1 Cup Rice (uncooked)
4 Pieces of Chicken (breast or thigh, bone or boneless)
-Put Rice and Chicken in a Square baking dish
-Mix together. The Poor over the chicken and rice.
1 Cup Sour Cream
1 Can Cream of Chicken
1 t. Taco Seasoning
2 Cans green Chilies
1 Cup Chicken Broth (or water, or Milk)
-Bake at 375 for 1 hour
-Sprinkle casserole with Cheddar and Monterey Cheese the last 15 minutes of baking.
Showing posts with label One Dish Meals. Show all posts
Showing posts with label One Dish Meals. Show all posts
Chicken and Israeli Couscous with Tomato and Lemon
1 T. Olive Oil
1 Cup Israeli Couscous
2- 4 Skinless Chicken Thighs
½ Medium Yellow Pepper Sliced
2 Roma Tomatoes Sliced
2 Cloves of Garlic Minced
½ Zest of a Medium Lemon
1 t. White Wine Vinegar (or ½ of white wine)
1 ½ Cups Chicken Stock
½ t. Salt
1 Cup Frozen Peas
Heat oil in a large skillet over medium-high heat. Add couscous and cook, stir for 1 minute (lightly browning). Transfer to a bowl and return skillet to heat.
Cook chicken for 3-5 minutes on one side (until browned). Flip and cook for 2 more minutes. Transfer to bowl, reserving dripping in skillet.
Reduce heat to medium, add yellow pepper and cook stirring frequently for 3 minutes. Reduce to low-medium heat and add tomatoes, garlic, and lemon zest, stir frequently until tomatoes began to break down.
Return Chicken to skillet, add wine and cook for 4 minutes. Add stock, salt and couscous, stir and reduce heat to medium low, cover stirring occasionally until couscous and chicken are cooked, about 12-14 minutes. Stir in pea and continue to cook until peas are heated.
Recipe from Martha Stewart Living Magazine Jan. 2009 p.g. 116-118.
1 Cup Israeli Couscous
2- 4 Skinless Chicken Thighs
½ Medium Yellow Pepper Sliced
2 Roma Tomatoes Sliced
2 Cloves of Garlic Minced
½ Zest of a Medium Lemon
1 t. White Wine Vinegar (or ½ of white wine)
1 ½ Cups Chicken Stock
½ t. Salt
1 Cup Frozen Peas
Heat oil in a large skillet over medium-high heat. Add couscous and cook, stir for 1 minute (lightly browning). Transfer to a bowl and return skillet to heat.
Cook chicken for 3-5 minutes on one side (until browned). Flip and cook for 2 more minutes. Transfer to bowl, reserving dripping in skillet.
Reduce heat to medium, add yellow pepper and cook stirring frequently for 3 minutes. Reduce to low-medium heat and add tomatoes, garlic, and lemon zest, stir frequently until tomatoes began to break down.
Return Chicken to skillet, add wine and cook for 4 minutes. Add stock, salt and couscous, stir and reduce heat to medium low, cover stirring occasionally until couscous and chicken are cooked, about 12-14 minutes. Stir in pea and continue to cook until peas are heated.
Recipe from Martha Stewart Living Magazine Jan. 2009 p.g. 116-118.
Lemon Chicken Couscous
1 1/4 Cups Water
1 T. Spoon Olive Oil
2 Cups Chopped Broccoli Florets
1 Pkg Near Eastern Couscous
1 1/2 Cups Cooked Chopped Chicken
Juice of 1 Lemon
1/4 t. Lemon Peel
In pot add Water, oil, broccoli and couscous seasoning packet and bring to boil. Stir in Couscous, Chicken, Lemon juice and lemon peel. Remove pot from heat, cover and let stand for 5 minutes. Fluff before serving.
Serves 4
*Recipe from The South Beach Diet Book
311 Calories
24 Grams Protein
39 Grams Carbs
7 Grams Fat
Also good served cold
1 T. Spoon Olive Oil
2 Cups Chopped Broccoli Florets
1 Pkg Near Eastern Couscous
1 1/2 Cups Cooked Chopped Chicken
Juice of 1 Lemon
1/4 t. Lemon Peel
In pot add Water, oil, broccoli and couscous seasoning packet and bring to boil. Stir in Couscous, Chicken, Lemon juice and lemon peel. Remove pot from heat, cover and let stand for 5 minutes. Fluff before serving.
Serves 4
*Recipe from The South Beach Diet Book
311 Calories
24 Grams Protein
39 Grams Carbs
7 Grams Fat
Also good served cold
Dinner in a Pumpkin
From Sheri
1 medium pumpkin, at least 4 pounds
1 ½ pounds lean ground beef
1/3 cup chopped green pepper
¾ cup chopped celery
¾ cup chopped onion
1 t. salt
¼ t. pepper
¼ cup soy sauce
2 T brown sugar
1 can (4 ounces) mushrooms, undrained
1 can cream of chicken soup
2 cups cooked rice
Optional decorations
Olives
Steamed carrots
Whole cloves
Fresh parsley
Wash, dry and cut lid from pumpkin; set lid aside. Scrape out the inside of the pumpkin well, discarding all seeds and membrane; set pumpkin aside.
In a large skillet, brown hamburger, green pepper, celery and onion. In mixing bowl, mix together, salt, pepper, soy sauce, brown sugar, mushroom, soup and rice, then add to the hamburger mixture.
Mix well and turn into the prepared pumpkin. Put lid on, place pumpkin on foil lined, rimmed cookie sheet and bake at 350 degrees for 1 ½ hours.
To serve, be sure to scrape some of the inside of the cooked pumpkin along with the hamburger mixture.
1 medium pumpkin, at least 4 pounds
1 ½ pounds lean ground beef
1/3 cup chopped green pepper
¾ cup chopped celery
¾ cup chopped onion
1 t. salt
¼ t. pepper
¼ cup soy sauce
2 T brown sugar
1 can (4 ounces) mushrooms, undrained
1 can cream of chicken soup
2 cups cooked rice
Optional decorations
Olives
Steamed carrots
Whole cloves
Fresh parsley
Wash, dry and cut lid from pumpkin; set lid aside. Scrape out the inside of the pumpkin well, discarding all seeds and membrane; set pumpkin aside.
In a large skillet, brown hamburger, green pepper, celery and onion. In mixing bowl, mix together, salt, pepper, soy sauce, brown sugar, mushroom, soup and rice, then add to the hamburger mixture.
Mix well and turn into the prepared pumpkin. Put lid on, place pumpkin on foil lined, rimmed cookie sheet and bake at 350 degrees for 1 ½ hours.
To serve, be sure to scrape some of the inside of the cooked pumpkin along with the hamburger mixture.
Spanish Rice Turkey Casserole
From Sheri
2 packages (6.8 oz. each) Spanish rice and vermicelli mix
¼ cup butter, cubed
4 cups water
1 can ( 14 ½ oz) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 cups cubed cooked turkey or chicken
1 can (11 oz.) whole kernel corn, drained
½ cup sour cream
1 cup (4 oz.) shredded Mexican cheese blend, divided
In a large skillet, sauté rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Meanwhile, in a large bowl, combine the turkey, corn, sour cream and ½ cup cheese. Stir in rice mixture. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20 – 25 minutes or until heated through.
2 packages (6.8 oz. each) Spanish rice and vermicelli mix
¼ cup butter, cubed
4 cups water
1 can ( 14 ½ oz) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 cups cubed cooked turkey or chicken
1 can (11 oz.) whole kernel corn, drained
½ cup sour cream
1 cup (4 oz.) shredded Mexican cheese blend, divided
In a large skillet, sauté rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Meanwhile, in a large bowl, combine the turkey, corn, sour cream and ½ cup cheese. Stir in rice mixture. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20 – 25 minutes or until heated through.
Quiche
From Kira
1 9-inch pie shell
3/4 c drained, cooked veggies (preferably broccoli)
6 pieces of bacon, cooked and broken up
1/2 c shredded cheddar cheese
6 eggs, beaten
1 c milk
1/2 t salt
1T of other spices--oregano, garlic powder, etc. I just throw in some spices that seem good
Bake pie shell at 450 degrees until slightly brown (5-10 minutes). Place veggies, bacon, and cheese in bottom of crust. Beat up the rest of the ingredients and pour over top. Cook for 30-35 minutes at 375. Let stand 5 minutes before serving.
1 9-inch pie shell
3/4 c drained, cooked veggies (preferably broccoli)
6 pieces of bacon, cooked and broken up
1/2 c shredded cheddar cheese
6 eggs, beaten
1 c milk
1/2 t salt
1T of other spices--oregano, garlic powder, etc. I just throw in some spices that seem good
Bake pie shell at 450 degrees until slightly brown (5-10 minutes). Place veggies, bacon, and cheese in bottom of crust. Beat up the rest of the ingredients and pour over top. Cook for 30-35 minutes at 375. Let stand 5 minutes before serving.
Mallonee's Hot Turkey Sandwiches
1 Pkg of 6 Sandwich rolls
1 Pkg of Sliced Deli Turkey Meat (usually 16 oz)
6 Slices of Cheddar Cheese (cut in half long way to 2 halves fit in rolls).
Foil
Place turkey slices (4-10 slices per Sandwich) and 1 slice of cheese in rolls each roll. Wrap Sandwich in foil. Bake 400 for 10 minutes.
*great with sautes pepper and onions. Saute the peppers and onion in 1/2 t. olive oil until tender or unions are transparent. Place pepper and onion in bun before putting roll in oven.
Shawna's Cowboy Soup
1 lb. ground beef
1 onion, Chopped (or 1/2 green and 1/2 red pepper)
1 pkg taco seasoning
1 (16 oz) Can Corn
1 (16 oz) Can Beans (kidney or black)
1 (14 oz) Can Stewed Tomatoes
1 (8 oz) Can Tomatoes Sauce
Serve with Tortilla Chips, Cheese and Sour Cream
Brown hamburger & onion. Drain corn and beans and add to cooked hamburger & onion. Add Taco Seasoning, Stewed Tomatoes,Tomato Sauce. Cook until warm (about ten minutes).
*Recipe originally from Heather N.
Pot Pie minus the Pie
4 potatoes washed, and cubed
2 Peeled and Carrots Chopped
2 Celery Stalk chopped
1/2 Cup Frozen Peas
1/2 Cup Frozen Corn
1/2 Cup Frozen Green Beans
1/2 Cup Frozen Broccoli
1/2 Cup Frozen Cauliflower
1 Can Cream of Mushroom Soup
1 Can Milk
1/2 Cup Water
Mix Soup, Milk and Water in Bowl. Add All Veggies and mix until veggies are coated. Put mixture in a greased 9x13 pan. Bake 350 for 45 minutes-1 hour or until potatoes are cooked.
2 Peeled and Carrots Chopped
2 Celery Stalk chopped
1/2 Cup Frozen Peas
1/2 Cup Frozen Corn
1/2 Cup Frozen Green Beans
1/2 Cup Frozen Broccoli
1/2 Cup Frozen Cauliflower
1 Can Cream of Mushroom Soup
1 Can Milk
1/2 Cup Water
Mix Soup, Milk and Water in Bowl. Add All Veggies and mix until veggies are coated. Put mixture in a greased 9x13 pan. Bake 350 for 45 minutes-1 hour or until potatoes are cooked.
One Pot Veggie Stir Fry
1 Cup White Rice
2 1/4 Cups Water
1 Peeled and Chopped Carrot
1 Chopped Celery
1/2 Cup Chopped Cabbage
1/4 Cup Frozen Peas
1/2 Chopped Bell Pepper
Bring water to a boil. Add rice and veggies. Bring to a boil. Cover and cook on low for 15-20 minute until rice and veggies are cooked. Add stir fry sauce and soy sauce to taste.
2 1/4 Cups Water
1 Peeled and Chopped Carrot
1 Chopped Celery
1/2 Cup Chopped Cabbage
1/4 Cup Frozen Peas
1/2 Chopped Bell Pepper
Bring water to a boil. Add rice and veggies. Bring to a boil. Cover and cook on low for 15-20 minute until rice and veggies are cooked. Add stir fry sauce and soy sauce to taste.
Italian Roasted Chicken
4-6 Skinless but Boned Chicken (Breast, thighs and drumsticks)
4-6 Washed and cut into quarters
10 Peeled and chopped into 2 inch chunks Carrots
1/4 Cup Olive Oil
1 T. Dried Italian herbs
1 t. Salt
Put Potatoes and carrots into a large bowl. Add Oil, herbs, garlic and salt. Sir, coating veggies evenly with oil. Pour veggies into roasting pan/sided cookie sheet/jelly roll pan. Do not pour any excess oil out of bowl. Add Chicken to bowl sir, coating chicken evenly with excess oil Place chicken into roasting pan round veggies. Bake 350 for 1 hour.
Chicken (or Pork) and Rice
1 Can Cream of Muchroom Soup
1 Can Water
3/4 Cups white rice
4 Chicken breast (or 4 pork chops)
Bake 375 for 45 mintues
1 Can Water
3/4 Cups white rice
4 Chicken breast (or 4 pork chops)
Bake 375 for 45 mintues
Chicken Cabbage Salad
2 Chicken Breast Boiled and Cubes
1 Head of Cabbage, Chopped
4 Green Onions
1 Pkg Chicken Top-a-Ramen Noodles, Chopped
2 T Seasame Seeds
2 T Sunflour Seeds
½ Cup Slivered Almonds
-Mix all together
Dressing OR use Feast of the East "Sesame Dressing" See Great Products
2 T Sugar
½ Cup Oil
3 T Vinegar
1 Pkg Top-a-Ramen Seasoning
1 t. Salt
1½ t. Pepper
-Mix all together, pour over Salad
1 Head of Cabbage, Chopped
4 Green Onions
1 Pkg Chicken Top-a-Ramen Noodles, Chopped
2 T Seasame Seeds
2 T Sunflour Seeds
½ Cup Slivered Almonds
-Mix all together
Dressing OR use Feast of the East "Sesame Dressing" See Great Products
2 T Sugar
½ Cup Oil
3 T Vinegar
1 Pkg Top-a-Ramen Seasoning
1 t. Salt
1½ t. Pepper
-Mix all together, pour over Salad
Linda’s Luscious Lasagna Casserole
2 Lb Hamburger
¼ Sausage
1½ t. Salt
¼ t. Pepper
1½ T Worcestershire sauce
1½ t. Oregano
1 Pkg cooked Lasagna Noodles
½ Mozzarella Cheese
2 Cans Cream of Mushroom Soup
1½ Cup Milk
1 Cup Tomato Sauce
½ Cup Parmesan Cheese
-Brown hamburger & Sausage, Mix in salt, Pepper, Worcestershire, Oregano
-Grease 9x13 pan, Layer Noodles, Meat mixture and cheese (till ½ is full=aprox. 2 layers)
-Mix Mushroom Soup & Milk, Pour ½ soup mixture over noodles
-Continue layering rest of Noodles, Meat mixture and cheese, Pour rest of soup mixture over noodles
-Top casserole with Tomato Sauce and Cheese
-Bake 350 for 30-45 minutes
¼ Sausage
1½ t. Salt
¼ t. Pepper
1½ T Worcestershire sauce
1½ t. Oregano
1 Pkg cooked Lasagna Noodles
½ Mozzarella Cheese
2 Cans Cream of Mushroom Soup
1½ Cup Milk
1 Cup Tomato Sauce
½ Cup Parmesan Cheese
-Brown hamburger & Sausage, Mix in salt, Pepper, Worcestershire, Oregano
-Grease 9x13 pan, Layer Noodles, Meat mixture and cheese (till ½ is full=aprox. 2 layers)
-Mix Mushroom Soup & Milk, Pour ½ soup mixture over noodles
-Continue layering rest of Noodles, Meat mixture and cheese, Pour rest of soup mixture over noodles
-Top casserole with Tomato Sauce and Cheese
-Bake 350 for 30-45 minutes
Mexican Casserole
7-10 Cut-up Tortillas or tortilla chips
1 Cup Medium Salsa (or Enchilada Sauce)
½ LB Ground Hamburger
1 Pgk Taco Seasoning
1 Can Re fried beans
1 Can Black Beans (drained and rinsed)
¾ Cup Corn
1/3 Bell Pepper
½ Cup Medium Salsa (or Enchilada Sauce)
1 Cup Cheese
-Cup Tortillas into approx.1 inch cubes, in a bowl mix with salsa, until evenly coating Tortillas, set aside for 1 hour (or how ever long you have)
-Brown up Hamburger with taco seasoning
-Heat up Can Re fried beans in microwave
-Grease a 9x13 pan. Add Bean and Coated torts (slightly mix)
-Add Ground Hamburger, Bell Pepper, Corn ,Can Black Beans, Mix all together, do not over mix.
- Smooth casserole with bottom of spoon, spread ½ cup salsa, add cheese
Bake @ 350 for 30 minutes
*Photo Provided by Megan E.
Pasta Bake
16 oz Package of Pasta (uncooked)1 Jar of Spaghetti Sauce
1 Jar of Water
Ground Hamburger (cooked)
Chopped Veggies
1 Cup Cheese
-Pre-heat oven 400 Degrees.
-Brown hamburger
-Add browned hamburger, uncooked pasta, spaghetti sauce, jar of water and chopped veggies into a 9x13 cake pan. Cover with plastic wrap and foil.
-Bake for 30 minutes covered
-Stir and continue to bake another 15-30 minutes uncovered.
-Add cheese last 10 minutes.
*photo provided by Megan E.
Jambalaya
5 t. oil
8 oz. of kielbasa sausage
2 Chicken breasts
1 Large onion and garlic
1½ Cups instant rice
1 Cup water
1 Can Italian stewed tomatoes
¼ T cayenne pepper
-Blacken sausage in frying pan, then remove from pan.
-Sautee onion and garlic in frying pan, then remove from pan.
-Fry chicken, then remove from pan
-Put in rice, tomatoes, water, spices, and bring to a boil.
-Add everything back in, cover and cook for 7 min.
8 oz. of kielbasa sausage
2 Chicken breasts
1 Large onion and garlic
1½ Cups instant rice
1 Cup water
1 Can Italian stewed tomatoes
¼ T cayenne pepper
-Blacken sausage in frying pan, then remove from pan.
-Sautee onion and garlic in frying pan, then remove from pan.
-Fry chicken, then remove from pan
-Put in rice, tomatoes, water, spices, and bring to a boil.
-Add everything back in, cover and cook for 7 min.
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