Stuffed Shells

This picture is from the internet because mine turned out blurry. Its the same except that my shells have more sauce on top and around the bottoms.

Jumbo Shells -- Cook & drain. Cook 1 lb. ground beef with onion & garlic; drain grease. Shred & put together: Parmesan Cheese & Mozarella Cheese

Add beef to shredded cheese, then add spoonfuls of ricotta (or cottage) cheese to "paste" consistency (like cookie dough). (It takes about an entire small carton of cottage cheese. If you get too much, just add more mozzarella and it will make it thicker.)

Stuff about 1 heaping Tablespoon (don't overstuff) into shells and lay in greased pan. Pour Great Value Italian Garden spaghetti sauce over shells and bottom of pan. Bake at 350°F for 15 minutes - long enough to get hot.

Chicken Broccoli Casserole

1/4 c. sour cream
1 can cream of chicken soup
Whip together - till pale in color. Maybe add a spoonful more of sour cream

Add 2 Tblsp lemon juice

Stuffing.
Put in bowl, pour water over and let soak. No butter.

Cooked & Cut up Chicken and cooked broccoli - enough to cover bottom of casserole dish

Layer: chicken, broccoli, soup, stuffing.
Bake at 350°F for 30 minutes.

Teriyaki Chicken

1 c soy sauce

2 c water

2 onions, sliced

4 cloves garlic, chopped

1 piece fresh ginger

2 T brown sugar

1 tsp Chinese five spice

5 lb cut up chicken

Cold water

Cornstarch

Mix soy sauce, water, onions, garlic, ginger, brown sugar, and Chinese five spice in large pot. Add chicken and boil, covered, for 1 hour. Thicken with cornstarch in cold water; serve over rice.

Chicken Pillows

Filling:
3 oz cream cheese, softened
2 T margarine, softened
2 c. chicken, cooked & cut up

1 medium onion, chopped
1/2 tsp salt
1/8 tsp pepper
1/4 c mushrooms, chopped
8 oz can crescent rolls

Sauce:
1 can cream of chicken soup
1/2 c milk

Blend the cream cheese and margarine, using your hands. Add the chicken, onion, salt, pepper, and mushrooms. Mix well. Divide the rolls into 4 squares; lay each square flat on a cookie sheet. Spoon the chicken mixture into equal parts on top of each crescent square. Fold the roll around the mixture to seal up each square. Bake at 350° for 20-25 minutes.

Mix the soup and milk for the sauce. Pour over the top of each square when serving.

Rotini & Sweet Pepper Primavera (Chicken Alfredo)

2-3 b/s chicken breasts, cut in strips
1 red bell pepper
1 red onion
1 yellow squash
Broccoli
Mushrooms
1 jar Alfredo Sauce
Rotini noodles

Cook noodles. In hot skillet with oil, cook chicken until no longer pink. Add pepper & onion. Add broccoli, squash, and mushrooms. Cook until crisp-tender. (When squash becomes soft the rest is probably done.) Add alfredo sauce and noodles and mix well. Serve hot.

Burritos

1 lb ground beef
1 large can of refried beans
1 packet of burrito seasoning
Burrito sized flour tortillas

Brown meat in skillet. Drain grease. Add seasoning packet and water (according to directions on back of packet). Mix well. Add beans. Mix well. Put a few tortillas on a plate and cover with a clean towel. Heat for 30 seconds to a minute, or until hot. Spoon meat mixture into tortilla. Roll up.

Additional/optional toppings to add inside tortilla with meat/beans:
Cheese
Tomatoes
Salsa
Guacamole
Sour cream
Lettuce

Fajitas

2-3 b/s chicken breasts, cut in strips
Fajita seasoning packet
2 bell peppers, cut in strips
1 red onion, sliced
Soft taco sized flour tortillas

Heat skillet over medium high heat. Add oil; get hot. Add peppers and onions and cook until desired tenderness. Remove peppers and onions from skillet and set aside. Add chicken and cook until center is no longer pink. Add fajita seasoning packet and water (according to instructions on back of packet). Mix well. Add peppers and onions. Mix well. Serve immediately with warmed tortillas.

Optional toppings inside tortillas:
Guacamole
Sour cream
Salsa

Stir Fry

1 b/s chicken breast, raw & cut up
1 bag frozen stir fry vegetables
1/2 a bottle stir fry sauce (enough to cover everything well)

Heat oil in skillet over medium high heat. Add chicken and cook till no longer pink in center. Add vegetables and cook until crisp-tender. Add stir fry sauce. Stir well to coat all chicken and vegetables. Let simmer a few minutes and get hot. Serve right away over cooked rice.

Stroganoff

1 lb ground beef
1/2 small onion, chopped
2 cans cream of mushroom soup
8 oz sour cream
Salt
Pepper
Garlic powder
Egg noodles, cooked

Brown meat with onion over medium high heat. Drain grease. Add soup, sour cream, and salt, pepper, & garlic powder to taste. Serve hot over egg noodles.

Mom's Chili

1 lb ground beef
Chili powder
Garlic pepper
Black pepper
Chopped onion
3 cans Chili Beans
Ketchup

Chop onion and cook in oil over medium high heat. Add meat (if not thawed, cook together). Cover whole top of meat with good layer of chili powder (about 2 tsp). Sprinkle garlic powder and a little pepper. Cook till good and brown. Drain grease. Add 3 cans of chili beans (NOT chili WITH beans. Just Chili Beans). Rinse cans and get juice off sides and pour into skillet. Add ketchup, less than 1/2 a cup. Get hot. Taste - add ketchup or chili powder.

Chicken Enchiladas

3 chicken breasts, cooked & cut up
1/2 pint sour cream
1 small can chopped green chilies
1/2 cup chopped green onion
10-12 tortillas
1/2 lb. Cheddar cheese
3 cans cream of chicken soup

Mix sour cream, chicken soup, green onions, and green chilies. Place small amount of sour cream mixture in center of flour tortillas, along with some chicken and cheese. Roll up and place in 9x13'' dish. Place remaining sauce over the top of enchiladas. Top with remaining cheese. Bake in 350°F oven for about 30 minutes or until bubbly.

Chicken Crepes

Crepe:
1 1/2 c. milk
2 Tbsp. vegetable oil
3 eggs
1 1/2 c. flour
1/8 tsp. salt

Put all ingredients together. Mix eggs well separately. Put about 1/8 cup of batter into small fry pan; distribute evenly in pan. When golden brown, turn over and cook other side.


Chicken Filling:
1 c. cooked chicken, small pieces
1 can cream of chicken soup
1 small can mushrooms
1 small can sliced black olives

Mix ingredients together in saucepan and heat until bubbly. Fill crepes and roll up. Cover with sauce.


Sauce:
1 can cream of mushroom soup
1 (8oz) container sour cream

Mix and pour over crepes. Top with grated cheese. Bake at 350°F for 30 minutes.

Cafe Rio Pork

2 to 3 pound pork roast

2 C brown sugar (reserve 1 C)

1 C Worcester sauce

1 tsp powdered ginger

1 tsp chili powder

1 tsp salt

1 tsp oregano

2 T minced onion

2 C green enchilada sauce (reserve 1 C)

Place pork in slow cooker and pour other ingredients over it. Cover and cook on low for about 9 hours, or until pork is done and tender. Shred pork and add 1 C brown sugar and 1 C enchilada sauce.

Serve with tortillas, rice, beans, tomatoes, lettuce, cheese, etc.

Skillet Chicken Parmesan

6 T grated Parmesan cheese

1 1/2 c spaghetti Sauce

6 small b/s chicken breasts halves (about 1 1/2 lbs)

1 1/2 c (6 oz) shredded mozzarella cheese

1. Stir 4 T Parmesan cheese into pasta sauce.

2. Heat medium skillet to medium-high heat for 1 minute and add a little oil. When oil is hot, add chicken and cook 10 minutes or until browned. Drain.

3. Pour pasta sauce over chicken; turn chicken to coat both sides with sauce. Cover and cook over medium heat 10 minutes or until chicken is no longer pink.

4. Top with mozzarella cheese and remaining Parmesan cheese. Let stand 5 minutes or until cheese is melted.

Ranch Style Chicken

3-4 b/s chicken breasts, cooked & cut up

white corn tostito chips

1/2 an onion finely chopped

1 can Cream of Chicken Soup

1 can Cream of Celery Soup

1 can Cheddar Cheese Soup

1 can Rotel

Preheat oven to 350°F. Mix last 4 ingredients together.

Layer in 9x13 dish:

chips, chicken, onion, combined soups, chips. Bake for 25-30 minutes.