Taco Bake

1 pounds ground beef or turkey

1 packet taco seasoning

2 cans refrigerated croissant rolls

lettuce

tomato

cheese

Catalina salad dressing

Cook ground beef or turkey and then add taco seasoning. Spread croissant rolls flat on baking sheet. Spoon meat on top and then sprinkle with shredded cheese. Bake according to directions on croissant package.

Once done, top with shredded lettuce and tomato. Drizzle with Catalina dressing and serve.

Santa Fe Chicken

2 cups instant white rice, uncooked

1 can  (19 oz.) black beans, drained, rinsed

1 yellow pepper, chopped

1 can  (10-1/2 oz.) condensed cream of chicken soup

2 cups water

1/4 cup  chopped cilantro

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

HEAT oven to 400°F.

MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.

TOP with chicken. Spoon salsa over chicken.

BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.

Bangers and Mash

INGREDIENTS (Nutrition)

• 8 large baking potatoes, peeled and quartered
• 2 teaspoons butter, divided
• 1/2 cup milk, or as needed
• salt and pepper to taste
• 1 1/2 pounds beef sausage
• 1/2 cup diced onion
• 1 (.75 ounce) packet dry brown gravy mix
• 1 cup water, or as needed

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
2. In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
3. Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
4. Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Baked Spaghetti

INGREDIENTS

• 1 (16 ounce) package spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1 (26 ounce) jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

DIRECTIONS

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

Carolyn's King Ranch Chicken Casserole

3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
1 bag of Doritos

Crush Doritos and line the bottom of a pan with the chips. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly. 

Casi's Meatloaf

I don't have an exact recipe for my meatloaf because it generally depends on what's in the cupboard; however, it is a family favorite :-)

1 lb. ground turkey

1 lb. reduced fat ground sirloin

1 packet McCormick meatloaf seasoning

10 splashes Worcestershire sauce

2 eggs

1/2 cup bread crumbs or 1/2 sleeve crushed Saltine crackers (you can use both if you're feeling sassy)

1/3 cup ketchup 

1/2 bell pepper, choppped

1 handful shredded carrots

1/2 medium onion, chopped

Combine all ingredients in a bowl and mix thoroughly. Place in baking dish (I do two versions - one with bell pepper and onion, the other without for Tay) and cover the top with a thin layer of ketchup before placing in the oven for 45 minutes to 1 hour at 350 degrees.

Sloppy Joe Casserole

INGREDIENTS

1	lb. lean ground beef
1/2	cup sliced green onions
1	(15.5-oz.) can sloppy joe sandwich sauce
1	(11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, undrained
1	(6-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits

DIRECTIONS

1.	Heat oven to 375°F. In large skillet, brown ground beef with onions; drain. Stir in sandwich sauce and corn. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally.
2.	Spoon mixture into ungreased 1 to 1 1/2-quart casserole. Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.
3.	Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown.

Cajun Shrimp Casserole Recipe

Ingredients

• 2  pounds  unpeeled, large fresh shrimp
• 1/4  cup  butter
• 1  small red onion, chopped*
• 1/2  cup  chopped red bell pepper*
• 1/2  cup  chopped yellow bell pepper*
• 1/2  cup  chopped green bell pepper*
• 4  garlic cloves, minced
• 2  cups  fresh or frozen sliced okra
• 1  tablespoon  lemon juice
• 1 1/2  teaspoons  salt
• 1  (10 3/4-ounce) can cream of shrimp soup**
• 1/2  cup  dry white wine
• 1  tablespoon  soy sauce
• 1/2  teaspoon  cayenne pepper
• 3  cups  cooked long-grain rice
• 1/4  cup  grated Parmesan cheese
• Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

Preparation

Peel shrimp; devein, if desired.

Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.

Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.

*1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.

**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.

Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.

Cheesy Broccoli and Rice Chicken

• 2 c. cooked whole grain rice (Tip:  cook your rice in chicken broth or with some ham juice for extra flavor.  I used a little ham juice and water.)
• 2 cups cooked, diced chicken
• 2 cups chopped fresh or frozen broccoli
• 1 c. cream of mushroom soup (1 can would work fine, too)
• 1 c. shredded sharp cheddar cheese
• 1 1/4 c. milk
• 1 tsp. salt
• 1/2 tsp. pepper

Mix together in a large bowl.  Pour in a 8×11 or 9×13 pan.  Bake at 350° for 20-30 minutes or until heated through and bubbly.

Roast Chicken and Vegetables

cut into two inch pieces (I used uncut, whole baby carrots)
1 or 2 cloves of garlic, minced
fresh rosemary
olive oil
salt and pepper
2 onions
1 whole chicken

Directions:

Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, garlic, and a few sprigs of rosemary with 2 tablespoons oil. Season with salt and pepper. Set aside.

In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of rosemary. Scatter remaining rosemary over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.

Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 50 to 60 minutes.

Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices. I decided to make a gravy, so I added about 2/3 cup of chicken stock and about 1-2 tablespoons of flour to the pan juices to make a thicker gravy.

Cheesy Chicken Enchiladas

Ingredients

1 large onion, diced
3 cloves garlic, minced
1 tablespoon oil
3 1/2 cups chopped cooked chicken (I used a rotisserie chicken)
2 (4-oz.) cans chopped green chilies
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas (I used whole wheat)

Preparation

1. Preheat oven to 425º. Saute diced onion for about 8 minutes. Add the garlic and saute for two more minutes. Remove from heat and cool. Stir together the chicken, green chilies, cilantro, 1 1/2cups enchilada sauce, and 1 cup cheese.

2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.

3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

Pork Chops & Dressing

6-8 pork chops (I used bone-in)
one batch of delicious tasty cornbread (I left out the creamed corn this time)
1/2 cup butter
16 oz. beef broth (chicken broth would work fine – beef broth was all I had)
1 can cream of chicken soup

Make cornbread according to directions. When it comes out of the oven, flip it into a large mixing bowl. Add the butter, and break apart the cornbread until it’s well-combined with the butter. Add broth, soup, and then taste. Add salt and pepper if necessary.

Heat skillet (medium high-ish), then pour in a couple of tablespoons of your favorite oil. Season pork chops with salt and pepper, then brown on each side for 3-4 minutes.

Spray a baking dish with non-stick spray, and place browned pork chops along the bottom of the dish. Spread dressing mixture on top of the pork chops, then cover the baking dish with aluminum foil.

Bake (covered) on 350 for about 45 minutes. Then remove foil and bake another 15 minutes.

Paula's Tater Tot Shepherd's Pie

1 1/2 pounds ground chuck

1 medium onion, chopped
3 cloves garlic, minced
1 (10.75-ounce) can cream of celery soup
1 (10.75-ounce) can cream of mushroom soup
1 (15-ounce) can niblet corn, drained
1 (15-ounce) can English peas, drained
3 tablespoons browning sauce (I didn’t know what this was so I left it out)
1 tablespoon garlic salt
1/4 teaspoon ground red pepper (I used hot sauce)
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon poultry seasoning (left it out because it seemed weird)
1/8 teaspoon sage (left out the sage, too)
(I also added about 1/4 cup sour cream because I just felt like it)
1 (32-ounce) package frozen tater tots

Preheat oven to 350°. Lightly grease a 13×9-inch baking dish.

In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.

In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots.

Bake 45 minutes to 1 hour, or until browned and bubbly.

Makes 8 – 10 servings.

BigMama's Mexican Casserole

1 lb. ground chuck (we use ground venison at our house because we live off the land)

1 chopped onion
15 oz. can Ranch Style beans
1 can cream of mushroom soup (we use 98% fat free to counteract all the powdered Donettes)
1 can Rotel (if you want major heartburn, use the Extra Hot version)
1 tsp. salt
1 tsp. chili powder
Tortilla chips
1 pound grated cheddar

Brown beef and onions. Drain grease. Add beans, soup, Rotel, salt, chili powder and simmer for 10 minutes. Line greased casserole dish with chips and half of cheese. Spoon half of beef mixture on top of chips. Repeat layers. Sprinkle more cheese on top. Bake at 300 for 30 minutes.

BigMama's Meatball Sandwiches

1 pound ground beef
2 large eggs, beaten
1/2 cup Italian bread crumbs
1/4 cup grated parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 jar of your favorite spaghetti sauce or homemade if you’re into that sort of thing
1 package of french bread sandwich rolls
Sliced mozzarella cheese
butter

In a large bowl, mix together the ground beef with the next 7 ingredients. Roll into meatballs approximately 3 inches or so in diameter and place on a cookie sheet. Bake for about 20 minutes at 350 degrees and then turn them and cook another five minutes.

Pour sauce into large pot on the stove. Add meatballs. Let simmer for about 30 minutes to 1 hour for extra flavor. (This totally isn’t necessary but my Me-Ma used to let her sauce simmer for about 5 hours on Sunday mornings and it makes it even more delicious.)

Place the sandwich rolls open and face up on a cookie sheet. Spread each one with plenty of butter. Broil them in the oven until they are slightly (SLIGHTLY) brown and then pull them out and cover them with as many mozzarella cheese slices as you feel are appropriate. (No one will judge you for superfluous mozzarella cheese) Place them back in the oven and broil them until the cheese is melted.

Slice the meatballs in half and place on the sandwich. You’ll use about 2 meatballs per sandwich. Pour a little bit of the sauce over the meatballs, close up your sandwich and eat until you’re slightly sick.

Grilled Burritos

Big Tortilla's
Cooked Rice (I used Knor Spanish Rice)
Shredded Cheese
Black Beans (Drained and Rinsed)
Refried Beans (I used Old El Paso Fat Free)
Chicken (I used the Oscar Meyer Southwest Strips)
Jalapenos
Sour Cream
Salsa

1. Lay out the tortilla, top with refried beans smooth around.
2. Add the rice, cheese, black beans, chicken, jalapenos and anything else you want to add.
3. Fold into a huge burrito.
4. Spray with cooking spray and put on the grill. (We use the George Foreman Grill)
5. Once cooked top with sour cream and salsa. We also add Guacamole for an extra treat!

Creamy Chicken & Tortillas

CREAMY CHICKEN & TORTILLAS
4 c. cooked chicken, diced
1 dozen corn tortillas, each cut into 6-8 triangles
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz. jar salsa
1 c. sour cream
1/2-1 c. cheddar cheese

Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crockpot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas. Enjoy!
Serves 8

Tater Tot Casserole

2 lb ground turkey cooked, seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom
2 cans evaporated milk
2 cans cream of chicken

Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
Makes 2- 9”X13” pans

Quiche

1½ c. Colby-Jack cheese
8 slices cooked bacon, crumbled
1 – 9” unbaked pie crust
3 eggs, slightly beaten
1 c. heavy cream
½ c. skim milk
2 Tbsp. minced onions
½ tsp. salt
¼ tsp. black pepper

Preheat oven to 375°F.

Sprinkle cheese and bacon into pastry shell. Blend remaining ingredients. Pour over cheese mixture. Bake for 45 minutes or until knife inserted in center comes out clean. Cut into wedges. Serve hot.

YIELD: 6 servings

Roast Chicken and Vegetables

Ingredients:

3/4 pound of potatoes, quartered (I used Yukon gold)
3/4 pound carrots, cut into two inch pieces (I used uncut, whole baby carrots)
1 or 2 cloves of garlic, minced
fresh rosemary
olive oil
salt and pepper
2 onions
1 whole chicken

Directions:

Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, garlic, and a few sprigs of rosemary with 2 tablespoons oil. Season with salt and pepper. Set aside.

In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of rosemary. Scatter remaining rosemary over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.

Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 50 to 60 minutes.

Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices. I decided to make a gravy, so I added about 2/3 cup of chicken stock and about 1-2 tablespoons of flour to the pan juices to make a thicker gravy.