Hashbrown Casserole

I've modified this recipe a bit since I got it from my friend, Jeanee. It's a good one! I especially love the flavor of the sausage and peppers.

1 or 2 lb. sausage – hot or mild

2 c. shredded cheddar cheese

1 can cream of chicken soup

1 c. sour cream

8 oz. French onion dip OR ¾ cup sour cream and ½ envelope onion soup mix

1 c. chopped onion

¼ c. each green and red bell pepper

salt and pepper to taste

1 (30 oz.) package frozen hash brown shredded potatoes (or country style), thawed. 

        In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread ½ of the hash brown mixture over bottom of a 9x13 greased baking dish. Spread ½ of the browned sausage over hash browns. Repeat with second half of hash browns then sausage. (Or place all of the hash brown mixture in the baking dish and top with sausage.) Bake at 350º for about one hour or until casserole is golden brown.

Foil Dinners

Okay, so foil dinners have been around forever. I remember eating these when I was young and I've made them several times for Jeff and the boys as they head out for various overnighters. It was my friend Dana who suggested cooking them in the oven at home and then refrigerating them until leaving for camp. That way they are precooked and all you need to do is warm them up over the campfire. Genius!!

For each serving:

Place a hamburger patty (or ground turkey patty) in center of a large piece of foil. Season to taste. Top with onion slices, potato slices, and baby carrots. Be careful not to make it too thick or it won’t cook through. Bring edges of foil together and seal. Bake on a cookie sheet at 375º for 45 min. to one hour. It’s ready to eat for an at-home “camp” meal. Or to take on a camping trip, chill the cooked foil dinner in a cooler. Warm it up in hot coals. Because everything is precooked, you’ll be eating in no time!

Noodle Casserole

This is something Jeff's Grandma Stowell made for us when we visited once after we were married. It has a sort of comfort food aspect, but the green peppers are a surprising addition that make for a delicious flavor.

½ of a green pepper, chopped

¼ to ½ of a medium onion, chopped

Saute above ingredients in a little bit of margarine.

Add:

2 cans cream of mushroom soup

1 can tuna, drained

1 c. frozen peas

Heat through and stir into 1 lb. cooked egg noodles.

Hawaiian Haystacks

We don't make these often because they require several ingredients I don't always keep on hand, but they are always a favorite when I do! They are not hard to throw together and they please even the picky eaters because they can top with whatever they like.

Chicken Sauce:

6 Tbsp. butter

6 Tbsp. flour

2 cans chicken broth (3 cups)

1 c. whipping cream

Melt butter, remove from heat. Add flour and broth. Stir in whipping cream. Stir constantly over medium heat until it thickens. Add salt and pepper to taste. Add some cooked chicken.

(Don’t have time to make the sauce? Use cream of chicken soup thinned with a little milk.)

Layer rice, sauce, and toppings.

Topping suggestions:

grated cheese, pineapple chunks, sliced olives, sliced mushrooms (fresh or canned), sweetened flaked coconut, green onions, chopped fresh tomatoes, chow mein noodles, green peppers, hard boiled eggs, and slivered almonds.

Sloppy Joes

Okay, so I admit I usually open a can of Manwich when I make sloppy joes these days. But when I want to do it right, I always head for my mom's recipe. These are the sloppy joes I grew up on and they are so good!

Brown and drain:

1 pound ground beef

1 medium onion, diced

Stir in:

3 tsp. mustard

3 tsp. ketchup

1 can chicken gumbo soup

Simmer 30 minutes. Serve on buns.

Zucchini Casserole

I love zucchini season! This recipe always makes it into our summer line-up when the garden vegetables are in full swing. From my friend Greta, this is one we keep around!

Saute:

½ cup chopped onion

6 Tbsp. butter

¾ cup sliced carrots

Combine with:

2 ¼ cup herb or chicken stuffing mix

2 cans cream of chicken soup

½ c. sour cream

4 medium zucchini in ½” slices then cut in half (half-moon shaped)

Place in 9x13 baking dish and top with a little more stuffing. Bake at 350º for 40 minutes.

Parmesan Chicken

If there was ever a recipe that's made the rounds, this is it. My entire extended family loves this. Funny enough, I got the recipe when a guy I dated (Craig) made this for me many years ago. The relationship didn't work out, but I got a great recipe out of it! Ha! :) The chicken is so tender and the flavor is delicious. I usually serve it with mashed potatoes and corn.

Boneless, skinless chicken breasts or strips

Small carton plain yogurt (can substitute sour cream in a pinch)

1 sleeve Ritz crackers, crushed

2-3 Tbsp. Parmesan cheese

1 tsp. garlic salt

1 tsp. season salt

Dip chicken in yogurt then roll in cracker mixture. Place in a foil lined pan. Before baking, drizzle melted butter or margarine over the top – about 1 cube for 6+ chicken breasts or 12+ strips. Bake at 325º for 45 minutes.

Chicken Enchiladas

I got this recipe from my sister-in-law years ago and there are always smiles when it's served around here. My favorite way to serve it is with pico de gallo (fresh salsa) made from fresh tomatoes, red onion, cilantro and salt. This is a good company meal, especially when feeding the missionaries!

4 chicken breasts – cooked, boned and diced OR one 12.5 oz. can cooked chicken breast

1 small can green chilies

2 c. sour cream

1 can cream of chicken soup

1 can cream of mushroom soup

8-10 flour tortillas

Mix together all ingredients except the tortillas. On each tortilla, place a spoonful of the chicken mix. Roll tortilla and place seam side down in a 9X13 that has been sprayed with cooking spray. Pour remaining mix over the top and sprinkle with cheese. Cover and bake at 350º for 1 hour. Serve with fresh salsa if desired. 

Homemade Chicken Nuggets

This is from my good-old-reliable-19-year-old Better Homes and Gardens Cookbook. My kids love these! I adjust amounts to accommodate our crew and use whatever crackers I have on hand. There are never leftovers when these are on the menu. They turn out super tender and yummy every time!

3 Tbsp. margarine or butter, melted

2 tsp. Worcestershire sauce

2 whole large chicken breasts (about 2 pounds), skinned, boned, and cut into 1-inch pieces.

50 wheat wafers, finely crushed

½ cup grated parmesan cheese

Stir together butter and Worcestershire sauce. Add chicken and toss to coat, in a plastic bag stir together crushed wafers and parmesan cheese. Add chicken pieces, a few at a time, closing bag and shaking to coat pieces well. Place chicken pieces in a single layer on a baking sheet.

Bake in a 450º oven for 7 to 9 minutes or till no longer pink. Makes 4 servings.

Chicken and Noodles

I got this recipe years ago from my friend, Chris. Not much to it, but it sure hits the spot after a hectic day. Even better if it's cold and snowy and you need some good old comfort food!

3 or 4 lbs. boiler/fryer chicken

Put in crock pot with salt & pepper and water to cover. Leave on high about 5 hours. Drain from broth. Put broth back in crock pot, still on high. Add 1 package egg noodles and water, if necessary. Cut up, skin and debone chicken. Put chicken back in noodles and cook for another 30-40 minutes.

Chicken and Rice

Mmmm. We just had this last night. The rice gets so soft and mushy and yummy. It tastes like comfort. I even used pretty thick and completely frozen chicken breasts and they cooked up just right, though I did up the temp to 325º just to be safe. This one comes together in a jiffy. Just make sure you plan for the longer baking time.

2 cups Minute Rice

1 can cream of mushroom soup

1 can cream of celery soup

½ cup milk

½ bag dry onion soup mix

Mix above ingredients together. Put in pan and lay chicken breasts or tenders on top. Sprinkle other half of dry onion soup over chicken. Bake at 300º for 90 minutes, covered.

Red and White Pasta Delight

Another winning recipe from my sister, Amy. This is so easy to make. It's always a hit and it's the perfect choice when someone needs a meal brought in - I just make two, one for us and one to give away. You can make it ahead when you know dinnertime is going to be crazy and keep it refrigerated until time to bake.

Noodles and Red Sauce:

1 box mostaccioli or penne noodles

1 jar of favorite spaghetti sauce

1 cup or more of mozzarella cheese

        Cook noodles according to box. Put spaghetti sauce in the bottom of 9x13 pan then put noodles on top and mix together. Pour alfredo sauce (see below) over noodles, sprinkle with mozzarella cheese and bake, covered, at 350º for 30 minutes until bubbly and cheese is melted.

Alfredo Sauce:

½ cup butter

2 Tbsp. cream cheese

½ pint heavy cream (can use half and half or milk in a pinch)

½ cup parmesan cheese

1 tsp. garlic salt

        Melt ingredients together over medium heat. Stir often until sauce thickens a bit. Cook longer if you want it thicker. Double the recipe if you want extra sauce for dipping breadsticks.

Easy Crockpot Chicken Tacos

My little sister, Amy, compiled recipes from her husband's family one year for Christmas. This recipe comes from that book and it's a keeper! Easy to throw together, plus there's always enough left over to freeze for another crazy day.

4 Frozen Chicken Breasts (you don’t even have to thaw them!)

1 15 oz. can of corn

1 15 oz. can of black beans (any kind of beans will work)

1 16 oz. jar of salsa (enchilada sauce will work in a pinch)

Place all ingredients in crock pot on low for 6 hours or high for 3 hours. Shred chicken and stir. Place in soft flour tortillas with favorite toppings (cheese, lettuce, sour cream, guacamole). This is also great on tortilla chips or just by itself. An easy, go-to dinner.

Veggie Egg Rolls

Okay, these are completely delicious. My friend, JaNae, posted the recipe on her blog and I could eat them everyday. They are pretty simple, but they don't skimp on flavor. Oh Yum!!

Saute 1 diced onion. To the pan of onions, add 2 shredded carrots, 2 shredded zucchinis, and 1 small head shredded cabbage. Very lightly sauté. Spray with Braggs liquid aminos. Wrap in egg roll wraps and fry in oil or bake in oven. Super delicious!!

Chicken Taquitos

This recipe was inspired by one I found on Our Best Bites, but I didn't have everything I needed when I wanted to make them so I improvised. We liked them so much that my version became a keeper! When we had our exchange student from Senegal, this was the first meal I made that she actually liked so we made it a lot. :)

2 cans black beans

~1/4 c. cream cheese, softened

~1/2 c salsa

1 tsp. garlic, minced

1 tsp. cumin

1 tsp. chili powder

<1/4 c. dry onion

1 can cooked chicken breast (12.5 oz.)

lime juice

Small flour tortillas

Heat oven to 425º. Combine ingredients (except tortillas), smooshing some of the beans as you mix everything together. Spray baking sheet with cooking spray or use a silicone baking mat. Roll up 1-2 Tbsp. filling in each small flour tortilla. Place seam side down on prepared baking sheet. Spray with Pam and sprinkle with sea salt. Bake about 15 minutes or until starting to brown. Serve with sour cream, salsa, guacamole, etc. Makes 25 or more. Great as leftovers, cold or warm. 

Creamy Italian Chicken

I got this from a friend, Tawnya, several years ago when I was in a dinner slump. This has become a favorite meal to serve when company comes and is one of the most requested recipes I have. We serve it over mashed potatoes. 

1 cube butter

1 pkg. dry Italian dressing mix

8 oz. cream cheese, softened

1 can cream of chicken soup

7-9 chicken breasts, fresh or frozen, or equivalent amount of chicken tenderloins. (A 2.5 lb. bag of frozen chicken tenderloins works well.)

Melt butter and mix in Italian dressing mix. Place chicken in crock pot and pour butter mixture over. Let cook on low for 4+ hours. Break up the chicken a bit with a fork or potato masher. Combine cream cheese and soup and stir into chicken. Cook another 2 hours. Stir and serve over potatoes, pasta (acini de pepe is a good choice) or rice. 

(Can cook on high if you have less time.)

Ghezzi Pasta (Pasta Alla Carbonara)

Oh, this is a good one! First made for us by Elder Ghezzi, an Italian missionary who served in our area, this has become a family favorite. Smiles all around when we have this for dinner!

3 eggs, beat well

1 lb. bacon, cut up and cooked (or baked), I like it pretty crispy in this dish

1 lb. penne pasta, cooked and drained

Salt and pepper to taste

1/2 c. fancy shredded parmesan cheese

Stir eggs into drained pasta until eggs are cooked. Stir in bacon, salt, pepper, and parmesan cheese. Serve with additional parmesan.

Layered Chicken Nachos

My friend, Karey, shared this recipe. It's pretty easy to whip up and oh, so good!! (See Original recipe here.) 

3 Tbsp. lime juice

2 Tbsp. olive oil

1 tsp. ground cumin

1 tsp. garlic powder

2 cups cooked and shredded chicken (canned chicken works in a pinch!)

Salt and pepper to taste

Large bag of tortilla chips

one 16-oz. can refried beans

2 cups shredded cheese

one 16-oz. jar salsa

sour cream

Heat oven to 425º. Wisk together lime juice, olive oil, cumin and garlic. Toss with chicken in a bowl and season with salt and pepper.

Make a layer of tortilla chips to cover the bottom of a 9x13 baking dish. Evenly spoon refried beans over chips (use entire can). Top with half the chicken and sprinkle with 1 cup shredded cheese. Add another layer of tortilla chips. Add remaining chicken. Spoon half the salsa even over chips. Top with remaining cheese.

Bake nachos until heated through and cheese is melted and bubbling (15-20 minutes). Serve hot with remaining salsa and sour cream.

Chicken Fried Rice

I adapted this recipe from my friend, Dana. Boy howdy, is it a favorite around here! It's super easy to whip up and at least one of my kids could live on this alone. 

1 can cooked chicken breast (12.5 oz.), or cooked, chopped chicken breast

3 scrambled eggs

~1/2 c. thinly sliced carrots

½ onion, finely chopped or small handful dried onion

~¾ c. frozen peas

~1 tsp. fresh minced garlic

3-4+ cups cooked white rice

Soy sauce

Drain chicken and add some soy sauce. Let sit while you prepare the rest.

Saute carrots and onions in a little olive oil until soft. (If using dry onions, add onions after carrots are cooked.) Add frozen peas and garlic until peas are cooked. Scramble eggs, chop up and add to carrot mixture. Stir in chicken and rice.  Serve with soy sauce.

Quick and Easy Black Beans

I have several favorites from the ladies at Our Best Bites. These beans are easy to whip up and they make a great addition to Mexican dishes. (See original recipe here.)

2 cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth or water (I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 2 minutes or until they just start to become translucent. Add garlic and saute about 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula to smoosh some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken up the sauce. They will thicken more upon standing. If you want a more soupy consistency, just add a little more broth. Serve as a side dish, or over rice, in fajitas or tacos, or on top of chicken or steak. Makes six 1/3 cup servings.

Chicken Roll Ups

These taste like comfort food to me! My friend, Deborah, made them for a holiday gathering of friends and I've loved them ever since. They can be served as part of a fancy meal, but are still perfect for everyday. We love them. (a.k.a chicken pockets)

2 cups cooked chicken or turkey (OR one 12.5 oz. can cooked chicken breast, drained)

8 oz. cream cheese, softened

1/2 cup mayonnaise

2 stalks of celery, chopped (optional - leave out when making for Sadie ;)
2 Tbsp. dried onions

garlic salt

3 tubes refrigerated crescent roll dough

1/2 c. (one cube) melted butter

Boxed stuffing mix, crushed (herb or chicken flavor are our favorites)

        

Combine all ingredients except crescent rolls, butter and stuffing. Lay out crescent roll triangles and wrap ~1 Tbsp. filling in each, sealing all edges (I use my cookie scoop for the perfect amount of filling). Roll in melted butter & crushed stuffing mix (herb or chicken flavor stuffing are good). Lay on baking sheet. I fit all 24 on one sheet -- six rows of 4. Bake at 350º for 25-30 minutes. Serve with sauce (recipe below).

(These can be made earlier in the day and refrigerated until baking. Or they can be frozen before baking then just popped in the oven when you need them.)

Sauce:

3 Tbsp. butter
3 Tbsp. flour
1 1/2 c. chicken broth
1/2 c. heavy whipping cream
        

Melt butter in saucepan. Stir in flour with a whisk to eliminate any lumps. Whisk in broth. It should start to thicken pretty quickly. Add heavy whipping cream. Stir constantly over medium heat until it thickens a bit more. Add salt and pepper to taste. 

I never use the following sauce, but I think it might have been given to me with the recipe so for what it's worth...

Easy Sauce:

1 can cream of chicken soup

1 cup sour cream

        Combine and heat. Serve over roll ups.  

Pasta with Spinach and Garlic

This is yummy freshly made or cold out of the refrigerator the next day. Two of my boys can't get enough. It works as a side dish or a light meal. A former colleague of Jeff's shared this recipe with us several years ago and we make it often. Thanks, Anu!

12 oz. spinach (or 9 oz. box of frozen chopped spinach)

16 oz. small pasta – shells or wagon wheels, etc.

1/3 c. olive oil

3 cloves garlic, minced or crushed

1/2 - 1 tsp. crushed red pepper flakes

salt and black pepper

1/3 to 1/2 cup finely shredded parmesan cheese (the kind you buy in the refrigerator section)

Remove and discard any tough spinach stems; chop leaves coarsely and set aside (or just thaw chopped frozen spinach).

In a 6- to 8-quart pan, cook pasta in boiling water until tender according to package directions. Just before pasta is done, stir in spinach. Cook, uncovered, stirring to distribute spinach, just until water returns to a full boil. Drain pasta and spinach.

While pasta and spinach are draining, heat oil in a sauce pan over medium heat. Stir in garlic and crushed red pepper flakes. Cook, uncovered, until garlic turns opaque (about 2 minutes). Stir into the pasta and spinach. Season to taste with salt and pepper. Stir in parmesan cheese. If desired, reserve some cheese to sprinkle on top before serving.