Titus 2 Homemakers
The Kitchen is the Heart of the Home => The Recipe Box => : Shelly September 06, 2013, 09:47:23 PM
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Please post your main entree recipes here by replying to this post.
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Black Bean and Corn Quesadillas
2 tsps olive oil
3 Tbls finely chopped onion
1 15.5 oz can black beans drained and rinsed ( or dried beans cooked, less sodium)
1 10 oz can whole kernal corn, drained ( or frozen or fresh!)
1 Tbls brown sugar
1/4 cup salsa
1/4 tsp red pepper flakes
2 Tbls butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shreed Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes.
Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated throught, about 3 minutes.
Melt 2 tsps of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden then flip and cook on the other side. ( I ususally just fold one tortilla in half and flip)
Repeat with remaining tortillas and filling.
Add sour cream, green onions cilantro or whatever your family likes!!!
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Chicken Casserole
4 large chicken breasts, boiled and shredded
24 ounces sour cream
1 (family size) can cream of mushroom soup
1 (small can) cream of chicken soup
Crackers
Melted butter
Layer chicken in bottom of 9 x 13 casserole dish. Mix sour cream and both soups. Pour over chicken. Crush crackers and mix into melted butter; put over chicken/soup mixture. Bake 350 degrees for 30-40 minutes.
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Chicken Enchiladas
10 oz. cream of chicken soup
1/2 cup sour cream
1T butter
1 onion, chopped
1 teaspoon chili powder
2 cups chicken breasts, cooked and chopped OR 2 cans chicken
4 oz. chopped green chilies, drained
tortillas
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
In a small bowl, combine soup and sour cream; set aside. Melt butter, add onion and chili powder. Saute til onion is tender. Stir in chicken, chopped green chilies, and 2 tablespoons soup mixture. Cook and stir til heated through. Put 1/2 cup soup mixture in bottom of 9x13 casserole dish. Spoon 1/4 cup chicken mixture in center of tortillas. Roll and place seam side down in dish. Pour remaining soup mixture on top. Sprinkle with cheese. Bake 25 minutes.
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This is a family favorite, especially in the fall and winter
Yankee Franks and Noodles
1 lb frankfurters, sliced
1/2 cup chopped onion
1/2 tsp basil or oregano
2 tbs butter
1 can cream of celery soup
1/2 cup milk
1/2 cup chopped tomatoes (usually use canned)
2 cups cooked egg noodles
2 tbs chopped parsley
In skillet, brown franks in butter and add onions. Cook and add seasoning until tender. Stir in soup and milk. Add tomatoes.
Add noodles and parsley. Heat through.
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Deep Dish Cheddar Chicken
(Recipe from the 7th edition Favorite Recipes of Alabama Vocational Home Economics Teachers)
1/2 cup onion, chopped
2 T. margarine
1/4 cup flour
1/4 tsp. salt
dash black pepper
1 1/2 cup milk
4 cups cooked chicken, chopped
2 cups sharp cheddar, grated
10 oz pkg. frozen chopped broccoli
8 oz refrigerator crescent dinner rolls
Saute onions in margarine. Blend flour and seasonings. Add to onions and margarine. Stir until bubbly. Add milk and stir until mixture thickens. Combine sauce, chicken, cheese, and broccoli in baking dish. Top with crescent rolls cut into strips and criss-crossed. Brush with margarine and bake at 350 degrees for 35 minutes or until golden brown. (Suitable for freezing.)
* I was out of broccoli and substituted a can of mushrooms. I drained the liquid and combined with the other ingredients.
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Blue Plate Beef Patties
(Recipe from the Taste of Home Winning Recipes book)
1 egg
2 green onions with tops, sliced
1/4 cup seasoned bread crumbs
1 T prepared mustard
1-1/2 pounds ground beef
1 jar (12 oz) beef gravy
1/2 cup water
2-3 tsp prepared horseradish
1/2 pounds fresh mushrooms, sliced
In a bowl, beat the egg; stir in the onions, bread crumbs and mustard. Crumble beef over mixture and mix well. Shape into four 1/2-inch thick patties.
In an ungreased skillet, cook patties for 4-5 minutes on each side or until meat is no longer pink; drain.
In a small bowl, combine the gravy, water, and horseradish; add mushrooms. Pour over patties. Cook, uncovered, for 5 minutes or until mushrooms are tender and heated through.
Yield: 4 servings.
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Salad Ole Mexico
Ingredients:
1 pound ground beef, cooked and drained of fat
1 can kidney beans, drained and rinsed
2 tomatoes, chopped
1 onion, diced
1 bottle of Catalina salad dressing
2 cups shredded cheddar cheese
Corn chips
Lettuce
Brown beef and drain grease. Place in large bowl. Add kidney beans, tomato, and onion. Mix well. Add cheese and dressing; mix again. Chill. Serve with lettuce and corn chips.
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Taco fixings (ground turkey, chili beans, cheddars, corn chips, etc) over salad/lettuce is my go-to meal! It's almost always what I eat when Jean's not home for dinner, and once in a while even when he is! We love it here :)
M
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Salad Ole Mexico
Ingredients:
1 pound ground beef, cooked and drained of fat
1 can kidney beans, drained and rinsed
2 tomatoes, chopped
1 onion, diced
1 bottle of Catalina salad dressing
2 cups shredded cheddar cheese
Corn chips
Lettuce
Brown beef and drain grease. Place in large bowl. Add kidney beans, tomato, and onion. Mix well. Add cheese and dressing; mix again. Chill. Serve with lettuce and corn chips.
Oh ok, I make this all the time. We call it taco salad. I cook the burger and add in taco seasoning. Let cool and add to a bowl with lettuce, tomato, onion, green pepper, kidney beans, Cheese and cheap Catalina type of dressing. Mix it and before serving crush up a cheap bag of doritos and mix in. Yummy. I need to make this one more time before summer is done.
Maleesa
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Chicken Enchiladas
10 oz. cream of chicken soup
1/2 cup sour cream
1T butter
1 onion, chopped
1 teaspoon chili powder
2 cups chicken breasts, cooked and chopped OR 2 cans chicken
4 oz. chopped green chilies, drained
tortillas
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
In a small bowl, combine soup and sour cream; set aside. Melt butter, add onion and chili powder. Saute til onion is tender. Stir in chicken, chopped green chilies, and 2 tablespoons soup mixture. Cook and stir til heated through. Put 1/2 cup soup mixture in bottom of 9x13 casserole dish. Spoon 1/4 cup chicken mixture in center of tortillas. Roll and place seam side down in dish. Pour remaining soup mixture on top. Sprinkle with cheese. Bake 25 minutes.
This sounds really good!
Maleesa
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Cafe Rio Shredded Pork
1 C. salsa
1 C. brown sugar
1 C. lemon lime soda
3 lbs pork
Place pork in crockpot. Stir together salsa, brown sugar and soda. Pour over pork. Cover and cook on low for 8 hours. Shred.
This is great in tacos, burritos or salad. Serve with lime cilantro rice and cilantro ranch dressing.
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Fiesta Lime Grilled Chicken
Serves 6
6 chicken breasts
1 cup vegetable oil
1/2 cup fresh lime juice
1 Tbs salt
1 tsp paprika
2 tsp crushed oregano
2 tsp onion powder
1 1/2 tsp cumin
1 tsp garlic powder
See a Chicken Broccoli Divan Recipe
Recipes by Campbell's
Whisk together oil, lime juice, salt, paprika, oregano, onion powder, cumin and garlic powder. Pour over chicken and refrigerate at least 2 hours, up to overnight.
Remove chicken from marinade about 10-15 minutes before grilling. Heat grill and grill chicken until done, about 12-15 minutes depending on how thick your chicken is.
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Sour Cream Chicken Enchiladas
Ingredients:
3-4 chicken breasts, cooked and shredded
2 cans cream of chicken soup, undiluted
16 oz sour cream
2 cans chopped green chilies (I use a 4 oz can)
16 oz shredded cheddar cheese (or more if you want)
1 package flour tortillas (soft taco size)
Combine the cream of chicken soup, sour cream and green chilies.
Spread a little of the sour cream mixture on the bottom of a 9x13 pan.
On a tortilla, spread some of the sour cream mixture, some of the shredded chicken and some of the cheese. Roll up and place seam side down in the pan. Repeat until all the tortillas have been used.
Spread the remaining sour cream mixture on top of the rolled up enchiladas. Sprinkle the remaining cheese on top. Bake at 400* for 20 minutes or until warmed through.
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Chicken Ranch Pasta Salad
1 (12 ounce) package uncooked tri-colored rotini pasta
10 slices bacon
1 cup mayonnaise
1 (1 ounce) packet dry ranch dressing mix
1⁄4 teaspoon garlic powder
1⁄2 cup milk (more, if needed)
1 large tomatoes, chopped or 15 grape tomatoes, cut in half
1 (3 ounce) can sliced black olives
1 cup sharp cheddar cheese, shredded
salt and pepper
Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente, drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
In a large bowl, mix mayonnaise, ranch dressing mix and garlic powder. Stir in milk until smooth. Add bacon, tomato, black olives and cheese and toss to coat with dressing. Season with salt and pepper to taste.
Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
This is the basic recipe. I add 1 large chicken breast (shredded or chopped). You can tweak it to suit your tastes, such as using different pastas, leaving out olives, etc. I don't usually put the bacon in, but if I do, I add a little bacon bits.