Thursday, November 12, 2009

chicken club sandwich

1 c. mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. parsley
1 Tbsp. chopped green onion
2 c. cooked chicken, chopped
4 slices crisp bacon (I use turkey, of course)
1 tomato, chopped
1 c. swiss cheese, shredded
1/4 c. green pepper, chopped
2 c. shredded lettuce

Mix together mayonnaise, mustard, parsley and onion. Crumble bacon and add to chicken, tomato, cheese, and green pepper. Stir in dressing mixture and mix well. Spoon onto deli buns. Top with shredded lettuce.

Thursday, March 12, 2009

rice meatballs and gravy

1 egg
1 c. warm milk
1/2 c. rice, uncooked
1 c. bread crumbs
1 lb. ground turkey
1 Tbsp. parsley
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper

Beat egg. Stir in milk, rice and bread crumbs. Add remaining ingredients and mix well. With hands shape into small balls about the size of a walnut. Line cookie sheet with foil. Arrange meatballs on foil and bake at 350 for 25 minutes. Remove meatballs from cookie sheet and place in baking dish. Pour gravy over and bake for another 20 minutes. Serve over rice.

mushroom gravy:
1 can cream of mushroom soup
1 c. milk
1/2 tsp steak sauce
mix together until smooth.

green beans with lemon butter

1 lb. fresh green beans (I actually use my own canned beans in the non-garden season)
1/4 c. butter
1/2 c. sesame seeds (I use less)
1 Tbsp. lemon juice
1 tsp. parsley
1/2 tsp. basil
1/2 tsp. salt
dash of pepper

Fill a saucepan with 2 inches of water and bring to boil. Add green beans and cover. Lower heat and cook until crisp-tender, about 15 minutes. (Not necessary when using canned beans.)
Place butter in small skillet and cook until butter turns brown. Add the sesame seeds, lemon juice, parsley, basil and salt. Drain beans, add to butter mixture and toss to coat.

Wednesday, March 4, 2009

sweet and sour chicken wings

2-3 lbs. chicken wings
garlic salt
corn starch

Sprinkle chicken with garlic salt. Let sit about 1 hour. Coat wings with corn starch, dip in beaten egg and brown in hot oil. Place on foil-lined cookie sheet. (You can refrigerate or freeze at this point until ready to bake.)

1 c. sugar
1/2 c. vinegar
1 6 oz. can pineapple juice
3-4 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 tsp. accent
1/2 tsp. salt

Bring to boil, then pour over chicken. Bake at 350 for 1 hour, turning chicken once or twice.

Wednesday, February 18, 2009

ham and potato casserole

super simple comfort food...

2 c. cubed ham
4 c. potatoes
1 onion, chopped
2 cans cream of mushroom soup
1 can water

Put layer of cubed ham in casserole dish. Sprinkle chopped onion over ham. Then a layer of thinly sliced potatoes. Sprinkle with salt and pepper. Add water to mushroom soup and mix well. Pour over casserole. Add a little more water as it cooks if needed to prevent becoming too dry. Cover and bake at 350 for 1 to 1 1/2 hours or until potatoes are tender.

My adaptations: Turkey ham, and more of it, and I only used 1/2 an onion on each.

Wednesday, February 4, 2009

crock-pot potatoes

mix in crock pot:
10 potatoes, diced
2 c. shredded cheddar cheese

sauce: mix together and pour over potatoes and cheese in crock pot.
1 can cream of chicken soup
8 oz. sour cream
1 small onion, diced
1/2 cup butter, melted

sprinkle with 1 pkg. of stuffing crumbs with seasoning.
melt 1/4 c. butter, drizzle on top of stuffing.

cook on low 6-8 hours.

to do in 9x13, I use frozen hash brown potatoes, (the square kind, not shredded) and mix the potatoes, cheese and sauce together, then put in pan with stuffing and melted butter over top. bake 375 for about 40 min.

Wednesday, January 28, 2009

taco tot casserole

I thought I already had this one on here. It is a repeat, but I guess I didn't post it before. Really, it's kind of weird to post such simple stuff. Oh well. Plus it's one I don't have written down, so it's hard for me to put into post-able format.

1 lb. ground turkey, seasoned with taco seasoning
1 can mexi-corn
1 can fiesta cheese soup
1 bag tater tots

Layer ingredients in casserole dish. (I like to use a smaller oval one instead of a 9x13 for this, but a 9x13 works, too.) Bake at 400 for 20-25 minutes. Or until heated through. Sometimes it's hard to know how long it needs to be baked depending on how thawed out the tots get. I can't help but smile when I type tots, thanks Napoleon Dynamite.