Easy Mexitalian Chicken

Easy Mexitalian Chicken

I did not get a picture of this before it was gobbled up but this was so good and just something different! Love it! If you'd like to see a picture check my friend Shar's blog out where I snagged the recipe from :)

From: Shar's Home Cooking

5 boneless chicken breast (or how many you need)
1 can Chilli (any kind, any style)
1 can italian tomatoes (reg if you don't like italian)
2 cups cheese
-
Preheat oven to 425.
place chicken breast in a rectangle baking pan.
Pour over the chilli and tomatoes
top with cheese
cover with foil, and pop it in the oven for 1 hour. Take the foil off in the last 20 minutes, if you like a broiled cheese to the top of your dish.
I served it with rice.. it's so yummy

Taco Pasta Casserole

I have been so bad about not taking photo's lately. But this recipe was too good to not add to my blog! Maybe later I can make it again and have a picture to add. This was good. Everyone in the house really liked it. I do not know where I got this recipe.

Taco Pasta Casserole

1 lb. ground beef
1 pkg. taco seasoning mix
1 tablespoon butter
1 large onion; chopped
1 lrg. green pepper; chopped
1 large (16 oz) box shell pasta
2 cans stewed tomatoes
1 jar chunky salsa
2 cups cheddar cheese; grated

In a large skillet over medium heat, brown ground beef and drain
excess liquid. Add taco seasoning spices as directed on the package,
and stir to blend; reserve.

In the same skillet, saute onions and green pepper in 1 tablespoon
butter until tender.

Meanwhile, cook pasta as directed on the pkg. and drain.

In a 9 x 13 inch baking pan, spoon stewed tomatoes on the bottom of
the pan to cover. Layer remaining ingredients in the following order:
pasta, ground beef, and taco seasoning combination, salsa, and
cheese. Repeat layering process until dish is full, making sure to
finish the top layer with cheddar cheese.

Bake in a preheated oven 400 degrees for 25 to 30 minutes.

Remove from onion and let stand 5 minutes. Serve warm.

Serves 6 to 8

Chili Tot Casserole!

This was a nice change from the other two tater tot casseroles I make. Two of our other faves are the Redneck Casserole & Then The Dougar's Tater tot Casserole which I haven't blogged about just yet :)

Chili Tots Casserole

Serve with Salad

from: Casseroles & Crock-pots Yahoo Group

1 pound ground beef
2 (15 ounce) cans chili without beans
1 (8 ounce) can tomato sauce
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (4 ounce) can diced green chiles
2 cups shredded Cheddar cheese
1 (32 ounce) package frozen Tater Tots

In large skillet, cook the beef over medium high heat until no longer
pink; drain. Stir in the chili, tomato sauce, olives and chiles.
Transfer to two greased 8-inch square baking dishes. Sprinkle with
cheese; top with Tater Tots. Cover and freeze one casserole for up to
3 months.

Cover and bake the remaining casserole at 350 degrees F for 35 to 40
minutes or until heated through.

Frozen casserole: remove from freezer 30 minutes before baking. Do
not thaw. Cover and bake at 350 degrees F for 1 1/4 to 1 1/2 hours or
until heated through.

Serve with a dollop of sour cream.

Sweet & Sour Meatballs

I was able to try this recipe by following one of the Pre-made weekly menu plans over at eatathome.com I tried several new recipes that week but this one was by far one of our favorites and it was so easy!

Sweet and Sour Meatballs

From: http://eatathomecooks.com/2010/04/sweet-and-sour-meatballs-over-rice.html


• about 1 lb. of prepared, frozen meatballs
• 20 oz can pineapple chunks, drained – reserve the juice
• 1 – 1 1/2 cups carrots, sliced
• 1 onion, chopped
• 1 clove garlic
• water to add to the juice to make 1 1/2 cups
• 6 Tbs. vinegar
• 6 Tbs. brown sugar
• 4 Tbs. soy sauce
• 2 Tbs. cornstarch
• cooked rice

Thaw the meatballs in the microwave. In a skillet, saute the onion and garlic in a bit of oil. Add in the carrots and cook for a few minutes.

In a bowl, combine the pineapple juice with enough water to make 1 1/2 cups. Stir in the vinegar, brown sugar, soy sauce and cornstarch. Add to the skillet and stir till thickened. Add the meatballs. Simmer until the meatballs are hot and the
carrots are tender-crisp. Serve over rice.

Taco Stew!

I had tried a different recipe for Taco Stew a couple of years ago. I had posted it here but after trying this recipe I have removed it. This was so good. This was my first time trying out one of the weekly Menu Plans from the Eat At Home blog. I've been a reader for quiet some time and wanted to try someone Else's menu plan for a change. Her menu plans are awesomely put together because she has a PDF file you can download for that week that has your grocery list ready to print as well as all the recipes for that week! This is the week that I tried. I will do it again sometime in the future :)

Taco Soup

From: Eat at Home - Taco Soup

Large package of hamburger (2 lbs. or so)
Large onion, chopped
2 cans Black Beans, drained and rinsed
2 cans Dark Red Kidney Beans, drained and rinsed
2 cans Corn, drained (you could use frozen)
1 can Tomatoes with Green Chilis (Rotelle)
1 can Diced Tomatoes
1 15oz can Tomato Sauce
1 can Beef Broth
2 packages of Taco Seasoning
2-3 cups of Water
Cheddar Cheese
Corn Chips

Brown the meat and onion together. I like to rinse the hamburger under very hot water to get rid of the extra fat. Add in all the other ingredients and cook until it’s hot.

Serve with cheddar cheese and corn chips.

Serving Suggestion: tossed salad

Garlic Pull-Apart Bread

I've made this bread on Several occasions. I even made it for a Christmas Potluck party earlier this month. It's always so yummy! It goes especially well with Pioneer Woman's Chicken Spaghetti.

The dough I used for it is the Everything Dough that is my go-to dough for almost everything. I discovered this recipe from my Friend Brie and She discovered it at The Frugal Girl's Blog.


Pull-Apart Garlic Bread



1/4 cup butter, melted
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon garlic salt
1 pound of bread dough, either frozen (which should be thawed first) or homemade


In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces (about 15-20). Roll into balls and dip into butter mixture. Layer in a 9×5 or 4×6 loaf pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown.