Friday, July 7, 2017

Slow-Cooker Spicy Cheddar Chicken Cornbread

 Slow-Cooker Spicy Cheddar Chicken Cornbread


Chicken Mixture
3 cups chopped cooked chicken
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (10 1/2 oz) condensed cream of chicken soup
1/2 cup milk
1 package (1 oz) Old El Paso original taco seasoning mix
3 green onions, thinly sliced, white and green parts separated
2 jalapeño chiles, seeded and finely chopped (1/3 cup)
Cornbread Topping
1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
3 tablespoons butter, melted

    1.   Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly.
    2.   In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread.
    3.  Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.
Now of course, we used 2% cheese and fat free milk and skipped the chiles. And still delicious!

Sunday, June 5, 2016

taco cups

A very tasty twist to regular tacos!

Servings: 12 taco cups

1 pound lean ground beef
1 envelope (3 tablespoons) taco seasoning
6 ounces diced tomatoes
1 (4 ounce) can diced green chiles
1 1/2 cups shredded sharp cheddar cheese
6 large flour tortillas

1. Preheat oven to 375º F.
2. In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
3. Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
4. Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
5. Generously coat a standard size muffin tin with nonstick cooking spray.
6. Line each cup of prepared muffin tin with a tortilla sheet.
7. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
8. Lightly brush the top edges of the tortilla with cooking oil.
9. Bake 18-20 minutes until cups are heated through and edges are golden brown.
10. Enjoy!

Monday, February 16, 2015

French Onion Pork Chop Skillet

French Onion Pork Chop Skillet
This is an easy, one pan meal!

6 boneless pork chops, 1/2 inch thick.
2 onions, thinly sliced.
2 Tbsp. Worcestershire sauce.
1 pkg. (6oz.) stove top stuffing mix.
1 1/2 cups hot water.
1 cup shredded part skim mozzarella cheese.

 Cook chops and onions in a large nonstick skillet on medium-high heat 8 min.,  turning chops and stirring onions after 4 min. Remove chops from skillet. (chops will not be done)
Cook onions additional 5 min. or until golden brown, stirring frequently. Stir in Worcestershire sauce. Return chops to skillet: spoon onion mixture over chops.
Combine stuffing mix and water; spoon around edge of skillet. Top chops and stuffing with cheese; cover. Cook 5 min. or until cheese is melted and chops are done. Remove from heat. Let stand 3 min. before serving.
Serve with sides of your choice.

Tuesday, January 27, 2015

Crock-pot pork chops

Crock-pot pork chops
This has got to be the simplest, tastiest recipe!
1 pkg pork cutlets, bonless.
1 can cream of chicken soup.
1 pkg ranch style dressing mix, dry.

Layer pork in bottom of crockpot.
Add cream of chicken soup.
Sprinkle with ranch dressing.
Cover and cook on low 6 hrs or high 4 hours.
Remaining sauce is great for gravy on mashed potatoes!

Wednesday, December 10, 2014

Cheesy Chicken Casserole

Cheesy Chicken Casserole
This was one really tasty meal!

2 packages of thin chicken breasts.
a few slices of prosciutto.
a half bag of fresh spinach.
an 8oz. package of mushrooms.
1 envelope Lipton Recipe Secrets Savory Herb and Garlic.
 1/2 cup white wine
1/4 cup olive oil.
8 oz. shredded Swiss or mozzarella.

Preheat oven to 375.
spray a 13x9 pan with Pam. Craig used a 11x11.
Layer chicken breasts in pan. Craig diced his chicken.
Cover with prosciutto, spinach and mushrooms.
Whisk together olive oil, wine and savory herb envelope, then pour over everything.
Lightly cover with foil and bake for 30 minutes.
Remove foil, top with cheese and bake 5 minute more.
Now when Craig took the foil off, there was so much liquid, he drained it off before adding cheese. I think next time he'll saute the mushrooms first to eliminate a lot of the water.
Pared with roasted asparagus for a delicious meal!
We even had enough for leftovers!

Tuesday, December 2, 2014

Brat and Tot bake

This recipe came from Taste of Home magazine. As usual, Craig modified it a bit to get it a lot less fat.


  • 1 pound uncooked Hot Italian Turkey Sausage, casings removed
  • 1 medium onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (32 ounces) frozen Tater Tots
  • 2 cups (16 ounces) light sour cream
  • 2 cups (8 ounces) 2% shredded cheddar cheese


  • Crumble sausage into a large skillet; add onion. Cook over medium
  • heat until meat is no longer pink; drain. Stir in the soup.
  • Transfer to a greased 13-in. x 9-in. baking dish. Top with Tater Tots
  • and sour cream. Sprinkle with cheese. Bake, uncovered, at 350°
  • for 35-40 minutes or until heated through and cheese is melted. Let
  • stand for 5 minutes before serving. Yield: 6 servings.

We served it with steamed broccoli. It was good!

Wednesday, August 27, 2014

Honey-Sriracha Chicken Foil Packet

A quick and easy dinner!


  • 1/2 cup uncooked instant brown rice 
  • 1/2 cup water
  • 1 box (7 oz) Green Giant™ healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed.
  • 4 boneless skinless chicken breasts (from 20-oz package)
  • 3 tablespoons honey
  • 3 tablespoons fresh lime juice
  • 11/2 tablespoon Sriracha sauce 
  • Directions

    • 1. Heat oven to 350°F. In small bowl, mix rice and water. Soak 5 minutes; drain. Stir in thawed vegetables.
    • 2. Cut 4 (10x12-inch) sheets of heavy-duty foil. Spray center of one side of each with cooking spray. Spoon one-fourth of the rice mixture on center of each sheet. Top each with 1 chicken breast.
    • 3. In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.
    • 4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.
    • 5. Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.
    Okay, first off, one box of frozen veggies is no where enough for 4 servings. We used 2 boxes and could have used 3. We like veggies.
    Second, we upped the rice to 3/4 cup and the water to 3/4 cup.
    Every thing else we followed.
    Easy and tasty!