Wednesday, August 29, 2012

Chicken Spinach Casserole ***

We all really enjoyed this one.  It's kind of a like a spinach dip almost.  The original recipe said it just made a "casserole dish," so I doubled it.  WAY too much.  I would say to use a 9x13 and keep the recipe as-is.  I was craving spinach, though, and it definitely hit the spot.  I was pressed for time, so I used canned chicken (I rinsed it to remove some of the salt) and canned spinach and skipped the salt.  I prefer "real" chicken, of course, I'd do that again, if I was in a pinch.  Good stuff.  I asked the 9-year-old what he thought, and he said, "Delish!"  :)  I've made my corrections to the recipe below.

(Amy ~ mama2AbbyNJohn ~ via COOKS.COM)

1 whole cooked chicken (or 2 large b/s breasts)
1 can diced green chilies, drained
1 clove garlic, minced
1 med. onion, chopped
2 tbsp. olive oil
1/2 tsp. cumin
1 can cream of chicken soup
1 (10 oz.) pkg. frozen spinach(or 2 small cans chopped spinach) , thawed and drained
1/2 tsp. salt
12-16 oz sour cream
8 oz. corn or tortilla chips
2 c. grated cheese (your choice)

Saute garlic, onions and chilies (until onions are translucent); add cumin - cook 1 minute. Add soup, then defrosted spinach (squeezed dry). Add salt; simmer. Add chicken and sour cream. Heat thoroughly.
Layer chips, chicken mixture and cheese (2 times) in a 9x13 casserole dish and cook for 30 minutes at 350 degrees.
This can also be cooked in the microwave on HIGH for approximately 15 minutes.

Sunday, August 26, 2012

Crockpot Cheesy Ravioli Casserole ***

Yum, yum, yum!  We had a crockpot ravioli last week that was a total bomb, so I was determined to find something that would work better for us.  Score!  We all loved it.  I'll definitely be making it again.  Also, I didn't start it on time, so I ended up cooking it on high for about 4 hours, and then we still weren't hungry, so it sat on warm for another hour.  It was still wonderful.  I forgot to take a picture, but the photo below is from the Six Sisters' website, where I found the recipe.  Clicking the picture will link to their site.

Photo from Six Sisters' Stuff

(luckymommyto2boys ~ Amy ~ Six Sisters' Stuff)

1 tablespoon olive oil
1 garlic clove, minced
2 (26 ounce) jars four cheese pasta sauce
1 teaspoon Italian seasoning
2 cups mozzarella cheese, shredded
1/2 cup onion, chopped
1 (15 ounce) can tomato sauce
2 (25 ounce) packages frozen beef ravioli

Spray crock pot with Pam. In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally. Stir in pasta sauce, tomato sauce and Italian seasoning. Place 1 cup of sauce in crock pot. Add 1 package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce over the top. Cover and cook on low for 5-6 hours.

Friday, August 24, 2012

Chili-Beef Stuffing Bake *

We really didn't care for this one.  The flavor of the stuffing and the salsa were basically just at war with each other.  It would have been much better with a Jiffy topping, or something like that.  I will never, never make it again as-is, though.  Just ick.

(luckymommyto2boys ~ Amy ~

1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Shredded Cheddar Cheese

HEAT oven to 400ºF. Add water to stuffing mix; stir just until moistened.
BROWN meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole; top with cheese and stuffing.
BAKE 30 min. or until heated through.

Monday, August 13, 2012

Easy Sloppy Joe Pot Pie ****

We all loved this!  Big surprise for me, since I'm normally not a very big fan of sloppy joes.  The bread part was good, but the kids really liked scooping up the extra meat mixture with tortilla chips.  I doubled the entire thing, so that I would have plenty of leftovers for our lunch.  Didn't work out as well as I'd hoped, since there were hardly any leftovers!  :) 
ETA: I don't have an ovenproof skillet, so I cooked the meat and onion in my skillet, added the sloppy joe sauce, and heated to warm. I then poured it in a 9x13 glass baking dish, sprinkled cheese on it, and then spread on the batter topping and baked for 30 minutes.  If not doubling the recipe, it would probably be fine in an 8x8 baking dish.

Cyndy (MyPB&Jelly)

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 1/2 ounces) original sloppy joe sauce
1 cup shredded Cheddar cheese (4 ounces)
1 cup Original Bisquick mix
1/2 cup milk
1 egg

Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake about 30 minutes or until golden brown.
*Amy's notes: I doubled the recipe and cooked the meat and onion in my skillet, added the sloppy joe sauce, and heated to warm.  I then poured it in a 9x13 glass baking dish, sprinkled cheese on it, and then spread on the batter topping and baked for 30 minutes.