Grubilicious Contributor: Stacy McCarty
I made this for dinner this week and it was so easy and really, really good. So, just thought I would share. Also, Jackson loved it. It is sometimes difficult for get Jackson to eat the same thing that Nathan and I eat, but this was a hit with him.
Ingredients:
1-1.25 lb. chicken breasts or tenders
12-16 oz. spaghetti
1/2 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
6-8 oz. Velveeta cheese
Directions:
1. Boil the chicken breasts or tenders until cooked thoroughly. Remove chicken from boiling water and chop into small pieces or shreds. Cook spaghetti and onions in same water (now chicken broth) according to spaghetti package. Drain spaghetti and onions.
2. In a large saucepan/dutch oven, mix 2 cans of soup, spaghetti and onions, and chicken and begin warming. Cut Velveeta into chunks and mix in. Heat until thoroughly warm and cheese thoroughly melted....I would say about 20 minutes...stirring frequently.
HEALTHY VERSION: You can substitute the regular spaghetti for whole wheat (which is just as good, by the way) and I always use the 98% fat free cream of mushroom and chicken. Plus, I think 2% Velveeta is pretty good too. So, I think you could actually make this slightly healthy.
Thursday, February 21, 2008
Sunday, February 17, 2008
Charra Beans
Grubilicious Contributor: Stacy McCarty
This is the bean recipe from Melanie's last night. I don't really know exact measurements of all of these ingredients, but I don't think you can really mess these up.
Ingredients:
4-5 slices of bacon (cut into pieces)
1/2 onion, chopped
1 bell pepper, chopped
the big, huge can of pinto beans (you can really use as many beans as you want, just increase the ingredients some)
about 2 T. of caldo de tomate (this is by the chicken bouillion in the grocery store, it's a spice made by Knorr)
cilantro (about 1/4 cup)
Fry the bacon in a large saucepan or dutch oven. Add onion and bell pepper and fry in bacon grease until tender. Add beans and caldo de tomate, reduce heat and simmer about 30-45 minutes, stirring occassionally. Add cilantro and simmer about 10-15 more minutes.
This is the bean recipe from Melanie's last night. I don't really know exact measurements of all of these ingredients, but I don't think you can really mess these up.
Ingredients:
4-5 slices of bacon (cut into pieces)
1/2 onion, chopped
1 bell pepper, chopped
the big, huge can of pinto beans (you can really use as many beans as you want, just increase the ingredients some)
about 2 T. of caldo de tomate (this is by the chicken bouillion in the grocery store, it's a spice made by Knorr)
cilantro (about 1/4 cup)
Fry the bacon in a large saucepan or dutch oven. Add onion and bell pepper and fry in bacon grease until tender. Add beans and caldo de tomate, reduce heat and simmer about 30-45 minutes, stirring occassionally. Add cilantro and simmer about 10-15 more minutes.
Greek Dip
Grubilicious Contributor: Lisa Massey
This is the recipe that Lisa made at Amanda's shower and the dip I made last night at Melanie's. It is sooooo yummy and addicting!
Ingredients:
1 (8 oz) container of garden vegetable cream cheese
1 (8 oz) container of feta cheese (Lisa uses an herb feta, but I used plain ol' feta...I don't think it matters)
1/4 t. dried oregano
1 t. fresh garlic (minced) (about 1-2 cloves)
1 cucumber, chopped and completely seeded (the seeds and juice will make the dip watery)
1 small tomato, chopped and seeded as above
1/2 bunch of green or spring onions
Optional spices: paprika, pepper, red pepper flakes (Lisa and I sprinkled with these)
Mix first 4 ingredients and optional spices thoroughly in a large bowl. Spread evenly, about 1-2 inchces think on a plate and sprinkle with veggies. Serve with veggie chips or pita chips.
This is the recipe that Lisa made at Amanda's shower and the dip I made last night at Melanie's. It is sooooo yummy and addicting!
Ingredients:
1 (8 oz) container of garden vegetable cream cheese
1 (8 oz) container of feta cheese (Lisa uses an herb feta, but I used plain ol' feta...I don't think it matters)
1/4 t. dried oregano
1 t. fresh garlic (minced) (about 1-2 cloves)
1 cucumber, chopped and completely seeded (the seeds and juice will make the dip watery)
1 small tomato, chopped and seeded as above
1/2 bunch of green or spring onions
Optional spices: paprika, pepper, red pepper flakes (Lisa and I sprinkled with these)
Mix first 4 ingredients and optional spices thoroughly in a large bowl. Spread evenly, about 1-2 inchces think on a plate and sprinkle with veggies. Serve with veggie chips or pita chips.
Sunday, February 10, 2008
RECIPES FROM AMANDA'S SHOWER
Thanks for all of the compliments on our spread at Amanda's shower this weekend. I have posted the cheese ball recipe below and once archived it can always be found under appetizers. The chicken salad and Spinach and Feta pasta salad are archived in "Salads". I will post Lisa's greek dip as soon as she sends it to me. I can't wait to get that one either!
Ranch Cheese Ball
Grubilicious Contributor: Stacy McCarty
This is the cheese ball from Amanda's shower this weekend. I stole this recipe from Courtney Kubesh (hopefully a soon-to-be Grubilicious contributor) and it has been a favorite ever since.
Ingredients:
2-3 (8 oz) packages of cream cheese (I use 2 packages- it really just depends on how "ranch-y" you like it)
1 1/2 cuts cooked ham, chopped
3/4 of a bunch of green onions, chopped
1 package of Hidden Valley Ranch salad dressing mix
crushed chopped pecans
Directions:
1. Let cream cheese soften and then mix well in large bowl with ham, green onions, and salad dressing mix.
2. Once well-mixed, form into a ball and roll in crushed pecans until covered. Serve with Wheat Thins or crackers of your choice.
This is the cheese ball from Amanda's shower this weekend. I stole this recipe from Courtney Kubesh (hopefully a soon-to-be Grubilicious contributor) and it has been a favorite ever since.
Ingredients:
2-3 (8 oz) packages of cream cheese (I use 2 packages- it really just depends on how "ranch-y" you like it)
1 1/2 cuts cooked ham, chopped
3/4 of a bunch of green onions, chopped
1 package of Hidden Valley Ranch salad dressing mix
crushed chopped pecans
Directions:
1. Let cream cheese soften and then mix well in large bowl with ham, green onions, and salad dressing mix.
2. Once well-mixed, form into a ball and roll in crushed pecans until covered. Serve with Wheat Thins or crackers of your choice.
Thursday, February 7, 2008
Spinach Salad
Grubilicious Contributor: Stacy McCarty
Ingredients:
Salad:
1 lb. baby spinach
1 cup bacon bits or bacon, cooked and crumbled
1 package of fresh sliced mushrooms
croutons
Dressing:
1/2 c. vegetable oil
1/4 c. sugar
2 T. red wine vinegar
2 T. ketchup
2 T. bottled Italian dressing
1 T. Worchestershire sauce
4 green onions, chopped
salt to taste
Combine the above ingredients in a jar with a lid or sealable tuperware and shake until well mixed thoroughly. Serve at room tempurature. I mix this in with the entire salad before serving rather than applying to each salad serving. This makes a lot.
Ingredients:
Salad:
1 lb. baby spinach
1 cup bacon bits or bacon, cooked and crumbled
1 package of fresh sliced mushrooms
croutons
Dressing:
1/2 c. vegetable oil
1/4 c. sugar
2 T. red wine vinegar
2 T. ketchup
2 T. bottled Italian dressing
1 T. Worchestershire sauce
4 green onions, chopped
salt to taste
Combine the above ingredients in a jar with a lid or sealable tuperware and shake until well mixed thoroughly. Serve at room tempurature. I mix this in with the entire salad before serving rather than applying to each salad serving. This makes a lot.
Classic Meat Lasagna
Grubilicious Contributor: Stacy McCarty
This is my mother-in-law's lasagna recipe and I think it's the best!
Ingredients:
1 lb. ground beef
1 clove of garlic, minced
1 T whole basil
1 1/2 t. salt
1 (1lb) can of whole tomatoes
2 (6 oz) cans of tomato paste
10 oz. lasagna noodles
2 eggs
3 cups Ricotta or cream style cottage cheese (Patti and I use 1/2 Ricotta and 1/2 cottage cheese)
1/2 C. grated parmesan cheese
2 T. parsley flakes
1 t. salt
1 t. pepper
1 lb. mozzarella cheese, sliced very thin (I use shredded from a bag)
1. Brown meat slowly; spoon off excess fat.
2. Add next 5 ingredients, simmer uncovered 30 minutes, stirring occasionally.
3. Cook noodles in a large amount of boiling salted water, until tender, drain, rinse.
4. Beat eggs in a large bowl and then add remaining ingredients, except mozzarella.
5. Layer 1/2 of the noodles in a 13x9x2 baking dish; then spread with 1/2 of the Ricotta mixture, add 1/2 of the mozzarella cheese and 1/2 of the meat sauce. Repeat layering.
6. Bake at 375 for about 30 minutes (or assemble early, refrigerate, and bake for 45 minutes). Let stand 30 minutes before serving.
Double is serving more than 6.
This is my mother-in-law's lasagna recipe and I think it's the best!
Ingredients:
1 lb. ground beef
1 clove of garlic, minced
1 T whole basil
1 1/2 t. salt
1 (1lb) can of whole tomatoes
2 (6 oz) cans of tomato paste
10 oz. lasagna noodles
2 eggs
3 cups Ricotta or cream style cottage cheese (Patti and I use 1/2 Ricotta and 1/2 cottage cheese)
1/2 C. grated parmesan cheese
2 T. parsley flakes
1 t. salt
1 t. pepper
1 lb. mozzarella cheese, sliced very thin (I use shredded from a bag)
1. Brown meat slowly; spoon off excess fat.
2. Add next 5 ingredients, simmer uncovered 30 minutes, stirring occasionally.
3. Cook noodles in a large amount of boiling salted water, until tender, drain, rinse.
4. Beat eggs in a large bowl and then add remaining ingredients, except mozzarella.
5. Layer 1/2 of the noodles in a 13x9x2 baking dish; then spread with 1/2 of the Ricotta mixture, add 1/2 of the mozzarella cheese and 1/2 of the meat sauce. Repeat layering.
6. Bake at 375 for about 30 minutes (or assemble early, refrigerate, and bake for 45 minutes). Let stand 30 minutes before serving.
Double is serving more than 6.
Cheesy Spinach and Bacon Dip
Grubilicious Contributor: Stacy McCarty
16 oz. (1/2 of the big block) of Velveeta Cheese, cut into 1/2 inch cubes
1 (10 oz) package of frozen chopped spinach, thawed and drained
4 oz. (1/2 of the regular size) cream cheese, cut up
1 (10 oz) can of Rotel Diced Tomatoes and Green Chiles, undrained
8 sliced of bacon, crisply cooked, drained and crumbled
Place all ingredients in a large bowl and microwave on HIGH for 5-8 minutes or until mixture is completely melted and mixture is well-blended, stirring about half way through.
Serve with tortilla chips or assorted mixed veggies.
16 oz. (1/2 of the big block) of Velveeta Cheese, cut into 1/2 inch cubes
1 (10 oz) package of frozen chopped spinach, thawed and drained
4 oz. (1/2 of the regular size) cream cheese, cut up
1 (10 oz) can of Rotel Diced Tomatoes and Green Chiles, undrained
8 sliced of bacon, crisply cooked, drained and crumbled
Place all ingredients in a large bowl and microwave on HIGH for 5-8 minutes or until mixture is completely melted and mixture is well-blended, stirring about half way through.
Serve with tortilla chips or assorted mixed veggies.
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