Wednesday, October 27, 2010
My friend Kim gave me this recipe and she said that her kids can't get enough of this. Really? Chicken in crescent rolls with soup on top? Let me tell you, simple is better. Less is more! This came together very quickly although it does take quite some time to bake. We all thought it was great and it has been voted a "keeper" at our house. My kids even said "Mom, Kim is a way better cook than you!" You have to love 'em. Enjoy. (sorry for bad pic, it's the best I could find since I didn't snap a pic)
3-4 chicken breasts, cooked and diced (I boiled them)
2 cups shredded cheddar cheese, divided
1 tube crescent rolls (I used reduced-fat)
1 can cream of mushroom soup
1 can milk
Preheat oven to 350 degrees. Mix chicken and 1 cup cheese together. Un-roll each crescent, top with chicken and cheese and roll up. Place each roll in a 9x13 casserole dish. Mix soup, milk and rest of cheese together. Pour over rolls. Bake for 45 minutes or until golden brown. Serve cheese sauce over rice or potatoes. Also great with veggies mixed in.
Tuesday, October 19, 2010
These meatballs are by no means Italian so don't even think that way. These are my Grandma's version of meatballs and I love them both dearly. This is comfort food. These are made by all cooks in my Mom's family and are eaten by all. They make a lot so they are good for big dinners or freezing half, like I usually do. Plus they are requested by middle daughter every week even though we only have them occasionally, poor Jenna :)
3 lbs. ground beef
1 TBS minced onion
2 cups oats
1 lg. can PET evaporated milk
2 TBS chili powder
1/2 tsp garlic salt
1/2 tsp pepper
Preheat oven to 350. Mix everything together and form into large meatballs. Put into 9x13 casserole (no need to grease) or split between two 8x8 dishes. Top with sauce, recipes to follow. Makes approx 2 dozen meatballs.
2 cups ketchup
1/2 cup brown sugar
1/2 tsp garlic salt
1 TBS minced onion
2 TBS liquid smoke
Bring sauce ingredients to boil and pour over meatballs before baking for 1 hour.
Tuesday, October 12, 2010
My husband's favorite meal is spaghetti. However, it has become a non-favorite of myself and the kiddos. Enter Spaghetti Pie. We loved this! I love it way more than regular spaghetti and the kids loved it because it was so easy to eat. Since you add egg and cheese to the pasta it sticks together, making it easier to eat. Give it a try, maybe it will become a family staple like it has at our house.
10 oz pasta, cooked and cooled to room temp
1/2 lb to 3/4 lb. hamburger
1, 26 oz, jar of spaghetti sauce
1 egg white
1/2 cup parmesan
6-8 slices mozzarella or provolone cheeseFresh or dried Parsley
Preheat oven to 350 degrees. Boil pasta as directed. While pasta is cooling, cook hamburger. Add sauce and warm. Thouroughly grease 9 to 10 inch pie pan. (I used Butter Pam and it worked well) Combine pasta with egg, egg white and 1/2 parmesan. Pour into pie plate. Top with spaghetti sauce/hb mix. Top with slices of cheese then parmesan. Bake at 350 degrees for 30 minutes or until as bubbly and browned as you would like. (I even broiled mine a bit at the end) Sprinkle with parsley after taking out of oven. Let sit for 5 minutes before slicing.
Monday, October 4, 2010
It's football season so out come the appetizers. This dip is something different and easy. Don't be put off by the jalapeno roasting. It takes 10-15 minutes but you can easily walk away from the oven. They are low maintenance and they're supposed to blacken. This was too spicy for my kiddos but it tastes like a popper and you don't have to leave the house. Perfect!
8 jalapenos, halved and seeded
1 TBS olive oil
2 (8 oz.) pkg cream cheese, softened (I used FF)
1 c. sour cream (I used FF)
1 c. shredded Cheddar (or whatever you have), divided
1 c. tortilla chips, optional
Preheat broiler to medium-high. Cover cookie sheet with aluminum foil. Toss the jalapeno halves with olive oil on sheet and roast under broiler until softened. After they are done roasting, turn oven to 400 degrees. Let peppers cool to handle, then chop them up. In large bowl, combine the cream cheese, sour cream, half the Cheddar and all the chopped peppers. Transfer to baking dish and top with remaining Cheddar and crushed chips*. Bake until brown and bubbly, at least 20 minutes. Serve with tortilla chips or other dipper.
*We ate this with tortilla chips so it was redundant to top with tortilla chips. Next time I will eliminate the crushed chips.