Fried Rice

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

All day Sunday Pot Roast

One frozen pot roast
1 packet of onion soup
1 onion, cut into rings

Put your roast in a crockpot full of water.     Add one packet of onion soup and one onion cut into rings.    Cook on low for 12 hours.    Enjoy.

Shepherd's Pie

1 lb hamburger

1 small onion

1 pkg frozen peas or carrots & peas

1 can tomato soup

1 T Worcestershire sauce

½ tsp salt

1/8 tsp pepper

3 cups mashed potatoes

1 cup shredded cheese

Cook hamburger with onion.   Add tomato soup, salt, and w. sauce.  Layer in casserole dish.   Hamburger then defrosted vegetables.  Spoon on mounds of potatoes.  Cook until hot.  Add grated cheese.

Poor Mans Hamburger Steaks

2 cups cooked white rice
5 cans cream of mushroom soup
3 cups ground beef

Mix well
Serve warm with homemade rolls.

Red Lobster Biscuits Chicken Pot Pie

Cheddar Bay Biscuits Chicken Pot Pie

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 20 minutes

Yield: 6-8 servings

Serving Size: 2 biscuits

My favorite homemade chicken pot pie, crusted with cheesy garlic biscuits (a copycat recipe of Red Lobster's Cheddar Bay Biscuits.)

For the Chicken Pot Pie:
• 3 cups shredded cooked chicken
• 3/4 cup frozen peas
• 3/4 cup frozen corn
• 1 1/2 cups diced baby yellow potatoes (no need to peel)
• 3-4 fresh medium carrots, peeled and diced
• 8 Tablespoons butter, divided
• 1 cup diced yellow onion
• 2/3 cup all-purpose flour
• 1/2 teaspoon celery seed
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 cups chicken broth or stock (homemade or store-bought)
• 1 cup milk
For the Cheddar Bay Biscuits:
• 2 cups Bisquick mix
• 1/2 teaspoon garlic powder
• 1 1/2 cups shredded sharp cheddar cheese
• 2/3 cup milk
• 2 Tablespoons unsalted butter, melted
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic salt, more or less to taste

Preheat the oven to 400 degrees F. Lightly spray a 9x13-inch casserole dish with nonstick spray. Fill the bottom with the shredded chicken, peas and corn; set aside.

For the Chicken Pot Pie:

Place the potatoes and carrots in a large saute pan or skillet. Fill with cold water, until the vegetables are just covered by about half an inch. Heat over high heat until it comes to a boil. Reduce the heat, cover and let simmer for 8 to 10 minutes, until just fork tender. Drain, then transfer to the casserole dish over the chicken, peas and corn.

Wipe out the skillet and return to the heat. Melt 2 Tablespoons of the butter in the pan, then add the onions. Cook until soft, about 5 to 7 minutes. Add the rest of the butter (5 tablespoons) and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth (or stock) and milk. Simmer over medium heat, stirring frequently, until thickened to a sauce. Season with more salt and pepper, to taste. Pour into the casserole dish, over the chicken and vegetables. Lightly toss to combine.

Bake in the preheated oven for 20 minutes (if the chicken was frozen, bake for 25-30 minutes). Meanwhile, prepare the biscuit topping.

For the Cheddar Bay Biscuit Crust:

In a large bowl, combine the Bisquick, garlic powder and cheese. Stir in the milk until just combined.

Remove the casserole dish from the oven. Drop 12 large scoops of the biscuit dough onto the top of the hot chicken mixture. Bake for 10 minutes.

In a small bowl, mix together the butter, parsley and garlic salt. Remove the pan from the oven and brush the butter mixture over the biscuits. Return to the oven and bake an additional 5 minutes, or until golden brown.

Allow the pot pie to rest for 10 minutes out of the oven before serving.

Enchilada Casserole

Enchilada Casserole
1 (10.75 oz.) can of cream of mushroom soup

1 (15 oz.) can of enchilada sauce

2 c. cooked chicken breast, diced

1 c. cheddar cheese

3 1/2 c. tortilla chips, crushed
Preheat oven to 375 degrees Fahrenheit.
Place all ingredients in a large bowl and mix well.
Pour the mixture in a greased 1.5-quart casserole dish.
Bake for 25 minutes.

Way yummy! Top with sour cream, lettuce, avacado's!

Sloppy Joe Pizza

2 tubes refrigerated pizza crust

1 lb ground beef

1 can (15 ½ oz) sloppy joe sauce

2 cups mozzarella cheeses

1 cup shredded cheddar cheese

½ cup grated parmesan cheese

Unroll pizza dough; place on two greased 12 inch pizza pans.  Bake at 425 for 6-7 minutes or until golden brown.

In a large skillet, cook beef over medium heat until no longer pink; drain.  Add sloppy joe sauce.  Spread over crusts.  Sprinkle with cheeses.  Bake at 425 for 6-8 minutes or until cheese is melted.

Melinda's Lasagna

Melinda’s Lasagna

2 lbs ground beef, browned, minced onion, drain grease

4 cans tomato sauce

½ tsp oregano

1 tsp basil

1 dash garlic powder

8 lasagna noodles, cooked

1 pint cottage cheese

Grated mozzarella cheese

Grated cheddar cheese

Simmer 1^st five ingredients for 20 minutes.  Then layer in a 9x12 pan in the following order:

1-    ½ meat sauce

2- Layer noodles 3 or 4

3- Cottage cheese

4- Cheese’s

5- Noodles

6- Rest of meat sauce

7- Cheeses

Cook at 350 for ½ hour.  Enjoy.

Mexican Bubble Pizza

1 1/2 lb hamburger

1 pkg taco seasoning

1-2 cans tomato soup

1 can Pillsbury grand biscuits

Toppings options:

Grated cheese, lettuce, tomatoes, salsa, olives, sour cream, guacamole

Heat oven to 375.  Brown hamburger in skillet. Drain.  Add taco seasoning and soup. Bring to simmer.  Separate biscuits.  Cut each piece into 8 pieces!  Add pieces of biscuits to ground beef mixture.  Stir.  Gently.  Spoon into ungreased 9x13 pan.  Bake for 18-23 minutes until sauce is bubbly and biscuits are brown.  Remove from oven and add cheese.  Bake 8-10 minutes longer or until cheese is melted.  Cut into squares… top with toppings!

Company Dinner

Super Easy Dinner.... YUMMY TOO.

4-6 Raw Chicken Breasts
New Potatoes *cut up bite size)
Green Beans (really, any green veggie)

Arrange in 9x13 dish.  Sprinkle with packet of Italian dressing mix and then top with a melted stick of butter.  Cover with foil and bake for 1 hour at 350.  Take cover off- cook for 30 minutes.  Yummy.

Serve with green salad, rolls, fruit.

Baked Spasagna

Baked Spasagna

·         1 1/2 lbs (24 ounces) spaghetti noodles, uncooked

·         2 lbs shredded mozzarella cheese (you could probably get away with less)

·         8 ounces ricotta cheese

·         8 ounces sour cream

·         1 1/4 cups half-and-half

·         1/2 cup grated Parmesan cheese, divided

·         1 teaspoon dried oregano leaves

·         1 tablespoon chopped fresh basil or 1 teaspoon dried basil

·         1/2 teaspoon pepper

·         1 teaspoon minced garlic

·         1 teaspoon kosher salt

Meat Sauce:

·         12 ounces ground beef or sausage

·         1/2 cup chopped white onion

·         1 (24 ounce) jar spaghetti sauce

Instructions

1.       Preheat oven to 350 degrees.

2.       Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl.

3.       In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half of the Parmesan cheese.

4.       Add above cheese mixture to the spaghetti. Mix gently until spaghetti is evenly coated with mixture.

5.       Spray a 9x13 glass baking dish with cooking spray.

6.       Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.

7.       Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.

8.       Remove from oven, remove foil and place dish on cooling rack for 10 minutes.

9.       While pasta is cooking, prepare the meat sauce.

10.   For the meat sauce: Add ground beef or sausage to a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes.

11.   Cut pasta into into squares and top with meat sauce.

Ground Beef Enchilada Casserole

1 pound ground beef
1 small onion, chopped
1 T minced garlic
salt and pepper
1 (14.5 ounce) can Mexican stewed tomatoes
3 (8 ounce) cans tomato sauce
1 (4 ounce) can diced green chilies
1 (15 ounce) can black beans, drained and rinsed
2 1/2 T taco seasoning
1/2 C sour cream
1/2 t sugar
1 T butter
9 flour tortillas
3-4 C cheddar cheese, shredded

1. Preheat your oven to 350 degrees. Into a large hot skillet place 1 pound ground beef, 1 chopped onion and 1 tablespoon minced garlic. Sprinkle a bit of salt and pepper over the top, give it a nice stir

And let it brown over medium high heat.

2. When the mixture has browned and the onions are translucent add 1 can of diced Mexican stewed tomatoes. If you don’t have diced tomatoes, just stick a pair of kitchen scissors into the top of your opened can and snip the tomatoes into chunks.

3. Pour in all three cans of tomato sauce,

Green chilies and a can of drained and rinsed black beans.

Toss in 2 1/2 tablespoons of taco seasoning,

1 teaspoon lime juice,

1/2 cup sour cream and 1 tablespoon of butter. Give everything a nice stir and let the mixture come to a boil allowing all of the ingredients to warm up.

4. Remove the pan from the heat and spray a 9×13 pan with cooking spray.

5. Cover the bottom of the pan with about 1/2 a cup of the saucy filling. Lay 3 tortillas out over the mixture.

6. Cover the tortillas with one-third of the meaty sauce.

7. Cover the sauce with about 1 cup of cheddar cheese. Add three more tortillas, one-third of the meat sauce and 1 cup of cheese. Repeat these layers once more…

And there you have it, ma’am. (Or sir) A fine-looking casserole fit for hungry parents and children alike.

8. Cover it all up with some tin foil and bake for 45 minutes or until hot and bubbly throughout. Let it sit for 10 minutes once you have taken it out of the oven, then serve.

It’s great with Cilantro Lime Rice, lettuce, tomato, chips and salsa.

Enjoy!

Quick & Easy Lasagna

1 lb ground beef, browned
3 16oz cans tomato sauce
16 oz pkg lasagna noodles, cooked and divided
2 cups cottage cheese, divided
16 oz pkg. shredded mozzarella cheese, divided

Mix together ground beef and tomato sauce; set aside. Spread 1 cup tomato sauce mixture on the bottom of an ungreased 9x13 pan; layer with about half the noodles. Pour half the sauce on top; drop half the cottage cheese by spoonfuls onto the sauce. Sprinkle with half the mozzarella cheese; repeat layers. Bake, uncovered at 350 degrees for 30-35 minutes or until cheese melts.

Fiesta Chicken Pasta Salad

Thanks to the Sister's Cafe -- this salad looks simple and delicious!!

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil
½ c. vinegar
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts)
3/4 box garden rotini
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped
Frozen corn

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.

CHICKEN POT PIE

1 can cream of chicken soup
1 can cream of mushroom
½ cup plus 2/3 cup milk, divided
¼ tsp pepper
2 packages 16oz frozen mixed vegetables, thawed
1 ½ cups cubed cooked chicken breast
1 ½ cup biscuit/baking mix

In a large bowl, combine the soups, ½ cup milk, and pepper. Stir in vegetables and chicken. Transfer to a 9x13 baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake uncovered at 350 for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

Ground Beef Casserole

Use one 9x13 pan

1. One tube crescent rolls (brand or generic)
2. 1 pound ground beef
3. One can cream of mushroom
4. half package of frozen peas
5. shredded cheese

Open one tube of crescent rolls. Spread the dough out on the bottom of the pan. Bake the crust at 350 for 10 minutes. While crust is baking, brown beef. Drain beef. Add one can of mushroom soup. Add half package of frozen peas. Spread the mixture over the crust. Spread a cup of your favorite cheese over the top. Bake at 350 for 20-25 minutes.

EASY CHICKEN CORDON BLEU

Thanks to Christianne Frodsham for this recipe

Use glass 9x13 pan. Spray with Pam on the bottom.

1. Place raw chicken breasts on bottom.
2. Top with nice thick ham slices.
3. Top with Swiss cheese
4. Frost with cream of chicken soup
5. Sprinkle with croutons
6. Put tin foil on top and bake for 1 hour at 350.

I told you I LOVE Chicken Cordon Bleu

Chicken Cordon Bleu Bake

2 pkgs (6oz each) stuffing mix
1 can condensed cream of chicken soup, undiluted
1 cup milk
8 cups cubed cooked chicken
½ tsp pepper
¾ lb sliced deli ham, cut into 1 inch strips
1 cup 4oz swiss cheese
3 cups 12oz shredded cheddar cheese

Prepare stuffing mixes according to package directions. Meanwhile in a large bowl combine soup and milk- set aside. Divide chicken between two greased 13x9 baking dishes. Sprinkle with pepper. Layer with ham, swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole on 350 for 30 minutes. UNCOVER- bake 10-15 minutes longer or until cheese is melted.

TO USE FROZEN- Thaw In fridge overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes- Uncover and bake 10-15 minutes longer or until heated through and cheese melts.

**This is from Taste of Home Simple and Delicious and I WILL MAKE IT- I just haven't yet.. but I LOVE Cordon Bleu!!

Easy Chicken Bake

from Kraft food and family

1 pkg 6oz Stove Top for Chicken
1-1 1/2 lb chicken boneless skinless cut into 1 inch pieces
1 can cream of chicken soup
1/3 cup sour cream
1 bag frozen mixed vegetables, thawed, drained

Preheat oven to 400. Prepare stuffing mix as directed on package and set aside.
Mix chicken, soup, sour cream and vegetables in 9x13 baking dish. Top with stuffing.

Bake 30 minuhtes or until chicken is cooked through.

Creamy Chicken Skillet with Stuffing

from Kraft Food and Family

1 pkg 6oz STOVE TOP stuffing mix for chicken
6 small boneless skinless chicken breast halves
3 cups frozen mixed vegetables
1 can cream of broccoli soup

Prepare stuffing mix and set aside. Heat large nonstick skillet on medium high. Add chicken. Cover. Cook 5-7 minutes on each side or until done. Remove chicken from skillet.

Add veggies, soup, and 1/2 cup water to skillet. Cover. Cook 6 minutes or until heated through- stirring often.

Return chicken to skillet- cook 1 minute or until hot. Serve with stuffing