Contributor: Mama Tommie
1 1/2 lbs Lean Ground Beef
1 Egg
1/4 Cup Milk
1/2 Cup Italian Bread Crumbs
2 ribs Celery chopped
1 small White Onion chopped
1 Red Bell Pepper chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Worcestershire Sauce
Mix ingredients and spoon in to muffin pan. Top with tomato sauce (I used left over spaghetti sauce). Bake at 350 for about 30 minutes. Freeze left overs.
Enjoy!
***
Easy Tip:
Throw the veggies, salt, pepper, and egg in the food processor. Add to meat mixture. This makes it super easy and the meat loaves come out so moist!
***
~~~
Showing posts with label easy bake mommy. Show all posts
Showing posts with label easy bake mommy. Show all posts
Saturday, September 3, 2011
Crockpot Enchiladas
Contributor: Mama Tommie
1 Small Rump or Shoulder Roast
1 Can Green Enchilada Sauce
1 Can Red Enchilada Sauce
10 oz Colby Jack or Sharp Cheddar Cheese shredded
1 Package Flour Tortillas
1 tsp garlic salt
1 tsp pepper
Put roast in crock pot and add salt and pepper. Cook roast in crockpot until meat is tender and easily pulls apart with fork.
Drain juice from pot and shred meat with a fork. Add meat back to crock and stir in can of green enchilada sauce. Turn crock to high and cook for 30 minutes.
Keep out 1 1/2 cup shredded cheese and put to side. This will be for topping off the enchiladas before baking.
Spoon roast mixture in to flour tortillas, add cheese, roll up, and place in to greased 9x13 pyrex dish. Pour can of red enchilada sauce on top and sprinkle remaining shredded cheese.
Bake at 325 for 12 minutes or until cheese is melted.
Serve with a side of rice and black beans.
Enjoy!
1 Small Rump or Shoulder Roast
1 Can Green Enchilada Sauce
1 Can Red Enchilada Sauce
10 oz Colby Jack or Sharp Cheddar Cheese shredded
1 Package Flour Tortillas
1 tsp garlic salt
1 tsp pepper
Put roast in crock pot and add salt and pepper. Cook roast in crockpot until meat is tender and easily pulls apart with fork.
Drain juice from pot and shred meat with a fork. Add meat back to crock and stir in can of green enchilada sauce. Turn crock to high and cook for 30 minutes.
Keep out 1 1/2 cup shredded cheese and put to side. This will be for topping off the enchiladas before baking.
Spoon roast mixture in to flour tortillas, add cheese, roll up, and place in to greased 9x13 pyrex dish. Pour can of red enchilada sauce on top and sprinkle remaining shredded cheese.
Bake at 325 for 12 minutes or until cheese is melted.
Serve with a side of rice and black beans.
Enjoy!
Thick & Creamy Chicken & Dumplin's
Contributor: Mama Tommie
3 Boneless Skinless Chicken Breasts Diced
2 Boxes of Chicken Stock
3 Ribs Celery chopped
1 Cup Baby Carrots chopped (these come out so tender and are a little sweeter than large carrots)
1 Small White Onion
1 Can Cream of Mushroom (or subsitute with any cream soup you prefer)
1/2 tsp salt
1/2 tsp pepper
1 Large Can of Bisuit Dough (10 count) cut in chunks
1/4 Cup Flour
Bring stock to a roiling boil. Add in salt, pepper, and veggies. Let simmer on medium-low until carrots are fork tender. Add chicken chunks and cook for 10-12 minutes or until chicken is done. After chicken is done, add in cream of mushroom soup and let simmer on medium for about 5 minutes.
Skim from top one cup of simmered broth (no veggies or chicken) and put in seperate bowl (it's hot, so be careful). Bring remaining mixture to a boil while preparin the roux. Slowly add in 1/4 cup of flour to make roux. Whisk quickly and constantly to avoid lumps. Once roux is smooth, slowly add back to pot stirring constantly. This will thicken the soup and give it a rich, creamy texture.
Add chunks of biscuit dough and boil until the dough puffs and floats up to the top. This won't take long, so keep an eye on it.
Enjoy!
~~~
3 Boneless Skinless Chicken Breasts Diced
2 Boxes of Chicken Stock
3 Ribs Celery chopped
1 Cup Baby Carrots chopped (these come out so tender and are a little sweeter than large carrots)
1 Small White Onion
1 Can Cream of Mushroom (or subsitute with any cream soup you prefer)
1/2 tsp salt
1/2 tsp pepper
1 Large Can of Bisuit Dough (10 count) cut in chunks
1/4 Cup Flour
Bring stock to a roiling boil. Add in salt, pepper, and veggies. Let simmer on medium-low until carrots are fork tender. Add chicken chunks and cook for 10-12 minutes or until chicken is done. After chicken is done, add in cream of mushroom soup and let simmer on medium for about 5 minutes.
Skim from top one cup of simmered broth (no veggies or chicken) and put in seperate bowl (it's hot, so be careful). Bring remaining mixture to a boil while preparin the roux. Slowly add in 1/4 cup of flour to make roux. Whisk quickly and constantly to avoid lumps. Once roux is smooth, slowly add back to pot stirring constantly. This will thicken the soup and give it a rich, creamy texture.
Add chunks of biscuit dough and boil until the dough puffs and floats up to the top. This won't take long, so keep an eye on it.
Enjoy!
~~~
Fast & Easy Chicken Pasta Salad
Contributor: Mama Tommie
Marinade 2-3 chicken breasts in Italian dressing for an hour.
Broil chicken at 500 in broiler pan 8 minutes on each side.
Make Suddenly Salad according to package. Dice chicken and add to salad along with chopped cucumbers or other veggies.
Enjoy!
***
Easy Chicken Tip:
The broiler is a God-send! Not only can you make a super yummy and juicy dinner, it's quick!
***
~~~
Marinade 2-3 chicken breasts in Italian dressing for an hour.
Broil chicken at 500 in broiler pan 8 minutes on each side.
Make Suddenly Salad according to package. Dice chicken and add to salad along with chopped cucumbers or other veggies.
Enjoy!
***
Easy Chicken Tip:
The broiler is a God-send! Not only can you make a super yummy and juicy dinner, it's quick!
***
~~~
Crockpot or Stovetop Chili:
Contributor: Mama Tommie
1 lb lean ground beef browned with half onion of your choice
2 large cans tomator sauce
2 cans kidney beans
2 generic packets of chili seasoning
3 heaping TBSP chili powder
3 heaping TBSP cumin
1 heaping TBSP of minced garlic
salt & pepper to taste (it's in the packet, but I like a little more)
Simmer on low for an hour on the stove or in crock pot on low for 2-3 hours (it's fine to go for more time on low in crock)
Serve with crackers, on a hot dog, or with Fritos and Colby Jack cheese for frito pie.
Enjoy!
***
Easy Chili Tip:
Use left over ground taco meat or sloppy joe filling from the night before to add to your chili. Makes for yummy chili and gives left overs a second chance.
***
~~~
1 lb lean ground beef browned with half onion of your choice
2 large cans tomator sauce
2 cans kidney beans
2 generic packets of chili seasoning
3 heaping TBSP chili powder
3 heaping TBSP cumin
1 heaping TBSP of minced garlic
salt & pepper to taste (it's in the packet, but I like a little more)
Simmer on low for an hour on the stove or in crock pot on low for 2-3 hours (it's fine to go for more time on low in crock)
Serve with crackers, on a hot dog, or with Fritos and Colby Jack cheese for frito pie.
Enjoy!
***
Easy Chili Tip:
Use left over ground taco meat or sloppy joe filling from the night before to add to your chili. Makes for yummy chili and gives left overs a second chance.
***
~~~
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