Chicken & Rice a Roni Casserole

This recipe came from the Pioneer Woman's recipe share site called Tasty Kitchen. This was delicious!!

Chicken & Rice a Roni Casserole

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/chicken-rice-a-roni-casserole/

Ingredients

* 1 box Fried Rice Flavor Rice A Roni 6.2 Oz
* Additional Required Ingredients Specified By Rice A Roni Package
* 1 cup Sour Cream
* 1 can Cream Of Chicken Soup (10 Ounce Can)
* Salt and Pepper, to taste
* Garlic Powder, To Taste
* 4 cups Shredded, Cooked Chicken
* 1 whole Sleeve Of Ritz Crackers
* 6 Tablespoons Butter, Melted

Preparation Instructions

Preheat the oven to 375 degrees.

Prepare the Rice a Roni mix, using the additional required ingredients specified on the package and cooking it according to package instructions.

While the Rice a Roni cooks combine the sour cream and soup, mixing well. Season with salt, pepper, and garlic powder to taste.

Stir the cooked, shredded chicken and Rice a Roni into the sour cream/soup mixture. Spoon this mixture into a greased 11-by-7-inch casserole dish.

Crush the Ritz crackers, then mix in the melted butter until well mixed. Sprinkle the crackers over the casserole evenly.

Bake for 25-30 minutes or until it is bubbling and the crackers are lightly browned.

Crock Pot Chicken W/ Black Beans and Cream Cheese

I came across this recipe on Food.com when searching for Crock-pot Recipes. I was very skeptical of this one when I read through it but it had such great reviews I gave it a shot. It did not disappoint. It was delicious!

Crock Pot Chicken W/ Black Beans and Cream Cheese

From: http://www.food.com/recipe/crock-pot-chicken-w-black-beans-and-cream-cheese-yum-89204

4 -5 boneless chicken breasts
1 (15 1/2 ounce) cans black beans
1 (15 ounce) cans corn
1 (15 ounce) jars salsa, any kind
1 (8 ounce) packages cream cheese

Directions


1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

5. All done and enjoy!

Cowboy Lasagna

I'm not sure where this recipe originated from but I got it through a yahoo group I was on a long time ago called Casseroles & Crock-pots. This recipe was different and good, It was saved to repeat someday in the future :)

Cowboy Lasagna

2 pounds ground beef
1 (6 ounce) can chopped black olives
1 (4.5 ounce) can mushrooms, drained
1 onion, chopped
1 (16 ounce) jar spaghetti sauce
9 lasagna noodles, cooked and drained
1 1/4 cups frozen corn kernels
1 1/4 cups frozen green peas
8 ounces shredded mozzarella cheese
1 pinch ground black pepper
1 pinch dried oregano
1 dash Italian seasoning

Preheat oven to 350 degrees F (175 degrees) C. Spray a 9x13 pan with
cooking spray. Brown beef in a skillet over medium heat and drain
excess grease. Add the olives, mushrooms, and onion. Stir and cook
until the onions are soft. Stir in the spaghetti sauce, pepper,
oregano, and Italian seasoning. In a small bowl combine the peas and corn.
To assemble, lay 3 noodles on bottom of prepared pan, then one half of
the beef mixture, half of the corn and pea mixture. Repeat. End the
layers with the remaining noodles. Bake in the preheated oven for 25
minutes. Sprinkle the top with cheese and bake for an additional 5
minutes. Let stand 10 minutes before serving.

Makes 6 servings

The Best Easy Beef and Broccoli Stir-fry

I love Chinese food. It has become my all time favorite. So I've been wanting to try out recipes more at home to find ones that are as good as the Chinese restaurants. Because eating at home is always cheaper and you know what goes into the food your eating :) This was delicious! It was even better than the Beef and Broccoli dish I've had at some take out places! This will definitely be made again for my family!

The Best Easy Beef and Broccoli Stir-fry

From: http://chinese.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476

Ingredients

3 tablespoons cornstarch , divided
1/2 cup water , plus
2 tablespoons water , divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb chuck steaks charcoal, cut into thin 3-inch strips
2 tablespoons vegetable oil , divided
4 cups broccoli florets
1 small onions , cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
cooked rice hot

Directions

1. In a bowl, combine 2 tablespoons cornstarch, 2

tablespoons water and garlic powder until smooth.

2. Add beef and toss.

3. In a large skillet or wok over medium high heat,

stir-fry beef in 1 tablespoon oil until beef reaches

desired doneness; remove and keep warm.

4. Stir-fry broccoli and onion in remaining oil for 4-5

minutes.

5. Return beef to pan.

6. Combine soy sauce, brown sugar, ginger and remaining

cornstarch and water until smooth; add to the pan.

7. Cook and stir for 2 minutes.

8. Serve over rice.

Beef and Black Bean Taco Bake

Beef and Black Bean Taco Bake

This was a good one, definite repeat!

By Tiffany on tortillas

http://eatathomecooks.com/2010/04/beef-and-black-bean-taco-bake.html

Here’s what you’ll need:

* 1 lb. ground beef, browned
* 1 can black beans, drained and rinsed
* 1 jar of black bean and corn salsa
* 6-10 tortillas, corn or flour, cut into bite sized pieces
* 2 cups cheddar or Mexican blend cheese, shredded
* extra cheese for the top, if desired

Mix all the ingredients together in a large bowl. Pour into a 9×13 casserole dish that has been sprayed with cooking spray. Cover and bake at 350 degrees for 30-45 minutes.

Sloppy Joe Rotini

Sloppy Joe Rotini

from: Sabrina's Week

some bread & salad

1 lb lean (at least 80%) ground beef
2 cups uncooked rotini pasta (6 oz)
2 cups Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)
2 cups water
1 small zucchini, sliced (1 cup)
1 can (15.5 oz) sloppy joe sauce

1. In 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in remaining ingredients.


2. Heat to boiling; reduce heat to medium. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender

Panko, Parmesan, & Parsley Pork Chops

Panko, Parmesan, & Parsley Pork Chops

I cannot tell you how excited I was when I found Panko bread crumbs at our Wal-Mart. Now I really know what all the rave was about.. they are so yummy! This was delicious!

From: Tasty Kitchen


Ingredients

* 8 whole Thin Sliced Boneless Pork Loin Chops
* 1 cup Panko Bread Crumbs
* ¼ cups Grated Parmesan Cheese
* 2 Tablespoons Fresh Parsley, Chopped
* 2 whole Eggs
* ¼ cups Flour
* 1 whole Lemon
* Salt & Pepper
* Extra Virgin Olive Oil

Preparation Instructions

Place boneless pork chops in a large zip lock bag or between 2 pieces of plastic wrap and pound to tenderize. Remove from plastic and salt & pepper both sides of the meat. set aside.

Finely chop fresh parsley – you should have about 2 tbsp.

Next you want to prepare your dredging/breading assembly line. Use 3 shallow dishes (i like to use pie plates). The first should be your flour. Plate 2 should have your 2 eggs, beaten. Plate 3 should have your panko bread crumbs, parmesan, & parsley – use a fork to mix them together to evenly distribute the parsley.

Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom.

Start your dredging process. First coat the pork chop in flour on both sides. Then dip in the egg. Then finally in the panko mixture. Make sure you fully coat both sides. Set on a platter and continue dredging 3 more chops. (I like to do 4 at a time and get them in the pan. Then you can dredge the other 4 while the first batch is cooking.)

Place the first 4 pork chops in the pan (you should get a good sizzle.) They will only need to cook about 3-4 minutes per side. You want to turn them over when they are nice and golden brown.

Remove the first batch and place on a plate with a paper towel to catch any excess oil.