Main Dishes

[dani3839]

If you like cabbage rolls, try this casserole in the crockpot, taste just like cabbage rolls
but way easier to make, I will never make cabbage rolls the old fashion way again


Crockpot Cabbage Roll Casserole

1 1/2 lbs lean ground beef
2 medium onions, chopped fine
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 (7 1/2 ounce) can tomato sauce
1 cup water
1 cup tomato soup, divided
1/2 cup long grain rice
4 cups shredded cabbage
1/3 cup tomato juice

Directions:

1. In a large skillet brown together the beef, onion, garlic, salt and pepper.
2. Cook to done.
3. Drain.
4. Add to this the tomato sauce, 1/2 can of soup and mix well.
5. Add the rice and water and mix well.
6. In your crock pot layer 1/2 meat mixture, 1/2 cabbage.
7. Repeat.
8. Mix together the remaining soup and tomato juice.
9. Slowly pour over mixture in crock.
10. Cook on high for 4-6 hours, or low for 8-10 hours.

 

[judyb57]

Oh yum, I LOVE cabbage rolls but they are so much work. I have heard of this but never tried it. Going to have to try it now!

 

[judyb57]

Shanghai Walnut Chicken Makes 4 servings

2 Tbsp Hoisin sauce
1 Tbsp reduced sod soy sauce
1 tsp rice vinegar
1/4 cup fat-free, reduced-sod chicken broth
1 Tbsp cornstarch
1/4 tsp toasted sesame oil
1 Tbsp peanut or canola oil, divided
3/4 lb chicken cutlets, cut into 1/2 cubes
1 green bell pepper, cut in 1/2 dice
1 red bell pepper, cut in 1/2 dice
1 green chile pepper, thinly sliced
1 garlic clove, chopped
1 can (8 oz) diced or sliced water chestnuts rinsed and drained
1/4 cup coarsely chopped walnuts

In a small bowl, combine the hoisin sauce, soy sauce, vinegar, broth and
cornstarch. Mix in the sesame oil. Set the seasoning sauce aside.
Set a wok or large frying pan over high heat. Drizzle in 2 teaspoons of
the canola oil swirling to coat the cooking surface. Stir-fry the
chicken until it is white. Turn it out onto a plate. Add the remaining
oil to the pan. Stir-fry the green, red and chile peppers and the garlic
for 2 mins. Return the chicken to the pan. Add the water chestnuts and
walnuts. Restir the seasoning sauce and add. Stir-fry until the chicken
is cooked through. Serve immediately along with cooked rice preferably
brown

 

[dani3839]

you'll love it Judy, put it in the crockpot and forget it, lol

 

[dani3839]

Slow Cooker Lasagna Recipe:

Ingredients:
1 lb. lean ground beef (could be substituted for Italian sausage)
1 (24 oz) jar spaghetti sauce
1 cup water
1 (15 oz) container of ricotta cheese (can use skim ricotta)
1 pkg. Kraft Italian Cheese (approx. 2 cups)
1/4 cup grated Parmesan cheese
1 egg
2 tablespoons parsley
6 regular lasagna noodles, uncooked

Directions:
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups Kraft Italian cheese, 2 tablespoons Parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted.

 

[judyb57]

Old-Fashioned Chicken and Dumplings



RECIPE INGREDIENTS

1 Whole Chicken approx. 3 to 4 lbs
Chicken Stock/ approx. 2 to 2 1/2 quarts
1 large onion-chopped
2 stalks celery-sliced
COUPONS
5 carrots cut into rounds/coins
Dumplings
2 cups self rising flour
1/4 Crisco
1/2 cup chilled butter cut into cubes
1 Cup Buttermilk
salt
pepper



DIRECTIONS

Place chicken and stock in stockpot bring to boil then turn down to medium until done. Approx. 1hr.


Remove Chicken and let cool/ skin and debone/set aside


Add to broth chopped onion/celery and carrots, simmer until almost tender


Dumplings


In mixing bowl combine the flour and 1/2 tsp salt, cut in butter and Crisco until small peas shapes form


Form a well in flour add buttermilk to incorporate to sticky consistency (not too wet) Turn out on flour surface


Roll flour to 1/8-1/4 inch


Cut into 2 inch strips


Turn stock up to medium high heat to gentle boil


Drop dumplings several at a time to prevent sticking


When enough of the dumplings are in stock, (don't add so many that you have no stock for chicken) add your chicken


Add salt and pepper to taste


Cover and let sit for 20 minutes before serving.


Get Cooking: Old-Fashioned Chicken and Dumplings Recipe at Cooking.com

 

[dani3839]

thanks judy, sounds good!! I'm hungry, lol

 

[judyb57]

Easy Ravioli Bake

PREP TIME 10 Min
TOTAL TIME 1 Hr 10 Min
SERVINGS 8

1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons grated Parmesan cheese

1 Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
2 Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. 3 Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

Do you have meat lovers in your family? Any meat-filled ravioli can be used instead of the cheese-filled variety.
Add one of the following on the first layer of ravioli: 1 cup sliced mushrooms, 1 package (9 ounces) Green Giant® frozen spinach, thawed and squeezed to drain, or 1 1/2 ounces sliced pepperoni.
To make this super-easy recipe ahead of time, layer the ingredients in the baking dish, cover tightly with foil and refrigerate up to 24 hours. Bake as directed.

 

[judyb57]

Amish Ham and Cheese Casserole


Amish recipes are all the rage, probably because of their huge comfort factor. Our easy version of this classic country Amish Ham and Cheese Casserole takes advantage of some supermarket shortcuts. Same great taste, but a bit less work for us.

Cooking Time: 1 hr

What You'll Need

1/4 cup (1/2 stick) butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 pound pasteurized prepared cheese, cut into cubes (Velveeta)
1 (16-ounce) package frozen green beans, thawed
2 (15-ounce) cans whole potatoes, drained and quartered
4 cups diced cooked ham
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper

What To Do:

Preheat oven to 375 degrees F. Coat a 5-quart casserole dish with cooking spray.

In a soup pot, melt butter over medium heat; stir in flour until smooth. Add milk and cheese, and stir until thickened. Remove from heat and stir in remaining ingredients.

Pour into casserole dish and bake 50 to 55 minutes, or until hot and bubbly.

 

[judyb57]

Spinach Dip Chicken

What You'll Need

4 frozen boneless, skinless chicken breasts, thawed
1 (8-ounce) package reduced-fat cream cheese, softened
1/2 cup grated Parmesan cheese
1/3 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry

What To Do:

Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. Place chicken in prepared baking dish and set aside.

In a medium bowl, combine remaining ingredients and mix well. Evenly spread spinach mixture over chicken.

Bake 35 to 40 minutes, or until chicken is no longer pink in center. Serve immediately.

 

[dani3839]

 

[judyb57]

Bull's-Eye Burgers

Servings:4 servings
Prep Time: 20 mins
Total Time: 30 mins

1 large sweet onion, such as Vidalia or Maui
1 lb. lean ground beef
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 slices Swiss cheese (4 oz.)
8 red and/or green kale leaves or other desired lettuce, stems removed
2 teaspoons olive oil
4 3/4-inch-thick slices hearty bread or Texas toast, toasted
4 slices Swiss cheese (4 oz.) (optional)

Directions
1.
Peel and cut onion into four 1/4-inch-thick slices; reserve remaining onion for another use. Shape meat loosely into four 1/2-inch-thick patties; sprinkle with garlic powder, salt, and pepper. Press 1 onion slice into the center of each patty and shape meat around onion until top of onion is flush with the surface of the meat patty.
2.
For a charcoal grill: Place patties, onion side up, on the rack of an uncovered grill directly over medium coals. Grill for 10 to 13 minutes or until meat is done (160 degrees F), carefully turning once halfway through grilling with a spatula. Lightly brush kale leaves with oil and add to grill the last 1 to 1-1/2 minutes of grilling. For a gas grill : Preheat grill. Reduce heat to medium. Place patties, onion side up, on grill rack over heat. Cover and grill as above. Lightly brush kale leaves with oil and add to grill the last 1 to 1-1/2 minutes of grilling.
3.
To serve, place 2 kale leaves on each bread slice. Top with a slice of cheese, then the meat patty, onion side up. Makes 4 servings.

Tip
Start the burgers onion-side-up to ensure the onion is nestled securely in the meat. Even when the ground beef firms up, turn carefully to keep onions intact.

 

[dani3839]

another good one, thanks Judy

 

[judyb57]

Southern Un-Fried Chicken Recipe


If you're craving a true southern staple like fried chicken but you don't want to feel guilty afterwards, then Chef Art Smith has the perfect solution: Southern Unfried Fried Chicken. Packed with tons of flavor and crunch, you won't even miss the real thing!

Serves: 4 to 6

Chilling Time: 1 hr 30 min

Cooking Time: 15 min

What You'll Need:

1 cup buttermilk
1 tablespoon Louisiana hot sauce
4 boneless, skinless chicken breasts, cut in half horizontally
1 1/2 cups whole wheat Panko bread crumbs
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1 teaspoon ground red pepper
1 teaspoon paprika
1/2 teaspoon salt (optional)
Cooking spray

What To Do:

• In a large bowl, combine buttermilk and hot sauce. Submerge chicken breasts in marinade and allow to soak at least 1 hour (up to 24 hours).

• While chicken is marinating, in a large resealable plastic bag, combine bread crumbs, Parmesan cheese, onion powder, garlic powder, black pepper, ground red pepper, paprika, and salt, if desired. Shake to blend.

• Coat a baking sheet with cooking spray. Using tongs, remove chicken from marinade and place in bag with bread crumb mixture. Shake well, until chicken is evenly coated with bread crumbs. Place on prepared baking sheet and chill uncovered in refrigerator 30 minutes.

• Preheat oven to 400 degrees F. Lightly coat each chicken breast with cooking spray.

• Bake 15 to 20 minutes, or until no pink remains.

 

[dani3839]

 

[judyb57]

Zucchini Lasagna

Ingredients:

Olive oil for cooking
4 lb. zucchini, cut lengthwise into 1/4-inch-thick
slices
Salt and freshly ground pepper, to taste
4 cups ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
2 Tbs. chopped fresh tarragon
1/3 cup unsalted butter
1/3 cup all-purpose flour
5 cups milk, warmed
Freshly grated nutmeg, to taste
1 1/2 lb. fresh pasta, cut into lasagna noodles, cooked until just tender (see related recipe at left)
4 lb. tomatoes, peeled, seeded and coarsely chopped
1 lb. mozzarella cheese, shredded

Directions:

Preheat an oven to 375ºF. Butter a lasagna pan.

In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining zucchini; set aside.

In a bowl, combine the ricotta, Parmigiano-Reggiano, tarragon, salt and pepper and stir to combine; set aside.

In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until fragrant, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt, pepper and nutmeg; set aside.

Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-third of the ricotta mixture over the noodles. Spread one-third of the tomatoes over the ricotta mixture, then top with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Repeat the layering twice, finishing with a layer of noodles. Sprinkle with the mozzarella cheese. Bake until the lasagna is golden and bubbling, about 50 minutes. Let stand for 10 minutes before serving. Serves 10 to 12.

 

[dani3839]

thanks again Judy, looks awesome

 

[judyb57]

Mini Tacos


Makes 24 servings

24 wonton wrappers
1 lb hamburger
1 (1 1/4 ounce) package taco seasoning
1/2 cup salsa or 1/2 cup picante sauce
3 tablespoons salsa
1 cup shredded cheese (cheddar is good, but a Mexican blend would be good too)
sour cream (optional)
olive (optional)
guacamole (optional)


Directions:

Cook hamburger until browned.
Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
Simmer for 3-5 minutes.
Press wonton wrappers into mini muffin cups.
Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
Serve with extra salsa, sour cream, olives and guacamole if desired.
ENJOY!

 

[dani3839]

 

[judyb57]

Five Hour Oven Stew


RECIPE INGREDIENTS

2 lbs. stew meat
3-4 medium potatoes, cut into chunks
2 or 3 handfuls baby carrots
2-3 stalks celery, sliced
1 onion, cut into chunks
1 small can diced tomatoes
2-3 beef boullion cubes
1 slice white bread, torn into pieces
3 T. tapioca
2 T. brown sugar
Salt, pepper, garlic powder, spices to taste
1 c. frozen peas
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DIRECTIONS

Put all ingredients, except peas, in a greased, covered oven proof casserole or pan.


Stir to mix the ingredients.


Place lid on pan and put in 250 degree oven for 5 hours.


After stew has been cooking for 4 hours, add frozen peas and continue baking for another hour.


Increase or decrease vegetables according to your tastes.


Serve with hot, fresh bread.