Wednesday, October 12, 2016

Biscuits and Gravy with Sausage and Egg Breakfast Casserole ****  This was good.  I mean, what could be bad about it, ya know?  Eggs, biscuits, gravy, sausage...  What could possibly go wrong?  It was great, though.  Thanks to my dog, I was up super early this morning, so it was the perfect time to throw this together.  You could honestly get so much of it prepared the night before and then just combine it and throw it in the oven the next morning.  I made a few little adjustments, but nothing that would alter the end result.  I subbed the frozen sausage crumbles, Egg Beaters, and canned sausage gravy (2 cans).  It was crazy good.  I did have to cook mine for about 50 minutes, but other than that, it was perfect!  An awesome comfort breakfast for a cool fall morning!

(luckymommyto2boys ~ Amy ~ ScatteredThoughtsofaCraftyMom)

12 ounces of buttermilk biscuit dough (we used Grands, which are slightly bigger)
6 eggs
1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
1 lb sausage, any flavor
1 cup cheese, shredded
1/2 cup milk
salt and pepper to taste

Preheat oven to 350. Grease a 13×9 pan
Brown the sausage in skillet and drain thoroughly.
Cut biscuit dough into 1″ pieces, and line the bottom of the pan.
Layer cooked sausage over the biscuit pieces,
Layer shredded cheese over sausage.
Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
Make gravy according to instructions, and pour over everything.
Bake for 30-45 minutes, or until eggs and biscuits are cooked through.
Serve warm (leftovers are excellent too!)

Thursday, October 6, 2016

Slow Cooker Salisbury Steak ***

This was another winner for us.  There was only one little problem, but it was all my fault.  I always sub ground turkey for ground beef.  Even in meatloaf.  This is one of those recipes, though, where you really need to use the beef.  The turkey just doesn't hold up all that well in the crockpot.  But the flavor was amazing.  Next time, though, I think I want to double the sauce ingredients and throw in some fresh mushrooms.  It's not my typical easy-peasy recipe, but it's really not bad at all.  We will definitely keep this one handy.

(luckymommyto2boys ~ Amy ~ AllRecipes)

2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Wednesday, October 5, 2016

Crockpot Swedish Meatballs****

This was so stinking good.  I didn't realize until after we were already eating it that we'd had almost exactly this same recipe before when I made the Crockpot Meatball Stroganoff. In fact, the only difference was the addition of the dry onion soup in place of the chopped onions.  I think I prefer it this way.  I always use the dry onion mushroom soup, just because I love mushrooms.  I meant to add some mushrooms to the crockpot while it was cooking, but since work has been so crazy this week, hubby has had to do the cooking for me.  I bought the mushrooms, but I didn't think to add them to the recipe notes for him.  Oops.  But it was still another winner for us!

(luckymommyto2boys ~ Amy ~ TheCountryCook)

1 can cream of mushroom (or chicken) soup, low sodium
1 can beef broth, low sodium
1 packet dry onion soup mix
2 tbsp. A1 steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 oz.) container sour cream (1 cup)
1 (16 oz.) package egg noodles

In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well. Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours.
After meatball mixture has cooked, stir in sour cream.
At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.Mix noodles and meatballs together. Or serve meatballs on top of noodles.

Sunday, September 25, 2016

Bacon Cheeseburger Tater Tot Casserole ***

I believe I've mentioned once or twice (or a zillion times) that I have a freakish love of tater tots.  I'm always excited to find a recipe that uses them successfully.  This was absolutely perfect.  The cheesy flavor of the tater tots kind of reminds me of loaded baked potato skins.  Just seriously yummy.  Again, nothing mind-blowing, but just simple and tasty.

(luckymommyto2boys ~ Amy ~ PlainChicken)

1-1/2 pounds ground beef
1 (3-oz) package real bacon bits
2 cups shredded cheddar cheese
1 (32-oz) package frozen tater tots
1 (10.75-oz) can condensed cheddar cheese soup
16-oz sour cream

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook ground beef in a large skillet until no longer pink. Drain fat.
In a large bowl, combine cooked beef, bacon bits, cheddar cheese, tater tots, cheese soup and sour cream. Mix until thoroughly combined.
Spread mixture into prepared pan.
Bake for 45 to 50 minutes, until bubbly.

Friday, September 23, 2016

Deconstructed Slow Cooker Chicken Parmesan Pasta **

This was just kind of "meh."  It wasn't bad by any means, but it just wasn't anything special.  I was pretty disappointed.  To me, it really wasn't reminiscent of chicken parmesan at all, but that is probably because there wasn't flavoring from any breading.  I don't see myself making it again.

(luckymommyto2boys ~ Amy ~ FoodySchmoody)

1 onion, sweet, sliced
3 garlic cloves, smashed
3 chicken breasts, boneless, skinless
1 tbsp basil, dried
1/2 tsp salt
1/4 tsp black pepper
2 (24-oz) jars pasta sauce
16 oz rigatoni pasta
1/4 cup parmesan cheese, grated
2 cups mozzarella cheese, shredded
1/4 cup parsley, freshly chopped

Place onion and smashed garlic in slow cooker.
Season chicken with salt and pepper and place on top of onions. Pour sauce over chicken. Sprinkle dried basil on to the sauce. Cook on low for 5-6 hours.
When slow cooker time is up, remove chicken, shred and place back into sauce. Stir in Parmesan cheese.
Prepare pasta according to package instructions. Drain pasta and stir into slow cooker.
Sprinkle Mozzarella cheese over the top of pasta and replace cover just until cheese melts, about 10 minutes.
Garnish with parsley just before serving.

Monday, September 12, 2016

Crockpot Green Beans ***

These were delicious!  I would definitely use the bacon strips.  I had a pack of bacon pieces to use up, and while it was still great, I think it would have been even better with the real deal.  I had to double the recipe for my crew (growing boys will eat you out house and home), but other than that stuff, I really didn't change much.  Can't beat the simplicity on this bad boy!

(luckymommyto2boys ~ Amy ~ RecipesThatCrock)

2 (14.5 oz) cans Italian cut green beans
2 pieces of bacon
4 T butter
water (enough to cover your beans)
salt and pepper to taste

Pour your cans of green beans in your crock pot.
Tear up your uncooked bacon into pieces and scatter in your crock pot.
Cut up your butter into pats and place evenly around your crock pot.
Add enough water to cover your beans by a half inch.
Salt and pepper to taste.
Cover and cook on low for 8 hours.
*luckymommy/Amy's notes: I doubled the recipe.

Saturday, September 3, 2016

Tex-Mex Beef and Rice Casserole ****

This one just blew our minds.  I mean, it obviously wasn't anything special, but the flavors just go together perfectly.  When I picked it, I assumed it would basically be another version of one of our favorites, Mexican Chicken.  In theory, it is, but they taste nothing alike.  It's still just as yummy, just in a different way.  Hubby is job-hunting at the moment, so he made this one while I was working late one day.  He said he thought it would be good with one of the flavored rices, but I just loved the white rice with it.  I think anything else would pull the attention away from the other flavor players.  The chips give you just enough of a little salty crunch with each bite.  Just a great recipe all around!

(luckymommyto2boys ~ Amy ~

1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkg.  (1 oz.) TACO BELL Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Shredded Colby and Monterey Jack Cheeses, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro

Heat oven to 350*F.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.