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Recipes
Cobre Valley Casserole
By Tdunl
1. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain
- ● 1 lb. ground beef
- ● 1 medium onion, chopped
- ● 1 celery rib, chopped
- ● 1 envelope taco seasoning
- ● 1/4 cup water
- ● 2 cans (15 to 16 ounces each) refried beans
- ● 1 can (4 ounces) chopped green chilies, optional
- ● 1 cup (4 ounces) shredded cheddar cheese
- ● 2 green onions, sliced
- ● 1 large tomato, peeled, seeded and chopped
- ● 1/3 cup sliced ripe olives, chopped
- ● 1-1/2 cups crushed tortilla chips
- ● lettuce, broken into bite sized pieces
- ● sour cream, optional
- ● salsa, optional
Parmesan and Artichoke Heart Dip
By Tdunl
Combine all ingredients and spoon into 1-quart casserole
- ● 1 cup Mayonnaise
- ● 1 cups Parmesean cheese, grated
- ● 1 14 oz can Artichoke hearts, drained and diced
- ● 1 dash Garlic Powder, not salt
- ● crackers or bread
Baked Ziti and Sausage
By Tdunl
1. Bring a large pot of salted water to a boil over high heat
- ● Salt and pepper
- ● 8 oz. hot Italian sausage, casings removed
- ● 2 tbsp. unsalted butter
- ● 2 tbsp. all-purpose flour
- ● 2 cups milk
- ● 8 oz. ziti
- ● 1 1/2 lb. broccoli (about 1 large head), stems removed, florets cut into 1-inch pieces
- ● 1/2 cup grated Parmesan
- ● 1/2 tsp chili powder
- ● 1/4 tsp paprika
Taco Soup
By Tdunl
Made for Jessica's Sr Night for soccer
- 1 lb ground turkey
- 1 small onion, chopped
- 1 envelope taco seasoning
- 2 cans diced tomatoes
- 2 cans beans (black, pinto, navy, etc)
- 1 can corn
- 1- 4 oz. can diced green chilis
- 8 oz tomato sauce
- 1 to 2 cans water
- 1 envelope ranch dressing mix
- 1 tsp lime juice
- mexican noodles/chips to top
- Sour cream to top
- cheddar cheese to top
BBQ Baked Beans- Carol Weinlein’s
By Tdunl
Cook sausage. Mix all to taste
- Baked Beans
- Sweet baby Ray’s original BBQ sauce
- Ketchup
- Brown Sugar
- Sausage
Quick and Easy Chicken Noodle Soup
By Tdunl
This turned out really good!
- 1 tablespoon butter
- 1/2 cup chopped onion (I sprinkled in minced onions)
- 1/2 cup chopped celery
- 2 boxes chicken broth or stock
- 1 box vegetable broth
- 1/2 pound cut up chicken breast, canned is okay to use, but fresh is better
- 2 cups egg noodles (try smaller noodles)
- 1 cup sliced carrots
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 2 bay leaves
- 1/4-1/2 tsp salt (to taste)
- pepper to taste
- 1/2 can of cream of chicken soup (optional- I didn't use)
Vegetables- Balsamic Roasted Vegetable Salad
By Tdunl
1.Preheat oven to 400 degrees F (200 degrees C)
- 12 new potatoes, halved
- 2 large red onions, each cut into 8 wedges
- 2 large yellow bell peppers, seeded and cubed
- 4 cloves garlic, peeled
- 1 eggplant, thickly sliced (optional)
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 tablespoons olive oil
- salt to taste
- 1 pint cherry tomatoes, halved
- 1/3 cup toasted pine nuts
- 1 (10 ounce) bag baby spinach leaves
- 2 tablespoons balsamic vinegar
Frozen Yogurt Banana Pops
By Tdunl
Peel bananas and cut in half
- ● 2 bananas
- ● Low-fat yogurt
- ● 2 cups low-fat granola
Pasta with Chicken and Artichokes
By Tdunl
from allyou
- ● 2 (6 oz.) chicken breast halves
- ● 1 cup low-sodium chicken broth
- ● 3/4 cup heavy cream
- ● 1 (9 oz.) package frozen artichoke hearts, thawed
- ● 1/2 lb. angel hair pasta
- ● Salt and pepper
- ● 1/4 cup chopped parsley
- ● 1/4 cup grated Parmesan (2 oz.)
- ● steamed broccoli florets, if desired
Orange Jello- Jo's
By Tdunl
Put jello and pudding in pan with 3 cups hot water
- ● 3 oz. orange jello
- ● 3 oz. vanilla pudding (cook and serve)
- ● 3 oz. tapioca pudding
- ● 8 oz. cool whip
- ● 11 oz. mandarin oranges , drained
- ● 8 oz. crushed pineapple, juice on top drained