Monday, November 29, 2010
8 chicken bouillion cubes
6 c. water
3/4 c. flour
1 c. milk
1 c. salsa
3 chicken breasts(cooked and cubed)
6 drops hotsauce
1 c.sour cream
1 lb. Velveeta cheese(cubed)
Grated cheddar cheese and chips
Melt butter in large kettle. Dissolve 8 bouillion cubes in 6 cups of water in the microwave, then add water and bouillion cubes to the melted butter in the kettle. Mix flour and milk together in separate
bowl. Add to kettle. Mix well until smooth. Add salsa,chicken, hot sauce, sour cream and
velveeta. Stir until smooth and all the cheese is melted. Bring to a slow boil, stirring constantly so it doesn't scorch as it thickens. Serve topped with cheddar cheese and chips. Makes 10 plus servings.
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1-2 lbs. of group beef or turkey, browned with an onion
1 package Hidden Valley Ranch dressing mix
1 package Taco Seasoning
1 can corn
1 can Ranch Style Beans
1 can pinto beans
1 can chopped green chiles
2 cans stewed tomatoes
Serve with cheddar cheese on top, and with crackers or cornbread.
8 oz Velveeta cheese, cubed
2 c. fat-free cottage cheese
1/3 c. skim milk
1 can cream of onion soup
3 c. shredded Mexican cheese
1/4 c. margarine, melted
2/3 c. dry bread crumbs
1. Cook pasta. Meanwhile, in large saucepan, combine Velveeta and milk. Cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup.
2. Drain pasta and add cheese sauce. Stir until coated. Transfer to 9x13 greased baking dish. Sprinkle with Mexican cheese. Toss bread crumbs with melted butter/margarine; sprinkle over top.
3. Bake uncovered at 350 for 30-35 min. or until heated through.
3/4 shredded Parmesan cheese
1/2 c. margarine or butter
1/2 c. milk
2 jars tomato basil spaghetti sauce
1 pkg. lasagna noodles
2 (12 oz) cartons cottage cheese (I use more like 1.5)
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese sliced
Brown meat slowly. Spoon excess fat. Add spaghetti sauce. Simmer uncovered for 30 min. Stir occasionally. Cook noodles in boiling water until tender. Drain, rinse in cool water.
Combine cottage cheese with next five ingredients. Place noodles, meat mixture, sliced cheese, and cottage cheese mixture in a 13x9x2 in. pan in layers. Cook at 375 degrees for 30 min.
1 can diced tomatoes w/ garlic & basil seasoning, undrained
2 cans light red kidney beans, undrained
3 T ketchup
2 cloves garlic, minced
1 medium onion diced
splash of tabasco sauce
Throw it all in slow cooker on low for at least 6 hours. Serve over white rice.
Note- I have already cooked this for about 5.5 hours so you can thaw it and throw it back in crockpot for a little bit or just reheat in a pot on low would work too.
1/2 C soy sauce
3 T brown sugar
2 green onions, chopped
1 clove garlic, chopped
1/2 t ginger
1 T cooking oil (vegetable or canola-not olive)
1-2 pound pork tenderloin
Mix all ingredients into a Ziploc bag and add pork. Marinate in the refrigerator all day, or at least 30 minutes prior to cooking. Remove pork and place on lightly greased shallow baking dish. Cook at 400 degrees for 25-30 minutes.
Note- Marinade works well with chicken and is great for grilling
2 tablespoons vegetable oil
1 (.75 ounce) package dry brown gravy mix
1 cup water
1/4 cup honey
3 tablespoons soy sauce
1/8 teaspoon garlic powder
1 onion, cut into wedges
1 green bell pepper, chopped
1 red bell pepper, chopped
Over medium heat in large skillet, saute pork in oil until browned on all sides (15 mins). Add gravy mix, water, honey, soy sauce, ginger, vinegar and garlic. Stir well. Cover and reduce heat to low, simmering for 15 minutes (sauce will thicken). Lastly, add onion and peppers. Cool and transfer to ziploc freezer bag or container.
On cooking day, empty into covered saucepan, heating until veggies are tender and is heated through
3/4 teaspoon salt
1/2 teaspoon freshly ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
1. Preheat oven to 350°.
2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
3. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices.
- 6 skinless, boneless chicken breast halves (about 1 ½ lbs).
- ¼ cup butter
- 1 0.7-oz. package Italian salad dressing mix
- 1 10 ¾-oz. can condensed golden mushroom soup
- ½ cup dry white wine
- ½ of an 8-oz. tub cream cheese with chives and onion (I usually just use the full 8 oz. tub; it depends how creamy you want the sauce)
- Whole wheat pasta
In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in the mushroom soup, wine and cream cheese until combined.
Pour over the chicken that is already in the crockpot.
Cover and cook on the low heat setting for 4 to 5 hours.
Serve chicken and sauce over the whole wheat pasta. Sprinkle with fresh chives if desired
Place chicken in freezer bag and pour half the peanut sauce over poultry. Refrigerate for several hours, if serving that day.
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Calories:354 (36% from fat)
Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
1 c. uncooked rice
2 c. broccoli
1 jar cheese whiz
1 can cream of chicken
1 can 6 oz. French Fried Onions
Preheat oven to 350. All you do is cook up the chicken with salt and pepper with a little onion(not the fried onions) if you want. Cook the rice and broccoli, but don't cook the broccoli too long cause it will mush up when you go to mix it up. While the rice is hot mix in the cheese and cream of chicken. Once all the ingredients are mixed together; except the fried onions put it in the oven and heat for about 20 min. then add the fried onions and let them brown for maybe 3 min.
4. Sauté onions, celery, and carrots in butter until tender over medium heat (10 mins).
5. Add beer, beef bouillon, Worcestershire, flour, thyme, nutmeg, and Montreal Steak Seasoning. Add salt & pepper to taste. (I like to mix all these ingredients together ahead of time to make sure it all combines)
6. Add turkey and sauté until no longer pink. Add additional beef broth as necessary to keep moist.
7. Stir in mushrooms & corn. Simmer approximately 5 minutes.
8. Mash potatoes & garlic in bowl with remainder of butter and a touch of cream. (Potatoes will be much thicker than if making simply to eat). Stir in shredded cheese.
9. Place turkey mixture in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. **I froze at this point**
10. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
1 1/2 lbs sirloin steak (I used stew meat instead)
1 large onion
1 T butter
1 T Worcestire sauce
1 can tomato soup
1 small can sliced mushrooms (or fresh)
1 cup sour cream
Cut meat into bite size pieces. Brown with chopped garlic, onion and 1 T butter. When brown add 1 T Worchestire sauce, tomato soup, mushrooms, and sour cream. Simmer 1 hour stirring occasionally. Don't let it get too hot as the sour cream will get too thin.
I hope y'all like it as much as I did growing up!
Monday, November 22, 2010
1 pkg. taco seasoning
1 reg. size jar of salsa
Cook all ingredients together on low 6-8 hours. I have also cooked it on high for 4-5 hours and it works just as well. Shred & enjoy in tacos or on sandwiches!