Ingredients:
6-8 slices of bread
3 Cans Chunk Chicken Breast
1 C Sour Cream
1 Can Cream of Mushroom Soup
1 Egg
1 C milk
3 Stalks of Celery
1 Onion
Grated Cheese to top entire Casserole....
First...
In a 9 X 13 casserole dish, cube 6-8 slices of bread and scatter evenly on the bottom of the dish. You can spray a non stick spray on the dish if you fear it will stick.
Next...
Wash and cut celery into parts to add to chopper.
Use chopper to finely dice celery.....
Add diced celery to the dish on top of bread cubes.
Next....
Chop onion into quarters for the chopper.....
Using the chopper, finely dice the entire onion.
Add finely chopped onion to the celery and bread cubes
Next.....
Drain the 3 cans of chunk chicken breasts....
Add all of the chicken to the dish.....
By hand, mix all of the ingredients in the dish together.....
Next......
Take 1 C milk and 1 egg and mix together....
Pour the milk and egg mixture over the entire casserole....
Cover tightly and refrigerate 6-8 hours or overnight.
After refrigerating, in a bowl mix 1 cup sour cream and 1 can of cream of mushroom soup.....
Add mixture to the top of the casserole....
Spread evenly over the entire casserole and bake at 375 degrees for 50 minutes.......
Take casserole out of the over and sprinkle shredded cheese all over the top of the bubbly casserole and put back into the oven until cheese is melted and golden brown.....
Take out of oven and let sit for 5-7 minutes or until cool enough to slice..... enjoy!
3 Ingredient Crockpot BBQ Pulled Pork
Ingredients:
Pork Roast
1 Medium - Large Yellow Onion
1 Bottle of your Favorite BBQ Sauce
Put the pork roast into the crockpot fat side up.
Quarter the onion and toss into the crockpot.
Finally add the entire bottle of BBQ sauce into the crockpot. Cook for 8-10 hours on low. Don't peek.... every time you open the crockpot, you add 30 minutes to your cook time because it loses heat when the top is opened. Once it is done, shred with a fork, stir to incorporate the BBQ sauce throughout the mixture. Serve on hamburger buns or sandwich thins.... Enjoy!
Beef and Vegetable Rice Bowls
Ingredients:
Cubed Steak
White Long Grain Rice
Stir Fry Vegetable mix
Soy Sauce
Yellow Onion
2 tbsp minced Garlic
In a large pot, simmer chopped onion, minced garlic, and cubed steak. Let simmer until the steak is cooked mostly through. While the meat is simmering, use another large pot for the rice. Use this ratio - 1 cup of rice for every 2 cups of water. We usually use 6 cups of water and 3 cups of rice for 4-6 people. Allow time for the rice to cook, usually it takes 20 minutes. Once the meat is almost through, add the stir fry vegetable mix and 5 tbsp of soy sauce. Once everything is hot.... it's ready! Enjoy!!
Huevos Rancheros
Ingredients:
1 Can diced tomatoes with green chiles
2-3 Corn tortillas
2-3 eggs
1/2 tbsp minced garlic
1-2 tbsp diced yellow onion
Canola oil for frying tortillas
Pam or Extra Virgin Olive Oil Spray
Grated Cheese
Sour Cream for garnish
First take the yellow onion and minced garlic and add them into a small sauce pot. Next add the can of diced tomatoes with green chiles to the mixture. Let simmer while you complete the dish.
Pour the canola oil into a frying pan with enough to coat the corn tortillas. Fry each corn tortilla to have enough of a crunch, but not too crunchy. Once they are cooked enough to your liking put the tortillas on a plate.
Take an egg pan and spray the cooking spray into it. Fry your eggs to your liking... I use only egg whites, but if you like over easy eggs.... those will work too. :)
Next place you cooked eggs onto the cooked corn tortillas.
Finally add the tomato mixture to the top of each egg and then add the shredded cheese. Place a dollop of sour cream if you wish along with salt and pepper for taste. Bon Apetite!
Turkey Spaghetti
Ingredients:
1 pound Ground Turkey
1 Can Diced Tomatoes
1 Jar of your favorite pasta sauce
1 Spaghetti Squash
Take the spaghetti squash and cut it in half. Remove the seeds. Place both halves on a cookie sheet cut side down in a 1/2 inch of water. Bake at 375 degrees for 30-45 minutes or until tender. While the spaghetti squash is baking, brown the ground turkey. Drain the meat from any natural oils in the pot. Next add the can of diced tomatoes and your pasta sauce to the drained turkey. Once the squash is ready, take a butter and rub some all over the meat of the squash. Then take a fork and begin to scrape out the meat of the squash. The squash will begin to look like noodles. Portion the spaghetti squash noodles onto a plate, add the ground turkey mixture on top and season as you see fit.... Enjoy!
Southwest 2 Bean Chicken
This recipe is great for the entire family. It's actually only 300 calories and tastes delicious. It is a clean eating recipe. And it's another crockpot meal!!
Ingredients:
4 boneless skinless Chicken breasts - Frozen is perfectly fine. No need to defrost!
1 Can Black Beans drained (15 oz)
1 Can Pinto Beans drained (15 oz)
1 Can Diced Tomatoes with Juice (28 oz)
1 Bag Frozen Corn (1 pound) - Organic corn is great!
1 Jar of your favorite Salsa (12 oz) - no sugar added
Avocado diced as garnish. (optional)
Tortilla Chips for scooping (optional)
In Cockpot, place chicken breasts frozen on the bottom. Next pour the tomatoes and the salsa over the chicken. Then add both types of beans and last, but not least add the corn. Set Cockpot to low for 5-7 hours or until chicken is fully cooked and easily shredded..... Easy Peezy!
"No Peek!" Chicken
Ingredients:
1 box Uncle Ben's Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water (an extra can optional for moister rice)
Chicken breasts or tenders
In a greased 9 x 13 pan, mix the box of rice, cans of soup and can of water. Arrange the raw chicken on top of the rice mixture, and cover and seal with foil. Bake at 350 degrees for 2 1/2 hours and "Don't Peek!"
Recipe found on Pinterest via: thrifty decorating
Fast Chicken Cheddar Shells
Every mom has a go to meal if she has forgotten to take something out for dinner to defrost. Mine is Chicken Cheddar Shells. It's pretty simple and as soon as I say that we are having this for dinner, the kids do their happy dance. So here you go:
Ingredients:
1 or 2 Boxes - Pasta Roni White Cheddar Shells
1 or 2 cans of Fully Cooked Chicken
Depending on family size use 1 or 2 boxes of White Cheddar Shell Pasta Roni. Cook the pasta as directed on the box. I usually pick up some cooked canned chicken and keep it in the pantry just to cut time for cooking and prep. I use one can of cooked chicken per box, so 1 box of Pasta Roni to 1 can of chicken. Once you get to the Pasta Roni step that adds the white cheddar seasoning and the milk, drain the canned chicken and toss it in the pot too. Once the time is finished on the instructions of the Pasta Roni box, dinner is ready. I will post pictures the next time I make this one!
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