Tuesday, August 25, 2009

Slow Cooker Chicken Dinner

Slow Cooker Chicken Dinner
Quick Cooking

From: Casseroles & Crockpots Group

"I love using my slow cooker because it's so convenient," writes Jenet Cattar of Neptune Beach, Florida. "This meal-in-one, which includes juicy chicken and tasty veggies in a creamy sauce, is ready to eat when I get home from the office."

METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 8-1/2 hours


6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional
Place potatoes and carrots in a 5-qt. slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.

Yield: 4 servings.

Herbed Summer Squash and Potato Torte

Herbed Summer Squash and Potato Torte

Adapted from Bon Appetit, June 2001

Found Via -

This torte can easily be made ahead and reheated as you need it for guests, or even a meal for a few, if you halve it. In fact, I suspect that it might be even better reheated because there is something about potatoes that have been cooked twice–they’re always better.And if you’re not reheating it, be patient enough to get a better browning on the bottom than my impatient hunger allowed me to.

This also might work well in a cast iron, though you would probably have to adjust your cooking times slightly.

Makes 8 servings

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. (Deb note: I had only a 9-inch pan around, so what you see in my pictures is slightly thinner.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Quick Taco Mac and Cheese

Quick Taco Mac and Cheese

From: Danette's Week on Recipe Challenge

1 pkg (12oz) large elbow macaroni
1 tbsp seasoned salt
1lb lean ground beef or turkey
1 pkg taco seasoning
2 cup shredded colby cheese
2 cup shredded mild cheddar cheese
2cup milk
3 eggs, beaten

In large stockpot, boil macaroni in unsalted water just until tender. Drain and toss with seasoned salt. Meanwhile, in med skillet, brown meat; drain fat. Stir in taco seasonings. Spray 13X9 pan with nonstick cooking spray. Layer half of macaroni in bottom of dish. Top with half of cheeses. Spread taco meat over top and repeat layers of macaroni and cheeses. In med bowl, beat together milk and eggs. Pour egg mix over top of casserole. Bake in preheated 350 oven for 30 to 35 min or until golden brown.

8 servings

Nutrition Facts

User Entered Recipe

Calories 596.4
Total Fat 34.2 g
Dietary Fiber 1.0 g
Sugars 3.2 g
Protein 34.0 g

Monday, August 17, 2009

Tuna Noodle Casserole

I'm not a big tuna person, and this is the first Tuna Casserole I've made that I'd make again, it was yummy!!!

Tuna Noodle Casserole

from: Brie's week

1 (16 ounce) package uncooked pasta shells
2 (6 ounce) cans tuna, drained
1 (10.75 ounce) can condensed cream of
mushroom soup
1 (10.75 ounce) can condensed cream of
celery soup
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon crushed garlic
4 slices processed American cheese
1 1/2 cups crushed potato chips

1. Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
2. Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
3. Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
4. Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
5. Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.

Sloppy Joe Casserole

Sloppy Joe Casserole

This was easy, cheap and yummy, I double everythign but the biscuits!

from Casseroles & crockpots recipe group

1 pound lean ground beef
1/2 cup sliced green onions
1 (15.5 ounce) can sloppy Joe sandwich mix
1 (11 ounce) can Mexi-corn whole kernel corn
with red and green peppers, undrained
1 (6 ounce) can refrigerated Buttermilk Flaky biscuits

Heat oven to 375 degrees F.

In large skillet, brown ground beef with onions; drain. Stir in
sloppy Joe sauce and corn. Cook 2-3 minutes or until heated
thoroughly, stirring occasionally. Spoon mixture into ungreased 1 to
1 1/2 quart casserole.

Separate dough into 5 biscuits; cut each in half. Arrange, cut side
down, around outside edge of hot mixture with sides of biscuits

Bake for 15 - 20 minutes or until biscuits are deep golden brown

Leftover Chicken Mexican Lasagna

Oh Lordy, This is good, delicious, scrumptious . . . Please make this :)

Leftover Chicken Mexican Lasagna

From Tasty Kitchen:


* 2 cans Tomato Sauce
* 2 cans Green Chiles, Chopped
* 1 package Taco Seasoning
* ½ teaspoons Garlic Powder
* 1 teaspoon Cumin
* ½ teaspoons Oregano, Dried
* 1 tablespoon Dried Minced Onion
* ½ whole Onion, Chopped
* 1 whole Red Pepper Chopped
* 1 clove Garlic, Minced
* 2 cups Roasted Chicken, Chopped
* ? packages Lasagna Noodles
* 6 cups Cheddar Cheese, Shredded

Preparation Instructions

Cook lasagna according to package. Drain and set aside.

Spray a 9?x9? and a 9?x5? pan with cooking spray.

Mix tomato sauce, green chiles, taco seasoning, garlic powder, cumin, oregano and dried onions in a large bowl, set aside.

Heat large saute pan. Add oil, if desired. Add onion and red pepper, cook until soft but not brown. Add garlic near the end, do not let it burn. Add chopped chicken and cook until heated through.

Make a lasagna in each pan with these steps (cutting the noodles to fit the pans if necessary):

Cover the bottom of the pan with a thin layer of sauce.
Put a layer of noodles on the sauce.
Add a thin layer of chicken and vegetables on the top of that.
Cover with a thin layer of sauce.
Add a layer of cheese.
Layer noodles, chicken mixture , cheese and sauce again.
Add another layer of noodles and sauce on top.

Freeze one pan of lasagna (or both pans if you’re not going to eat them now).

To heat: preheat oven to 350F.

Cook fresh lasagna for about 40 minutes or frozen for about 60 minutes (maybe a little longer), until sauce is bubbly.

Add a layer of cheese, and cook for 5-10 minutes more.

Let lasagna stand for 5 minutes before serving.

Garnish with chopped scallions and cilantro.

Campbell's Cheesy Chicken & Rice Casserole

I was surprised at what a good flavor this Casserole had. Cheap, Easy & Tasty!

Campbell's Cheesy Chicken & Rice Casserole

was shared on Casseroles And Crockpots group

Prep: 5 minutes
Bake: 50 minutes
Stand: 10 minutes

Serves: 4

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Stir the soup, water, rice, onion powder, black pepper and vegetables
in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover.

Bake at 375F. for 50 minutes or until the chicken is cooked through
and the rice is tender. Top with cheese. Let casserole stand for 10
minutes. Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2
tablespoons Parmesan cheese with soup. Use broccoli flowerets for
vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup
instead of regular soup and use low fat cheese instead of regular

Mexican: In place of onion powder and pepper use 1 teaspoon chili
powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian
seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Nutrition Facts