Million Dollar Casserole

 From Six Sisters Stuff

Ingredients:

• 8-10 ounces spaghetti noodles, uncooked
• 8-ounces cream cheese, softened
• 1/4 cup sour cream
• 8-ounces cottage cheese
• 1 pound ground beef
• 26-ounces spaghetti sauce
• 1/4 cup butter
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees
2. Cook noodles according to directions
3. Mix together cream cheese, sour cream, and cottage cheese in a medium-sized bowl until smooth.
4. Place beef in a large skillet and brown until completely cooked through. Pour spaghetti sauce over meat and mix well. Salt and pepper to taste.
5. Spray a 9x13 pan with cooking spray.
6. Layer half of the noodles in the bottom of the dish.
7. Pour all of the cream cheese mixture over the noodles and spread it around evenly.
8. Layer the rest of the noodles next.
9. Slice up the butter and place on top of the noodles throughout the pan
10. Pour the red meat sauce mixture on top and cover the noodles completely.
11. Cook it uncovered for 30 minutes. Then take out of oven and spread shredded cheese evenly on top, covering the dish completely. Then return to oven, uncovered, for 15 minutes.

Slow Cooker Chicken Burrito Bowls

 From Joyous Apron

Ingredients:

• 2 lbs skinless boneless chicken breast
• 16-oz chunky salsa
• 1/3 cup Brianna's Cilantro Lime Dressing
• 1/2 cup chicken broth
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 16-oz can corn
• 16-oz can black beans
• 3 Small Avocados
• Chopped cilantro
• 1 lime
• 4 cups cooked rice

Instructions:

1. Add chicken, salsa, dressing, broth, chili powder, cumin, and paprika to slow cooker. Set on high for 4 hours.
2. (I added the corn and black beans to the crockpot for the last 30 minutes or so.)
3. Prepare rice.
4. Shred chicken and let it cook/sit for additional 10 minutes. Add salt to taste, if needed.
5. Assemble rice bowls by adding rice, crockpot ingredients, and avocados. Drizzle with Cilantro Lime Dressing and garnish with cilantro and a lime wedge.

TBG Sausage Pasta

 From The Buy Guide

Ingredients:

• 1 pkg pasta  (any kind you like)
• Olive Oil
• 1/2 onion
• 1 pkg Jimmy Dean Regular Bulk Sausage
• 1 can tomato paste
• 1 cup beef stock
• Salt & pepper
• 1 cup light (or heavy) cream

Instructions:

• Cook pasta in salty water. Drain.
• Heat oil in pan and add chopped onion. Cook over low heat until onion is soft.
• Add sausage and fry until done. Drain fat.
• Add tomato paste and 1 cup beef stock. Salt and pepper. Simmer over low heat for 10ish minutes.
• Add cream and stir.
• Combine pasta with sauce.
• Top with freshly grated parmesan cheese.

Lasagna Soup

From The Recipe Critic  (lots of helpful tips at original site)

Ingredients:

• 8-oz lasagna noodles, broken into pieces
• Extra-Virgin Olive Oil
• 1 onion, chopped
• 1 lb ground beef (or sausage)
• 3 cloves garlic, minced
• 1 tsp dried oregano
  
• 2 tbsp tomato paste
• 4 cups chicken broth (I prefer Better Than Bouillon brand)
• (1) 15-oz can crushed (or diced) tomatoes
• 1/2 cup chopped fresh basil (or just use dried basil to taste)
• 1/3 cup grated parmesan cheese, plus more for topping
• 1/4 cup heavy cream or Half and Half
• Ricotta cheese for garnish

Instructions:

• Cook lasagna according to package; drain and drizzle with olive oil to keep from sticking together
• Add olive oil to large soup pot and heat over medium-high heat; add onion and cook until it starts to soften; add beef, garlic, and oregano and continue to cook until beef is browned. (I like to add salt and pepper at this point as well.)
• Add tomato paste and stir for about two minutes.
• Add chicken broth, diced tomatoes, and 1 cup of water; cover and bring to a simmer. Uncover and cook until slightly reduced, about ten minutes.
• Stir in noodles, basil, parmesan, and heavy cream; simmer for two more minutes.
• Serve in bowls garnished with basil, parmesan, and ricotta cheese.

Mom's Sloppy Joes

Ingredients:

• 2 lbs ground beef
• 1/2 of an onion, minced
• 6 oz ketchup
• 6 oz tomato juice
• 4 T water
• 2 T vinegar
• 2 T Worcestershire sauce
• 2 T mustard
• 2 T sugar
• Salt

Instructions:

• Brown beef and onion.
• Combine ketchup and tomato juice and pour over beef.
• Add all other ingredients, stir and simmer for 15-30 minutes.

Crispy Southwest Chicken Wraps

From melskitchencafe.com

Note: This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless.

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

Instructions

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

8 servings- 350 Calories/burrito (with 120 calorie tortilla)

Slow Cooker Cheesy Italian Tortellini

Ingredients:

• 1/2 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 (16-oz) jar marinara sauce
• Fresh mushrooms
• 1 (14.5-oz) can Italian-style diced tomatoes, undrained
• 1 (9-oz) package refrigerated cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

Instructions:

• Crumble the ground beef and Italian sausage into a large skillet. Cover over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover and cook on low for 7 to 8 hours.
• Stir in tortellini and sprinkle the cheeses over the top. Cover and cook for 15 more minutes on LOW.

Chicken Ranch Burgers

From Six Sisters Stuff

Chicken Ranch Burgers Recipe:
(Makes 4 servings)

Ingredients:
1 pound ground chicken
1/2 cup panko bread crumbs
1/4 cup Italian bread crumbs
1 Tablespoon dried onion
1 teaspoon seasoned salt
1 teaspoon garlic powder
2 Tablespoons BBQ sauce
4 Tablespoons ranch dressing
2 Tablespoons butter
4 hamburger buns

Directions:
Preheat your broiler or grill.  In a large bowl, combine all ingredients except butter and hambuger buns.  Form chicken mixture into 4 patties and place on greased broiler pan or grill.  Broil or grill burgers for 4-6 minutes on each side or until the internal temperature reaches 160 degrees.  Spread butter on the insides of the hamburger buns.  Place on broiler pan and broil for a few minutes until golden brown.  Serve burgers on toasted buns and top with additional ranch dressing.

Poppyseed Chicken Casserole

From The Girl Who Ate Everything

Ingredients:

• 5 cups chicken breasts, cooked and cubed
• 1 cup sour cream
• 2 (14.5 ounce) cans condensed cream of chicken soup
• 2 cups crushed Ritz crackers (about 1½ rolls of crackers)
• ½ cup melted butter
• 1 Tablespoon poppy seeds

• 1 T lemon juice
• ¼ teaspoon pepper
• 1 cup uncooked rice, cooked (does that make sense? So cook 1 cup of rice)
• (Steamed broccoli)
• 
  

Instructions:

1. Preheat oven to 350 degrees.
2. Boil raw chicken breasts with salt and pepper until done. (I like to boil it with half an onion and some chicken bouillon cubes to give it more flavor.) 
3. Let chicken cool slightly and cut into one inch cubes. 
4. Layer cooked rice on bottom of 9x13 casserole dish
5. Place cubed chicken on top of rice layer.
6. Stir together the condensed soup and sour cream, lemon juice, and pepper.
7. Pour over the chicken.
8. In a separate bowl, stir together the crushed crackers and melted butter. 
9. Sprinkle over the chicken and sauce. 
10. Sprinkle the poppy seeds on top.
11. Bake for 20-30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. 
12. Steam some broccoli and mix in for a complete meal! 

394 calories if 8 servings

Parmesan Sesame Chicken Strips with Honey Mustard

From Six Sisters Stuff Cookbook

25 Ritz crackers (butter flavor)
1 cup mayonnaise (regular or light)
2 tsp dried minced onion
2 tsp ground mustard
1/4 cup sesame seeds
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breasts
Dipping sauce (Ketchup, Bbq, or homemade honey mustard dipping sauce below)

Preheat oven to 425 degrees F. Cover a large baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
Place crackers in a resealable gallon-sized plastic bag and crush them with a rolling pin until they are fine crumbs. In a bowl, combine mayonnaise, onion, and mustard. In a second bowl, comine crushed crackers, sesame seeds, and Parmesan cheese. Cut chicken lengthwise into quarter-inch strips. Dip strips into mayonnaise mixture, and then into crumb mixture. Place chicken on foil-covered baking sheet. Bake 15 to 18 minutes. Serve with dipping sauce.

Makes 4 to 6 servings.


Honey Mustard Dipping Sauce

1/2 cup light or regular mayonnaise
2 tbsp yellow mustard
1 tbsp dijon mustard
3 tbsp honey
1/2 tbsp lemon juice

Combine all ingredients and enjoy!

Bacon Chicken Ranch Taquitos

From Six Sisters Stuff Cookbook

1 (8-oz) pkg cream cheese, softened
4 cups cooked, shredded chicken
12 slices bacon, cooked and crumbled
2 cups shredded Monterey Jack cheese
3-4 tbsp chopped green onion
1 (1-oz) packet dry ranch dressing mix
20 (6-inch) flour tortillas
Salt

Preheat oven to 425 degrees F. Cover a large baking sheet with aluminum foil and coat lightly with nonstick cooking spray.

Mix together cream cheese, chicken, bacon, shredded cheese, and green onions. Add in about 1/2 of the dry ranch dressing mix and taste. Add more for stronger ranch flavor. Mix well. Spoon 2 to 3 tbsp of the chicken mixture into a flour tortilla and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished, spray the tops of the taquitos with nonstick cooking spray (or lightly brush olive oil on them) and sprinkle with salt. (I like to use sea salt.)

Place pan in oven and bake 10 to 15 minutes or until edges and tops are golden. Let cool 2 to 3 minutes. Serve with ranch dressing or bleu cheese dressing for dipping. (Salsa-ranch is best! Mix equal parts salsa and ranch dressing.)

Breakfast Quiche

3 beaten eggs
1 cup half and half
1/2 tsp season-all
salt and pepper to taste
24-oz hash browns
1/2 cup butter
1 cup swiss cheese
1 cup cheddar cheese
1 cup diced ham

Cook hashbrowns in 1/2 cup butter in 9x13 pan at 375 degrees for 20 minutes.

Beat eggs and add half & half, season-all, salt and pepper.  Then add cheeses and ham to egg mixture and pour over top of potatoes.  Bake at 375 degrees for 35 to 40 minutes.

8 servings
526 calories per serving

(Serve with orange rolls and fresh fruit for a special meal.)

Chicken and Dumplings

From Our Best Bites

Chicken and Dumplings
Recipe by Our Best Bites

INGREDIENTS:

• 6 cups chicken broth (1 1/2 boxes or 3 cans) OR 6 c. water + 6 chicken bouillon cubes
• 1 lb. cooked chicken, cut into bite-sized pieces (The rotisserie chicken from the grocery store works great! 1 1/2 of them is usually 1 cup)
• 1 cup sliced carrots (3ish large carrots)
• 2 ribs celery, chopped
• 1 onion, minced
• 2-3 cloves garlic, minced or pressed
• 1 bay leaf
• 1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
• 1/2 tsp. basil
• 1 14-oz. can evaporated milk (fat free is fine)
• Dumplings (see delicious recipe here)

DIRECTIONS:

• In a large pot, heat some olive oil over medium heat and add onions and garlic. 
• Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. 
• Bring to a boil. 
• Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. 
• When carrots and celery are almost done, add chopped parsley. 
• Add evaporated milk. Increase heat to boiling.
• Add small pieces of dumpling dough (probably not the entire recipe or it will be too much), reduce heat to simmer, cover and cook for 15 minutes.

One other thing--if you know you'll have leftovers, only add dumplings or noodles to what you know you'll eat immediately. The noodles/dumplings will soak up all the liquid in the soup when you store it as leftovers, so you'll have overly-mushy noodles and chicken with no broth if you don't. The other thing you can do is add all of the dumplings or all of the noodles, and then store the dumplings or noodles separately from the rest of the soup. That's easy to do with dumplings, not so much with noodles.

Cahoon's Crock Pot Roast

From "Favorites" Cookbook

1 (3 to 5 pound) beef roast
garlic salt, to taste

Garlic salt the roast and place in crock pot.

1 (10 3/4-ounce) can cream of mushroom soup
1 pkg dry onion soup mix
1 (10 3/4-ounce) can beef gravy
1/2 cup brown sugar
3 tbsp vinegar
2 tbsp soy sauce
1 tbsp Worcestershire sauce

Mix together and pour over roast.  Cook on low heat for 12 hours or high-heat for 6 to7 hours.  Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and cold water mixture.

Favorite Taco Soup

1 pound ground beef
1 large onion, chopped
1 (28-oz) can crushed tomatoes
1 (16-oz) can kidney beans, undrained
1 (16-oz) can whole kernel corn, undrained
1 package taco seasoning

corn chips
grated cheddar cheese
sour cream

In large soup pot, brown ground beef and onion; drain.  Stir in tomatoes, beans, corn, and taco seasoning.  Simmer for 1/2 hour; uncovered.  Serve topped with corn chips, grated cheese, and sour cream.

Avocado Tortilla Pizza

4 flour tortillas
1 1/2 lbs ground beef
1 can RoTel Tomatoes/Green Chilis
Chopped black olives, onions, green pepper
Olive Oil
Grated Mexican Cheese Blend
Sliced Avocados
Sour Cream
Salsa

Preheat oven to 400 degrees.  Brown ground beef.  Add RoTel Tomoatoes/Green Chilis.  Cook until liquid is absorbed.  Brush both sides of tortillas with olive oil.  Place on lightly greased cookie sheets.  Spread hamburger mixture over tortillas.  Spread chopped olives, onions, and green peppers as desired.  Sprinkle with grated cheese.  Bake at 400 degrees until edges of tortilla are lightly browned and veggies are crisp tender.  Place sliced avocados over pizza.  Serve with sour cream and salsa

W.W. breakdown:
ww tortilla, 1/3 cup cheese, 2 tbsp light sour cream, 1/4 avocado, Beef, 2 tsp olive oil = 13 points

Nan's Fajitas

4 chicken breasts

1/2 tsp chili powder

1/4 tsp garlic powder

1/4 tsp salt

1/2 tsp black pepper

1/2 cup flour

1 onion, sliced

1/2 green pepper

1/2 red pepper

Tortillas

Fajita toppings

            Sour cream

            Salsa

            Cheese

            Whatevah

In bowl, mix seasonings with flour.  Coat chicken lightly in mixture.  Heat oil in skillet.  Saute onion with thinly sliced peppers in skillet until tender.  Remove.  Add a little more oil to skillet and sauté chicken until lightly browned.  Add veggies to heat up.