Baked Chicken Penne

Baked Ravioli/Penne 

Ingredients

• 1 Tablespoon Olive Oil
• 1-½ Tablespoon Minced Garlic
• 1 teaspoon Thyme
• ½ teaspoons Oregano
• 1 can Stewed Tomatoes (14.5 Oz)
• 1 can Diced Italian Flavored Tomatoes (14.5oz)
• Salt To Taste
• Pepper To Taste
• 2 pounds Frozen Ravioli or penne noodles
• ¼ cups Parmesan Cheese
• 1 cup Shredded Mozzarella
• If you choose to make the Penne I added some cooked cut up chicken to the recipe to give it a little more protein.

Preparation Instructions

1. Preheat your oven to 425 degrees F.
2. Heat olive oil in a large sauce pan over medium heat.
3. Add minced garlic and saute with salt and pepper for about 1 minute.
4. Add thyme, oregano and tomatoes.
5. Bring sauce to a boil and reduce heat to a simmer.
6. Break up tomato chunks with a spoon as much as possible.
7. Scoop most of the bigger tomato chunks out and blend (I used a magic bullet, but a regular blender would work too) till chunks are gone. (There will still be some chunks, but small ones, you don’t want any full sized tomatoes in your sauce).
8. Return blended mixture to the sauce.
9. Simmer for about 15 minutes.
10. Meanwhile, cook ravioli in a large pot of boiling water, until they float to the top (pasta does not need to be completely cooked because it will continue to cook in the oven). You can use the package instructions for al dente.
11. When it’s done, drain water from pasta.
12. Toss pasta and sauce in a large bowl.
13. Pour pasta into a 9×13 pan.
14. Top pasta with Parmesan cheese, then mozzarella cheese.
15. Bake for 20 minutes, until pasta is golden.

Barbecue Meatballs

Barbecue Meatballs

Meatballs

1 3 oz can of Evaporated Milk
1 Cup chopped onion
2 tsp. salt
3 Lbs. Hamburger
2 eggs
1/2 tsp. garlic powder
2 tsp. chili powder

Mix in a large bowl. Make into balls the size of walnuts and put in a large shallow dish.

Barbecue Sauce

2 Cups Ketchup
1 Tbsp. Liquid Smoke
1/2 cup chopped Onion
1 Cup Brown Sugar
1/2 tsp. garlic powder

Mix well and pour over meatballs. Bake at 350 degrees for 1 hour. Keep warm in crock pot if you need to.

Verde Chicken Mexican Lasagna

Verde Chicken Mexican Lasagna
LDS Living Magazine
 
1 pound chicken, cooked and shredded
1 16-ounce container sour cream
1 15-ounce can black beans, drained and rinsed
1-1/2 cups green salsa
1-1/2 cups frozen corn, thawed and drained
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco-sized flour tortillas
1 8-ounce package shredded Mexican blend cheese
 
Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro, and
spices in a large bowl.  Taste and adjust seasonings to your
preference.  Cut tortillas in half with kitchen shears.
 
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan.
Spread evenly.  Place one layer of cut tortillas (about 4 tortillas)
on chicken mixture to cover.  Top with 1/3 of the amount of shreaded
cheese.  Repeat with chicken mixture, tortillas, and shredded cheese
two more times.  There should be three layers total.
 
Bake in oven for 20-25 minutes or until cheese is bubbly and casserole
is warmed through.  Serve with sour cream and additional cilantro.
 
 
 
 
Best Spanish Rice
allrecipes.com
 
3 Tablespoons and 1/2 teaspoon oil
3 Tablespoons and 1/2 teaspoon chopped onion
2-1/3 cups and 1 Tablespoon uncooked white rice
3-1/4 cups chicken broth
1-1/2 cups and 2 Tablespoons chunky salsa
 
Heat oil in a large, heavy skillet over medium heat.  Stir in onion,
and cook until tender, about 5 minutes.
 
Mix rice into skillet, stirring often.  When rice begins to brown,
stir in chicken and broth and salsa.  Reduce heat, cover and simmer 20
minutes, until liquid has been absorbed.
 
Makes 8 servings.

Breakfast Burritos

This is a super simple recipe!

1 - 1/2 lbs of sausage (I like to use the all natural sausage)
18 eggs
Cheddar Cheese
16 flour tortillas

Cook and drain sausage. Scramble eggs (salt & pepper). Grate cheese.  Add eggs, sausage & cheese to flour tortilla.

These are already to go. You can bake them so they are crispy, but we just microwave them and enjoy.

If we eat them for dinner we like to dip them in salsa/sour cream and I serve it with a yogurt fruit salad.

Merry Christmas to you all!!!

Crock Pot Teriyaki Chicken

1/2 cup brown sugar
dash of garlic salt
2 Tbsp. Honey
1/4 cup chopped green onions
1 1/2 cups water
3/4 cup Teriyaki sauce
4 chicken breasts

Mix first 6 ingredients. Add chicken breasts. Cook on low in crock pot for 6-8 hours. Shred and serve over rice.

Freezer Directions:
Thaw and follow directions above or cook frozen for longer.

Side suggestions: Steamed vegetables can be added to the chicken or on the side.

Chicken can also be served on toasted hoagie buns.

Sunday Roast Beef

My mom used to serve this what seems like nearly every Sunday!  I hadn't made it for a long time, and it sounded good for winter, so I hope you will enjoy it, too.  Of course, it's quite simple but hits the spot on a cold night.

1 beef roast
1 envelope onion soup mix
1 medium onion, sliced
several carrots, sliced

Place beef in roasting dish.  Jab roast with knife throughout to allow flavors to penetrate.  Sprinkle half of the soup packet on meat.  Add about 1 to 1 1/2 inches of water to pan.  Bake at 325 degrees for approximately 1 1/2 hours.  Remove and add sliced vegetables and remaining soup mix.  Bake another 2 hours.

*You can also add the vegetables at the beginning.  I just like them to be more firm.  Also, I like to put potatoes in, too, but apparently they don't freeze well.  I bought a more expensive cut of meat, so I'd already gone over the budget or I would have included some potatoes for you.  Hopefully most of you have them on hand if you want to add them.

December's meal from me will be French Dip Sandwiches.  It will be completely cooked and ready for you to reheat.  Just mix up the packets of Au Jus Sauce for dipping.  My family loves eating this every time one of you have made it.  They tell me they would eat it every week!