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 ONE MEAL DISH

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KITTY'S HOP SHOP
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PostSubject: Re: ONE MEAL DISH   Sat Aug 03, 2013 7:08 pm



Oven-Baked Frito Pie - this is so good

Ingredients:
1 lb. lean ground beef
1 can (16 oz) chili beans
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 envelope low sodium taco seasoning
1 cup shredded cheddar cheese (2% fat kind)
3 1/2 cups corn chips (Fritos)
1 1/4 cup fat free sour cream

Directions:
Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.
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PostSubject: HAMBURGER STEW   Sun Aug 11, 2013 10:43 am




 HAMBURGER STEW (SHARE to save to your wall to refer back to later!)
Note: Serve with buttered cornbread.
Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened!
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PostSubject: Wendy's Chili    Sun Aug 11, 2013 3:08 pm





[b class="fbPhotoContributorName" style="font-weight: bold; padding-top: 1px; padding-bottom: 3px; display: inline; font-size: 13px; line-height: 18px;"]Dale Dixon Cate[/b]
Follow · July 26 





I'm saving this recipe for those cool evenings that should show up in the next few monthsl Share it on your page so you can find it then as well. (P.S. I would substitute ground turkey for the ground beef)

Wendy's chili 

Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.
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PostSubject: Homemade Enchiladas:    Wed Sep 04, 2013 6:42 am




Homemade Enchiladas: 
1 pkg. of yellow corn or flour tortillas (I make 2 pans, one of each kind)
1 purple onion (diced)
1 can diced green chiles
1 can of olives (sliced)
1 small can of tomato sauce
1 large can of enchilada sauce (red)
1 1/2 pounds of hamburger meat (lean)
1 large block of cheddar jack cheese (grated)
garlic powder
chili powder
pepper & salt to taste

Season meat with garlic powder, chili powder, salt & pepper and brown on med heat until cooked and set aside. Heat tortillas and set aside. In a glass bowl mix enchilada sauce with tomato sauce and set aside. Make sure all your other ingredients are prepped and ready to go. Spray glass baking dishes with non stick cooking spray. Ladle 
two spoons of sauce into baking dish, take a tortilla, fill with meat, add green chilis, olives, onion, and cheese and roll up and place at far end of dish. Repeat until there is no more room in the dish usually about 8-10 enchiladas for a 9x13" dish. Spoon more sauce on top of enchiladas and cheese bake at 350 for 20-25 min.
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PostSubject: ENCHILADA BAKE   Fri Sep 06, 2013 10:05 am



ENCHILADA BAKE 

Crust: 
4 ounces cream cheese, softened 
2 eggs 
1/2 teaspoon Taco Seasoning 
8 ounces cheddar cheese, shredded 
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Topping: 
1 pound ground beef 
1 tablespoon Taco Seasoning 
1/2 batch Red Enchilada Sauce (about 1 cup) 
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.
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PostSubject: TACO PIE   Thu Feb 06, 2014 1:30 pm




Budget101 Simple Dirt Cheap Dinner Idea: Taco Pie - a delicious easy dinner idea for a busy weeknight

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You'll Need:
1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix (Copycat recipe on Budget101)
2 1/2 cups mashed potato flakes (or left over mashed potatoes-omit butter & milk)
1 pound ground beef or Turkey
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, diced
1 cup shredded cheddar cheese
Sour cream, optional

Preheat oven 350F.
In a medium sauce pan, melt butter & Add milk, 2 Tbs taco seasoning, mixing well.
Remove from heat, add potato flakes, mixing until incorporated.
Press mixture into the bottom of a regular pie plate, then Bake the "crust" for 7-10 minutes until it just BARELY turns golden brown. In the meantime, cook beef & onions in a skillet until beef is browned and cooked through. Drain. Add Salsa & remaining taco seasoning. Cook until bubbly.
Pour into crust. Bake for 15 minutes, or until crust is golden brown.
Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes, black olives, jalapeno slices, etc
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PostSubject: Potato Sausage Stuffing   Sun Feb 16, 2014 11:48 am




Potato Sausage Stuffing
1 pound lean pork sausage
 2 potatoes, peeled and diced
 1 1/2 cups chopped celery
 3/4 cup diced sweet onion
 3/4 cup butter
 9 cups soft bread cubes
 1/2 teaspoon dried thyme
 1/2 teaspoon ground sage
 1 teaspoon salt
 1/4 teaspoon ground black pepper
Directions

Preheat oven to 350 degrees F (175 degrees C).
Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
Bake stuffing in a covered casserole dish for 40 to 50 minutes.
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PostSubject: Cheese's Baked Macaroni and Cheese   Sun Feb 16, 2014 11:51 am



1 (16 ounce) package fully cooked kielbasa sausage, cut into 1/2-inch pieces
 1 (8 ounce) package elbow macaroni
 1/3 cup butter
 1 small onion, chopped
 3 tablespoons all-purpose flour
 2 cups milk
 1 (10 ounce) package sharp Cheddar cheese, cubed
 salt and ground black pepper to taste
 1 cup dry bread crumbs, or more as needed
Directions

Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside.
Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.
Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper.
Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.
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PostSubject: Sirloin Three-Bean Chili   Fri Jun 27, 2014 5:12 pm


Ingredients

1tablespoon vegetable oil2lb boneless beef sirloin, cut into 1-inch cubes1large onion, coarsely chopped (1 cup)1medium green bell pepper, coarsely chopped (1 cup)2cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained1can (15 oz) pinto beans, drained, rinsed1can (19 oz) Progresso™ red kidney beans, drained, rinsed1can (15 or 19 oz) Progresso™ black beans, drained, rinsed1cup Progresso™ beef flavored broth (from 32-oz carton)1 1/2tablespoons ground cumin1tablespoon chili powder
Directions


  • 1
    In 4-quart Dutch oven, heat oil over medium-high heat. Cook 1 pound of beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven.
  • 2
    Add onion and bell pepper to Dutch oven. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except beef.
  • 3
    Cover and cook over medium heat 10 minutes. Stir in beef. Cook uncovered 3 to 8 minutes or until beef is tender.

  • Expert Tips



    Browning the beef gives this chili rich flavor. To avoid simmering the beef instead of browning it, make sure you brown it in batches rather than all at once.
    Leftover chili is great served over spaghetti, added to tacos or burritos or spooned over a baked potato and sprinkled with cheese.


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PostSubject: Savory Beef Stew   Fri Jun 27, 2014 5:23 pm


Ingredients

1 1/2lb beef stew meat1medium onion, cut into 8 wedges1can (14.5 oz) stewed tomatoes, undrained1 1/2teaspoons seasoned salt1/2teaspoon pepper1dried bay leaf2cups water2tablespoons Gold Medal™ all-purpose flour12small red potatoes (1 1/2 lb), cut in half1bag (8 oz) ready-to-eat baby-cut carrots (about 30)
Directions


  • 1
    Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
  • 2
    Cover; bake 2 hours, stirring once.
  • 3
    Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.
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PostSubject: Re: ONE MEAL DISH   

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ONE MEAL DISH
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