Chicken Broccoli Casserole

Ingredients:

• 10 ounces cream of chicken soup
• .25 cups onion, diced
• .25 cups mayonnaise
• 1.5 teaspoons Worcestershire sauce
• 1 teaspoon curry (I didn't put this in mine since I didn't have it)
• 2 cups chicken, cooked & diced
• 1 cup cooked broccoli, drained & chopped
• .5 cups cheddar cheese, shredded
• 8 ounces refrigerated biscuits

Topping

• .25 cups sour cream
• 1 egg
• 1 teaspoon celery salt (Once again, didn't have, didn't use)
• .5 teaspooons salt

Directions:

Preheat oven to 375 degrees. In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. Bake for 20-25 minutes. Separate biscuits and each in half. Arrange biscuit halves around edge of hot casserole, cut side down. Place topping over biscuits. Bake at 375 degrees for an additional 20-30 minutes or until golden brown.

This is another great recipe I got at Once a Month Cooking.

Cake Mix Cookies

• 18 oz. pkg. cake mix (I used dark chocolate)
• 1/2 cup butter, softened
• 1 egg
• 2 Tbsp water

Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until dry ingredients are moistened and dough is thoroughly mixed. Drop dough by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake at 350 for 14 minutes. Cool two minutes on cookie sheets, then remove to wire racks to cool.

Serve to the 2 cutest boys in the world! 

 

Slow Cooker London Broil

2 pounds London Broil
1 can cream of mushroom soup
1 can tomato soup
1 packet onion soup mix
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar

-Mix everything together except the London Broil in a bowl

-Place London Broil in the crock pot. 

-Pour mixture over London Broil.  Set slow cooker to low and cook 8-10 hours. 

Cheese and Onion Enchiladas

• 3 tablespoons butter, divided
• 3 large onions, sliced and separated into rings (I actually used only 1 and had leftover onions)
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can (15 ounces) tomato sauce
• a generous 1/3 cup taco seasoning
• 1 can (10 ounces) enchilada sauce
• 3-4 cups shredded cheese, Mexican blend
• 10 flour tortillas
• Salsa
• Sour cream

Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.

Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I mashed the beans right in the skillet.) Add in half of the tomato sauce and the taco seasoning. Cook until heated through.

Mix the enchilada sauce with the remaining tomato sauce and spread about 1/2 cup in the bottom of a 9×13 pan.

Spread a large spoonful of the bean mixture on a tortilla. Top with onions and then sprinkle generously with shredded cheese. Roll up and place, seam side down, in the 9×13 pan. Repeat with the remaining tortillas.

Spread the remaining sauce over the enchiladas and top with additional cheese.

Bake at 350 for 30 minutes.
I got this wonderful recipe from Feels Like Home.

Taco Soup

-2 pounds ground beef (I used 1 since we aren't major meat people)
-1 1/4 cups onion, diced
-Can of kidney beans, undrained
-Can of black beans, undrained
-Can of pinto beans, undrained
-Can of corn, drained
-Can of Ro-Tel
-1 package of Hidden Valley Ranch seasoning
-1 package of taco seasoning
-Can of tomato sauce

Yes, I am a supporter of Wal-Mart!

Brown ground beef and onion, drain.

Place all ingredients in a slow cooker.  Cook for 3-5 hours on high (I did 10 hours on low) or until heated through.  Top with sour cream, cheese, and/or jalapenos.  Serve with chips if desired. 

This recipe can be frozen as well!  To freeze, let cool; divide into 2 gallon size freezer bags.  Reheat on stove top or microwave 2-3 minutes or until hot. 

I got this recipe from Once A Month Mom...a cool website with a lot of recipes good for freezing!

Spicy Teriyaki Pork Chops

In addition to the pork chops, I made stir-fry veggies and fried rice.

-2 pork loin chops
-5 Tbsp. teriyaki sauce
-2 Tbsp. soy sauce
-2 cloves garlic, minced (I used garlic powder)
-1 Tbsp. sweet chili sauce (I didn't see this at Wal-Mart so I didn't use it-probably why mine wasn't spicy)
1/4 cup water

Combine all ingredients in a Ziploc bag or storage container and allow to marinate all day. 

Coat glass baking dish with cooking spray and add chops, pour sauce over chops, cover with foil.

Bake at 325 for 45 minutes.  Flip chops, bake at 225 for 45 more minutes. 

I got this recipe at: SparkRecipes if you are interested in checking out more of the recipes they have. 

Quick Chicken & Dumplings

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick mix
1/2 cup milk
Paprika, if desired

1.  Heat 1/12 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2.  Stir Bisquick mix and 1/3 cup milk until soft dough forms.  Drop dough by small spoonfuls onto chicken mixture (do not drop into liquid).  Sprinkle with paprika.
3.  Cook uncovered over low heat 10 minutes.  Cover and cook 10 minutes longer. 

I served this over rice with cut up fruit.  Next time I will add some seasonings to the Bisquick though. 

Seven-Layer Rigatoni

Not the best picture in the world...but you get the idea!

3 cups uncooked rigatoni pasta
1 lb bulk Italian sausage
1 can (28 oz) crushed tomatoes, undrained (I will drain them next time)
3 cloves garlic, finely chopped (I used garlic powder)
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 package (8 oz) sliced fresh mushrooms (3 cups) (I didn't include these)
1 jar roasted red bell peppers, drained, chopped (I forgot these at the store)
1 cup shredded Parmesan cheese (I used grated)
2 1/2 cups shredded mozzarella cheese

1.  Heat oven to 375 degrees.  Spray 13x9 inch glass baking dish with cooking spray.  Cook and drain pasta as directed on package.

2.  Meanwhile, in 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.  In small bowl, mix tomatoes, garlic and basil.

3.  In baking dish, layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese.  Repeat layers.

4.  Bake uncovered 35-40 minutes or until hot and cheese is golden brown. 

*I added a jar of pizza sauce since there really wasn't a lot of "juice" to bake everything in.  I should have drained the tomatoes...that was just really runny and didn't do much.  As you can tell also, I omitted a lot of the veggies in hopes my kids would eat it. 

Country Salisbury Steak

 (This is all that was left after the kids attacked them!  Landon at 1 3/4 patties himself)

1 1/2 pound extra lean ground beef
1 pkg. Stove Top Stuffing Mix for Chicken
1 1/2 cups water, divided
3/4 cup chopped onions
1 pkg. fresh mushroom, sliced (I didn't use these)
1/2 cup Kraft Original Barbecue Sauce

Preheat oven to 375 degrees.  Mix meat, stuffing mix, 1 1/4 cup of the water and the onions until well blended. Shape into six 1/2 inch thick oval patties.  Place on 15x10x1 inch baking pan. 

Bake 25 min. or until cooked through.

Meanwhile, spray large nonstick skillet with cooking spray.  Add mushrooms; cook on medium-high heat 5 min or until lightly browned, stirring occasionally.  Add barbecue sauce and remaining 1/4 cup water.  Reduce heat to low, simmer 1 to 2 min or until sauce is heated through.  Serve over the patties. 

Chicken and Asian Rice

1 cup uncooked regular long-grain white rice
1 cup baby-cut carrots (I used matchstick cut)
1 medium stalk celery, thinly sliced-1/2 cup (I didn't put this in mine)
1 small red bell pepper, chopped- 1/2 cup (I used a green pepper)
1 3/4 cups chicken broth
1/4 cup teriyaki sauce
1/4 cup water
4 boneless chicken breasts- 1 pound (I used chicken tenders)
3 tablespoons teriyaki baste and glaze (I used more per judgement)
1/4 teaspoon ground ginger (I didn't put this in mine)
1/2 cup cashew pieces



1.  Heat oven to 374 degrees F.  In ungreased 11x7 inch (2 quart) glass baking dish, mix rice, carrots, celery, bell pepper, broth, teriyaki sauce and water.  Arrange chicken on rice mixture.

2.  In small bowl, mix teriyaki basted and glaze, and ginger.  Brush over chicken, using all of mixture.  Cover baking dish with foil.

3.  Bake 45 minutes.  Sprinkle with cashews.  Bake uncovered 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut and rice is tender.