4 ingredient slow cooker chicken

3-4 chicken breasts
1 can cream of chicken soup
1 packet dry Italian dressing
1 packet dry Ranch dressing
*4oz cream cheese optional. Add at the end when done cooking.

Mix all together and cook in slow cooker on high for 4 hours.

Spaghetti Pie

https://plus.google.com/+JerryMings/posts/TYGvj1wu29n?_utm_source=1-2-2

Dinner tonight

Roasted Kielbasa & Potatoes

Ingredients

• 5 -7 potatoes, washed and cut up into bite-size chunks ( skin on)
• 1 package kielbasa, cut into bite size pieces
• 1 package dry onion soup mix
• 1/4 cup canola oil

Directions

1. Preheat oven to 425 degrees.
2. Mix all ingredients in a large bowl.
3. Pour into a 9x13" baking pan.
4. Cook in oven, covered with foil for approximately 1 hour.
5. You can stir after 1/2 hour of cooking.

http://www.food.com/recipe/roasted-kielbasa-potatoes-83207

Instant Pot Pork Roast

Instant Pot Pork Roast
Instant Pot is a pressure cooker.

Seasoned pork roast
Season with seasoned salt and lemon pepper seasoning, if not already seasoned from store.

Remove netting and cut into about 6 chunks.
I've found that cutting meat into chunks helps cook the meat evenly in the Instant Pot.
Leaving it whole usually leaves a raw spot in the middle.  Yuck.
Pour 1 cup of liquid into pot and add meat in one layer in the bottom of the pot.
Lock on the lid and hit the Meat/Stew button.
The default time is 35 minutes and my pork turned out perfect!
When the cooker beeps, unplug the unit and place a cold towel on the lid.  After about a minute or so, release the steam.

this is a good time to warm up your tortillas.

Shred the meat.
Spoon some meat onto the tortillas, add shredded cheese and sour cream.
Enjoy.

Chicken in tortilla shells

Chicken in Tortilla shells

Frozen chicken breasts
Taco seasoning
Tortilla shells
Shredded cheese
Sour cream

Place 1 cup of water in bottom of pressure cooker.
Place frozen chicken in basket and put it all in cooker.
Set Instantpot on meat setting for 25 minutes.
When it beeps, let it release naturally or fast release with cold, wet towel.
Shred the chicken and place in pot with a bit of water and seasoning.
Sauté for a bit to flavor meat.
Warm your tortilla shells and add chicken, cheese and whatever toppings you like.
Mmm

Big Game Mix

Big Game Mix | Snackpicks - Ideas to Snack On

Big Game Snack Mix

INGREDIENTS
5 cups Kellogg's® Crispix® cereal
5 cups Sunshine® Cheez-It® Cheddar Jack crackers
1 cup small pretzel twists
1 cup whole almonds (optional)
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon garlic powder
1 teaspoon onion powder
DIRECTIONS
1. In 17 x 11 x 2-inch baking pan combine KELLOGG'S CRISPIX cereal, SUNSHINE CHEEZ-IT CHEDDAR JACK crackers, pretzels and almonds (if desired). Set aside.

2. Stir together remaining ingredients. Drizzle over cereal mixture. Stir until evenly coated.

3. Bake at 250°F for 45 minutes, stirring every 15 minutes. Spread on paper towels. Cool completely. Store in airtight container.

Cheese on Toast

Cheese on Toast

Cheese on Toast
Serves: 2
Prep Time: 2 minutes
Cook Time: 5 minutes
Ingredients:
4 slices bread
4 slices Cheddar cheese, thickly sliced
3 tablespoons Lea & Perrins® The Original Worcestershire Sauce
Directions:
Turn oven on to broil and place oven rack 6 to 8 inches from heat source. Place bread on broiler-proof pan and broil for 1 to 2 minutes, or until golden brown.
Turn bread over, place one slice of cheese on each and drizzle with Worcestershire Sauce. Broil for an additional 2 to 3 minutes, or until cheese is bubbling and golden brown. Serve immediately.

Easy Biscuits and Gravy

Easy Biscuits and Gravy

Frozen buttermilk biscuits
1 pound bulk breakfast sausage
4 heaping Tablespoons of flour
2 cups milk
Salt and Pepper to taste

Preheat the oven and bake biscuits according to package directions.  Meanwhile, crumble the sausage into a large deep sided pan and brown over medium heat.
Do not drain off grease.  Sprinkle flour over the sausage and stir to incorporate, about 1 minute.  Add milk turn up heat to high and stir and scrape the bottom of the pan of the brown bits.  Liquid should thicken as it comes to a boil, season to taste.  Turn down heat to low until biscuits are ready.  Pour sausage gravy over split biscuits.  2 biscuits for each serving is a very generous portion.
Enjoy

Chicken 'Won Ton' Soup - Recipes - ReadySetEat

Chicken 'Won Ton' Soup - Recipes - ReadySetEat

Weeknight Ravioli Lasagna

Weeknight Ravioli Lasagna

• YIELD: 4 Servings
• COOK TIME:40 MINUTES
• PREP TIME:10 MINUTES
• COST PER SERVING:$2.15
• COURSE: Main Dishes

Ingredients

• 1 1/4 cups marinara sauce
• 1 20-oz. package refrigerated cheese ravioli
• 1 10-oz. box frozen chopped spinach, thawed and squeezed dry
• 8 ounces shredded part-skim mozzarella
• 1/4 cup grated Parmesan

Preparation

Preheat oven to 375°F. Lightly grease an 8-inch-square baking dish. Spoon 1/4 cup marinara sauce over bottom of dish. Cover with half of ravioli. Spread half of remaining sauce over ravioli. Sprinkle on spinach and then half of mozzarella. Repeat with remaining ravioli, marinara and mozzarella. Sprinkle top with Parmesan.

Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling, about 10 minutes longer. Let cool for about 5 minutes before slicing.

Nutritional Information

---

• Amount per serving
• Calories: 539
• Fat: 22g
• Saturated fat: 12g
• Protein: 33g
• Carbohydrate: 51g
• Fiber: 7g
• Cholesterol: 100mg
• Sodium: 077mg

---

All You MARCH 2009

Burger 'n Fries Pot Pie

Burger 'n Fries Pot Pie

INGREDIENTS

1 1/2

lb lean (at least 80%) ground beef

1

large onion, chopped (about 1 cup)

2

tablespoons all-purpose flour

1

can (14.5 oz) diced tomatoes, undrained

1

cup shredded Cheddar cheese (4 oz)

2

cups frozen crispy French-fried potatoes (from 20-oz bag)

DIRECTIONS

• 1Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat.
• 2In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top.
• 3Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving.

Be sure to drain the cooked ground beef really well. Any extra juices will make the pot pie too watery.

When it’s too cold outside to grill those burgers, comfort food calls, and this pot pie will surely hit the spot!

Serve this pot pie with ketchup, if desired.

Cauliflower Fritters

CAULIFLOWER FRITTERS
Prep Time: 20-30 minutes          Total time: 60 minutes
Makes: 4 Servings
What you need
1 cauliflower (about 2 pounds), washed and broken into florets (about 1½
inches each)
½ teaspoon salt plus ½ teaspoon salt
3 large eggs, beaten to blend
2 garlic cloves minced
½ teaspoon Tabasco sauce
1 Tablespoon flour
1 teaspoon baking powder
½ teaspoon paprika
¼ teaspoon pepper
2 Tablespoons olive oil
1 Tablespoon chopped parsley or sour cream or salsa - optional
Make it
1) Preheat oven to 200 degrees.  Pour about 1 quart water into a 6-8
quart size pan and bring to a boil.  Add cauliflower and ½ teaspoon of
salt; cover, reduce heat, and simmer until cauliflower is soft enough to
mash, 10-12 minutes.  Drain.  Or do in microwave.
2) Put cauliflower in large bowl and mash with a fork.  Let cool until no
longer steaming.  Stir in eggs, garlic and Tabasco sauce, then mix in
flour, baking powder, paprika, pepper and remaining ½ teaspoon of
salt.
3) Pour 1 teaspoon of olive oil into an 8-10 inch frying pan over medium
high heat.  Working in batches, drop cauliflower mixture in heaping
tablespoons into pan and cook turning once, until fritters are golden
brown on both sides, about 6-8 minutes per batch.  Transfer to baking
pan and keep warm in the oven while cooking remaining fritter.  Add
more oil as needed between batches.  Garnish with salsa, sour cream,
chopped parsley as desired.
Nutrition Information:
Calories               107           Carbohydrate    7.2g
Dietary Fiber           2. 2g      Fat                       6.2g        
Protein                   6.8g      Sodium            600mg

Beef Stroganoff

This recipe claims to cook in the same amount of time as the boxed helper. 

 

Beef Stroganoff

1 lb. ground beef
1/2 bag of egg noodles (any size – I’ve used small and extra wide)
1/2 onion, chopped (go ahead and chop the rest and throw it in a bag in the freezer for a future recipe – no chopping required!)
1 box of beef stock
1 cup of sour cream
In a large skillet, brown the beef and the onion. Drain off any excess oil. Add egg noodles and beef stock. If beef stock doesn’t cover the noodles add enough water to cover them. Simmer until liquid is cooked out and noodles are done. Stir in sour cream. Turn off heat. Serve with bread and a green vegetable and viola! Dinner is served.

Oreo Fluff

Oreo Fluff


My son could eat this by the truckload.  ;)

what you need

16 OREO Cookies, coarsely chopped (about 2 cups)

2 cups  thawed COOL WHIP Whipped Topping

make it

ADD chopped cookies to whipped topping in medium bowl; stir gently until well blended. Cover.

REFRIGERATE at least 2 hours or up to 24 hours.

Hot Pots: Beefy Stew and Chinese Noodle Soup

This came home on a nutrition sheet from my son's elementary school

Beefy Stew
Brown 1 1/2 pounds ground beef in a skillet and drain.  Place in a soup pot, and add 2 sliced potatoes, 2 sliced carrots, 1 bag frozen peas, 1 can tomato soup and 1 cup water.  Bring to a boil.  Simmer for an hour or until the veggies are tender.

Chinese noodle soup
Heat 1 quart low sodium broth (vegetable, chicken or beef) in a large pot.  Add 1 cup cooked chicken or cubed tofu.  Stir in 1 can sliced water chestnuts, 1 can bomboo shoots, (drained), 1/2 cup snowpeas and 1/2 cup sliced mushrooms.  Cook 10 minutes.  Add 1 package thin chinese noodles (or spaghetti), 1 1/2 cups chopped bok choy or spinach and 1 tsp. sesame oil.  Cook 5 minutes longer.

Oven Baked Ranch Chicken

Ranch Chicken

This couldn't be easier with only 4 ingredients. Ready in about 1/2 hour.
Chicken comes out moist and succulent.

4 small chicken breasts patted dry with a paper towel
1/2 cup ranch dressing
1 Tablespoon flour
1/4 cup grated cheddar cheese (optional)

Preheat oven to 350° F. Lightly grease an 8x8 pan.
Mix the ranch dressing with flour until combined. Coat the chicken pieces with the mixture, place in the greased pan. Sprinkle the cheese on top.
Place in oven and bake for 25-30 minutes, or until internal temp reaches 180° F.
Serves 4

3 maybe 4 ingredient White Chili

3 maybe 4 ingredient White Chili

• 1 can Northern Beans
• 1 jar Salsa (mild, medium or my favorite, Hot)
• 1 pound ground turkey, browned

Mix together and enjoy…
If you do like it thinner, add a can of chicken broth

 

 I make this a lot in the winter with the following revisions.

I double the rice, soup and water ingredients and add a packet of dry Onion Soup Mix.  

I usually use 1 can of Cream of Mushroom and 1 can of Cream of Celery.  Very tasty that way.

There is never enough rice if I don't double it.  The rice is so good this way and the chicken tender and moist as can be.

This recipe says bake 45 minutes but it generally takes 1 hour and 15 minutes.

Campbell's Kitchen - Print Recipe - One Dish Chicken & Rice Bake

www.campbellkitchen.com/printrecipe.aspx?texton...

One Dish Chicken & Rice Bake

From: Campbell's Kitchen

Prep: 5 minutes
Bake: 45 minutes

Serves: 4

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts

Directions:

Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups.
Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.
Cost per recipe: $7.03
Cost per recipe serving: $1.76
Total cost of meal (including serving suggestion): $14.59

Nutrition Information

Using Campbell's® Condensed Cream of Mushroom Soup: Calories 331, Total Fat 7g, Saturated Fat 2g, Cholesterol 76mg, Sodium 601mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 2%DV, Iron 14%DV
Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 312, Total Fat 5g, Saturated Fat 1g, Cholesterol 75mg, Sodium 454mg, Total Carbohydrate 33g, Dietary Fiber 1g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 14%DV
Using Campbell's® Condensed 25% Less Sodium Cream of Mushroom Soup: Calories 325, Total Fat 7g, Saturated Fat 1g, Cholesterol 76mg, Sodium 466mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 3%DV, Iron 14%DV

Chicken Ole

Chicken Ole

1 chicken cooked and diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar mild picante sauce
8 oz. sour cream
Mix together, layer in casserole with soft
shell tortillas on the bottom.
Bake at 350 degrees for a ½ hour.
Last 5 minutes layer top with cheddar
cheese.

This recipe is a keeper.
This took more like 45 minutes to heat all the way through.
I added a can of corn and substituted turkey instead of chicken.

Ranch Pasta with Hamburger

I made this one up tonight and everyone loved it. I think this would have been good with ground chicken or turkey, or even with some pouched tuna. I'd use a large pouch or two small ones.

1 pound of ground chuck
1/2 of a large onion, chopped
2 cloves garlic
salt and pepper to taste
1 box of pasta. Rotini, Bowties, or Gemelli would be good choices. I used Rotini coz that is what I had. :)
1 cup milk
1 cup sour cream
1 pouch dry ranch dressing mix

In a large pot, bring well salted water to a boil and drop your pasta. Cook according to package directions.
Meanwhile, In a large, deep sided skillet over meadium heat, brown the meat, onions and garlic and add the S&P.
In a medium bowl, combine the milk, sour cream and ranch mix until mixed.
When the meat is browned, drain off grease if necessary.
Drain the pasta when it is al dente.
Combine the meat mixture, pasta and sauce in one of the pans that is large enough to hold it all. For me, that would be the pasta pot. :)
Serve and Enjoy.

I served up some green beans on the side and think this would have been tasty with the green beans mixed in, however, my son would have had a fit.