Alfredo

This is the reason we are so chubby at our house :)

1 cube butter
1 6 0z pkg Shredded Parmesan cheese
1 pint heavy cream
4 Tbsp cream cheese

Noodles of choice (my kids lie bow tie, so that's what I use)

A little variation that I have been doing lately if I have it around, is to add some pesto to the sauce. I usually buy the little tubes or tubs that you find in the produce section at the grocery store. but have used homemade before and of course it's better. :)

Mexican Chicken Casserole

This is one of my favorites...so yummy! I had it at a Relief Society social when I lived in West Valley and had to have the recipe!

2 chicken breasts, cooked & cubed
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/4 to 1/2 teaspoon each of:
cumin, cayenne pepper (I usually stick with 1/4 on this) & chili powder
1 medium green bell pepper, chopped
1 medium onion, chopped
shredded cheese
corn tortilla chips

Layer chips in pan and break them up. Layer cubed chicken on top of the chips. Mix soups, onions, tomato, green pepper, and spices together. Pour over chips and chicken. Cover with foil and bake at 350 degrees for 45 minutes. Take out of oven and sprinkle shredded cheese on top. Return to oven until cheese melts. Serve with salsa if desired.
Note: the recipe calls for a whole bag of tortilla chips, but I don't use that much in the casserole. I just do what looks like a good layer and then serve it with more chips on the side.

Beef Stroganoff

I use this one a lot because my kids will actually eat it.

1 1/2 lbs top round steak sliced 1/4 on thick (I usually buy stew meat)
4 tbsp flour
2 tsp salt
1/2 tsp pepper
6 tbsp butter
1 1/2 cups chopped onion
1 clove garlic
2 Tbsp olive oil
1 (10 oz) can beef consomme
1 lb fresh mushrooms
1 Tbsp Worcestershire sauce
1/2 cup sour cream
Noodles or rice for 8

combine flour, salt and pepper and coat beef. In a large frying pan melt 4 tbsp of the butter add onion and garlic and cook until lightly browned. set aside in a bowl. in the same pan melt remaining 2 Tbsp butter and olive oil. place meat in pan and brown. add beef consomme and onion/garlic mixture. Cover and simmer over low heat for 30 minutes. Add mushroom and Worcestershire sauce and continue cooking until meat is tender. just before serving top with sour cream. serve over noodles or rice.

I will usually add an extra can of consomme. It just makes a little more without doubling everything.

Gasless Beans

I got this tip, but haven't tried it yet. Here it is: "I love pinto beans now that I discovered the right way to do them! No gas! Soak overnight (8-12 hours); pour off soaked water and rinse beans. Place beans in pot with enough water to cover them and add 1 spoonful of Baking Soda (very important!) then bring to a boil. Pour off boiled water and rinse again. Place back in pot, cover with plenty of water and bring to a boil, then turn down and simmer for several hours. The baking soda, rinsing, and changing water does something to prevent gas."

I have tried putting baking soda in my beans while cooking them. Sometimes it worked but more often it didn't. Maybe the added step of pouring off the soda water and cooking in new water will make a difference. I am making chilli this week, so I'll let you know how it turns out.

King Ranch Chicken Casserole

1 can cream of mushroom soup
3/4 c Pace Picante Sauce (I use whatever salsa I have on hand
3/4 c sour cream
1 T chili powder
2 med. tomatoes, chopped (abt 2 cups)
3 c cubed cooked chicken
12 corn tortillas(6 inch) cut into 1-inch pieces (I just use tortilla chips)
1 c shredded cheddar cheese
green onion for garnish (optional)

Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.

In 2 quart shallow baking dish arrange half tortilla pieces (or chips). Top with half of chicken mixture. Repeat layers. Sprinkle with cheese.

Bake at 350* F for 40 minutes or until hot. Serve with additional picante sauce and sour cream. Garnish with green onion

(from my Campbell's recipe book)

Hawaiian Haystacks

2 cups uncooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth (or 1 cup of water and 1 bullion cube)

Suggested toppings:
cheese, tomatoes, olives, pineapple, chow mien noodles, coconut, cashews or almonds. Really anything that sounds good to you. :)

Cook rice according to directions.

Combine soups with broth in a sauce pan over med heat stirring occasionally until heated through.

Top rice with sauce and your topping of choice and voile', you've got a Hawaiian haystack. :)

You can also add chicken to this. I am just to lazy to cook and cut up chicken. :)

Black Bean Chili

I usually double this recipe and use the left overs for Navajo tacos.

1-1/2 tsp olive oil
1/2 onion, chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno pepper, seeded and minced
5 fresh mushrooms, quartered (optional)
3 roma tomatoes, diced
1 can corn (drained) or 1 c. frozen (thawed)
1/2 tsp pepper
1/2 tsp ground cumin
1-1/2 tsp chili powder
1 (15 oz) cab black beans, drained and rinsed
3/4 cup chicken broth
1/2 tsp salt

Heat oil in large saucepan over med-hi heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn or 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in black beans, chicken broth and salt. Bring to a boil.

Ladle 1-1/2 cups of soup into food processor or blender; puree and stir the bean mixture back into soup. Serve hot by itself or over rice.

(I usually soak and boil dried beans in advance and store them in my freezer and use those instead of canned beans.)