Monday, March 15, 2010

Buffalo Chicken Wraps...

8 frozen breaded chicken strips
1/4 cup mayo with olive oil
1 tbsp hot pepper sauce
2 cups shredded lettuce
4 flour tortillas 8 inch
1 large tomato chopped
1 cup shredded cheddar cheese

Heat chicken as directed. Mix mayo and hot pepper sauce till well blended. Place lettuce down the centers of tortillas, top with chicken, tomatoes, and cheese. Drizzle with mayo mixture and roll up!

Jen's notes: We already had mayo and I didn't want to buy a new one, so I just add a smidge of olive oil to my mayo. Shredded lettuce we use romaine hearts and chop. Try using different flavored flour tortillas. We like whole wheat. But there is also sundried tomato and spinach! YUM!

serve with veggie sticks or sweet potato fries.

I found this recipe in my Kraft Food and Family magazine Fall 09

Juice Burgers...

4 Hamburger Patties (frozen or raw)
4 beef bullion cubes
splash of worchester sauce
onion flakes, salt, pepper, and garlic to taste

Put the hamburger patties in a skillet and pour just enough water in the pan so that the patties are about halfway submerged. Add the bullion cubes and worchester sauce. Sprinkle seasonings over patties.

Cook over medium heat till done. The longer it cooks the better, just don't let your water boil out. We usually simmer for about an hour.

Top with favorite cheese and serve on a bun.

If you want to be really wild and crazy...fry up an egg and a piece of bacon and top all that on your burger. Makes a wonderful Aussie Burger!

Rice Balls...

This is one of my all time favorite meals!

1-1 1/2 lbs lean hamburger
1 cup rice
1 egg
2 cans tomato soup
salt, pepper, and oregano to taste

Mix hamburger, egg, rice, and seasonings. Shape into balls. The larger you make them the longer they will take to cook. Pour soup over balls and bake about 1 hour at 350 degrees.

We usually make them smaller than a fist.

Serve with biscuits, loaded cheese baked potatoes, and sweet corn. YUM!!!

Monday, February 22, 2010

Biscuit Pizza...

A huge family favorite.

2 cans cheap biscuits
1 -6 oz can tomato paste
1/4 cup onions
1 tsp oregano
1 1/4 tsp salt
1/2 tsp pepper
1 cup shredded cheese
1-1 1/2 lbs hamburger

Brown Hamburger with onions, drain. Stir in tomato sauce and seasonings.

Press biscuits into a greased pie pan. Pour meat mixture into pan and top with cheese. Bake at 350 for 25 minutes. Sprinkle with parmesan cheese. and serve!

*I usually add more cheese than 1 cup.

No Baked Potato Soup...

12 slices bacon, cooked and crumbled
2/3 cup butter
2/3 cup flour
7 cup milk
4 large potatoes, peeled and cubed
4 green onions, chopped
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1tsp salt
1 tsp ground black pepper

In a soup pot, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened.
Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, simmer 15 minutes.
Mix in bacon, cheese, sour cream, salt, and pepper.
Continue cooking, stir frequently, until cheese is melted.
Serves 6.

This recipe was given to me by my Aunt Julianne.

Taco Soup...

I know there are a million different taco soup recipes, this is the way we make it...

All cans undrained:

2-cans pinto beans
1-can rotel
1-can diced tomato
1-small can tomato sauce
1-can mixed vegetables
1- can corn
1- can hominy

1 packet taco seasoning
1 packet ranch dressing
1 pound browned hamburger/turkey

Mix all well and cook in the crock pot on low for 6 hours. You can also make this on the stove top.

We serve with cornbread and tortilla chips.

Taco Packets...

Another super EASY and delicious recipe. I think I originally saw this in a Kraft Food & Family magazine.

I will list the recipe for making one packet.

piece of foil
frozen chicken breast
favorite salsa
taco seasoning
new potato, yukon gold, or regular potato sliced
colby jack shredded cheese

Put your foil sheet on a baking pan. Lay the sliced potatoes in the middle. Top with the frozen chicken breast. Sprinkle taco seasoning on the chicken breast, in a light layer. Add 1/4-1/2 cup of salsa on top of the chicken. Top with desired shredded cheese. Close packet up. Bake at 350 degrees for 30 minutes or until the chicken is fully cooked.

YUMMY! And better yet no cleanup!

Tuesday, February 16, 2010

French Loaf

Family favorite.

1 loaf of bakery french bread
1 lb browned hamburger
1 can tomato soup
1 can cheddar cheese soup

After you brown the hamburger, add the soups and simmer. Slice the loaf of bread lengthwise with the top thinner than the bottom. Now pick out pieces of bread from the bottom to creat a "boat". Put some of the bread pieces in the simmer meat mixture, as much as you want. Pour the mixture into the bread boat and top with the top. Wrap in tin foil and bake at 350 for 10-20 desired soft or crusty bread style.

This mixture also taste great on crackersor little toasts for parties.


Pot Roast


2-3lb beef roast
1 can cream of mushroom soup
1 packet dry onion soup mix
3/4 cup water

Cook on low 6-8 hours or High 3-4 hours in the crockpot.

It makes its own yummy!

Tuesday, January 5, 2010

Cheese Bread

1 loaf of French Bread sliced
4 Tblsp butter
1/2 cup mayo
1 cup grated parmesan cheese
4 oz grated shredded mozarella cheese
4 oz shredded cheddar cheese
1/4 tsp garlic salt

preheat the broiler

place the bread on a cookie sheet. Then spread butter and mayo. Sprinkle cheeses and garlic salt.

broil 6 to 8 minutes, until cheese is melted and lightly browned.

I am pretty sure this is the AMAZING bread that we had at a GNO event. I think I got it from MK? BEST CHEESE BREAD EVER!!!!!

And if I am being completely honest here, I really don't measure the ingredients. ;-)

Slow Cooker Lasagna

Makes 8 servings

1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked

Brown meat, drain. Stir in spaghetti sauce and water in the skillet.

Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.

Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.

Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.

I found this recipe in the Kraft Food & Family magazine Fall 2009.

Garlic Lime Chicken

serves 6

1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice

In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.

I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!

I got this recipe from my Aunt Julianne.