Jackpot Casserole

Jackpot Casserole
From: Michelle Williams

1 lbs Ground beef, browned

1/2 cup Onion

1 can Tomato soup

1 1/2 cup Water

6 oz Noodles, medium-wide

2 tsp Salt

1 can Cream style corn

1 cup Cheddar cheese, grated

Procedures:
1 Brown the chopped meat and onions until meat is cooked.
2 Add the tomato soup, water and noodles.
3 Cook until noodles are tender, stirring occasionally.
4 Add the salt, corn and half of the cheese.
5 pour into a greased 2-quart casserole.
6 Sprinkle with the remaining cheese and bake at 350 °F for 45 minutes.

Chicken Satay Skewers

Chicken Satay Skewers
Serves 8

2 boneless, skinless chicken breast halves (6-8oz each), thinly sliced lengthwise into 12 strips
1 tsp tasted sesame oil
1 tsp soy sauce
1 garlic clove, minced
1/2 tsp red-pepper flakes
Coarse salt and ground pepper
1/4 cup creamy peanut butter
2 Tbsp. rice vinegar
Vegetable oil, for pan

Directions:
1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and tesp red-pepper flakes. Season with salt and pepper. Thread each chicken strip lenghtwise onto a skewer.

2. Make dipping sauce. In a small bowl, whisk together peanut butter, vinegar, 1/4 tsp red-pepper flakes, and add 2 to 3 tablespoons water.

3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 min. per side. Serve chicken skewers with dipping sauce.

Chicken and Rice

Chicken and Rice

1 cup uncooked rice
shredded cheese
2 chicken breasts
1 regular size can of cream of chicken soup
peas
corn

Instructions:
1. Cook up the rice. While rice is cooking bake the chicken in the oven (or toaster oven) you can put some seasoning on it, like Mrs dash or other things like that. Bake the chicken until fully cooked.

2. When the rice is done, mix up the cream of chicken soup, the corn, and the peas (you can put how much you want in it). When you are done with that place the desired amount on the plate and then spread it around. On top of the rice mixture place the desired amount of cheese then set the whole chicken on top.

3. You can change it up by cutting up the chicken and mixing it within the rice mixture and adding cheese within it. You can also add to the rice mixture with whatever you would like.

Ham Fried Rice

Ham Fried Rice

4 eggs
4 slices of ham, cut up
1 can corn
1 can beans
2 cups cooked rice

Instructions:
Scramble 4 eggs in large frying pan.
Add 4 slices of ham, cut up.
Add 1 can of corn, beans, and anything else that you desire.
Add 2 cups cooked rice.
Stir Well
Sprinkle soy sauce to taste.

Chicken Pasta Salad

Chicken Pasta Salad

12 oz bow tie pasta
1 (20oz) can pineapple tidbits
2 Cups chopped celery
4 chicken breasts, cooked and cubed
1 (16oz) bottle Kraft Coleslaw Dressing (do not substitute)
12 oz tri-colored pasta
4-6 green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)

Instructions:
Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.

Note: Canned chicken or 2 (15oz) cans light or dark turkey chunks may be substituted for the chicken breasts.

Healthy Hummis

Healthy Hummis (easy and adaptable)
Submitted by: Jessica Van Loo

1 15oz Reduced Sodium Garbanzo beans, drained, liquid reserved
2 tsp ground garlic (1 clove crushed)
1 Tbsp olive oil
1/4 tsp pepper
1 tsp lemon juice
1/4 roasted red pepper
2 tsp ground cumin

Instructions:
Blend in food processor or blend gradually adding in reserved liquid until creamy. Serve with crackers, veggies or breads.
Other add ins: Paprika, ginger, olives, chili paste

Healthy Hummis

Parsleyed Chicken and Ham Pate

Parsleyed Chicken and Ham Pate

8oz skinless chicken, cooked
3 1/2 ox lean cooked ham, trimmed
1 small bunch of fresh parsley
1 tsp lime rind, grated
2 Tbsp lime juice
1 garlic clove or fresh minced garlic
1/2 cup low fat, natural plain yogurt
Salt and Pepper

Instructions:
1. Dice chicken and ham. Place in blender/food processor. Add parsley, lime rind and juice and garlic. Process well until finely minced.
2. Transfer the mixture to a bowl, add the yogurt, season to taste with salt and pepper, cover and leave in refridgerator for about 30 mins.
3. Garnish with lime zest, serve with crisp bread or crackers.

"The Ultimate" Funeral Potatoes

"The Ultimate" Funeral Potatoes

16 oz sour cream
1 can cream of chicken soup
1 pkg. fiesta ranch dip (powder)
1/4 c. milk
1 pack McCormick Potato Toppers
1 tsp. garlic powder
2 c. cheese
2 c. cubed chicken or ham
1 lb. hash brown style bag w/onions and peppers
1/2 bag cool ranch Doritos
1/4 c. cheese sprinkled over top

Preheat over 425. Spray 9X13 pan. Mix all filling ingredients together in bowl. Pour potatoes on bottom of pan. Pour filling mixture evenly over potatoes. Crush chips and sprinkle on top. Sprinkle on cheese. Cover pan with foil. Bake 30-40 min.

Thank you Shae Johnson!

Taco Puffs

Taco Puffs

1 lb. ground beef
1/2 c. chopped onion
1/4 c. taco seasoning (or 1 envelope)
2 tubes (16oz) large refrigerated flaky biscuits
2 c. shredded cheddar cheese

In skillet, cook beef and onion on medium heat until beef no longer pink and onion tender; drain. Add taco seasoning and prepare according to pkg. directions. Cool slightly. Flatten half of biscuits in 4 in. circles; put in greased 15in. X 10in. baking pans or cookie sheet. Spoon 1/4 c. meat mixture on each; top with 1/4 c. shredded cheese. Flatten the rest of the biscuits; put on top and pinch edges to seal tightly. Bake at 400 for 15 min.

Thanks again to Shae Johnson!

Crock Pot Ham Scalloped Potatoes

CROCK POT HAM SCALLOPED POTATOES

Chedder cheese
Thinly sliced Potatoes
Cubed OR thin sliced Ham
Sour cream
Cream of chicken soup
Chopped onion
Salt and pepper

There aren't exact measurements. This is just a wing it recipie depending on the size of your crockpot and how many people you are serving.

Mix together sour cream and cream of chicken soup.
Lay down in the bottom of the crock pot a layer of potatoes and a small amount of water so potatoes don't burn.
Next, put a layer of cream of chicken soup/sour cream mixture, a layer of ham, a layer of chopped onions, salt and pepper, a thin layer of cheese, and repeat as many times as desired.
Cook on High for 4 hours or Low for 8 hours.

Thank you Crystal Collins!

Recipe

Mexican Chicken and Rice Casserole

Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c. rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
frozen boneless, skinless chicken breasts
shredded cheddar cheese

Directions:
Spray cooking spray on your 13X9 glass casserole dish. Then whisk the soups, water and taco seasoning in a bowl. Then pour into the bottom of the casserole dish. Sprinkle rice over the mixture. Then place chicken breasts (frozen) over soup and rice. Then pour the beans and tomatoes over the chicken (and the cilantro and green onions, if desired).
Cover with foil and bake at 350 for 1 hour, 40 min.
Remove foil and sprinkle shredded cheese over and melt.

Number of servings:12....so you could make it and freeze a portion of it or half the recipe.