Dorito Casserole

This was the subject on Twitter this morning. It looks yummy, I haven't tried it yet but definitely want to. Apparently, this is speciality of Charlie Gibson, from Good Morning America. Here is a link to it as well

DORITO CASSEROLE

Casserole Ingredients:

• 1 large 13-ounce package of Doritos (save 2 cups for casserole topping)

• 2 tbsp. onion, grated

• 1 10-ounce can of chili with beans

• 10- to 15-ounce enchilada sauce

• 8-ounce can tomato sauce

1½ cups of shredded sharp cheddar cheese

Topping Ingredients:

• 2 cups Doritos

• 1/2 cup of shredded cheddar cheese

• 1¼ cups sour cream

Casserole Directions:

• Preheat oven to 375 degrees.

• Crumble 6 cups of Doritos with your hands into a large mixing bowl.

• Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven-proof casserole dish.

• Bake for 20 minutes.

• Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.

• Bake for another five minutes and serve.

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Easy Beef Stroganoff

EASY BEEF STROGANOFF

Ingredients:

• 3/4 lb lean ground beef
  
• 1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
  
• 1 can mushrooms, drained (7 oz can)
  
• 1/2 cup sour cream
  
• 4-6 cups hot cooked noodles
  
• salt & pepper, to taste
  

Instructions:

In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.

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Cubed Steak in Tomato Gravy

Cubed Steak in Tomato Gravy

Ingredients:

• 2 or 3 cubed steaks cut into strips
• 2 TBSP. flour
  
• 2 or 3 cans stewed tomatoes--pureed
• salt, pepper, garlic powder, soy sauce (optional) to taste
• 2 TBSP. EVOO

Directions:
Coat strips of cubed steak in flour and brown over medium heat in EVOO.
Place pureed stewed tomatoes in crock pot.
Add seasonings and steak strips to crock pot.
Cook on low for 6 hours or high for 3 hours.

Serve over rice or mashed potatoes.



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Chicken Spaghetti

CHICKEN SPAGHETTI

INGREDIENTS:

• 3 skinless, boneless chicken breasts

• 1 (8 ounce) package spaghetti

• 1 (10.75 ounce) can condensed cream of chicken soup

• 1 (10 ounce) can diced tomatoes with green chile peppers(Rotel)

• 1 pound processed cheese food (eg. Velveeta)--I use half Velvetta and half Cheez Whiz
  

• salt/pepper and garlic powder to taste

DIRECTIONS:
Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Cut up chicken or shred and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until tender.
When done, drain broth. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste.

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Stuffed Green Peppers

STUFFED GREEN PEPPERS

---

• 6-8 large green peppers

• 1 lb ground beef

• 1/2 onion diced

• 1 bag shredded mozzarella

• 2 medium cans tomato sauce

• 2 cups rice

Wash green peppers, cut off top and scoop out insides carefully. Set aside.

Cook rice according to package directions. Brown the ground beef and onion in a skillet, drain off grease and add tomato sauce (leaving some to cover bottom of cooking dish).

Add cooked rice to meat mixture and stir together well. Place some mozzarella in bottom of green peppers and then spoon in meat mixture, packing down carefully until filled.

Sprinkle mozzarella on top.

Bake at 375°F in a covered roasting pan or baking dish with foil over top until green pepper is slightly soft.

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Chicken and Rice Casserole

INGREDIENTS:

• 1/2 stick butter
  
• 3/4 cup green onion, chopped
• 1/4 cup celery, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 or 3 chicken breast, cubed
• 4 oz. jalapeno cheese whiz*
• 1 can cream of chicken soup
• 2 cups cooked rice

* note:  I haven't been able to find the jalapeno cheese whiz in a while so I have been using the regular cheese whiz and adding a few chopped up jarred jalapenos

DIRECTIONS:

Melt butter in skillet

Add onion and celery and saute 

Add chicken and cook throughly until no longer pink

Place chicken and veggies in a casserole dish

Stir in soup, cheese whiz, and salt and pepper-mix well

Add cooked rice and mix well

Bake @ 300 for 30-40minutes until bubbly hot.

Can refrigerate recipe before baking. I usually make it in the morning and keep it in the fridge until ready to bake!

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Crockpot Chicken Alfredo

So easy and yummy! I love crockpot recipes. Fix it and forget it!!

• 4 boneless, skinless chicken breasts; cubed
  
• 2 cans of cream of chicken soup
  
• 1 c. parmesan cheese
  
• 1/2 c. melted butter
  
• 1/4 c. whole milk {not fat-free or 2%}
  
• 16 oz. sour cream
  
• 1 envelope of Italian dressing mix
  
• 1 lb. fettuccine noodles
  

Stir everything together in a crockpot except for the noodles. Cook on LOW for 6 hours. Then make the pasta according to package directions then drain. Stir the pasta into the crockpot and serve.

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Penne ala Heidi

I took 2 different penne pasta recipes and made it my own by adding chicken and eliminating some of the cream and adding evaporated milk.  Enjoy!

Penne Alla Heidi

• 8 oz penne pasta
  
• 2 to 3 chicken breasts-cubed
  
• 2-4 Tbsp. olive oil 
  
• 1 small onion chopped
  
• 2 cloves garlic chopped
  
• 1/2 cup white wine
  
• 1 8oz can tomato sauce
  
• 1/2cup heavy cream
  
• 1/2 cup evaporated nonfat milk
  
• fresh basil and parsley-chopped
  
• salt and pepper to taste
  

Boil pasta according to package direction.

Heat 2-4Tbsp. olive oil in skillet. Saute onion and garlic then add the chicken and cook until chicken is no longer pink.

Add the wine. Let it evaporate for a few minutes. Next add the tomato sauce, heavy cream and evaporated nonfat milk. Stir throughly then add basil and parsley. Salt and pepper to taste. Heat through.

Stir in pasta and serve immediately.

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Poppyseed Chicken

Pre-Ritz crackered

Ritz Cracker goodness!

My sister-in-law gave me this recipe. It is a very southern dish, so good but definitely not low fat or heart healthy!! 

Poppy seed chicken

• 2 or 3 chicken breasts, boiled and cut in small pieces
  
• 1 16 oz sour cream
  
• 2 cans cream of chicken
  
• 2 tbsp. of poppyseeds (I don't measure - just shake some on)
  
• Ritz crackers
  
• 1 stick of butter
  

Mix the first 4 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Bake at 350 for 20-30 minutes. Serve over rice!

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Spinach and Bean Tostadas

This is a Weight Watchers recipe.  They are super easy, yummy and even my husband likes them. 

Ingredients:

• 1 cup fat free refried beans
• 1 pkg frozen spinach, thawed and drained well
• 8 tostada shells
• Shredded lettuce
• Shredded low fat cheese
• Tomato, chopped
• Salsa
• Low fat sour cream

Directions:

Spread a couple of tablespoons of beans on tostada.

Add a bit of spinach on top.

Bake on a cookie sheet at 350F for 5-7 minutes

Serve with remaining ingredients

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Low Fat Chicken Enchiladas

My good friend and my personal trainer, Tara, passed along this delicious low fat recipe for chicken enchiladas.

Ingredients:

• 2 or 3 Chicken Breasts, boiled, cooled and shredded
• 4 green onions, chopped
• 2 TBSP cilantro, chopped
• 2 Jalapenos seeded and minced
• 3- 10oz. cans green enchilada sauce
• 10 corn tortillas
• 1 cup fat free cheddar cheese ( i use low fat cuz it melts better)

Directions:

Saute green onions, cilantro and jalapenos in a bit of EVOO.

Mix chicken, 1 can of enchilada sauce and the sauteed veggies together in a bowl.

Pour the other 2 cans in a separate bowl and heat in microwave for a couple of minutes to warm up the sauce.

Place a small amount of enchilada sauce in bottom of 9 x 13 pan.

Dip corn tortillas into enchilada sauce, add chicken mixture to middle of tortilla and roll up and place in pan. (Corn tortillas don't hold up to well, they usually rip on me when I roll them up, but don't worry, it will still taste good, it may not look great at first, but after baking and adding the cheese, the end product looks good and tastes even better.)

Pour remaining enchilada sauce over rolled enchiladas.

Bake enchiladas at 350F for 20 minutes.

Add cheese to top of enchiladas and bake an additional 5 minutes or until cheese is melted.

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Teriyaki Chicken

Teriyaki Chicken

Ingredients

• Boneless Chicken Breasts
  
• Garlic powder to taste
  
• Salt & Pepper to taste
  
• Teriyaki Sauce (recipe below)
  

Place chicken in a shallow baking dish. Season chicken breasts with garlic powder, salt and pepper. Pour prepared teriyaki sauce over chicken and cover. Refrigerate for a few hours to marinate. (or overnight)

When ready, drain marinade and bake chicken at 375F for 20 minutes or until chicken is fully cooked. Or grill chicken on BBQ grill.

Make your own Teriyaki Sauce:

• 1/2 cup soy sauce
  
• 1/2 cup sweet rice wine (aka Mirin)
  
• 2 tbs sugar
  

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Caribbean Rice and Beans

Ingredients:

• 2 to 3 teaspoons vegetable oil

• 1 small onion, chopped

• 1/2 cup sliced roasted red pepper

• 1/2 green bell pepper, thinly sliced

• 2 cloves garlic, minced

• 2 cans (15 to 16 ounces each) black beans, rinsed and drained

• 2 tablespoons white vinegar

• few dashes Tabasco

• 3 cups white rice, cooked

• 1 tablespoon dried oregano

• salt and pepper, to taste

Preparation:

Heat oil in a large skillet; sauté onion, red and green peppers and garlic until softened. Add black beans, vinegar and Tabasco. Bring to a boil; reduce heat to low, cover, and simmer for 5 minutes. Stir in cooked rice and oregano; heat through. Taste and adjust seasonings.

Serve with additional Tabasco.

Serves 6.

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Quick and Easy Potato Soup

Soups On!

Served with Grilled Cheese

Top Soup with Cheese, Bacon and Green Onions

Ingredients:

• 3 Cans of Chicken Broth
  
• 1 Package frozen Ore Ida Potatoes O'Brien
  
• 1 Envelope Country Gravy Mix
  
• Salt and Pepper to taste
  

yields about 6 one cup servings

Directions:

Combine all ingredients in large stock pot. Bring to a boil and simmer for 45 minutes or until potatoes are tender.  

I mashed the potatoes to give a thicker broth. Next time I make this, I think I will add 2 envelopes of country gravy mix

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Italian Chicken Braid

This is a Pampered Chef Recipe--Thanks Diane for the great recipe and for being a wonderful Pampered Chef!

Pillsbury Recipe Creations Crescent Dough

Rolled onto cookie sheet

prepared chicken mixture

chicken mixture place in center of dough

slits cut to make braid

completed braid

sesame seeds added

I forgot to take a picture of the chicken braid after it baked, but it will look deliciously golden brown--yum, yum!

Ingredients:

• 2 Chicken Breast--cooked (I boil mine) and shred or cut in small cubes
  
• 1 Zucchini-chopped
  
• 1 Roma Tomato-chopped
  
• 1/2 can Artichoke hearts-chopped
  
• 1/4 cup Light Mayonnaise
  
• 1/2 cup Parmesan Cheese
  
• 1 tsp. Italian Seasoning
  
• Salt/Pepper to taste
  
• 1 package crescent rolls- I use this type 
  
• 1 egg-beaten
  
• 2 tsp sesame seeds
  

Directions:

Preheat oven to 375°F. 

Combine all ingredients except crescents, egg and sesame seed in bowl. Mix well and set aside.

Unroll  crescent roll, do not separate. Arrange longest sides of dough across the width of 12x15" greased rectangle pan(cookie sheet with edges).  On long side of pan cut dough into strips 1 and 1/2" apart, 3" deep. Spread filling mixture evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form the braid. Tuck ends under to seal at end of braid. 

Brush egg over dough. Sprinkle with sesame seed. Bake 25-28 minutes or until deep golden brown. You can set oven to broil for the last 5 minutes to get the crust really browned.

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Creamy Chicken Pesto Pasta

Ingredients

• 2 or 3 chicken breasts or you can make this vegetarian  and omit the chicken--but then it wouldn't be called  Creamy CHICKEN Pesto Pasta now would it!(food for thought--did you like that pun?)
•  Fresh mushrooms
•  Sun dried tomatoes
• 1/2 onion chopped and garlic(optional)
• 8 oz pasta-I use shells, but you could use penne, rotini or bowtie
•  Knorr creamy pesto sauce mix

Directions

So easy you can take out whatever you want except for the sauce and pasta.

1. First cook your chicken either fry it or boil it and cut in cubes. Set aside

2. Saute onions, garlic, and mushrooms. 

3. Make sauce as directed on packet. Put it all together and let simmer while you cook pasta.

4. Add sun dried tomatoes to sauce mixture then top over pasta.

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French Dip Sandwiches

Ingredients:

•    Rump Roast-- or any lean looking roast 
  

                             any size that will feed your family

                             and fit in your crock pot

•    2 to 3 cans Campbells French Onion Soup. 
  

       Note: I only use Campbells. I have tried others and its just not 

                    the same!

•   1 Loaf French Bread 
  

That's it--3 simple ingredients!! You can't go wrong with this one

Directions:

Put roast in crockpot and pour soup over it

 Cook for 6-8 hours on low or 4-6 hours on high

 Take roast out and shred, then place back in soup mixture

Use soup base for the "dip"

Sometimes I will broil the bread and sometimes I am too lazy to do that. Either way, this sandwich is delicious.  Thanks to my friend Holly for this great and super easy recipe!

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Apple Cider Pork Roast

1-2 lb. pork loin roast

2 cups apple cider (or apple juice)

2 cubes chicken bouillon

2 Tbsp. ground dry mustard

Place all ingredients in the crock pot and cook on low for 6 to 8 hours (or on high for 4 to 6 hours).

Note: If you don't have a crock pot, you can do this on the stove top as well. Sear all sides of the roast in a large frying pan. Add the cider and seasonings and simmer on low for 1 1/2 to 2 hours.

I will add photos once I actually make it!

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Taco Salad

Nothing fancy, just the way my family likes it:

1 lb ground beef

1 packet taco season

Taco Shells

Shredded Lettuce

Salsa

Shredded Cheese

Sour Cream

Chopped Tomatoes

Chopped Green Onions

Brown ground beef. 

Drain the ground beef and place in food processor.  I have found that by processing the cooked beef, it will give it a very smooth texture for this recipe.

Crush up taco shells into bite sized pieces.

Layer--taco shells, then meat and then all other ingredients.