Recipe by Our Best Bites
1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6")
Dipping Sauce
equal parts bbq sauce and ranch dressing (here's our favorite)
Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.
Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.
Monday, October 18, 2010
Tuesday, September 14, 2010
Mustard Marinated Chicken Breasts by Jackie
from Freezer Friendz (link on my sidebar)
Ingredients:
1/4 c. Dijon Mustard
1/4 c. Soy Sauce (lower sodium)
1/4 c. Lemon Juice
1/2 tsp. Thyme
3/4 tsp. Basil
1/2 tsp. Parsley
1/8 tsp. Sage
6 Chicken Breasts
Assembly:
Mix mustard, soy sauce & lemon juice and pour over chicken.
Sprinkle spices over meat. Freeze in Ziploc freezer bag or let marinade for several hours in fridge.
Serving Day:
Thaw. Grill or bake @ 350 for 25 minutes or until chicken is done.
**Also great for marinating beef.
Ingredients:
1/4 c. Dijon Mustard
1/4 c. Soy Sauce (lower sodium)
1/4 c. Lemon Juice
1/2 tsp. Thyme
3/4 tsp. Basil
1/2 tsp. Parsley
1/8 tsp. Sage
6 Chicken Breasts
Assembly:
Mix mustard, soy sauce & lemon juice and pour over chicken.
Sprinkle spices over meat. Freeze in Ziploc freezer bag or let marinade for several hours in fridge.
Serving Day:
Thaw. Grill or bake @ 350 for 25 minutes or until chicken is done.
**Also great for marinating beef.
Mexican Dinner Dip - by Mags
This is from Freezer Friendz (link on my side bar)
This works well as a dinner or as an appetizer for a party!
Ingredients:
- Deep square aluminum pan OR deep round Corning Wear dish OR shallow 9x13 pan.
- 1 lb. of ground beef
- 1 pkg. taco seasoning
- 1 bag shredded cheddar
- 1 can refried beans
- 8-10 oz. of your favorite salsa
- sour cream
- large bag of your favorite taco chips (I like "Scoops!")
- Optional: chopped tomatoes and shredded lettuce
- Optional: substitute taco shells for the taco chips
Procedure:
- I used a deep square pan for a thicker dip. You can also use a 9x13" pan for a shallow dip -- either works fine!
- Grease your pan!
- Spread out the refried beans to be the bottom layer.
- Brown and drain the ground beef. Add in taco seasoning and water according to taco pkg. directions.
- Spread out the ground beef on top of your refried beans.
- Spread the salsa out on top of the ground beef.
- Spread out whole bag of cheddar cheese on top of beef.
To Bake Immediately: Bake at 350 for 10 minutes covered with aluminum foil. Then bake for 10 minutes uncovered until cheese is melted.
To Freeze for later: Cover with a couple layers of plastic wrap and foil, and freeze. On cooking day, thaw first, (remove any plastic wrap!), then bake at 350: 10 minutes covered with foil and 10 minutes uncovered until cheese is melted.
Add globs of sour cream on top of dip - or you can have people add this to their own plates. Scoop out big spoonfuls of the meal (be sure to get all of the layers!), and use your taco chips to dip!
You can also add chopped tomatoes, onions, or shredded lettuce to make taco salads. You could scoop up the mixture into taco shells for a fancy taco as well!
This is one of my favorites from growing up - my younger brother was in to cooking in junior high - this was his recipe! Enjoy!
Wednesday, August 25, 2010
Chicken Potpie
This is my recipe with directions from Taste of Home magazine on how to cook from frozen. This does take longer to cook than most of our dishes, but it DOES NOT need to be defrosted first.
Ingredients:
2 c. shredded cooked chicken
1 can cream of potato soup
1 can cream of chicken or celery1
can mixed vegetables, drained
1/2 c. milk
1/4 t. thyme
1/2 t. pepper
1 refrigerated pie crust
1 egg, slightly beaten
Assembly:Mix 1st 7 ingredients together and pour into a deep dish pie pan. Roll out pastry to fit top. Brush bottom with egg. Place over filling, egg side down. Cut slits and flute edges. Brush top with egg. Cover and bake or freeze.
To bake that day: Cover and bake at 400 for 35-40 minutes or until brown.
To bake from frozen: Cover edges with foil: place on a baking sheet. Bake at 425 for 30 min. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden.
Pesto Chicken Pasta by Andrea
This is a freezer recipe from TOH Simple & Delicious. The recipe makes 2 casseroles.
Ingredients:
1 package (16 ounces) pasta
6 cups shredded cooked chicken
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 jar (10 ounces) prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
To bake immediately: Pour into 2 greased 8" pans. Mix bread crumbs, Parm. cheese with oil and sprinkle over the top. Cover and bake the casserole at 350° for 40-45 minutes or until bubbly.
To freeze: Transfer to 2 ziplock bags. In a small baggie, combine the bread crumbs, Parmesan cheese and oil, mix.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Pour into well greased pan. Sprinkle with topping mixtures. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).
Ingredients:
1 package (16 ounces) pasta
6 cups shredded cooked chicken
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 jar (10 ounces) prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
To bake immediately: Pour into 2 greased 8" pans. Mix bread crumbs, Parm. cheese with oil and sprinkle over the top. Cover and bake the casserole at 350° for 40-45 minutes or until bubbly.
To freeze: Transfer to 2 ziplock bags. In a small baggie, combine the bread crumbs, Parmesan cheese and oil, mix.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Pour into well greased pan. Sprinkle with topping mixtures. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).
Crock Pot Barbecued Pork (adapted from Fix-It and Forget-It) by Amy
Ingredients:
2-3 lb. boneless pork roast or tenderloin, cubed
1 large onion, chopped
16 oz. bottle barbecue sauce
salt and pepper
Assembly:
1. Place meat in slow cooker. Sprinkle salt and pepper over pork. Add onions and sauce.
2. Cover. Cook on LOW 6-8 hours.
3. Use 2 forks to shred meat.
4. Serve on sandwich rolls with sauce.
Freezing:
1. Allow barbeque to cool completely.
2. Place barbeque in a freezer container (Ziploc bag).
Freezer to Eating:
1. Thaw barbecue completely.
2. Place in sauce pan. Warm up barbecue over medium heat. Add more sauce if barbecue is dry.
3. Serve on sandwich rolls with sauce
2-3 lb. boneless pork roast or tenderloin, cubed
1 large onion, chopped
16 oz. bottle barbecue sauce
salt and pepper
Assembly:
1. Place meat in slow cooker. Sprinkle salt and pepper over pork. Add onions and sauce.
2. Cover. Cook on LOW 6-8 hours.
3. Use 2 forks to shred meat.
4. Serve on sandwich rolls with sauce.
Freezing:
1. Allow barbeque to cool completely.
2. Place barbeque in a freezer container (Ziploc bag).
Freezer to Eating:
1. Thaw barbecue completely.
2. Place in sauce pan. Warm up barbecue over medium heat. Add more sauce if barbecue is dry.
3. Serve on sandwich rolls with sauce
Farmer's Casserole
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded Cheddar Cheese
1 cup diced ham or Canadian style bacon
1-4.5 oz can mild green chiles (optional)
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp pepper
1/8 tsp salt
Assembly:Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles, and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (If not freezing, cover and chill several hours or overnight, then follow serving day instructions.)Freeze.
Serving Day:Thaw completely. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. If you prefer, extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded Cheddar Cheese
1 cup diced ham or Canadian style bacon
1-4.5 oz can mild green chiles (optional)
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp pepper
1/8 tsp salt
Assembly:Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles, and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (If not freezing, cover and chill several hours or overnight, then follow serving day instructions.)Freeze.
Serving Day:Thaw completely. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. If you prefer, extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.
Saturday, March 6, 2010
Cherry-Almond- Chocolate Clusters
1 cup whole almonds, tasted and coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 oz. dark or bittersweet chocolate, finely chopped
In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.
Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside. To keep chocolate at the right temp while making the clusters, repalce the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
Stir fruit-nut mixture into chocolate. Spoon heaping tablespoon-size clusters fo the chocolate mixture onto waxed paper-lined baking sheet about 1 inch apart. Refrigerate to cool and set, about 20 minutes. Store and serve at room temp.
Makes 12 clusters
each cluster 109 cal. 8g. fat, 2g fiber
1/2 cup dried cherries, coarsely chopped
6 oz. dark or bittersweet chocolate, finely chopped
In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.
Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside. To keep chocolate at the right temp while making the clusters, repalce the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
Stir fruit-nut mixture into chocolate. Spoon heaping tablespoon-size clusters fo the chocolate mixture onto waxed paper-lined baking sheet about 1 inch apart. Refrigerate to cool and set, about 20 minutes. Store and serve at room temp.
Makes 12 clusters
each cluster 109 cal. 8g. fat, 2g fiber
Garlic-Basil Shrimp
6oz. dried whole wheat or plain fettuccini
2 TBS oilive oil
1 1/4 lbs. frozen large shrimp, thawed, peeled and deveined
3 cloves garlic, minced
1/8 tsp crushed red pepper flakes
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
salt and pepper
cook pasta according to pkg directions, drain and keep warm
meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp, cook 4 minutes turning once, or until cooked through. With slotted spoon transfer shrimp to bowl (reserve oil in skillet)
add garlic and red pepper flakes to reserved oil in skillet. Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1-2 minutes, stirring occasionally. stir in the tomatoes and basil. season with salt and pepper. return the shrimp to the pan and heat thru. serve with fettuccini.
*from 1/10 BHG mag
2 TBS oilive oil
1 1/4 lbs. frozen large shrimp, thawed, peeled and deveined
3 cloves garlic, minced
1/8 tsp crushed red pepper flakes
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
salt and pepper
cook pasta according to pkg directions, drain and keep warm
meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp, cook 4 minutes turning once, or until cooked through. With slotted spoon transfer shrimp to bowl (reserve oil in skillet)
add garlic and red pepper flakes to reserved oil in skillet. Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1-2 minutes, stirring occasionally. stir in the tomatoes and basil. season with salt and pepper. return the shrimp to the pan and heat thru. serve with fettuccini.
*from 1/10 BHG mag
Baked Beans with Ham
2 tsp canola oil
1 medium onion, diced
1 12oz. slab smoked virginia ham, cut into 1/4 in cubes
2 cloves garlic, minced
2 15oz. cans navy beans, drained and rinsed
1/2- 28oz. can no salt added crushed tomatoes (1 1/2 cups)
1/2 cup water
1/4 cup unsulphured molasses
1 TBS dijon mustard
1TBS cider vinegar
Heat oil in large skillet over medium-high heat. Add onion. Cook 5 minutes or until softened and translucent. Add the ham and garlic. Cook 3 minutes more. Stir in beans, crushed tomatoes, water, molasses, mustard, vinegar, and 1/2 tsp pepper. Bring to boiling. Reduce to a simmer. Cover and cook 15 minutes or until about half of the liquid is absorbed.
*from 1/10 Better Homes and Gardens mag.
1 medium onion, diced
1 12oz. slab smoked virginia ham, cut into 1/4 in cubes
2 cloves garlic, minced
2 15oz. cans navy beans, drained and rinsed
1/2- 28oz. can no salt added crushed tomatoes (1 1/2 cups)
1/2 cup water
1/4 cup unsulphured molasses
1 TBS dijon mustard
1TBS cider vinegar
Heat oil in large skillet over medium-high heat. Add onion. Cook 5 minutes or until softened and translucent. Add the ham and garlic. Cook 3 minutes more. Stir in beans, crushed tomatoes, water, molasses, mustard, vinegar, and 1/2 tsp pepper. Bring to boiling. Reduce to a simmer. Cover and cook 15 minutes or until about half of the liquid is absorbed.
*from 1/10 Better Homes and Gardens mag.
Monday, February 8, 2010
Hashbrown Quiche
Hash Brown Quiche
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
Tuesday, January 26, 2010
CHEESY HAMBURGER HASH
1 lb. lean ground beef
1 bag frozen O'brien diced potatoes (with the onions and peppers)
1 can diced tomatoes with Italian herbs (undrained)
2 TBSP parsley
1/2 TBSP garlic powder
1 - 2 cups shredded colby jack cheese
salt and pepper to taste
Cook ground beef (seasoning it with salt and pepper). Remove beef from pan to drain, but leave a small amount of the fat in the pan to cook the potatoes in (the beef's lean, so this should be a very small amount). Heat remaining fat in pan on medium heat. Add frozen potatoes, cover and cook 10 minutes; stir occasionally. Season potatoes with salt and pepper to taste. To the potatoes, add beef, tomatoes, parsley and garlic powder; stir well. Cover and cook 5 minutes. Stir and pat mixture down. Sprinkle with cheese and cover and cook an additional 5 minutes.
I got this from Heidi over at Tried- and- True cooking!
1 bag frozen O'brien diced potatoes (with the onions and peppers)
1 can diced tomatoes with Italian herbs (undrained)
2 TBSP parsley
1/2 TBSP garlic powder
1 - 2 cups shredded colby jack cheese
salt and pepper to taste
Cook ground beef (seasoning it with salt and pepper). Remove beef from pan to drain, but leave a small amount of the fat in the pan to cook the potatoes in (the beef's lean, so this should be a very small amount). Heat remaining fat in pan on medium heat. Add frozen potatoes, cover and cook 10 minutes; stir occasionally. Season potatoes with salt and pepper to taste. To the potatoes, add beef, tomatoes, parsley and garlic powder; stir well. Cover and cook 5 minutes. Stir and pat mixture down. Sprinkle with cheese and cover and cook an additional 5 minutes.
I got this from Heidi over at Tried- and- True cooking!
Sunday, January 10, 2010
Chinese Noodles with Ground Beef and Rice
1 lb. lean ground beef
1/2 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup white rice, uncooked
2 tbsp soy sauce
1 cup water
1/4 tsp black pepper
1 can chow mien noodles
Brown hamburger with onion, add remaining ingredients, except Chinese noodles. Pour into 9x9 baking dish and cover with foil. Bake @ 350 degrees for 45 minutes. Remove foil and cover with 1 can dry Chinese noodles. Return to oven and bake 10 minutes longer.
from Stone Creek Market
**At first when I pulled it out of the oven it was way to soupy, and i thought next time I'd use much less water, but it soaked it up good and was very moist. I wouldn't add the noodles until serving because they got soggy and kindof tough. Also Hubbie suggested just making the sauce part and serving over white rice. Which would be quicker. It was also very salty, I think from the soy sauce, so don't add more!
1/2 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup white rice, uncooked
2 tbsp soy sauce
1 cup water
1/4 tsp black pepper
1 can chow mien noodles
Brown hamburger with onion, add remaining ingredients, except Chinese noodles. Pour into 9x9 baking dish and cover with foil. Bake @ 350 degrees for 45 minutes. Remove foil and cover with 1 can dry Chinese noodles. Return to oven and bake 10 minutes longer.
from Stone Creek Market
**At first when I pulled it out of the oven it was way to soupy, and i thought next time I'd use much less water, but it soaked it up good and was very moist. I wouldn't add the noodles until serving because they got soggy and kindof tough. Also Hubbie suggested just making the sauce part and serving over white rice. Which would be quicker. It was also very salty, I think from the soy sauce, so don't add more!
Friday, January 8, 2010
Tempting Terazzini Casserole
1 can cream of chicken soup
1 1/4 cup milk
3/4 cup parmesan cheese
2 TBSp dry sherry (optional)
1 tsp. onion powder
3 cup cooked chicken or turkey
1 jar mushrooms
4 cups hot spaghetti
1/3 cup dry bread crumbs.
Mix soup, milk, cheese, sherry & onion powder. Stir in chicken & mushrooms. Add spaghetti & toss to coat. Spoon into 3 qt. shallow baking dish. Mix bread crumbs & butter (2tbsp) and sprinkle on top. Bake at 400 degrees for 25 min or until hot.
Serves 6
from campbellkitchen.com
1 1/4 cup milk
3/4 cup parmesan cheese
2 TBSp dry sherry (optional)
1 tsp. onion powder
3 cup cooked chicken or turkey
1 jar mushrooms
4 cups hot spaghetti
1/3 cup dry bread crumbs.
Mix soup, milk, cheese, sherry & onion powder. Stir in chicken & mushrooms. Add spaghetti & toss to coat. Spoon into 3 qt. shallow baking dish. Mix bread crumbs & butter (2tbsp) and sprinkle on top. Bake at 400 degrees for 25 min or until hot.
Serves 6
from campbellkitchen.com
Clam Chowder
from Mary Warner
1 cup chopped onion
1 cup celery, diced
2 cups potatoes, diced
2 (6 1/2 oz) can clams, undrained
opt. 1/2 cup diced carrots
3/4 cup butter
3/4 cup flour
1 qt. half & half
salt & pepper to taste
Combine veggies in small pan. Drain clams: pour juice over veggies, add enough water to barely cover. Cook covered until tender about 15 min. meanwhile, melt butter in large heavy pan. Stir in flour until blended & bubble. Remove from heat. Cook & stir with wire whisk until thick and smooth. Add undrained veg & clams. Heat through.
1 cup chopped onion
1 cup celery, diced
2 cups potatoes, diced
2 (6 1/2 oz) can clams, undrained
opt. 1/2 cup diced carrots
3/4 cup butter
3/4 cup flour
1 qt. half & half
salt & pepper to taste
Combine veggies in small pan. Drain clams: pour juice over veggies, add enough water to barely cover. Cook covered until tender about 15 min. meanwhile, melt butter in large heavy pan. Stir in flour until blended & bubble. Remove from heat. Cook & stir with wire whisk until thick and smooth. Add undrained veg & clams. Heat through.
Chicen Cordon Bleu Casserole
from a Relief Society Christmas Dinner
8 chicken breasts
8 slices of ham
8 slices of swiss cheese
1/2 cup butter
2 cups crouton's
1 can cream of chicken soup
Melt butter and mix in croutons. In a casserole dish, layer ham, cheese and chicken. Top with chicken soup blended with 1/2 cup water. Top with buttered croutons. Bake @ 325 degrees for 1 1/2 hours uncovered. Serves 8
8 chicken breasts
8 slices of ham
8 slices of swiss cheese
1/2 cup butter
2 cups crouton's
1 can cream of chicken soup
Melt butter and mix in croutons. In a casserole dish, layer ham, cheese and chicken. Top with chicken soup blended with 1/2 cup water. Top with buttered croutons. Bake @ 325 degrees for 1 1/2 hours uncovered. Serves 8
Mudd Pudding
2 4oz boxes chocolate instant pudding
1 box no bake cheese cake
1 16oz. cool whip
approx 30 crushed oreo's
Mix each according to pkg directions. In large mixing bowl combine the cool whip, cheese cake batter and pudding together. In serving bowl put in some of the crushed oreoa. Add pudding mix. Top with remaining crushed oreo's. Add gummy worms to the mix for some fun!
1 box no bake cheese cake
1 16oz. cool whip
approx 30 crushed oreo's
Mix each according to pkg directions. In large mixing bowl combine the cool whip, cheese cake batter and pudding together. In serving bowl put in some of the crushed oreoa. Add pudding mix. Top with remaining crushed oreo's. Add gummy worms to the mix for some fun!
Chicken Stuffing Bake
1 cup water
1/4 cup butter
2 7oz pkgs seasoned stuffing mix
1 can soup- cream of chicken or mushroom
1/2 cup mayo
1/3 cup milk
2 cups diced chicken or turkey
2 stalks celery, chopped
1 cup drained, cooked veggies- corn, peas, mixed veggies, etc.
1/2 tsp seasoning (thyme leaves, crushed if used chicken soup)
(marjoram leaves if used mushroom soup)
Cheddar Cheese
In saucepan heat water & butter to boiling, pour hot water over stuffing mix (1 pkg) toss to mix well. Pat on the bottom of a 12x8' baking dish. In seperate bowl stir together soup, mayo, milk, chicken, celery, veggie, and seasoning until well mixed. Spoon evenly over stuffing. Boil more water and repeat to make a top crust. Bake at 400 degrees for 30 min or until heated through. Sprinkle with cheese, bake 5 more minutes or until cheese is melted.
1/4 cup butter
2 7oz pkgs seasoned stuffing mix
1 can soup- cream of chicken or mushroom
1/2 cup mayo
1/3 cup milk
2 cups diced chicken or turkey
2 stalks celery, chopped
1 cup drained, cooked veggies- corn, peas, mixed veggies, etc.
1/2 tsp seasoning (thyme leaves, crushed if used chicken soup)
(marjoram leaves if used mushroom soup)
Cheddar Cheese
In saucepan heat water & butter to boiling, pour hot water over stuffing mix (1 pkg) toss to mix well. Pat on the bottom of a 12x8' baking dish. In seperate bowl stir together soup, mayo, milk, chicken, celery, veggie, and seasoning until well mixed. Spoon evenly over stuffing. Boil more water and repeat to make a top crust. Bake at 400 degrees for 30 min or until heated through. Sprinkle with cheese, bake 5 more minutes or until cheese is melted.
Chicken Fingers with Honey Mustard
4 skinless, boneless chicken breasts
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
1 cup vegetable oil for frying
Cut chicken into strips, dip in milk and then flour/salt/pepper mixture. Fry in oil until done.
Honey mustard:
1/2 cup honey
1/4 cup dijon mustard.
Prepare honey mustard 1 or 2 days ahead of time so the flavors can blend.
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
1 cup vegetable oil for frying
Cut chicken into strips, dip in milk and then flour/salt/pepper mixture. Fry in oil until done.
Honey mustard:
1/2 cup honey
1/4 cup dijon mustard.
Prepare honey mustard 1 or 2 days ahead of time so the flavors can blend.
Chicken & Broccoli Alfredo
1/2 pkg. linguine
1 cup broccoli flowerets
1 lb chicken, cubed
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp pepper
Cook linguine according to pkg directions. Add broccoli for last 4 min of cooking time. Drain. Heat a pan with a small amount of oil. Add chicken and cook till brown. Add soup, milk, cheese, pepper and linguine into mixture and heat through. Serve with additional parmesean cheese.
Serves 4
from campbellkitchen.com
1 cup broccoli flowerets
1 lb chicken, cubed
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp pepper
Cook linguine according to pkg directions. Add broccoli for last 4 min of cooking time. Drain. Heat a pan with a small amount of oil. Add chicken and cook till brown. Add soup, milk, cheese, pepper and linguine into mixture and heat through. Serve with additional parmesean cheese.
Serves 4
from campbellkitchen.com
Potstickers
3 in square wonton wrappers
1/2 lb. ground pork or chicken
1/4 cup chopped scallions
1 egg, lightly beaten
2 tsp. red bell pepper
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp brown sugar
1/4 tsp cayanne pepper
2 tsp worchestshire sauce
2 tsp. ketchup
1 tsp mustard
Mix all together (except wrappers) for filling.
Wipe two sides of wonton wrapper, fill with 1/2 tsp of filling. Seal into a traingle shape, forcing all air out. Pleat the 2 sides. Using a skillet (NOT nonstick) heat to very hot & brush on a small amount of veg. oil. Put wonton's in pan (don't over crowd) cook a full 2 minutes. Add 1/3 cup chicken stock, immediatly cover and lower heat. Cook another 2 minutes. Do not remove lid during last 2 minutes. When done they should deflate, this will mean you've done it right. Deglaze pan with water & start over with the remaining. Keep warm in oven until ready to serve. Serve with hoisin sauce. These can freeze: freeze (before cooking) on cookie sheet then transfer to freezer bag.
1/2 lb. ground pork or chicken
1/4 cup chopped scallions
1 egg, lightly beaten
2 tsp. red bell pepper
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp brown sugar
1/4 tsp cayanne pepper
2 tsp worchestshire sauce
2 tsp. ketchup
1 tsp mustard
Mix all together (except wrappers) for filling.
Wipe two sides of wonton wrapper, fill with 1/2 tsp of filling. Seal into a traingle shape, forcing all air out. Pleat the 2 sides. Using a skillet (NOT nonstick) heat to very hot & brush on a small amount of veg. oil. Put wonton's in pan (don't over crowd) cook a full 2 minutes. Add 1/3 cup chicken stock, immediatly cover and lower heat. Cook another 2 minutes. Do not remove lid during last 2 minutes. When done they should deflate, this will mean you've done it right. Deglaze pan with water & start over with the remaining. Keep warm in oven until ready to serve. Serve with hoisin sauce. These can freeze: freeze (before cooking) on cookie sheet then transfer to freezer bag.
Baked Dijon Chicken
1/4 cup evaporated fat free milk
3 TBSP dijon mustard
1/4 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast halves
Preheat oven to 475 degrees. Spray 13x9 in baking dish with cooking spray
Combine evaporated milk & mustard in shallow bowl. Combine bread crumbs & cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish. Bake for 15-20 minutes or until chicken is golden brown & no longer pink in center.
3 TBSP dijon mustard
1/4 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast halves
Preheat oven to 475 degrees. Spray 13x9 in baking dish with cooking spray
Combine evaporated milk & mustard in shallow bowl. Combine bread crumbs & cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish. Bake for 15-20 minutes or until chicken is golden brown & no longer pink in center.
Crock Pot Burrito or Nacho Meat
1 lb ground beef, cooked and drained
1 envelope taco seasoning
2 cans refried beans
1 can (8 oz.) tomato sauce
3/4 cup water
Flour tortilla
toppings of choice (lettuce, cheese, sour cream, salsa, black olives)
Mix first 5 ingredients in a greased crock pot. Cover and cook on low 6-10 hours. Place in flour tortillas with your choice of toppings;roll up, and enjoy :)
1 envelope taco seasoning
2 cans refried beans
1 can (8 oz.) tomato sauce
3/4 cup water
Flour tortilla
toppings of choice (lettuce, cheese, sour cream, salsa, black olives)
Mix first 5 ingredients in a greased crock pot. Cover and cook on low 6-10 hours. Place in flour tortillas with your choice of toppings;roll up, and enjoy :)
Cauliflower or Broccoli Soup
Serves: 6-8
8 cups water
1 large head cauliflower or broccoli cut up in small pieces (fresh or frozen)
4 cups milk (can use a good tasting reconsituted powdered milk)
2 cups grated cheddar cheese
1 tablespoon chicken bouillon
1 teaspoon seasoned salt
2 tablespoons chopped parsley
1/4 cup chopped onions
1/4 cup chopped celery
1/2 cup butter melted
1 cup flour
(Creamy milk based soups can scorch easily so use low heat and stir frequently once the milk has been added)
Bring to boil for 10 minutes or until fork tender; water, cauliflower, parsley, celery, onions and seasonings. In saucepan melt butter and stir in the flour until thickened to make a roux. Slowly stir the roux into soup until it starts to bubble and thicken. Add milk. Heat to almost boiling, stirring constantly. (do not boil after milk has been added) Add cheese. Stir often on LOW heat until cheese is melted and blended.
**that is too much flour for the roux. it went clumpy in the soup.
8 cups water
1 large head cauliflower or broccoli cut up in small pieces (fresh or frozen)
4 cups milk (can use a good tasting reconsituted powdered milk)
2 cups grated cheddar cheese
1 tablespoon chicken bouillon
1 teaspoon seasoned salt
2 tablespoons chopped parsley
1/4 cup chopped onions
1/4 cup chopped celery
1/2 cup butter melted
1 cup flour
(Creamy milk based soups can scorch easily so use low heat and stir frequently once the milk has been added)
Bring to boil for 10 minutes or until fork tender; water, cauliflower, parsley, celery, onions and seasonings. In saucepan melt butter and stir in the flour until thickened to make a roux. Slowly stir the roux into soup until it starts to bubble and thicken. Add milk. Heat to almost boiling, stirring constantly. (do not boil after milk has been added) Add cheese. Stir often on LOW heat until cheese is melted and blended.
**that is too much flour for the roux. it went clumpy in the soup.
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