Ingredients:
2 lbs. stew beef, cubed
salt and pepper to taste
2 cans cream of chicken soup
3 T. Worcestershire sauce
3 oz. cream cheese, cubed
16 oz. container of sour cream ( I use fat-free)
cooked rice or noodles
Place beef in slow cooker; sprinkle with salt and pepper. Pour soup over top; add Worcestershire sauce. Cover and cook on low setting for 8 to 10 hours. Stir in cream cheese and sour cream 30 minutes before serving. (I also added a few dashes of dill here. It makes it even better!) Serve over rice or noodles. Serves 6 to 8.
Thursday, February 17, 2011
Mrs.Pitts Herb Cream Cheese Spread
Ingredients
2-8 oz. pkgs. cream cheese, softened
1 Tbspn. sour cream
2 Tbspn. chopped chives
2 tspn. dill weed
2 Tbspn. chopped fresh parsley
Mix together in a bowl on medium speed until well blended. Chill then serve.
This is good with crackers (especially WheatThins), veggies and party bread.
2-8 oz. pkgs. cream cheese, softened
1 Tbspn. sour cream
2 Tbspn. chopped chives
2 tspn. dill weed
2 Tbspn. chopped fresh parsley
Mix together in a bowl on medium speed until well blended. Chill then serve.
This is good with crackers (especially WheatThins), veggies and party bread.
Beef Noodle Bowl
Ingredients
1/2 lb. linguine, uncooked (I use angel hair pasta.)
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce
Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min. I actually use frozen veggies and I pour them in to cook with the noodles. It works perfectly.
Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
I actually double the sauce because I like it saucier. I have made it with the the light Asian dressing, too, and it's also good.
1/2 lb. linguine, uncooked (I use angel hair pasta.)
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce
Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min. I actually use frozen veggies and I pour them in to cook with the noodles. It works perfectly.
Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
I actually double the sauce because I like it saucier. I have made it with the the light Asian dressing, too, and it's also good.
BBQ Meatballs
2 lbs hamburger
24 soda crackers (crushed)
2 eggs
1 medium onion
Blend with hands. Shape into meatballs and place in a roasting pan or casserole dish.
Then you need:
1 cup ketchup
1 t. salt
6 T. Worcestershire Sauce
1/2 c. brown sugar
6 T. vinegar
Mix in a saucepan and bring to a boil. Pour over meatballs. Bake at 350* for 50 minutes. Cover loosely with foil as this splatters.
24 soda crackers (crushed)
2 eggs
1 medium onion
Blend with hands. Shape into meatballs and place in a roasting pan or casserole dish.
Then you need:
1 cup ketchup
1 t. salt
6 T. Worcestershire Sauce
1/2 c. brown sugar
6 T. vinegar
Mix in a saucepan and bring to a boil. Pour over meatballs. Bake at 350* for 50 minutes. Cover loosely with foil as this splatters.
Easy Chicken Enchiladas
1 1/2 pounds of cooked, shredded chicken (I boil it and then shred it.)
1 can fiesta nacho cheese soup
1 can cream of chicken soup
1 can of red enchilada sauce
1 8 oz. carton of sour cream
1 tspn. salt
1 small can of green chiles (optional - in fact I never use these)
10 small flour tortillas (the soft taco kind)
3 to 4 cups of shredded cheddar
Preheat the oven to 350 degrees. Heat soups and sour cream together. Add salt. Mix in chicken. Pour 1/4 to 1/2 of the enchilada sauce in the bottom of a 9x13 dish. Scoop chicken & soup mixture onto tortillas and sprinkle shredded cheese on top. Roll up and place in the baking dish. Spoon remaining chicken and soup mixture over the top of the tortillas. Pour remaining enchilada sauce over the top of that. Sprinkle cheese on top to cover. Bake for 20 - 30 minutes or until cheese is bubbly.
1 can fiesta nacho cheese soup
1 can cream of chicken soup
1 can of red enchilada sauce
1 8 oz. carton of sour cream
1 tspn. salt
1 small can of green chiles (optional - in fact I never use these)
10 small flour tortillas (the soft taco kind)
3 to 4 cups of shredded cheddar
Preheat the oven to 350 degrees. Heat soups and sour cream together. Add salt. Mix in chicken. Pour 1/4 to 1/2 of the enchilada sauce in the bottom of a 9x13 dish. Scoop chicken & soup mixture onto tortillas and sprinkle shredded cheese on top. Roll up and place in the baking dish. Spoon remaining chicken and soup mixture over the top of the tortillas. Pour remaining enchilada sauce over the top of that. Sprinkle cheese on top to cover. Bake for 20 - 30 minutes or until cheese is bubbly.
Lime Chicken Soft Tacos
Ingredients:
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped (I usually omit these and use onion powder or salt.)
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
shredded lettuce
shredded Monterrey Jack cheese
salsa
DIRECTIONS
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 5 to10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped (I usually omit these and use onion powder or salt.)
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
shredded lettuce
shredded Monterrey Jack cheese
salsa
DIRECTIONS
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 5 to10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Upside Down Pizza
Preheat oven to 400. **Serves 6-8**
Ingredients:
1 lb. ground beef
1 medium onion, finely chopped (I use onion powder, since onions and I tend to disagree.)
1 jar (15 1/2 oz.) spaghetti sauce
1 jar (5 3/4 oz.) green olives
3 c. mozzarella cheese
2 eggs
1 c. milk
1 T. oil (I use olive oil.)
1 c. flour
1/4 c. grated Parmesan
Brown meat, add onion and cook until tender. Drain. Stir in sauce, olives. Heat until bubbly, then pour into an ungreased 9x13 dish. Evenly arrange mozzarella cheese on top. Blend together eggs, milk, oil, and flour until smooth. Evenly pour over cheese, then sprinkle with Parmesan cheese. Bake uncovered at 400 until crust if puffed and golden brown, about 25 minutes.
Instead of olives, you can use peppers or mushrooms, or all three. It might also be good with some pepperoni or sausage in it.
Ingredients:
1 lb. ground beef
1 medium onion, finely chopped (I use onion powder, since onions and I tend to disagree.)
1 jar (15 1/2 oz.) spaghetti sauce
1 jar (5 3/4 oz.) green olives
3 c. mozzarella cheese
2 eggs
1 c. milk
1 T. oil (I use olive oil.)
1 c. flour
1/4 c. grated Parmesan
Brown meat, add onion and cook until tender. Drain. Stir in sauce, olives. Heat until bubbly, then pour into an ungreased 9x13 dish. Evenly arrange mozzarella cheese on top. Blend together eggs, milk, oil, and flour until smooth. Evenly pour over cheese, then sprinkle with Parmesan cheese. Bake uncovered at 400 until crust if puffed and golden brown, about 25 minutes.
Instead of olives, you can use peppers or mushrooms, or all three. It might also be good with some pepperoni or sausage in it.
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