Beef Taco Bake
1 lb lean ground beef
1 can condensed tomato soup
1 cup salsa
½ cup milk
6 flour tortillas, torn into 1" pieces
1 cup shredded cheese
Preheat oven to 400. Cook beef until well browned, stirring often. Drain fat. Mix the soup, salsa, milk, and tortillas and ½ the cheese together in a large bowl. Add ground beef. Place mixture in a 2 quart baking dish. Cover. Bake for 30 minutes or until mixture is hot and bubbling. Sprinkle with remaining cheese. Double recipe for a 9 x 13 pan.
Serves - 4
Sunday, February 14, 2010
Stuffed Pasta Shells
Stuffed Pasta Shells
½ box of jumbo pasta shells (about 18) 1 tsp salt
1 (15 oz) container ricotta cheese 2 eggs
1 cup grated Parmesan cheese 2 tsp dried parsley
2 cups grated Mozzarella cheese 1 jar Italian pasta sauce
Preheat oven to 350. Bring water to a boil. Add salt and pasta shells to water. Boil about 10 minutes or until al dente. Meanwhile make the filling. In a large bowl stir together ricotta cheese, eggs, Parmesan cheese, Mozzarella cheese, and parsley. When pasta is done, drain and run under cold water. Pour 1 cup of pasta sauce into 9 x 13 pan. Spoon 3 tbsp of filling inch each cooked shell. Place the filled shells, side by side into dish. Cover with remaining sauce and bake for 30 minutes. Dish can be made and refrigerated for up to 24 hours.
Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in freezer and you do not have to defrost, just add 10-15 extra baking time. Serves - 6
½ box of jumbo pasta shells (about 18) 1 tsp salt
1 (15 oz) container ricotta cheese 2 eggs
1 cup grated Parmesan cheese 2 tsp dried parsley
2 cups grated Mozzarella cheese 1 jar Italian pasta sauce
Preheat oven to 350. Bring water to a boil. Add salt and pasta shells to water. Boil about 10 minutes or until al dente. Meanwhile make the filling. In a large bowl stir together ricotta cheese, eggs, Parmesan cheese, Mozzarella cheese, and parsley. When pasta is done, drain and run under cold water. Pour 1 cup of pasta sauce into 9 x 13 pan. Spoon 3 tbsp of filling inch each cooked shell. Place the filled shells, side by side into dish. Cover with remaining sauce and bake for 30 minutes. Dish can be made and refrigerated for up to 24 hours.
Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in freezer and you do not have to defrost, just add 10-15 extra baking time. Serves - 6
Confetti Taco Chili
Confetti Taco Chili
3 lbs lean ground beef
2 cups chopped onions
2 pkg taco seasonings
4 (15.5 oz) cans tomatoes w/ green chiles
2 (15 oz) cans tomato sauce
1 lb package frozen corn
4 (15.5 oz) cans black beans
1 tbsp cumin
Mix ingredients in large pot. Stir well. Simmer until heated through out.
Top with shredded cheese and/or corn chips if desired.
Serves - 16
3 lbs lean ground beef
2 cups chopped onions
2 pkg taco seasonings
4 (15.5 oz) cans tomatoes w/ green chiles
2 (15 oz) cans tomato sauce
1 lb package frozen corn
4 (15.5 oz) cans black beans
1 tbsp cumin
Mix ingredients in large pot. Stir well. Simmer until heated through out.
Top with shredded cheese and/or corn chips if desired.
Serves - 16
South of the Border Chicken
South of the Border Chicken
4 cans cream of chicken soup
3 ½ cups milk
4 cups chopped cooked chicken
2 cups salsa
2 onions finely chopped
4 cups grated cheddar cheese
24 corn tortillas torn into 1 inch pieces
Combine milk and soup in large bowl. Add chicken, salsa, onions, and 3 cups cheese. Layer tortilla pieces, then chicken mixture into 2 - 9 x 13 pans. Sprinkle remaining cheese over the top. Cover and freeze. Thaw and bake at 350 for 45 minutes or until bubbly.
4 cans cream of chicken soup
3 ½ cups milk
4 cups chopped cooked chicken
2 cups salsa
2 onions finely chopped
4 cups grated cheddar cheese
24 corn tortillas torn into 1 inch pieces
Combine milk and soup in large bowl. Add chicken, salsa, onions, and 3 cups cheese. Layer tortilla pieces, then chicken mixture into 2 - 9 x 13 pans. Sprinkle remaining cheese over the top. Cover and freeze. Thaw and bake at 350 for 45 minutes or until bubbly.
Chicken Rice Casserole
Chicken Rice Casserole
3 cups rice
4 cups chopped cooked chicken
2 small chopped onions
1 cup chopped celery
2 cups grated cheddar cheese
4 cans cream of chicken soup
1 soup can of milk
Salt & pepper to taste
Mix all ingredients together and put in 2 - 9x13 casserole dishes. Cover and freeze. Thaw and then cook at 350 for 45 minutes or until hot throughout.
3 cups rice
4 cups chopped cooked chicken
2 small chopped onions
1 cup chopped celery
2 cups grated cheddar cheese
4 cans cream of chicken soup
1 soup can of milk
Salt & pepper to taste
Mix all ingredients together and put in 2 - 9x13 casserole dishes. Cover and freeze. Thaw and then cook at 350 for 45 minutes or until hot throughout.
Orange-Glaze Chicken
4 boneless, skinless chicken breast, halves
1/4 cup orange marmalade, divided
1 envelope crispy coating mix
1/4 cup Italian dressing
6 cups baby spinach leaves
1 medium orange, cut into thin slices
Preheat oven to 400. Spread chicken breasts with 2 tbsp of the marmalade. Empty coating mix into shallow dish. Add chicken, turn to evenly coat both sides. Place chicken in 9 x 13 baking dish. Bake 25 minutes or until chicken is cooked through. Mix dressing with remaining marmalade. Add to spinach, toss to coat. Place evenly on 4 serving plates. Place 1 chicken breast, sliced on top of each plate and add orange slices, if desired.
Serves - 4
4 boneless, skinless chicken breast, halves
1/4 cup orange marmalade, divided
1 envelope crispy coating mix
1/4 cup Italian dressing
6 cups baby spinach leaves
1 medium orange, cut into thin slices
Preheat oven to 400. Spread chicken breasts with 2 tbsp of the marmalade. Empty coating mix into shallow dish. Add chicken, turn to evenly coat both sides. Place chicken in 9 x 13 baking dish. Bake 25 minutes or until chicken is cooked through. Mix dressing with remaining marmalade. Add to spinach, toss to coat. Place evenly on 4 serving plates. Place 1 chicken breast, sliced on top of each plate and add orange slices, if desired.
Serves - 4
Golden Chicken & Autumn Vegetables
Golden Chicken & Autumn Vegetables
1 tbsp oil
4 boneless, skinless chicken breasts
1 cup chicken broth
1 tbsp minced garlic
½ tsp dried rosemary leaves
½ tsp dried thyme leaves
2 large sweet potatoes, cut into ½ pieces
2 cups fresh green beans
Heat oil in 12" skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Remove chicken. Increase heat to high. Stir in broth, garlic, rosemary, thyme, potatoes, and green beans. Heat to boil cook 5 minutes. Return chicken to skillet and reduce heat to low. Cover and cook 12 minutes or until chicken is cooked and potatoes are tender.
OPTION: If you cook the meal in two pans it will cut your cook time in half. My family loves this recipe with butternut squash, Yukon gold potatoes, and green beans. Serves - 4
1 tbsp oil
4 boneless, skinless chicken breasts
1 cup chicken broth
1 tbsp minced garlic
½ tsp dried rosemary leaves
½ tsp dried thyme leaves
2 large sweet potatoes, cut into ½ pieces
2 cups fresh green beans
Heat oil in 12" skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Remove chicken. Increase heat to high. Stir in broth, garlic, rosemary, thyme, potatoes, and green beans. Heat to boil cook 5 minutes. Return chicken to skillet and reduce heat to low. Cover and cook 12 minutes or until chicken is cooked and potatoes are tender.
OPTION: If you cook the meal in two pans it will cut your cook time in half. My family loves this recipe with butternut squash, Yukon gold potatoes, and green beans. Serves - 4
Subscribe to:
Posts (Atom)
