French Toast

French Toast

2 Loaves of bread

18 eggs

(Big Squeeze) Syrup

(About a tsp)Vanilla

Cinnamon (I usually add cinnamon several times to the mixture because it sticks to the bread)

Beat eggs, syrup, vanilla, cinnamon.

Dip bread quickly to coat both sides of bread and place on griddle.  Cook each side until golden brown a little bit crunchy.

I make extra so I can freeze them or pout them in frig so the boys can pop them in the toaster.

Easy King Ranch Casserole

Easy King Ranch Casserole

1 box frozen chicken taquitos
1 can green Chile enchilada sauce
2 8 oz. container sour cream
1 can cream of chicken soup
½ c up shredded Monterey Jack cheese

Preheat oven to 350 and spray a 9x13 glass casserole dish with cooking spray.
Layer the bottom of dish with the frozen taquitos.
In a bowl, combine enchilada sauce, sour cream and chicken soup until blended - pour over taquitos.
Top with shredded cheese, and bake for approximately 30 minutes or until hot & bubbly.

I don’t know where I got this one…but my kids LOVE IT!!!

Rosa Marina Fruit Salad

Rosa Marina Fruit Salad

1 lb Rosa Marina Macaroni or Orzo
20 oz can crushed Pineapple
2 11 oz cans of Mandarin Oranges
16 oz Cool Whip
16 oz can of fruit cocktail

SAUCE:

1 c. sugar

2 beaten eggs

½ tsp. salt

2 TBLS flour

1 ¾ c of the drained juices from fruits.


Cook pasta, drain and cool. Drain juice from fruit into measuring cup (add water if necessary to get 1 ¾ c). Put fruit in refrigerator in a container.

Stir sauce ingredients in saucepan on medium heat until smooth and thick, stir often to avoid sticking or burning.

Pour sauce over noodles (make sure this is an oversized bowl, you will be adding more to it later) Refrigerate overnight or at least 4 hours.

When ready to serve, add fruit and whip cream and mix thoroughly.

This makes A LOT!!!

Side note: I must have asked my friend Cheryl for this recipe at least 20 times over the years. One of my ABSOLUTE FAVS!!!

Tuna Noodle Casserole

Tuna Noodle Casserole

1 Can (10 ¾ oz.) Campbell’s Cream of Celery Soup
½ cup of milk
1 cup of frozen peas
2 cans (about 6 oz each) tuna, drained
2 cups hot cooked medium egg noodles
2 tbsp dry bread crumbs
1 tbsp butter, melted

Stir soup, milk, peas, tuna and noodles in 1 ½ qt casserole.
Bake at 400 F for 20 min or until hot. Stir
Mix bread crumbs with butter and sprinkle on top. Bake for 5 min.

Shrimp O’ Brien

Shrimp O’ Brien

2 ½ to 3 lbs. Shrimp

6 red Potatoes Par boiled then cut into slices

2 med onions

1 can diced tomatoes (Del Monte garlic & olive oil)

Cayenne pepper

Zesty Spice (Mrs. Dash)

Pepper

6 cloves fresh garlic

Onions and oil & Garlic..saute. add shrimp potatoes and spices & tomatoes. Toss all together eat up...

Easy, fast and yummy!!

Sheppard’s Pie

Sheppard’s Pie

2 lbs ground beef
Onions
Salt & pepper to taste
1 can diced tomatoes (green pepper and onion blend)
1 egg
1 cans Campbell’s tomato soup (do NOT sub Campbell’s for knock off brands…YUCKY!)
1 package of frozen mixed vegetables
½ can of milk
2 pouches of Betty Crocker’s garlic mashed potatoes prepared.


Brown ground beef with onions salt and pepper. Drain. Put back in pan and add remaining ingredients except potatoes. Warm through and mix well. Pour into 9 x 13 greased pan. Top with prepared potatoes.

Bake at 350 degrees for 20-30 minutes until bubbly.

Shell's Low Cal Chicken Enchiladas

Shell's Low Cal Chicken Enchiladas

4 decent size pieces of Chicken breasts (boiled and cooled)

1 Can Black Beans (rinsed)

1 Large can of diced green chilies

2.5 cans of Enchilada sauce (little cans- 25 cals per serving)

2 cups Mexican cheese (I don’t use the low fat stuff…it tastes like shit and melts like shit too!)

Large onion (chopped)

Taco sauce (about 3 tablespoons)

Tortillas (the ones I found were 50 cals each. (they are a whole grain low carb something or other)

Shred chicken.

Sauté onions, and chilies, add chicken, enchilada sauce (one can), black beans, and taco sauce.

Let simmer on low for about 30 minutes (add more enchilada sauce if you need too) (Longer you simmer…better they taste)

I put a scoop of mix in the tortilla shell a pinch of cheese, roll up and put in a baking dish.

I got 14 enchiladas out of this batch.

I topped with the more enchilada sauce and cheese (two cups was what I used for the entire dish) and baked until cheese was bubbly at 375 (about 15-20 mins)

I did the math and each enchilada comes out to be about 196 calories.

Cheese Potatoes

Cheese Potatoes

1 30 oz or 32oz frozen shredded hash brown potatoes (defrosted)
½ c. (1stick) of butter, melted
Salt & Pepper to taste
½ c finely chopped onions
1 can cream of chicken soup (Campbell’s soup, don’t buy knock-off brand-yucky!)
2 c shredded cheddar cheese

OPTIONAL: 1 c. chopped ham (this is the way I made it for you). You can buy this at the store, but make sure you rinse the ham; otherwise it will be very salty.

In a large bowl, mix soup, salt and pepper and butter. Add potatoes, onions, and cheese. Mix well and pour into a greased 9 x 13 pan.
Bake at 350 degrees for 50 minutes to 1 hour or light brown.
**side note: you can prepare this dish early, refrigerate and bake next day, great time saver.

Beef Sandwiches (Crockpot Cooking)

Beef Sandwiches (Crockpot Cooking)

Beef roast

1/3 c. soy sauce

1 can of beer (Bud light is fine, fancy beers with make it taste yucky)

1 large chopped onion

Put roast in Crockpot, top with onions, pour beer and soy sauce over roast.

Cook on low for about 7-8 hours. Shred and serve on Kaiser rolls

To make it Italian Beef Sandwiches…add a jar of pepper rings while cooking.

Pork Chops with Coca Cola

Pork Chops with Coca Cola

 

1/2 cup ketchup
1/2 cup cola-flavored carbonated beverage
1 tablespoon brown sugar
4 pork chops
salt and pepper to taste

Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the ketchup, cola and brown sugar.
Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.
Bake for about one hour depending on the thickness of the pork chop.

I think I'm going to roll the pork chops in flour and brown them before I place them in the baking dish. My hubby likes juicy pork chops and it sounds like that might also thicken the sauce up a little.

Serve with . . .
Minute Rice
Green Giant Canned Vegetables
Salad

Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies

¾ cup granulated sugar

¾ cup packed brown sugar

1cup REAL butter or margarine, softened (do NOT sub for margarine)

1egg

2 ¼ cups all-purpose flour

1teaspoon baking soda

½ teaspoon salt

1cup coarsely chopped nuts (optional)

1package (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF.

2. Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Betty Crocker’s Finest!!

Shell’s Beef Stew

Shell’s Beef Stew

Beef tips floured and browned in oil.
Baby Carrots (2 or 3 three handfuls)
2 or 3 peeled and cubed potatoes
One med onion chopped chunky
2 or 3 handfuls of fresh green beans (ends snapped by a 5 year old of course)
1 can of tomato sauce
1 can diced tomatoes
Worcestershire sauce
1 can of beer
½ to whole packet of beef stew mix
Water
Salt and pepper to taste

In medium to large stew pot, brown the beef tips in oil. Add tomato sauce, diced tomatoes, beer, Worcestershire sauce (add to taste, might want to add more later), seasoning packet. Add all veggies, about 2 cups water, salt and pepper to taste.

Best to simmer all day, but at least until veggies soft.

Easy Chicken Manicotti

Easy Chicken Manicotti

1 jar pasta sauce (any variety)

1 can diced tomatoes

¾ cup water

1teaspoon garlic salt

1 ½ lb. uncooked chicken breast tenders (not breaded)

14 uncooked manicotti shells

3 cups shredded Italian cheese

8 oz Ricotta

½ c. shredded parmesan cheese

Italian spices (garlic, basil, oregano, parsley)

On stove, in med saucepan, add jar sauce and can tomatoes. Add spices and warm.

In small bowl mix in some (about ½ a cup) Italian cheese, parmesan and ricotta and spoonful of sauce mixture from stove. Add spices, mix well. Set aside.

Get a 13x9 glass pan, ungreased, add about a third of the sauce on stove to the bottom of the pan.

Take your raw chicken (easier to cut if partially frozen) cut into stripes that will fit inside the manicotti shells about 2 inches long. **Salt, pepper and spices on the chicken.

**side note…if you marinate the chicken in Italian dressing it will have a lot more flavor, but if you’re in a hurry, don’t bother.

Take the manicotti shells and stuff the shells with the cheese mixture and the chicken until stuffed from end to end. Line up in pan on top of the sauce. Pour the remainder of the sauce over the shells. Top with cheese. Cover with foil tightly.

Bake for 1 hour at 350 degrees.  Should be perfect, top with basil or parsley and serve.

Chicken Tetrazzini

Chicken Tetrazzini

1 whole chicken, cooked and deboned (I cook it in the Crockpot, or use 4 boneless, skinless chicken breasts)

1 lb. box spaghetti noodles
2 cans cream of mushroom soup
1 1/2 - 2 cups chicken broth

1 small green pepper chopped
salt and pepper
1 lb. grated cheddar cheese

Mix all above ingredients together, pour in 2 greased 9x13 casseroles. Bake at 400 for 30 minutes.

Serve with . . .

Salad
Green Giant Canned Vegetables

Easy Chicken Tacos (Crock Pot)

Easy Chicken Tacos (Crock Pot)

6 Chicken Breasts (can put these in frozen)

2 cans of Rotel (original)

Onions (frozen is easy)

Green peppers (frozen is easy)

4 Packs of Taco Seasoning

Water

Put chicken (you can put it in frozen) in crock pot.

In a bowl, mix Rotel, onions, pepper, & seasoning, pour over chicken

Add 1 ¼ c of water to crock pot (pour down side so it doesn’t dilute the chicken sauce mixture)

Cook on low for 7-9 hours…do not open lid, and do not stir!!

Right before serving, shred chicken, stir well and serve.

Hard or soft shell tacos

Monterey jack cheese

Lettuce

This makes A LOT!!

You can half the recipe for a smaller amount, or freeze. Great for enchiladas too(DO NOT use Corn Tortillas...GROSS!).