Wednesday, October 7, 2009
Taco Soup
4 chicken breast cooked and shredded
1 12 oz. can stewed tomatoes(I puree them for the kids).
1 can corn
1 15 oz. can kidney beans
1 can mushrooms(optional)-I don't put them in.
2 cans cream of potato soup
4 chicken bullion cubes
3 cups water
1 pkg. of taco seasoning
1 12 oz. can tomato juice
Combine all ingredients and cook in crock pot for 3-4 hours, or on stove top 2 hours on low simmering.
Serve with shredded cheese,sourcream,tortilla strips,olives,green onion. Really any toppings you want and think would be good.
Tastes great with nothing on it.
(This is really healthy. The entire recipe is 25.5 points for those of you doing weight watchers. It is enough soup for 8-10 people.)
1 12 oz. can stewed tomatoes(I puree them for the kids).
1 can corn
1 15 oz. can kidney beans
1 can mushrooms(optional)-I don't put them in.
2 cans cream of potato soup
4 chicken bullion cubes
3 cups water
1 pkg. of taco seasoning
1 12 oz. can tomato juice
Combine all ingredients and cook in crock pot for 3-4 hours, or on stove top 2 hours on low simmering.
Serve with shredded cheese,sourcream,tortilla strips,olives,green onion. Really any toppings you want and think would be good.
Tastes great with nothing on it.
(This is really healthy. The entire recipe is 25.5 points for those of you doing weight watchers. It is enough soup for 8-10 people.)
Once a Month Cooking - Southeast Asian Curry
Ingredients:
6 cups cooked chicken, deboned and chopped
2 Tablespoons cooking oil
4 Tablespoons finely chopped onion
4 cloves garlic, minced
2 Tablespoons finely minced ginger root
2 cans 14 oz. coconut milk
1 Tablespoon curry powder
1 Tablespoons chili powder
1 teaspoon salt (opt.)
1/4 cup tomato sauce
1/4 cup water
Directions:
Spray frying pan with Pam. Add oil and heat. Sauté onion, garlic and ginger until brown. Add coconut milk, curry, chili powder, salt, tomato sauce and water. Simmer for 2-3 min. on medium heat. Add chicken. Freeze.
To Prepare:
Thaw - heat in the microwave until heated through or on stove top. Or bake in a covered dish at 350* until hot approximately 20 - 30 minutes.
Yield: 10 servings
This will make 2 meals
6 cups cooked chicken, deboned and chopped
2 Tablespoons cooking oil
4 Tablespoons finely chopped onion
4 cloves garlic, minced
2 Tablespoons finely minced ginger root
2 cans 14 oz. coconut milk
1 Tablespoon curry powder
1 Tablespoons chili powder
1 teaspoon salt (opt.)
1/4 cup tomato sauce
1/4 cup water
Directions:
Spray frying pan with Pam. Add oil and heat. Sauté onion, garlic and ginger until brown. Add coconut milk, curry, chili powder, salt, tomato sauce and water. Simmer for 2-3 min. on medium heat. Add chicken. Freeze.
To Prepare:
Thaw - heat in the microwave until heated through or on stove top. Or bake in a covered dish at 350* until hot approximately 20 - 30 minutes.
Yield: 10 servings
This will make 2 meals
Individual Chicken Pot Pies
INGREDIENTS
1/4cup margarine or butter
1/3cup all-purpose flour
Dash pepper
1can (10 1/2 oz) condensed chicken broth
3/4cup milk
2cups cubed cooked chicken or turkey
1/3cup chopped onion
1can (4 oz) Green Giant® mushroom pieces and stems, drained
1cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1cup frozen sliced carrots
1can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
Additional milk, if desired
Sesame seed, if desired
DIRECTIONS
1.Heat oven to 350̊F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
2.In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
3.Bake 17 to 20 minutes or until biscuits are golden brown
1/4cup margarine or butter
1/3cup all-purpose flour
Dash pepper
1can (10 1/2 oz) condensed chicken broth
3/4cup milk
2cups cubed cooked chicken or turkey
1/3cup chopped onion
1can (4 oz) Green Giant® mushroom pieces and stems, drained
1cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1cup frozen sliced carrots
1can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
Additional milk, if desired
Sesame seed, if desired
DIRECTIONS
1.Heat oven to 350̊F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
2.In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
3.Bake 17 to 20 minutes or until biscuits are golden brown
Three Bean Casserole*
¾ c lima beans, cooked
2/3 c kidney beans, cooked
1 16 oz can pork and beans
2/3 lb beef
2 bacon strips
1/4 c brown sugar
1/4 c catsup
1/2 t minced onion
Cook lima and kidney beans according to package directions. Combine with pork and beans in a casserole dish. Brown meat in a skillet: drain fat. Remove meat. Cook bacon; drain fat. Crumble bacon. Add beef and bacon to beans. Stir together sugar, catsup, and onion. Pour over and gently mix. Bake at 350 uncovered for 45 minutes.
2/3 c kidney beans, cooked
1 16 oz can pork and beans
2/3 lb beef
2 bacon strips
1/4 c brown sugar
1/4 c catsup
1/2 t minced onion
Cook lima and kidney beans according to package directions. Combine with pork and beans in a casserole dish. Brown meat in a skillet: drain fat. Remove meat. Cook bacon; drain fat. Crumble bacon. Add beef and bacon to beans. Stir together sugar, catsup, and onion. Pour over and gently mix. Bake at 350 uncovered for 45 minutes.
Baked Spaghetti Lasagna
Ingredients
1 pound (16) ou. spaghetti (or other long pasta), cooked and drained
1 26 ou. Jar of spaghetti sauce
1-1/4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1-1/2 cups cottage cheese
2 eggs, beaten
1/2 teaspoon salt
Dash pepper
Cooking Instructions
1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9x13-inch rectangular baking dish.
2. In a bowl, toss together cooked and drained spaghetti and spaghetti sauce.
3. In another bowl, toss together the mozzarella and Parmesan cheeses. Remove about 1 cup of the mixture and set aside. Add the larger portion of the cheese mixture to the spaghetti mixture; stir to combine. Spoon half of the spaghetti mixture into the prepared baking dish, spreading it out evenly.
4. In a small bowl, stir together the ricotta cheese, eggs, salt and pepper. Spoon evenly over the spaghetti layer in the baking dish. Cover with the remaining spaghetti mixture. Sprinkle the reserved cheese mixture over the top. Bake, uncovered, in preheated oven for 35 to 40 minutes or until cheese is melted and the lasagna is bubbling.
5. To cook from frozen: Thaw overnight and bake 35-40 min at 350.
1 pound (16) ou. spaghetti (or other long pasta), cooked and drained
1 26 ou. Jar of spaghetti sauce
1-1/4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1-1/2 cups cottage cheese
2 eggs, beaten
1/2 teaspoon salt
Dash pepper
Cooking Instructions
1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9x13-inch rectangular baking dish.
2. In a bowl, toss together cooked and drained spaghetti and spaghetti sauce.
3. In another bowl, toss together the mozzarella and Parmesan cheeses. Remove about 1 cup of the mixture and set aside. Add the larger portion of the cheese mixture to the spaghetti mixture; stir to combine. Spoon half of the spaghetti mixture into the prepared baking dish, spreading it out evenly.
4. In a small bowl, stir together the ricotta cheese, eggs, salt and pepper. Spoon evenly over the spaghetti layer in the baking dish. Cover with the remaining spaghetti mixture. Sprinkle the reserved cheese mixture over the top. Bake, uncovered, in preheated oven for 35 to 40 minutes or until cheese is melted and the lasagna is bubbling.
5. To cook from frozen: Thaw overnight and bake 35-40 min at 350.
Beef Stroganoff
1 lb hamburger
Onion
Salt
Pepper
1 can mushroom soup
1/3 c sour cream
1/3 c milk
Brown hamburger and add onion, salt and pepper to taste. In a saucepan, whisk mushroom soup, sour cream and milk together until smooth. Pour sauce over cooked hamburger and simmer 15 minutes. Serve over rice or noodles.
From frozen: Thaw overnight, simmer for 15 minutes as directed above. Serve over rice or noodles.
Onion
Salt
Pepper
1 can mushroom soup
1/3 c sour cream
1/3 c milk
Brown hamburger and add onion, salt and pepper to taste. In a saucepan, whisk mushroom soup, sour cream and milk together until smooth. Pour sauce over cooked hamburger and simmer 15 minutes. Serve over rice or noodles.
From frozen: Thaw overnight, simmer for 15 minutes as directed above. Serve over rice or noodles.
Chicken Enchiladas
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)1/2 cup sour cream
1 tablespoon butter or margarine
1 medium onion, chopped
1teaspoon chili powder
2 cup chopped cooked chicken or turkey
1 cans (about 4 oz.) chopped green chiles
8 flour tortillas (8-inch), warmed
1 cup shredded Cheddar cheese OR Monterey Jack cheese
Directions:
MIX soup and sour cream.HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tbsp. soup mixture.SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F. for 25 min. or until hot.
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)1/2 cup sour cream
1 tablespoon butter or margarine
1 medium onion, chopped
1teaspoon chili powder
2 cup chopped cooked chicken or turkey
1 cans (about 4 oz.) chopped green chiles
8 flour tortillas (8-inch), warmed
1 cup shredded Cheddar cheese OR Monterey Jack cheese
Directions:
MIX soup and sour cream.HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tbsp. soup mixture.SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F. for 25 min. or until hot.
OAMC Mexican Chicken
Ingredients
2 lbs boneless skinless chicken breasts (fresh or frozen)
1 Tbsp onion flakes
1 tsp garlic powder
1 (16 ounce) jar salsa
1 1/2 Tbsp brown sugar
1 (2 ounce) can black olives, sliced and drained
2 cups cheddar cheese, grated
Directions
Place the chicken in a freezer bag. Add all of the ingredients to the freezer bag, except the cheese.
Coat the chicken well, squeeze all of the air out of the bag, and freeze.
TO COOK FROM FROZEN: Defrost the chicken in the fridge. Lightly spray a 9x13 pan with cooking spray. Bake chicken in sauce at 400 degrees F for 45 minutes, uncovered. Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts. Delicious served with Spanish rice and a green salad.
2 lbs boneless skinless chicken breasts (fresh or frozen)
1 Tbsp onion flakes
1 tsp garlic powder
1 (16 ounce) jar salsa
1 1/2 Tbsp brown sugar
1 (2 ounce) can black olives, sliced and drained
2 cups cheddar cheese, grated
Directions
Place the chicken in a freezer bag. Add all of the ingredients to the freezer bag, except the cheese.
Coat the chicken well, squeeze all of the air out of the bag, and freeze.
TO COOK FROM FROZEN: Defrost the chicken in the fridge. Lightly spray a 9x13 pan with cooking spray. Bake chicken in sauce at 400 degrees F for 45 minutes, uncovered. Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts. Delicious served with Spanish rice and a green salad.
Chicken Cordon Bleu Casserole
1 lb boneless skinless chicken breasts
4 slices of sliced ham
4 slices of swiss cheese
1 can of cream of chicken soup
1 soup can of milk
1/2 c sour cream
1 pkg dry stuffing mix with seasonings
In a 9 x 13 pan place chicken breast. Layer ham and cheese over breasts. Mix soup, milk and sour cream until smooth. Sprinkle dry stuffing mix over the top (seasonings, too). Cover with foil and bake at 350 degrees for 40 minutes until chicken is cooked throughout. Frozen chicken can be used for this as well, just double cooking time.
4 slices of sliced ham
4 slices of swiss cheese
1 can of cream of chicken soup
1 soup can of milk
1/2 c sour cream
1 pkg dry stuffing mix with seasonings
In a 9 x 13 pan place chicken breast. Layer ham and cheese over breasts. Mix soup, milk and sour cream until smooth. Sprinkle dry stuffing mix over the top (seasonings, too). Cover with foil and bake at 350 degrees for 40 minutes until chicken is cooked throughout. Frozen chicken can be used for this as well, just double cooking time.
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