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[moreluck]

Easy Mexican Chicken Casserole



Ingredients:

• 1 deli rotisserie chicken or cooked chicken shredded
• 1 can (12 oz.) cream of chicken soup
• 2 cans (12 oz. each) enchilada sauce
• 1 medium can green chilies (desired spiciness)
• 2 cups shredded cheddar cheese, divided
• 2 cups crushed tortilla chips, divided

Preparation
Debone and deskin the chicken. Shred the chicken in a medium bowl. After chicken is well shredded pour the soup, enchilada sauce and green chilies in the bowl with chicken.

Next take half of the cheese and half of the tortilla chips and mix with the mixture. Place in a casserole dish and smooth out. Sprinkle the rest of the cheese and the rest of the chips on top.

Bake in a 425 degree oven for about 20 minutes. Serve with a green salad or some Spanish rice to make a great meal.

 

[moreluck]

Potluck Potatoes


Ingredients:

• 2 lb. Southern style hash browns
• 1/2 cup melted butter
• 2 tsp. pepper (can add more to taste)
• 1 tsp. salt ( can add more to taste)
• 1 can cream of chicken soup, dilute with one can water
• 1 pint sour cream
• 10 oz. shredded sharp cheddar cheese
• Corn flakes crushed to go on top

Preparation
Defrost potatoes if frozen. Combine all ingredients except corn flakes together in a large bowl, and then pour into a 9x13 casserole dish.

Top with the crushed corn flakes.

Bake for one hour at 375 degrees.

 

[moreluck]

Grandma's Sloppy Joe's

1 tablespoon olive oil
2 tablespoon cider vinegar
2 pounds lean ground beef (I use ground round or sirloin)
2 tablespoon brown sugar
1 can (10 3/4 oz) tomato soup
1 tablespoon prepared yellow mustard
1/2 cup ketchup
Salt and fresh ground black pepper, to taste
2 tablespoon Worcestershire sauce
Instructions:

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and break it up with a wooden spoon. Cook until meat is still just slightly pink (not browned), about 3 minutes. Add the tomato soup (undiluted), ketchup, Worcestershire sauce, vinegar, brown sugar, and mustard; stirring until well combined. Season with salt and pepper. Reduce heat to low and simmer, uncovered, stirring frequently, until sauce is thickened, about 8 to 10 minutes. Adjust seasonings. Spoon meat mixture onto hamburger buns, buttered and toasted or plain, and serve.

 

[moreluck]

Spanish Rice

1 tsp. olive oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2 tsp. finely diced jalapeno pepper
1 Tbls. minced garlic
1 10oz. can diced tomatoes
3 cups chicken broth
2 tsp. cumin
2 cups basmati rice
1/2 cup chopped green onion
2 tsp. chopped fresh cilantro
1 tsp. salt
1/4 tsp. black pepper

Heat olive oil in a large pot over med. heat. Add the onion, red pepper, green pepper, jalapeno pepper and garlic. Saute about 4 mins 'til onion is translucent. Add the tomatoes, chicken broth, cumin and rice. Stir gently. Bring to a boil, reduce heat to low and simmer for 20 mins. When rice is done, add remaining ingredients and mis well. Serve.

 

[moreluck]

Hobo's Ingredients

1 1/2 pounds Ground beef
2 medium Carrots peeled, sliced
1 envelope Dry onion soup mix
Worcestershire sauce
2 medium Potaoes peeled, diced
Salt
1 can Corn drained
Pepper
1 can Peas drained
Instructions:

Mix dry onion soup into the ground beef. Form the beef into four hamburger patties and season each with salt and pepper to taste.

Lay each patty on a long piece of aluminum foil. Evenly distribute the potatoes, corn, carrots and peas over the top of each patty. Just heap it on there! Sprinkle each with worcestershire sauce, salt and pepper.

Fold the sides of the foil so that they over lap. Bring the long ends of the foil together and fold. The foil should create a pouch for each patty to cook in.

Bake in a preheated oven at 350 degrees for 45 minutes to 1 hour; until potatoes are fork tender and the meat is cooked as desired. Remove from oven. Open each foil pouch (watch the steam) and drain off excess liquid. Roll the edges of the foil under on all sides. Place foil pouches directly onto a dinner plate.

 

[moreluck]

Penne Amatriciana

• 14 ounces penne pasta
• olive oil
• 1 1/3 lbs smoked pancetta, sliced into matchstick sized pieces
• 4 red onions, chopped
• 1/2 teaspoon dried chili, flakes
• 1/2 cup red wine
• 1 (14 ounce) can chopped tomatoes
• 1 sprig rosemary, leaves chopped
• 12 tablespoons parmesan cheese, grated

1. Heat a splash of olive oil in a pan and fry the pancetta for 4-5 minutes until crisp. Add the onions and lightly fry until soft, about 15 minutes. Stir in the chili and cook for 1-2 more minutes.
2. Pour in the wine and turn up the heat to high, cooking until the alcohol has evaporated. Stir, then add the chopped tomatoes and rosemary.
3. Reduce the heat to low and allow the sauce to simmer for 2 hours 30 minutes, until thick and fairly dry.
4. Cook the penne in boiling salted water until al dente, about 10 minutes. Drain and set aside.
5. Stir in 8 tbs of the parmesan into the sauce and cook for 1 more minute, then mix with the pasta and season with black pepper. Serve on plates and scatter over the rest of parmesan.

 

[moreluck]

Family Meatloaf (Another one)

Ingredients
2 pounds Ground beef
1 Egg
1 can (12 oz) Condensed tomato soup
Brown sugar as required
4 teaspoons Worcestershire sauce
1 medium Onion chopped
Bread crumbs as required
1/4 cup Milk
Yellow mustard as required

Directions
Pre-heat oven to 350 degrees.

In large bowl, mix ground beef, onion (make sure it is chopped in small pieces) 1 egg, milk, 3 tsp. worcestershire sauce 1/3 can of tomato soup. Once blended together, add bread crumbs until mixture is sticky and firm. Form into loaf shape in shallow baking dish and cover with foil.

Into the soup can add 1 tsp. worcestershire sauce, about a 1/2 teaspoon of yellow mustard, about a teaspoon and a half of brown sugar and mix together well, set aside.

Place meatloaf in oven for 1 hour 20 min.

Uncover after above time cook for 20 minutes more.

Spoon soup mixture on top of meatloaf completely covering top and sides of the loaf. Continue to cook for 15 minutes.

Remove and serve.

 

[moreluck]

Simply Au Gratin Shreds


1 (20 ounce) package potatoes shredded hash browns
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded cheddar cheese
3/4 cup chicken broth
1/2 cup whipping cream
2 tablespoons butter, cut into small pieces

1. Heat oven to 375 degrees .
2. Spray a 13x9-inch dish with nonstick cooking spray.
3. In medium bowl mix together potatoes, salt and pepper.
4. Spread half of the potatoes into the bottom of the pan.
5. Top with 1 cup cheese.
6. Top with the remaining potatoes.
7. Top potatoes with remaining cheese.
8. In a measuring cup mix together the chicken broth and cream.
9. Pour over the potatoes mixture.
10. Place the butter pieces over potatoes.
11. Bake, uncovered, 30 to 40 minutes or until potatoes are golden brown and tender.

 

[moreluck]

Beef Stroganoff

2 pounds Stew meat
1/4 teaspoon pepper
1 large onion chopped
1 package (8 oz) cream cheese cubed
1 can cream of mushroom soup
1 container (8 oz) Sour cream
1 can cream of onion soup
6 cups hot cooked noodles or rice if desired
1 can (4 oz) sliced mushrooms drained

Directions for Beef Stroganoff........

Mix beef, onion, soups, mushrooms and pepper in crockpot.

Cover and cook on low 8-10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir in sour cream. Serve beef mixture over noodles.

 

[moreluck]

Southwestern-style Nacho Meatloaf

1 cup Salsa lightly drained
1 tablespoon Chili powder
3/4 cup Tortilla chips crushed
1 teaspoon Salt
1 Egg
1/2 teaspoon Ground cumin
1 small Onion chopped
1 1/2 lbs Ground chuck (80% lean) or Ground round (85% lean)
1 clove Garlic minced
1/2 cup Sharp cheddar cheese shredded
1 small Fresh green chile seeded and minced
Instructions:

1. Preheat oven to 375?friend. In a medium bowl, combine salse, tortilla chip, egg, onion, garlic, chile, chili powder, salt, and cumin. Stir with a fork until mixed. Add the ground chuck and mix until blended.

2. Pack mixture into an 8x4x2?-inch loaf pan. Place on a baking sheet and bake, uuncovered, until a meat thermometer inserted in center of loaf reads 160?friend to 165?friend, about 1 hour. Spinkle shredded cheddar over top of loaf and bake until cheese is melted, about 3 minutes. Let stand 5 minutes before slicing.

 

[moreluck]

Lemon Spaghetti - Rachael Ray

• 1 lb spaghetti
• 3 tablespoons extra virgin olive oil (EVOO)
• 4 garlic cloves, finely chopped
• 1/2 teaspoon red pepper flakes
• 2 lemons, juice and zest of
• 3/4 cup heavy cream
• 1 cup grated parmigiano-reggiano cheese
• fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh basil leaf, shredded (10-12 leaves)

1. Bring a large covered pot of water to a boil, salt the water and drop the spaghetti into the pot.
2. Heat a large, deep skillet over low heat. Add the EVOO, garlic, red pepper flakes, and lemon zest.
3. When the pasta has been cooking for about 5 minutes, to the garlic mixture add the lemon juice, a ladle of the cooking water from the pasta, and the cream. Raise the heat a bit to bring the sauce to a bubble.
4. Drain the pasta when it still has a good bite to it. Add the pasta to the skillet and turn off the heat. Add half the cheese to the pasta and toss the pasta with the sauce for a minute or two, allowing it time to soak up the sauce. Add the parsley and toss. Use tongs or a meat fork to gather one sixth of the pasta and twist it to form a bundle, or pasta nest. Top each serving with a sprinkle of the remaining cheese and lots of shredded basil.

 

[moreluck]

Polynesian Chicken

• 2 tablespoons cornstarch
• 1 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon nutmeg
• 1 teaspoon paprika
• 4 boneless skinless chicken breasts
• reserved pineapple juice
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 (14 ounce) can pineapple chunks, drained and juice reserved
• 1/4 cup pitted black olives (optional)

1. Mix together first 5 ingredients.
2. Arrange chicken in a greased roasting pan; sprinkle with spice mixture.
3. Sir together pineapple juice, soy sauce, and sugar in a small bowl.
4. Drizzle over chicken.
5. Cover and bake in a preheated 375* oven for about 45 minutes to 1 hour until tender.
6. Scatter pineapple and olives (if using) over chicken.
7. Bake, uncovered, for about 5-10 minutes until heated through.
8. Enjoy!

 

[moreluck]

Creamy Chicken Bacon Pasta

Ingredients:
3 cups whole wheat farfalle (bow-tie pasta), uncooked


1 lb. boneless skinless chicken breasts, cut into bite-size pieces


3 slices Bacon, cooked, crumbled


1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed


1/2 cup water


1/4 tsp. pepper


3 Tbsp. KRAFT Grated Parmesan Cheese



Make It

COOK pasta as directed on package.
MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring frequently.
DRAIN pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

 

[moreluck]

Vintage Hamburger Goulash

1 pound ground beef browned
1 can crushed tomatoes large can
2 large onions sliced or chopped
1 teaspoon Lawry's garlic salt to taste
1/2 cup water
1/2 teaspoon red pepper flakes from dried hot peppers
1/4 teaspoon pepper to taste
1 bag elbow macaroni small or large size, cooked
1 teaspoon chili powder to taste
Instructions:

Saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good.

Meanwhile, in another pan cook macaroni in boiling, salted water until
tender. (approximately 5 minutes for the smaller sized macaroni). Set aside until almost ready to serve.

When beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well.

Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles
too soon, they may over cook and get mushy.

 

[Catatonic]

Vintage Hamburger Goulash ---
Other wise known as Hamburger Helper

 

[moreluck]

Easy Ritz Hot Wings

Ingredients:
38 Ritz Crackers, finely crushed
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon coarsely ground black pepper
2 pounds chicken wings, separated at joints, tips discarded
1/2 cup hot pepper sauce



Directions:
Preheat oven to 350F. Mix cracker crumbs and seasonings in shallow dish.

Coat chicken with hot pepper sauce, then dip in crumb mixture, turning to evenly coat both sides of each wing piece. Place in single layer on greased baking sheet.

Bake 35 to 40 minutes or until golden brown and cooked through, turning pieces over after 20 minutes. Serve warm.

 

[moreluck]

Penne With Rosemary Chicken

Ingredients:

1 pound diced cooked chicken
1 pound penne pasta
1 cup low-fat shredded cheese blend
1 tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 cups nonfat milk
1 1/2 can (10.5 oz size) cream of mushroom soup



Directions:
Preheat oven to 350F. Place everything into a baking dish and cover with the foil. Bake for 1 to 1 1/4 hours or until pasta is done.

 

[moreluck]

Amazing Pork Tenderloin

1 pork tenderloin (2 lb size)
1 envelope (1 ounce size) dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste



Directions:
Place pork tenderloin in a slow cooker with the contents of the soup packet.

Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours.

Serve with cooking liquid on the side as au jus.

 

[moreluck]

Mexican Chicken Casserole

Ingredients:
3/4 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces


1 tsp. ground cumin


1 green pepper, chopped


1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa


2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed


1 can (15 oz.) no-salt-added black beans, drained, rinsed


1 tomato, chopped


2 whole wheat tortillas (6 inch)


1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided



Make It

HEAT oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.



TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

 

[moreluck]

Pancetta Tomato Spaghetti

16 ounce Spaghetti cooked al dente and drained
4 medium Roma tomatoes diced
10 slices Pancetta chopped
0.25 cup Wine Red
3 tablespoons Olive oil
10 leaves basil chiffonade
1 small Onion diced
0.25 cup Parmesan freshly grated
3 tablespoons garlic minced
1 Salt & pepper; freshly ground to taste
Instructions:

In a large saute pan over medium heat, add pancetta and saute until pancetta is crispy.

Remove pancetta to a paper towel-lined plate.

If necessary remove all but 2-4 T of pancetta fat . Add olive oil and onions. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Add drained spaghetti to the tomato mixture in pan. Add basil and bacon.

Top with Parmesan and add salt and pepper, to taste.