Chicken Enchilada

 

Ingredients:

Chicken pieces (2-3 breasts)

1 can of cream of chicken soup

1 can of green chiles

1/2 cup milk
1 cup sour cream
Cumin (like one or two teaspoons)
salt and pepper
Tortillas
Cheddar cheese

Directions:

Cook chicken.  Mix together all the other stuff.  Fill tortillas and bake at 350 for about 40 minutes.  Rip tortillas into pieces and mix all together for casserole style.  Same baking.  I would not put the cheese on until about 5-10 minutes before end of cooking time.

Share By: Natalie

Martha Stewart's Mac and Cheese

8 TB (1 Stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into ¼ to ½ inch pieces
5 ½ c. milk
½ c all purpose flour
2 tsp. salt, plus more for water ¼ tsp.
freshly grated nutmeg
¼ tsp. freshly ground black pepper
¼ tsp cayenne pepper
4 ½ c (about 18 oz) grated sharp white cheddar cheese (I have used yellow)
2 c. (about 8 oz) grated Gruyere or 1 ¼ c (a bout 5 oz) grated Pecorino Romano cheese
1 lb. elbow macaroni  

1. Preheat oven to 375 degrees.  Butter a 3-quart casserole dish; set aside.  Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 TB butter.  Pour melted butter into the bowl with the bread; toss.  Set the bread crumbs aside.  
2.  Warm milk in a saucepan over medium heat.  Melt remain butter in a high-sided skillet over medium heat.  When butter bubbles, add flour.  Cook, whisking, I min.  
3. While whisking, add hot milk a little at a time to keep mixture smooth.  Continue cooking, whisking constantly, until mixture bubbles and thickens, 8-12 mins.  
4.  Remove pan from heat.  Sir in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1 ½ c Gruyere (or 1 c Pecorino romano); set the cheese sauce aside.  
5.  Cover a large pot of salted water and bring to a boil.  Cook the macaroni until the outside of the pasta is cooked and the inside is underdone 2-3 minutes.  Transfer the macaroni to a colander, rinse under cold running water, and drain well.  Stir the macaroni into the reserved cheese sauce.  
6.  Pour mixture into prepared dish.  Sprinkle remaining cheddar and Gruyere (or Pecorino) and bread crumbs over top.  Bake until golden, about 30 mins.

Share By: Mom

Old Fashioned Macaroni and Cheese

2 c. elbow macaroni
Salt and pepper
1 c. shredded sharp cheese
½ T. butter  

Thin White Sauce:
1 T. butter or margarine
1 T. flour
¼ tsp. salt
1/8 tsp. pepper
1 c. milk

Heat oven to 375 degrees
1. Cook macaroni until tender.
2. Place half of the macaroni in ungreased casserole dish and sprinkle with salt and pepper and half the cheese.
3. Place rest of macaroni and sprinkle on remaining seasonings and cheese.
4. Pour white sauce over top.
5. Cover and place cook until bubbly and heated through.  

Sauce:
1. Melt butter in sauce pan; add flour and salt and pepper.
2.Cook over low heat stirring until mixture is smooth and bubbly.
3.Remove from heat and stir in milk.
4. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat.

Share By: Mom

Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. butter or margarine
1 can (28oz) tomatoes with liquid, cut up
1 can (4oz) mushroom stems and pieces, drained
1 can (2-1/4oz) sliced ripe olives, drained
2 tsp. dried oregano
1 pound ground beef, browned and drained, optional
12oz spaghetti, cooked and drained
2 cups (8oz) shredded Cheddar cheese
1 can (10 3/4oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef, if desired. Simmer, uncovered, for 10minutes. Place half of the spaghetti in a greased 13in x 9in x 2in baking dish. Top with half of the vegetable mixture. sprinkle with 1 cup of Cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heat through.

Shared By: Mom

Sensational Beef Stroganoff

1lb boneless beef round steak, cut 1/4in thick
2 Tbsp. margarine, divided
1/2 cup chopped onion
1 can Campbell's Cream of Mushroom Soup
1/2 tsp. paprika
1/2 cup sour cream or plain yogurt
Hot Cooked Noodles
Chopped fresh parsley for garnish

1. Slice beef across the grain into very thin strips
2. In skillet over high heat in 1 Tbsp. hot margarine cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender, set aside. Repeat with remaining margarine, beef and onion.
3. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve over noodles. Garnish with parsley.

Tip: To make slicing easier, freeze beef 1 hour

Shared By: Mom

Creamy Chicken Tortilla Soup

1 cup Pace Chunky Salsa
1 pound boneless, skinless chicken breasts, cut into 1/4 inch pieces
2 cups frozen whole kernel corn
1 can (about 15oz) black beans, rinsed and drained
2 cans (10 1/4oz each) Campbell's Condensed Cream of Chicken Soup
1 soup can of water
1 tsp. cumin
4 corn tortillas (6-in), cut into strips
1 cup shredded Cheddar cheese
1/2 cup chopped fresh cilantro leaves

1. Stir the salsa, chicken, corn and beans in a 4-quart slow cooker.
2. Stir the soup, water and cumin in a small bowl. Pour over chicken mixture.
3. Cover and cook on low for 5 hours
4. Stir the tortillas, 1 cup of cheese, and cilantro into the cooker. Cover and cook for 15 minutes more. Serve with additional cheese, if desired.

Shared By: Mom

Beef and Pasta Medley

3 cups spiral pasta, cooked and drained
1 medium green pepper, julienned
1 cup halved cherry tomatoes
1/2 cup sliced ripe olives
1 pound boneless top sirloin, cut into strips
2 Tbsp. cooking oil
1 bottle (8oz) Italian salad dressing
1 1/2 cups (6oz) shredded provolone or mozzarella cheese
Breadsticks, optional

In large bowl, combine pasta, green pepper, tomatoes, and olives. In a skillet over medium high heat, stir-fry beef in oil until cooked as desired; drain. Spoon meat over pasta. Add dressing to skillet and bring to boil. Pour over pasta mixture; toss to coat. Add cheese. Serve with breadsticks if desired.

Shared By: Mom

Chicken Rice Bowl

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 tsp. olive oil
1 package (9oz) ready -to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 tsp. dried basil
1 tsp. rubbed sage
1/8 tsp each salt and pepper

1. Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender.
2. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

Shared By: Natalie

Chicken Pot Pie

INGREDIENTS
Crust
1 box refrigerated pie crusts, softened as directed on box

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
** I add 1 -2 cups cubed cooked potatoes

DIRECTIONS
1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 3 Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 4 Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Shared By: Meredith

Fajitas

Ingredients
12 ounces beef flank steak or bite-size strips of chicken or turkey
1 tablespoon Homemade Fajita Seasoning*
4 6 - 8 inches flour tortillas
2 tablespoons cooking oil
1 cup thin strips of red or green sweet pepper (1 medium)
1/2 cup thinly sliced onion, separated into rings (1 medium)
3/4 cup chopped tomato (1 medium)
1 tablespoon lime juice
Guacamole, Grated Cheese, Bottled salsa, Dairy sour cream (optional)
Lime wedges

Directions
1. If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat and thinly slice steak across the grain into bite-size strips . Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of the fajita seasoning. Cover and chill 30 minutes.
2. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, in a 12-inch skillet heat 1 tablespoon of the oil over medium-high heat. Add sweet pepper, onion, and remaining 1 teaspoon seasoning. Cook and stir about 3 minutes or until crisp-tender. Remove onion mixture from skillet.
3. Add remaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2 to 3 minutes until desired doneness for steak or until chicken or turkey strips are no longer pink. Drain well. Return onion mixture to skillet. Stir in tomato. Cook and stir for 1 minute or until heated through. Remove skillet from heat; stir in lime juice.
4. To serve, fill warm tortillas with meat mixture. If desired, top meat mixture with guacamole, salsa, and sour cream. Roll up tortillas. Serve with lime wedges.
5. Makes 4 to 6 servings

Homemade Fajita Seasoning
Ingredients
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Directions
* In a small bowl combine ground cumin; dried oregano, crushed; salt; cayenne pepper; black pepper; garlic powder; and onion powder.

Shared By: Meredith

Ham and Scalloped Potatoes

6-8 slices ham ( or sometimes I use boneless pork chops)
8-10 medium potatoes, peeled and thinly sliced
2 onions, thinly sliced ( I don't use that much)
1 cup grated cheese- cheddar
1 can cream of mushroom or celery soup
Salt and pepper to taste
Paprika

Toss sliced potatoes in 1/2 tsp. Cream of tarter and 1 c. Water. Drain. Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. Repeat with rest. Spoon soup over the top and sprinkle with paprika. Cover and cook on low 8-10 hours or high for 4 hours.

Shared By: Mom

California Pilaf

2 lbs. Ground beef
2 1/2 c. Water
2 8-ounce cans tomato sauce
1 green pepper chopped
2 small garlic cloves, minced
1 small onion
2 1/2 tsp. Salt
1/4 tsp. Pepper
2/3 c. Ripe olives, sliced
1 c. Raw rice

Brown ground beef, drain fat. Place all in crock pot- stir. Cover and cook on low 6to 9 hours, or on high 3 hours.

Shared By: Mom

Baked Chicken Breasts

6 chicken breasts
1 c. Crushed cornflakes

Combine:
1/2 c. Mayo
1/2 T. Water
1/2 tsp. Pepper
1/2 tsp. Garlic salt

Cover each chicken breast with mayo mixture and then roll in cornflakes. Bake @ 350 degrees for 45-60 min.

Shared By: Mom

Chunky Potato Soup

2 cups water
2 chicken bullion cubes
2 cups cubed peeled potatoes
1/2 cup chopped onion
1/2 cup celery, thin sliced
3/4 tsp salt
1/2 tsp pepper
2 cups milk
2 TBS flour
1 cup sour cream
2 TBS parsley, chopped
1 TBS chives, chopped

1. Bring water, bullion, potatoes, onion, celery, salt, and pepper to a boil. Simmer for 15-20 mins.
2. Add 1 3/4 cup milk.
3. Mix flour and 1/4 cup milk, then add to soup
4. Bring to a boil. Let soup thicken.
5. Mix sour cream, parsley, and chives, then add to soup.

Shared By: Meredith

Chicken Fajitas

Put fajita seasoning on these and simmer
Shredded or chunk chicken
Sliced Green peppers
Sliced onions
Wrap in tortillas with cheese and/or salsa

Shared By: Rachel

Shepherd’s Pie

1 lb cooked ground beef
layer 1 or 2 cans of green beans on top
Add some dry onion soup and cream of mushroom soup
Top with real or instant mashed potatoes
Put in oven for 30 minutes on 350
When done grate some cheese over the top and eat!

Shared By: Rachel

Note: Ryan and Natalie use tomato soup instead of mushroom soup.

Chicken Pockets

1 package crescent rolls or biscuits
3 ounces soft cream cheese
1 cup cooked chicken
dash of salt and pepper
½ tsp seasoning salt
1 Tbls dry minced onion
¼ tsp minced garlic
1 tbls parsley flakes
Mix cheese seasonings and chicken. Fill rolls or flat biscuits with mixture and bake as directed on package – usually about 375 for 12-15 minutes.

Shared By: Rachel

Tasty Onion Chicken

1/2 cup butter, melted
1 Tbsp. Worcestershire sauce
1 tsp. ground mustard
1 can (2.8oz) french-fried onions, crushed
4 boneless, skinless chicken breasts halves (4oz each)

1. In shallow bowl, combine the butter, Worcestershire sauce and mustard. Place the onions in another shallow bowl. Dip the chicken in butter mixture, then coat with onions.
2. Place in a greased 11in. x 7in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until a meat thermometer reads 170 degrees.

Shared By: Natalie

Ultimate Chicken Fingers

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

1.Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.

2.Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

3.Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Shared By: Meredith

Pizza

Here’s an easy dough recipe
11/2 c. warm water( I get it really warm)
1 Tbls/ sugar
1 Tbls active dry yeast
½ tsp. salt
3-4 1/2 c. flour at intervals

Combine water, sugar, and yeast. Let stand for 10 minutes. Add salt – stir. Add 1 ½ c flour and mix well. Gradually add more flour until the dough starts to pull away from the sides of the bowl and it barely sticks to your finger. Cover and let rise for 45 minutes or until double in size. When it’s done shape as desired. We then bake it at 425 for 10-12 minutes even though is says to have it rise again for 30 minutes. (I don’t plan that far enough ahead and don’t like waiting for it to rise two times.) When it’s done baking add the toppings and bake until cheese is melted, like 5 more minutes.
Add whatever toppings you want and Enjoy!

Shared By: Rachel