McLean's profile page
Recipes
Red Lobster Cheddar Bay Biscuits
By McLean
1. Preheat oven to 400F. Spray cooking sheet with non-stick spray
- 1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
- 1 tbsp oregano (you can omit or use less)
- 3/4 tsp garlic salt
Bruschetta
By McLean
1. Preheat oven to 400 degrees F 2
- 2 large tomatoes, coarsely chopped
- 1/2 sweet onion, chopped
- 2 tbsp. olive oil
- 1 tbsp. chopped fresh oregano
- 1 tsp. chopped fresh basil
- 2 tsp. chopped fresh parsley
- 1/2 loaf Italian bread, cut into 1-inch slices
- 1/4 c. freshly grated Parmesan cheese
BBQ Glazed Chicken Thighs
By McLean
Heat oven to 375 degrees. Mix first 3 ingredients in large bowl until blended
- 1/2 cup apricot jam
- 1/4 cup barbecue sauce
- 1/2 teaspoon garlic powder
- 1 small onion, finely chopped
- 8 small boneless skinless chicken thighs
Stuffed Cabbage Stew
By McLean
In a medium bowl, combine ground beef, bread crumbs, e
- 1 1/4 lbs. 1 1/4 lbs. ground beef
- 3/4 cup 3/4 cup plain breadcrumbs
- 1 1 egg
- 3/4 cup 3/4 cup water, divided
- 1/4 teaspoon 1/4 teaspoon black pepper
- 1 (28-ounce) can 1 (28-ounce) can crushed tomatoes, not drained
- 1/4 cup 1/4 cup light brown sugar
- 1 tablespoon 1 tablespoon Worcestershire sauce
- 1 tablespoon 1 tablespoon lemon juice
- 1 head 1 head green cabbage, shredded (about 2 cups)
Death by Chocolate
By McLean
Bake cake as directed, using chocolate milk instead of water
- 1 box devils food cake mix
- chocolate milk (in place of water in recipe)
- 3 packages jello mousse pie mix (use only mousse part)
- 2 (7 oz.) packages Cool Whip
- 6 Heath bars, broken into pieces
Pepper Steak (Slow Cooker)
By McLean
Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag
- ◦1 1/2 lbs round steak, cut into 1/2 in strips
- ◦1/4 cup flour
- ◦1/2 tsp salt
- ◦1/2 tsp pepper
- ◦1 small onion
- ◦4-5 garlic cloves
- ◦1 green pepper, diced
- ◦1 red pepper, diced
- ◦1 (16 oz) can Italian style tomatoes
- ◦1 tbsp beef bouillon
- ◦2 tbsp Worcestershire sauce
- ◦1 tbsp steak seasoning
- ◦1 tbsp steak sauce
Ranch Chicken, Freezer Ready
By McLean
Place ranch dressing on a plate or shallow dish
- 4 pieces boneless, skinless chicken breast or thighs (about 2 pounds)
- 0.25 cup ranch dressing
- 0.33 cup seasoned breadcrumbs
- 2 Tablespoons olive oil
Broccoli (or Yellow Squash) Casserole
By McLean
Preheat oven to 350 degrees
- 1 egg, beaten
- 1 onion, finely chopped
- 1 (8 oz.) carton sour cream
- 1 can cream of broccoli soup
- 1 (10 oz.) box frozen broccoli pieces, thawed
- 1 (8 oz.) package corn bread stuffing, divided
- 1 (16 oz.) package grated cheddar, divided
- 2 tablespoons butter
Creative Stir Fry
By McLean
Add soy sauce to shrimp, beef or chicken
- 1 tablespoon soy sauce
- Rice vinegar
- 6 oz. shrimp, beef or. chicken, thinly sliced
- 2 tablespoons cashews
- 1 tablespoon oriental stir fry oil
- 2 cups assorted hard vegetables, cut into bite-size pieces (snow peas, carrots, summer squash, broccoli, red bell pepper)
- 2 cups soft vegetables, cut into thin strips (Chinese cabbage, bean sprouts, scallions, mushrooms, water chestnuts)
Stuffed Pepper Crockpot Soup
By McLean
Brown and drain grease from the ground beef and place in slow cooker
- 2 lbs ground beef (can use half sausage)
- 2 green bell peppers, diced ( about 1 cup)
- 2 (15 oz) cans diced tomatoes, undrained
- 1 (15 oz) can of tomato sauce
- 32 oz of beef broth
- 1 cup of water
- 1 small onion, diced
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire (optional)
- 3-4 cloves of garlic, minced
- 2-4 teaspoons beef powder (optional)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1-2 tablespoons Italian seasoning (optional)
- 4 cups of cooked rice ( I love Seed of Change Quinoa & Brown Rice mix) or brown/wild rice mix