1 lb. pasta
1 jar Alfredo sauce
diced tomatoes (fresh or canned, drained)
1 to 2 cups chicken, diced
3 strips cooked bacon, chopped
1 cup cheese, diced or shredded
broccoli or peas, if desired
Cook pasta. Combine all ingredients in casserole pan. Bake at 350 for 20 minutes.
Tuesday, December 22, 2009
Chicken Enchilada Casserole
3 lbs. cubed chicken breast
corn tortillas
large can green chili enchilada sauce
1 lb. sour cream
shredded cheese (as much as you want)
1/4 onion
bell pepper
Spray bottom of casserole pan with cooking spray. Tear up 6-8 corn tortillas in bottom of pan. Cook chicken in skillet with onion and green pepper. Mix cheese with chicken then pour over tortillas. Pour green chili enchilada sauce over chicken mixture. Tear up 4-6 corn tortillas over chicken mixture (make sure they get the enchilada sauce on them). Bake at 350 for 30 minutes. Remove from oven and spread sour cream on top; return to oven for about 5 minutes.
I like to serve this with fresh tomatoes.
corn tortillas
large can green chili enchilada sauce
1 lb. sour cream
shredded cheese (as much as you want)
1/4 onion
bell pepper
Spray bottom of casserole pan with cooking spray. Tear up 6-8 corn tortillas in bottom of pan. Cook chicken in skillet with onion and green pepper. Mix cheese with chicken then pour over tortillas. Pour green chili enchilada sauce over chicken mixture. Tear up 4-6 corn tortillas over chicken mixture (make sure they get the enchilada sauce on them). Bake at 350 for 30 minutes. Remove from oven and spread sour cream on top; return to oven for about 5 minutes.
I like to serve this with fresh tomatoes.
Barbecued Meatballs (from Kendra Z.)
Meatballs:
3 lb. ground beef
12 oz. can evaporated milk or 1 cup milk
2 cups oats
2 eggs
1/2 cup chopped onion
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
Sauce:
2 cups ketchup
1 cup brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
1/4 cup chopped onion
To make meatballs, combine all ingredients and shape into balls. Place in a single layer in 9x13 pan (these are not tiny meatballs). To make sauce, combine all ingredients and stir until sugar is dissolved. Pour over meatballs. Bake at 350 for 1 hour.
3 lb. ground beef
12 oz. can evaporated milk or 1 cup milk
2 cups oats
2 eggs
1/2 cup chopped onion
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
Sauce:
2 cups ketchup
1 cup brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
1/4 cup chopped onion
To make meatballs, combine all ingredients and shape into balls. Place in a single layer in 9x13 pan (these are not tiny meatballs). To make sauce, combine all ingredients and stir until sugar is dissolved. Pour over meatballs. Bake at 350 for 1 hour.
Chili Skillet (from Kendra Z.)
1 lb . ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 tsp. garlic powder
1 c. tomato juice (or undrained diced tomatoes)
1-8 oz. can kidney beans, undrained
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 cup uncooked long-grain rice
1 cup corn
1/2 cup sliced black olives
1 cup shredded cheese
In a large skillet over medium heat, cook beef, onion, pepper, and garlic until meat is brown and vegetables are tender. Drain fat. Add the tomato juice, kidney beans, chili powder, oregano, salt, & rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese, cover and cook only until cheese melts.
Ok--this is the real recipe, but I usually cheat when I make this so that it's a quick but yummy dinner. I open a few cans of chili or use leftover homemade chili. Then I mix it with pre-cooked brown rice and shredded cheese and cook unti heated.
1 cup chopped onion
1/2 cup chopped green pepper
1 tsp. garlic powder
1 c. tomato juice (or undrained diced tomatoes)
1-8 oz. can kidney beans, undrained
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 cup uncooked long-grain rice
1 cup corn
1/2 cup sliced black olives
1 cup shredded cheese
In a large skillet over medium heat, cook beef, onion, pepper, and garlic until meat is brown and vegetables are tender. Drain fat. Add the tomato juice, kidney beans, chili powder, oregano, salt, & rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese, cover and cook only until cheese melts.
Ok--this is the real recipe, but I usually cheat when I make this so that it's a quick but yummy dinner. I open a few cans of chili or use leftover homemade chili. Then I mix it with pre-cooked brown rice and shredded cheese and cook unti heated.
Taco Soup
1 to 1 1/2 lbs. ground beef or turkey, browned
2 cans diced tomatoes
1 envelope taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 tsp. cumin
2 cups water or broth
Cook in a crockpot on low for 6-8 hours or in a large pan on the stove for 30-60 minutes.
Serve with shredded cheese or sour cream and either tortilla chips or cornbread.
2 cans diced tomatoes
1 envelope taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 tsp. cumin
2 cups water or broth
Cook in a crockpot on low for 6-8 hours or in a large pan on the stove for 30-60 minutes.
Serve with shredded cheese or sour cream and either tortilla chips or cornbread.
Country Sausage and Potato Casserole
2 cups frozen hashbrown potatoes
2 Tbsp. chopped onion
2 T. butter
1 cup shredded cheddar
1 lb. bulk breakfast sausage, cooked and drained
4 oz. canned, sliced mushrooms
4 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
Fry potatoes and onions in 2 Tbsp. butter until golden brown; place in greased 8 or 9 inch glass baking dish. Top with cheese. Crumble sausage and spread over cheese; top with drained mushrooms. Combine eggs, milk, salt, and pepper; pour over sausage. Bake at 350 for 30-35 minutes.
For a huge pan (10 x 15) use: 10 cups hashbrowns, 2 lbs sausage, lots of cheese, 12 eggs, 1 1/2 cups milk.
2 Tbsp. chopped onion
2 T. butter
1 cup shredded cheddar
1 lb. bulk breakfast sausage, cooked and drained
4 oz. canned, sliced mushrooms
4 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
Fry potatoes and onions in 2 Tbsp. butter until golden brown; place in greased 8 or 9 inch glass baking dish. Top with cheese. Crumble sausage and spread over cheese; top with drained mushrooms. Combine eggs, milk, salt, and pepper; pour over sausage. Bake at 350 for 30-35 minutes.
For a huge pan (10 x 15) use: 10 cups hashbrowns, 2 lbs sausage, lots of cheese, 12 eggs, 1 1/2 cups milk.
Beef and Beans Over Rice (or Steak Chili)
1 Tbsp. prepared mustard
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1 lbs. round steak
1 cans kidney beans, drained
1-14 oz. can diced tomatoes
1/2 chopped onion
1 tsp. beef bouillon
cooked rice (I use the Foolproof Brown Rice recipe)
Cut round steak into strips, coat in mixture of first 5 ingredients then place in crockpot. Add the tomatoes, onions, and bouillon. Cook on low for 6-7 hours. Add kidney beans for the last 30 minutes. Serve over rice or mix with rice before serving (I mix it together).
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1 lbs. round steak
1 cans kidney beans, drained
1-14 oz. can diced tomatoes
1/2 chopped onion
1 tsp. beef bouillon
cooked rice (I use the Foolproof Brown Rice recipe)
Cut round steak into strips, coat in mixture of first 5 ingredients then place in crockpot. Add the tomatoes, onions, and bouillon. Cook on low for 6-7 hours. Add kidney beans for the last 30 minutes. Serve over rice or mix with rice before serving (I mix it together).
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