1/2 lb. uncooked spaghetti (1 lb. works fine too)
3/4 lb. frozen cooked meatballs, thawed
2 Tbsp. finely chopped onion
1 garlic clove, minced
1 Tbsp. olive oil
1 can condensed cream of mushroom soup, undiluted
1/4 cup milk
1 Tbsp. concentrated au jus sauce (beef bouillon works fine too)
1/8 tsp. Cajun seasoning (paprika works fine too)
8 oz. sour cream
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus, and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.
Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately.
Mexican Lasagna
1 head cauliflower, cored
3 plum tomatoes, chopped *
1 can (15.5 oz.) black beans, rinsed and drained
1 cup frozen corn
1/3 cup chopped cilantro
2 tsp. chili powder
2 tsp. ground cumin
3 1/2 cups shredded Monterey Jack
1 jar (16 oz.) salsa
6 fajita-size flour tortillas
sour cream (optional)
Cut cauliflower into florets and slice them into 1/2-inch-thick slices (approx. 6 cups). Combine cauliflower, tomatoes, beans, corn, and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.
Coat inside of slow cooker bowl with nonsstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.
Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese is melted. Let sit for 10 minutes, then serve with sour cream, if desired.
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* Canned Rotel tomatoes with green chilis make a good substitution for the plum tomatoes. When using canned tomatoes, less salsa is needed. If Rotels are too spicy, plain diced tomatoes would work also.
3 plum tomatoes, chopped *
1 can (15.5 oz.) black beans, rinsed and drained
1 cup frozen corn
1/3 cup chopped cilantro
2 tsp. chili powder
2 tsp. ground cumin
3 1/2 cups shredded Monterey Jack
1 jar (16 oz.) salsa
6 fajita-size flour tortillas
sour cream (optional)
Cut cauliflower into florets and slice them into 1/2-inch-thick slices (approx. 6 cups). Combine cauliflower, tomatoes, beans, corn, and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.
Coat inside of slow cooker bowl with nonsstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.
Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese is melted. Let sit for 10 minutes, then serve with sour cream, if desired.
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* Canned Rotel tomatoes with green chilis make a good substitution for the plum tomatoes. When using canned tomatoes, less salsa is needed. If Rotels are too spicy, plain diced tomatoes would work also.
Chicken Divan
1 head fresh broccoli (can sub 2x10oz. pkgs. frozen)
4 boneless skinless breasts
2 cans cream of chicken soup
1 cup mayo
1 tsp. lemon juice
1/2 tsp. curry powder
3/4 cup sharp cheddar cheese, grated
1/2 cup bread crumbs, soft
1 tsp. butter, melted
Cook chicken; debone and remove skin. Cook broccoli until tender; drain and arrange in greased baking dish. Place chicken on top of broccoli. Combine soup, mayo, lemon juice, and curry powder; pour over chicken. Sprinkle with cheese and bread crumbs which have been tossed lightly in melted butter.
Bake 30 minutes at 350 degrees.
4 boneless skinless breasts
2 cans cream of chicken soup
1 cup mayo
1 tsp. lemon juice
1/2 tsp. curry powder
3/4 cup sharp cheddar cheese, grated
1/2 cup bread crumbs, soft
1 tsp. butter, melted
Cook chicken; debone and remove skin. Cook broccoli until tender; drain and arrange in greased baking dish. Place chicken on top of broccoli. Combine soup, mayo, lemon juice, and curry powder; pour over chicken. Sprinkle with cheese and bread crumbs which have been tossed lightly in melted butter.
Bake 30 minutes at 350 degrees.
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