Thanks to Eleanor McChesney for sharing her recipe for Chicken Tacos………..
Simply put a 3 lb. bag of boneless chicken tenders (or thighs if you prefer dark meat) into a slow cooker. Pour a can of Ro-Tel tomatoes over it, then sprinkle a package of taco seasoning over all. Cover and cook on high for three to four hours. When nearly ready to serve shred the chicken with two forks and add a can of drained and rinsed black beans in and let them heat. Pile into hard taco shells or soft flour tortillas. Garnish with sour cream, cheese, salsa, avocado, chopped onions, etc. If using a flour tortilla wrap it around the filling and enjoy–kind of messy, but yummy. Left over chicken freezes well.
Wednesday, February 7, 2018
French Onion Casserole Bake (Thanks to Kim Shannon for this one)
1 ½ lbs of hamburger, browned and drained (season with salt and pepper)
2 cans of cream of mushroom soup
1 container of 15 to 16 ounce French Onion Dip
12 ounces of cooked noodles
1 to 1 ½ cups of French Fried Onions
Mix soup and onion dip together, fold in browned hamburger and noodles. Place in a 9×13 casserole dish, top with French Fried Onions. Bake at 350 for 30 minutes or until bubbly around the edges.
I have also made this with Chicken and I use cream of chicken soup instead of cream of mushroom. It can also be made with rice instead of noodles.
Wednesday, January 31, 2018
Wednesday, January 24, 2018
Wednesday, January 17, 2018
Wednesday, January 10, 2018
Wednesday, January 3, 2018
EASY BAKED CHICKEN
4 large boneless chicken breasts
1 piece bacon (wrap around each chicken breast)
1 pkg dried beef (tear into small pieces and line bottom of baking dish)
1 can creamy chicken mushroom soup (or just chicken or mushroom)
1 cup sour cream
Mix together soup and sour cream and pour over chicken and dried beef. Bake at 275 degrees for 3 hours, uncovered. This can also be made in the crock pot. Serve with potatoes and use the sauce as a “gravy”…..delicious!
Wednesday, December 27, 2017
Wednesday, December 20, 2017
Wednesday, December 13, 2017
Wednesday, December 6, 2017
CRABMEAT FRENCH BREAD
1 c. mayonnaise
1/2 c. green onion
1 c shredded Cheddar Cheese
6 drops Tabasco
1/8 tsp. Curry Powder
1 large pkg Crabmeat (can use substitute kind)
Combine the ingredients and spread on French Bread that has been split lengthwise. Back at 400 degrees until light brown and hot. Serve while warm.
Wednesday, November 29, 2017
Wednesday, November 22, 2017
Wednesday, November 15, 2017
Wednesday, November 8, 2017
Wednesday, November 1st, 2017
Wednesday, October 25, 2017
Wednesday, October 18, 2017
Wednesday, October 11, 2017
Wednesday, October 4, 2017
Here’s the recipe for Michelle Tessaro’s famous Fettucine Alfredo sauce……
1 and 1/2 sticks butter or margarine
Minced Garlic (fresh is best)
Salt and Pepper
1 carton Heavy Cream (I use the medium size)
1 bag Shredded Parmesan cheese (or more if you are making a larger amount of sauce)
Melt all together in a saucepan and pour over cooked fettucine noodles. Chicken, Shrimp, Crab Meat or Smoked Sausage can be added. And be sure to sprinkle more parmesan cheese over the top when serving!
EASY LEMON MUFFINS
Here’s the recipe for the super easy, super moist and delicious muffins that we discussed this morning!
1 Lemon Cake Mix
1 tub of Lemon flavored Greek Yogurt
3/4 cup water
1/4 cup lemon juice
Mix and bake as directed on the cake mix box (for cupcakes). You can glaze if you want them to be more like cupcakes and less like muffins. You can also add blueberries if you like the “lemon blueberry” flavors together!
This is originally a Weight Watchers recipe, so they are low-fat. You can also try other cake mix/yogurt combinations…just leave out the lemon juice and use a full cup of water instead.