Cake:
2 c. sugar
2 c. flour, sifted
2 t. baking soda
2 t. cinnamon
1 t. baking powder
1 t. salt
1 t. allspice
4 eggs, beaten
1 1/2 c. veg. oil
3 c. carrots, grated
Frosting:
1 pkg. (8oz) cream cheese softened
1/2 c. butter, softened
1 pkg. (16 oz) powdered sugar~use small amounts at a time until desired taste
1 t. vanilla
chopped walnuts
Combine dry ingredients. Stir in eggs, oil and carrots. Mix remaining ingredients. Pour into greased 9 x 13" pan. Bake at 325 for 35-40 minutes (until toothpicks come out clean). Cool.
To make frosting~ mix all the ingredients but the nuts. Frost cake and sprinkle with chopped walnuts.
Tuesday, August 30, 2016
Spaghetti Sauce (easy to freeze)
5 lbs. ground beef
3 T. olive oil
2 whole large yellow onions, diced
2 whole green peppers, seeded and diced
1 c. beef broth
2 cans (28 oz) crushed tomatoes
1 can (14 oz) crushed tomatoes
1 can (4 oz) tomato paste
1 jar good store bought marinara sauce (I use any classico sauce)
1 t. ground oregano
1 t. ground thyme
4 whole bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red peppers (optional)
1/4 c. finely minced fresh parsley or 3 T parsley flakes
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the broth and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thymn, sugar, salt, bay leaves, and crushed red pepper. Stir, then add cooked grounded beef and stir to combine. Place the lid on the pot and allow to simmer for an hour, stirring occasionally. Add a little water or some low sodium broth if needs for liquid.
After an hour, add the minced parsley stir to combine cover with the lid and simmer for another 30 minutes. Discard the bay leaves before serving.
3 T. olive oil
2 whole large yellow onions, diced
2 whole green peppers, seeded and diced
1 c. beef broth
2 cans (28 oz) crushed tomatoes
1 can (14 oz) crushed tomatoes
1 can (4 oz) tomato paste
1 jar good store bought marinara sauce (I use any classico sauce)
1 t. ground oregano
1 t. ground thyme
4 whole bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red peppers (optional)
1/4 c. finely minced fresh parsley or 3 T parsley flakes
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the broth and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thymn, sugar, salt, bay leaves, and crushed red pepper. Stir, then add cooked grounded beef and stir to combine. Place the lid on the pot and allow to simmer for an hour, stirring occasionally. Add a little water or some low sodium broth if needs for liquid.
After an hour, add the minced parsley stir to combine cover with the lid and simmer for another 30 minutes. Discard the bay leaves before serving.
One Pot Pasta Dish
12 oz pasta (linguine)
1 can (15 oz) diced tomatoes with liquid
1 large sweet onion cut in julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chopped
6 c. chicken broth
2 T. extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.
Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
1 can (15 oz) diced tomatoes with liquid
1 large sweet onion cut in julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chopped
6 c. chicken broth
2 T. extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.
Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
One Pot Tortellini and Sausage in Tomato Cream Sauce
1 lb. package of Turkey Kielbasa
1/2 c. diced onion
20 oz. package of refrigerated Tortellini
28 oz. can diced tomatoes
1 c. chicken broth
salt/pepper
2 T. cream cheese
2 c. shredded jack and cheddar cheese
1. Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low over ad simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses reserving a handful for topping. cover and let stand for five to ten minutes. Garnish with green onions, if desired. Serve hot.
1/2 c. diced onion
20 oz. package of refrigerated Tortellini
28 oz. can diced tomatoes
1 c. chicken broth
salt/pepper
2 T. cream cheese
2 c. shredded jack and cheddar cheese
1. Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low over ad simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses reserving a handful for topping. cover and let stand for five to ten minutes. Garnish with green onions, if desired. Serve hot.
Creamy Spinach and Sausage Pasta
6 oz. smoked sausage
1 T. olive oil
1 medium onion
1 (14.5 oz) can diced tomatoes w/chilies
2 c. chicken broth
8 oz. pasta
3 c. fresh spinach
1 c. (4 oz.) shredded montery jack
1 whole green onion
1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned. Drain off the excess fat.
2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened. Add the can of diced tomatoes with chiles and the chicken broth. Stir to combined and any browned bits off the bottom of the skillet.
3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once,the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
5. Sprinkle the shredded cheese on top, replace the lid, and let it sit a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over the top. Serve hot!
1 T. olive oil
1 medium onion
1 (14.5 oz) can diced tomatoes w/chilies
2 c. chicken broth
8 oz. pasta
3 c. fresh spinach
1 c. (4 oz.) shredded montery jack
1 whole green onion
1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned. Drain off the excess fat.
2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened. Add the can of diced tomatoes with chiles and the chicken broth. Stir to combined and any browned bits off the bottom of the skillet.
3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once,the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
5. Sprinkle the shredded cheese on top, replace the lid, and let it sit a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over the top. Serve hot!
Penne with Pumpkin and Sausage
8 oz whole wheat penne
1 lb. ground Italian Sausage
1 T. olive oil
2 shallots, finely chopped
4 garlic cloves, minced
1 c. low sodium chicken broth
12 oz pumpkin puree
1/2 c. heavy cream
1/2 c. crushed red pepper flakes
pinch ground cinnamon
salt/pepper to tast
granted romano cheese
1. Cook pasta to al dente, according to package directions. Drain and set aside.
2. In a medium skillet brown sausage set aside
3. In a skillet, over medium heat add oil and saute shallots and garlic for 3 minutes.
4. Stir in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5. Reduce heat to simmer 8-10 minutes to thicken.
6. Stir in cooked penne, sausage, and cheese.
7. Serve hot with grated Romano cheese
refrigerate any leftover
1 lb. ground Italian Sausage
1 T. olive oil
2 shallots, finely chopped
4 garlic cloves, minced
1 c. low sodium chicken broth
12 oz pumpkin puree
1/2 c. heavy cream
1/2 c. crushed red pepper flakes
pinch ground cinnamon
salt/pepper to tast
granted romano cheese
1. Cook pasta to al dente, according to package directions. Drain and set aside.
2. In a medium skillet brown sausage set aside
3. In a skillet, over medium heat add oil and saute shallots and garlic for 3 minutes.
4. Stir in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5. Reduce heat to simmer 8-10 minutes to thicken.
6. Stir in cooked penne, sausage, and cheese.
7. Serve hot with grated Romano cheese
refrigerate any leftover
Monday, March 7, 2016
Cheesy Enchilada Casserole
Author: Six Sisters Stuff
Prep time:
Cook time:
Total time:
Serves: 8
A delicious Cheesy Enchilada Casserole that your whole family will love!
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped or season with Onion powder or minced onion
- 2½ cups salsa
- 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
- ¼ cup reduced-fat Italian salad dressing
- 2 tablespoons reduced-sodium taco seasoning
- ¼ teaspoon ground cumin
- 6 flour tortillas (8 inches)
- 1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
- ¾ cup reduced-fat sour cream *Note: I used ½ cup
- 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
- 1 cup shredded lettuce
- 1 medium tomato, chopped
- ¼ cup minced fresh cilantro
Instructions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
- Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
- Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
- The last & final layer should be a healthy dose of grated cheese.
- Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
- Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
Our Family’s Favorite Taco Salad
Ingredients:
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
1/2 cup water
1 head iceberg lettuce
Tortilla chips
Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc
Directions:
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes.
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice, if you choose (I like to use more Catalina dressing, my kids love ranch, my mom likes to use just salsa, and my husband likes to mix salsa and ranch dressing together to make a “salsa ranch”).
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes.
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice, if you choose (I like to use more Catalina dressing, my kids love ranch, my mom likes to use just salsa, and my husband likes to mix salsa and ranch dressing together to make a “salsa ranch”).
Ingredients:
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
1/2 cup water
1 head iceberg lettuce
Tortilla chips
Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
1/2 cup water
1 head iceberg lettuce
Tortilla chips
Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc
Directions:
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes.
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice, if you choose (I like to use more Catalina dressing, my kids love ranch, my mom likes to use just salsa, and my husband likes to mix salsa and ranch dressing together to make a “salsa ranch”).
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes.
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice, if you choose (I like to use more Catalina dressing, my kids love ranch, my mom likes to use just salsa, and my husband likes to mix salsa and ranch dressing together to make a “salsa ranch”).
Chicken Burrito Bowls
Ingredients:
2 cups cooked chicken, shredded (I used this Slow Cooker 3 Ingredient Chicken)
2 cups rice, cooked (you can use white rice, brown rice, or even quinoa)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 roma tomatoes, diced
1 green pepper, diced
1 onion, diced
1 avocado, diced
4 cups Romaine lettuce, shredded
(You could also top with your other favorite ingredients: green onions, olives, banana peppers, jalapenos, sour cream, guacamole, salsa, etc)
Homemade Greek Yogurt Chipotle Dressing
Directions:
To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with the chipotle dressing or your other favorite dressing (I sometimes mix salsa with ranch salad dressing and it’s yummy too!). It doesn’t get any easier than that!
To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with the chipotle dressing or your other favorite dressing (I sometimes mix salsa with ranch salad dressing and it’s yummy too!). It doesn’t get any easier than that!
Makes 4 servings.
Slow Cooker Santa Fe Chicken Salad
Author: Six Sisters Stuff
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 2 lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies, not drained
- 15 oz can black beans, drained
- 1 cup frozen corn
- 1 medium zucchini, diced
- ¼ cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- salt to taste
- 8 cups spinach or your favorite kind of lettuce
- 1 Avocado
Instructions
- Place your chicken breasts on the bottom of the slow cooker. On top of the chicken dump in the chicken broth, beans (drained), corn, tomatoes, cilantro, zucchini, garlic powder, onion powder, cumin, and salt in the crock pot.
- Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over spinach or lettuce. Serve with avocado slices on top.
- (You can add our favorite dressing if you want.)
Fajita Salad
Author: Six Sisters Stuff
Recipe type: Main Dish, Side Dish
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 4-6
Love fajitas, but not the calories? This fajita salad is for you!! Fresh romaine, corn, olives, chicken, tomatoes, red onions and peppers make it delish!
Ingredients
- 1-2 cups diced chicken
- 1 tablespoon olive oil
- 1 green pepper, sliced
- 1 red pepper, sliced
- ½ red onion, sliced
- ½ 1.25-oz package taco seasoning
- 1 fresh bunch romaine lettuce, chopped (or 1 bag)
- 1 cup corn (I used fire-roasted canned corn, drained)
- ½ cup sliced olives, drained
- 2 roma tomatoes, diced
- Chipotle Southwest Dressing or Chipotle Ranch for topping (I used the low fat version)
Instructions
- In a large skillet over medium heat, brown chicken in olive oil.
- Add in peppers and onion until they start to get a little bit tender (you don't want mushy peppers on your salad).
- Remove from heat and stir in taco seasoning.
- In a large bowl, combine lettuce, corn, olives, and tomatoes. Add in the chicken and peppers.
- Serve with Chipotle dressing.
Notes
*Serving suggestion: top with crunchy tortilla strips
Chicken Cordon Bleu Casserole Recipe:
Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.
(Recipe adapted from Kraft Recipes)
Sausage Breakfast Casserole Recipe
Sausage Breakfast Casserole Recipe:
(Makes 12-18 servings)
Ingredients:
1/2-1 pound sausage
1 package crescent rolls
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 package crescent rolls
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Preheat oven to 400 degrees. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely. Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough. Spread the sausage over the dough. Sprinkle the cheese on top of the sausage. In a medium bowl, whisk the eggs with the milk, oregano, salt, and pepper. Pour the egg mixture over the top of the casserole. Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.
Preheat oven to 400 degrees. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely. Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough. Spread the sausage over the dough. Sprinkle the cheese on top of the sausage. In a medium bowl, whisk the eggs with the milk, oregano, salt, and pepper. Pour the egg mixture over the top of the casserole. Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.
(Recipe from Bran Appetite)
Chicken Taco Casserole
Chicken Taco Casserole
Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free) – or use our favorite homemade cream of chicken soup recipe
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free) – or use our favorite homemade cream of chicken soup recipe
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese
Directions:
Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, diced tomatoes (Ro-tel), black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.
Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, diced tomatoes (Ro-tel), black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.
Recipe adapted from Plain Chicken
BBQ Chicken Pizza
BBQ Chicken Pizza in 10 minutes:(Makes 2 servings)
Ingredients:2 soft pitas (I found mine in the bakery section at Walmart)
1/4 cup BBQ sauce
2 Tablespoons of red onion, chopped
1/2 cup of mozzarella cheese, shredded
1/2 cup of Tyson’s pre-cooked grilled chicken (found in the frozen section at walmart)
1/4 cup BBQ sauce
2 Tablespoons of red onion, chopped
1/2 cup of mozzarella cheese, shredded
1/2 cup of Tyson’s pre-cooked grilled chicken (found in the frozen section at walmart)
Directions:Microwave your chicken until thawed. Then cut it into small pieces. Next spread your BBQ sauce on both Pitas. Put 1/4 cup of cheese on one pita and the other 1/4 of cheese on the other pita. Add your onions and chicken on both pitas and place on a microwaveable plate. Microwave one pita at a time for about 1 minute or until the cheese is melted. Using a pizza cutter, cut the pita into 4 slices. Serve it Hot!
Chicken and Black Bean Enchilada Skillet Recipe
Author: Camille
Recipe type: Main Dish
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 5
Have dinner on the table in a matter minutes with this easy one-skillet meal!
Ingredients
- 8 (6-8") corn tortillas, cut into bite-size strips
- 3 cups cooked chicken, shredded
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 (10 oz) can Rotel (diced tomatoes and green chilis), undrained
- 1 (10 oz) can enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese, divided
Instructions
- Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.
- Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
- In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.
- Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).
20-Minute Taco Salad Casserole
20-Minute Taco Salad Casserole
Author: Six Sisters Stuff
Recipe type: Main Dish
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6
This quick and easy casserole is one of our favorites to throw together when we're in a pinch for dinner!
Ingredients
- 1 lb ground beef (or ground turkey)
- ¼ onion, diced
- ¼ green pepper, diced
- ½ cup water
- 1 package taco seasoning
- 1 cup crushed tortilla chips
- 1 16-oz can refried beans
- 1 cup shredded cheddar cheese
- Salad toppings: Lettuce, tomatoes, olives, sour cream, etc.
Instructions
- In a large skillet, cook beef, onion, and green pepper over medium heat, stirring occasionally until meat is browned.
- While the meat is browning, spread 1 cup crushed tortilla strips in the bottom of a greased 8x8" pan. Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
- Once the meat is browned, drain and return to stove. Add ½ cup of water and taco seasoning to the meat mixture, and stir until completely combined. Pour browned meat mixture over the top of the refried beans.
- Top with the cup of cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble). Top with your favorite salad toppings and serve warm.
Slow Cooker Creamy Lemon Chicken
Slow Cooker Creamy Lemon Chicken
Author: Six Sisters' Stuff
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 5-6
Ingredients
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 lbs skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1 (15 oz) can chicken broth (or chicken stock)
- 6 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- zest of one lemon
- 3 tablespoons diced onion (I used a yellow sweet onion)
- 1 teaspoon chopped fresh parsley
- 1 (8 oz) package cream cheese (you can use ⅓ less fat or fat free)
Instructions
- In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
- Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
- In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
- Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
- About 15 minutes before you’re ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
Notes
Since you are whisking the sauce directly in the slow cooker, I recommend using a silicone whisk so that you don't scratch the bottom of your slow cooker.
Chicken Bacon Ranch Pasta
Ingredients
- 1 lb. penne pasta
- 6 strips of bacon, diced
- 2 T. all purpose flour
- 1 packet of ranch seasoning mix
- 2 c. milk
- 1 T. butter
- salt and pepper
- 2 boneless skinless chicken breast (cut into pieces)
- 1 c. shredded chedder cheese
- start by cooking your pasta, draining it, and stetting it aside
- While you are making your noodles; cook your bacon in a skillet, drain, the grease but keep 1 T of bacon drippings in the pan.
- Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook util no longer pink/browned)
- Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk. Stir until it is bubbly an thick.
- Add the cheese an half of the diced bacon pieces to the pan; stir until melted.
- Combine the sauce and pasta noodles together-add salt and pepper to taste.
- Top off the dish with the extra bacon pieces.
One-Pot Chicken Alfredo
Ingredients
- olive oil
- chicken breast
- garlic cloves
- 14 oz chicken broth
- 1 c. heavy cream
- 1/2 lb. uncooked penne
stir and add 1 1/2 cups grate Parmesan cheese, serve
Lasagna Soup
Lasagna Soup
Ingredients
boil 8-10 minutes
Ingredients
- 1 1/2 Italian sausage browned
- 3 c. onion
- 4 cloves garlic
- 2 T. tomato paste
- 2 bay leaves
- 2 t. oregano
- 28 oz diced tomatoes
- 6 c. chicken stock
- 8 oz fusilli pasta
boil 8-10 minutes
- 8 oz ricotta
- pepper
- 1/2 c parmesan
Slow Beef and Broccoli
Slow Beef and Broccoli
Ingredients
Mix the above together
Cook on high for 3-4 hours, cook uncovered last 30 minutes with broccoli
Ingredients
- 2/3 c. packed brown sugar
- 2T. minced garlic
- 1/2 t. chilli flakes
- 2 c. beef broth
- 1 c. soy sauce
- 1/3 c. cornstarch
Mix the above together
- 2lbs beef chuck roast thin strips
Cook on high for 3-4 hours, cook uncovered last 30 minutes with broccoli
Ghoulash
Ghoulash
Ingredients
Directions
Ingredients
- 2 lbs hamburger meat
- 2 (12 ounce) packages elbow macaroni
- 1 medium onion, diced
- 2 cans diced tomatoes (14.5 oz)
- 1 can tomato sauce (25 oz)
- 1 1/2 T garlic powder
- salt and pepper to taste
Directions
- Brown hamburger meat until it's about halfway done. Then add your diced onions until meat is completely browned and onions are soft.
- Add 2 cans of diced tomatoes and mix together
- Add 1/2 cans of tomato sauce, garlic powder and a dash of salt and pepper
- In a separate pot, follow the directions and cook the elbow macaroni. You want to sightly undercook this pasta because it will cook a little more once you a dd the meat and sauce mixture.
- Once the pasta is done, add it to the meat and sauce mixture and mix together
- Serve hot
Tuesday, March 1, 2016
Toll House Chocolate Chip Pie
Toll House Chocolate Chip Pie
Ingredients
- 1 unbaked 9-inch deep-dish pie shell
- 2 eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup (1½ sticks) butter, softened to room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- Vanilla ice cream (optional but highly recommended, for serving)
Instructions
- Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
- In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
- Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
- Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
- Serve warm with vanilla ice.
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