1 pound ground beef
1 medium onion, chopped
1 tsp. Crisco or oil
salt and black pepper, to taste
3 tablespoons flour
2-1/2 cups milk (more if you like it thinner)
Bread
Add the teaspoon of oil or Crisco to hot, deep skillet along with the ground beef. As beef begins to lose raw look, add the chopped onion, salt and pepper. Reduce heat and simmer, stirring often, until meat is completely cooked. Sprinkle flour over top and stir into meat and onion mixture until totally absorbed. Slowly add milk, stirring constantly, until thickened. Taste and adjust salt and pepper.
Serve with Bread
Review: This is a very simple, inexpensive, and tasty meal. Great for busy nights. I've had this recipe for years now and it is one the recipes I whip out when we need dinner made quickly after a late night of baseball/football/softball/whatever else we have going on.
Ingredients:
4 chicken breasts
3/4 cup of your favorite BBQ sauce
3/4 cup fat free ranch dressing
1/3 cup cheese, shredded
4 slices bacon, cooked and crumbled
1/4 cup green onions, chopped
Directions:
Mix BBQ sauce and ranch dressing together and pour over chicken in a skillet (I used a nonstick skillet). Simmer for about 30-35 minutes, turning and basting occasionally.
Place chicken on a plate; drizzle with dressing, and sprinkle cheese, bacon and onion on top of chicken.
2 potatoes, washed and diced into even pieces
Lemon juice
Lawry's seasoning salt
Paprika
Onion powder
Garlic powder
Pepper
Parsley
Cooking spray
Directions:
1- Preheat the oven to 375.
2- Sprinkle lemon juice over the potatoes, toss to coat.
3- Sprinkle the rest of the ingredients over the potatoes until nice and evenly coated, tossing to ensure all seasonings are evenly distributed.
4- Spray a baking dish with cooking spray, add potatoes.
5- Bake for 1 hour or until cooked through. Take out every 20 minutes and stir to ensure all sides brown.
Source: Stephanie Cooks
I've started adding more and more recipes to this blog. Most of the time I find them on a message board I frequent, and so I use this as my 'recipe box'. I have started tagging all of the recipes we've tried with 'review', so that they can be accessed by clicking the 'review' label on the right hand column.
When making casseroles, which I do a lot b/c they are easy, tasty, and quick. Most of the time they call for Cream of ______ Soup. I'm glad I found a recipe that I can make homemade Cream of Chicken, as it is the one I use the most often, without all the additional crappy ingredients that are in the can of Cream of _____ soup.
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
Instructions:
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Yields: 3 cups (about 2 cans)
Source: Tammy's Recipes
1 lb. spaghetti, fully cooked and drained
1 – 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
salt & pepper, to taste
2 c. chicken stock
8 oz. cream cheese
1/4 c. hot sauce (more or less, depending on desired intensity. 1/4 c. will be mild to medium in flavor.)
1 c. Ranch or Bleu cheese dressing
Directions:
1. Season chicken breasts with salt and pepper to taste. Place in a skillet with chicken stock, bring to a boil, cover and simmer for 15 – 20 minutes, or until the chicken is fully cooked. Remove chicken and reserve 1/2 c. cooking liquid.
2. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted. While the sauce is cooking, shred or cube the cooked chicken.
3. Add the dressing and chicken to the saucepan, stir to combine, and then toss with the cooked spaghetti.
Source: Cooking During Stolen Moments
1lb of Rigatoni Pasta
1 lb of ground beef
1 jar of seasoned spaghetti sauce
1 tablespoon Parsley
1 cup sour cream
1 cup softened cream cheese
salt and pepper to taste
1 egg
1 tablespoon olive oil
2 cups of shredded mozzarella cheese
Directions:
1. Preheat oven to 375.
2. Cook pasta according to directions on package or until al dente; drain.
3. Brown beef in skillet. Cook over medium-high heat until evenly brown. Season with salt. Reduce heat to low, and simmer for 10 minutes.If you like, you may add onion or garlic if to suite your palette.
4. In a bowl, mix together sour cream, egg and cream cheese.
5. Stir in spaghetti sauce with the cheese mixture. (You will want to use as seasoned spaghetti sauce. I used a garlic, basil, oregano. If you are using a plain marinara, you can season it) Do not use mixed for this, hand stir. Add in 1 cup of the shredded mozzarella. Stir in ground beef. Mix together.
6. Place pasta in casserole in dish. Mix cheese/sauce mixture in casserole dish with pasta. Sprinkle cheese on top and sprinkle parsley on top. Cook for 25-35 in preheated oven until cheese is bubbly.
Source: For The Mommas
1 potato per person
1/2 an onion per person
Sheets of tin foil
2 T. butter per person
1 or 2 T. milk
Salt and pepper
Heat oven to 350 F. Slice each potato into chunks. A medium-sized dice is what you're looking for. Dice up each onion half into a smallish dice.Grab your tin foil and roll up the sides a bit to create a boat. Add the potatoes and onions to the packet and top with pats of butter. Season generously with salt and pepper, and splash in milk. Sprinkle on thyme.Roll up sides of the packets and seal the edges tightly. Bake in oven for 45-60 minutes and serve right on the plates.
Source: Adventures in Home Cooking
1lb ground beef (or whatever meat you'd like)
2 large baking potatoes, thinly sliced
1 large onion
2 carrots, sliced
Salt & Pepper
4 large pieces heavy duty foil
Preheat oven to 350. Slice onion into 1/2 inch rounds. Make patties out of ground beef. Lay onion on foil, place ground beef patty on top of onion, place potatoes and carrots around the patty, sprinkle with salt/pepper/favorite seasoning. Fold both sides of foil up to the top and crinkle down. Roll the opposite sides up to finish off packet. Bake for 45 minutes - 1 hour.
Review: My grandmother use to make these for us all the time. You can subsitute the meat with chicken, pork, stew meat, etc. You can add also add additional veggies. I love making these b/c the clean up is essentially NONE! Cheap and tasty! :)
4 chicken breasts (or equivalent, I used chicken tenders)
4 tsp Taco Seasoning Mix
3/4 cup Shredded Cheddar Cheese
1/2 cup Chunky Salsa
1/4 cup Sour Cream
4 sheets of foil
Heat oven to 400°F. Place a chicken breast in the center of each sheet. Sprinkle chicken with seasoning mix. Top with salsa and cheese. Fold foil into packets, leaving room for heat circulation inside (i.e. not too tight!). Place packets in glass 15x10x1-inch baking pan. Bake 30 to 35 min. or until chicken is done. (Chicken tenders will be cooked in about 25 minutes!) Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
1 stick of butter
1 cup brown sugar
1 tbsp cinnamon
2 cups milk
6 eggs
15 slices of bread
Directions:
3 cups shredded hash brown potatoes
1 (6 ounce) can French-fried onions, divided
6 slices processed American cheese
4 skinless, boneless chicken breast halves - cut into bite size pieces
1 (10.75 ounce) can condensed cream of chicken soup (I use 2 cans)
3/4 cup milk
1 (15 ounce) can corn (I omit the corn)
DIRECTIONS
Preheat oven to 375 degrees. Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.
Serving size: 6
Source: AllRecipes.com
1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided
DIRECTIONS
Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling. Meanwhile, preheat oven to 350 degrees F.
In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.
Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
Source: AllRecipes.com
Review: It was good, but rather bland. I topped it with more than 1/2 cup onions and more cheese, but it was still rather bland. I substituted chopped up boneless pork ribs for the pork chops b/c that is what I had on hand. Next time, I'd probably use a can of cream of chicken instead of the cream of celery and perhaps some additional seasoning as the salt and pepper didn't cut it. I had a ton of leftovers and will halve the recipe the next time I make it. One last note, you could easily sub chopped up chicken for the pork.
2 cups rotini pasta
1 (12 ounce) can chicken chunks, drained
1 cup shredded mozzarella cheese
2 cups marinara sauce
1/2 cup seasoned bread crumbs
Preheat an oven to 350 degrees F
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.
Source: AllRecipes.com
Review: This recipe was very easy, yummy, and somewhat healthier than actual parmesan chicken.
