Chicken Stroganoff

Chicken Stroganoff

1 can cream of mushroom

1 can cream of chicken

1 can french onion soup

1/2 cup sour cream

4 chicken breast

Place the all 3 cans of soup in a crock pot. Put the chicken breast in the soups.  Place on low for 6-8 hours or until chicken is thoroughly cooked.  Once chicken is done pull out the chicken and place on a cutting board.  Add the sour cream to the soup mixture and whisk in.  Roughly shred the chicken and place back into the crock pot for 30mins to and hour.  Put over some rice or noodles and have at it! 

Creamy Bow-tie Pasta

Creamy Bow-tie Pasta

1 box of bow-tie pasta

1/4cup of butter

1cup heavy cream

1/2 cup of Parmesan cheese

1 packet of Dry Zesty Italian Seasoning

Cook Pasta according to package. Drain and place in a bowl.  Add butter to pasta and mix until all the butter has melted.  Then add the milk, cheese, and seasoning! Mix well together and serve hot! 

Loaded Baked Potato Burger

Loaded Baked Potato Burger

1lb ground hamburger

6-8 chopped crispy bacon

pepper

4 yellow baby Yukon potatoes

1/2cup sour cream

1/2-1tsp garlic salt

1/2tsp onion powder

4 slices of cheese

Buns

Mix the ground hamburger, bacon, and pepper to taste.  Shape into 4 burgers and set aside.

Boil the baby Yukon's until they are fork tender.  Place on a cutting board and use the back side of a spatula and flatten the potato.  Cook you hamburger in a pan to your liking. Set aside and in the same pan fry both sides of the potato until crispy.  In the mean time mix the sour cream, garlic salt, and garlic powder together. Smother the sour cream onto the top and bottom of a bun.  Place the potato on the bottom, then the burger, the cheese, and then top!

You can also add lettuce, tomatoes, chives, and any other type of ingredient you would enjoy! 

Chicken Cordon Bleu

Chicken Cordon Bleu

2-3 cups of cubed chicken(cooked)

2cups cooked rice

6-8 slices of Swiss cheese

1cup of ham slice pieces

2 cans of cream of chicken

1/2cup of sour cream

1/2 cup of milk

1/2 a pkg of saltine crackers(finely chopped)

1tsp paprika

1tsp garlic salt

Pre-heat oven to 350 degrees.

Place cooked rice in a 9x13 pan. Grease if you choose.  Spread the (cooked) cubed chicken.  Layer the Swiss cheese on top of the chicken.  Spread the cut up ham slices over the cheese and set aside.

Mix the 2 cans of cream of chicken soup, the milk, and the sour cream together in a bowl.  Pour over top of the ham.  Mix the ground up saltine cracks, the paprika, and the garlic salt together and sprinkler on top of the cream mixture.

Bake for 35-40 minutes.

Green Bean Casserole

Green Bean Casserole

-1 can cream of mushroom soup

-2 cans green beans French style

-1 can fried onions

Pre-heat oven to 350 degrees.

Mix soup and greens beans together.  Top with onions.  Bake for 20 to 30 minutes.

Pasta Salad

Pasta Salad

*24 oz (2 boxes) Garden Rotini pasta 

*1 pint cherry tomatoes

*1/2 C. broccoli florrets

*16 fluid oz Italian Dressing

*1 lb diced ham

*2 (6oz) cans black olives

*2 (4oz) containers of Feta Tomato Basil cheese

Cook pasta according to package.  Let the noodles cool completely.  Mix the rest of the ingredients with the noodles.  Place in the fridge for 1 hr before serving.

Fruit Salad

Fruit Salad

-3 bananas (sliced)

-3 apples (chunked)

-1 container of strawberries (sliced)

-1 C. red grapes (halved)

-1 C. green grapes (halved)

-2-3 kiwis (peeled and sliced)

Dressing

-4 1/2 tsp all purpose flour

-1 (16oz) can pineapple juice

-1/3 C. sugar

-1/3 C. orange juice

-2 Tbsp honey

-2 Tbsp lemon juice

In a sauce pan combine flour, pineapples juice, sugar, orange juice, honey, and lemon juice.  Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.  Cool.  Serve over fruit.  Leftover dressing may be refrigerated for up to 1 week.

Baked Baby Potatoes

Baked Baby Potatoes

-1/2 bag of baby Yukon potatoes

-1/2 bag of red potatoes

-2 Tbsp olive oil

-1 Tbsp California garlic salt (it has parsley in it)

Pre-heat oven 450 degrees

Cut potatoes in half. Place potatoes in a large bowl.  Mix in olive oil, and garlic salt.  Use hands to toss together.  Place on a large cookie sheet.  Make sure when placing potatoes on the sheet you don't get to much oil on the pan.  To much oil will not allow potatoes to crisp up.  Bake for 30-35 minutes or until potatoes are done and crisp on the outside.

Garlicky Roasted Red Potatoes

Garlicky Roasted Red Potatoes

-6 Red potatoes ( cut into wedges)

-3 Tbsp butter, melted

-3 Tbsp olive oil

-1/2 Tbsp garlic powder

-salt/ pepper to taste

Pre-heat oven to 375 degrees

Mix together melted butter and oil, then pour into a 9x13 baking pan.  Place potatoes into the dish and stir until coated.  Sprinkle with garlic powder, salt, and pepper.  Cover with aluminum foil.  Bake in the pre heated oven for 30 minutes or until potatoes are tender.  Stir the potatoes occasionally to ensure even cooking.

Pickled Beets

Pickled Beets


1 can beets1 cup water¼ cup apple cider vinegar6Tbsp sugar1 tsp all spice1 tsp cinnamon

Boil the juice from canned beets,water, apple cider, sugar, all spice, and cinnamon.  Once boiling add the beets to the mixture and boil for 5 more minutes.  Let cool and add to a container and place in refrigerator and let sit for 24 hrs.

Mushroom Chicken Asiago

Mushroom Chicken Asiago

1/2 pound of mini Penne pasta (cooked)

4-6 chicken breasts (boiled and seared)

1 cup sliced baby portabella mushrooms

1 Tbsp butter

salt/pepper

Asiago cheese for garnish

Basil for garnish 

Sauce:

1 1/2 cups heavy cream

1/2 tsp of dried basil

1/4 tsp ground white pepper

1/2 tsp Italian seasoning

1/2 tsp chicken bullion (ground/powder)

1/2 tsp garlic salt

1/4 cup shredded Asiago cheese

Cook pasta according to package and set aside. 

Bring heavy cream, all the seasonings, and chicken bullion to a simmer in a large pot.  

Allow to simmer for 10 minutes and make sure to keep stirring. Carefully add the shredded cheese and  constantly stir the sauce and do not let it boil! If the sauce needs to be thickened add 1 tbsp of butter.  Set sauce aside off the heat. 

Prepare your chicken to your liking. I choose to boil mine in chicken stock and then sear on both sides.  Cut chicken in to 1" pieces. Cook mushrooms in 1 tbsp of butter in a fry pan until done. 

Now in a large deep pan add the pasta, chicken and mushrooms, and sauce. Let simmer together for 10 minutes. Garnish with basil and Asiago cheese and enjoy! 

Creme Brulee

• Creme Brulee

• 6 egg yolks
• 4 tablespoons white sugar, divided
• 1/2 teaspoon maple extract
• 2 1/2 cups heavy cream
• 2 tablespoons brown sugar

Preheat oven to 300 degrees

.
Beat egg yolks, 4 tablespoons sugar and maple in a mixing bowl until thick and creamy.
Pour heavy cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture slowly to temper the eggs (do not pour all in at one time or the egg yolks with scramble); beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into shallow heat-proof dishes.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.

Sprinkle a bit of brown sugar on top of each dish. Carefully use a torch to harden the brown sugar to form a type of shell on top of the brulee. 

Rainbow Jello

Rainbow Jello

6 Boxes (3oz)  Jello (strawberry or cherry, orange, lemon, lime, berry blue, & grape)

1 (16oz) cool whip 

1 cup boiling water

Bunt pan

Take your first box of jello and mix with 1 cup boiling water. Split in half into another bowl.  Mix one bowl with 1/3 cup of cool whip.  Place the regular jello into the bunt pan and place in the freezer for 10-15 minutes until set.  Then pour the whipped mixture over the regular jello and place back into the freezer for another 10-15 minutes. Then repeat with the next color. Remember ROYGBV for the rainbow order!

Crock Pot Zesty Italian Chicken

Crock Pot Zesty Italian Chicken 

4-6 frozen skinless chicken breasts

1 package of dry zesty Italian seasoning

1 package of cream cheese

1 can of cream of chicken soup

1 tsp garlic salt

noodles, rice, or potatoes

In a medium bowl place cream cheese and condensed soup.  Place in the microwave, heat and stir until all mixed together smooth.  Place chicken, zesty Italian seasoning, garlic salt, and cheese soup mixture in a crock pot.  Turn setting to low and let cook for 4-6 hours or until chicken is cooked.  Once chicken is cooked use two forks to shred the chicken in the crock pot.  

You can place the chicken over rice, noodle, mashed potatoes or anything thing else you may think will taste good with it! 

Brownie Reeses Peanut Butter Cookie Dough Muffins!

Brownie Reeses Peanut Butter Cookie Dough Muffin! 

1 box of brownie mix (made according to box)

24 single wrapped Reeses Peanut Butter Cups (not mini)

1 package of pre-made pre-cut Chocolate Chip Cookie Dough

1 muffin tin

Pre-heat oven to 350

Grease each muffin tin.  Make up the brownie batter according to the box and set aside.

Break apart the individual cookie squares and press each square into the bottom of each muffin tin. Then place one Reeses Peanut Butter Cup upside down onto each of the pressed cookie doughs.  Then pour only enough of the brownie batter to make it 3/4 full or a little less. (You DO NOT want the brownie to bake over the sides. It makes it hard to remove) Bake for 18-20 minutes or until the brownie part is cooked.  Let the muffins completely cool before removing from the pan. 

Naughty Little Brownies

Naughty Little Brownies

1 Box of Chocolate Chip Cookies (plus all ingredients to make it.)

1 Box of Brownie Mix (plus all ingredients to make it)

1 Package of Oreo Cookies

Pre-heat oven to 350 Degrees

Grease an 8x8 pan.  Mix up the cookie dough in a large bowl. When done press into the 8x8 pan.  Place the Oreo cookies (whole) in a single layer over the cookie dough.  Mix up the brownies in a large bowl.  Pour the brownie batter over the Oreo's and cookie dough.  Place in the oven and bake for 30 minutes or until brownies are done.  

Grab some ice cream and devour those naughty little things! 

Roasted Veggies

Roasted Veggies

*mushrooms (halved)

*red pepper (cut in 2 inch pieces)

*yellow pepper (cut in 2 inch pieces)

*onion (cut in chunks)

*olive oil

*sea salt/pepper

*Italian seasoning

Pre-heat oven to 375 degrees

Toss veggies with a small but of olive oil, sprinkle with sea salt and pepper, and a little Italian seasoning. Place in a 9x13 pan.  Pop in the oven for about 20 minutes or until the veggies soften.  

Mixed Hashbrowns

Mixed Hashbrowns

-1 or 2 Sweet potatoes (peeled and cubed)

-1 or 2 Russet potatoes (peeled and cubed)

-2Tbsp olive oil

-2 Tbsp butter

-1 tsp Italian seasoning

-1 tsp garlic powder

-salt and pepper to taste

In a large bowl add a little water to the bowl and cook in the microwave for 5 minutes.  This will soften the potatoes.  When done empty out the water and put the oil, Italian seasoning, and garlic powder into the bowl and toss together.  Mean while heat the butter in a large skillet on medium/ high.  Place potatoes in the pan and cook until crispy on the outside and done in the middle.

Sweet Potato Fries

Sweet Potato Fries

-4 sweet potatoes cut into large french fries (can use

 Russet potatoes)

-1 Tbsp water

-2 tsp Italian seasoning

-1/2 tsp lemon pepper

-1 pinch of each salt and pepper

-2 Tbsp olive oil

Pre-heat oven to 400 degrees

Place cut sweet potatoes into a microwave safe dish with the water.  Cook in the microwave for 5 minutes on high power.  Drain of liquid and toss with Italian seasoning, lemon pepper, salt/pepper, and olive oil.  Arrange fries on a baking sheet in a single layer.  Bake for 30 minutes, turning once or until fries are crispy on the outside.

Mama's Meatballs

Mama's Meatballs

*1 lb lean ground beef

*1/2 C. Italian seasoned bread crumbs

*1 egg

*1 jar Ragu pasta sauce

*8oz. Spaghetti, cooked and drained, or substitute pasta with a sub bun.  (use cheese if serving on the bun)

In medium bowl combine ground beef, bread crumbs, and egg.  Shape into 12 meatballs.

In a 3Qt sauce pan bring sauce to a boil over medium heat.  Gently stir in uncooked meatballs.  Reduce heat to low and simmer covered, stirring occasionally for 20 minutes or until done.

Beef Stroganoff

Beef Stroganoff 

-2 lbs stew meat

-2 cans cream of mushroom soup

-2 cans of french onion soup

-16 oz sour cream

Brown and simmer stew meat until tender.  Add all cans of cream of mushroom and french onion.  Bring to a boil.  Simmer for 15 minutes.  Add sour cream and simmer until cream gets hot.  May serve on rice, potatoes, or noodles.

Pizza Bake

Pizza Bake

2 cans biscuits (quartered) 

1 Jar of pizza sauce

2 C. Shredded cheese (your choice) divided

1 cup of your choice of toppings

 (mini pepperoni, sausage, mushroom etc.)

Dried Basil

Pre-heat oven to the temperature the biscuit can says.  Cut each biscuit into 4's and place in a large bowl. When all biscuits are in the bowl add the pizza sauce, 1 1/4 cup of cheese, your toppings, and mix all together. Place in a 9x13 pan evenly.  Sprinkle the remaining cheese on top and sprinkle some dried basil on top.  Place in the oven and bake for 18-20 minutes or until top is a nice golden color. 

Lasagna Rolls

Lasagna Rolls

1 lb lean ground beef

1 Large jar of pasta sauce of your choice

12 Lasagna noodles (cooked)

1 (15 oz) container Ricotta Cheese

1 large egg

1tbsp of dried parsley 

2 1/4 cups grated Mozzarella Cheese, divided

3/4 cup finely grated Parmesan Cheese, divided

1/3 cup finely grated Romano Cheese

1/4 tsp salt

1/4 tsp freshly ground black pepper

Pre-heat oven to 375 degrees

Cook ground beef in a skillet until no longer pink.  Drain.  Place in a food processor and grind until the beef is fine.  Place pasta sauce and beef back into a skillet and simmer.  While sauce is simmering mix Ricotta cheese, egg, 1 3/4 cups mozzarella, 1/2 cup Parmesan, Romano, salt, and pepper together. 

Spread a little meat sauce mixture on the bottom of a 9x13 pan. Lay noodles flat on a cutting board, or wax paper. Spread a layer of cheese mixture on the noodle.  Next spread a layer of the meat sauce.  Then roll the noodle jelly roll style and place in the 9x13 pan.  Repeat until all noodles are in the pan. Sprinkle the remaining cheese on top of the noodles and place a sheet of foil over the top with out touching the cheese.

Place in the oven and cook for 45mins-1hr.

Enjoy! 

Lasagna

Lasagna

-1 1/2 lbs ground beef

-1 lb box of lasagna noodles

-1 jar of pasta sauce

-1 pkg of cream cheese

-1 Tbsp Miracle Whip

-1 bag of shredded Monterey jack & cheddar cheese

Pre-heat oven to 350 degrees

Boil noodles according to package.  Rinse with cold water and set aside.  Brown ground beef and drain.  In a skillet add beef, sauce, cream cheese and miracle whip.  Stir together and simmer.  In a deep 9x13 pan put a little sauce in the bottom.  Layer half the noodles, then layer the cheese, then the sauce.  Repeat.  Last layer should be cheese.  Cover with foil and bake for at least 1 hour.

Bavarian Pot Roast

Bavarian Pot Roast

-5 lb chuck roast

-1 1/2 C. water

-1 Tbsp cinnamon

- 1Tbsp vinegar

-2 tsp. ginger

-1 1/2 tsp. salt

-1 1/2 C. apple juice

-1 (8oz) can tomato sauce

-1 medium onion shopped

-1 bay leaf

-1/4 C. flour

-1/4 C. sliced mushrooms

Brown meat on all sides in oil in a Dutch oven then set aside.  Combine cinnamon, vinegar, ginger, and salt; add 1  cup of water, apple juice, tomato sauce, onion and bay leaf.  Place roast back in Dutch oven and pour mixture over the top.  Simmer covered for 3 hours on top of stove.  Remove bay leaf.  Set some of the tomato mixture

Gravy:

 Combine flour and 1/2 cup water to make a paste.  Add tomato mixture gradually, stirring constantly, until thickened.  Add mushrooms to gravy. Serve gravy over roast slices.

Chicken Crescent Hot Dish

Chicken Crescent Hot Dish

-2 tubes of Crescent rolls

-3 C. cubed chicken

-2 cans cream of chicken soup

-1 bag of shredded cheese (american or cheddar)

-1 (soup can full) milk

Pre-heat oven to 375 degrees

Mix soup and milk together.  Pour half the soup mixture into 9x13 greased pan.

Place cubed chicken on each roll with a little bit of cheese sprinkled on top and roll up.  Place in the pan and pour the rest of the soup over rolls.  Bake for 30-35 minutes.  When there is 10 minutes left sprinkle cheese on top of the rolls and finish baking until cheese is melted.

Sexy Wings

Sexy Wings

*16 to 20 chicken wings or legs

*2 Tbsp Chili powder

*2 tsp. mustard powder

*2 tsp pepper

*2 tsp. salt

*2 tsp season salt

*1/2 tsp celery seed

Pre-heat deep fryer to 375 degrees

Mix all seasonings together in a big zip lock bag.  Then add 8 pieces at a time, shake in bag then deep fry in oil til done.

Baked Beefy Tomato Mac

Baked Beefy Tomato Mac

Make Mac-n-Cheese according to box but omitting butter.  Brown hamburger in a medium skillet and season with garlic salt and Italian seasoning.  When hamburger is no longer pink drain.  Place back into skillet and add tomatoes and simmer for 10 minutes.  Mix hamburger mixture and Mac-n-Cheese together in a casserole dish.  Sprinkle basil and parsley on top of mixture.  Then sprinkle cheese on top, cover, and bake for 15 minutes or until cheese is melted!

-1lb hamburger

-1 box Mac-n-Cheese

-1 can diced tomatoes(drained)

-2 tsp. garlic salt

-2 tsp Italian seasoning

-1 tsp basil

-1 tsp parsley

-1 C. shredded cheese

Tuna Casserole

Tuna Casserole

-1 bag of egg noodles (cooked)

-2 cans cream of mushroom soup

-1 can of tuna in water drained

-1 can of peas

-seasoned bread crumbs

Pre-heat oven to 350 degrees

Make noodles according to package.  After draining noodles place in a bowl and mix together with cream of mushroom, tuna, and peas.  Make sure everything is mixed well.  Place in a casserole dish.  Sprinkle with bread crumbs.  Bake in oven for 10-15 minutes until bread crumbs are golden.

Sirloin Tips and Mushrooms

Sirloin Tips and Mushrooms

-3 Tbsp. olive oil

-3 tsp. minced garlic

-1 1/2 lbs beef sirloin

-1 large container of Portabella mushrooms

-1(8oz) can tomato sauce

-salt and pepper to taste

-3/4 C. red wine

Cut sirloin into cubes.  In a large skillet heat the olive oil and sear the beef with the garlic.  Place beef into a crock pot.  Add sliced mushrooms, tomato sauce, salt, pepper, and red wine to the skillet and let cook for 2 minutes.  Add sauce to crock pot and stir it around.  Set one LOW for 6-7 hours.

If sauce is too thin and runny take 2 Tbsp corn starch and 2 Tbsp water and mix together, add to sauce slowly to thicken it up!

Serve over noodles, mashed potatoes, or rice.

Slow Cooker Pepper Steak

Slow Cooker Pepper Steak

-2lbs beef sirloin, cut into 2 inch strips

-garlic powder to taste

-3 Tbsp olive oil

-2 C. beef broth

-1/2 C chopped onion

-2 large green bell peppers, roughly chopped

-1 (14.5oz) can stewed tomatoes, with liquid

-3 Tbsp. soy sauce

-1 tsp. salt

Sprinkle strips of beef with garlic powder to taste.  In a large skillet over medium heat, heat the olive oil and brown the seasoned beef strips.  Transfer to a slow cooker.

Pour in the beef broth.  Stir in onions, green peppers, stewed tomatoes, soy sauce, and salt.

Cover and cook on High for 6-7 hours.

You can serve over noodles or mashed potatoes!

Pizza Burger

Pizza Burger

-2 lbs hamburger

-salt

-2 cans pizza sauce

-1 package of pre-cooked sausage 

-1 package of pepperoni

-1 package of shredded cheese

-1 package of 8 hamburger buns

Set oven to broil.

  In the same skillet cook hamburger seasoned with salt.  Drain hamburger and place back in the skillet. Pour the two cans of pizza sauce and simmer.  Split up the buns and face them open side up on a large cookie sheet.  Place about 1/4 to 1/2 cup of meat mixture on top of buns.  Sprinkle cheese on meat mixture and top with either pepperoni, sausage, or both.  Place in the oven and broil for 5 minutes or until cheese is browned and bun has a crisp to it!

Cheesy Garlic Bread

Cheesy Garlic Bread

-1 Jumbo White Hoagie Bread (or French bread, Italian bread)

-1/2C Shredded Monterey Jack

-1/2C Shredded Parmesan

-1/2C Shredded Mozzarella

-1/4C Mayonnaise

-1/2C Butter or 1 stick softened

-3tsp garlic salt

-parsley flakes

Pre-heat oven to 375 degrees

Cut the hoagie in half. Place the two pieces on a cookies sheet.

Mix together the butter and garlic salt in a small to medium bowl. Once combined spread onto the two slices of bread.  In another medium bowl mix together all three of the cheeses and the mayonnaise.  This part is a little messy! Make sure the mayonnaise is equally mixed into the cheese.  It will be a sticky! Now use your hands to place the cheese on top of the bread as evenly as possible! Sprinkle a little bit of parsley flakes on top.

Place in the oven for 15-18 minutes or until cheese is melted and starting to get a nice brownish color! Enjoy! 

BBQ Chicken Wrap w/ Cool Creamy Ranch Sauce

BBQ Chicken Wrap w/ Cool Creamy Ranch Sauce

*4 chicken breast

*chicken broth

*2 packages of Sun Dried Tomato tortilla

BBQ Sauce

*2 cups ketchup

*4 Tbsp Worcestershire sauce

*2 tsp mustard

*1 tsp garlic salt

*1/8 cayenne pepper

*3 Tbsp brown sugar

*1 Tbsp honey

Cool Creamy Ranch Sauce

*1pkg cream cheese

*1/2pk dry ranch 

*1 Tbsp pimentos

*1 Tbsp sour cream

Put chicken broth in a pot and boil the chicken breast for 10-15 minutes until done. Take out and set aside. Once cooled a bit use two forks to shred chicken.

To make BBQ sauce mix all ingredients together in a sauce pan and heat on medium to low heat. Place chicken and BBQ in a pot together and let simmer for 20 minutes, stirring occasionally.

Using a electric mixer mix cream cheese, dry ranch, drained pimentos, and sour cream together.

To make: spread creamy ranch sauce onto tortilla and spoon BBQ chicken on top of tortilla, then roll up and enjoy!

Cheesy Beef Enchiladas

Cheesy Beef Enchiladas

*1 lb hamburger

*1 can Campbells can of Fiesta Nacho Cheese soup

*1 package Taco seasoning

*1 Tbsp sour cream

*2 package tortillas

*2 cans enchilada sauce

*1 bag of shredded cheese divided

Pre-heat oven to 400 degrees F.

Cook hamburger in a skillet until no longer pink and drain.  Add taco seasoning, nacho cheese, and sour cream.  Simmer for 2 minutes.  If to thin add some shredded cheese to it to thicken it up.

Mixture should not be soupy it should just be thick. 

Pour enough of the enchilada sauce in the bottom of a 9x13 pan to cover the bottom.

Place 1/2 C or less of the beef mixture on the tortilla and roll once, then fold in the sides to hold mixture in, and roll the rest of the way up. Place in pan.  Once pan is full pour the rest of the enchilada sauce on to the tortillas.  Then sprinkle the cheese on the enchiladas to your liking.  Cover with foil and place in the over for 30 minutes of until the sauce is bubbling.

Enjoy with some Spanish rice! You may crush up some tortilla chips on top and a doll-up of sour cream for texture and taste.

Chicken Enchiladas

Chicken Enchiladas

-3 Chicken breast

-1 Qt chicken broth

-2 packages of tortillas (your choice)

-1 package on taco seasoning

-1 small can of green chilies

-1 can of cream of chicken

-1 spoon full of sour cream

-1 C. shredded cheese divided

-2 can mild red enchilada sauce ( unless you want hotter)

Pre-heat oven to 400 degrees F.

Boil chicken in a pot of chicken broth for 10-15 minutes until cooked through.  Place chicken on a cutting board.  Use two forks to shred the chicken.  Place in a bowl and mix in cream of chicken, taco seasoning, green chilies, sour cream, and 1/3 C. of shredded cheese.  Mix well.  Mixture should not be soupy it should just be thick. 

Pour enough of the enchilada sauce in the bottom of a 9x13 pan to cover the bottom.

Place 1/2 C or less on the tortilla and roll once, then fold in the sides to hold mixture in, and roll the rest of the way up. Place in pan.  Once pan is full pour the rest of the enchilada sauce on to the tortillas.  Then sprinkle the rest of the remaining cheese on the enchiladas.  Cover with foil and place in the over for 30 minutes of until the sauce is bubbling.

Enjoy with some Spanish rice! You may crush up some tortilla chips on top and a doll-up of sour cream for texture and taste.

Black Bean Taco Chicken

Black Bean Taco Chicken

-6 chicken breast

-1 Qt. chicken broth

-1 can black beans (drain and rinsed)

-1 can diced tomatoes

-1 (8oz) can tomato sauce

-1/2 C. frozen corn

-1 package Taco seasoning

-1/2 package Santa Fe cream cheese blend

-1/2 C. shredded Mexican blend cheese

Pre-heat oven to 350 degrees F.

Boil chicken in a pot of chicken broth.  Pan sear in a skillet on high heat to brown both sides of the chicken.  In a bowl mix together black beans, tomatoes, corn, tomato sauce, cream cheese, and taco seasoning.  Place chicken in a 9x13 pan and pour taco mixture over chicken.  Sprinkle cheese on the chicken and bake for 40 minutes.

* you can also shred the chicken and cook ingredients together and let simmer for 5 minutes and eat wrapped in a tortilla or place over a pan of rice and sprinkle shredded cheese on top and bake for 15mins.*

Greek Chicken

Greek Chicken

-1 lb skinless boneless chicken breast

-1 Qt. chicken broth

-6 button mushrooms (cut into bit size pieces)

-1 Tbsp. minced garlic

-1 can diced tomatoes

-1/2 C. Tomato basil Feta cheese

-2 Tbsp. prepared Pesto

-2 Tbsp. dried parsley

-1 Tbsp. dried Oregano

-salt and pepper to taste

Boil chicken in a pot of chicken broth for 10-15 minutes.  Once cooked through sear chicken in a skillet to get chicken browned on both sides.  Set chicken aside.  Place oil,mushrooms and garlic in the skillet and cook until the mushrooms are softened.  Reduce heat to medium-low and add the pesto, tomatoes, parsley,oregano, and feta cheese. Season to taste with salt and pepper.  

Serve over brown rice, or whole grain noodles, or couscous!

 Greek Chicken over noodles!

Greek Chicken over Couscous

Slow Cooker Pot Roast

Slow Cooker Pot Roast

-2 lb boneless beef bottom round roast or chuck pot roast

-1 tsp. garlic powder

-1 Tbsp. olive oil

-1 lb potatoes, cut into wedges

-3 celery stalks cut into chunks

-3 cups baby carrots

-1 medium onion thickly sliced

-2 tsp. dried basil leaves

-1 qt beef broth

Season the beef with the garlic powder.  Heat oil in a 10 inch skillet on medium high heat.  Sear the beef on all sides so they are brown.

Place potatoes, celery, and onion in a 3 1/2 Qt slow cooker.  Sprinkle with the basil.  Add the beef to crock pot and pour the broth over the beef and veggies.

Cover and cook on LOW for 10-11 hours of until the beef is fork tender.  Remove the beef from the cooker and let stand for 10 minutes.  Serve the beef with vegetables.

Mama's Loaded Chili

Mama's Loaded Chili

-2 lbs ground beef

-1 large green pepper (diced)

-1 large red pepper (diced)

-1 large yellow pepper (diced)

-1 medium onion chopped

-1 tsp minced garlic

-salt and pepper to taste

-4 Tbsp. chili powder

-1 tsp. cayenne pepper

-2 Tbsp. Worcestershire sauce

-1 can dicd tomatoes with liquid

-1 can tomato sauce

-1 can cannellini beans

-1 can dark red kidney beans

-1/4 C. A1 sauce

-1/2 tsp nutmeg

Cook meat, peppers, onion, garlic, salt/pepper, and garlic powder in a large sauce pan.  Cook until meat is no longer pionk and veggies are tender.  Drain.  Add chili powder and cayenne pepper and cook for another minute.

Add beans, steak sauce, nutmeg and chocolate. Stir and let simmer for 10 minutes.  Then add the worcestershire sauce, diced tomatoes, and tomato sauce.  Bring to a boil, cover and reduce heat to a simmer for 15 minutes stirring occasionally.

You can also cook this in the crock pot.  Just cook down the meat and veggies. Drain.  Then add everything else in to the pot, mix and place in a crock pot for 5-6 hours.

Chili Beef Casserole

Chili Beef Casserole

-1 lb ground beef

-2 Tbsp chili powder

-1/2 tsp red pepper flakes

-1 (14.5 oz) can diced tomatoes with liquid

-1/4 C. tomato paste

-1 can kidney beans drained and rinsed

-1 can sweet corn

-1 tsp garlic salt

-1/2 C. shredded cheese

-Blue corn chips crunched up

-sour cream

Pre-heat oven to 350 degrees

Lightly grease a medium casserole dish.

In a skillet cook the beef until evenly brown.  Drain and return to the skillet.  Add the tomatoes, tomato paste, kidney beans, and corn.  Mix well for 2 minutes.  Then add the chili powder and red pepper flakes.  Reduce heat to low and simmer for 5 minutes.

Place in the casserole dish evenly and sprinkle the cheese on top and bake for 30 minutes.  When done dish out and top with some blue chips and sour cream on top!

Baked Honey Mustard Chicken

Baked Honey Mustard Chicken

-6 chicken breast (frozen or fresh)

-chicken broth

-1 C. Honey mustard

-1/2 C. Dijon mustard

-1/2 C. Yellow mustard

-1 tsp. paprika

Pre-heat oven 350 degrees F

Boil chicken in a pot with the chicken broth for 10-15 minutes.  Heat up a pan on High and pan sear chicken when it is done boiling.  

In a small bowl combine honey, mustard, and paprika.  Mix well.  place chicken in 9x13 pan and cover with honey mustard.  Cover with foil and bake for 30 minutes.  Make a little more honey mustard for dipping! Enjoy!

Mock Filet Mignon

Mock Filet Mignon

-1 lb ground beef

-1 tsp. Worcestershire

-1tsp dried minced onion

-1/4 C. ketchup

-1 tsp garlic juice or garlic salt

-salt and pepper to taste

-4 slices of bacon

-tooth picks

Combine ground beef, Worcestershire sauce, onion, ketchup, garlic juice, salt and pepper.  Shape into 4 patties.  Wrap slice of bacon around each patty, secure with a tooth pick. Place in the fridge for 30minutes to allow all flavors to mix well.  Grill until desired doneness.

Pizza Rolls

Pizza Rolls

-2 cans Cresent rolls

-1 (14oz) can pizza sauce

-1 lb Italian sausage

-24 slices pepperoni

-2 C. shredded cheese divided (your choice)

Pre-heat oven to 375 degrees

Cook Italian sausage over medium to high heat crumbling till there is no more pink.  Then add pizza sauce to pan and let simmer.  Open crescent rolls and place in large rectangles on a greased cookie sheet. Pinch seams together so ingredients don't leak out.  Spoon sausage mixture, four slices of pepperoni, and shredded cheese on the crescent rolls.  Carefully roll up crescents without breaking the dough.  Place in oven for 30 minutes or until golden brown.

You can add any other favorite toppings of your choice!

Taco Burgers

Taco Burgers

-1 to 1 1/2 lbs of ground beef

-1 package of Taco Bell taco mix

-lettuce, tomatoes

-8 oz sour cream

-shredded cheese

Mix taco mix and ground beef together well.  Form into patties and fry in a skillet.  Let stand on a paper towel.  Place burgers in a cake pan and top with cheese.  Put under the broiler until cheese melts.  Serve with shredded lettuce, tomato, and sour cream.

Roll Ups

Roll Ups

-1lb sliced turkey

-1lb sliced ham

-2 1/2 bricks of cream cheese, softened

-1/2 C. sour cream

-1/2 packet of dry Ranch dressing

-1 large can of  sliced black olives

-1 package of Spinach Tortilla

-1 package of Tomato Basil Tortilla

In a mixer mix cream cheese, sour cream, and Ranch dressing.  Mix until creamed together.  Add black olives in and mix until the olives are roughly chopped.  Use a spatula and spread a layer of cream cheese mixture on tortilla.  Place four slices of meat on tortilla and roll up jelly roll style.  Cut in half at a diagonal. You should have 4 turkey and spinach, 4 ham and spinach, 4 turkey and tomato basil, and 4 ham and tomato basil.

 You can also use these as a snack! Just roll tightly and cut in small slices and place on a plate! 

Mini Pigs In A Blanket

Mini Pigs In A Blanket

-1 pkg of cocktail franks

-1 or 2 tubes of crescent rolls

Pre-heat oven to 350 degrees

Cut the triangle crescent in half creating a smaller triangle and roll the frank up in the crescent roll.  Place on a cookie sheet and bake for  10-15 minutes.

Cocktail Franks and Meatballs

Cocktail Franks and Meatballs

-2 can of Cranberry sauce

-2 jar of cocktail sauce

-1 package of cocktail franks

-1 bag of frozen meatballs

Directions:

In a crockpot mix cranberry sauce, cocktail sauce, franks, and meatballs.  Let it heat up on high.

Enjoy! 

Swedish Meatballs

Swedish Meatballs

Ingredients:

-2 cans cream of mushroom soup

-2 can french onion soup

-1 (16oz) sour cream

-1 1/2 bag of frozen meatballs

Directions:

Mix the 4 cans of soups together in a large pot on medium to high heat.  Once heated add the sour cream and mix together until smooth.  Then place the meatballs in the pot and heat all the way through.  Place in a crock pot on low heat.

Ham Balls

Ham Balls

Need:

*1 1/2 lb ground ham (grind yourself or have butcher do it)

*1 1/2 lb ground pork (lean)

*1 C. crushed crackers

*1/2 C. milk

*1 egg

Glaze:

*1tsp. dry mustard

*1 C. pineapple juice

*1/2 C. brown sugar

*1/2 Tbsp vinegar

Directions:

Pre-heat oven to 400 degrees

Mix main ingredients together and form into balls. Place into a 9x13 pan.  Mix the glaze ingredients together.  Pour half the glaze over the ham balls and bake for 30 minutes.  Turn the balls over and pour the rest of the glaze onto the balls and cook at 350 degrees for another 30 minutes.  Place in a crock pot on low to keep warm.

Hawaiian Ham and Cheese Sliders

Hawaiian Ham and Cheese Sliders

-1 (12 count) package of King s Hawaiian Rolls

- 6 slices of Kraft Cheese (slit in two)

-12 slices of deli ham

-1/2 C. melted butter

-1 tsp. ground mustard

-2Tbsp. Worcestershire sauce

Pre-heat oven at 350 Degrees F.

Cut rolls so there is a top and bottom.  Take the cheese slices and fold in half and pull apart to make two slices.  Take one slice of ham and fold to fit the bottom half of the roll. Fold one half of the cheese slice enough to fit on the bottom roll.  Place tops on the ham and cheese and place in a 9x13 pan.

Mix the butter, ground mustard, and worcheshire sauce in a small bowl.  Spoon all the sauce over the rolls.  Cover and place in the refrigerator for 1 hour.  Bake in oven for 15 minutes until tops are golden and cheese is gooey and melted!

For even better flavor place in the refrigerator over night!

Veggie Pizza

Veggie Pizza

-2(8oz) can Pillsbury Crescent Creations refrigerated flaky dough sheet

-1(8oz) package cream cheese, softened

-1/2 C. sour cream

-1tsp. dried dill weed

-1/8 tsp. garlic powder

-1Tbsp. dry Ranch salad dressing

-1/2 C. fresh broccoli florets

-1/2 C. fresh cauliflower pieces

-1/3 C. quartered cucumber slices

-1 Roma (plum) tomato seeded and chopped

-1/4 shredded carrot

Heat oven to 375 Degrees F.

Unroll both cans of dough onto an un-greased 9x13 pan. Press dough up sides of the pan.  Bake for 13-17 minutes until golden brown.  Cool completely.

In a mixer mix cream cheese, sour cream, dill weed, ranch, and garlic powder until smooth.  Spread over cooled crust.  Top with vegetables.  Cover and refrigerate for 1 hr before eating.

Cut into 8 rows by 4 rows.  Plus feel free to add or remove any veggies you please!

Fruit Pizza

Fruit Pizza

-1 (18oz.) package refrigerated sugar cookie dough

-1 (8oz.) package cream cheese, softened

-1/3 cup sugar

-1/2 tsp vanilla extract

-2 medium firm bananas, sliced

-2 tsp. lemon juice

-1(20oz.) can pineapple chunks, drained

-1 pint fresh strawberries, halved

-2 kiwi's, peeled and sliced

-1 (11oz.) can mandarin oranges, drained

Pre-heat oven to 375 Degrees F.

On a greased 14-in. pizza pan, press cookie dough into a 12-in circle. Bake at 375 Degrees F. for 10-12 minutes or until lightly golden brown.  Cool completely.

In a small mixing bowl, beat cream cheese, sugar, and vanilla until smooth.  Spread over crust.  Toss bananas with lemon juice.  Arrange the pineapple, strawberries, bananas, kiwi, and oranges over cream cheese mixture.  Refrigerate for 1 hour.

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts

-3 cans water chestnuts drained

-1 C. soy sauce

-1 1/2 C. brown sugar divided

-4 C. Ketchup

-1 Tbsp Worcestershire sauce

-2 lbs center cut bacon

-toothpicks soaked in water

First mix the soy sauce and 1 cup of the brown sugar together in a medium bowl.  Place chestnuts and sauce mixture in a 9x13 pan.  Place in refrigerator and let sit over night.

Mix 1/2 C. brown sugar, ketchup, and Worcestershire in a large bowl.  Open bacon and cut in half.  Dip the bacon into the ketchup mixture and then wrap the bacon around the water chestnut and secure with a tooth pick.  Place in a 9x13 pan and broil in the oven for 20 minutes or until the bacon is crisp.    If tooth pick burns just replace when done.

Bacon Cheese and Stuffing Burgers

Bacon Cheese and Stuffing Burgers

-1lb lean hamburger

-3-4 slices of bacon (cooked and chopped)

-8 medium cubes of cheese (your choice of cheese)

-1 cup of water

-1 1/2 cups of stuffing (seasoned)

-1 egg beaten

-1 tsp garlic salt

Mix together water, egg, and stuffing in a bowl.  Let sit for 10 minutes or until stuffing is softened. Once it is soft add garlic salt and mix well.  Then in a large bowl mix hamburger, bacon, and stuffing mixture.  After all is mixed together begin making 8 medium sized meatballs.  Place a cheese cube in the center and pinch the hamburger around the cheese so the cheese is hidden.  Form into a nice patty.  Place over medium heat either on a grill or pan and cook to desired doneness. Enjoy with or without a bun. 

Ham Roll Up

Ham Roll Up

-1 lb deli sliced ham

-1 or 2 bricks of cream cheese softened

-1 tsp. of garlic salt

-large jar of dill pickle spears

Mix together with a mixer cream cheese and garlic salt.  Place slice of ham on cutting board.  Use knife or spatula to spread cream cheese mixture on ham.  Slice pickle spears in half length wise.  Place pickle on the ham and cheese on width side and roll up.  Cut into 1 inch slices and enjoy!

Dorm Room Soup

Dorm Room Soup

-2 packages on Ramen noodles any type

-1 can of mixed vegetables including liquid

Start with a medium size sauce pan.  Make the Ramen noodles according to packaging.  Once Ramen noodles are cook pour the can of mixed vegetables into the pot.  Let boil for 5-10 minutes.

If you want to add chicken to this you can buy pre cooked chicken pieces or make up some chicken your self!

Chicken Gnocchi Soup

Chicken Gnocchi Soup

-4.5-5 lb whole chicken, cooked (rotisserie)

-6 medium carrots

-4 large celery stalks

-2 tsp. garlic minced

-1 medium yellow onion finely chopped

-2 Tbsp. olive oil

-1/4 tsp salt & pepper each

-6 C. chicken broth

-1 Qt. Half & Half

-3 C. grated Parmesan

-2 1/2 C. gnocchi

-corn starch water mix

Use two forks to shred the chicken.  Peel and shred carrots with a cheese grater. Dice the celery and chop the onions. Saute the vegetables in olive oil until tender.  When the vegetables are tender add the chicken broth and bring to a boil.  Add the chicken, then the Half & Half, and Parmesan.  Mix and let it boil.  When boiling place the Gnocchi in the soup and let it simmer.  If the soup is too thin mix some corn starch and water together and add it to the soup slowly to thicken it up. Add salt and pepper to taste.

Turkey Bean Soup

Turkey Bean Soup

-1lb ground turkey

-1 C. chopped onion

-1 C. chopped celery

-1Tbsp. olive oil

-1 (49.5 oz) can chicken broth

-1 (15oz) can cannellini or white beans, rinsed and drained

-1 C. frozen Lima beans

-1 tsp. dried oregano

-1 tsp. ground cumin

-1 tsp chili powder

-1/2 tsp. salt

In a large pot cook the turkey,onion, and celery in oil over medium heat until meat is no longer pink.  Add broth, beans, chilies, oregano, cumin, chili powder, and salt.  Bring to a boil.  Reduce heat, cover and simmer for 30 minutes.