Beef Stew

Beef Stew

What You Need

1-1/2 lb. boneless beef round steak, trimmed, cut into bite-size pieces

2 Tbsp.  flour

2 Tbsp. oil

1 large  onion, coarsely chopped

1 can (14-1/2 oz.) beef broth

1 can  (14-1/2 oz.) stewed tomatoes, undrained

1 env. (0.8 oz.) GOOD SEASONS Garlic & Herb Dressing Mix

1 lb.  red potatoes (about 3), cut into 3/4-inch chunks

3 carrots (6-1/2 oz.), cut into 1/2-inch-thick slices

3 cups  hot cooked noodles

Make It

COAT meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir until browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.
ADD potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.

Chicken Tortilla Soup

Chicken Tortilla Soup

What You Need

6 corn tortillas (6 inch), divided

1-1/2 tsp.  oil, divided

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (I used more likes 3/4 lb.) 

2 cans  (14 oz. each) chicken broth

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

1 cup  frozen corn

1 cup KRAFT Shredded Cheddar Cheese

Make It

HEAT oven to 400°F.
CUT 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
SERVE topped with cheese and tortilla strips.

Taco Pasta - For June 2011

Taco Pasta

• 1 pound ground beef
• 1 package (1-1/4 ounces) taco seasoning
• 1 can (15 ounces) tomato sauce
• 1 package (8 ounce) shell macaroni, cooked and drained
• 1 can (4 ounces) chopped green chilies
• 1 1/2 cups shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, and green chilies. Stir in cooked macaroni. Place in a 9×13 pan. Top with cheese. 

Freeze.  Thaw in refrigerator and bake at 350° for 30 minutes or until heated through.

Creamy Italian Chicken

Creamy Chicken Italiano
From Fix it and Forget it Cookbook

Makes 4 servings

4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
¼ cup water
8 oz package of cream cheese
10 ¾ oz can cream of chicken soup
4 oz can mushroom stems and pieces, drained (I omit this)

1. Place chicken in slow cooker.
2. Combine salad dressing mix and water. Pour over chicken.
3. Cover, cook on low 3 hours.
4. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover, cook on low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.

Ham and Swiss Manicotti

Ham & Swiss Manicotti
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
• 10 manicotti pasta shells
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, seeded and chopped
• 1/4 cup butter or olive oil
• 1-2 cups cooked cubed ham
• 1/3 cup grated Parmesan cheese
• 6 Tbsp. butter or olive oil
• 6 Tbsp. flour
• 3 cups milk
• 2 cups shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
Preparation:
Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.
In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.
Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but most efficient). Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce. If there is any leftover stuffing, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. Serves 8 From about.com
***I only used about 2 tbsp. olive oil with the onion mix, 2 tbsp. butter, 2 tbsp. flour, and 2 cups of milk for the cheese mix***

Cincinnati Chili

Ingredients

* 2 pounds lean ground beef
* 1 quart water, or amount to cover
* 2 onions, finely chopped
* 1 (15 ounce) can tomato sauce
* 2 tablespoons vinegar
* 2 teaspoons Worcestershire sauce
* 4 cloves garlic, minced
* 1/2 (1 ounce) square unsweetened chocolate
* 1/4 cup chili powder
* 1 1/2 teaspoons salt
* 1 teaspoon ground cumin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cayenne pepper
* 5 whole cloves
* 5 whole allspice berries
* 1 bay leaf

Cooking day:
1. Add meat and water to pot. Heat until all meat is cooked through. Break meat into a fine texture.
2. Cool, allow fat to rise to top to scrape off. (can refridgerate over night)
* I poured out liquid to cool quicker and separated fat
3. Add all other ingredients to the meat and liquid. Allow to simmer for 3 hours. Add water if needed to prevent burning.
4. Freeze mixture in ziplock bags.

Serving day:
1. Thaw mixture, reheat.
2. Serve over spaghetti noodles, top with cheese.

Optional: some people like chopped onion or Kidney beans on top.

* This recipe was compared to Skyline chili.

Chicken, Broccoli and Rice Casserole

• 1 lb skinless, boneless chicken cut to portion (use what cheap or already in the freezer)
• 3/4 cup of uncooked white rice, not instant rice
• 1 can (10 3/4oz.) Campbells’ Cream of Mushroom Soup
• 1/4 tsp paprika (or just use your favorite all season spice)
• 1 bag (16oz.) frozen broccoli flowerets
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 1/3 cup of water

Meal Preparation Directions:
1. Add water, rice, soup and seasoning in freezer bag
2. Sprinkle chicken with additional seasoning then add to bag.
3. Freeze, keep broccoli separate

To cook:
1. Thaw chicken mixture, place in 9X13 baking dish, add broccoli frozen.
2. Bake at 375 for 45 min to 1 hour or until rice and chicken are done.
3. Sprinkle cheese on top, and bake additional 5 minutes or until cheese is melted.