They're cheap, easy to fix, and consist of ingredients likely to be found in your pantry right now.
January 28, 2011 – 12:15 pm
Ingredients:
Frozen boneless Chicken Breast (up to 6)
1 Cup Salsa
1/2 Cup fat free Sour Cream
1 can condensed cream of chicken soup
1 packet taco seasoning
Directions:
Place chicken in crock pot (you can put it in frozen or thawed), and sprinkle taco seasoning over it. Mix together can of soup and salsa, pour over chicken. Cook on low for 6-8 hours (8 if you put the chicken in frozen). When done, shred chicken with a fork. Stir in sour cream til warm. Serve over Mexican rice if desired. Also good with a side of tortilla chips!
October 29, 2010 – 1:34 pm
Ingredients
4-6 Pork Chops
4 cups sliced Potatoes
2 cans (10.75 oz) Golden Mushroom Soup
Salt to taste
Pepper to taste
¼ tsp Basil
¼ c Onion
Directions:
Brown pork chops. While chops are browning , mix together soup, salt, pepper, basil and onion. In a 9×13 pan layer the bottom with the potatoes. Cover with your mixture and place pork chips over the top. Bake uncovered at 350 for about 30 minutes or until potatoes are tender.
October 14, 2010 – 5:41 am
Ingredients:
2 lbs yellow squash, sliced
1 cup mined onion
2 tbsp butter or margarine, melted
1 1/4 c buttery cracker crumbs (approx 18 crackers) divided
1 1/2 c (6 oz) shredded sharp cheddar cheese
2 large eggs, beaten
4 slices bacon, cooked and crumbled
1 (2 oz) jar diced pimientos, drained
1/4 tsp salt
1/4 tsp pepper
Directions:
Combine squash and water to cover in the medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender. Drain well, and mash; set aside.
Saute onion in butter until tender. Combine onion, squash, 3/4 cup cracker crumbs, cheese, and remaining 5 ingredients.
Spoon into a lightly greased 2 quart casserole or an 11×7 baking dish.
Sprinkle with remaining 1/3 cup cracker crumbs.
Bake, uncovered at 350 degrees for 45 minutes.
October 14, 2010 – 5:23 am
Ingredients:
1 1/2 lbs package of hash browns
16 oz carton sour cream
10 3/4 oz can condensed cream of chicken soup
1 small onion, chopped
8 oz (2 cups) shredded cheddar cheese
1 c crushed potato chips
1/2 c butter, melted
Directions:
Thaw hash browns, preheat oven to 350. In large bowl, mix sour cream and soup, stir in hash browns, onion and cheese. Spoon into ungreased 9 x 13 pan. Sprinkle top of casserole with potato chips. Pour melted butter over top. Bake for 1 hour!
