Recipes from friends

Marsha's Chicken Casserole

5 chicken breasts
2 cans Cream of Chicken Soup
Package of Pepperidge Farm Herb Seasoned Classic Stuffing
1 stick of butter

Bake chicken breasts 1 hour @ 350° & cool in refrigerator
Cut up chicken in bite sized cubes
Spray 9x13 glass baking dish
Spread chicken in bottom of pan
Combine cream of chicken soup with 1 can of water & pour on top of chicken
Heat 1 cup of water & butter until melted
Toss melted butter & water with dressing
Sprinkle dressing on top, cover, & refrigerate over night
Uncover & bake 1 hour @ 350°

Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Instructions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13—9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Ingredients:
1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
3 medium carrots, diced (about 1 1/2 cups)
1/2 pound white mushrooms, sliced
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas
1 1/2 pounds Yukon gold or creamery potatoes
1 small head cauliflower (about 2 pounds), cut into florets
2/3 cup 1 percent lowfat milk
2 tablespoons butter

Instructions:
In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.

Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).

Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.

Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.

Link: https://www.foodnetwork.com/recipes/ellie-krieger/shepherds-pie-recipe-1940483

Ingredients:
1 (14.5-ounce) can fire roasted diced tomatoes
1 (10-ounce) can Old El Paso™ mild enchilada sauce*
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
½ cup vegetable broth, or more, as needed*
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, drained and rinsed*
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta*
2 tablespoons chopped fresh cilantro leaves

Instructions:
- Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
- Serve immediately, garnished with cilantro, if desired.

Link: https://damndelicious.net/2014/12/01/slow-cooker-enchilada-orzo/

Dee’s notes:
i use the hot enchilada sauce as we like flavorful things
and this time, i did two cans of black beans and a heavy one cup of orzo. I used water in place of broth.
you can eat it in a bowl, make nachos out of it, or put it in them little street taco tortillas with fixins!

Ingredients:
1-2 Lb Ground beef
1 Package Ranch dressing mix (dry)
1 Package Taco seasoning
2 Cans Bush’s Chili Magic
1 Large can Diced tomatoes
8 Oz Tomato sauce
1 Can Rotel
1 Can Chicken broth
1 Can Yellow corn
1 Can Cream corn

Toppings: Cheddar Cheese, Sour Cream, Fritos, etc.

Instructions:
Brown the ground beef
Add all ingredients to crockpot
Cook on low for 6-8 hours

Top with Cheddar Cheese, Sour Cream, Fritos when serving

Notes:
This is an easy soup and is delicious leftover to reheat or freeze. I use 3 Tablespoons of homemade taco seasoning and low sodium broth, no salt added canned products, etc. and have substituted ground turkey breast. (Dee might add some spicy peppers too.)