Oven Chicken Casserole

Chicken CASSEROLE

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & crumble bacon. 

While bacon is cooking, cut chicken into bite-sized chunks. 

Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. 

Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. 

Spray a 9 xc 13 inch baking pan with non-stick cooking spray. 

Preheat oven to 400 degrees.

Drain pasta, return to pot. 

Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. 

Top with crumbled bacon. Top with remaining Monterrey Jack cheese. 

Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Crockpot Roast Beef Stroganoff

Easy Crock-Pot Beef Stroganoff

Ingredients..

2 1/2 lbs boneless beef chuck steaks
1/4 cup flour
2 (10 3/4 ounce) cans cream of mushroom soup
1 (2 ounce) envelopes Lipton beefy onion soup mix
1/2 teaspoon dried thyme leaves, crushed
29 ounces diced tomatoes, undrained
1 (8 ounce) containers sour cream
1 tablespoon creole seasoning
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon garlic powder
salt and pepper

Directions

In a Crock-pot pour cream of mushroom soup, Lipton Beefy Onion mix, diced tomatoes, crush red pepper, garlic powder and creole seasoning and thyme leaves and mix together.
Place beef in the crock-pot add seasoning on top of beef.
Cook covered on high 4 - 6 hours or low 8 - 10 hours until meat is tender.
After meat is tender stir sour cream and break up meat with spoon or fork.
Serve with rice or egg noodles.

Crockpot Ham, Green beans, Potato

Ingredients:

2# of fresh green beans
2# of ham
4 baking potatoes
1 small onion

Directions:

Dice ham, onion and peeled potatoes.

Place all in crockpot.

Season with pepper

3 cups of water

cook low for 6 hours.

Cucumber Jar Salad

Ingredients:

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Directions:

Mix cucumbers, onions, peppers and salt; set a side.
Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil.
Remove from heat and add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)
Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months
Makes 2 quart jars

Slow Cooker Bean and Barley Soup

Ingredients

• 1 cup dried kidney beans, rinsed
• 1/2 cup pearl barley
• 4 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 4 cups vegetable broth
• 2 ribs celery, chopped
• 1 zucchini, chopped
• 1/2 medium onion, chopped
• 2 bay leaves
• kosher salt to taste
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• black pepper to taste
• 14oz can of whole tomatoes, with juice
• 3 cups baby spinach
• 1/4 cup Parmesan Cheese

Directions

1. Put 4 cups vegetable broth, 2 cups water, the beans, barley, garlic, carrots, celery, onions, zucchini, bay leaves, salt, and spices in the slow cooker.
2. Squeeze the tomatoes through your hands over the pot to break them down, then add to the slow cooker.
3. Cover and cook on high until the beans are tender and the soup is thick (about 8 hours).
4. Before serving, add the spinach and cheese, and stir until the spinach wilts (about 5 minutes).
5. Remove the bay leaves, and add additional salt and pepper to taste.
6. Optionally drizzle with balsamic vinegar and olive oil before serving.

Wine Marinated Pot Roast

Ingredients

• 3 to 3 1/2 pound boneless beef chuck
• 1 (750mL) bottle red wine
• salt and pepper
• 2 Tablespoons olive oil
• 1 (10.5 ounce) can beef consomme
• 1/4 cup tomato paste
• 1 Tablespoons herbes de Provence
• 1 Tablespoon Dijon mustard
• 3 cloves chopped garlic
• 2 bay leaves
• 1 onion, sliced
• 4 carrots
• 4 parsnips
• 2 cups cremini mushrooms
• 2 stalks celery
• 1/4 cup flat leaf parsley

Instructions

1. Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
2. The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
3. Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
4. In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
5. When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
6. Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.  Cook in crockpot for 3 1/2 hours.
7. While the pot roast is cooking, prep your vegetables.
8. After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
9. Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.

Greek Style Oven Roasted Lemon Butter Parmesan Potatoes

Ingredients:

3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated Parmesan cheese (or to taste)
chopped fresh parsley

Directions:

1 Set oven to 375 degrees.
2 Butter a shallow baking dish large enough to hold the potatoes.
3 Peel and cut the potatoes into large wedges and place into the prepared baking dish.
4 In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
5 Pour over potatoes in the dish and stir to coat well.
6 Cover the dish tightly with foil.
7 Bake for about 40 minutes.
8 Uncover and turn potatoes.
9 Sprinkle with Parmesan cheese, and return to oven (uncovered).
10 Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
11 Sprinkle with chopped fresh parsley and serve.
12 *NOTE* the Parmesan may be sprinkled on just after baking if desired.