Touchdown Chili

Touchdown Chili by McCormick

1 lb lean ground beef
1/2 c chopped onion
15 oz kidney beans, drained
14 1/2 oz diced tomatoes
8 oz tomato sauce
1 pkg chili seasoning

shredded cheddar cheese
sour cream
chopped green onion

1. Cook beef and onion in large skillet over medium high. Drain. (I always have some cooked ground beef in the freezer as a short-cut).
2. Stir in remaining ingredients through seasoning.
3. Bring to a boil, reduce heat, cover, and simmer 10 minutes stirring occasionally.

In my opinion: This was really good but I think there were too many beans. I will make it w/o the beans next time.

My grandmother's Watergate Salad

I am a little confused about the name of this salad, I have heard it called Ambrosia but when I called my aunt and asked her for this recipe, she said it is called Watergate Salad. All I know is that my grandmother was not a good cook. She could burn rolls I tell ya. But she was good at making this. It's what I looked forward to every Easter, Thanksgiving, and Christmas. I am so glad we got the recipe before she died last June.

1 pkg Jello brand pistachio pudding
1 can crushed pineapple
1 large container Cool Whip
1 bag miniature marshmallows

Mix the pudding with the pineapple including the juice. Add Cool Whip and marshmallows. Mix.

Oatmeal Cranberry White Chocolate Chunk Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies by Ellie Says Opa blog

1/3 c butter, softened
1/3 c firmly packed brown sugar
1 egg
1/2 t vanilla extract
3/4 c old fashioned oats
3/4 c a.p. flour
1/2 t baking soda
1/4 t salt
1/4 c white chocolate chips or chopped white chocolate
1/4 c chopped pecans
1/4 c dried cranberries

1. Preheat oven to 375.
2. In a medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, mixing well. Add vanilla.
3. In a separate bowl, combine oats, flour, baking soda, and salt. Add to butter mixture in 3 additions, mixing well after each addition.
4. Stir in dried cranberries, pecans, and white chocolate.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake 10-12 minutes until done.

Yields: 18

In my opinion: These cookies are really good. I might add a dash of nutmeg for an extra pizzaz next time. The second batch browned a little more than the first and I liked those cookies better. The only thing is the cookies are small...they won't last through the night if you are baking for yourself, hubby, and kids.

Slow Cooker Cranberry Chicken

Slow Cooker Cranberry Chicken by K.C.'s Cafe
8 (6 or 8 oz) boneless, skinless chicken breasts
1 (16 oz ) can cranberry sauce
1 can water
2 T dried minced onion
1 t garlic powder
1/2 t onion powder
1 t low sodium beef bouillon
fresh black pepper
1/2 t lite salt

1. Mix together cranberry sauce, seasonings, and water.
2. Place in bottom of Crock Pot. Top with chicken.
3. Cover and cook on low for 6-8 hours.
8 servings

In my opinion: This was good but didn't have more than a hint of cranberry flavor. I was really expecting to taste it more.

Chicken Casserole

Chicken Casserole by meals.com you might want to halve this recipe

4 lbs chicken breasts (I like to keep cooked chicken in the freezer)
8 oz sliced cooked mushrooms, drained
16 oz sour cream
2 cans cream chicken soup
1 1/2 pkg Club crackers
4 c shredded Mozzarella and cheddar cheese

1. Preheat oven to 350. Cook chicken until done.
2. In separate pan mix sour cream, mushrooms, and soup and bring to a slight boil. Add chopped chicken.
3. In 13x10, (or 2 smaller dishes if you are going to freeze some) layer with 1/2 of the crackers*, 1/2 of the cheese, and the soup mixture. Add another layer of cheese and top with crackers.
4. Bake 35-45 minutes.

*Do not put crackers in the dish you are going to freeze. Add those to the top just before cooking.

Note 5-8-10 This made so much I think next time I'll divide it into 3 8x8 containers and freeze 2! That's just because leftovers sit in our fridge until they can be used as science experiments.

Chef Jake's Chicken Fried Steak

Chef Jake's Chicken Fried Steak
10 oz New York Strip Steak trimmed and pounded flat
2 eggs
1 c milk
s & p to taste
dash paprika
dash garlic salt
2 c Chinese bread crumbs
1 lg red bell pepper
1 c sliced portabella mushroom
3 stalks green onins, sliced diagonally
2 oz butter
2 c cooking oil
1 c flour

1. Mix eggs and milk together, add garlic, paprika, s&p. Combine bread crumbs and flour in a separate bowl.
2. Dip the steak in the eggwash, then dredge in flour mixture to coat.
3. Preheat the oil and add the steak. Cook and turn until brown on both sides.
4. In a separate pan, saute all vegetables in butter until golden brown. Top steak with vegetables and serve hot.

This was a good recipe.

Classic Pot Pie

 

 by Pillsbury

15 oz pie crust, softened
1/3 butter
1/3 c chopped onion
1/3 c a.p. flour
1/2 t salt
1/4 t pepper
1 1/2 c chicken broth
2/3 c milk
2 1/2-3 c shredded cooked chicken
2 c frozen mixed veggies, thawed

1. Heat oven to 425. Make crusts as directed for 2 crust pie using 9" pan.
2. In med. saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended.
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
4. Add chicken and veggies; mix well. Removefrom heat. Spoon into crust. Top with 2nd crust; seal edges and flute. Cut slits or shapes in top crust.
5. Bake 30-40 minutes until crust is golden brown. Let stand 5 minutes before serving.

4-26-10 I am going to try making 2 and freezing one before it is cooked.

Mexican Quiche

Mexican Quiche
9" unbaked frozen deep-dish pie shell
1 c 4 cheese Mexican blend
1/2 lg green or red bell pepper, chopped
4 oz can diced green chilies
2 lg green onions, sliced
4 eggs, lightly beaten
3/4 c salsa
3/4 c evaporated milk (5 oz)
*garnish sour cream
*garnish salsa
*garnish diced tomatoes
*garnish sliced green onions

1. Preheat oven to 375.
2. Sprinkle cheese through green onions onto bottom of pie shell. Combine eggs through milk in small bowl until blended. Pour into pie shell.
3. Bake for 40-45 minutes or until knife inserted comes out clean. Cool on wire rack for 15 min. Garnish as desired.

Lasagna

There is a story behind this lasagna that I'll never forget.
I had been dating my husband for 3 months and he offered to prepare this dish for me. I had my house on the market and would often throw a basket of odds and ends in the oven to declutter the counter before a quick showing. Little did I know that it wasn't common to look inside an oven before turning it on. Pretty soon the house was filled with smoke and I was quickly on the phone getting another debit card. Thank goodness I didn't throw the loaf of bread in there!

Lasagna by Cathy Lowe Food Network.com
10 lasagna noodles
12 oz ricotta
1 egg, lightly beaten
1/2 c Parmesan, grated
12 oz mozzarella, shredded (I think it needed more, but you can never have enough cheese)
3 c Meat Sauce*

1. Prepare noodles as instructed on the package. Drain. In a medium bowl, combine ricotta, egg, 1/2 c Parmesan, salt and pepper.
2. Spread 3/4 c meat sauce in bottom of 9x13 baking dish. Lay 3 noodles in pan and spread with ricotta mixture. Sprinkle with the mozzarella and top with meat sauce.
3. Top with remaining mozzarella and 1/2 c Parmesan. Bake for 45 minutes or until bubbly at 375. Remove from oven and let lasagna stand for 15 minutes.

Paula Deen's Southern Fried Chicken

Paula Deen's Southern Fried Chicken

3 eggs
1 c hot pepper sauce
2 c self-rising flour
2 1/2 lb chicken, cut into pieces
house seasoning
oil for frying, preferably peanut oil

1. Heat oil to 350 in a deep pot. Do not fill the pot more than 1/2 full with oil.
2. In a medium-size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 c). Season the chickn with House seasoning. Dip the seasoned chicken in the egg, and coat well in flour. Place the chicken in the preheated oil and fry the chicken in the oil. Drain on paper towels.

Penne Pasta Bake

Penne Pasta Bake
16 oz penne pasta
1 lb lean ground beef
1 clove garlic, peeled and chopped
28 oz tomato-based pasta sauce
6 oz ricotta cheese
1/2 c grated parmesan cheese

1. Prepare pasta according to directions; drain.
2. Preheat oven to 300.
3. In a large skillet brown ground beef with garlic until no longer pink, about 10 minutes; drain.
4. Add pasta sauce and ricotta cheese; stir to blend. Transfer to a large casserole dish. Stir in pasta. bake, covered, for 10 mnutes. Uncover and sprinkle Parmesan cheese on top. bake another 5 minutes until gold and bubbly.

8 servings

15 Minute Taco Rice Skillet

15 Minute Taco Rice Skillet by recipegoldmine.com FEW DISHES! quick and easy

1 lb. ground beef (I have some already cooked in the freezer)
2 c water
1 pk taco seasoning
2 c Minute rice
1 c shredded cheddar
1/4 t pepper
crushed tortilla chips
shredded letuce*
chopped tomato*
sour cream*

*optional

1. Brown meat in large skillet over medium-high; drain. Add water & seasoning mix to skillet; stir. Bring to a boil.
2. Stir in rice. Sprinkle with cheese, cover. Cook on low heat 5 minutes. Top as desired with ingredients. Serves 4. My kids like this too.

In my opinion: This is a super easy and delicious meal. We have this often.

Menu Plan Monday

Thanks for stopping by. If you're new, please check out my "Busy Mom's Meals" section. I am a working mom of 3 who rushes home each day so my husband can leave for work. It's not easy cooking meals and taking care of a 4 year old, 3 year old, and 16 month old.

My favorite section is my Paula Deen's recipes. Her recipes are my favorite. Sunday: Hamburgers on the Grill, chips, queso
Monday: Pasta and Sausage in Madeira Cream Sauce , salad
Tuesday: Crock Pot Enchiladas, steamed veggies
Wednesday: Beef Ravioli in Basil Cream Sauce, carrots and dip for the kids
Thursday:Chicken with Rosemary Sauce (Weight Watcher recipe) more WW recipes here
Friday: A new grill recipe: Citrus Chicken with Corn on the Cob, and pasta salad
Saturday: Grilled sausage

Impossibly Easy Cheeseburger Pie

Our wonderful friend Julia not only coordinated meals for us right after Abby was born, but she also brought us this dish. I had seen this recipe before but hadn't made it. I definitely recommend it if you are looking for something quick and child-friendly. My picky eaters liked it.

Impossibly Easy Cheeseburger Pie by Bisquick

1 lb lean (at least 80%) ground beef * I always keep some pre-cooked in the freezer*
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Pasta and Sausage in Madeira Cream Sauce

Pasta and Sausage in Madeira Cream Sauce from my friend Randi W
1 lb Mild Italian Sausages, casings removed shortcut:I brown ahead of time & freeze
12 oz dry, bite-size pasta (I use shells)
4 oz mushroom slices, drained
2 cloves garlic, pressed/chopped
1/4 c dry sherry
1 c whipping cream
1 t ground white pepper
1/4 t ground nutmeg
3/4 c grated Parmesan cheese

1. Crumble and brown sausage, stirring often. Set aside.
2. Cook pasta according to package directions.
3. In about a teaspoon of drippings cook mushrooms and garlic until browned. Add sherry, sausage, cream, pepper, and nutmeg.
4. Increase heat to high and bring to a boil. Let thicken 1-2 minutes.
5. Serve over pasta.

This really is quick and easy and uses 2 pots/pans. My kids love it too!