Turkey & Rice Casserole

Submitted by Heather C.


I usually use chicken--it's nice when you want a hot meal but don't want to use the oven.

Ingredients

• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 tablespoons butter
• 2 cups milk
• 1-1/4 cups uncooked instant rice
• 2 cups diced cooked turkey
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup seasoned stuffing cubes
• 1 can (4 ounces) chopped green chilies, drained
• 1 cup (4 ounces) shredded cheddar cheese, divided

Directions

• In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes.
• Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (1 each) equals 294 calories, 13 g fat (7 g saturated fat), 59 mg cholesterol, 586 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.

Original Recipe found here.

Steamburgers

My mom made this for us when we were growing up.  Since she grew up in Rapid City, these were called Steamburgers. Or you could call them Maid Rites or Sloppy Joes. Whatever you call them, they are good.

2 lb. ground beef
1 T dried onion
1 can chicken gumbo soup (I have been buying the Light Chicken Gumbo Soup and haven't noticed a difference at all) (This is found in with the soup, along with Cream of Chicken, etc.)
2 T mustard
2 T Worcestershire sauce
1/2 c. ketchup
1/2 c. brown sugar

Brown burger with onion, salt and pepper. Drain if greasy. Add remaining ingredients & simmer covered 10-15 minutes (or until hot throughout) stirring occasionally.

This also works great in the crockpot.

Chicken Manicotti

Submitted by Heather C.
One of our favorites--I love that it freezes well.
Ingredients

• 1 tablespoon garlic powder
• 1-1/2 pounds boneless skinless chicken breasts
• 16 uncooked manicotti shells
• 2 jars (26 ounces each) spaghetti sauce, divided
• 1 pound bulk Italian sausage, cooked and drained
• 1/2 pound fresh mushrooms, sliced
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 2/3 cup water

Directions

• Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13-in. x 9-in. baking dishes.
• Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
• Drizzle water around the edge of each dish. Cover and bake one casserole at 375° for 65-70 minutes or until chicken is no longer pink and pasta is tender. Cover and freeze remaining casserole for up to 1 month.
• To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).

Nutrition Facts: 1 serving (1 each) equals 546 calories, 26 g fat (11 g saturated fat), 115 mg cholesterol, 980 mg sodium, 37 g carbohydrate, 3 g fiber, 41 g protein.


Original recipe found here. 

Hamburger Stroganoff

1lb. ground beef
1/2 c. chopped onion (or dried onion..whatever you have on hand)
1/4 c. margarine
2 T flour
1 clove of garlic or 1 t garlic powder
1 can (4oz) mushrooms, drained
1 can cream of mushroom soup
1 c. sour cream

In large skillet, brown ground beef with onion, butter, salt & pepper. Stir in flour, garlic, and mushrooms, stirring constantly. Stir in can of soup.  Reduce heat and simmer uncovered for 10 or so minutes.  Stir in sour cream. Once heated, throughout, serve over noodles or rice.

I usually drain the ground beef of the grease and use less margarine.

Sausage & Vegetable Pasta Supper

We received this cookbook as a wedding or shower gift. It was one of the first cookbooks I used as a newlywed, trying to figure out how to cook. :)  It has simple recipes and a wide range of recipes. This is one of our favorites.

8 ounces uncooked rigatoni or twist pasta
2 T butter or margarine
1 pound cooked smoked sausage, cut into 1/2 inch slices
1 green pepper, cut into 1 inch pieces
1 medium onion, cut into 1/2 inch slices
1/2 t fresh minced garlic
1 (28oz) can whole tomatoes, drained cut into pieces (I ALWAYS buy the petite cut tomatoes in a can, never whole)
2 cups (8oz) shredded Monterrey jack cheese (or I use whatever I have on hand, usually shredded mozzarella)

Cook pasta according to package directions; drain. Meanwhile in Dutch oven melt butter. Add sausage, green pepper, onion and garlic. Cook over medium heat, stirring occasionally until green pepper is crisply tender (8-10 min). Stir in pasta, tomatoes and cheese. Continue cooking, stirring occasionally, until heated through. (3-5 min)

Serves 6.

Nutritional Information (serving)
Calories 600; Protein 26g; Carb 27g; Fat 39g; Chol 98mg; Sodium 969mg

Baked Cream Chicken Taquitos

Submitted by Julie L.

Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Brown Bag Burritos

Submitted by Julie L.
Recipe from here.

• 2 lb. ground beef
• 2 cans refried beans (I make my own)
• 1 1/3 c. enchilada sauce
• 1/2 c. water
• 1/3 c. minced onion (I use dried)
• 1 Tbsp. chili powder
• 1 Tbsp. garlic powder
• 1 tsp. salt
• 1 tsp. dried oregano
• 3 c. shredded cheese (cheddar, Mexican blend, whatever)
• 20 flour tortillas (burrito-size)

Brown ground beef; drain.  Add remaining ingredients (except tortillas).  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.

Heat 3-4 tortillas at a time.  Spoon 1/4 c. beef mixture down the side of each tortilla.  (I like to use my cookie scoop for this.  Helps me keep everything uniform without any mess.)

Roll up.  Wrap each burrito in a paper towel, then wrap in foil.  (See my crinkly foil?  Because the foil doesn’t really touch the food, it is super easy to save and reuse!)

Refrigerate or freeze.  I like to pack them in the tortilla ziplock bag.  I can usually fit 10 per bag.  Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them.  See where it says “Thins?”  Not such a good thing for burritos.  These tortillas tore too easily.  I know I should practice making my own…

When ready to eat, remove foil and microwave for about a minute.  The paper towel keeps the burritos moist.  If you don’t use a microwave, skip the paper towel and just wrap in foil.  Then heat burritos in the oven with foil.  For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream.  If you’re eating on the run, though, just grab and go!