10/24/12

Chicken and Wild Rice

Ingredients:

  • 1 cup wild rice
  • 1 tbs. salt
  • 4 cups water
  • 1 can cream of mushroom soup
  • 1 – 8 oz. container of sour cream
  • 1 – 4 oz. can of mushrooms (undrained)
  • ¼ cup sherry
  • 1.5 lbs. chicken
  • ½ cup parmesan cheese

 

Preparation:

  • Cook rice (w/ salt) with water for 30-40 minutes
  • Mix soup, sour cream, mushrooms, and sherry.  Pour half over the rice.
  • Arrange chicken over the rice and soup mixture.
  • Spoon remaining soup over the chicken
  • Bake at 375 for 30 minutes… at the end sprinkle cheese over dish.
10/22/12

Chicken Pot Pie

 

Ingredients:

  • 1 – 1lb bag of frozen veggies
  • 1 pound chicken, cooked and cut up
  • 1 can cream of chicken soup
  • 2 cups Bisquick
  • 1 cup milk
  • 2 eggs

 

Preparation:

  • Heat oven to 400 degrees.
  • Mix veggies, chicken, and soup in ungreased 9” pie pan
  • Stir in remaining ingredients with fort until blended and pour over chicken mixture
  • Bake 30 min. or until golden brown.

 

Variation: Instead of using bisquick mix, make 1/2 recipe of the corn bread.  Just remove the last three ingredients to make the bisquick mix and pour the corn bread batter over as you would the bisquick

10/22/12

Beef De Roma

Ingredients:

  • 1 lb. ground beef
  • ½ cup onion, chopped
  • ¼ cup green pepper, chopped
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1 tsp. dried parsley
  • ½ tsp. oregano
  • ½ tsp. basil
  • ¼ tsp. pepper
  • 2 – 8 oz. cans tomato sauce
  • 3 cups prepared rice
  • 16 oz. container cottage cheese
  • Parm. Cheese

 

Preparation:

  • Brown meat in skillet; drain
  • Add onion, pepper, garlic, and seasonings and tomato sauce.  Simmer for 5 minutes.
  • Layer rice, cottage cheese and meat mixture in a greased 3 qt. casserole dish.
  • Bake @ 350 for 30 minutes
10/22/12

Cheesy chicken and Rice

Ingredients:

  • 1 can (10 ¾ oz.) cream of chicken soup
  • 1 1/3 cup water
  • ¾ cup uncooked regular white rice
  • ½ tsp. onion powder
  • ¼ tsp. black pepper
  • 2 cups fresh/frozen vegetables
  • 4 skinless, boneless chicken breasts
  • ½ cup shredded cheddar cheese

 

Preparation:  Place everything but meat in a 11” x 8” baking dish.  Top with chicken. Bake at 350 for 50 minutes or until rice is tender.  Top with cheese

Variations:  Use Parmesan cheese and replace onion powder with 1 tsp. Italian seasons for Italian.  Or, replace onion powder with 1 tsp. chili powder and used Mexican blend cheese.

10/19/12

Potato and Spaghetti Squash Casserole

Ingredients:

  • 5 cups potatoes, diced
  • 6 cups spaghetti squash, baked
  • 1 large onion, chopped
  • 2 14.5 oz cans diced tomatoes
  • 1 cup salsa
  • 1 8 oz package cream cheese
  • ¾ cups parm. Cheese
  • 4 egg whites
  • 9 oz bag spinach
  • Parsley
  • Basil
  • Oregano
  • Rosemary
  • Garlic salt
  • Flax seed (optional)

 

Directions:

  1. Boil potatoes until tender and then drain water
  2. Add spinach, salsa, and diced tomatoes and wait until the spinach cooks down
  3. add onions, cream cheese, parm cheese, egg whites, squash, and spices/salt
  4. cook until bubbly and all the cheese is melted
10/19/12

Penne with butternut squash

Ingredients:

1 pound pasta

4 ounce bacon

1 TBSP garlic

1 cup onion

1/2 cup white whine

12 ounces butternut squash

1 cup vegetable broth

2 tsp thyme

broccoli and cauliflower

Directions:

Cook noodles to directions

Cook bacon to directions and then crumble

Combine all ingredients

10/19/12

Mock-Cheese Zucchini, Rice, and Lentil Casserole

 Ingredients

  • 1 cup rice
  • 1 cup lentil
  • 2 medium zucchini, sliced
  • 1 medium onion, diced
  • 1 jar spaghetti sauce
  • 1 cup nutritional yeast
  • ½ cup soy milk
  • Garlic salt
  • 2 vegetable bouillon cubes
  • 3.5 cups water

 

Combine all ingredients in 9×13 pan and bake covered w/ aluminium foil w/ holes poked in it at 350 for 2 hours.  Uncover for about the last 10 min of baking.

10/19/12

Goolash

Ingredients:

  • 1 lb. ground beef
  • 1 large Onion chopped
  • 2 stalks celery, chopped
  • 1 can condensed tomato soup
  • 2 large cans diced tomatoes
  • Pint salsa
  • 1 box pasta

 

Preparation:

  • Brown meat with onion and celery and boil noodles
  • Add tomatoes and salsa and soup when meat cooked. Bring to a simmer
  • Combine meat and pasta, bake at 350 for 30 minutes
10/19/12

Sweet Peppers and Wild Rice

Sweet Pepper Wild Rice Salad

½ cup uncooked wild rice

1 can (14.5 oz) chicken broth, divided

1 ¼ cups water, divided

¾ cup uncooked long grain rice

1 medium sweet red pepper, chopped

1 medium sweet yellow pepper, chopped

1 medium zucchini, chopped

2 tbsp olive oil, divided

4 green onions, chopped

½ tsp salt

¼ tsp pepper

2 tbsp lemon juice

 

In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water.  Bring to a boil.  Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.

Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water.  Bring to a boil.  Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.

In a large nonstick skillet, saute the peppers and zucchini in 1 tbsp oil for 3 minutes.  Add onions; saute 1-2 minutes longer or until vegies are tender.  Transfer to a large bowl.

Drain wild rice if necessary; stir into vegie mixture.  Stir in white rice.  Sprinkle with salt and pepper.  Drizzle with lemon juice and remaining oil; toss to coat.  Serve warm or at room temperature.