Chicken Tot Casserole

Mix:

2-3 cups cooked cubed or shredded chicken
2 cups mixed vegetables (corn, chopped carrots, lima beans and chopped green beans or any combination you like), frozen and then cooked for 4-5 minutes
2 cans (10 3/4 oz) condensed cream of chicken, undiluted
1/2 cup cheese
1/4 cup chopped green onions
1/2 cup milk
1/4 cup sour cream

Topping:

Frozen tater tots to cover surface in a single layer
1/2 cup cheese

Pour the chicken mixture in oiled 13x9; smooth surface. Cover with tater tots. Bake in a preheated 350 oven and bake for 35 minutes. Add the cheese on top and melt for a few minutes.

Makes: 6 servings

Oatmeal Raisin Cookies

Taste of Home magazine, Best Loved Cookies and Bars

www.tasteofhome.com

2 cups butter
2 cups packed brown sugar
1 cup sugar
2 eggs
1/2 cup water
2 teaspoon vanilla extract
6 cups quick-cooking oats
2 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 1/2 cups raisins
2 cups (12 oz) semi-sweet chocolate chips
1 1/2 cups chopped walnuts
1 cup flaked coconut

In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the oats, flour, salt, cinnamon and baking soda; gradually add to creamed mixture and mix well. (Transfer to a large bowl if necessary). Stir in the raisins, chocolate chips, walnuts and coconut.

Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 350 F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Yield: About 12 1/2 dozen.

Note: Mine baked in 10 minutes.

                                              Sandi Swartzenberger
                                       
                                              Kalispell, Montana

One Pot Wonder Enchilada Bowls

The Wholesome Dish by Amanda Finks.

www.thewholesomedish.com

I made a couple of changes to this recipe but we really liked it.

2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium yellow onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup rice, uncooked (I used long grain white rice)
2 cups chicken broth (I only used 1 1/2 cups)
1 (14.5 oz) Rotel tomatoes and chilies (I used mild chunky salsa because I have little kids but diced tomatoes will work as well)
1 (10 oz) jar enchilada sauce (I used Red Old El Paso, mild)
1 cup frozen kernel corns
2 teaspoons chili powder
1 teaspoon cumin
1 (15 oz) can black beans (rinsed and drained)
1 cup Mexican cheese blend, shredded ( I only had Cheddar cheese)

Optional Toppings:

Shredded lettuce
Chopped green onions
Sour Cream
Chopped tomatoes

I added some fresh chopped cilantro, too.

Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt and pepper. Cook for about 5 minutes until the onion softens and chicken is no longer pink, stirring occasionally.

Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice will be golden brown.

Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder and cumin. Stir and bring the liquid to a boil.

Reduce to a simmer and cover the skillet/pot. Cook covered stirring occasionally. Let it cook until the rice has absorbed all the liquid (about 20 minutes for white rice, brown will take longer).

Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.

Serve warm with optional toppings.

Makes 6 servings

Lasagna Casserole

I came up with this recipe due to my love for lasagna. I wanted an easier way to prepare it. Serve it with some garlic bread and green salad and you will feed a crowd.

Meat Sauce:

3/4 lb ground beef
1/2 large yellow onion, chopped
2 large garlic cloves, minced
1/2 stick celery or some celery flakes
1/4 teaspoon each dried parsley flakes, oregano, Italian seasoning, red pepper flakes and crushed fennel seeds
1 dried bay leaf
1 1/2 cans (24 oz large cans) Hunt's Spaghetti sauce
Salt to taste
Pinch sugar

Cottage Cheese Mixture:

1 container (16 oz) small curd cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley

1 box (1lb) penne pasta (Use most of the box, leave 1/8 box)

3 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Some dried parsley flakes and oregano

Cook the meat breaking big lumps. Once it is completely cooked, drain off the fat. Add the onion and garlic and cook on low heat for about 4 minutes stirring frequently.

Add the remaining ingredients; bring to a boiling and then cover and simmer on low for 30 minutes stirring occasionally.

In a medium-size bowl, mix the cottage cheese mixture.

Cook the pasta al dente (a little undercooked) and drain well.

Spray a 13x9 pan or a bigger baking pan with nonstick spray. Pour some meat sauce at the bottom just to cover it completely. Spread 1/2 the cooked pasta, 1/2 the meat sauce and all the cottage cheese mixture in layers. Sprinkle 1/2 the Mozzarella cheese. Spread the remaining pasta, meat sauce and Mozzarella cheese. Sprinkle with the extra Parmesan, parsley flakes and oregano. Spray a big piece of aluminum foil with oil and cover the baking pan. Make some slits on the foil to allow steam to escape.

Bake in a preheated 350 F for 35 minutes. Uncover and bake for 15 more minutes.

Remove from the oven and let sit for 5-10 minutes. Serve immediately.

Slow-Cooked Asian Stew

2 lb stew meat cut into cubes
Salt and ground black pepper
1-2 tablespoons vegetable oil

2 1/4 cups beef stew
2 big garlic cloves, minced
1 tablespoon fresh ginger, grated
Pinch sugar

2/3 cup chopped yellow onion
2/3 cup chopped red bell pepper or cut into chunks
2 carrots, peeled and cut bias

2 tablespoons extra beef broth
2 tablespoons cornstarch
10 oz fresh sugar snap peas, strings removed and cooked in a medium saucepan until crisp-tender, drained
4 green onions, chopped

Brown the meat in 2 batches using the oil. Remove to a platter. In the same skillet add the beef broth, garlic, pinch of sugar and ginger and deglaze the skillet.

Spray the bottom of a 4 qt slow-cooker with nonstick cooking spray. Pour the onion, bell pepper and carrots there. Top with the brown meat. Finally, pour the beef broth mixture that is in the skillet.

Cover and cook on High 4-6 hours.

Dissolve the cornstarch in the 2 tablespoons beef broth and add to the slow-cooker; stir to combine and cook for 20 more minutes.

Add the hot cooked sugar snap peas and green onions and toss to combine. Add more salt and pepper if needed.

Serve immediately.

Makes: 4-6 servings

Banana Oatmeal pancakes

2 cups buttermilk pancake mix or whole wheat pancake mix prepared according to the instructions

1/2 teaspoon ground cinnamon
1 1/2 tablespoons granulated sugar
1 whole ripe and firm banana, chopped into cubes
1/3 cup regular old-fashioned oats
1/3 cup miniature semi-sweet chocolate chips
1/3 cup chopped pecans

Garnish:

Sliced bananas
Miniature semi-sweet chocolate chips
Whipped cream

Add the remaining ingredients to the prepared batter and mix just until combined.

Heat griddle and cook the pancakes using 1/4 cup per pancake. Cook according to the griddle instructions.

Mexican Haystacks and Frito Pie

I make two recipes using the same meat and bean sauce.
This is not traditional Mexican food by any means but it has a Mexican flair.

Meat and Bean Sauce:

1 lb lean ground beef
1 tablespoon Canola oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
Taco seasoning to taste
Red pepper chili flakes
1/4 teaspoon dried oregano
1 can (8 oz) tomato sauce
1 cup low-sodium beef broth
1 tablespoon cornstarch dissolved in 1 1/2 tablespoons cold water
1 can (14 1/2 oz) pinto beans or red kidney beans, rinsed and drained
Fresh chopped cilantro

Toppings:

Shredded lettuce
Chopped tomatoes
Chopped green onions or yellow onions
Sliced ripe olives
Shredded Cheddar cheese
Sour cream
Salsa verde
Red salsa
Fritos
Snipped fresh cilantro

For the meat:

In a medium saucepan, cook the meat breaking any lumps until cooked through. If not using lean meat, drain the fat. Add oil, onion, bell pepper, garlic and taco seasoning to taste. Cook for about 10 minutes on low heat stirring frequently.

Stir in the tomato sauce and beef broth. Bring the meat mixture to a boil, cover and simmer on low heat for 20 minutes stirring now and then. Add the beans, oregano, red chili flakes and the cornstarch mixture and cook on medium heat for 5 more minutes to thicken the sauce and heat the beans through.

Stir in some fresh chopped cilantro and serve.

How to serve:

1. If making Mexican Haystacks: Put some hot cooked rice on a plate, some meat and bean sauce on top and them preferred toppings.

2. If making Frito Pie: Put a big amount of Fritos on a plate and then top with desired toppings (no rice).

Make 6 servings