OMG! Panic has sunk in! I have to cook dinner tomorrow night for my boyfriend. I haven’t got a clue let alone a good idea. Do I look like a doe in the headlights? I feel like one!

OK – so what is your best casserole recipe? Can I have it??? Oh, and he does not like any Mexican food. What’s up with that?!?!?

thanks!

ok…checking…
Quick Chicken Divan….serve over rice with some nice white wine!

INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
2 cooked boneless chicken breast halves, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in the bottom of a 9×13 inch baking dish. Top with the chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

very easy! looks great on a plate!

I’m in a slump of cooking the same foods within a 2 week time period. I prefer making what I can homemade. Here are the usuals: Fried, grilled or baked (in cream of mush soup) pork chops, HOMEMADE spaghetti (the sauce) with store-bought but fresh refrigerated noodles (so much better and only take 2 min to boil!) Hamburger gravy over mashed potatoes, chicken stir-fry, beef barley soup, homemade chicken noodle, homemade chicken fettucine alfredo, I also have to cook alot of traditional mexican foods since my b/f is hispanic… I don’t need any taco recipes! lol. I love Greek food-gyros-stuffed grape leaves, hummus and pita & tabouli. I love seafood(scallops, shrimp, cod, halibut, salmon, tilapia) but I don’t cook too much fish
I’m hoping I can get some yummy recipes-not so much casseroles please!! More like homemade things(ie: chicken fried steak, beef tri tips…etc)
I’m on a budget so nothing too fancy or with 100 diff ingredients.

Try these, they’re really good –>

CHICKEN TORTELLINI SOUP

9 oz. package frozen cut broccoli, thawed
6 cups water
3 cans condensed chicken broth
1 (10 3/4 oz) can cream of chicken soup
2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)
1 cup chopped onion
1 cup grated carrots
2 cloves garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
12 oz. package cheese tortellini (fresh or frozen)
grated parmesan cheese (optional)

In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano.

Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.

Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.

Serve garnished with grated parmesan cheese if desired.

Enjoy this easy one dish dinner any day of the week!

Makes 10 1-1/2 cup servings.

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CHICKEN CHILAQUILES

6 tortillas
1/3 chicken, cooked
2 hard boiled eggs, chopped
1 cup chicken broth
4-5 fresh chives, minced
2 radishes, minced
1 onion, minced
1 stem coriander
1 green chili pepper, chopped
2 green tomatoes
about 1/4 cup oil
1 pkg cream cheese
oil for deep frying

Heat oil to 365°F.

Cut tortillas into wedge shapes (or quarters). Fry in hot oil until lightly golden. Drain on paper towels and set aside covered with a cloth so they won’t dry out and will stay warm.

Meanwhile, in a skillet, cook tomatoes and mash with coriander, chili pepper and onion. Add a few tablespoons of oil and fry until very hot. Reduce heat; add chicken broth.

Pour 1 tablespoon oil into a baking pan and line with 3 tortillas. Spread a layer of cream cheese, add a layer of chicken, then half of the sauce. Cover with the remaining tortillas, then repeat with a layer of cream cheese, chicken and sauce. Remove from oven and sprinkle with chopped boiled eggs before serving.

Bake at 325°F for 30 minutes.

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ITALIAN WEDDING SOUP

1/2 lb. meat loaf mix (ground beef and pork)
2 tsp. dried parsley
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 qts. water

Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.

Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.

Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.

This freezes well and can be doubled if you have a pot large enough.

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GARLIC LEMON CHICKEN BREAST

2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil

Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.

Combine first 5 ingredients (this can optionally be done in a blender).

Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.

Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.

Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).

4 Servings.

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OVEN BAKED CORN BEEF DINNER

1 (5 lb.) corned beef
6-8 med. new potatoes, peeled
12-16 sm. carrots, peeled
1 lb. cabbage, cut in sm. wedges
Parsley sprigs, garnish
Horseradish, mustard and mayonnaise (blended together)
Shallots
Bay leaf

1. Place corned beef in large flat baking pan or covered roaster. Add water to depth of 1/4 inch.

2. Cover with lid or foil and place in a preheated 300 degree oven for 3 1/2 – 4 hours.

3. When corned beef is done, pour liquid into deep kettle. Add about 3 cups water. Bring to a boil. Keep corned beef warm in oven while preparing vegetables.

4. Add potatoes and boil with shallots, bay leaf and carrots for 1/2 hour.

5. About 10 minutes before serving, add cabbage wedges and cook until tender.

6. Slice corned beef across the grain and serve on platter surrounded by cabbage wedges. Serve with horseradish sauce.

7. In a separate bowl, serve potatoes and carrots garnished with parsley sprigs.

Serves 6-8.

1 prebaked 9” pie shell
1 cup shredded Pepper-Jack cheese
1 can (4 ounces) diced green chilies
4 eggs
1/2 cup milk
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 375 degrees. Place pie shell on a baking sheet. Sprinkle cheese evenly over bottom of pie shell. Spoon green chilies over cheese in an even layer. Whisk together eggs, cream, cumin, salt and pepper. Pour over cheese and chilies in pie shell (you may want to do this after placing baking sheet on oven rack).

Bake for about 40 minutes or until center is set and top is beginning to brown. Allow to sit for 10 minutes before slicing.
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Here’s a Chile Rellano Casserole you might like:

http://www.elise.com/recipes/archives/007227chile_relleno_casserole.php

Enjoy!

2 lbs. yellow crock neck squash
1 med. onion, chopped
2 slightly beaten egg yolks
1 c. sour cream
2 tbsp. flour
2 stiffly beaten egg whites
1 1/2 c. shredded cheddar cheese
4 slices bacon, crisp cooked, drained and crumbs (dry)
1/2 c. bread crumbs, dry
1 tbsp. melted butter

Wash squash and cut off ends. Cook whole, covered in boiling water (salted) for 15 minutes or until tender. Drain. Cut into thin slice. Mix together egg yolks, sour cream, flour and onion. Fold in the egg whites. Layer half the squash, egg mixture and cheese on greased casserole, then repeat with other half. Sprinkle bacon over mixture and add bread crumbs and melted butter on top. Bake at 350 degrees for 1/2 hour or until set.
[[[[[[[[[[[[[[[[[[[[[[[[[[[[
MEXICAN STYLE SQUASH

1 lg. onion, chopped
2 cloves garlic, chopped
2 tbsp. butter
3 summer squash (yellow crookneck, about 1 lb. unpeeled and sliced 1/4 inch thick)
1 c. corn, drained
1 lg. tomato, peeled and chopped
1 jalapeno pepper, chopped, seeds removed
1 tsp. salt
1 tsp. ground coriander
3/4 c. shredded Monterey Jack cheese
1/2 c. crushed corn chips

Saute onion and garlic in butter until tender, in skillet. Add squash, corn, tomato, salt, coriander and jalapeno pepper. Cover. Simmer 30 minutes or until squash is tender. Sprinkle with corn chips and cheese and serve. Serves 6.

1 lb of Ground Beef
10 Tortilla Shells
8 oz Sour Cream
8 oz of Salsa
Can of Spinach
small package of ham of 8 thin slices
1 Packet of Taco seasoning
3/4 cup water
1 oz of Mild sauce
8 oz of Mozzarella Cheese

Cook Hamburger drain grease, & spinach.
cut ham up. Mix ham, spinach, beef, taco seasoning, sauce, and water together on low flame.

put in shells then put them in 8X8 Dish mix the sour cream and salsa together put on shells then add cheese.

Microwave 4 miniutes or untill melted. or. Heat oven to 350 degress and cook for 12 miniutes.

Favorite E-Z recipes you might want to try.
Good Luck & enjoy.

COLA CHICKEN
(And more variations of recipe)
(My personal favorites….using this recipe
are the ‘wings & ribs….ummm good!)

4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)

Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking…to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!

You can double the recipe and use more pieces of
chicken….wings…would be ideal…add some hot sauce….presto "Hot Wings"!

I have used Ribs, just as good.

I tried this recipe with ‘meatballs’….was equally
as good…served over rice.

I found another variation…..omit the catsup and add a small jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup….not).
You’d think a recipe with only ‘3′ ingredients couldn’t be messed up….wouldn’t you??
Well…while I was preparing to fix the ‘Cola Chicken’ recipe
using Salsa…..I was also trying to carry on a conversation with my
husband…(just proves…I can’t do two things at once)….mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola……..still turned out really tasty (to me)…might be a little sweeter than some of you like.

I fixed chicken wings, (using the above recipe)
but…I added the spices from a MILD (I don’t care for "HOT") Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.

Another (bright)idea…..I thought of trying……replace the
catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
Fixed the shrimp with cocktail sauce……eh…wasn’t all that
great…was OK…probably won’t be fixing it again.

Also tried beef stew cuts……that was pretty good…..I can see
myself making this again.
Served both over rice…..think the stew cuts would have been just as
good over noodles.

Gonna try some butterfly cut pork chopes…..or boneless chops…or pork steaks……should be good!

Try little cocktail wieners/sausages…for appetizers…..pork chops….pork steaks. (Maybe Vienna Sausages??)

CRUNCHY ONION CHICKEN

1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

LIGHTLY CRUSH:

Onions in a plastic bag.

DIP:
Chicken in egg

COVER:
With onion crumbs, press firmly to adhere to chicken.

BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.

Mushroom Chicken

4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water

Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.

Serve over noodles or rice or dressing….or???

POT ROAST
Your choice of beef or pork (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add
potatoes and carrots…but never got around to it.

OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb. ground beef1/2 lb. bacon
1 chopped onion
Brown in skillet and drain excess grease.

ADD:
16 oz. can Red Kidney Beans (drained)
24 oz. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. dry mustard

Mix Thoroughly !
Cook in a crock pot until…hot…hot…hot!

Kreamy Kool-Aid Pie

1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)

1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.

I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)

E-Z Cake Recipes
NO EGGS, NO OIL, NO WATER …….JUST 1 12oz. SODA AND Cake MIX.

CHOCOLATE CAKE MIX…….CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA ETC

POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.
(P.S.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.

ROBERT REDFORD DESSERT

INGREDIENTS & INSTRUCTIONS FOR BOTTOM LAYER:
Melt 1 stick butter
Add 1/2 cup nuts and 1 cup flour.

Press into bottom of lightly greased 9 x 13 baking pan. Bake 20 minutes at 350 degrees.

MIDDLE LAYER:
Blend together 1 8oz. package cream cheese and 1 cup sugar. Fold in 1/2 small tub Cool Whip. Mix well.

TOP LAYER:
Mix together until mixture begins to thicken:
1 large package vanilla instant pudding & 1 large package instant chocolate pudding with 3 cups milk.

Spread on middle layer and chill to set. Spread remaining cool whip on top & garnish with nuts & grated chocolate if desired.

DIRT PUDDING

INGREDIENTS:
1 pound bag of Oreo’s
1 large box of instant vanilla pudding
1 small container of Cool Whip
1 Tablespoon powdered sugar

INSTRUCTIONS:
1.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish.
2.) Make pudding as directed on package.
3.) Add Cool Whip & sugar, spread over crushed Oreo’s.
4.) Crush remaining Oreo’s and sprinkle on top of pudding mixture. Refrigerate.

Banana Pudding

I usually double the recipe….never any left-overs.

Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box.
Cool Whip…add to pudding mix thoroughly.
Vanilla wafers
Toasted coconut.

Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also.)
Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture.
Make a second layer of wafers, bananas & pudding.

Top with some toasted coconut and/or crushed vanilla wafers.

Mock Ice Cream Sandwiches

2 whole graham crackers
Cool Whip

Spread a thin layer of Cool Whip on 1 whole cracker….top with remaining cracker….freeze.

Make several at a time.

Melt some chocolate and drizzle over top before freezing.

If you like these recipes……

Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:

http://groups.yahoo.com/group/e-zcookin/…

Lots of interesting ‘stuff’ in files & links…come join & check it out.

Pat in Indiana….

pmsbar2@att.net

1-2 med. onions, chopped
1 clove garlic, finely chopped
2 cans black beans, drained
12 corn tortillas
1 lg. bell pepper, chopped
1 can tomatoes, stewed or peeled
8 oz. shredded Monterey Jack cheese
2 tsp. cumin

TOPPING:

3-4 green onions, chopped
1 med. tomato, sliced
Sour cream
1/2-1 can sliced black olives
Shredded lettuce

In skillet combine onion (not green onion), bell pepper, garlic and cumin. Saute until onion is tender (clear). Add undrained can of tomatoes. Bring to boil, reduce temperature and simmer 10 minutes. Add both cans of drained black beans and remove from heat.
Spray (with Pam, etc.) a 13 x 9 inch pan (glass works best) and layer in the following order: 1/3 bean mixture, 3 ounce shredded Monterey Jack cheese, 6 corn tortillas (if they overlap, it’s okay), 1/3 bean mixture, 3 ounces shredded cheese, 6 corn tortillas and last 1/3 bean mixture. Reserving remaining cheese. Bake at 350 degrees for 30 minutes. Remove from oven and top with remaining cheese, green onions, sliced black olives and sliced tomatoes. Let sit 10 minutes to allow cheese to melt. Serve with lettuce and sour cream if desired.