Ingredients
1 1/4 cup Canned Chicken (250 grams)
1/2 cup Cream of Mushroom Soup (Campbell's HR)
1/2 cup Fat Free Sour Cream
15 Ritz crackers (Whole Wheat)
1/2 Tbsp Poppy Seeds
1 Tbsp of Chicken Broth
Directions
1) Mix chicken, mushroom soup, and sour cream.
2) In a separate bowl, crush Ritz crackers
3) Add poppy seeds and broth to crackers and mix well
4) Add half of the cracker mixture to chicken and stir well
5) Put chicken mixture in a 7x5 pan.
6) Top with rest of crackers
7) Bake at 350 degrees for 30 minutes or until heated through
Makes about 4 1/2-3/4 cup servings
Number of Servings: 4
Tuesday, July 8, 2008
Crockpot Salsa Chicken
Another great recipe from spark people. These were a big hit...we must really love mexican! I served it on a tortilla as a taco but I think next time I will use the mixture for enchiladas :o)
Ingredients
1 lb. Ground Beef, lean
2 c. Shredded Cheddar Cheese
6 oz. Tomato Paste
2 c. Water
1 pkg. Taco (or Enchilada for spicier) Seasoning Mix
10 Flour Tortilas (8 in.)
Directions
1. Brown the Ground Beef and drain well.
2. Add the water and Taco Seasoning Mix to the Ground Beef.
3. Stir in Tomato Paste until well blended.
4. Preheat oven to 350 F.
5. Place 1 tortilla shell in a 13X9" pan, spoon in 2 tbsp. of the Beef mixture and 1 tbsp. Cheddar Cheese, then roll the shell so the open end is down.
6. Repeat with the other 9 tortillas.
7. Pour remaining Beef mixture over the shells and spread so completely covered.
8. Sprinkle the remaining Cheese.
9. Bake uncovered for 20-30 minutes, until cheese is melted!
10 servings, 1 enchilada each... ENJOY!
Number of Servings: 10
Ingredients
1 lb. Ground Beef, lean
2 c. Shredded Cheddar Cheese
6 oz. Tomato Paste
2 c. Water
1 pkg. Taco (or Enchilada for spicier) Seasoning Mix
10 Flour Tortilas (8 in.)
Directions
1. Brown the Ground Beef and drain well.
2. Add the water and Taco Seasoning Mix to the Ground Beef.
3. Stir in Tomato Paste until well blended.
4. Preheat oven to 350 F.
5. Place 1 tortilla shell in a 13X9" pan, spoon in 2 tbsp. of the Beef mixture and 1 tbsp. Cheddar Cheese, then roll the shell so the open end is down.
6. Repeat with the other 9 tortillas.
7. Pour remaining Beef mixture over the shells and spread so completely covered.
8. Sprinkle the remaining Cheese.
9. Bake uncovered for 20-30 minutes, until cheese is melted!
10 servings, 1 enchilada each... ENJOY!
Number of Servings: 10
Beef Enchiladas
These were FABULOUS!! And so so easy!
Ingredients
1 lb. Ground Beef, lean
2 c. Shredded Cheddar Cheese
6 oz. Tomato Paste
2 c. Water
1 pkg. Taco (or Enchilada for spicier) Seasoning Mix
10 Flour Tortilas (8 in.)
Directions
1. Brown the Ground Beef and drain well.
2. Add the water and Taco Seasoning Mix to the Ground Beef.
3. Stir in Tomato Paste until well blended.
4. Preheat oven to 350 F.
5. Place 1 tortilla shell in a 13X9" pan, spoon in 2 tbsp. of the Beef mixture and 1 tbsp. Cheddar Cheese, then roll the shell so the open end is down.
6. Repeat with the other 9 tortillas.
7. Pour remaining Beef mixture over the shells and spread so completely covered.
8. Sprinkle the remaining Cheese.
9. Bake uncovered for 20-30 minutes, until cheese is melted!
10 servings, 1 enchilada each... ENJOY!
Number of Servings: 10
Ingredients
1 lb. Ground Beef, lean
2 c. Shredded Cheddar Cheese
6 oz. Tomato Paste
2 c. Water
1 pkg. Taco (or Enchilada for spicier) Seasoning Mix
10 Flour Tortilas (8 in.)
Directions
1. Brown the Ground Beef and drain well.
2. Add the water and Taco Seasoning Mix to the Ground Beef.
3. Stir in Tomato Paste until well blended.
4. Preheat oven to 350 F.
5. Place 1 tortilla shell in a 13X9" pan, spoon in 2 tbsp. of the Beef mixture and 1 tbsp. Cheddar Cheese, then roll the shell so the open end is down.
6. Repeat with the other 9 tortillas.
7. Pour remaining Beef mixture over the shells and spread so completely covered.
8. Sprinkle the remaining Cheese.
9. Bake uncovered for 20-30 minutes, until cheese is melted!
10 servings, 1 enchilada each... ENJOY!
Number of Servings: 10
7 Layer Squares
These were sooo good! Thanks for the recipe, Kellie!
Seven Layer Salad Squares
2 pkg ( 8oz each) refridgerated crescent rolls
1 pkg cream cheese, softened
1/2 cup miracle whip
1 clove garlic, minced
6 slices bacon (crisply cooked, drained and crumbled), divided
1 cup frozen peas (thawed), divided
3 plum tomatoes, sliced
2 cups thinly sliced lettuce
1/2 cup shredded cheddar cheese
1/2 cup coarsely chopped red onion
1)Preheat oven to 350 degrees. Unroll one package of crescent dough across one end of large edged cookie sheet with longest sides
across width of pan. Repeat with remaining package of dough, filling bottom of pan. Roll dough to seal seams and press up sides to form
a crust. Bake 12-15 minutes or until golden brown. Remove from oven and cool completely.
2)Combine cream cheese, miracle whip and garlic in bowl and whisk smooth. Add half of the bacon and half of the peas: mix well.
Spread cream cheese mixture evenly over crust.
3. Arrange sliced tomatoes over the cream cheese mixture. Sprinkle remainig bacon, remaining peas, lettuce, cheese and onion evenly
over tomatoes. Cut into squares and serve.
Seven Layer Salad Squares
2 pkg ( 8oz each) refridgerated crescent rolls
1 pkg cream cheese, softened
1/2 cup miracle whip
1 clove garlic, minced
6 slices bacon (crisply cooked, drained and crumbled), divided
1 cup frozen peas (thawed), divided
3 plum tomatoes, sliced
2 cups thinly sliced lettuce
1/2 cup shredded cheddar cheese
1/2 cup coarsely chopped red onion
1)Preheat oven to 350 degrees. Unroll one package of crescent dough across one end of large edged cookie sheet with longest sides
across width of pan. Repeat with remaining package of dough, filling bottom of pan. Roll dough to seal seams and press up sides to form
a crust. Bake 12-15 minutes or until golden brown. Remove from oven and cool completely.
2)Combine cream cheese, miracle whip and garlic in bowl and whisk smooth. Add half of the bacon and half of the peas: mix well.
Spread cream cheese mixture evenly over crust.
3. Arrange sliced tomatoes over the cream cheese mixture. Sprinkle remainig bacon, remaining peas, lettuce, cheese and onion evenly
over tomatoes. Cut into squares and serve.
Brown Sugar Grilled Pork Chops
INGREDIENTS
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops
DIRECTIONS
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops
DIRECTIONS
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
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