off the balance each month so we don’t pay finance charges. It helps build our credit, is available for emergency purposes and allows us to earn cash or rewards for purchases we are making regardless. The Blue Cash Card is a great option for this sort of spending because it allows you to earn the most cash back on everyday items. Cool, right?
American Express has provided a $600 AXP gift card to give away to one lucky Mommies with Cents reader. All you have to do is submit a recipe using just 6 ingredients!
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A complimentary $600 grocery gift card was provided to facilitate this giveaway. An additional $600 gift card will be provided for the winner by the sponsor. All opinions expressed here are my own. See Mommies With Cents disclosure policy for more details.
Apple Pork Loin Ingredients:
2 (1 ½ pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
½ cup apple butter
¼ cup brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
Directions:
1. Preheat the oven to 350 degrees F.
2. Season the pork tenderloins with seasoning salt, and place them in a 9×13 inch baking dish or small roasting pan.
3. Pour apple juice over the pork, and cover the dish
4. Bake for 1 hour in the preheated oven.
5. Mix together the apple butter, brown sugar, cinnamon and cloves. 6. You may need a little water. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them.
7. Cover, and return to the oven until fork tender. Depending on thickness 1 to 2 hrs.
My favorite is stir fry. Brocolli, garlic, steak (cut into stips) and soy sauce. Saute the garlic, add the steak until cooked, then add the brocolli and soy sauce. Best served over rice. Yum!
Chicken Mole
Mole Verde (1 jar)
3 tbsp peanut butter
6 oz chocolate
2 lb chicken breast
1 cup chicken broth
Adobo to taste
Sprinkle chicken with adobo and cook. Add chocolate, peanut butter, and chicken broth to mole, stir till completely combined. Spoon mole over chicken and serve.
Cupcake Balls:
Ingredients- cake mix, frosting, chocolate colored melting chocolate, colored melting chocolate, sprinkles, red M&Ms.
Bake cake as instructed in 9×13 pan. Crumble cake completely into bowl. Mix in 3/4 container frosting with the back of a spoon. Shape into 48 balls, place on wax paper-covered baking sheet, chill for several hours. Melt chocolate colored melting chocolate, fill a 1 1/2 inch round Reese’s mold halfway with melted chocolate, and push a cake ball into each mold. Chill for several minutes. Melt colored chocolate, pop the cake balls out of the molds, and dip the uncovered half of the ball into the colored chocolate. Place on wax paper-covered baking sheet, and sprinkle with sprinkles, and top with a red M&M. Chill and enjoy!
2 cups shredded cooked chicken breast
1/4 cup Fresh Salsa
1 cup spicy black bean dip
4 (8-inch) multigrain flour tortillas
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
Cooking spray
* . Preheat oven to 450°.
* 2. Combine chicken and salsa in a medium bowl.
* 3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.
Cooking Light Fresh Food Fast, Oxmoor House
2009
My new favorite recipe- super easy and family loves it!
Easy Baked Portabello Mushrooms
*Portabello mushroom caps, cleaned.
*Minced garlic (as much or as little as you like)
*can of diced tomatoes
*fresh spinach
*shredded mozzarella cheese
Preheat oven to 350. Sautee spinach & garlic until wilted. Place mushroom caps, cap side down, in baking dish. Top with spinach mixture, tomatoes & cheese. Baked for 20-25 minutes until tender. Enjoy!
Chicken casserole
Cook Time: 2 hours
Total Time: 2 hours
Ingredients:
8 boneless chicken breast halves without skin
8 strips bacon
1 cup sour cream
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 jar dried beef
Preparation:
Wrap 1 strip of bacon around rolled half of chicken breast; repeat with remaining halves. Line a large casserole/baking dish with the cut up chipped beef. Place the 8 chicken breast halves on the chipped beef. Combine sour cream and soup; pour over the chicken. Bake slowly, at 300° for 2 hours, or until chicken is cooked and bacon is crispy.
Serves 8.
Garlic chicken on rice (or pasta)
Ingredients:
pasta or rice (I prefer rice)
2-4 chicken breasts
butter
chicken broth
garlic powder, garlic salt, seasoning salt
Worcestershire sauce
Corn starch or flour
oil
Add a little bit of oil to the pan and turn burner on to med-med hi then add your chicken. Sprinkle seasonings on to your taste (I use what I think is a lot, it’s delicious) Add a couple tablespoons of W. sauce (again, to your taste, I add a bit)
Cook chicken 8 min or so (until done, I use a thermometer) and then flip to cook other side. When cooked through remove from pan.
To your pan add 1-2 cups chicken broth. Boil and then add some corn starch or flour to thicken the gravy.
You can serve your chicken over rice/pasta as a whole breast or slice, then cover with gravy. Absolutely delicious!
Chicken in Puff Pastry
1 pkg puff pastry sheets
8 oz cream cheese, softened
Garlic Powder to taste
1 Tablespoon dried Parsley flakes
4 halved, boned & skinned, chicken breasts
1 egg, beaten
Remove puff pastry from freezer to thaw.
Place cream cheese in bowl, then add garlic and parsley flakes. Mix well. Set aside.
Roll puff pastry sheets on lightly floured surface. Cut each sheet into two pieces (large enough to enclose and seal around the chicken breast). On each of the four pieces, place 1/4 of the cream cheese mixture, then top with a chicken breast half. Seal edges tightly by first brushing the edges with the beaten egg.
Place chicken/pastry seam-side down, on an ungreased baking sheet. Brush top with remaining egg. Bake in 425-degree oven for 25 minutes.
Chicken will be tender, juicy, and delicious. This dish is easy to make and never fails to impress! Enjoy!
Slow Cooker Chicken Taco Soup
1 can black beans
1 can corn (drained)
1 can tomato sauce
2 cans diced tomatoes with green chilies
1 package taco seasoning
3 whole skinless, boneless chicken breasts
1. Place black beans, corn, tomato sauce and diced tomatoes/chilies in slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Set slow cooker on low heat, cover and cook for 5 hours
2. Remove chicken breasts from the soup and shred with a fork. Stir shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with cheese, sour cream and crushed tortilla chips, if desired.
YUMMY BREAKFAST CASSEROLE
Ingredients:
4 slices bread 12 to 16 ounces bacon or sausage, cooked and drained 2 cups shredded cheddar cheese 6 eggs, beaten
Directions
Grease the bottom of a 9″x13″ pan. Tear up 4 slices of bread and place in the bottom of the pan. Sprinkle cooked crumbled bacon or sausage over bread pieces. Sprinkle cheddar cheese over the bacon or sausage. Mix eggs, milk and mustard together; pour over casserole. Bake at 350° for 35 to 40 minutes.
Crockpot Barbecue Beans! They are great!
Ingredients:
* 2 lg. cans pork and beans (approx. 28 to 32 ounces each)
* 3/4 to 1 cup brown sugar
* 1 cup chopped onion
* 1 lg. bell pepper, chopped
* 1 lb. bacon
* 1 regular size bottle Barbecue sauce (approx. 18 ounces)
Preparation:
Empty beans into slow cooker. Add brown sugar, onions, pepper and barbecue sauce. Fry bacon until crisp. Drain on paper to remove excess grease. Cut into small pieces and add to bean mixture. Cook on LOW for 2 to 4 hours. Serves 8 to 10.
gmissycat at yahoo dot com
A favorite at my house is easy and kids and adults love it alike!
Macaroni and Cheese Casserole
2 Boxes of Macaroni and Cheese
Milk
Butter
1 Can of Green Beans (drained)
1 Can of Tuna
1 Can of Cream of Chicken soup
Make Mac and cheese like normal in boiling water.
Mix in milk, butter and cheese from the mac and cheese box.
Mix in Cream of Chx soup.
Mix in drained green beans and drained tuna.
Pop in the oven at 375 degrees for 10-15 minutes.
VIOLA!
One of my families favorite recipes is Easy chicken pot pies.
We take 2 store brand uncooked (frozen pie Shells)and
Fill one of the shells with a mixture of the following items:
Cut up chicken
frozen mixed veggies
1/2 tsp. minced onion
1/2 tsp. parsley
can of cream of chicken soup
Top with other pie shell (removed from pan) and press both shells together around rims.
Bake at 350 for 40 minutes or until top shell is browned.
We make this at least once a week. I’ve always called it my “Italian Cold Pasta”
-12-16oz box Rotini pasta
-11 tablespoons Italian salad dressing
-1 small can sliced black olives
-28 grams shredded parmesan cheese
-4 diced Roma tomatoes
-1/4 cup minced red onion
Boil the pasta as instructed on the box; drain and run under cold water. Mix remaining ingredients in a large bowl and stir in the cooled pasta. Better if allowed to cool for at least an hour in the fridge.
Spanakopita
Ingredients
* 2 T olive oil
* 2 packages of frozen spinach, thawed and drained
* 1/2 pound feta cheese, crumbled
* 1 large onion chopped
* 2 T unsalted butter, melted
* 1 package filo pastry sheets
Directions
Heat the oil in a large saute pan, saute onions until translucent. Add spinach and saute for about 2 minutes. Remove from heat to cool. After mixture is cooled, add crumbled feta cheese.
Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden
Beef Burgundy
Ingredients:
1. Stew beef chunks 1.5-2 lbs
2. Red wine 1 cup
3. Beef Broth 14 oz
4. 2 cloves garlic
5. 6 medium carrots
6. One large onion
Directions: Brown the meat, place in crock pot, stir in veggies, add wine, beef broth. Cook on low 10-12 hours!
Easy Pumpkin Mousse
Ingredients:
1 (15-ounce) can pumpkin
3 cups heavy cream
3/4 cup super fine sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
Ginger snaps for garnish
Directions:
Combine pumpkin, 1 cup cream, sugar, and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.
Slow Cooker Carne Asade Beef
Beef stew meat
canned tomatoes with chilis
garlic & onion powder, salt and pepper
I brown my meat first (you dont have to) then I add all in my ingredients in the crockpot. Let it cook all day, I make a burrito out of with some cheese and sour cream. You can top it with lettuce and tomatoes, chopped onion.
Velveeta Italain Sausage Pasta
1 lb Penne pasta, cooked according to package
1 lb Italian sausage (sometimes I use less)
2 zucchini, grated
1 red or green pepper, diced
…
1 can pizza sauce (or 8oz homemade sauce)
1/2 lb Velveeta (we use the store brand)
Fry sausage and pepper together in pan, drain and return to stove. Add the grated zucchini and let simmer for a few minutes. Add the pizza sauce and velveeta, stir until cheese is fully melted. Add to cooked pasta and enjoy! 🙂
Salsa Chicken
2 cups salsa (chunky works best)
1/4 cup honey
1/4 cup green chili sliced or diced (only if you want it spicy
Chicken pieces – thawed or frozen
1 pinch of salt
1 pinch of pepper
Mix honey, salsa, chili, salt and pepper in a bowl
Place chicken on a lined baking sheet or dish
Pour mixture over chicken
Bake at 350 until middles are no longer pink (time varies)
Serve hot!
roasted chicken with citrus marinade
1 whole chicken
1 lime
1 orange
3 cloves garlic
salt
pepper
Blend juice of 1 lime, 1 orange and 3 cloves of garlic to make a puree. Add salt and pepper to taste. Wash chicken. Pour over chicken in a large ziplock bag and let marinate overnight or for at least 2 hours
Put marinated chicken on a baking sheet and bake at 375 for 1.5 hours
goes great with rice
Pepperoni Rolls
3 loaves of frozen bread dough
Pepperoni (as much or as little as you desire)
Mozzarella Shredded Cheese
Olive Oil
Allow bread to rise (about 6-8 hours).
Preheat oven to 350. Lightly grease cookie sheet with olive oil. Separate bread dough into 5 to 6 portions for each loaf. Flatten one portion add four to five (or more) pepperoni. Add a layer of mozzarella cheese. Fold over bread dough and pinch close. Repeat until completed.
Cook for 15 minutes, then remove and flip and cook for 5 more minutes.
Tropical Hash
1 tub Cool Whip
1 can mandarin oranges, drained
1 box vanilla instant pudding mix
1 can crushed pineapple, drained
1/4 cup shredded coconut
1/4 cup pecan pieces
Mix pudding mix into cool whip. Add mandarin oranges, pineapple, coconut and pecans, mix well. Serve cold.
CREAM CHEESE PINWHEELS
10 Large Flour Tortillas
16 oz Cream Cheese, softened
1 Cup Pitted Black Olives, finely chopped
¼ Cup Pimentos, finely chopped
1 Green Jalapeño, seeded and finely chopped
1 pkg Ranch Dressing
Blend together with a mixer the cream cheese and powdered Ranch Dressing Mix. Stir in the olives, Jalapenos and Pimentos.
Spread mixture evenly over flour tortillas. Roll tightly. Chill for 30 minutes or overnight. Slice and serve.
brittneydejajason at gmail dot com
BALSAMIC GLAZED PEAR AND GOAT CHEESE CROSTINI
3 Medium Pears, thinly sliced
4 T Balsamic Vinegar Glaze
24 Round Baguettes, toasted
½ cup Goat Cheese
½ cup Pine Nuts, toasted
2 T Butter
Pepper to taste
Butter Noodles
2 small cans of Chunk White Tuna
1 can of cream of mushroom
Croutons
Shredded Cheddar Cheese
Pepper
Cook Butter Noodles as directed on package and then mix in 1 can of cream of mushroom. Add a pinch of pepper to taste. Open and drain liquid from cans of tuna fish and then chunk up the tuna fish and add to the noodle and cream of mushroom mixture. Mix up well and put in a square baking dish and cover with croutons and bake at 350 degrees for 25 minutes. Then cover top of croutons with shredded cheddar cheese and put back in oven to melt cheese. This takes around 10 minutes. Then serve.
amybrown16 (at) insightbb (dot) com
Smoky Braised Chicken and Gnocchi
Ingredients
4 chicken legs quarters
kosher salt and pepper to taste
1 tablespoon olive oil
4 cups low-sodium chicken broth
1 tablespoon smoked or hot paprika (found in the spice section of the supermarket)
2 yellow onions, cut into wedges
2 red peppers, cut into eigths
1 pound gnocchi (refrigerated or shelf-stable)
Directions
Heat oven to 400° F.
Pat the chicken dry with a paper towel and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a large ovenproof saucepan over medium-high heat. Add the chicken, skin-side down, and cook until the skin is crisp, about 5 minutes. Turn the chicken and add the broth, paprika, peppers and onions. Transfer to oven and cook, uncovered, for 30 minutes.
Add the gnocchi and continue cooking until the gnocchi are cooked through, about 15 minutes. Divide among individual plates.
I didn’t create this, but here’s one
GARLIC LIME CHICKEN
6 – Skinless, boneless chicken breast – cut into 1” chunks
1 cup butter
2 medium garlic heads, diced
1 cup all-purpose flour
1 lime
1 T lemon pepper seasoning
1 t each salt and pepper
Place chicken, flour, salt, pepper and lemon pepper seasoning in a plastic bag and shake well.
Melt butter in a large skillet over medium heat, add garlic and sauté 3 to 4 minutes, until it starts to change color. Sauté chicken in garlic butter mixture for 10 to 15 minutes, or until juices run clear.
Squeeze lime over cooked chicken and add salt, pepper and lemon pepper seasoning to taste.
Yorkshire Pudding (great with roasts)
1 cup flour sifted
1/2 tsp of salt
1 cup of milk
2 eggs
1/3 stick of butter
optional: gravy of your choice
mix 1st 4 ingredients together
Melt butter in 9 inch square cake pan
pour batter into cake pan
bake at 400 degrees for 30 minutes
When done it tastes best with gravy over top.
“DUMP” HOT DISH
INGREDIENTS
1 pound Hamburger, raw
5oz Box Creamettes /noodles
1can Condensed tomato soup
1 can Condensed cheddar cheese soup
1 t Minced onion
1 can Water
PREPARATION
Dump all ingredients in 1.5 qt. or larger pan. Stir well and place in 350 degree oven for 1 hour. May top with shredded cheese last few minutes.
Korean BBQ Beef
1 lb. thinly sliced beef
3/4 cup soy sauce
1/2 cup sugar
1 kiwi, diced
1 Tbsp sesame oil
2 Tbsp garlic powder
Combine all ingredients and let marinate for at least 1 hour. Stir fry. Enjoy!
Pasta with Creamy Mushroom Sauce
Butter 2 tablespoons
1 onion, minced
1 8 oz package of shiitake mushrooms, or any variety, chopped
1 cup half and half
salt
Pasta (any kind you like), cooked al dente
1 Melt butter in a skillet over medium heat with chopped onions until softened.
2 Add mushrooms and cook until golden and soft. Pour in the cream, make sure the heat isn’t too high, you don’t want to boil the cream.
3 Season with salt to taste. You can add pepper if you like too. Stir.
4 Pour over cooked pasta and serve.
This recipe may be simple but these ribs are yummy and tender! I never thought I could make ribs so good!
Easy BBQ Ribs
Ingredients
2 1/2 pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce
Directions
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
Preheat oven to 325 degrees F.
Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F.
I am always looking for ways to save time, and meals are a big problem! I like to be able to provide a healthy meal in one skillet! One of our favorites is Mexican Chicken, something I came up with on accident!
Mexican Chicken
1 lb Boneless/skinless chicken breasts
2 cups of rice (I use whole wheat rice)
1 package of taco seasoning
1 can Ro-Tel
2 cups of water
Shredded Cheddar cheese
Cube chicken, and cook chicken breasts in skillet. Add the rice, taco seasoning, and water, and cook until rice has absorbed the water. Add Ro-Tel, and cook for a few more minutes. Serve with shredded cheese on top. I also will serve refried beans and homemade guacamole with this meal. We love it!
Creamy Chicken-n-rice
Ingredients:
•1 can (10 1/2 ounces) cream of mushroom soup, condensed
•1 cup water
•3/4 cup rice
•1/4 teaspoon paprika
•1/4 teaspoon pepper
•4 boneless chicken breast halves, without skin
Preparation:
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on top of rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375° for 45 minutes, or until chicken is done and rice is tender.
Serves 4
Meatloaf
2 lb ground beef
2 eggs
1/3 cup dry bread crumbs
1/2 tsp thyme leaves
1/2 tsp onion salt
1/8 tsp pepper
Heat oven to 350. Combine all ingredients, mix well. Press mixture into ungreased 8×4 loaf pan. Bake @ 350 for 65-70 minutes or until brown and firm. (8 servings) Enjoy!
Corn Dog Muffins
2 pkgs corn bread/muffin mix
2 tbsp brown sugar
2 eggs
1 cup milk
1 can whole kernel corn, drained
5 hotdogs, chopped
In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hotdogs (batter will be thin). Fill greased or paper lined muffin cups 3/4 full. Bake at 400 for 14-18 minutes or until golden brown. Yield: 1 1/2 dozen
My kids love these and they love to make them.
Chocolate Lava cakes
Ingredients (4 people):
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature) and butter for ramekins
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
(optional) salt on top for salty/sweet combo or instant espresso granules for the coffee lover
How to Make It:
Preheat oven to 350°F
1. Melt chocolate on low flame in a double boiler. When melted…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Pistachio Pesto
1 c shelled pistachios
1/2 bunch chopped fresh parsley
2 cloves minced garlic
2 tbsp olive oil
1/2 c. grated parmesan or romano
Spaghetti cooked according to directions (enough to serve three or four)
Pulse first 5 ingredients in food processor once or twice briefly until it looks slightly grainy then toss with the hot cooked pasta in a large bowl and serve immedialtely. This is especially good in winter when fresh basil is hard to find. My family likes this much better than traditional pesto
Bacon pasta!
1 cup Chicken stock
Pasta
2 cans of tomatoes with garlic
Bacon
Boil pasta to taste, simmer in chicken stock on the stove. Fry bacon and chop into small pieces. Mix bacon, tomatoes, and chicken in together in the skillet and simmer for 10 minutes, serve!
Low Fat Turkey Chili
2 pounds groud turkey
1 large onion
2 1/2 cuops VB juice- low sodium
2 can kidney beans
2 tablespoons chili powder
cook turkey and onion till browned
add chili powder, veg juice, beans
heat to boil – reduce to low cook for 15 minutes.
Minestrone Soup
1 lg. onion, chopped
1 carrot, chopped
1 sm. can kidney beans, drained
1/2 c. sm. elbow macaroni, uncooked
2 chicken or vegetable bouillon cubes
2 c. (1 lg. jar) spaghetti sauce
Optional: May add other vegetables such as corn, green beans, zucchini, peas, etc.
Simmer vegetables in water and bouillon until tender, about 15-20 minutes. Add spaghetti sauce and simmer until heated, about 5 to 10 minutes longer. Serves 6-8.
cooked couscous or quinoa, cooled
diced cucumber
diced tomato
minced cilantro
fresh ground pepper
squeeze of lime or lemon juice
Mix all together, chill and serve as a side salad. Works great with fish.
spinach recipe sorry i must have hit enter
1 bag baby spinach leaves
1 cup watermellon chunks
1/2 feta cheese
1/4 cup walnuts
salad dressing to taste
nupa123atgmaildotcom
http://www.facebook.com/rewcath/posts/138459822907986 posted on facebook nupa123atgmaildotcom
Gumma’s Chicken Pot Pie
1-3 to 4-pound rotisserie chicken, meat shredded
1-bag of the 10 oz package frozen mixed vegetables
1-10.75-ounce can condensed cream-of-mushroom soup
half can of Cream of Mushroom Soup
1-10-count tube FLAKY refrigerated biscuits
half Cup Milk
In a large bowl, combine the shredded chicken, bag of mixed veggies, half can of Cream of Mushroom soup, half cup of milk… Mix until all mixed together.. put everything you just mixed in a 9×12 baking dish and cover the dish with tin foil.. Bake in the oven at 400 degrees for about about 30 minutes, after about 20 minutes.. put the biscuits on a baking sheet and bake in the oven along with the chicken mixture, bake the biscuits until golden brown (about 10-15 minutes) remove both dishes from the oven.. uncover the chicken mixture and place biscuits on top. Serve
INGREDIENTS
1 French roll, cut into 8 slices
2 plum tomatoes, finely chopped (about 4 ounces)
1‑1/2 tablespoons capers
1‑1/2 teaspoons dried basil
1 teaspoon extra-virgin olive oil
1 ounce crumbled feta cheese with sun-dried tomatoes and basil, or any variety
PREPARATION:
Preheat oven to 350°F.
Place bread slices on ungreased baking sheet in single layer. Bake 15 minutes or just until golden brown. Cool completely.
Meanwhile combine tomatoes, capers, basil and oil in small bowl; mix well.
Just before serving, spoon tomato mixture on each bread slice; sprinkle with cheese.
Tomato and Caper Crostini
INGREDIENTS
1 French roll, cut into 8 slices
2 plum tomatoes, finely chopped (about 4 ounces)
1‑1/2 tablespoons capers
1‑1/2 teaspoons dried basil
1 teaspoon extra-virgin olive oil
1 ounce crumbled feta cheese with sun-dried tomatoes and basil, or any variety
PREPARATION:
Preheat oven to 350°F.
Place bread slices on ungreased baking sheet in single layer. Bake 15 minutes or just until golden brown. Cool completely.
Meanwhile combine tomatoes, capers, basil and oil in small bowl; mix well.
Just before serving, spoon tomato mixture on each bread slice; sprinkle with cheese.
Heath Candy
Preheat oven to 350. Line a cookie sheet with a sleeve of saltines.
Bring 2 sticks of butter and 1 cup of sugar to a boil. Take off heat. Add 1 tsp vanilla. Stir. Pour over crackers. Bake for 8 minutes.
Remove from oven. Pour a bag of chocolate chips on top. Stir until melted. Freeze. break into pieces and enjoy!
BREAKFAST CASSEROLE
4 slices bread
12 to 16 ounces bacon or sausage, cooked & crumbled
2 cups shredded cheddar cheese
6 eggs, beaten
2 cups milk
1 teaspoon dry mustard
Grease the bottom of a 9″x13″ pan. Tear up 4 slices of bread and place in the bottom of the pan. Sprinkle cooked meat over bread pieces. Sprinkle cheddar cheese over the meat. Mix eggs, milk and mustard together; pour over casserole. Bake at 350° for 35 to 40 minutes.
Serves 4 to 6.
Very easy and everybody likes it!
Best Grilled Cheese
Quantity is per sandwich:
1 tablespoon butter
2 slices your favorite bread
4 slices your favorite cheese
2 slices bacon, cooked and crumbled
2 slices tomato, seeded and patted dry
1/4 avacado, sliced
butter bread, layer everything else between bread, grill in hot pan until cheese melts and bread is golden.
We call this “Macaroni and Cheeseburger”:
1 lb hamburger
1/2 medium onion, diced
1 small box Velveeta
1/4 c. milk
16 oz. noodles, any shape
pepper
Brown the meat and the onion. Meanwhile, make the noodles (or pasta, if you want to be fancy). While the noodles are boiling, after the meat and onion are done, add the cheese, milk, and pepper until the cheese melts. Mix it all up together, it’s really great!
BBQ Coke Chicken
2 Cups Ketchup
2 Cans of Coke
2 TBL of Worcestershire Sauce
Salt
2 TBL minced garlic
4 Chicken Breasts (Or however many you want)
Dump it all in the crockpot, set on low and cook for 4 hours. Yummy!!!!
Gluten free/ milk free pizza
Gluten free english muffin or pizza crust ( we opt for pizza crust that is gluten free..I make them in advance and freeze them for when my daughter wants to make pizza)
Tomato sauce
Rice mozzarella flavored cheese
German pancakes:
6 eggs
1 c. milk
1 c. flour
1 tsp. salt
2 T. butter
Melt butter in glass 9×9 dish in preheating oven (425)
Beat eggs until frothy, stir in milk, flour, and salt, and leave it lumpy. Pour this batter into the hot, buttered, dish, and let it bake at 425 until it is set in the middle. Maybe 15 minutes.
Greek Stuffed Chicken
4 boneless chicken breasts
1 cup frozen spinach, drained
3 tablespoons feta cheese
1 tablespoon cottage cheese
1 egg
2 tablespoons butter
Directions:
1Combine spinach, feta cheese, cottage cheese, and the egg and mix well.2Make a small slice in the side of the chicken breast and stuff with the spinach mixture.3Saute the chicken breasts in the butter until lightly browned on each side.4Add any other spices you would like, I usually use salt, pepper and parsley.5Bake in the oven at 350 degrees for 25 minutes.
Read more: http://cheese.food.com/recipe/greek-stuffed-chicken-61277#ixzz1UUkJAlZ7
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California Salad
1 cup ripe cherry tomatoes
1 cup canned pitted whole black olives (drained)
1 cup whole canned button mushrooms (drained)
1 large ripe avocado, peeled, pitted and chopped into bite-size pieces
1 cup marinated artichoke hearts (do not drain)
Gently toss all ingredients together. Refrigerate for an hour before serving. Serves 4-6.
My recipe is for Pita Pizza (2 servings)!
-2 7″ Pitas
-1/8 cup of chopped Green Bell Pepper
-1/8 cup of chopped Red Sweet Tomato
-1/4 cup of Shredded Mozarella Cheese
-1/2 cup of Mayonnaise
-1 teaspoon of Dried Basil
Combine last 5 ingredients in bowl; mix well. Spread mixture on pitas and place on greased baking sheet. Bake on 400 for 10 minutes!
Thanks so much for the chance!
4 carrots (shredded in food processor)
1 small onion, diced
1 clove garlic, minced
2 quarts vegetable broth
1 cup lentils (red or green will work)
1 cup rice1
tsp thyme
s & p to taste
juice from one lemon.
saute carrots, onion, and garlic until tender. Add broth, lentils, and rice. Bring to a boil. Turn down heat. Cover, and let simmer for 45 minutes. Add thyme, s & p. Squeeze in lemon juice.
Slow Cooker Mexican Beans
Ingredients:
1 small bag of dry pinto beans (1 pound)
bacon
onion
cilantro
small jar of salsa, or to taste
Preparation:
Rinse bag of beans and soak overnight. Next day put in crockpot or slow cooker covered with water, almost to the top; cover and cook on low heat 5 to 7 hours, until beans are tender. After about 5 hours, when beans are tender, fry up desired amount of bacon, onion and cilantro until bacon is cooked through and onion is clear; drain well. Add to beans, along with some of the drippings from bacon. Add salsa to taste. Cover and cook about 1 to 2 more hours.
Sarah Olson / [email protected]
I love this Pesto Pecan Chicken – it’s a great main course!
PESTO PECAN CHICKEN
4 ounce jar pesto
3/4 cup pecans, finely chopped
4 boneless, skinless chicken breasts
sprig of rosemary garnish
Salt and pepper to taste (these don’t count as official ingredients by the 1-2-3 standard, which makes sense to me)
Preheat oven to 425. If the breasts you’re using are very thick, you may want to pound them flatter first – I like to do so between 2 sheest of wax paper. Lay breasts in baking dish. Spread a thick layer of pesto on top of each breast, then press the pecans gently into the pesto, covering each breast as completely as you can.
Cover baking dish with aluminum foil and bake for 15 minutes covered, then 15 minutes uncovered (otherwise pecans may get too well-done). Drizzle pan juices over the top. This is also a fabulous leftover dish. It reheats well and is good cold too (esp. on a hot summer day!)
Add any salt and/or pepper and a sprig of rosemary garnish for presentation!
Orzo Salad
1/2 lb cooked orzo pasta
1/4 C extra virgin olive oil
2 T wine vinegar
1/4 C Kalamata Olives
1/4 C Feta cheese
i C Chopped Tomatoes
This is for Chicken Verde that we make around here all of the time! It’s so good!
Ingredients
4 Boneless Skinless Chicken Breasts
1 Can of Black Beans, Drained
1 Cup of Salsa Verde
1 Cup Shredded Pepper Jack Cheese
1 Lime (actually the juice from it)
1/4 Teaspoon Cumin
Preheat the oven to 450 degrees. Mix the Black Beans and Cumin in a saucepan and heat through. Then squeeze in the lime juice and remove from heat (or put on warm). Sear the chicken breasts in a skillet 3-4 minutes on each side. Put the chicken in a baking dish and then spoon over it with the salsa verde and then top with the Pepper Jack Cheese. Bake until the chicken is cooked and cheese is melted (about 10-12 minutes). Put the Black bean mixture on a plate and then the chicken/salsa/cheese on top of the beans. Delicious!
I love love love creamy chicken noodle soup…
Egg noodles
Chicken cooked & cubed
Cream of chicken soup
mushrooms
peas
milk
It’s so easy to make and so yummy!
Greek Stuffed Chicken
4 boneless chicken breasts
1 cup frozen spinach, drained
3 tablespoons feta cheese
1 tablespoon cottage cheese
1 egg
2 tablespoons butter
1.Combine spinach, feta cheese, cottage cheese, and the egg and mix well.
2.Make a small slice in the side of the chicken breast and stuff with the spinach mixture.
3.Saute the chicken breasts in the butter until lightly browned on each side.
4.Add any other spices you would like, I usually use salt, pepper and parsley.
5.Bake in the oven at 350 degrees for 25 minutes.
1 lb ground beef
2 T tomato paste
1/2 c sour cream
1 can refrigerator biscuits
cheddar cheese 1/2 c & some for topping
small can green chilis
brown beef; drain
add tomato paste, sour cream, green chillis, 1/2 c cheese & put in a 2 qt casserole dish
split biscuits & place on top of ground beef mixture & cover with cheddar
Cook @ 350* for 18-22 minutes
I am not the cook but will get my wife to give me ingredients for a meal when she gets home. thanks
6 to 8 boneless chicken breast halves, flattened
1 package instant herb-seasoned stuffing mix or cornbread stuffing mix,
Unsalted butter
2 cans cream of celery soup
Paprika
Shredded Monterey Jack or Swiss cheese, or your favorite — (my daughter loves pepper jack but the spices are a bit much for my hubby)
Prep:
Prepare stuffing mix according to package directions; add in 1/2 cup finely chopped onion to the dressing. Spoon dressing on flattened chicken breasts and roll up. Secure with toothpicks. Brown chicken rolls in butter in hot skillet. When browned, sprinkle with paprika and place in slow cooker. Spoon extra dressing around chicken rolls then spoon the rest of the soup over all.
Cover and cook on HIGH for 2 1/2 to 4 hours or on LOW for 5 to 7 hours, until chicken is tender. If desired, sprinkle with cheese about 10 minutes before done.
Pesto Spaghetti and Meatballs
1 lb. frozen cooked meatballs
12 oz. box of spaghetti pasta
2 Cups. frozen bell pepper and onion stir fry mixture
1 Tbsp. olive oil
1 cup of pesto
1 cup half and half
Bake meatballs as directed on package. Set aside. Cook spaghetti as directed on package. Drain and set aside.
Meanwhile, Heat up olive oil in a large skillet and cook bell pepper and onion stir fry for 8-10 minutes. Stir in meatballs, pasta, pesto and half and half. Cook over medium heat for a few minutes, stirring constantly, until mixture is hot. Serves 4 to 6
Cheesy Beef and Rice
1 cup long grain brown rice
1 lb ground beef, cooked with onion and garlic powder
sea salt, to taste
1 cup sour cream
1/3 cup milk
1 cups shredded cheddar cheese
Boil two cups of water. Stir in rice. Cover and simmer for 45 minutes. Brown ground beef with onion and garlic powder. Mix with rice and salt well. Stir in sour cream and milk. Spread into a casserole dish. Sprinkle cheese on top.
To bake: Place uncovered in a 350 degree oven for 30 minutes, or until bubbly.
Chicken Burritos
4 boneless chicken breasts
10 Flour tortillas
Taco season packet
12 oz can of Green chili sauce
Asadero cheese
Heavy whipping cream
1. Boil the chicken breasts until cooked thoroughly
2. Shred chicken and place into a pot. Pour in the seasoning and following the directions on the packet.
3. Once the chicken has absorbed the seasoning, put a portion of the chicken in each tortilla. Roll the filled tortillas up and place into a 13 x 9 pan.
4. Pour the green chili sauce into a small pot and whisk in about a 1/4 cup of whipping cream. Cook until sauce is warmed thoroughly.
5. Spoon a small amount of the green chili sauce onto each burrito (just enough to moisten each burrito)
5. Sprinkle shredded asadero cheese on top of the burritos.
6. Bake in 350 degree oven until the cheese is melted.
1 lb. frozen cooked meatballs
12 oz. box of spaghetti pasta
2 Cups. frozen bell pepper and onion stir fry mixture
1 Tbsp. olive oil
1 cup of pesto
1 cup half and half
Bake meatballs as directed on package. Set aside. Cook spaghetti as directed on package. Drain and set aside.
Meanwhile, Heat up olive oil in a large skillet and cook bell pepper and onion stir fry for 8-10 minutes. Stir in meatballs, pasta, pesto and half and half. Cook over medium heat for a few minutes, stirring constantly, until mixture is hot. Serves 4 to 6
1 pound sliced beef
1 pound instant rice
Water for the rice
1 pound sliced mushrooms
1 bunch scallions
Brown the beef, when almost done add the mushrooms and scallions. Cook until mushrooms are done. While beef is cooking make rice according to pkg directions. When both pans are done mix together.
I like to serve this with a nice salad.
Chicken Casserole
4 chicken breasts
l can cream of mushroom soup
1 box brown and wild rice
1/2 stick butter
l c. water
Put all in oven for 1 hr at 350 degrees
Tortillas with Scrambled eggs and bacon-
5-6 large eggs
tomatoes, chopped
scallions or onions (your preference) chopped
cooked bacon, broken into bits
shredded cheese, preferably Mexican 4 cheese blend
warm corn tortillas
scramble eggs over medium heat with little oil, add in tomatoes, scallions and bacon. Before removing from heat, sprinkle some cheese on top and let it melt a little. Remove from heat and eat with tortillas.
Chilled Rice Salad
4 Cups Cooked Rice
2 Tomatoes, sliced into wedges
1 Cup Corn
1/2 Cup Green Olives
1/2 Cup Feta
Splash of olive oil
Combine all ingredients into a bowl, toss and serve. Recipe serves aprox. two as a main dish and four as a side. Also works great with a bit of tuna tossed in or grilled chicken!
Saucy Honey Mustard Chicken
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Cream Cheese Spread
1/4 cup Italian Dressing
2 Tbsp. Savory Honey Mustard
1 Tbsp. honey
HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until chicken is cooked through (165°F).
MIX remaining ingredients; spoon over chicken.
COOK 2 min. or until sauce is heated through, stirring occasionally.
Chicken Artichoke Casserole Recipe
Cook Time: 45 minutes
Total Time: 45 minutes
Ingredients:
4 chicken breast halves, boneless, skinned
4 tablespoons butter
8 ounces sliced fresh mushrooms
1 jar (14oz) marinated artichokes, drained
2 tablespoons flour
1 1/2 cups chicken broth
Preparation:
In a skillet, brown chicken lightly in the butter. Transfer the chicken to a baking dish. Add mushrooms to skillet and saute for a few minutes, until lightly browned; remove and spoon over the chicken pieces. Place drained artichoke hearts on the chicken pieces. Add flour to the remaining butter and stir to blend. Add broth and cook until thickened; pour over chicken. Bake the casserole at 350 degrees for about 45 minutes.
Serves 4.
Lazy student stir-fry
Soy sauce
Bok choi
Broccoli
ramen (and water for the ramen)
sesame oil
salt
canola oil
Heat the canola oil in a medium skillet; toss in vegetables (really, can improvise here at will). Cook until tender.
Cook the ramen noodles to specifications; drain and toss with vegetables. Add soy sauce, sesame oil, and salt to taste.
Easy flatbread:
3 cups buckwheat pancake flour
1 packet yeast
2 tblsp. honey
1 tsp. salt
1 cup warm water
Add Honey and yeast to lukewarm water, add a spoonful of flour, leave overnight at room temp, covered. Pour into large bowl, add remaining ingredients, mix, set for 2 hours. Form into ball, roll out i inch thick, place in buttered baking pan, bake 20 min. at 350′
1 box penne pasta
1 can tomato soup
1 pound browned grown beef
1/2 crumbled bacon
mix in casserole dish and top wish mild cheddar
Queso
Brown 1 lb pork sausage with one medium chopped onion, 1/2 tsp garlic powder, 1/2 tsp cilantro. After browned combine in a large sauce pan with 1 can Rotel tomatoes with chilis and 1 lb of Velveeta cheese. Slowly heat, stirring occasionally. Serve with chips.
Super easy grilled Seafood Bake
2 tablespoons butter, room temperature
1 small garlic clove, minced
2 small potatoes,sliced
2 pounds Haddock fillet, cut into four equal pieces
8 ounces frozen uncooked medium shrimp (peeled and deveined), thawed
2 ears corn, quartered
Heat grill to medium
Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles
On one of the foil pieces, arrange potatoes in a single layer, top with cod, then shrimp. Place 2 pieces of corn on the side.
Add 1/2 T Butter on top.
Fold foil over ingredients, and crimp edges tightly to seal.
Do this 3 more times on the other pieces of foil.
Place packets on grill, with potatoes on the bottom
grill for 12 to 14 minutes.
Baked Ziti
1 1/2 lbs ground beef, cooked
1 small white onion
1 (8 ounce) package ziti pasta, cooked and drained
1 (28 ounce) can spaghetti sauce
2 1/2 cups mozzarella cheese, shedded
1 teaspoon garlic salt
1Chop onion into fine small pieces and brown with ground beef.2Sprinkle garic salt on.3Drain.4Add Ziti and Spaghetti sauce and mix well.5Spoon into a greased 9*13 in pan.6Top with cheese.7Cover and bake at 350.8I also like to add a can of mushrooms.
Lobster Crab Pasta
Ingredients
1 box penne pasta
16 oz lobster bisque soup
16 oz crabmeat (canned)
1 can sundried tomatoes
Cream
Cheese
Make pasta according to box directions. For sauce, combine soup, crabmeat, and cream-heat thoroughly. After draining pasta, top with the sundried tomatoes. Add cheese to taste.
So easy and yet so rich!
I like to make fajitas.
1. steak thinly sliced
2. bell peppers red and green julianed
3. tortillas
4. shredded chease
5 spices such as garlic and cayane pepper
6 sour cream
Easy Chili
Ingredients
1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt’s Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)
1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
Taco Casserole
1lb ground beef
2 tablespoon Cayenne pepper
1 cup picante sauce
1/2 cup mayo
1 bag Taco Doritos
2 cups colby and monterrey jack cheese
Brown ground beef; drain. add cayenne, picante, and mayo with beef. Stir and mix.
Crush doritos.
Layer in a casserole dish meat mixture, crushed chips, cheese, meat mixture, chips, cheese, etc…
Do not top with cheese just yet.
Pre-heat oven to 350. Bake casserole for 20 minutes. take out and top with remaining cheese. continue baking for 5 more minutes, or until cheese has melted.
Take out and enjoy. Feel free to add various things to meat mixture. (corn, olives, etc…) as well as top final product with shredded lettuce and tomato.
Easy Crockpot Fajitas:
Ingredients:
1. Three Chicken Breasts
2. 1/4 cup Chicken Broth
3. 1 jar Chunky Salsa (medium)
4. 1 small can mexican corn, drained
5. 1 can Black Beans, rinsed & drained
6. 1 package Fajita Seasoning mix
Place ALL ingredients in Crockpot (slowcooker). Mix thoroughly. Cook on HIGH for two hours, then turn to LOW for 3 to 4 hours until chicken is easily shredded with fork.
Serve hot over yellow rice or in tortillas / taco shells!
Serves 6.
Terri
outofthemist AT gmail DOT com
breakfast pizza
1 ready made pizza dough
1/2 cup mayonaise
2 or 3 cups scrambled eggs (your choice)
2 cups fried sausage
1/4 cup bell peppers -sliced n diced finely
2 cups shredded cheese (i use sharp cheddar_)
pre heat oven to 425
place pizza dough on pan -place in heated oven about 5 minutes.Remove and spread mayo all around ur pizza.then start spreading ur eggs,sausage,bell peppers around it.Top it with the cheese.Place in oven and bake about 20 minutes,,yum
alwaysatryin2 at gmail.com
This one is so easy, even I can do it!
Breakfast Casserole
Ingredients:
•4 slices bread
•12-16 ounces bacon or sausage, cooked and drained
•2 cups shredded cheddar cheese
•6 eggs, beaten
•2 cups milk
•1 teaspoon dry mustard
Preparation:
Grease the bottom of a 9″x13″ pan. Tear up 4 slices of bread and place in the bottom of the pan. Sprinkle cooked crumbled bacon or sausage over bread pieces. Sprinkle cheddar cheese over the bacon or sausage. Mix eggs, milk and mustard together; pour over casserole. Bake at 350° for 35 min.
Pimm’s drink
Ingredients
• 1 cup Pimm’s No. 1™ (gin-based liqueur)
• 2 quarts lemonade
• 1 (4 inch) wedge of cucumber
• 1 red apple, cored and thinly sliced
• 1 orange, sliced
• 1/2 lemon, sliced
Mix all together and serve
French Toast
6 pieces of bread
4 eggs
1tsp vanilla
1 tsp lemon juice
1 tsp cinnamon
Mix all ingrediance
Add topping
Hot Corn Casserole
1 can corn drained
1 can cream of corn
1 Pkg 8 oz cream cheese at room temp
1/4 cup half and half
3 tlbs minced pickled jalapenos
2 tlbs butter at room temp
mix the first 3 ingredients together until combined.
add the rest of ingredients mix together and pour in a pyrex dish and bake 350 for 25 mins…
serves about 6 people give or take more
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This is my Go-To for potlucks and is always a favorite. Super easy to make.
California Chili Rice
4 cups cooked rice (white or brown)
16 oz sour cream
1/2 pound monterey jack cheese
(2) 7 oz cans ortega chilis (jalapenos can be substituted for one can if you want more heat)
Garlic salt to taste
Black pepper to taste
Combine rice, sour cream, chilis, half portion of cheese, garlic salt and pepper in a baking dish. Sprinkle remaining cheese on top of dish. Place under the broiler until cheese browns. Serve.
Serves approx 8-10 people.
Kerri
chicken and mushroom over rice
1 cup white rice cooked
1 can of cream of mushroom soup prepared
1 package of mushrooms sliced
4 chicken breasts cooked
olive oil ( to cook mushrooms)
black pepper
pour soup and mushrooms over rice, top with chicken and enjoy
Fresh Salsa
3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
Preparation:
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro and lime juice. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.
I actually just made this recipe up this evening for dinner.
SPANISH RICE
1 onion, chopped
1 cup parboiled rice
olive oil
1 can Rotel tomatoes
2 cups water
1/2 pkg. taco seasoning
Saute the chopped onion and the rice till the onion is translucent and the rice is slightly browned. Add the can of Rotel tomatoes, the water, and the taco seasoning. Lower heat, cover, and simmer till the water is mostly cooked away and the rice is tender.
When I make this I usually stir in some chopped cooked chicken breast when I add the water and it makes a nice meal. Tonight, however I made it minus the chicken and we ate it with some yummy tamales from the farmer’s market!!
The Best French Toast Ever!
4 Slices of Wonder Bread (feeds 2)
4 Eggs
Butter (1/4 Stick)
Cinnamon (1 Tablespoon)
Confectioners Sugar (1 Tablespoon)
Maple Syrup
Crack Eggs in a mixing bowl, beat the eggs, add one tablespoon of Cinnamon, dip bread into the mixture (coat both sides), and place slices on a hot griddle. Let cook (after flipping over numerous times) until browned on both sides, add butter on both sides of the toast, add confectioners sugar and maple syrup, and EAT!
An easy crockpot fondue recipe, and more dips below.
Ingredients:
* 1 can (10 1/2 ounces) Cheddar cheese soup
* 1 pound process cheese (Velveeta) cut in cubes
* 16 ounces shredded swiss cheese
* 12 oz. can beer (or 1 1/2 cups apple cider)
* 1/2 tsp hot pepper sauce
* 2 drops liquid smoke flavoring
Preparation:
Place all ingredients in slow cooker. Stir to mix. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend. Serve with bread sticks or veggies for dipping.
ky2here at msn dot com
1 Pkg Cole Slaw Mix
2 Boneless Skinless Chicken Breasts (cooked and diced)
1/2 cup Cashew Pieces
Ramen Noodle Package
Oil
Vinegar
Mix seasoning packet from Ramen Noodle Package with oil and vinegar to taste.
Toss mixture above, with Slaw mix and chicken. Chill
Just before serving, break up Ramen Noodles, and toss in with slaw mixture. Add cashew pieces and toss again. Serve
Easy baked tilapia w/vegs.
2 smallish pieces of tilapia (longer than a deck of cards, but thinner, so a serving sized piece according to current guidelines)
1 bag sliced, frozen tri colored peppers and onions
Lemon juice
Salt and Pepper
Lay out two sheets of aluminum foil. Put one fish piece on each, sprinkle with lemon juice, s&p then top each with half the bag of peppers (still frozen). Fold up foil to make a pouch, place on cookie sheets and bake in a 350 degree oven for 40 minutes*.
Sorry clicked before I added the link- button http://myloonyverse.com
Sweet and Sour Meatballs
1 lb ground meat
3/4 c cooked rice
2 Tbsp finely chopped green pepper
2 Tbsp finely chopped celery
3 Tbsp finely chopped onion
1 small jar sweet and sour sauce
mix first five ingredients with your hands in a large bowl
form approx. 24 small meatballs
Place on a greased cookie sheet and bake at 350 for 35-40 minutes or until meat is no longer pink.
Baste with sweet and sour sauce and either serve immediately or return to oven for 5 minutes to ‘set’ the sauce.
ape2016(at)aol(dot)com
Taco Salad
1. 1 head of lettuce cut up
2. 1 8oz package of shredded cheddar cheese
3. 2 whole tomatoes diced
4. 1 pound of Hamburger
5. 1 package of Taco Seasoning
6. 1 regular bag of Doritoes crushed
Cook hamburger and add seasoning, mix all ingredients together and serve!
My Favorite Chili
1)1 lb. ground hamburger, cooked
2)2 cans tomato sauce
3)2 cans chili beans
4)Williams chili seasoning
Mix well, cook on low heat…add these garnishes…
5)Sour cream
6)Chopped avacadoes
YUMMO!!!
First of all, thank you SO MUCH for hosting this contest. If I win, I’m getting a new laptop for school! Mine is on its last leg.
My 6 ingredient recipe is:
Healthy Layer Dip
1 container Frito’s Bean Dip
1 cup Lowfat Sour Cream
2 Tablespoons Taco Seasoning
1 can Rotel
1/2 cup Shredded Cheese
Multigrain or Baked Chips
1. Spread the bean dip on the bottom of the dish.
2. Mix taco seasoning and sour cream.
3. Spread sour cream mixture on bean dip.
4. Thoroughly drain Rotel and spread on sour cream mixture.
5. Top Rotel with cheese.
6. Serve immediately.
Do I get bonus points for having 6 steps, too? Haha 🙂
So-Easy-Even-Dad-Can-Do-It Casserole
1/2 onion, diced
1 lb. ground beef
1 can cream of mushroom soup
1 can tomato soup
1 cup shredded cheddar
8 oz. egg noodles
Brown onion and ground beef. Cook and drain noodles. Mix everything but cheese. Top with cheese and bake at 350 degrees for one hour. This is a great starter recipe when kids want to learn to cook!
Katharina angelsandmusic[at]gmail[dot]com
i love food
Brocolli Pasta
1 box of pasta (shaped works best)
1 TB olive oil
2 cups cooked brocolli
1 cup sun-dried tomatoes in oil
2 cloves of garlic, minced
1 cup toasted pine nuts
1. Cook the pasta according to package and drain.
2. Add the next five ingredients. Toss and serve.
Easy and delicious! We eat this at least once a month, if not more.
Taco Dip
2-8oz. Pkgs cream cheese
1-teaspoon Taco Seasoning
1 teaspoon Dried parsley flakes
1 cup Chunky salsa
1/3 cup Shredded reduced fat cheddar cheese
1/3 cup Ripe olives
In medium bowl, stir cream cheese with a spoon until soft. Stir in taco seasoning, parsley flakes, and salsa. Add cheddar cheese and olives. Mix well to combine.
Cool Spinach Dip
1 lb of frozen spinach
6 oz of dried beef
2 cups of sour cream
1 block of cream cheese
Thaw spinach and squeeze out as much water as possible. Chop dried beef and blend all four ingredients. Add garlic salt and pepper to taste. Refrigerate for 1 hour – serve with Wheat Thins or Triscuits!
veggie chilli
tomatoes
diced zucchini
diced yellow squash
chopped onions
kidney beans
chilli seasoning
Sautee first 5 ingredients add chilli seasoning
EAT
Chicken Salad and Crackers.
Ritz Crackers
2 Canned Chicken Breast
Miracle Whip (eyeball this)
4 Celery sticks chopped
1/4 Onion
2 tbsp Sweet Relish
Mix everything together and eat with some ritz super yummy! I like to also spread on bread.
I call these crock pot tacos, huge hit in this house!
1. Chicken Breasts (can be raw/frozen) or Cooked Ground Beef
2. One can Green Giant mexi-corn (drained)
3. One can Red Kindey Beans or Black Beans (drained & rinsed)
4. Taco Seasoning
5. Salsa
6. Cream Cheese (to be added last)
Add ingredients 1-5 (you can substitute for whatever you have in your pantry or fridge). Cook on high for 2 hours or low for 4 hours (our crock pot cooks REALLY fast so your times may vary, this doesn’t really matter if you use ground beef since it is already cooked, but the flavors meld together). Once the chicken is cooked, take it out and flake it with forks or cut into cubes. Add back into the mixture and stir. Turn off crock pot. Take a scoopful (or two ;)) of cream cheese and let it melt by leaving the lid on. Stir one last time. Serve with chips or in tacos. You can garnish with whatever you want (sour cream, cheese, more salsa, etc). Super EASY and yummy!
Chicken Enchiladas
1 lb boneless chicken cut into small pieces
1 can veg. broth
adobo
mexican cheese
1 jar salsa verde
white corn tortillas
Add chicken, veg broth and sprinkle a bit of adobo in mixture for added flavor. Slow cook the chicken in the veg broth until soft & completely cooked (you can boil the broth for quicker results). When fully cooked, shred chicken. Pour a little bit of remaining broth on bottom of a baking pan (to prevent enchiladas from sticking). Place chicken in center of tortilla & roll. Repeat until you have desired # of enchiladas. Spread salsa verde on top of tortillas & sprinkle with cheese. Bake at 350 until cheese is melted completely (15-20 min). Serve with rice & black beans.
Midwest Baked Beans:
4 cans pork & beans
1 small onion diced
1/2 cup bbq sauce
2 T mustard
1 cup brown sugar
1 cup sliced ham
Mix together and bake for 1-1 1/2 hours
yes i can use it
Quick and Easy Baked Pasta
1 box ziti pasta
2 cups tomato sauce
4 tablespoons butter
1/2 teaspoon nutmeg
2 cups shredded mozzarella cheese
1/2 cups breadcrumbs
Preheat oven to 450 degrees Fahrenheit. Boil ziti pasta in salt water until tender but not overcooked. Combine pasta, sauce, butter, nutmeg, and 1 cup cheese in a baking dish. Mix well. Top with remaining cheese and breadcrumbs. Bake for approximately 20 minutes.
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Easy Broccoli Cheese Soup.
4 Ingredients
16 oz – half & Half
1 can – cream of celery soup
8 oz – Jar of cheez wiz
16 oz – bag of frozen cut up broccoli
Place all ingredients in a crock pot. Place on low, stir every 30 minutes. cook for about 3-4 hours.
It works, It’s good and its easily doubled or modified for variation.
Garlic Bread CheeseBurger
2 lb. ground beef
1 loaf of garlic bread
2 Tbs A-1 sauce
Cheese
Lettuce
Condiments of choice
Mix the A1 with the ground beef
Form into a long garlic bread shaped patty shape
Wrap in foil and cook or grill until done
Cook Garlic Bread
Carefully transfer cheeseburger to the inside of the garlic bread
Add lettuce and condiments of choice
Cut into bite size pieces
Great for parties!!
Thanks 🙂
Add Cheese and
Awesome M&M Ice Cream “cake”
1 bag mini M&Ms
1 Lg. tub Cool Whip
1 jar hot fudge sauce
1 package M&M cookies
approx. 1/2 gallon vanilla ice cream, slightly softened
Butter
Melt butter (dear Lord, I don’t measure, I’m sorry…it’s about “this much”….or maybe 1/4 cup???) In microwave.
Crush (as small as possible) cookies
Mix melted butter and cookies together
Press into the bottom of round springform pan
Heat hot fudge sauce and pour and spread over cookie crust
Mix approximately 1/2 to 3/4 bag of mini M&Ms into softened ice cream (NOTE: DO NOT completely melt the ice cream….your M&Ms will all sink to the bottom)
Spread ice cream over top of hot fudge layer
Place in freezer until firm.
Once firm, spread cool whip over the ice cream.
Sprinkle with remaining M&Ms if desired
You can also drizzle with remaining hot fudge sauce.
Return to freezer until firm.
This stuff is so good it’s disgusting! Just made it up a few weeks ago for my kids’ birthdays~ YUM
2 c cornmeal
1 cup sourcream
1 cup shredded cheese
2 sm jalepenos
1 sm onion
1 egg
mix all together, bake at 350 till brown.
One Dish Meal
1 lb. hamburger
1 corn
1 pkg. instant mashed potatoes (or use real mashed potatoes)
cheese
Cook hamburger and drain off the fat. Add the corn to the meat and stir. Prepare the mashed potatoes as directed. Place the mixture in baking dish and cover the top with the potatoes. Cover the top of the potatoes with the cheese and bake until the cheese is melted and golden brown. Serve and enjoy, yummy!
ericka082 AT gmail DOT com
1 1/2 lb ground beef
tomatoe juice
1 large onion chopped
1 or 2 cans diced tomatoes–depends on your taste
2- chopped green peppers
instant rice
cook ground beef and drain all grease off
in a large cooker,add tomatoe juice, cooked meat,chopped onion,can of diced tomatoes,green peppers, cook on low just long enough for green peppers and onion to soften…add
bring to a boil, add instant rice and cook long enough to softnen…
makes a great meal….same taste as stuffed peppers,without the long cook time
Easy Chili
1 lb ground beef or turkey
1 large jar salsa (you choose the heat)
1 small can tomato sauce
1 28 oz can diced tomatoes (or 2 cans of the diced tomatoes w/chiles), drained
2 cans dark red kidney beans, rinsed & drained
1 can black beans, rinsed & drained
season to taste
Brown the ground beef/turkey and drain the fat. Add the rest of the ingredients to the pot and simmer for at least 20 minutes. Serve with shredded cheese and fresh bread for dipping.
this looks good
1 lb hamburger
1 egg
1 package saltine crackers
1 cup oats
1 can tomato soup
1 tsp salt
Crunch crackers into crumbs and mix all ingredients together except soup. Cook in a bread pan at 350 for 45 minutes. Pour half the can of soup on top, cook for 15 more minutes. Serve in slices and the left over soup can be used as a dip.
one box of pasta
one medium container heavy whipping cream
one lb bag of shredded parmesan cheese
3/4 stick butter
cubed chicken (cooked)
1/2 pack of bacon – cooked
cook pasta as box says
cube chicken and cook in pan with bacon
in a seperate pot get heavy whipping cream heated with butter, once boiling turn heat down and slowly whisk in the bag of shredded parmesan cheese until thick
once everything is cooked combine in one big dish and serve! 🙂
Taco Mountain
2 bricks cream cheese, softened
1/2-3/4 jar picante sauce or salsa
1/2-1 head lettuce, chopped
2 cups shredded cheddar cheese
1-2 medium tomatoes, diced
small can of sliced black olives,drained
Gradually add the picante sauce to the cream cheese and mix with a mixer. You won’t need the whole jar, it should be pink and creamy, not runny. Spread on a cookie sheet or pizza pan.
Next layer, in this order shredded cheese, lettuce, tomato and olives. Serve with tortilla chips!
pkbw28 at gmail dot com
Taco Burgers
1 lb Hamburger
1 cup Tortilla Chips
1/2 Packet of Taco Seasoning
Hamburger Buns
Taco Cheese
Taco Sauce
Combine the burger, Tortilla Chips, Seasoning together in a bowl, mix together and form into patties. Place patties onto a medium high heat grill and grill to your liking. Sprinkle with cheese, remove from heat, place on bun and use taco sauce for dipping and enjoy!
jason(at)allworldautomotive(dot)com
Scrambled eggs and bacon-veggy
3-4 large eggs
tomatoes, chopped
mushrooms , chopped/sliced
cooked bacon, broken into bits
shredded cheese
scramble eggs over medium heat with little oil, add in tomatoes, mushrooms and bacon. Before removing from heat, sprinkle some cheese on top and let it melt.
Easy Rice Pilaf
1 Cup Uncle Bens Converted rice
1 can of Cambels consomme soup(veg broth can be substituted for vegetarians)
1-can of water
1/2-1 cube of butter
1 box of frozen peas and carrots
Place all ingredients in baking dish and bake about 50 minutes in pre heated oven.
Peppered Scallops
2 tbsp butter
2 garlic cloves, finely chopped
3 scallions, sliced
2 lbs sea scallops
1 (each) red, yellow, and green bell pepper, cut in thin strips
1/2 cup orange juice
Heat butter in large skillet. Add garlic and scallions and saute for 2 minutes.
Add scallops and saute for 3 minutes.
Add peppers and saute for 3 minutes.
Add orange juice, cook for 2 minutes or until scallops cooked through.
my son calls this chicken and sauce
chicken breast diced and browned in a skillet
frozen peas
frozen carrots
can cream chicken soup
can cream celery soup
rice or mashed potatoes (your preference which you would like to serve “chicken and sauce” over. Salt and pepper to your liking. Bring sauce to a very low boil to ensure peas and carrots are cooked. Very easy!!
good sized pot roast
2 packs dry onion soup
1 big can mushroom soup
1/4 cup beef broth
2 cups cut up potatoes
2 cups cut up carrots
i use slow cooker
put broth in then the roast. then mix the mushroom soup and dry onion soup and put on top raost. then throw in the potatoes and carrots. set the cooker on low for about 8hrs. comes out soooooooooooo good!!! =D
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Easy Guacamole:
Avocado
chopped tomato
garlic
lemon juice
salt
tortilla chips
Mash avocado with a fork. Add tomato, garlic, lemon juice and salt. Mix together and serve with tortilla chips.
Toasted Almond Brown Buttered Veggies
1. Handful Toasted Almonds slivers
2. 3 TBS Butter
3. dash Garlic Salt
4. dash Onion Powder
5. (any amount)Broccoli
6. dash Pepper
Cook veggies till done. While veggies are cooking, toast almond slivers in oven and beginning melting butter on medium low heat until melted. Once melted, add garlic salt, onion powder and pepper and continue stirring constantly until butter is browned. When browned, take off burner, add almonds and mix into veggies. SO YUMMY!!
There is something about the browned butter and toasted almonds that make this delicious!!
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mac n cheese:
macaroni noodles
velveeta cheese
olivve oil
milk
salt
pepper
I can do you one better. The best peanut butter cookies you will ever eat.
1 cup peanut butter
1 cup instant oatmeal
1 cup brown sugar
1 egg
1 tablespoon flour
Roll it into a ball as best you can, bake for 10 minutes at 375. They are awesome.
Quick bean burritos.
smash a can of dark read kidney beans in the food processor, smear on tortillas, sprinkle chopped green onions and cheddar cheese, microwave till warm and gooey and enjoy your healthy inexpensive lunch.
Easy Beef Enchiladas
1 lb ground beef
flour tortillas
2-3 cups shredded cheddar cheese
one can of green chiles
one can of sliced black olives
one can of red enchilada sauce.
Brown the ground beef, drain the fat. Mix with 1/3 of the enchilada sauce, 1 cup of cheese, chiles and olives. Spoon into flour tortillas and roll up. Place seam side down in a baking pan. Cover all the enchiladas with the remaining sauce and bake at 350 for 15-20 min. Sprinkle cheese on the top in the last 5-10 min.
Gooey Butter Squares:
1 pkg. yellow cake mix
1 stick butter, softened
4 eggs
1 lb. box powdered sugar
1 (8 oz.) cream cheese, softened
1 tsp. vanilla
Mix cake mix, butter and 2 eggs. Spread into 9 x 13 inch pan. Mix powdered sugar, 2 eggs, cream cheese and vanilla. Spread over cake mix. Bake at 350 degrees for 40 – 45 minutes.
Sweet and sour meatballs.
1 lb ground meat
1/2 cup of seasoned bread crumbs.
1 Egg
2 Tbsp finely chopped green pepper
3 Tbsp finely chopped onion
1 small jar grape jelly
mix first five ingredients with your hands in a large bowl
form approx. 24 small meatballs
Place on a greased cookie sheet and bake at 350 for 35-40 minutes or until meat is no longer pink.
Then use the grape jelly for dipping sauce.
Sounds weird but is delicious.
1 c. Cream of celery Soup
1` lb hamburger
1 1/2 c wide noodles uncooked
Prepare noodles according to pkg instructions
Brown hamburger in fry pan. Drain. Put in can of celery soup and can of water. Simmer and cook down. May season to taste.
Serve over noodles. use vegetables as a side dish .
Brocolli Pasta
1 box of pasta
1 Table Spoon olive oil
2 cups cooked brocolli
1/2 cup sun-dried tomatoes in oil
1 cloves of garlic, minced
1 cup toasted pine nuts
1. Cook the pasta.
2. Add the other ingredients. Toss and serve.
I just love this. It’s easy and awesome
Peppered Shrimp Alfredo
Ingredients
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Hawaiian Beef
2 lbs ground beef or steak
2 pkg brown gravy mix
2 C water
2 can of french cut green beans
4 TB of soy sauce
White steamed Rice or any noodles
Brown beef and drain. Mix water and brown gravy and pour into cooked and drained beef. Cook until thickens. Add soy sauce. Add more soy sauce if you like. Open the cans of green beans and drain. Add to beef mixture. Simmer for about 10 minutes and serve over rice or noodles.
Crock — pot roast
2 cans condensed cream of mushroom soup
1 package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions
1. In a crock pot, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in crock pot and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Quick Carmel Popcorn
4 Quarts freshly popped Popcorn
1/2 stick butter
1/2 cup Brown Sugar
4 ounces light corn syrup
1/2 cup dry roasted peanuts
3 Tbs vanilla
melt butter in saucepan, slowly add brown sugar, stirring constantly to make a brown sugar rue. Heat on high , avoid burning by constantly stirring. Add corn syrup,vanilla and peanuts. continue on high heat for 3-5 minutes, stirring constantly. Pour over fresh popcorn in very large bowl. Stir to thoroughly coat popcorn.
Tropical Hash
1 tub Cool Whip
1 box vanilla pudding mix
1 can mandarin oranges, drained
1 can crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup chopped pecans
Add pudding mix to Cool Whip, mix well. Stir in mandarin oranges, crushed pineapple, coconut and pecans. Mix well. Serve cold.
Inside Out Cheeseburgers
1/4c cheddar
1/4c Monterey Jack
1 lb hamburger
1T Worcestershire
1 1/2 tsp paprika
1/4 tsp pepper
Combine cheeses. Mix hamburger, Worcestershire, paprika and pepper together. Shape half of the meat mixture into patties. Mound 2T of the cheese mixture into the center of each patty. Shape the remaining meat mixture into patties and place these patties on top of the patties with the cheese. Crimp and seal edges together. Place on grill and cook to desired doneness. Don’t press the burgers as they cook or the cheese will ooze out.
Lisa’s Favorite Lasagna
1 box lasagna noodles
1 jar pasta sauce
1 lb mozerella cheese
16 oz ricotta cheese
1 lbs ground hamburger
1 can diced tomatoes.
Preheat oven to 425 degrees. Cook ground hamburger. At same time boil lasagna noodles for 9 minutes.
In seperate bowl combine ricotta and mozarella and set aside.
Combine diced tomatoes and pasta sauce in pan with hamburger.
Use 11×13 in dish and start with a layer of meat sauce then a layer of noodle. Next layer with half of the cheese mixture and another layer of meat sauce. Repeat step. Finish with last layer of meat sauce and cover and bake 1 hour.
OLD FASHIONED CHESS PIE
2 eggs
1/2 cup sugar
1 Tbs flour
2 Tbs butter(melted)
1 cup milk
1 Tbs vanilla
mix sugar and flour, add eggs, milk and butter. Pour into unbaked pie crust Bake for 30 minutes at 359 degree.
Here’s a great crock pot recipe. Its sounds odd but the sauces really do work together and tastes great!
1 Pound Ground Beef
½ Cup Bread Crumbs
1 egg
1 teaspoon salt
1 Cup Grape Jelly
12 ounces (1 bottle) Chili Sauce
Pre-heat your oven to 400 degrees. Pour in the Chili Sauce and Grape Jelly Turn into a crock pot and set to high and let it heat. While the sauce is heating in the crock pot get a large bowl and mix the Ground Beef, Bread Crumbs, Salt, and Egg until evenly mixed throughout. Using the mixture form 25-30 small meatballs and lay them out equally on a cooking sheet. Put the meatballs into the oven and let cook for 10-15 minutes. Gently stir the mixture on the crock pot to help it mix evenly. Remove the meatballs from the oven and add to mixture in crock pot. Change crock pot setting to low and let cook for 3-5 hours. Serves 4
An alternative is to cook the meatballs the night before and put them in the freezer. In the morning make the sauce in the crock pot and let heat on high for 20 minutes and add frozen meatballs. Change setting to low and cook for 6-8 hours.
TACO EGG SPECIAL, SIMPLE, ONE SCRAMBLED EGG, ONE TACO SHELL, TEASPOON OF SALSA AND A SLICE OF PROVOLONE CHEESE.
Bacon Wrapped Jalapeno Poppers (makes 48 pieces) can be adjusted to suit your needs
2lb Boneless Chicken Breast Filets
1lb Pepper Bacon
1 bottle Dale’s Marinade
Toothpicks
Cream Cheese
1doz Jalapeno peppers
Marinade chicken overnight in Dale’s marinade. When fully marinaded, the chicken will appear dark brown.
Split Jalapenos in half, making sure to clean seeds and membrane unless you want real heat. Split peppers again into quarters. Repeat with all peppers.
Cut chicken into bite size pieces corresponding to the number of peppers you have quartered. (approx. 48pcs)
Spread fair amount of cream cheese on inside of each quartered pepper. Once cream cheese has been added, you can begin to build the rest of the appetizer by adding a piece of chicken on top of the cream cheese. To complete, wrap with pepper bacon and place toothpick through appetizer to hold in place.
Bake on cookie sheet or in baking dish at 350 for about fifteen minutes. Finally broil for five minutes to crisp bacon. You may have to flip the poppers to ensure that both sides of the bacon get crisp. This can be done by broiling on the opposite side for an additional five minutes. Now you are ready to enjoy. These make a nice appetizer for a cook out or gathering.
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•1 can (10 1/2 ounces) cream of mushroom soup, condensed
•1 cup water
•3/4 cup rice
•1/4 teaspoon paprika
•1/4 teaspoon pepper
•4 boneless chicken breast halves, without skin
Preparation:
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on top of rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375° for 45 minutes, or until chicken is done and rice is tender.
Serves 4
tgrattan4 (at) hotmail (dot) com
I make a Slow Cooker Chicken with Parmesan Cheese.
4 Chicken Breast
1/2 cup of water
1 cup of Mayonnaise
(I use flavored mayonnaise sometimes like Chipotle flavored)
1/2 cup of grated parmesan cheese
black pepper to taste
Put chicken breast in slow cooker and cook on low for 2 hours. Mix remaining ingredients and pour over chicken and cook on low an additional 2-3 hours, depending on size of chicken breasts.
I serve by letting it rest on cutting board and then cutting into strips. This is very good over a salad.
Delicious Slow-Cooker Pork
1 pork loin
1 jar of apricot or peach jam (size doesn’t matter)
1 envelope of onion soup mix
1 Tbs worcestershire sauce
Throw them all in the crockpot in the morning and it’s ready for dinner. If I’m home in the afternoon, I cut it into chunks so that the flavor seeps all the way through, and then it flakes when you cut it, which is popular with my kids.
Poor Man’s Lasagna
1 lb Rotini or rotelle pasta
1 lb lean ground beef (or turkey if you prefer)
1 lb low moisture mozzarella cheese
3 cups tomato sauce
1 small onion – diced (optional)
1 green pepper – diced (optional)
Let sauce simmer. Brown ground beef, add onion and green pepper for about 2 minutes. Drain meat and veggies and add to sauce. Allow the sauce to cook for as long as you like, the longer the better.
When you’re ready to eat cook up pasta. While that’s cooking slice mozzarella. Assembly is easy, once pasta is drained simply layer sauce, pasta and mozzarella. Give 2-3 minutes for it all to work together, stir and serve.
Perfect for the fall and winter. Serve with a salad and/or some italian bread.
Shrimp Scampi over Angel Hair Pasta
1 (8 ounce) package angel hair pasta
1/2 cup butter
2 cloves garlic, sliced
1 1/2 pounds shrimp, peeled and deveined
1/3 cup white wine
3 tablespoons grated Parmesan cheese
1.Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.
2.In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine.
3.Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.
My family loves this dish
BREAKFAST BAKE
Ingredients:
6 large eggs
1 1/2 cups milk
1 teaspoon chicken grill seasoning, Creole seasoning, or a seasoned salt mixture
3 slices bread, torn in small pieces
12 ounces chicken smoked sausage, your favorite flavors
1 cup sharp Cheddar cheese
Grease a 2-quart baking dish or spray with nonstick cooking spray.
Whisk together the eggs, milk, and seasoning.
Arrange bread pieces in the baking dish; top with the sliced sausage then cheese.
Cover and refrigerate overnight or let stand for 15 minutes and bake. If you refrigerate overnight, give the casserole about 20 to 30 minutes to come to room temperature before baking.
Bake at 350° for 40 to 50 minutes, until firm and lightly browned around the edges.
Serves 4 tp 6.
GARLIC LIME CHICKEN
6 boneless, skinless chicken breasts cut into 1 inch pieces
1 cup butter
2 medium garlic heads diced
1 cup all-purpose flour
1 lime
1 T lemon pepper salt seasoning
Place chicken, flour, and lemon pepper salt seasoning in a plastic bag and shake well.
Melt butter in a large skillet over medium heat, add garlic and sauté 3 to 4 minutes, until it starts to change color. Sauté chicken in garlic butter mixture for 10 to 15 minutes, or until juices run clear.
Squeeze lime over cooked chicken and add lemon pepper salt seasoning to taste. Enjoy!
taco dip
8oz cream cheese
8oz sour cream
taco dry mix
can of re fried beans
half head lettuce
1-2 tomato
mix cream cheese,sour cream&taco mix til thick
put in long rectangle dish
put beans on,then lettuce and tomato chopped
Great recipe for chicken-tortilla pie
2 cups shredded cooked chicken breast
1/4 cup Fresh Salsa
1 cup spicy black bean dip
4 (8-inch) multigrain flour tortillas
1/2 cup (2 ounces) shredded Monterey Jack cheese
Combine chicken and salsa in a medium bowl. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts
Healthy Pesto Pasta
serves 4-6
8 oz spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame peas
juice from 2 lemons
3/4 cup almonds, crushed and lightly toasted
Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto & spinach until combined. Stir in the edamame and squirt the lemon all over. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.
Would love this!
Quick Latin steak and pan roasted corn
1. 2 new york strip steaks (14 – 16 oz. each)
2. EVOO, for rubbing
3. 3 cups fresh (about 5 ears) corn kernels, patted dry (if you have frozen, thaw and use, but don’t use the kind in the can, too mushy usually) – tip: easy to get the kernels off the cob by gently slicing down with a knife
4. 1/2 cup medium-hot salsa (salsa verde is my favorite, but you can use what you have)
5. 3 oz. cheese, such as queso fresco, finely crumbled – the idea is a kind of Mexican cheese (you can get queso fresco at most grocery stores) but I have used different kinds and it still tastes great
6. 1 lime, cut into wedges
Heat a 12-inch cast-iron skillet over medium-high heat. Pat the steaks dry, rub with a little olive oil and season well with salt and pepper. Add the steaks to the skillet and lower the heat to medium. Cook until the bottom is seared, 4 to 5 minutes. Flip and cook for 4 or 5 minutes longer for medium. Transfer the steaks to a plate; tent with foil to keep warm.
Quickly spread the corn evenly over the browned bits in the hot skillet. Cook over medium heat, without stirring, to brown on one side, about 1 minute. Then stir, season with salt and pepper and cook until lightly browned all over, about 2 minutes.
To serve, halve the steaks crosswise and arrange on 4 plates. Pile the corn over the steaks. Sprinkle with the salsa and cheese. Serve with the lime wedges.
Tuna Casserole
1. 3 cans tuna in water drained
2. 1 can cream of mushroom soup
3. 1 can cream of celery soup
4. 1 cup of seasoned bread crumbs
5. 1 package of egg noodles
6. 1 cup of shredded chedar cheese
1. Cook noodles according to directions on package.
2. drain noodles and place in medium sized casserole dish
3. add tuna, cream of mushroom and cream of celery soups.
4.mix well
5. sprinkle shredded cheese and bread crumbs on top
6. bake at 350 for about 30 minutes oe until chesse is melted and serve
I cannot believe I’m sharing this, but here goes:
San Francisco Style French Toast
Milk
Eggs
Brown Sugar
Vanilla
Flour
Pepperidge Farm Cinnamon Swirl Bread
Blend all the above ingredients together to get a thick batter. I don’t measure, it varies according to quantity, personal preference, etc. But, if you’ve ever made French Toast, you’ll have a good idea of what’s appropriate as you’re pouring it in.
Dip the bread in the batter, place it in skillet, let both sides get to a golden brown.
This is not exactly “healthy,” obviously…but it is, without a doubt, the best French Toast my family has EVER had.
1/2 lb. chicken breast strips
8 oz can of chicken broth
1/4 cup of cashews
red pepper strips
dash of tobasco sauce
Brown the chicken strips on each side and cook five minutes until not pink.
Add chicken broth, cashews, onion, and tabasco (all of the remaining ingredients) and simmer for 15 minutes.
Serve over white rice. Delicious!
Easy Bean Burritos
6 6in. flour tortillas (burrito sized!)
1 12oz. can black beans, rinsed and drained
1 cup grated cheddar or “mexican mix” cheese
1 cup of your favorite salsa
1 cup plan nonfat yogurt
Cilantro to taste
Steam tortillas until pliable. On each tortilla spoon 1.5 oz. of the beans, 1/2 oz. of cheese, 1 tablespoon of the salsa, 1 tablespoon of yogurt and a dash of cilantro. Roll, burrito style, and place seamside down in a baking pan. Pour the remaining salsa over the burritos (and top with a little bit of cheese if you choose). Bake at 425 for 4-6 minutes until thoroughly heated.
Only 179 calories and chock full of protein at 10.9g/burrito! 6.5g fat, so…not horrible!
Yummy Stuffed French Bread,
1 loaf of french bread
1 package of instant mashed potatoes
1 pack of precooked chicken slices or chunks
1 can of mixed veggies,
Set oven to 350
cut top off the french bread
take out the insides of the french bread
make the mashed potatoes
mix mashed potatoes, chicken slices , can of mixed veggies drained in a bowl.
Add a few of the bread insides to the bowl and mix.
then stuff the mix from the bowl into the french bread.
Put top you cut off back on the french bread and wrap in foil.
Bake for 20 minutes.
Yummy!
Stuffed Shells w/ Spinach and Ricotta.
1 Box of Jumbo Shells
1 Container 15 oz. Ricotta Cheese
1 package Bagged Spinach
1/2 Jar Spaghetti or marinara Sauce
6 oz. Parmesan Cheese
1 Cup Mozzarella Cheese Shredded
Boil Water and Cook Shells according to package. Preheat oven to 350 degrees.
In a bowl Mix together ricotta cheese, Spinach, Parmesan Cheese, and half the Mozzarella Cheese. After the Shells cook drain them. Stuff shells with mixture and place the in a casserole dish. Drizzle with Marinara sauce and shredded Mozzarella. Cook 25 minutes or til heated through.
Pizza Soup
1 can of pizza sauce
1 can of beef broth
1 3/4 cups of water
2 oz of pepperoni
1 cup of onions
1 cup of mozzarella
combine all ingredients in a crockpot, set on high for about 2.5 hrs!
Chicken Caserole- Chicken Breast, Cream of mushroom, French onions fried on top, and a sprinkle of garlic on top. Delicious!
Chicken Cheddar Bake
Ingredients:
2 1/2 to 3 pounds chicken parts or bone-in chicken breasts
2 tablespoons melted butter
1 can (approx. 10 1/2 oz) Cheddar cheese soup, undiluted
2 tablespoons chopped pimiento
1/2 teaspoon chili powder
1 1/2 teaspoon dried parsley flakes
Preparation:
Preheat oven to 400°.
Arrange chicken parts in a single layer in baking dish, skin side down. Drizzle chicken with the melted butter. Bake, uncovered, for 20 minutes. Turn chicken skin side up. Bake for 20 minutes longer. In a small bowl, combine cheese soup, pimiento, and chili powder. Pour over chicken then sprinkle with parsley. Return to oven for 20 minutes longer, or until chicken is tender.
Serves 4 to 6.
1.) shredded steak
2.) Hoagie Rolls
3.) Cheese Wiz
4.) Mushrooms
5.) Provolone Cheese
6.) onions
Cook shredded steak, heat up the cheese wiz, sautee the onions and mushrooms, heat up the bread in the oven. Put cheese wiz on the inside of the bread and then assemble
ham and cheese casserole:
* 1 (32 ounce) package frozen hash browns
* 8 ounces sour cream
* 1 (10 1/2 ounce) can cream of chicken soup
* 1/4 cup butter, melted
* 12 ounces shredded cheddar cheese
* 2 cups chopped cooked ham
1
Combine all ingredients in large mixing bowl.
2
Press into 13 x 9 2 inch casserole.
3
Bake at 375 degrees for 1 hour or until potatoes in center of casserole are tender.
My daughter isn’t fond of tomatoes, so I use a mock marinara recipe.
* 1 can drained Organic beets (un-pickled)
* 2 cans drained Organic carrots
* 1/4 cup chopped yellow onions
* 2-3 tablespoons Italian dried seasoning spice blend
* 2 tablespoons Chopped garlic
* Dash of salt
Blend together in a food processor. Easy peasy!
Easy Cheesy Potatoe soup
4 cups potatoes
4 cups chicken broth
32oz Velveeta Cheese
2 cups milk
4 tablespoons butter
1/4 cup onion cut
1 Tb Parsley
Very easy to make in a big pot on the stove put in butter and onion first add broth,parsley boil on meduim heat. Then add potatoes when all is hot boil until potatoes are soft 20-25 minutes may very! same pot add milk and add cheese cut into cubs slowly mix when doing so simmer until done 10 mins maybe! Easy soup but very good if you like potatoes and cheese!
Tuna casserole:
1 can tuna
1 can mushroom soup
1 cup frozen peas
2 cups crushed potato chips
2 T minced onions
Mix tuna, soup, peas & onions in a bowl.
In casserole put layer of chips
spoon 1/2 of tuna mixture
more chips
other 1/2 tuna mixture
top with chips
Bake at 350 for 30 minutes or until mixture is bubbling.
Cedar Plank
Salmon
Equal parts Maple Syrup & Soy Sauce.
Pepper.
Soak the cedar plank in water. Mix the maple syrup and soy sauce with the pepper and marinate the salmon in it for 20 minutes.
Head up the grill and when it’s ready, cook the salmon on the plank until done.
Ingredients
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 cup oatmeal
1 large egg
1 tsp baking powder
Directions
1) Combine all ingredients. Mix well.
2) Form into balls and flatten with hands. Use fork to press “criss cross” shape into cookies.
3) Bake at 350 for 10-12 minutes.
Number of Servings: 28
Strawberry pretzel salad
10 oz. bag pretzels
lg. box strawberry jello
10 oz. box frozen strawberries
1 fkg. cream cheese
1 small container cool whip
1/2 cup powdered sugar
layer bottom of 9by13 inch dish with crushed pretzels
mix frozen strawberries with strawberry jello
pour over pretzels
mix cool whip and cream cheese and powdered sugar until creamy and put over strawberry mixture
chill in frig for 2-3 hrs.