Green Chili Pork

Another fabulous recipe from Jesi!! I am glad I know this girl!!!!

Mmm, this is so easy and yummy and makes a ton of food!

1 Frozen 2-3 Pound Pork Roast
2 Cans Green Enchilada Sauce
2 Fresh Jalapenos-deseeded and diced
1-2 Bell Pepper sliced (or frozen bell pepper strips)
2 Onions Sliced

Seasonings I used
Garlic Garlic, Cumin, Seasoned Salt, Black Pepper

Throw it all in your crock pot and cook all day. Since our meat was frozen we did about 8 hours on high. Shred the meat and enjoy! We have eaten this in tortillas, with chips and cheese, you could add canned veggies and make a taco soup, use in enchiladas, tacos, or on top of nachos. Also great with scrambled eggs, salsa and diced breakfast potatoes made into burritos, or migas!

I skipped the jalapenos and used the pork in tacos.....my new favorite meal!! Lots of leftovers.

Salmon Bites

Mark went fishing and brought home a bunch of salmon and trout. We usually like our salmon baked or grilled and served with rice but since we had a good amount of it (like 5 dinners worth) I decided to try something different and we liked it!!

4 Salmon fillets cut into fourths
1/2 cup flour
1 egg
1/2 cup bread crumbs
1 tbsp of your favorite seasonings, I used Tastefully Simple Onion Onion, garlic powder, salt and pepper.
1/4 cup vegetable oil


1. Add vegetable oil to a large pan and turn heat to medium high.

2. Use three shallow bowls and put the flour in one, eggs in another and bread crumbs mixed with the seasoning into the third. Add a touch of salt to each bowl.

3. Coat the salmon with flour, then egg and finally the bread crumb mixture letting the excess fall off at each step.

4. Add salmon to heated oil and let cook 5 minutes until a golden brown, then turn over and repeat on the other side.

Enjoy!

I made tarter sauce with mayonnaise and relish.

Pioneer Woman's Mexican Lasagna

Here is what I am making for dinner tonight......it looks really yummy!!

http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/

Jesi's Slow Cooker Chicken Cacciatore

Ingredients
1 pound frozen chicken breasts
1 large jar of Marinara *your favorite, we use TS Everything Italian marinara*
2 onions cut into slices
2 green bell peppers sliced
and sliced fresh mushrooms if your husband allows it (mine doesn't)

Throw it all in your crockpot and cook on low for 8 hours. Then shred the chicken. I made noodles and rice to serve it over but you can also make mashed potatoes.

This came from my friend and fellow Tastefully Simple Consultant Jesi!

Thanks!

Mexican Stuffed Shells

I got this recipe from Katie on Mom's Corner...she started an idea where all the different moms made new recipes and then put reviews on the website instead of one mom having to make 20+ new dishes without knowing if they would be good or not. This one came from RecipeZarr and I would rate it a B+. It was a little time consuming to make (about equal to stuffed peppers) and it was very tasty. Personally I would make cheese stuffed shells next time as they are much cheaper and more traditional but this was a nice change.

50 min | 15 min prep

12 -18 shells

• 12-18 large pasta shells, cooked
• 1 lb ground beef
• 3 tablespoons taco seasoning, I use recipe # 4292
• 1/2 cup water
• 1 onion, chopped
• 1 1/2 cups salsa, divided
• 1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
• 750 ml tomato sauce
• chili powder, to taste
• green onion, for garnish

1. Brown ground beef and drain.
2. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
3. Mix together remaining salsa, tomato sauce,and chili powder.
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan.
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Chicken Pockets

I don't have a "recipe" for this....it was something my neighbor, Jill told me about and I tried it!! Love it. One of those great recipes when you forget to make dinner!! Haha!!



1 package crescent rolls
1 large can chunked chicken
1 (8oz) package cream cheese
1/2 teaspoon parsley
1/2 teaspoon minced onion
1/2 teaspoon minced garlic

Preheat oven to 375 degrees. Spread the crescent rolls out and break into 4 rectangles (2 crescent rolls each). Soften cream cheese (I use a hand blender) and add the chicken and spices (you could use any seasoning you prefer). Put the cream cheese mixture into each crescent roll and pull the crescent roll up around the sides to form a pocket. Bake for 12 minutes or until golden brown.

Yummy!!

Chicken Stroganoff

In the crockpot

2-4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 packet of onion soup mix

Cook on low for 8-10 hours

Add a container of sour cream about 15 minutes before you serve.

Cook either rice or egg noodles (or both) and pour the stroganoff over it!!

Super EASY and really Yummy!!! It took me 5 minutes to make this morning and then 10 minutes just before I served it to make the rice and noodles!!

Stuffed Peppers

Great Meal!!! This came from Betty himself (I read somewhere that "Betty" was actually two men). I made mine with half a jar of Prego (I had it leftover in my fridge) and I skipped the cheese and it was great!! I will try the sauce it calls for next time but I did not have it available today!!

6 large green peppers
1 pound ground beef
2 tbs chopped onion
1 cup cooked rice
1 tsp salt
1/8 tsp garlic salt
1 15-ounce can tomato sauce
3/4 cup shredded mozzarella cheese (3 ounces)

1. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers.

2. Cook ground beef and onion in skillet, stirring occasionally, until beef is brown; drain. Stir in cooked rice, salt, garlic salt and 1 cup of tomato sauce; heat until hot.Heat oven to 350 degrees. Stuff peppers with beef mixture. Stand upright in square 8-inch by 8-inch pan. Pour remaining sauce over peppers.

3. Cover and bake 45 minutes. Uncover and bake 15 minutes longer. Sprinkle with cheese. (Can be frozen, just don't add the cheese until baking).

Campbell's® 15-Minute Chicken and Rice Dinner

I found this on allrecipes.com, the reviews call it kind of bland but I think I will be able to spice it up!!

INGREDIENTS:

1 tablespoon vegetable oil 4 skinless, boneless chicken breasts 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

1 1/2 cups water 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 2 cups uncooked instant white rice* 2 cups fresh or frozen broccoli flowerets

DIRECTIONS:

1.	Heat oil in skillet. Cook chicken 10 minutes or until browned. Remove chicken.
2.	Add soup, water, paprika and pepper. Heat to a boil.
3.	Stir in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 minutes or until chicken is done.

My additions -

Garlic salt, minced onion and canned mushrooms. I initially cooked the chicken a lot longer then 10 minutes...it was almost done before I moved onto step 2. It was really yummy!!

Beef Pot Roast

A classic and family favorite!

4 lb beef roast
2 tsp salt
1/2 tsp pepper
1 cup beef broth (I use bullion cubes to make this)
8 small potatoes, cut in half (I use red potatoes)
8 medium carrots, cut in fourths
1 tsp thyme leaves
1/2 tsp dried oregano leaves
4 cloves of garlic, crushed

1. Cook beef in a 12 inch skillet over medium heat until browned on all sides.
2. Rub thyme, oregano and garlic into meat
3. Place potatoes and carrots in the crockpot, place beef on vegetables.
4. Pour beef broth into crockpot.
5. Cover and cook on low setting 8 to 10 hours.

Lasagna

This lasagna recipe is from Susan. This is GREAT lasagna! I have not tried to make it on my own yet!

Meat Mixtures

3 lbs ground beef

Salt

Onion

Pepper

Parsley

Basil

Cook and drain

Add 4 tablespoons bread crumbs

2 raw eggs

4 hard boiled eggs (chopped)

Ricotta cheese mix

24 oz ricotta cheese

Parsley

1 T basil

4 hard boiled eggs

a few bread crumbs

Sauce

1 can tomatoes juice

2 large cans tomatoes sauce (28 oz each)

3 small cans of tomatoes paste

a little parmesan cheese

Basil

Salt

Sprinkle dried onions and garlic powder in sauce

9x13 pan

1 – Sauce

2 – Cooked noodles

3 – Mozzarella cheese

4 – Hamburger mixture (use hands and sprinkle)

5 – Ricotta cheese mixture

6 – Parmesan cheese (Kraft)

7 – Cooked noodles

8 – Mozzarella cheese

9 – Meat mixture

10 – Not much sauce

11 – Parmesan cheese

12 – Ricotta cheese mixture

13 – Noodles

14 – Sauce (cover noodles so you can’t see the noodles)

Cover with foil and back at 350 degrees for 1 ½ to 2 hours.

Note – a single batch makes a 9x13 and a 8x8 pan.

Doubling recipe

3 - 12 oz mozzarella

3 – cremette 1 lb boxes of noodles

Chicken and Spinach Lasanga

This was from a women I used to work with, Jean. Very good...but also pretty time consuming and mine was soupy! Mark just requested this again so it must have tasted really good!!

1 white onion, chopped
1 clove garlic, minced
1/2 cup butter
1/2 cup all-purpose flour
1 tsp. salt
2 cups chicken broth
3-4 cups cooked, cubed chicken
16 oz mushrooms, cut up
1 1/2 cup milk
1 1/2 cup grated parmesan cheese
4 cups mozzarella cheese, shredded
1 tsp dried basil
1/2 tsp ground black pepper
1 pkg lasagna noodles
2 cups ricotta cheese
2 eggs
2 - 10 oz pkg of frozen spinach, thawed and drained
1 tsp chopped fresh parsley

1. Make ricotta cheese mixture; combine ricotta cheese, 1/2 c parmesan, 2 eggs, and a little salt and pepper. Set aside.

2. Make the sauce; Melt butter in a large saucepan. Saute the onion, garlic and mushrooms. Stir in flour and salt, whisk until smooth. Gradually add the broth and milk, stirring with whisk until smooth. Over medium heat bring to a boil, stirring frequently. Boil for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup of parmesan, add basil and pepper. Set aside.

3. Cook noodles

4. Preheat oven to 350 degrees. Spray 9X13 pan with cooking spray.

5. Layers;
A. 1/3 sauce, noodles, 1/2 ricotta cheese mixture, all the chicken
B. 1/3 sauce, noodles, 1/2 ricotta cheese mixture, all the spinach
C. 2 cups mozzarella, 1/3 sauce. 1/2 cup parmesan, parsley

6. Cover and bake 35-40 minutes. Uncover and bake an additional 10 minutes.

Fast Chicken Divan

I found this on allrecipes.com

INGREDIENTS:

2 (10 ounce) packages frozen broccoli florets or chopped broccoli 3 cups cubed cooked chicken 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted 1 cup mayonnaise

1 teaspoon lemon juice 1 cup shredded sharp Cheddar cheese 3/4 cup dry bread crumbs 3 tablespoons butter or margarine, melted 1 tablespoon sliced pimento (optional)

DIRECTIONS:

1.

Cook the broccoli in boiling water for 1 minute; drain. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish; top with chicken. Combine soup, mayonnaise and lemon juice; spread over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 325 degrees F for 30 minutes or until heated through. Let stand for 10 minutes before serving. Garnish with pimientos if desired.

Mushroom Chicken Parmesan

I made this years ago....I can't remember it! That must mean it was not as good as others or I would have made it again!! Let me know what you think when you give it a try!

INGREDIENTS:

6 skinless, boneless chicken breast halves 6 tablespoons butter, melted 1 cup all-purpose flour for coating

1 cup heavy whipping cream 1/2 pound fresh mushrooms, sliced 1/2 cup grated Parmesan cheese for topping

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Rinse and dry the chicken breast halves. Dip each in melted butter, then coat/dredge in flour.
3.	Place coated chicken in a 9x13 inch baking dish. Add cream to just cover. Top with sliced mushrooms and grated Parmesan cheese and bake in the preheated oven for 30 to 45 minutes. Let cool 10 minutes and serve.

Taco Pie

Found this on Allrecipes.com...very filling!!

INGREDIENTS:

1 (8 ounce) package refrigerated crescent rolls 1 pound ground beef 1 (1 ounce) package taco seasoning mix 1 (16 ounce) container sour

cream 8 ounces shredded Mexican- style cheese blend 1 (14.5 ounce) package crushed tortilla chips

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3.	Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
4.	Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Bacon Tater Bake

Found this on allrecipes.com

INGREDIENTS:

2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted 1 1/3 cups sour cream

1 large onion, chopped 1 pound sliced bacon, cooked and crumbled 1 (32 ounce) package tater tots

DIRECTIONS:

1.	In a large bowl, combine the soup, sour cream and onion. Add the bacon and Tater Tots; stir until combined.
2.	Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 8-10 minutes longer or until golden brown.

Chicken and Rice

This is the Nelson family recipe. Thanks for giving it to me Katie!

Ingredients:
1 can cream of mushroom soup
1 soup can full of milk
3/4 cup rice, uncooked
1 - 4 oz can of mushroom pieces
1 envelope onion soup mix
4 boneless skinless chicken breast

Directions:

1. Preheat oven to 350 degrees
2. Mix mushroom soup and milk. Reserve 1/2 of the mixture.
3. Mix remaining soup mixture, rice, mushrooms (w/liquid) and 1/2 onion soup; pour into 13X9 pan. Place chicken on top.
4. Pour remaining soup mixture and sprinkle with onion soup.
5. Cover and bake for 1 hour. Uncover and cook an additional 15 minutes.

BBQ Beef Cups

I originally heard about this recipe on Moms Corner but the recipe was on Allrecipe.com and quickly became a favorite in my house!! I use the Grands home style or southern style biscuits.

INGREDIENTS:

3/4 pound lean ground beef 1/2 cup barbecue sauce 1 tablespoon dried minced onion

1 (12 ounce) package refrigerated biscuit dough 1/3 cup shredded Cheddar cheese

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
2.	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.
3.	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.
4.	Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

Alfredo Sauce

We love, love, love this alfredo sauce!! My husband just mentioned this as one of his favorites!! I make egg noodles and garlic bread with it. Found on allrecipes.com


INGREDIENTS:

1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed

1 1/2 cups freshly grated Parmesan cheese 1/4 cup chopped fresh parsley

DIRECTIONS:

1.	Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Slow Cooker Macaroni & Cheese

I found this recipe on Allrecipies.com

1/2 lb elbow macaroni
4 c shredded cheddar cheese
1 (12 oz) can evaporated milk
1 1/2 c milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Coat the inside of the slow cooker with cooking spray

2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheddar cheese. Transfer to the slow cooker and sprinkle remaining cheese on top.

3. Cook on low for 5 to 6 hours. Do not stir or remove cover while cooking.