Some Easy Recipes For Groups And Families

You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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margo - newbie
margo - newbie
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Joined: Sat Feb 16, 2013 1:06 pm
Location: Mountains Of East Tennessee

Some Easy Recipes For Groups And Families

Post: # 273286Post ylisa7
Mon Apr 15, 2013 12:13 pm

My Son-in-law has been sick and I have been trying to help out the family by making a few meals for them each week.

In the process I have found some very good recipes. I will add more as I find new ones but here are the ones that were a hit so far:

Enchilada Bake

2 lg skinless breasts
1 lg jar of salsa
3 lg flour taco shells ( cut in halves)
2 C fat free sour cream
2-3 C shredded mex. cheeses

Cut chicken up into bite size pieces, cook thoroughly in non stick skillet and then add the salsa and simmer for 15 mins.
Spray a casserole dish and do layers....1st put down shells then the chicken, sour cream and cheese, then a second layer and finish with the last of shells and cheese for the top.spam! It is better fried than typed Bake covered for about 20 mins then uncovered for the final 20 mins. Serves 4 good size portions

You can also add kernel corn, olives, green peppers and add' onions, etc to it if you like.

Mexican Beef Pie

9" pie plate
4 lg. flour Tortilla shells
1 lb ground beef
1/2 green pepper, diced
1/2 yellow onion, diced
2 minced garlic cloves
1 pk of Taco Mix
3 T chunky salsa
Cheez Whiz, melted in microwave

Brown beef, & mix in peppers, onions & garlic--drain when browned
mix in seasoning mix & 1/2 C water & salsa, simmer 5 mins.

Place 1 Tortilla in pie plate & distribute some of the meat mixture on top, put 2nd Tortilla on top add more meat mixture, top with 3rd Tortilla and meat. Top last T. shell evenly with cheez whiz & bake in 350 oven for 20 mins.

Meatball Sub Casserole

1 (16 ounce) package frozen garlic bread
2 (24 ounce) jars spaghetti sauce
40 Italian-style frozen meatballs
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees F (220 degrees C).

Heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. Set aside to cool.

Reduce oven temperature to 350 degrees F (175 degrees C).

Bring spaghetti sauce to a boil in a large pot. Place frozen meatballs into sauce. Reduce heat to low and simmer until meatballs are heated through, about 20 minutes.

Tear garlic bread into bite-size pieces and spread into bottom of a 9x13-inch baking dish. Pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly. Spread mozzarella cheese over top in a layer, followed by a layer of Parmesan cheese.

Bake casserole until cheese has melted, 20 to 25 minutes.

Ham And Potato Casserole

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked ham
2 cups (16 ounces) sour cream
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup butter, melted
1/3 cup chopped green onions
1/2 teaspoon pepper

2 cups crushed cornflakes
1/4 cup butter, melted

In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through.

French Toast Casserole

5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Buffalo Chicken and Blue Cheese Dip

3-4 boneless skinless chicken breasts
16 ounces cream cheese ( light is fine, but not fat free)
1 (12 ounce) bottle blue cheese dressing
1/2-3/4 cup hot sauce
8 ounces sharp cheddar cheese

Boil chicken until no longer pink. Shred it and put into a baking dish. Pour hot sauce over the chicken. Soften the cream cheese and add blue cheese and mix then pour over chicken. Add in the shredded cheddar cheese. Bake in a 350 oven for about 30 minutes until bubbly. Serve with tortilla chips.

Spinach Roll Ups

2 (10 ounce) packages frozen spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1/2 cup bacon bits
chopped onion
1 (10 count) packages 10-inch flour tortillas

In medium mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion.
Spread the mixture onto each tortilla and roll it up.
Refrigerate the rolled tortillas till ready to serve.
Slice each roll into 1-inch servings, no more than 3 hours before serving.

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