Easy Cheesy Tuna Noodle Casserole

Introduction

This is a quick and tasty tuna noodle casserole that is great for any weekday family meal, and is easy on the budget too!

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 4 (1 Cup Servings) 

Ingredients

1 1/2 Cup Great Value Cream of Mushroom Condensed Cholesterol Free Low Fat Soup
1/2 Cup Great Value 2% Reduced Fat Milk
1 Can (5 oz. Drained) Great Value Chunk Light Tuna in Water
2 Cup Great Value Extra Wide Egg Noodles
1/2 Cup Progresso Italian Style Bread Crumbs
1 Cup Frozen Peas & Carrots
1 1/2 Cup Hill Country Fare Finely Shredded Mexican Blend Cheese

Directions

Pre-Heat oven to 350 degrees.

Bring 4 cups of water to a boil; add egg noodles and boil until done, about 6-8 minutes, stirring occasionally. Drain & rinse the noodles in cold water, then transfer the noodles to a casserole dish.

Add peas & carrots, soup, milk, 3/4 Cup of shredded cheese, and tuna to the noodles & combine until mixed evenly. Add salt, black pepper, and onion powder to taste. Stir again to mix the seasonings into the casserole. I will sometimes add another dash of spices to the top after mixing in the first part - this is optional.

Cover with foil & bake for 20 minutes at 350 degrees. After 20 minutes, remove foil, sprinkle remaining shredded cheese and bread crumbs on top and return to oven for another 10 minutes - uncovered.

Serving Size: Makes 4 (1 Cup) Servings

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 378.6

• Total Fat: 3.7 g
• Cholesterol: 72.9 mg
• Sodium: 946.7 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 3.5 g
• Protein: 21.8 g

Easy Stove-Top Velveeta Chicken Spaghetti (The Lighter Version of the Original Velveeta Chicken Spaghetti

Introduction

This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad

Minutes to Prepare: 20                                         

Minutes to Cook: 30

Number of Servings: 10 (1 Cup Servings) 

Ingredients

1 tsp. Garlic Powder                                                1/4 tsp Onion powder
1/4 tsp Pepper, black
1 tsp Salt
1 medium Onions, chopped or diced (your preference)
6 serving Great Value Thin Spaghetti Enriched Noodles
12 oz Boneless Skinless Chicken Breast 
1 1/4 Cup Ro Tel Original Diced Tomatoes & Green Chilies
16 Oz. HEB Easy Melt Original
2 1/2 Cup Great Value Cream of Mushroom Condensed Cholesterol Free Low Fat Soup
10 Olives HEB Ode to Olives Jumbo Pitted Black Olives

Directions

1. Boil Chicken in a large pot of water. At the same time, in another small pan, Saute Onion (I use a few tablespoons of water in place of oil, but you can use cooking spray as well.) While Chicken is on to boil, cube the velveeta cheese and set aside. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. 

2. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.

3. While the Noodles are on to boil, add shredded chicken, soup, rotel and sauted onion to a bowl & mix well.

4.Once the Noodles are done and drained; Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken-soup mix & cubed Velveeta cheese. Season with salt, pepper, onion powder & garlic powder, stirring and mixing well. When the cheese is melted, dinner is ready!


Serving Size: Makes 10 (1 Cup) Servings

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 340.0

• Total Fat: 12.8 g
• Cholesterol: 40.5 mg
• Sodium: 1,413.0 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 2.2 g
• Protein: 19.5 g

Queen Ranch Casserole (Version 2)

Introduction

The Lighter version of King Ranch Casserole with LOTS of Flavor!     

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8 (I Cup Servings)

Ingredients

3/4 cup Great Value Cream of Chicken Soup (Condensed) Low Cholesterol Low Fat
3/4 Cup RoTel MILD Diced Tomatoes & Green Chilies
3/4 Cup HEB Cream of Jalapeno Condensed Soup
16 oz Boneless Skinless Chicken Breast (uncooked)
2 1/2 Cup HCF (Hill Country Fare) Finely Shredded Mexican Blend Cheese
1/2 tbsp Dried Cilantro
1 tsp Cumin Seasoning
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1/2 tsp Pepper, black
1 tsp Chili powder
8 Olives HEB Ode to Olives Jumbo Pitted Black Olives (Optional)
1/2 cup, chopped Onions, raw
10 HEB White Corn Tortillas

Tips

I like to serve this with re-fried beans and a side of avocado & sliced tomatoes.
If you aren't worried about calories, you can "Beef Up" the recipe by using the whole can of Cream of Chicken, Cream of Jalapeno & Rotel. And you can use as many corn tortillas as you desire. This recipe was created solely for my diet purposes and is low calorie, low fat & high protein (as it is written). 

Directions

1. Preheat Oven to 350 F. Spray Glass Baking Dish with cooking spray. And place your chicken breast on to boil. Once the breast are done boiling, shred the meat and set aside.

2. In a Large Bowl, combine shredded Chicken, Soups, Ro-Tel, diced onion and Dry Seasonings. Stir well until mixed.

3. Get you glass baking dish & Layer 1/2 of the tortilla pieces in the bottom of the baking dish. Top with 1/2 of the chicken mixture and cheese. Repeat Layers (for a second layer) - Ending with cheese on top. Then take your Olives and slice them (thin or thick - your preference) and scatter on the top.

4. Bake uncovered 30 minutes or until cheese is melted and bubbly.

Serving Size: Makes 8 Servings = 1 Cup Servings

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 283.7

• Total Fat: 3.3 g
• Cholesterol: 53.8 mg
• Sodium: 961.1 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 2.2 g
• Protein: 18.0 g

A-1 Mini Meatloafs

Ingredients

1/2 Medium Onion - Chopped or Diced
1/4 Cup & 2 tbsp A-1 steak Sauce 
1/4 Cup Great Value Ketchup 
2lbs. Extra Lean Ground Beef 96% Lean 4% Fat 
2 Eggs - Large 
1 Medium Russet Potato peeled & Grated 
1 TBSP Worcestershire Sauce 
1/2 Tbsp. Garlic Powder
1/2 Tbsp. Onion Powder
Salt & Pepper to Preferred Taste

Directions

Preheat the oven to 375 degrees F.
Mix together Ground Beef, Grated Potato (peeled), Eggs, 1 Tsp. Worcester Sauce, 2 Tbsp. A-1 Sauce, 1/2 Medium Onion (chopped or diced) & 1/8 Cup Ketchup in a large bowl until mixed well and thoroughly. Then add Seasonings (Garlic Powder, Onion Powder, Salt & Pepper) and mix again until well combined.

Use a half-cup measure to scoop the meat into muffin tins coated with cooking spray.

Bake for 20 minutes, or until the meat reaches an internal temperature of 160 degrees F. While meatloaf muffins are cooking, mix together 1/8 C. Ketchup, 1/4 C. A-1 Sauce and 2 Tsp. Worcester Sauce in a bowl. After 20 minutes remove muffins from oven and add Sauce mix to tops of each muffin (about 1 Tbsp to each). Return to oven and bake for an additional 5 minutes or until sauce is thickened and cooked on tops.

Serving Size: Makes 12 servings. 1 Muffin per serving

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 134.4

• Total Fat: 4.2 g
• Cholesterol: 70.8 mg
• Sodium: 270.0 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 0.3 g
• Protein: 17.4 g

Cajun Baked Swai Fillets

Ingredients

4 TBSP Blue Bonnet Margarine 
5 61/2 - 7 oz Fish, Swai Fillet 
1/2 tbsp Garlic powder 
3 Tbsp Seasoning, Tony Chachere's, The Original Creole Seasoning
1 tbsp Onion powder 
1/4 tsp Salt 
1/4 tsp Pepper, black 



Directions

Preheat oven to 425  degrees (if fish fillets are frozen). Preheat oven to 350 degrees (if fish fillets are thawed).

Mix All Seasonings (Creole Seasoning, Salt, Pepper, Garlic Powder & Onion Powder) in a bowl. Set aside.

Soften Margarine in the microwave.

Spray Cookie Sheet with Cooking Spray. Lay fillets on cookie sheet and drizzle 1/2 Blue Bonnet Margarine over each Fillet. Then Sprinkle 1/2 the Seasoning mix over each fillet.

Cover top of cookie sheet with foil - careful not to touch the fish.

Bake at 425 degrees for frozen fillets or 350 degrees if fillets are thawed, for 20 minutes. Take out of oven, flip fillets over & Repeat with butter & seasonings. Cover again with foil & bake another 25 minutes.


Serving Size: Makes 5 6 1/2 - 7oz. Fillets

Salisbury Steak

Ingredients: 

1 Can Condensed French Onion Soup
1 Can Condensed Cream of Mushroom
1 Packet of Onion Soup Mix
1 Jar Mushrooms (Optional)
1 1/2 lbs. Ground Beef
(Extra Lean works best, I think - less grease and less chance of it falling apart)
1/2 C. Dry Bread Crumbs (I Like Italian Seasoned Bread Crumbs)
1 Egg
1/8 tsp. Ground Black Pepper
2 Tbsp. All Purpose Flour
1/4 C. Ketchup
1/2 C. Water
2 Tbsp. Worcestershire Sauce
1 tsp. Mustard Powder

Directions:

1. Preheat Oven to 375 F. In a Large Bowl, mix together 1/3 C. condensed French Onion Soup with the ground beef, bread crumbs, egg and Pepper. Shape into 6 Oval patties.

2. In a Large Skillet over Medium-High Heat, brown both sides of the patties. Pour off excess grease. Transfer patties to a casserole dish. (I line mine with foil for easier clean-up). 

3. In another Large Bowl, blend flour and remaining soups (including the rest of the Condensed French Onion Soup) and jar of mushrooms. Mix in Ketchup, Water, Worcestershire Sauce and Mustard Powder. Pour over patties in the casserole dish, Cover and Cook at 375 F. for 45-55 minutes.

Herb & Butter Crockpot Creamy Chicken & Rice

Ingredients: 

4 Boneless Skinless Chicken Breasts (or 2 if they are Large)

1 Can Cream of Chicken Soup
2 C. Chicken Broth
Garlic Powder & Onion Powder, to taste
1/8 tsp. Ground Pepper
1 Box Rice A Roni Herb & Butter
2 Tbsp. Butter or Margarine


Directions:

1. Place Chicken Breast in Bottom of Crockpot. Pour Cream of Chicken soup and Chicken Broth over the top. Season with Garlic Powder, Onion Powder and Pepper.

2. Set Crockpot on High and cook for 5 hours.

3. In a Large Skillet combine Rice A Roni (putting the seasoning packet aside), and butter or margarine. Saute over Medium heat until rice is golden brown.

4. Remove Rice from stove and add it to the Crockpot with the chicken and soup. Mix it in well, careful not to tear up the chicken as you are doing so. Then add the Rice A Roni seasoning packet, and mix well. Set Crockpot on Low and cook about 30 minutes; checking every 7-8 minutes to be sure rice isn't sticking to bottom or sides, stir as needed. Once the liquid has been absorbed, it is ready to serve.

Cream Cheese & Chive Stuffed Chicken

Before I even start with this recipe, I'm just going to say that this is one of Jeff's FAVORITES! I used to make it with Regular Bacon, but since we are attempting to eat healthier, I now make it with Turkey bacon. SO - where it calls for Turkey bacon, feel free to use regular bacon if you prefer. Also, you can use half the cream cheese & chive spread and 4 oz. of Mozzarella if you aren't real keen on cream cheese. 

Ingredients: 

1 (8oz) Cream Cheese Chive and Onion Spread
1 1/2 tsp. Minced Garlic
4 Boneless Skinless Chicken Breasts, Butterflied
4 Slices of Turkey Bacon (Sometimes I use 2 Slices per breast, so that would make it 8 Slices)
2 Tbsp. Melted Butter
Salt & Pepper to taste

Directions: 

1. Preheat Oven to 350 F.

2. Mix the minced garlic into the Cream Cheese Spread, stirring to mix well. Spread a thick layer of Cream Cheese spread on half the inside of the butterflied Chicken Breasts. Fold the Chicken over the Cream Cheese. Wrap with a slice of Turkey Bacon (or 2), and secure with toothpicks.

3. Arrange the Chicken in a baking dish and pour the butter over the chicken, Sprinkle with Salt & Pepper to taste. (I sometimes find myself adding Garlic Powder and Onion Powder to taste, as well)

4. Bake for 30 - 45 minutes in the preheated oven, or until the bacon is crisp, and the chicken is no longer pink & juices run clear.

Cream cheese will ooze from the chicken - that's normal. I just scoop it up and place it on the side of the chicken when I'm dishing up plates. I don't think it oozes as much with the mozzarella mixed in. 

Velveeta Chicken Spaghetti

Ingredients: 

1 lb. Velveeta Cheese, Cubed
3-4 Boneless Skinless Chicken Breast (about 1 lb), Boiled and cut into cubes
1 lb. Spaghetti Cooked according to package (You will want it to be al dente)
10 oz. Rotel Tomatoes
10.5 oz. Cream of Chicken Soup
3/4 Can Chicken Broth
1/2 C. Butter
1 Large Onion, Diced
1/4 C. Chopped Green Bell Pepper
3 7/8 oz. Sliced Black Olives, Drained (You can dice them if you want~OR~Omit altogether)
1 tsp. Garlic Powder
1/4 tsp. Onion Powder
Salt and Pepper to taste


Directions: 

1. Preheat Oven to 350 F. Boil Chicken and Cube when done and set aside. Cook Spaghetti as directed on package.

2. Melt Butter in deep pan (or pot - because you will be adding the rest of the ingredients to this) and saute Onion and Bell Pepper.

3. Add Chicken, Cheese, Cooked Spaghetti, Cream of Chicken Soup, Chicken Broth, Rotel, Black Olives, Garlic Powder, Onion Powder, Salt & Pepper. Mix well.

4. Transfer to a Casserole Dish and Bake in Preheated Oven for 45 minutes.

I have 2 Chicken Spaghetti Recipes on this Blog (so far). I do prefer to make this one MORE than the other - as I find this one easier and less time consuming. I also feel that this one is more flavorful. I will sometimes add 2 C. Shredded Cheddar Cheese to the top also, as my husband LOVES cheese. 

Chicken Cordon Bleu

Ingredients: 

4 Skinless Boneless Chicken Breast
1/4 tsp. Salt
1/8 tsp. Ground Black Pepper
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
6 Slices Swiss Cheese
1/4 C. Melted Butter or Margarine
12 Thin Sliced Ham (I use Land O'Frost Smoked Ham or Black Forest Ham Lunch Meat)
1/2 to 1 C. Seasoned Bread Crumbs (I like the Italian Seasoned Bread Crumbs)

Directions:

1. Preheat Oven to 350 F. Coat a Baking Pan with Cooking Spray.

2. Spread the bread crumbs out on a plate and set aside.

3. Butterfly the chicken Breast and Sprinkle each piece of chicken (both sides) with Salt, Pepper, Onion Powder and Garlic Powder. Place 1 slice of cheese and 2 slices of ham on the butterflied chicken breast, then fold closed (You can secure with a toothpick if desired). Next, brush the outsides of the breast with the melted butter or margarine and roll each stuffed Chicken breast in the bread crumbs to coat evenly. (I usually pat the crumbs onto the chicken or spoon the breadcrumbs on, sprinkling the chicken evenly on one side, then flipping over and doing the other - so that one side of the chicken is laying in the bread crumbs each time.)

4. Place the chicken on the baking pan and bake for 30-35 minutes, or until chicken is no longer pink. Remove from the oven, and place 1/2 a cheese slice on top of each breast. Return to the oven for an additional 3-5 minutes or until cheese has melted. Remove the toothpicks (If you used them) and serve immediately.


This is one of my FAVORITE dishes to make, because prep time is only about 10-15 minutes and we're eating in about 45 minutes. This recipe is so easy to follow and tastes AMAZING! It's always a big hit in our house! 

Below you will find a recipe for Creamy Mushroom sauce, as I've heard some people prefer a sauce over their chicken Cordon Bleu. I have NEVER made mine this way - as I'm not a huge fan of cream of mushroom soup on top of something (it's fine mixed in... but not on top!) Anyhow, if you are one of those people that feel like this recipe needs a little more... Here's the Mushroom Sauce Recipe -


CREAMY MUSHROOM SAUCE: 

1 Can Cream of Mushroom Soup
1/2 C. Sour Cream
1 Tbsp. Lemon Juice

In a small sauce pan, combine all ingredients. Cook over Medium heat for about 3 to 4 minutes (or until it starts to bubble), stirring occasionally. Once sauce is hot, you can reduce heat to simmer. Pour over the top of Chicken right before serving.

Spicy Garlic Lime Chicken

If you are looking for a really good flavorful meal that the whole family will enjoy, then this is it! The spice mixture is PERFECT! And the dish is so SIMPLE to make! 

Ingredients: 

4 Boneless, Skinless Chicken Breast Halves (I recommend you pound the chicken thin or cut the breasts in half lengthwise - BUT... you don't have to).

1 1/2 tsp. Salt

1/2 tsp. Black Pepper

1/2 tsp. Cayenne Pepper

1/4 tsp. Paprika

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/2 tsp. Dried Thyme

1/2 tsp. Dried Parsley

2 Tbsp. Butter

1 Tbsp. Olive Oil

1/3 C. Chicken Broth

2 tsp. Garlic Powder

3 Tbsp. Lime Juice (I use a fresh lime - but I have also used the lime juice you can buy in the little containers too. I prefer the fresh lime juice, but both work fine.)

Directions: 

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 tsp. garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breast. 

2. Heat butter and Olive Oil in a large skillet over Medium heat. Saute Chicken until golden brown, about 6-8 minutes on each side. Sprinkle with 2 tsp. garlic powder and Lime juice, add the chicken broth to the pan at this time. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

*** Serve with Rice and your favorite Vegetable. Add fresh cilantro for added flavor! ***

King Ranch Chicken Casserole

Ingredients:

2 C. Chopped Cooked Chicken
1 (12oz.) Bag Frozen Onions, Celery, Bell Pepper and Parsley Seasoning Blend
1 (10 3/4oz) Can Condensed Cream of Chicken Soup
1 (10 3/4oz) Can Condensed Cream of Mushroom Soup
1 (10oz)Can Diced tomatoes with Green Chiles, Undrained
1 tsp. Chili Powder
1/2 tsp. Garlic Salt
1/2 tsp. Onion Powder
1/2 tsp. Mexican Oregano
Salt and Pepper to taste
12 Corn Tortillas - Cut into 4ths. (Each piece looks like a triangle)
2 C. Shredded Cheddar Cheese

Directions: 

1. Preheat Oven to 350 F. Spray 13x9 (3 qt.) Baking Dish with cooking spray.

2. In a Large Bowl, combine Chicken, Frozen Seasoning Blend, Soups, Tomatoes and Dry Seasonings. Stir well until mixed.

3. Layer 1/3 of the tortilla pieces in the bottom of the baking dish. Top with 1/3 of the chicken mixture and 2/3 cup of cheese. Repeat Layers twice.

4. Bake uncovered 30-35 minutes or until cheese is melted and bubbly.

Quick & Easy Sesame Beef and Broccoli

Ingredients: 

1/4 C. Asian Sesame Dressing
1 Tbsp.Soy Sauce
4 C. Fresh Broccoli Florets
1 Tbsp. Packed Brown Sugar
1/2 tsp. Salt
1 1/4 lb. Boneless Beef Sirloin Steak, Cut into 2" pieces
2 tsp. Sesame Seeds
Cooked White Rice (if desired)


Directions: 

1. Preheat Oven to 450 F. Spray large sheet pan with cooking spray.

2. In a large bowl, mix dressing and 1 tsp. of soy sauce; add broccoli and toss to coat. Pour broccoli mixture onto the pan spreading into a single layer. In the same bowl, mix brown sugar, sald and remaining 2 tsp. soy sauce. Add beef to the mixture; turn to coat. Add the beef to the pan with the broccoli. Roast 10-14 minutes or until beef is cooked to desired doneness and broccoli is tender. Sprinkle with Sesame seeds.

3. Serve with White Rice.

Easy Flavorful Baked Chicken Fajitas

Ingredients: 

1 lb. Boneless Skinless Chicken Breast, Cut into Thin Strips

1 Can Rotel, Drained
1 Medium Onion, Cut into Thin Strips
1 Each - Medium - Green & Red Bell Peppers, Cut into Thin Strips
2 Tbsp. Canola Oil (I use Olive Oil)
2 tsp. Chili Powder
2 tsp. Ground Cumin
1/4 tsp. Salt
1/2 pkg. of 1oz. Fajita Seasoning Mix (Generic is fine - or Old El Paso Brand is good too!)
12 Flour Tortillas

Top With:
Fresh Chopped Cilantro
1 Sliced Avacado
Sour Cream
Shredded Cheddar Cheese or Mexican Blend
Salsa

Directions:

1.Preheat Oven to 400 F. Coat a 13x9 baking pan with cooking spray. Combine the Chicken, Rotel, Onions & Peppers in a large Gallon Size Freezer bag. Drizzle Oil over Chicken mixture, and add all other seasonings (sprinkling across mix). Seal the bag and toss to coat all pieces evenly.

2. Pour Contents of bag into baking pan. Bake uncovered at 400 F. for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon on to flour tortillas and top with your favorite toppings or enjoy the way they are!

*** Squeeze some fresh lime juice over the baked chicken & vegetables for more flavor ***

Spinach & Beans

Ingredients: 

1 lb. Bag of Fresh Spinach Leaves
1/2 of a 14 oz. Can Red Kidney Beans, Drained & Rinsed
1 tsp. Olive Oil
1 to 1 1/2 tsp. Minced Garlic ~OR~ 1 Clove Garlic, minced
1/4 tsp. Crushed Red Pepper Flakes (More if you like things a little Spicy!)
Grated Parmesan Cheese - for Serving


Directions: 

 1. In a large skillet (or you can use a pot), Heat Olive Oil over Medium-High Heat.

2. Add Garlic & Crushed Red Pepper, saute until fragrant - About 30 seconds.

3. Add Spinach to skillet, stirring and cooking until wilted.

4. Add Beans & continue cooking until beans are heated through. Serve topped with Parmesan Cheese.

Super Easy Swedish Meatballs

Ingredients:

1 Small Onion Diced
1/4 C. Seasoned Bread Crumbs
2 Tbsp. Milk
1/2 tsp. Salt
1/8 tsp. Pepper
1 lb. Ground Beef
Hot Cooked Egg Noodles (I cook a whole package)

Sauce:

1 Can (10 3/4 oz) Condensed Cream of Mushroom Soup (Undiluted)
1/2 C. Sour Cream
1/4 C. Milk
1 Tbsp. Dried Parsley Flakes
1/4 tsp. Ground Nutmeg

Directions: 

1. In a large bowl, combine the Onion, Egg, Bread crumbs, Milk, Salt & Pepper. Crumble beef over mixture & mix well. Shape into 1" meatballs (should make about 24).

2. Place in a shallow 1 1/2qt. microwave safe dish. Cover & microwave on high for 7 1/2 minutes or until meat is no longer pink. Drain.

3. Combine the soup, sour cream, milk, parsley and nutmeg. Pour over meatballs. Cover and cook on high 5-6 minutes or until heated through. Serve over hot egg noodles!

Sausage or Bacon Tater Tot Breakfast Casserole

Ingredients: 

1 lb. Breakfast Sausage, Crumbled, Cooked and drained
12 Eggs
1/2 C. Milk
32 oz. Tater Tots
2 C. Shredded Cheddar Cheese
Salt & Pepper to taste
1/4 tsp. Onion Powder
1 Tbsp. Minced Onion Flakes
1/4 tsp. Garlic Powder


Directions: 

1. Preheat oven to 350 F. Place cooked sausage in bottom of  9x13 pan and sprinkle with the minced onion flakes.

2. Cover with Tater Tots. Sprinkle Salt & Pepper to taste, the Onion Powder and  Garlic Powder.

3. Top with Cheese

4. Bake at 350 F. for 1 hour.

***  I like to top this with Salsa or Chalula ***

*** You can also substitute 1 lb. of bacon or ham in place of the breakfast sausage. ***

Oven Baked Blackened Cajun-Style Tilapia Fillets

Ingredients:

3 Tilapia Fillets

Cooking Oil Spray

1 tsp. Salt

2 1/2 Tbsp. Paprika

1 tsp. Onion Powder

1/2 tsp. Ground Black Pepper

1 tsp. Garlic Powder

1/2 tsp. Tony Chachere's Original Creole Seasoning

1/4 tsp. Cayenne Pepper Powder

1 Tbsp. Dried Parsley Flakes

Directions: 

1. Set aside Tilapia Fillets - making sure they are dry (pat dry if necessary). Combine Paprika, Cayenne Pepper, Tony Chachere's Creole seasoning, Onion Powder, Garlic Powder, Salt, Ground Black Pepper and Parsley Flakes in a bowl. Mix well. 

2. Spray cooking oil on each tilapia fillet; then rub with the seasoning mixture. Turn the fillets over and repeat. 

3. Pre-heat the oven to 400 F. 

4. Lay aluminum foil over a baking sheet & spray cooking oil on the foil, arranging the fillets on top. Bake 12-14 minutes or until fish is done and flaky. 

Chinese Beef Pepper Steak

Ingredients:

1 lb. Beef Top Sirloin Steak

1/4 C. Soy Sauce

2 Tbsp. White Sugar

2 Tbsp. Corn Starch

1/2 tsp. Ground Ginger

3 Tbsp. Vegetable Oil (divided)

1 Red Onion, cut into 1" strips

2 Tomatoes cut into wedges

1 Green Bell Pepper, cut into 1" strips

1 Yellow Bell Pepper, cut into 1" strips

Directions: 

1. Slice the steak into 1/2" thick slices across the grain. 

2. Whisk together the soy sauce, sugar, cornstarch & ginger in a bowl until the sugar is dissolved and the mixture is smooth. Place the steak slices into the marinade and stir well to coat evenly. 

3. Heat 1 Tbsp. of Vegetable oil in a large skillet over Medium-High heat. Place 1/3 of the steak strips into the hot oil. Cook & stir until the beef is well browned (about 3 minutes). Remove the beef from the pan into a bowl. Repeat with the remaining beef until all is cooked and set aside. 

4. Then return all the cooked beef to the hot skillet and stir in the onion. Toss the beef and onion together until the onion begins to soften (about 2 minutes). Stir in the bell peppers. Cook and stir the mixture until the pepper has turned bright green and yellow and has started to become tender (about 2 minutes). Finally add the tomatoes, stir everything together (about 1 minute) and serve by itself or over a bed of white rice. 

Quick & Easy Cheesy Chicken Broccoli Crescent Ring

Ingredients: 

1 12 oz. Bag Frozen Chopped Broccoli

1 1/2 C. Boiled and Chopped Boneless Skinless Chicken Breast - cut into about 1/2 inch pieces. 

2 C. Shredded Monterrey Jack Cheese or Cheddar Cheese - whichever you prefer

2 8 oz. Cans Refrigerated Crescent Dinner Rolls
1 Tbsp. Melted Butter

1 Tbsp. Grated Parmesan Cheese

1 tsp. Garlic Powder

1 tsp. Onion Powder

Salt and Pepper to taste

Directions: 

1. Preheat Oven to 350 F. Microwave frozen broccoli as directed on bag. In a Medium Bowl, Mix Broccoli, Chicken, Monterrey or Cheddar Cheese and all seasonings - EXCEPT the Grated Parmesan Cheese .

2. Unroll both cans of dough; separate into 8 rectangles. On UNGREASED large cookie sheet, arrange rectangles in ring so short sides of rectangles form a circle center. The dough will overlap.

3.  Spoon the Chicken and Broccoli mixture onto the dough closest to the center of the ring. 

4.  Bring each dough rectangle up over the filling, tucking dough under the bottom layer of dough to secure it. Repeat around the ring until filling is entirely enclosed - some may show through and that is fine. 

5. Gently separate dough perforations on top until the filling peeks through. Brush the top of the dough with melted butter and sprinkle with Grated Parmesan Cheese and Garlic Powder. Bake 15 to 25 minutes or until top is golden brown and thoroughly baked. Let cool 5 to 10 minutes before cutting into serving slices.

*** This is GREAT served with either a Garden or Caesar Salad. My husband likes dipping his into melted Garlic Butter and my children like dipping into Ranch Dressing. It's also really GOOD without any dipping sauce! ***