Potato Casserole

Thanks again, Kellie!

Ingredients:

26oz Country Style Hash browns

1 1/2 c. shredded cheddar cheese

1 1/2 can cream of chicken soup

1 c. sour cream

1/2 c. diced onion

1/2 tsp salt

Directions:

Mix all ingredients and bake for 1 hour on 350.

Optional add-ins:

1 can cooked chicken/tuna

chopped ham

chopped tomatoes

Chinese Hamburger Hot Dish

Ingredients:
1 lb hamburger, browned and drained
1/2 onion chopped
1 C shredded carrot
2 celery stalks chopped
1/4 C soy sauce
2/3 C rice
1 can cream of mushroom soup
1 can chicken and rice soup
1/3 can of water
Chow Mien noodles


Directions:
Mix all ingredients in an 8x8 pan. Bake uncovered at 350 for 1 hour. Sprinkle with Chow Mien noodles and serve.

Chicken Spaghetti

This comes from my neighbor Kellie - she swears it's the best dish ever.

Ingredients:

5 chicken breasts cooked and cut up (or 3 lg cans of chunk chicken)

10oz cooked spaghetti

1 can Rotel

1 can cream of mushroom soup

1 can cream of chicken soup

1 lb Velveeta - cubed

1 soup can of milk

1 stick of butter

small chopped onion

Directions:

Preheat oven to 375

Saute onion in butter. Put Velveeta and Rotel in microwave (like making cheese dip). Add that to all the rest of the ingredients and mix well. Pour everything in a 9x13 pan and cook for 20-25 minutes.

Oatmeal Pancakes

We LOVE having breakfast for dinner around here. Tonight I tried this recipe and we devoured them!

Ingredients: (I doubled this to freeze leftovers)

1/4 C all-purpose flour

1 C quick-cooking oats (I used old fashioned oats and soaked them in the buttermilk for 30 min)

1 TBSP sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/8 tsp salt

1 C nonfat buttermilk

2 TBSP butter, melted

1 large egg

Directions:

Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

Combine buttermilk (unless you already added it to the oatmeal), butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

heat a nonstick griddle over medium heat. Coat pan with cooking spray, or butter. Spoon about 2 1/2 TBSP of the mixture onto the griddle. Turn over when the edges brown and the middle gets bubbly.

Serve with a homemade brown sugar/cinnamon butter:

1 stick of butter (i use smart balance 50/50 spread)

1 TBSP brown sugar

1 tsp cinnamon

Whip together with a mixer and refrigerate to harden.

Muffin Tin Pot Pies

This comes from Rachael Ray's site.

Ingredients
1 pound boneless, skinless chicken breasts
1 bay leaf
1 medium onion, halved, divided
1 tablespoon EVOO – Extra Virgin Olive Oil, plus a drizzle or cooking spray for oiling muffin tin
A handful mushroom caps, sliced or chopped
1 small rib celery, finely chopped
1/2 cup defrosted frozen peas and carrots
2 tablespoons butter
2 tablespoons flour, plus a sprinkle to roll out dough
3/4 cup chicken stock
1/4 cup cream or half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons fresh dill or thyme, finely chopped
Salt and pepper
8-ounces sheet frozen puff pastry dough, defrosted
1 egg, beaten with a splash of water

Preparation

Preheat oven to 400ºF.

Place chicken in a pan with 1 half of the onion and bay leaf. Bring to a boil then reduce heat to simmer. Gently poach chicken until cooked through. Remove from liquid and dice or shred with forks in a mixing bowl.

Meanwhile, heat a small skillet over medium-high heat. Add mushrooms and brown 5 minutes. Finely chop remaining 1/2 onion and add to the pan along with the celery. Season with salt and pepper, and cook until tender, a few minutes more. Add frozen veggies and heat through, a minute or 2 more. Add veggies to bowl with shredded or cut chicken.

Return the skillet to the heat and add butter. Melt butter, add flour and cook 1 minute. Whisk in stock and let thicken a minute or 2. Stir in cream and heat through. Add Dijon, dill or thyme, and salt and pepper to taste. Turn off heat and pour over chicken and vegetables, and stir to combine.

Wipe a large, 6-cup muffin tin with oil or spray with cooking spray. Roll out dough and cut into 6 squares. Place each square in a cup, fill with chicken, vegetable and gravy mix. Pull in all four points of the crust over the filling so they meet in the middle, forming 6 individual pot pies. Brush pies with egg wash and bake 25-30 minutes until crisp and deeply golden. Let stand a few minutes before removing from the muffin cups. Serve with a green salad or other leafy green vegetable alongside.
 

Tortellini Soup

I love this soup. I like to make the broth and let it simmer for most of the day to really enhance the flavor. Plus, it makes the house smell so good. I double this recipe and freeze half, or give half to someone who has recently had a baby, illness, etc. It's so easy, too!

Ingredients:
1 whole Medium Onion, Chopped
2 cloves To 3 Cloves Garlic, Minced
2 cans (14.5 Oz. Can) Crushed Or Diced Tomatoes (Or 1 Quart Home Canned Tomatoes)
2 quarts Chicken Broth (or Vegetable)
1 pound Tortellini, Frozen Or Fresh
1 bag (6 Oz.) Fresh Baby Spinach
Salt
Pepper
½ cups Freshly Grated Parmesan Cheese
Preparation Instructions



Directions:
In a large stock pot, heat olive oil over medium-high heat. Add onions and saute for until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add tomatoes and broth. Turn heat up to high and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini has about a minute left to cook, add the spinach. Once spinach is added, salt and pepper to taste.

Garnish with Parmesan cheese. Serve immediately.


from the pioneer woman

Wagon Wheel Taco Pasta Salad

Ingredients:

1lb wagon wheel pasta

1 can black beans, drained and rinsed
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro

1 avocado, diced

Directions:

Cook the pasta al dente according to package directions. Drain and rinse with cold water.

In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.

In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.

Just before serving, stir in the diced avocado.