King Ranch Chicken Casserole

I had plans on serving this for dinner tonight, but when the time came to make it I realized that no one would be home to eat this except for my husband and me. So I split this recipe into 2 8×8 pans. I baked one and froze the other. One pan served 3 of us with a little bit left over (my daughter came home earlier than expected).

I’ve seen variations of this recipe all over the internet. Here is my version, sent to me by my husband’s coworker.

King Ranch Chicken Casserole
Serves: 8

3 lbs chicken cooked
2 T.  chili powder
1/2 lb. grated cheese
1 can tomatoes and hot chili peppers (like rotel)
1 can cream of chicken soup
1 1/2 c. chicken broth
1 c. chopped onions
1 c. chopped green peppers
1 can mushroom soup
12 soft tortillas

Bone chicken, mix soups, chili powder and chicken broth.  Heat, line large baking dish with 6 tortillas.  layer with 1/2 chicken, 1/2 soup mixture, 1/2 onion, 1/2 pepper and 1/2 cheese. Repeat layers and then pour tomatoes and hot peppers over top and bake at 350 for 1 hour.  Flavors are enhanced if prepared several hours before baking.


Chicken with Lima Beans

This was surprisingly very tasty! With the limited list of ingredients, I thought it would be rather bland, but they all combined to make a lip-smackingly good dish. This will be made again. I did add one clove of garlic, crushed because I put garlic in nearly everything!

Chicken with Lima Beans
Serves: 4

1  frying chicken, cut up
1 tablespoon oil
2 large  potatoes, cubed
10  ounces  frozen lima beans, thawed
1 cup chicken broth
1/4 teaspoon thyme

Season chicken with salt and pepper. Heat oil and butter in large skillet. Fry chicken on both sides until brown. Add to crockpot with remaining ingredients. Cover and cook on low for 4 to 6 hours.

Grocery Cart Challenge Recipe Swap~Baked Spaghetti Casserole

I think my family prefers this spaghetti recipe over any other I’ve ever made.
Baked Spaghetti Casserole
Serves: 6
8 ounces cream cheese
8 ounces sour cream
1 tsp Italian seasoning
1 pound  ground beef
1 small onion, chopped
28 oz. spaghetti sauce
8 ounces mozzarella cheese
In a separate bowl, bring cream cheese and sour cream to room temp. Add Italian seasoning and mix until smooth and combined.
In a skillet, brown hamburger and onion; drain.
Stir in spaghetti sauce and simmer for 10 minutes.
Cook and drain noodles according to package directions.
In a greased 9-1/2 x 11-inch pan, spread the cream mixture.
Next layer half of the noodles,
hamburger sauce,
and cheese.
Repeat layers.
Cover with foil and bake at 350-degrees F. for 1 hour.
To Freeze: Line entire pan with greased foil prior to layering ingredients. You can bake and then freezer or freeze prior to baking (I prefer to freezer prior to baking). After casserole is frozen, remove hardened casserole in foil, label and date. Write cooking instructions on foil. To use, thaw in refrigerator overnight and then bake as directed if not yet baked or simply reheat in microwave if previously cooked; or, to cook directly from the freezer, bake for 1-1/2 to 2 hours at 350-degrees F.
Hop on over to Grocery Cart Challenge for more recipes.
I know that I got this recipe from the internet but I never did jot down the source. So if this looks familiar to you and you know who created this, please let me know so I can give proper credit.

Apple Pork Chops

My children gave this name to the following recipe the first time I made it. This just screams autumn flavors. What is an added benefit is that it calls for no added salt. Trust me, you don’t miss the salt because the spices make up for the difference. I’ve even given this recipe to my patients who are on a salt restricted diet. Pork loin chops are very low in fat as well.

Braised Pork Medallians With Apples (TNT)

Serves 4

1 pound pork tenderloin
1/2 teaspoon black pepper
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon ginger
1/2 teaspoon cinnamon
2 tablespoons cooking oil
1 onion — minced
1 large apple — cored, coarsely chopped
1/2 cup apple cider or juice

Slice pork crosswise into eight “medallions”. Mix seasonings together and coat pork medallians. Heat cooking oil in large skillet; saute pork on both sides to brown, remove from pan and reserve, covered, to  keep warm. Add onion and chopped apples to skillet, saute until golden. Add apple cider to skillet, heat to a  simmer. Put pork slices in simmering liquid, cover and simmer for 5 minutes. Serve immediately.

I’ll serve this with green beans and risotto.

Pork Chop Noodle Dinner

This is a simple, quick yet tasty meal to serve on a busy night. Thin cut, bone in pork chops really have the most flavor and cook up pretty quickly. I prefer to sprinkle the noodles with the poppy seeds instead of the parsley. I like the extra little crunchy it gives. I hope you will enjoy this recipe too!

                         Pork Chop Noodle Dinner

Serves 6

6 pork chops, 1/2″ thick
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
6 ounces tomato paste
1 cup water
1 onion, diced
1 clove garlic, crushed
1 teaspoon oregano
12 ounces  extra-wide noodles, cooked and drained
2 teaspoons poppy seeds or minced parsley
1/4 cup sour cream
1 In a large skillet, brown pork chops in hot oil; drain fat. Sprinkle with salt and pepper.

2 Meanwhile in a bowl, combine tomato paste, water, onion, garlic and oregano; pour over pork chops.

3 Cover and simmer 30-35 minutes or until chops are done.

4 On platter, toss hot noodles with poppy seeds or parsley. Arrange pork chops on top; pour sauce over. Top each chop with a spoonful of sour cream.

Italian Chicken & Beans (Slow Cooking Thursday 10/1/08)

A super simple slow cooker recipe. This smells sooooo good when it is cooking.

Italian Chicken and Beans (Slow Cooker)

Serves 6

1 onion, chopped
2 cloves garlic, pressed
2 carrots, chopped
1 stalk celery. chopped
6 boneless, skinless chicken breast halves, cut in 1″ cubes
1 jar roasted red peppers, diced
1 can navy beans, drained
1 can chopped tomatoes
1 teaspoon Italian seasoning
salt and pepper, to taste
1 1/2 cups marinara sauce
1 cup water, more or less
12 ounces spaghetti

In a crockpot, layer onion, garlic, carrots and celery on the bottom. Add the chicken next then the roasted peppers, beans, tomatoes, Italian seasoning and salt and pepper to taste. Add marinara sauce and water. Cover and cook on low for 4-5 hours or until chicken is tender and cooked.

During the last 15 minutes of cooking, prepare pasta according to package directions, drain and serve chicken on top.

For more Slow Cooking Thursday ideas, hop on over to Diary of a Stay at Home Mom.

Red Beans & Rice

Red Beans And Rice

2 15 oz cans red beans
4 quarts water
3/4 cup chopped onions
3/4 cup chopped celery
3/4 cup chopped sweet red or yellow bell pepper
2 teaspoons minced garlic
1/2 cup margarine
2 bay leaves
2 teaspoons salt
2 teaspoons paprika
1 teaspoon dried whole thyme
1/2 teaspoon ground red pepper — or more to taste
1/2 teaspoon oregano
1 pound smoked sausage — sliced
1/2 cup finely chopped fresh parsley

Drain and rinse canned beans. Place in crockpot and add 4 quarts water. Saute onion, celery, green pepper and garlic in butter in a large skillet until tender.  Stir sauteed vegetables and next 6 ingredients into beans; cook on low for 6-8 hours, adding water if necessary.  Bake sausage at 350F for 20 minutes, drain well. Stir sausage into bean mixture. Cook in crockpot for another 30-60 minutes. Remove bay leaves. Stir in chopped  parsley. Serve over rice.

This freezes well. In fact, I usually freeze half of this recipe to have on hand for another day.