4 oz spaghetti cooked and drained
1 large can of cooked chicken
1 small can mushrooms
1 10 oz can diced tomatoes (do NOT drain)
1/2 cup milk
3 tablespoons flour
3 slices bacon chopped (I used precooked)
1/2 onion chopped
1 can cream of mushroom soup
1 tablespoon butter
1 cup shredded American cheese
10 oz frozen green peas (thawed)
1/4 cup Parmesan Cheese
Preheat oven to 350. Cook spaghetti according to package directions and drain. Cook onion together with bacon in butter...when onion is tender, add the flour and stir. Add tomatoes, soup, and milk and cook til bubbly. Add cheese until melted. Stir in chicken, mushrooms, peas and spaghetti. Pour into a rectangle baking dish sprayed with cooking spray. Sprinkle the 1/4 cup of Parmesan Cheese and bake for 45 minutes.
1 package Brownie mix (fixed according to package
Snicker (bite size)
Heat oven to 350. Spray the muffin pan with cooking spray. Fill the each muffin cup to a little over half way full. Put a dollop of peanut butter in center of each and push down with a bite size snicker. Be sure to use a small amount of peanut butter. Bake for 18- 20 minutes. Test with a toothpick to make sure they are done.
Best if eaten fresh out of the oven, but you can warm them up in the microwave for a fresh out of the oven taste. We love the vanilla ice cream on top. Enjoy!!!
I love trying new recipes because I get tired of having the same old thing all the time. We love tacos and enjoy a good bowl of chili at our house...so when I saw the word taco along with chili...I thought it sounded like something we would enjoy. This is my take on a recipe I found that uses ingredients that I not only like, but usually have on hand. If you are like me...I hate it when I'm all ready to make a recipe I've found only to discover I am going to have to go to the grocery store (or send Bobby).
I have been smelling the aroma of this new recipe slow cook all night and can't wait to dig in for Sunday lunch today. What a great dish on a cold snowy day or any day for that matter.
1 onion coursely chopped
1 can of rotel tomatoes
1 can of stewed tomatoes
1 small can tomato sauce
1 can great northern beans
1 can whole kernal corn
1 package of taco seasoning
1 tablespoon chili powder
1/2 tsp cumen powder
sprinkle of cilantro
3 large chicken breasts
In your crock pot, put the first 6 ingredients (don't drain the beans and corn) - then stir in taco seasoning, chili powder, cumen and cilantro. Place Chicken Breast on top and cover and cook on low for 10 hours or on high for 6 hours. When finished cooking, take out the chicken and cut or shred and replace in the chili. Optional...serve with fritos on top.
Large or medium size flour tortillas
Grated Cheese (cheddar and swiss)
Sour Cream...for dipping them in
Optional Ingredients: Chopped ham; Chopped Turkey; Fresh Tomatoes; Chopped Broccoli and various other veggies.
Heat a large cast iron frying pan to medium high heat. Add a small amount of olive oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.
Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.
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1/2 pound ground beef
1 onion coursly chopped
1 tsp cumin
3 tsps chili powder
1 can great northern beans drained
1 can kidney beans drained
1 can black beans drained and rinsed
1 small can tomato sauce
1/2 tsp salt or to taste
2 cans chili tomatoes
Dash of Tabasco sauce (optional)
Directions: Brown ground beef on medium heat with the chopped onion. Rinse the meat mixture and put back in pot. Add the cumin and chili powder and stir into meat. Add the beans and stir. Add can 1 of tomatoes...1/2 can of water in the tomato can and add...repeat with other can of tomatoes. (Total of 1 can of water from the chili tomato can. Add the small can of tomato sauce and fill this can with water and add. Bring to a boil and reduce to simmer. Simmer for about 30-45 minutes stirring several times. Delicious chili and easy to fix.
Our lunch today was so easy and tasty...just had to share it with you. The main dish was the Parmesan-Crusted Tilapia (recipe to follow) with side dishes canned carrots, fresh yellow squash and baked potato. Mouth watering yet?
Just scrub some white potatoes put in microwave safe dish and with a knife or fork poke a few holes in potato...cover and microwave for 10-12 minutes (depending on size...10 min. usually does the trick).
Wash a couple of fresh yellow squash and cut off ends, slice and put in sauce pan along with 1/2 onion, tablespoon of butter and 1/4 cup chicken broth. Bring to a boil and continue to cook on meduim heat for about 10-12 minutes. (this was for 2 people...will need to use more squash for more people, but wouldn't increase the broth too much more)
Open can of sliced carrots and add a chicken broth cube and teaspoon of butter and generous pepper. Bring to a boil and put on low heat until fish is done.
Parmesan Crusted Tilapia Recipe
4 Tilapia (about 1 pound)
3/4 cup Parmesan Cheese
2 Teaspoons Paprika
1 Tablespoon Parsley
salt and pepper to taste
Lemon Wedges (or Real Lemon in squeeze bottle)
Preheat oven to 400 degrees. Put aluminum foil in the bottom of a cookie sheet and spray with baking spray. Combine cheese, paprika, parsley, salt and pepper in a shallow dish. Drizzle thawed Tilapia with Olive Oil and dredge in the cheese mixture. Place on the cookie sheet and bake for 10-12 minutes. (fish should be opaque in the thickest part.) Squeeze lemon over fish right before serving.
Nothing says comfort food more than tomato soup. As a kid, if I had to stay home from school because I was running a temp, I remember having tomato soup and a grilled cheese. Back then, it was canned tomato soup (Campbells) - but made me feel loved and comfy!
This recipe is a way to take that canned tomato soup and turn it into a mouth watering cream of tomato soup. It is one of our favorite soups for the fall.
1 28 oz can of crushed tomatoes
2 small cans tomato soup
6 Tablespoon butter
one onion coarsely chopped
1/3 cup green pepper minced
1 teaspoon Italian seasoning
1/2 teaspoon basil
8 oz cream cheese softened (cut in small squares)
4 cups milk
In a large soup pot, melt your butter over a low heat. Add your onion, turn your heat to medium and slowly cook until onion starts to get tender. Add your green pepper and continue cooking until onions are tender. Add the can tomatoes, the cans of soup, and the seasonings. Bring to a boil and then add the milk and squares of cream cheese and turn down heat.
As the soup starts to reheat, make sure that you mash your squares of cream cheese (I use a big spoon to find the squares and a fork to mash them) This is not as tedious as it sounds...only takes a few minutes. You will still have small bits of cream cheese in the soup...that makes it good. Keep your soup on medium low burner and stir. At this point you can change it over to a slow cooker (crock pot). Or cook for about 20 minutes stirring to be sure it doesn't stick. Make some grilled cheese sandwiches and you've got youself a great fall meal.
I got this recipe from Bobby, who got it from him mom, Liz Maupin (he thinks she used stew meat, but we use ground beef). Bobby normally fixes this dish on the stovetop, but today...I chose the crock-pot and it turned out delicious!
Today's dish was served with a fresh pan of Southern Cornbread. Bobby and I have decided that what makes this dish so tasty is the generous amount of carrots we use. Enjoy!
- 1lb. ground beef
- 2-3 large onions (peeled & very coarsely chopped)
- 2lb bag of carrots (peeled & cut)
- 5-6 large potatoes (peeled & cubed)
- 1 cup beef broth
- 1 cup chicken broth
- Salt & Pepper to taste
- Brown Ground Beef in dutch oven until done (my ground beef was not quite thawed, so I covered it with water and cooked as it thawed and did not drain)
- Mix the other ingredients in with the beef and stir thoroughly. Pour into crock-pot.
- Add the broths and cover with water to the top of crock-pot. Add salt and pepper to taste.
- Cook on high for 5-6 hours. Taste before serving to make sure the seasoning is to your taste.