Monday, August 30, 2010

Seven Tried and True


What are we eating this week? Well, this is some of what we ate last week and some of what we'll eat this week, and definitely some of what we will eat this fall! What am I talking about? According to Kelly is hosting the great menu exchange! This is where you submit your seven "go to" meals and get back a virtual cookbook. Doesn't that sound lovely? This means you get a whole cookbook of everyone's TOP recipes! So...here are my seven tried and true...

Pita Pizzas
image from instructables
Pita bread
Pizza sauce
Mozzarella cheese
Toppings of your choice

Assemble your pizza as desired and bake in a 350 oven for about 15-20 minutes (I think). We just put them in until they look done. We have found that if you like a lot of toppings, it is best to assemble in this order: pita, sauce, toppings, cheese. The cheese helps all those heaping toppings stay on a little bit better.

**We LOVE assemble your own type meals. That way everyone gets to choose what they like best and everyone's happy!

Stir Fry
image from bon appetit
1/2 lb. - 1 lb. meat of your choice
fresh or frozen vegetables
Kikkoman Stir Fry Sauce (this is the BEST sauce ever!)
Rice

Cook meat in a pan or wok. Add vegetables. Cover and cook for about 5 minutes. Add some sauce until it is well covered. I use about 1/2 bottle for this size recipe. Heat for another 3-5 minutes. Serve over cooked rice.

**This really is my go to meal. If I can't think of anything to make, I make Stir Fry. Super easy.

Chicken Enchilada Bake
image from dairy makes sense
Flour tortillas
2 tbsp. butter
1 can (4 oz.) diced green chiles
1/4 cup milk
1/2 cup sour cream
1 can (10 3/4 oz) cream of chicken soup
1 1/2 cups cubed, cooked chicken
Shredded cheese

In a medium saucepan, melt butter. Stir in green chiles, sour cream and soup; mix well. Set aside 3/4 cup of this mixture. Add chicken and 1/2 cup cheese to remaining sauce in pan. Warm tortillas according to package directions. Fill tortillas with chicken mixture and roll up. Place seam side down in ungreased 8x12 (2 quart) baking dish. In a small bowl, combined reserved soup mixture and milk; spoon over tortillas. Bake for 30-35 minutes or until bubbly at 350 . To serve, sprinkle with remaining cheese. Garnish with black olives if desired.

**Yum-O! Just a modified version of the one from the Azteca website.

Easy Beef Stew
image by me
1lb. beef stew meat
small bowl of flour
3-4 peeled and chopped red potatoes
1-2 cups chopped carrots
3 cups water
1 pkg. Lawry's Beef Stew mix
additional veggies if desired

Coat meat in flour. Brown in frying pan. Place meat, potatoes, and veggies in crock pot. Add beef stew mix and water. Cook on low for 6-8 hours or high for 3-5 hours.

**Such a yummy treat for those cold nights. Serve with dinner rolls and I'm in heaven! We even made a camp version in our dutch oven...that was good.

Pork Chops with Apples and Stuffing
image from kraft foods
1 pkg. Stove Top Stuffing Mix
1 can (21 oz.) Apple Pie Filling
6 boneless pork loin chops (3/4 inch thick)

Prepare stuffing as directed on package. Grease 13x9 baking dish. Spread pie filling onto bottom of dish. Top with chops and stuffing. Cover with foil. Bake 30 minutes at 375. Uncover and bake an additional 10 minutes or until chops are cooked through.

**Apple pie for dinner, um....OKAY! I used to think you could only eat pork chops with applesauce (do you remember that Brady Bunch episode?). That is until I found this recipe. Sweet and savory!

Burrito Casserole
image by me
1 lb. ground beef
1 can refried beans
2 cans chili no beans
1 pkg. flour tortillas
1 pkg. shredded cheese

Brown the ground beef and drain. Return to pan and mix in refried beans. Heat. Scoop some mixture into a tortilla. Roll. Lay in the pan. Repeat with the remaining mixture and shells until the bottom of the pan is covered. Pour Chili no Beans over the top. Add cheese on top. Bake at 350 for 40 minutes.

**Such an easy meal and really good!

Chicken and Rice Casserole
image from wholefoods blog
1-2 cups chicken, cubed
Lawry's Seasoned Salt
1 can Cream of Chicken soup
1/2 can milk
Vegetables of your choice
Shredded cheddar cheese
Rice

Prepare rice in rice cooker or according to package directions. Cook chicken with Lawry's Seasoned Salt. In a 9x13 casserole dish, mix white rice, chicken, soup, milk and vegetables. Top with cheese. Bake at 350 for 20-30 minutes or until cheese is melted.

**This is one of my favorites. It's really easy and so good. Perfect for our picky toddler too!

I hope you may have found something new to make this week! If you'd like to participate in The Great Menu Exchange, visit this post to learn more! I can't wait to get this cookbook to take the headache out of my  menu planning!

I'm linking up to these parties.

2 comments:

Courtney Q. said...

Thank you for these yummy recipes! I've tried your stir fry with beef and we loved it! Next week we plan to try it with shrimp. :)

Something Wilde said...

Cool! I'm so glad you liked it!!

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