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Recipes
Baked Chorizo Chili Quesadilla
By jab120638
1 Heat oven to 375°F. Microwave corn as directed on box
- 1 box (10 oz) Green Giant® Niblets® frozen corn & butter sauce
- 10 oz ground pork chorizo
- 1/2 cup chopped onion
- 1/4 cup tomato paste
- 1 can (15 oz) black beans, drained, rinsed
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 cups shredded pepper Jack cheese (8 oz)
Chicken pot pie
By jab120638
Mix all but flour, water & biscuits
- 1 lb frozen chicken breast
- 2 cups chicken broth
- 1 Cream of Chicken
- 1 Cream of Celery
- 1 cup sweet onion
- 1 can sweet corn
- 1 cup fresh carrots
- 1 cup celery
- 2 whole potatoes cut up
- 1/2 cup Flour
- 1/2 cup water
- 1 can flaky biscuits
Porcupine Meatballs Recipe
By jab120638
Combine the ground beef, rice, onion, 1/4 cup of the water, salt, and pepper
- 1 pound lean ground beef
- 1/3 cup uncooked long-grain rice
- 1/4 cup chopped onion
- 1/4 cup water
- 1 teaspoon salt
- dash ground black pepper
- 1 can condensed tomato soup
- 1/2 teaspoon chili powder
- 1/2 cup water
Chocolate Zucchini Bread I
By jab120638
Preheat oven to 350 degrees F (175 degrees C)
- 2 (1 ounce) squares unsweetened chocolate
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup semisweet chocolate chips
Slow Cooker Chicken and Dumplings
By jab120638
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Chicken Breasts with Green Chile-Almond Cream Sauce
By jab120638
Combine almond milk, broth, green chiles, scallion whites, almonds, garlic and 1/4 teaspoon salt in a medium saucep...
- 2 cups unsweetened almond milk, (see Shopping Tip)
- 1/2 cup reduced-sodium chicken broth
- 3/4 cup chopped seeded fresh New Mexican green chiles
- 3 scallions, sliced, white and green parts separated
- 3 tablespoons slivered almonds, toasted (see Tip)
- 1 clove garlic, thinly sliced
- 3/4 teaspoon salt, divided
- 6 chicken breast cutlets, or fillets (about 4 ounces each; see Tip)
- 1 tablespoon canola oil
- 2 tablespoons whipping cream, (optional)
- 1 tablespoon sesame seeds, toasted (see Tip)
Leftover Turkey Noodle Soup
By jab120638
Fill a large saucepan with
- 6 cups homemade turkey stock (or low sodium canned)
- 1 bay leaf
- 1 cup diced carrot
- 3/4 cup chopped onion
- 3/4 cup diced celery
- 2 garlic cloves, minced
- salt to taste
- freshly ground black pepper
- 1/4 cup chopped parsley
- 3 oz uncooked Ronzoni Smart Taste egg noodles
- 2 cups leftover shredded turkey (about 8 ounces)
Grilled Chicken Fajitas
By jab120638
Thaw rolls according to instructions on bag
- 12 Rhodes™ Texas rolls, thawed and risen
- 2 pounds boneless, skinless chicken, cut in strips
- 1 small onion, sliced
- 1 cup sliced mushrooms
- 1 red bell pepper, in strips
- 1 teaspoon garlic powder
- 1/4 cup chopped cilantro
- 1 tablespoon oil
- 1 green bell pepper, in strips
- 1 medium zucchini, sliced
- 2 teaspoons cumin
- salt & pepper
Country-Style Steak
By jab120638
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup all-purpose flour
- 1 teaspoon cracked black pepper
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder (optional)
- 1 pound beef cube steaks
- 1/2 cup olive oil
- 2 cups beef broth
Mexican Pie
By jab120638
Preheat oven to 375 degrees F
- 1 pound ground beef, browned
- 1 packet of taco seasoning
- 1 can (15-ounce) corn, drained
- 1 can (8-ounce) tomato sauce
- shredded Mexican style 4 cheese blend (as needed)
- flour tortillas