Well, I tried to make Mexican again. It wasn't a complete success, but not a complete failure, but that's in large part due to the fact that I don't like Mexican food. I just made it to make Chris happy since I know that he loves Mexican. I'm pretty sure that it was good as far as standards go... you can feel free to try it out yourself and let me know.
Ingredients:
1 can cream of chicken soup
1 8oz container of sour cream
1 cup salsa
2 tsp chili powder
1 lb chopped cooked chicken
1 cup shredded Mexican cheese
10 flour tortillas, warmed
1 can diced tomatoes
1 can Rotel (mild)
Directions:
1. Mix soup, sour cream, salsa & chili. Add cooked chicken & cheese.
2. Spread 1/4 cup down center of each tortilla. Roll up and place seam side down. Pour remaining mixture on top, add a little more cheese, and half can of diced tomatoes. Cover.
3. Bake at 350 for 40 minutes. Top with more tomatoes and sour cream as desired.
Thursday, February 25, 2010
Wednesday, February 24, 2010
Lasagna
This one I'm proud to say I came up with myself, and Chris LOVED it. It was a delicious lasagna recipe that I may just be in love with. Like, we're getting married and having babies in love with. Here goes:
Ingredients
1/2 lb sausage (any kind, we used mild breakfast sausage)
1/2 lb lean ground beef
1 26 oz jar chunky sauce
1 15 oz can tomato sauce
1 can diced tomatoes
1 8oz package lasagna noodles
1 15oz container cottage cheese (fat free)
1 tsp Italian seasoning
2 cups shredded mozzarella
1/2 cup shredded parmesan
1. Brown meat then stir in with pasta sauce, diced tomatoes, and tomato sauce. Combine cottage cheese with seasoning.
2. Preheat oven to 375. Spread 1 cup sauce in bottom of dish. Top with three noodles. Cover with 1/3 C cottage cheese mix, 1/2 cup mozz, and 1 cup sauce. Repeat. Top with parmesan.
3. Cover with aluminum foil and bake 50 minutes. Uncover and bake for an additional 5 minutes.
Seriously, delicious. And I'm fairly certain that I'll be using the sauce recipe for the baked ziti from now on. DELICIOUS.
Ingredients
1/2 lb sausage (any kind, we used mild breakfast sausage)
1/2 lb lean ground beef
1 26 oz jar chunky sauce
1 15 oz can tomato sauce
1 can diced tomatoes
1 8oz package lasagna noodles
1 15oz container cottage cheese (fat free)
1 tsp Italian seasoning
2 cups shredded mozzarella
1/2 cup shredded parmesan
1. Brown meat then stir in with pasta sauce, diced tomatoes, and tomato sauce. Combine cottage cheese with seasoning.
2. Preheat oven to 375. Spread 1 cup sauce in bottom of dish. Top with three noodles. Cover with 1/3 C cottage cheese mix, 1/2 cup mozz, and 1 cup sauce. Repeat. Top with parmesan.
3. Cover with aluminum foil and bake 50 minutes. Uncover and bake for an additional 5 minutes.
Seriously, delicious. And I'm fairly certain that I'll be using the sauce recipe for the baked ziti from now on. DELICIOUS.
Fiesta Chicken & Rice Bake
Yet another allrecipes.com recipe. This is about as close to a Mexican recipe as you'll ever see me make. It was decent- quick and easy, another good weeknight meal:
Ingredients:
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
paprika
1/2 cup shredded Cheddar cheese
Directions:
1. Cut up chicken into one-inch pieces and cook.
2. Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
3. Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.
Ingredients:
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
paprika
1/2 cup shredded Cheddar cheese
Directions:
1. Cut up chicken into one-inch pieces and cook.
2. Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
3. Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.
Baked Ziti
Another recipe stolen from allrecipes.com, this one is a quick and easy meal for a weekday, and it was also super cheap to make. I'm going to make it for a dinner get together that I'm having tomorrow night, but I'm going to make a homemade sauce instead of just using regular sauce out of a jar to spice things up.
Ingredients:
1 lb dry ziti pasta
1/2 onion, chopped
1 lb lean ground beef
2 26oz jars of spaghetti sauce
12 oz four cheese blend grated cheese
1.5 cups of sour cream
2 tbsp grated parmesan cheese
Directions:
1. Cook noodles as directed on the box.
2. Brown ground beef with chopped onion until cooked.
3. Preheat oven to 350.
4. Butter a 9x13 casserole dish. At the bottom of the dish, layer half the noodles with beef, then half the sauce, then sour cream. Add half the cheese on top of that. Repeat. Add parmesan on top.
5. Bake for 30 minutes or until the cheese is melted.
Ingredients:
1 lb dry ziti pasta
1/2 onion, chopped
1 lb lean ground beef
2 26oz jars of spaghetti sauce
12 oz four cheese blend grated cheese
1.5 cups of sour cream
2 tbsp grated parmesan cheese
Directions:
1. Cook noodles as directed on the box.
2. Brown ground beef with chopped onion until cooked.
3. Preheat oven to 350.
4. Butter a 9x13 casserole dish. At the bottom of the dish, layer half the noodles with beef, then half the sauce, then sour cream. Add half the cheese on top of that. Repeat. Add parmesan on top.
5. Bake for 30 minutes or until the cheese is melted.
Artichoke Spread
So I've made this twice... once for a Super Bowl get together at my house, and then again for Chris' mom's birthday get together at our house. Both times it was a HUGE hit. We served it with wheat ritz crackers and LOVE it. It's extra cheesy and delicious.
Ingredients:
1 14oz can artichoke hearts, drained
1 8oz package of cream cheese
1 cup Sargento fresh parmesan cheese
1/2 cup mayo
1 tbsp fresh roasted garlic
1 tsp dill weed
Directions:
1. Preheat oven to 400 degrees
2. Soften cream cheese in microwave for thirty seconds.
3. Pull apart artichoke hearts to dice. Add to cream cheese. Mix in the rest of the ingredients together. Put into an 8 or 9 inch pie dish.
4. Bake for 15 minutes. Serve with crackers.
It's flipping awesome.
Ingredients:
1 14oz can artichoke hearts, drained
1 8oz package of cream cheese
1 cup Sargento fresh parmesan cheese
1/2 cup mayo
1 tbsp fresh roasted garlic
1 tsp dill weed
Directions:
1. Preheat oven to 400 degrees
2. Soften cream cheese in microwave for thirty seconds.
3. Pull apart artichoke hearts to dice. Add to cream cheese. Mix in the rest of the ingredients together. Put into an 8 or 9 inch pie dish.
4. Bake for 15 minutes. Serve with crackers.
It's flipping awesome.
I think a mass update is in order
There are at least three new recipes that I've made since January 17. And I'm sure that there's actually more, but that's all that comes to mind right now. I took a bit of a hiatus from cooking while I stressed out about taking a job that would've meant more money, but wouldn't have been as rewarding as working at the shelter. I decided to decline the other job. Not because I don't love working for Maya again (I'm working at the bridal shop every Saturday, and some Fridays and Sundays), but because there's nothing that will replace the reward of being a level of support for someone trying to get back on their feet. Three recipes to follow! No pics, sadly, because I've slacked.
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