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Slow Cooker Sour Cream & Onion Chicken

January 14, 2013 By Leave a Comment

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My friend Jilonne shared this easy recipe with me. The end result isn’t beautiful, but the chicken is moist and tastes good! It is nice to find chicken a recipe my beef-loving cowboy husband will eat.

 

Slow Cooker Sour Cream & Onion Chicken

4 Chicken Breasts (I used a pound of chicken breast tenderloins)

1 can Cream of Chicken Soup ( I like to use this healthier version.)

1/2 C. Sour Cream

1 and 1/2 C. Water

1 package Dry Onion Soup Mix

 

Place Chicken in the bottom of the slow cooker. Mix remaining ingredients and pour over chicken. Cook on low for 6-8 hours or high for 4-6 hours.

Serve over egg noodles.

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Beef & Green Chile Quesadillas

November 2, 2011 By Leave a Comment

This is one of my easy (and so good!) go-to recipes. I try to keep the ingredients on hand so I can make them if I have one of those crazy days when my original dinner plan (or lack of plan) falls through. My husband likes to eat these with sour cream.

Beef & Green Chili Quesadillas 

1 lb Ground Beef

1 Medium Onion, Chopped (optional)

1/2 tsp. Salt

3/4 C. Prepared Chunky Salsa

1 Can (4 oz.) Chopped Green Chilies, Drained

2 C. Shredded Cheddar Cheese

6 – 8 Medium Flour Tortillas (or less if you want them really full)

Cooking Spray or Butter

  • In a large skillet brown beef and onion. Pour of drippings and season with salt.
  • Add salsa, chilies and cheese. Stir and cook until cheese is melted
  • Spoon mixture ( about a 1/4 or more) onto 1/2 of each tortilla and fold to close.
  • Lightly spray tops of tortillas with cooking spray or a small amount of butter. Cook on medium heat on a griddle or stove top pan. Cook until tortilla is lightly brown on one side, flip and repeat.
* I used to cook these quesdillas in the oven – and it works well. This summer I started cooking them on my griddle so I didn’t heat up my house and I’ve continued doing it that way because it seemed faster. To cook them in the oven, preheat oven to 450 degrees and arrange the tortillas on baking sheets (it will probably take 2). Coat the tortilla tops with spray or butter and bake for 8 – 10 minutes or until tortillas are lightly browned. 

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Hamburger Pie

October 6, 2011 By Leave a Comment

I love recipes with only a few ingredients! My college roommate Kristy introduced me to this dish. I’m a picky eater and was skeptical about it at first, but it really is good! I usually make it the day after we’ve had mashed potatoes (if there is any left!). Sometimes I even used mashed baked potato on top if I am in a hurry. This dish isn’t the most beautiful (I sure had a hard time coming up with a presentable picture!), but it is good!

 

Hamburger Pie

1 lb. Hamburger, cooked

1 Can Green Beans, drained

1 Can Tomato Soup

Mashed Potatoes

Shredded Cheddar Cheese

 

Preheat oven to 350 degrees. Place drained beans in the bottom of a 2 quart casserole dish. Add the condensed soup, then hamburger, then potatoes. Cook for about 20 minutes. Sprinkle cheese on top and cook for 5 more minutes or until the cheese is melted.

 

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Baked Potato Soup

September 20, 2011 By 2 Comments

This is one of my all time favorite recipes. Even my very picky 6-year-old will eat this one. The night before I cook this I like to make baked potatoes with supper then refrigerate the extras and use them in this soup. This recipe is easy to make, the only pain is that it requires 8 to 10 minutes of standing at or nearby the stove to whisk the milk and flour until they are thickened. I think it’s worth it though!

I usually 1/2 this recipe when it is just my husband, 6-year-old and I eating it.

Baked Potato Soup

2/3 C.  Butter

2/3 C. Flour

7 C. Milk

4 Large Baked Potatoes, Peeled & Cubed

1 & 1/4  C. Shredded Cheddar Cheese

1 C. Sour Cream

1 tsp. salt

1 tsp. Pepper

1 tsp. Salt

12 Slices Cooked & Crumbled Bacon (optional)

In a stock pot or Dutch oven melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened (about 7 to 10 minutes I’ve found. Stir in potatoes. Bring to a boil, stirring frequently.

Reduce heat and simmer 10 minutes. Then toss in cheese, sour cream, salt and pepper (and the bacon too if you are using it). Continue cooking, stirring frequently until cheese is melted  - just a minute or two. Pour into serving bowls and add extra sour cream or cheese if desired. I like to serve this with my easy bread machine rolls!

 

 

 

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Parmesan Breaded Chicken

September 5, 2011 By Leave a Comment

Since my cowboy husband is definitely a meat (a.k.a. beef) and potatoes kinda guy, we don’t eat much chicken around here. But this is one recipe he doesn’t complain about. I usually serve this with some kind of potatoes (to offset the fact that it isn’t beef) but  it tastes a Italian to me, so it would be great with some kind of pasta and sauce. I’m going to try that next time!

Parmesan Breaded Chicken

1/4 C. Seasoned Bread Crumbs

1/4 C. Grated Parmesan Cheese

1/2 tsp. Oregano

1/4 tsp. (each) Basil, Rosemary, Pepper

4 (about 3 oz. each) Skinless Chicken Breasts (I use boneless but bone-in will work fine too)

1/2 C. Buttermilk

 

Combine dry ingredients in a shallow bowl. Dip chicken in buttermilk and roll in crumb mixture. Coat a baking pan with cooking spray and place chicken in pan and cover.  Bake, covered, at 400 degrees for 20-25 minutes. Remove cover and bake 20 minutes more or until done.

 

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French Bread Pizza

August 17, 2011 By Leave a Comment

This is one of my go to recipes when I’m in a hurry! It is one of those recipes you can make any way you like. Here’s how I do it:

 

Ingredients:

1 Loaf French Bread

Butter

1/2 Jar Pizza Sauce (Wal-Mart has an all natural version with a very short ingredient list – it is $1 per jar where I live)

mozzarella Cheese

Pepperoni

Onion

Pizza Toppings You Like

 

Directions:

1. Cut bread in half, place on lined cookie sheet, butter and broil on low for a few minutes. (Check regularly – bread can go from light brown to black in seconds – I know!)

2. Add pizza sauce, cheese and toppings.

3. Broil on low or high for 5 to 10 minutes (check more often if you use high). My mom makes this recipe often too. She bakes  the pizza instead of broiling it. She bakes at 350 for 10 to 20 minutes.

 

 

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Spaghetti Pie

July 25, 2011 By Leave a Comment

My good friend  Kristy gave  me this recipe back when we were in college. It’s been a staple in my house ever since (7 years) !

Spaghetti Pie

6 oz. Spaghetti (About 3 Cups Cooked)

2 Tbs. Butter

1/3 C. Grated Parmesan Cheese

2 Well-Beaten Eggs

1 C. (8 oz) Cottage Cheese (more or less to taste)

1/2 C. Chopped Onion (optional)

1 lb. Ground Beef

1 Jar (26 oz) Spaghetti Sauce (I use Prego Traditional and only use about 1/2 or a little more of the jar – use as much as you like, homemade would work great!)

1/2 to 1 C. mozzarella Cheese

 

Preheat oven to 350 degrees. Brown hamburger and onion. Drain and mix with spaghetti sauce to reach desired consistency. Set aside. Cook spaghetti and drain. Stir butter into hot spaghetti. Beat egg and add to spaghetti. Add parmesan cheese too. Mix and form into a crust. Place in a buttered 10-inch pie plate. Spread cottage cheese (I don’t measure this, just add enough to cover crust) over spaghetti mix.  Add meat mix on top.

Bake uncovered for 20 minutes. Sprinkle with mozzarella cheese and bake for 5 minutes or until cheese melts. Makes 6 servings.

 

*I often half this recipe for my family of 4. I still bake in the same size pie pan for the same amount of time and it works great. You can also double the recipe and bake in a 9×13 pan. Good company meal! I have made this in the morning, refrigerated, then baked in the evening too.

 

 

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Slow Cooker Lasagna

July 20, 2011 By 1 Comment

My mom shared this recipe with me about a year ago and it has become one of my family’s favorites! It is much easier to make than traditional lasagna and can be ready in as little as 4 hours of cooking time.

 

Slow Cooker Lasagna

1 lb Ground Beef, Browned

4-5 Cups Spaghetti Sauce (I’ve used Newman’s Own & Prego Traditional – homemade would be great too!)

24-oz. Container of Cottage Cheese

1 egg

8-10 Lasagna Noodles, Uncooked

2-3 Cups mozzarella Cheese

Combine ground beef and spaghetti sauce. Separately combine cottage cheese and egg. Layer half the ground beef mixture, half the noodles, half the cottage cheese mix, then half the mozzarella. Repeat. Cover. Cook on high 4-5 hours or low 6-8 hours. (I have tried this on high every time and it seems to work well, even at 4 hours. Don’t push it and only cook 3 hours. Don’t ask how I know that. :) )

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