Chicken Rice Casserole

It's been some time since there was posting activity on this blog but I actually do frequent it to look up recipes. I was surprised that Chicken Rice Casserole was not among them. I finally took the time to make it today really in hopes of finding things that Jax would eat without whining. It was not as tasty as I remember. In fact it was rather bland. But Jax enjoyed it.

Stew 1 chicken with 1 large onion, 1 tsp salt, 3-4 celery stalks (you may include the leaves) and carrots until the meat falls off the bone. Shred chicken meat and save the broth to use for the rice and sauce.

Cook 2 1/2 cups of rice in 6-7 cups of water and/or chicken broth.

Make your sauce by melting 3/4 cups of margarine butter, add 1/2 tsp salt, 1 /2 tsp turmeric, dash of black pepper, 3/4 cup flour. Stir till it starts to bubble, then add 1 can evaporated milk, 4 cups of chicken broth, and dry minced onions. (Ensure that the fat is removed from your chicken broth and blend the vegetables in. This is how to get some hidden veggies in those kids.)

In a big bowel, combine rice, sauce and shredded chicken. Put mixture into 2 large, greased casserole dishes. Cover top with grated cheddar cheese. Bake in the oven for 20-30 min at 350 degrees. (My recipe was not specific if the casserole should be baked covered or not. I did and it was fine.)

Amber's Shepherd Pie

1 1/2 pounds of potatoes
1/4 c. butter
1/2 c. sour cream

2 carrots, sliced
1 onion, chopped
olive or canola oil
2 cloves of garlic, minced
1 pound hamburger
1 pound sausage, I like Jimmy Dean's Spicy sausage
3T flour
3T tomato paste
1 c. chicken or beef stock
2 tsp. Worcestershire sauce
2 tsp rosemary
1 tsp thyme
pepper

chedder cheese

1 can corn
1 can green beans

Wash potatoes and dice them about 1/2 inch. In salted water, boil for about 12 minutes or until tender. Drain and mash potatoes til smooth. Add in butter and sour cream.

While potatoes are being cooked, in skillet, combine onion and carrots with a bit of oil. Cook for about 4 minutes. Add garlic, beef, and sausage.  Brown. Once browned, sprinkle flour over mixture and toss to coat. Add the tomato paste, broth, Worcestershire, rosemary, thyme and pepper. Stir in and let simmer for about 10 minutes.

In a lightly greased 11 x 15 baking dish, spread meat mixture on the bottom. Sprinkle evenly corn and beans. Sprinkle layer of cheese. Next spread potato mixture and last top with another sprinkle of cheese. Cover with foil. In a 400 degree oven, bake for 25 minutes.

Manicotti

1 pint part-skim ricotta cheese
1 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
2 eggs
1 tsp dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta

1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
4. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
5. Bake 45 minutes, or until bubbly.

Cheesy Crockpot Tortellini

• 1/2 pound ground beef
• 1/2 pound Italian sausage (We like to use Jimmy Dean's Hot sausage)
• 1 24 oz. jar marinara sauce
• 1 4 oz. can sliced mushrooms (and if you are silly like Larry and don't like mushrooms, just forgo them)
• 1 14.5 oz. can Italian-style diced tomatoes, undrained
• 1 9 oz. package refrigerated or fresh cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese

Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 6 to 8 hours.

Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Taco Spaghetti

1 pound ground beef
1 packet taco seasoning (We like Old El Paso Hot and Spicy seasoning packet)
1 can black beans, drained
1 to 2 cups frozen corn (or 1 can)
1 - 28 oz can crushed or pureed tomatoes
1/2 pound whole wheat spaghetti

Very Easy! Start by browning the ground beef, add taco seasoning. Once fully browned.  Add black beans, corn and tomatoes.  Let simmer while making the spaghetti. We like to top with cheese and sour cream.

Spaghetti Squash with Black Beans and Zucchini

Original Recipe: http://recipes.howstuffworks.com/spaghetti-squash-with-black-beans-and-zucchini-recipe.htm

But this is what I did, mostly because I like doing things my way :)

1 spaghetti squash (about 2 pounds)
2 zucchini, cut lengthwise into 1/4 - inch-thick slices
2 c. diced tomatoes
1 can (about 15 ounces) black beans, rinsed and drained
2 T chopped fresh basil
2 T olive oil
2 T red wine vinegar
1 large garlic clove, minced

Of course this would be tasty with brown rice or real spaghetti noodles. You choose, I like spaghetti squash so I stuck with it. So first get the squash cooking because that will take awhile. Here's a few tips as to how: Ways to cook spaghetti squash.

Sauté your zucchini in the olive oil, red wine vinegar and garlic, about 4 minutes until zucchini is tender. Remove from heat. In a bowl combine zucchini mixture with black beans, tomatoes and and basil, toss gently. Serve with your spaghetti squash. This was delicious.

Mushroom Barley Risotto

 

• 6 cups beef broth
• 2 tablespoons extra-virgin olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 3 cups portabello mushrooms, coarsely chopped
• 1 1/2 cups pearl barley, rinsed
• 1/2 cup red wine
• 6 cups kale
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon butter
• 2 teaspoons balsamic vinegar
• Freshly ground pepper, to taste

 

1. Bring broth to a simmer in a large saucepan. Adjust heat to maintain a steady simmer.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.
3. Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)
4. Stir in kale and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter and vinegar. Season with pepper.

 

 

 

Original Receipe for Wild Mushroom Barley Risotto

Taco Soup :)

1 lb hamburger - browned with either small onion or dry minced onion
2 15oz cans tomotoes (we use crushed but you can use chunker)
1-2 cans water (however thick or thin you like)
1 can corn
1 can kidney beans (drained and rinsed)
1 packet taco seasoning
Cook hamburger. Add all ingredients and simmer for about 30 minutes-until beans are softened. Top with Fritos and cheese.

Ravioli Lasagna

1 c. frozen loose cut leaf spinach
2 cans(15 oz. each) of Beef Ravioli
1 can (14.5 oz.) diced tomatoes, drained well
1 1/2 tsp. Italian seasoning
1 c. low-fat cottage cheese
1/2 tsp. ground black pepper
1 c. shredded Italian blend cheese

Preheat oven to 375 degrees. Spray 8x8-inch baking dish with nonstick cooking spray. Place spinach in microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 2 min. Squeeze spinach dry.
Combine ravioli, tomatoes and Italian seasoning in microwave-safe bowl. Cover with plastic wrap and cook on HIGH for 3 to 4 min. or until mixture is hot. Combine cottage cheese, spinach and black pepper.
Place half of ravioli mixture in bottom of baking dish. Top with half of cottage cheese mixture and 1/2 c. shredded cheese. Repeat layers. Bake 15 min. or until cheese is bubbly.

Taco Stuffed Shells

*2 lbs. ground beef
*2 envelopes taco seasoning
*1 pkg. (8 oz.) cream cheese, cubed
*24 uncooked jumbo pasta shells
*1/4 c. butter, melted
*These ingredients have already been doubled- you freeze half. Makes 2 casseroles.


Additional ingredients (for each casserole):
1 c. salsa
1 c. taco sauce
2 c. shredded cheese
1 1/2 c. crushed tortilla chips

In a large skillet, cook beef; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 min or until melted. Transfer to bowl; chill for 1 hr.
Cook pasta according to package directions; Drain. Gently toss with butter. fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in freezer container. Cover and freeze for up to 3 months.
To prepare remaining shells, spoon salsa into a greased 9x9-inch square baking dish. Top with shells and taco sauce. Cover with foil and bake at 350°F for 30 min. uncover; sprinkle with cheese and chips. Bake 15 minutes longer or until heated through.
Serve with favorite taco toppings like re-fried beans, sour cream, olives, tomatoes, onion, etc.

To cook frozen shells; Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9x9-inch square baking dish; top with shells and taco sauce. Cover and bake at 350°F for 40 minutes. Uncover and sprinkle with cheese and chips. Bake 15 minutes longer or until heated through.
Yield: 2 casseroles (6 servings each).

Stuffed Pepper Casserole

1 lb ground beef
1 small onion, chopped
3 medium bell peppers, cut into strips
3/4 cup instant rice, uncooked
1 teaspoon season salt
1/8 teaspoon garlic salt
1 1/2 cups water
1 teaspoon beef bouillon granules
15 ounces diced tomatoes, petite cut
1/2 cup mozzarella cheese, shredded

Brown meat and onion in skillet; drain.
Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through.
Spray a 9x13 baking dish with cooking spray and line with peppers.
Pour meat mixture over peppers.
Cover with foil and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes.

Easy Lasagna

1 lb. ground beef
3 c. (26 oz. jar) spaghetti sauce
1 1/2 c. water
1 3/4 c. (15 oz. container) Ricotta or small curd cottage cheese
2 c. (8 oz.) shredded Mozzarella or Monterey Jack cheese, divided
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
9 lasagna noodles, uncooked

Heat oven to 350 degrees. In 3 qt. saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in a medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan, eggs, parsley, salt and pepper. Pour about 1 c. sauce on bottom of 9x13-inch baking dish. Arrange 3 uncooked lasagna noodles over sauce; cover with 1 c. of sauce. Spread half of cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Makes 12 servings.

Super Beefy Enchiladas

1 1/2 lb. cooked hamburger
1 1/2 c. grated cheddar cheese, divided
1/2 c. chopped onion
1 can (10 3/4 oz.) tomato soup
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 oz.) Old El Paso Mild Enchilada Sauce
12 flour tortillas

Combine beef, 1/2 c. cheese and onion, set aside. Combine soups and enchilada sauce. Microwave tortillas in package for 30 seconds to soften. Top each tortilla with one heaping tablespoon of meat mixture, roll up. Place seam side down in 9x13-inch greased pan. Pour sauce over top. Top with cheese. Bake at 350 degrees for 25-30 min. Makes 6 servings.

Cauliflower Pizza Dough

1 c. cauliflower, grated
1/2 c. shredded mozzarella, divided in half
1 egg
1 tsp oregano
2 tsp basil
2 tsp parsley
1/2 tsp fennel
garlic powder, to taste

Steam cauliflower, let cool and then grate it.
Combine cauliflower with 1/2 c. mozzarella and egg in a large bowl. Spray a circular or rectangular pan with cooking spray before spreading the dough evenly. Sprinkle the dough with fennel, oregano, parsley and basil. Add garlic powder.
Bake at 450 degrees for 12-15 minutes. Remove the dough from the oven and sprinkle with your choice of pizza toppings. Return pizza to the oven. Turn the heat to broil and leave until cheese has melted and the crust is crispy.

Low-Fat Macaroni and Cheese

3/4 c. fat-free evaporated milk
1 c. low-fat cottage cheese
1/2 c. low-fat ricotta cheese
1/2 c. low-fat cheddar cheese
1/2 tsp. ground nutmeg
dash of salt and pepper
1 tsp. Parmesan cheese
1 T. bread crumbs
1 lb. elbow macaroni pasta, cooked

Heat milk in saucepan over low heat. Add cheeses until they melt, stirring constantly. Stir in salt, pepper and nutmeg. Remove cheese sauce from heat. Add cooked pasta to cheese sauce and mix well. Pour into 2 qt. casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake at 350 degrees for 15-20 min. until bubbly and top is browned.

Crockpot Chili

1 lb. cooked ground beef
1 (15 oz) can black-eyed peas
1 (15 oz) can black beans
1 (15 oz) can garbanzo beans
1 (15 oz) can pinto beans
1 (15 oz) can kidney beans
1 (15 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 (15 oz) can beef broth
1-2 bell peppers, chopped
1 onion, chopped
2-3 cloves garlic, minced
2 tsp chili pwd.
1 tsp ground cumin
optional for heat- 2 tsp crushed red pepper flakes
salt and pepper to taste

put in 5- quart crockpot and cook on high 3 hours
* kinds of beans can vary

California Casserole :)

Coat... 2 lbs veal round steak cut into 2-inch cubes with mixture of 1/3 c flour and 1 tsp paprika. (Or do like we did and what mom always did and use precooked leftover roast.)

Brown... meat thoroughly in 1/4 c Crisco. Transfer to casserole dish.

Heat... in skillet used for browning meat, 1 can cream of chicken soup and 1 can water. Bring to boil and pour over meat.

Bake... uncovered at 350 degree for 45 mins until meat is tender (25-30 mins works fine if meat was precooked).

Top... with 12-14 spoonfuls of Butter Crumb Dumplings (recipe follows).

Increase over temp to 425 and bake 20-25 minutes until deep golden brown.

Serve... with sauce made by heating 1 can cream of chicken soup and 1 c sour cream, brought just to a boil.

Butter Crumb Dumplings

Combine - 2 c flour, 4 tsp baking powder, 1/2 tsp salt, 1 tsp poultry seasoning, 1 tsp celery seed, 1 tsp onion flakes. Then add 1 c milk and 1/4 c oil. Stir until moist - drop spoonfuls on casserole. (Bake the 20-25 minutes at 425)

Meatloaf

Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.


Healthier Version Ingredients
3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup
Directions
Preheat oven to 325 degrees F.


In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.


Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Porcupine Meatballs :)

This is one recipe that needs no adjustments for our family. (And it is Coles's absolute favorite meal!)

1 lb hamburger
1/2 c. uncooked rice
1/2 c. water
1/3 c. chopped onion or 1 T dried onion
Mix together and shape into meatballs placing in baking dish.


Mix together then pour over top of meatballs:
1 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1 15 oz can tomato sauce
1 c. water
1 T Worcestershire sauce
Bake covered 45 mins at 350. Remove foil and bake additional 15 mins uncovered.
(We double the sauce and eat over rice-but the meatballs are absolutely delicious as a stand alone.)

Cheese Stuffed Jumbo Shells

Shells
4 qts. boiling water
1 tsp. salt
12 oz. jumbo pasta shells, uncooked

Stuffing
4 c. (2 lbs.) ricotta cheese
1 c. cottage cheese
2 c. shredded mozzarella cheese
6 egg white
1 T. parsley
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper

Sauce
2-32 oz. spaghetti sauce

Boil (uncovered) 3 to 4 shells at a time for 10 minutes. Pour layer of sauce on bottom of baking dish. Mix stuffing ingredients together and stuff cooked shells.  Arrange shells in baking dish. Drizzle sauce and sprinkle mozzarella cheese (optional: parmesan cheese also) on top of shells. Cover with aluminum foil and bake for 35 minutes at 350 degrees. Makes 36 shells.