Monday, November 29, 2010

Cheesy Chicken Tortilla Soup, Michelle

1 stick margarine
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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Taco Soup, Kim

Put the following in the Crock Pot for 8 hours)
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.

Potato Cheese Soup, Stef

4 medium potatoes, peeled and cut into 1 1/2 in cubes
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
(all cut 1 1/2 inches)
1 quart chicken broth
1/4 tsp marjoram
1/2 tsp salt or seasoned salt
1/2 lb Velveeta cheese
Cover vegetables in stockpot with chicken broth. Cover and boil 15-20 minutes until vegetables are soft. Pour ingredients into blender and puree until smooth. Return to saucepan and adjust seasonings (I didn't adjust). Add cheese and cook on low, stirring frequently, until cheese is melted.
I quadrupled the recipe, so what you have is what this recipe makes - seems like it may serve 4-6. I don't think I've ever made a single recipe - always doubled. My mom used to make this for us growing up and I always associate it with a "special" day - looking back tihs was a lot of food, but the memory of this soup is always associated with cold winter days when she'd serve this with cheeseburgers cooked in the broiler - it's a wonder we weren't obese - though it's PLENTY hardy to serve as a meal of its own with a salad. Enjoy

Marvelous Shells and Cheese

16 oz pasta shells
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.

Alfredo Sauce, Kristie

8 oz. cream cheese
3/4 shredded Parmesan cheese
1/2 c. margarine or butter
1/2 c. milk

I double this recipe and add more milk(I think double amount) because it can get pretty thick.

Pour ingredients in pan on medium heat until dissolved. Great with grilled chicken breasts or shrimp.

Lasagna, Kim

1 lb (16oz) ground beef
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.

Red Beans and Rice, Kim

1 package link sausage cut into bite size pieces

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.

Teriyaki Pork Tenderloin, Kim

1/2 cup Teriyaki sauce

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

Honey Pepper Pork, Mandy

1 1/2 pounds boneless pork loin, cut into 1 inch cubes
2 tablespoons vegetable oil
1 (.75 ounce) package dry brown gravy mix
1 cup water
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1/2 teaspoon ground ginger
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

Spice Rubbed Pork Tenderloin

1 teaspoon sugar
1 teaspoon garlic powder
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.

Sausage Manicotti

box Manicotti shells
1 container (15 oz.) ricotta cheese
1 lb. sausage-cooked
1 egg
1 T. Italian Seasoning
2 cups mozzarella cheese
1 jar marinara sauce
In a large bowl, combine ricotta cheese, egg, Italian seasoning, 1 cup mozzarella, and sausage. Stuff into Manicotti shells. Spread about 1 cup marinara sauce over the bottom of 9 x 13 baking dish. place Manicotti in dish. Pour remaining sauce over shells; sprinkle with cheese. Cover with foil. Bake 30 minutes. Uncover, continue baking 5-10 mins

Chicken with Creamy Chive Sauce

- 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
Place chicken in a 3 ½ or 4-quart crockpot.
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

Chicken with Peanut Sauce

1C crunchy peanut butter
1/4 C soy sauce
1/4 C sesame oil
1 large garlic clove, minced
1 T sugar
1/4 C cider vinegar
4 1/2 t oriental hot pepper oil
1 C sour cream
3-4 T milk (as needed)
3 lbs. chicken tenderloins, boneless & skinless (or turkey)

Peanut Sauce: Combine all ingredients except milk & chicken and mix well. Thin sauce with a little milk if necessary to make the consistency of softly whipped cream. Set aside.

Place chicken in freezer bag and pour half the peanut sauce over poultry. Refrigerate for several hours, if serving that day.
If freezing, place reserved peanut sauce in a separate freezer bag and clearly label. Keep bag together in freezer.

Cooking Day:
Thaw chicken and discard marinating peanut sauce. Also thaw bag of reserved peanut sauce. Prepare outdoor grill or indoor broiler. Grill tenderloins over a moderately hot fire for 15 minutes per side or until slicing into middle reveals opaque meat. If broiling, place chicken 6 inches from broiler.
Serve with reserved peanut sauce, brought to room temperature and whisked to a smooth consistency. To serve the sauce hot, heat on low or place in microwave for 1-2 minutes; do not boil.

Note: For a sweeter peanut sauce, more sugar may be added at this point. Or for a spicier sauce, add 1/8-1/4 t. ground cayenne pepper.

Noodles: Bring a pot of water to boiling; remove from heat. Place noodles in water, stir, and let sit 8-10 minutes, stirring occasionally. Drain.

I tossed the noodles with some peanut sauce and served w/chicken tenderloins on top. Hope you guys like it!

Chicken Tamale Casserole

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided

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

Cooking spray

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.

Nutritional Information

Calories:354 (36% from fat)

Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g)







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Cheesy Chicken Broccoli and Rice

lb. cubed chicken
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.

Chicken Enchiladas

4 chicken breasts
1/4 c. sour cream
1 can cream of chicken soup
4 c. shredded cheddar cheese
I think it is 16 oz. jar of Picante Sauce or salsa
(use the regular size jar)
Preheat over to 350 degrees.
Okay, here is how I cook my chicken for those of you that wondered: On medium heat with a tbsp of oil and I sprinkle salt n' pepper and toward the end of the cooking I add minced onion so that it doesn't burn. I actually like to use the tenders instead of the breast because I have figured out how to cook them without over cooking them. I think(I never really timed it) it is about 3-4 min. per side for tenders that is. Hope this helps...keep in mind that they are going to cook more in the oven.
Dice up the cooked chicken. Mix the sour cream, cream of chicken, and picante sauce or salsa. Then mix about half of the mixture with the chicken. Spoon chicken mixture on tortilla then spinkle desired amount of cheese and roll up and repeat. When finished rolling up the chicken pour the rest of the sour cream mixture over the enchiladas and top off with the remaining cheese.(I usually have used 1 bag of cheese inside the enchiladas and 1 for the top.) Bake @ 350 for 20-30 mins

Shepherds Pie

lb. ground turkey
1 white onion, chopped
4 carrots, chopped
4 celery stalks, chopped
1 lg can corn
1 cup mushrooms, sliced/chopped
3-4 large potatoes
1 cup dark beer
2 T flour
1 tsp ground thyme
1/2 tsp ground nutmeg
1 T Montreal Steak Seasoning
2 tsp Worcestershire sauce
1 T beef bouillon
1 stick butter
3-4 cloves garlic
1/2 C cheddar, shredded
Cream (optional)
Additional beef broth as necessary.

1. Peel and quarter potatoes.
2. Cover potatoes & garlic cloves with water; Bring to boil for about 15 minutes in salted water.
3. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

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.

Serves four.

If using ground beef instead of turkey, decrease amount of beef bouillon.
This also works with 1 cup beef broth in place of beer, if desired.
Also - I don't really measure, so feel free to change up the amounts so it tastes great to you

Beef Stroganoff

1 1/2 lbs sirloin steak (I used stew meat instead)

1 large onion

1 clove garlic
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!


lb ground beef
1 medium onion
4 cups shredded cheddar or mexican blend cheese
10-12 corn tortillas
1 can Tomato soup
1 can Cream of Mushroom soup
1 can enchilada sauce (I use Old El Paso)
Brown ground beef and drain
Dice onion
Mix soups and enchilada sauce together
Grease 9x13 pan. Dip both sides of tortilla into soup mixture. Scoop heaping "table"spoon (maybe about 4 Tbsp) meat mixture onto shell, sprinkle with onion and cheese. Roll and place seam side down. Repeat.
Pretty simple :)
Top with remaining sauce and any extra meat or onion left. Sprinkle with one cup cheese. Bake, uncovered, 20-25 minutes at 350. Enjoy!!
This reheats great in the microwave :)
From frozen, I would thaw COMPLETELY before heatin

Beef Burritos

Burritos, Kristie

1.5lb. ground beef
1 green pepper
1 onion
2 c. shredded American cheese
1 can refried beans(I use dark red kidney beans blended)
1 packet burrito seasoning(I use McCormick brand)
1 package tortillas
Preheat oven to 350. Cook the hamburger with the green pepper and onions on the stovetop. Add the seasoning to the hamburger and simmer according to the packet directions. In the meantime, I usually shred the cheese and then blend the beans, but if your using pre shredded cheese and canned refried beans then you are golden. Assemble the burritos; I am pretty sure you can use your own judgement. However, the last time I gave this recipe out they came back and asked me how much of everything I used, so just in case. Spoon one (serving spoon size) amount of beans on the tortilla. Then on top of that one (serving spoon size) amount of hamburger mixture on top of the beans I would say about a 1/4 c. of cheese on top of that.
Growing up my mom used to make something like 100-150 burritos at a time and freeze them individually so that we could throw one in the microwave or oven for something to hold us over until she would get home from work. These were always a go growing up.
I like them in the oven cause they get a little crispy. They cook fine in the microwave oven too.
Oven @ 350 for about 45 mins. uncovered.
Microwave on high for 3 or 4 mins.
Also: We've added sour cream and salsa and I've cooked Rice a Roni Mexican style rice as a side. Hope you Enjoy the

Monday, November 22, 2010

Shredded Chicken

1 1/4 lb. chicken(I used 4 frozen chicken breast)

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!