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.
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
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.
8 ounces sour cream
8 ounces mozzarella cheese
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.
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)
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.
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
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 and Beans (Slow Cooker)
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 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.