Grubilicious Contributor: Reata Knieriemen
This one is DELICIOUS and super easy... Also, for vegetarians like myself, it's very easy to convert to vegetarian by just using fake bacon. :)
4 eggs
1 can Evaporated Milk
1 cup onion; chopped
1 cup jarlesburg cheese; grated (I use Swiss if I am in a hurry and can't find jarlesburg cheese... tastes almost the same!)
8 slices of bacon; cooked & broken into 1/2 inch peices
1/2 cup water
1 pie crust
salt/pepper
cayenne pepper (optional... and worth using b/c it tastes great!)
Layer the bacon, cheese, and onion in the bottom of the bottom of the pie crust. Mix the eggs,evaporated milk, and water in a bowl. Add in salt and pepper to taste. Add cayenne pepper (optional). Pour in pie crust over the layers. Bake for 30 - 40 minutes at 400 degrees.
Monday, March 9, 2009
Tuesday, March 3, 2009
SALSA VERDE CHICKEN CASSEROLE
Grubilicious Contributor: Stacy Fetterman
Ingredients
2 (3.5-oz.) bags boil-in-bag rice
2 ripe avocados
3/4 cup salsa verde
1 (4-oz.) can chopped green chiles
1 tablespoon fresh lime juice
2 cups chopped cooked chicken breast
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1 cup light sour cream
1 cup (4 oz.) grated Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Topping: chopped tomatoes
Preparation
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice.
Stir in hot cooked rice.
3. Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.
4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.
Southern Living
Ingredients
2 (3.5-oz.) bags boil-in-bag rice
2 ripe avocados
3/4 cup salsa verde
1 (4-oz.) can chopped green chiles
1 tablespoon fresh lime juice
2 cups chopped cooked chicken breast
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1 cup light sour cream
1 cup (4 oz.) grated Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Topping: chopped tomatoes
Preparation
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice.
Stir in hot cooked rice.
3. Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.
4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.
Southern Living
SPAGHETTI WITH SAUSAGE AND PEPPERS
Grubilicious Contributor: Stacy Fetterman
Ingredients
8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Preparation
1. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat
8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender.
Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
Southern Living
Ingredients
8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Preparation
1. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat
8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender.
Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
Southern Living
Wednesday, February 25, 2009
Hearty Beef & Mushroom Stew
Grubilicious Contributor: Stacy McCarty
2 T. olive oil
2 lbs. beef stew meat, cut into 1-inch cubes
1 t. garlic powder
1 t. pepper
1 (10 oz) package white mushrooms, quartered
1 large onion, sliced
1 red bell pepper. large dice
2 T. dijon mustard
2 cans cream of mushroom soup
2 T. Worchestershire sauce
1. Heat large skller over medium heat. Add olive oil and swirl bottom to coat. Add beef, and season with garlic powder and pepper. Brown beef on all sides. Remove from pan, draining fat.
2. Place mushrooms, onion, and red peppers at the bottom of the slow-cooker. Add browned meat to top of the veggies. Mix in a large bowl, mustard, soup, and worchestershire sauce. Pour the soup mixture over the beef and veggies in the slow cooker.
3. Cover and put the slow cooker on high. Cook for 6-8 hours, making sure not to lift the cover as it will add additional cooking time.
4. Serve over egg noodles.
2 T. olive oil
2 lbs. beef stew meat, cut into 1-inch cubes
1 t. garlic powder
1 t. pepper
1 (10 oz) package white mushrooms, quartered
1 large onion, sliced
1 red bell pepper. large dice
2 T. dijon mustard
2 cans cream of mushroom soup
2 T. Worchestershire sauce
1. Heat large skller over medium heat. Add olive oil and swirl bottom to coat. Add beef, and season with garlic powder and pepper. Brown beef on all sides. Remove from pan, draining fat.
2. Place mushrooms, onion, and red peppers at the bottom of the slow-cooker. Add browned meat to top of the veggies. Mix in a large bowl, mustard, soup, and worchestershire sauce. Pour the soup mixture over the beef and veggies in the slow cooker.
3. Cover and put the slow cooker on high. Cook for 6-8 hours, making sure not to lift the cover as it will add additional cooking time.
4. Serve over egg noodles.
Quick Chicken & Dumplings
Grubilicious Contributor: Stacy McCarty
4 cups of water
3 cups chopped cooked chicken (I used one whole rotisserie chicken from the grocery store)
2 cans of cream of chicken soup
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 (6 oz can) refrigerated buttermilk biscuits
1. Bring 4 cups of water and next 4 ingredients to a boil in a Dutch oven over med-high heat, stirring often.
Separate biscuits in half forming 2 rounds; cut each round in half. Drop biscuits in one at a time into boiling mixture; stir gently. Cover, reduce heat to low, and simmer stirring occassionally, 15-20 minutes or until dumplings are cooked.
Can be made with all reduced fat ingredients.
Southern Living
4 cups of water
3 cups chopped cooked chicken (I used one whole rotisserie chicken from the grocery store)
2 cans of cream of chicken soup
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 (6 oz can) refrigerated buttermilk biscuits
1. Bring 4 cups of water and next 4 ingredients to a boil in a Dutch oven over med-high heat, stirring often.
Separate biscuits in half forming 2 rounds; cut each round in half. Drop biscuits in one at a time into boiling mixture; stir gently. Cover, reduce heat to low, and simmer stirring occassionally, 15-20 minutes or until dumplings are cooked.
Can be made with all reduced fat ingredients.
Southern Living
Wednesday, February 4, 2009
Hearty Bean Dip
Grubilicious Contributor: Reata Knieriemen
Ingredients:1 can chickpeas
1 can black beans
1 can red kidney beans
1 can black eyed peas
1 can white or yellow corn
1 packet of powered Italian Dressing
Drain, but do not rinse, all the cans of beans/corn and combine in a large bowl. Mix in the packet of italian dressing. Serve with Multi Grain Tostitos and enjoy! This dip is easy to make and tastes super delicious!
Ingredients:1 can chickpeas
1 can black beans
1 can red kidney beans
1 can black eyed peas
1 can white or yellow corn
1 packet of powered Italian Dressing
Drain, but do not rinse, all the cans of beans/corn and combine in a large bowl. Mix in the packet of italian dressing. Serve with Multi Grain Tostitos and enjoy! This dip is easy to make and tastes super delicious!
Tuesday, January 27, 2009
SAUCY MANICOTTI
Grubilicious Contributor: Stacy Fetterman
This is soooo delicious. It takes a little time but is worth it!
Ingredients
1 (8 oz.) package uncooked manicotti shells
1 (16 oz.) package Italian sausage, casings removed
1 large onion, chopped
9 garlic cloves, pressed and divided
1 (26 oz.) pasta sauce
1 (8oz) container chive-and-onion cream cheese, softened
6 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1 (15 oz) container ricotta cheese
3/4 teaspoon freshly ground pepper
1. Cook manicotti shells for 6 minutes and drain.
2. Cook sausage, onion, and 5 garlic cloves in a large Dutch oven overmedium-high heat 6 minutes, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce; bring to a boil. Remove from heat.
3. Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients and remaining 4 garlic cloves in a large bowl, stirring until blended.
4. Cut a slit down length of each cooked manicotti shell.Spoon 1 cup sauce mixture into a lightly greased 13x9 inch baking dish. Spoon cheese mixture evenly into manicotti shells.
5. Arrange stuffed shells over sauce in dish, seam side down. Spoon remaining sauce over stuffed shells. Sprinkle evenly with the remaining 2 cups of cheese.
6. Bake, covered, at 350 for 50 minutes.
Southern Living
This is soooo delicious. It takes a little time but is worth it!
Ingredients
1 (8 oz.) package uncooked manicotti shells
1 (16 oz.) package Italian sausage, casings removed
1 large onion, chopped
9 garlic cloves, pressed and divided
1 (26 oz.) pasta sauce
1 (8oz) container chive-and-onion cream cheese, softened
6 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1 (15 oz) container ricotta cheese
3/4 teaspoon freshly ground pepper
1. Cook manicotti shells for 6 minutes and drain.
2. Cook sausage, onion, and 5 garlic cloves in a large Dutch oven overmedium-high heat 6 minutes, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce; bring to a boil. Remove from heat.
3. Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients and remaining 4 garlic cloves in a large bowl, stirring until blended.
4. Cut a slit down length of each cooked manicotti shell.Spoon 1 cup sauce mixture into a lightly greased 13x9 inch baking dish. Spoon cheese mixture evenly into manicotti shells.
5. Arrange stuffed shells over sauce in dish, seam side down. Spoon remaining sauce over stuffed shells. Sprinkle evenly with the remaining 2 cups of cheese.
6. Bake, covered, at 350 for 50 minutes.
Southern Living
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