Veggie Burrito Bake

1 large clove garlic, minced
1 medium onion, minced
3/4 cup uncooked rice (white or brown)
3/4 tsp. turmeric
1 1/2 cups chicken or vegetable broth
16 cups loosely packed fresh spinach, torn
1 1/2 tsp. garlic, minced
salt and pepper to taste
2 cups cooked black beans
1 tbsp. chili powder (optional)
1 cup Monterrey Jack cheese, shredded
flour tortillas

Saute the 1 minced garlic clove, onion, uncooked rice and turmeric in a saucepan until the onion is tender. Stir often. Add the broth and mix well. Simmer covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown rice. Remove from heat, fluff with fork and set aside. While the rice is cooking, heat 1 tbsp. oil in a fry pan on high heat. Add remaining garlic and the spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not all clumped together. In a bowl, combine black beans and chili powder.

Layer the ingredients as follows in a 2-quart baking dish: half of the spinach, all of the rice, all of the beans, remaining spinach. Sprinkle the shredded cheese on top. Cover and bake until sizzling 45 minutes

Easy Crockpot Lasagna

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

6 uncooked lasagna noodles

1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

Add spaghetti sauce and water and simmer for about 5 minutes.

Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan.

 Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Do not overcook and don't try to speed up the process by cooking it on high.
Works best with a 4 to 6 quart size slow cooker

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Hamburger Noodle Bake

Ingredients:

• 8 ounces egg noodles
• 1 lb ground beef
• 2 tsp garlic, minced
• 1 tsp salt
• 1 tsp sugar
• 16 oz tomato sauce
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 tsp onion salt
• 1 cup cheddar cheese, shredded

Directions:

Brown ground beef in skillet and drain grease. Combine beef, garlic, salt, sugar and tomato sauce and simmer on low for 10 minutes. In a small bowl, blend cream cheese, sour cream, and onion salt. Boil noodles according to package directions, under-cooking by a minute & drain. In a greased 9X13 pan, lawyer noodles, cream cheese mixture, and meat sauce. Repeat. Sprinkle cheese on top. Bake 350 degrees for 40 minutes or until heated through.

This dish can be frozen ahead of time.  Follow directions as listed above but DO NOT BAKE. Cover with foil and freeze up to 3 months. To Serve: Thaw. Bake 350 for 40 minutes or until heated through.

From Once A Month Mom

Crockpot Sausage Hoagies

This recipe was shared by Janelle from Comfy In the Kitchen and instead of taking the time to write it down, I'm sharing it here!  This sounds delicious and like a perfect Sunday after church supper or casual supper. 

Crockpot Italian Sausage Hoagies


(makes 12- you may halve)
Italian sausage (12)
3 cups beef broth
water to cover
1 cup mayonnaise
1 Tbsp dijon mustard
1 onion (peppers if desired)
cooking spray
2 cups shredded swiss cheese
Place Italian sausage, beef broth, and water in a crockpot. Cook on high for 4-6 hours. You may place onions/peppers in the crockpot all together, or you can saute them separately. Combine dijon and mayo in a small bowl. Place Italian sausage on hoagie bun top with cheese and onions/peppers and dijon mayo.

Apricot Glazed Turkey Breast

By mid May - I was ready for some baked turkey!!  This recipe was perfect for a Sunday lunch.

1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 tsp black pepper
dash salt
1 bone in turkey breast (5 lbs)

Combine preserves, vinegar, salt and pepper.  Place turkey breast on a rack in a large shallow roasting pan.  Bake uncovered at 325 for 1 1/2 to 2 hours or until meal thermometer reads 170, basting every 30 minutes with apricot mixture.  (Cover loosely with foil if turkey browns too quickly).  Cover and stand 15 minutes before slicing.

Ham and Cheese Ziti

Ham and Cheese Ziti
A crowd pleaser and versatile recipe you can change by using vegetables or cheeses of your choice!

Ingredients

1 package (16 ounces) ziti
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
2 cups (8 ounces) shredded white cheddar cheese
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon pepper
3 cups cubed fully cooked ham
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions
Prepare ziti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses, garlic powder and pepper; cook and stir until cheese is melted.

Drain ziti; add to sauce mixture. Stir in ham and spinach. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 6 servings.

Found at Taste of Home.

Taco Soup

1/2 - 1 pound ground beef

1/2 onion
1 package taco seasoning mix
1 package dry ranch dressing mix
3 cans Rotel tomatoes (hot or mild, your choice)
1 can black beans
1 can ranch beans
1 can pinto beans
1 can corn

Brown ground beef with onion and drain if necessary. In a large pot add ground beef, onion, taco mix, ranch mix, Rotel, black beans, ranch beans, pinto beans and corn. DO NOT DRAIN any of the canned items. Cook until warmed through. Serve with tortilla chips and sour cream.

found over at Life In My Lane

Savory Slow-Roasted Chicken

•1 whole large roasting chicken
•salt and pepper to taste

 basting sauce:

•1 stick butter
•1 lemon, squeezed and zested
•1 tsp. Worcestershire sauce
•1/2 tsp. yellow mustard
•1/2 tsp. vinegar
•dash Tabasco (or other hot sauce)

Preheat oven to 275 degrees F.

In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.

Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.

Put in 275 degree oven for 30 minutes, removing cover and basting twice.

After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.

Remove from oven and let stand 5 minutes before carving.

This is a meal that you need to be actively involved in. You can’t just set the oven and walk away. The basting is what makes the chicken taste so wonderful. Plan to cook this meal when you’re busy in the kitchen or house anyway.

From Hillbilly Housewife

Slow Cooker Hawaiian Chicken

Hawaiian Chicken Recipe


•2 pounds skinless boneless chicken breast halves
•1 can pineapple chunks, drained
•1 can mandarin oranges, drained
•1/4 cup cornstarch
•1/4 cup brown sugar, packed
•2 tablespoons lemon juice
•1/4 teaspoon ground ginger

Cut the chicken into large bite-sized chunks. Put everything into your crockpot and stir it around until everything is mixed up. Cover it and cook on high for 3 hours or low for 5 to 6 hours.

From Hillbilly Housewife

Lime Pepper Salmon

1 tablespoon olive oil
4 (6-ounce) salmon fillets
4 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
Heavy-duty aluminum foil

Cut two 12-inch square sheets of aluminum foil. Grease the shiny side of the foil with the olive oil. Place two fillets side by side on each square, and fold up the outer edges. Drizzle one tablespoon lime juice over each fillet. Season with salt and pepper. Fold and pinch the aluminum foil tightly to create a watertight seal around each pair of fillets. Make sure the packets are airtight by pressing down gently with your hand. If air escapes easily, rewrap. Bake foil-wrapped packets in a preheated 400 F oven for 12 minutes.

Sweet and Sour Baked Chicken

Quick, Easy, Delicious!

Chicken pieces - boneless breast, boneless thighs etc.

seasoning - salt and pepper, season salt or rotisserie seasoning

1 bottle sweet and sour sauce

Place chicken in baking pan and sprinkle with seasoning.  Bake at 350 for 30 minutes.  Remove from oven and pour sweet and sour sauce over the chicken pieces.  Bake an additional 15 minutes or until juices run clear.

Chicken Piccata

Over at A Little Bit of Everything, I saw this recipe for Chicken Piccata.  Never heard of it, but the ingredients looked good and preparation looked easy!  I did a few tweaks and found the most flavorful, moist and delicious chicken dinner - perfect for a quick, weeknight meal!

Ingredients:

2 lbs. boneless chicken breasts, pound to 1/8 inch thickness (4 breasts)

(I cut each breast into about 4 small pieces )

salt and pepper

seasoned salt and pepper

1/3 cup olive oil

2 tbsps. butter

1 cup chicken broth

1/2 cup dry white wine or white cooking wine

2 medium lemons

parsley

Sprinkle chicken breasts with salt and pepper.

Heat oil and butter in a 12 inch pan over medium high heat.

Brown chicken breasts on both sides, removing pieces as they brown.

Reduce heat to low and stir in broth and wine - scraping bottom of pan to loosen brown bits. 

Return chicken to pan, cover and simmer 15 minutes until fork tender. 

Remove zest from one lemon and cut lemon in half; squeeze to remove juice Thinly slice the other lemon.

Remove chicken breasts from pan and keep warm.

Stir lemon juice and zest into liquid; add slices of lemon. Heat to boiling. Spoon liquid over chicken and sprinkle with parsley.

Cheesy Chicken Noodle Casserole

This quick and easy chicken noodle casserole combines three of the best ingredients around: cheese, chicken and noodles. This casserole is fun to make and delicious to eat.

Ingredients

• 2 skinless boneless chicken breasts, cut into cubes
• ¹/2 can cream of chicken soup
• 1 tablespoon olive oil
• ¹/4 pound Velveeta cheese, cut into cubes
• ¹/2 a bag egg noodles
• 1 can corn
• 1 tablespoon seasoned salt
• ¹/2 tablespoon parsley flakes
• 1 teaspoon pepper

Instructions

1. Cook egg noodles in boiling water till chewy.
2. Cook chicken in olive oil, and salt till chicken is not pink in middle, then drain oil. 
3. Combine cream of chicken soup, egg noodles, and chicken till boiling. 
4. Reduce heat, and add Velveeta cheese, corn, and pepper. Cook until all of Velveeta is melted. Remove from heat and sprinkle with parsley flakes.

Crunchy Ranch Chicken

I must be way behind, but I didn't know that Gooseberry Patch had a blog!  On the blog they share a Speedy Supper.  I have tried a similar recipe for Ranch Chicken and it was delicious!

Crunchy Ranch Chicken



8-1/2 oz. pkg. cornbread
    muffin mix
1-oz. pkg. ranch salad
    dressing mix
1 c. milk
6 boneless, skinless
    chicken breasts
2 T. oil

Combine cornbread mix and salad dressing mix in a large plastic zipping bag; set aside. Pour milk into a shallow bowl. Dip chicken into milk; place in cornbread mixture and shake to coat. Heat oil in a large skillet over medium heat. Add chicken; cook until golden on both sides, about 6 to 7 minutes per side, or until juices run clear. Serves 6.

Oven Fried Chicken

Oven Fried Chicken

I have heard of oven fried chicken for years, but never have tried it.  I had it in my mind that it could never be as good as fried chicken.  I gave it a try tonight and it was delicious! 

8 boneless chicken thighs
1/2 cup buttermilk
1 cup bread crumbs
1 tsp paprika
1 tsp black pepper
1/2 tsp thyme
1/2 tsp onion powder

Preheat oven to 400.  Coat a wire rack with non stick spray.  Place the rack on a foil lined baking sheet.

Pour the buttermill in a shallow bowl.  Put bread crumbs in another bowl.  Combine the spices, put 1 tsp into the bread crumbs and the rest into the buttermilk.  Dip the chicken in the buttermilk then the break crumbs.  Place the chicken on the prepared rack, coat with a light dusting of cooking spray.  Bake for 15 minutes, turn the chicken over, spray with cooking spray on that side adn bake 15 minutes more or until golden brown.

Pineapple Ginger Pork Chops

This recipe is quick and easy to prepare. You can have this dish table ready in half an hour. The sauce with this dish makes it perfect with rice, also easy and quick to prepare. Steam some broccoli for a side dish and you have a delicious meal to serve your family or friends in half an hour.

1 can (20 oz) unsweetened pineapple tidbits

1 tsp. fresh ground black pepper

1/2 tsp. ground ginger

4 bone-in pork loin chops

1 Tbsp. butter 1/2 cup orange juice

1 Tbsp. cornstarch

1/8 tsp. salt

1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.)

Combine the pepper and ginger; rub it over both sides of the chops.

In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through.

Remove the pork chops from the skillet and keep warm.

In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened.

Serve mixture over the pork chops.

Slow Cooker Mexican Chcken

Here is an easy, delicious slow cooker recipe that can cook all day and be ready when you are ready for supper!

Mexican Chicken

Boneless, skinless chicken pieces, amount needed to feed your family..(recipe is very flexible)

*sprinkle with salt/pepper or desired seasoning salt or mixture.
2 cups frozen corn
2 to 3 cups cooked beans ( pintos, black beans, red beans or a mix of all. You can cook the beans the day before or at night in the crockpot before bed so they will be ready in the morning)
1 can of Rotel spicy tomatoes
Cheese, grated

Place everything in the crockpot in order given except for cheese. Cook on low for about 8 hours. Sprinkle cheese over the top about one hour before serving. Serve over rice.

Herbed Pork Roast

3 pound pork loin roast

1 package Italian salad dressing mix

1 1/2 tsp ground cumin

1 1/2 tsp dried oregano

vegetables for roast (carrots, potatoes, onions, mushrooms, bell peppers) cut into chunks

Heat oven to 350. Place pork in roasting pan. Blend Italian dressing mix, cumin and oregano in small bowl. Sprinkle half of mixture over pork and bake uncovered for 1 1/2 hours or until internal thermometer registers 160. Remove from oven and let sit 10 minutes before serving.

Coat a baking dish with cooking spry and add vegetables. Sprinkle with remaining spice mixture, cover and bake 30 minutes. Remove cover, stir and roast for 15-20 minutes or until vegetables are tender.

*You may also add vegetables to roast pan after roast has baked 1 hour.

Autumn Pork Chops

4 boneless pork chops
1/4 tsp ground pepper
1/4 cup apple juice or cider
1/2 cup whole berry cranberry sauce
2 T. honey
2 T. frozen orange juice concentrate
1/4 tsp ground ginger
1/8 tsp. ground nutmeg

In a non stick large frying pan, spray cooking spray or oil pan. Place pork chops in pan and sprinkle with pepper on both sides. Brown chops in pan and add apple juice or cider. Cover and cook over low heat 5 or 6 minutes or until chops are just done. Drain juices. In a small bowl, combine cranberry sauce, honey, orange juice and spices. Pour over chops and cook for about 2 minutes or until heated through.

Chicken Chili

CHICKEN CHILI
For white bean chili, use all white northern beans - easy to make from dried beans. Soak overnight, pour off water and rinse, add fresh water and simmer until soft. Add salt only after the cooking, since adding salt beforehand will require longer cooking.

1 pound skinless, boneless chicken breasts
2 large onions, chopped
1 green pepper, chopped
3 cloves minced garlic
4 (15 oz.) cans kidney beans, drained,rinsed (or cooked dried kidney beans)
2 (14.5 oz.) can diced tomatoes (do not drain)
1 (8 oz.) can diced green chiles
2 cups water
2 Tbsp. cilantro
1 Tbsp. sweet basil
1 Tbsp. + 1 tsp. chili powder
1 tsp. ground cumin

Cut chicken into bite-size pieces and brown in a saucepan that has been sprayed with nonstick cooking spray. Add remaining ingredients, cover and simmer for 30 minutes or until chicken is tender. Serves 10. If this amount is more than needed for your family, freeze the rest for another quick and easy meal.