Cilantro Lime Salmon Salad
Ingredients for salad
-Salmon
- Spring Mix Salad
- ½ Avocado
-1 Mango
-1/2 Jicima
Dressing
1 lime juiced
1 garlic clove minced
1 ½ tablespoon sugar
½ teaspoon salt
1/8 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 handful of fresh cilantro
*mix all together in blender
Directions
Fry salmon in pan with olive oil, salt and pepper.
Add salmon to spring mix salad and top with Jicima, Mango squares or slices,
and avocado. Add dressing and enjoy!
Tater Tot Casserole
Ingredients
1 lb ground beef
½ onion chopped up
1 cup cream of mushroom
1 pkg tater tots or hash browns
1 cup cheddar cheese
Directions
Brown meet with onions and add soup and salt and pepper to taste. Line bottom of 8x8
pan with tater tots. Put meat mixture over top and add another layer of tater tots. Sprinkle
cheese on top. Bake 350 degrees for 35 minutes.
Serves 4-6
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Sunday, January 15, 2012
Saturday, January 14, 2012
Erin Stevens' recipe
Beef and Rice Taco Casserole
PrepTime: 10 minutes
Bake Time: 25 minutes
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's condensed tomato soup
1 cup Pace chunky salsa or picante sauce
1/2 cup milk
1/2 cup uncooked instant white rice
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to separate meat. Pour off any fat. Stir the soup, salsa, milk and rice into the skillet. Spoon the soup mixture into a 1.5 quart casserole dish. Cover the dish with foil. Bake at 400 degrees for 25 minutes or until hot. Stir. Sprinkle the chips around the edge of the casserole. Sprinkle with cheese.
PrepTime: 10 minutes
Bake Time: 25 minutes
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's condensed tomato soup
1 cup Pace chunky salsa or picante sauce
1/2 cup milk
1/2 cup uncooked instant white rice
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to separate meat. Pour off any fat. Stir the soup, salsa, milk and rice into the skillet. Spoon the soup mixture into a 1.5 quart casserole dish. Cover the dish with foil. Bake at 400 degrees for 25 minutes or until hot. Stir. Sprinkle the chips around the edge of the casserole. Sprinkle with cheese.
Ashley Hendrickson's recipe
Chicken stuffing Casserole
4- boneless, skinless chicken breasts
4- Tablespoons of butter
1- oz. cream of chicken soup
1 cup- shredded chedder cheese or 4- slices of swiss cheese
1 box- chicken flavor stuffing
Directions:
Prepare stuffing as directed on box and set aside. Place chicken breasts in a single layer accross a 9x13 casserole dish. Then spread the whole can of cream of chicken soup over the chicken. Then sprinkle 1/2 cup of shredded cheese or one slice of swiss cheese on top of each chicken breast (depending what cheese you prefer or have on hand). Then spread the cooked stuffing over the top. Take 4 pads of butter and place randomly accross the top of the stuffing. Cover the casserole with tin foil. Bake @ 350 for 45 mins or until chicken is fully cooked through.
Thanks Ashley!! Happy cooking everyone!
4- boneless, skinless chicken breasts
4- Tablespoons of butter
1- oz. cream of chicken soup
1 cup- shredded chedder cheese or 4- slices of swiss cheese
1 box- chicken flavor stuffing
Directions:
Prepare stuffing as directed on box and set aside. Place chicken breasts in a single layer accross a 9x13 casserole dish. Then spread the whole can of cream of chicken soup over the chicken. Then sprinkle 1/2 cup of shredded cheese or one slice of swiss cheese on top of each chicken breast (depending what cheese you prefer or have on hand). Then spread the cooked stuffing over the top. Take 4 pads of butter and place randomly accross the top of the stuffing. Cover the casserole with tin foil. Bake @ 350 for 45 mins or until chicken is fully cooked through.
Thanks Ashley!! Happy cooking everyone!
Carissa Baron's recipe
Sharon's Amazing Chicken Casserole This makes a large casserole; 6-8 servings.
1 (14 ounce) package Pepperidge Farm stuffing (herb seasoned-blue package) OR 2 boxes Stovetop Stuffing Mix
1/2-1 cup butter
2 cans cream soup (celery, mushroom, or chicken)
1 (5 ounce) can evaporated milk
1/2 small onion, chopped
4 cups cooked chicken, chopped (rotisserie chicken works great!)
1 can sweet peas or 2 cups frozen peas
1- Preheat oven to 350 degrees F.
2- In large pot, melt butter over medium-high heat.
3- Remove from heat; add dry stuffing, stir to coat evenly with butter.
4- Layer 2/3 stuffing on bottom of an ungreased 9 x 13 baking dish.
5- In large bowl, combine evaporated milk, cream soups, and onion.
6- Gently fold in peas and chicken.
7- Pour chicken/soup mixture over stuffing in baking dish.
8- Top with remaining stuffing.
9- Bake for 45 minutes, or until bubbling in the middle.
10- Serve and enjoy!
Warm Baked Potato Salad This can be adjusted to fit any amount of servings.
3 medium baking potatoes, cubed and baked
salt
black pepper
1/4-1/3 cup sour cream (adjust accordingly)
3-4 slices bacon, cooked and crumbled
1/3 cup cheddar cheese, shredded
2 tablespoons green onions, chopped (optional)
1- Clean, cube, and bake potatoes. (Preheat oven to 450°F Cover an 8x12 baking sheet with aluminum foil and spray with non-stick cooking spray. Scrub potatoes and chop into bite-size cubes. Distribute potatoes evenly onto baking sheet, spray with cooking spray, and season potatoes generously with salt and pepper. Bake potatoes for 35 minutes, or until potatoes are cooked throughout.).
2- Once potatoes have cooled for 5 minutes, transfer to large bowl.
3- Fold potatoes, sour cream, bacon, cheddar, and green onions together until well mixed. (Reserve a little bacon, cheddar, and onions for garnish.).
4- Serve immediately and enjoy!
Carissa's Homemade Mac 'n Cheese The cheese sauce for this recipe can be used to top steamed broccoli, or anything you wish!
1 (8 ounce) package macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
fresh ground black pepper, to taste
1/2 teaspoon dry ground mustard (optional)
2 cups milk (any kind will do! - I use skim because that's what I normally have)
2 cups cheddar cheese, shredded
about 1/2 cup breadcrumbs (Panko bread crumbs work best!)
1- Preheat oven to 400°F.
2- Cook macaroni to al dente (do not over cook) and drain; set aside.
3- In a large saucepan, melt butter.
4- Add flour mixed with salt, pepper, and mustard, using a whisk to stir until well blended.
5- Pour milk in gradually, whisking constantly.
6- Bring to boiling point and boil about 2 minutes (whisking constantly).
7- Reduce heat and cook (whisking constantly) 7-10 minutes.
8- Turn off heat, add shredded cheddar little by little, stirring until cheese melts.
9- Add macaroni to the saucepan and toss to coat with the cheese sauce.
10- Transfer macaroni to a buttered baking dish.
11- Sprinkle with breadcrumbs.
12- Bake 20 minutes until the top is golden brown.
13- Enjoy!
1 (14 ounce) package Pepperidge Farm stuffing (herb seasoned-blue package) OR 2 boxes Stovetop Stuffing Mix
1/2-1 cup butter
2 cans cream soup (celery, mushroom, or chicken)
1 (5 ounce) can evaporated milk
1/2 small onion, chopped
4 cups cooked chicken, chopped (rotisserie chicken works great!)
1 can sweet peas or 2 cups frozen peas
1- Preheat oven to 350 degrees F.
2- In large pot, melt butter over medium-high heat.
3- Remove from heat; add dry stuffing, stir to coat evenly with butter.
4- Layer 2/3 stuffing on bottom of an ungreased 9 x 13 baking dish.
5- In large bowl, combine evaporated milk, cream soups, and onion.
6- Gently fold in peas and chicken.
7- Pour chicken/soup mixture over stuffing in baking dish.
8- Top with remaining stuffing.
9- Bake for 45 minutes, or until bubbling in the middle.
10- Serve and enjoy!
Warm Baked Potato Salad This can be adjusted to fit any amount of servings.
3 medium baking potatoes, cubed and baked
salt
black pepper
1/4-1/3 cup sour cream (adjust accordingly)
3-4 slices bacon, cooked and crumbled
1/3 cup cheddar cheese, shredded
2 tablespoons green onions, chopped (optional)
1- Clean, cube, and bake potatoes. (Preheat oven to 450°F Cover an 8x12 baking sheet with aluminum foil and spray with non-stick cooking spray. Scrub potatoes and chop into bite-size cubes. Distribute potatoes evenly onto baking sheet, spray with cooking spray, and season potatoes generously with salt and pepper. Bake potatoes for 35 minutes, or until potatoes are cooked throughout.).
2- Once potatoes have cooled for 5 minutes, transfer to large bowl.
3- Fold potatoes, sour cream, bacon, cheddar, and green onions together until well mixed. (Reserve a little bacon, cheddar, and onions for garnish.).
4- Serve immediately and enjoy!
Carissa's Homemade Mac 'n Cheese The cheese sauce for this recipe can be used to top steamed broccoli, or anything you wish!
1 (8 ounce) package macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
fresh ground black pepper, to taste
1/2 teaspoon dry ground mustard (optional)
2 cups milk (any kind will do! - I use skim because that's what I normally have)
2 cups cheddar cheese, shredded
about 1/2 cup breadcrumbs (Panko bread crumbs work best!)
1- Preheat oven to 400°F.
2- Cook macaroni to al dente (do not over cook) and drain; set aside.
3- In a large saucepan, melt butter.
4- Add flour mixed with salt, pepper, and mustard, using a whisk to stir until well blended.
5- Pour milk in gradually, whisking constantly.
6- Bring to boiling point and boil about 2 minutes (whisking constantly).
7- Reduce heat and cook (whisking constantly) 7-10 minutes.
8- Turn off heat, add shredded cheddar little by little, stirring until cheese melts.
9- Add macaroni to the saucepan and toss to coat with the cheese sauce.
10- Transfer macaroni to a buttered baking dish.
11- Sprinkle with breadcrumbs.
12- Bake 20 minutes until the top is golden brown.
13- Enjoy!
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