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Archive for March, 2016

12 oz frozen mini meatballs
1 tbs Worcesteshire
1 tsp onion powder
1 tsp garlic powder
1 tsp Montreal steak seasoning
1 onion
4 carrots, sliced
1 head escarole, thinly sliced
8 tsp chicken buillion granules

Add 8 cups of water to contents of bag. 30 minutes before serving, add 1/2 cup pasta

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1.5 lbs Chicken breasts
1/2 cup White wine
8 oz Chopped mushrooms
1/2 cup Onion, chopped
1 packet Onion soup mix

Serve over rice or noodles

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1 lb Ground beef, browned
1 Onion, chopped
16 oz Chili beans with liquid
15 oz can Kidney beans with liquid
15 oz can Whole kernel corn with liquid
1 can Tomato sauce
2 cups Water
2 cans Diced tomatos
1 can Green chili peppers, diced
1 package Taco Seasoning

Serve with sour cream, shredded cheddar and corn chips

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10 Red potatos, cubed
3 tbs Flour
3/4 cup Real bacon bits
1 Red onion, chopped
1 Garlic cloves, minced
2 tbs Chicken bouillon
1 tbs Ranch dressing seasoning
2 tsp Parsley
1 tsp Seasoning salt
1/2 tsp Pepper
3 cups Water

Add 1/2 cup Half and Half 15 minutes before serving. Garnish with sour cream, shredded cheddar, chopped green onion.

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24 oz BBQ Sauce
15 oz can Pineapple chunks
1 Bell pepper, chopped
1 Onion, chopped
2 Garlic cloves, minced
6 Chicken breasts

Serve over rice.

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4 Chicken breasts
1 Onion, diced
2 tbs Butter
2 cans Cream of chicken soup

20 oz biscuit dough, torn into pieces (add to crock pot 1/2 hour before eating)

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1.25 lbs Italian sausage links, cooked & cut into pieces
1 package Frozen italian style vegetables
2 Zucchini, sliced
1 can 4 cheese pasta sauce
1 can Diced tomatos, undrained
1 can Tomato paste

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