Archives For meal planning

Taco Casserole

May 14, 2013 — 3 Comments

100_5034and1From my friend, Mary Holman, who knows a thing or two about feeding a big family.  This has become one of my kids favorites!

Ingredients:

1 package crescent rolls            1 (16 oz.) sour cream

1 1/2 pounds ground beef          1 package (2 cups) shredded cheddar cheese

1 package taco seasoning        1 package (2 cups) shredded mozzarella cheese

1 (8 oz.) jar taco sauce                 Taco chips (13 oz), crushed

Directions:

1.  Line the bottom of 9×13 pan with crescent rolls.

2.  Brown the ground beef and drain.

3.  Add taco seasoning and taco sauce to meat.  Mix well.

4.  Spread meat over crescent rolls.

5.  Spread sour cream over top.

6.  Sprinkle cheeses over sour cream.

7.  Then spread crushed chips on top.

8.  Bake at 350° for 30 minutes.

Note:  May need to cover with foil during last 5-10 minutes so chips won’t burn.

You may also like:

Potato Chip Chicken

Quick Mushroom Swiss Burgers

Easy Lasagna

©2013 Connie Davis Johnson

 

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Potato Chip Chicken

March 12, 2013 — 2 Comments

101_5019

Ingredients:

3 pound bag boneless, skinless chicken breasts

1 bag Sour Cream and Onion Chips

6 tablespoons butter, melted

Milk

Directions:

1.  Crush chips in large ziplock.

2.  Dip chicken in milk and then place in ziplock with chips.

3.  Shake bag until chicken is coated with chips.

4.  Place in 9×13 pan and sprinkle leftover chips on chicken.

5.  Drizzle melted butter over chicken.

6.  Cover pan loosely with tin foil and bake at 350° for 45-55 minutes or until chicken is no longer pink.  Remove foil for the last 15 minutes in oven.

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Crockpot Pulled Pork Burritos

Weeknight Chicken Marsala with Mushroom Pasta

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©2013 Connie Davis Johnson

 

Only takes about 30 minutes to make.  Perfect for a weeknight meal.

101_5001Ingredients:

2 pounds ground beef

1 1/2 pounds sliced fresh mushrooms

2 cans cream of mushroom soup (10 3/4 oz. each)

1 cup water

8 slices Swiss cheese

hamburger buns

Directions:

1.  Shape meat into patties.

2.  In large skillet, cook patties over medium-high heat for 5-7 minutes on each side or until meat is no longer pink.

3.  Drain on paper towels.

4.  Saute mushrooms in drippings until tender.

5.  In microwave safe bowl, combine soup and water.

6.  Cover and microwave on high 2 1/2 to 3 1/2 minutes or until heated through.

7.  Return patties to skillet.

8.  Stir in soup and bring to a boil.

9.  Reduce heat and simmer, uncovered, for 3 minutes.

10.  Remove from heat.

11.  Top each burger with cheese; cover and allow cheese to melt.

12.  Serve on buns with mushrooms.

Note:  The mushroom sauce is also wonderful on baked potatoes.

You may also like:

Weeknight Chicken Marsala with Mushroom Pasta

Easy Twice Baked Potatoes

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©2013 Connie Davis Johnson

The first time I tried this recipe, my kids loved it.  I made them sign the recipe card to avoid arguments when they undoubtedly would forget and try to turn their noses up at it the next time.  My plan worked!  Mom – 1, Kids – 0.

101_4998Ingredients

2 cups fresh sliced mushrooms

4 teaspoons, minced garlic

1 stick butter, divided

4 1/2 cups hot water

1/2 cup chicken broth

2 envelopes fettuccine and chicken flavored sauce mix (4.3 ounces)

3 pound bag boneless skinless chicken breast halves

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoon vegetable oil

4 tablespoons sour cream

Directions

1.  In a large saucepan, sauté mushrooms and garlic in 4 tablespoons butter for 4-5 minutes or until tender.

2.  Add water and broth.

3.  Bring to a boil.

4.  Stir in pasta mix.

5.  Reduce heat and simmer, uncovered, for 10 minutes or until pasta is tender.

6.  Meanwhile, flatten chicken to 1/2 inch thickness.

7.  In a large, resealable plastic bag, combine the flour, salt, and pepper.

8.  Add chicken to bag, a few pieces at a time, and shake to coat.

9.  In a large skillet, cook chicken in oil and 4 tablespoons of butter over medium heat for 4-5 minutes on each side or until juices run clear.  (I use an electric skillet at 350° so I can cook all the chicken at once.)

10.  Remove pasta mixture from heat and stir in sour cream.

11.  Serve pasta with chicken.

Prep time is only 30 minutes.  Great for a weeknight meal.

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Easy Lasagna

Enchilada Casserole

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©2013 Connie Davis Johnson

 

Enchilada Casserole

January 15, 2013 — 3 Comments

101_4994A very easy casserole that is a favorite at our house.  Although, my son loves spice so he has requested I add a jalapeño or two in the future.

Ingredients:

1 pound meat, browned and drained

1 small can of green chilis

1 package soft taco shells

2 cans cream of chicken soup

1 container sour cream (8 ounce)

2 cups shredded cheddar or taco cheese

Directions:

1.  Mix sour cream, soup, and chilis.

2.  Spread half of mixture in bottom of 9×13 pan.

3.  Roll the meat into soft shells and put in pan.

4.  Spread remaining sour cream mixture over shells.

5.  Top with cheese.

6.  Bake in preheated 350° oven for 20-25 minutes or until cheese is melted.

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Easy Lasagna

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Overlooked

©2013 Connie Davis Johnson

Easy Lasagna

January 8, 2013 — 3 Comments

My mom found it necessary to stretch the food budget and the meals she cooked as she fed 5 kids, a husband, and many friends.  A favorite creation for all who dined at our house was my mom’s lasagna.  Now I make it for my family and friends and want to share it with you!

Ingredients:

1/2 pound lasagna noodles

1 pound meat

2 (23.9 ounce) jars Ragu Meat Sauce (I usually use a different brand but nothing beats Ragu in this lasagna)

4 cups cheddar cheese

2 cups mozzarella cheese

Directions:

1.  Prepare noodles according to package directions

2.  Brown meat and drain.

3.  Combine meat and sauce.

4.  Layer in lasagna pan in the following order:

  • Sauce
  • Noodles
  • Sauce
  • Cheese
  • Noodles
  • Sauce
  • Cheese

5.  Place in preheated 375° oven.  Bake for 40-50 minutes or until cheese is completely melted.

You may also like:

Weeknight Taco Chili

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©2012 Connie Davis Johnson

Easy Twice Baked Potatoes

November 6, 2012 — 3 Comments

 

Ingredients:

4 large or 8 small baking potatoes            Dash of pepper

1/4 to 1/2 cup milk                                  1 cup shredded cheddar cheese (4 ounces)

1/4 cup real unsalted butter, softened        1 tablespoon chopped chives

1/4 teaspoon salt

Directions:

1.  Prepare potatoes.  Scrub clean.  Pierce each all over with fork.  Spray each with cooking spray.  Wrap each in wax paper.  Cook in microwave on high until potato can be pierced easily with fork, flipping them over when halfway done.  This is the Connie way of making baked potatoes but feel free to make them your usual way.

2.  Preheat oven to 400º.

2.  Cut potatoes lengthwise in half; scoop out inside, leaving a thin shell.

3.  Mash potatoes in medium bowl until no lumps remain.  Add milk in small amounts, beating well after each addition (amount of milk needed to make potatoes smooth and fluffy depends on types of potatoes used).

4.  Add butter, salt, and pepper.  Beat vigorously until potato is light and fluffy (I use a potato masher but a mixer can be used).  Stir in cheese and chives (notice the picture has no chives.  I aim to be real and I was out of chives. 🙂 Still tasted great!)

5.  Fill potato shells with mashed potato.  Place on ungreased cookie sheet.

6.  Bake at 400º about 20 minutes or until hot.

Suggestion:  Goes great with Little Cheddar Meatloaves.

 

 

Weeknight Taco Chili

October 16, 2012 — 2 Comments

Nothing says comfort like chili.  This spin on an old recipe is easy and fairly quick, giving you more time for your extraordinary family!

2 lbs. ground beef                                                      15 oz. can black beans; drained and rinsed

1 pkg. taco seasoning envelope                                   1 can of diced green chilis; drained

28 oz. can crushed tomatoes; undrained                      Sour Cream

15 oz. jar salsa (choose your temperature)                   Shredded cheddar Cheese

15 oz. canned corn; undrained                                     Tortilla Chips

16 oz. can kidney beans; undrained

Brown beef and drain.  In large pot, combine taco seasoning, tomatoes, salsa, corn, kidney beans, black beans, and green chilis.  Stir to mix.  Add drained meat to other ingredients.  Stir to combine.  Heat through.  Top with sour cream, shredded cheese, and tortilla chips.  You can add even more spice by adding jalepenos.

Freezes well.  Recipe from my friend, Julie Rumbold.

@2012 Connie Johnson