One Pot Spaghetti
shared by Andrea
http://www.fantasticalsharing.com/2012/12/one-pot-spaghetti.html?m=1
Ingredients:
1 lb. ground beef (or sausage)
1 lb. ground beef (or sausage)
1 onion, finely diced
1 clove garlic, minced
1 can chicken broth (or homemade)
1 (26 oz.) can spaghetti sauce
1/2 cup water
8 oz. spaghetti, broken into pieces
1/4 cup grated Parmesan
Directions:
In a large pot, brown ground beef with onion, add garlic in last minute or so; drain if needed.
In a large pot, brown ground beef with onion, add garlic in last minute or so; drain if needed.
Add broth, spaghetti sauce, and water. Bring to a boil.
Add spaghetti and reduce heat.
Cook, covered, for 17 to 20 minutes or until spaghetti is cooked al dente. Stir occasionally and add more water, if needed. Stir in the Parmesan.
Creamy Slow Cooker Ranch Pork Chops
Shared by Andrea Thurman
Ingredients:
6 to 8 Medium potatoes, chopped into large pieces
4 to 6 boneless pork chops
2 (10.75-oz) cans condensed cream of chicken soup or homemade
2 packages dry ranch dressing mix
1 cup milk
Parsley flakes optional
Directions:
Spray slow cooker with nonstick cooking spray and put potatoes on the bottom. Place pork chops on top of potatoes. Mix together the condensed soup, ranch dressing mix, and milk. Pour on top of the pork chops and cook on low 6 to 7 hours or on high for 4 hours. Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you desire.
Makes 4 to 6 servings.
Potato, Cheese, and Onion Enchiladas
Shared by Andrea Thurman
Ingredients:
4 medium (about 2 lbs) potatoes, peeled
12 oz. shredded white cheddar cheese, divided
½ cup sliced green onions
1 tsp. salt
2 cans (8-oz) tomato sauce
¼ cup mild chili powder
½ cup vegetable oil plus 1 Tbsp.
½ cup water
12 8” flour tortillas
Shredded lettuce
Salsa, sour cream (optional)
Directions:
In microwaveable dish with lid, microwavable dish with lid, microwave potatoes on high for 15 minutes. Let cool. In bowl, shred potatoes. Add half of shredded cheese, then onions and salt; mix to combine.
In saucepan, combine tomato sauce, chili powder, 1 Tbsp oil, and water. Heat to boiling, reduce heat to low, and simmer 5 minutes.
In skillet, heat remaining ½ cup oil over high heat. Using tongs, warm flour tortillas one at a time for 5 seconds per side. Transfer to plate lined with paper towels. Repeat with remaining tortillas.
Heat oven to 350 degrees. Place tortillas in single layer on waxed-paper-lined work surface. Brush both sides of tortillas with tomato-sauce mixture. Place ½ cup potato mixture in middle of each tortilla. Fold tortillas in half and press together to form enchiladas. Place in casserole dish in single layer. Top with remaining sauce and cheese. Bake 15 minutes. Serve with lettuce, salsa, and sour cream, if desired.
Girl’s Camp Taco Soup
Shared by Andrea Thurman
Ingredients:
1 lb. ground beef
1 pkg. taco seasoning mix
1 pkg. Ranch dressing mix
1 can corn
1 can green chilis
1 can chili beans
1 can kidney beans
1 can Ro-Tel tomatoes and chilis
1 cup diced tomatoes
2 cans water
Directions:
Brown the ground beef in a large pot. Add the remaining ingredients and simmer until warm. Add toppings to the soup if desired – Fritos, cheese, olives, sour cream, etc.
White Bean Chicken Chili
Shared by Andea Thurman
Ingredients:
1 (12.5 oz) can chicken breast
1 (15-ox) can chicken broth
1 (15-oz) can cannellini or Great Northern beans, rinsed and drained
1 (11-oz) can sweet corn Niblets
1 (16-oz) jar salsa verde (we like the medium)
Directions:
Mix chicken, broth, beans, corn, and salsa verde in 3-qt saucepan. Heat to boiling; reduce head. Cover and simmer for 15 minutes. Stir in cilantro. Top each serving with sour cream and salsa. Serve with tortilla chips.
Cavatappi with Spinach, Beans, and Asiago Cheese
Shared by Andrea Thurman
Ingredients:
8 cups coarsely chopped spinach leaves
4 cups hot cooked cavatappi (about 6-oz uncooked spiral-shaped pasta)
½ cup (2-oz) shredded Asiago cheese
2 Tbsp olive oil
¼ tsp salt
¼ tsp freshly ground black pepper
1 (19-oz) can cannellini beans or other white beans, drained
2 garlic cloves, crushed
Direction:
Combine first 8 ingredients in a large bowl; toss well. Sprinkle with cracked black pepper, if desired. Yield: 4 servings (serving size: 2 cups)
Korean Fried Rice
Shared by Andrea Thurman
Ingredients:
4 cups sticky rice, uncooked
Water (amount described below)
*1 cup boneless skinless chicken breasts, cut into small pieces
1 tsp sesame oil
2 Tbsp soy sauce
1 tsp sugar
1 tsp vegetable oil
*½ pound raw shrimp, peeled and deveined
1 bunch green onions, finely chopped
2 carrots, finely chopped
2 eggs, scrambled
1 Tbsp butter
*chicken and shrimp can be replaced with diced, cooked ham
Directions:
Rinse and wash rice well. Place in saucepan with lid. Place hand flat over rice and bend wrist. Fill with water up to first fold line on your wrist. (You can adjust how much rice and water this way.)
Cook covered, until done, approximately 25-30 minutes. Set aside. Mix sesame oil, soy sauce and sugar together. Add small pieces of raw chicken and mix well. Place 1 tsp of vegetable oil in frying pan and heat. Add chicken and sauté until cooked through. Add shrimp meat and vegetables and cook again until done. Add scrambled eggs and stir until eggs are done. Add 1 Tbsp butter to pan and add rice to frying pan. Mix well. Season with salt and pepper to taste.
Chili
Shared by Kristi Higginson
Ingredients:
1 roll Pork sausage (12-oz)
½ a large onion, diced
1 can tomato paste (add 2-3 cans water) or 1 can tomato sauce
1 can diced tomatoes
1 small can green chilies
1 can beef or chicken broth
1 to 2 Tbsp chili powder
1 tsp cumin
½ tsp garlic powder
1 to 2 cans chili beans
Directions:
Cook the sausage and the onion together. Add tomato paste/sauce, diced tomatoes, green chilies, broth, spices, and beans. Simmer until thick. Optional toppings: cheese, sour cream, (additional meat like left over pulled pork. Mmmmm)
Tortilla Soup
Shared by Kristi Higginson
Ingredients:
½ large onion, diced small
2 cans chicken broth
1 can diced tomatoes
1 small can green chilies
1 can black or pinto breans (drained)
1 can corn or frozen corn
2 to 3 cups chopped chicken (I debone a rotisserie chicken and chop it)
1 tsp cumin
½ tsp garlic powder
½ tsp chili
Directions:
Saute the onion and add all the rest of the ingredients to a large sauce pan. Optional toppings include: sour cream, shredded cheese, crushed tortilla chips, avocado.
BBQ Pulled Pork
Shared by Kristi Higginson
Ingredients:
Pork roast (3-6 lbs depending on how many you’re feeding)
BBQ sauce
Buns
Coleslaw
Coleslaw dressing (Hidden Valley is good, or make your own with mayo, cider vinegar, a little sugar, and celery seed to taste)
Directions:
Place the pork roast(s) in the crock pot and fill with water half way up the meat. Let cook on low for 6-8 hours. Drain the water from the crock pot, add BBQ sauce, and shred the meat. Let BBQ meat cook in the crock pot on low until ready to eat. Mix the coleslaw and coleslaw dressing
I like to toast my bun, top with the warmed meat, coleslaw mix, and a little siracha sauce on top.
Note: You could add liquid smoke to the meat while it’s cooking to give it a smokey, Kahlua pork taste and skip the BBQ sauce and give it some Hawaiian flavor.
Ham and Cheese Roll Ups
Shared by Kristi Higginson
Ingredients:
Bread dough (you can buy pizza dough at Winco close to the Deli or used cans of crescent rolls and roll the pinch the seams together)
1 block cream cheese
1 tsp onion powder
Deli Ham
Sliced or shredded provolone cheese
Shredded cheddar cheese
Directions:
Roll out dough into one large piece. Mix onion powder into the cream cheese. Spread cream cheese over the dough. Depending on how much dough you have, layer the dough with the ham then cheese. (If I have a lot of dough, I cut the rolled out dough right down the middle and make two rows of the ham and cheese.) Roll the dough up like a cinnamon roll log. Cut the log into 1 1/2 – inch sections and place on a baking sheet lined with parchment paper or sprayed with non-stick spray. Sprinkle tops of rolled up rolls with cheddar cheese. Bake at 400 degrees for 10-15 minutes, or until dough browns.
One Pan Honey Garlic Chicken and Vegetables
Shared by Beka Harnois
Ingredients:
Glaze:
2 Tbsp olive oil
2 Tbsp unsalted butter, melted
2 Tbsp honey
2 Tbsp brown sugar
1 Tbsp Dijon mustard
1 ½ tsp minced garlic (about 3 cloves)
½ tsp dried oregano
½ tsp dried basil
Salt and pepper, to taste
Other ingredients:
4 large boneless, skinless chicken breasts
16-oz red potatoes, cut into 1-inch pieces (about 3 medium red potatoes, or 3 cups cubed)
1 Tbsp olive oil
Salt and pepper, to taste
12-oz frozen green beans (or 16-oz fresh or frozen broccoli florets)
2 Tbsp chopped fresh parsley leaves, optional
Instructions:
1. Preheat oven to 400 degrees Fahrenheit. Lightly grease a rimmed baking sheet with nonstick cooking spray. (Sometimes I cover my pan with foil and spray that for easy cleanup.)
2. In a small bowl, whisk together the glaze ingredients; season with salt and pepper, to taste. Set aside.
3. Place potatoes in a single layer onto half of the prepared baking sheet. Drizzle with 1 Tbsp olive oil and season with salt and pepper, to taste. Roast for 10 minutes.
4. Add chicken in a single layer on the other half of the baking sheet; season with salt and pepper. Spoon half of the glaze mixture over the top of the chicken breasts. (Do not contaminate the remaining glaze with the raw chicken – divide it into two bowls if you have to.)
5. Place tray into oven and roast for 20 minutes. Then stir in green beans and remaining glaze with the potatoes. Mix together. Move rack in oven up to the top shelf. Return tray to oven and broil about 5-10 minutes, or until everything is caramelized and slightly charred, the potatoes are fork tender, and the chicken reaches 165 degrees Fahrenheit. Serve garnished with parsley, if desired.
*Recipe is easily adaptable with different meats or vegetables.
(Think pork chops, broccoli, cauliflower, carrots, etc.)
Creamy Crockpot Chicken
Shared by Beka Harnois
Ingredients:
4 chicken breasts (boneless, skinless)
¼ c. butter
1 package (dry) Italian Dressing mix
1 8-oz. package cream cheese
1 can cream of chicken soup
As much milk (or cream) as needed
Directions:
Place chicken breasts in crock pot. Brush melted butter on chicken. Sprinkle Italian Dressing mix on chicken. Cook on low for 2-3 hours. Combine cream cheese and soup. Pour over chicken. Cook for 2-3 more hours on low.
Shred the chicken (using two forks) after it is done cooking while it is still hot in the crock pot. If you want there to be more sauce, you can add milk or cream after its done cooking and you have turned off the crock pot.
Mexican Crockpot Chicken AKA Tex Mex
Shared by Beka Harnois
Ingredients:
4 chicken breasts (boneless, skinless)
2 packets taco seasoning
1 can (8-oz) green chilies
1 can (15-oz) fire-roasted diced tomatoes, not drained (I’ve used regular too)
1 can (15-oz) canned corn or mexicorn, drained
1 can (15-oz) black beans, rinsed and drained
1 can (15-oz) pinto beans, rinsed and drained
1 can (15-oz) red beans, rinsed and drained
Directions:
Layer ingredients in a crockpot in the order listed above. Empty one packet of taco seasoning directly onto the chicken and add the second packet after all the remaining ingredients have been added. Cook on low for 6-8 hours. Shred the chicken (using two forks) and stir to mix all of the ingredients together.
You can serve this with tortillas, salsa, guacamole, sour cream, and shredded cheese. Sometimes we just scoop some into a bowl and top with tortilla chips or Fritos and some shredded cheese.
Lion House Chicken
Shared by Beka Harnois
Ingredients:
4-6 chicken breasts
1 can cream of chicken soup
¾ cup – 1 cup evaporated milk
Seasonings: salt, pepper, garlic salt, paprika
Chopped parsley
Directions:
Place chicken in sprayed 9x13 pan. Sprinkle individual pieces, front and back, with seasonings. Whisk together soup and milk. Pour over chicken. Sprinkle parsley on each piece. Bake uncovered at 350 degrees for 1 hour.
Bacon-wrapped Chicken
Shared by Beka Harnois
Ingredients:
4 8-oz boneless chicken breast halves
Salt and pepper
8 bacon slices
8 fresh thyme sprigs or ½ tsp, dried thyme
1 Tbsp vegetable oil
½ cup chicken stock or water
1 cup whipping cream
1 garlic clove, minced
Directions:
Preheat oven to 350 degrees. Lightly season chicken with salt and pepper. Wrap two bacon slices around each chicken breast, forming an X in the middle. Heat oil in an ovenproof frying pan over medium heat. Place chicken in pan. Cook until bacon and chicken start to brown. Turn over and brown other side. Drain off the fat and add the stock or water, cream, garlic, and thyme. Bring to a boil. Transfer the pan to the oven. Bake chicken for 15 to 20 minutes, or until the cream has thickened. Season to taste with salt and pepper.
Serve over mashed potatoes.
Black Bean and Mango Quesadillas
Recipe by Our Best Bites
Ingredients – (you can use store bought salsa in place of this step)
Salsa:
Salsa:
1 cup diced mango (about 1 medium/large mango, 2 small ones)
1/4 cup diced red onion
1/4 cup diced red pepper
1-2 tablespoons finely minced jalapeno pepper
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/4 cup diced red onion
1/4 cup diced red pepper
1-2 tablespoons finely minced jalapeno pepper
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
Black bean mixture:
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper
1 1/2 tablespoon water
1-2 cups shredded pepper jack cheese
4-6 small/med flour tortillas
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper
1 1/2 tablespoon water
1-2 cups shredded pepper jack cheese
4-6 small/med flour tortillas
Directions:
Preheat a non-stick griddle or skillet to medium high heat.
Preheat a non-stick griddle or skillet to medium high heat.
Combine mango, red onion, bell pepper, jalapeno, cilantro, and lime juice in a bowl. Sprinkle with a couple pinches of salt and a few cracks of pepper. Gently stir to combine and place in fridge to chill.
Place beans, water, cumin, coriander, onion and garlic in a microwave-safe bowl and stir. Cover with plastic wrap and prick plastic with a fork to vent. Microwave for about 1 1/2 minutes (microwaves vary) until beans are hot. Use a fork to lightly mash beans, leaving some beans still in tact. Season with salt and pepper to taste.
Lightly brush pan with a little oil and place tortillas on it. Sprinkle tortillas with pepper jack cheese (I use a generous 1/4 cup on 6-inch tortillas) and cook until cheese is melted and tortillas are toasted and golden brown.
Remove from heat and divide bean mixture between tortillas, top with mango salsa and fold tortillas in half. Use a pizza cutter to cut into wedges. Serve with sour cream if desired.
Chicken Salad Sandwiches
Shared by Kristi
Ingredients:
3-4 chicken breasts, shredded, 1 costco chicken deboned and cut up into small pieces, or 2 cans canned chicken
1 bunch of green onions
½ - 1 cup chopped celery
½ - 1 cup dried cranberries (Craisens)
Salt and pepper to taste
Mayo to desired consistency
Bread or croissants (we love these on Croissants)
Directions:
Mix all ingredients and spread on bread or croissants
Hamburgers
By Mels Kitcken Café
INGREDIENTS
2 pounds ground beef (preferably not extra lean)
2 teaspoons seasoned salt
2 tablespoons A-1 sauce
1 teaspoon freshly ground black pepper
1/4 cup room temperature water
INSTRUCTIONS
In a medium bowl, mix all the ingredients together until well combined. Form the beef into patties about 1/2-inch thick and about 1/4-inch larger in diameter than the buns you’ll be using. Refrigerate the patties until ready to grill.
Cook the burgers on a preheated grill over medium-high heat until the burgers are cooked to your liking (I like mine with the barest hint of pink in the center and usually grill for about 6 minutes per side). The last two minutes of grilling, butter the inside of the bun and slap it on the grill to toast while the burgers finish cooking.
NOTES
Blue Cheese Burger Variation: After the beef and other ingredients have been mixed, add in about 2 ounces of crumbled blue cheese. Mix gently to combine and then form into patties.
Rosemary Burger Variation: Add 3-4 sprigs fresh rosemary (slide the leaves off the stalk, discard the stalk and coarsely chop the rosemary) to the ingredients and mix to combine with the beef.
Chicken Enchiladas
Shared by Jennifer Usher
Ingredients:
1 pint sour cream
3 cups grated cheddar cheese
2 cans cream of chicken soup
1 can green chilies
4 cups cooked, cubed chicken
1 pkg. flour tortillas
Directions:
Mix sour cream, 2 cups of the cheese, and the soup. Save out about 1/3 of this mixture to coat the bottom of the pan and to pour over the top. Coat bottom of greased 9x13 pan. Add chicken and chilies to remaining 2/3 mixture. Fill tortillas with chicken mixture. Roll up and place in pan. Spread remaining sour cream/soup mixture over the top of the rolled tortillas. Sprinkle with remaining cheese if desired. Bake at 350 degrees for 20-30 minutes or until they begin to bubble around the edges. Freezes great.
Hawaiian Haystacks: Chicken Sauce Reinvented
Shared by Jennifer Usher
Ingredients:
2 boneless, skinless chicken breasts cut into bite-sized pieces (or leftover cooked chicken, cubed)
3 Tbsp butter
½ onion (about ½ cup) finely chopped
3 cloves garlic, finely minced
1 tsp salt
½ tsp pepper
¼ cup flour
2 cups milk
1 cup chicken broth
Directions:
1. In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later) Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for one minute, stirring until fragrant.
2. Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, an d bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 -8 minutes.
3. Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges, toasted coconut, and chow mein noodles.
