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Recipes
Impossibly Easy Cheeseburger Pie
By jbrockel
Bake the magic of a cheeseburger in pie form—it's impossibly easy! The perfect weeknight meal your whole family w...
- 1 pound lean (at least 80%) ground beef
- 1 cup onion, chopped
- 1/2 teaspoon salt
- 1 cup cheddar cheese, shredded (4 ounces)
- 1/2 cup Original Bisquick® mix
- 1 cup milk
- 2 eggs
Lazy Chicken
By jbrockel
n an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes
- 1 pound chicken breasts, cut into one-inch cubes
- 2 red potatoes, sliced thinly
- 1 small white onion, thinly sliced
- 1 small zucchini, thinly sliced into disks
- 1 -2 teaspoons steak seasoning
- 1/2 cup chicken broth
- 1 (14.5 ounce) can Muir Glen™ organic fire roasted crushed or diced tomatoes
- 10 basil leaves, coarsely chopped
- 1 teaspoon dried oregano
- 1/2 cup shredded mozzarella
- Salt and pepper
Taco Beef Bake with Cheddar Biscuit Topping
By jbrockel
1. Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, ...
- 1 lb lean (at least 80%) ground beef
- 1 package (1.25 oz) Old El Paso® 40%-less-sodium taco seasoning mix
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
- 2 cups Original Bisquick® mix
- 1 cup shredded Cheddar cheese (4 oz)
- 2/3 cup milk
Leftover Mashed Potato & Cheddar Soup
By jbrockel
dd oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat
- 2 teaspoons olive oil
- 1/2 teaspoon bacon drippings
- 3/4 cup diced onion
- 3/4 cup diced celery
- 4 cups reduced-sodium chicken broth or 4 cups vegetable broth
- 2 cups mashed potatoes, leftover
- 1/4-1/2 cup corn, leftover
- 1/4-1/2 cup cauliflower (in cheese sauce also works great) or 1/4-1/2 cup broccoli, leftover (in cheese sauce also works great)
- 4 ounces shredded cheddar cheese (sharp is best)
- 1/2 teaspoon sea salt (or Kosher Salt)
- 1/4 teaspoon white pepper
- 1/2 teaspoon paprika
- 2 slices bacon, pre-cooked & crumbled (optional but very good addition if you have it leftover from breakfast)
Crustless Pumpkin Pie
By jbrockel
nstructions: Combine all ingredients and beat until smooth
- Ingredients:
- 1 can pumpkin (15 oz)
- 1 can evaporated skim milk (12 oz)
- 3/4 cup egg substitute (or 3 egg whites)
- 1/2 tsp salt
- 3 tsp pumpkin pie spice
- 1 tsp vanilla
- 2/3 C. Splenda (or sugar) or to taste
Tortilla Casserole
By jbrockel
1. Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until ...
- 1 pound lean ground beef
- 1 small onion, chopped (1/4 cup)
- 1 1/3 cups hot water
- 1 cup Old El Paso® Thick 'n Chunky medium salsa
- 1/2 cup milk
- 1 package Hamburger Helper® cheesy nacho
- 6 Old El Paso® flour tortillas (6 inches in diameter)
- 1 1/2 cups shredded Cheddar cheese (6 ounces)
Meatball and Spinach No-Sagna
By jbrockel
Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat
- Meatballs
- 1 1/2 lbs ground sirloin
- 1 large egg, beaten
- 1/2 cup Italian bread crumbs (you can eliminate this for a lower carb meal if you'd like)
- 1/2 yellow onion, chopped
- 4 garlic cloves, crushed and finely chopped
- 1/4 cup flat-leaf parsley (a fistful of leaves), chopped
- 1/2 cup grated Parmigiano or Romano (a couple of generous handfuls)
- Salt and freshly ground black pepper
- 2 tablespoons E.V.O.O.
- 1 teaspoon crushed hot red pepper flakes
- 1 can (14 ounces) chunky-style crushed tomatoes
- 2 1/2 cups (10 ounces) shredded provolone cheese or Italian 4 cheese-blend
- Spinach
- 2 tablespoons E.V.O.O.
- 1/2 yellow onion, chopped
- Salt and freshly ground black pepper
- 2 10-ounce boxes chopped spinach, defrosted
- 1/2 cup chicken stock or broth
- 1/2 cup heavy cream
- A generous grating of fresh nutmeg or 1/4 teaspoon ground
- 1/2 cup fresh basil leaves, for garnish
Beef Stew II
By jbrockel
1. Dredge beef cubes in flour until evenly coated
- 2 * 2 pounds cubed beef stew meat
- 1/2 * 1/2 cup all-purpose flour
- 3 * 3 tablespoons margarine
- 1 * 1 onion, chopped
- 4 * 4 carrots, sliced
- 3 * 3 stalks celery, sliced
- 1 * 1 clove garlic, minced
- 2 * 2 bay leaves
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon white sugar
- 1/2 * 1/2 teaspoon ground black pepper
- 1/2 * 1/2 teaspoon paprika
- 1/8 * 1/8 teaspoon ground cloves
- 1 * 1 teaspoon lemon juice
- 1 * 1 teaspoon Worcestershire sauce
- 4 * 4 cups water
Sliced Steak and Mushroom Sandwiches
By jbrockel
Pre-heat a cast iron skillet, griddle or grill pan over medium-high heat
- Extra virgin olive oil (EVOO), for drizzling
- 4 tablespoons butter
- 1 pound crimini mushrooms, sliced
- Sea salt and pepper
- 2 shallots, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1/2 cup Marsala or dry sherry
- 1 cup beef stock
- 1 1/2 pounds flank steak, at room temperature
- 4 ciabatta rolls, split
- 2 large cloves garlic, halved
Cheesy Chicken Enchilada Dinner
By jbrockel
HEAT oven to 350°F. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
- 1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
- 1/4 cup chopped fresh cilantro
- 10 flour tortillas (8 inch)
- 2-1/2 cups frozen corn