Chicken & Broccoli Alfredo

I got this recipe out of the Campbell's Casserole & One-Dish Favorites magazine. I served it with Mozzarella Bread.

1/2 of a 1-pound package of linguine
1 cup of fresh or frozen broccoli flowerets
2 tbsp butter
1 lb skinless, boneless chicken breast, cut into 1-2 inch pieces
1 can Cream of Mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper

1) Cook the linguine per the package directions in a 3-quart sauce pan. Add the broccoli during the last 4 mins of cooking. Drain mixture well in a colander.
2) Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until its well browned, stirring frequently.
3) Stir in the soup, milk, cheese, pepper, and linguine/broccoli mixture. Cook until the mixture is hot and bubbly. Serve with additional Parmesan cheese.

Note: I didn't have any linguine noodles in my pantry, so used fettuccine noodles instead. Also instead of fresh Parmesan I used Kraft'd grated Parmesan and Romano cheese (in the plastic bottle with green label) that people put on pizza. It came out really good.

Beef Taco Bake

I found this recipe in Campbell's Casseroles & One-Dish Favorites. I'm really liking this magazine so far.

Takes about 40 mins
makes about 4 servings

1 lb ground beef
1 can Campbell's Condensed Tomato Soup
1 cup Pace Chunky Salsa or Picante Sauce.
1/2 cup milk
6 (8-inch) flour tortillas or 8 (6-inch) corn tortillas, cut into 1-inch pieces
1 cup (4oz) shredded Cheddar cheese

1) Cook the beef in a 10-inch skillet over medium-high heat until well browned. stirring frequently to separate meat. Pour off any fat.
2) Stir in soup, salsa, milk, tortillas and half of the cheese into the skillet. Pour into a shallow baking dish and cover.
3) Bake at 400 degrees F for 30 mins or until hot. Sprinkle with the remaining cheese.

We like cheese so I used more then what was called for. I like things a little spicy so I used medium salsa. Also was good as a leftover.

Cheesy Chicken & Rice Casserole

I got this recipe out of the Campbell's Casseroles & One-Dish Favorites.

Prep is about 15 mins
Mkes about 4 servings

1 can Cream of Chicken soup
1 1/3 cups water
3/4 cup uncooked regukar long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese.

1) Heat oven to 375 degrees. Stir in soup, water, rice, onion powder, black pepper, and vegetables in a 2-quart shallow baking dish.
2) Top with the chicken, season are desired. Cover and bake for 50 mins or until chicken is cooked all the way through and rice is tender.
3) Sprinkle with cheese and let stand for 10 mins or until the cheese is melted. Stir rice and serve.

The magazine also has a few variations for a different flavor:
Mexican: In place of the onion powder and pepper use 1 tsp chili powder. Substitute Mexican cheese blend for Cheddar cheese.
Italian: In place of onion powder and pepper use 1tsp italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
Alfredo: Substitute broccoli flowerets (I found these in the frozen veggie section at the grocery) and 1/4 cup Parmesan for Cheddar. Add 2 tbsp Parmesan with the soup and sprinkle the rest of the Parmesan on the chicken at the end.

I found this super easy and liked that you use only one dish to make. This also reheated wonderfully for leftovers.

Beef & Mozzarella Bake

I also found this recipe in the Campbell's Cassaroles & One-Dish Favorites magazine.

Makes about 6 servings
Takes about 45 mins to make

1 lb ground beef
1 tsp basil
1/4 tsp black pepper
1/8 tsp garlic powder or 1 clove garlic, minced
1 1/4 cup Prego Traditional Italian Sauce
1 can Campbell's Cream of Mushroom Soup
1 1/4 cups water
1 1/2 cups mozzarella cheese, shredded
3 cups cooked shell pasta

1) Cook the beef, basil, pepper, and garlic in a large skilletover medium-high heat until well browned. Pour off any fat.
2) Stir in Italian sauce, soup, water and 1 cup of the cheese. Then stir in the pasta to coat it with the sauce. Pour into a medium size (about 2 quart) shallow baking dish. Sprinkle with the rest of the cheese.
3) Bake at 400 degrees F for 25 mins or until hot and bubbling.

Note: I used about 4 cups of cooked pasta and added a little extra cheese to the top. I liked how it came out, but think I'm going to use my spagetti sauce instead of the Prego next time. Perfect for leftovers too.

Tuna & Pasta Cheddar Melt

I found this recipe in the Campbell's Casseroles & One-Dish Favorites magazine. I liked it and have found quite a few other recipes I want to try and will post them as I make them.

Makes about 4 servings

Takes about 30 mins

1 can Campbell's Condensed Chicken Broth

1 soup can water

About 3 cups rotini pasta

1 can Campbell's Cream of Mushroom soup

1 cup milk

1 can (6oz) tuna, drained and flaked

1 cup shredded Cheddar cheese

2 tbsp Italian bread crumbs

2 tsp butter,melted

1) Bring broth and water to a boil over medium-high heat in a large skillet. Add the pasta and cook till tender. Do not drain.

2) Stir in the soup, milk and tuna in the skillet. Top with the cheese. Mix the bread crumbs and butter together and sprinkle on top. Heat through.

Note: I added a little extra cheese and stirred it into the mixture. This also heats up well for leftovers the next day.

Chicken and Rice

I got this recipe from my best-friends dad. I forgot to take a picture when I made it so this is in the tuperware before I warmed some up for my hubby for lunch yesterday. Boneless-Skinless Chicken breast
Cream of mushroom soup
Rice
water
S&P to taste


For every chicken breast use one can of crean of mushroom soup and half a can of water. Take your chicken, cream of mushroom soup, and water put in a casserole dish. Bake in the oven at 350 degrees for an hour. (the time may take longer depending on how big your pieces are and whether they are frozen or not). Make rice, they amount depends on how muchyou need.

Once the chicken is down place a piece of chicken and some of the cream of mushroom sauce over the top of the rice.

Note: This can also be done in the crockpot, if needed to start in advance.

Stuff Over-A-Baked Potato

This is really easy to make. Cook time is about 30 mins.

Ingredients:
1 lb of ground beef
1 can cream of mushroom soup
1 can of french style green beans (I get the ones with almonds in them)
Shredded sharp cheddar cheese
Spices to taste (sometimes I just use Mrs. Dash classic italian seasoning):
Oregano
Basil
Pasley
Italian Bread Crumbs
S & P to taste
Potatoes

In a skillet cook the ground beef, chopping it up as it cooks. Once the meat is cooked put the cream of mushroom soup, green beans, and spices in to the skillet. Mix together. Once everything is cooked, spread over the top of a baked potato and sprinkle with cheese.

Substitutions:
Instead of a baked potato I've used left over mashed potatoes. Also, I've made noodles (any kind you like) and mixed everything together. Kind of a homeade hamburger helper.
During cold season I've also chopped up an onion and cooked it with the ground beef.

This can be combined in a crock pot it needed to serve later.

Printable Coupons

Hey all, as I was looking back through older posts and saw that there was a request for coupons and deals, but I didn't see any links. So I thought I'd throw out one my sister Tori turned me on to. Google "mommy saves big" or go to http://printable-coupons.blogspot.com/2005/10/grocery-coupons.html On the general page click on printable coupons and then on the secondary page go to the left hand side-bar and click on the "grocery" tab. Scroll down. There are grocery store specific coupons, but there are also product specific coupons. So if you need Betty Crocker cake mix for a birthday bash, find Betty and see what she has available. Many of the coupons are ongoing as well so you can use them multiple times!

This site is also great for retail coupons as well, and with Christmas coming up a few discounts may save us all a bit leading to more holiday cheer :-)

Mac 'N' Cheese

This is my best friend Stefanie's recipe and one of my favorites.

16oz pkg elbow macaroni noodles
2 cans cream of mushroom soup
16oz-18oz Sharp Cheddar cheese, grated
milk
bread crumbs (I like to use Italian bread crumbs)

Preheat oven to 350 degrees

Make the noodles per the instructions on the bag.

Sauce:

While the noodles are cooking, in a medium sauce pan put both cans of mushroom soup. Fill the empty cans about 3/4 of the way with milk and swish a round to get extra off sides then pour in pan. (I like to use a whisk when mixing sauce to keep out clumps and it from sticking to the bottom.) Bring to small boil then pour in 3/4 of the grated cheese and cook until cheese is melted.

Once the noodles and sauce is done pour both into a 9"x13" pan. Spread the rest of the grated cheese on top and sprinkle the bread crumbs over that (this will give it a nice top crust when baked).

Bake at 350 degrees for about 20 mins or until cheese is melted and a little crispy.

Substitutions:

Noodles: You can use what ever kind of noodles you would like. Sometimes I use bowtie or shells. Also on occasion you come across character, ABC,etc noodles and these can be fun too.
Cheese: Sharp cheddar is the best but as I prefer Colby Jack, I mix together half sharp cheddar and half Colby jack.

Note: I got this recipe from my best friend Stef and her oldest son doesn't like the crust with bread crumbs so she does hers half sprinkled with cheese & bread crumbs and the other half with just cheese. Also, my hubby likes this with pork chops or by itself.