Quesadilla Casserole

Serves 8

1 lb ground beef
1/2c. chopped onion
15oz can tomato sauce
15oz can black beans, drained and rinsed
1 can whole kernel corn, undrained
1 can (4.5oz) chopped green chilis, undrained
6 flour tortillas (8in size)
2c. shredded cheddar cheese
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)


1. Brown beef and onion in a large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and chilis. Mix well. Stir in all the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup of the beef mixture on bottom of a 13x9x2-inch baking dish sprayedwith non-stick cooking spray. Top with three tortillas, overlapping aif needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350 degree oven for 15 minutes or until heated through. Let stand 5 minutes before serving.

This is a VERY quick and easy meal .. SO delicious too.

Slow Cooker Pot Roast

Slow-cooker Pot Roast

Serves 8

1/2c. A1 original steak sauce
1/2c water
1 pkg/envelope onion/mushroom soup mix (I just use onion soup mix)
1 boneless beef chuck eye roast (2-2 1/2lbs)
1lb baby red potatoes
1lb baby carrots
1 onion, diced (I put two to three quartered onions in, cause we LOVE our onions lol)

Mix the first THREE ingredients.
Place roast in the slow cooker.
Top with vegetables and sauce; cover
Cook on LOW for 8-9 hours, or on HIGH for 6-7 hours.

This is GREAT for when you're super busy.  I stock up on boneless beef pot roasts when they go on sale (buy one get one free) at the local grocery stores so we can have this pretty routinely.   And, if you know Bryan and I ... we LOVE us some A1 sauce. Grown up ketchup, as Bryan likes to call it. ;-)

Sweet and Sour Pork Chops & Fried Rice

Sweet and Sour Pork Chops & Fried Rice

Serves 4-6

• 2-3 eggs, lightly beaten
• 1c frozen peas and carrots
• 4-6 pork chops
• 4c. cooked rice
• 1Tbsp Soy Sauce
• 1/4c water
• 3Tbsp white vinegar
• 2 tsp. soy sauce
• 3 Tbsp. sugar
• 2 Tbsp. ketchup
• 1 large onion, sliced
• 2 medium tomatoes, wedged
• 2 garlic cloves, minced
  
  Preheat oven to 375 degrees. In a wok or large skillet, heat vegetable oil over medium-high heat. Add eggs and cook about 1 minute, or until nearly set.  Add rice using a spatula to stir-fry and incorporate the eggs into the rice. Spread rice out and let cook 4 minutes. Stir in peas and carrots and 1 Tbsp. soy sauce.  Transfer rice mixture into an ungreased 13x9 baking dish.  Season pork shops on all sides with salt and pepper.  Wipe wok or skillet clean. Add oil and cook pork chops for 4 minutes over medium high heat until golden brown on both sides.  Arrange chops on top of rice mixture.  In a small bowl, combine water, sugar, vinegar, ketchup, 2 tsp. soy sauce and set aside.  Using remaining oil in wok or skillet, stir-fry onions and garlic for 2 minutes. Add tomatoes; stir-fry one minute more. Add sauce and stir-fry one minute longer, until  heated through. Pour sauce over pork chops. Bake, covered for 20-25 minutes.

You can change this up by doing chicken breasts instead of the pork chops, and even cutting the pork or chicken into bite-size pieces.  We personally don't like the tomatoes, so we take them out of the recipe, but you can leave them in if you wish.

Tater-Topped Chicken Casserole

Tater-Topped Chicken Casserole

Serves 6

• 2 (18oz) bags California Medley vegetables
• 2 cans cheddar cheese sauce
• 4 green onions, chopped
• 1 32oz) bag tater tots
• 3c. diced cooked chicken
• 1/2c shredded cheddar cheese
  
  Heat oven to 375 degrees. Thaw Cali medley vegetables in microwave for 3-5 minutes. Place into an ungreased 13x9 baking dish. Add cheese sauce and mix well. Stir in chicken and onions. Top with frozen tater tots. Bake uncovered for 40-45 minutes, or until bubbly around the edges and tater tots are golden brown. Sprinkle with cheese, Bake 5-10 minutes more, or until cheese is melted.

Creamy Tuna and Tarragon Noodles

Creamy Tuna and Tarragon Noodles

Serves 4-6

• 1lb pasta of choice (rotini, egg noodles, bow tie, etc.)
• 1 small onion, diced
• 2 Tbsp butter
• 1 1/2c chicken broth
• 1 Tbsp dijion mustard
• 2 (6oz) cans tuna, drained
• 2 Tbsp flour
• 1/2 c half n' half or whole milk
• 1 Tbsp tarragon
• 1c. peas and carrots
• Salt and pepper to taste.
• EVOO

Cook pasta to al dente. Set aside. Saute onion in oil for 3-4 minutes. Add butter. Once butter is melted, add flour. Let cook 1 minute. Whisk in broth. Let liquid cook up until thickened, about 5 minutes. Add milk and mustard. Bring to a low bubble. Add tarragon and tuna. Stir in peas and carrots. Season with salt and pepper. Toss with noodles and serve.

Alfredo Chicken Pot Puff Pies

Alfredo Chicken Pot Puff Pies

Serves 4

• 1 sheet frozen puff pastry (from 17.3oz pkg), thawed
• 1 Tbsp butter
• 2c chopped cooked chicken
• 1 16oz jar alfredo sauce
• 2 Tbsp. finely chopped shallots
• 2c frozen peas and carrots
• 1 tsp. Thyme
• 1 egg, beaten

Heat oven to 400 degrees. Lightly spray 4 (10oz) ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13 inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each ramekin, letting corners hang over the edge.  In a skillet, melt butter over medium heat. Add shallots and cook 3 minutes. Add chicken, peas and carrots and Alfredo sauce. Cook 3-4 minutes longer, until vegetables are thawed and mixture is hot. Sprinkle with thyme and stir well. Spoon mixture evenly into ramekins. Fold corners of pastry over filling, pinching to almost close the tops. Brush with egg. Bake 25-30 minutes or until pastry is deep golden brown.  Let stand 5 minutes before serving.

Pizza in a Bowl

Pizza in a Bowl

Serves 6

• 1/2 of a 3.5oz pkg thinly sliced pepperoni
• 2c dried rotini (6oz)
• 1/2c finely chopped onion
• 8oz shredded Mozzarella cheese
• 1lb. lean ground beef
• 1 26-oz jar pizza/pasta sauce
• 1 13.8oz can refrigerated pizza crust
  
  Preheat oven to 375 degrees.. Coat six 10-12oz ramekins with cooking spray. Cook pasta; drain; set aside. Cut pepperoni slices into quarters. In a large skillet, cook ground beef and onion. Drain off fat. Stir in sauce, shredded cheese, cooked pasta and pepperoni.  Mix until well combined.  Divide meat mixture evenly between prepared casseroles. Unroll pizza crust and cut into six equal-sized pieces. Place one piece over the top of each casserole. Tuck corners of dough inside the edge of the dishes to make rounded tops. Bake for 20-25 minutes or until pizza dough is golden brown. Let stand 5 minutes. Carefully invert each ramekin to serve. It desired, sprinkle with Parmesan cheese.
  
  You can change this up to your liking, using your favorite pizza toppings. For our daughters, I had to take out the pepperoni. For my husband, I added ground sausage, green peppers and mushrooms. This dish is truly limitless!!!

Chicken in Wine Sauce

Chicken in Wine Sauce

Serves 4

• 4 boneless, skinless chicken breasts
• 1/2c white wine (more if desired)
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 8-12 slices of swiss cheese.
• 1 pkg. stuffing mix
• 1/2 stick butter, melted
• Salt and pepper to taste
  
  Preheat oven to 400 degrees. Place chicken in a lightly greased casserole dish. Layer cheese on top. Mix soups and wine together. Salt and pepper to taste; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter.  Bake for 45-60 minutes, or until chicken is no longer pink in center.

Bake time varies depending on the size of chicken breasts you use.  I've had this dish done in as little as 45 minutes, and as long as 1 1/2 hours.  

Buffalo Chickn and Potatoes

Buffalo Chicken and Potatoes

Serves 4-6

• 1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch strips (or tenderloins)
• 1/2c Buffalo wing sauce
• 1 1/4c Ranch or Blue cheese dressing
• 1 14.5oz can cream of celery soup
• 2 Tbsp butter, melted
• 6c frozen diced potatoes, thawed
• 1/2c shredded cheddar cheese
• 1/2c corn flake crumbs
• 4 medium green onions, diced.

Heat oven to 350 degrees. Spray a 13x9 glass baking dish with cooking spray.  Put the chicken strips in a medium bowl and add Buffalo wing sauce.  Mix well, until chicken is coated. In a large bowl, stir potatoes, dressing, cheese and soup together until well combined.  Spoon potatoes into the baking dish. Place chicken strips in a single layer on top.  In a small bowl, mix corn flake crumbs and butter together. Sprinkle over chicken. Cover with Aluminum foil and bake for 30 minutes. Uncover and bake another 20-25 minutes longer, or until potatoes are tender and chicken is no longer pink in the center.  Sprinkle with green onions and serve.

Green Chili Chicken Lasagna

Green Chili Chicken Lasagna  

Serves 6-8

• 1 pkg. oven ready lasagna noodles
• 4c shredded cheddar cheese
• 1 28oz can green enchilada sauce
• 1 14.5oz can cream of chicken soup
• 2 4.5oz cans green chiles
• 1 14.5oz can diced tomatoes
• 1 rotissire chicken, deboned, skin removed and shredded.

 Heat oven to 350 degrees. In a large saucepan over medium heat, combine enchilada sauce, green chilis, soup, undrained tomatoes, and shredded chicken.  Mix well until heated through.  In an UNGREASED 13x9 baking dish, spread 1c of the chicken mixture. Top with three uncooked lasagna noodles. Cover evenly with chicken mixture, top with cheese. Repeat until all ingredients are used up, ending with cheese.  Bake uncovered for 30-45 minutes, or until cheese is bubbly and edges are lightly brown. Let stand 10-15 minutes before serving.

I usually make this with some rice and beans to help stretch the meal out. SO good, and relatively quick to throw together.