Homemade Sloppy Joes

Once you've tried this, you will never buy a can of Manwich again!

1 pound hamburger meat

1/4 - 1/2 cup finely chopped white onion

1 can tomato soup

brown sugar

ketchup

mustard

salt & pepper

Cook hamburger and onion in a large skillet until meat is browned and onions are tender, adding salt and pepper. Add in tomato soup and stir until well blended. Now comes the fun part! Stir in brown sugar, ketchup, and mustard - a little at a time- until it reaches your desired taste. Serve on buns.

Note: For my family of six, I always double the recipe because one batch is not nearly enough and everybody wants seconds and thirds!

Heidi Dixon

Chicken Curry Casserole

 

Ingredients:

1 C steamed/blanched broccoli, chopped

1 chicken breast, cooked and cubed (small)

1 1/2 C cooked rice

1/2 C mayo

1 T lemon juice

1 can cream of chicken soup

2 t curry powder

2 C shredded cheddar cheese, divided

Directions:

Preheat oven to 375 degrees.

Mix all ingredients, reserving 1 C cheese on the side, in a large bowl.

Pour into a lightly greased pie dish.

Top with the reserved 1 C cheese.

Bake for 30 minutes.

Let stand 5-10 minutes before serving.

Serve in pie wedges.

 

Recipe courtesy of The Cooking Chicks

Chicken and Wild Rice Casserole

Ingredients:

Cooked and shredded chicken, about 2 breasts

1 box of PREPARED Wild Rice (Uncle Ben's Original Recipe)

1 can of GOLDEN MUSHROOM soup (NOT "cream of mushroom")

Couple splashes of water

Chopped onion, about 1/4 cup

French-style green beans

Sharp Cheddar Cheese

Directions:

In an large bowl, combine the chicken, wild rice, and soup.

Add the water till the mixture is creamy, but not watery.

Stir in the onions and green beans and top with some cheese.

Bake at 375 for 20-30 minutes till nice and bubbly.

Recipe courtesy of The Cooking Chicks

Chicken Pasta Parmesan

Ingredients:

2 Tbls vegetable oil

1/4 cup chopped onion

1 can cream of broccoli OR cream of chicken soup

3 Tbls milk

1 lb boneless, skinless chicken breasts (cut into cubes)

1 cup sliced fresh mushrooms (optional)

1 cup cooked broccoli flowerets

1/2 cup grated parmesan cheese

Hot cooked spaghetti

Directions:

In skillet over medium heat, add the oil and heat. Cook the chicken and onion until chicken is browned and the onion is tender (I like to add garlic salt and pepper to the chicken while it cooks). Stir in the soup and milk. Add mushrooms, cooked broccoli, and 1/2 cup of cheese. Reduce heat to low. Cover and cook 10 minutes, or until chicken is no longer pink. Stir occasionally. Serve over hot spaghetti and (if desired), sprinkle more cheese on top.

*You can also add 1/2 cup thinly sliced peppers (green/red) instead of the broccoli.

Recipe courtesy of The Cooking Chicks

Honey Lime Enchiladas

Original Recipe from The Sister's Cafe

Ingredients:
1 lb cooked, shredded chicken
Sauce:
1/3 cup honey
1/4 cup lime juice (fresh if possible)
1 Tb chili powder
1/2 tsp garlic powder (or 2 cloves minced garlic)
20 oz can green enchilada sauce
shredded cheese (half and half of mozzarella/cheddar, or Monterrey jack, whatever you have on hand)
flour tortillas (I used 16 and it made two pans)
fresh cilantro (optional)
Directions:
Mix sauce ingredients in bowl and add the chicken. Toss chicken in sauce and cover with plastic wrap and place in refrigerator to marinate for 30 minutes.
Lightly spray a large baking dish (or 9 by 13 and 8 by 8, like I did) and pour some green enchilada sauce to just cover the bottoms. Fill tortillas with desired amount of meat mixture and cheese. Roll up and place seam down in dish.
Pour remainder of sauce over all the enchiladas and sprinkle with more cheese.
Baked UNCOVERED at 350 degrees for 30 minutes until bubbly and cheese is melted. If desired, broil a couple minutes longer to make cheese crisp and brown. Top with cilantro if wanted. Enjoy!

Recipe Courtesy of The Cooking Chicks