This is a good comfort food recipe to use when you have some ham leftover. I made a ham roast one weekend and had enough left to make this. It makes quite a bit and we were able to get a number of lunches out of this too for the week.
Ham and Cheesy Potato Bake
1 pkg frozen hashbrowns
1 1/2 c sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 c chopped onion
2 c shredded Cheddar Cheese
2 1/2 cups diced ham
Combine all ingredients; place in greased 9x13" pan. Bake at 350 for 1 hour. Note: may top with crushed corn flakes mixed with 4 T butter.
Sunday, May 25, 2008
Slow Cooker Tuscan Pasta
I made this for dinner last night and it was delicious. I love using my slow cooker-the food always seems to turn out great and it is so easy to put together. This woman http://crockpot365.blogspot.com/ is actually using her crockpot everyday for the entire year and she has a lot of different crockpot recipes.
Slow Cooker Tuscan Pasta from momadvice.com
1# boneless skinless chicken breasts, but into 1" pieces
15 ounces red kidney beans, canned-rinsed and drained
15 ounces tomato sauce
29 ounces Italian-style stewed tomatoes (or diced tomatoes)
4 1/2 ounces canned mushrooms (I used fresh)
1 medium green pepper, chopped (omitted since I didn't have on hand)
1/2 c onion, chopped
1/2 c celery, chopped
4 cloves garlic, minced
1 c water
1 tsp dried Italian seasoning
6 ounces spaghetti, thin, uncooked an broken into halves
Place all ingredients except spaghetti n crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender. Serve with crusty bread and you'll think you're at the Olive Garden.
Slow Cooker Tuscan Pasta from momadvice.com
1# boneless skinless chicken breasts, but into 1" pieces
15 ounces red kidney beans, canned-rinsed and drained
15 ounces tomato sauce
29 ounces Italian-style stewed tomatoes (or diced tomatoes)
4 1/2 ounces canned mushrooms (I used fresh)
1 medium green pepper, chopped (omitted since I didn't have on hand)
1/2 c onion, chopped
1/2 c celery, chopped
4 cloves garlic, minced
1 c water
1 tsp dried Italian seasoning
6 ounces spaghetti, thin, uncooked an broken into halves
Place all ingredients except spaghetti n crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender. Serve with crusty bread and you'll think you're at the Olive Garden.
Monday, May 19, 2008
Beef and Broccoli Soup
This was something a little different. It has kind of an Asian flare to it.
Beef and Broccoli Soup
1 lb beef round tip steaks, cut 1/8 to 1/4" thick
2 T soy sauce
1 T fresh minced ginger
2 tsp minced garlic
1 tsp vegetable oil
2 14oz cans of beef broth
1 red pepper, cut into thin strips, then crosswise in half
1 cup broccoli florets, cut in bite-sized pieces
1/2 c thinly sliced mushrooms
1/2 c thinly sliced green onions
1 T rice vinegar
1 tsp dark sesame oil
1/8 to 1/4 tsp red pepper flakes
1 c prepared hot cooked rice
Cut beef steaks into 1" wide strips. Combine beef, soy sauce, ginger and garlic in medium bowl; toss to coat. Set aside.
Heat oil in large, nonstick skillet over medium-high heat until hot. Add half of the beef; stirfry 1-2 minutes or until outside surface is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
Meanwhile, bring broth to a boil in a 4 quart saucepan. Add bell pepper and broccoli. Reduce heat, simmer uncovered for 2-3 minutes or until vegetables are crisp-tender. Remove from heat. Stir in mushrooms, green onions, vinegar, sesame oil, pepper flakes, and beef. Serve immediately over rice in bowls.
Beef and Broccoli Soup
1 lb beef round tip steaks, cut 1/8 to 1/4" thick
2 T soy sauce
1 T fresh minced ginger
2 tsp minced garlic
1 tsp vegetable oil
2 14oz cans of beef broth
1 red pepper, cut into thin strips, then crosswise in half
1 cup broccoli florets, cut in bite-sized pieces
1/2 c thinly sliced mushrooms
1/2 c thinly sliced green onions
1 T rice vinegar
1 tsp dark sesame oil
1/8 to 1/4 tsp red pepper flakes
1 c prepared hot cooked rice
Cut beef steaks into 1" wide strips. Combine beef, soy sauce, ginger and garlic in medium bowl; toss to coat. Set aside.
Heat oil in large, nonstick skillet over medium-high heat until hot. Add half of the beef; stirfry 1-2 minutes or until outside surface is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
Meanwhile, bring broth to a boil in a 4 quart saucepan. Add bell pepper and broccoli. Reduce heat, simmer uncovered for 2-3 minutes or until vegetables are crisp-tender. Remove from heat. Stir in mushrooms, green onions, vinegar, sesame oil, pepper flakes, and beef. Serve immediately over rice in bowls.
Sunday, May 18, 2008
Spaghetti Pizza Casserole
This one we had a while ago, but it was really tasty and easy to make. It made quite a bit for leftovers too.
Spaghetti Pizza Casserole from Light and Tasty
7 oz spaghetti
1/2 c egg substitute or 2 eggs
1/4 c grated Parmesan cheese
1 pound lean ground beef
1 medium onion, chopped
1/2 c chopped sweet yellow pepper
1/2 c choped green pepper
2 garlic cloves, minced
26 oz meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1/2 pound sliced mushrooms
1 1/2 cups shredded mozzarella cheese
Cook spaghetti. Rinse with cold water and drain. In a bowl, toss spaghetti with eggs and parmesan cheese. Spread evenly into a 15x10" baking pan coated with cooking spray; set aside. In a large nonstick skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic, cook 1 minute longer. Stir in spaghetti sauce and seasonings; heat through. Spoon over spaghetti. Top with mushrooms and cheese. Bake, uncovered, at 350 for 25-30 minutes or until lightly browned. Let stand 5 minutes before serving.
Spaghetti Pizza Casserole from Light and Tasty
7 oz spaghetti
1/2 c egg substitute or 2 eggs
1/4 c grated Parmesan cheese
1 pound lean ground beef
1 medium onion, chopped
1/2 c chopped sweet yellow pepper
1/2 c choped green pepper
2 garlic cloves, minced
26 oz meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1/2 pound sliced mushrooms
1 1/2 cups shredded mozzarella cheese
Cook spaghetti. Rinse with cold water and drain. In a bowl, toss spaghetti with eggs and parmesan cheese. Spread evenly into a 15x10" baking pan coated with cooking spray; set aside. In a large nonstick skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic, cook 1 minute longer. Stir in spaghetti sauce and seasonings; heat through. Spoon over spaghetti. Top with mushrooms and cheese. Bake, uncovered, at 350 for 25-30 minutes or until lightly browned. Let stand 5 minutes before serving.
Stuffed Peppers
Our grocery store had green peppers on sale 2/$1 so I had to make some stuffed peppers. These are a little different than what mom made growing up, but they are very good and easy too!
Stuffed Peppers from Our Dairy Specialties cookbook
4 or 6 peppers
1 lb. hamburger
1/3 cup onion, chopped
salt and pepper
1 T oil
1 can diced or stewed tomatoes (mine had chiles in them for an extra kick)
1 c cooked white rice
2 or 3 T Worcestershire sauce
2 cups cheddar cheese ( 1 cup for sauce and 1 cup for topping)
Brown the first 5 ingredients (excluding the peppers). Add remaining ingredients. Simmer while cooking the green peppers. Clean peppers. Precook 5 minutes in boiling salt water. Drain, then sprinkle with salt (I forget this step and they were still good). Fill with mixture. Bake uncovered at 350 for 25 minutes or until hot. Then top with cheese until melted. This is a meal all in itself.
Stuffed Peppers from Our Dairy Specialties cookbook
4 or 6 peppers
1 lb. hamburger
1/3 cup onion, chopped
salt and pepper
1 T oil
1 can diced or stewed tomatoes (mine had chiles in them for an extra kick)
1 c cooked white rice
2 or 3 T Worcestershire sauce
2 cups cheddar cheese ( 1 cup for sauce and 1 cup for topping)
Brown the first 5 ingredients (excluding the peppers). Add remaining ingredients. Simmer while cooking the green peppers. Clean peppers. Precook 5 minutes in boiling salt water. Drain, then sprinkle with salt (I forget this step and they were still good). Fill with mixture. Bake uncovered at 350 for 25 minutes or until hot. Then top with cheese until melted. This is a meal all in itself.
Monday, May 12, 2008
Easy as Tortilla Pie
Easy as Tortilla Pie
1 cup frozen corn
2 green onions, sliced
1 tsp ground cumin
1 1/2 c salsa
1 can black beans rinsed and drained
4 burrito sized tortillas
8 oz. Mexican cheese blend
2 T chopped cilantro
Preheat oven to 450. Spray cookie sheet with cooking spray. Spray skillet with cooking spray. Saute corn, onions and cumin over medium heat 3 minutes until corn thaws. Remove from heat, stir in salsa and beans. Place 1 tortilla on cookie sheet, top with 1 c bean mixture and 1/2 c cheese. Repeat, starting with tortilla to make 2 more layers. Top with remaining tortilla and cheese. Bake 10 minutes until heated through. Top with chopped cilantro and cut in wedges.
Very easy and yummy. Enjoy a margarita with this one!
1 cup frozen corn
2 green onions, sliced
1 tsp ground cumin
1 1/2 c salsa
1 can black beans rinsed and drained
4 burrito sized tortillas
8 oz. Mexican cheese blend
2 T chopped cilantro
Preheat oven to 450. Spray cookie sheet with cooking spray. Spray skillet with cooking spray. Saute corn, onions and cumin over medium heat 3 minutes until corn thaws. Remove from heat, stir in salsa and beans. Place 1 tortilla on cookie sheet, top with 1 c bean mixture and 1/2 c cheese. Repeat, starting with tortilla to make 2 more layers. Top with remaining tortilla and cheese. Bake 10 minutes until heated through. Top with chopped cilantro and cut in wedges.
Very easy and yummy. Enjoy a margarita with this one!
Chicken with Capers
This was so good and so moist. We loved it!
Chicken with Capers
4 skinless, boneless chicken breasts
1 T dijon-style mustard
1/2 c seasoned fine dry bread crumbs
lemon juice
1 T capers
Place 1 chicken breast between sheets of plastic wrap and lightly pound to even thickness. Repeat. Brush with mustard, sprinkle evenly with salt and pepper and bread crumbs to coat. Heat 2 T olive oil in skillet. Add chicken and cook about 4 minutes per side until heated to 170 degrees. Add some lemon juice if the pan is drying out too fast. Transfer to plates. Add 2 T olive oil. Add a splash of lemon juice to skillet along with the capers; heat and drizzle on chicken.
Chicken with Capers
4 skinless, boneless chicken breasts
1 T dijon-style mustard
1/2 c seasoned fine dry bread crumbs
lemon juice
1 T capers
Place 1 chicken breast between sheets of plastic wrap and lightly pound to even thickness. Repeat. Brush with mustard, sprinkle evenly with salt and pepper and bread crumbs to coat. Heat 2 T olive oil in skillet. Add chicken and cook about 4 minutes per side until heated to 170 degrees. Add some lemon juice if the pan is drying out too fast. Transfer to plates. Add 2 T olive oil. Add a splash of lemon juice to skillet along with the capers; heat and drizzle on chicken.
Banana Oatmeal Bread
This bread was really easy to make and it tastes great.
Banana-Oatmeal Bread
1 c flour
1 c rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 stick butter, softened
1/2 c brown sugar
2 eggs
1 1/2 c mashed bananas
1/4 c buttermilk
1 c chopped nuts, optional
In a small bowl, combine first 5 ingredients; set aside. In a large bowl, cream butter. Continue beating, while gradually adding sugar until pale and fluffy. There should be no lumps. Add the eggs one at a time, beating after each addition. Beat in mashed bananas and buttermilk. On slowest speed of mixer, or by hand, gradually add the flour mixture until batter is an even consistency. Stir in nuts. Pour batter into a 9x5 inch loaf pan. Bake at 350 for 50 minutes or until done.
Banana-Oatmeal Bread
1 c flour
1 c rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 stick butter, softened
1/2 c brown sugar
2 eggs
1 1/2 c mashed bananas
1/4 c buttermilk
1 c chopped nuts, optional
In a small bowl, combine first 5 ingredients; set aside. In a large bowl, cream butter. Continue beating, while gradually adding sugar until pale and fluffy. There should be no lumps. Add the eggs one at a time, beating after each addition. Beat in mashed bananas and buttermilk. On slowest speed of mixer, or by hand, gradually add the flour mixture until batter is an even consistency. Stir in nuts. Pour batter into a 9x5 inch loaf pan. Bake at 350 for 50 minutes or until done.
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