2 tbsp olive oil
1 med onion, chopped
1 1/2 cup water
1 can (19 oz) cannelloni (white kidney) beans, undrained
1 can (16 oz) navy beans, undrained
1 can (15 1/2 oz) great northern beans, undrained
1 chicken bouillon cube
1 tsp italian seasoning
1 tsp garlic powder
In large pot, heat oil over med-high heat. Saute onion for 5-6 min or until golden brown. Add remaining ingredients and bring to boil. Reduce heat to med-low heat and simmer 8-10 min or until heated through.
Tuesday, January 1, 2008
Creamy Crockpot Chicken
Chicken Breasts
16 oz sour cream
1 can cream of chicken soup
1 pkg onion soup mix
Put chicken in crockpot. Mix sour cream, soup and soup mix in med mixing bowl. Cover mixture over chicken.
About 6 hours for 3-4 chicken breasts. You can put over rice or egg noodles.
16 oz sour cream
1 can cream of chicken soup
1 pkg onion soup mix
Put chicken in crockpot. Mix sour cream, soup and soup mix in med mixing bowl. Cover mixture over chicken.
About 6 hours for 3-4 chicken breasts. You can put over rice or egg noodles.
Creamy Chicken Casserole
1 can (10 3/4 oz) cream of chicken
8 oz sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1 cup shredded monterey jack cheese
10 tortillias - fajita size, warmed
1 med tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam side down in 3 qt shallow baking dish. Pour remaining sauce mixture over enchiladas. COVER.
Bake at 350 for 40 min or until hot. Top with tomato and onion.
TIP: For 2 cups chopped chicken, in med saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts, 5 min or until chicken is done. Drain and chop chicken.
8 oz sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1 cup shredded monterey jack cheese
10 tortillias - fajita size, warmed
1 med tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam side down in 3 qt shallow baking dish. Pour remaining sauce mixture over enchiladas. COVER.
Bake at 350 for 40 min or until hot. Top with tomato and onion.
TIP: For 2 cups chopped chicken, in med saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts, 5 min or until chicken is done. Drain and chop chicken.
Beef Stew
1-1.5 lbs stew meat
Beef broth - 5 quart crock pot will use b/w 48-64 oz. I usually use no more than 2-32 oz of broth
1 med to large can diced tomatoes (drain juice)
carrots
potatoes
chopped onion
bay leaf
1 can of peas
Sear meat in skillet to lock the juices in. Mix all ingredients in crock pot except peas and cook 8 hours. With about 30 min until the pot turns off put peas in to warm up. If you put them in at the beginning they will be mushy.
Note: To thicken just at water and flour together and mix well. Add to stew until you like the thickness wanted.
Beef broth - 5 quart crock pot will use b/w 48-64 oz. I usually use no more than 2-32 oz of broth
1 med to large can diced tomatoes (drain juice)
carrots
potatoes
chopped onion
bay leaf
1 can of peas
Sear meat in skillet to lock the juices in. Mix all ingredients in crock pot except peas and cook 8 hours. With about 30 min until the pot turns off put peas in to warm up. If you put them in at the beginning they will be mushy.
Note: To thicken just at water and flour together and mix well. Add to stew until you like the thickness wanted.
Disappearing Meatlof & Sauce
2 lb ground beef
1/2 tsp chili powder
1/2 cup ketchup
2 eggs, beaten
1 cup milk
1 tsp mustard
1 tsp salt
pepper to taste
1 small or med onion - chopped
1 tsp beef boullion
1 tsp worcheshire sauce
1/2 cup bread crumbs
1/2 cup oatmeal
Mix all ingredients together and spred in 9x13 pan. Bake 45 min at 325.
Sauce:
1/2 cup ketchup
1 tsp mustard
1/2 cup brown sugar
Mix together well. Spread over meatloaf and bake an additional 10-15 minutes.
1/2 tsp chili powder
1/2 cup ketchup
2 eggs, beaten
1 cup milk
1 tsp mustard
1 tsp salt
pepper to taste
1 small or med onion - chopped
1 tsp beef boullion
1 tsp worcheshire sauce
1/2 cup bread crumbs
1/2 cup oatmeal
Mix all ingredients together and spred in 9x13 pan. Bake 45 min at 325.
Sauce:
1/2 cup ketchup
1 tsp mustard
1/2 cup brown sugar
Mix together well. Spread over meatloaf and bake an additional 10-15 minutes.
Pear Salad
1 large or 2 mall cans pears
3 oz box lemon jello
8 oz pkg cream cheese, softened
1/2 cup pecans chopped fine
1 1/2 cup cool whip
1 cup pear juice
Open and drain pears (save juice). Bring 1 cup pear juice to boil. Remove from fire and jello. Stir until completely dissolved. Set aside and cool somewhat and after 5 minutes, put in fridge.
Take drained pears and cut into very small bits. Add to softened cream cheese. Mix jello with pears and cheese. Add pecans. Fold in cool whip. refrigerate a couple of hours and when set, ready eat and enjoy!
3 oz box lemon jello
8 oz pkg cream cheese, softened
1/2 cup pecans chopped fine
1 1/2 cup cool whip
1 cup pear juice
Open and drain pears (save juice). Bring 1 cup pear juice to boil. Remove from fire and jello. Stir until completely dissolved. Set aside and cool somewhat and after 5 minutes, put in fridge.
Take drained pears and cut into very small bits. Add to softened cream cheese. Mix jello with pears and cheese. Add pecans. Fold in cool whip. refrigerate a couple of hours and when set, ready eat and enjoy!
Frozen Italian Fruit Salad - the best!
5 bananas, mashed
1 (20 oz.) can crushed pineapple, partly drained
2 (9 oz) cartons nondairy whipped topping
1 cup sour cream
1 1/2 cup sugar
1 (20 oz) can fruit cocktail, drained
1 (8 oz) jar maraschino cherries, drained and chopped
1 cup chopped pecans
In large bowl, combine mashed bananas and pineapple and let stand 5 minutes. Add whipped topping, sour cream, sugar, fruit cocktail, cherries (and pecans, if desired) Combine well and freeze in 9x11 inch dish or individual serving dishes. Serves 18 to 20.
This tastes like a banana split.
1 (20 oz.) can crushed pineapple, partly drained
2 (9 oz) cartons nondairy whipped topping
1 cup sour cream
1 1/2 cup sugar
1 (20 oz) can fruit cocktail, drained
1 (8 oz) jar maraschino cherries, drained and chopped
1 cup chopped pecans
In large bowl, combine mashed bananas and pineapple and let stand 5 minutes. Add whipped topping, sour cream, sugar, fruit cocktail, cherries (and pecans, if desired) Combine well and freeze in 9x11 inch dish or individual serving dishes. Serves 18 to 20.
This tastes like a banana split.
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