Spicy Rice, Bean, and Cheese Skillet

1 1/2 cups chopped green peppers
3 garlic cloves, minced
1 tbsp olive oil
1 can (15 oz) diced tomatoes and green chiles, undrained
1 can black beans, drained, rinsed
1 1/4 cups water
2 cups instant brown rice, uncooked
1 cup shredded colby and monterey jack cheese

Cook and stir green peppers and garlic in hot oil in large skillett on medium-high heat 1 minute.  Add tomatoes, beans and water; mix well.  Bring to boil.
Stir in rice.  Reduce heat to medium-low; cover.  Simmer 5 minutes.  Remove from heat.

Top with cheese.  Let stand, covered, 5 minutes.

Hamburger stroganoff

1 lb ground beef
2 tbsp flour
1 can cream of ckn soup
1 cup sour cream

Brown meat.  Stir in flour.  Cook 5 minutes, stir in soup; simmer uncovered for 10 minutes.  Stir in sour cream.  Heat through.  Serve on egg noodles.

Steak Supper in Foil

1 1/2 lb chuck steak
1 can mushroom soup
1 envelope onion soup mix
3 medium potatoes
3 medium carrots
2 stalks celery
2 tablespoon water

Heat oven to 450 degrees F. Place 24 x 48 inch piece of heavy aluminum foil in baking pan, place meat on foil.  Stir together mushroom soup and onion soup (dry).  Spread on tables.  Fold foil over and seal securely.  Cook 1 1/2 hours or until tender.

Chicken-broccoli casserole

2 10 oz pkgs chopped broccoli
2 cans creamy chicken mushroom soup
1 tsp curry powder
1 tsp lemon juice
1 cup mayo
1 cooked fryer cut up
bread crumbs

Preheat oven 350.
Mix mayo, lemon juice, curry powder, and soup.  In a 9x13 pan, layer broccoli, chicken, then sauce. Put bread crumbs on top.  Cook 350; 15 minutes with foil, 15 min without foil.

oven-fried chicken

3 boneless chicken breasts
1/3 cup flour
1 tsp paprika
1 tsp salt
1/8 tsp pepper
1/4 cup butter

Combine flour and seasonings in small bowl.  Toss pieces of chicken in flour mixture.  Arrange chicken pieces in greased shallow pan in single layer.  Pour melted butter over chicken.  Bake, uncovered at 350 F for 60 minutes or until chicken is brown and tender.

Deep Dish Taco Pizza

1 can Pillsbury grands homestyle biscuits
1 lb ground beef or turkey
1 package taco seasoning mix
1 cup shredded cheddar cheese
shredded lettuce
chopped tomoto
olives
sour cream

Heat oven to 400 F. Spray 9-inch glass pie plate with cooking spray.
Brown hamburger.  Add taco seasoning mix and water called for on seasoning package.
Separate dough into biscuits.  Press in bottom and up the side of the pie plate to make crust.  Spoon beef mixture into crust.
Bake 10-12 minutes or until crust is very light golden brown.  Top with cheese and bake 10 minutes longer or until cheese is melted.
Serve topped with lettuce, tomato, olives and sour cream.

Cheese Tortellini

(I couldn't find this on here, if it has already been posted we can delete this one.)

Ingredients:
1 (19oz) bag of frozen cheese tortellini 
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
2 (14.5 oz) cans of Italian style diced tomatoes, drained
1 block (8 oz) of cream cheese** (softened in microwave)
1 lb. of ground sausage or chicken/turkey sausage
3-4 cups of chicken broth (start with 3, add 1 more if it looks like it needs it)

Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.
Cook on low for 4-6 hrs.

Serves 4-6 

*Keep an eye on your tortellini, it may be done sooner.
*If still soupy, leave lid off for the last half hour or so of cooking. 
*For a vegetarian version, omit sausage and use vegetable broth instead.

Italian Chopped Salad

Sweet Italian Dressing:
1/2 c. red wine vinegar
2 T. Honey
1 tsp. dried Italian Seasoning
2 cloves garlic, minced
Salt and pepper to taste
1/2 c. olive oil

Place vinegar, honey, Italian seasoning, garlic, salt and pepper in blender or food processor.  While machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified.  Adjust seasoning if necessary.  Add more oil for less acidity.

Salad:
1lb bacon
2 c. ditalini pasta, cooked al dente and cooled
1 c. crumbled gorgonzola cheese
2 hears romaine lettuce, chopped
1/4 small red cabbage (optional or use more lettuce)
1-2 tomatoes, chopped
1/2 small red onion, minced

Cook pasta, drain and cool.  Preheat over to 375* line baking pan and cook bacon for 10-15 (or until crispy OR cut bacon into piece and fry until bacon bits are done.)

In large bowl, combine the bacon, cooked pasta, gorgonzola, romaine lettuce, cabbage, tomatoes and red onion.  Add dressing and toss  OR build your own salad.

Easy Fajitas

2 frozen (or thawed) chicken breasts
1 red pepper, sliced
1/2 onion, sliced
1/4 c. taco seasoning
1/4 - 1/2 c. water (depends on how runny you like the sauce)
Tortillas
Salsa
Sour cream
Other toppings you like

Place chicken, pepper, onion, seasoning and water in crock-pot.  Cook on low for 5-6 hours or high 3-4 hours. May take longer with frozen chicken.

Shred or cut chicken before serving.  Build fajita in tortilla and top. Enjoy!

Chicken Fried Chicken

1 1/2 c milk
2 eggs
2 c. flour
2 tsp seasoned salt
black pepper
3/4 tsp paprika
1/4 tsp cayenne pepper
2-4 chicken breasts - butterfly cut and pound to tenderize
kosher salt
1/2 c. veggie oil
1 tbsp butter

Gravy:
1/3 c. flour
3-4 c. milk
1/2 tsp seasoned salt
black pepper
Mashed potatoes

Mix milk and eggs in one dish.  Mix flour, seasoned salt, 1 1/2 tsp pepper, paprika, and cayenne in another dish.

Work with one piece of chicken at a time.  Sprinkle both sides with kosher salt and pepper, then place in flour mixture; coat.  Place in milk mixture, the flour again (Dry / wet / dry).  Place breaded chicken on clean plate and repeat with each piece.

Heat oil in large skillet over medium heat.  Add butter.  Drop in a few sprinkles of flour to make sure hot enough.  Cook meat until edges start to look golden brown, about 2 minutes each side.  Remove onto a paper towel.

After chicken is fried, sprinkle gravy flour over hot grease.  Using whisk mix flour to create a golden brown roux.  Pour in milk and whisk constantly.  Add the seasoned salt and pepper to taste.  Cook and whisk until gravy is smooth and thick.  Add more milk if it becomes to thick.  Add flour if not getting thick enough.

Pour gravy over potatoes and chicken, Enjoy!!

Chicken Cordon Bleu Casserole

2 cups pasta
1 chicken beast,  cut up into cubes OR 2 cans shredded chicken
1 bag cubed ham
3 T butter
3 T flour
2 cups milk
4 oz cream cheese
2 T onion flakes
1/2 t Cayenne pepper (I would do 1/8t)
1/2 t pepper
1/4 t salt
2 cups Swiss cheese, shredded
1 cup corn flakes, crushed
4T butter, melted
(I doubled the corn flakes and butter)

Cook pasta, al dente. Drain and return to pot.  Add chicken and ham, combine.

In sauce pan,melt butter. Add flour and cook 1 min.  Add milk and whisk until thick.  Add cream cheese, Swiss cheese and seasonings. Cook,  stirring frequently,  until it becomes smooth. Add to pasta mixture. Transfer into 8x8. Top with corn flakes and drizzle butter over top. Bake 350○ for 20 minutes.

Orange Salmon

Our favorite way to eat Salmon.

Ingredients:

• 4 salmon fillets
• 2 tbsp of Hoisin Sauce
• 1 tbsp orange juice
• 1 tbsp of honey
• Salt and Pepper (to taste)
• Optional: Garnish with green onions, orange peel, or thinly sliced oranges

Directions

1. Turn broiler to high
2. Rinse salmon and pat dry on paper towel
3. Lay the salmon on a lined baking sheet (skin side down)
4. Season fish with salt and pepper
5. In a bowl, mix the first 3 ingredients (to taste if necessary)
6. Coat fish with sauce
7. Broil fish until slightly burnt or color turns amber (approx 5-8 mins)

We usually bake the salmon in parchment paper instead.  Heat the oven to 350.  Place the salmon in the parchment paper so that you can fold it up in to it.  Place the sauce on top of the salmon and then fold it up in the paper.  Cook in the oven for 20-25 minutes.  The parchment paper makes for easy clean up too!!

Tip:  I froze 1 tbsp portions of orange juice in ice cube trays so that I could have it on hand without making a whole pitcher of juice each time.

Buffalo wings

Buffalo sauce:
36 chicken wings
1 tbs veggie oil
1 tsp salt
1 c flour
1 1/2 tbs white vinegar
1/4 tsp cayenne pepper
1/8 tsp garlic powder
1/4 tsp Worcestershire sauce
1 tsp Tabasco sauce
6 tbs Louisiana hot sauce
6 tbs unsalted butter

Toss wings with oil and salt.  Toss in flour. Shake off excess flour, pl ace on oiled foil-lined baking sheet.   Bake at 425*for 20 mins turn and bake 20 more mins.

While wings are baking, mix all ingredients for sauce in pan over low heat. Bring to simmer, stirrng occasionally.  Remove from heat.

Place cooked wings in bowl, pour sauce over and toss until completely coated.

Honey bbq wings:
2 cloves garlic
1 tbs canola oil
1/2 c honey
1/4 c ketchup
2 tbs oj
2 tbs lemon juice
2 tbs soy sauce
2 tsp ground ginger
2 tsp cinder vinger
1 tsp worstershire sauce
1 tsp Dijon mustard
1/4 tsp pepper

Honey Spiced Glazed Chicken

Recipe from http://www.nutmegnanny.com

INGREDIENTS:

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

DIRECTIONS:

Mix spices together and set aside.

Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don't worry about burning the chicken)

Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.

Take chicken out of oven and let rest for a few minutes before devouring. You don't want to burn your mouth with all that hot honey glaze!

* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 - 20 mins.

Cheeseburger Crescent Casserole

1

lb ground beef, cooked, drained

1/2

cup ketchup

1/4

cup dill pickle relish

1 1/2

cups shredded American cheese (6 oz)

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.

2Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

3Bake15 to 20 minutes or until cheese is melted.

We were sceptical, but this was actually really good and super easy!

Rhodes Roll Pizzas

Recipe from http://cookingoncloverlane.blogspot.com

A quick, easy dinner. 
You need:
Rhodes dinner rolls for individual pizzas
pizza sauce
mozzarella cheese
parmesan cheese
assorted toppings
olive oil

The Rhodes dinner rolls are in the frozen food section.  They only take about an hour to thaw and even quicker if you use the fast thaw method on the back of the package.Smash then down or roll them out, whatever is easier till you get the desired shape.  I use a generous amount of olive oil on the baking pan…that’s the secret to a good homemade pizza I think.  We top with sauce, cheeses and pepperonis.

I bake mine at 400 degrees, maybe 10 or so minutes, middle oven rack.

One Pan Chicken & Roasted Romaine

So good and very healthy! Recipe from Studio 5

Ingredients:

• 4 skinless, boneless chicken breasts (Butterfly the chicken breasts.  Ours took about 45 mins to cook completely)
• Kosher salt, freshly ground pepper
• 3/4 c. Parmesan Cheese, divided
• 3/4 c. Panko (Japanese Breadcrumbs)
• 4 T Extra Virgin Olive Oil, divided
• 2 T chopped flat leaf parsley
• 3 Garlic Cloves, grated, divided
• 2 Large Hearts of Romaine, halved lengthwise
• 1 Lemon, cut into 8 wedges
• 1 baguette, sliced into crostini

Method:

Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment. Season the chicken with salt and pepper; place on prepared sheet. Combine 1/2 cup of Parmesan cheese, panko, 2 tbsp oil, parsley and 2 cloves of grated garlic in a medium bowl; season with salt and pepper. Coat chicken with panko mixture and return to baking sheet. Roast chicken until panko turns golden brown, about 10 minutes.

Drizzle romaine with 2 tbsp. oil and sprinkle with remaining grated garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with 1/4 cup Parmesan cheese and garnish with lemon wedges for squeezing over. Finally, place two crostini on each place to finish.

King Ranch Casserole

Recipe from http://homesicktexan.blogspot.com

Zach LOVED this recipe.  It was very spicy so I put my adjustments in ( ) for you.

Slightly Fancy-Pants King Ranch Chicken Casserole
Ingredients:
1 1/2 pounds of chicken, without skin and bones (2 cans chicken)
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes, drained 
4 teaspoons ancho chile powder (2 tsp)
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped (I did not add)
3 cups of grated pepper jack and cheddar (Monterey jack cheese)
10 corn tortillas (Flour Tortillas)
Salt and pepper to taste.


Method:
1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Old-School King Ranch Chicken Casserole
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.

Cream Cheese Chicken (crockpot)

1/2 cup butter
1 pkg Italian dressing mix
1 8 oz cream cheese
1 can cream of chicken coup
6 boneless, skinless chicken breasts

Melt butter in crock pot.  Mix in pkg. of Italian dressing.  Add chicken.  Cook on low for 4 hours.  1 hour before serving take out chicken and mix in cream cheese and soup.  Stir until smooth (an electric mixer might be helpful).  Put chicken back in and cook for another hour.  Serve over hot rice or noodles.

(This is one of the more flavorful crockpot recipes that we have eaten.)

Southwestern Egg Rolls

Clark and I really LOVE these! This is one of those meals where you can add anything you want and take out anything you want. Just a little of this and a little of that. We usually add chicken to make it more of a meal..

2 cups frozen corn, thawed or 1 can
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 (7 oz) can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.