Chicken Pot Pie Casserole

 

This is tasty and easy - don't let anyone know you cheated :o)

Chicken Pot Pie Casserole

1 can Campbell's Chunky Pub Style Chicken Pot Pie soup  

1 cup shredded cheddar cheese

2 cups cooked chicken - cubed or shredded

1 can crescent rolls

Pre-heat oven to 375 degrees.  Mix soup, chicken and about half the cheese into casserole dish (microwave and oven safe).  Heat in microwave for 5 minutes so that the mixture is hot before you put it in the oven.  Stir well.  Take your crescent rolls and slice them in half length-wise - so that you are making two mini crescent rolls - place around casserole edge end side dipping into your casserole.  Top open area with remaining cheese.  Bake at 375 for 15 minutes or until the tops of the crescent rolls are browned.

You can also add your favorite veggies to stretch the casserole.

Chicken Nuggets - Two Ingredients!

I never believed you could make chicken nuggets in the air fryer with only two ingredients.  Trust me - you have to try this one!

Two Ingredient Chicken Nuggets

1 cup shredded chicken breast (I used a can and drained it)

1 cup shredded cheddar cheese

seasoning to taste - black pepper and garlic powder or anything you like

Mx well and take about a tablespoon of the mixture and squeeze together like a meatball.  Place on parchment paper and flatten a little bit.  In your air fryer, cook at 400 degrees for approximately 10 minutes - check to see if they are brown enough for your liking - if not, cook an additional minute or two.  Cool for two minutes and enjoy!

 

BAKED SPAGHETTI SQUASH

 

Who doesn't love baked spaghetti?  It's a great way to use up leftovers.  But, I wanted to do something without pasta.  Spaghetti squash was the perfect base.  Yes, you have to bake it first, but it really is easy.  I think the hardest part, literally, is slicing the raw squash in half.

To bake the squash, slice length-wise and scoop out the seeds.  Season with some olive oil, black pepper and garlic powder.  Place cut side down on baking pan and bake at 400 for 45 minutes or until outside is tender.  Take a fork and shred the inside into spaghetti strands.  Be careful as the squash will be hot - use oven mitts to hold it.

BAKED SPAGHETTI SQUASH

One spaghetti squash - I used about 2 cups of the shredded squash

1 cup shredded cheddar cheese

1 jar Prego spaghetti sauce (any flavor)

1 can mushrooms, sliced, drained

1  pound ground beef, browned and drained - seasoned with black pepper, garlic powder, salt to taste

1 tablespoon Italian seasoning

1/2 cup shredded cheese for topping

Pre-heat oven to 375 degrees.  Mix all ingredients together into a casserole dish.  Top with additional 1/2 cup shredded cheese.  Bake at 375 for 45 minutes or until bubbly.

Quinoa & Fried Brown Rice

Quinoa & Fried Brown Rice 

Ingredients:

2 cups polish sausage - diced
1 small onion, chopped
1 teaspoon chopped garlic
sliced mushrooms - about a cup
1 can water chestnuts - chopped
1 package Seeds of Change Quinoa & Brown Rice
1 tablespoon Teriyaki sauce
1 tablespoon Kikoman's Stir-Fry Sauce
1 tablespoon olive oil

Saute onions, mushrooms and olive oil until tender.  Add water chestnuts and sausage.  Cook until sausage is slightly browned.  Cook rice according to package directions.  Add to  sausage mixture.  Stir in sauces and remove from heat.  You can also stir in any veggies you like - it's great with broccoli.  

Easy Potato Soup

Easy Potato Soup

Ingredients:

4 cups chopped potatoes
1 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
2 cups chicken broth
1 cup evaporated milk
1 can cream of mushroom soup
1/4 teaspoon salt
1/2 teaspoon black pepper
4 slices bacon, cooked and chopped
1 cup cheddar cheese
1/4 cup cheddar cheese (for topping)

Combine potatoes, onion, celery, butter, broth, salt and pepper in microwave safe dish.  Microwave on high for 5 minutes.  Stir.  Cook another 8-10 minutes or until potatoes are tender.  Add soup, milk, bacon and cheese, stirring well.  Cook another 2 minutes until bubbly.  Top with cheddar cheese and serve.

Cornbread Chicken Casserole

Cornbread Chicken Casserole

Ingredients:

2 cups Martha White Buttermilk Cornmeal
1 cup evaporated milk
1 egg, beaten
2 tablespoons butter
1 small onion, chopped
1 cup cooked chicken, chopped
1 cup frozen broccoli florets
1 cup frozen cauliflower
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1/4 teaspoon black pepper
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
salt to taste

Pre-heat oven to 350 degrees.  Coat inside of round casserole dish with butter.  Mix cornmeal, pepper, sage, poultry seasoning, salt, milk and egg in casserole dish.  Stir in cheese and soup.  Add onion, broccoli and cauliflower and mix well.  Bake at 350 degrees for 45 minutes.

Beef Roll

BEEF ROLL

Ingredients

1 sweet green pepper
2 onions
1 lb. ground beef
1 cup bread crumbs
1 egg
2 teaspoons salt
1 tablespoon Worcestershire Sauce
5 or 6 slices of bacon

Sauce

1 cup tomato soup	1 teaspoon sugar
1 tablespoon flour	½ cup water

Pre-heat oven to 375 degrees—Wash the pepper and remove the seeds, add onions and chop together. Mix with meat, breadcrumbs and well beaten egg. Add seasonings and form into a roll. Cover with bacon and bake 45 minutes at 375 degrees. Remove to platter.  Take 1/2 cup drippings, add water, flour and sugar to make gravy - stirring until smooth - and strain into it the thickened tomato soup. Let it boil a few minutes then pour around the roll.

DEVILED STEAK

2 Tablespoons-butter
1 Tablespoon-onion, chopped
1½ lb. flank steak ¾ inch thick
2 Tablespoons-flour
1 teaspoon-salt
½ teaspoon-pepper
¹/₈ teaspoon-paprika
1 teaspoon-ground mustard
1 Tablespoon-vinegar
1 Tablespoon-flour
2 Cups-water

Melt the butter in a frying-pan over medium/high heat, add the onion and sauté gently until golden brown in color. Cut the flank steak into pieces three by two inches. Dredge these lightly in one tablespoon flour and sauté in the butter until well browned. Remove the meat from the frying-pan; add the salt, pepper, paprika, mustard, vinegar and flour. Mix all together and add the water slowly. Replace the steak in the pan, cover closely and simmer one hour, or until the steak is tender. Serve on a warm platter and pour the gravy over it.

Scalloped Meat Dish

  SCALLOPED MEAT
 

• Any left over meat
• Onions
• Tomatoes, fresh or canned
• Soup stock or broth
• Flour
• Butter  
• Bread crumbs
• Salt
• Pepper

Into the bottom of a baking dish put a layer of thinly sliced onion, salt, pepper, a sprinkling of flour and a few dots of butter, then a layer of the cooked meat sliced very thin, another layer of onion and seasoning, and then one of meat, moistening it occasionally with a tablespoon of soup stock or hot water in which a bouillon cube has been dissolved. Repeat this until the dish is nearly full. Last put in a layer of raw tomatoes (canned tomatoes may be made to serve the purpose) and cover the top with bread crumbs, salt, pepper and bits of butter. Bake in the oven for one-half hour at 350 degrees.

Creamed Tuna on Toast

Creamed Tuna on Toast

(serves 2)

Ingredients:

1 Tablespoon-butter

1 Tablespoon-flour

¼ teaspoon-salt

1 Tablespoon diced pimento

1 Cup-milk

3 slices of bread, toasted and sliced length-wise

½ Cup-tuna, shredded

Melt the butter, add the flour, salt and pimento. Mix well. Gradually pour in the milk. Allow the mixture to boil one minute. Stir constantly. Add the tuna, cook one minute and pour over toasted bread.

SAVORY HAM

SAVORY HAM

2 cups cooked ham, cubed

2 ribs celery, chopped

2 turnips, peeled and chopped

1 large onion, chopped

1 cup red wine (do not use cooking wine)

• Your favorite herbs or:
• ¼ cup finely chopped fresh marjoram leaves
• 2 tablespoons finely chopped fresh sage leaves
• salt & pepper to taste

Combine all ingredients in large pot and cover with water.  Bring to a boil.  Cover, reduce heat and simmer 30 minutes.

Pork Pepper Pot

PORK PEPPER POT

3 lbs lean pork cut into 2-inch cubes

2 tablespoons olive oil

2 large onions, sliced

6 large green peppers, seeded and sliced

1 can diced tomatoes

1/2 teaspoon garlic powder

salt and pepper to taste

Heat olive oil over medium heat in skillet.  Add pork and fry until brown, Remove to a crock pot.  Add onions, green peppers, tomatoes, salt, pepper and garlic powder.  Add enough water to cover all ingredients.

Cook five or six hours, or even longer. The longer it is cooked the better it will be. If you don't have a crock pot, you can simmer in a large pot on your stove top.  Serve with it plenty of boiled rice or potatoes.

Dutch Meat Loaf

DUTCH MEAT LOAF

• 2½ lbs. ground beef
• 2½ cups bread crumbs
• 1 cup cheese (cubed small)
• salt and pepper
• ½ green pepper, chopped
• 1 small onion, chopped
• 2 eggs
• 1 cup ketchup

Mix all ingredients, form into two loaves. Pour some ketchup over top of loaves. Bake at 350 until done - approximately one hour.

Hamburger Dinner

HAMBURGER DINNER

• 1 lb. hamburger
• 3 cups potatoes, sliced
• salt
• 1 small head cabbage
• 1 cup milk
• pepper

Shred cabbage and put ½ of it in a greased casserole. Add ½ of the sliced potatoes and half of the hamburger a sprinkle of salt and pepper. Add remaining half in the same manner. Pour on the milk and bake at 350-f for 2 hours.

Polenta with Leeks

I love this recipe because it can be made ahead of time and refrigerated until ready to cook.  Using chicken broth in place of some of the water adds a nice flavor, but you will want to reduce the amount of salt.  I usually reduce it to half a teaspoon anyway, but that's because I try to reduce sodium in all dishes I make.  

You can serve this with a nice tomato sauce.  I usually just use a jar of Prego.  You can top it with the sauce and a little cheese.  Then put it under the broiler until the cheese is melted.  Yummy!

POLENTA WITH LEEKS

Place in a saucepan

Two and one-half cups of boiling water,

One and one-half teaspoons of salt.

Now pour in very slowly

Three-quarters cup of yellow cornmeal.

Stir to prevent lumping and cook until very thick. Add

Three-quarters cup of shredded cheddar cheese

One onion, chopped fine,

One green pepper, chopped fine,

One leek, chopped fine,

One teaspoon of paprika.

Mix thoroughly and then pour into a large bowl to cool. Form into patties and then roll in flour and brown in hot oil. Serve with tomato sauce. 

LEFTOVER PIE

I'm always looking for something new to do with leftovers.  This 'pot pie' is so yummy, I usually don't want to wait for a roast.  Chicken works well and you can also add your favorite or leftover vegetables.

LEFTOVER PIE

• 1½ cups leftover beef roast
• 1 can cream of mushroom soup
• 1 cup milk
• 1 small onion, chopped
• ⅓ cup chopped pepper
• 1 can green peas, drained
• salt & pepper to taste
• 2 pie-crust (for top & bottom)

Pre-heat oven to 425 degrees.  Chop up beef and discard any fat.  Mix mushroom soup and milk in a saucepan.  Bring to a boil over medium heat.  Stir in the salt, onion and green pepper. Mix in cut-up meat and peas.  Pour it into pastry lined baking dish.  (a pie dish works fine) Pierce top of pastry with a fork in several spots.  Top with remaining pie  crust and bake at 425 degrees for 25 minutes or until golden brown on top.

Stuffed Green Peppers

I love stuffed green peppers.  Every time I make them, I wonder why I don't do it more often.  This is a nice way to bring a little sunshine into a dreary winter day.  You can also slice your peppers in half before filling them if you want to try something a little different.  The peppers will lay nicely in the bottom of your pan and won't take quite as long to cook.

STUFFED PEPPERS

• 1½ lbs. ground beef
• 6 green peppers
• 1 can condensed tomato soup
• 3 tblsp. rice, uncooked
• 2 eggs, beaten
• ½ tsp. salt
• 1/8 tsp ground black pepper

Pre-heat oven to 325 degrees.  Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and soak in hot water for a couple of minutes. Scoop out seeds and fill with the meat mixture. Stand them in baking pan, pour the tomato soup over them and bake at 325 degrees for 1 hour.

Corn Beef Hash

Growing up, if times were good, we'd have a beef roast for Sunday Dinner.  Then on Monday, Mom would make Hash.  I ran across this recipe and it brought back memories so I thought I'd share it with you.  This uses corned beef, but you could use any leftover meat.

Corn Beef Hash

Corned Beef
Milk
Potatoes
Salt and Pepper
Lump of Butter

Chop the meat fine, add the same bulk of potatoes or a little more. Put into a saucepan or spider a lump of butter the size of an egg, and a few spoonfuls of milk or water. When bubbling, put in the meat and potatoes, and a little salt and pepper, if you like. Stir for a while, then let it stand ten or fifteen minutes, until a crust is formed at the bottom. Loosen from the pan with a cake-turner. Turn a warm platter over it. Turn pan and hash together quickly and serve. If you have a scant quantity, place it on slices of toasted bread, which have been buttered and wet with hot water.

Guest Recipe – Susan’s Taco Pie

 

Taco and Pie! What more can I say? Here's another great recipe from Susan.

Susan's Taco Pie
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1 pound ground beef
1 Taco Seasoning packet
1 pkg (8-Inch) Flour Tortillas, 8-Count
1 can refried beans
1 jar salsa , mild
2 cups shredded, cheddar cheese
sour cream, lettuce, etc. for toppings
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Pre-heat oven to 350 degrees. Brown ground beef - drain off excess fat. Add a packet of taco seasoning - prepare as per the package directions. Spray a pie pan with Pam - cover the pan with flour tortillas. Spread a can of refried beans (more or less according to your likes) over the tortillas. Mix about 1/2 jar of salsa with ground beef. Layer the beef mixture over refried beans. I prefer mild salsa- but this is to your taste also - then cover with shredded cheddar cheese. Cut a few of the tortillas into triangles and place on top - (or you can just place the entire tortilla on top.) Heat in a 350 degree oven - 30 minutes or until it is heated through and the tortillas are getting a little brown.
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Susan says "You can serve with sour cream on a slice of the pie and salad on the side w/cheese and salsa - or place a slice of pie on a bed of lettuce with salsa drizzled over it and sour cream on top of the pie. Sorta like a taco salad."

Guest Recipe – Susan’s Pizza Boats

I love pizza! But, the crust doesn't really like me sometimes even if you overlook the calories. I've made pizza casseroles and pizza soups - each containing all my favorite pizza toppings, but just lacking a little something. When Susan sent me her latest recipe creation, I finally figured out what mine were missing. It's that lovely, slightly browned, gooey cheese topping. I love that she put these mini-casseroles in little 'boats'. Here's another winner from Susan.
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Susan's Pizza Boats
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1 pound sausage
1/2 cup onion chopped
1/2 cup green pepper, chopped
50 (or several)slices of pepperoni - chopped
1 jar pizza sauce
any other pizza toppings (olives, banana peppers, etc)
2 cups mozzarella cheese - depending on how much you like on your pizza
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Pre-heat oven to 350 degrees. Brown sausage, onions, green peppers, pepperoni and whatever else you like on pizza- all this is to taste. Drain off the fat. Spray the dish with a cooking spray, cover bottom of the dish with a thin layer sauce, as you would for pizza pie, spoon on a healthy portion of the pizza topping mixture - then mozzarella cheese. I prefer a lot. Place in a 350 degree oven for about 15 minutes, until the cheese melts. I prefer my cheese to brown a little. Then serve w/extra sauce on the side.
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You can use an individual dish like I did or a pie pan.