Thursday, September 24, 2009

BBQ Pork

Boneless country style pork ribs (you can find this on sale for $1.69/lb at Broulims, often)
*you can make as little or much as you would like. the packs come with 2+ lbs, I think
BBQ sauce
one bottle will normally do, but it's up to can add more later too

place ribs in crockpot, cover with BBQ sauce, cook on low 7-8hrs, on high 4-6hrs
place ribs in casserole dish or anything with a cover (tin foil even works), cover with bbq sauce
and cook at 300° for 3-4hrs

Serve over rice. I like a side of corn or caesar salad and some sort of bread. So easy!!

Beef Burgundy

1 1/2 lbs stew meat (1 or 2 packages)
3 cans cream of chicken soup
2 cans French Onion soup (just look in the Campbell's canned section)

Oven directions:

Cut up stew meat, put in casserole dish with lid. Add cream of chicken and french onion soup. Mix together and cook at 300° for 3 hours. Serve over rice.

Crockpot directions:
Cut up stew meat. Add cream of chicken and french onion soup. Mix together and cook in crockpot for 4-6 hrs on high or 7-8 hrs on high. Serve over rice

**decrease the amount: 1 lb (or less) stew meat, 2 cans cream of chicken, 1 can french onion

Chicken Chalupas*

*This is what my mom called it..but mostly it's just a white sauce enchilada

step 1-
cook and shred 3 cups chicken
*I like to boil the chicken and then stick the cooked chicken in my kitchenaid with the flat beater for a minute, it shreds it perfectly! This can also be done with a regular set of beaters)

step 2-
heat in saucepan:
2 cans cream of chicken soup
1 pint sour cream (160z)
1 cup milk
4 oz diced green chiles (can be omitted)
1 diced onion
1 1/2 cups monteray jack
(some people like it with a can of sliced olives, but I am not one of those people :)

step 3-set aside 2 cups

step 4-add 3 cups shredded chicken to remaining sauce in pan

step 5-spread 1/2 cup of set aside sauce on bottom of the pan

step 6-
fill ten torillas and lay in pan with the fold down

step 7-
cover tortillas with remaining sauce and 1 cup cheddar

step 8-
bake 350° for 35-45 minutes

if you have extra filling or if you want to stretch your meal you can make an additional pan, either a square pan or pie pan. When I use a pie pan I just make a layer of sauce, tortilla, filling, tortilla, filling, tortilla, sauce, cheese...instead of of making individual chalupas. I like to freeze this one and use it later in the week or give away.

Chicken Enchiladas

Most of you probably make your own version of this...but here is mine:

enchilada sauce packet
6 oz tomato paste
2 cups water
1 1/2 cups cooked shredded chicken (about two breasts)
3-4 cups of cheddar cheese (divided)
1 cup rice
1 cup beans (kidney or black)
1 cup frozen super sweet white corn
7-8 flour tortillas (soft taco size is fine)

1-make sauce according to packet directions
2-boil chicken
then shred (I use my kitchenaid, you can also use a normal beater)
3-combine: shredded chicken, rice, beans, corn, 1 cup sauce, 1-2 cups cheddar cheese
4-spread 1/2-1 cup of sauce on bottom of 9x13 pan so it doesn't stick
5-fill 7-8 tortillas with filling and place fold down in pan
6-cover tortillas with remaining sauce and top with shredded cheese
7-bake at 350° for about 45 min or until bubbly
(cover with aluminum foil if you wish to cook it longer but don't want the cheese to be crispy)

Monday, July 6, 2009

Un-Stuffed Cabbage

    Just like stuffed cabbage without all the extra work- we had this last night and it was soo yummy.


    1 lb - extra Lean Ground Beef (or chicken or turkey)
    1 cup uncooked Instant Whole Grain Brown Rice
    1 Onion chopped
    2 cans diced Tomatoes - (no salt added/low sodium preferably)
    1/4 cup Ketchup or tomato sauce (i used 1/3 cup)
    1 medium head Cabbage - sliced
    1/4 cup reduced fat shredded cheese (optional)

(i also added one small can of sweet corn)


1. Preheat oven to 375f

2. Brown ground meat with onion in skillet stirring and crumbling the meat as it cooks. Drain well, rinse if desired.

3. While meat browns, cut cabbage into wedges and then slice each wedge to make small, but not tiny, shreds.

4. To cooked meat, add canned tomatoes, ketchup/sauce, uncooked rice, and any other spices or seasonings you wish. You can use the Italian or Mexican style tomatoes to add extra flavor if desired. Allow to simmer briefly. Add water if the mixture seems to need it. The rice will absorbe approximately 1 cup of liquid.

5. Place a layer of cabbage in a large or two small casserole dishes (sprayed with Pam or Olive Oil). Cover the cabbage with a layer of the meat/rice/tomatoe mixture. Repeat layers till all ingredients are used up. Try to end with a meat mixture layer.

6. Sprinkle lightly with cheese if desired.

7. Bake for approximately 45 minutes.

Number of Servings: 8

Thursday, June 25, 2009

Jello-O Salad with cottage cheese: Allie Dickson


1 small lime jell-O (or other flavor if you prefer)
16 oz. cottage cheese
1 can pineapple tidbits
small carton cool-wip

Mix dry jell-O and cottage cheese until well blended.
Add your pineapple and cool-wip and fold in.

Refrigerate until set, about 3 hours

I can't tell you enough how yummy this is! You have to try it!
This is good as a side dish for a dinner or good as a dessert.

Lemon Chicken in a crock pot: Allie Dickson


1 can cream of chicken soup
1/2 c. milk
1/2 c. white grape juice
1/4. c. apple juice
4 cap fulls of lemon juice
2 large chicken breasts cut in large chunks

Stir everything together until smooth

Cook on high 3 - 4 hours in your crock pot
serve over rice with Parmesan cheese on top

This is a great recipe for those who are on WIC because you can get all of the juice for free. If you already have juice open in your fridge then this is a great meal to prepare, and if not, you can always drink more juice! So open up a bottle and make this for dinner!