Barbecue Chicken Sandwiches

6 boneless skinless chicken breasts
1 bottle BBQ sauce
1/2 c Italian dressing
1/4 c brown sugar
2 T Worcestershire sauce


Directions:
1. Mix all ingredients, pour over frozen chicken and cook on low 5-6 hrs.
2. Shred about an hr before serving then return to sauce.
3. Add to hamburger buns and enjoy!! It melts in your mouth!!

(From: crockingirls.com...)

Chicken n Dumplings

5-6 boneless skinless chicken breasts

2 large cans of cream of chicken soup

2 cans of chicken broth (I used 3 cups water and 3 bullion cubes)

Half a chopped onion

Garlic, to taste

1 can of refrigerator biscuits (could have used another 1/2 can and baked the leftovers)

Directions:

1. Put ingredients in slow cooker.
2. Cook on high for 5-6 hours.
3. Take out the chicken and pull apart (will be really tender and will come right apart).
4. Put chicken back in.
5. Take biscuits and cut into quarters (i used frozen dumplings that you break off) drop in one by one into the chicken mix and 'dunk' it to make sure it gets covered.
6. Let it go for about 30 mins to an hour. (30 minutes was not long enough)

Dish out and enjoy.

(From: crockingirls.com...It's my new favorite website. Chris' grandmother used to make chicken and dumplings and he always wanted me to make them but sorry Nonnie, because Chris has now said that these might be his new favorite!)

Chicken & wild Rice Casserole

I found this in a Paula Deen cookbook. I'm all about casseroles because of how easy they are to just mix together and you have a yummy dinner! I did adjust the real recipe just a tad and I marked those changes in parenthesis.

Serves 8

1 - 6ox pkg long-grain and wild rice, cooked according to directions
4 cups diced cooked chicken breasts
2 - 10 3/4 oc cans cream of chicken soup
1 cup mayonaise (that was too much so I reduced it to 1/2 cups instead)
2 tsp curry powder, or to taste (I'm not a fan of curry so I looked up a substitue online and found this: 1tsp onion powder + 1 tsp garlic powder, it was great)
1 - 8oz pkg Pepperidge Farm Cornbread Dressing mix
1/4 cup (1/2 stick) butter

Put the rice in a greased 2-qt casserole. Layer the chicken on top of the rice. Mix the soup, mayonaise, and curry powder, and pour this over the chicken. Sprinkle the dressing mix over the casserole and dot with butter. Bake at 350 degrees for 30 minutes or until bubbly.

(From: The Lady & Sons, Too! by Paula Deen)

Taco Pasta

1 lb. grass-fed ground beef

8-12 ounces medium pasta shells

1 small onion, chopped

1 clove garlic, minced

1 (14 oz.) can diced tomatoes with mild green chilies, or just plain diced tomatoes

1 packet taco seasoning

3 ounces cream cheese

1/2 cup sour cream

1/4 cup chopped cilantro

Salt and pepper

~ Directions: Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.  In a large skillet, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 5 minutes to reduce the sauce a bit if it is still too thin.  Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

(From: Green Cattle Blog)

Goulash

1 lb grass-fed ground beef

1/2 cup chopped onion

1 can red kidney beans(rinsed and drained)

1 8 ounce can tomato sauce

1 can Rotel

1/2 cup elbow macaroni

1/4 cup water

2 tsp. chili powder

1/2 tsp. garlic salt

1 cup shredded Monterey Jack Cheese or Cheddar

~ Directions:  Brown beef and onions.  Stir in beans, tomato sauce, Rotel, uncooked macaroni, water, chili power, and garlic salt.  Bring to boiling and reduce heat.  Simmer and cover about 20 minutes.  Stirring often.  Sprinkle with cheese then cover and heat about 2 minutes more.  I loved this dinner and I even forgot the cheese.  Definitely a first for me.  Enjoy!!

(From: GreenCattleBlog.com)

Tortellini with Creamy Mushroom Sauce

2 - 9oz packages fresh cheese tortellini
1/4 C butter
3/4 lb shiitake mushrooms
2 shallots, chopped
1 1/4 C white wine
1/2 C whipping cream
6 fresh sage leaves, chopped
coarse salt and freshly grounded pepper, to taste

1) In a large pot of salted water, cook the pasta according to package directions. Drain
2) Melt butter in a heavy skillet over medium heat. Add the shallots and saute for 1 minute. Add the mushrooms, saute until brown about 7 minutes. Add the wine and cream and boil until the sauce thickens and coats a spoon, about 5 minutes. Stir in the sage and season with salt and pepper.

Mexican Haystacks

1 lb. grass-fed ground beef

1 small can of tomato sauce

salsa

tortilla chips

1 can Ranch Style Beans

favorite toppings:  lettuce, tomato, avocados, sour cream, shredded cheese

~ Directions:  Brown beef then add tomato sauce and salsa to your liking.  Put some chips on a plate, top with beef, beans and all your favorite toppings.  Could not be any easier than that!

(From: GreenCattleBeef.com - Leslie is a friend from college and now lives in Lubbock with her cute family raising her three boys, cattle and other farm animals and always has great recipes!)

Sensational Lasagna with Artichoke-Spinach Dip Top Layer

Makes about 12 servings

2 (10.75-oz) cans Campbells cream of celery soup
1 soup can whole milk
1 (15-oz) container whole-milk ricotta cheese, divided
2 (8-oz) package shredded mozzarella cheese, divided
1 C grated parmesan cheese, divided
3 large eggs, divided
4 Tbsp chopper fresh parsley
1 1/2 tsp seasoned salt
1/4 tsp ground black pepper
1 (14-oz) can artichoke hearts, drained, rinsed and chopped
1 (10-oz) package frozen chopper spinach, thawed and drained
2/3 C prepared Alfredo sauce
1/2 tsp minced garlic
1/2 (8-oz) package cream cheese, softened
1/4 C sour cream
1 (1-lb) package lasagna noodles, cooked according to package directions and drained on paper towels
1 1/2 lbs chopped cooked chicken
1 (8-oz) package sliced provolone cheese

1) Preheat over to 375 degrees.
2) In a medium microwave-safe bowl, combine soup and milk. Microwave on High for 2 minutes or until warm.
3) In a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 C parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
4) In a large bowl, combine remaining 1/3 ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg and remaining 1/4 C of parmesan cheese.
5) Spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan. Arrange 3 noodles lengthwise over soup mixture. Spread with 1/2 ricotta-mozzarella mixture. Top with 1/2 of chicken. Spoon 1/4 soup mixture on top of chicken. Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary. Spread with remaining 1/2 ricotta-mozzarella mixture. Top with remaining 1/2 of chicken. Spoon 1/4 soup mixture on top fo chicken. Arrange 3 noodles lengthwise over soup mixture. Top with artichoke mixture. Spoon remaining 1/4 soup mixture on top of artichoke mixture. Top evenly with slices of provolone cheese. Sprinkle evenly with remaining 1 package mozzarella. Cover with foil, sprayed with Pam to prevent sticking. Bake for 25 minutes. Remove foil, and bake for 25 minutes longer. Let stand for 15 minutes before serving.

(From: Cooking with Paula Deen Magazine, Nov/Dec 2009)

Chicken and Artichoke Casserole

Picture from Cooking with Paula Deen

Chicken and Artichoke Casserole
1/2 cup butter*
3 cloves garlic, minced
2 shallots, minced
1/2 cup dry white wine or chicken broth
1 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1 (5-ounce) package grated Parmesan cheese
2 cups chopped cooked chicken
1 (14-ounce) can quartered artichokes, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
**2 cups (1/2-inch-cubes) French bread
3 tablespoons butter, melted

Preheat oven to 350˚.   Lightly grease a 21/2-quart casserole dish or 6 individual baking dishes.

In a large skillet, melt butter over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring occasionally. Stir in wine; cook 3 minutes. Lower heat a bit so you don't scorch the next ingredients!  Stir in cream; simmer 5 minutes. Add cream cheese and Parmesan cheese, stirring until combined. Stir in chicken, artichokes, spinach, salt, and pepper. Remove from heat. Spoon into prepared baking dish.

In a small bowl, combine French bread cubes and melted butter, tossing to coat. Sprinkle evenly over casserole. 

*I cut the 1/2 cup of butter down to 1/4 of a cup.  Really, you just need enough to saute the onions/garlic in. 

**If you'd rather use croutons, it's easier and quicker!  I use the "New York Brand Texas Toast" croutons . .. obviously don't add the extra 3 TBSP of butter or the french bread!

***For a side note -- I usually use the Weight Watchers brand cream cheese, just because I like the way it melts and tastes.  I have never substituted anything for the heavy whipping cream.  I hate to give up a good thing!

Bake 30 minutes, or until lightly browned.

Makes 6 servings  (and if you look at the picture -- you'll see a salad, which is exactly what I put with this!)


(From: Paula Deen but I first had this at Karen McNeece's Home for our monthly minister's wives luncheon. It was so good and I'm excited to have the recipe!)

Three-Cheese Pasta Bake

1 (16 OZ) package ziti pasta
2 (10 oz) containers refrigerated Alfredo sauce *See note below
1 (8 oz) container sour cream
1 (16 OZ) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
1/4 cup fresh parsley, chopped
1 1/2 cuips mozzarella cheese

Prepare ziti pasta according to package directions; drain and return to pot. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of pasta mixture into a lightly greased 13×9 in baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350 for 30 min or until bubbly.
*They used Buitoni Refrigerated Alfredo Sauce

(From: Trudy Cox - I got this from her blog and looks like a yummy easy one I'll be adding to our dinner menu for next week!)

Chicken Spaghetti

1/2 stick butter

1 cup chopped onion and 1 cup chopped bell pepper

1 can Rotel tomatoes

2 cans cream of mushroom soup

1 small jar diced pimento

1 pint chicken broth

1 cup chopped cooked chicken breast

2 cups shredded cheddar cheese

Saute onions and bell pepper in butter. Add rotel, mushroom soup, pimento, broth and chicken. Cook until veggies are tender. Cook and drain a 12 oz package of spaghetti. Add veggie mix to the spaghetti and mix throughly with about 1/4 of the cheese. Put into a greased casserole dish and top with the rest of the cheese. Bake in a 325 oven until the cheese is melted. May be frozen for later use. Serves 6. With french bread and a salad, the dinner is complete. Bake 2 of these at a time and put one in the freezer and just pull it out of freezer in the morning and let it sit in fridge until you get home from work. Bake it while chopping salad.

(From Trudy Cox's Blog - It's an easy great recipe that is just as good for leftovers! I did puree the rotel (so there would not be any tomato chunks) and left out the pimentos, onion and bell pepper...yes, my family is super picky...starting with my husband!)

French Dip Sandwich Rolls

2 lb chuck pot roast, trimmed
1 pkt. onion soup mix
1 can beef broth

1 pkg fresh baked hoagie rolls
1 pkg sliced swiss cheese

Combine beef broth and onion soup mix in crock pot. Add roast. Cook on low for 8 hours. Remove roast to slice and shred. Open rolls. Lay one slice of cheese on one side and toast in the toaster oven (or regular oven) until cheese melts and bread is toasted. Pile on meat and make sandwich. Serve with bowls of au jus for dipping.

(From e-Mealz, Dec 6, 2009 - Another one of Chris' favorites! I think he ate 2 1/2 sandwiches and can't wait for leftovers.)

Mini Meatloaves - 3 Versions

PREP: 10 Minutes
TOTAL: 45 Minutes
Makes 6-8 servings, 2 meatloaves each

What you need:
1 lb extra lean ground beef
1 pkg (6 oz) Stove Top Stuffing Mix (I used the chicken flavor)
1 cup water
3/4 cup shredded cheddar cheese

Make It:
HEAT oven to 375 degrees. Mix meat, stuffing mix, water and add-in (see options below). Press into 12 muffin cups sprayed with cooking spray.
MAKE an indentation in center of each meatloaf with spoon, fill with sauce (see options below).
BAKE 30 min or until cooked through (160 degrees). Top with cheese, continue baking 5 minutes until cheese is melted.

OPTION 1: American Style
ADD-IN - 1 tsp garlic powder
SAUCE - 3/4 cup barbeque sauce

OPTION 2: Italian Style
ADD-IN - 1 tsp Italian seasoning
SAUCE - 3/4 cup spaghetti sauce

OPTION 3: Mexican Style
ADD-IN - 2 tsp chili powder
SAUCE - 3/4 cup salsa

(KRAFT Food & Family Magazine, Fall 2008 - I recently made this for our family using the American Style add-ins and sauce and it was so yummy! Chris actually said it was really good and that I needed to make it again. Even the leftovers heated up well and were gone the next day!)

Baked Ziti

• Cook Time:

  40 min

• Level:

  Easy

• Yield:

  about 6 to 8 main course servings

Ingredients

• 1 pound dried ziti pasta
• Kosher salt
• 3 1/2 cups Quick Tomato Sauce, recipe follows
• 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
• 3/4 cup freshly grated Parmesan, divided
• 1/2 teaspoon freshly ground black pepper
• Pinch red pepper flakes

Directions

Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.

Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Quick Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 pound sweet and or spicy Italian sausages, casing removed and crumbled

1/4 medium onion, diced (about 3 tablespoons)

3 cloves garlic, chopped

3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped

Sprig fresh thyme

Sprig fresh basil

2 teaspoons kosher salt

Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Copyright 2004 Television Food Network, G.P. All rights reserved

Yield: about 5 cups

Prep Time: 8 minutes

Cook Time: 20 minutes

(My mom made this a few weeks ago for a family dinner and we all loved it! We decided that adding a can of tomato sauce would help just for more flavor and more sauce. She found the recipe on the Food Network)

Chicken Puffs

4 Chicken Breast boiled, chopped up
1 can of Crescent Rolls
½ stick of Butter melted
1 small package of Cream Cheese - melted
Cavendar’s Greek Seasoning – to taste – 2 tsp maybe- I usually put a lot
Italian Bread Crumbs ½ cup or so to sprinkle on top of puff
Makes 4

Boil chicken and cut up.  Mix chicken, cream cheese and Greek seasoning.  Unroll crescent rolls.  One can will make 4 puffs.  You will combine to rectangles to make a square.  Each can has 8 rectangles.  So you will make 4 squares.  Mash together the seams on all the crescent roll squares.  Place a spoonful of the chicken mixture in the middle of each square.  Bring the ends of the square together at the top and twist.  Make sure all the seams are together so the chicken does not leak out while baking.  Then, spoon one spoonful of melted butter over each chicken puff.  Then spoon a spoon full of bread crumbs over the top of each puff.  Bake 350 for 20 minutes until brown.

(From: Debbie Spoonemore - she brought this dinner to us when Hudson was born and it was so yummy!)

Rhena's Spaghetti Supreme

8-10 servings
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Bake Time: 30 minutes

2 lbs lean ground beef or sweet Italian sausage (casing removed), crumbled, or a mixture of both
2 Tbsp olive oil
2 large yellow onions, chopped
1 medium green bell pepper, seeded and chopped
2 ribs celery, chopped
1 tsp chopped fresh garlic
2 (14.5oz) cans whole tomatoes, crushed with their juice
1 (6oz) can tomato paste
2 C water
1/4 C dry red wine (optional)
2 bay leaves
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/8 tsp cayenne pepper
8 oz fresh white mushrooms, stems removed and wiped clean, sliced
1 (10oz) pkg spaghetti or angel-hair pasta
1 lb shredded cheddar cheese (or a combination of cheeses such as Cheddar, Monterrey Jack, and mozzarella)
Parmesan Cheese

IN A LARGE, HEAVY POT, brown beed and/or sausage in olive oil over medium heat. Add onions, bell pepper, and celery; cook for 5-8 minutes, or until vegetables are tender, stirring often. Add garlic and cook for 1 to 2 minutes, stirring constantly.
ADD tomatoes, tomato paste, water, wine (if using), and bay leaves. Season with salt, oregano, basil, and cayenne. Cook, partially covered, over medium hear for 1 hour, stirring occasionally. Add mushrooms. If sauce becomes dry, add more water. Cook for approximately 10 minutes longer.
IN ANOTHER POT, cook pasta in boiling water according to package directions. Drain and keep warm.
PREHEAT oven to 350 degrees.
IN A BAKING DISH, layer sauce, then pasta, and then Cheddar cheese and some Parmesan cheese. continue making layers until all ingredients are used.
BAKE for 20-30 minutes, or until cheese is melted and lightly browned.

(From: Taste of the South Magazine, Winter 2008)

Tex-Mex Lasagna

2 C chopped cooked chicken
1 C chopped red bell pepper
1/4 C chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15.25oz) can corn, drained
1 (15oz) can black beans, drained
1 (15oz) can tomato sauce
1 (10oz) can Rotel
1 (8oz) can tomato sauce
2 tsp ground cumin
1 Tbsp chili powder
1 tsp salt
1 (16oz) container sour cream
1 (8oz) package cream cheese, softened
6 oven ready lasagna noodles
1 (8oz) package Monterey Jack cheese with peppers, grated
1 (8oz) package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium high heat, reduce heat, and simmer 15 minutes.

In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.

Spoon 1/3 of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread 1/2 of sour cream mixture over noodles, top with 1/3 sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35-45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

(From Paula Dean Magazine (Sept/Oct 2010))

Chicken & Rice Casserole

Serves 6-8

3 cups diced cooked chicken
1 medium onion, diced and sauteed (I leave this out)
1 8-oz can water chestnuts, grained and chopped (I leave these out)
2 14 1/2-oz cans French green beans, rinsed and drained
1 4-oz can pimentos, rinsed and drained (I leave these out)
1 10 3/4-oz can condensed cream of celery soup
1 cup mayonnaise
1 6-oz box Uncle Ben's long-grain and wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese

Preheat over to 300 degrees. Mix all ingredients together and pour into a 3-quart casserole. Bake for 25 minutes.

(From: Paula Deen's Kitchen Classics; this is a great casserole with chicken, rice and green beans (3 foods groups all together) and my family loves it! I've tried freezing it and it didn't taste the same once thawed. The rice was a little grainy...but it's great refrigerated and the leftovers are just as good as the first time around!)

Pepperoni Lasagna

The major difference in mine was that I add pepperoni to the sauce and since I don't care for ricotta cheese, I use small curd cottage cheese in it's place. But here is how I make it.

Sauce:
Brown 1 lb of either ground round or ground turkey and 1 lb of ground veal or pork.
When it is browned, I pour off the grease and add 1 small chopped onion.
Cook for a few minutes and then add 1 package of either McCormick or Lawry's Italian seasoning packet. Add about 1 teas garlic powder or 1 cloves of crushed fresh garlic.
Pour over meat mixture, 1 large can of Hunts Traditional Spaghetti Sauce.
Add 1 large can of tomato sauce, chopped tomatoes or another can of Spaghetti sauce.
Add 1 small package of pepperoni if desired.
I cook this in the oven covered for about 2 to 3 hrs, in a heavy covered saucepot or a crockpot all day. The longer it cooks, the thicker and dark and rich it becomes.

Cheese mixture: 1 16 oz. small curd cottage cheese
2 cups of shredded mozzarella cheese
1 egg
1/2 cup grated or powdered parmesan cheese
Add this altogether.

I use the oven ready Skinner Brand lasagna noodles that you don't have to preboil. It is an 8 oz. package

To prepare: Preheat oven to 350 degrees.
Spray a 9x13 pyrex dish with Pam.
Spoon about a cup of the sauce in the bottom. Lay noodles across the bottom of the pan, not touching the sides of the pan or each other, as they expand when cooked.
Spoon about 1/3 of the cheese mixture over the noodles. Pour sauce to cover the cheese mixture. Repeat this process until all sauce and cheese mixture is used. It might not take all the noodles. The last layer of sauce will be covered with sprinkled parmesan and about 1/2 cup mozzarella cheese. Cover with aluminum foil which you have sprayed with Pam to prevent sticking to the cheese while baking. Bake for about 30 min, but the last 10 min. uncovered.
Serve with salad and garlic bread.

(Trudy Cox made this for our family when she saw (from facebook) that we had spent the night in the hospital with Katelyn when she had a stomach bug and needed IV fluids. It was so thoughtful and now this is the only lasagna I make!)

Shrimp Fettuccine

1/2 C margarine
1 medium chopped onion
1 Tbsp dried parsley
1 lb cooked shrimp
1/3 lb velveeta cheese
1 clove of crushed garlic
1/8 C flour
1/3 lb cooked fettuccine noodles
3/4 C half-half cream
Parmesan Cheese

Melt margarine. Add onions. Saute covered until tender. Add flour and cook 15 minutes, stirring constantly. Add parsley and shrimp. Cover and cook 15 minutes. Add cream, cheese and garlic. Cover and cook on low hear for 30 minutes. Mix with noodles in a casserole dish. Sprinkle with parmesan cheese. Bake at 350 degrees for 15-20 minutes.