1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
3 cups milk
1 (10 3/4 ounce)can cream of mushroom soup
6 chicken breasts, cooked and cut into pieces (or shredded)
Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring constantly. Add cream of mushroom soup and chicken. Simmer on low heat for 15 minutes. Serves 8.
Serve over sticky, white rice with the following toppings:
grated cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce
Roastbeef Sandwiches
1 lb sliced roastbeef from deli
1 onion (chopped into thick slices)
1 can beef broth
1 can water
butter
Saute onion in butter until soft. Pour in beef broth and water. Add roastbeef slices. Cook until heated through. Serve on hogi rolls.
Taco Salad
romaine (chopped)
red kidney beans (drained and rinsed)
green onions (chopped)
olives (sliced)
cheddar cheese
hamburger (cooked with onion and taco seasoning)
nacho cheese Doritos chips
creamy french dressing
mix well and serve immediately
Chinese Chicken Won Ton Salad
3 boneless, skinless chicken breasts
1/2 pkg. wontons, cut into thirds
1 head iceberg lettuce, torn in pieces
1 (11 oz) can mandarin oranges, drained
1 (8 oz) can sliced water chestnuts, drained
1 (4 oz) pkg. slivered almonds, toasted
1/4 c. sesame seeds, toasted
1 bunch green onions, chopped
Dressing:
4 T. sugar
1 t. salt
1/4 t. pepper
4 T. white wine vinegar
1/2 c. oil
Mix together well.
Boil chicken breasts until cooked and slice into small pieces. Fry wontons in oil until crispy and cool on paper towels. In a large salad bowl, mix together chicken and wontons with lettuce, oranges, water chestnuts, almonds, green onions and sesame seeds. Toss with dressing and serve.
Crock Pot Honey Glazed Ham
4 lb. ham, bonelss, fully cooked
1 can (12oz) sprite or gingerale
1/4 c. honey
1/2 t. mustard
1/2 t. cloves, ground
1/4 t. cinnamon, ground
Place ham and soda into crock pot. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Thirty minutes before serving, combine remaining ingredients, including 3 T. of drippings from bottom of crock pot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.
Chicken Poppy Seed Casserole
6 cooked chicken breasts, shredded--or more
Place in bottom of buttered 9x13 glass baking dish
Pour the sauce over the top of the chicken
Sauce (mix well):
2 cans cream of chicken soup
16 oz. sour cream
3 Tablespoons soy sauce
1 teaspoon minced garlic
2 to 3 Tablespoons minced onions
Sprinkle topping over the sauce
Topping (mix well):
2 tubes (or more) of crushed Ritz crackers
2 Tablespoons (or more) of melted butter
2 Tablespoons poppy seeds
Bake at 350 degrees F for 45 minutes
Serve over rice (Jasmine rice is very good with this)
Stuffed Rolls
Brown 1 pound extra-lean ground beef with 1 large onion, chopped
When browned well, add
1 can cream of mushroom soup.
Heat through, on medium-low heat. Turn off heat and add grated cheddar cheese (to taste), stirring well into mixture.
Put mixture into hollowed out potato rolls or soft French rolls, putting top of roll back on. Place rolls on large baking dish (with sides), cover with tin foil and bake at 350 for about 20 to 30 minutes. Can make ahead and refrigerate, and then add more time to the baking time.
Fluffy Meat Loaf
Mix thoroughly:
1 1/2 lb. extra lean ground beef
3 medium slices soft bread, torn in pieces, and
1 c. milk
1 egg, beaten
1/4 c. minced onion
1 1/4 t. salt
1/4 t. each of pepper, dry mustard, sage, celery salt and garlic salt
1 T. Worcestershire sauce
For better browning, shape into loaf on shallow baking pan, lined with tin foil. Top loaf with ketchup.
Bake at 350 for 1 1/2 hours.
Chicken Nuggets - Adapted from Deceptively Delicious
1 cup italian bread crumbs
1/2 cup flaxseed meal
2 T grated parmesan
1/2 t onion powder
1/2 cup spaghetti squash puree
1 egg, lightly beaten
3 T milk
1 pound chicken breast tenders cut into chunks
salt and pepper
2-3 T olive oil
In a bowl, combine breadcrumbs, flaxseed meal, parmesan, onion powder and mix well.
In a shallow bowl, mix the egg with a fork, add in the vegetable puree, milk and mix.
Sprinkle the chicken with salt and pepper. Dip the chicken into the puree mixture and then gently toss them in the breadcrumbs, careful to coat completely.
Preheat a large nonstick skillet. Pour in olive oil. Place the chicken in the skillet in a single layer, careful not to crowd and cook until crisp and golden, about 3 to 4 minutes. Then turn the chicken over and finish cooking the chicken through, about 4 to 5 minutes more.
Garlic Chicken Farfalle – Becky Higgins16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper (you can use less and add more later)
1/2 c. butter
1 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Cauliflower Soup
2 heads cauliflower (chopped and steamed)
6-8 cans chicken broth
2 cubes butter
1 cup flour (more if needed)
1 cup milk
salt and pepper to taste
In large pot, melt butter. Add flour and milk slowly, stirring constantly until a paste forms. (Be sure not to burn mixture)
Add chicken broth until thickness desired, stirring constantly. Add cauliflower and let simmer until ready to eat.
A different Cauliflower Soup (a bit more work, but I like it better than the other!)
1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.
After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.
Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.
Chili – thisweekfordinner.com
Brown ground beef, onion, green pepper and garlic. Drain grease. Add marinara sauce, salsa, canned tomatoes... any combo, just whatever you have lying around. Spice it up: cumin, salt, pepper, chili powder. I add 1 can baked beans and 1 can kidney beans. Simmer. Easy and Yummy.
Breakfast Casserole
8 slices of bread, cubed (I break into small pieces)
2 cups cheddar cheese
20 pork sausage links, browned and sliced up
4 eggs
2 ¼ up milk
¾ tsp dry mustard
1 can cream of mushroom
½ c milk
Place bread crumbs in bottom of greased 9x13 pan. Sprinkle with cheese. Place sausage on top of cheese. Beat eggs with milk and dry mustard. Pour over sausage mixture. Refrigerate overnight.
Dilute cream of mushroom with milk and pour over casserole. Bake at 300 for 1 ½ hours.
Taco Soup
1 lb. hamburger, cooked with taco seasoning and chopped small onion
1 28 oz. can stewed tomatoes, chopped
8 oz. can tomato sauce
15 oz. can corn
1 can kidney beans, drained
1 can black beans, drained
2 cups water
Heat all ingredients together. Can simmer in crockpot for a few hours. Serve with fritos or tortilla chips, sour cream, cheese, avocado, etc.
Chinese Chicken Noodle Salad
2 c. cooked chicken breast, cut or shredded
1/2 large Napa cabbage
1 pkg. cooked, drained Chicken Top Ramen (just noodles)
Slivered Almonds
2 to 3 green onions, chopped, including stems
Celery, chopped
Mix all above ingredients, tossing lightly.
Add dressing right before serving.
Dressing:
1/3 c. oil
4 T. cider vinegar
1 T. sugar or 1/2 T. honey
1 tsp. salt
1/2 tsp. pepper
Seasoning packet from Chicken Top Ramen
Crock Pot Beef Stew
2 lbs. lean beef stew meat
Place in bottom of crock pot
Sprinkle 1 pkg. of dry onion soup mix on the stew beef.
Layer to the top the following in order:
Potatoes, cut in 1" to 2" cubes (3-4 potatoes)
Carrots, cut in thick slices, 1" to 2" long (or baby carrots)
One large onion, but in 1/4's and thick slices
Pour over the top:
1 can tomato soup mixed with
1/2 can water &
2 T. Tapioca
cook on low for appox. 8 to 9 hours or on high for 6 to 8 hours. (Mine cooked in 6 hours on low)
For variation, you can add Herbs de Provence, green veggies, etc.
Supper Nachos
1 lb. extra lean ground meat
1 large onion chopped
3/4 cup bottle chunky salsa
1/2 tsp. salt
1/4 tsp. pepper
7 oz. can chopped green chilies drained
16 oz. can refried beans
1 1/2 cups shredded sharp cheddar
1 cup sour cream
tortilla chips
In large microwavable bowl, add meat and cook on high 5 minutes. Add onion. Cook additional 3 minutes. Add salsa, salt, pepper and green chilies. Cook 5 minutes, or until meat is throughly cooked through. Add beans and cheese and cook until cheese is melted. Stir in sour cream and serve with tortilla chips.
Chicken for Tacos-"Good Things Utah"
4 boneless, skinless chicken breast
1 cup catsup
1 cup barbeque sauce
1 12 oz. size coke
Place in crock pot, cook on high 4 hours, or until done.
I remove most sauce, shred chicken and place back in crock pot with little sauce for tacos.
Grilled Sandwiches
Havarti Cheese slices
Black Forest ham slices or shaved
Lingonberries from IKEA
Mayonnaise (with a little mustard mixed in)
Parmesan cheese
Sourdough bread slices
Butter one side of bread, sprinkle parmeasn cheese on butter, place buttered side down frying pan. Spread Lingonberries to likeness. Layer ham, cheese, and mayo mix on top. Place second slice of bread, buttered and sprinkled cheese on top. Cook on both sides, until done.
Southwestern Egg Rolls
2 chicken breast, cooked shredded
2 T. green onion, minced (I’ve left out at times)
½ c. white onion, minced
1 can corn (or frozen about 1 c.)
1 can black beans, rinsed and drained
2 T. spinach, sliced very thinly (I’ve also left this out)
1 small can green chilies
½ T. parsley (fresh, minced or dried)
½ t. cumin
½ t. chili powder
¼ t. salt
dash cayenne pepper
1 c. Monterey jack or Cheddar cheese, shredded
Flour Tortillas
In large bowl mix all ingredients together. Saute all ingredients (including chicken) until warm. Remove from heat and add shredded cheese. Mix well. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together (sides in, then roll shut) so mixture can not escape. You can freeze now at this point for later.
Cook: either in a panni grill, george Forman or bake in oven. My favorite: deep fry them in oil until crispy. Keep them in tongs, in the oil so they stay shut. Serve with avocado-ranch dipping sauce.
Avocado-ranch dipping sauce:
1 c. ranch (any style)
1 whole avocado, mashed (or more if you like it!)
1 tsp. minced onion
salt and pepper
blend together with blender.
Easy Crockpot Chicken-(thisweekfordinner.com)
- 6 boneless skinless chicken breasts
- 3 cans cream soup (2 chicken, 1 celery is good)
- 6 oz cream cheese softened
- 1 pkg Good Season Italian Dressing
Place chicken breasts in bottom of crock pot. Blend soups, cream and cheese. Add italian dressing mix. Pour over chicken breasts. Cook for 8 hours on low or 3 1/2 on high. Serve with white rice. Sauce may also be spooned over rice as a gravy.
Creamy Tomato Soup
-half yellow onion, chopped
-about 1/4 - 1/2 tsp fresh minced garlic
-3 cans tomato soup
-2 cans water
-1 small can crushed tomatoes
-Herbs de Provence
-heavy cream
-macaroni noodles, cooked and drained
-goldfish crackers, optional
In a frying pan, sautéed onions and garlic in a small amount of butter. In a pot, combine tomato soup, water and crushed tomatoes, add sautéed mixture and sprinkle desired amount of herbs d' Provence. Stir and cook on med. heat until heated through.
We like to place noodles on bottom of bowl, soup on top, pour some heavy cream and add the goldfish crackers.
BLT Mac and Cheese-(hotoutoftheoven.blogspot.com)
5 cups water
8 slices of bacon
4 oz. sharp white cheddar cheese
1 oz. Parmesan cheese
4 oz. cream cheese
1 lb. uncooked cellentani or cavatappi pasta
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 large leek (white and green portions only)
3 large plum tomatoes
To start pasta mixture, bring water to a boil in 8-qt. stockpot.
Meanwhile, slice bacon crosswise into thin strips. Place into 10-in. skillet; cook over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet to paper towel-lined plate.
As bacon cooks, grate cheddar and Parmesan cheeses. Add pasta, cream cheese, grated cheeses, salt, and black pepper to boiling water in stockpot. Cover and simmer vigorously 5 minutes, stirring occasionally.
As pasta mixture cooks, slice leek in half lengthwise, then crosswise into 1/2-in. slices. Place into small batter bowl and swish in cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
Meanwhile, cut tomatoes in half lengthwise; remove cores and scrape out seeds. Dice tomatoes; reserver 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and half of the bacon. Spoon pasta mixture into serving bowl and garnish with reserve tomatoes and bacon. Serve immediately.
Yield: 6 servings
Crumb Chicken
-thawed chicken breasts, (or I like to use tenders)
-melted butter
-bread crumbs
-Herbs de Provence
Preheat oven to 400. Dip chicken into melted butter on both sides, then roll in bread crumbs. Place chicken in lined casserole dish or jelly roll pan. Sprinkle desired amount of Herbs de Provence on top of chicken. Bake until cooked through. 45 min- 1 hour (depending on size of chicken pieces).
