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.

Chicken Parmesan

 From Salt & Lavender (Follow link for all the tips and tricks)

Ingredients:

• 2 large chicken breasts, cut in half lengthwise
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup flour
• 2 eggs, beaten
• 2/3 cup panko breadcrumbs
• 1/2 cup freshly grated parmesan cheese
• 1/2 heaping tsp Italian seasoning
• 1 1/2 cups marinara sauce
• Olive Oil
• 3/4 cup shredded mozzarella cheese
• 8 ounces spaghetti
• Fresh basil, optional

Instructions:

1. Preheat oven to 400F. Boil a large pot of water for pasta and cook according to directions on package.
2. Cut the chicken in half lengthwise. Pat it dry with paper towels. Sprinkle both sides with garlic powder, salt, and pepper.
3. Prepare 3 bowls- one with flour, one with 2 eggs, beaten with a fork, and the third with panko, Italian seasoning, and parmesan cheese (stirred together).
4. Add the marinara sauce to a saucepan and warm it over low heat.
5. Add 2 tbsp of olive oil to an oven-proof skillet over medium heat. Let the pan heat up while you're doing the next step. 
6. Coat chicken breasts in flour, then egg, then panko mixture. (Shake off any excess after each step.) 
7. Add two pieces of chicken to skillet and allow them to cook 2-3 minutes per side. Transfer the chicken to a plate; add 1 tbsp of oil and cook the remaining two pieces. Once all four pieces are golden brown, return them all to skillet. Transfer the skillet to oven and bake for 5 minutes.
8. Take the skillet out of the oven and turn oven to broil. Spoon a bit of hot marinara sauce onto each piece of chicken. Top the chicken with mozzarella cheese. Return skillet to broil in oven until the cheese is bubbly and melted. Watch closely so it doesn't burn.
9. Toss drained pasta with remaining marinara sauce.
10. Serve immediately with pasta on the side and fresh basil on chicken.

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.

Janice's Thai Chicken

(Note: This recipe needs to marinate for several hours.)

Ingredients:

• 8 chicken breasts
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 3-5 cloves fresh garlic (or garlic powder)
• black pepper

Instructions:

• Wash and tenderize chicken. If too thick, cut in half.
• Prepare marinade by mixing ingredients. 
• Pour over chicken and put in fridge for at least a few hours. (The longer the chicken is marinated, the better it is.)
• Cook on grill 

Grams' Soy Sauce Chicken

Ingredients:

• 4 Chicken breasts
• 2 tbsp oil
• 2 tbsp lemon juice
• 1/4 tsp garlic powder
• 1/2 tsp basil
• 1/8 tsp ground cloves
• 2 tbsp flour
• 4 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp thyme
• dash of pepper

Instructions:

• Preheat oven to 325 degrees.
• Mix all ingredients but chicken together in a bowl and combine.
• Pour over chicken and bake for 45-60 minutes.

Grams' Parmesan Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup fine bread crumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup butter
• salt and pepper to taste
• milk and flour

Directions:

• Combine bread crumbs and parmesan cheese.
• Dip chicken breasts in flour, then milk, then coat with bread and parmesan cheese mixture.
• Melt butter in a frying pan; add breasts and sprinkle with salt and pepper.
• Brown until golden on each side.
• Reduce heat; cover and cook for 20-30 minutes or until done.

Tamale Casserole

Source Unknown

Ingredients:

• 3/4 cup cold water
• 1/2 lb lean ground beef
• 1/2 green bell pepper, chopped
• 1 8-oz can tomato sauce
• 1 cup whole kernel corn, frozen or canned, drained
• 1/4 cup chopped black olives
• 1/2 tsp salt
• 1 tsp chili powder
• 2 dashes ground cumin
• 1 cup cheddar cheese, shredded
• Sour Cream

Tamale Corn Meal Topping:

• 1/2 tsp salt
• 1/3 cup yellow cornmeal
• 1 tbsp butter

Instructions:

1. Pre-heat oven to 375 degrees.
2. In a medium-size pan over medium heat, brown the ground beef. Add the onions and green pepper, stir and cook until soft.
3. Add the tomato sauce, corn, black olives, salt, chili powder, and cumin. Add 3/4 cups water. Stir. Turn the heat down to low and simmer about 15 minutes. Add in the cheese and stir until melted.
4. Pour into an 8x8 inch baking dish.

Prepare the Topping:

• In a small saucepan on top of the stove, place 3//4 cup of cold water, salt, and corn meal. Stir. Bring to a boil and stir until thick. (Don't let it burn.)
• Take off the heat and add butter.
• Mix and spread evenly on top of casserole. 
• Bake uncovered at 375 degrees for about 40 minutes.
• Serve immediately. (Top with sour cream if you feel so inclined.)

Salsa Verde Chicken Pasta

From Kevin and Amanda

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cups low-sodium chicken broth
• 1 cup salsa Verde
• 1 cup heavy whipping cream
• 3 cups uncooked penne pasta
• Salt and pepper to taste (about 1/2 teaspoon each)
• 1 1/2 cups pepper jack cheese, shredded (I used mostly a Mexican cheese blend and only a little bit of pepper jack since it's a strong flavor.)

Instructions:

1. -Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
2. -Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes. (It took a lot longer than this for my pasta to cook.)
3. -Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining 1/2 cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! 

Slow Cooker Creamy Potato Soup

From The Girl Who Ate Everything

Ingredients:

• 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
• 2 (14 oz.) cans chicken broth (see Note)
• 1 (10.75 oz.) can cream of chicken soup
• 1/2 cup chopped onion
• 1/4 teaspoon ground black pepper (more to taste)
• 1 (8oz) package cream cheese (softened)
• Optional Toppings: cheese, bacon, sliced green onions

Instructions:

1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally until combined.
4. Top with cheese, bacon, or sliced green onions if desired.

Homemade Chicken Noodle Soup

From The Girl Who Ate Everything

Egg Noodle Ingredients:

• 1 1/4 cups all-purpose flour
• 1 pinch salt
• 1 egg, beaten
• 1/4 cup milk
• 1/2 tablespoon butter, softened

Soup Ingredients:

• 2 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 cup sliced carrots
• 2 garlic cloves, minced
• 9 cups reduced-sodium chicken broth (see note)
• 2 cups uncooked egg noodles (store-bought or homemade recipe above)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• (optional) dash of poultry seasoning
• salt and pepper to taste
• 2 cups cooked and shredded chicken breasts

Instructions:

1. For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours but I've been in a rush and only let them dry 30 minutes and they were fine.
4. For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, (optional) poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Stir in the chicken and cook until heated through. Serve.

Manicotti

Ingredients:

• 1 8-oz package manicotti, uncooked
• 1 15-oz container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 egg
• 1 tbsp chopped parsley
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/8 tsp nutmeg
• 2 cups spaghetti sauce

Instructions:

1. Prepare pasta as directed on package, drain.
2. Rinse with cold water, drain and arrange in a single layer to fill.
3. Meanwhile, mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, 1/4 cup of parmesan cheese, the egg, parsley, salt, pepper, and nutmeg.
4. Cut noodle with scissors and spoon mixture into manicotti shells. Press back together.
5. Place filled shells into a greased 9x13 pan in a single layer. 
6. Pour spaghetti sauce over shells. 
7. Sprinkle with remaining mozzarella and parmesan cheeses.
8. Bake at 350 degrees for 35 minutes. 

Makes 4 servings

(220 calories each)

Pesto Chicken Pillows

From The Girl Who Ate Everything

Ingredients:

• 8-oz cream cheese, softened
• 1/4 cup basil pesto
• 2 tbsp sliced green onions
• 2 cups shredded chicken
• 2 (8-oz) packages Pillsbury crescent rolls
• 1/4 cup butter, melted
• 1 1/2 cup seasoned panko bread crumbs

Instructions:

1. Preheat oven to 350 degrees; line a baking sheet with parchment paper.
2. In a medium bowl, add the cream cheese, green onions, pesto, and chicken. Stir until combined and salt and pepper to taste.
3. Unroll the crescent roll dough. Take two triangles and press them together to make a rectangle.
4. Spoon about 1/3 cup of the chicken mixture into the center of the rectangle and bring the corners together, pinching to seal.
5. Place the panko crumbs on a plate. Dip each chicken pillow in the melted butter (or brush it on using a pastry brush) and roll it in the Panko crumbs.
6. Place the chicken pillows seam side down on the prepared baking sheet.
7. Bake for 20-25 minutes or until chicken pillows have turned golden brown.

One Pan Taco Skillet

From Six Sisters Stuff

Serves 6

Ingredients:

• 1.25 lb ground turkey (or beef)
• 2 green bell peppers, diced
• 1 onion, diced
• 2 tomatoes, diced
• 1/2 cup salsa
• 1 cup canned black beans
• 1 cup water
• 1 cup beef stock
• 1 cup long-grain rice
• 1 1/2 tsp cumin
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 cup cheddar cheese
• sour cream
• guacamole

Instructions:

• Begin browning meat in a skillet over medium heat. After slightly browned, add peppers and onions and cook until meat is completely browned. Stir in tomatoes, salsa, black beans, water, beef stock, rice, cumin, garlic powder, and chili powder. Cover and simmer for 15 minutes, or until rice is completely cooked and liquid has absorbed. Stir in the cheese and top with your favorite taco toppings, like sour cream and guacamole.

Homemade Pizza Pockets

From Six Sisters Stuff


Delicious! (Definitely consider doubling this recipe!)

Ingredients:

• 12 frozen rhodes dinner rolls
• 24 slices pepperoni
• 2 cups shredded Mozzarella cheese
• 1 cup pizza sauce

Instructions:

1. Thaw rolls according to directions on the package.
2. Preheat oven to 350 degrees.
3. After the rolls are thawed (but not risen), stretch out each roll and lay it flat on a greased cookie sheet.
4. Spoon a small amount of pizza sauce onto each roll. Top with a small handful of shredded cheese, and two pepperonis.
5. Fold the dough over the toppings and pinch the edges together. Try to not have any holes in your dough, as your cheese will melt out of it.
6. Bake for 15-20 minutes, or until golden brown. Let cool a few minutes before serving.

Parmesan Chicken Sliders

From Six Sisters Stuff

Chicken Parmesan Sliders

Prep time:  10 mins

Cook time:  18 mins

Total time:  28 mins

Serves: 12 sliders

Take your sandwiches to a new level with this delicious recipe from the new cookbook: Sandwiched!

Ingredients

• 2 lbs. ground chicken
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 2 tablespoons fresh parsley
• ¼ cup grated Parmesan cheese
• ½ cup Italian-style bread crumbs
• 12 slices fresh mozzarella cheese
• 1 (26 oz) jar marinara sauce (or use homemade recipe below)
• 12 slider rolls

Homemade Marinara Sauce:

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon dried basil
• 1 (14 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• ¼ teaspoon salt

Instructions

1. Preheat oven to 400 degrees.
2. In a bowl, combine chicken, herbs, parsley, Parmesan cheese, and bread crumbs. Mix by hand until blended. Shape chicken mixture into 12 patties. Place on lightly greased baking sheet.
3. Bake for 15 minutes, turning once. Top each slider with mozzarella slice and bake an additional 3 minutes or until cheese is bubbly and melted.
4. When sliders are ready and cheese has melted, place one slider on each roll. Divide marinara sauce among each slider (if using homemade sauce, see instructions below). If desired, sprinkle fresh basil over sliders just before serving.
5. To make homemade marinara, heat saucepan over medium heat. Heat oil, add garlic, and cook for 1 minute. Stir in pepper flakes and dried basil. Heat an additional minute. Reduce heat and stir in crushed tomatoes and tomato paste. Add salt, then continue to heat on low until warm.

Marinated Grilled Chicken Sandwich

From Six Sisters Stuff

Ingredients:

• 6 boneless skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1/2 teaspoon chile powder
• 1/4 teaspoon cumin
• 6 hamburger buns
• your favorite sandwich toppings (lettuce, tomato, pickles, mayo, avocado, cheese, etc)

Directions:

• Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
• Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
• If you want, you can melt your cheese on the chicken while it cooks and even toast your buns on the grill.

I served these with Baked Sweet Potato Fries.

20 Minute Tuscan Pasta (Freezer Meal Too)

From Six Sisters Stuff

Ingredients:

• 1 (16-oz) box of bowtie pasta
• 4 tbsp butter
• 4 cloves garlic, finely minced
• 1/2 tbsp dried basil
• 8-oz cream cheese, softened and cut into 8 pieces
• 8-oz jar of sun-dried tomatoes, rinsed, dried, and chopped
• 2 cups milk
• 6-oz parmesan cheese, grated (about two cups)
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 cup chicken, cooked and cubed

Directions:

• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for  to ­3 minutes, it will become a smooth creamy paste. Stir in the sun­-dried tomatoes. 

• Over medium heat, add the milk and whisk quickly and constantly until it becomes into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5­-10 minutes. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in. You actually don't even need chicken if  you don't want it! 

• When making them into freezer meals ­ put the noodles and sauce into two 9x9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer. 

• To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through.

• To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through. 

Meatball Subs

From Six Sisters Stuff

Ingredients:

• 24 frozen meatballs
• 1 24-oz jar of spaghetti sauce
• sliced provolone cheese
• 4 submarine rolls
• optional: fresh lettuce or basil for garnish

Instructions:

• Heat meatballs according to package directions.
• In a large saucepan, heat spaghetti sauce over med-high heat until warm.
• Add in cooked meatballs and let it simmer until heated through.
• Place 6 meatballs with sauce on an open roll, top with cheese slices, then place on baking sheet. Repeat for each sandwich.
• Broil sandwiches 2-3 minutes, until cheese is melted and the bread starts to turn golden.
• Top with lettuce (optional). Serve warm.