Main Dishes

Chicken Cordon Bleu

1 breast per person

1 pc. Ham per person thin

2 provolone each

Egg

3-4 shake-n-bake  -garlic/parmesan

(3) 2 cans cream of chicken soup

(3) 2 c. sour cream

 

 

 

Sweet-N-Sour Chicken

3-4 Breasts

1/2 Apricot Jam

1/2 Catalina dressing

1/2 dry onion soup

Put breast in pan. Mix the rest in bowl. Pour over chicken. Cover with foil. Bake at 375 for 1 hour. Serve with rice (brown) and pour the sauce over it.

 

 

 

Dan’s Grilled Chicken:

2 – 3 lbs boneless, skinless thighs

1 16 oz bottle of barbeque sauce

1 cup white vinegar

Mix barbeque sauce and vinegar.  Put chicken in a large zip lock bag, pour in barbeque mixture, marinate for at least 1 hour, turning over several times. Partially cook chicken in microwave for a few minutes,  (about ½ way).

Discard marinade.  Put chicken on medium to high heat on grill.  Cook till done in center, but not burnt on outside

Option:  Can bake in oven at 350 degrees for 30 minutes or until chicken is no longer pink in middle.

 

 

 

Colleen’s Mock Chicken Cordon Bleu:

2 tablespoons Oil

4 small chicken breasts

½ cup chicken broth ( can use 1 bullion cube and ½ cup hot water)

2 tablespoons balsamic vinegar

Pepper to taste

4 thin slices of ham

4 slices of  Swiss or mozzarella cheese

Heat oil in skillet. Add chicken, cook 5 minutes. Reduce heat to medium and turn chicken over. Mix broth, vinegar and pepper,  add to skillet.

Simmer 5 minutes. Turn off skillet, top chicken with ham and cheese. Cover skillet for 1 minute. (cheese should be soft). Serve with a side of vegetables or salad.

 

 

 

Southern Fried Chicken (Jessica’s version):

3 eggs

1/3 cup water

2 cups flour

1 tsp pepper

1 (1-2 1/2 lbs) chicken cut into pieces (I just grab 4-5 thawed boneless skinless chicken breasts)

Oil for frying

House seasoning:

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

In a medium-sized bowl, beat eggs with water. In another bowl, combine flour and pepper. Season the chicken the house seasoning, and then dip the seasoned chicken in the egg. After dipping into egg mixture, coat well in flour mixture. Heat oil in a deep pot-don’t fill it more than 1/2 full with oil—it will splash up at you! Fry the chicken in oil until golden-brown and crisp (check chicken to see if it cooked all the way by cutting it and seeing if it is still pink. If it is still pink inside, cook longer).

Serve warm with corn, mashed potatoes, etc. Super yummy summer dinner treat!

 

 

 

Quesadillas

Any left over meat (chicken, turkey, roast beef)

Grated cheese

Flour tortillas

Salsa

Sour cream

Oil or butter

Heat 1 tbsp oil in skillet. Put 1 tortilla in skillet, put meat and cheese on half or tortilla, fold over, cook till brown, carefully turn over brown on other side. Serve with toppings. Option: can leave out meat and just use cheese.

 

 

 

Mark’s Favorite Fajitas

Flour tortillas (small or large)

2 chicken breast, sliced into thin strips

2 tbsp oil

Sliced green, red or yellow peppers

Sliced onion

Fajita seasoning (or taco seasoning)

Salsa

Sour cream

Guacamole (optional)

Heat oil in skillet, add chicken and seasoning, cook until no longer pink. Add onion and peppers, cook till tender. Serve with tortillas and toppings.

 

 

 

Colleen’s Chicken Enchilada

2 cups cooked chicken, shredded (or Turkey)

18-24 corn tortillas

2 cans cream of chicken soup

1 can milk

1-4oz can diced green chilies (NOT jalapeno)

1/2 cup sour cream

Diced onion

2-4 cups grated cheese

1 small can chopped olives

Spray  9×13 pan with cooking spray, mix the soup, milk, green chilies, sour cream, onions in a medium bowl. Pour 1/2 cup of mixture in bottom of pan. Layer tortillas, chicken, cheese and sauce 2 or 3 times, top with sauce and olives. Serves 6-8. Serve with refried beans and tortilla chips and a salad. Bake 30 minutes at 350.

 

 

 

Grandma Flanigan’s Chimichangas

2 lbs pork or beef roast or chicken breast

1 can diced green chilies (NOT jalapenos)

1 diced onion

2 tbs corn starch

¼ cup cold water

Large flour tortillas

Grated cheese

1-15 oz can of green chili enchilada sauce

Sour cream

Salsa

Olives

Cooked meat, chilies and onion all day in a Crockpot on low to medium until meat is tender and you shred it with a fork. Mix cornstarch and water. Add to meat mixture and stir until juice is thickened. Roll meat and cheese up in burrito style. Fry in hot oil until lightly brown on both sides. To serve, put fried burrito on plate, spoon warm green enchilada sauce over the top, top with sour cream, salsa, olives. Serve with refried beans and tortilla chips. Optional: Use leftover meat: shred left over rast or chicken, add green chilies and onion and heat until the onion is cooked (you probably won’t need to thicken it with the cornstarch mixture).

 

 

 

Mom’s Taco Ring

1/2 lb ground beef, cooked and drained

1 medium green pepper (optional)

1 pkg. taco seasoning mix

1/2 head of lettuce, shredded

1 cup (4 oz) shredded cheddar cheese

1 medium tomato, chopped

2 TBLSP water

1 small onion, chopped

2 pkgs (8 oz) refrigerated crescent roll dough

sliced olives

1 cup salsa

sour cream

Preheat over to 350. Combine cooked meat, taco seasoning, cheese, and

water.  Arrange crescent triangles in a circle on a 13 inch Baking Stone with

bases overlapping in center and points to the outside. ( I put 8 triangles on pan in a circle, then overlap with the next eight triangle). (it should look like a sunflower) roll dough so that the tips of triangles go over the edge of the pan. There should be a 3 – 5 inch diameter circle in center. Spoon meat

mixture over crescent rolls. Fold points of triangles over filling and tuck

under base at center to form a ring. Filling will not be completely covered.

Bake 20 min or until golden brown.  Shred lettuce, cube tomato, chop onion.

For decorative serving, cut top off of bell pepper and place in center of ring and fill with salsa. Mound lettuce, onion, tomato and olives around pepper,

garnish  with sour cream.

 

 

 

 

Easy Three Cheese Lasagna:

1- 16 oz container Ricotta cheese

2 tablespoons grated parmesan cheese

1 tsp dried basil or Italian seasoning

½ teaspoon garlic powder

4 cups spaghetti sauce

8 lasagna noodles

2 cups shredded mozzarella cheese

Mix together in a bowl:

1 – 16 oz container of Ricotta cheese

2 tablespoons grated parmesan cheese

1 teaspoon dried basil or Italian seasoning

½ teaspoon garlic powder

Set out:

4 cups spaghetti sauce

8 lasagna noodles

Spread 1 1/3 cups spaghetti sauce in bottom of 9×13 baking dish.  Arrange 4 uncooked noodles over sauce, spread over the noodles: 1 cup of the ricotta cheese mixture and 1 cup shredded mozzarella cheese. Then make another

layer of sauce, noodles and cheese, top with remaining 1 1/3 cup of spaghetti sauce. ( make sure sauce completely covers noodles) Sprinkle over top 1 cup mozzarella cheese. Bake uncovered 40 – 45 minutes or until noodles are done. Let cool for 15 minutes before cutting.

 

 

 

Lasagna

1/2 lb hamburger

1/2 lb sausage (can use RB Rice’s mild)

1 medium onion chopped

(brown hamburger, sausage, and onion until done and drain and add to sauce)

1 large jar of spaghetti sauce

Lasagna noodles

(cook according to package directions and drain)

2 eggs

3 cups of small curd cottage cheese

1/2 cup grated parmesan cheese 2 tbsp parsley flakes (optional)

1 tsp salt

1/2 tsp pepper

(beat eggs and mix with next 5 ingredients)

1 lb shredded mozzarella cheese

Layer half of noodles in 13x9x2 baking dish sprayed with Pam, spread half of cottage cheese mixture; add half of mozzarella cheese and half of the meat sauce. Repeat. Save small amount of mozzarella cheese for top. Bake at 375 for 30 minutes or longer if refrigerated. Let stand 10 minutes before serving.

 

 

 

Heavenly Potatoes:

1 32 oz pkg frozen hash browns

2 cups grated cheese

1 can cream of chicken soup

¼  cup (½ cube) margarine

¼ cup diced onion (optional)

1 cup sour cream

1/3 cup crushed corn flakes or chips.

Put potatoes and cheese in a bowl. Heat butter and soup over low heat. Blend sour cream into melted butter. Mix with potatoes and pour into greased 9×13 pan. Top with the corn flakes or chips.  Bake at 350*F for 45 minutes.  Serve with ham and a vegetables.

 

 

 

Grilled Cheese Sandwiches and Tomato Soup:

Spread butter on bread, put on hot pan, add cheese, top with another buttered bread slice. Brown on both sides, serve with tomato soup.

 

 

 

Barbeque Meatballs:

About 20 meatballs ( I use the pre cooked frozen meatballs or you can make

meatballs from a meatloaf recipe and roll them and cook them until they are cooked all the way through)

1- 8 oz can tomato sauce

½ cup  Barbeque sauce (any flavor)

Mix sauces in a covered casserole dish,  add frozen meatballs (or precooked homemade ones).  Heat in microwave for about 5 – 7 min. stirring every 2 minutes. Serve with potatoes and a vegetable.

 

 

 

Easy Stroganoff:

2 lbs.  Stew meat or chuck roast cut into bite sized pieces ( see variation below)

1 can cream of mushroom soup

1 beef bullion cube (can be deleted)

Onion or onion soup mix

1/2 cup sour cream

Put meat, onion and soups in crock-pot.  Cook on high for 1 hour then turn down and cook on low for 4 more hours.  Stir in sour cream and serve over

wide egg noodles or rice.

Variation:  Can cook on top of stove with 1 lb of ground beef. Cook hamburger over medium heat, add onion, bullion and soup, simmer for 10 min on medium heat, add sour cream and serve over noodles or rice.

 

 

 

Sloppy Joes:

1 – 2 lbs. Ground Beef

Chopped onion

Salt and pepper

Spaghetti sauce

frozen or canned corn (optional)

Hamburger buns

Brown meat and onion over medium heat in skillet, salt and pepper to taste, add spaghetti sauce and corn, heat through. Serve over toasted hamburger buns.

To toast buns, put under broiler (top heating element in the oven) for 1-2 minutes.  Watch carefully, they burn quickly.

 

 

 

French bread pizza:

1 loaf French bread

Pizza sauce or spaghetti sauce

Mozzarella cheese

Pepperoni

Onion

Olives

Other toppings as desired

Slice French bread lengthwise. Place on baking pan. Spread pizza sauce, sprinkle cheese and toppings. Warm in oven until cheese is melted.

 

 

 

McLaws Egg rolls:

1 pkg egg roll wraps (soft ones)

1 lb ground beef or turkey

1 small head of cabbage or a (1 lb) bags of coleslaw mix

1 inch piece of fresh ginger (most important ingredient)

2 green onions chopped (optional)

2 tablespoons soy sauce

1 grated carrot (optional)

Brown the meat in a large pan, drain the grease off. Put rest of ingredients except wraps, in pan, stir and cook until the vegetables are limp.  (don’t over cook) lay egg roll wrap on plate, add about 2 or 3 tablespoons of mixture on the diagonal. ( I use a slotted spoon, so it isn’t too juicy) Fold bottom corner up, the fold sides in, and roll up. Try not to tear wrap. Fry in hot oil, (not too hot) flip and brown both sides. Drain on paper towels. Serve with sweet and sour sauce, rice and optional oriental vegetables.

 

 

 

Quick Tomato Pasta and Beef:

1 lb ground beef (hamburger)

½ cup chopped onion

Salt and pepper to taste

1 can ( approx 15 oz.) diced tomatoes with garlic and onion, untrained

1 cup water

1 cup uncooked macaroni or spiral noodles

1 cup shredded cheddar cheese ( or mozzarella)

Brown beef and onion and drain off grease. Season with salt and pepper. Add tomatoes and water, bring to a boil.  Stir in pasta.  Cover and simmer for 10 minutes or until pasta is tender. Stir in cheese and serve.  4 servings

 

 

 

 

Pork Tenderloin Diane: Makes 4 servings

1 pork tenderloin (about 1 1/2 lbs)                     1 tablespoon Worcestershire sauce

2 teaspoons lemon pepper seasoning                  2 teaspoons Dijon-style mustard

1 tablespoon butter                                           1/4 cup heavy whipping cream

1/4 cup brandy or chicken broth                        Chopped fresh parsley (optional)

1 tablespoon lemon juice

Trim fat and silverskin from tenderloins. Cut pork into 1-inch-thick medallions; flatten slightly with heel of hand. Season medallions with lemon pepper. In large skillet, melt butter over medium-high heat. Add medallions; cook until no longer pink, about 3-4 minutes per side. Transfer meat to platter; cover to keep warm. Add brandy, lemon juice, Worcestershire, and mustard to skillet; stir to scrape browned bits from bottom of pan. Stir in cream; cook until heated through, about 1-2 minutes. Serve sauce over pork. If desired, garnish with parsley.

 

 

 

 

Chicken & Rice with Cream of Mushroom Soup

Preheat oven to 375 degrees

Time to prep and make: 1 hour and 5 mins/Serves 2-4 people

1 can of cream of mushroom soup

1 cup of water

Chicken breast for each member (boneless skinless—defrosted)

1/4 tsp paprika (or seasoned salt for substitute)

1/4 tsp ground black pepper

3/4 cup-1 cup of rice-uncooked

Stir soup, water, rice, paprika, and black pepper in a 2 quart baking dish. Top with chicken. Sprinkle more seasoning onto chicken.

Bake for 45 minutes or until chicken is cooked through and rice is tender. Let stand for 10 minutes before serving.

 

 

 

Wrap & Roll Sandwiches

1 pkg (8 oz) cream cheese, softened

1/4 cup ranch dressing

8 large flour tortillas

1/2 lb sliced turkey

1/2 lb sliced ham

2 cups shredded lettuce

In a medium bowl with hand mixer, beat together cream cheese and dressing. Stack tortillas between damp paper towels. Microwave on high for 30 seconds or according to package directions. Spread a generous tablespoon of the cream cheese mixture on each tortilla. Place one or two slices each of turkey and ham in center of each tortilla. Sprinkle shredded lettuce over top. Fold in about 1 inch on each side of tortilla, then roll tightly to enclose filling.

 

 

 

BBQ Chicken:

1/2 chicken cut up

1/2 bottle of BBQ sauce

Various veggies (carrots, potatoes, onions, etc.)

Combine into a casserole dish, cover with foil and bake at 350*F until chicken is thoroughly cooked through.

 

 

 

Chicken & Rice:

1 cup rice

1 pkg onion soup mix

1 can of cream of chicken soup

1 chicken, cut up

Mix rice and cream of chicken soup. Put in bottom of casserole dish. Set chicken on top and sprinkle onion soup mix on top. Pour 1/2 cups of water carefully over all. Cover with aluminum foil. Bake at 325* for 2 hours.

 

 

 

 

Ravioli Lasagna:

1 pkg (25 oz) frozen ravioli

1 container (15 oz) ricotta cheese

1 egg, slightly beaten

1 tsp dried basil

1 jar (26-30 oz) spaghetti sauce

1 cup shredded mozzarella cheese

3/4 cup grated parmesan or asiago cheese

Cook ravioli according to package directions. Drain; set aside. In a small bowl, combine ricotta cheese, egg, and basil. Spread 1 cup of the sauce in a 9×13 inch baking dish that has been lightly coated with no-stick cooking spray. Arrange half of the cooked ravioli in a single layer; gently spread to make even layer. Sprinkle mozzarella over ricotta mixture. Top with remaining ravioli and sauce. Cover and bake in 350*F oven until sauce is bubbly, about 30-35 minutes. Sprinkle parmesan over top. Bake uncovered for 5 minutes. Let stand for 10 minutes before serving.

 

 

 

 

Deli Meat Jerky:

Lean, cured meat (pastrami, corned beef, or ham)

Slice meat (or have sliced for you) at about 1/4 inch thick. Trim off any fat on edges of meat. Spread meat over clean oven shelves, not overlapping. The strips will dry from 8-12 hours, depending upon thickness. The final product should be tough and leather-like. Blot any fat from meat while meat is still warm.

 

 

 

 

Kansas Sizzling Summer Steaks (6-8 servings):

Prep Time: 5 minutes

Marinade Time: 6-8 hours or overnight

Cook Time: 30 minutes

2 lbs high-quality beef top round steak, cut 1-1/2 inches thick

Marinade:

1/2 cups fresh lime juice

3 tbsp minced green onions

3 tbsp water

2 tbsp vegetable oil

1 tbsp fresh ginger, minced

3 large garlic cloves, crushed

1/2 tsp salt

In a small bowl, combine marinade ingredients. Place beef steak and marinade in a food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator for 6-8 hours or overnight; turn occasionally. Remove steak from marinade; discard used marinade. Place steak on grill over medium, ash-covered coals. Grill covered for 25-28 minutes to 140*F for medium rare doneness; turn occasionally. Transfer to carving board. Let stand for 5 minutes. (Temperature will continue to rise 5 degrees to reach 145 degrees for medium rare.) Carve steak crosswise into thin slices.

 

 

 

 

Super Easy Lasagna (6-8 servings):

1 lb ground beef

4 cups tomato basil pasta sauce

6 uncooked lasagna noodles

1 15 oz ricotta cheese

2 1/2 cups (10 oz) shredded mozzarella cheese

1/4 cup hot water

Preheat oven at 375*. Cook beef in large skillet until brown, drain. Stir in pasta sauce. Spread 1/3 of meat sauce in a slightly greased 11×7 baking dish. Layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin) Repeat procedure; spread remaining 1/3 meat sauce of mozzarella cheese. Slowly our 1/4 cup hot water around inside edge of dish. Tightly cover dish with 2 layers of heavy duty aluminum foil. Bake for 45 minutes; uncover and bake 10 more minutes. Let stand for 10 minutes before serving.

 

 

 

Easy Taco Pie:

1 can of crescent rolls

1 lb lean ground beef

1 8 oz container of sourcream

1 8 oz pkg of finely shredded mild cheddar cheese

1 pkg taco seasoning (dry)

1/2 pkg water (use taco seasoning package)

1/2 bag crushed tortilla chips

Spray a pie plate with cooking spray. Line the pie plate with the crescent rolls, making sure to overlap, fill any gaps and bring up to edge. Sprinkle with half the tortilla chips. Brown and drain beef. Add taco seasoning and water. Simmer for 10 minutes. Top crescent rolls and chips with meat mixture. Top with sour cream and shredded cheese and the remaining tortilla chips. Bake in a 350*F oven for 20-25 minutes. Serve with extra sour cream, salsa, con queso, shredded lettuce, tomatoes, or other toppings of your choice.

 

 

 

 

Chicken & Rice with Cream of Mushroom (2-4 Servings):

1 can of cream of mushroom soup

1 cup of water

Chicken breast for each member (boneless skinless)

1/4 tsp paprika (or seasoned salt)

1/4 tsp ground black pepper

3/4 cup-1 cup of rice, uncooked

Stir the soup, water, rice, paprika, and black pepper in a 2-qt baking dish. Top with chicken. Sprinkle more seasoning onto chicken. Bake for 45 minutes or until chicken is cooked through and rice is tender. Let stand for 10 minutes.

 

 

 

 

Chili Pizza:

1 lb ground beef

1 pkg (1.25 oz) McCormick Original Chili Seasoning

1 can (14 1/2 oz) stewed tomatoes, chopped

1 can (14 1/2 oz) pinto or kidney beans

2 cups shredded cheddar cheese

1 can (4 oz) sliced black olives

8 large (burrito size) flour tortillas

Brown ground beef, drain. Stir in seasoning mix and tomatoes, cook for 5-10 minutes. Arrange tortillas in a circle on a 12-inch pizza pan, overlap edges where needed. Spoon ground beef mixture onto tortillas. Top with cheese and olives. Bake in 400*F oven for 5-10 minutes or until cheese is melted.

 

 

 

 

Montreal Peppered Steak (8 servings):

1/2 cup olive oil

1/4 cup soy sauce

4 tsp McCormick Grill Mates Montreal Steak Seasoning

2 lbs sirloin or strip steak

Mix all ingredients, except steak, in large resealable plastic bag or glass dish. Add steak; turn to coat well. Refrigerate for 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade. Grill over medium-high heat for 8-10 minutes per side or until desired doneness.

 

 

 

 

 

Chicken with Pan Sauce:

4 small boneless skinless chicken breasts

2 tbsp flour

1 tbsp oil

3/4 cup chicken broth

4 oz cream cheese (1/2 pkg)

Place chicken in bag with flour to coat. Shake it up. Heat oil over medium heat on skillet. Cook chicken for 5-6 minutes on each side. Remove chicken and reserve dripping in skillet. Add the broth and stir with a wooden spoon. Add cream cheese till soft—stir constantly with whisk. Return chicken to coat both sides and cook for an extra 2 minutes.

 

 

 

Easy Skillet Lasagna:

1/2 lb ground beef (or sausage)

1/2 cup green bell peppers

3 cloves garlic

1 jar spaghetti sauce

1 2/3 cups of water

1/4 cup zesty Italian dressing

Oven ready lasagna noodles (10-12)

(If using regular noodles—add 2 cups of water instead of 1 2/3 and cook for 30 minutes instead            of 10-15 minutes).

1 cup mozzarella cheese

Brown meat on medium heat in a large pan with a lid (12 inches). Add peppers garlic, spaghetti sauce, water, and Italian dressing. Bring to a boil and add broken noodles (about 2-inch squares). Reduce heat to medium/low and cover. Cook for 10-15 minutes stirring until noodles are tender. Remove from heat and add cheese. Cover and let stand for 5 minutes.

 

 

 

Bush’s Heartland Chili (6 servings):

1 lb ground beef

1/2 cup onion, chopped

1/2 cup green pepper, chopped

2 cans (16 oz) light red-kidney beans, undrained

1 can 14.5 oz) diced tomatoes, undrained

1 can (11 oz) corn, drained

1 can (6 oz) tomato paste

1/2 cup water

2 tsp chili powder

In large pan, cook beef, onion and green pepper until meat is browned; drain. Add remaining ingredients; bring to a boil. Cover, reduce heat and simmer for 25-30 minutes.

 

 

 

BBQ Chicken with Cornbread Topper:

1 1/2 lbs boneless skinless chicken breasts and thighs

1 can (15 oz) red beans, drained and rinsed

1 can (8 oz) tomato sauce

1 cup chopped green bell pepper

1/2 cup BBQ sauce

1 envelope (6.5 oz) cornbread mix (and ingredients for cornbread mix)

Cut chicken into 3/4 inch cubes. Heat nonstick skillet over medium heat. Add chicken; cook and stir for 5 minutes or until cooked through. Combine chicken, beans, tomato sauce, bell pepper and BBQ sauce in 8-inch microwavable ovenproof dish. Preheat oven to 375*F. Loosely cover chicken mixture with plastic wrap. Microwave on MEDIUM-HIGH (70% power) for 8 minutes or until heated through, stirring after 4 minutes. While chicken mixture is heating, prepare cornbread mix according to package directions. Spoon batter over chicken mixture. Bake in preheated oven for 15-18 minutes or until toothpick inserted in center of cornbread layer comes out clean.

 

 

 

Easy Chicken Pot Pie (6 servings):

1 bag (1 lb) frozen mixed veggies, thawed and drained

1 cup diced cooked chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 cup Original Bisquick mix

1/2 cup milk

1 egg

Heat oven to 400*F. In ungreased 2-quart casserole, mix veggies, chicken and soup until blended. Stir remaining ingredients in medium bowl with wire whisk or fork until blended. Pour over chicken mixture. Bake uncovered about 30 minutes or until crust is golden brown.

High Altitude (3500-6500 ft): Heat oven to 425*F.

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