Oh-so-good Chicken

Ingredients

• Servings: 4
• 4 teaspoons olive oil
• 6 tablespoons sour cream
• 4 ounces shredded cheddar cheese
• 2 cups fresh sliced mushrooms
• 1 (16 ounce) jar salsa
• 2 cups cooked white rice
• 8 ounces boneless chicken breast halves, cooked and diced

Recipe

• in a skillet, heat oil over medium heat. saute mushrooms.
• combine mushrooms, sour cream, cheese, salsa, rice, and chicken. place in a greased casserole dish.
• bake at 350 degrees f (175 degrees c) for 25 to 35 minutes.

sausage grinder

Ingredients

• Servings: 4
• 8 italian sausage links
• 1 (16 ounce) jar marinara sauce for dipping
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 jalapeno pepper, sliced
• 1 goat horn pepper or other hot green chile, sliced
• 4 italian-style hoagie buns, split lengthwise
• 1 (8 ounce) container mascarpone cheese, divided
• 1/4 cup garlic basil spread, divided (see footnote for recipe link)
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring a large pot of water to a boil; add sausages and cook until no longer pink inside, 10 to 12 minutes. drain and set aside.
• place marinara sauce in a small saucepan over medium-low heat; cook until warmed through, about 5 minutes. reduce heat to low and keep warm until sandwiches are ready.
• heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, jalapeno pepper, and goat horn pepper in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. remove onion mixture to a plate and set aside.
• place sausages in the hot skillet and cook, turning frequently, until warmed through and browned all over, about 10 minutes.
• spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. place two sausages on top and spoon over the onion mixture. sprinkle with 2 tablespoons parmesan cheese. transfer the marinara sauce to small bowls for dipping.

tomatillo chicken breasts

Ingredients

• Servings: 8
• 1 (12 fluid ounce) can or bottle
• 1/2 cup teriyaki sauce
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves
• 8 slices muenster cheese
• 3 1/2 pounds fresh tomatillos, husks removed
• 1/2 cup water
• 1 onion, chopped
• 6 cloves garlic, chopped, or more to taste
• 1 pinch salt and ground black pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 cup sour cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 6 hrs 50 mins


• whisk , teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator 6 to 24 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken from the marinade and shake off excess. discard the remaining marinade.
• cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). arrange chicken breasts in a baking dish and top each with a slice of muenster cheese.
• preheat oven to 350 degrees f (175 degrees c).
• combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
• pour tomatillo sauce into a blender. cover and hold lid down; pulse a few times before leaving on to blend until smooth. stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and muenster cheese.
• bake in preheated oven until cheese melts, about 15 minutes.

Grandma's Slow Cooker Swiss Steak

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour
• 2 pounds beef round steak, cut into strips
• 2 tablespoons vegetable oil
• 1 (14.5 ounce) can cream of mushroom soup
• 1 (14.5 ounce) can cheddar cheese soup
• 1/2 small onion, chopped
• 1 tablespoon chopped green bell pepper, or more to taste
• 1 clove garlic, minced
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon browning sauce (such as kitchen bouquet®), or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 25 mins


• place flour into a bowl. dredge strips of round steak in flour to coat.
• heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side.
• transfer beef strips to a slow cooker. add cream of mushroom soup, cheddar cheese soup, onion, green bell pepper, garlic, worcestershire sauce, and browning sauce; stir. season mixture with salt and black pepper.
• cook on high and cook 4 hours.

tuna noodle casserole ii

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked pasta shells
• 2 (6 ounce) cans tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 1/4 cups milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon crushed garlic
• 4 slices processed american cheese
• 1 1/2 cups crushed potato chips

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. return the pasta to the pot it was cooked in.
• preheat oven to 350 degrees f (175 degrees c). spray a 2 1/2 quart casserole dish with cooking spray.
• mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. place pan over medium low heat, and heat through. alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
• mix tuna mixture with pasta. spread 1/2 of the noodles into the prepared dish. arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. top with crushed potato chips.
• bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. let cool for 10 minutes before serving.

Hot Artichoke Dip With Sun-dried Tomatoes

Ingredients

• Servings: 12
• 1 cup parmesan cheese
• 1 cup mayonnaise
• 1 teaspoon garlic powder
• 1 (14 ounce) can artichoke hearts, drained and excess juice squeezed out
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped sun-dried tomatoes
• 1 teaspoon paprika

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8-inch baking dish.
• in a medium bowl, mix together the parmesan cheese, mayonnaise, and garlic powder. stir in the artichokes, green onions, and sun-dried tomatoes. mix well, and transfer to the prepared baking dish.
• bake in a preheated oven until lightly browned, about 25 minutes. sprinkle with paprika, and serve.

cream cheese and crab sushi rolls

Ingredients

• Servings: 2
• 1 cup uncooked white rice
• 2 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 2 sheets nori seaweed sheets
• 1/4 cucumber, peeled and sliced lengthwise
• 2 pieces imitation crab legs
• 1/2 (3 ounce) package cream cheese, sliced
• 1 teaspoon minced fresh ginger root

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. stir in rice vinegar and salt. allow to cool completely.
• lay out seaweed sheets. moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. roll the sushi from the toppings to the exposed end of the the seaweed sheet.
• using a sharp wet knife, slice each roll into 5 or 6 pieces. serve with minced ginger on the side.