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Salsa Chicken (we just tried this last night... I was skeptical at first but it was DELICIOUS! Definitely a big hit and will be made more often)
Boneless Skinless chicken breasts (however much you need for your family-- we have 11 mouths to feed here)
Taco seasoning packet (1 packet should be enough for 4 breasts)
1 Jar salsa (any kind... we used medium and it was perfect)
1 package shredded cheddar cheese
Sour Cream
Directions--
Preheat oven to 350
Coat both sides of chicken breasts with taco seasoning (I put it in a bowl and dipped chicken in there)
Arrange chicken evenly at the bottom of a casserole dish/pyrex dish
Cover in salsa
Bake approx 40 mins... THEN cover in shredded cheese and let bake for about 5 more mins. to melt cheese
When serving, spoon dollop of sour cream on top. It's DELICIOUS!!
Brown 1.5 lb-2 lbs ground beef with 1 medium chopped onion
Drain fat
Add 1 can cream of chicken soup, 1 can of French onion soup, 2-3 cups cooked rice, and 8 oz cubed cheese (cheddar, monterey jack, etc).
Put in ungreased corningware type dish
Top wth 8 oz shredded cheese
Bake covered at 350* for 20 minutes, then uncovered for an additional 20 minutes.
Is this the recipe from allrecipes? If so, I tried it a few years ago and it was quite good. I sort of have a chicken aversion going on right now though.
I posted a picture of this on my facebook page tonight. It was super yummy and only took 20 minutes from start (completely clean kitchen) to sit down and eat. I cook all my chicken though on the weekend, so I can start each dish with cooked chicken. If you don't cook your chicken before hand, it will take longer.
1lb chicken chopped into 1/2 inch pieces
1 pkg taco seasoning
1/2 c water
8 tostadas (6 inch)
1 can refried beans
1 jar of salsa
2 cups mexican cheese
1 pkg mexican rice
shredded lettuce
avacodo
sour cream (if desired)
Combine 1 can refried beans, 1/2 jar of salsa, and 1 cup of shredded mex cheese in a microwave safe dish. Microwave on high for 5 minutes. While that is cooking, place chopped chicken in skillet. Cook for 3 minutes or until no longer pink. Add taco seasoning and 1/2 cup water. (I used cooked chicken and only added 1/4 cup water). Cook on med low heat until sauce thickens. Once bean dip is finished, stir until a creamy texture and set to the side. Prepare mexican rice (I use 90 sec Uncle Ben) as directed.
Lay out 8 tosadas. Spread bean dip on the bottom of each tostada. (There will be some left over. This is GREAT with chips). Sprinkle rice on the bean dip. (Again, we had some left). Add chicken and top with the remaining 1 cup cheese. Spoon the remaining 1 cup salsa on each tostada. Top with shredded lettuce, avocado slices and sour cream if desired.
Baked Potato Soup
INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
salt and pepper to taste
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
We add more cheese and green onions to our bowls once it's served, and sometimes I like to add croutons to mine! So YUMMY!
1 lbs ground beef
8 oz. extra wide egg noodles
~28 oz. of pizza/pasta sauce
Shredded mozzarella
pepperoni
[can add any other pizza toppings you like as well]
Cook ground beef (adding pepperoni last couple of minutes); drain
Cook noodles according to package; drain
Combine beef/pepperoni, noodles, sauce, and any other toppings in a small casserole dish and top with shredded cheese, cook in 350 degree oven until cheese is bubbly =)
Brooke-I made the loaded potatoes tonight-used regular ones rather than garlic and herb and didn't have bacon, but OH MY GOODNESS! Hubbyand I were in heaven!
Yellow Squash (about 1 per person) cut into 1/4" slices
Butter (2-4 tablespoons)
Finely Chopped Onion (use one or half of a small onion depending on how much squash you cook and how much onion you want)
Salt and Pepper
Directions
Saute onion and butter until onion becomes transparent
Add squash and cook until it reaches desired tenderness
Salt and Pepper to taste
This is hands down my favorite vegetable dish. I am not a huge fan of butter though. I substitute it with a little olive oil. Comes out GREAT!!! Mmmm I'm adding squash to my list now. I want this immediately. I also add just a little bit of green onion at the end. I love green onions and I feel the green really makes it a pretty dish. Oh yeah, my kids EAT IT ALL UP. So don't steer away from it thinking kids wouldn't like it.
1lb ground beef
1 onion
1 package taco seasoning
3/4 cup water
2 cans (15 oz) tomato sauce
1 box of elbow macaroni
1 small can of green chiles
2 cups sharp cheddar shredded
Brown ground beef and onion. Drain fat. Add taco seasoning, tomato sauce and water to skillet and simmer about 20 mns. Pour in crockpot and add in the macaroni and green chiles. Low for 6-8 hours or high for 3-4. Put in cheese about 30 minutes before its done.
__________________ Kara Thank you Alethia for my gorgeous siggy!!
A neighbor brought over this dish and we all liked it!
Chickenetti
6 oz spaghetti noodles, cooked (or you can use Angel Hair Pasta)
2 cups chicken, cooked and diced
1 (10.5 oz) can cream of mushroom or chicken soup
1/2 cup chicken broth
1/8 tsp. celery salt
1 tsp. salt
1/4 tsp. pepper
1/2 lb cheese (ours was made with american cheese)
Mix all ingredients, put into a casserole dish & bake at 300 degrees for 1 hour.
3/4 cup semisweet chocolate chips
1/4 cup(1/2 a stick)butter
2/3 cup sugar
1 5 oz can(2/3 cup)evaporated milk *see note below
In saucepan, melt together butter and chips. Add sugar. Slowly stir in milk. Bring to boil and boil gently 8 minutes. Remove from heat and pour into a half quart mason jar. Cool 15 minutes before using. Refrigerate leftovers(will thicken to ganache)and warm for 15-30 seconds in the microwave to use again.
*You can make evaporated milk from dehydrated milk powder if you keep it in the house. I do because it's cheaper than the cans.
For 5 oz of evaporated milk, stir together 1/2 cup each of powdered milk and water.
It costs me $1 to make a jar of this and it's so much better than the store bought stuff!
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