French Dip

Autumn is the season for a hot sandwich, and these totally hit the spot! Buying roast beef from the deli makes these sandwiches super fast and easy...

1 lb Roast Beef from the Grocery Store Deli (thinly sliced)

Provolone Cheese

Sub Sandwich Rolls

1 pkg Au Jus Sauce

1 tsp Garlic Powder

about 1/4 tsp Thyme (I just sprinkled it in)

Salt & Pepper to taste

Butter the rolls inside and toast them on a skillet. Make the AuJus and add the extra spices. Simmer for about 5 minutes to thicken it up. Then heat the meat up in the AuJus. Put the meat on the toasted roll, top with cheese. Divide the extra AuJus for dipping,  and viola! 

I also love to dip mine in a little Horseradish/Sour Cream mixture for extra zest. 

Navajo Tacos!

I totally cheated on the scones by using Pillsbury's ready, french bread dough...PERFECT!

I plan to use my mom's recipe someday...but I really like things that are easy!

So...I will give the recipe for the meat of the situation! The meat that I so lovingly refered to as "Gray Matter" all growing up!

It's super simple and super delicious!

1lb ground beef

1 can cream of mushroom

1 can green chillies

Brown your meat with the regular salt, pepper, dried onion.

After it's all  browned, add cream of mushroom and green chillies.

Add the meat to your yummy scone and top it with sour cream, cheese, lettuce,  olives, tomatoes...the world :)

Swedish Meatballs and Rice

The best flavored Swedish Meatballs I've found are from a packet... They are so fast and easy!

Prep Time:10 minutes
Cook Time: 15 minutes

You Will Need

1 package McCormick® Swedish Meatballs Seasoning Mix
1 pound lean ground beef
1/3 cup water
2 tablespoons oil
2 cups milk
Cooked noodles or rice

Meatball Directions

CUT package for (1) Sauce Mix. Pour contents into bowl. Set aside. Cut package for (2) Seasoning Mix.  Mix beef and water with Seasoning Mix in large bowl until well blended.  Shape into 1 1/2 -inch meatballs.

HEAT oil in large skillet on medium heat. Add meatballs; cook 8 minutes or until cooked through, turning frequently. Remove meatballs; drain fat.

STIR milk and reserved Sauce Mix into skillet. Stirring frequently, simmer on medium heat until sauce comes to boil. Reduce heat and simmer 1 minute or until thickened. Add meatballs to sauce; cook until heated through. Serve over noodles or rice.

Makes 4 servings




I serve Swedish Meatballs over rice. And rice is SO easy to cook in a regular pan, this is how I do it....

1 cup Rice
2 cups Water
2 tsp Chicken Bullion

Combine rice, water, bullion in a sauce pan. Bring to a boil. When it starts boiling, turn on LOW, put a lid on, and simmer for 20 minutes. Fluff with a fork!

You can make as many cups as you want, just use two parts water to one part rice.

Chicken Taco Filling

In your crockpot- add 4 frozen chicken breast and 16 oz. of salsa. Cook on high for 6-8 hours. On the last hour add 1 cup of sour cream and pull the chicken apart with forks. Let it finish cooking and use it for homemade Cafe Rio salads, burritos, chimichangas, and tacos!!! It will be a little soupy, so I just use a straining spoon.

Enjoy!

BBQ Chicken Pizza

Crust:
2 tsp Yeast
3/4 c Warm Water
1 TBSP Sugar
1/2 tsp Salt
1 Egg
2 c Flour

Dissolve yeast in warm water, add sugar. Add salt and eggs, then flour. Mix in electric mixer 3-5 minutes. Roll out and fit into a cookie sheet. Set aside until your toppings are ready.

Toppings:
1/2 c Pizza Sauce (I used Ragu)
about 3/4 c BBQ Sauce (I used KC Masterpiece)
2 cups Mozzarella, shredded
1-2 Chicken Breasts, grilled then sliced
4 slices of Bacon, cooked and crumbled
2 Roma Tomatoes, diced
1/2 bunch Green Onions, sliced
2 TBSP fresh Cilantro, chopped
Topping Cheese (optional): Cheddar & Parmesan

Combine the chicken breast and 1/2 cup BBQ sauce. Spread Pizza Sauce + 3-4 TBSP BBQ sauce on your crust. Then add cheese. Then lay on the chicken pieces which are smothered in BBQ sauce. Continue with bacon, tomatoes, onions, cilantro, and topping cheeses.

Bake at 425 for 17-20 minutes.

Bowtie Alfredo...

The Ingredients...
1 pkg cooked bow tie noodles
1 cube of margarine
8oz of Philadelphia Cream Cheese
3/4 of a tub of grated Parmesan Cheese
1 dash of garlic powder
Milk to wanted consistency....

The Alfredo...
Melt the margarine and cream cheese together...add milk until the mixture turns white when you stir it. Add Parmesan and garlic powder...stir until it's all melted...

Add it to your cooked bow tie...add some broccoli. Some Chicken, maybe some spinach...

Super naughty. Do Not count the calories. No picture...but just remember in your heart...

Baked Chicken

Line a pan with lots of tin foil--enough to go underneath and cover the chicken.

4 Chicken Breasts, cut in half (more surface for breading!)

Whisk 2 eggs in a bowl, add a drizzle of milk, & set aside.

Pour 1-2 cups of bread crumbs into a bowl or bag (Progresso Italian Style is my fave)

Dip chicken in egg mixture, then cover with crumbs, then egg again, then crumbs again! 

Lay all the chicken in the pan, and *this is the secret for moist chicken* put 1tsp-1TBSP (depending on how big your pieces are) of margarine on each piece. Just a little chunk, it will melt down onto the chicken and bread crumbs while it cooks! Mmm mmm!!

Bake at 350 for 45-60 minutes depends on how thick your chicken is, you just have to check it.  Take the foil off for 5-10 minutes at the end if you want to crisp up the breading.

Old Fashioned Lasagna (American Beauty Recipe)

1 pkg Lasagna, uncooked
1 lb. ground beef...or Italian Sausage :)
1 Jar Spaghetti Sauce (I like Roasted Garlic by Classico)
1-3/4 cups (15oz.) Ricotta Cheese
2 cups Shredded Mozzarella Cheese, divided
2 TBS Grated Parmesan Cheese
1 egg
2 tsp. dried parsley flakes
Salt and pepper to taste...

Cook pasta according to package directrions. Lay flat on foil to cool. Heat oven to 350 degrees. In large skillet, add meat; cook until brown. Drain; stir in spaghetti sauce. In medium bowl, stir together ricotta, 1 cup mozzarella, Parmesan cheese, egg and seasonings. In 13x9x2-inch baking dish, spread 1/2 cup meat sauce; place 3 pasta pieces lengthwise over sauce. Spread one-half ricotta mixture over pasta; cover with 1 cup meat sauce. Repeat layers of pasta, ricotta mixture and meat sauce. Top with remaining pasta, meat sauce and mozzarella cheese. Cover with foil. Bake 30 minutes; remove foil. Bake 15 minutes or until hot and bubbly. Let stand 10 minutes.

Naughty Mexican Dip

16 oz. Sour Cream
1 Small can diced Chiles
1 Can Slice Olives
2 Cups Cheddar Cheese
1 lb of Ground Beef
1 Taco Seasoning Pkt.
2 Cans of Re fried Beans (I like the Jalapeno)

Preheat oven to 350. Cook beef with taco seasoning (season to taste). Heat re fried beans on stove. In a glass pan pour beef in the bottom of the pan. Layer the re fried beans on top of beef. (it will get sticky) Add the chiles over the beans. Smooth with sour cream (whatever amount seems sufficient:) Sprinkle with olives and top with cheese. Heat thoroughly until cheese is melted. (usually 15-20 minutes)
Serve with Tortilla Chips-
Enjoy!

Teriyaki Chicken

This is just a marinade I make different every time, so the measurements don't have to be precise!

8 Chicken Breasts (1/4 inch thickness)
2 cups Yoshida's Marinade (from Costco)---OR any Teriyaki Sauce
1/4 cup Brown Sugar
juice of 1 Lemon
about 1 TBSP Balsamic Vinegar
1/2 tsp Garlic Powder
Optional: a dash of Hot Sauce, Onion Powder

Put everything in a gallon ziplock bag, and refrigerate for 4+ hours.

White Chicken Chili

1 medium onion, chopped

2 cloves garlic, minced

1 TBSP olive oil

4 chicken breasts

3 cans (14 oz ea) Chicken broth

1 can (4 oz) Chopped green chilies

1 tsp ground cumin

1 tsp dried oregano

1 tsp cayenne pepper

3 cans great northern beans undrained

1 cup shredded Monterey Jack Cheese

1 cup sour cream

In large saucepan over medium heat cook the onion and garlic in oil for 10 minutes or until onions are tender. Boil chicken breasts in chicken broth until fully cooked. Remove chicken. Add onions and garlic into still boiling broth. Then add chilies, cumin, oregano, and beans (undrained). Simmer for 1 hour. During that time, shred the chicken. Just before serving, add shredded chicken back into pot, as well as the shredded cheese and sour cream. Top with chips, sour cream, and shredded cheese.

Skillet Chicken Parmigiana

This recipe comes from the back of the "Progresso Italian Style Breadcrumbs" canister.

1/4 cup Oil
1 cup Onions, chopped
1 can (28 oz) crushed Tomatoes   (I used a quart jar of tomatoes)
2 tsp Sugar
1/2 tsp Salt
1/4 tsp Pepper
4 boneless skinless Chicken Breasts (about 1 1/4 lb)
1/3 cup Progresso Italian Style Breadcrumbs
1/3 cup grated Parmesan Cheese
1 egg, beaten
1/2 cup shredded Mozzarella Cheese
2 TBSP grated Parmesan Cheese

1. In 3-quart saucepan, heat 2 TBSP of the oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.

2. Between sheets of waxed paper, flatten chicken to 1/4-inch thickness. In shallow dish, mix bread crumbs and 1/3 cup Parmesan Cheese. Dip chicken into egg, then coat with breadcrumb mixture.

3. In 12-inch skillet (I used an electric frying pan), heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in the center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 TBSP Parmesan cheese just before serving.

4. Serve over pasta.