Crusted Stuffed Meatloaf

September 27, 2006 at 11:08 pm (Beef, Entrees)

**This is one of those “eyeball” recipes…you sort of eyeball the measurements.  Measurements are approximate, but the recipe is pretty forgiving.** 

-1/2 lb Ground Turkey

-1 stack saltines, crushed

-1 egg

-salt and pepper to taste

-chopped onion (1/4 cup or less)

-1 cup mozzerella cheese, shredded*

-1/2 Roma tomato, sliced into 1/4 inch slices*

Preheat oven to 375 degrees.

Mix ground turkey, crushed saltines, egg, salt & pepper together.  Roll out on a sheet of greased tin foil.  Work into a rectangle, roughly 13″ x 10″ (I’m guessing here!).  Layer cheese, onion, and tomato in a 3-4 inches wide strip on the middle of the meat.  Fold remaining edges of meat over the layers of filling to form a roll.  Pinch ends and smooth out seams. 

Bake on a greased baking sheet for 30 minutes or until brown.

*You can stuff this with just about anything you like.  This is normally what we use.


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Creamy Italian Chicken

September 27, 2006 at 10:21 pm (Chicken, Crock Pot, Entrees)

Thanks Roxy!

-4 Boneless Chicken Breast Halves
-1 Italian Salad Dressing Mix envelope
-1/3 c. of water
-8 oz. cream cheese
-1 can cream of chicken soup
-1 (4 oz) can of mushrooms

Place chicken in the slow cooker. 
Combine salad dressing mix with water and pour over chicken.  Cover and cook for 3 hours.
After 3 hours: wisk together cream cheese and soup until well blended.  Stir in mushrooms.
Pour cream cheese mixture over chicken and cook for another 2 hours.

Serve over rice or egg noodles.  Excellent on reheat!  (I think it’s better on reheat than on the first night).

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Homemade Spaghetti Sauce

September 27, 2006 at 10:10 pm (Italian, Sauces)

I don’t claim to be the inventor of this recipe, but it is delicious!  Especially when paired with the meatball recipe.  It’ll beat the pants off of any jarred sauce any day.

-3/4 cup chopped onion
-5 cloves garlic, minced
-1/4 c. olive oil
-2 (28 oz) cans whole peeled tomatoes  (I have used basil, garlic, and oregano flavored diced tomatoes before, and it has been awesome.) 
-2 tsp salt
-1 tsp white sugar
-1 bay leaf
-1 (6 oz) can tomato paste
-3/4 tsp dried basil
-1/2 tsp ground black pepper
-1 lb ground beef or turkey (optional)

In large saucepan over medium heat, saute onion & garlic in olive oil until onions are translucent.  Stir in tomatoes, salt, sugar, and bay leaf.  Cover, reduce heat to low, and simmer 90 minutes.*  Stir in tomate paste, basil, ground pepper and cooked ground meat (if desired), simmer 30 mins more.  Serve.

*Note-  Some unnamed members of our household will not eat anything that remotely looks like a veggie.  Usually, I will blend the tomatoes until the big chunks are gone. 

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Five Ingredient Lasagna

September 26, 2006 at 10:44 pm (Beef, Entrees, Oven bakes & Casseroles)

Serves 6

-8 oz. ground beef (or ground turkey)
-1 jar spaghetti sauce (usually Ragu)
-6 lasagna noodles, UNcooked
-8 oz. cottage cheese
-2 cups mozzerella cheese

Preheat oven to 350 degrees.

In an 11″ x 7″ lasagna dish, spread a thin layer of sauce. Place two noodles on top of sauce, then layer ground beef, cottage cheese, mozzerella cheese, and sauce. Repeat layers, until ingredients are used up. (I usually reverse the sauce and mozzerella cheese on the last layer).

Cover with aluminum foil and bake for 1 hour or until done. Works really well as leftovers (even if it’s a little runny on the first night).

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Slow Cooker Beef Roast

September 26, 2006 at 10:41 pm (Beef, Crock Pot, Entrees)

Serves 6

-2.5 pound roast
-2 carrots, cut up
-2 potatoes, cut up
-6 oz. mushrooms, sliced
-1 (10.75 oz.) can cream of mushroom soup
-1 can beef broth
-1 (1 oz) package of dry onion soup mix
-3 cloves of garlic minced
-2 tablespoons of olive oil
In a large pan, sear roast on both sides with the olive oil — which will give it a nice brown color on the outside. (No need to cook through.) Place the roast in the bottom of the slow cooker. Add veggies. Pour the soup mix, mushroom soup, and beef broth over the top. Scatter the minc ed garlic over the roast and then cook on low for eight to nine hours (or high for four to five hours).

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Lisa Eichelberger’s Chicken Casserole

September 26, 2006 at 10:40 pm (Chicken, Entrees, Oven bakes & Casseroles)

6 Generous Servings

-Approx 1 pound deboned, cooked and diced chicken
-16 oz. package mixed veggies, frozen
-1 can cream of chicken soup (mixed with 3 tablespoons mayonnaise)
-8 oz. sliced cheese (monterey jack or chedder)
-10-12 crackers (Keebler’s Club or Ritz), crushed
-3-4 tablespoons margarine, melted

Preheat oven to 350 degrees.

Spread frozen veggies in bottom of an 8″ square or round casserole dish. Layer chicken (season with salt and pepper if desired) on top of veggies. Layer soup mixture on top of chicken. Layer cheese slices on top of soup mixture. Mix crushed crackers with the melted margarine and spread on top of cheese. Bake for 40 minutes.

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Campbell’s Chicken Crunch

September 26, 2006 at 10:36 pm (Chicken, Entrees)

Serves 4

-1 can (10 3/4 oz.) Campbells Cream of Chicken soup
-1/2 cup milk
-4 boneless chicken breast halves
-2 tbsp. all purpose flour
-1 1/2 cups italian seasoned bread crumbs
-2 tbsp. butter or margarine, melted

Mix 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with flour. Dip into soup mixture. Coat with stuffing.

Place chicken on baking sheet. Drizzle with butter. Bake at 400 degrees for 20 minutes or until done.

Mix remaining soup and milk in saucepan. Heat through. Serve with chicken.

Messy prep, but oh so worth it!

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Eggplant Parmesan – AWESOME!

September 26, 2006 at 10:33 pm (Entrees, Italian, Oven bakes & Casseroles, Vegetables)

Serves 8?

-1 large unpeeled eggplant, cut into one-quarter inch slices
-2 eggs, slightly beaten
-1 cup bread crumbs
-1/2 cup vegetable or olive oil
-2 fifteen-ounce cans tomato sauce
-1 teaspoon salt
-2 tsp oregano
-1/2 c. chopped (fresh) parsley
-1 ten ounce package mozzerella cheese slices (shredded works well too)
-1 cup grated parmesan cheese

Preheat oven to 350 degrees.

Dip eggplant in egg and then in bread crumbs. Fry slices in oil for three minutes on each side; drain well. In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat. Place half of the eggplant slices in a greased two-quart casserole. Cover with half of the tomato sauce and half of mozzerella cheese. Repeat layers. Top with the parmesan cheese. Bake 45 minutes.

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