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Dinner Recipes
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Dinner Recipes

Russian Chicken
Shevon M. - TX

Ingredients:
5-6 Boneless, Skinless Chicken Breasts
1 bottle Russian Dressing
1 jar Apricot Preserves
1 pkg. Onion Soup Mix

Directions:
Mix Russian dressing, apricot preserves and onion soup mix together. Place chicken in baking dish and pour mixture over chicken. Bake at 350 for one hour (sometimes just 45 minutes depending on size of check breasts) Serve with rolls, salad and rice.

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Chicken and Rice Casserole
Lauren B.l - SC

Ingredients:
1 can Healthy Cream of Chicken Soup (Low Sodium Reduced Fat)
1 can Healthy Cream of Mushroom Soup
2 cups Rice (Cooked)
3 or 4 chicken breast cubed (We like chicken so I use 6 or 8)
salt and pepper
1 teaspoon Garlic and Herb Seasoning (or anything you like)

Directions:
Mix it all together and put it in a greased casserole dish

Optional: Top with bread crumbs, bread crumbs & Parmesan cheese, stove top stuffing mix, or cheddar cheese

Bake 40-45 minutes in a 350 degree oven and ENJOY!

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Hamburger Casserole
Debbie K. - SC

Ingredients:
1 to 1 and 1/2lbs of hamburger
3-4 potatoes
3-4 carrots
1 onion
1 can cream of mushroom soup
1 small container of sour cream

Directions:
Put raw hamburger in bottom of 9 x 13 baking dish
Slice potatoes, carrots, and onions layer on top of hamburger
Mix the soup and sour cream together. Pour on top of layers
Salt and pepper to taste
Bake at 350 for 30-35 min.

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Beef Stroganoff
Teri V. - PA

Ingredients:
1 lb beef tips
1 pkg onion soup mix
1 small can mushrooms
3 oz sour cream
1 jar beef gravy
1 bag of egg noodles (prepared as bag directions)

Directions:
Brown the beef tips. Stir in all other ingredients. Do
not drain the mushrooms. Continue cooking, stirring
occasionally, for about 15 - 20 minutes. Serve over cooked egg
noodles Delicious and FAST!

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Taco Bake
Coreen F.- FL

Ingredients:
1 Box Kraft Mac and Cheese (plus all ingredients to make per box)
1 c. Sour Cream
Salsa (as desired)
Shredded Cheese
Tortilla Chips

Directions:
Make Kraft Mac and Cheese according to box, mix in sour cream when finished.
Layer in a casserole dish twice w/ precooked ground beef, salsa, and crushed tortilla chips, top w/ one layer of shredded cheddar.

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Cavatini
Claire G. - KS

Ingredients:
16 oz. Pasta, various shapes
1 - 1 and 1/2 lb. Ground Beef
1 Green Bell Pepper, diced
1 Small Onion, diced
Celery, diced
Pepperoni Slices (as much as desired)
1 lg. Jar of Spaghetti Sauce
Grated Mozzarella Cheese
Grated Monterey Jack Cheese

Directions:
Cook pasta until just done. Drain into colander and leave while you cook the following.
Brown the ground beef, add diced green pepper, diced onion and celery
Cut pepperoni slices, (as much or little as desired), into smaller pieces and add
Let simmer until done.
Add 1 jar of Prego spaghetti sauce, blend and let simmer for 15 minutes.
Spray a 9x13 pan with Pam. Layer the above sauce, grated Monterey Jack and Mozzarella cheese, sauce, cheese, etc.
Bake 350 degrees for 30-40 minutes, then add the last layer of cheese about 10 minutes before the end of the baking time.

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Vegetarian Spaghetti
Gaye R. - KS

Ingredients:
1 lg. jar of Low Sodium Spaghetti Sauce
4-6 Zucchini or Yellow Squash
3-4 large Carrots
1 large Spaghetti Squash
Salt to taste
Pepper to taste

Directions:
Purchase a large jar of ready-made, low-sodium spaghetti sauce. By hand or in a food processor grate 4 - 6 zucchini or yellow summer squash and 3 or 4 large carrots. Add these veggies to your sauce and simmer until the carrots are tender. While your sauce simmers cut 1 large spaghetti squash in half and remove the seeds. Salt and pepper each half to taste. Spray or brush with a small amount of olive oil. Cover with plastic wrap. Microwave on HIGH for 25 - 30 minutes. When tender scrape the noodles out of the squash shell with a fork. Add sauce and serve with a fresh green salad and fruit.

* You can add ground turkey or turkey meatballs to the sauce if you prefer. My teenagers love it!

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5 Can Casserole
Frances H. - MD

Ingredients:
1 6 oz. can Chicken Chunks, drained
1 5 oz. can Evaporated Milk
1 10.75 oz. can Condensed Cream of Chicken Soup
1 10.75 oz. can Condensed Cream of Mushroom Soup
1 5 oz. can Chow Mein Noodles

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Stir the chicken, milk, cream of chicken soup, cream of mushroom soup, and noodles together in a mixing bowl; pour into the prepared casserole dish. Bake in the preheated oven until hot and bubbly, about 25 minutes.

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Chicken Enchiladas
Maria L. - NJ

Ingredients:
8 soft corn tortillas
Filling:
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce:
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Directions:
Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas
and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5
minutes to melt cheese and set enchiladas. Serve.

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Santa Fe Soup
Jessica O. - AL

Ingredients:
4-5 cooked Chicken Breasts, chopped
1 can Diced Tomatoes
1 can Rotel Tomatoes
1 can Black Beans
1 can Pinto Beans
1 can Light Red Kidney Beans
1 can Yellow Corn
1 can Shoepeg Corn
1-2 pkg. Taco Seasoning

Directions:
DO NOT DRAIN ANY OF THE VEGITABLES. Mix together and simmer for about 25-30 minutes. Serve with tostitoes, grated cheese, sour cream and green onions (optional).

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On The Go Chicken Casserole
Amber K. - AL

Ingredients:
2 pkg. Chicken Flavored Noodles
1 can Chunk Chicken, drained
1 pkg. Shredded Cheese (your favorite)

Directions:
Preheat oven 350 degrees. Cook the noodles as directed on the package. When almost done, add the chicken to the noodles. Pour into a casserole dish and cover with shredded cheese. Put in the oven and bake until all cheese is melted and bubbly. Very little work!

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Hearty Tortellini Soup
Jill D. - CT

Ingredients:

2 cloves crushed garlic
1/4 cup margarine
1 package frozen cheese tortellini
3 cans chicken broth
1 package frozen chopped spinach
1 can stewed tomatoes

Directions:
Brown garlic in margarine add chick broth and tortellini and next 3 ingredients. Bring to a boil. Let simmer 20 minutes.
Delicious!

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Red Beans and Rice
Susie K. - MO

Ingredients:
2 Family size boxes of Zatarains Red Bean and Rice
3 Tablespoons of Tony Chachere's More Spice or All Seasoning
3 Tablespoons of Creole Seasoning (Any brand)
1 Small Can Green Chiles
1 Small Can Jalapenos
1 Small Bottle Crystal's Hot Sauce
1 Package Hunter's Cajun Sausage or Hunters Hot Smoked Sausages (2 Links sliced)

Directions:
Prepare Zatarains as directed on box, I usually add a little more butter when it starts to boil. Add all other ingredients. Continue to cook as directed on the box. If reheating in crock pot I add about one cup of water.

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Chicken Chili
Tara M. - MO

Ingredients:
3 cans Great Northern Beans
2 cans Chunk Chicken
1 can Shoepeg Corn
1 pkt. White Chili Seasoning

Directions:
Mix together and put in crock pot to heat. Low Fat!
Add some sour cream, tortilla chips and mozzarella cheese for garnish.

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Apple Cider Chicken
Christine K. - IN

Ingredients:
2 Tbsp. Olive Oil
2 Tbsp. Butter
4 Boneless, Skinless Chicken Breasts (about 2 lbs.)
Salt to taste
Black Pepper to taste
1/2 Vidalia Onion, chopped
1 Granny Smith Apple, cored and sliced into ¼ wedges
3 Garlic Cloves, minced
2 Tsp. Dried Thyme
2 Bay Leaves
2 Tsp. All-Purpose Flour
1 and 1/2 c. Apple Cider

Directions:
Heat oil and 1 tablespoon butter in a skillet over medium-high heat.
Season the chicken breasts with salt and pepper, add to pan and sear
until golden, about 4 minutes each side. Remove chicken from pan and
set aside. Add remaining butter and onion, apple, garlic, thyme and bay
leaves. Saute until apple begins to get color and onions soften, about 6
minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into
pan, add cider, bring to a boil, reduce to a simmer and cover. Cook
until chicken is cooked through, about 12 minutes.

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Southwestern Chicken
Suzanne S. - MO

Ingredients:
4-5 chicken breast, boneless, skinless
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 sm jar salsa
1 cup shredded cheese

Directions:
Pour salsa into crock pot. Add chicken and cover with beans and corn. Cook 6-8 hours on low or 3-4 hours on high. Can be served with Spanish rice, chips and dip.

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White Castle Burgers
Rebekah M. - MO

Ingredients:
2 lbs Ground Beef
1 pkg Dry Onion Soup Mix
8 oz. Cheddar Cheese
2 Tbsps. Mayonnaise
2 pkg Hawaiin Dinner Rolls

Directions:
Brown hamburger and drain. Add soup mix and microwave for 1 to 2 minutes. Add cheese and mayo. Slice rolls and add meat mix to the center of them. Wrap rolls in foil twice. Bake at 350 for 20-30 minute

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Soup Recipes

Tamale Soup
Teresa H. - TX

Ingredients:
2 cans of Tamales
2 cans of Corn
2 cans of Pinto Beans
2 cans of Mild Rotel Tomatos

Directions:
Dump it all into a crock pot, let it simmer on low all day. Dinner is ready when you get home!

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Taco Soup
KeAngela P. - TX

Ingredients:
1 lb of Ground Beef
1 pkg. of Taco Seasoning
1 can of Pinto Beans
1 can of Corn
1 can of Ranch Style Beans
1 can of Mild Rotel Tomatos

Directions:
Brown Ground Beef, drain. Add all other ingredients, bring to a boil (do not drain liquid from cans).

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Slow Cooker Dinner Recipes

Super Quick Brocolli and Chicken
Carolyn F. - TX

Ingredients:
2 lbs Chicken Tenders or Bonless Chicken Breast cut into strips
1 1/4 c. Uncooked Converted Rice
1 pkg. Knorr's Cream of Broccoli Soup Mix
1 1/2 c. Chicken Broth
Pepper to taste

Directions:
Place rice in a lightly greased slow cooker/Crock Pot. Sprinkle with parsley and pepper. Top with chicken pieces. Mix together the soup mix and broth. Pour over chicken and rice. Cover and cook on low for 6 to 8 hours.

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Soupy Chops
Cheryl H. - MD

Ingredients:
4 Boneless Pork Chops
1 can Campbell's Cream of Celery Soup
1 can Water
4 Potatoes, peeled

Directions:
Sear Pork Chops. In crock pot layer potatos, pork chops, cream of celery soup and water. Put on in the AM on low and when you get home you have your entree, gravy and potatos!

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Crockpot Chicken
Traci N. - MO

Ingredients:
4 Boneless, Skinless Chicken Breasts
1 lg. can Cream of Chicken Soup
Salt and Pepper to taste

Directions:
Cut fat off of the chicken breasts and place them in the crock pot. Cover with soup and add salt and pepper to taste. Cook on low for approximately 8 hours. The Cream of Chicken Soup makes great gravy for potatoes too.

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Blue Cheese Potatoes
Debbie K. - MO

Ingredients:
2 lbs. Red Potatoes with skin
1 c. Green Onions, chopped
2 Tbsp. Olive Oil
1 tsp. Dried Basil
1/2 tsp. Salt
1/4 tsp. Black Pepper
2 oz. Crumbled Blue Cheese

Directions:
Add potatoes, green onions, 1 tbsp of the olive oil, basil, salt and pepper to crock pot. Cover and cook on low for 7 hours or on high for 4 hours. When finished cooking, stir in blue cheese and remaining 1 tbsp. of olive oil. Turn onto high and cook for an additional 5 minutes. Top with 1/4 c. chopped green onions.

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Slow Cooker Swiss Steak Supper
Sarah M. - IN

Ingredients:
1 1/2 lbs Boneless Round Steak
1/2 tsp Peppered Seasoned Salt
6-8 New Potatoes, cut into quarters
1 1/2 cups Baby Carrots
1 medium Onion, sliced
2 cups Diced Tomatoes w/Italian Herbs (28oz) can, un-drained
1 jar (12 oz) beef gravy

Directions:
Cut beef into 6 serving pieces. Spray skillet with cooking spray: heat over med-high heat.
Sprinkle beef w/seasoned salt. Cook in skillet 6--8 minutes turning once until brown.
Layer potatoes, carrots, beef and onion in 4-5 qt slow cooker. Mix tomatoes and gravy;
spoon over mixture in cooker
Cover and cook on low setting 7-8 hrs or until beef and vegetables are tender.

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