Easy Chicken Spaghetti

1 pkg chicken breast
1 can cream of mushroom soup
8 oz. Velveeta Cheese
1 can Mild Rotel
8 oz Spaghetti

Boil your chicken, and shred.

Use broth from chicken to boil your pasta. Drain.

In the mean time, add Velveeta (cubed), cream of mushroom and rotel together over medium heat until melted.
*If you DO NOT like the consistency of tomato's, but still want the flavor of Rotel, use a food processor to puree them and add to the mixture. This is what I did to still give the dish a little spice. And the hubby didnt even know there was tomatos in it...suuweeettt

After that add all ingredients into a baking dish and back for 20 minutes on 375!

Philly Beef Stuffed Sandwich

The purpose of this blog is to share recipes with others so that they are easily found when in need!
*And so i dont have to write it everytime someone ask ;)

Here is one I am trying today!

And my picture of the ring. Too bad I didnt have any leaf like random garnish to through in the picture. Oh well ...

Minus the green peppers due to my husbands long list of *I DONT LIKES*

Should still be good. You could even spice it up and add pepperoni's sausage some canadian bacon and such vs the roast beef!

Philly Beef Stuffed Sandwich
Posted by FootsieBear

1 cup green bell pepper, chopped
3/4 cup chopped onion
1 Tablespoon vegetable oil
2 garlic cloves, pressed
1 teaspoon dried oregano leaves, divided
2 packages ( 10 ounces each ) refrigerated Pizza Crust
8 ounces of thinly sliced deli roast beef
8 ounces of thinly sliced American Cheese
1 egg white
1 Tablespoon water

Preheat oven to 400° F.

Chop bell pepper and onion, set aside.

Put oil into skillet and heat, add pressed garlic, bell pepper and onion and 1/2 of the oregano leaves. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove pan from heat, unroll 1 pizza crust onto lightly floured surface, with the dough and pizza roller, roll out crusts to a 12 X 9 rectangle; cover with half of the cheese, beef and vegetable mixture to within 1/2 inch of edges of dough.

Starting at longest side of rectangle, roll up dough, jelly roll fashion. Press seam together to seal. Repeat with remaining crust and filling ingredients. Place rolls seam down on the 15" round baking stone. Join ends of rolls together to form one large ring. Press ends together to seal. In small bowl, combine egg white and water, brush onto dough using a pastry brush. Sprinkle the remaining 1/2 tsp. oregano on top of ring.

Bake 20 to 25 minutes or until Golden Brown. Let stand 10 minutes before cutting.

Southern Pulled Pork

I love a pulled Pork Sandwich, but no clue how to make it. Im going to try this recipe and see if its as good as everyone elese reviews!
Ill be buying the BBQ sauce from our local BBQ joint to go with it!

http://allrecipes.com/Recipe/Southern-Pulled-Pork/Detail.aspx

Taco Cups

I make this taco ring that everyone raves about (super easy--but whatever)
I just saw these cute taco cups. I mean I did say cute---people eat with their eyes so I do always try to make my food look appealing.

I thought to use the same mixture of the taco ring which is:

1 lb. ground beef cooked and crumbled, mixed with a few tables spoons of water and 1 pkg. taco seasoning and 1 cup Cheddar cheese or Mexican blend.

Then use a mini muffin pan to make the taco cups. Spray cooking spray into the mini pan.

Use a pizza slicer to slice a pkg of crescent rolls into 24 squares and place into the mini muffin pans. Place a tbsp of the mixture in each.

Bake at 350 degrees for 8-10 minutes or until golden.Taaddaaaa--- taco cup appetizers!



I'm defiantly making these this week and will let you know how they turned out!

However here is my inspiration. Perhaps I might try the mini muffins and the regular sized muffins?? For a party the mini would be great but for dinner- I think the reg pan would be awesome.

Serve with a bowl of salsa sour cream and lettece! Delicious!

Chicken, Cheese & Spinach Manicotti

Ingredients:
1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
1-1/2 cups spaghetti sauce
1/4 cup chopped fresh basil

Directions:

COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
TIP: PIPE mixture into manicotti with a small slit in the corner of a sandwich bag. Much easier than shoving the mix in with a spoon! What a mess

PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.

BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Easy Layered Chicken Bake Amandine

Oldies but Favorites

Easy Layered Chicken Bake Amandine
I used to make this pre Pampered Chef and when I didnt really make anything but stuff out of KraftFood magazines and such.
I have made this a few times and its REALLY good considering its make with a box of stuffing~
I would sub the frozen green beans for fresh ones.
I do not use any frozen or cans veggies except corn (on occasion)

This is great when you are needed something easy and quick!

Amandine
1/2 tsp. poultry seasoning
1 can (10-3/4 oz.) condensed cream of chicken soup mixed with 1/2 cup milk
2 cups frozen green beans
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
1/4 cup toasted PLANTERS Sliced Almonds

Then follow our 3 simple steps:

PREHEAT oven to 400°F. Cut chicken into bite-size pieces; spread onto bottom of 13x9-inch baking dish. Sprinkle with seasoning. Spread add-ins over chicken. Add topping.

STIR 1-1/2 cups water into dry stuffing mix; spoon evenly over chicken.

BAKE 30 to 35 min. or until chicken is cooked through.

10$ MEALS??

Cant wait to start watching this or following her
so I can get some good cheap meal ideas. Im on a NO FAST FOOD challange. For as long as possible not only will I lose weight but I will save money. Its so darn expensive to eat out these days. Its just insane that 2 adult meals and 2 kids meals cost up to 20 bucks plus! I could make a ton of food with that kind of money!!!
I dont understand how some poeple only eat out and dont cook. Wowers. Im all over left overs lately they are NOT going to waste.
A great left over meal is the Chicken Bistro Twist! Were just about done eating ours from the other night, and left overs are even better than the first night! Man you can just freeze it in indivudual slices and bake/microwave it. Its like an american calzone! So delicious! And it makes a ton.
Hope that this is a good show!
http://www.foodnetwork.com/ten-dollar-dinners-with-melissa-darabian/index.html

Cranberry Turkey Wreath.

This looks amazing however, my wonderful husband does not like cranberries. Boy is he missing out. This looks devine.
Thanks Donna for posting this



Cranberry Turkey Wreath.

2 pkg refrigerated crescent rolls
1/2 cup mayonnaise
2 Tbsp grey poupon
1/2 tsp coarsely ground pepper
2 cups cooked turkey (or chicken), chopped
1/2 cup celery, sliced
3 Tbsp fresh parsley, snipped
1/2 cup dried cranberries
1 1/4 cup Swiss cheese, shredded (divided)
1/2 cup walnuts, chopped
1 egg white

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Mix turkey, mayonnaise, mustard, celery, parsley, cheese walnuts and black pepper into a bowl. Scoop filling over seams of dough, forming a circle.

Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown.

*This is a recipe for leftover turkey after the holidays. During the year you can make it using chicken. This recipe is delicious before and after it’s cooked so you can stir it up and serve it on toast as well. I personally think the filling tastes better before it’s baked.

Dont know what the heck to cook for dinner?!?!

A-MAZ-ING

Not only was this

meatloaf great buttttt I found this site while playing around searching for new recipes to try

http://www.supercook.com/

Dont know what the heck to cook for dinner?!?! Yeah it happens to me all the time, believe it or not.

Well if you are low on groceries and havent made it to the store check out this website and enter what you DO HAVE, and it will give you all sorts of options of recipes to make with theingredients you have handy.

Super cool right? Yeah, I thought youd like it.

Try it out! I know I will

Turkey Meatloaf w/ feta cheese and Sauted Garlic Green Beans

Whats for dinner in the Toppings House??

Well its 1030 and im done with dinner??!?! Yes its true.

Prep in the mornings when it isnt hectic, perhaps while your kids are in school or kids are napping, down time....


I made my meatloaf right now and im going to prep the green beans now so I can realx tonight and not worry about rushing to have dinner ready when Daddy gets home

Turkey Meatloaf w/ feta cheese and Sauted Garlic Green Beans- bag of fresh green beans ends snapped, sauted in lots of garlic, olive oil and pepper... so yummy everytime, even the kids LOVE them and request 2nds and 3rds!!

Ill post a picture of the finished dish after I bake it this evening! I left out the tomatos for hubbys sake and added fresh garlic instead.

Shrimp Orzo with Feta Cheese & Tomatos

Heres the recipe for the wonderful dish my dad and I prepared tonight.

Shrimp Orzo with Feta Cheese & Tomatos

In the recipe I did use 2 cups of water with a chicken bouillon to add some flavor to the orzo. Do not drain the pasta, there is no need there should be no water/broth left. I also added a little butter to make the pasta smooth, and not stick.

Looked way better but the camera phone picture quality wasnt the best
-sorry.

Corn and Shrimp Chowder

Corn and *Shrimp Chowder

My Mimi actually taught me this recipe last winter. She adds a touch of Cajun spice though...

This recipe is SO quick and SO easy to prepare for a cold day! Even Billy loves it, and he is hard to please.

*Don't like shrimp? No problem, He said its even great without the shrimp! Or you could try boiled shredded chicken.

1 tbsp butter

1/4 cup chopped green onions

2 clove garlic

pepper to taste

2 cans cream of potato, undiluted

2 cups milk

1 pkg. 3 oz. cream cheese

1 can (8 3/4 oz) corn, undrained

1.5 lbs peeled and diveined shrimp

Melt butter in large dutch over, add onion, garlic and pepper. Saute until tender. Stir in soup, milk, cream cheese and corn. Bring to boil stirring occasionally. Add shrimp, then cover and reduce heat, cook for 5-7 minutes. Serve hot, with crackers or alone.

This soup can easily be made ahead, then refrigerated for up to 2 days or frozen up to 1 month. Just add the shrimp during the last few minutes or reheating.

Thai Peanut Pasta

I saw and tried this recipe today. Thanks Donna!!

I added carrotts on top, and I did use both Chicken and the Peas!

Crabby Patties AKA Crab Meat Rangoon

Oh yumm, another delightful treat ...
So easy--- and this deep fryer, is splatter free and has a vent so our house doesn't stink up!
I just made about 25 but I used:

1 pkg won ton wrappers (Found in the produce area at Walmart, cold)
1 block cream cheese room
few tables spoons water & flour
temperature
1/2 pkg artificial crab meat, chopped
6 green onions chopped
2 cloves garlic

I mixed up all these ingredients, and added a tablespoon of mixture to each won ton wrapper. Folded in half then pulled ends together. You can see them in the picture better. I also made them with the 4 points... hard to explain but you can close it however you want. I used 2 tbsp flour and a few of water to make a paste to seal the edges. Just make sure the paste is milky and not too thick. Deep fry them until golden. They are DELICIOUS!

Chicken Green Chili Straw

These look pretty easy, might have to try these this week!
Ingredients
Cooking spray
1 1/2 cups cooked chicken thigh meat, chopped
1/2 cup sour cream
1/3 cup shredded Mexican cheese blend (recommended: Kraft or Sargento)
1 (4-ounce) can diced green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground cumin
1 package egg roll wrappers
1 cup honey
3 tablespoons chopped pickled jalapenos
1 tablespoon cider vinegar
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine.
Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place "straws" on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.
Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.

Mexican Chicken Cassrole with Green Chili corn bread

New found respect for Paula Dean

Ingredients
vegtable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
Directions
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

SERVED WITH :

Ingredients
Vegtable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

Creamy One Pot Pasta

Ingredients
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled 4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese
snipped fresh basil (optional)

How to fix it
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Thinly slice garlic using Color Coated Paring Knife.
Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth.
Return to burner; increase heat to high.
Cover and bring to a boil.
Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl.
Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.
Drain sun-dried tomatoes; pat dry with a paper towel.
Slice tomatoes into thin strips.
Add carrots and tomatoes to batter bowl.
Cut cream cheese into cubes.
Add vegetables, cream cheese, salt and black pepper to Stockpot.
Stir until cream cheese is melted and fully incorporated.
Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are

If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Tuna and Pasta Chedder Melt

INGREDIENTS
1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
1 (10.75 ounce) can water
3 cups uncooked corkscrew-shaped pasta
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup

1 cup milk
1 (6 ounce) can tuna, drained and flaked
1 cup shredded Cheddar cheese
2 tablespoons Italian-seasoned dry bread crumbs
2 teaspoons butter or margarine, melted

DIRECTIONS
Heat broth and water to a boil in skillet. Add pasta and cook until just tender, stirring often. Do not drain.
Stir in soup, milk and tuna. Top with cheese. Mix bread crumbs with butter. Sprinkle on top. Heat through.

Tortilla and Black Bean Pie

Tortilla and Black Bean Bake

Seriously Delicious Made this a few years back WITH the beer--a must.

I lost this recipe and I Have about 50 cook books and I finally came across it!

Using it this week! Yumm..

Ingredients
4 (10-inch) flour tortillas
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 cloves garlic, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese

Directions
AS ALWAYS I USE MORE CHEESE THAN CALLED FOR
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions.

To serve, slice into wedges.

Shrimp Avacado Pasta Salad

Ohh this looks like an awesome summer recipe to bring to a party! Or now before it gets to cold-- for those down South hehe!

Shrimp Avacado Pasta Salad
from the cookbook of www.AllRecipes.com

INGREDIENTS:
1 (16 ounce) package uncooked penne pasta
1/4 pound bacon
1 pound cooked shrimp, peeled and deveined
2 avocados - peeled, pitted and diced
1 cup shredded Cheddar cheese
1 cup mayonnaise
1/4 cup lemon juice
2 tomatoes, diced
1 teaspoon crushed red pepper
4 cups shredded lettuce

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.
Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.
In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.