EASY Tuna Shells & Cheese Casserole

Introduction

Super EASY recipe - GREAT for the busy mom! Made with a few pantry staples.

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 6

Ingredients

2 (5 oz.) Cans Chunk Light Tuna in Water, drained & flaked with fork
1 (16 oz.) Bag Frozen Peas & Carrots
20 HEB ITZ-A Crackers (Whole Wheat - Generic Ritz) - OPTIONAL
2 (12 oz.) Boxes Velveeta Light (2% Milk) Shells and Cheese

Tips

This is a very easy recipe to cut in half! Use one box of mac and cheese, one can of tuna, and half a bag of peas & carrots. Bake the casserole in an 8-inch square dish. Cooking instructions remain the same.

You can also add sliced green onions to the top - once the dish is pulled from the oven.

If you don't like peas & carrots, you can use ANY 16 oz. bag of frozen vegetables. However, the calories, fat, carbs; etc. will possibly change.

Directions

Preheat oven to 350F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

Prepare both boxes of mac and cheese according to package instructions. Gently fold in tuna and frozen peas & carrots (do NOT thaw).

Pour mac and cheese mixture into prepared baking dish. Cover with foil and heat in the oven for about 10 minutes, or until completely heated through.

Remove foil and sprinkle with crumbled Crackers, if desired. Return to the oven (uncovered) for 5 more minutes, or until topping is golden brown.

Serving Size: Makes 6 Servings (1/6 of the casserole)

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 301.7

• Total Fat: 4.3 g
• Cholesterol: 27.5 mg
• Sodium: 809.2 mg
• Total Carbs: 44.0 g
• Dietary Fiber: 4.2 g
• Protein: 19.3 g

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

Crock Pot Chicken Au Gratin Potatoes

Ingredients: 

2 Large Chicken Breast (Cut in Halves)
2 Boxes (10.8 oz). Au Gratin Potatoes
1 1/4 C. Milk
5 1/2 C. Water
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Poultry Seasonin
1/4 tsp. Basil
Salt & Pepper to Taste

Directions: 

1. Cut 2 Large Chicken Breasts in half - to make 4 Chicken Breast Pieces and place in bottom of crock pot. Sprinkle ALL seasonings on top of chicken (Reserving the Cheese Packets in the Boxed Potatoes for later).

2. Pour Boxed Potatoes over Chicken - spread out evenly. Then sprinkle Cheese Packets on top of Potatoes and Chicken. Add Milk and Water. Use large spoon to mix the liquid with the cheese so that there is no cheese lumps or powdered cheese visible.

3. Cook on Low for 6-7 hours or High for 3-4 hours.

Ramen Noodle Stir-Fry with Chicken & Vegetables

Ingredients:

11/2 C. Hot Water
1 Pkg. Oriental Flavored Ramen Noodles
2 tsp. Vegetable Oil (divided)
8 oz. Boneless, Skinless Chicken Breast, cut into 2" strips
2 C. Broccoli Florets
1 C. Sliced Yellow Onion Wedges
2-3 tsp. Minced Garlic
1 C. Fresh Bean Sprouts
1/2 C. Water
1/2 C. Sliced Water Chestnuts
1 tsp. Soy Sauce
1 tsp. Oyster Sauce
1/4 tsp. Sriracha

Directions:

1. Bring 1 1/2 Cups water to boil in small sauce pan. Add Ramen Noodles, reserve seasoning packet for later. Cook about 2 minutes, drain and set aside.

2. Heat 1 tsp. Oil in a large skillet over Medium heat. Cook and stir chicken in skillet until brown, about 5 minutes. Remove Chicken with slotted spoon, reserving drippings in the skillet. Set Chicken aside, but keep the chicken warm.

3. Increase cooking temp. to High heat. Cook and stir broccoli, onion and minced garlic until slightly tender (about 3-5 minutes). Mix in the Ramen Noodles, the seasoning packet, bean sprouts, 1/2 Cup water, water chestnuts, soy sauce, oyster sauce and Sriracha, stir and cook until hot (about 3-5 minutes). Serve with Chicken on Top ~OR~ Stir the chicken into the dish and serve immediately.

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 ***

Slow-Cooker/Crockpot Turkey Breast Roast

Ingredients:

1 5-6lb. Turkey Breast w/Gravy Packet

1 Small to Med. Onion, cut into wedges

2 C. Baby Carrots

4 C. Red Potatoes, Cut into 1" pieces (Leave skin on)


Directions: 

1. In 5 to 6 qt. crockpot, mix potatoes, carrots, onion and gravy from turkey breast. Place Turkey breast on top.

2. Cover, Cook on Low for 7-8 hours or until vegetables are tender. Thermometer inserted in center of turkey should read 170 F.

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. ***

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! *** 

Turkey Cajun Stuffed Bell Peppers

Ingredients: 

1 C. Rotel Tomatoes (Mild or Original per your Preference)
1 Tbsp. Salt
6 Med. Green Bell Peppers
1 lb. Italian Style Turkey Breakfast Sausage ~ OR~ 1/2 lb. Italian Style Turkey Breakfast Sausage & 1/2 lb. Italian Turkey Sausage Links (diced or sliced & quartered)
1/4 C. Hot Water
1 Med. Onion - Chopped
3 C. Cooked Rice (any kind) - (1 C. Uncooked)
1 Tsp. Salt (Additional)
1/2 Tsp. Black Pepper
1/4 to 1/2 Tsp (per your preference) Tony Chachere's  Original Creole Seasoning

Directions: 

1. Measure out 1 cup Rotel Tomatoes and set aside. Pre-heat oven to 350 F.

2. Bring a large pot of water and 1 Tbsp salt to a boil. Prep the peppers by cutting around the stem on the top and removing. Remove as many of the seeds as possible without cutting into the bottoms or sides of the peppers and carefully drop the peppers into the boiling water. Bring back to a boil, and boil the peppers for 5 minutes. Remove and drain.

3. Cook the Turkey Sausage (grounding like Hamburger meat) in a large skillet over medium-high heat until it is browned, then add the hot water. (You can also cook the diced sausage links with the crumbled/ground Turkey Breakfast Sausage - if you are using both).Cook until the water evaporates, about 5 minutes, then add the Rotel and onion. Cook for 10 minutes, stirring often.

4. Stir the cooked rice and additional salt, black pepper and Tony Chachere's Creole Seasoning into the meat mixture and stir to combine. Remove from the heat and stuff the peppers with the meat mixture.

5. Put the stuffed peppers into a baking pan that holds them snugly, and bake in the preheated oven, uncovered, for 30 minutes. 

Cowboy Casserole

Ingredients:

2 Links Polish Smoked Sausage - cut into Circles & then Halved
1 Med. Onion Chopped
2 to 2 1/2 Cups Chopped Green Bell Peppers
1/3 Cup Canola Oil
4 Lrg. Russet Potatoes (Washed) & Quartered w/skin
Salt & Pepper to taste
1/2 Tsp. Garlic Powder
1 Cup Salsa or Picante Sauce
2 Cups Shredded Mild Cheddar Cheese

Directions

Heat oil in pan. Add chopped potatoes, sliced sausage, chopped onions & green bell peppers. Season with Salt, Pepper & Garlic Powder. Cook until potatoes are done, adding salsa or Picante Sauce to top. Turn off heat - add shredded cheese and cover. Serve when cheese is melted.

 

Serve in warmed Flour or Corn Tortillas!

 

 

Easy Stuffed Green Bell Peppers

Ingredients:
1 lb. Ground Beef      
Shredded Cheddar Cheese                                                                              

1/2 Cup Uncooked Long Grain White Rice

1 Cup Water             

6 Green Bell Peppers

2 (8 ounce) Cans Tomato Sauce

1 Tbsp. Worcestershire Sauce

1/4 Tsp. Garlic Powder 

1/4 Tsp. Onion Powder

1/2 Tsp. Creole Seasoning

Salt & Pepper to Taste

1 Tsp. Italian Seasoning

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, creole seasoning, salt and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
6. Top with Shredded Cheddar Cheese if desired for the last 15 minutes of baking.

30-Minute EASY Chicken Pot Pie

Ingredients:

2 (9 inch) deep dish frozen pie crusts, thawed ~OR~ Look up the recipe for the Easy Homemade Pie Shell

1 (15 ounce) can mixed vegetables, drained

2 cups boiled chicken breast, cut/diced

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup milk

Directions:

1. Preheat oven to 350 degrees 
2. In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
3. Bake at 350 degrees for 30 minutes or until crust is golden brown.

Chicken Spaghetti w/Shredded Cheese

Ingredients:

4-5 cups cooked, cubed or shredded chicken breast meat 

1 (16 oz.) pkg. spaghetti noodles

1/4 cup chopped green bell pepper 

1/4 cup chopped onion

3 (10.75 ounce) cans condensed cream of chicken soup 

1 1/2 cup chicken broth

3 cups shredded Cheddar cheese 

salt and pepper to taste

Directions:

1. Boil spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.

2. Coat a 9 x 13 inch pan with cooking spray. Preheat oven to 350 degrees.

3. In a large bowl combine the chicken, cooked spaghetti,  bell pepper, onion, cream of chicken soup, chicken broth and 2 cups of the cheese.

4. Season with salt and pepper to taste and mix all together.

5. Spread mixture into the baking dish and bake in the preheated oven for 30 minutes.

6. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Dorito Cheesy Chicken Casserole

Ingredients:

6 Boneless, Skinless chicken breasts

10 oz. Velveeta cheese

1 can 10.5 oz. cream of chicken soup mixed with 1 cup milk

1 can 10oz.  Rotel tomatoes with Habaneros

1/2 cup chopped onions (or less depending on your preference)

1 bag Doritos tortilla chips

Directions:

1. Boil chicken until cooked through. Cut into bite sized pieces or cubed.

2. Combine Velveeta cheese, onions, soup mixture and Rotel; bring to a boil.

3. Add chicken and simmer 5-10 minutes, stirring often.

4. Place a layer of Doritos in long casserole dish, then add a layer of the chicken mixture.

5. Add another layer of chips, another layer of the chicken mixture, ending with chips on top.

6. Bake at 350 degrees for 30 minutes.

Hawaiian Chicken & Rice Meal

Ingredients

8 (4oz.) Boneless Skinless Chicken Breast 


2 can Sliced Pineapple in it's own juices
4 cups Sliced Green Bell Pepper
4 cups Sliced Yellow Onion
6 cups Enriched Long Grain White Rice 
Salt
Pepper
Garlic Powder 
Water

Directions

1. Preheat Oven to 375 F. Place Chicken in baking pan. Pour 1/2 can of pineapple juice over chicken & add 1 cup of water. Sprinkle chicken with Salt, pepper & garlic powder to taste. Cover pan with foil. Bake for 35 - 40 minutes. 

2. Cover bottom of Skillet with water (I use water instead of oil or butter.) Saute bell pepper, onion & pineapple, just until Bell Pepper becomes bright Green. Add remaining pineapple juice as water cooks away.

3. Once Chicken is done in Oven, pull out and sear in skillet with the vegetables.

4. Make rice as directed per package. And top the rice with Chicken, vegetables & pineapple. 

Serving Size: Makes 8 Servings

*** Tips ***

Sometimes, I take the chicken from the oven and sear both sides on the griddle for a grilled effect. You can also do this with the vegetables & pineapple if desired.

You may also substitute packaged rice pilaf instead of plain white rice. 

Add 1 cup finely cut carrot sticks or strips to vegetables for more flavor and color.