Foil-Pack Taco Chicken
Country Salisbury Steak
Rosemary-Dijon Pork Chops & Oven Potatoes Dinner
Southwest Stuffed Burgers
Wet Burritos
Roasted Tomato Quesadillas
Beef Stew
Double Chocolate Mocha Trifle
Cookies & Cream Freeze
Frozen Chocolate Souffles
Foil-Pack Taco Chicken:
4 small boneless skinless chicken breasts halves (1 lb)
4 tsp taco seasoning mix
1/2 lb red potatoes, peeled, thinly sliced (about 2 cups)
1/2 cup chunky salsa
3/4 cup mexican style shredded cheese
1/4 cup sour cream
Preheat to 400. Sprinkle chicken with seasoning mix. Place 1/2 cup of the potatoes on center of each of 4 large sheets of non-stick sparyed heavy-duty foil (I like that Reynolds non-stick one and there are some .75/1 coups out there). Top evenly with chicken, salsa and cheese. Bring up foil sides. Double fold top at both ends to seal each packet, leaving room for heat circulation inside. Place in 15 x 10 x 1 inch baking pan. Bake 30 to 35 minutes or until chicken is cooked through (165 degrees). Remove packets from oven. Let stand 5 minutes. Cut slits in foil to release steam before opening. Serve with sour cream. I will serve with salad, rice, corn and refried beans.
Country Salisbury Steak:
1 1/2 lb lean ground beef (I use turkey)
1 pkg (6 oz) Stove Top stuffing mix for chicken
1 1/2 cups water, divided
3/4 cup chopped onions
1 pkg (8 oz) fresh mushrooms, sliced
1/2 cup original BBQ sauce
Preheat to 375. Mix meat, stuffing mix, 1 1/4 cup of the water and the onions until well blended. Shape into six 1/2-inch thick oval patties. Place on 15 x 10 x 1 inch baking pan. Bake 25 minutes or until cooked through (160 degrees). Meanwhile, spray large nonstick skillet with cooking spray. Add mushrooms; cook on med-high heat 5 minutes or until lightly browned, stirring occasionally. Add BBQ sauce and remaining 1/4 cup water. Reduce heat to low, simmer 1 to 2 minutes or until sauce is heated through. Serve over the patties. I plan to serve with green beans, mac and cheese and mashed potatoes.
Rosemary-Dijon Pork Chops & Oven Potatoes Dinner:
1 lb potatoes, cut into 1-inch chunks (about 3 cups)
1/4 cup Italian dressing
4 bone-in pork chops, 1/2 inch thick (total about 1 1/2 lbs)
4 tsp dijon mustard (I will use spicy Frenchs-there is a IP coupon)
1/2 cup Shake N Bake original pork seasoned coating mix
1/4 tsp dried rosemary leaves, crushed
Preheat to 375. Toss potatoes with dressing in micro bowl. Micro on high for 7 minutes, stirring after 4 minutes. Spread the chops with mustard. Measure 1/2 cup coating mix; place in shallow dish along with the rosemary. Coat both sides of chops with the coating mixture. Place in center of foil-lined 15 x 10 x 1 inch baking pan. Arrange potatoes around chops. Bake 30 minutes or until chops are cooked through (160 degrees) and potatoes are tender. I plan to serve with fruit and steamed vegs.
Southwest Stuffed Burgers:
1 1/2 lb ground turkey or beef
1/4 cup light mayo, divided
1 pkg taco seasoning mix
1/2 cup colby & monterey jack cheese crumbles (I'll use shredded)
1/4 cup salsa, divided
6 lettuce leaves
6 slices tomato
6 buns
If you do not have an indoor grill- you can either broil or bake the burgers. I plan to wrap the burgers in foil packets, put on a baking pan, and bake at 350 for about 30-40 minutes.... and then follow the directions from that point....
Grill directions: If you have an indoor grill, Foreman, grill cook top.......Preheat greased grill to med-high heat. Mix meat, 3 tbsp of the mayo and the seasoning mix, and shape into 12 thin patties. Combine cheese and 2 tbsp of the salsa, spoon over 6 of the paties. Cover each with one of the remaining patties; pinch edges together to seal. Grill 7 min on each side or until cooked through (160). Meanwhile, combine remaining 2 tbsp salsa and remaining 1 tbsp mayo. Place lettuce, tomatoes, and burgers on bottom halves of buns and top with salsa mixture. Cover with tops of buns.
Wet Burritos:
12 frozen burritos (you can use 10 from one bag set)
1 can enchilada sauce
1 can tomato soup
1 can mushroom soup
8 oz mexican style shredded cheese
Preheat to 350. Place the burritos in a 13 x 9 inch baking dish or cake pan. Mix the endhilada sauce, tomato soup, mushroom soup together and pour over the burritos. Bake for 30 minutes. Remove and sprinkle cheese over the top. Put bake in oven until the cheese is bubbly. Serve with sour cream. I plan to serve with salad and taquitos.
Roasted Tomato Quesadillas:
1 can (14.5 oz) Fire Roasted tomatoes, drained
2/3 cup frozen whole kernel corn, thawed
2/3 cup drained, rinsed canned black beans
1/3 cup chopped white onion
2 tbsp chopped fresh cilantro (I will probably use dried but less than 2 tbsp)
1/4 tsp garlic salt
1/4 tsp ground red pepper
1 tsp lime juice
8 oz shredded monterey jack cheese (about 2 cups)
6 flour tortillas (8 inch)
Break up large pieces of tomato in large bowl with spoon. Stir in corn, beans, onion, cilantro, garlic salt, red pepper and lime juice to make salsa mixture. Spread about 1/3 cup cheese over half of each tortilla. Spoon 1/4 cup salsa mixture over cheese. Fold each tortilla in half over filling. Heat large nonstick skillet over med heat. Brown quesadilla, 3 minutes on each side until cheese melts. Cut into wedges. Serve with remaining salsa mixture if desired. I plan to serve with soup- probably chicken noodle.
Beef Stew:
4 or 5 med baking potatoes, washed and cut into big chunks
1 bag of carrots, peeled and cut into 3 inch pieces
1 lb stew beef
1 pouch Lipton (or store brand) onion dry soup mix
1 can tomato soup
1 can cream of mushroom soup
1 can (empty soup) red cooking wine
1 can water
Place the potatoes, carrots, and meat into the crock pot. Add the dry soup mix, tomato soup, mushroom soup, wine, and water over top of the meat. Make sure the meat is all covered. Slow cook on low for 5-6 hours. In the last few minutes I add a bag of frozen peas to the stew and when they are warmed I serve. I always serve with lots of crusy rolls (sourdough are my favorite and don't forget to check the Bakery in Teeter for reduced bread).
Double Chocolate Mocha Trifle:
1 pkg (18.25 oz) brownie mix (plus ingredients for brownies)
1 3/4 cup cold milk
2 pkgs (3.4 oz each) white chocolate instant pudding
1/4 cup warm water
4 tsps instant coffee granules
2 cups thawed whipped topping, Cool Whip
12 Oreos, coarsely chopped
Prepare and bake brownie mix according to cake-like pkg directions. Cool completely. In a bowl, whisk pudding mix into milk until mixture thickens. Dissolve coffee granules into warm water, add pudding to mixture, mixing well. Fold in whipped topping. Cut brownies into 1 inch cubes. Chop oreos. Layer 1/3 brownie cubes onto bottom of serving bowl. Top with 1/3 of the pudding, pressing lightly and 1/3 of the oreos. Repeat layers 2 more times. Chill 30 minutes.
*Variations- 3 Heath or Skor Bars (1.5 oz ea)
Cookies & Cream Freeze:
4 squares Semi-sweet baking chocolate
14 Oreo cookies, divided
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla
1 tub Cool Whip, thawed
Melt chocolate as directed on pkg, set aside until ready to use. Line 8 1/2 x 4 1/2 inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set saide. Beat cream cheese, sugar, and vanilla in med bowl with electric mixer on med speed until well blended. Stir in whipped topping. Remove about 1 1/2 cups of the cream cheese mixture, place in med bowl. Stir in melted chocolate. Spread remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.
Frozen Chocolate Souffles:
3 cups milk
1 pkg (8 serving size) or 2 pkg (4 oz ea) chocolate flavor instant pudding & pie filling
2 cups thawed Cool Whip
16 Oreo cookies, chopped (about 2 cups)
8 marschino cherries
Pour milk into med bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spoon 2 tbsp of the chopped cookies into each of eight 8 to 9 oz paper drinking cups. Cover evenly with half of the pudding mixture. Repeat layers. Cover with foil. Freeze 5 hours or until firm. Remove from freezer about 15 minutes before serving. Let stand at room temp to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in freezer.
