Ingredients
1 (20 oz) can Green Enchilada Sauce
3 frozen boneless chicken breasts
1 can black beans
1 can pinto beans
1 can corn
1 (16 oz) bottle salsa
1 small can chopped green chilies
1 1/2 cups minute rice
3 TBS lime juice
Fresh Cilantro (chopped)
Instructions
Put first 7 ingredients in crock pot. Cook on LOW for 8-9 hours. Shred chicken with fork. Add minute rice, lime juice, and cilantro. Cooke for 10-15 more minutes. Serve in flour tortillas. Add cheese, sour cream, salsa, guacamole, cilantro sauce as desired.
Source
Katie Melo
Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts
Friday, June 11, 2010
Friday, January 22, 2010
Oriental Chicken Wraps
Oriental Chicken Wraps
Teriyaki chicken, shredded
Mandarin oranges
Bag of mixed salad greens
Crispy Chow Mein Noodles
Sliced green onions
Creamy Sesame Dressing (recipe below)
Creamy Sesame Dressing
1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk
Combine all ingredients in a tortilla & enjoy!
Source
Teriyaki chicken, shredded
Mandarin oranges
Bag of mixed salad greens
Crispy Chow Mein Noodles
Sliced green onions
Creamy Sesame Dressing (recipe below)
Creamy Sesame Dressing
1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk
Combine all ingredients in a tortilla & enjoy!
Source
"What's For Dinner Forum"
Saturday, January 16, 2010
Albie Rolls
Ingredients
1 3/4 cup warm water
1/2 cup oil
3 TB yeast
1/2 cup sugar
2 eggs
1 1/2 tsp Salt
5 cups flour (or until good dough texture)
Garlic salt/onion powder
2 pkgs cream cheese
Sliced Deli ham
Grated Cheese
Instructions
Combine water, oil, yeast, and sugar. Let these ingredients stand for 15 minutes. Add eggs, salt, and flour. Mix for 5 minutes. Roll out dough into a rectangle about 1/4 inch thick. Spread cream cheese across dough. Sprinkle with garlic salt and onion powder to taste. Cover with ham slices and cheese. Roll the rectangle and cut into pieces (like you would roll cinnamon rolls). Place on a cookie sheet. Bake at 350 degrees for 18-20 minutes.
Source
Angie Mortenson
1 3/4 cup warm water
1/2 cup oil
3 TB yeast
1/2 cup sugar
2 eggs
1 1/2 tsp Salt
5 cups flour (or until good dough texture)
Garlic salt/onion powder
2 pkgs cream cheese
Sliced Deli ham
Grated Cheese
Instructions
Combine water, oil, yeast, and sugar. Let these ingredients stand for 15 minutes. Add eggs, salt, and flour. Mix for 5 minutes. Roll out dough into a rectangle about 1/4 inch thick. Spread cream cheese across dough. Sprinkle with garlic salt and onion powder to taste. Cover with ham slices and cheese. Roll the rectangle and cut into pieces (like you would roll cinnamon rolls). Place on a cookie sheet. Bake at 350 degrees for 18-20 minutes.
Source
Angie Mortenson
Wednesday, June 10, 2009
Chicken Enchiladas
Ingredients
2 cans cream of chicken soup
1/2 pt. sour cream
pinch garlic powder
1 can diced green chilies
3-4 chicken breasts cooked and diced
1 dozen flour tortillas
Grated monterey Jack cheese
Instructions
Mix first five ingredients in large bowl. Spoon some of the mixture onto each tortilla and roll up. Place side by side in a baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
Source
Andrea Scott
2 cans cream of chicken soup
1/2 pt. sour cream
pinch garlic powder
1 can diced green chilies
3-4 chicken breasts cooked and diced
1 dozen flour tortillas
Grated monterey Jack cheese
Instructions
Mix first five ingredients in large bowl. Spoon some of the mixture onto each tortilla and roll up. Place side by side in a baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
Source
Andrea Scott
Aloha Pizza
Ingredients
2 green onions
2 packages refrigerated pizza crust
1 Tb olive oil
1 garlic clove, minced
1/2 cup barbecue sauce, divided
2 cups grated mozzarella cheese
2 cups diced cooked chicken
1 medium pineapple (or 2 cups canned pineapple tidbits, well drained)
1/2 medium red bell pepper, diced
Instructions
Preheat oven to 400 degrees. Thinly slice white part of green onions and set aside. Cut green parts of onions into thin, vertical strips. Place in bowl filled with ice-cold water and set aside for garnish (what did I tell you? Pampered Chef LOVES garnishing!) Unroll both packages of dough side by side over bottom of cookie sheet. Combine oil and minced garlic. Brush oil mixture evenly over crust. Spread half of the barbecue sauce over crust. Sprinkle chicken and cheese over crust. Bake 20-25 minutes or until crust is golden brown. Meanwhile, combine sliced green onion, pineapple, and bell pepper and spoon over pizza. Drizzle remaining barbecue sauce on top of pizza and sprinkle with green onion strips. Enjoy!
Source
Heidi Lawson (and Pampered Chef)
2 green onions
2 packages refrigerated pizza crust
1 Tb olive oil
1 garlic clove, minced
1/2 cup barbecue sauce, divided
2 cups grated mozzarella cheese
2 cups diced cooked chicken
1 medium pineapple (or 2 cups canned pineapple tidbits, well drained)
1/2 medium red bell pepper, diced
Instructions
Preheat oven to 400 degrees. Thinly slice white part of green onions and set aside. Cut green parts of onions into thin, vertical strips. Place in bowl filled with ice-cold water and set aside for garnish (what did I tell you? Pampered Chef LOVES garnishing!) Unroll both packages of dough side by side over bottom of cookie sheet. Combine oil and minced garlic. Brush oil mixture evenly over crust. Spread half of the barbecue sauce over crust. Sprinkle chicken and cheese over crust. Bake 20-25 minutes or until crust is golden brown. Meanwhile, combine sliced green onion, pineapple, and bell pepper and spoon over pizza. Drizzle remaining barbecue sauce on top of pizza and sprinkle with green onion strips. Enjoy!
Source
Heidi Lawson (and Pampered Chef)
Easy French Dip Sandwiches
Ingredients
Pot Roast
1 can beef consume
1 can french onion soup
Instructions
Cook in crock pot on low for 8+ hours. Serve on hoagie rolls.
Pot Roast
1 can beef consume
1 can french onion soup
Instructions
Cook in crock pot on low for 8+ hours. Serve on hoagie rolls.
Pot Roast
Ingredients
Beef Pot Roast
Carrots, cut up (or mini carrots)
Potatoes, chopped
1 can cream of mushroom soup
1 packet dry onion soup mix
Instructions
Put Beef in crockpot. Put other ingredients on top. Cook in crockpot until done
Source
Susan Tate
Beef Pot Roast
Carrots, cut up (or mini carrots)
Potatoes, chopped
1 can cream of mushroom soup
1 packet dry onion soup mix
Instructions
Put Beef in crockpot. Put other ingredients on top. Cook in crockpot until done
Source
Susan Tate
Pepsi Pot Roast
Ingredients
3 1b. pot roast
2 cans cream of mushroom soup
1 envelope dry onion soup mix
2 16 oz. bottles diet cola
Instructions
Place meat in slow cooker. In large bowl, mix together mushroom soup, dry onion soup mix, and cola. Pour over roast in cooker. Cover and cook on high for 6 hours.
Source
Fix it and Forget it Lightly
3 1b. pot roast
2 cans cream of mushroom soup
1 envelope dry onion soup mix
2 16 oz. bottles diet cola
Instructions
Place meat in slow cooker. In large bowl, mix together mushroom soup, dry onion soup mix, and cola. Pour over roast in cooker. Cover and cook on high for 6 hours.
Source
Fix it and Forget it Lightly
Pumpkin Stew
Ingredients
Pumpkin
Chopped onion
2 tablespoons vegetable oil
1 ½- 2 lbs ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
4 oz can mushrooms (drained)
Cream of chicken soup
1 ½ cups cooked rice
1 can sliced water chestnuts (drained)
Instructions
Cut off top of pumpkin. Clean out pumpkin. Preheat oven to 350 degrees. Sautee onions in oil until tender. Add meat and brown. Add soy sauce, brown sugar, mushrooms, soup. Simmer 10 minutes stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into clean pumpkin. Replace pumpkin top and put pumpkin on baking sheet. Bake 1 hour (or until the inside of the pumpkin is tender)
Source
Susan Tate
Pumpkin
Chopped onion
2 tablespoons vegetable oil
1 ½- 2 lbs ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
4 oz can mushrooms (drained)
Cream of chicken soup
1 ½ cups cooked rice
1 can sliced water chestnuts (drained)
Instructions
Cut off top of pumpkin. Clean out pumpkin. Preheat oven to 350 degrees. Sautee onions in oil until tender. Add meat and brown. Add soy sauce, brown sugar, mushrooms, soup. Simmer 10 minutes stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into clean pumpkin. Replace pumpkin top and put pumpkin on baking sheet. Bake 1 hour (or until the inside of the pumpkin is tender)
Source
Susan Tate
Chicken Rollups 2
Ingredients
6 oz. cream cheese
1/4 cup margarine or butter
1/8 teaspoon pepper
3 cups cubed chicken
2 cans pillsbury crescent rolls
3/4 cup melted butter
1/2 cup chopped walnuts
2/3 cup old-fashioned stuffing (rolled fine)
1 can cream of chicken soup
1/4 cup sour cream
Instructions
Mix cream cheese and 1/4 cup margarine, fold in chicken and pepper. Put 1/4 cup of mixture in each roll. Roll up, dip in melted butter, roll in mixture of nuts and stuffing. Let sit 1/2 hour before baking. Bake at 325 degrees for 20-25 minutes. Serve with topping made from cream of chicken soup (thinned slightly with water) and sour cream. Heat topping over stove before pouring over rolls.
Source
Andrea Scott
6 oz. cream cheese
1/4 cup margarine or butter
1/8 teaspoon pepper
3 cups cubed chicken
2 cans pillsbury crescent rolls
3/4 cup melted butter
1/2 cup chopped walnuts
2/3 cup old-fashioned stuffing (rolled fine)
1 can cream of chicken soup
1/4 cup sour cream
Instructions
Mix cream cheese and 1/4 cup margarine, fold in chicken and pepper. Put 1/4 cup of mixture in each roll. Roll up, dip in melted butter, roll in mixture of nuts and stuffing. Let sit 1/2 hour before baking. Bake at 325 degrees for 20-25 minutes. Serve with topping made from cream of chicken soup (thinned slightly with water) and sour cream. Heat topping over stove before pouring over rolls.
Source
Andrea Scott
Chicken Rollups
Ingredients
Filling
8 oz. cream cheese
green onions
1/4 cup butter or margarine
1/8 tsp. pepper
2 cups cut up chicken (cooked)
1 4 oz. can mushroom slices
2 cans crescent rolls
2 cans Crescent rolls.
1 cup finely crushed sage dressing
1/2 cup chopped nuts
Instructions
Fill each crescent roll. Start at point and roll to widest part. Dip each in melted butter and roll in nuts and dressing mixture. Bake at 375 degrees for 20-25 minutes. Serve with chicken gravy.
Source
Maude Broadbent
Filling
8 oz. cream cheese
green onions
1/4 cup butter or margarine
1/8 tsp. pepper
2 cups cut up chicken (cooked)
1 4 oz. can mushroom slices
2 cans crescent rolls
2 cans Crescent rolls.
1 cup finely crushed sage dressing
1/2 cup chopped nuts
Instructions
Fill each crescent roll. Start at point and roll to widest part. Dip each in melted butter and roll in nuts and dressing mixture. Bake at 375 degrees for 20-25 minutes. Serve with chicken gravy.
Source
Maude Broadbent
Chicken Divan
Ingredients
1 pkg. (10 oz) frozen broccoli
Cooked Chicken
3 Tbs butter
4 Tbs flour
1/2 tsp salt
1 cup chicken stock
1 cup evaporated milk
1/2 cup grated cheese
Instructions
Cook broccoli according to package directions, just until tender, drain. Place broccoli in a shallow baking dish. Cut up chicken and place over broccoli. In saucepan, melt butter, add flour and salt; stir to a smooth paste. Combine chicken stock and evaporated milk. Gradually add to flour mixture and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat; add cheese and stir until melted. Pour over broccoli and chicken. Bake in a 375 deg. oven for 20 minutes or until heated through.
Source
Susan Tate
1 pkg. (10 oz) frozen broccoli
Cooked Chicken
3 Tbs butter
4 Tbs flour
1/2 tsp salt
1 cup chicken stock
1 cup evaporated milk
1/2 cup grated cheese
Instructions
Cook broccoli according to package directions, just until tender, drain. Place broccoli in a shallow baking dish. Cut up chicken and place over broccoli. In saucepan, melt butter, add flour and salt; stir to a smooth paste. Combine chicken stock and evaporated milk. Gradually add to flour mixture and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat; add cheese and stir until melted. Pour over broccoli and chicken. Bake in a 375 deg. oven for 20 minutes or until heated through.
Source
Susan Tate
Tuesday, June 9, 2009
Chicken Enchilada Ring
Ingredients
2 cups chopped, cooked chicken (I use canned chicken for this)
1/4 cup sliced or chopped olives
1 cup shredded cheddar and Monterey Jack cheese
1 cup chopped green chilies, undrained
1/2 cup mayonnaise
1 Tb southwestern seasoning mix (you choose your favorite)
1 tomato, diced
1 lime
2/3 cup finely crushed corn tortilla chips
2 packages (8 oz. each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream
Instructions
Preheat oven to 375 degrees. Combine chicken, olives, cheese, green chilies, mayonnaise, seasoning mix and diced tomato. Juice half of lime to measure 1 tsp juice and add to chicken mixture. Separate crescent rolls into triangles and press sticky side down in crushed chips. Arrange chip side down in a circle on round baking stone with wide ends overlapping in the center and point toward outside. Scoop chicken mixture evenly onto widest end of each triangle, bring point of triangle up over filling and tuck under wide end of dough at center of ring. Bake 20-25 minutes or until golden brown. Garnish with tomato, remaining half of lime. Serve with salsa and sour cream.
Source
Pampered Chef
2 cups chopped, cooked chicken (I use canned chicken for this)
1/4 cup sliced or chopped olives
1 cup shredded cheddar and Monterey Jack cheese
1 cup chopped green chilies, undrained
1/2 cup mayonnaise
1 Tb southwestern seasoning mix (you choose your favorite)
1 tomato, diced
1 lime
2/3 cup finely crushed corn tortilla chips
2 packages (8 oz. each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream
Instructions
Preheat oven to 375 degrees. Combine chicken, olives, cheese, green chilies, mayonnaise, seasoning mix and diced tomato. Juice half of lime to measure 1 tsp juice and add to chicken mixture. Separate crescent rolls into triangles and press sticky side down in crushed chips. Arrange chip side down in a circle on round baking stone with wide ends overlapping in the center and point toward outside. Scoop chicken mixture evenly onto widest end of each triangle, bring point of triangle up over filling and tuck under wide end of dough at center of ring. Bake 20-25 minutes or until golden brown. Garnish with tomato, remaining half of lime. Serve with salsa and sour cream.
Source
Pampered Chef
Meatloaf
1 lb ground beef
1/2 cup onion
1 egg
3/4 cup saltine cracker crumbs
1 tsp salt
1/8 tsp pepper
1 (8 oz.) can tomato sauce, divided
2 cups mozzarella cheese (I usually use less)
1/3 cup brown sugar
dash of nutmeg
Instructions
Combine ground beef, onion, egg, cracker crumbs, salt, pepper, and 1/2 can of tomato sauce. Flatten into a square on top of plastic wrap. Top with cheese. Roll up and seal ends. Bake at 350 degrees for 45 minutes. Combine rest of tomato sauce, brown sugar, and nutmeg and pour over meatloaf. Cook an additional 15 minutes.
Source
Mary Anderson
1/2 cup onion
1 egg
3/4 cup saltine cracker crumbs
1 tsp salt
1/8 tsp pepper
1 (8 oz.) can tomato sauce, divided
2 cups mozzarella cheese (I usually use less)
1/3 cup brown sugar
dash of nutmeg
Instructions
Combine ground beef, onion, egg, cracker crumbs, salt, pepper, and 1/2 can of tomato sauce. Flatten into a square on top of plastic wrap. Top with cheese. Roll up and seal ends. Bake at 350 degrees for 45 minutes. Combine rest of tomato sauce, brown sugar, and nutmeg and pour over meatloaf. Cook an additional 15 minutes.
Source
Mary Anderson
Cafe Rio Pork
Ingredients
1 pork roast (4 lbs)
1 CAN of coke
1 14 oz jar of salsa
2 cups brown sugar
Instructions
Place roast in crock pot and cover halfway with water. Let cook for 5 hours on high. Drain the water from pork and shred the meat. In separate bowl, mix the coke, salsa, and brown sugar. Pour in crock pot along with shredded pork. Continue to cook on high for 3 more hours. Serve in tortillas with sour cream, cheese, tomatoes, guacamole -- whatever you like -- or as a topping to a taco salad.
Source
Erika Hanks
1 pork roast (4 lbs)
1 CAN of coke
1 14 oz jar of salsa
2 cups brown sugar
Instructions
Place roast in crock pot and cover halfway with water. Let cook for 5 hours on high. Drain the water from pork and shred the meat. In separate bowl, mix the coke, salsa, and brown sugar. Pour in crock pot along with shredded pork. Continue to cook on high for 3 more hours. Serve in tortillas with sour cream, cheese, tomatoes, guacamole -- whatever you like -- or as a topping to a taco salad.
Source
Erika Hanks
Baked Spaghetti
Ingredients
1 cup chopped onion
1 cup chopped green pepper
1 Tb butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (2 1/4 oz) sliced ripe olives, drained
2 tsp dried oregano
12 oz spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup Parmesan cheese
Instructions
In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, olives, and oregano. Simmer uncovered for 10 minutes. Place half of spaghetti in a greased 9x13" baking dish. Top with half of vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes.
Source
Susan Tate
1 cup chopped onion
1 cup chopped green pepper
1 Tb butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (2 1/4 oz) sliced ripe olives, drained
2 tsp dried oregano
12 oz spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup Parmesan cheese
Instructions
In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, olives, and oregano. Simmer uncovered for 10 minutes. Place half of spaghetti in a greased 9x13" baking dish. Top with half of vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes.
Source
Susan Tate
Sloppy Joes
Ingredients
1 lb cooked ground beef
1 can chicken gumbo soup
1 onion
1 Tb mustard
1 Tb ketchup
Instructions
Combine all ingredients and simmer for 25 minutes.
Source
Susan Tate
1 lb cooked ground beef
1 can chicken gumbo soup
1 onion
1 Tb mustard
1 Tb ketchup
Instructions
Combine all ingredients and simmer for 25 minutes.
Source
Susan Tate
Hawaiian Haystacks
Ingredients
2 cans cream of chicken soup
1 cup chicken broth
2 cups cut up chicken
4 cups cooked rice
1 can chow mein noodles
grated cheddar cheese
chopped tomatoes, celery, green pepper, and green onions
pineapple tidbits
Worcestershire sauce
Instructions
Cook soup and chicken broth together. Layer rice, chicken, chow mein noodles, cheese, vegetables, and pineapple. Pour soup mix on top and add Worcestershire sauce.
Source
Heidi Lawson
2 cans cream of chicken soup
1 cup chicken broth
2 cups cut up chicken
4 cups cooked rice
1 can chow mein noodles
grated cheddar cheese
chopped tomatoes, celery, green pepper, and green onions
pineapple tidbits
Worcestershire sauce
Instructions
Cook soup and chicken broth together. Layer rice, chicken, chow mein noodles, cheese, vegetables, and pineapple. Pour soup mix on top and add Worcestershire sauce.
Source
Heidi Lawson
Mom's Pork Chops
Ingredients
4 pork chops
4 thin onion slices
4 thin lemon slices
1/4 cup brown sugar
1/4 cup ketchup
Instructions
Season pork chops well with salt. Place in 9x13 pan or large baking dish. Top each pork chop with an onion slice and a lemon slice. Place one tablespoon of brown sugar and one tablespoon of ketchup on top. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake 30 minutes longer, basting occasionally.
Source
Susan Tate
4 pork chops
4 thin onion slices
4 thin lemon slices
1/4 cup brown sugar
1/4 cup ketchup
Instructions
Season pork chops well with salt. Place in 9x13 pan or large baking dish. Top each pork chop with an onion slice and a lemon slice. Place one tablespoon of brown sugar and one tablespoon of ketchup on top. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake 30 minutes longer, basting occasionally.
Source
Susan Tate
Flank Steak Marinade
Ingredients
3/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
2 Tb cider vinegar
2 Tb minced green onions
1 clove garlic, minced
1 tsp ginger
1 flank steak, about 2 lbs
Instructions
Mix ingredients and pour over steak. Marinate in refrigerator about 4 hours, turning occasionally. Grill until done (will still be a little pink inside). Baste occasionally with marinade. Carve into thin slices, cutting diagonally against the grain from top to bottom of steak.
Source
Susan Tate
3/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
2 Tb cider vinegar
2 Tb minced green onions
1 clove garlic, minced
1 tsp ginger
1 flank steak, about 2 lbs
Instructions
Mix ingredients and pour over steak. Marinate in refrigerator about 4 hours, turning occasionally. Grill until done (will still be a little pink inside). Baste occasionally with marinade. Carve into thin slices, cutting diagonally against the grain from top to bottom of steak.
Source
Susan Tate
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