Chicken Pot Pie

• 4 cups chicken (cooked, chopped)
• 1 cup celery (chopped)
• 1/2 cup butter
• 2 cup chicken broth
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp parsley
• 1 cup onion (chopped)
• 1 cup carrots (sliced)
• 1/2 cup flour (all purpose)
• 1 cup milk
• 1 can sweet peas (undrained)
• pastry for 9 inch pie shell

In a large skillet – sauté onion, celery, and carrots in the butter for at least 10 minutes.  Add the flour and stir well.  Cook 1 minute, stirring constantly.  In a large bowl combine the broth and milk, and then gradually add to the vegetables in the skillet.  Cook on medium heat, stirring constantly until thick and bubbly. (Like making gravy)  Stir in the salt, pepper, and parsley.  Add the peas and chopped chicken.  Mix well, and then dump into a 2 qt casserole dish (or 10 inch DEEP pie shell).  Top with the pie pastry.  Cut slits in the top for venting and bake at 400 (f) for about 40 minutes.  Makes 1 large “pie” or 2 smaller 9 inch pies. 

PASTA WITH SAUSAGE and TOMATOES

• 2 TBSP Olive oil
• 2 lb Italian sausage
• 1 cup yellow onions (diced)
• 3 cloves Garlic (minced)
• 1 can tomatoes (22 oz), (drained and chopped)
• 1 1/2 cup whipping cream
• 1/2 tsp Salt
• 12 oz pasta (I like wheat penne or bowtie)
• 3 TBSP fresh parsley (minced)
• grated Parmesan Cheese

 

In a large deep skillet, heat olive oil.  Add diced onions and garlic.  Sautee for two or three minutes, until onions start to go clear.  Crumble in sausage and brown.  (You can drain off some of the grease if you think its too much, but leave some for flavor).  Add tomatoes, cream, and salt.  Simmer, stirring occasionally, until it starts to thicken.

In a large pot prepare pasta and drain.

Garnish with freshly grated Parmesan.

Chicken N Veg Couscous

• 1 cup water (or chicken broth)
• pinch of salt
• 1/2 cup chopped celery
• 1/4 cup sliced carrots
• 2 Tbs. red or green bell pepper, chopped
• 2/3 cup couscous
• 1 can chicken meat (or 1 cooked, shredded breast)
  

Place all ingredients, except couscous and chicken, in sauce pan.  Bring to high boil and remove from heat.  Stir in couscous and chicken meat and cover tightly.   Let sit at least 5 minutes or until couscous has “puffed”.

Great as a side dish, or a light main dish.

EZ Broccoli n Cheese Soup

This tastes like TGIFridays Soup of the Day!

• 4 cups chicken broth (abt 32 oz so one big container of Swanson Broth)
• 1 cup half n half
• 1 cup water
• 4 slices cheddar cheese (about 1/3 a cup shredded)
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon black pepper
• 4 cups broccoli florets (chopped into bite sized pieces)

In a large sauce pan (med high) or crock pot combine: broth, half n half, and water.  Whisk in: flour, onion, and pepper.  Once its well combined mix in the cheese.

Bring to boil stirring constantly, and then lower to LOW.  Dump in the broccoli, cover, and let simmer for 15-20 minutes or until broccoli is tender.  Remember to stir every 6-7 minutes to keep from sticking to the bottom of the pan, but do it quickly, and cover right back up.  This is to trap in the steam and the FLAVOR!

Serve hot and garnish if you wish.

Garnish (optional) 
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

Amazingly great served with a super crusty bread, like ciabatta rolls.

Easy Cheeseburger Macaroni

• 1 pound ground beef
• 2.5 cups cold water
• 1/3 cup catsup
• 2 tsp onion powder
• 1 tsp prepared mustard
• 2 cups macaroni noodles, uncooked
• 3/4 lb Velveeta (cubed)
• 1 bunch green onion (chopped)

In a large deep skillet, brown the beef and drain.

Stir in the water, catsup, onion powder, and mustard.  Bring this to a high boil, and add the noodles.  Cover and reduce heat to medium and let simmer for 8-10 minutes.   Remove lid and add Velveeta.  Stir until melted and mixed.  Remove from heat.   Stir in the chopped green onion.

Serves great with side salad!

Cheddar n Beef Goulash

• 1 can cut green beans, drained
• 1.5 tbsp butter
• 1.5 lbs ground beef
• 1/2 cup chopped onion
• 1 tbsp flour
• 1/2 tsp seasoned salt
• 1/2 tsp salt
• 1/4 tsp lemon pepper
• 2 can sliced mushrooms
• 1 15oz can tomato sauce
• 8 oz NO YOLK noodles, cooked
• 1 cup shredded cheddar

Preheat oven to 350(f)

In a skillet melt butter, and brown beef.  Add onion and cook until tender.  Blend in the flour and seasonings until well mixed.  Stir in mushrooms and tomato sauce.  Mix well and simmer for at least 5 minutes.  Add noodles and green beans.  Mix well. 

Pour into greased (buttered) casserole dish and sprinkle with cheese.  Bake at 350 for 30-40 minutes or until bubbly and lightly browned.

source: from Nana’s recipe box

EZ Chicken and Broccoli Stir Fry

• 1 tbsp olive oil
• 2 cups diced cooked chicken (I just boil it)
• 2 cups broccoli
• 1 (8 oz) package of fresh mushrooms
• 4 green onions, chopped
• 1 garlic clove (minced)
• 1/4 tsp ground ginger
• 1 tbsp soy sauce
• 1 (12oz) package of NO YOLK egg noodles, uncooked

In a deep skillet or wok, heat the oil and then add: chicken, broccoli, mushrooms, onion, garlic, and ginger.  Stir often.  Cook until heated thru and broccoli goes tender crisp and bright green.  Add soy sauce.  Continue to cook about 5 minutes, meanwhile – make the noodles as directed on package, and drain.

To serve: place some noodles on serving dish and top with the chicken mixture. 

makes 4-6 servings.

source: clipping from Nana’s recipe box

*Mushrooms make me sick, so I usually leave them out.  I have never eaten this WITH the mushrooms in it, but Mr C loves it either way so I am sure are worth adding.

Country herb Roasted Chicken

• abt 2.5 lb boneless skinless chicken breast
• 1 package Lipton Savory Herb with Garlic Soup Mix
• 2 tbsp water
• 2 tbsp olive oil

PREP:  Combine all ingredients except chicken in a freezer bag.  Use your finger “smashing” the bag until it’s all mixed up.  Then add the chicken and refrigerate for about an hour.

Preheat oven to 375(f)

Place chicken in a 13x9 baking dish.  Brush with the remaining mix left in the bag.  Bake 45 minutes, uncovered – or until chicken is no longer “pink”.

Makes 4 servings.

**TIP:
Don’t have to use a brush!  I just use scissors and nick off on corner of the freezer bag, and then use it like an icing bag and “ice” on the rest of the mix.  Then you just toss the empty bag in the trash.  No mess, no extra clean up!  Yep, I am exactly THAT lazy.  =D

source: clipping from Nana’s recipe box.

Saucy Steak Skillet

• 1 lb beef (boneless round steak), cut into serving sized pieces
• 1/4 cup all purpose flour
• 1 tbsp vegetable oil
• 1 onion, chopped (abt a cup)
• 1 can (16 oz) whole potatoes, drained (reserve liquid)
• 1/4 cup catsup
• 1 tbsp Worcestershire sauce
• 2 tsp bell pepper flakes
• 1 tsp instant beef bouillon
• 1 tsp salt
• 1/2 tsp dried marjoram leaves
• 1/4 tsp pepper
• 1 package (10 oz) frozen Italian green beans
• 1 jar (2 oz) sliced pimiento, drained

Coat steak and then tenderize by beating with a meat mallet.  Brown beef in oil in at least a 10 inch skillet.  When meat starts to brown, scoot it over and dump in the onions.  Cook until onions are clear and tender, and then drain oil.  Add some water to the potato liquid until it equals 1 cup of fluid and then mix the liquid and catsup into the pan with the onions and the meat.  Add Worcestershire, pepper flakes, bouillon, salt, marjoram, and pepper.  Heat to boiling, and then lower.  Cover and simmer until the beef is tender. abt 1.5 hours.

Meanwhile, rinse frozen beans.  After the meat is tender, add the beans pimentos and potatoes.  Heat to boil again, and then reduce heat to simmer and cover with lid.  Let simmer until beans are tender crisp.  10-15 minutes.

Serve hot.

**I am not a big meat fan, and I especially hate steak, and steak type food.  I love this however.  It is very yum, and the meat comes out so tender you barely have to chew.

Makes 4 servings +

 

source: Clipping from Nana’s recipe box

Chicken Casserole

• 2 cups cornflakes (then slightly crushed, should make about 1 cup)
• 1/2 cup thinly sliced celery
• 1/2 cup shredded cheddar
• 1/2 cup shredded Swiss
• 1 cup miracle whip
• 3/4 cup milk
• 2 tbsp chopped green onion
• 1 tsp salt
• 1 tsp prepared mustard
• 1/2 tsp pepper
• 1/2 tsp dried basil leaves
• 2 cans chicken (or tuna) drained
• 1 package frozen green beans (thawed), drained
• 1 package elbow macaroni, cooked and drained

Preheat oven to 375(f)

Make the topping:
Mix the cornflakes, cheddar, and half of the Swiss.  Set aside.

Mix remaining ingredients in a 3 quart casserole dish.  Cover and bake 30 minutes.  Remove from oven and sprinkle with topping.  Bake uncovered until hot and cheese is melted, about 10 minutes.

source: clipping from Nana’s recipe box

Impossible Chicken n Veg Pie

• 1 cup cooked chicken (cubed or shredded)
• 1 cup zucchini (chopped)
• 1 cup tomato (chopped)
• 1/2 cup onion (chopped)
• 1/3 cup grated Parmesan cheese
• 1 cup milk
• 1/2 cup Bisquick (or biscuit ready mix)
• 2 eggs
• 1/2 tsp salt
• 1/4 tsp pepper

Preheat oven to 400(f) and grease a 9-inch deep dish pie plate.

Mix together: chicken, zucchini, tomato, onion, and cheese.  Spoon evenly into buttered (or greased) pie plate.

In a bowl, mix the remaining ingredients until smooth, and then even pour over chicken.

Bake approximately 35 minutes or until knife inserted in the center comes out clean.  Let stand at least 5 minutes before cutting.

Make about 6 servings.

*great served with salad

 

Home Made Corn Dogs

• 1 cup self rising corn meal
• 1/2 tsp pepper
• 1/2 cup milk
• 1 egg, beaten
• 2 TBS vegetable oil
• 8-10 hot dogs

Combine cornmeal and pepper.  Add milk, egg, and oil, all one at a time mixing well in between each new addition.  Insert a wooden skewer in the end of each hot dog and then coat the dog in the cornmeal mixture.  Fry 2-3 dogs at a time in a deep fryer at ATLEAST 375(f) until golden brown.  Remove from heat and drain on paper towel before serving.

 

source: Clipping from Nana’s box

Sloppy Joe Pizza

• 1 lb ground chuck
• 3/4 cup frozen corn, defrosted
• 3/4 cup barbeque sauce (or 3/4 a can of sloppyjoe/manwich)
• 1/2 cup sliced green onions
• 1.2 tsp salt
• 1 large Italian bread shell or pizza crust
• 1 1/2 cups shredded Colby Jack cheese

Heat oven to 425.

In a large skillet, brown beef and drain.  Stir in corn, barbeque, onions, and salt.  Heat through stirring occasionally.  Place shell on baking sheet.  Spoon beef mixture on shell and then top with the cheese.  Bake 12 – 15 minutes or until cheese is melted and pizza like bubbly.   Cut and serve hot.

I know this recipe sounds odd, but it really tastes like a sloppy joe, or maybe a leftover meatloaf sandwich…  Its GOOD.

 

source: Clipping from Nana’s box

Bunnys German Sauer Dogs

When we grill out hot dogs, my favorite way to eat them is with Sauer kraut!  This recipe is my fav!  Can be made stove top, or made in “packets” on the grill!

• 1 lrg can Sauer kraut (or 1.5 regular sized cans)
• 1 green bell pepper – deseeded and chopped
• 1 red bell pepper – deseeded and chopped
• 1 bundle of scallions  – white tops removed and greens chopped
• 1 small yellow onion – diced
• 2 tbsp butter (or spread)
• 1 pinch cinnamon (or paprika + brown sugar!)

Stove top:

Just dump it all in a pan, heat it until the peppers are tender crisp.  Top a dog, and chew.  YUM!

Grill pack:

Mix all ingredients in a large bowl (except butter).  Making 3-4 foil packs, place the mix and a dollop of butter. Toss em on the grill about 5 minutes before you start your dogs.  As you start your dogs, flip the pack over and then jab it with a fork for vent holes.  Continue to cook while your dogs are cooking.  Once you dogs are all done, the veggies inside the packs should be tender/crisp.  Carefully open packs – steam will explode out so be careful!  Top your dog and chew.

YUM!!!!!!!!!!!

Penna with Sausage and Red Bell Pepper Sauce

This recipe is quick and easy, but tastes and looks like you spent ALL DAY in the kitchen!

• 1 package of sausage (I use Johnsonville Italian Sausage) – deskinned
• 1 red bell pepper – deseeded and chopped
• 1 green bell pepper – deseeded and chopped
• 1 large tomato – chopped
• 1 onion (yellow or white) – chopped
• 1 1-lb box of penne pasta
• 1 jar of traditional spaghetti sauce
• olive oil – as needed
• dried basil
• garlic salt (I use Garlic  Salt with Parsley)
• 1/4 cup grated or shredded parmesan

In a large pot, fix penne as suggested on package.

Meanwhile, in a DEEP skillet put about a teaspoon of olive oil and heat on med/high.  Sprinkle with a little garlic and basil.  Add in the meat from inside the sausage casings and allow to brown. 

Once the sausage is almost all the way brown, drain off most of the “fat”.  Return meat to skillet and add in: bells, onion, abt a half tablespoon of dried basil. 

Sprinkle with garlic and simmer until the veggies brighten (tender crisp).  Once the veggies have peaked, add in diced tomatoes.  Simmer 3-4 minutes stirring occasionally.  Sprinkle with Parmesan.

 

You can actually serve this as is, which is AMAZING as an appetizer with toasted asiago or bagguetts!
OR
you can make it more saucy for the MAIN COURSE by adding a jar of plain spaghetti sauce. 

Great served with garlic toast and a salad!

This recipe makes enough to feed a family of 4 with enough leftovers for another night.  Freeze up the leftover sauce for an easy night of pasta later down the road!

Chicken Broccoli fettuccini alfredo

1/4 cup Zesty Italian Dressing
1 box fettuccine, uncooked (or penne)
3 cups fresh broccoli
1 to 2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 1/2 cups milk
1 package Philadelphia® Cream Cheese
1/2 cup Kraft® Grated Parmesan Cheese
1 tsp. dried basil leaves
4 tsp flour

Heat dressing in large nonstick skillet.  Add the chicken and cook until cooked through and no longer pink (abt. 5 minutes)  Be sure to be stirring occasionally. 

Stir in milk and flour.  Mix well, then stir in cream cheese, Parmesan cheese and basil.

Let it come to a boil, making sure to stir so it doesn't stick. Make sure to mix it well!

While the chicken is cooking – do the pasta as directed on package, adding broccoli to the boiling water for the last couple of minutes.  I usually put it in when I feel like I should check the noodles the first time.  You know, you know they wont be ready YET but you still check em to just make sure… thats when I put in the broccoli.

Drain pasta mixture, and stir the chicken mixture into the pot with the noodles.

*Sometimes the sauce gets thick enough I don’t need to add flour.  I think it just depends on how much fluid the chicken puts out while cooking.  So you’ll just have to play it by eye on whether you need the flour or not…  If your sauce looks CRAZY thin when your chicken is no longer pink, stir in a tiny bit of flour…

 

Wangy Chicken Teriyaki

This is one of my favorite “gotta lick the sauce off my fingers” recipes, and it’s SUPER easy!

• 4 tbsp brown sugar (by tbsp I mean HEAPING. lol)
• 6 tbsp soy sauce (not heaping, obviously.)
• 2tbsp oil (I have used olive and Wesson, Wesson tasted better)
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 4 boneless skinless chicken breasts

Combine everything except the chicken in a bowl and whisk it up real good.  Make sure to get all the “clumps” out of the brown sugar.

Cut the chicken into strips and dump them in the “mix”.  Cover with plastic wrap, stick it in the fridge and let it set up for a couple of hours.

Preheat the BROILER in your over.  This is the top burner thingy in there.  Put your oven “rack” on the highest position in there to get your chicken closest to the burner unit.

Dump your refrigerated mess into a  jelly roll pan or a cookie sheet that has deep sides on it.   Broil the chicken for 3 or 4 minutes, until the meat looks WHITE and then flip it over and broil the other side.  Serve HOT. 

I keep a little of the ‘sauce” as a dip for mine but no one else in the house likes to do that.  Hey, Im sauc-ay… what can I say?   LOL…

ENJOY!

Sauerbraten

This is one of those dishes that is great hot and fresh and AMAZING as a leftover!

• 1 2-3 lb roast (chuck or round)
• 1/4 cup flour
• 3/4 cup water
• 1 tbsp olive oil
• 2 medium onions (quartered)
• 1/2 cup red wine vinegar
• 1/8 tsp ground cloves
• 1 bay leaf
• 1/8 tsp allspice
• 3 tbsp brown sugar
• 1/2 tsp black pepper

Heat the oil in a large pot.  While its warming, toss the meat in the flour until its good and covered.    Once the oil is HOT, sear the meat until brown on all sides.

Add the water and onions, lower the heat to med-high, cover , and cook for about an hour.  Remove from heat after the first hour and SLICE.

Place the the remainder of ingredients into the pot and top with the meat.  Cover, and return to the heat.  Put the pan on MED-HIGH to get it to simmer, and then lower it to low-high.  Let it “stew” in its juices for about an hour and half.  It will be done when the slices are tender when poked with a fork. 

*Keep an eye on the liquid, if it starts to cook away, lower your heat a little and add up to 1/2 cup…  You want to keep at least an inch of juice in there, so “fingertip” deep is the goal.

This meat is so good and tender and twangy!  I love mine served on a garlic toasted hoagie half with provolone! 

ENJOY!

Big Boy Breakfast Bake

• 6 med potatoes, peeled and cubed
• 1 tsp garlic salt
• 4-6 green onions, chopped
• 2 tbsp butter
• 2 egg yolks
• 3/4 cup milk
• 2 tbsp parsley flakes
• 1 tbsp chives
• 1 tsp
• 1/2 cup shredded mozzarella
• 2 Smoked Sausages, sliced and quartered
• 2 tbsp grated parmesan

Boil the potatoes until tender, and then mash.  Mix in the onions, garlic, milk, butter, eggs, pepper, and nutmeg.  Beat until nice and fluffy.  Stir in the parsley, sausage, and cheeses.   Grease up a 2 qt baking dish, and spoon in the mixture.  Sprinkle with thyme and chives and bake uncovered at 400 for 30-40 minutes (until golden brown). 

Enjoy!

Italian Herbed Chicken Penne

• 1 can SWANSON brand Chicken Broth with Italian Herbs
• 1 tbsp Olive Oil
• 6-8 sundried tomatoes (roasted tomatoes work too!)
• 1 lb boneless chicken breasts (cut into strips)
• 1 tbsp flour (all purpose)
• 1 cup spinach (chopped) {1/2 small box of frozen works!}
• 4 cups whole wheat penne (cooked n drained) {I love Healthy Harvest}
• 1/4 cup shredded parmesan

Microwave broth and tomatoes for 2 minutes, let stand while doing the rest of the steps.

Heat your oil and large deep skillet, and brown the chicken strips. 

Sprinkle in the flour and mix it up to make a thick rue.  Add the tomatoes and broth and stir.  As you stir the flour will thin out and make a “sauce”.  Cook until mixture begins to boil.  Add the spinach and pasta and toss to coat.  Sprinkle with cheese, remove from heat and cover and let set for about 5 minutes.  This lets the sauce absorb into the penne and the cheese to melt.

*If you cant find Swanson Italian Herbed Broth, get the regular broth and then a bottle of the Italian Herb seasonings from McCormick’s.  Add about 2 tsp per can of broth.  :)

 

ENJOY!