Food In A Pan!

As January comes to a close, and in the spirit of economy, this week I have selected some tasty recipes to feature that: are simple to prepare, will fiscally feed your family, and satisfy even finicky taste buds.  Enjoy our food in a pan theme this week!

Beef And Noodle Casserole

There is something to be said for simple and homey, like this beef and noodle casserole.  It reminds me of my mom's cooking, and the scent of casseroles baking in her oven.  Casseroles are making a come back!

Boston Market Meatloaf

Yummy.  You can't say Boston Market and meatloaf in the same sentence and not smile.  If you haven't had their meatloaf, I highly recommend Boston Market.  It is worth every bite to go to a restaurant and actually order meatloaf off the menu.  Plus, now you can make it at home!

Cheesy Ham and Potato Bake

Another delicious dish that cooks up nice and easy in a pan, this cheesy ham and potato concoction will surprise and please your family at the dinner table this week.  Give it a try.  I am on a one woman mission to bring back the art of casseroles and food in a pan!

Enjoy!  Remember, we love feedback and photos!

Chicken, Not Just For The Birds!

The birds may have flown south for the winter, but the chickens are still plentiful and plenty full!  If you are short on ideas for dinner this week, or wanting to spruce up your staple go-to meals, try out one of our fresh and fun chicken recipes.

Chicken Broccoli Bake

Do yourself a favor this year, and investigate recipes and meals that are quick to prepare, easy on your budget, and crazy tasty.  Casseroles, crock pots (aka slow cookers), and freezer meals are three great ideas for feeding your family healthy stuff that doesn't overtake your evening hours to prepare.

Baked Ranch Chicken

Get back to basics too.  Baking does not equal boring.  Baked chicken is very nutritious and can be very simple to prepare.  But how to make it worth tasting?  Revisit your spice rack, pantry, and salad dressing shelf in the refrigerator for some clever ideas for pleasing your family's taste buds.  Ranch dressing, seasonings, BBQ sauce and even jams/jellies can be refreshing ingredients for taste bud wake up.

Chicken & Orzo Skillet

Often a staple in Greek and Turkish cuisine, Orzo is a "big rice" way of rounding off a Chicken dinner.  Branch out in 2012.  Leave your old rice, pasta, and potatoes for another day; and dig into a new side dish that could also be better for you (think whole grains vs. white starch).

That's all I can say for Chicken at the moment and it's probably plenty for now.  I don't want to cause Chicken overload.  Enjoy trying some new recipes in 2012 and be adventurous!  Remember, we love feedback and photos!

Spinach Casserole

Today's recipe is...

Spinach Casserole

1 pkg. chopped frozen spinach drain well, about 5 hours, squeeze
1 (8 oz.) pkg. grated Old English cheese
1 (16 oz.) carton cottage cheese
3 eggs, well beaten
1/2 tsp. salt

Mix all and put into a well buttered 1 1/2 quart casserole. Bake at 350 degrees for 45 to 55 minutes.

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Bavarian Kraut Casserole

Today's recipe is...

Bavarian Kraut Casserole

1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream

Preheat oven to 325 degrees. Melt margarine in skillet over medium heat. Add onion and cook until tender. Remove onions; add pork and brown well. Combine onions, pork, and sauerkraut in 1-1/2 quart casserole. Cover and bake for one hour. When ready to serve, blend in sour cream and nutmeg.

Makes 4-6 servings

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Three Bean Casserole

Today's recipe is...

Three Bean Casserole

1 (10 oz.) pkg. frozen lima beans
3 (1 lb. 3 oz.) cans or 6 c. baked beans
5 c. kidney beans
1 lb. pork link sausages
1/2 lb. cooked ham, cut into 1/2 inch cubes
1 med. onion, chopped (1/2 c.)
1 (8 oz.) can tomato sauce
1/2 c. catsup
1/4 c. brown sugar, packed
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard

Heat oven to 400 degrees. Cook lima beans as directed on package, drain. Turn into ungreased 4 1/2 quart bean pot or casserole. Add baked beans and kidney beans. In covered skillet, simmer sausages in small amount of water 5 minutes. Drain liquid from skillet and fry sausages until brown on all sides. Cut each sausage into 2-3 pieces. Add sausage pieces and ham to beans. Stir together remaining ingredients; pour over beans and gently mix. Bake uncovered 1 hour. 10-12 servings.

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Crock Pot Spinach Casserole

Today's recipe is...

Crock Pot Spinach Casserole

2 pkgs. frozen spinach pieces, thawed
2 c. cooked noodles
1 c. shredded cheese
1 can cream of mushroom soup
1/2 c. onion, chopped
1/4 c. butter or margarine

Combine all ingredients in Crockpot. Cover and cook 4-6 hours on low. Serves 8.

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Beef BBQ Casserole

Today's recipe is...

Beef BBQ Casserole

1 lb. ground beef
1/2 c. BBQ sauce
1 c. shredded cheese
16 oz. can pork and beans
1/2 c. chopped onion
8 oz. can refrigerated biscuits

Heat oven to 375. Brown meat and remove any grease. Add pork and beans, bbq sauce, and onions, simmer for 5 minutes. Pour into a lightly greased casserole dish. Cut biscuits in half, place cut sides down, forming circle around edge of the casserole. Top with shredded cheese. Bake 20 minutes.

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Crock Pot Ravioli Casserole

Today's recipe is...

Crock Pot Ravioli Casserole

1 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. twisty noodles
1 lb. ground beef
1/2 lb. milk Italian sausage
1 onion, finely chopped
2 tbsp. oil
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 c. Parmesan
1 c. (4 oz.) shredded Monterey Jack cheese
3 green onions, chopped

Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach. Turn crock pot on high after buttering bottom and sides. Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half the Parmesan cheese. Cover with layers of remaining noodles, meat and Parmesan cheese. Sprinkle with Jack cheese and green onions. Cook on high for one hour. Serves 8.

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Impossible Beef And Tomato Pie

Today's recipe is...

Impossible Beef And Tomato Pie

3 cups cooked beef cut up in bite size pieces

1 cup chopped onion

1 cup thinly sliced celery

3 coarsely chopped tomatoes

1 1/2 cup shredded Swiss cheese

2 1/4 cup milk

1/4 cup melted butter

5 eggs

1 1/4 cups Bisquick

1/2 teaspoons garlic salt

Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingredients. until smooth, 15 sec. in blender on high or 1 min. with electric mixer on high.

Pour into dish. Bake until knife inserted in center comes out clean, 40-50 minutes. Cool 5 minutes.

Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75 minutes.

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Impossible Chicken Broccoli Pie

Do you remember the Bisquick Impossible Pies? Well here's a classic recipe for you to try out, be sure you let us know if you enjoy it!

Impossible Chicken Broccoli Pie

2 cans chunk chicken, well drained
1 (10 oz.) pkg. frozen, chopped broccoli, rinsed and drained
1 1/2 c. shredded cheddar cheese
1 c. milk
3 eggs, can use Egg Beaters
1/2 c. Bisquick
1/4 tsp. seasoned salt
1/4 tsp. pepper
1/8 tsp. dried thyme leaves
Savory topping

TOPPING:
1/2 c. Bisquick
1/4 c. chopped nuts
1/4 c. grated Parmesan cheese
1/8 tsp. garlic powder
2 tbsp. firm margarine or butter

Heat oven to 400 degrees. Layer chicken, broccoli, and cheese in greased pie plate. Beat remaining ingredients except topping for 15 seconds in blender or 1 minute with hand beater. Pour over mixture in pie plate; bake 20 minutes. Sprinkle with topping. Bake until knife inserted in center comes out clean, about 15-20 minutes. Cool 5 minutes.
Mix, cutting in margarine or butter.

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Quick Enchilada Bake

Today's recipe makes use of ground beef, which when found on sale can be a fabulous start to a frugal family meal. This recipe serves 6-8, so be sure to cut down for your family size or freeze the leftovers for another meal!

Quick Enchilada Bake

2 1/2 lb. hamburger
1 med. onion, chopped
1/3 c. flour
1 pkg. enchilada mix
1 (6 oz.) can tomato paste
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
3 c. hot water
1 dozen corn tortillas
1 c. sliced pitted black olives
2 c. shredded Cheddar cheese
1 c. shredded Monterey Jack

In large skillet, brown meat and onion. Add flour, garlic powder, salt, tomato paste and enchilada mix. Stir in water, one cup at a time. Cook until mixture thickens, about 7 or 8 minutes. Place 4 tortillas in ungreased 9x13 inch baking dish. Cover with 1/3 meat mixture. Top with 1/3 of olives and 1/3 of cheese. Repeat twice.

Bake at 300 degrees for 25 minutes.

Cut in squares, serves 6-8.


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