Here is a collection of recipes we got from last Monday's Moms Night out! They all look so yummy! Hopefully they will add to your dinner rotations to spice things up a bit!
Taco Skillet Pie
1 lb Ground Beef
1 Can black beans with liquid
1 can petite cut zesty jalapeno tomatoes
1 pkg taco seasoning
1 6.5 oz cornbread mix
2 large eggs
1/3 cup milk
1 tblsp vegetable oil
1/2 cup Mexican blend cheese mix
Heat oven to 425 degrees. Cook beef until brown, drain fat. Stir in black beans, tomatoes, and taco seasoning. Bring to a boil on high heat. Cook 1 minute. Pour into a 9x13 pan. Prepare cornbread according to directions, using eggs, milk and oil in amounts shown in ingredients list. Spoon cornbread onto hot taco mixture. Bake 15 minutes. Sprinkle the top with cheese and continue baking for 5 minutes more or until cornbread is golden brown. Cool 5 minutes, serve and enjoy!
Crock Pot Beef Stroganoff
1 lb ground beef
8 oz sliced mushrooms (optional)
1 tsp ground mustard
1 can cream of mushroom soup
1/2 onion sliced or chopped
2 tsp salt
2tsp pepper
1/2 cup sour cream
egg noodles
Thinly slice the beef into pieces about the size of a spoon. If using raw, it can be helpful to put it in the freezer for an hour (and only an hour) first to make it firmer for slicing.
Put all the ingredients except the sour cream and egg noodles into crock pot. If you are using raw meat, do not add liquid even if it looks really dry. The meat will release sufficient juices. Cook on low for 6 hours or on high for 3 hours.
Serve over boiled egg noodles. Stir on sour cream at serving time.
This dish freezes wonderfully, but not with the egg noodles. Just cook the noodles whenever you thaw some.
Cheddar Cheese-n-Ham Loaf
1 ball of pizza dough
9 oz ham
1 cup shredded cheddar cheese
1/4 cup miracle whip
1 egg, beaten
1 tblsp Parmesan cheese
Preheat oven to 350 degrees. Place dough on a lightly floured surface; flatten slightly with hands, then roll into 12x8 inch rectangle with rolling pin. Top dough evenly with ham, leaving 1/2 inch border around all the sides. Mix cheddar cheese and dressing; spread evenly over ham. Moisten edges of dough with water. Starring at one of the long sides of the dough, fold 1/3 of the dough over filling, then repeat with the other side of the dough. Firmly pinch ends of dough together to seal. Place, seam side down, on greased baking pan. Cut 3 diagonal slits in top of dough with knife. Brush evenly with egg and sprinkle with Parmesan cheese. Bake 35-40 minutes or until browned. Plan to cool a bit, it's super hot!
Chicken Spaghetti
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Sweet and Sour Chicken
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 medium green peppers, diced
1 medium onion, diced
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup crushed pineapple with syrup
1/3 cup packed brown sugar
Hot cooked rice (Minute rice works great!)
Directions
In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside.
Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice. I love to serve this with Fried Rice-recipe below!
Fried Rice
Ingredients
1 cup rice, uncooked
5 tablespoons butter
1 cup onion, chopped
1 cup carrot, chopped
2/3 cup green onion, chopped
3 tablespoons sesame seeds
5 eggs
5 tablespoons soy sauce
salt
pepper
Directions
Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions.
Saute until carrots are translucent.
Set aside.
Lightly grease another skillet.
Beat eggs and pour into hot skillet.
Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs.
Add soy sauce and stir.
Salt and pepper to taste.
Taco Skillet Pie
1 lb Ground Beef
1 Can black beans with liquid
1 can petite cut zesty jalapeno tomatoes
1 pkg taco seasoning
1 6.5 oz cornbread mix
2 large eggs
1/3 cup milk
1 tblsp vegetable oil
1/2 cup Mexican blend cheese mix
Heat oven to 425 degrees. Cook beef until brown, drain fat. Stir in black beans, tomatoes, and taco seasoning. Bring to a boil on high heat. Cook 1 minute. Pour into a 9x13 pan. Prepare cornbread according to directions, using eggs, milk and oil in amounts shown in ingredients list. Spoon cornbread onto hot taco mixture. Bake 15 minutes. Sprinkle the top with cheese and continue baking for 5 minutes more or until cornbread is golden brown. Cool 5 minutes, serve and enjoy!
Crock Pot Beef Stroganoff
1 lb ground beef
8 oz sliced mushrooms (optional)
1 tsp ground mustard
1 can cream of mushroom soup
1/2 onion sliced or chopped
2 tsp salt
2tsp pepper
1/2 cup sour cream
egg noodles
Thinly slice the beef into pieces about the size of a spoon. If using raw, it can be helpful to put it in the freezer for an hour (and only an hour) first to make it firmer for slicing.
Put all the ingredients except the sour cream and egg noodles into crock pot. If you are using raw meat, do not add liquid even if it looks really dry. The meat will release sufficient juices. Cook on low for 6 hours or on high for 3 hours.
Serve over boiled egg noodles. Stir on sour cream at serving time.
This dish freezes wonderfully, but not with the egg noodles. Just cook the noodles whenever you thaw some.
Cheddar Cheese-n-Ham Loaf
1 ball of pizza dough
9 oz ham
1 cup shredded cheddar cheese
1/4 cup miracle whip
1 egg, beaten
1 tblsp Parmesan cheese
Preheat oven to 350 degrees. Place dough on a lightly floured surface; flatten slightly with hands, then roll into 12x8 inch rectangle with rolling pin. Top dough evenly with ham, leaving 1/2 inch border around all the sides. Mix cheddar cheese and dressing; spread evenly over ham. Moisten edges of dough with water. Starring at one of the long sides of the dough, fold 1/3 of the dough over filling, then repeat with the other side of the dough. Firmly pinch ends of dough together to seal. Place, seam side down, on greased baking pan. Cut 3 diagonal slits in top of dough with knife. Brush evenly with egg and sprinkle with Parmesan cheese. Bake 35-40 minutes or until browned. Plan to cool a bit, it's super hot!
Chicken Spaghetti
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Sweet and Sour Chicken
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 medium green peppers, diced
1 medium onion, diced
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup crushed pineapple with syrup
1/3 cup packed brown sugar
Hot cooked rice (Minute rice works great!)
Directions
In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside.
Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice. I love to serve this with Fried Rice-recipe below!
Fried Rice
Ingredients
1 cup rice, uncooked
5 tablespoons butter
1 cup onion, chopped
1 cup carrot, chopped
2/3 cup green onion, chopped
3 tablespoons sesame seeds
5 eggs
5 tablespoons soy sauce
salt
pepper
Directions
Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions.
Saute until carrots are translucent.
Set aside.
Lightly grease another skillet.
Beat eggs and pour into hot skillet.
Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs.
Add soy sauce and stir.
Salt and pepper to taste.
Enjoy Girls!
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