Meats

Hurry Up Chicken Pot Pie

 

2 cups chopped cooked chicken breast
1/2 cup thinly sliced carrots

1/2 cup frozen green peas
2 potatoes, cubed
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1/4 cup melted butter

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, potatoes, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Recipe from Paula Deen

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BBQ Chip Chicken

 

 

Everyone loved these! I made biscuit sandwiches with these.. delish!

 

1/2 cup ranch salad dressing

1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 (6-ounce) bag barbecue-flavored potato chips, crushed
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)

Preheat oven to 400 degrees F.

 

Coat a rimmed baking sheet with cooking spray.

In a shallow bowl, combine dressing, garlic powder, and cayenne pepper; mix well. Place crushed potato chips in another shallow bowl. Dip chicken into dressing mixture then into crushed potato chips, coating completely; place on prepared baking sheet.

Bake 15 to 20 minutes, or until no pink remains in chicken and juices run clear.

 

Recipe from here.

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BBQ Beef Cups 

(picture coming soon)

 

3/4 pound lean ground beef

1/2 cup barbeque sauce

1 tablespoon dried minced onion

1 (12 ounce) package refrigerated biscuits

1/3 cup shredded Cheddar cheese

 

Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.

In a large heavy skillet over medium heat, cook beef until evenly brown.

Drain excess fat. Stir in barbeque sauce and dried onion.

Simmer for a few minutes over low heat. Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup. Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.


 

Recipe found here. 

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Beef Lo Mein w/ Veggies

 

1 pkg (16 oz) Lo Mein Noodles (You can use any noodles you want. Even Ramen Noodles w/o the little seasoning packet)

1 lb sirloin, sliced

3 Tbsp Sesame oil

2 cloves Garlic, minced

Salt and pepper to taste

1 Tbsp Sesame Seeds

Shredded carrots

Green peppers, sliced

Broccoli, chopped

1 onion, sliced

1/4-1/2 cup soy sauce

3/4 cup beef broth

 

Cook noodles as directed on package.

Meanwhile, heat the sesame oil in a large skillet. Add garlic and saute 1 minute. Cook beef until no longer red and set aside. Add carrots, onions, peppers, broccoli and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until veggies are soft. Add beef and stir. Drain noodles and add to sauce.

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Pleasant Pork Chops

6 pork chops

salt and pepper to taste

3 tablespoons butter

1 onion, chopped

1 clove garlic, minced

3/4 cup chicken broth

1 bay leaf

1 cup sour cream

2 teaspoons paprika



 

Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.

Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot.

Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve. 

Recipe found here.
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Slow-Cooker Pepper Steak

 

2 pounds beef sirloin, cut into 2 inch strips

garlic powder to taste

3 tablespoons vegetable oil

1 cube beef bouillon

1/4 cup hot water

1 tablespoon cornstarch

1/2 cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid (I use 2 cans)

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

 

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

 

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

 

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

This is delicious over egg noodles or rice.

Recipe found here.
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Chicken Scampi

 

1/2 cup butter

1/4 cup olive oil

1 teaspoon dried parsley

1 teaspoon dried basil

1/4 teaspoon dried oregano

3 cloves garlic, minced

3/4 teaspoon salt

1 tablespoon lemon juice

4 boneless chicken breast halves, sliced lengthwise into thirds

 

In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.

 

Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.

 

Recipe found here.

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Slow-Cooker Salisbury Steak

 

 

 

 

2 pounds lean ground beef

1 (1 ounce) envelope dry onion soup mix

1/2 cup Italian seasoned bread crumbs

1/4 cup milk

1/4 cup all-purpose flour

2 tablespoons vegetable oil

2 (10.75 ounce) cans condensed cream of chicken soup(I use cream of mushroom)

1 (1 ounce) packet dry au jus mix

3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.





 

Recipe found here.

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Penne with Sausage & Pepper

 

1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
8 ounces pasta

1/2 cup beef broth
1/4 teaspoon ground black pepper
Minced garlic
salt to taste
1 can of stewed tomatoes

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook sausage then set aside. Cook peppers, onions & garlic in the same skillet until softened then add stewed tomatoes, sausage & broth. Season with black pepper and bring to a boil. Toss pasta with sausage sauce and serve.

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Spaghetti with pork chops

 

1 can of your favorite spaghetti sauce
1 8oz. can of tomato sauce
1b. of spaghetti pasta
1 big onion
1 green pepper
3 cloves of garlic
6 pork chops
3 tbsp. of oil
1 cup of water
1 tbsp. of sofrito
1 envelope of sazón
Parmesan Cheese

Brown pork chops in skillet and cut into small bite size pieces. Set aside.

Dice the onion, pepper and garlic in tiny pieces.

Place the olive oil in a deep frying pan, add the sofrito, and all the diced ingredients.

Sauté for a few minutes. Add the tomato sauce, sazón, and pieces of pork chop and stir. Add salt if desired.

Add the water, stir and let it boil on medium until the onion is translucent.

Once the sauce thickens, remove from the stove.

Make the spaghetti per package instructions and drain.

Add the spaghetti to the sauce and stir well.

Serve and sprinkle some Parmesan cheese.
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Honey Garlic Pork Chops

 

1 cup ketchup
1/3 cup honey
¼ cup soy sauce
2 garlic cloves (minced)
1 1/2lbs boneless pork chops (6 4 oz portions)
salt and pepper

Step 1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside.
Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat.
Step 3: Grease the grill grates of an outdoor grill and heat the grill to medium-high heat. Place pork chops onto the grill, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees).

Recipe found here.
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Copy Cat KFC's Famous Bowl

 

 

Sour Cream Mashed Potatoes:

 

1 pound Yukon Gold potatoes, peeled and quartered

1/4 cup milk

1/4 cup sour cream

salt and pepper to taste





Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Stir in the milk and sour cream, and season with salt and pepper.               

Chicken:

2 chicken breasts, pieces
1 cup flour
1 tablespoon paprika
garlic powder
salt and pepper
1 egg, beaten

Mix together flour, paprika, garlic powder, salt & pepper in a bowl.
Dip chicken pieces in egg then toss in flour mixture.
Fry chicken until golden brown and juices run clear.
Set aside.

For the gravy you can either buy a jar and warm it up or if you're adventurous, make your own!
Cook up some bacon, I like to do it in the microwave.
Can of corn (warmed) or frozen (thawed and warmed)!
Cheese- it can be shredded, sliced from a cheese block or cheese single.

Now it's time to assemble the Famous Bowls so get your bowls ready!


Spoon some sour cream mashed potatoes into the bowls, then gravy, corn, chicken, shredded cheddar cheese & bacon.

Enjoy!
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Lasagna Cupcakes

 

1/3 pound ground beef

salt and pepper

24 wonton wrappers

1 3/4 cups grated Parmesan cheese (7 oz)

1 3/4 cups shredded mozzarella cheese (7 oz)

3/4 cup ricotta cheese (3 oz)

1 cup pasta sauce

(optional) basil for garnish

 

Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

Brown beef, and season with salt and pepper. Drain.
 

Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!

Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.

Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.

Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.

Garnish with basil and serve.



 

Recipe found here. 

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Oven Fried Parmesan Chicken

 

 

1 clove crushed garlic

1/4 pound butter, melted

1 cup dried bread crumbs

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1 teaspoon salt

1/8 teaspoon ground black pepper

1 (4 pound) chicken, cut into pieces

 

Preheat oven to 350 degrees F (175 degrees C).

 

In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

 

Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

Recipe found here.
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Homemade Hamburger Helper

 

 

 

1/2 lb ground beef

1 lb macaroni

1/2 cup onion, diced

1/4 cup green pepper, diced

1 cup frozen peas

1 1/2 cups cheddar cheese, shredded

1/2 cup cream cheese, softened

1/4 cup flour

2 cups milk

2 cups tomato sauce

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1 tablespoon parsley flakes

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

 

 

 

Cook the pasta according to the box directions. Drain and set aside.
 

While the pasta is cooking, cook the ground beef over medium in a large skillet. Cook until the meat is browned. Add in all the dry seasonings (including the flour) and stir until combined.

 

Add in the milk, tomato sauce and peas. Bring to a boil, stirring frequently.

 

Reduce heat to low, cover, and simmer for 2 minutes.

 

Add in the cream cheese, cheddar cheese, stir until melted. Add in the macaroni, stir to combine. Serve immediately.

 

 Recipe found here.

 

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Boilermaker Tailgate Chili

 

 

This is thw recipe we started out with but hubbz has changed it along the way.. BUT this is one of the yummiest chili's I've had. It has gotten almost 3,000 reviews and 5 out of 5 stars.

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bagcorn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

 

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

 

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

 

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

 

Recipe found here.

 

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The Best Chicken Fried Steak

 

4 (1/2 pound) beef cube steaks

2 cups all-purpose flour
2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

1/4 teaspoon salt

1 1/2 cups buttermilk

1 egg

1 tablespoon hot pepper sauce (e.g. Tabasco™)

2 cloves garlic, minced

3 cups vegetable shortening for deep frying (I use some oil and cook in pan)

1/4 cup all-purpose flour

4 cups milk

kosher salt and ground black pepper to taste

 

 

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.



Recipe found here.
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Taco Bell Quesadillas

 

 

Sauce:

1/8 teaspoon garlic powder

1 dash salt
1/4 cup mayo
2 teaspoons minced jalapenos, slices (I skip this)
2 teaspoons jalapeno juice, from minced jalepenos (I skip this) 
3/4 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika  
1/8 teaspoon cayenne pepper

QUESADILLAS:
4 flour tortillas

4 chicken tenderloins

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

2 slicesprocess American cheese

 

Directions:

 

1. Combine sauce ingredients and stir until smooth.

2. Grill chicken in vegetable oil and cut into thin slices.

3. Preheat skillet over medium heat.

4. One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.

5. Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.

6. On the empty side, spread about one tablespoon of sauce.

7. Fold over, and press gently with spatula.

8. Cook until cheese is melted and slice each into 4 pieces.

 

Recipe found here.

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Goulash Supreme

 

1 pound lean ground beef

1 1/2 cups macaroni

1 quart stewed tomatoes

2 teaspoons paprika

1 tablespoon chili powder

1/2 cup chopped onion

1 clove garlic, minced

6 ounces tomato paste (optional)



In large saucepan brown ground chuck, drain.

Add tomatoes, onions, garlic, paprika, chili powder, macaroni and tomato paste, if desired. Add water, a tablespoon at a time, if mixture seems too dry. Simmer until macaroni is tender.

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Chicken Crescent Bundles

‏I have a recipe very similar to this one but it is called Chicken Puff Pie. I can't find it anywhere online and I'm too lazy to type the entire recipe so I will use the one from The Virtuous Wife as reference. This recipe is super good, easy and fast. And you can make extra and freeze them!

 

1 package (8 ounces) cream cheese (softened)

4 tablespoons butter, melted, divided

2 tablespoons green onions (I used yellow onions)

2 tablespoons milk

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups cubed cooked chicken (I shredded 2 chicken breasts)

2 tubes (8 ounces each) refrigerated crescent rolls

1 cup crushed seasoned chicken stuffing (I used crushed croutons)

1/2 cup ranch dressing (I added this)

In a large bowl beat the cream cheese, 2 Tbl butter, green onions, milk, ranch dressing, salt and pepper.

 

Stir in the cooked chicken.

Open and unroll a tube of crescent rolls. Don't separate them. 

Pinch the diagonal seems shut, creating four rectangles.

 

Spoon 1/8 of the filling on to each rectangle.

 

Take the opposite corners and twist them together at the center of the bundle. Repeat with the other corners. Do this for all eight bundles.

Put the bundles on a baking sheet. Brush with remaining butter.

 

Top with a handful of dry, seasoned, stuffing. You can also use croutons if you don't have stuffing. Press down gently to make sure they are secured on the bundle. Put baking sheet in freezer. Once frozen, place in labeled Ziploc bag.

To bake, let bundles thaw overnight or during the day. Bake at 350 degrees for 20-25 minutes, until crescent roll is cooked completely.

For a step-by-step tutorial, go here.

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Beef Enchiladas

 

 

1 pack of flour tortillas (burrito sized)

1 lb ground beef (or turkey)

1 (19oz) can of red, mild, enchilada sauce

1 (16oz) can refried beans

1 (4.5oz) can chopped green chiles (I skipped this)

1 pack of taco seasoning (made my own)

8oz colby or a mexican mix cheese (I used mexican mix)

Sour cream for serving

 

Tin foil for covering while baking

Brown the ground beef (or turkey) on medium high heat.

Drain any grease from the pan.

Add the taco seasoning and stir.

Add the chilies and stir.

Add the can of re-fried beans. I add a whole can because I love re-fried beans, but you can omit them completely or add as much of the can as you like. The beans make a moister enchilada.

Stir until the beans have "melted" into the beef mixture. Turn of the heat.

Spray a 9X12 inch pan with cooking spray and pour half the can of enchilada sauce into bottom of dish.

Spoon about 2 heaping tablespoons of the beef/bean mixture into the center of the tortilla.

Roll up the tortilla and place into the pan, continue until all the enchiladas are done.

Any leftover beef/bean mixture can be spread evenly over the top of the enchiladas. The pour remaining sauce over the enchiladas.

Sprinkle the cheese over the enchiladas. Cover tightly with tinfoil and bake at 350 degrees for 45 minutes to an hour.

Allow to cool for 15 minutes before cutting into them. Serve with sour cream if desired.

Recipe found here.

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Shepherd's Pie (Freezer Meal)



I've made this dish before but the recipe was called Beef Potato House Pie which I found on allrecipes.com It is so good and super easy and can be frozen.

 

1lb lean ground beef

1 medium onion, chopped

2 cloves garlic, chopped

1/4 cup flour

1/4 cup heavy cream

4 Tbs butter

2 cups frozen mixed veggies (I used 1/2 cup green beans, 1/2 peas, 1/2 cup carrots, and 1/2 cup corn)

1 can of cream of mushroom

Salt and pepper to taste

3 cups of mashed potatoes (seasoned with butter and salt/pepper to taste)

1/2 cup cheddar cheese, shredded

 

 

Preheat oven to 350 degrees. In a skillet, brown the ground beef, onions, and garlic together.

 Once the meat is browned, add the flour, cream, and 4 Tbl butter. Stir to combine.

Add the frozen vegetables, stir to incorporate. Cook for 5-10 minutes.

Add the cream of mushroom soup. Stir to combine. Cook until heated through, season with salt and pepper.

Pour the beef and veggie mixture into a greased casserole dish.Cover the beef and veggies with a thick layer of mashed potatoes. Sprinkle with cheddar cheese.
Bake at 350 degrees for 15-20 minutes, until cheese is melted and bubbly.

This makes a great freezer meal. Just line your casserole with tinfoil and then saran wrap. Assemble the Shepherd's Pie like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen Shepherd's Pie back into the pan you froze it in, and let thaw in the fridge. Once thawed, bake as normal.

Recipe found here.
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Cabbage Roll Casserole‏

 

This was the very first time I cooked cabbage. AND it was from my garden! AND it was my first time growing cabbage! How awesome is that? It was a huge one too. Funny story... we all thought we were growing cauliflower because the dang plant was labeled CAULIFLOWER not CABBAGE. Anywho... my hubbz loves cabbage and so does my mom so I decided to make a dish that was simple and fast since this was my first time making a dish with it. And let me tell you, it was sinple, fast, easy & delish. Even my girls loved it! My youngest daughter had 2 helpings! The huge head of cabbage made tons of this dish so I was able to give some to hubbz, both daughters (twice for Sara), my mom (she also took some to work for lunch), some was left over and freoz a good portion of it too!

 

2 pounds ground beef

1 cup chopped onion
1 (29 ounce) can tomato sauce

3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth

 

 

Preheat oven to 350 degrees F (175 degrees C).

 

In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.

In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.





 

Tips:

Just brown the meat and onion in a large pot.

I socked the seasoning to the meat/onion while it was browning -- salt & pepper, a lot of garlic, oregano and basil and a heavy dose of both red pepper flakes and cayenne pepper. Also sprinkled some of all those things over the cabbage I'd chopped (I estimate 10-12 cups, fairly large head). To avoid "mushy" cabbage, I gave the rice a head start -- added the tomato sauce & half the broth to the browned meat/onion, then stirred in the rice, turned the burner off and let it hang out for about 10-15 mins. I tossed it all together in a large bowl, poured into lasagna dish (way too much for 9x13) and baked covered for 50 mins. Excellent! Rice cooked perfectly and cabbage, while softened, still had a slight crunch. Try this one, and don't be afraid to add a LOT of seasonings! :)  

 

Recipe found here.

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Mexican Chicken Alfredo

 



 

 

This makes a great freezer meal. Just line your casserole with tinfoil and then saran wrap. Assemble the Mexican Chicken Alfredo like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen Mexican Chicken Alfredo back into the pan you froze it in, and let thaw overnight in the fridge. Once thawed, bake at 350 degrees for 45-50 minutes.

1lb spiral pasta, cooked

1lb cooked chicken (about 2-3 breasts), cubed

1 medium onion, chopped

2 jars (15oz each) Alfredo sauce (had 1 jar and made some homemade)

1 cup grated Parmesan cheese

1 cup salsa

1/4 cup milk

1 Tbs taco seasoning (made homemade)

Layer the cooked pasta in a baking dish.

In a bowl, combine the cooked chicken, onion, Alfredo sauce, Parmesan cheese, salsa, milk, taco seasoning, and salt/pepper to taste.

Pour Alfredo mixture over the pasta, stir a little to incorporate the sauce and pasta. Cover with tinfoil and bake at 350 degrees for 40 minutes.

 

Recipe found here.

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Meatloaf Muffins

 

 

These freeze very well.

 

2 pounds lean ground beef

1/2 cup chopped onion

1 cup dry bread crumbs

2 eggs

1 teaspoon salt

1 pinch ground black pepper

3/4 cup ketchup(I use steak sauce)

half an evelope of dry onion soup mix

 

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.

Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.

Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C). If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.

 

Recipe found here.