We have come to love this "soup". I use that term loosely as its much more of a stew consistency, though you can make it soupier if you prefer it that way. We make sure we have at least one bag of scoopable tortilla chips & lots of good chilled drinks on hand too!
2lbs ground beef
2 cans corn
4 cans diced tomatoes (with jalapenos if you like some heat)
1 can dark kidney beans
1 can light kidney beans
1 can northern beans
1 sm. jar favorite salsa (though it will lose some heat, so take that into consideration)
2 pkgs taco seasoning
Brown ground beef, add taco seasoning, stir to coat well. Add remaining ingredients, stir well...bring to a boil, reduce heat to low & allow to simmer for no less then 30 min, better if closer to an hour, but that is up to you & how much time you have to let it go.
serve w/grated cheese, chips, sour cream, whatever you like on your tacos!
***You can use any kinds of beans that you like. You can use all one kind or cut back on them...that is up to you. You can also put the cayenne pepper on the "goodies" tray for people to add some kick to their personal bowl if you want to make it milder for the kids.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
04 June 2010
27 March 2010
Beef Stroganoff
Easy way to toss together dinner on those rushed nights...quickly became a family favorite!
Serves 4
1lb beef, cooked, cubed
2 c sliced mushrooms
1 med onion, chopped
1 can cream of chicken soup
1/2 c sour cream
1 bag wide egg noodles
Cook noodles as directed on pkg...while water is heating & noodles are cooking make up the rest of the meal
In a skillet, melt 1 Tbs butter & saute mushrooms & onion untl tender
Add soup & sour cream, heat to boiling.
Add meat to skillet & heat through.
Put the noodles on the plate first, then top with the beef mixture
Serves 4
1lb beef, cooked, cubed
2 c sliced mushrooms
1 med onion, chopped
1 can cream of chicken soup
1/2 c sour cream
1 bag wide egg noodles
Cook noodles as directed on pkg...while water is heating & noodles are cooking make up the rest of the meal
In a skillet, melt 1 Tbs butter & saute mushrooms & onion untl tender
Add soup & sour cream, heat to boiling.
Add meat to skillet & heat through.
Put the noodles on the plate first, then top with the beef mixture
Sour Cream Dinner Rolls
Everyone needs a few fantastic dinner roll recipes to pull from. This is a great soft one that works with just about everything! This recipe does call for the dough to be refrigerated 8 hours, so plan accordingly!!
Yields about 4 dozen rolls
8oz sour cream
1/2 c butter
1/2 c sugar
1 t salt
2 (1/4oz) envelopes active dry yeast
1/2 c warm water
2 lg eggs, lightly beaten
4 c flour
2 Tbs butter, melted
Cook first 4 ingred. in a saucepan, over med heat, stirring occassionally until butter melts. Cool.
Combine yeast & warm water in a 1 c glass measuring cup; let stand 5 minutes
Stir together yeast mixture, sour cream mixture, eggs, & flour in a lg bowl until well blended. Cover & chill 8 hours.
Divide dough into fourths, shape each portion into a ball. Roll each ball to a 1/4" thickness on a floured surface; cut dough into rounds with a 2 1/2" - 3" cutter.
Brush rounds evenly with 2 Tbs melted butter
Make a crease across each round with a knife, fold in half.
Gently press edges to seal.
Place rolls in a 15x10" jelly roll pan with sides touching.
Bake at 375 for 12-15 minutes
Yields about 4 dozen rolls
8oz sour cream
1/2 c butter
1/2 c sugar
1 t salt
2 (1/4oz) envelopes active dry yeast
1/2 c warm water
2 lg eggs, lightly beaten
4 c flour
2 Tbs butter, melted
Cook first 4 ingred. in a saucepan, over med heat, stirring occassionally until butter melts. Cool.
Combine yeast & warm water in a 1 c glass measuring cup; let stand 5 minutes
Stir together yeast mixture, sour cream mixture, eggs, & flour in a lg bowl until well blended. Cover & chill 8 hours.
Divide dough into fourths, shape each portion into a ball. Roll each ball to a 1/4" thickness on a floured surface; cut dough into rounds with a 2 1/2" - 3" cutter.
Brush rounds evenly with 2 Tbs melted butter
Make a crease across each round with a knife, fold in half.
Gently press edges to seal.
Place rolls in a 15x10" jelly roll pan with sides touching.
Bake at 375 for 12-15 minutes
Chicken Caesar Pasta
Fun, warm pasta salad for lunch, or a great dish for a light dinner.
Serves 2-3
8oz bow tie pasta
2 boneless, skinless checken breast halves, thinly sliced
8oz bottle Caesar dressing, divided
2 green onions, thinly sliced
10oz frozen sugar snap peas
1 carrot, thinly sliced
1 c torn fresh spinach
Cook pasta according to pkg directions. Keep warm!
Saute chicken in 3Tbs dressing in a lg non-stick skillet 4-5 minutes, or until almost done
Add sliced onions, frozen peas & carrot, stirring occassionally.
Add spinach, cook 1-2 minutes, or until wilted, stirring.
Toss mixture with pasta, serve immediately with remaining dressing.
Serves 2-3
8oz bow tie pasta
2 boneless, skinless checken breast halves, thinly sliced
8oz bottle Caesar dressing, divided
2 green onions, thinly sliced
10oz frozen sugar snap peas
1 carrot, thinly sliced
1 c torn fresh spinach
Cook pasta according to pkg directions. Keep warm!
Saute chicken in 3Tbs dressing in a lg non-stick skillet 4-5 minutes, or until almost done
Add sliced onions, frozen peas & carrot, stirring occassionally.
Add spinach, cook 1-2 minutes, or until wilted, stirring.
Toss mixture with pasta, serve immediately with remaining dressing.
Mom's Chili
My mom, as most people's mom, makes the worlds greatest chili hands down. This one is fantastic, especially when you need your sinus' cleared out from a bad cold & your soon to be sister in law (me) accidentally makes it with 3 Tbsp cayanne pepper instead of 3 Tbsp chili powder...oops! The guys loved it, and my poor sister in law had such a bad cold that she couldn't tell except that it gave her temporary relief from the pressure! I, on the other hand, TOTALLY knew as my mouth was on fire! Len will never let me forget this when I mention making a batch up...sweet man!
3 onions, diced 3 Tbs chili powder
1/2 stick butter 1/2 tsp cumin
1/4 c olive oil 3/4 tsp oregano
2lbs ground beef 2 c tomato puree (big can)
2 tsp salt 1 c tomato juice
2 cloves garlic, finely chopped 2 lg cans kidney beans, drained (one light, one dark)
Saute onions in butter & oil till soft & translucent.
Add beef & brown quickly with onions. Drain.
Add all remaining ingredients with the ground beef/onion mixture.
Set simmer very slowly for 2 hours
Add more tomato juice if it becomes too thick.
Serve with rice or crackers (rice will make it go a LOT further, it also helps to make it easier for the kids or those who don't like spicy so they can easily eat it)
We love to top ours with some freshly shredded cheddar sharp cheese!
This is known to get better with age, if you have any left overs...or if you need to take it to work, or a gathering, make up a day or two before & warm up in crockpot!
3 onions, diced 3 Tbs chili powder
1/2 stick butter 1/2 tsp cumin
1/4 c olive oil 3/4 tsp oregano
2lbs ground beef 2 c tomato puree (big can)
2 tsp salt 1 c tomato juice
2 cloves garlic, finely chopped 2 lg cans kidney beans, drained (one light, one dark)
Saute onions in butter & oil till soft & translucent.
Add beef & brown quickly with onions. Drain.
Add all remaining ingredients with the ground beef/onion mixture.
Set simmer very slowly for 2 hours
Add more tomato juice if it becomes too thick.
Serve with rice or crackers (rice will make it go a LOT further, it also helps to make it easier for the kids or those who don't like spicy so they can easily eat it)
We love to top ours with some freshly shredded cheddar sharp cheese!
This is known to get better with age, if you have any left overs...or if you need to take it to work, or a gathering, make up a day or two before & warm up in crockpot!
Bonnie Blair Chicken
Leave it to my fantastic mom to find another awesome grilling dinner! This is such a huge family favorite that my sister wanted it for her rehearsal dinner...now that is saying something! :)
Serves 4
1/2 c mayo
2 Tbs dijon mustard
1 Tbs honey
1/4 tsp tarragon
4 boneless skinless chicken breast halves
Mix dressing & coat chicken. Grill chicken flipping once, brushing dressing on periodically.
Serve with your favorite fruit salad, rolls & veggies.
Serves 4
1/2 c mayo
2 Tbs dijon mustard
1 Tbs honey
1/4 tsp tarragon
4 boneless skinless chicken breast halves
Mix dressing & coat chicken. Grill chicken flipping once, brushing dressing on periodically.
Serve with your favorite fruit salad, rolls & veggies.
Hobo Dinner
Going Camping??? Having dinner out at the fire & tired of the same old same old??
This is a fabulous, self creation, dinner that is perfect for the night you set up camp! Once you get there, un-pile out of the truck & stretch your legs, get the kids to help get wood around to make up your fire. Get it going good, then start unpacking the truck, getting your table ready & sorting out the food you brought. Before you start working on the tent & bedding, have everyone break to "make your own" hobo dinner! Once made up, seal well in the tin foil & place in the coals of the fire. Once that is done, finish setting up the tent, bedding & pull out the chairs around the campfire...before you know it, camp is completely set up & dinner is done too!
Serves 1 (so that each individual can make up their own)
1/4lb ground beef 1 tomato diced
1 potato, sliced canned corn
1 carrot, sliced sliced mushrooms
2 Tbs chopped onion
How much you need totally depends on how many are camping with you. If you slice up the carrots, potato & onion before you leave for the trip, make sure you cover them in water, draining once you get to camp.
Give each person a large piece of tin foil & have them place all the goodies they want to eat in the center of the tin foil, placing the buger patty in first.
Sprinkle with salt & pepper (cayanne if you like!)
Fold foil over & seal well.
Place in medium coals 45-60 minutes or until potato is tender (time will be determined by how thick you slice the potatoes)
Remember to warn the kids that it will be EXTREMELY hot & for everyone to WATCH OUT for the STEAM when you first open the packets! Steam burns are really unpleasant!!!
That also brings up the topic of first aid kits...ALWAYS double check your first aid kit BEFORE you start packing for you trip, making sure to go out & get whatever has been used up! Always take along snake bite kits, benedryl, burn cream & ponchos!!! Yup...all but one have been learned by experience here...thankfully, the snakes have stayed away & I pray they always do!!
This is a fabulous, self creation, dinner that is perfect for the night you set up camp! Once you get there, un-pile out of the truck & stretch your legs, get the kids to help get wood around to make up your fire. Get it going good, then start unpacking the truck, getting your table ready & sorting out the food you brought. Before you start working on the tent & bedding, have everyone break to "make your own" hobo dinner! Once made up, seal well in the tin foil & place in the coals of the fire. Once that is done, finish setting up the tent, bedding & pull out the chairs around the campfire...before you know it, camp is completely set up & dinner is done too!
Serves 1 (so that each individual can make up their own)
1/4lb ground beef 1 tomato diced
1 potato, sliced canned corn
1 carrot, sliced sliced mushrooms
2 Tbs chopped onion
How much you need totally depends on how many are camping with you. If you slice up the carrots, potato & onion before you leave for the trip, make sure you cover them in water, draining once you get to camp.
Give each person a large piece of tin foil & have them place all the goodies they want to eat in the center of the tin foil, placing the buger patty in first.
Sprinkle with salt & pepper (cayanne if you like!)
Fold foil over & seal well.
Place in medium coals 45-60 minutes or until potato is tender (time will be determined by how thick you slice the potatoes)
Remember to warn the kids that it will be EXTREMELY hot & for everyone to WATCH OUT for the STEAM when you first open the packets! Steam burns are really unpleasant!!!
That also brings up the topic of first aid kits...ALWAYS double check your first aid kit BEFORE you start packing for you trip, making sure to go out & get whatever has been used up! Always take along snake bite kits, benedryl, burn cream & ponchos!!! Yup...all but one have been learned by experience here...thankfully, the snakes have stayed away & I pray they always do!!
Grilled Bacon, Cheese, & Tomato Sandwiches
When the kids get tired of the reg. grilled cheese...we pull out all the stops & make up these fantastic sandwiches. Eat alone or serve with a bowl of your favorite soup...these sandwiches are sure to please!
Serves 4
8 slices bread
1/4 c butter, softened
8 slices Swiss cheese (or your favorite cheese)
3 plum tomatoes, sliced thinly
1/2 tsp dried basil
12 bacon slices, cooked
Spread butter on one side of bread; turn over & top with a cheese slice, layer of tomato, basil, bacon & another slice of cheese. Top with second piece of bread (outside spread with butter).
Place a lg skillet over med heat until hot.
Cook sandwiches, two at a time, until golden brown on both sides (turning once)
Serves 4
8 slices bread
1/4 c butter, softened
8 slices Swiss cheese (or your favorite cheese)
3 plum tomatoes, sliced thinly
1/2 tsp dried basil
12 bacon slices, cooked
Spread butter on one side of bread; turn over & top with a cheese slice, layer of tomato, basil, bacon & another slice of cheese. Top with second piece of bread (outside spread with butter).
Place a lg skillet over med heat until hot.
Cook sandwiches, two at a time, until golden brown on both sides (turning once)
Fettuccini con pollo (Chicken Fettuccini)
This is a huge favorite in our house! Kids love it because its fantastic, I love it because it calls for so little & is quick for me to throw together. Win Win for everyone!
Serves 2
(yes, 2 people, so multiply accordingly!!)
10oz fettuccini
1 c chicken, cubed (if you already have cooked chicken, use that & skip down the directions to the adding mushrooms & garlic)
1 Tbs olive oil
1 Tbs basil
1/2 c quartered mushrooms
1 clove minced garlic
2 c heavy cream
1/4 c grated parmesan cheese
Heat saute pan. Add olive oil & saute chicken until almost done. Add mushrooms & garlic, saute 2 min.
Add basil & cream, reduce sauce by 1/3 (this is another way of saying cook till it thickens).
Add parmesan & pasta, mixing well.
Serves 2
(yes, 2 people, so multiply accordingly!!)
10oz fettuccini
1 c chicken, cubed (if you already have cooked chicken, use that & skip down the directions to the adding mushrooms & garlic)
1 Tbs olive oil
1 Tbs basil
1/2 c quartered mushrooms
1 clove minced garlic
2 c heavy cream
1/4 c grated parmesan cheese
Heat saute pan. Add olive oil & saute chicken until almost done. Add mushrooms & garlic, saute 2 min.
Add basil & cream, reduce sauce by 1/3 (this is another way of saying cook till it thickens).
Add parmesan & pasta, mixing well.
Martha Stewart's Meat Loaf
I very seldom make meatloaf because it costs us so much just to purchase all the meat it takes with pre-teen boys in the house consuming everything in sight like vacuum cleaners. I have learned that when you do make it, make up at LEAST 5lbs of mashed potatoes, bread, salad, & offer a fantastic dessert that they know about ahead of time...this helps to make a regular meatloaf recipe stretch out to be barely just enough...at least for now... This is called Martha Stewart's Meat Loaf because it comes from a very old Martha Stewart magazine but I have no clue what year anymore..the recipe is worn & almost unreadible anymore, which means it has to have been at least 10 years ago by now...
I will also say that this is a longer recipe then I would normally make, but I can tell you that when you follow it & get it into the oven, the smell is unreal delicious & the taste at the end is beyond what you think it will be. My dad almost fell off his chair the one time I made it for him :) That made it all worth the length & work!
3 slices bread, crusts removed
1/2 c milk
2 Tbs olive oil
1 lg yellow onion, chopped finely
1 rib celery, chopped finely
2 cloves garlic, minced
2 carrots, shredded finely
1lb ground beef
1/2lb ground pork
2 lg eggs
1/4 c chopped fresh parsley
2 Tbs dijon mustard
1 Tbs salt
1/2 tsp pepper
1/2lb thinly sliced smoked bacon
1/2 c packed brown sugar
1 Tbs yellow mustard
1 tsp ketchup
Heat oven to 375
Cut bread into cubes & mix with milk in a lg bowl, set aside.
Heat olive oil in skillet, saute onion, celery & garlic till tender (3-5 min) Let cool 5 min.
Add carrots, onion mixture, ground beef, ground pork, eggs, parsley, salt & pepper to bread mixture. Combine well.
Place mixture into a baking dish, forming a loaf (5"x12")
Overlap bacon across meat
In sm bowl, mix brown sugar, ketchup, and mustard along with 2 Tbs water to make glaze.
Bake at 375 for 1-1 1/2hrs, basting with glaze every 15 minutes.
Let stand 10 minutes before serving.
I will also say that this is a longer recipe then I would normally make, but I can tell you that when you follow it & get it into the oven, the smell is unreal delicious & the taste at the end is beyond what you think it will be. My dad almost fell off his chair the one time I made it for him :) That made it all worth the length & work!
3 slices bread, crusts removed
1/2 c milk
2 Tbs olive oil
1 lg yellow onion, chopped finely
1 rib celery, chopped finely
2 cloves garlic, minced
2 carrots, shredded finely
1lb ground beef
1/2lb ground pork
2 lg eggs
1/4 c chopped fresh parsley
2 Tbs dijon mustard
1 Tbs salt
1/2 tsp pepper
1/2lb thinly sliced smoked bacon
1/2 c packed brown sugar
1 Tbs yellow mustard
1 tsp ketchup
Heat oven to 375
Cut bread into cubes & mix with milk in a lg bowl, set aside.
Heat olive oil in skillet, saute onion, celery & garlic till tender (3-5 min) Let cool 5 min.
Add carrots, onion mixture, ground beef, ground pork, eggs, parsley, salt & pepper to bread mixture. Combine well.
Place mixture into a baking dish, forming a loaf (5"x12")
Overlap bacon across meat
In sm bowl, mix brown sugar, ketchup, and mustard along with 2 Tbs water to make glaze.
Bake at 375 for 1-1 1/2hrs, basting with glaze every 15 minutes.
Let stand 10 minutes before serving.
Pasta Primavera
I found this recipe shortly after Len & I got married. At first I thought "hmm, this looks interesting" and tossed it into the box. It wasn't long before I was digging for that recipe because we were running out of money & I had to come up with some wild concoction for supper that would fill him up, but that I should have on hand! It instantly became a favortite that has continued to bail me out over all these years.
Serves 4 (which in our house means triple since everyone loves spaghetti any way they can get it!)
1 can (10 3/4oz) condensed cream of chicken soup
1/2 c water
3 Tbs grated Parmesan cheese
1 Tbs lemon juice
1/2 tsp basil leaves, crushed (dried is best)
1/8 tsp EACH garlic powder & pepper
1 bag (16oz) frozen california blend (broccoli, cauliflower, carrots)
4 c hot cooked spaghetti
In a lg pan, bring water to boil & cook spaghetti according to pkg.
While the water is coming to a boil & you are cooking the spaghetti, in a lg skillet, mix soup, water, cheese, lemon juice, basil, garlic powder, pepper & veggies. Over med heat, bring to a boil. Cover & cook over low heat for 5 min or until veggies are tender, stirring occasionally.
Toss with spaghetti
We like to top each serving with a little more freshly grated Parmesan cheese but that is up to you.
Serves 4 (which in our house means triple since everyone loves spaghetti any way they can get it!)
1 can (10 3/4oz) condensed cream of chicken soup
1/2 c water
3 Tbs grated Parmesan cheese
1 Tbs lemon juice
1/2 tsp basil leaves, crushed (dried is best)
1/8 tsp EACH garlic powder & pepper
1 bag (16oz) frozen california blend (broccoli, cauliflower, carrots)
4 c hot cooked spaghetti
In a lg pan, bring water to boil & cook spaghetti according to pkg.
While the water is coming to a boil & you are cooking the spaghetti, in a lg skillet, mix soup, water, cheese, lemon juice, basil, garlic powder, pepper & veggies. Over med heat, bring to a boil. Cover & cook over low heat for 5 min or until veggies are tender, stirring occasionally.
Toss with spaghetti
We like to top each serving with a little more freshly grated Parmesan cheese but that is up to you.
Moussaka
My grandma would make this periodically for family meals on Sunday evenings...all we knew was that we loved it...once I got married & started cooking for my crew, I got the recipe from her to find out it was Greek! Yet again, the Mediterranean countries have found a grand place at our table!! She has on the card that this recipe came from The WASHINGTON POST (iowa) SEPT 20, 1973!!
2 med eggplants 2 Tbs sugar
2 Tbs salt 1 tsp pepper
1 c olive oil 1 tsp oregano
2 Tbs butter 2 Tbs soy sauce (or worcestershire sauce)
1 c onion, chopped TOPPING:
2 cloves garlic, minced 1 1/2 c grated sharp cheese
2 1/2lbs ground beef 1 c light cream
2lbs tomatoes 3 eggs
Cut eggplants into 1/2" slices. Sprinkle with salt, let stand 30 minutes. Blot, then brown in olive oil. Remove from skillet, lining bottom of an 11x16" pan with eggplant. Set aside.
Melt butter, saute onion & garlic till tender.
Add ground beef & brown (approx 10 minutes), drain.
In saucepan, combine tomatoes & sugar; cook over med-high heat for 10 min. Mash.
Combine all the above into the skillet. Add in the remaining ingred until "TOPPING" Mixing well.
Cover the eggplant in the dish with a layer of meat mixture; top with more eggplant, then the remaining meat.
Cover & bake at 400 for 45 min - 1 hour
While the Moussaka is baking, you can make up the topping.
In a mixing bowl, combine all topping ingred. with a whisk.
Once the time is done for the baking, you will uncover the dish, pour in the topping SLOWLY.
Leave uncovered & bake until topping is brown and firm (20-30 minutes)
Serve over rice!
Definitely a fabulous way to get kids to eat eggplant, as it really is un-noticable in the mixture...at least our kids haven't bothered to ask yet!!
2 med eggplants 2 Tbs sugar
2 Tbs salt 1 tsp pepper
1 c olive oil 1 tsp oregano
2 Tbs butter 2 Tbs soy sauce (or worcestershire sauce)
1 c onion, chopped TOPPING:
2 cloves garlic, minced 1 1/2 c grated sharp cheese
2 1/2lbs ground beef 1 c light cream
2lbs tomatoes 3 eggs
Cut eggplants into 1/2" slices. Sprinkle with salt, let stand 30 minutes. Blot, then brown in olive oil. Remove from skillet, lining bottom of an 11x16" pan with eggplant. Set aside.
Melt butter, saute onion & garlic till tender.
Add ground beef & brown (approx 10 minutes), drain.
In saucepan, combine tomatoes & sugar; cook over med-high heat for 10 min. Mash.
Combine all the above into the skillet. Add in the remaining ingred until "TOPPING" Mixing well.
Cover the eggplant in the dish with a layer of meat mixture; top with more eggplant, then the remaining meat.
Cover & bake at 400 for 45 min - 1 hour
While the Moussaka is baking, you can make up the topping.
In a mixing bowl, combine all topping ingred. with a whisk.
Once the time is done for the baking, you will uncover the dish, pour in the topping SLOWLY.
Leave uncovered & bake until topping is brown and firm (20-30 minutes)
Serve over rice!
Definitely a fabulous way to get kids to eat eggplant, as it really is un-noticable in the mixture...at least our kids haven't bothered to ask yet!!
26 March 2010
Hearty Chicken Casserole
This is a different twist on a chicken casserole. Nice change of pace from the "normal" combinations! Great way to incorporate food from the garden into your dinner so its fresh & delicious.
2 cans (6.5oz each) chunky chicken (you can also use salmon, or tuna)
6oz (3c) uncooked wide egg noodles
1/2 c chopped celery
1/3 c sliced green onion
1/2-2/3 c sour cream
2 tsp mustard
1/2 c mayo
1/2 tsp thyme leaves (or parsley, dill, basil, chives)
1 sm zucchini, sliced
1 c shredded monterey jack (or cheese of choice)
1 med tomato, chopped
Drain & flake chicken, set aside
Cook noodles, drain & rinse in cold water to stop cooking
Combine noodles, chicken, celery & onion
Blend sour cream, mustard, mayo, herb of choice & salt (optional)
Spoon half mixture into a buttered 2qt casserole
Tope with half of the zucchini mixture.
Repeat layers
Top with cheese
Bake at 350 for 30 min or until hot & bubbly
Sprinkle with chopped tomato before serving.
2 cans (6.5oz each) chunky chicken (you can also use salmon, or tuna)
6oz (3c) uncooked wide egg noodles
1/2 c chopped celery
1/3 c sliced green onion
1/2-2/3 c sour cream
2 tsp mustard
1/2 c mayo
1/2 tsp thyme leaves (or parsley, dill, basil, chives)
1 sm zucchini, sliced
1 c shredded monterey jack (or cheese of choice)
1 med tomato, chopped
Drain & flake chicken, set aside
Cook noodles, drain & rinse in cold water to stop cooking
Combine noodles, chicken, celery & onion
Blend sour cream, mustard, mayo, herb of choice & salt (optional)
Spoon half mixture into a buttered 2qt casserole
Tope with half of the zucchini mixture.
Repeat layers
Top with cheese
Bake at 350 for 30 min or until hot & bubbly
Sprinkle with chopped tomato before serving.
Noodler
this is from my mom, who has had many years, and many children, to come up with fantastic meals that would fill us up without breaking the bank.
serves 8
1 1/2lbs ground beef (browned & drained)
16oz whole kernal corn (cooked & drained)
1/4lb noodles (cooked & drained
2 c cheddar cheese, cubed
1 can (16oz) tomatoes, drained
1/2 clove of garlic, minced
1 sm green pepper, diced
1 sm onion, diced
Heat oven to 350
Grease a 2qt casserole dish
Mix beef, corn, noodles & cheese
Combine remaining ingred. in a blender on "chop"
Add to meat mixture & pour into the casserole dish
Cover & bake 45 minutes
Uncover & continue baking 10 more minutes.
serves 8
1 1/2lbs ground beef (browned & drained)
16oz whole kernal corn (cooked & drained)
1/4lb noodles (cooked & drained
2 c cheddar cheese, cubed
1 can (16oz) tomatoes, drained
1/2 clove of garlic, minced
1 sm green pepper, diced
1 sm onion, diced
Heat oven to 350
Grease a 2qt casserole dish
Mix beef, corn, noodles & cheese
Combine remaining ingred. in a blender on "chop"
Add to meat mixture & pour into the casserole dish
Cover & bake 45 minutes
Uncover & continue baking 10 more minutes.
Chicken Tetrazini
Another fantastic "comfort food" and highly appreciated on those blustery days...This is also one that is super easy to multiply for large crowds, or when the boys have over all their friends & you are sure there is no amount of food that will stop them from raiding your cupboards bare!
2 Tbs chopped onion
1 Tbs butter
1 can cream of mushroom
1/2 c water
1/2 c shredded sharp cheese
1 Tbs sherry
2 c cooked spaghetti
1 1/2 c chopped chicken
Saute onion in butter, add soup, water & cheese till cheese melts.
Add remaining ingredients & heat through.
Serve with veggies of choice & some biscuits for a fantastic, quick, filling meal!
2 Tbs chopped onion
1 Tbs butter
1 can cream of mushroom
1/2 c water
1/2 c shredded sharp cheese
1 Tbs sherry
2 c cooked spaghetti
1 1/2 c chopped chicken
Saute onion in butter, add soup, water & cheese till cheese melts.
Add remaining ingredients & heat through.
Serve with veggies of choice & some biscuits for a fantastic, quick, filling meal!
Cheesy Beef & Rice Casserole
This is one of my wild inventions that came out of desperation & amazingly, it is one of our family favorites. An exchage student that lived with us for a bit said it was wonderful comfort food...that sealed it up in the vaults of "prized meals" for us :)
4 c cooked rice
1 lg can cream of mushroom
1 sm bag of broccoli, frozen or cooked
1lb browned ground beef
2 c shredded cheese (we like Mexican but you can use any you like)
1 Tbs tarragon
Mix all ingred. together excpet 1 c cheese.
Pour into greased 13x9 dish
Top with remaining cup of cheese
Cover & bake at 350 for 35-45 min or until heated through.
Our kids love this kind of dish served with the ice cold cranberry sauce...
4 c cooked rice
1 lg can cream of mushroom
1 sm bag of broccoli, frozen or cooked
1lb browned ground beef
2 c shredded cheese (we like Mexican but you can use any you like)
1 Tbs tarragon
Mix all ingred. together excpet 1 c cheese.
Pour into greased 13x9 dish
Top with remaining cup of cheese
Cover & bake at 350 for 35-45 min or until heated through.
Our kids love this kind of dish served with the ice cold cranberry sauce...
Chicken Stuffing Bake
My grandma would make this up from time to time when I was little. Always a fantastic meal on a cold & blustery day anytime of the year! Since it includes veggies, meat & stuffing, dinner can easily be a one dish meal...if you feel you want to add something to it, our kids go nuts over cranberry sauce ice cold from the fridge!
says it serves 6
1 (12oz) can Evaporated Milk
3 Tbs butter
1 (7oz) box herb seasoned stuffing mix
1 can cream of mushroom
2 c diced, cooked chicken
2 c shredded swiss cheese
2 stalks celery, chopped
1 c broccoli (cooked)
1/2 tsp thyme
In saucepan, blend 3/4 c milk and butter to scalding.
In a bowl, pour milk over stuffing, toss to mix well. Pat 1/2 stuffing into buttered 13x9 dish.
In another bowl, stir soup, remaining milk, chicken, 1 c cheese, celery, broccoli & thyme until well mixed.
Spoon evenly over stuffing, topping with the remaining stuffing from the bowl.
Bake at 350 for 30 minutes or until hot through.
Sprinkle with remaining cheese & cook till melted.
Fantastic dish to use up leftover chicken & broccoli from a previous nights grilled dinner! We have used cornbread stuffing in place of the herb too & both are just as delicious!
says it serves 6
1 (12oz) can Evaporated Milk
3 Tbs butter
1 (7oz) box herb seasoned stuffing mix
1 can cream of mushroom
2 c diced, cooked chicken
2 c shredded swiss cheese
2 stalks celery, chopped
1 c broccoli (cooked)
1/2 tsp thyme
In saucepan, blend 3/4 c milk and butter to scalding.
In a bowl, pour milk over stuffing, toss to mix well. Pat 1/2 stuffing into buttered 13x9 dish.
In another bowl, stir soup, remaining milk, chicken, 1 c cheese, celery, broccoli & thyme until well mixed.
Spoon evenly over stuffing, topping with the remaining stuffing from the bowl.
Bake at 350 for 30 minutes or until hot through.
Sprinkle with remaining cheese & cook till melted.
Fantastic dish to use up leftover chicken & broccoli from a previous nights grilled dinner! We have used cornbread stuffing in place of the herb too & both are just as delicious!
Meatballs & Rice
This is a tomato based meatballs & rice dinner. Very simple, especially if you use frozen meatballs.
1 can tomato soup
1 c brown sugar (packed)
2 Tbs vinegar
1 tsp mustard
Mix this all together, then pour over meatballs in a 13x9.
Cook at 375 for 45 minutes.
Remember to start heating water for rice when there is 30 minutes left to your meatballs...it will take 20-25 minutes for the rice to cook once the water has boiled!
Add a side of greenbeans & you are set for a fantastic filling meal!
1 can tomato soup
1 c brown sugar (packed)
2 Tbs vinegar
1 tsp mustard
Mix this all together, then pour over meatballs in a 13x9.
Cook at 375 for 45 minutes.
Remember to start heating water for rice when there is 30 minutes left to your meatballs...it will take 20-25 minutes for the rice to cook once the water has boiled!
Add a side of greenbeans & you are set for a fantastic filling meal!
Sweet & Sour Crockpot Meatballs
This particular recipe came from the world's most awesome neighbor!!! Kris was infamous for making some really fantastic food that Len & I were priviledged to enjoy...this is a fantastic way to have dinner ready when you get home after a long day, by serving it over rice...otherwise, its a great dish to take to get togethers or family dinners where there is sure to be a hungry crowd. We love to pair this up with Len's mom's crock pot Mac & Cheese...mmmmm
2 12oz jars chilli sauce
3/4s of a 12oz jar of cheap grape jelly
lg bag of frozen Italian meatballs
Combine in a crockpot & cook on low all day!
If you feel really daring, you can add a can of diced pineapple chunks!!
2 12oz jars chilli sauce
3/4s of a 12oz jar of cheap grape jelly
lg bag of frozen Italian meatballs
Combine in a crockpot & cook on low all day!
If you feel really daring, you can add a can of diced pineapple chunks!!
Biscuit Topped Lemon Chicken
This too is from an older edition of TASTE OF HOME magazine. I like the biscuit topping, Len's not such a fan, so this is a rare make in our house...but still a favorite.
MEAL: CHEDDAR BISCUITS:
2 lg onions, finely chopped 5 c self rising flour
4 celery ribs, finely chopped 2 c milk
2 garlic cloves, minced 2 c (8oz each) shredded cheddar cheese
1 c butter, cubed 1/4 c butter, melted
8 green onions, thinly sliced
2/3 c flour
1/2 gallon milk
12 c cubed cooked chicken
2 cans (10 3/4oz each) condensed cream of chicken soup, undiluted
1/2 c lemon juice
2 Tbs grated lemon peel
2 tsp pepper
1 tsp salt
In a dutch oven, or heavy pan, saute the onions, celery, and garlic in butter. Add green onions, Stir in flour until well blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, soup, lemon juice, and peel, pepper & salt; heat through.
Pour into two greased 13x9 baking dishes; set aside.
In lg bowl, combine biscuit ingred. just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4" thickness. With a floured 2 1/2" biscuit cutter, cut out 30 biscuits.
Place over chicken mixture.
Bake uncovered, at 350 for 35-40 minutes, or until golden brown.
***In place of SELF RISING FLOUR~ for each cup needed, use 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup, adding in enough reg. flour to measure a full 1 cup.
***This recipe yields 14 servings....cut in half for a family of 4!!
MEAL: CHEDDAR BISCUITS:
2 lg onions, finely chopped 5 c self rising flour
4 celery ribs, finely chopped 2 c milk
2 garlic cloves, minced 2 c (8oz each) shredded cheddar cheese
1 c butter, cubed 1/4 c butter, melted
8 green onions, thinly sliced
2/3 c flour
1/2 gallon milk
12 c cubed cooked chicken
2 cans (10 3/4oz each) condensed cream of chicken soup, undiluted
1/2 c lemon juice
2 Tbs grated lemon peel
2 tsp pepper
1 tsp salt
In a dutch oven, or heavy pan, saute the onions, celery, and garlic in butter. Add green onions, Stir in flour until well blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, soup, lemon juice, and peel, pepper & salt; heat through.
Pour into two greased 13x9 baking dishes; set aside.
In lg bowl, combine biscuit ingred. just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4" thickness. With a floured 2 1/2" biscuit cutter, cut out 30 biscuits.
Place over chicken mixture.
Bake uncovered, at 350 for 35-40 minutes, or until golden brown.
***In place of SELF RISING FLOUR~ for each cup needed, use 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup, adding in enough reg. flour to measure a full 1 cup.
***This recipe yields 14 servings....cut in half for a family of 4!!
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