charisstoma

Hash Brown Casserole
For the price of a single serving meal, this hash brown casserole recipe can feed an entire family and then some. Best of all, preparation is easy and you can have dinner ready in no time at all. There is a video under the recipe's link

Ingredients:
- 1 package of frozen hash brown potatoes, thawed
- 1 can of cream of chicken soup
- 1/2 onion, diced
- 3 teaspoons of crushed garlic
- 2 teaspoons of paprika
- 1 teaspoon of freshly grounded black pepper
- 16 ounces (450 gr.) of sour cream
- 2 tablespoons of butter, melted
- 8 ounces (220 gr.) of sharp cheddar cheese, shredded
- Salt and pepper to taste

Directions:
1. Preheat your oven to 350 F (176 C), and grease a 5-quart casserole dish. Pour your hashbrown potatoes, and generously season them with salt and pepper.

2. In a large bowl, combine the remaining ingredients except for the cheddar cheese. Pour the mixture over the shredded potatoes and top with cheddar cheese.

3. Bake for 50 minutes or until it's bubbly and golden brown.
TIP: If you're feeling extra decadent, try adding some crispy bacon bits to the mixture. Serve with some hot sauce.

SLOW-COOKER BUTTERNUT SQUASH & APPLE SOUP
Author: Alexandra http://www.alexandracooks.com/2016/11/11/slow-cooker-butternut-squash-apple-soup/

PREP TIME -10 MINS COOK TIME - 4 HOURS TOTAL TIME - 4 HOURS 10 MINS

From SkinnyTaste Fast and Slow, Gina Homolka's new cookbook, which is filled with simple recipes and beautiful, inspiring photos. I've made several recipes, including the roasted cabbage, burnt broccoli, and slow-cooker maple-dijon chicken legs, and everything has been delicious.

Notes: I've made this with as much as 2.5 lbs. of butternut squash post peeling.

I've never made this with chicken or vegetable stock—I've only used water—but I imagine either of those stocks would add even more flavor.

The leek garnish is delicious but totally optional—confession: I never actually made it until it was time to take photos.

If you don't have a slow-cooker, I think you could make this stovetop—simmer everything until the squash and carrots are cooked through. With a faster cooking time, I would suggest using vegetable or chicken stock.

( Read more... )

Hobo Casserole

1 lb lean ground beef
1 small onion
2 medium potatoes, sliced
4 slices American cheese
1 (10 3/4 ounce) can cream of mushroom soup
1/8 cup milk
1 1/2 cups French-fried onions
salt and pepper, to taste

Preheat oven to 350°F.
Pat ground beef into 8x8 pan and sprinkle with salt and pepper.
If using, slice onion on top of beef.
Slice potatoes onto onion layer, salt and pepper.
Layer with cheese slices.
Mix soup and milk together and spread over cheese.
Cover with aluminum foil and bake for 1 to 1 1/2 hours or until potatoes are tender.
Remove foil and top with french fried onions and brown for about 5 minutes
www.food. com

CROCK POT PINEAPPLE CHICKEN with SWEET POTATOES AND CARROTS

2 pounds boneless skinless chicken breasts
1/3 cup brown sugar
1/4 cup soy sauce
1 cup orange juice
1 cup pineapple juice
1/4 teaspoon ginger
1 teaspoon garlic salt
1 large sweet potato-diced
6 carrots cut up
1 onion-chopped (optional)
1 small can pineapple chunks
optional: water chestnuts, edamame, red bell pepper (diced)

Place cut up carrots, sweet potatoes in bottom of crock pot then add chicken breasts. In a large bowl add, brown sugar, pineapple juice, orange juice, soy sauce, ginger and garlic salt pour over chicken, sweet potatoes and carrots in crock pot.

About one hour before done add the small can of pineapple chunks so they can heat up with rest of food.

Cook on low until chicken is tender maybe 6 hours
High for maybe four depends on your crock pot.

In the picture a chopped up onion was added.
Of course if you want to cut down on the sugar in this you can get no sugar added juices and pineapple chunks.

FB - Melanie Beth Kerwin

Garlic Margherita Chicken & Zucchini
FB - Cleanfoodcrush sept 27

Ingredients:
(Serves 4-6)
1 lb chicken breast, or tenders cut into 1" pieces
1 tsp olive, coconut or avocado oil
1 large garlic clove, crushed
1/4 tsp sea salt
Ground black pepper, to taste

Zucchini & Tomatoes:
1.5 lbs zucchini, cut into half moon shapes
1.5 cups fresh, halved grape tomatoes
1 tsp olive, coconut or avocado oil
1 large garlic clove, crushed
1/2 tsp sea salt
Ground black pepper, to taste

Garnish:
1/4 cup fresh chopped Basil
A sprinkle of Italian (high-quality) cheese such as natural parmesean (optional)

Instructions:
Chicken: Preheat (cast iron) skillet on medium heat add oil to coat. Add garlic and cook for just 10 seconds. Then add chicken, sprinkle with sea salt and pepper to taste. Cook for 8-10 minutes uncovered, stirring occasionally. Transfer to a plate and set aside.

Zucchini and Tomatoes: Cook the zucchini the same way as Chicken but for 6 minutes, adding tomatoes during the last 3 minutes of cooking time.

Add chicken back to skillet and stir just to warm. Remove from heat, sprinkle with fresh Basil.

Refrigerate in a glass airtight container for up to 5 days.

Best Patty Melts With Secret Sauce
http://cookyourfood1.blogspot.com/2015/07/best-patty-melts-with-secret-sauce.html

Ingredients:
1½ pounds ground beef
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon ground black pepper
12 slices sourdough bread
½ cup Secret Sauce
3 medium Vidalia onions, thinly sliced
6 slices Cheddar cheese
8 tablespoons unsalted butter

Secret Sauce
¼ cup Dijon mustard
¼ cup mayonnaise
1 tablespoon barbecue sauce
½ teaspoon hot sauce

Directions:

THE VERY BEST SALISBURY STEAK
http://cookyourfood1.blogspot.com/2016/02/the-very-best-salisbury-steak.html

1 (10 1/2 ounce) cans Campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water

( Read more... )

SLOW COOKER SALISBURY STEAK
http://www.spendwithpennies.com/slow-cooker-salisbury-steak/
6 servings

Salisbury Steaks can be prepared in a skillet but in the slow cooker it can be prepped ahead of time and it’s ready right when you get home. The beef patties simmer all day in a rich gravy with mushrooms and onions resulting in a really flavorful dish and making them extra tender.

( Read more... )

While some recipes do call for cream of mushroom soup, this version with a richer darker gravy. Searing the patties before adding them to the slow cooker helps them hold their shape (and adds flavor).
Serve this on top of mashed potatoes or rice or over cooked macaroni noodles. Add a side salad and you’ve got the perfect meal!
This reheats perfectly and makes a great messy sandwich in a hamburger bun!

Mexican Casserole
http://cookyourfood1.blogspot.com/2016/09/mexican-casserole.html

Ingredients:
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Directions:
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Crockpot Ham, Green Beans and Potatoes
http://cookyourfood1.blogspot.com/2015/08/the-amazing-crockpot-ham-green-beans.html

Ingredients:
2 lbs of fresh green beans
2 lbs of ham
4 baking potatoes
1 small onion

Directions:
Dice the ham, potatoes and onion.
Put everything in the crockpot with 3 C water.
Season to taste with pepper.
Put on low for 6 hours.

Crockpot Lasagna
http://cookyourfood1.blogspot.com/2016/05/crockpot-lasagna.html

Ingredients:
1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions
Brown ground beef and drain.
Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot.
Mix remaining sauce with beef.
Place 2 uncooked lasagna noodles on sauce in crock pot.
Spread 1/3 meat mixture on top of noodles.
Spread 3/4 Cup cottage cheese over meat.
Sprinkle 1/2 Cup mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese.
Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.
Sprinkle Parmesan cheese over top.
Cook on low for 4 hours.

If cooked much longer, it gets a bit well done.

https://www.pillsbury.com/recipes/slow-cooker-minestrone-stew/2f38266f-fe38-46af-b5de-8c30fd286f83

Slow-Cooker Minestrone Stew

Ingredients

1 package (19.5 oz) gluten-free sweet Italian turkey sausage links, casings removed
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cans (18 oz each) Progresso™ Vegetable Classics garden vegetable soup
1 can (15 oz) garbanzo beans, drained, rinsed
1 can (6 oz) tomato paste
1 teaspoon gluten-free Italian seasoning
1 cup uncooked gluten-free elbow macaroni (about 4 oz)
1/2 cup gluten-free shredded Parmesan cheese (2 oz)

Steps
1. In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix sausage and all remaining ingredients except macaroni and cheese.

2. Cover; cook on Low heat setting 6 hours.

3. Stir macaroni into slow cooker. Increase heat setting to High. Cover; cook about 20 minutes longer or until macaroni is tender. Sprinkle with cheese.

Nutrition Facts

Serving Size: 1 serving

Calories 330
Calories from Fat 90%

Daily Value
Total Fat 10g 15%
Saturated Fat3g 15%
Trans Fat 0g
Cholesterol 45mg 14%
Sodium 1190mg 50%
Total Carbohydrate 38g 13%
Dietary Fiber 6g 23%
Sugars 3g
Protein 20g
Vitamin A 20%
Vitamin C 6%
Calcium 15%
Iron 20%
Exchanges:1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Pan Seared Chicken With Balsamic Cream Sauce
By KitchenMistress
http://www.food.com/recipe/pan-seared-chicken-with-balsamic-cream-sauce-484496

TOTAL TIME 40mins PREP 10 MINS COOK 30 MINS SERVINGS 4
This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love!
Recipe origin: www.peaceloveandlowcarb.com

INGREDIENTS
1 1⁄2lbs chicken breasts, boneless, skinless
1white onion, sliced into thin rings and separated
1lb mushroom, small Bella Mushrooms, halved
1⁄2cup chicken broth
1cup heavy cream
3tablespoons extra virgin olive oil
3tablespoons butter
1⁄2cup parmesan cheese, shaved
3tablespoons balsamic vinegar
salt & pepper
1pinch red pepper flakes(optional)
1⁄4cup fresh parsley, chopped

DIRECTIONS
Season the chicken with salt and pepper and let rest.
In a small skillet, saute onions in the butter until they are golden brown (carmelized).
In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.

German Goulash

Ingredients
2 lbs lean and trimmed stewing beef, cubed
2 big onions, peeled and diced
2 large carrots, peeled and diced
4 potatoes, peeled and diced
1 15oz can peeled tomatoes
1 tablespoon tomato puree
1 TBS dried herbs (I used rosemary)
2 TBS sweet red paprika
2 TBS garlic powder or 2 peeled crushed fresh garlic cloves
1 cup red wine
Salt and pepper to taste
Sour cream and German noodles to serve.

Instructions
Add the vegetables in the bottom of crock pot then meat.
Mix the tomatoes together and then add the tomato sauce on top.
Top with herbs and spices.
Pour on wine.
Cook on high for 4-5 hours or low for 6-7.
Serve with German noodles.

Read more at http://mummydeals.org/german-goulash/#83egJjgXWMSeu3W0.99

MEXICAN CASSEROLE
Yield: (4 Servings)
Prep time: 20 minutes Cook time: 10 minutes

Ingredients:
https://www.facebook.com/photo.php?fbid=10153819267924298&set=a.10152495784169298.1073741829.593179297&type=3&theater

1lb ground beef or ground turkey
1 (1 ¼ ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups Colby Jack Cheese
1 cup salsa (you can make your own as well)
1 (2 1/3 ounce) can sliced black olives (drained)
1 tomato (chopped)
1/8 cup jalapenos
2 cups corn chips (crushed)

Directions:

1: In a large skillet brown ground beef and drain. Add taco seasoning and cook according to package directions by adding the amount of water stated on the package. Set aside. Heat refried beans in a medium sauce pan over medium heat until hot. Stir in 1 cup of cheese and 1 cup of salsa. Stir until combined.

2: Place crushed corn chips onto the bottom of an 8×8” casserole dish. Pour the bean mixture over the chips in the casserole dish. Add taco meat on top of the bean mixture. Sprinkle the remaining 1 cup of cheese on top of the taco meat. Sprinkle green onions, jalapeños and black olives over the cheese.

3: Bake in the oven at 375 degrees until the cheese has melted and the casserole is heated through. Take out of the oven and sprinkle with chopped tomatoes.

Link
Pinto Beans and Hot Water Cornbread

4 cups Dry Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham) or smoked turkey
1 teaspoon Salt
2 teaspoons Ground Black Pepper

INSTRUCTIONS
Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches.
Slice the bacon into 1-inch thick pieces and throw it into the pot.
Bring to a boil, then reduce heat and cover. Simmer for 2 hours, or until beans are tender.
Add additional hot water to the pot as needed. Beans should have a thick broth.
Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt.

For variety: add chili powder, garlic or Tabasco.

Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

Hot Water Cornbread:

1 1/2 cups of yellow corn meal
half cup of white flour shopping list
1/2 cup of canola oil
1 teaspoon of baking soda,
1 teaspoon salt
1 teaspoon sugar
2 cups of hot water

Instructions:

Mix all ingredients in a bowl
Stir ingredients as you gradually add the hot water till dough is stiff
Make dough into patties* wet hands with cold water before making patties- to avoid sticking
Fry in pre-heated greased cast iron skillet (if possible)

Tuscan Pork Roast (Weight Watchers)

Ingredients
1 1/2 lbs boneless pork sirloin tip roast
3 garlic cloves, slivered lengthwise
3 teaspoons olive oil
2 tablespoons minced fresh rosemary
salt
pepper ( freshly ground)
3/4 cup white wine ( divided)

Directions
Preheat oven to 350°. With a small sharp knife, make several small incisions in the roast; insert a sliver of garlic in each incision. If desired, rub the roast with oil. Then sprinkle over it the rosemary, salt and pepper.
Place the roast in a shallow roasting pan; pour 1/4 cup of the wine into the pan.
Roast, basting occasionally with the pan juices (adding 1/4 cup of the wine after half an hour, and the other 1/4 cup a few minutes before the roast is done), until cooked through and an instant-read thermometer inserted in the pork (not touching bone) registers 160°, about 1 3/4 hours.
Let stand 10 minutes before slicing.

Recipe courtesy of food. com, photo by Rhondapolloza

Nutrition Facts
Serving Size: 1 (147 g)
Servings Per Recipe: 6
Amount Per Serving: Calories 211.4 Calories, Fat 9.4g ,Saturated Fat 2.8g, Cholesterol 72.5mg, Carbohydrate 1.3 ,Protein 23.4g

MEXICAN CASSEROLE
Photo under the cut at the bottom

Ingredients:
1lb ground beef or ground turkey
1 (1 ¼ ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups Colby Jack Cheese
1 cup salsa (you can make your own as well)
1 (2 1/3 ounce) can sliced black olives (drained)
1 tomato (chopped)
1/8 cup jalapenos
2 cups corn chips (crushed)

Directions:

1: In a large skillet brown ground beef and drain. Add taco seasoning and cook according to package directions by adding the amount of water stated on the package. Set aside. Heat refried beans in a medium sauce pan over medium heat until hot. Stir in 1 cup of cheese and 1 cup of salsa. Stir until combined.

2: Place crushed corn chips onto the bottom of an 8×8” casserole dish. Pour the bean mixture over the chips in the casserole dish. Add taco meat on top of the bean mixture. Sprinkle the remaining 1 cup of cheese on top of the taco meat. Sprinkle green onions, jalapeños and black olives over the cheese.

3: Bake in the oven at 375 degrees until the cheese has melted and the casserole is heated through. Take out of the oven and sprinkle with chopped tomatoes.

Yield: (4 Servings)
Prep time: 20 minutes Cook time: 10 minutes

( Read more... )

KING RANCH BEEF CASSEROLE

https://www.facebook.com/highproteinfood?fref=photo June 7,2015

Yield: 5-6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
INGREDIENTS:
2 lbs. lean ground beef
1 medium onion, diced
1 cup bell pepper, diced
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar cheese, grated
10 corn tortillas
DIRECTIONS:
Preheat oven to 350 degrees.
Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.
Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.
Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.
Cook for 40 minutes

Slow Cooker Pork Tenderloin
http://xtremefatlossdiet.org/special/4Foods/

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder

Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

BROWN SUGAR MEATLOAF-- Mmmmm!

https://www.facebook.com/groups/RecipesTipsAndMore/

This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good
½ cup brown sugar
½ cup ketchup
1½ pounds meatloaf mix (equal parts ground beef, ground veal and ground lamb, although all ground beef will work fine too)
2 eggs, beaten
¾ cup milk
½ cup chopped onion
¾ cup bread crumbs
Preheat oven to 375.
Pour the brown sugar into a 9x5 loaf pan and press it into the bottom. Spread the ketchup on top of the sugar.
Mix all remaining ingredients together and press into the loaf pan on top of the ketchup.
Bake for one hour. Remove from oven and pour juices into a bowl. Discard juice and let meatloaf rest for 10 minutes.
Invert loaf onto a platter or cutting board, slice it up and enjoy!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Yield: Serves 6 to 8.

Profile

charisstoma

October 2023

S	M	T	W	T	F	S
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30	31

Syndicate

Page Summary

Style Credit

Style: Neutral Good for Practicality by timeasmymeasure

Expand Cut Tags

Page generated Jul. 23rd, 2025 07:29 am

Entries tagged with recipe -main

Delicious hash brown casserole

SLOW-COOKER BUTTERNUT SQUASH & APPLE SOUP

Hobo Casserole

CROCK POT PINEAPPLE CHICKEN with SWEET POTATOES AND CARROTS

Garlic Margherita Chicken & Zucchini

Best Patty Melts With Secret Sauce /Secret Sauce

The very best Salisbury Steak -- & -- Slow Cooker version

Mexican Casserole

Crockpot Ham, Green Beans and Potatoes

Crockpot Lasagna

Pillsbury --- Slow-Cooker Minestrone Stew

Pan Seared Chicken With Balsamic Cream Sauce

Slow Cooker German Goulash

MEXICAN CASSEROLE

Pinto Beans and Hot Water Cornbread

Tuscan Pork Roast --- of course I'm not hungry

Mexican Casserole

KING RANCH BEEF CASSEROLE

Slow Cooker Pork Tenderloin

BROWN SUGAR MEATLOAF