RSS Feed
Twitter
February 18th, 2012 
admin One of mine is:
Mexican Chicken
Line a greased 13 X 9 casserole dish with crushed doritos (1-2 Cups)
In a bowl mix 2 boneless chopped chicken breasts, 2 cans cream of chicken soup, 1 can rotel tomatoes and green chiles, and 1/2 of a bag of mexican blend shredded cheese
Pour on top of crushed doritos and bake at 350 for 30 minutes
Take out of oven, top with remaining shredded cheese and more crushed doritos (1-2 Cups)
Bake for about 5 more minutes, just to melt the cheese.
What are some of your favorite recipes?
Posted in 
Tags: 
Thanks for the recipe! But where I’m from, Doritos are expensive!
Anything that’s fast and easy to make and tastes good. Like the one you have listed above. Will definitly try this one.Thanks!
Chicken Spinach Pesto
Chicken
frozen spinach, thawed
2 cloves garlic
olive oil
fresh ground black pepper
fresh basil
Fresh grated parmesan cheese
sautee chicken in olive oil, add garlic, basil and pepper, mix gently, add spinach and simmer, covered 5-10 minutes. serve over pasta and sprinkle with parmesan cheese.
Shepherd’s Pie
Brown 1 pound of ground beef. I season the beef with onion and garlic powder, salt and pepper. Spread it out in a 9×13 casserole dish. Top with 2 cans of Niblets corn. Top with mashed potatoes. You can use the Potato Buds too, if you want. Spread the potatoes over the meat and corn completely. Top with shredded cheddar cheese. Bake until hot. You can pour gravy, hot sauce or my personal favorite, ketchup on top!
Mine is my favorite because it is soooo easy. Chicken and Cheese Potato Jackets:
4 large baking potatoes
8oz cooked chopped chicken breasts
@5-6 green onions
1cup low fat cream cheese
pepper
Bake your potatoes, either microwave or oven. Finely chop the green onions. In a mixing bowl add cream cheese, onion, and pepper (however much you would like), and chicken (it is best to add it when it is still hot). Mix all ingredients well. Spoon ove baked potato, and your done!
It is soooo good, very rich, and it fills you up. It feels very fattening because it is so heavy, but I actually got it from a low fat cook book. 417 calories, 28g protein, 57g carbohydrates, 4g sugars, 10g fat, 5g saturates. Yummmmm….
I caramelize onions, remove them from the pan
I fry sliced red skins, remove them from the pan
I cube chicken breasts and fry, THEN
add the onion and potato and a can of corn!!!!
sounds gross, but its fast and yummy and when you raise a family on a budget, fast, easy and cheap are the 3 main ingredients.
Take a large bread pan spay with cooking spray.
Layer pan with Prosciutto, Mozzarella, Chicken-breast, Spinach leaves-(must be fresh), dried tomatoes.
Arrange in any way you desire. Just make sure the cheese is not on tthe bottom or it will burn.
Place a Brick, double layered in heavy-duty tin-foil, on top and leave in the frig over night.
Preheat oven to 450-F Later remove brick of course, top with bread crumbs (food not the brick) (sour dough works best).
Cook for 35 minutes, of until crumbs are golden brown and cheese is bubbley.
Let sit until the pan is able to be handled, flip over to remove, cut into bread thick slices and serve while still warn.
Best served alongside light soup/bread sticks and good friends.
Great Grandmothers recipes, they are old and wonderful. But I can’t give them to you. Sorry.
I also vote for easy does it!
with time to use a crock pot
– crock pot beef and gravy
one piece of beef– the size you need
one packet onion soup mix– any brand, any price
tear packet open carefully
pour mix over beef in crock pot
fill soup mix packet with liquid of choice– have used water, beer, wine, also pour over beef and soup mix– put lid on and set it going on low- follow basic instructions or mine– like cook 6 hours and check for doneness.
I have also peeled and chunked potatoes and added about 2 hours from beef being done–
so you now have beef with gravy and potatoes– only need a salad of your choice.
Seafood Lasagna
“This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!”
INGREDIENTS:
1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 clove garlic, minced
1 pound baby portobello mushrooms, sliced
2 (16 ounce) jars Alfredo-style pasta sauce
1 pound shrimp, peeled and deveined
1 pound bay scallops
1 pound imitation crabmeat, chopped
20 ounces ricotta cheese
1 egg
black pepper
6 cups shredded Italian cheese blend
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
In a 9×13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
Cheese Lasagna
INGREDIENTS:
1 (16 ounce) package lasagna noodles
4 cups ricotta cheese
1/4 cup grated Parmesan cheese
4 eggs
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
1 (32 ounce) jar spaghetti sauce
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
Spread 1/2 cup of sauce in the bottom of a 9×13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
Bake 45 minutes, or until cheese is bubbly and top is golden.
Apple and Spice Pork Roast
INGREDIENTS:
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
DIRECTIONS:
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.