Baked Ziti

Sorry for the semi-gross picture.
I forgot to take a picture before we dug in.
Also, I used bow tie pasta because I didn't have ziti on hand.
Sara Knutson gave me this recipe a few years back and it's one of our favorites!

Ingredients:
1/2 box Ziti pasta
1 onion
1/2 lb. ground beef
1 jar spaghetti sauce
1/2 lb. provolone cheese slices
8 oz sour cream
bag of shredded mozzarella cheese
Parmesan cheese

Spray casserole dish
Cook pasta
Fry beef with onion (you can add some minced garlic and fresh mushrooms if choose). Add spaghetti sauce. Simmer
Layer:
1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozz. cheese, remaining sauce, sprinkle w/ parm. cheese.

Mushroom Canopes

These can be made from beginning to end in about 10 minutes and they are AMAZING!

Ingredients:
Party Bread (pumpernickel or party rye...I used pumpernickel)
2 cans sliced mushrooms (I sauteed fresh mushrooms in olive oil)
1 cup mayonnaise
1 small container french fried onions
1/2 cup freshly grated Parmesan cheese

Toast 15 pieces of the party bread in a 350 degree oven for approximately 5 minutes. While that is toasting, mix all of the ingredients (I used fresh mushrooms sauteed in olive oil with garlic salt and spices which will make this MUCH richer, so if you want it more light, canned mushrooms might be better). Pile a spoonful of the mixture on each piece of bread and place on a cookie sheet and broil for about 3 minutes or until they're browned on top.

This makes about 15 pieces. You could stretch it to probably 20 pieces if you put less topping.

Spinach and Tomato Spaghetti

Today for lunch, we didn't really have anything that sounded good. So I scoured the cupboards and created this pasta dish that turned out really delicious and it was FAST and EASY!
Had I had a couple of other ingredients, I probably would have added them, but I will post the recipe just as I made it and then below specify the other ingredients that would be good added to it.

Ingredients:
16 oz. spaghetti noodles
4 Tblsp Olive Oil
5 or 6 cloves of garlic chopped
1 onion chopped
1 pkg frozen spinach
1 can stewed tomatoes (fresh tomatoes would be better!)
1 cup shredded Parmesan cheese

Boil Spaghetti while you heat the olive oil in a pan. Once the oil is hot, add the garlic and onions and saute. Once the garlic is browned and onions are tender, turn the pan down to low and add the spinach and let cook until the pasta is done. Once the pasta is done, add it to the veggies and stir. Then add the tomatoes and cook through for a few minutes. Stir in the cheese and a ladle of the pasta water. Stir together until cheese is melted and serve.
It was actually really delicious!

*Had I had fresh mushrooms, I would have sauteed those with the garlic and onions and it would have been delicious! Also, chicken or shrimp would be great in it if you want meat in it. And instead of stewed tomatoes, grape or cherry tomatoes halved would have probably been better. You could also substitute broccoli for the spinach if you want.

Roasted Cabbage w/ Lemon

Can you say yummy?!

Ingredients:
1 medium head of green cabbage
2T Olive Oil
3-4T Lemon Juice
Salt and pepper

Preheat oven to 450F. Spray a roasting pan (I use a cookie sheet) with non-stick spray or olive oil. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)
Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Tomato Salad w/ Balsamic Vinegar

Super easy, super delicious and super pretty!

Ingredients:
1 small package grape tomatoes (whole)
green onions (approx. 3 stems)
red onion (just a little, a small wedge finely chopped)
fresh basil chopped (3-4 leaves)
1/3 cup crumbled feta
drizzle of olive oil
healthy drizzle of balsamic vinegar (probably twice as much as the olive oil)
salt and cracked pepper

Stir it all together and enjoy!

Chicken Biscuit and Potato Minis

I had to make up the name because I made up the recipe.
I know it's not a very creative name.
But these were really good!Ingredients:
2 chicken breasts (boiled)
2 pckgs Biscuits
1/2 can cream of chicken
2 medium russet potatoes
1/2 cup French Onion Dip
3 Tblsp butter
Shredded Cheddar Cheese
1/8 cup milk
salt and pepper
Onion Powder
Garlic Powder
Dried Parsley
(Instead of the 3 seasonings above, I use a seasoning called Badia Complete Seasoning)

Boil the potatoes to make mashed potatoes and once mashed, add the butter and french onion dip and mix together. Boil the chicken and chop it or shred it. Mix it with the cream of chicken and milk, salt and pepper, onion powder, garlic powder, dried parsley or any sort of seasoning you like. Press the biscuit dough into muffin tins. This will make a dozen minis, so I just do the extra 4 biscuits normally and save for the next morning or something. :)
Scoop the chicken mixture into the biscuit cups until full and then put the potatoes on top. Sprinkle the cheese on top of that and bake according to the temp and time on the biscuits. I did have to add about 5 minutes to the baking time on the biscuit package to make sure they weren't too doughy.

They were delicious!

Ritzy Chicken

Sean named this casserole I made up tonight.

He's so creative. :)

This meal is far from "ritzy"!

Ingredients:
3 large chicken breasts
1 can Cream of Mushroom
1 can Cream of Chicken
8 oz Sour Cream
1 stick butter
1 cup cheddar cheese (I used sharp cheddar)
1 sleeve Ritz Crackers
1 Tblsp Minced Onion
Garlic Salt to taste
Pepper to taste
Rice

Boil the chicken breasts and then cut them up. Mix them with the cream of mushroom, cream of chicken, sour cream, 1/2 stick of butter, garlic salt, pepper, minced onion and cheese. Pour into a greased 9x13 casserole dish. Crush the Ritz Crackers all over the top of the dish and then drizzle the other 1/2 a stick of melted butter. Bake for 3o minutes at 350.

Serve over Rice.

Chicken Salad

This is a SUPER DELICIOUS chicken salad recipe I made yesterday!
I can't stop eating it!

Ingredients:
2 1/2 cups diced, cooked chicken
4 bacon strips, cooked and crumbled
1 (8 oz) can sliced water chestnuts, drained
1/2 cup thinly sliced celery
1 cup halved green grapes
3/4 cup mayonnaise
1 Tblsp dried parsley flakes
2 teaspoons finely minced onions (I used dried minced onion)
1 tsp lemon juice (I used lime juice)
1/4 tsp ground ginger
1 dash Worcestershire sauce
salt and pepper to taste

Combine chicken, bacon, water chestnuts, celery and grapes in a bowl, set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Peanut Butter Pie

Seriously EASY and YUMMY!!!!
Stole it off another blog that I read. :)Ingredients:
1 pie crust (I just bought a frozen one)
3/4 c powdered sugar
1/2 cup creamy peanut butter
1 pkg. Instant Vanilla Pudding (I used French Vanilla)
2 cups milk
8 oz. container whipped topping (or you could make your own)

Bake the pie crust and cool to room temp. Mix the peanut butter with the powdered sugar using a fork until you have a peanut butter crumble. Whisk the milk with the Instant Pudding mix and put into fridge for about 5 minutes while it sets. While that is setting, put about 3/4 of the peanut butter crumbles into the pie shell. Then, put the pudding on top of that and place in the fridge for a couple of minutes again. Spread the entire whipped topping container on top of it and then sprinkle the remaining peanut butter crumbles on the top. Keep refrigerated until you serve.

Italian Pasta Salad

Probably about a year ago, we went to my friend Jamie's house for a play date and lunch. She made this pasta salad and I loved it. There was even olives in it (which I picked out)!!! For those of you who don't know, I HATE olives.
So she sent me the recipe (which I lost), but I remember it was really easy and thought I may have remembered it...so Jamie, if you're reading this, SORRY if I botched the recipe! I just made it from memory...it was still delicious though!
(I forgot to take the picture until hours after I made it and it had been half eaten! Oops!)Ingredients:
1 box Rotini
1 bottle Italian Dressing
1 container grape tomatoes (cut in halves)
1 small can chopped black olives (Jamie may have used green when she made it)
1/2 red onion finely chopped
1 container of Feta Cheese Crumbles

All you do is cook the pasta, let it cool a bit and then add the dressing. I only used probably 3/4 of the bottle. I let it cool more while I chopped the veggies and then added those and refrigerated it until it was cold before I added the feta cheese.

I'm not a fan of blue cheese, but I'm sure you could use that as well in this recipe...and like I mentioned above, green olives would work too...or if you're like me, you could just leave them out all together! :)

Banana Bread w/ Chocolate Chips

Ingredients:
3 bananas (or 2 large bananas)
1 1/2 cups sugar
2 eggs
1/2 cup buttermilk (I just use regular 2%)
1 tsp baking soda
1 stick butter or margarine
pinch of salt
2 cups flour
1/2 cup mini chocolate chips

Mix all of the ingredients except the flour with mixer. Add the flour to the mixture and beat. Stir in about 1/2 cup mini chocolate chips if desired. Pour into 4 greased, mini loaf pans and bake at 350 for 40-45 minutes. Remove from oven and cool for a few minutes, then remove from pan and cool to room temp on cooling rack.

(I can't take credit for this recipe...it's Brenda's and it's the best!)

Meatloaf

These are what all the ingredients look like in the bowl before a mush it all together...

Ingredients:
2 lbs. lean ground beef
1 sleeve Ritz crackers crushed
1/2 Tblsp garlic salt
1/3 cup BBQ sauce
1/2 onion chopped
2 eggs
6 shakes Worchestershire Sauce
pepper

Topping:
1/2 cup ketchup
1 Tblsp mustard

Mix all of the ingredients together well and press in an 8x8 pan. Spread the ketchup/mustard topping on top. Bake at 350 for about an hour to an hour and 15 minutes.
I make all different kinds of meat loaf because it's Sean's favorite, but this recipe is his favorite of all the kinds I make.

Oriental Cole Slaw

Ingredients:
1 bag coleslaw (or you can just use a bag of shredded cabbage)
8 green onions chopped finely
1 package Chicken Ramen Noodles
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup vinegar
small package splintered almonds

In a large bowl, put the cabbage/coleslaw, almonds and green onions. Set aside. In another bowl mix the vinegar, sugar, oil and the seasoning packet from the ramen noodles. Wait to pour the dressing over the coleslaw until just before you serve it. After pouring the dressing on, crunch up the ramen noodles and pour in the coleslaw and mix. Wait until just before you serve as to prevent sogginess.

Grilled Potatoes

This is an easy recipe that many of you already make...

Ingredients:

Russet Potatoes
Shredded Cheese (I use mild cheddar)
1 onion
butter
salt & pepper

Spray foil generously with non-stick spray. Slice potatoes thinly and put a layer on the foil, sprinkle chopped onion and cheese and small chunks of butter throughout. Sprinkle salt and pepper. Do another layer like this and continue to layer this way until all potatoes are used. Cover up completely in foil and place on grill for approximately 40 minutes.

Slow Cooker Creamy Chicken Italian

8 boneless Chicken Breasts
1 pkg dry Italian Salad Dressing Mix
1/4 cup water
8oz pkg cream cheese
10 3/4 can of cream of chicken soup
4 0z can of drained sliced mushrooms

1) Place chicken in slow cooker
2)combine dressing & water and pour over chicken
3)cover and cook on low 4 - 5 hours
4) in sauce pan combine cream cheese & soup. When smooth stir in
mushrooms and pour over cooked chicken
5) cover and cook 1 additional hour on low
6) serve over noodles or rice

I serve it over egg noodles.

Taco Soup

1 lb. ground beef, browned and drained
28-oz can of crushed tomatoes
15 1/4-oz can of corn, undrained
15-oz can of black beans, undrained
15 1/2-oz can of red kidney beans, undrained
1 envelope dry Hidden Valley Ranch Dressing mix
1 envelope dry taco seasoning
1 small onion chopped
tortilla or corn chips
shredded cheese
sour cream

1.Combine all ingredients except chips, shredded cheese, and sour cream in slow cooker.
2.Cover. Cook on Low 4-6 hours.
3.Garnish individual servings with chips, cheese, and sour cream.

Wild Chicken

1 package (6oz) wild and white rice with seasoning
1 C. chicken broth
1 package (10oz) frozen French-style green beans thawed and drained. ( I use 1 can)
2 cups cooked chopped chicken (just boil it)
1 can cream of celery soup
1/2 cup mayo
1 can (8oz) water chestnuts drained and sliced
1 can ( 2.8 oz)french fried onions

1.In a medium saucepan prepare rice mixture according to package directions, substituting 1 cup chicken broth for 1 cup of the required amount of water.
2.Preheat oven to 350. In a large mixing bowl, combine all ingredients except french fried onions. Pour mixture into a lightly greased 12x8x2 inch baking dish. Sprinkle onions on top and bake 45 minutes, until hot and bubbly.

Chicken and Biscuits

Ingredients:
4 chicken breast halves
4 ribs of celery
1 cup chopped carrots (I use about a 1/2 bag of baby carrots chopped)
1 small onion diced
1 cup chicken broth
1 cup heavy cream
2 cloves garlic chopped
2 tablespoons butter
2 tablespoons flour
1 tablespoon thyme
1/2 tablespoon celery seed
the zest of 1 lemon
salt & pepper
package of biscuits
(you can add corn and peas, but we leave those out because we don't like peas and Sean doesn't like corn)

Cook chicken in olive oil in a pan on the stove. Season the chicken with salt and pepper. Meanwhile in olive oil in another pan, saute the celery and onion seasoned with thyme, celery seed, salt and pepper. After a few minutes, push the celery and onion aside and in the empty side of the pan, put the butter and flour until it melts together and forms a roux. Once the roux is boiling together, pour in the chicken broth and cream and stir together and bring to a boil. Add the garlic, chicken and carrots and then the zest of 1 lemon. Put the biscuits in the oven and let the chicken mixture simmer and continue to thicken while the biscuits cook.

I served with a side of asparagus.
It is delicious.

Ground Beef Zucchini Casserole

Ingredients:
3 medium zucchinis
1 lb ground beef browned
1/4 cup onion
1 can Cream of Chicken
1 cup sour cream
1 package Stove Top Stuffing
1 1/2 cups water
1 cup shredded carrots (I left these out)

Directions:
In water, cook the chopped zucchini for only about 3 minutes. Brown the ground beef with the onions and drain. In a separate bowl mix the sour cream and cream of chicken soup. Add to that the ground beef and onions and zucchini. Mix the stuffing with 1 1/2 cups water. Spread 1/2 the stuffing on the bottom of a greased 9x13 baking dish. Then put all the zucchini mixture in the dish and spread the rest of the stuffing mixture on top. Bake at 350 for 40 minutes.

Dirt Cake

Ingredients:
1 stick butter, softened
8 oz. cream cheese, softened
1/2 cup powdered sugar
2 (3.5 oz) packages instant Vanilla pudding mix
3 1/2 cups milk
1 (12 oz) container Whipped Cream, thawed
2 packages Oreo Cookies (I used double stuffed)
Gummy Worms (optional)

Directions:
Chop cookies very fine in food processor. Mix butter, cream cheese and sugar in bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. I use my mixer and beat it on high for several minutes so it thickens.
Starting with the cookies, layer cookies, then cream, cookies then cream and cookies on top. Then you can place the gummy worms throughout the cake.

This makes A LOT, so unless you're serving a lot of people, I would recommend cutting this recipe in half.

Pineapple Italian Chicken Marinade

Ingredients:
1/2 bottle Italian dressing
2 mini cans pineapple juice

Worcestershire Sauce (I put in maybe 10 shakes or so)

I poke holes with a fork in 3 chicken breasts and put in the marinade in the fridge for a few hours. I've done it for about an hour before and also marinaded them all day before. The longer you marinade them, the more Pineappley they will taste.

I like using this for grilled chicken, but you can also pan fry the chicken.

I forgot to take a picture when they were done, so I apologize for the picture of my plate of half eaten food, but wanted you to see what the chicken looks like done.

Poppy Seed Chicken

Ingredients:
3 Large Chicken breasts
2 cans Cream of Chicken
16 oz Sour Cream
2 Tblsp poppy seeds
1 stick butter
1 sleeve Ritz Crackers
Rice

Boil the chicken breasts and cut them up into small pieces. Mix together the chicken with the cream of chicken soup, sour cream and poppy seeds and spread in a baking dish. Crush the Ritz Crackers on top and then melt the stick of butter and drizzle over the top. Bake in a 350 degree oven for 30 minutes. I serve it over rice.

Mile High Taco Pie

Ingredients:
Cooked Meat (you can use chicken, pork or beef) - I used ground beef seasoned with Taco Seasoning
Shredded Cheese
Pinto Beans
Salsa
Tortillas
Garnish - lettuce, sour cream or whatever you like

Layer in a crock pot a tortilla, then the meat, beans, cheese and salsa, then another tortilla and so on. Cook in the crock pot for about 4 hours on low.
I garnish with shredded lettuce and sour cream.

Cheesy Potatoes

This is a favorite side dish in our house...we make it all the time!
You can see a picture of these on the plate in the post below of the French Dip.

Ingredients:
1 Bag Hash Browns
1 can Cream of Mushroom
1 stick butter (melted)
1 small container AE French Onion Dip (I think it's 8 oz)
2 cups shredded cheddar cheese

Mix together the Cream of Mushroom, melted butter, French Onion Dip and shredded cheddar cheese. In 9x13 greased baking dish, layer 1/2 of the bag of hash browns. On top of that, layer 1/2 of the cheese mixture and then the remaining hash browns and on top, the remaining cheese mixture. Cover and bake for 45 minutes in a 350 degree oven. Uncover and bake 15 more minutes.

French Dip

Ingredients:
3 lb arm roast trimmed
2 cups water
1/2 cup soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
pepper
8 French Rolls split
(I also use Swiss Cheese on the sandwiches)

Put your roast in a crock pot and add water, soy sauce and seasonings. Cover and cook 5-6 hours or until roast is tender. Remove meat from broth and shred with forks. Strain the broth and skim off the fat and pour in cups to dip the sandwiches. I toast the rolls and then put the meat and cheese on them and put them back in the oven for 3-5 minutes to melt the cheese.

(I served this with cheesy potatoes...I will post that recipe soon)

This was AMAZING and super easy!!! This is one of Sean's favorite meals I make.

Chicken Enchiladas

Ingredients:
3 cups shredded chicken
1 cup sour cream
1 can cream of chicken soup
1/4 cup onion chopped
3 Tblsp butter
1/2 cup salsa
2 cups mont-jack or mild cheddar cheese
1/4 cup milk
1 pkg flour tortillas (I use the 10 inch size)

Boil chicken and shred. In a pan, melt butter and saute the chopped onion. Add to it the soup, sour cream, salsa and 1 1/2 cups of the cheese and mix until cheese is melted. Remove and set aside 3/4 cup of this mixture for later. To the remaining mixture add the chicken and stir together. Fill the tortillas with the chicken/cheese mixture and roll up placing in a greased 9x13 baking dish seam down. This will fill approximately 8 tortillas (or more if you use smaller sized ones). Once they are all filled and in the baking dish, add 1/4 cup milk to the cheese mixture that was set aside and then pour that down the middle on top of the tortillas. Finish by sprinkling the remaining 1/2 cup shredded cheese on top of that. Bake in a 350 degree oven for 30 minutes. I garnish with lettuce, tomato and cilantro and serve with mexican rice.

This one is always a hit and is super easy and delicious!!!!

Taco Tot Casserole

I'm not a huge fan of peas, so I like this casserole better than a regular tater tot casserole.

Ingredients:
2 lbs. ground beef

1 can cream of mushroom
1 can cheddar cheese soup
1/4 cup salsa
2 cans green beans
1 package tater tots

Brown ground beef. Mix cream of mushroom soup with the ground beef and put in the bottom of a 9x13 baking dish. Put the green beans on top of that. Mix the cheese with the salsa and spread on top of the beans and then put all of the tater tots on top. Bake for the time and temp on the tater tot package.

mmmmm....mmmmm...good!

Paula Deen's Hurry Up Chicken Pot Pie

Ingredients:
2 cups chopped, cooked chicken breast
2 hard boiled eggs sliced (you can leave this out and it's still good)
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 can cream of chicken soup
1 cup chicken broth
salt and pepper
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Preheat oven to 350. In a greased 2 quart casserole dish, layer the chicken eggs carrots and peas. Mix the soup and chicken broth and season with salt and pepper and then pour over the layers. Stir together the biscuit mix and milk and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown...approximately 30-40 minutes.

Spaghetti Pie

Ingredients:
12-16 oz spaghetti noodles
1 lb ground beef
1/2 an onion chopped
Spaghetti Sauce
1 container cottage cheese
1 cup Parmesan Cheese
2 cups Mozzarella Cheese
3 eggs well beaten
4 Tblsp butter
1 small can chopped mushrooms (I prefer fresh mushrooms)
Garlic Salt
Italian Seasoning

Brown ground beef with the onions. While it's browning, cook the spaghetti noodles and drain. To the noodles add the butter, eggs, Parmesan cheese, garlic salt and Italian Seasonings of your choice. Pour the noodles into a greased 9x13 baking dish. Spread a container of cottage cheese on top of the noodles. Add spaghetti sauce of your choice to the browned ground beef and mix. Pour the meat sauce mixture on top of the cottage cheese. Put mushrooms on top of that and then sprinkle the Mozzarella cheese on top of it all. Bake in a 350 degree oven for about 30-40 minutes uncovered.

This has been a favorite of mine since I was a little kid! It's always a hit. It's so good you'll never want to make regular spaghetti again!

Crescent Chicken

Oops...it looked so delicious we forgot to take a picture before we dug in. :)
I stole this recipe from a link my sister put on her blog from one of her friends' blogs.
Ingredients:
1 package crescent rolls
3-4 chicken breast halves
1 cup colby jack cheese (or mild cheddar)
1 can cream of chicken
1 cup milk
Garlic Salt
Salt and Pepper

Boil the chicken and cut into little pieces or shred it. Add salt and pepper and 1 cup cheese and stir it all together. In another bowl whisk together the cream of chicken soup with milk and garlic salt. Take out your crescent rolls and put a blob of the chicken mixture on it and wrap the crescent roll around it like a pocket. Place the chicken pockets in a greased 9x13 baking dish and pour the soup mixture all over the top. Bake in 350 degree oven for 30-35 minutes. Super easy and super good!

Wild Rice and Shrimp (or chicken) Casserole

Ingredients:
1lb medium shrimp, peeled and deveined (or you can do chicken)
8 oz. wild rice
2 Tblsp butter
1/2 green pepper chopped (I don't add these)
1/2 onion chopped
1 can cream of mushroom
2 cups grated sharp cheddar cheese
salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese.
Bake for 30 minutes, until bubbly.

If you're not a shrimp lover, you can replace the shrimp with shredded chicken.
It is so delicious!!!

Hamburger Stroganoff

Warning...this makes a TON of food...I cut it in half.

Ingredients:
2 lbs. ground beef
2 cans Cream of Mushroom
1 can Cream of Celery
2 cans mushroom pieces (or fresh mushrooms)
2 cans sliced Water Chestnuts
1/2 an onion
8 oz Sour Cream
Salt and Pepper

Brown ground beef with diced onion. Once browned, add all of the ingredients except the sour cream. Heat through and then add sour cream just before serving. I serve over rice.

Mexican Chicken

Ingredients:
3-4 chicken breasts
1 package corn tortillas
1 can cream of mushroom
1 can cream of chicken
1 can Rotel

1 bag shredded cheddar cheese

Pre-heat the oven to 350. Tear up the package of corn tortillas and line the bottom of a greased casserole dish. I use only about 1/2 of the package (you could use Doritos or corn chips too). Boil the chicken breasts and cut them up into bite sized pieces. Mix the soups, Rotel and chicken and spread it on top of the tortillas. Sprinkle the cheese on top of it all and and bake it for a half hour.

I served it with Mexican Rice, chips and homemade salsa...

Delicious!

Artichoke Chicken

Want a SUPER EASY and QUICK supper that is DEEEELISH?

Try this one!
Ingredients:
4 boneless, skinless chicken breasts halves
1 can (15 oz) artichoke hearts drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup Mayonnaise
1 tsp Garlic Salt (I use more)

Preheat over to 375 degrees. In a medium bowl mix together the artichoke hearts, cheese, mayo and garlic salt. Place chicken in a greased baking dish and cover evenly with artichoke mixture. Bake uncovered, for 30 minutes in a preheated oven or until chicken is no longer pink in the center and juices run clear.

I serve it on rice.

Chili Verde

Ingredients:

4 lbs pork butt or shoulder

2 garlic cloves

salt & pepper

1 large onion

1 large (or 2 medium) can stewed tomatoes

1 large can Ortega diced green chilies

1 jar salsa

Flour tortillas

Place 4 lbs of pork butt or shoulder chunks in pan and cover completely with water. Boil until water is gone and pork is tender. Add two cloves of minced garlic, salt, pepper, 1 lg chopped onion, 1 large or 2 medium can(s) stewed tomatoes, 1 lg can of Ortega diced green chilies and 1 small jar of salsa. Simmer for at least 1 hour. Serve wrapped in tortillas.

Beef Enchiladas

1 lb hamburger meat

1 small onion, chopped

1 can of chopped black olives (anyone who knows me at all knows I leave these out)

1 can of cream of mushroom soup

1 can of Enchilada sauce

8 oz of shredded cheddar cheese

6-8 flour tortillas

Brown the meat and saute the onions in with it. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Place in greased pan. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes. I garnish w/ cilantro becuase I LOVE cilantro! :)

Ham and Potato Casserole

(Sorry I forgot to take a picture...trust me, it looks delicious!)

Ingredients:
1 pckg Frozen Hash Browns
1 can Cream of Mushroom
1 can Cream of Chicken
12 oz. French Onion Dip
1 stick melted butter
1 bag shredded Mild Cheddar or Colby Jack Cheese
1 package cubed ham

Mix all of the ingredients in a crock pot and cook on high for 2-3 hours or low for 4-6 hours.

DEEEELICIOUS!

Stuffed Peppers

Ingredients:
6 medium green peppers (or any color you like)
1 1/2 pounds uncooked lean ground beef
1 cup cooked long grain rice
1/2 cup chopped onion
1/2 cup chopped celery
1 small tomato, seeded and chopped
1 garlic clove minced
1 tsp salt
1/4 teaspoon pepper
1 can condensed tomato soup, undiluted
1/2 tsp dried basil
1/2 cup shredded sharp cheddar cheese
(I also like to add Lawry's Season Salt and a little worcestershire sauce...just a few shakes)

Cut tops off peppers and remove seeds. In a large pot, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels.

In a large bowl, combine the beef, rice, onion, celery, tomato, garlic, salt and pepper, Lawry's and worcestershire sauce. Spoon into peppers. Place in a greased 13x9 inch baking dish. Combine soup and basil; spoon over peppers.

This is what they look like before you cover and bake them...

Cover and bake at 350 degrees for 55-60 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5-10 minutes longer or until the cheese is melted.

This is what you get!

Lemon Chicken w/ Green Beans and New Potatoes

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans
8 small red potatoes, quartered
4 chicken breasts

Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. I also add a lemon pepper mixture on top of everything. It adds a lot of flavor. Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.

This is REALLY lemony so if you don't love lemon, to make it less tart, you may not want to line the bottom of the baking dish with the lemon slices.

I use canned cut green beans because I love canned beans. Put I'm sure fresh or frozen would be just as good!