Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Recipe Source: Kathleen Novo
Prep/Cooking Time: 30 Min
Ingredients:
1 (16 ounce) package spaghetti
1/4 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan over low heat place olive oil, garlic and peppers and simmer. Pour olive oil mixture over cooked pasta and serve with Parmesan cheese.
Recipe Source: recipezaar.com
Prep/Cooking Time: 50 min, 10 min prep
Ingredients:
3 small chicken breasts
1 cup cooked rice
3/4 cup cubed Velveeta cheese
1 (10 1/2 ounce) can cream of chicken soup
1/2 pint whipping cream
1/2 chicken bouillon cubes
pepper(optional)
4 ounces frozen mixed vegetables, of your choice (optional)
Directions:
Preheat oven to 375. Cook rice as per directions on box or bag, more rice can be used but at least a cup. Combine can of cream of chicken with whipping cream, mix well. add chicken bullion cube. Take chicken breasts and slice into inch, inch and a half strips (if you want to keep them whole, adjust cooking time).Pour rice, cream of chicken mixture, and cheese into a medium sized casserole dish. Bury chicken strips into mixture. Add pepper to taste and veggies (optional). Mix well and cover with foil. Check chicken to see if it’s done after about 40 minutes, depends on if you kept them whole or how big the strips are.
Recipe Source: Nikki Kate
Prep/Cooking Time: 30 minutes
Ingredients:
3 cups dry noodles
6 ounces chickens
1/2 cup mayonnaise
1/3 cup chopped onions
1/2 teaspoon salt
10 1/2 ounces cream of mushroom soupor cream of chicken soup
1/2 cup milk
8 ounces grated cheddar cheese
Directions:
Cook noodles and drain. Combine chicken, mayonnaise, onion and salt with noodles, set aside. Blend soup and milk. Heat through; then add cheese until melted. Mix together with noodles.
Butter glass 9×13 inch oblong dish. Bake uncovered at 350 degrees for 30 minutes.
Recipe Source: Tara, allrecipes.com
Prep/Cooking Time: 35 Min
Ingredients:
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) package nacho-flavor tortilla chips
4 skinless, boneless chicken breast halves
1 1/4 cups milk
1/2 cup shredded processed cheese
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the soups, tomatoes and green chile peppers and milk. Mix well until smooth. Layer a 9×13 inch baking dish with the tortilla chips, then the chicken, and then pour the soup mixture over.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from oven, top with the cheese and bake for 10 more minutes, or until cheese is bubbly.
Recipe Source: drgourmet.com
Ingredients:
1 tsp. grapeseed oil
2 cloves garlic (minced)
2 ribs celery (diced)
1 large onion (diced)
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1/2 cup dark beer
1/4 tsp. salt
to taste fresh ground black pepper
2 Tbsp. tomato paste
1 Tbsp. pure maple syrup
1/4 tsp. pure vanilla extract
1 – 15 ounce can no salt added black beans
6 ounces skinless, boneless chicken breast (cubed)
2 ounces low-fat Monterey jack cheese (grated)
Directions:
Preheat the oven to 350°F.
Place the grapeseed oil in a large skillet over medium heat. Add the garlic, celery and onion and cook, stirring frequently, for about 10 minutes until the onions begin to soften.
Add the cumin, cayenne, beer, salt, pepper, tomato paste, maple syrup vanilla extract and black beans. Cook, stirring frequently, for about 10 minutes. Add the chicken and cook for another five minutes.
Divide the chicken and black bean mixture into two au gratin dishes. Top with the grated jack cheese and place the dishes in the oven.
Cook for about 3 – 5 minutes until the cheese is melted and beginning to brown on top.
Nicki’s Notes:
I made mine in an iron skillet and put that straight into the oven after topping with cheese. I also used olive oil in the absence of grapeseed oil.
Recipe Source: Cookingfor7 / recipezaar.com
Prep/Cooking Time: 1¼ hours
Ingredients:
1 lb cooked lean ground beef, seasoned with taco seasoning
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can ranch style beans
8 ounces tomato sauce
3/4 cup Minute Rice, uncooked
1 1/2 cups shredded cheddar cheese, divided
Directions:
If cooking right away, pre-heat oven to 350°F.
Combine all ingredients except 1/2 cup cheese in a large casserole dish and bake for 45 minutes.
Sprinkle with remaining cheese and bake for another 15 minutes.
Nicki’s Notes:
If you are like I am, and prefer not to use “instant” rice products (like Minute Rice), simply cook your rice beforehand until about 3/4 of the way done and then add to casserole and follow the rest of the instructions.
Also, with the seasoning, I use anywhere from 1/2 to a whole packet per pound of beef.
Recipe Source: Jean Kressy, “Relish the American Table, May 21, 2006 / relishmag.com
Ingredients:
4 tablespoons butter
1 (8-ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 (14 1/2-ounce) can lower-sodium chicken broth
1 1/3 cups half-and-half
3 tablespoons dry sherry
3/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/8 teaspoon ground nutmeg
3 cups (1 pound) cooked boneless, skinless chicken cut in strips
1/2 pound spaghetti, broken in half and cooked according to package directions
1/2 cup grated Parmesan cheese
Directions:
Heat oven to 425F. In a large nonstick skillet melt butter over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper and nutmeg. Remove from heat and stir in chicken.
Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish or casserole; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.
Serves 6.
Recipe Source: kraftfoods.com
Prep/Cooking Time: 1 hr 35 min
Ingredients:
1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Directions:
Preheat oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.
Spread 1 cup of the meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
Bake 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.
Recipe Source: Pamela Shank
Ingredients:
2 pounds ground beef
1 (14-ounce) can refried beans
1 (1 1/4-ounce) package taco seasoning mix
1/4 cup water
2 cups shredded Cheddar cheese
1 (16-ounce) container sour cream
1 (16-ounce) jar salsa
2 cups shredded lettuce
1 large tomato, diced
4 green onions, chopped
2 cups shredded Mexican-style cheese
Large bag of corn chips
Directions:
In a large skillet, brown ground beef; drain. Add refried beans, taco seasoning and water. Stir well and cook over over low heat until heated through.
Spread mixture in a 13-by-9-inch baking dish. Sprinkle Cheddar cheese on top. Cover with sour cream. Pour salsa over sour scream. Cover with shredded lettuce, tomato, green onions and Mexican-style cheese.
Serve with corn chips to dip.
Recipe Source: Bettie Wedlock
Ingredients:
1 pound ground beef
1 package taco seasoning
1/2 cup water
1 12-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1 8-ounce can tomato sauce
1 8 1/2-ounce package corn muffin mix
1 2.8-ounce can french fried onions
1/3 cup shredded sharp cheese
Directions:
Preheat oven to 400 degrees. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce. Pour into a 7-by-12-inch glass dish or 2-quart casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping. Bake 2 to 3 minutes.
Serves 6.
Tip: Try adding one 12-ounce can of kidney, chili, or black beans to add fiber and more flavor.
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