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Chili Cornbread Casserole

Ingredients

1 pound hamburger, browned (drained)

1/2 cup chopped onion

1 can diced tomatoes( do not drain)

2 (15 ounce) cans  Bush’s Chili Beans

1/2 teaspoon onion powder

3 teaspoons chili powder

1/2 teaspoon garlic salt

Salt and pepper

1 cup shredded cheddar cheese

1/2 cup additional cheddar cheese for batter ( optional)

2 packages Jiffy Corn Mix

 

1) Mix browned hamburger with onion and drain. Add tomatoes,chili beans and seasonings. Simmer for 15 minutes.

2) pour into a greased 9×13 inch pan and sprinkle with cheese on top. Mix cornbread mix according to box directions ( add cheese if using).

3) Pour corn muffin mix on top of chili and cheese and cover completely. Bake at 400 degrees for 20 minutes.

Sticky Chicken Finger Wraps

Ingredients

6 tablespoons Frank’s Hot Sauce

3/4 cup brown sugar

4 tablespoons water

8 frozen breaded chicken fingers

4 flour tortillas( burritos size)

2 cups shredded cheddar cheese

1 cup tomatoes, chopped

2 cups lettuce, chopped

 

1) Bake chicken fingers according to package directions. While chicken fingers are cooking prepare sauce.

2) In medium saucepan heat hot sauce, brown sugar and water over medium heat till sugar is dissolved and sauce is heated through. About 5-10 minutes.

3) Remove sauce from heat and set aside till chicken strips are ready. Place cooked chicken fingers in large plastic container. Pour sauce all over and shut with lid and shake till chicken is coated.

4) Place 2 sauce coated chicken fingers on tortilla.Add desired amount of cheese, lettuce and tomato and wrap.

This weeks Dinner Menu And Grocery List

Saturday-Sticky Finger Chicken Wraps

Sunday-Leftover Wraps

Monday-Chili Cornbread Casserole

Tuesday-Leftover casserole

Wednesday-Bacon Pizza Bites

Thursday-Leftover Bacon Pizza Bites

Friday-Cajun Chicken Pasta

Saturday-Leftover Cajun chicken pasta

Sunday-Breakfast Casserole for breakfast. Christmas dinner

 

Grocery List

Sticky Finger Chicken Wraps-franks hot sauce,brown sugar,water,8 frozen breaded chicken fingers,4 burritos size flour tortillas,2 cups shredded cheddar cheese,1 tomato,2 cups lettuce

Chili Cornbread Casserole-1 pound hamburger,1 onion,1 can diced tomatoes,2 (15 ounce) cans bush’s chilli beans, onion powder, chili powder, garlic salt, salt and pepper, 1 cup shredded cheddar cheese,2 packages jiffy corn mix

Bacon Pizza Bites-1 (12 ounce) cab Pillsbury refrigerated biscuits, 1/2 cup pizza sauce, 1/4 cup shredded cheese of your choice,1/4 cup crumbled cooked bacon

Cajun Chicken Pasta-8 ounces rotini pasta,3 skinless boneless chicken breasts,Cajun seasoning,olive oil,bell pepper,mushrooms,heavy cream,basil,lemon pepper,salt, 2 cloves garlic,pepper, cornstarch, grated parmesan cheese

Breakfast Casserole-1 tube ( 8 ounces) Pillsbury refrigerated crescent rolls, 2 cups breakfast sausage cooked and crumbled,6 eggs, milk, salt and pepper, 2 cups frozen hash browns thawed,1 1/2 cups shredded cheddar cheese

 

Chicken Philly Sandwiches

Ingredients

2 boneless skinless chicken breasts

about 1/3 of a bottle of zesty italian dressing

4 hoagie buns or sub rolls

1 cup shredded mozzarella cheese

Green pepper sliced

1 large onion sliced

 

1) Split chicken breast in half and place in a container.pour dressing over chicken and place in fridge for at least an hour.

2) When chicken is ready to be cooked slice peppers and onion.Cook veggies and chicken till chicken is done.Slice chicken  and place a few pieces of chicken and peppers and onions in each roll. Top with cheese and then wrap in aluminum foil and place on a cookie sheet and bake at 400 degrees for 5-10 minutes.

Vegetable Bolognese

Ingredients ( with the vegetables you can mince them finely or keep them chunky we like them chunky)

1 bell pepper,chopped into chunks

2 medium carrots peeled and chopped into chunks

2 small zucchini,chopped into chunks

1 small onion,chopped into chunks

2 small garlic cloves minced

1 tablespoon olive oil

1 dried bay leaf

1/2 teaspoon dried thyme

1 teaspoons alt

2 tablespoons tomato paste

1 teaspoon sugar

1 14.5 ounce can diced tomatoes

1/2 cup water

Cooked Pasta of your choice

Parmesan cheese

 

1) Heat 1 tablespoon olive in a large pot over medium heat, add onions and garlic saute 3 minutes. add carrots,zucchini and bell pepper and mix and cook 3 more minutes.

2) Mix in dried thyme, bay leaf and salt. Add tomato paste and stir to combine. Add remaining ingredients stir,simmer and cover and cook for 30 minutes, stirring occasionally. Toss with pasta.

Mexican Potato Casserole

Ingredients

2 medium potatoes with peel on

4 tablespoons butter

1 envelope taco seasoning

1 pound lean ground beef

1 chopped small onion

2 cups salsa

1 cup chopped pepper

1 cup shredded cheese your choice

 

1) Cut potatoes into bite size pieces and place in a greased casserole dish. Melt butter and stir in taco seasonings. Pour over potatoes and stir to coat well.

2) Bake uncovered at 425 degrees for 40 minutes. Stir bake about 10 minutes longer. Brown and crumble beef in a frying pan;add onion and cook till soft then drain. Stir in salsa and chopped peppers.Pour over potatoes.  Top with grated cheese. Bake uncovered 10 minutes.

Slow Cooker Beef Chow Mein

Ingredients

1 pound ground beef

1 medium onion,chopped

1 bunch celery,sliced

2 cans (14 ounces each) chinese vegetables, drained

2 envelopes brown gravy mix

2 tablespoons soy sauce

Hot cooked rice

1) In a skillet cook beef and onion over medium heat till no longer pink, drain. Transfer to a slow cooker and stir in celery, chinese vegetables, gravy mixes,2 cups water for gravy and soy sauce.

2) Cover and cook on low for 4 hours, stirring occasionally.Serve over rice.