Creamy Mushroom Soup
1 T butter, unsalted
4 C white mushrooms, sliced
2 medium carrots, chopped
1 medium onion, chopped
1 clove garlic
1/2 C wild rice, raw
6 C chicken broth, low sodium
1/2 C heavy whipping cream
1/2 C milk
2 T flour
1/8 t salt
1/8 t pepper
Parmesan cheese (if desired)
Place butter in crockpot and turn to high with lid on. Chop all veggies while butter is melting, then add mushrooms, carrots, onion, and garlic to crockpot. Allow veggies to wilt (about 30 minutes). Add wild rice and chicken broth and cook on high for 3-4 hours. Whisk milk and flour together and pour into the crockpot along with whipping cream. Cook for 30 minutes. Add salt and pepper. Serve immediately topping with Parmesan cheese.
Makes about 6 servings.
Wednesday, September 30, 2015
Gnocchi Soup
3 T butter
2 T olive oil
3/4 C onion, diced
1/2 C carrots, diced
1/2 C celery, diced
4 cloves garlic, minced
Salt
Pepper
1/3 C flour
4 C chicken broth
1 1/2 C half & half
2 C chicken
1 lb potato gnocchi
3 C fresh baby spinach, stems removed
1/2 T dried basil
Parmesan
In a large soup pot heat the butter and oil together over medium heat. Add onion, carrots, celery, and garlic. Season with salt and pepper and cook for 10 minutes, stirring often. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring constantly. Stir in the chicken broth 1 cup at a time, followed by the half & half. Add the chicken. Bring to a simmer and maintain for 20 minutes, stirring often.
Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Remove from heat and stir in basil. Serve topped with Parmesan cheese.
Makes about 6 servings.
2 T olive oil
3/4 C onion, diced
1/2 C carrots, diced
1/2 C celery, diced
4 cloves garlic, minced
Salt
Pepper
1/3 C flour
4 C chicken broth
1 1/2 C half & half
2 C chicken
1 lb potato gnocchi
3 C fresh baby spinach, stems removed
1/2 T dried basil
Parmesan
In a large soup pot heat the butter and oil together over medium heat. Add onion, carrots, celery, and garlic. Season with salt and pepper and cook for 10 minutes, stirring often. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring constantly. Stir in the chicken broth 1 cup at a time, followed by the half & half. Add the chicken. Bring to a simmer and maintain for 20 minutes, stirring often.
Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Remove from heat and stir in basil. Serve topped with Parmesan cheese.
Makes about 6 servings.
Tuesday, September 29, 2015
Bacon Ranch Chicken Pasta
2 strips bacon, cooked and crumbled
1 t garlic, minced
1 (1oz) packet dry ranch dressing mix
1 can cream of chicken soup
1 C sour cream
1 lb chicken breast (frozen or defrosted)
8 oz pasta, cooked
Spray crock pot with cooking spray and place chicken in it. Mix the bacon, garlic, ranch dressing mix, cream of chicken soup, and sour cream together, then poor mixture over chicken. Cook on low for 6 hours.
Shred chicken and cook pasta according to package. Serve chicken mixture over pasta.
Makes about 6 servings.
1 t garlic, minced
1 (1oz) packet dry ranch dressing mix
1 can cream of chicken soup
1 C sour cream
1 lb chicken breast (frozen or defrosted)
8 oz pasta, cooked
Spray crock pot with cooking spray and place chicken in it. Mix the bacon, garlic, ranch dressing mix, cream of chicken soup, and sour cream together, then poor mixture over chicken. Cook on low for 6 hours.
Shred chicken and cook pasta according to package. Serve chicken mixture over pasta.
Makes about 6 servings.
Thursday, September 24, 2015
Enchilada Roll Ups (Jorgensens)
1 large can (26oz) Cream of chicken soup
4oz can chopped green chilis
2c sour cream
1 lb chicken, cooked and cubed
1 can corn
1 can black beans
cheddar cheese to taste
Tortillas (about 20)
Mix all ingredients except tortillas together. Roll mix into tortillas and place in a greased casserole dish. Top tortillas with any extra mix.
Bake at 350 for 20 minutes. Makes about 10 servings.
Sesame Honey Chicken
Sesame Honey Chicken:
1.5 lbs chicken breast
1/2 c soy sauce, low sodium if possible
1/2 c honey
1 T olive oil
1 t onion powder
2-3 cloves garlic, minced
1 t kosher salt
1/2 t pepper
Rice, for serving over
green onions, sliced, to taste
sesame seeds to taste
Place chicken breasts in crock pot. Combine soy sauce, honey, olive oil, onion powder, garlic, salt, and pepper in a bowl and mix to combine. Poor sauce over chicken and cook on low for 3-4 hours.
Serve over cooked rice topped with green onions and sesame seeds.
***Can double sauce portion if you want extra sauce.
Makes about 6 servings
Monday, September 14, 2015
Beef Stew
Beef Stew:
3 c water
1 1/2 lbs. beef chunks
1 medium onion, chopped
1 can (14.5 oz) diced tomatoes
1/2 c cabbage, shredded
10 oz frozen vegetables
2 t salt
1 t dried basil
1 t oregano
Mix all ingredients together and bring to a boil. Cover and simmer for 3 hours, stirring occasionally. Serve immediately.
Can be frozen after cooking. Reheat over stove.
3 c water
1 1/2 lbs. beef chunks
1 medium onion, chopped
1 can (14.5 oz) diced tomatoes
1/2 c cabbage, shredded
10 oz frozen vegetables
2 t salt
1 t dried basil
1 t oregano
Mix all ingredients together and bring to a boil. Cover and simmer for 3 hours, stirring occasionally. Serve immediately.
Can be frozen after cooking. Reheat over stove.
White Chili
White Chili:
1 lb chicken, cooked
1 medium onion, chopped
1 T oil
1 1/2 t garlic powder
2 cans (15.5 oz each) Great Northern Beans, rinsed
1 can (14.5 oz) chicken broth
1 can (4 oz) chopped green chilis
1 t salt
1 t ground cumin
1 t dried oregano
1/2 t pepper
1/2 t cayenne pepper
1 c sour cream
1 c whipping cream
Saute the onion in the oil. Add all the other ingredients EXCEPT the sour cream and whipping cream. Bring to a boil and then reduce heat and simmer, uncovered for 30 minutes. Remove from heat and add sour cream and whipping cream. Serve immediately.
Makes about 4 to 6 servings.
Can be frozen after cooking - reheat on stove.
1 lb chicken, cooked
1 medium onion, chopped
1 T oil
1 1/2 t garlic powder
2 cans (15.5 oz each) Great Northern Beans, rinsed
1 can (14.5 oz) chicken broth
1 can (4 oz) chopped green chilis
1 t salt
1 t ground cumin
1 t dried oregano
1/2 t pepper
1/2 t cayenne pepper
1 c sour cream
1 c whipping cream
Saute the onion in the oil. Add all the other ingredients EXCEPT the sour cream and whipping cream. Bring to a boil and then reduce heat and simmer, uncovered for 30 minutes. Remove from heat and add sour cream and whipping cream. Serve immediately.
Makes about 4 to 6 servings.
Can be frozen after cooking - reheat on stove.
Sausage Casserole
Sausage Casserole:
2 c boiling water
2/3 c uncooked wild rice (box mix)
3 T olive oil
1 small onion, chopped
1 lb hot sausage
1 can chicken rice soup
1/2 c water
1 c mushrooms, sliced
1/2 c dried cranberries or craisins
1/2 t garlic powder
1/2 t celery salt
1/2 t pepper
1/2 t onion powder
1/2 t paprika
Pour the boiling water over wild rice, cover and let stand for 15 minutes then drain. Saute the onion in the oil and set aside. Brown the sausage then add the onions. Mix in the remaining ingredients, including rice.
Bake, covered at 325* for 1 hour, stirring occasionally.
Makes about 6 servings.
Can be frozen. From frozen state: bake for at least 2 hours.
2 c boiling water
2/3 c uncooked wild rice (box mix)
3 T olive oil
1 small onion, chopped
1 lb hot sausage
1 can chicken rice soup
1/2 c water
1 c mushrooms, sliced
1/2 c dried cranberries or craisins
1/2 t garlic powder
1/2 t celery salt
1/2 t pepper
1/2 t onion powder
1/2 t paprika
Pour the boiling water over wild rice, cover and let stand for 15 minutes then drain. Saute the onion in the oil and set aside. Brown the sausage then add the onions. Mix in the remaining ingredients, including rice.
Bake, covered at 325* for 1 hour, stirring occasionally.
Makes about 6 servings.
Can be frozen. From frozen state: bake for at least 2 hours.
Zucchini Casserole
Zucchini Casserole:
1 box (6 oz) Stove Top chicken stuffing
3/4 c butter, melted
3 c zucchini, shredded (about 2 medium zucchini)
1 medium carrot, shredded
1/2 c onion, chopped
1 can condensed cream of chicken soup
1/2 c sour cream
1/2 c milk
(optional) 2 c chicken, cooked and shredded
Melt the butter and combine with the stuffing mix. Add the zucchini, chicken (if using), carrot, and onion. Stir in chicken soup, sour cream and milk. Pout into a greased 9x13 pan.
Bake at 350* for about 1.5 hours, until golden brown and bubbly.
Makes about 6 servings.
Can be frozen. From frozen state: cook for about 2 hours instead of 45 minutes.
1 box (6 oz) Stove Top chicken stuffing
3/4 c butter, melted
3 c zucchini, shredded (about 2 medium zucchini)
1 medium carrot, shredded
1/2 c onion, chopped
1 can condensed cream of chicken soup
1/2 c sour cream
1/2 c milk
(optional) 2 c chicken, cooked and shredded
Melt the butter and combine with the stuffing mix. Add the zucchini, chicken (if using), carrot, and onion. Stir in chicken soup, sour cream and milk. Pout into a greased 9x13 pan.
Bake at 350* for about 1.5 hours, until golden brown and bubbly.
Makes about 6 servings.
Can be frozen. From frozen state: cook for about 2 hours instead of 45 minutes.
Pot Pie
Pot Pie:
2 pie crusts (Pillsbury in the refrigerated section)
1/3 c butter
1/2 onion, chopped
1/3 c flour
1/2 t salt
1/4 t pepper
1/4 t poultry seasoning
1 1/2 c chicken broth
2/3 c milk
2 c mixed vegetables (frozen)
(optional) 2 1/2 - 3 c shredded chicken
Melt the butter in a large sauce pan over medium heat. Add the onion and saute until tender. Stir in flour and seasonings and stir until warm. Gradually stir in broth and milk, stirring constantly until thick and bubbly. Add mixed vegetables and chicken (if using), then remove from heat. Line an 8x8 pan with one pie crust, pour mixture into crust and cover with second crust. Cut slits in top crust.
Bake at 425* for 30 to 40 minutes.
Makes about 4 servings.
2 pie crusts (Pillsbury in the refrigerated section)
1/3 c butter
1/2 onion, chopped
1/3 c flour
1/2 t salt
1/4 t pepper
1/4 t poultry seasoning
1 1/2 c chicken broth
2/3 c milk
2 c mixed vegetables (frozen)
(optional) 2 1/2 - 3 c shredded chicken
Melt the butter in a large sauce pan over medium heat. Add the onion and saute until tender. Stir in flour and seasonings and stir until warm. Gradually stir in broth and milk, stirring constantly until thick and bubbly. Add mixed vegetables and chicken (if using), then remove from heat. Line an 8x8 pan with one pie crust, pour mixture into crust and cover with second crust. Cut slits in top crust.
Bake at 425* for 30 to 40 minutes.
Makes about 4 servings.
Sunday, September 13, 2015
Saturday, September 12, 2015
Pasta Salad
Pasta Salad:
To taste:
Spiral pasta (usually use one bag)
olives, sliced
broccoli, chopped
tomatoes, chopped
cucumbers, sliced
frozen peas
cheese, cubed (usually use cheddar or marbled)
onion powder
1 packet Italian dressing, prepared as per the instructions on the packet (=oil and vinegar)
Mix all ingredients together. Add the Italian dressing right before serving.
Makes about 8 servings.
To taste:
Spiral pasta (usually use one bag)
olives, sliced
broccoli, chopped
tomatoes, chopped
cucumbers, sliced
frozen peas
cheese, cubed (usually use cheddar or marbled)
onion powder
1 packet Italian dressing, prepared as per the instructions on the packet (=oil and vinegar)
Mix all ingredients together. Add the Italian dressing right before serving.
Makes about 8 servings.
Tater Tot Casserole
Tater Tot Casserole:
1 bag (32 oz) frozen tater tots
1 lb ground beef, browned
1/2 t salt
1/4 t pepper
2 cans (14 1/2 oz each) green beans, drained
1 can (10 3/4 oz0 cream of mushroom soup
1 T dried onions
1/4 c milk
shredded cheese, to taste
Line crock pot with tater tots. Combine the remaining ingredients except for shredded cheese and poor over tater tots. Serve topped with the shredded cheese.
Cook on high for 3 hours.
Makes about 10 servings.
1 bag (32 oz) frozen tater tots
1 lb ground beef, browned
1/2 t salt
1/4 t pepper
2 cans (14 1/2 oz each) green beans, drained
1 can (10 3/4 oz0 cream of mushroom soup
1 T dried onions
1/4 c milk
shredded cheese, to taste
Line crock pot with tater tots. Combine the remaining ingredients except for shredded cheese and poor over tater tots. Serve topped with the shredded cheese.
Cook on high for 3 hours.
Makes about 10 servings.
Rice, Chili and Cheese Burritos
Rice, Chili and Cheese Burritos:
2 T butter
1/2 c onion, chopped
2 c rice, cooked
1 c sour cream
dash of pepper
1/2 c cottage cheese
1 can (4 oz) chopped green chilis
1 c cheddar cheese, shredded
tortillas
Saute onion in butter, remove from heat and stir in rice, sour cream, cottage cheese and pepper. Layer half the rice mixture in a buttered 1 1/2 quart casserole dish. Add half of chilis and 1/2 of cheese. Repeat layers. After baking, spoon mixture into tortillas and serve as burritos.
Bake at 375* for 30 minutes.
Makes about 8 burritos.
2 T butter
1/2 c onion, chopped
2 c rice, cooked
1 c sour cream
dash of pepper
1/2 c cottage cheese
1 can (4 oz) chopped green chilis
1 c cheddar cheese, shredded
tortillas
Saute onion in butter, remove from heat and stir in rice, sour cream, cottage cheese and pepper. Layer half the rice mixture in a buttered 1 1/2 quart casserole dish. Add half of chilis and 1/2 of cheese. Repeat layers. After baking, spoon mixture into tortillas and serve as burritos.
Bake at 375* for 30 minutes.
Makes about 8 burritos.
Frito Pie
Frito Pie:
6 c pinto beans, cooked
1 carrot, shredded
2 large onions, chopped
1 clove garlic, minced
2 c beef bouillon
2 T chili powder
3/4 t cumin
4 c (2 1/2 cans) tomato sauce
4 c water
1 bag Frito's
shredded cheese to taste
Place beans and water in a pot. Add carrot, onion, garlic, bouillon, chili powder and cumin. Bring to a boil; reduce heat and simmer covered for one hour. Stir in tomato sauce. Cover and simmer for one hour, then uncover and simmer for another hour. Serve over Frito's and top with shredded cheese.
Makes 12 - 15 servings.
6 c pinto beans, cooked
1 carrot, shredded
2 large onions, chopped
1 clove garlic, minced
2 c beef bouillon
2 T chili powder
3/4 t cumin
4 c (2 1/2 cans) tomato sauce
4 c water
1 bag Frito's
shredded cheese to taste
Place beans and water in a pot. Add carrot, onion, garlic, bouillon, chili powder and cumin. Bring to a boil; reduce heat and simmer covered for one hour. Stir in tomato sauce. Cover and simmer for one hour, then uncover and simmer for another hour. Serve over Frito's and top with shredded cheese.
Makes 12 - 15 servings.
Pizza Dough
Pizza Dough:
1 T active dry yeast
1 c warm water
1 t sugar
1 t salt
2 T vegetable oil
2 1/2 c flour
Dissolve the yeast in the warm water. Add the rest of the ingredients and mix. Dump onto a floured surface and knead into a smooth dough (about 5 minutes). Place in lightly greased bowl and cover with plastic wrap. Allow to rise for 20 minutes. Roll out dough and press down onto a greased pizza pan. Add any toppings you want!
Bake at 450* for 12-15 minutes, until the crust is lightly browned.
Makes one large pizza. You can double or triple the recipe just fine.
Kelly's pear pizza (toppings):
alfredo sauce
mozzarella cheese
feta cheese
parmesan cheese
pears, sauteed in brown sugar
bacon
(optional) chicken
1 T active dry yeast
1 c warm water
1 t sugar
1 t salt
2 T vegetable oil
2 1/2 c flour
Dissolve the yeast in the warm water. Add the rest of the ingredients and mix. Dump onto a floured surface and knead into a smooth dough (about 5 minutes). Place in lightly greased bowl and cover with plastic wrap. Allow to rise for 20 minutes. Roll out dough and press down onto a greased pizza pan. Add any toppings you want!
Bake at 450* for 12-15 minutes, until the crust is lightly browned.
Makes one large pizza. You can double or triple the recipe just fine.
Kelly's pear pizza (toppings):
alfredo sauce
mozzarella cheese
feta cheese
parmesan cheese
pears, sauteed in brown sugar
bacon
(optional) chicken
Polish Spaghetti
Polish Spaghetti:
1/2 to 1 package keibosla polish sausage
To taste:
onion
garlic
oil or butter
olives
spaghetti noodles, cooked
parmesan cheese
Saute onions and pressed garlic in oil/butter, then add sausage continuing to saute. Add olives and noodles. Serve topped with parmesan cheese.
1/2 to 1 package keibosla polish sausage
To taste:
onion
garlic
oil or butter
olives
spaghetti noodles, cooked
parmesan cheese
Saute onions and pressed garlic in oil/butter, then add sausage continuing to saute. Add olives and noodles. Serve topped with parmesan cheese.
Turkey Cranberry Wreath
Turkey Cranberry Wreath:
2 8 oz packages of crescent rolls
1/2 c mayonnaise
2 T dijon mustard
1/2 t pepper
2 c turkey, cooked
1/2 c celery
3 T fresh parsley (or 1 1/2 T dried parsley flakes)
1/2 c dried cranberries (or sliced grapes)
1 c (4 oz) swiss cheese, shredded
Separate the crescent rolls and place 8 on the outside and 8 on the inside of a circle with wide ends together. Mix the rest of the ingredients together (first dry and liquid, then all together) and scoop onto the crescent roll circle. Fold the crescent rolls over the mixture.
Bake at 375* for 30 minutes.
Makes 6 - 10 servings.
2 8 oz packages of crescent rolls
1/2 c mayonnaise
2 T dijon mustard
1/2 t pepper
2 c turkey, cooked
1/2 c celery
3 T fresh parsley (or 1 1/2 T dried parsley flakes)
1/2 c dried cranberries (or sliced grapes)
1 c (4 oz) swiss cheese, shredded
Separate the crescent rolls and place 8 on the outside and 8 on the inside of a circle with wide ends together. Mix the rest of the ingredients together (first dry and liquid, then all together) and scoop onto the crescent roll circle. Fold the crescent rolls over the mixture.
Bake at 375* for 30 minutes.
Makes 6 - 10 servings.
Cheesy Spiral Rolls
Cheesy Spiral Rolls:
Dough:
1 1/2 c warm water
1 T active dry yeast (or 3/4 T instant yeast)
2 T granulated sugar
2 T canola oil
1 t salt
4 c all-purpose flour (give or take), can use 1/2 white 1/2 wheat
Combine the warm water, sugar and yeast and let proof for 3-5 minutes (until foamy and bubbly). Add to the oil, salt and 2 cups of flour. Mix and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and the dough is soft and smooth but still slightly tacky to the touch. Knead the dough for 8 - 10 minutes (5 minutes in a stand mixer). Lightly spray a large bowl with cooking spray and place the dough in the bowl and cover with plastic wrap. Let the dough rise until it has doubled (about an hour).
Spiral Rolls:
1 recipe roll dough (from above)
8 - 12 oz cream cheese, softened (I usually use 8 oz)
1/4 c butter, softened
2 c ham, chopped
1 1/2 c broccoli, finely chopped
2 c shredded cheese, any kind (I usually use cheddar and sometimes swiss)
1 c parmesan cheese
1 c green onions, finely chopped
Roll the dough out into a large rectangle about 1/2 inch thick. Cream together the butter and cream cheese. Spread the rolled out dough with the butter and cream cheese mixture. Top with the ham, broccoli, cheeses, and green onions. Roll the dough up, pinching the seam to seal. Slice the roll into about 1 inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled (30-60 minutes).
Bake at 350* for 20 minutes, until lightly browned and bubbly.
Makes about 15 rolls - serves approx. 8.
Dough:
1 1/2 c warm water
1 T active dry yeast (or 3/4 T instant yeast)
2 T granulated sugar
2 T canola oil
1 t salt
4 c all-purpose flour (give or take), can use 1/2 white 1/2 wheat
Combine the warm water, sugar and yeast and let proof for 3-5 minutes (until foamy and bubbly). Add to the oil, salt and 2 cups of flour. Mix and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and the dough is soft and smooth but still slightly tacky to the touch. Knead the dough for 8 - 10 minutes (5 minutes in a stand mixer). Lightly spray a large bowl with cooking spray and place the dough in the bowl and cover with plastic wrap. Let the dough rise until it has doubled (about an hour).
Spiral Rolls:
1 recipe roll dough (from above)
8 - 12 oz cream cheese, softened (I usually use 8 oz)
1/4 c butter, softened
2 c ham, chopped
1 1/2 c broccoli, finely chopped
2 c shredded cheese, any kind (I usually use cheddar and sometimes swiss)
1 c parmesan cheese
1 c green onions, finely chopped
Roll the dough out into a large rectangle about 1/2 inch thick. Cream together the butter and cream cheese. Spread the rolled out dough with the butter and cream cheese mixture. Top with the ham, broccoli, cheeses, and green onions. Roll the dough up, pinching the seam to seal. Slice the roll into about 1 inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled (30-60 minutes).
Bake at 350* for 20 minutes, until lightly browned and bubbly.
Makes about 15 rolls - serves approx. 8.
Lasagna
Lasagna:
1 lb ground turkey, browned
26 oz can spaghetti sauce (Hunts is best)
4 c cottage cheese
8 oz mozzarella cheese
Lasagna noodles
1 c water
Add spaghetti sauce and cottage cheese to the ground turkey and warm through. Layer mixture and noodles in a 15x10 pan. Top with mozzarella. Poor water over the top.
Bake at 350* covered for 35 minutes, then uncover and continue to cook for 15 minutes.
Makes 8 - 10 servings.
To freeze:
Make like normal except leave off water. Do not add water when baking from freezer. Double(ish) cook times.
1 lb ground turkey, browned
26 oz can spaghetti sauce (Hunts is best)
4 c cottage cheese
8 oz mozzarella cheese
Lasagna noodles
1 c water
Add spaghetti sauce and cottage cheese to the ground turkey and warm through. Layer mixture and noodles in a 15x10 pan. Top with mozzarella. Poor water over the top.
Bake at 350* covered for 35 minutes, then uncover and continue to cook for 15 minutes.
Makes 8 - 10 servings.
To freeze:
Make like normal except leave off water. Do not add water when baking from freezer. Double(ish) cook times.
Tetrazzini
Tetrazzini:
1/4 c butter
1/4 c flour
1 t instant chicken bouillon
1/4 t salt
1/4 t pepper
1/2 c hot water
1 c milk
3 c spaghetti, cooked and drained
1 can (4 oz) sliced mushrooms, drained
1 T dried parsley flakes
Parmesan cheese to taste
cheddar cheese to taste
Optional: 2 c chicken, cooked and cut up
Melt butter and mix with flour, chicken bouillon, salt and pepper in a 9x13 pan. Add water first, then milk and mix. Add spaghetti, mushrooms, parsley flakes and chicken if using and mix. Top with cheeses.
Bake at 375* for 30 minutes.
Makes 4-6 servings.
1/4 c butter
1/4 c flour
1 t instant chicken bouillon
1/4 t salt
1/4 t pepper
1/2 c hot water
1 c milk
3 c spaghetti, cooked and drained
1 can (4 oz) sliced mushrooms, drained
1 T dried parsley flakes
Parmesan cheese to taste
cheddar cheese to taste
Optional: 2 c chicken, cooked and cut up
Melt butter and mix with flour, chicken bouillon, salt and pepper in a 9x13 pan. Add water first, then milk and mix. Add spaghetti, mushrooms, parsley flakes and chicken if using and mix. Top with cheeses.
Bake at 375* for 30 minutes.
Makes 4-6 servings.
Tuesday, September 8, 2015
Breakfast Casserole
Crumbled bacon
Breakfast sausage (about 10 links), cooked
6 eggs
4 C shredded hashbrowns (frozen okay)
2 C cheddar cheese, shredded
1.5 C cottage cheese
1.25 C swiss cheese, shredded
Mix everything together except for bacon and dump into a greased 9x13. Top with bacon crumbles.
Bake at 350* for 45 minutes.
Makes 6-8 servings
Breakfast sausage (about 10 links), cooked
6 eggs
4 C shredded hashbrowns (frozen okay)
2 C cheddar cheese, shredded
1.5 C cottage cheese
1.25 C swiss cheese, shredded
Mix everything together except for bacon and dump into a greased 9x13. Top with bacon crumbles.
Bake at 350* for 45 minutes.
Makes 6-8 servings
Monday, September 7, 2015
Taco Pie
1 can (8 oz) Crescent rolls
1 lb ground turkey
3/4 C salsa
2 T taco seasoning mix
1 C cheddar cheese, shredded
olives
lettuce
tomatoes
sour cream
onion
avocado/guacamole
Unroll, separate, and spread crescent rolls in a 10 in pie plate to form crust. Thoroughly cook turkey, drain, and add salsa and taco seasoning; simmer 5 minutes. Spoon meat mixture into crust and top with cheddar cheese.
Bake at 375* for about 15 minutes. Top with other ingredients.
1 lb ground turkey
3/4 C salsa
2 T taco seasoning mix
1 C cheddar cheese, shredded
olives
lettuce
tomatoes
sour cream
onion
avocado/guacamole
Unroll, separate, and spread crescent rolls in a 10 in pie plate to form crust. Thoroughly cook turkey, drain, and add salsa and taco seasoning; simmer 5 minutes. Spoon meat mixture into crust and top with cheddar cheese.
Bake at 375* for about 15 minutes. Top with other ingredients.
Sunday, September 6, 2015
Chicken Enchilada Casserole
3-4 C cooked chicken
2 cans cream of chicken soup
1 can evaporated milk
1 can chopped green chilis
Tortillas (usually around 4-6)
Cheddar cheese, shredded
Combine and heat all ingredients except tortillas and cheese. Layer tortillas, cheese, and mixture in a 9x13 pan.
Bake at 350* for 30-45 minutes.
Makes about 8 servings.
2 cans cream of chicken soup
1 can evaporated milk
1 can chopped green chilis
Tortillas (usually around 4-6)
Cheddar cheese, shredded
Combine and heat all ingredients except tortillas and cheese. Layer tortillas, cheese, and mixture in a 9x13 pan.
Bake at 350* for 30-45 minutes.
Makes about 8 servings.
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