Chicken and Spinach bake

In this easy chicken and spinach bake, chicken breasts are simply baked on a bed of spinach with a tomato and green onion topping. Add Cajun or Creole seasonings to the chicken breasts, or use your own favorite seasoning blend.

Ingredients:

• 8 to 12 ounces fresh chopped or baby spinach, cleaned
• salt and pepper
• 1/4 cup chicken broth
• 4 chicken breast halves, boneless, pounded slightly to even thickness
• Creole or Cajun seasoning blend or other blend
• salt and pepper
• 1 large tomato, diced
• 4 green onions, with green, sliced

Preparation: Heat oven to 350°. Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach. Sprinkle with the diced tomato and green onion. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.

Serves 4.

Originally posted at http://southernfood.about.com/od/chickenbreastrecipes/r/bl60812a.htm

TEX MEX Bake

• 1 bag Success rice
• non-stick cooking spray
• 1 can (10 oz) diced tomatoes & green chilies
• 1 lb. ground beef, browned (8-10 min.)
• 4 cups tortilla chips, crushed
• 1 can (15 oz.) seasoned pinto or chili beans
• 1 lb. Velveeta cut into cubes, divided
• 1/4 cup green onions, sliced
• garnish with green onions and guacamole (Wholly brand works well)

Directions:

1. Prepare oven to 350. Spray 9 x 13 baking dish with cooking spray.
2. Prepare rice according to package directions and set aside
3. In a medium bowl, combine cooked rice, diced tomatoes, green chilies and ground beef. Set aside.
4. Cover baking dish bottom with tortilla chips. Layer 1/2 of the Velveeta over the tortilla chips. Top with beans and rice-tomato-beef mixture. Top with remaining Velveeta.
5. Bake, uncovered, for 15 minutes or until Velveeta is melted. Garnish with green onions and guacamole, if desired.
   

Fiesta Casserole

• 3 cups cooked, cubed chicken
• 2 cans (15 oz each) black beans, drained
• 2 cups frozen corn
• 1 can (4 oz) diced green chiles
• 1 cup medium hot salsa
• 1 cup sour cream
• 6 cups crushed corn chips (I use Fritos.)
• 4 cups grated pepper jack cheese

Preheat oven to 350

Mix chicken, beans, corn, chiles, salsa and sour cream. Spread 1/2 the corn chips in a 9 x 13 baking pn. Spread 1/2 the chicken mix on top. Sprinkle 1/2 the cheese over the top. REPEAT layers. Bake for 30-40 minutes, or until cooked through and bubbly on top. YUM!

Green bean casserole

1 can Cream of Mushroom soup
1/2 cup milk
1 tsp. soy sauce
Ground pepper (just a dash)
4 cups cooked cut green beans
1 1/3 cups Frenches French Fried Onions

MIX the soup, milk, soy sauce, pepper and beans ith about 2/3 cup onions in a 1 1/2 qt. casserole dish.

BAKE at 350 for 25 minutes until hot

STIR. Sprinkle with remaining onions and bake about 5 more minutes.

TIP:
You can use:
1 16-20 oz. bag frozen green beans
2 9 oz. bags frozen green beans
2 16 oz. cans green beans OR
about 1 1/2 lb. fresh green beans


Recipe found at http://www.campbellkitchen.com/

Crock pot Chicken and Rice casserole

1 can cream of celery soup
1 14 oz. can sliced mushrooms
1/2 cup long grain converted white rice, uncooked
2 breasts of chicken, cooked and cubed
1 tbsp dry onion soup mix

Combine soup, mushrooms, and rice in greased 2 to 3 1/2 quart slow cooker. Place chicken on top of mixture and sprinkle with onion soup mix. Cover and cook on low heat 4-6 hours. Makes 2-4 servings.

Crescent Roll Breakfast Casserole

I made this number today and loved it. I didn't have sausage, but I had ground beef. I seasoned it with rosemary, sage, ground red pepper and celery salt. My husband thought it was sausage and if I had not made it, I would have thought so too. YUM!

Ingredients

2 (8 ounce) cans crescent roll dough

1 lb sausage

6 eggs

8 ounces cream cheese

1 1/2 cups cheddar cheese

Directions

Layout 1 can of crescent roll dough flat on baking sheet.

Bake at 350 degrees for 10 minutes.

Brown sausage and drain.

Mix sausage with cream cheese.

Spread mixture over dough.

Mix eggs and pour over sausage mixture.

Spread cheese over eggs.

Layout crescent roll dough flat over cheese.

Bake for 25 minutes at 350 degrees.

King Ranch Chicken

This recipe can be used for 2 different meals. For both meals you will need:

1-2 cups chopped, cooked chicken
1/4 lb. Velveeta
1 can crm of mushroom or chicken
1 can stewed tomatoes, drained
1/2 can milk
1-2 tsp. chili powder

For King Ranch Spaghetti:
Mix all the previous ingredients in pot until Velveeta is melted
Pour on top of cooked spaghetti or other noodles

For King Ranch Casserole:
Layer 9x13 baking dish with corn tortillas. I usually cut my tortillas into 1/4s.
Mix other ingredients except for Velveeta and pour on top of tortillas.
Slice Velveeta and lay on top of casserole.
Cook at 350 for about 30 minutes until Velveeta is melted.

Stuffed Pasta Shells

This is a family fave and oh so EASY!!!

Stuffed Pasta Shells

1 package (12 oz) large pasta shells (You can also use manicotti shells)

1 container (16 oz) cottage cheese

1 egg, slightly beaten

2 cups grated mozzarella cheese

1 jar (26 oz) spaghetti sauce

Preheat oven to 350.

Cook shells according to package directions and drain.

In bowl combine cottage cheese, egg and mozzarella. Stuff cooked shells with cheese mixture. Place shells in a lightly greased 9 x 13 pan. Pour sauce over shells. Cover and bake about 45 minute or until sauce is bubbly. Makes 6 servings or more depending how old your eaters are. :)

**Please note the new label "5 or less ingredients." I went thru and added it to past recipes as well. :)

5 layer dinner

This recipe is from Jen at Never a Dull Moment. Thanks Jen!!

Five Layer Dinner

1 lb ground beef
1 can green beans
1 can sliced white potatoes
1 can stewed tomatoes
1 onion, sliced

Brown the beef. Add the onion. Add the three cans of vegetables, do not drain. Cook until heated through. Serve with salt and pepper and worcestershire sauce. Bread and butter rounds out the meal. :) Enjoy!

Ground Beef Stuff

Tori, I noticed on your other blog that you wanted a super eazy idea for ground beef. Other than taco soup, which goes a long way with a lot of taste, I found this a couple years ago in one of my one dish cookbooks:

For our family we do one 9 X 13 pan of the following. You might want to do two for your fam as this is a yummy dish.

Open one tube of crescent rolls (the generic brand is just as good as Phillsbury).
Spread the dough out on the bottom of the pan.
Bake the crust for 10 minutes at 350 degrees.
While the crust is baking, brown your ground beef.
Drain Meat.
Add one can of mushroom soup.
Add half package of frozen peas too.
Spread the mixture over the crust.
Spread a cup of your favorite cheese on top.
Bake at 350 for another 20-25 minutes.

Enjoy! And it makes great leftovers too!

Tator tot casserole

Thanks so much HelpINeedaUserName!!

Tater Tot Casserole

1 lb ground beef
1 can corn
1 can green beans
1 can cream of celery soup (you can use any cream soup, and I detest
mushroom so I use celery)
1 regular size (not large) bag frozen tater tots

Brown the ground beef in a large skillet and drain. Stir in corn, green
beans, and UNDILUTED (add no milk or water) soup. Stir.
Spray a 9 x 13 baking pan with Pam or use the greasing method that works
best for you.

Put the hamburger/veggie/soup mixture in the baking pan. Add full bag of
tater tots on top. Arrange to an even-ish layer. Bake the whole shebang
at 375 for 35-45 minutes (or more if it doesn't look done).

Shepherds Pie

This was submitted by my sweet cousin-in-law, Hannemann Family. Thank you!!

Shepherds Pie

1 lb ground beef
1 can of green beans (can also use corn, peas, etc.)
2 cans of tomato soup
Mashed Potatoes (about 6-7 potatoes)
Cheese

Brown the ground beef. I always like to add a little garlic salt or powder and a little bit of soy sauce (you know the Hannemanns and soy sauce) to spice it up a bit...then drain the fat. Then put in a 9x13 pan and add the can of green beans (or whatever veggie you are using) and tomato soup. Stir together in pan. Then top with mashed potatoes and cheese. Bake for 20 min. at 350. I love this and so do my kids!

Wild Rice Chicken

This recipe was emailed to me by JustRandi. Thanks!!!

Wild Rice Chicken

1 cup grilled diced chicken (I grill extra and freeze it)

8 oz. water chestnuts

1 cup celery

1 cup onion

6 oz. package long grain wild rice

1 cup mayonnaise

1 can cream of mushroom

Cook rice and chop veggies. Combine all ingredients. Bake 350 for 1 hour

Chicken Broccoli Casserole

My friend Anissa gave me this recipe back when I first got married. It's still a hit to this day. The leftovers are used as a bed time snack. It's SO GOOD!

Chicken Broccoli Curry Casserole

Preheat oven to 375º
Boil 3-4 Chicken Breasts until not pink in center (or put in the crock pot while you are gone).
Shred the chicken with a couple of forks or dice it.
Cook a bag of frozen broccoli cuts or florets OR use fresh broccoli florets.

Combine the following in a 9x13 pan:
2 cans of cream of chicken soup (or whatever cream soup you have)
1 cup of low fat mayo or miracle whip
1 1/2 tsp of curry powder
Shredded Chicken
Cooked broccoli

Mix well

Grate cheese and sprinkle generously over top
Sprinkle French's French Fried Onions over cheese or use bread crumbs/butter

Bake at 375º for 30 minutes.

Serve over rice of your liking.

Two Nights of Beef

I like buying my hamburger in larger amounts because we eat quite a bit of it. I usually buy 2+ pounds in one package and brown it all in one night. Here are some of the things I can do with that 2+ pounds of meat over the next few nights to make things easier...

Night 1: Pahhhsketti (or Spaghetti, if you prefer) :-)

1/2 of the browned meat (1-1.5 pounds)

1/2 chopped onion

1 green bell pepper

1 handful of chopped mushrooms

1 jar spaghetti sauce

1 package of spaghetti noodles

Cook those noodles, sautee them veggies, toss them in with the sauce and meat. Voila! You've got a main dish quick and easy. Toss a salad and make some garlic bread to go with. Yummm!

Night 2: Mexican Soft Tacos

the last half of hamburger meat

1 cup shredded cheese

1 cup diced green chili (for those who like it)

1 package of quick mexican rice

1 can of refried beans

Tortillas

I like to butter my tortillas and slap them in the oven for a couple of minutes. They sometimes get a little crispy if they sit in there too long. That's not a bad thing though. Cook quick rice according to package. Heat the hamburger up in the microwave for a few minutes. On top of the tortillas, layer your desired amount of hamburger, green chili, and cheese. Serve the rice and beans on the side (or in the tacos if preferred). This is also nice to have with queso dip and tortilla chips as an appetizer. If you're feeling a bit more motivated, this also makes a scrumptious casserole. I layer meat, salsa, tortillas, cheese, rice, etc. and then bake it for about 45 minutes on 375. You can also add some corn to those layers and sprinkle some black olives and cheese on the top to make it purty and even more scrumptious. After the casserole is done, slap some sour cream on top of each serving.

My one-year-old doesn't like to eat anything but cottage cheese these days, it seems. But he LOVED these soft tacos and made quick work of those beans! My 3-year old couldn't get enough of this dinner and even ate some of mine. Good thing she's so cute! :-)

~Stepherz~