Sunday, February 28, 2010

Easy Taquito Casserole *

This one was not a winner for us at all. I actually didn't mind it. Its flavor is more like tamales than the taquitos, though. With all of that enchilada sauce, it was WAY too spicy for the boys. I really think that if you used one can of the sauce and used sour cream in place of the second can, it might be a little better. I didn't like it enough to try to tweek it for our preferences, though.

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 box shredded beef taquitos
2 (10 ounce) cans red enchilada sauce
1 (4 ounce) can chopped green chilies
1/2 cup chopped onion
1/2 teaspoon chili powder
shredded Mexican blend cheese

Lightly grease a 9 x 13 oven-proof dish with cooking spray or vegetable oil.
Pour a box of frozen taquitoes into the dish.
Sprinkle chopped onion and can of chopped green chilies over taquitoes.
Pour 2 cans of red Enchilada sauce over taquitoes.
Sprinkle chili powder over all.
Top with as much shredded cheese as you like.
Bake at 400 degrees F for 20-25 minutes-- until heated thoroughly.

Saturday, February 27, 2010

Tater Tot Casserole ***

This was pretty good. We all liked it. I love that you don't have to cook the meat first. That's one less dish for Mama to wash. :) I used ground turkey in place of the ground beef, as usual. I really would have liked to have a little more flavor with it. As it was, we just ate it with a little ketchup. That worked for us. We'll definitely be having this one again.

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 1/2 lbs ground beef
10 ounces cream of chicken soup
1 (16 ounce) bag tater tots
2 cups shredded cheese (optional)
Seasoning salt, to taste
Pepper, to taste
Onion powder, to taste
Garlic powder, to taste

Press uncooked ground beef into bottom of greased 9x13 pan
Season with salt, pepper, garlic powder, onion powder.
Pour cream of chicken soup on top and spread evenly.
Arrange tatertots on top of soup so that they are side by side in rows covering entire casserole.
Bake at 350 for 45-60 minutes or until juices from the meat run clear
Top with shredded cheese and return to oven for 5 minutes or until cheese is melted.
Note: You can add chopped onions or garlic to the ground beef before pressing into pan.

Thursday, February 25, 2010

Easy Chicken Pie ***

This is one we tried years ago, but I never labeled it in my files. I finally got around to trying it again, and it's really good! I think I want to try it again, except with Stovetop as the topping. The sauce is kind of similar to giblet gravy, so I think it would be really good with Stovetop on it. As it was, I added some hot sauce to the dough part, just to give it a little flavor (no heat). I'd definitely do that again too. Overall, it's a keeper. :)

(Melanie - threekiddos4me)

6 eggs, boiled
4 chicken breasts, boiled and cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1 ½ cups chicken broth
1 ½ cups self rising flour
1 ½ cups milk
1 ½ sticks margarine, melted

Preheat oven to 350. Boil eggs and chicken, set aside. Mix soup and broth in bottom of casserole dish and stir well. Add chicken. Slice eggs over top of chicken. Mix flour, milk and margarine well together and pour over chicken. Bake at 350 for 45 minutes or until crust is brown. (Makes 4-6 servings)

Wednesday, February 17, 2010

Classic Pork Casserole **

Still not completely sure how I feel about this one. The boys absolutely gobbled it up, veggies and all, constantly telling me how good it was. For the veggies, I used a can of corn and a can of French style green beans. The flavor was wonderful. Great comfort food. The problem was that it was still too liquidy. I'm thinking that it was because I used canned instead of fresh veggies, but that's not really something I want to change. I like the convenience of it. I want to try this again and maybe use 1 cup of milk and 2 tablespoons of flour. I'm not giving up on it yet. The pork chops were mega tender, and anything that makes the kids go crazy for veggies is worth a second chance! :-)

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 1/2 cups milk
3 tablespoons flour
1 cup shredded cheddar cheese
1 package Stove Top stuffing mix
6 boneless pork chops (1 1/2 lbs)
3 cups fresh mixed vegetables
1 teaspoon basil

Prepare stuffing mix as directed on package; set aside.
In a microwavable bowl, whisk together 1 1/2 cups milk and 3 Tbsp flour.
Microwave on high for 4 minutes, stirring halfway through cooking.
Stir in one cup cheddar cheese, vegetables, and basil.
Cook meat in 1 tsp oil in large non-stick skillet until browned on all sides.
Pour sauce evenly over meat; top with stuffing.
Bake uncovered at 350 degrees for 25-30 minutes.
Makes 6 servings.

Saturday, February 13, 2010

Crustless Cheeseburger Quiche **

This was actually pretty good. It was strange to eat something with the eggy texture on top that still tastes like a cheeseburger, lol, but we ended up liking it. The kids both had seconds, so that's a good sign for them. I subbed ground turkey for the ground beef, as usual. I doubled the entire thing and put it in a 9x13 dish. I cooked it for about 55 minutes. I'm thinking it might be good with hashbrowns underneath the hamburger layer. I think I might try that next time.

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 lb ground beef
1-2 teaspoon onion powder
1/2 cup heavy cream
1/2 cup mayonnaise
3 eggs, beaten
garlic powder, to taste
1 cup shredded cheddar cheese

Brown ground beef and onion powder in a large skillet over medium heat, drain off fat.
Mix together eggs, cream, mayonnaise, garlic powder, pepper and shredded cheddar cheese.
Put browned beef into a 9 inch pie plate, pour remaining ingredients over the beef.
Place in a preheated 350 degree oven and bake for 40-45 minutes.

Thursday, February 11, 2010

Meat Bun Bake **

The flavor of this was really good, but the topping makes it all kind of dry. The kids absolutely loved it, which was great. I used coleslaw mix for the shredded cabbage, so it had a few carrots mixed in there too. You really can't taste the veggies in there at all. I would prefer to be able to taste them some, but at least it makes it easier sneak them past the kiddos. :) I kind of wonder if this might be better with either half the amt of topping or with using Jiffy mix in place of the topping. I think I want to play with it a bit. We'll see.

(luckymommyto2boys ~ Amy ~ Taste of Home)

1 1/2 lbs ground beef
2 cups chopped cabbage
1/4 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese
1 1/2 cups biscuit/baking mix
1 cup milk
2 eggs

In a skillet, brown beef; drain.
Add cabbage, onion, salt, and pepper; cook over medium heat for 15 minutes or until the cabbage and onion are tender. Stir in the cheese. Spoon into a greased 9"x13" baking dish. In a bowl, blend biscuit mix, milk, and eggs. Pour over beef mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown.
Yield: 6 servings

Monday, February 8, 2010

Pierogi Soup ***

This was really yummy. Not the healthiest meal, but definitely filling. I served it with crusty rolls. It doesn't make as much as a soup recipe normally does, so next time, I want to try doubling it. This time, I just added more milk and some instant mashed potato flakes, and it gave us enough. I also subbed chili pepper for the paprika, since I was out of it. I doubled that too. Definitely a yummy meal. Kind of made me sad that you couldn't taste the cabbage, though. :(

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 (15 ounce) box frozen pierogies, potato and cheese filling, thawed partially
2 tablespoons butter
1/2 cup chopped onion
1 cup finely chopped cabbage, packed
3 1/2 cups chicken broth
1/4 teaspoon garlic powder
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup low-fat milk
1 cup shredded cheddar cheese

Partially thaw the pierogies enough to cut through.
Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don't worry if they rip or fall apart.
In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.
Add the cut up pierogies and chicken broth.
Add the garlic powder, salt, pepper and paprika.
Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
* Amy's notes: Next time I will double the entire recipe. I subbed chili pepper for the paprika and added extra milk and instant mashed potato flakes.

Thursday, February 4, 2010

Pierogi Chicken Lasagna ***

We've had this before and loved it, but I made the mistake of trying a new spaghetti sauce this time. Will definitely stick with the old favorite in the future. I also made it in a 9x13 pan this time, since I didn't have a 9x9. That wasn't bad, but it does taste so much better when you get a mouthful of pierogi in each bite. :) I think next time, I'm going to double the recipe and do it in a 9x13. That will give us plenty of leftovers for lunches and such.


1 lb pierogies, frozen
1 cup mozzarella cheese
½ cup cheddar cheese
1 (18 oz) jar spaghetti sauce
4 grilled chicken breasts, sliced

1. Preheat oven to 375° F.
2. Pour half of the sauce into a 9"x 9" casserole dish.
3. Layer pierogies over sauce and top with sliced chicken breast.
4. Pour remaining sauce over casserole and sprinkle with cheese.
5. Cover with sprayed foil and bake for 25 to 30 minutes.