Tuesday, August 31, 2010

Cheesy Pasta

**This pasta was good for how simple it was. I don't really like too simple of dishes because they are kind of bland, but this one was good. I have NEVER been a fan of Campbells Cheddar Cheese soup, and this recipe called for that, but I changed it to the Pepper Jack soup. Next time, I would probably just go to the chip aisle and buy a bottle of Nacho Cheese sauce because those always taste good.**

*I halfed this recipe and it served the 4 of us easily with some left over.*

Cheesy Pasta
1 16oz pasta of your choice. Penne, Mostaccioli, Spiral, I used Radiatore
1 1/2 lbs ground beef
1 16oz jar spaghetti sauce
1 can Campbells soup "Southwest Style Pepper Jack"
1 tsp ground black pepper
1 tsp dried italian seasoning
3 cups mozarella cheese, divided

Cook pasta according to directions. In medium skillet, brown the ground beef and drain. Add the spaghetti sauce, soup, black pepper and italian seasoning. When pasta is ready, add to the spaghetti sauce mixture with 1 1/2 cups of cheese. Stir to combine. Add the remaining cheese to the top. Serve.

Tuesday, August 10, 2010

Honey Glazed Chicken

**This picture is from "My Sisters Cucina"

*This picture if from when I made it.
I used less curry because we are not curry fans, I didn't really taste it though, but next time I may just try it without any curry. I also feel like it doesn't need all the butter. I would try it without adding the butter to the glaze, because there is already so much butter in the pan from cooking the chicken first. My husband and oldest daughter really liked it. I thought it was good, just not a favorite. Don't be afraid of the curry in the flour mixture. It was not spicy at all. It just adds flavor. Also, it does not make alot of "sauce," but I wouldn't drizzle the sauce anyways because there is so much butter in it. I just cooked my rice with some chicken broth and then we just used some salt and pepper for those who wanted it. I did serve the chicken on top of the rice though.**

Honey Glazed Chicken
1/2 cup flour
1 tsp salt
1/2 tsp cayenne pepper
1/4 cup butter
4 chicken breasts sliced smaller (you could use chicken tenders too.)

Preheat oven to 350. Mix flour, salt and cayenne pepper together in a large ziploc bag. Drop chicken in bag and shake to coat. Melt butter and place in a 9 x 13 baking dish. Place flour coated chicken in baking dish and turn to coat both sides with butter. Bake uncovered for 30 minutes.

Honey Glaze Sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup lemon juice
1 Tbsp soy sauce
1 tsp curry powder *I used less because we are not a curry loving family.
1/4 cup butter, melted *I would not even add this

Combine all ingredients. Pour over chicken until well coated. Bake for an additional 30-45 minutes. Serve over rice. Keep your eye on it so it doesn't burn

Monday, August 2, 2010

Tator tot casserole

**This is a popular casserole and most people have probably made it, but I figured I would put it on here because it is a kid approved dinner and it is easy. So, if you haven't heard of it, you will want to try it.**

Tator Tot Casserole
1 lb ground beef or turkey (whatever your family uses)
1 package Lipton onion soup mix
2 cups shredded cheddar cheese (divided)
2 cans cream of mushroom soup
1 cup milk
1 32oz pkg of tator tots

Brown ground beef and drain fat. Put cooked ground beef in a 9x13 baking dish.

Sprinkle the meat with 1/2 packet of onion soup mix, then sprinkle 1 cup of the cheese on top of meat.

Pour the package of tator tots over top. Then sprinkle the remaining 1/2 packet evenly over the top of tators.

Mix 2 cans of cream of mushroom soup, and milk in a seperate bowl and stir well. Pour evenly over the top of the casserole. Sprinkle the remaining 1 cup of cheese over top.

Bake at 350 degrees for 45 minutes.


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