1 lb. Ground Beef
1/2 C. Chopped Onion
1 C. Water
1 Can diced Tomatoes
1 can kidney beans
1 8 oz. can tomatoe sauce
1/2 pkg. taco seasoning mix
Cook beef with onion. Drain Fat, Add water, tomatoes, un-drained kidney beans, tomatoe sauce, and seasoning.
Simmer 20 minutes
Top with cheese
Serve with chips, or else I made breadsticks!
Monday, March 21, 2011
Monday, March 7, 2011
Chicken & Green Chili Enchiladas
4-1/2 cups shredded cooked chicken
1 can (4 oz.) chopped green chiles, undrained
1-1/2 cups Sour Cream, divided
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Taco Cheese, divided
16 corn tortillas (6 inch), warmed
3 cans (10 oz. each) red enchilada sauce, warmed
HEAT oven to 375°F.
COMBINE chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
SPREAD 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
BAKE 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.
One-Pan Chicken and Potato Bake
4 bone-in chicken pieces (1-1/2 lb.)
* I used drumsticks
* I used drumsticks
3 potatoes, cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup Parmesan Cheese
1 tsp. Italian seasoning
HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and seasoning. Cover.
BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.
Monday, January 10, 2011
Slow Cooker Chili
(probably won't be Jeremy's favorite . . . right, Natalie?!)
1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
Cheese and sour cream (optional)
Brown ground beef, bell pepper and onion over medium-high heat in a skillet, drain well. Add beef mixture into slow cooker. Combine remaining ingredients in a large bowl then add to beef; gently stir. Place lid on slow cooker, cooking on LOW for 6 to 7 hours OR on HIGH for 3 to 3 1/2 hours until heated through.
* Leftovers are good for Mexican Haystacks (Fritos, lettuce, tomatoes, etc.) or even on baked potatoes.
1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
Cheese and sour cream (optional)
Brown ground beef, bell pepper and onion over medium-high heat in a skillet, drain well. Add beef mixture into slow cooker. Combine remaining ingredients in a large bowl then add to beef; gently stir. Place lid on slow cooker, cooking on LOW for 6 to 7 hours OR on HIGH for 3 to 3 1/2 hours until heated through.
* Leftovers are good for Mexican Haystacks (Fritos, lettuce, tomatoes, etc.) or even on baked potatoes.
Wednesday, December 8, 2010
Ritz Parmesan Chicken
1/4 cup Mayonnaise
1 Tbsp. lemon juice
25 Ritz Crackers, finely crushed (about 1 cup)
1/4 cup Parmesan cheese
4 small boneless skinless chicken breast halves (1 lb.)
HEAT oven to 400 degrees.
MIX mayo and lemon juice in bowl; set aside. Combine cracker crumbs and cheese in separate bowl.
DIP chicken in mayo mixture, then roll in cracker crumb mixture until evenly coated on all sides. Place on baking sheet.
BAKE 20 min. or until chicken is done.
1 Tbsp. lemon juice
25 Ritz Crackers, finely crushed (about 1 cup)
1/4 cup Parmesan cheese
4 small boneless skinless chicken breast halves (1 lb.)
HEAT oven to 400 degrees.
MIX mayo and lemon juice in bowl; set aside. Combine cracker crumbs and cheese in separate bowl.
DIP chicken in mayo mixture, then roll in cracker crumb mixture until evenly coated on all sides. Place on baking sheet.
BAKE 20 min. or until chicken is done.
Sunday, November 14, 2010
Pumpkin Chocolate Chip Cupcakes
1 cup butter, softened
1 15 oz. can pumpkin puree
4 eggs, lightly beaten
2 cups flour
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cup chocolate chips
Preheat oven to 350 degrees. Line cupcake pans with 24 paper liners and set aside.
In a medium bowl, mix together butter, pumpkin and eggs until well combined. Mix in flour and sugars. Add remaining ingredients and mix well. Divide batter evenly among cupcake liners. Bake until tops spring back when touched and a cake tester comes out clean, about 20-25 minutes. Transfer to wire rack and let cool completely.
1 15 oz. can pumpkin puree
4 eggs, lightly beaten
2 cups flour
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cup chocolate chips
Preheat oven to 350 degrees. Line cupcake pans with 24 paper liners and set aside.
In a medium bowl, mix together butter, pumpkin and eggs until well combined. Mix in flour and sugars. Add remaining ingredients and mix well. Divide batter evenly among cupcake liners. Bake until tops spring back when touched and a cake tester comes out clean, about 20-25 minutes. Transfer to wire rack and let cool completely.
Spaghetti Pie
1 lb. spaghetti
1 large jar spaghetti sauce
1 1/2 lb. hamburger
2 eggs
8 oz. cottage cheese
8 oz. shredded mozzarella cheese
1/4 c. Parmesan cheese
3 Tbsp. butter
* Cook spaghetti as usual. Beat eggs; mix with Parmesan cheese and toss with spaghetti and butter. Line a 13x9 inch pan with spaghetti-like crust, leaving room for filling. Put layer of cottage cheese on spaghetti. Top with spaghetti sauce that is mixed with browned hamburger. Bake at 350 degrees for 25 minutes. Remove from oven and top with mozzarella cheese and heat for 5 minutes more. Remove from oven and let is set 10 minutes before trying to serve. Cut and serve as you would a cake.
1 large jar spaghetti sauce
1 1/2 lb. hamburger
2 eggs
8 oz. cottage cheese
8 oz. shredded mozzarella cheese
1/4 c. Parmesan cheese
3 Tbsp. butter
* Cook spaghetti as usual. Beat eggs; mix with Parmesan cheese and toss with spaghetti and butter. Line a 13x9 inch pan with spaghetti-like crust, leaving room for filling. Put layer of cottage cheese on spaghetti. Top with spaghetti sauce that is mixed with browned hamburger. Bake at 350 degrees for 25 minutes. Remove from oven and top with mozzarella cheese and heat for 5 minutes more. Remove from oven and let is set 10 minutes before trying to serve. Cut and serve as you would a cake.
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