Crispy Southwest Chicken Wraps

1 c cooked rice, warm
1c shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (all of it)
1/2 red or green pepper, diced
1/2 tbs chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 c shredded cheese (monterey jack and cheddar)
Sour cream (optional)
6 burrito sized flour tortillas

Mix rice, chili powder, cumin, and garlic salt together. Add remaining ingredients except the cheese and sour cream.

Sprinkle cheese over tortillas, leave about 1/2 inch space around edges.
Put chicken and rice mixture down center, add 1-2 tbs sour cream if you would like.
Roll up tortillas, leave edges open. Spray tortillas all over with cooking spray.

Heat a large non-stick skillet / griddle over medium heat for a minute. Arrange wraps, seam side down, in pan and cook until golden crisp on both sides.

Enjoy!-Makes 6 wraps

Thanks to Crystal Kulpinski-Behrends (Michigan) for this recipe!!

SHEPHERDS PIE

1 pound ground lamb
2 tbs olive oil
salt pepper to taste

1 cup shredded carrot
1 cup shredded onion
2 cloves garlic minced
1 tbs tomato puree
1 tbs Worcestershire sauce
1 sprig rosemary chopped
1 sprig thyme chopped
1 cup red wine ( I like Marsala)
1 cup chicken stock
2 pounds potatoes peeled chopped
1/4 cup Parmesan shredded
2 egg yolks
olive oil
2 tbs butter.

Place skillet on med-high heat add olive oil, add lamb season lamb with salt and pepper. cook 1-2 minutes. Add carrot,onion,garlic cook 1-2 minutes. Add tomato puree and Worcestershire sauce rosemary and thyme. Cook 1-2 minutes. Add red wine let simmer until almost evaporated. Add chicken stock simmer until thickened. place potatoes in salted water cook until a fork can pierce it. Drain potatoes, add olive oil, butter, Parmesan, salt and pepper, egg yolks. Mix until smooth. Place meat in small casserole dish top with potatoes and remaining Parmesan. Cook at 350 degrees for 20 min.

Thanks to Wendy Slone (Michigan) for the recipe!!

Broccoli Cheese Casserole

1 10oz bag of frozen broccoli
1 1/2 cup minute rice
1 stick of butter
1 7oz can of cheese like cheese whiz
1 can of cerlery soup
1 can of  fried onion rings

Cook broccoli and drain. cook rice in 1.5 cup boiling water for 3 mins. Remove from heat and add butter. Add cheese soup and broccoli to the rice in a 13x9 baking dish and bake for 20 mins at 350 degree covered. Add onion rings to the top and bake another 10 mins uncovered... enjoy!

*This is particutarly great with saltine or club crackers!!
** Also we are not a big fan of broccoli in this house so I usually chop the stalks and dice the heads :)

<3 Ok whats cookin' (Ohio)

Tuna Noodle Cassarole

1 bag egg noodles
2 cans of tuna
chees of your choosing
package of crackers (saltines or ritz)

Boil noodles, drain and put in a 13x9 baking dish. Stir in tuna cans. Sprinkle with cheese and crushed up crackers. Brown in a 350degree oven until golden brown.

Thanks to Breanna Sterling (Indiana) for the recipe!!

Hamburger Stew

2lbs hamburger
1 onion (optinal)
Seasoned salt & Pepper
(do not drain the following)
1 can Corn
1 can Green Beans
1 can Carrots
1 can Diced Tomatoes
1 can Potatoes

Brown hamburger with onion. Season with seasoned salt and pepper. Dump into a deep pan to allow room for vegetable juices. Add remaining ingreadiants remembering not to drain juices. Cook until warmed all the way through!

Thanks to Breanna Sterling (Indiana) for the recipe!!

White Meatballs

1 bag of Frozen meat balls
16oz tub of Sour cream
2 cans Cream of mushroom soup

Mix soup and cream frozen meatballs in crock pot on low for 2 hrs or until warmed all the way Through. Really good served over egg noodles!


Thanks to Breanna Sterling (Indiana) for the recipe!!

White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

"These are awesome! The family loved them..and you don't HAVE to add a thing..taste great the way they are made.."

 

Thanks to Crystal Kulpinksi-Behrends (Michigan) for the recipe!!

Easy Sweet & Sour Meatballs

3Tbsp cornstarch
1C. vinegar
1Tbsp worchestershire
3Tbsp soy sauce
2 green peppers cut into thin strips
1 dash tabasco
1C sugar
1Tbsp mustard
1 lg can chunk pineapple with juice
1 bag of meatballs or you can spend more time make your own


Brown meatballs, while those are browning mix remaining ingredients in lg sauce pan, Bring to a mild boil, add browned meatballs and simmer for 30 min or you can put it in a crock pot.

Thanks to Micki Fischer (Michigan) for the recipe!!

Hamburger Casserole

1 lb. lean hamburger
1 lg bag of Reames frozen noodles
2 cans of golden mushroom soup
1 c milk
2-3 tbsp butter
1 sm onion (optional)
brown burger & onion
boil noodles until done
drain noodles

13 x 9 casserole dish mix all ingredients well. slice butter and place on top
add milk and sprinkle a small amount of black pepper on top.

Bake at 350 for 20 - 30 minutes or until slightly crispy on top

Thanks to Micki Fischer (Michigan) for the recipe!!

Velveeta Macaroni & Cheese bake

16 oz elbow macaroni
1/4 c butter
2 cups Velveeta cheese (or store brand) divided
1 egg
2 1/2 c milk
16oz package of shredded cheese
Paprika

Cook macaroni and drain water. Cut up butter and place in 13x9 pan. Put 1/2 macaroni in pan, sprinkle 1 cup velveeta cheese cubes over macaroni, and 1/2 of cheddar cheese. Mix milk and egg- beat and pour 1/2 over mixture in pan. Repeat macaroni, velveeta, cheddar, and milk mixture..sprinkle with paproka if desired. Bake at 350° for 15 minutes- remove and stir until blended, return to oven for additional 15 minutes or until golden brown.

 This serves my family of 6..sometimes with left-overs!

Thanks to Crystal Kulpinski-Behrends (Michigan) for the recipe!!

Chicken Baked Chops

4 bone-in pork chops (1/2 inch thick)
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup water
3 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

In a skillet, brown the pork chops in oil. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine the remaining ingredients; pour over chops. Cover and bake at 350 degrees F for 1 hour or until meat juices run clear.


Thanks to Amanda Mercer (Michigan) for the recipe!!

Avacado Chicken Salad

1 large avacado; peeled and diced
2 bonless skinless chicken breast cooked (I like to grill it), cooled and diced
1 or 2 roma tomatoes diced
2 or 3 green onions sliced
4 to 6 strips bacon cooked, cooled and diced
1 large spoonfull (around 1/4 cup) mayo
1 large spoonfull (around 1/4 cup) sour cream
garlic powder, dill, parsley, salt and pepper to taste
 

 

Mix and refridgerate mayo, sour cream and seasonings.

Mix all other ingredients add dressing. Refridgerate at least an hour.

 ** you can substitute fat free mayo and sourcream and turkey bacon for a heathier salad.

 

Thanks to Tiffanie Wallace (Michigan) for the recipe!!

The BEST Lasagna

1 lb Ground beef
1 lb Sausage
1 box of Lasagna Noodles cooked
1 lb of Mozzarella cheese
1 lg Onion -chopped
4 Garlic cloves minced or pressed
2 6oz Cans of tomato paste
1 T Basil
1 Can diced tomatoes
2 T Parsley
1 T Oregano
1t Sugar

Filling:
2 Eggs
1 cup Cottage Cheese
1t Salt
1 cup Parmesan cheese
1/2t pepper

Boil noodles until done and drain. Brown meats with onion and garlic. Add tomatoes paste, herbs, diced tomatoes and sugar cover and simmer while mixing cheesee filling ingredients in a separate bowl.

Layer 1.meat sauce 2.double noodle layers 3.cheese sauce 4.mozzarella cheese repeat until everythings used. Bake at 350 degrees for 20mins or until golden brown

**I have made this with out cottage cheese as well and it tastes the same. Just add more Parmesan and milk to the cheese filling mixture to substitute.

This is my mother in laws recipe tweaked just a bit to cut out a little time :) so thanks go to Michelle Fischer (Michigan) for the recipe!! - ok whats cookin !

Spasagna

1 hour | 20 min prep

SERVES 6 -8

1 1/2 lbs spaghetti noodles,uncooked
2 lbs mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
1 1/4 cups half-and-half
1/2 cup grated parmesan cheese,divided use
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil
1/2 teaspoon white pepper
1 teaspoon chopped garlic
2 teaspoons kosher salt
1 1/2 teaspoons olive oil

Preheat oven to 350 degrees.Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
Rub a 9x13 glass baking dish with the olive oil.Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.

Meat Sauce

1 24-oz. jar spaghetti sauce.
12 oz. ground beef.
1 Tbs. chopped garlic.
1 C chopped onion.
1 teaspoons kosher salt.
1 teaspoons dried leaf oregano.
1 Tbs. chopped fresh basil.
1 teaspoons granulated sugar.
1/2 C red wine.
1/4 C Romano cheese.
Additional salt, pepper to taste.


Heat a heavy saucepan on medium heat for five minutes. Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine.Bring mixture to a simmer and cook uncovered for 30 minutes.Adjust seasoning with additional salt and pepper to taste.


Thanks to Lindsey Whitaker for the recipe!!

White Chili

3 or 4 chicken breast (I usually use 3)
1 jar Randall Northern Beans (do not drain)
1 16 oz. jar of salsa (I like Pace)
1 small can chopped green chilies
1 Tbl. cumin
1 16 oz. sour cream (I like light Daisy)

Put chicken in crock pot add beans, salsa, green chilies and cumin.
Cook until done, shred meat. Add sour cream and serve.

Thanks to Nicole Burke (Michigan) for the recipe!!

Black Bean Chili

3 large cans of Black beans
2 Chicken breasts
1 large can green Enchilada sauce
1 onion
1 small can chunk tomato and chilies
 
Saute chicken and onion together with small amount of olive oil and salt and pepper to taste. Chop Chicken into cubes or chunks.
In pot add Beans- do not drain them, Enchilada sauce, chicken, onion mix and tomato chilies mix. I added a cup of water to make it go a little further. Bring to a boil, stir turn to low.

This is great with grated cheese, and corn bread muffins. You could also add can of corn or more tomato, white beans would also soak up the flavor and add some different color to it.

Thanks to Rachel Brittin (Alaska) for this recipe!!

Italian Parmesan Chicken

1 Package of chicken breast or tenderloins
1 Box of italian panko bread crumbs
1 Can of Condensed milk, egg OR half and half
1/4 cup Parmesan cheese (I just use grated out of a shaker)
2-3 tbs Olive oil or vegetable oil
3 tupperware or bowls that are large enough to fit a piece of the chicken in
Salt Pepper and Flour

Mix salt, pepper and flour into one container. milk, egg OR half and half "wash" in another. Then Panko bread crumbs and parmasean cheese in the last container. Put oil in a frying pan over medium heat. Dip chicken into flour mixture then the wash mixture then the bread crumbs and parmasean mixture and place the chicken in the pan. Cook on each side about 3-4 mins depending on the size of your chicken flipping only once.

*This can be done with out parmasean cheese and you can use other bread crumbs as well but Panko bread crumbs are rich and crunchy which gives your chicken a restaurant taste!

*For kids you can shape or just cut the chicken into "chicken nuggets" before dipping into mixtures they will love it!

Ok what's cookin (Ohio)

Easy Biscuits & Gravy

I'm posting this as a dinner because we eat it for both breakfast and dinner!

1 lb of sausage (I use Jimmy Dean sausage)
2 pkg of Mccormick country style gravy mix
2 pkg of Cresant rolls

Brown sausage over medium heat. Make gravy and cresant rolls according to instructions on packages. Once the gravy is finished mix in the sausage (your choice to leave the grease in or drain it, leaving it in will give the gravy more of a homestyle taste) and let simmer for 5 mins or so. Then let it set to cool for another 5mins and serve over cresant rolls.

You could also add cream cheese and bake it in the oven at 350* until golden brown.. this give it more of a thicker crispy taste!

*for even more spice you can use the Mccormicks sausage flavor country style gravy instead of the regular country style.

Ok what's cookin(Ohio)

Easy Meatballs

3 14oz bags of the Armour original meat balls (frozen)
2 12oz jars Heinz chili sauce
1 32oz jar Smuckers concord grape jelly
1/4 of a 32oz jar of Welches concord grape jelly

Add meat balls to crock pot and mix the sauce mixture (all other ingredients) together in a bowl
pour mixture over meatballs cook on high for 3-4 hours stirring occasionally, then turn it on low and the longer it cooks the spicier the taste!

Thanks to Brandy Pierson (Indiana) for the recipe!!

Breaded Chicken

seasoned bread crumbs or a ready made breading mix like Drakes
package of chicken (any kind will do)
evaporated milk or eggs
canola oil

Dip chicken in beaten egg or evaporated milk if you want to be a little healthier. Coat with seasoned bread crumbs. And either pan fry in canola oil at medium/high heat for 6-8 minutes per side or bake with canola oil at 375* for 6-8 minutes per side.

Thanks to Alicia Stelter Besemer (Michigan) for this recipe!! be sure to find her gravy recipe in the here & there section to top this off!

Potato & Sausage Stew?

4 or 5 medium potatoes, diced
4 or 5 stalks celery, chopped
1 medium sweet onion, chopped
2 or 3 carrots, peeled and chopped
1 package smoked sausage, sliced (can also use ham)
salt, pepper, garlic powder, dill, and parsley (to taste)
2 cans chicken broth
1 jar liquid cheese (like cheese wiz)
milk corn starch and water to thicken

Cook celery onion carrots sausage and seasonings in large pot with some cooking spray or butter add chicken broth and potatoes bring to a boil and cook until potatoes and vegetables are done turn heat to low and add milk to double liquid simmer until hot add liquid cheese stir until smooth thicken with corn starch and water. Serve!

Thanks to Tiffanie Wallace (Michigan) for the recipe!!

10 Minute Asian Pasta

‎1/3 Cup Peanut Butter
1 tbsp Sesame Oil
2 tsp Cider Vinegar
1 tbsp green onions chopped
1/2 tsp Cayenne Pepper
4 portions spaghetti broken into fourths cooked
Mix first 5 ingredients then add to spaghetti

Thanks to Nicole Burke (Michigan) for sharing!!

Cajun Turkey

1 Package of Turkey Breast Fillets
Mccormick Cajun seasoning
Olive oil (can use any oil, I just prefer Olive oil)
salt & pepper

Rinse off Turkey fillets sprinkle with salt, pepper and cajun seasoning on both sides.
Put about a tablespoon of oil in a pan over medium heat
Cook the fillets on both sides about 3-4 mins (be sure to periodically check the inside, turkey dries out very quickly you dont want to over cook it)

*For those spicey spicey lovers out there you can use Caribbean Jerk seasoning in place of the Cajun!

Ok what's cookin (Ohio)

Chicken-Etti

8oz seashell macaroni,cooked (picture is w/angel hair)
2 cups cooked chicken, cubed
1 small onion, diced
1 (10oz) can cream of chicken soup
1/2 cup chicken broth
1/4 lb Velveeta cheese
milk

Put macaroni, chicken, onion, cream of chicken soup, and chicken broth into a large bowl and mix well. Melt Velveeta cheese with milk (the amount varies if you want a thicker sauce add a little milk for a runny sauce add more) in a microwave safe bowl, pour over macaroni mixture and mix well.

Pour into casserole dish. Bake at 350 for 30 minutes, uncovered.

A can of Rotel or diced tomatoes can be added to macaroni mixtures if desired.
I serve with veggies and cheesy biscuits. Enjoy!

Thanks to Megan Strang (Michigan) for the recipe!!

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

"We serve it with mashed potatoes and salad"- Lindsey

Thanks again to Lindsey Whitaker (Michigan) for the recipe!!

Yummie Nachos

 
1 bag of any brand and style of tortilla chips
1-1.5lbs of ground beef
2 pks of taco seasoning
1 can of campbells fiesta nacho cheese sauce
1/2 can of milk
1 small onion
shredded cheese

preheat oven to 375 brown ground beef with onion and season as you would for taco's. in a small microwave safe dish add your cheese sauce and 1/2 can of milk, whisk together, pop it into the microwave for about 45 sec, stir. Put a good layer of chips down on a cookie sheet, top with taco meat and shredded cheese, then add another single layer of chips top with taco meat again, the cheese sauce, then shredded cheese, pop in over till all cheese is melted, you can top with any topping you want, we use sour cream and salsa, you may also add green peppers and whatever else to your meat.. my family dont like them so we just add onion!
Enjoy!

Thanks to Rachel Hicks for sharing her recipe!!

Spanish Rice Enchiladas

1 package 10 inch tortillas
1 # ground beef
1 package taco seasoning
1 box of spanish or mexican rice (rice a roni, lipton, etc)
1 8 oz can tomato sauce
shredded cheese
1 can diced tomatoes

Brown meat and season with about 2/3 package seasoning. Meanwhile, prepare rice according to directions. Add the tomatoes, undrained, after rice is cooked if not indicated in boxed directions. Add remaining 1/3 seasoning into can of tomato sauce and mix well. Combine rice and meat and simmer about 10 minutes. Spoon into tortillas, sprinkle with some cheese, roll up, and place in baking dish. Top with "enchilada sauce" and then sprinkle cheese over top. Bake at 350 for about 20-30 minutes.

Thanks to Lindsey Whitaker (Michigan) for sharing another great recipe!

Chipotle Chicken with Black Bean Salsa

"I came with this because its delicious and totally easy!"- Elisha

Thawed chicken breast tenderloins (boneless\skinless)
Lawrey's baja chipotle marinade
1can whole black beans (not re-fried) 
1 bunch cilantro
1 can whole corn
2-3 fresh limes
2-3 roma tomatoes
1 onion and salt                     

Place chicken in marinade in the morning and refrigerate until ready to cook. Saute chicken in olive oil with onion sections and add additional marinade as necessary.

For salsa-
Add black beans and corn to a medium sized bowl. Dice tomatoes and add. Finley chop cilantro and add. Squeeze the limes over salsa to taste. Salt. Diced Onion optional.

Serve with chicken and salsa together with rice.

Thanks to Elisha Morales (Michigan) for the recipe!!

Smoked Sausage Cheesey Pasta

1lb smoked sausage sliced and cooked to your liking
approx 2 cups of rigatoni, or penne pasta
1 can cream of celery soup
1/2 cup of milk
shredded cheese
1/2c. french's fried onions, may also use the cheddar kind

Preheat oven to 375 slice and cook the sausage, in a large bowl mix soup, milk, between 1/2c to 1c of cheese, and a 1/2c of french's fried onions, stir in cooked sausage, and pasta, transfer mixture to a baking dish, cover with foil and cook for 25-30mins, remove from oven and add your desired amounts of cheese and french's fried onions to the top, put back in the over uncovered for ruffly 5 mins!
This was a hit for my family, kids loved it!


Thanks to Rachel Hicks (Michigan) for sharing this recipe!!

Master Shredded beef

3-3 1/2 # boneless chuck roast
 2 onions, cut into thin wedges
 2 cloves garlic, minced
 1 14 oz can beef broth
 1 tablespoon worcestershire sauce
 2 teaspoons dry mustard
 1 teaspoon dried thyme, crushed
 1/2 teaspoon salt
 1/4 teaspoon cayenne pepper

"I always just dump, so it's estimated above"-Lindsey

Trim the fat from the beef. Place onion and garlic in slow cooker and top with beef. Combined other ingredients in a bowl and then pour over the beef. Cook on low for 11 ish hours or on high for 5-6. (I usually cook on low from around 8 am until 4ish, or until it shreds with a fork)

Once this is done, you can shred the meat and place into freezer safe containers for later, but be sure to put some juices in the containers. I generally DOUBLE the recipe and put about 2 C of the shredded meat and about 1ish C of the juice into a ziplock bag. "We have a family of 7"-Lindsey

Here are a few recipes Lindsey suggests you can do with your Master Beef as well!



 Delicious Beef and Noodles:
2C master beef, with juices
 2 bags reames noodles, prepared
 1 small can cream mush soup
 1/2 C sour cream
 seasoned salt

Combined all and warm through. You can also saute up mushrooms and add those in.

 Shredded Beef, Bean, and Corn Fajitas
1 small red onion, cut into thin wedges
 2 cloves garlic, minced
 1 tablespoon olive oil
 2 C master shredded beef
 1 14.5 oz can mexican style stewed tomatoes
 1 c frozen whole corn
 1 c canned black beans, rinsed and drained
 2 teaspoons chili powder

Cook onion and garlic in large skillet in hot oil over mediumish heat, until tender. Stir in beed, undrained tomatoes, corn, beans, and chili powder. Bring to boil and reduce heat. Simmer, for about 5 minutes, uncovered. Serve in tortillas with desired toppings--we use cheese and sour cream.



 Shredded beef soup
Variety of veggies
 Beef stock
 2 C master beef
 noodles

Mix in large pot, simmer, and season to taste. (sorry, I just use what's on hand and adjust as I go)

Thanks to Lindsey Whitaker (Michigan) for all the great recipes!!

Bulgogi

1/3 cup soy sauce
1/3 cup sugar
2 tbs oil
2 tbs garlic powder
1 med. Onion chopped
1 tbs sesame seed
2 lbs steak (can also use stew meat)
1-2 cups cooked white rice

Slice steak into thin long pieces, mix all the other ingredients and pour over the steak. Marinade until ready to cook. (over night if you'd like)
 Cook steak until no loger pink in thin foil pan on grill or in a wok on the stove.
Serve over white rice. Makes about six servings.

Thanks to Crystal Kulpinski-Behrends for sharing!!

Beef Stew

This is a great mommy friendly recipe, a little preperation then in the crock pot or oven it goes to cook itself!

2 lbs. lean stew beef, cut into bite size pieces
4-5 medium red potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
1 white onion, chopped
4-5 cloves garlic, minced
2-12 oz. cans or 3 cups vegetable juice cocktail (like V8)
1-10 oz. can condensed tomato soup
10 oz. water (I just used the tomato can full)
1 tsp. basil
2 beef bouillon cubs, or 2 tbs. beef base
1/2 tsp. fresh black pepper

There are two ways to cook this:
Combine in an oven-safe pot that has an oven-safe lid, and cook on 350 for 3 hours.
OR,
put all ingredients into your crockpot and cook on low for 9-10 hours, or on high for 5-6.
ENJOY. :)

Thanks to Kristi Lydon (Washington)  for sharing with us!

Rigatoni

Last night for dinner I made Rigatoni. This is an old favortie my mother in law taught me a few years ago. Pretty simple and you can add to this to fit the likings of anyone in the family with mushrooms, onions, chedder cheese etc.

1 box of penne noodles (or any pasta)

1 lb sausage

1 jar of sauce(I use ragu parmesan romano)

1 bag of mozzerella cheese

fry up the sausage and boil pasta

mix sausage, pasta and sauce in a baking pan

stir in 3/4 bag of cheese and bake at 350 degrees for 15 mins

then top with remaining bag of cheese and bake for another 5 mins and serve with garlic bread!

Ok what's cookin (Ohio)

Chicken Enchilada Soup

Boneless skinless chicken breast (about 1 lb)
2 cans chicken broth
1 small can diced tomatoes
1 jar salsa
instant rice (about 1 cup or so)
shredded cheese (about 8 oz.)
sour cream (a few tablespoons)
Spices: Chili powder, cumin, garlic powder, onion powder, salt, pepper (all to taste)
cornstarch and water to thicken
crushed tortilla chips

chop and cook chicken with seasonings in a medium to large pot ; add broth, tomatoes and salsa; bring to a boil, add rice; simmer until rice is cooked; turn heat to low add cheese; stir continuously until melted, add large spoonful of sour cream; thicken with cornstarch and water if desired. serve with cheese, sour cream and tortilla chips on top. Makes quite a bit.

Thanks to Tiffanie Wallace (Michigan) for the recipe!!

EASY BAKED CHICKEN (with ritz cracker crumbs)

"I made this chicken last night and everyone loved it... Easy and good..." - amanda

8 chicken breast

1 1/2 package of Ritz crackers crushed

1 tsp. salt

1 tsp. pepper

1 tsp. garlic
3-4 eggs beaten

 mix spices in crackers in plastic bag

egg wash chicken

coat chicken with cracker crumbs

put a pat of butter under each breast and a pat of butter on top. Bake uncovered at 350 for 45 min to an hour...

Enjoy...

Thanks to Amanda Mercer (Michigan) for the recipe!!!

Pumpkin and cumin soup

 

1lb 2oz pumpkin

1cup chicken stock

1/2 chopped onion

1clove garlic crushed

2tsp ground cumin

40ml coconut milk

1tsp lemon juice

Peel pumpkin and chop into small chunks, combine pumpkin in a large pan with 1 cup water,stock onion garlic and cumin bring to boil, reduce heat to low simmer covered, for 15mins or until pumpkin is tender. Transfer mixture, in batches to food processor or blander and blend each batch until smooth. Return mixture to pan. Add coconut milk and lemon juice to pan, stir over medium heat until heated through. VARIATION: double heavy cream can be used insted of coconut milk. If u like it thinner use and extra 1cup of stock.

Thanks to Kerry Ely (Wisconsin) for the recipe!!

EASY BAKED CHICKEN PARMESAN

6 chicken tenders (or 2-3 breasts)
salt & pepper
1 jar of your favorite marinara/spaghetti sauce
1/2 teaspoon dried basil
2 cups mozzarella cheese
2 servings (about 8 oz. - which is about half a box) of cooked pasta

pour marinara sauce in an oven-safe baking dish.
lightly season chicken with salt & pepper.
then nestle the chicken into the sauce, covering it completely with sauce.
top with mozzarella cheese and cover loosely with foil.
Bake @ 400 degrees for 20 minutes.
Remove foil and bake for another 10 minutes, or until chicken is cooked through and cheese is good and melted. Serve on top of cooked pasta.

Thanks to Kristi Lydon (Washington) for the recipe!!

Cheesey Chicken and Rice Bake

1 can Campbell's Cream of Chicken Soup
1 1/3 C. water
3/4 C. uncooked regular long-grain white rice
1/2tsp. onion powder
1/4tsp. ground black pepper
1 1/2 lb. skinless, boneless chicken breast halves (about 4-6)
1 C. shredded Cheddar cheese

Mix soup, water, rice, onion powder and black pepper in 2-qt shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. 

 Cover and bake at 375 for 45 min. or until chicken is no longer pink and rice is done.
 Uncover, Sprinkle with cheese over chicken

Thanks to - Micki Fischer (Michigan) for the recipe!!

honey mustard chicken & roasted red potatoes

it's exciting what kind of meals just get thrown together and turn out amazing. i had some chicken that really needed to be used, so i whipped up this tasty 3 ingredient sauce/glaze.

spicy brown mustard

honey

a little bit of mayonaise

i butterflied the chicken breasts, smothered them in the honey mustard and baked them in a 350 degree oven for 45 minutes. juicy tender YUM.

for the potatoes:

olive oil

herb de provonce

clove of garlic

kosher salt

scrub, cube and par boil the potatoes. toss them with olive oil, herbs and a clove of minced garlic. place in a roasting pan and broil for a few minutes. (i broiled them in the toaster oven for about 10 minutes. if you use a conventional oven you need to reduce the time.)

super easy, super simple, super YUM.

the kids even helped themselves to seconds.

Thanks to Kristance Matthew (Michigan) for the recipe!!

check out her blog at www.danceyourwaybacktozion.blogspot.com

Creamy Garlic Chicken and Pasta

On the menu at our house tonight was creamy garlic chicken with bow tie pasta. This is super easy and can be modified in so many ways to fit the likings of your whole familia. Took about 20 mins from start to plate!

What you need

1 jar of savory garlic creme - It's actually Kraft Philadelphia cooking Creme
1 box of noodles of your choosing
2 cups of mozzarella cheese
1 package of chicken tenderloins or 2 breasts cut into cubes
a little milk to make it creamy
1 tbsp of parsley or handful of chopped spinach
1 tsp of olive oil or oil of your choosing




First boil your choice of pasta
Then start your chicken over medium heat with your oil
sprinkle chicken w/salt and pepper cook on each side approx 4mins per side(for an easier fix you can buy Tyson ready grilled chicken cubes or strips!)
Once your pasta is cooked add container of savory garlic creme and mozzarella cheese stir until melted
add milk to cream to your liking
sprinkle with parsley and WA LA!

"What's For Dinner You Ask?"

The infamous Facebook question will now be answered on this blog by myself and anyone else willing to share their QUICK EASY MOMMY FRIENDLY  nightly recipes with the rest of us! All you need to do is email me your recipe, name, location (or anonymous if you prefer) at Kascia.Fischer@gmail.com so I can give you credit for the post and I will post it right here on this blog for everyone to share! If you have a picture send it.. if not that's fine too! Or you can post them onto the ok whats cookin facebook page and I will gradually transfer them over. I'm also encouraging mommy friendly deals and steals in addition to recipes, which was the inspiration behind the "Ok What's Cookin" title, so if you come across a good buy please share that in an email as well! Once I get enough posts and interest I will be transferring the blog to its own website with an easy click add recipe button to avoid the emailing me process but of course it costs money so I chose to start here. So enjoy... mommy yourself or not read or share and help me and all the rest of us "facebookers" find out whats cookin <3