1 can condensed cheddar cheese soup
1 package (10 oz) frozen cauliflower florets, thawed
1/4 tsp cayenne pepper
1/4 tsp salt
1/2 cup shredded Mexican cheese blend
2 T grated parmesan cheese
2 T Itailian style bread crumbs
1 t extra virgin olive oil
1. Preheat broiler. In a microwave-safe, broiler-safe dish, combine soup, cauliflower, cayenne pepper, and salt. Stir in Mexican cheese blend. Cover with plastic wrap and microwave on high for 6 minutes.
2. In a small bowl, combine parmesan cheese, bread crumbs, and olive oil. Spoon bread crumb mixture over cauliflower mixture.
3. Broil 6 inches from heat for 1 to 2 minutes until top is golden brown.
8 oz dried mini penne pasta
1 jar Alfredo sauce
1 can Italian diced tomatoes
1 T Italian seasoning
1/2 tsp red pepper flakes
2 pkgs refrigerated cooked chicken breast strips, or cook and cut your own
1 can (2.25 oz) sliced black olives
shredded parmesan cheese
1. Boil pasta in salted water according to package directions. Drain well and return to hot pot. Cover and keep warm.
2. Meanwhile in a medium saucepan, combine Alfredo sauce, tomatoes, Italian seasoning, and red pepper flakes over medium heat. Stir in chicken and olives. Brink to a simmer and cook for 10 minutes.
3. Serve over hot cooked pasta and top with parmesan cheese.
1 lb lean ground beef
1 can cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 lightly beaten egg
1/2 cup chopped onion
1 tsp Montreal steak seasoning, McCormick Grill Mates
1 T canola oil
2 T butter, divided
1 pkg (8 oz) sliced fresh mushrooms
1 can beef broth
1 packet brown gravy mix
1. In a large bowl combine beef, 1/4 c mushroom soup, bread crumbs, egg, onions and steak seasoning. Mix thoroughly with a wooden spoon or clean hands and shape into four oval patties.
2. Heat oil together with 1 T butter in a large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
3. Add remaining butter; remove pan from heat. Saute mushrooms for 7 to 8 minutes. Add beef broth and whisk in gravy mix until smooth and stir in remaining mushroom soup.
4. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes. Serve over hot cooked rice.
We have ham for Christmas and Easter and I am always looking for things to do with left-over ham. If you don't have leftover ham, you can buy ham already cubed or chopped at the grocery store in the refrigerated section.
1 1/2 lbs frozen shredded potatoes
1/2 lb diced ham
1 c frozen chopped onions
1 8 oz pkg sharp cheddar
2 cans cream of mushroom soup
1 c heavy cream
1/2 c grated parmesan cheese
1. Preheat oven to 350.
2. In a 3 qt casserole dish, layer half of the potatoes, half of the ham, half of the onions, and half of the cheese. Spread 1 can of soup evenly over layers. Repeat layers once more. Top with remaining can of soup.
3. Pour cream over layers, tipping the casserole back and forth to allow it to soak in. Sprinkle with the parm cheese.
4. Bake for 1 hour, uncovered.
I have made these and they are delicious!
1 box (12 oz) dried jumbo pasta shells
1 pkg (10 oz) frozen chopped broccoli (I use florets)
2 T water
1 large egg
1 container (15 oz) ricotta cheese
1 cup chopped cooked chicken
2 c shredded mozzarella cheese
1 T dried Italian seasnonign
1 tsp salt
1 tsp pepper
1 jar roasted garlic Alfredo sauce, Classico brand (I just used a regular jar since it's what I had and added some fresh minced garlic)
1. Preheat oven to 350 degrees.
2. In a large pot of salted, boiling water, cook pasta for 12 minutes or just until al dente. Drain and rinse with cold water to stop the cooking. Set aside.
3. Place broccoli and the 2 T water in a microwave safe bowl and microwave on high for 5 minutes. (or if you're anti-microwave, which I am not, you can steam it). Drain and transfer to a large bowl.
4. In a small bowl, beat egg with a fork. Stir egg, ricotta, chicken and 1 cup of the cheese, Italian seasoning, salt and pepper into broccoli until thoroughly combined.
5. Spoon 1 cup of the pasta sauce into a 13 x 9 baking dish and set aside. Fill the pasta shells with the chicken mixture and arrange in a baking dish.
6. Spoon remaining pasta sauce over the shells. Sprinklw with remaining motz cheese. Cover loosely with foil.
7. Bake for 35 to 40 minutes. Remove foil and cook for 5 to 10 minutes more.
I am always looking for good dishes with spinach as it a super-food!
1 1/2 lbs boneless skinless chicken breasts
1 tsp pepper
1/2 tsp salt
1 lb small quartered red potatoes
2 bags (6 oz each) fresh baby spinach
1 cup frozen chopped onion
1 can cream of celery soup
1. Preheat broiler. Line a baking sheet wtih aluminum foil. Trim fat from chicken and sprinkle with s and p. Arrange chicken on baking sheet. Broil 6 in from heat for 10 minutes or until chicken is golden. (This step can be omitted but it produces a better flavored dish).
2. In a slow cooker, arrange potato quarters. Top with spinach and onion. Spoon 1/2 the soup on top of the vegetables. Add chicken and spread remaining soup.
3. Cover and cook on low for 5-6 hours. Cooking on high not recommended.
Haven't tried this one either but it looks like it would be a good appetizer.
1 lb ground beef, browned and drained
2 15 oz cans refried beans
2 10 oz cans Rotel
1 pkg taco seasoning (I make my own).
1 lb Velveeta cheese, cubed
1. Combine ground beef, beans, tomatoes, and taco seasoning in a slow cooker.
2. Cover and cook on low for 3-4 hours or on high 1 1/2 hours.
3. Add cheese. Stir occasionally until cheese is melted.
4. Eat with chips!