Sausage and Rice Casserole

This doesn't seem that exciting... but it is really yummy. Great for a weeknight meal!


2 Lipton Chicken Noodle soup mixes (dry) OR 4/5 chicken bouillon cubes
1 cup rice
1 lb. sausage - cooked and drained

Boil 1 cup rice and 6 cups water for 7 minutes. Add soup mix (or bouillon cubes) and sausage.
Bake for 1 hour at 350 degrees. Freezes very well. This is a large casserole or 2 small ones.

Cannelloni - Beef, Spinach & Ricotta Filling

This is another winter favourite  of my family and I get them to eat spinach and tomato's with out much fuss!!  It is a recipe that takes  a long time to make but it makes so much you can freeze it the extra.  I also make double the white sauce because I don't like the strong bit the tomato puree can have.  I also use more cheese than they recommend.  You can alter it according to your taste.

Filling
1 tbs Olive oil
1 onion, chopped
1 clove garlic, crushed
500g Beef mince (I think Americans call this ground beef)
250g packet frozen spinach thawed (I usually use fresh spinach and about a 250g packet as well I just cut it up very thinly).
1/4 cup tomato paste
1/2 cup ricotta cheese
1 Egg
1/2 tsp ground oregano
salt and freshly ground black pepper, to taste

White Sauce
There is a white sauce recipe added to this but it is so much work and I really can't taste the difference they way they suggest, they also name it Bachamel Sauce.
1 tbs butter/margarine
1tbs Flour
1 cup milk
1 cut thickened cream
1/4 cup Parmesan cheese
salt and freshly ground black pepper, to taste

Tomato Sauce
425g can tomato puree
2 tbs chopped fresh basil
1 clove garlic, crushed
1/2 tsp sugar
salt, freshly ground black pepper to taste

12 - 15 instant cannelloni tubes
1 cup freshly grated mozzarella
1/2 cup freshly grated Parmesan cheese


Method

1. preheat oven to 180 C.  Lightly oil large shallow casserole dish. Seth aside.

2. To make beef and spinach filling: Heat oil in frying pan.  Add onion and garlic and stir over low heat until onion is tender.  Add mince and brown well, breaking it up to a fine consistency with a fork as it cooks.  cook, stirring, for 1 minute. Remove from heat.  In a small bowl, mix ricotta, egg, oregano salt and pepper.  Ad to mince mixture; Stir to combine. Set aside.

3. To make White Sauce: Melt butter. Remove from heat and add 1 tablespoon of flour and mix to form a paste.  Mix in a little bit of milk at a time to make sure no lumps form and return to heat to allow to thicken. Add cream and Parmesan cheese. Set aside.

4. To make Tomato Sauce: Place all ingredients in a medium pan; stir to combine.  Bring to the boil.  Reduce heat and simmer for 5 minutes.

5. Spoon beef and spinach filling into piping bag and fill cannelloni tubes or you could use a teaspoon.  (Expect if you use a teaspoon to get really messy).

6. Pour some white sauce over base of casserole dish and then spoon some 1/2 of the tomato sauce over the white sauce.  Then Place the cannelloni tubes in and add remainder of the white sauce and tomato sauce. 

Put mozzarella cheese and Parmesan cheese over top and add a bit of paprika if you have. 

7. Bake uncovered for 30 - 35 minutes or until golden brown. 

Bubble Pizza

Great weeknight meal!

Ingredients
1 1/2 pounds ground beef
1 can pizza sauce
2 tubes buttermilk biscuits
1 1/2 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Preparation
Brown beef. Drain. Stir in pizza sauce.
Quarter biscuits; place in greased 13 in. by 19 in. by 2 in. dish.
Top with beef mixture.
Bake uncovered at 400 degrees for 20 - 25 minutes.
Sprinkle with cheeses.
Bake 5 -10 minutes until cheese melts.
Let stand 5- 10 minutes.
Serves 6-8

Spinage & Bacon Creamy Sauce Pasta

This is a recipe I worked out based on the tastes I could put together. It was a dish I had at a restaurant.

What you'll need:
1 Medium onion finely chopped
1/2 teaspoon Crushed garlic
1 Bunch of fresh spinege.
120g Bacon
30ml Butter
15ml Flour
250ml Thickened Cream
60ml Parmesan Cheese
Salt & Pepper to taste
Preferred pasta

Method:
1. Cook the pasta of your choice.
1. Sauté onions till see-through.
2. Add garlic.
3. Boil spinege till par cooked.
4. add to onions and garlic and fry slightly.
5. In a new sauce pan melt butter
6. Mix in flour to make a paste.
7. Remove from heat. Turn stove down to a simmering temperature.
8. Add a little of the thickened cream to the paste at a time until all the cream is mixed in.
9. Return to the stove and allow the sauce to heat and thicken a little and then add the parmesan cheese, salt and pepper to taste.
10. Once the cheese is melted into the sauce add the onion, garlic and spinege to the sauce and remove from heat.
11. You can serve the pasta and sauce mixed together or serve the sauce as a topping.

Chicken pot pie

I got this recipe from my friend Jen Laliberte. Again, it is one of those things, I don't particularly like, but if I try it & I like it, I'll let you know about it!(i.e. I'm not a huge pot pie fan of any kind.)

3 halves of chopped boneless, skinless chicken breast (about 1 1/2#'s)
1 onion chopped, 1/2 container of fresh, sliced mushrooms or 1 can drained.

Saute' these in a large skillet- drain only if there is a lot of liquid.

Add small can(like 8oz. I think) each of peas & corn(or 2 veggies of your choice)-drained
1 can cream soup(preferably mushroom)
1 small can of French fried onions(or about 3oz.)

Stir all together until well mixed. If you like yours a bit more soupy(gravy)thin with some milk- between 1TBSP & 1/4 cup. I rarely do this.
Pour into Pillsbury(or store brand)unrollable pie crust. Cover with 2nd shell, bake @ 350 degrees until crust is golden brown about 45min - 1hr.

You can add other things you think might taste good. For instance, I also sauted some garlic, 2-3 cloves in w/my chicken & sprinkled some shredded cheddar cheese on top before putting the 2nd shell on top.

Balsamic Chicken with Mushrooms

This is a recipe I got from Weight Watchers. I enjoy finding good recipes that are healthy & low fat that my family also enjoys. If you are doing Weight Watchers the points value is 3. It is an easy & relatively quick recipe to make.

*Again I brine my chicken before I cook it, helps it to stay moist. 1# chicken - brine =1 qt. water with 1/2 cup kosher salt dissolved(or 1/4 c. table salt)soak chicken for 20 min. rinse then prepare as recipe states.

Ingredients:

2 tsp. vegetable oil
3 TBSP balsamic vinegar
2 tsp. Dijon mustard
1 large garlic clove(s), crushed
1 # uncooked boneless, skinless chicken breast, four 4-oz. pieces
2 c mushrooms, small, halved
1/3 c canned chicken broth
1/4 tsp dried thyme, crumbled

In a nonstick skillet, heat 1 tsp of oil

In a medium bowl, mix 2 TBSP of vinegar, mustard & garlic. Add chicken & turn to coat.

Transfer chicken and marinade to skillet. Saute' chicken until cooked through, about 3 minutes on each side.(I've found this varies depending on thickness of chicken. I pounded mine down & it probably still took 5 min. I usually cut mine & check for any pink inside)Transfer chicken to a platter and keep warm.

Heat remaining tsp of oil in skillet. Saute' mushrooms for 1 min. Add broth, thyme and remaining TBSP of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 min. longer.

Serve chicken topped with mushrooms.

*additional notes- definitely make sure you use a non stick pan- the balsamic is brutal on your pan(maybe it's a combination of the balsamic & Dijon)
the broth- I have often just made a bouillon cube, then I don't worry about wasting the rest of it. Mushrooms- I prefer fresh, but my husband prefers canned. I used 2 4oz. cans, drained & that seemed to be enough. The garlic- we like garlic, so I will often times use a bit more.

I am finding as my culinary skills develop that cooking you don't have to be so accurate in, but baking accuracy is a must. So if there is a flavor you don't particularly enjoy, I'd say try the recipe as written the 1st time, but then adjust for your tastes. i.e. try cutting back on the balsamic a smidge, or maybe add a bit more dijon etc.

Happy cooking!

Mustard Thyme Grilled Chicken

Facebook has sucked my life away! So I am trying to wean myself from it & get back to bloggy land. This is one of my favorite grilled chicken recipes. I found it on a thyme plant when I worked at Home Depot. Pretty easy to make, the prep is slightly messy- not bad.

Take 4 boneless, skinless & split chicken breasts - coat them well with Dijon mustard. I use a store brand & it is fine.

Take a 1 gal. plastic ziploc bag & mix together 1/2 cup virgin olive oil, 1/4 cup fresh lemon juice & 2 tsp fresh thyme. Put coated chicken breasts in the marinade & marinate at least 3 hours or over night. Grill 6-8 minutes per side depending on thickness of breast.

**my notes- I have used dried thyme & lemon juice out of a bottle, but if you can use fresh- way better. Also if you don't want a dried out chicken breast, honestly I have found 8 min. per side even for thick breasts usually cooks this through- as long as your grill is hot. If in doubt, cut into it for pinkness after the 16 minutes. Most cook books will give you a fresh to dried herb ratio also the juice of 1 lemon is about 3 TBSP.

Sprinkle cooked breasts with 3 TBSP of fresh parsley before serving- this is optional & I have never done it.

If you want a good chicken sandwich melt your favorite cheese on top of it.

Enjoy.

Marinated Baked (or grilled) Pork Chops (or Chicken)

1 TBSP soy sauce
2 TBSP vegetable oil
1 TBSP Worcestershire sauce
1 tsp. lemon juice
2 TBSP brown sugar
2 TBSP ketchup
6 pork chops, trimmed (I've also used pork steaks and boneless chicken breasts)

Preheat oven to 350 degrees.
In small bowl blend soy sauce, vegatable oil, Worcestershire sauce, lemon juice, brown sugar and Ketchup.
Place chops in medium baking dish and spread with 1/2 the sauce. (I just used all of the sauce at once)
Bake for 30 minutes then spread with the remaining 1/2 of the sauce mixture.
Bake for 30 more minutes or until internal temperature is 160 degrees F (70 C).

(When I make them I bake them for 30 minutes in the oven then 20 minutes on the grill!!!
I also use a little of the sauce to baste as I grill.)

I found this recipe on ALLRECIPES.com - the italics are my "take" on it.

Easy Chicken and Pasta

My husband, on the way home from church yesterday, said, "Honey, would you like me to cook dinner tonight?" Wha..wha..what? Um, sure, yeah, twist my arm! "Do you want chicken or hamburger?" I told him my preference would be chicken, but if he was cooking I wouldn't be picky as long as it had some veggies for the girls. When he found this recipe on the net at Allrecipes.com I was very shocked & surprised as my hubby doesn't do veggies as a general rule. In fact, I describe my husband as a pasta-tarian. This was very yummy, but I think we are going to tweak some things next time. See below for additional thoughts.

1 Tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1(10.75 oz)can Campbell's cream of mushroom soup(regular or fat free)
2 1/4 cups water
1/2 teaspoon dried basil leaves, crushed(I just had plain, old basil, already crushed in my cupboard)
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked corkscrew-shaped pasta
grated Parmesan cheese

Heat oil in skillet. Add chicken and cook until browned, stirring often. Set chicken aside.
Add soup, water, basil and vegetables. Heat to a boil. Add pasta. Cook 10 minutes, over medium heat stirring often.
Add chicken back in. cook 5 minutes or until pasta is done, stirring often. Sprinkle with cheese.

**So here are a few extra thoughts. I personally CAN NOT stand dry poultry(chicken, turkey, etc.)So I've learned to brine it first. This recipe is one you'd definitely want to brine your chicken on, or I feel it will end up dry.

*Brining- 1 quart of cool to room temp. water with 1/2 cup kosher salt mixed until dissolved. If you don't have kosher salt, use 1/4 cup table salt. Place 1 # of chicken in water & soak for no more than 20 minutes. Rinse your chicken, & then either cook as per recipe or pan fry 3-4 minutes per side.
With this particular recipe, brine your breasts whole, then cut up before you cook it.

Our family also loves onions & garlic, so next time we make this, I think I'm going to throw some fresh onions in with my chicken to saute & then add a clove or 2 of fresh garlic when I add the veggies.
We topped ours with fresh grated Parmesan & a bit of cracked pepper, from the pepper mill. This was definitely good, easy & an all in one meal! ENJOY

Meatloaf

Let me just preface this with a couple of things. a)I AM NOT a huge meatloaf lover. I think this is because growing up, my mother's was always dry. So when I tasted my aunt's one time & it wasn't dry, I was like I could do this more often.
b)this recipe is an adaptation from Better Homes & Gardens cookbook "Twin meat loaves"

3 cups of soft bread cubes (about 4 slices cut in 1/2" cubes)
[I never measure this part- I just use 4 slices- no heels & call it good]
1/2 c milk
2 eggs
***
1/3 c finely chopped onion
[the recipe calls for 1/4 c + 1/4 c chopped celery. I don't often keep celery in my house so the onion got upped]
1 Tblsp Worcestershire sauce
1/4 tsp dry mustard (also called ground)
2 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning (if you don't have this use ground sage)

2 # ground beef [the recipe calls for 1 1/2 # beef & 1/2 # ground pork - I do make it this way some times, but if I don't have the pork or haven't planned ahead, I'll just do beef; bottom line- make sure you have 2# meat]
*****
1/4 c chili sauce or 1/4 c catsup and 2 Tblsp corn syrup

1/2 c bread crumbs
1 c water split in 1/2

Soak bread cubes in milk. Add eggs; beat with rotary beater. Add onion,(celery), Worcestershire sauce, mustard, salt, pepper & poultry seasoning; mix thoroughly. Add meats; mix well. Form into 2 loaves. Take the 1/2 c bread crumbs & put on wax paper then roll each loaf in that. [Place in 13x9x2" baking pan. I personally just use 2 loaf pans, but have done it the other way.] Pour chili sauce on top, then pour water around loaf(ves)- do not pour directly on as you will wash your chili sauce off. Also if you cook in 13x9 pan do not split water, just pour whole cup in pan.
Bake, uncovered, in 350 degree oven for 1 hour, basting every 15 minutes.

I'm telling you the key to having a flavorful, moist meatloaf is the basting. My friends all told me a bit tedious, but it is good!

Serve with mashed taters! And enjoy!

Mexican Mostaccioli

1 pound ground beef

2 1/2 cups uncooked mostaccioli

1 cup frozen whole kernal corn

2 jars (16 oz. each) mild salsa

1 can (15 oz) black beans

1 1/3 cups shredded mexican blend cheese

Directions:

Heat oven to 350 degrees. Grease 4-qt. casserole dish. Brown ground beef in a skillet. Drain. Cook and drain pasta. Add to pasta, beef, corn, salsa, and beans. Spoon half of pasta mixture into the casserole dish. Sprinkle with 2/3 cup of cheese. Add the rest of the pasta mixture and cheese on top. Cover and bake 35 to 40 minutes or until hot and cheese is melted.

Quesadillas

This is one of my kiddos favorite lunches!!!

Quesadillas

This is how I make them!

I use 2 soft taco shells.

Layer cooked and diced chicken and cheese. (green pepper, onions, diced tomatoes.. whatever you enjoy can be added too!)

Then I either cook it on a hot skillet with a little olive oil until browned.

Or for the boys I melt the cheese in the microwave.

Then I slice it like a pizza.

I'm sure there is LOTS more you can do with this... be creative.

Easy Taco Bake

Hi, my name is Gail and like Stephanie, I too am a new contributor to Recipeasy, and also honored that the original 4 ladies would even consider letting me join their ranks and share recipes with you. Going with the Mexican theme Stephanie started; this is about the easiest kid-friendly recipe I've ever found. We were searching for pumpkin carving stencils when I found this, so I must give credit where credit is due. I found this on Kraftfoods.com. We tried it this week and it is yummy.
It makes 6- 1 cup servings.

Take 1 pkg. Kraft macaroni & cheese, prepare it as directed on package.(yes, milk & butter)

1 pound ground beef, browned with taco seasoning.

1 cup of salsa, mild, chunky type

Heat oven to 400 degrees. Take an 8 inch sq. baking dish & layer; beef, mac & cheese, then salsa. Bake for 20 minutes. Serve with your favorite steamed veggie and/or salad.

We topped ours with sour cream & hot pepper rings, and also used medium heat salsa. But when it comes to Mexican foods in our house the spicier, the better. The girls even liked it.
I must warn you though, if you are trying to watch your weight, it isn't the most diet friendly recipe out there. I think my girlfriend figured the weight watcher points to be 9 pts./per serving.

Daddy's Yummy Campfire Meal

For your next camping trip, you will need to pack:

• 1 lb. lean ground beef (I take mine frozen and let it gradually thaw in the cooler - less chance of it getting too warm that way.)
• 4-5 medium potatoes (pre-scrubbed, then dried before packing)
• 3 large carrots, sliced thinly and packed in a resealable bag
• 1 onion, sliced and also packed in a resealable bag
• butter
• salt and pepper
• Mrs. Dash's original seasoning
• aluminum foil
• sharp knife

Start the evening by building a big fire and letting it burn down to coals. Then, slice the potatoes, very thinly. Tear off 4-5 generous sized pieces of aluminum foil and lay out on the table. Separate the ground beef according to how much each person wants (lots for Dad, slightly less for mom, and little portions for the kids). Next, let each person add what they want of the potatoes, carrots and onions. My kids love this part! Then, put a pretty good spoonful of butter on top of each pile. Sprinkle with salt, pepper and Mrs. Dash seasoning.

Now it's time to wrap it up. Bring the long ends together and seal the seam. Seal the shorter side by twisting the remaining foil and making handles. Then, double wrap each package with another piece of foil, sealing in the same way.

Lay the foil packages directly onto hot coals in your fire. Allow to cook for about 10-15 minutes. Flip them over (my husband uses a real leather glove - you can reach right into the fire without being burned at all) and cook for another 5 minutes or so. You will hear the food sizzling and it will smell amazing!

Carefully unwrap the packages and dump the meal onto a paper plate (it will melt Styrofoam plates). Now, enjoy one of the most delicious meals you will ever eat on a camping trip!

Pita Bread Pizzas

This one is pretty self-explanatory. I love this version of pizza because it doesn't involve making dough and can be made in a hurry. Try letting older children make this for lunch or supper one day.

Start with whole wheat pita pockets.

Generously spread each one with tomato sauce.
Sprinkle with pizza or Italian seasoning.
Add each person's favourite toppings. A great way to accommodate even the fussiest eaters in the family!
Cover with grated cheese. (Whatever kind you have on hand-it doesn't always have to be mozzarella.)
Bake in a 375 degree oven for about 10-12 minutes. Slice into wedges and enjoy!

Hot Sandwiches

This is just something quick I do for lunch or easy suppers. I love to use the George Foreman Grill! Its so easy to use and clean. And you can get them pretty cheap if you don't have one...even at a garage sale.

I make a sandwich with whatever I have. Here are a couple of ideas:

• Turkey, tomato, spinach, cheese
• Peanut Butter and Banana
• Ham and Cheese
• Chicken or tuna salad
• pizza (pepperoni, cheese, toppings of choice)
• Plain old grill cheese

Plug in the George Foreman. After assembling the sandwich, spray both sides of the grill with Pam or whatever spray type thing you use. Place the sandwich on grill and grill until cheese is melted, usually its done in about 3 minutes.

Mmmmmmmm. I think I may do this for lunch tomorrow!

Cheese Meatloaf - Individual ones!

I have to give credit where credit is due... this is one I got from Karen T.
It is not your "normal" meatloaf - Bryan even eats it!



1 lb. ground beef
1 egg
1/2 c. diced onion (1 tsp onion powder)
3/4 c. milk
1 c. shredded cheese
1/2 c. quick oats (instant kind)
1 tsp. salt


Mix all ingredients in a large bowl. Shape into little individual loaves. (8 per pound)
Top each loaf with 2/3 c. ketchup, 1/2 c. brown sugar, 1 1/2 tsp. mustard mixture.
Bake at 350 degrees for 45 minutes.

These freeze great (freeze them uncooked, but shaped into loaves without the topping). Take them out of the freezer.. top with mixture... bake (add a few minutes to the cooking time since they start out frozen)

Grilled Maple Teriyaki Salmon Fillets

If you've never been a huge fan of salmon, this recipe just might change your mind! We serve this a lot for company, and it always disappears very quickly! The salmon just kind of melts in your mouth. I've had two requests for this marinade in just the last two weeks. So, tie on that apron, heat up the grill, and get ready to try something new tonight!

You will need:

1/3 cup apple juice
1/3 cup real maple syrup
3 T. soy sauce
2 T. finely chopped onion
2 garlic cloves, minced
4 salmon fillets (about 2 pounds)


In a large, resealable bag, combine first 5 ingredients. Remove 1/2 cup for basting later; cover and refrigerate. Add salmon fillets to marinade in bag. Seal bag and turn to coat. Refrigerate for 1-3 hours. When ready to grill, drain and discard marinade. Over medium heat, grill salmon about 5 minutes on first side. Flip once and grill another 3 minutes, until salmon flakes easily with a fork. Do not overcook or it will be dry!

OR broil in oven, 4 in. from heat for 5 minutes. Baste with some of the reserved marinade. Broil 10 minutes longer or until fish flakes easily with fork, basting frequently.

I usually serve this with rice, a green salad, and corn on the cob. So yummy!

Crunchy Chicken Dippers

Prep Time:
15 min

Total Time:
40 min

Makes:
8 servings

2 eggs

2 lb. boneless skinless chicken breasts, cut into 1-inch wide strips

4-1/2 cups POST HONEY BUNCHES OF OATS Cereal, finely crushed

1 cup KRAFT Original Barbecue Sauce

PREHEAT oven to 375°F. Beat eggs lightly in shallow dish or pie plate. Dip chicken in eggs, turning over to evenly coat both sides of each strip. Coat chicken evenly with cereal. Place in two 15x10x1-inch baking pans sprayed with cooking spray.

BAKE 25 min. or until chicken is cooked through.

I copied and pasted this recipe straight from Kraft Food's website. We LOVE this and it is so easy.

Taco Ring

I make this all the time a few days after we have tacos! Just use the extra meat... or make extra!!!

Ingredients
2 cans of crescent rolls
1-2 pounds of ground beef made according to taco seasoning package
shredded cheese

Directions
Combine seasoned/cooked ground beef and as much shredded cheese as desired.
Cook in microwave until cheese melts.
Place open crescent rolls on pizza pan with the top of the triangle pointed out and the other edges overlapping. (this will make it look like an open sunflower) I should've taken a picture sorry
Place the ground beef/cheese mixture in the circle and overlap the top edges to the bottom. This will make it look like a ring.
(If you've ever been around for Mardi Gras... it looks like homemade King Cake)
Bake at 350 degrees for 15 minutes or until brown.

This recipe is also great for other substitutions for the ground beef.
I've done Ham/cheese; sausage/egg/cheese (cook eggs/sausage first); cinnamon/sugar with butter; use your imagination!!!!!! Leave a comment if you have a new one!!!!