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I found this recipe on allrecipes.com but it looks like it originally came from Cambell's Kitchen. I had some diced chicken in the freezer from a rotisserie chicken and really wanted to find a good recipe to use it up. My mom suggested chicken a la king, so I started searching the internet for one that my family would eat. This looked like one they might enjoy (minus the peppers of course!). After reading the comments from people who tried it, I decided to add in a few extra spices to jazz it up. Below is the recipe I made.
Allison ate two HUGE servings of this (5 stars); Chloe kept spitting it out and handing it back to me piece by piece (0 stars); Brian said he'd eat it again but wasn't overly excited by it (2 stars); I liked it and would eat it again but with waterchestnuts added for crunch (3.5 stars). So if you average that all out, we gave this recipe 2.6 stars. : )
1 tablespoon margarine or butter
1/4 cup chopped green pepper or red pepper
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 1/2 cups cubed cooked chicken or ham
4 cups hot cooked regular long-grain white rice
1/2 tsp garlic powder
1/2 tsp seasoned salt
1 tbsp minced onion
pepper to taste
Directions
1.Heat margarine in saucepan. Add pepper and cook until tender.
2.Add soup, milk and chicken. Heat through. Season with spices. Serve over rice.
YUM! That's what the title of this recipe from Becoming Betty should be. I LOVED this one! (Although I personally would add black beans and corn next time but the family will protest!) This is another recipe that has cottage cheese in it and my family has NO idea!
Photo is coming soon...I accidentally deleted the photo so I have to wait until Brian heats up the leftovers....
1 1/2 lbs. lean ground beef (I used 1 lb ground turkey)
1 onion, chopped
1 garlic clove, minced
1 can stewed tomatoes (14 oz.) (I used tomato sauce instead)
1 can red enchilada sauce (10 oz.)
1 1/2 tsp. cumin
1 egg, beaten
1 1/2 cups cottage cheese
3 cups shredded cheese
4 flour tortillas, cut in half
Brown beef with onion and garlic. Add tomatoes, enchilada sauce and cumin. Bring to a boil and then turn down to low and simmer for 20 minutes. In a separate bowl, combine egg and cottage cheese. In a 9X13 pan, spread 1/2 of the meat sauce. Layer with 1/2 of cheese, 1/2 of tortillas and 1/2 of cottage cheese. Repeat layers and sprinkle with a little more cheese. Bake at 350 for 15 minutes covered with foil and 15 minutes uncovered.
I found this recipe in one of my Real Simple Magazines, and although I had no interest in the flank steak, this side dish really caught my attenion. I made this simpler than the original recipe, so the top is the original way to make it...and the 2nd recipe is my simplified version!
Kosher salt and black pepper
2 cups torn bread (1-inch pieces)
1 15-ounce can artichoke hearts, rinsed and halved
1/2 cup sweet red cherry peppers (such as Peppadews), sliced
1 tablespoon fresh thyme leaves
Here is the real recipe:
Directions
Heat 2 tablespoons oil in a skillet over medium-high heat. Add the bread and cook, tossing, until golden and crisp, 4 to 5 minutes. Transfer to a plate.
Add 1 tablespoon of oil to a second skillet. Add the artichokes and cook, cut-side down, until lightly golden, 2 to 3 minutes. Add the garlic, peppers, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook, tossing, until heated through, 1 to 2 minutes. Add the bread and toss to combine. Serve with the steak.
MY MUCH EASIER VERSION:
Heat 2 tbsp of oil in a skillet over medium-high heat. Add the artichokes, and peppers (I used orange and yellow bell peppers) and cook about 5 minutes, or until the peppers start to soften to desired texture. Add a handful of croutons (no toasting of bread for me!), garlic, thyme (I used dried), salt and pepper. Toss to combine.
We really liked this one (another kraftfoods.com recipe)! I was too lazy to attempt making them into kabobs, so I cut them in thin, but wide strips so we could just lay them on the grill and so they wouldn't fall through the grates. The girls didn't like it, but Brian and I ate it all. This is another recipe keeper. I also made this recipe on my freezer cooking day, and just combined all of the ingredients we used and basically marinated it in a ziplock bag and froze until we were ready to eat it. (Thaw in fridge overnight)
1/3 cup A.1. Original Steak Sauce
1/3 cup KRAFT Original Barbecue Sauce
2 tsp. KRAFT Prepared Horseradish (I substituted 2 tsp of yellow mustard)
1 beef top round steak (1-1/2 lb.), cut into 1/2-inch-wide strips
9 pearl onions (We omitted)
1 large red pepper, cut into 9 strips
Mix first 3 ingredients until well blended.
(We skipped this step!) Thread meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.
Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally.
In an effort to use my crockpot as often as possible, I stumbled upon this recipe at kraftfoods.com and decided to try it. We however, did not want to eat these open faced and of course, no mushrooms or tomatoes on it for us. We ate this on toasted loaf bread and it was quite yummy! This one we'll definitely make again!
Ingredients:
Beef flank steak (1 lb.)
1 small onion, sliced
1 cup sliced fresh mushrooms
1 tomato, chopped
1/2 cup KRAFT Original Barbecue Sauce
2 tsp. Italian seasoning
2 sandwich buns, split
Place steak in slow cooker; top with next 3 ingredients. Pour combined barbecue sauce and seasoning over ingredients in slow cooker. Cover with lid.
Cook on LOW 8 to 10 hours (or on HIGH 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return meat to slow cooker; stir to coat with sauce.
Top each bun half with meat mixture.
This is one of my new favorite recipes! I cooked it the night before so when we got home from work we just had to heat it up and eat. The girls liked it but Brian wasn't a fan because "mustard" was one of the ingredients...big baby! I even took this for lunch the next day and ate it cold. It was that good. This was ridiculously easy to make, so I highly recommend this recipe!!
3/4 cup dry white wine (or chicken broth--which I used)
1/4 cup Honey Mustard
2 Tbsp. brown sugar
1 lb. kielbasa, cut into 1-inch pieces
1-1/4 lb. red potatoes (about 4), cut into 3/4-inch cubes
1 large onion, sliced
Heat oven to 400°F. Mix first 3 ingredients until well blended. Combine remaining ingredients in shallow pan. Drizzle with wine mixture; toss to coat. (I mixed/tossed all ingredients in a large bowl and then placed and cooked in a 9x13 pan). Bake 55 min. or until potatoes are tender, stirring occasionally.
