This is a favorite! Serve it over mashed potatoes, noodles or mashed cauliflower (for a lchf diet!).
2 lb. stew meat,
1 can cream of mushroom,
1 packet brown gravy mix,
1 packet lipton dry onion soup mix,
1small can mushrooms,
1 cup water.
Mix all ingredients and pour over the meat, set to low for the day in crock pot.
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(it makes its own gravy while baking) So simple!
6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water
Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.
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CHILI RELLENO CASSEROLE
This recipe I got from a friend. Thought I would try it this week, (of course the low carb version)! But posting it for everyone to try either or both versions of Chili Relleno Casserole! Courstesy #NataleeEmbry,
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterrey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce
1.Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
2.Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3.Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
I added ground turkey. Cook the turkey like you would cook meat for taco’s. I placed a layer of pepper then the turkey, the Monterrey Jack cheese, Peppers ,cheddar then egg mixture.
For those who are on a Low Carb Diet, Check this version out!
CHILE RELLENO CASSEROLE (Low Carb)
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Cheesy Crunchy Broccoli Scalloped Potato Casserole
Chili with Corn Dumplings
1 1/2 lbs lean ground beef
3/4 cup chopped onion
1 can (15.25 oz) Green Giant® whole kernel corn, undrained
1 can (16 oz) stewed tomatoes, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick® mix
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired
1 Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
2 Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
3 Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.
2 1/2 cups milk
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Casseroles are always handy when looking for something in a spur of the moment meal! Can be either made ahead and reheated, or be made on the spot! Crazy Good Casserole is no different! And Tastes Yummy!
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4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Cook and crumble bacon.
While bacon is cooking, cut chicken into bite sized chunks.
Set cooked bacon aside for later use.
In the same pan cook chicken in bacon drippings.
Add garlic powder and salt and pepper to taste.
While chicken is cooking prepare pasta according to directions.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.
Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.
Stir to mix well.
Top with crumbled bacon and remaining Monterrey Jack cheese.
Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.
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2 lbs hash browns
1/2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 pint sour cream
1/2 teaspoon salt
3/4 cup onion, chopped
1 tablespoon butter
2 cups longhorn cheese, grated, firmly packed
1 1/2 cups corn flakes, crushed
4 tablespoons butter, melted
Saute onion in 1 tablespoon butter until translucent.
Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
Put potato mixture into a 9×13 inch baking pan.
Combine cornflakes and butter, and sprinkle evenly over top of casserole.
Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.http://www.food.com/recipe/funeral-potatoes-55389