Thursday, July 25, 2013

Chicken Parmesan Casserole

Chicken Parmesan Casserole


What to gather:

2 - 3 chicken breasts (1 lb.)
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons olive oil
1/2 package thin spaghetti - cooked half way and drained
3 cups favorite spaghetti sauce

2 teaspoons basil - optional
8 oz. mozzarella or Italian cheese
1/4 cup parmesan cheese
2 cups garlic croutons

To do list:

Cut the chicken breasts into cubes. Season with the garlic powder, salt and pepper. Lightly brown the chicken in a frying pan, do not cook completely thru.
Add spaghetti sauce and basil to the pan. Set aside.
Cook the spaghetti until almost cooked. Drain. Put in a greased baking dish.
Top the spaghetti with the chicken mixture and sauce.
Top with half of the cheese.
Add croutons. Top with remaining cheese.
Bake for 30 - 40 minutes at 350 degrees until it begins to brown and is bubbly around the edges. Let sit for 5 minutes before serving.

Monday, May 27, 2013

Spinach Dip

Spinach Dip! 

Everyone loves spinach, right?  NO?  Really?  Well you will after this recipe! Here is a YUMMY Spinach Dip that is SO SO easy! This dip is always a hit!

Here is what you will need:

  • 2 packages of chopped frozen spinach (like pictured above)
  • 2 packages of the Dry Italian Dressing Mix
  • 1 16 oz tub of Sour Cream

Here is what you do:
  • Thaw and drain the spinach.
  • Chop up the spinach a little more.
  • Combine all the ingredients into a large mixing bowl and stir!

See I told you it was easy!

I use this dip with the wheat thins toasted chips... the garden veggie kind.
Totally Yummy!  I promise! Try it!

Monday, May 20, 2013

Potato Casserole


What you need:

1 (2 lb.) bag frozen hash brown potatoes
2 (8 oz.) cartons sour cream
1/2 c. chopped onions
1 (10 3/4 oz.) can cream of chicken soup
2 c. shredded cheese, cheddar, sharp or other
2 c. corn flake crumbs
1/4 c. butter, melted

What to do:

Thaw potatoes, combine soup, sour cream, onion and cheese; mix in potatoes. 
Spray 3 quart casserole with Pam, put in mixture. 
Mix melted butter and crumbs and sprinkle on top.
Have oven preheated to 350°F. and bake 1 hour.

Monday, May 13, 2013

Spaghetti Squash Cassarole

Spaghetti Squash

So while I was home and on my liquid diet…. I cheated and ate soft foods part of the time. One evening, we had my Mother-in-Law, Brother-in-Law and Sister-in-Law over for a quick meal of steaks and baked potatoes. Nothing fancy schmansy. But then again when it comes to cooking meals, I can’t be simple. (Just ask anyone that has been to the house to eat) So, I did add fresh salad and fresh bread to the menu. Then decided to add something I could also eat. I had purchased a decent size spaghetti squash early in the week and now was the time I was going to attempt to cook it. Did I tell you I have never made spaghetti squash before? I dumped a little of this and that along with a lot of extra calories into a bowl and ohhhhhhhhh my! It was better than I thought it would be. Even the hubs said he’d eat it again.

Thought I would share the recipe.

Here’s what you’ll need:
1 spaghetti squash
2 cups sour cream
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
1 package garlic butter croutons
1 stick of butter - sliced

Here’s what you’ll do:

Preheat oven to 400. 
Next - Peel, slice, take out the seeds and cut the squash into chunks.

Place the chunks on a large cookie sheet covered with foil & cooking spray.

Bake the squash until tender – took about 45 minutes to an hour.

Once tender, dice the squash into smaller 1 inch chunks.

In a large bowl, combine all the ingredients above except for the croutons and 1 cup of cheddar cheese.

Pour the mixture into a casserole dish that has been sprayed with cooking spray.

Next crush the croutons and sprinkle on top of the casserole. 

Then sprinkle the last cup of shredded cheddar cheese on top.

Bake at 400 for 15 to 20 minutes and ENJOY!

Monday, May 6, 2013

Baked Bacon Chicken

Baked Bacon Chicken

8- Chicken breasts
8-16 slices of bacon
4- 10 3/4oz can of cream of mushroom
1-Cup sour cream
various seasonings

1- Wrap your CHICKEN breasts in bacon.  It may take one of two peices... depending on the size of the breast.
2- Place in a shallow baking dish.
3-Mix soup and sour cream together and add seasoning. ( I use onion powder, garlic powder, season all, salt & pepper)
4-Pour mixture over the chicken and BAKE at 325 degrees for around 2 hours.

Monday, April 29, 2013

Sweet & Spicey Meatloaf

Sweet & Spicey Meatloaf

What you need:
1 1/2 lbs ground beef
1 can Mexican Rotel
8oz tomato sauce
2Tb vinegar
4Tb Brown Sugar
1 C bread crumbs
1 tsp salt
2 eggs beaten
2Tb Mustard
3/4 c Water
2 Diced Jalapenos (if you want to warm it up more)

Here's what to do:
Preheat oven to 350.
Mix Crumbs, meat, rotel, salt and (optional jalapenos) in a bowl.
Shape into a loaf and place it in a baking pan.
Next mix tomato sauce, water, vinegar, mustard,and brown sugar.
Pour the sauce mixture over the loaf.
Bake at 350 for 90 minutes.

Tuesday, April 23, 2013

"Creamed" Corn

One recipe that my friend has us stuck on is Cream Cheese Corn.  Earl comes up with some of the best recipes!  What you need:

1 bag of frozen corn (16 oz)
1 pkg (8oz) Cream Cheese
Salt & Pepper
Sugar - I would avoid this!  Something we tried and I didn't like.

So place the frozen corn in a pan over medium to medium high heat (depending on how much of a hurry you're in :))

Add a brick of softened cream cheese and stir.

Here's where I added the sugar on hubby's request but ignore this step!  I thought it made too sweet.

Season to taste with salt and pepper and you're done!  Holy Yum!