Chicken and Broccoli Lo Mein

This is a potluck recipe I got from someone when I was in PTO (which stands for Parent Teacher Organization).  My daughter liked it and I asked the dad who brought it for the recipe and this is similar to what he had.  His didn’t have onions or mushrooms.  I also think he didn’t pre-cook the broccoli, but I like it better cooked al dente before I add it in.

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Chicken and Broccoli Lo Mein

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Ingredients
  • 16 oz long pasta -- linguini or spaghetti
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lg onion, chopped
  • 1 bag (12 oz) frozen broccoli, cooked in the microwave or on the stove, but can be cooled
  • 1 Tbsp garlic
  • 2 tsp ground ginger or 2 Tbsp fresh
  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp ketchup
  • 1 1/2 tsp toasted sesame oil
Method
  1. Cook pasta according to package directions.
  2. Slice mushrooms, set aside.
  3. Heat oil in Dutch oven and add onion.  Stir a few minutes to soften.
  4. Add cut up chicken, then mushrooms, broccoli, garlic and ginger and cook until mushrooms release their liquid and chicken is no longer pink in center.
  5. Add soy sauce, vinegar, ketchup and sesame oil to pot and stir well to blend, remove from heat.
  6. When pasta is done, drain well and stir into the pot, coating with sauce.

 

Chicken Bacon Ranch Spaghetti Squash Casserole

Chicken Bacon Ranch Spaghetti Squash Casserole will be a trial recipe for me, but it looks really good.  I love all the ingredients and they can only be improved by combining them.  I stumbled across this while googling something else (serendipity can not be underrated) and I’m fully expecting this to be amazing.  I intend to do the squash a day ahead, as suggested.  I’m looking forward to making this.

French Dip Sandwiches

I originally cut this from a magazine at a doctor’s office many years ago, when my adult kids were toddlers.  The cheese was not part of the recipe, but something that make the sandwiches oh-so-much better.

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French Dip Sandwiches

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Ingredients
  • 3 lb beef roast
  • 1 envelope onion soup mix
  • 1 can condensed beef broth
  • 8 slices provolone cheese
  • baguettes
Method
  1. Place beef in slow cooker
  2. In small bowl, combine soup mix and condensed broth.
  3. Pour over beef
  4. Cover and cook on LOW for 8-10 hours
  5. Remove beef from cooker, shred.
  6. Skim fat from liquid.
  7. Place cheese on baguettes and fill with beef.
  8. Serve with liquid.

Bacon Parmesan Meatloaf

This is a good meatloaf for those watching carbs because it uses parmesan cheese instead of breadcrumbs with the egg to bind the loaf together.  Standing time is highly important or it will fall apart.

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Bacon Parmesan Meatloaf

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Ingredients
  • 2 lbs ground beef
  • 4 eggs
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp mustard
  • 2 Tbsp granular splenda
  • 1 c grated parmesan cheese
  • 4 slices bacon
Method
  1. Combine all ingredients except bacon, mix well
  2. Put in greased loaf pan.
  3. Lay bacon slices, overlapping as necessary, over loaf.
  4. Bake at 375 for 1 hour. Let rest 10 minutes.

Chile Mole

Yes, there is chocolate in this recipe.  No, don’t let it put you off.  It’s traditional for mole and it really enhances the flavor.  This is a kind of stewish dish that is traditional, though adapted to be easy to make by using a chili seasoning mix.  Use a Tex-Mex chili mix, not a Cincinnati-style one.

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Chile Mole

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Ingredients
  • 1 lb ground beef
  • 1/2 c chopped onion
  • 1 pkg chili seasoning mix
  • 1 28-oz can diced tomatoes, undrained
  • 1 28-oz can crushed tomatoes
  • 1 15-oz can chili hot beans
  • 1 oz unsweetened baking chocolate, coarsely chopped
  • 8 soft corn tortillas
Method
  1. In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
  2. Stir in seasoning mix, both tomatoes and beans.
  3. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors.
  4. Stir in chocolate just until melted.
  5. Serve with tortillas.

Cheeseburger Pie

I got this recipe from Facebook. I often double it and make it in a 13″ x 9″ pan for a crowd.  The standing time is important.

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Cheeseburger Pie

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Ingredients
  • 1 lb ground beef
  • 1 envelope dry onion soup mix
  • 2 eggs
  • 1/2 c mayonnaise
  • 1/4 c heavy cream
  • 2 c shredded cheddar cheese, divided
  • salt and pepper
Method
  1. Heat oven to 350.
  2. Brown the beef with one-half envelope of onion soup mix, drain
  3. Add other half of the envelope of soup mix and place in 8″ square pan
  4. Stir in half of the cheese and top with remaining cheese.
  5. Whisk the eggs, mayonnaise, cream, a dash of salt, and a few grinds of pepper.
  6. Pour over the meat/cheese mixture.
  7. Bake 35 minutes.
  8. Let stand 10 minutes before serving.

Oven Smothered Chicken

Yes, you cook the chicken on the stove. How long this takes depends on your pot of choice and which burner you use.  About 20 minutes maybe.  The point is that the baking is to get that sauce on it.  To smother it.

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Oven Smothered Chicken

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Ingredients
  • 2 c water
  • 3/4 tsp garlic powder
  • 1/2 tsp Creole seasoning
  • 1/4 tsp onion powder
  • 10 chicken thighs
  • 1/4 c ranch dressing
  • 1 c mayonnaise
  • 4 oz softened cream cheese
  • 2 Tbsp chopped onion
  • 1 Tbsp dried parsley flakes
  • 1/4 tsp sweet paprika
  • 1 c shredded co-jack cheese
Method
  1. Combine water, garlic powder, Creole seasoning, and onion powder in Dutch oven. Add chicken, cover, bring to a boil and cook until done.
  2. Meanwhile, heat oven to 350.
  3. Transfer chicken to a 13″ x 9″ casserole dish.
  4. In a medium mixing bowl, combine ranch, mayo, cream cheese, onions, parsley, and paprika until thoroughly mixed. A hand mixer or immersion blender may help.
  5. Pour mixture over chicken. Sprinkle with shredded cheese.
  6. Bake 15 minutes or until cheese starts to brown.

Creamy Tortellini Soup

This is a lovely crockpot soup using dry tortellini (the kind you find in the pasta aisle, not the dairy case).  Use whichever kind you like, though my kids prefer the tri-colored ones.

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Creamy Tortellini Soup

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Ingredients
  • 1 envelope white sauce mix
  • 4 c water
  • 1 can chicken broth
  • 8 oz sliced mushrooms
  • 1/2 c chopped onion
  • 3 cloves garlic
  • 1 tsp Italian seasoning
  • 2 tsp salt
  • 1 package dry tortellini
  • 1 12-oz can evaporated milk
  • 1 pkg fresh baby spinach
Method
  1. Pour white sauce mix into crock. Add water, whisk to thoroughly combine.
  2. Add broth.
  3. Add mushrooms, onions, garlic, and seasonings. Stir well.
  4. Cover and cook on low for 6 hours.
  5. Stir in tortellini. Cook on low for one hour.
  6. Stir in evaporated milk, and spinach. Cover, and let spinach wilt.
  7. Serve topped with shaved or shredded Parmesan.

Beans and Greens Chowder

My family likes the soups with the wilted greens.  They’re healthy, too.

This could be made vegetarian by using vegetable broth and the vegetable bacon substitute bits as garnish.  Also, you can get regular spinach and coarsely chop it.

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Beans and Greens Chowder

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Ingredients
  • 3 c chicken broth
  • 3 c chopped onion
  • 2 cans light red kidney beans, rinsed and drained
  • 1 bag frozen cut okra
  • 1.5 Tbsp minced garlic
  • 2 tsp savory
  • 2 c fresh baby spinach
  • salt and pepper to taste
  • 6 slices bacon, cooked and crumbled
Method
  1. Combine all ingredients except spinach, salt, pepper and bacon in slow cooker.
  2. Cook on HIGH 3 hours.
  3. Add spinach and continue cooking for 15 minutes.
  4. Season to taste with salt and pepper.
  5. Sprinkle each serving with bacon.