Burrito Casseole

so every recipe comes from somewhere. Lets just face it I don't come up with my own recipes but often times I find myself adapting them to fit the needs of our family. This one is one of those recipes. My brother-in-law loves this recipe so thanks to my mother-in-law for sharing it with us.

Prep time: 15-20 minutes
Cook time: 30 minutes
Total time: Less than an hour

1 1/2 Pounds ground beef
2 cups cheese, shredded
1 can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 16oz. can enchilada sauce (we use the mild so it is not to hot for our kids)
1 4oz. can diced green chilies
10 flour tortillas

Brown meat with salt, pepper, and garlic powder. Drain fat. Mix meat with remaining ingredients except 1 cup shredded cheese and tortillas. Spread some mixture on bottom of 9 X 13 dish. Next fill tortilla's with some of mixture roll an place in pan leaving a small amount to put on top of rolled Burrito's sprinkle with remaining cheese. cover with tin foil and bake at 350* for 30 minutes or until cheese is melted and bubbly. Serve with sour cream, salsa, and choice of toppings.

Chicken Noodle Soup

2 lg. Chicken Breasts boiled (Cubed or shredded)

8 cups Chicken Broth

1 can undiluted cream of chicken soup

4 finely chopped celery stalks

3 finely chopped carrots

1 small onion

2 cups uncooked egg noodles

1 tsp. seasoned salt

Cook chicken breasts then shred or cube it based on your preference. Start with 8 cups chicken broth. Next add your chicken, celery, carrots, and onion to chicken broth. Bring to a boil and add to cups wide or medium noodles. Reduce heat and cook noodles until tender (about 20 minutes). Finish soup off by adding Cream of chicken soup and seasoned salt let simmer for about 5 minutes and serve.

Prep Time: 10-20 minutes Cook time: 30 minutes

Chicken Broccoli Delight

Prep Time: About 45 minutes if chicken is uncooked
15-20 if you already have your chicken cooked
Cook Time: 35 to 40 minutes in oven ( I prefer cooking in the oven)
12 t0 14 minutes in the microwave

What you will need:
(2) 6-10oz packages of frozen broccoli
4 cups of chicken Cooked (I usually just boil mine for about 30 minutes) and cut into chunks
1 can cream of chicken soup
1/4 cup Sour cream
1 TBS Lemon Juice
1 tsp soy sauce
1/8 tsp garlic Powder
1/4 cup bread crumbs
1 TBS melted butter
1/4 cup grated Parmesan Cheese

How to make:
If broccoli is still frozen microwave on high for about 3 minutes. Layer Broccoli on the bottom of Casserole dish (9X13). In a separate bowl combine cream of chicken soup, sour cream, lemon juice, soy sauce, and garlic powder. Cut cooked chicken into chunks and combine with sauce mixture. Layer the chicken and sauce mixture on top of the broccoli. Next melt butter in a small bowl. Once butter is melted add the bread crumbs and Parmesan cheese to melted butter. Layer bread crumb mixture on top of Casserole. Cover and back in Oven for 35 to 40 minutes at 375* or until warmed through. You can also heat up the casserole for about 12 to 14 minutes in the microwave if preferred

Mrs. Scadden

Ok this meal is simple, quick, and easy.
Prep Time: 10 minutes or less

What you will need:
Bag of Ranch Doritos
Can of Chili or homemade if you would like
Shredded Cheese
Sour Cream
Lettuce (Optional)
diced Tomatoes (Optional)

How to make:
If you don't buy shredded cheese you will need to shred the cheese. Next heat up your can of chili (You will need as many cans of chili as you think it will take to feed your family). Next put it all together. It is kind of like a Mexican Haystack. First layer your plate with ranch Doritos, then add the chili, and layer with whatever other toppings you would like.

As a matter of fact I think we will be having this for dinner tonight since I have a bag of Doritos that is opened and needs to be used.

Hope you enjoy!

I'm back!

So I know I have been so terrible about posting new recipes. I have totally thought about it but then I seem to get distracted and don't end up posting. I have even carried the recipes upstairs to the computer and still not posted. Believe it or not I have been pretty good about cooking lately. Here is a weeks menu for you and one of my favorite recipes. Hope you enjoy.

Sunday: Greek Chicken, lemon rice, Salad, & Pitas
Monday: Grilled Cheese and Soup
Tuesday: Tator-Tot casserole & Green Beans
Wednesday: Chicken Burrito's
Thursday: Mrs. Scadden (This weeks featured meal)
Friday: Chicken Fajitas & Asparagus
Saturday: French Dip

Scout Packs in a Pan

What you will need:
1 to 1 1/2 pounds ground beef
1/2 cup chopped onion
salt and pepper
3 large Potatoes, sliced
2 carrots, shredded
1 can cream of mushroom soup
1 Cup Shredded Cheddar cheese

Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350* for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted. This serves 4 to 6.

Cheese Crusted Lasagna Soup

Soup
1 lb. Italian sausage
2 onions, chopped
4 garlic cloves, minced
2 tsp. oregano
1 bay leaf
1 tsp. basil
1/2 tsp. crushed red pepper flakes (you may omit these)
2 T tomato paste
1 can (28oz) diced tomatoes, undrained
1 medium bell pepper, diced
8 oz. mushrooms, sliced
1 C fresh spinach
6 C chicken broth
8 oz. whole wheat pasta shells

Cheese Base {per bowl}
1 T ricotta cheese
1 T Parmesan cheese, shredded
2 T Mozzarella cheese, shredded
salt and pepper, to taste


Brown sausage until cooked through. Drain excess grease.
In a large stockpot, add onion, garlic, oregano, mushrooms, bell pepper, and red pepper flakes and a bit of olive oil (if needed) and saute about 5 minutes. Then, add in sausage and tomato paste and saute until lightly browned.
Add in the tomatoes, broth and bay leaf.
Simmer the soup for 30 minutes to allow the flavors to blend.
Add in the pasta and spinach and cook until tender; about 7-9 minutes. Remove the bay leaf.
Add in basil and season with salt and pepper.Place ricotta cheese in the bottom of the soup bowl. op with Parmesan cheese, mozzarella cheese, salt and pepper, as desired. Serve soup over the cheeses in the bowl. Makes about 13 C ups of soup.

Happy Eating!!!

Chicken Enchilada Pasta

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

This recipe is really good. It makes a ton. Hope you enjoy!

Easy Chicken Parmesan

What you will need:
1 Jar (26 oz.) Spaghetti sauce
6 Tbsp. grated Parmesan Cheese
6 small boneless skinless chicken breast halves (1 1/2 lbs.)
1 1/2 cups shredded mozzarella Cheese

Heat oven to 375*F. Put chicken breasts in 13x9 baking dish. pour sauce over top coating well. top with parmesan cheese. Cover bake for 30 minutes.

Top with Mozzarella Cheese; bake 5 minutes or until chicken is done and cheese is melted.

Serve with your favorite hot cooked pasta!

TATOR TOT CASSEROLE

This is something my dad will often throw together when it is his night to cook dinner. It is simple and easy.

1 lb. Hamburger

1/2 onion minced

1/2 bag tator tots

2 can cream of chicken soup

1/2 cup cheese grated

1/2 can milk

Brown meat and onion. Place tator tots in bottom of baking dish (glass loaf pan) salt slightly. Drain, meat and place over tator tots. Mix milk and soup and pour over meat and potatoes. Sprinkle grated cheese on top. Bake at 350 degrees for 45 minutes.

YUMMY STEAK SANDWICHES

I love this recipe passed on to me from my mom. It is quick and simple and oh so delicious.

2 lbs. of steak (eye of round or top round)
1/4 cup butter or margarine
1 small cans mushroom pieces (optional)
2 bouillon cubes (dissolved in 1 cup hot water)


Slice beef into paper thin stripes (should make 36 to 40 slices, figure on 6 slices per person). Heat butter in a frying pan and put in about slices of meat until brown, cook just a few seconds on each side. Keep meat warm while you cook all slices.
Then cook meat in 2 bouillon cubes dissolved in 1 cup of hot water.
Cook until bubbling.
Serve on buns.
(I serve on hoogie style buns)
Serving size 6 sandwiches

Can be served with sauteed onions and mushrooms.

CHICKEN CORDON BLEU CASSEROLE

My grandma Love use to make this all the time but not as a casserole. It is so good, but being as life is so busy I usually leave the chicken, ham and cheese whole and throw it all in the casserole dish. It is one of my favorite recipes that my grandma use to make.

4 deboned chicken breasts cut into chunks (about 3 lbs)

sliced ham, cut into chunks

slices of Swiss cheese

2 cans cream of chicken soup 1 cup of milk

1/2 cup sour cream

1 cup crushed saltine crackers or bread crumbs (enough to cover top of casserole)

1/2 tsp. garlic salt 1/2 tsp. parsley flakes

1/2 tsp. paprika

Line bottom of 9"x 13" cake pan with chicken chunks, season with pepper, then spread ham over chicken. Lay cheese slices on top of ham and chicken. Mix cream of chicken soup, milk and sour cream in a bowl and pour over chicken, ham, and cheese. Combine crackers, garlic salt, parsley, and paprika and sprinkle on top. Bake at 350 degrees for 1 hour, or until chicken is no longer pink. May be served over mashed potatoes or rice or on its own.

Cheesy Potato Soup

This is one of my favorite Potato soup recipes. You can use beef bouillon instead of Chicken if you want. It will change the color a little but it tastes pretty much the same.

2 cups diced potatoes

¾ cups onion

1 cup carrots

1 cup celery

½ t pepper

1 t dry mustard

2 cups water

5 Chicken bouillon cubes

Add water and bouillon cubes, dry mustard and pepper. Add vegetables and simmer for 20 to 30 minutes.

¼ cup butter

½ cup flour

Put in sauce pan turn into a ball. Add 2 cups milk. Stir constantly until thickens. Pour in soup add 2 cups grated cheese.

Turkey or Chicken Enchiladas

This recipe is a great way to use your leftover turkey from Thanksgiving.

• 1 ½ Cups Sour Cream

• 1 Can Cream of Mushroom soup

• 1- 4 oz can diced green chilies

• 1/8 Cup chopped Onions

• ½ tsp. Chili Powder

• 1 tsp. Salt

• ½ tsp. garlic powder

• ½ tsp. Black pepper

Combined the above ingredients, set aside.

• 1 lb. Cooked & Diced Turkey or Chicken

• 8 oz. Grated Cheddar Cheese

• 6-8 Tortilla Shells

Spread a little bit of sauce mixture on tortilla. Fill tortilla with meat and a small amount of cheese. Roll Tortilla closed and place seam side down in a baking dish. Cover with sauce mixture. Sprinkle with grated cheese. Cover with foil. Bake at 350* for 20 minutes. (Lettuce, tomatoes, & sour cream can be added before eating)

Beef Stroganoff

This one is for my mother-in-law. She asked for something without chicken and this is one of our favorites. We sometimes even fight over who gets the leftovers. Hope you enjoy as much as we do.

1 lb beef (boneless sirloin tip or round steak)
1/2 cup chopped onions
1 -4oz can mushrooms
2 TB flour
1 tsp. Salt
1/2 tsp paprika

1-10oz can can cram of chicken soup or Cream of mushroom
1-8oz sour cream
1-pkg flat noodles

Brown beef which has been cut in strips; add onion then next 4 ingredients (Mushrooms, Flour, Salt, Paprika). Stir in soup. Cook 5 minutes. Add sour cream & stir over hear until warm.

Serve over rice, noodles, or potatoes.

Parmesan Crusted Chicken

I am totally in love with the Parmesan Crusted Chicken at TGI Friday's so when I saw this recipe. I totally wanted to try it.

What you will need:

• 1 egg
• 1 tbsp water
• ½ tsp salt
• 1 cup grated Parmesan cheese
• ½ cup dried bread crumbs
• 1 lb chicken cutlets, washed and patted dry
• cooking spray

What you will need to do:

	In a shallow bowl, whisk together the egg, water, and salt until smooth.
	In another shallow bowl, combine the Parmesan cheese and bread crumbs, stirring well to mix.
	Dip the chicken cutlets into the egg mixture, coating well on both sides; then place into the Parmesan mixture, coating well on both sides.
	Place prepared cutlets on a separate plate and set aside.
	Coat a large nonstick skillet generously with cooking spray and place over medium-high heat.
	Working in batches, cook the chicken in a single layer, for 4 minutes on each side, until cooked through and Parmesan crust is browned to desired crispiness.
	In between batches, wipe the skillet clean with paper towels and re-coat it generously with cooking spray.

Going French??

Lately I am totally in love with French's French Fried Onions. Here are two of my favorite things to make with them. Can you believe the other day I opened a can of cream of mushroom when I should have been opening cream of chicken and of course I was forced to make this next recipe.

French's Green Bean Casserole:
What you'll need:
1 (10 3/4 oz.) can cream of Mushroom Soup
3/4 Cup Milk
1/8 tsp. black pepper
1 1/3 cups French's french fried onions
2 cans green beans drained

Mix soup and milk, then add pepper, beans and 2/3 cup onions in 1 1/2qt casserole. Bake at 350* for 30 min. or until hot. Stir. Top with remaining onions. bake 5 min.


French's crunchy onion chicken:
2 Cups French's French fried onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg beaten

Crush french fried onions with flour in plastic bag.
Dip chicken in egg. Coat in onion crumbs. Press firmly to adhere.
Bake at 400* for 20 min. until no longer pink in the center.

These are both quick and easy. I found both of them on the can of French's french fried onion. Got to love when you try a new recipe and totally fall in love with it.

Chicken Burritos

Do you ever have those days when you are driving home from work and you just wish dinner would be done and waiting for you when you got home???

Today was one of those days for me and guess what Wishes really do come true. Dinner was almost all the way done when I got home. This is a recipe I got from my sister-in-law. Since awesome A loves taco's this is a good way to change things up while still keeping her happy.

What you will need:

4 Chicken Breasts

1 jar of salsa

4 oz cream cheese

How to make:

Put chicken breasts in crock pot (Frozen or thawed). Pour jar of salsa over chicken breasts. Cook on high for 4 hours or low for 8. After cooking time shred chicken and add cream cheese. Let cream cheese melt and your ready to serve. Can be topped with any of your favorites: Cheese, lettuce, sour cream, avocado, ect. all wrapped up in a flour tortilla.

As a matter of fact when I asked awesome A how dinner was tonight she said "Duh mom, it's great!" Also before Cody and I sat down she asked us if we could hurry so she could say the prayer and eat her taco!

Cheesy Broccoli Soup

I just have to say that I love days like today when the weather starts to cool off. I think that it is the perfect time to just snuggle with the ones you love, Make Soup, and just spend time together. The original plan for dinner tonight was not soup but my new niece Miss J.A.B. decided to make her entrance into the world so most of the day was spent watching Grandpa Helen and visiting at the hospital. This recipe originally came for my aunt Perfect P and I love, love, love it. Did I forget to mention that I Heart soup.

What you will need:

4 Quarts water (16 Cups)

12 Chicken Bouillon cubes

3 Cubes Margarine

1 1/2 Cups flour

16 oz jar of cheese whiz

3 packages of frozen broccoli

Bring water and chicken Bouillon to a boil. Add Broccoli cook until tender. In a separate pan melt margarine and mix in flour until smooth. Add to boiling water stir until thick & smooth. Add cheese whiz stir until melted and smooth.

**This makes a huge batch so I usually just half the recipe and we still have some left over.**

Greek Chicken & Lemon Rice

The first time I had this meal my then 12 year old sister in law Mac the moose made it for Sunday dinner. Ever since I have been in love with it not only because it is delicious but also because it is quick and easy.

Greek chicken:
1 1/2 lbs chicken in large cubes (I usually just do a piece per person and leave it whole to make it easier on me)
1 bottle Italian dressing

Take Chicken and marinate in dressing for an hour or more. Barbecue Chicken.

Lemon Rice:
1/2 cup butter
1/2 cup lemon juice
3 cups chicken broth
3 cups minute rice
1/4 tsp. turmeric

In a saucepan on high mix butter, lemon juice, chicken broth, & turmeric. Bring to a boil. Add minute rice. Cover & reduce heat to low. Let stand for 15 to 20 minutes. Fluff with fork.

**This can be served with a green salad and some pita bread to make a complete meal.**