Thursday, March 26, 2009

Mozzarella Meatloaf

Since it's no secret that I think THESE are the best burgers on the planet, I got the idea to try it as a little "twist" on a meatloaf.

Double the recipe and you've got yourself a fab meatloaf, which is even good for sandwiches!

Mozzarella Meatloaf

2 lbs. ground beef
1 cup plain bread crumbs
1 cup shredded mozzarella cheese
1/2 cup of bbq sauce

Mix all ingredients together. Form into a loaf and bake at 350 degrees for 60 minutes or until heated through.

Sunday, March 22, 2009

Chicken Fajita Pizza

Ok...what's not to like in this one? I mean seriously.

Chicken Fajita Pizza

1/2 medium green bell pepper, sliced into 1/4 inch strips
1/2 medium red bell pepper, sliced into 1/4 inch strips
1/2 medium onion, sliced
1 garlic clove, minced
1 tsp. fajita seasoning mix
1 tbsp.water
1/2 cup thick and chunky medium salsa
1 cup chopped cooked chicken
1 12 inch prepackaged Boboli 100% whole wheat thin pizza crust
1 cup (4 oz.) shredded, reduced-fat Mexican style cheese

Preheat oven to 450 degrees. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat and add peppers, onion, garlic, seasoning mix and water. Saute 5 minutes or until vegetables are tender crisp. Remove from heat; stir in salsa and chicken. Arrange vegetable/chicken mixture over crust. Sprinkle with cheese. Bake 7-8 minutes or until pizza crust is crisp and cheese is melted. Makes 6 servings.

Saturday, March 21, 2009

Crockpot Smoked Sausage Casserole

My mom has made this for years and years and years. She usually doesn't do her's in the crockpot, but I thought I'd give it a try and see how it went. It's still as fabulous as I've always known it to be.

Crockpot Smoked Sausage Casserole

1 large baking potato
1 ring of smoked sausage
2 green peppers
1 large yellow onion
2 tbsp of olive oil
salt & pepper to taste

Peel potato and cut up into large cubes. Cut smoked sausage into 1/2 inch pieces. Chop green peppers and onion into large chunks. Put all ingredients in the crock pot and drizzle 2 tbsp. of oil on top. Stir until mixed.

Cook on low for 4-6 hours or until veggies/potatoes are tender and cooked through. Salt & pepper to taste. Makes 4 servings.

You could also bake in a 9 x 13 pan for 45 minutes - an hour at 350.

Friday, March 20, 2009

Sausage & Broccoli Bake

This is supposedly a casserole, but you could easily use this for breakfast as a sort of "egg bake."

Mom sent this to me recently and man, it's DELISH!

Sausage & Broccoli Bake

1 pkg. (10 oz.) frozen chopped broccoli
1 lb. bulk Italian Sausage
3 cups seasoned salad croutons
2 cups (8 oz.) shredded sharp cheddar cheese
4 eggs beaten
1 can cream of broccoli soup (undiluted)
1 1/3 cup milk
1 can (2.8 oz.) french fried onions

Cook broccoli according to pkg. directions, drain and set aside. In a lg. skillet, cook sausage over medium heat until the meat is no longer pink, drain.

Combine the broccoli, sausage, croutons and cheese. Transfer to a greased 2 qt. baking dish. In a bowl combine the eggs, soup and milk and pour over sausage mixture. Bake uncovered at 375 degrees for 25 minutes or until knife inserted near center comes out clean. Sprinkle with french fried onions. Bake for 3-5 minutes. Serves 6-8

Monday, March 16, 2009

Tuna Casserole

My mom's been sending me some of her best recipes as of late, and here's a new one...

She didn't do her's in a crockpot, but rather in a 9 x 13 baking dish until heated through. I believe I'm going to go the crockpot route and see how that works.

Tuna Casserole

2 (12 oz.) cans tuna, drained and flaked
3 cups diced celery
3 cups crushed potato chips, divided
6 hard-cooked eggs, chopped
1 (10 1/2 oz.) can condensed cream of mushroom soup, undiluted
1 (10 1/2 oz.) can condensed dream of celery soup, undiluted
1 cup mayonnaise
1 tsp. dried tarragon leaves
1 tsp black pepper

Stir together all ingredients except 1/2 cup potato chips in slow cooker, mix well. Sprinkle remaining 1/2 cup potato chips on top. Cover and cook on low 5 to 8 hours. Makes 8 servings.

Recipe from 101 Easy Supper Ideas

Wednesday, March 4, 2009

Creamy Chicken Casserole

This one is an old favorite in my family and I believe my mom got this recipe from a friend of her's from church a loooooong time ago. It makes a lot and the leftovers taste even better in my opinion!

I'm making this tomorrow and should have a picture up for you soon.

Creamy Chicken Casserole

1/2 c. wild rice
1/2 c. brown rice
1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
1 4oz. can of mushrooms
1 1/2 c. half and half
3 c. diced cooked chicken
1 1/4 c. chicken broth
2 tbsp. parsley
1 1/2 tsp. salt
1/2 c. slivered almonds

Prepare and cook rice. Cook onion in butter until tender. Remove from heat and stir in flour. Drain mushrooms, reserving the liquid. Add enough chicken broth to liquid to measure 1 1/2 cups. Gradually stir into flour mixture. Add half and half, cook and stir until thick. Add rice, chicken, mushrooms and seasonings. Place in 2 qt. casserole dish and sprinkle with almonds.

Bake at 350 degrees for 30 minutes.