Po' Boy Sandwiches

Stephanie Reece

My Dad makes these awesome ground beef sandwiches.  They are simple and delicious and cheap!  I dont make them very often, but when I do, they are always a crowd pleaser!

Ingreadients

1-2 lbs ground beef
2-4 hard sandwich rolls
onion
green pepper
mozzarella cheese
salt/pepper
garlic salt

**Dice onions and pepper and add to ground beef.  Add salt, pepper and garlic salt.  Cook until beef is done and vegetables are tender.  Drain fat; set aside.  Cut rolls in half and toast under broiler.  Add meat to rolls, top with shredded cheese and place under broiler again to melt cheese.  Take out when melted and enjoy!  YUM! 

Chicken Pot Pie

Stephanie Reece

1 rotisserie chicken
1 can cream of chicken
1 bag frozen carrots and peas
1 box refrigerated pie crust

Pull meat from chicken and shred and put in a large mixing bowl. Add the cream of chicken and the frozen carrots and peas. Mix all together and set aside. Place one pie pastry in the bottom of your pie pan and cut it to fit. You should have about a 9" circle; discard the trimmings. Place chicken mixture into the pie plate. Place the 2nd pie round on top and crimp around the edges to seal. Cut a few slits in the top and do and egg wash. Bake at 350* until golden brown on top.

**Variation**
Cut the pie rounds into 4 pieces. Place enough of the chicken mixture in the middle of the square to be able to seal it with the edges of a fork. With 2 pie rounds you should be able to make 4 hot-pocket type chicken pot pies. I immediately wrapped them in foil and froze them. They made an easy dinner on a busy night! Do the same egg wash and bake until golden.

Alfredo Sauce

This has become one of our family favorites it's fast and most importantly easy!!! Enjoy!
by Tecia Brinkerhoff

1/2 yellow onion
1 cube of butter
2 cups heavy cream
1 cups Parmesan cheese


Saute onions in butter until onions are translucent. Add heavy Cream and stir until bubbling about 5 minutes, then add Parmesan cheese and let simmer until melted and then add to your favorite pasta. Our Family favorite is to have a 5 cheese tortellini from Costco it is so yummy and a pretty good price.

Swiss Steak

I think this may be Jeff's fav comfort food! And I say that because whenever he asks me whats for dinner and I reply (with a smile on my face!) "Swiss Steak", he always says the same thing: "Mmmm...comfort food; sweet"! Plus, whenever I make Swiss steak I always think of my Dad. He used to make it for us a lot. I loved it, Chad hated it.

Swiss Steak
2-4 packages of cubed steak
6-8 potatoes
2 cans of diced tomato's
1 8oz can tomato sauce
1 cup water
3T vegetable oil
3T flour
salt/pepper
garlic salt
small onion, sliced

Peel, boil potatoes. When potatoes are done, leave them in the hot water and turn the heat off. Slice the cube steak into strips. Season with salt, pepper, garlic salt. Heat oil in deep pan or electric skillet (this is what I use!) and when hot add the meat. Sear the cube steak on both sides, then remove from skillet. Add the sliced onions to the skillet. Cook for 1-2 min then add the flour and cook until slightly browned. Immediately add the tomato's and tomato sauce to the skillet, then the water. Transfer the meat back into the skillet and cover. Simmer for 20 min. While meat is stewing, drain and mash potatoes. Serve the meat, tomato mixture over the mashed potatoes.

Chicken Salad

I threw this together for my cookie exchange, and everyone loved it!
Chicken Salad

1 rotisserie chicken
chopped shallots
chopped cashews
craisins
celery
Mayo
mustard

*Shred chicken and all all ingredients. I just added stuff until I thought there was enough!

Stuffed Peppers

Love. Love. Love this recipe!! I don't make this very often, but I should...its a crowd pleaser every time!

Stuffed Peppers
4 large & fairly evenly shaped green peppers
2C cooked rice
1 can diced tomatoes
few shakes of Worcestershire sauce
1 lb. ground beef
sm can of tomato sauce (optional)
Salt/pepper
Garlic salt

*Cut tops off of peppers and clean veins, seed out of the insides. Brown beef with onion, drain. Mix all ingredients together and fill peppers. Bake, covered at 350* for about 60 min or until the peppers are cooked through. Sometimes I add a little shredded cheese to the top during the last 15 min of cooking.

Taco night!

Could taco night be any easier to make?? Or better to eat?? Ummm..NO!

1lb ground beef
1/4 sm onion, diced
taco seasoning envelope
1 scallion (green onion)
1-2 tomatoes
1C lettuce, chopped
1 can sliced olives
1 1/2C shredded cheese
Taco sauce-optional
Salsa
Sour cream


-Brown beef and onions until cooked. Drain fat. Add taco seasonings to pan, follow directions from envelope. While meat is cooking, chop remaining ingredients.
We use large tortillas, but once in a while the hard shells are just as yummy. The toppings are endless, this is just what I usually use. Enjoy!

Fajitas

By Stephanie Reece

My family absolutly loves these and although it takes a little time (not energy), its totally worth it.

1-2 lbs boneless skinless chicken breasts (or beef works to)
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 small onion (yellow or white)
1 tomato seeds and juices squeezed
2-3 Tbsp. olive oil
Fajita seasoning packet

Toppings:
Sour cream
Salsa
Guacamole
Cheese

-Cut chicken into thin strips and cook through. I recently tried grilling them on the BBQ and it worked great! Set aside when cooked through.
Chop all veggies into thin strips. Cut tomatoes into wedges making sure that most of the juice has been squeezed from them. Add olive oil to large, deep skillet and heat until hot. When oil is hot add all the veggies and cook until tender. This takes around 20 min. or so. Remove veggies and set aside. Put chicken back in skillet and add fajita seasoning packet with approx 1/4 c water then put veggies back into skillet with chicken and simmer for approx 5-10 min or until seasoning is well blended. Serve on tortillas with sour cream, cheese and salsa. (Check here for homemade salsa recipe) Dinner is on!

**I am cheap, so unless I am serving this for company, I only buy green bell peppers. The other colors are too expensive!

Meatloaf

By Stephanie Reece
Are you like me? Always switching up your meatloaf recipe?? I use a few of the same ingredients all the time like the eggs, mustard and Worcestershire sauce, but change up a few things almost every time I make this! Here is a base, but feel free to add/subtract what you do/don't like. The stuff I always use will be in bold print and the other is just a suggestion!

1-2 lbs hamburger meat (I use Turkey a lot too!)
1 egg
Tbsp or so of mustard
Tbsp or so of ketchup
Approx 1 cup of bread crumbs (I run out of this a lot, so I substitute stuffing mix often!)
A few shakes of Worcester sauce
Onion to your liking

-Mold and place in baking dish and bake at 350* for 45-60 min depending on size.

As you can see I really only use about 4 things regularly! I know some people use crushed ritz or saltine crackers as a sub for bread crumbs, but I have been using the bread crumbs from the stuffing box more and more...it gives it a nice flavor. Just be sure to crush the stuffing mix like you would anything else. I have also used Panko (Japanese style bread crumbs) before and that works well too! I am a fan of ketchup, but my dad enjoys BBQ sauce in his loaf! Have fun experimenting!

Broccoli and Chicken Casserole

by Stephanie Reece
Ahhh...casserole! Need I say more?!

3 C. cooked chicken, cubed
1 C sour cream
1 lg. bag frozen broccoli cuts
2 cans of cream of chicken soup
2 C shreeded cheese
1/4 C milk

-Place chicken in the bottom of 9x13 in pan. Cook broccoli and (important!!!) drain completely and put over chicken. Combine soup, sour cream, cheese and milk. Spoon over mixture and bake covered at 350* for 30-45 minutes or until bubbly.

Quick Quiche

by Stephanie Reece

8 slices of bacon
4 oz shredded Parmesan cheese
2 tbsp melted butter
4 eggs, beaten
1/4 c chopped scallions (green onions)
1 tsp salt (optional)
2-3 tbsp flour
1 1/2 C milk

-Preheat oven to 350*. Cook bacon until evenly brown in skillet. Drain, crumble, set aside. Line 9 in. pie dish with bacon, cheese. In another bowl combine eggs, milk, butter, onion, salt, flour. Whisk together and pour into pie pan. Bake at 35 min or until set (puffed up). Can be served cold or hot, but I prefer it cold the next day! Yum!

Chicken Enchiladas

Chicken Enchiladas

By Tecia Brinkerhoff


2-4 Cooked Boneless skinless chicken breasts (cubed)
1 pkg. Flour tortillas
2 cans cream of chicken soup
1-pint sour cream
2 cups Monterey jack cheese or cheddar cheese
1 Cup mozzarella cheese
2 green onions
1 sm. can mild green chilies
1 small can of sliced black olives (optional)
Tabasco (to taste)

Mix cooled cubed chicken with all but 1/3 of the shredded cheese, chopped green onions, chilies, and black olives. Put desired amount in tortillas and roll then put into a 9x13 pan.

Sauce: warm on the stove, cream of chicken soup, sour cream, and some of the water from boiling the chicken (chicken stock). I also add a few shakes of Tabasco sauce to taste. Pour warmed mixture over stuffed tortillas, then sprinkle remaining cheese on top. Put tin foil loosely on top & take off last 5 min. of baking. Bake @ 350° for 30 min.


Chicken Enchiladas

By Stephanie Reece

2-4 boneless chicken breast, boiled shredded
20'ish corn tortillas
red enchilada sauce (recipe follows)
4 C shredded Mexican blend cheese

Red Sauce **NOTE: This goes fast so gather all ingredients and have them ready when you start, you don't want to burn this sauce!**
1 pkg New Mexico chili powder
1 pkg California chili powder
1/4 c oil (or enough to lightly coat bottom of pot)
2 tbsp flour
12 oz can of tomato sauce
4 c water
garlic salt, oregano to taste

-Heat oil on med heat. When oil is hot, add flour until combined. After flour is combined with oil add the chili powder (s) and stir together. Quickly add tomato sauce and water. Mixture will be lumpy. Cook for approx. 30min. Let cool.

*Shred chicken and set aside in bowl. Set cheese aside in another bowl and sauce in another. You basically want to set up an assembly line so it goes smoothly. Heat corn tortillas in microwave or on stove top so they do not break when they are rolled. Once tortiallas are heated (you want them pretty warm) dip them in red sauce to slightly coat them and start stuffing them with chicken and cheese; roll them up an place face-down in 9x13 pan. Pour red sauce on top and cover with remaining cheese. Bake covered at 350* for 30 min or until heated through. Remove foil and bake uncovered for another 10-15 min or until cheese is bubbly/brown. Serve with sour cream, chopped green onions and fresh tomatoes and salsa.

Shepherd's Pie the right way!!!

Orton Family Shepherd’s pie

1lb ground beef
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
1 can corn drained (14oz)
1 can cream of chicken soup (10 ¾)
6 Potatoes, peeled, boiled. & Mashed (or use instant)
2 cups grated cheddar cheese

Brown ground beef. Add onion, salt, & pepper and sauté until onion is tender. Drain grease. Add cream of chicken soup cook in for 3-5 min. Spread mixture into a 9x13-inch baking dish. Top with can of corn. Spoon mashed potatoes over corn. Top with grated cheese. Bake @ 350° for about 30 min. Makes 6 servings.