Saturday, October 4, 2008

Recipe #57 Ground Beef Enchiladas

Ground Beef Enchiladas (Kayla)

1 lb. ground beef w/ taco seasoning
1 can refried beans
2 c. grated cheese
1 pkg. tortillas
1 can enchilada sauce

In tortilla, put 1 Tbs beans, 2 Tbs meat, 1 Tbs cheese, roll and place in pan w/ enchilada sauce on top and bottom. Put cheese on top. Cover w/ foil. Bake 30 min. on 350°

Recipe #56 Meatloaf

This was really good and easy. That is only 1lb. of meat. This was my 2nd time trying meat loaf. My husband really liked it and he is a picky eater. :)

Meatloaf (Kayla)

1½ lbs hamburger
¾ cup oatmeal
1 tsp salt
¼ tsp pepper
1 chopped onion
1 chopped celery
¾ cup milk
1 egg
Mix together in loaf pan.
½ cup ketchup
2 TBS Sugar
1 TBS mustard
Pour over hamburger and cook on 350° for 1 hour.

Recipe #55 Quesadillas

Quesadillas (Kayla)

Take a tortilla shell and load one half of the shell with any toppings you would like. Fold over and butter each side. Grill like a grilled cheese until tortilla is brown and crispy.
Toppings: refried beans, ground beef, cheese, salsa, guacamole, sour cream, chicken, ham, pizza sauce, etc.
Recommended Side Dishes: Green Salad, 7 Layer Bean Dip, Chips and Salsa

Recipe #53 Stroganoff

Stroganoff (Kayla)

1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
½ can Water
½ c. Sour Cream
1 pkg. Dry Onion Soup Mix
1 lb. ground beef

Brown meat, add ingredients. Cook noodles. Also good on Baked/Mashed Potatoes
Recommended Side Dishes: Green Salad, Steamed Vegetables, Fruit

Recipe #54 Taco Salad

Taco Salad (Jes)

Taco seasoning
Any other toppings you wish…
Thousand Island Dressing
Brown the hamburger and add the taco seasoning. Serve over lettuce and other desired toppings.

Recipe #52 Navajo Tacos

Navajo Tacos (Kayla)

Fry Bread:
2 c. Flour
1 tsp. Salt
3 tsp. Baking powder
2 tsp. Shortening
1 c. Warm water

Mix dry ingredients, add melted shortening to water and mix into dry ingredients to form a soft dough. Pat and roll lightly to 1 inch thick and cut into 12 pieces. Round and fry into oil until lightly brown and slightly crispy.
Toppings: Chili, lettuce, cheese, olives, onions, tomatoes, etc.
Recommended Side Dishes: Fruit

Recipe #51 Lasagna

Lasagna (Kayla)

1 lb. Hamburger
1 lg. Spaghetti Sauce
1 Cottage Cheese
Mozzarella Cheese
Lasagna Noodles
Ground hamburger, drain, add spaghetti sauce and cottage cheese. Layer noodles, sauce, cheese, etc. Bake 350 for 1 hour.
Recommended Side Dishes: Garlic bread, cheese/garlic biscuits, green salad, jello, steamed vegetables

Recipe #50 Swiss Steak

Swiss Steak (Kayla)

1 pkg. mock tenderloins (or any type of steak)
1 can Cream of Mushroom Soup
1 can milk
1 pkg. Onion soup mix

Put raw steak in a pan or crock pot with the rest of the ingredients. Put lid on and cook on 250° for 5-6 hours. For crock pot cook on high for 1 hour, low for 4 hours.
Recommended Side Dishes: Any potatoes, rice, steamed vegetables

Recipe #48 Chicken Enchiladas

Chicken Enchiladas (Kayla)

Diced chicken (cooked)
1 can Cream of Chicken Soup
½ c. Sour cream
1 pkg. Taco Seasoning

Roll in tortillas. Cover with remaining sauce and cheese. Bake 350° until cheese is melted.
Recommended Side Dishes: 7 Layer Mexican Dip

Recipe #49 Pea Pasta

Pea Pasta (Shanny)

1 bag extra wide egg noodles
1 can of chicken
2 cans of cream of chicken soup
½ bag of petite peas
1 c. cheese
1 c. crushed potato chips
1 soup can of milk
Boil noodles while cooking mix of cream of chicken soup with 1 can milk. Drain chicken and add to soup. Put peas in bottom of colander, then drain noodles over the top. Mix with soup mixture. Put in a 13 by 9 pan. Top with crushed potato chips and cheese. Bake for 20 minutes @ 350.

Recipe #46 Cranberry Chicken

Cranberry Chicken (Kayla)

1 can Cranberries
½ btle French Dressing
1 pkg. Onion Soup Mix

Add chicken and place in 9 by 11 in. pan. Cook 350° for 1 hour.
Recommended Side Dishes: Any potatoes, rice, steamed vegetables, green salad

Recipe #47 Chicken Pot Pie

Chicken Pot Pie (Kayla)

1 bag frozen mixed vegetables
2 c. cooked chicken (cut up)
2 can Cream of Chicken Soup
1 c. Bisquick mix
½ c. milk
1 egg

Heat oven to 400°. In 9 by 11 in. pan stir vegetables, chicken and soup together. In a separate bowl combine remaining ingredients and pour on top of chicken mixture. Bake for 30 min.
Recommended Side Dishes: Canned/fresh fruit, green salad

Recipe #45 Can Can Chicken

Can Can Chicken (Shanny)

1 can cream of chicken soup
1 can cream of celery soup
1 can water
1 1/3 c minute rice
2 c chicken cut up
1 c chowmein noodles

Combine all ingredients except noodles in a large skillet. Stir to mix. Bring to a boil (cover). Reduce heat and simmer 7 mins. Top with noodles.

Recipe #44 Easy Hawaiian Haystacks

Quick and Easy Hawaiian Haystacks (Shanny)

1 can chicken breast
1 can cream of chicken soup

Place in sauce pan with ½-2/3 cans water. Stir together and heat. Top over rice. Toppings: cheese, pineapple, chow mien noodles, chopped celery, tomatoes, olives, etc.

Recipe #42 Chicken and Rice

Chicken and Rice (Shanny)

4-5 breasts of chicken
1 ½ cups uncooked rice
1 can cream of mushroom soup (can substitute with something else if you would like)
1 can cream of chicken soup
1 can cream of celery soup
½ cube of butter melted

Combine soups, butter and rice. Pour in greased 9x13 pan. Top with chicken. Use spoon to spread a little of soup mixture over chicken. Cover and bake. (It is very good to sprinkle a little pinion soup mix on top before baking.)

Recipe #43 Chicken Noodle Casserole

Chicken Noodle Casserole (Shanny)

1 can cream of chicken soup
½ c mayonnaise
2 T lemon juice
2 c cubed, cooked chicken
1 sm. Chopped onion
¼ c chopped green pepper
¼ c chopped sweet red pepper
1 c shredded Monterey Jack cheese
1 c shredded sharp or mild cheddar cheese
12 oz medium egg noodles

Cook and drain egg noodles. In a large bowl combine soup, mayonnaise, lemon juice. Add the chicken, onion, peppers, and ½ c jack cheese and ½ c cheddar cheese; mix well. Add noodles and toss to coat. Transfer into a greases 2 qt. Baking dish. Bake uncovered at 350 for 30 minutes. Sprinkle with remaining cheeses and bake an additional 10 minutes or until veggies are tender and cheese is melted. (6-8 servings)

Recipe #41 Baked Chicken

Baked Chicken (Shanny)

8 breasts of chicken
2 cubes of melted butter
1 bag of potato chips (crushed in bag)

Melt butter and crush potato chips. Dip chicken pieces in butter and then chips. Place in pan, pour extra butter on top. Bake uncovered 1 hour at 350.

Recipe #40 Chicken Broccoli Casserole

Chicken Broccoli Casserole (Kayla)

1 10 oz package frozen, chopped broccoli
4 cups cooked, chopped chicken
1 can cream of chicken soup
½ cup light mayonnaise
¼ tsp. curry
¾ cup grated parmesan or mozzarella cheese

Cook broccoli in boiling water according to package directions. Drain broccoli, and spread it in a 7x11 in pan treated with nonstick spray. Mix chicken, soup, mayonnaise, curry, and ½ cup cheese in a bowl. Spread mixture over broccoli. Sprinkle ¼ cup cheese over top. Cover dish with foil. Bake on 350° for 40 min. Remove foil, stir to bring colder food in center to the outside, bake 20 minutes more.

Recipe #39 Chicken Salad Sandwiches

Chicken Salad Sandwiches (Kayla)

3 cans chicken
1½ cup celery
2 TBS parsley
1 cup miracle whip
¼ cup onion
1 tsp salt
½ tsp pepper
2 TBS lemon juice
½ cup slivered almonds

Mix together and serve on croissants.

Recipe #38 Parmesan Chicken

Parmesan Chicken (Kayla)

40 Ritz crackers, crushed
1 tsp garlic powder
2 TBS parsley
1½ cups parmesan cheese
12 chicken breasts

Combine ingredients. Dip chicken in melted butter and roll in dry ingredients. Bake 350° covered for 45 min. then uncovered for 15 min.

Recipe #37 Poppyseed Chicken

Poppyseed Chicken (Shanny)

2 cans chicken - 5oz. (“Tyson” brand is best)
2 cans cream of chicken soup
1 pint sour cream or plain yogurt
1 roll Ritz crackers
2 Tbl poppy seeds
¾ c. butter or marg. Melted
Combine first three ingredients. Spread in 9 by 13 pan. Combine last 3 ingredients and spread on top. Bake at 350 for 30 minutes. Serve over angel hair pasta! Yummy!

Recipe #36 Oven-Fried Chicken Fingers and Fries

Oven-Fried Chicken Fingers and Fries (Becca)

2 large baking potatoes, unpeeled.
¼ cup Zesty Italian Salad Dressing
¼ cup Grated Parmesan Cheese
1 lb. Boneless, skinless chicken breasts, cut into strips
1 packet Shake N’Bake Original chicken seasoned coating mix

Preheat oven to 425°. Cut potatoes into ½ inch thick strips; place in large bowl. Add dressing and parmesan, toss to coat potatoes. Place in single layer on large greased baking sheet. Bake for 12 minutes.
Meanwhile, coat chicken strips with coating mix as directed on package.
Turn potatoes over with large spatula; push to one side of baking sheet. Place chicken strips on other side of baking sheet. Bake an additional 15 minutes or until potatoes are tender and chicken is cooked through.
Makes 4 servings. (I used more potatoes and chicken and another packet of Shake N’ Bake to feed our apartment.)
Make honey mustard or fry sauce for dipping.

Recipe #35 Cornflake Ranch Chicken

Cornflake Ranch Chicken (Becca)

¾ cup crushed cornflakes
8 chicken breasts
¾ cup fresh grated Parmesan cheese
1 envelope Ranch dressing mix
6 Tb. butter or margarine, melted

In a shallow bowl, combine cornflakes, grated cheese, and dressing mix. Dip chicken in butter and roll in mixture. Place in greased 9 x 13 baking dish. Bake uncovered at 350° for 45 minutes or until juices run clear.

Recipe #33 Chicken Stroganoff

Chicken Stroganoff (Jes)

Chicken, cubed
1 can cream of chicken soup or cream of mushroom soup
½ cup mayonnaise
½ cup sour cream
½ cup grated cheddar cheese
1 Tbsp lemon juice
Dash of garlic salt
1 can evaporated milk or milk

Combine all ingredients in a saucepan. Heat slowly. Add chicken. Serve over rice.

Recipe #34 7-Up Chicken

7 Up Chicken (Jes)

½ can limeade
1/3 cup 7 up
1/3 cup oil
½ tsp salt
½ tsp cumin
½ tsp chili powder
1/8 tsp pepper
Ingredients make marinade. Marinade frozen chicken for 2-6 hours.
Used to make fajitas.

Recipe #32 Broccoli Chicken Casserole

Broccoli Chicken Casserole (Jes)

2 pkgs broccoli
8 chicken breasts, cooked and cut in pieces
2 cans cream of chicken soup
1 cup mayonnaise
2 Tbsp lemon juice
A bit of Worcestershire sauce
Cheese, grated

Cook broccoli until tender, drain and arrange on the bottom of pan. Combine soup, mayo, lemon juice and Worcestershire sauce. Add chicken to sauce. Pour over broccoli and top with cheese. Bake at 350 for 30 minutes.

Recipe #31 Italian Chicken

Italian Chicken (Jes)

4 to 6 chicken breasts
1 envelope Italian dressing mix
1 cube butter
1 8oz. cream cheese
2 cans cream of chicken soup

Place chicken breasts in slow cooker. Combine Italian dressing mix and melted butter and pour over chicken. Add cream cheese and soup. Cook for 4 hours. Serve over pasta, rice, or potatoes.

Recipe #29 Chicken Tetrazinni

Chicken Tetrazinni (Jes)

2 lbs large chicken breasts, boneless and cut in pieces
½ cup chopped green peppers (optional)
¼ cup butter
¼ cup flour
2 tsp instant chicken bouillon
¼ tsp pepper
1 cup milk
½ cup shredded Swiss cheese
8 ounces spaghetti, cooked

In large skillet, cook chicken in butter for 5 minutes or until chicken is brown. Stir together flour, bouillon, pepper, milk and one cup water. Add to skillet. Cook and stir until thick and bubbly. Stir in cheese and spaghetti. Turn into 2 quart casserole dish. Sprinkle with bread crumbs. Bake at 350 for 20-25 minutes.

Recipe #30 Chicken Roll-ups

Chicken Roll-ups (Jes)

2 cups cooked, cubed chicken
4 ounces mushrooms (optional)
8 ounces cream cheese
1/8 tsp pepper
1 tsp chicken bouillon
2 pkgs of 4 crescent rolls
1 box Stove Top
2 cans cream of chicken soup
1 ½ cup water
2 Tbsp bouillon

Mix first five ingredients together. Use 1 triangle of crescent roll and put 1 Tbsp chicken mix. Close crescent roll. Melt 1 cube of butter and put on crescent roll. Make Stove Top into crumbs and sprinkle on top. Bake at 350 for 20-25 minutes.
Boil gravy ingredients together. Turn to low and mix ½ cup sour cream.

Recipe #28 Easy Chicken Casserole

Easy Chicken Casserole (Megs)

Chicken breasts, cooked and diced
1 pt. Sour cream
1 can cream of mushroom soup
2 cup bread crumbs

Layer in pan the chicken, top that with a mixture of the sour cream and soup (mixed together). Top it with the bread crumbs. Bake at 375° until heated through, approximately 30 minutes.

Recipe #26 Oven Fried Chicken

Oven Fried Chicken (Shyanne)

2 ½ to 3 lbs chicken
1/3 cup flour
1 tsp salt
Dash of pepper
1 egg
2 Tbsp water
¾ cup corn flake crumbs
¼ cup parmesan cheese
¼ cup softened margarine
Coat chicken with combined flour and seasonings. Dip chicken in combined egg and water; coat with combined crumbs and cheese. Place in 13x9 baking pan; drizzle margarine over chicken. Bake at 375 for 1 hour or until tender. Makes about 4 servings.

Recipe #27 Chicken Enchiladas

Chicken Enchiladas (Megs)

1 can evaporated milk
4 Chicken breast, cooked and diced or shredded
1 can diced chili
1 pkg tortilla shells
2 can cream chicken soup
1 pkg cheese

Mix and heat on stove. Take tortilla shell, layer with chicken, sauce, and cheese. Roll into pan, pour left over sauce on top. Cook at 350 for 20 to 30 minutes.

Recipe #24 Creamy Ranch Chicken

Creamy Ranch Chicken (Jes)

6 slices of bacon or real bacon in a jar
4 chicken breasts, cut in pieces
2 Tbsp flour
2 Tbsp Ranch dressing mix
2 ¼ cup milk
2 Tbsp Parmesan cheese

Cook chicken, mix flour and Ranch together, sprinkle over chicken in frying pan, stir in milk, cook until thick, stir in bacon, sprinkle with cheese, server over pasta.

Recipe #25 Sweet n. Sour Chicken

Sweet n. Sour Chicken (Jes)

1 lb. boneless skinless chicken breasts, cut into pieces
1 bag (16 oz.) frozen stir fry vegetables
1 can (8 oz.) pineapple chunks in juice, undrained
1 can (10.5 oz.) low sodium chicken broth
2 cups white rice, uncooked
½ cup sweet n. sour sauce

Heat 1 Tbsp oil in large skillet on medium-high heat. Add chicken, cook and stir 5 minutes or until cooked. Add vegetables and pineapple with juice, mix well. Stir in chicken broth, bring to boil. Stir in rice, cover, remove from heat. Let stand 5 minutes until most liquid is absorbed and rice is tender.

Recipe #23 Chicken Lasagna

Chicken Lasagna (Megs)

8 oz. grated cheddar cheese
4 chicken breast halves, cooked and cubed
½ c. chopped celery
½ c. chopped green pepper
½ c. chopped onion
1 can chopped Ro-Tel and green chilies
1 can cream of celery soup
1 can cream of chicken soup
8 lasagne noodles, slightly cooked and drained

Combine chicken pieced with celery, green pepper and onions. Add Ro-Tel and soups. Grease 9 x 13-inch baking dish. Layer noodles, chicken mixture and cheese. Cover with foil and bake at 350 for 35-45 minutes.


Recipe #22 Sweet and Sour Chicken

Sweet & Sour Chicken (Megs)

4 boneless, skinless chicken breasts
3 T. sugar
2 T. vegetable oil
2 T. soy sauce
1 chopped onion
2 T. lemon juice
3 T. ketchup
1/8 tsp. black pepper
1 T. cornstarch

Saute chopped onion in large pan on medium heat. In small bowl, combine ketchup, sugar, soy sauce, lemon juice and black pepper. Add to onion. Add chicken. Bring to boil, cover and simmer for 25-35 minutes, until chicken is done. Remove chicken to serving plate. Dissolve cornstarch with 2 tablespoons water, add to pan with sauce. Bring sauce to a boil, stirring constantly until thickened. Pour sauce over chicken before serving.

Recipe #21 Five-Minute Cookies

Five Minute Cookies

1 pkg. Any flavored cake mix ½ c. applesauce
1 egg
Beat egg and applesauce together. Mix into cake until all is moistened. Drop by spoonful on ungreased cookie sheet. Bake at 375 for 8-10 minutes. Add fruit, nuts, chocolate chips as desired.

I add rolo's to the middle of the cookie before baking and it is delicious!!

Recipe #19 Chicken Casserole

Easy Chicken Casserole

Chicken breasts, cooked and diced
1 pt. Sour cream
1 can cream of mushroom soup
2 cup bread crumbs
Layer in pan the chicken, top that with a mixture of the sour cream and soup (mixed together). Top it with the bread crumbs. Bake at 375° until heated through, approximately 30 minutes.

Recipe #20 Taco Soup

Taco Soup

3 cans tomatoes 1 can Ro-Tel tomatoes
1 can corn, drained 1 onion, chopped
1 pkg. Taco seasonings 1 pkg. Hidden Valley dressing mix
2 lb. Hamburger meat (fry well and drain)
1 can water (optional) 1 can yellow hominy (optional)
Brown meat and onions. Add other ingredients and bring to a boil. Simmer about 1 hr. Serve with taco chips and grated cheese.

Recipe #18 Breakfast Casserole

Breakfast Casserole

1 doz. Eggs, scrambled 1 can sliced mushrooms
1 lb. Bacon, cooked and crumbled 1 can mushroom soup
2 c. shrededed cheddar cheese 1 pkg. Swift dried beef
½ can milk
Place scrambled eggs in 9x13 inch baking dish, layer on bacon, then beef, then mushrooms. Stir together soup and milk and pour over top. Sprinkle on cheese. Bake at 350 until soup is bubbly and cheese is melted.