Tuesday, March 31, 2009

Sloppy Joe Casserole

I should have prefaced this blog by saying that I have not tried every recipe that is posted. This one came from a deli counter worker at Wal-mart. Truly. I have not tried it and am only guessing at what the actual directions might be.

1 lb ground beef
Sloppy Joe Mix (optional to add onions and peppers)
2 can of crescent rolls

Cook beef and add in sloppy joe mix. Spray a 9x13 pan. Lay crescent rolls in bottom of pan. Pour Sloppy Joe mixture over rolls. Top with cheese. Top with second can of cresecent rolls. Bake 350 for 30 minutes or so. Can half the recipe, use a 9x9 pan and divide can of crescent rolls. Go ahead and make 1 lb of meat but just freeze 2nd half for next time you want to make the casserole!

Shared by Deli Counter worker at Wal-Mart. ha!
Recipe Source: clueless

From my house to yours

I don't know if any of you face the issue of picky eaters in your house, but I sure do. One is 3, the other 38. I find myself making a casserole, the clan barely eats it, then I OVER eat it in days following because I feel to guilty wasting the food. My friend Tricia and I talked about food sharing - preparing a casserole and halving it either before or after cooking and sharing with each other. Would save me a night of cooking, and then I could treat her to a night off. Try it! Your friends will thank you!

Shared by Kimberly Levitan, Leawood, KS

Easy Breezy Chicken Parmesan

Parmesan cheese
Chicken nuggets
Spaghetti Sauce
Mozzarella cheese

Boil water, add the noodles, drain and mix in lots of butter, salt and the cheese.
If you want to vary this recipe...while the water is boiling bake chicken nuggets and heat up spaghetti sauce. After the nuggets are cooked, dice and throw them into the sauce. Mix in the noodles and top with shredded mozzarella.

Shared by Izzi Lieberman, Prairie Village, KS
Recipe Source : yours truly

Banana Sweet Potato Casserole

This is a recipe where you really don't have to measure, can just eyeball it and throw in as much or as little of each thing as you like - a perfect recipe for the frazzled chef! I use the following amounts to serve 4, but recipe can be doubled to serve 8.

2 or 3 large sweet potatoes
2 bananas, sliced
1/8 cup margarine
1/4 cup brown sugar
1/4 cup orange juice OR pineapple juice OR sherry

Microwave sweet potatoes until mostly done. Peel and slice either into cubes or circular 1/4 inch slices. Layer in casserole dish as follows - sweet potatoes, dabs of butter randomly scattered, bananas, brown sugar. Pour juice of choice over and bake 30 min at 350

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: Borsheim's Cookbook (Omaha)

Boycotting Meat

Is your child not so fond of meat? Dylan hates chicken. Try pureeing some cooked chicken and sneaking it into a recipe. A soup broth (helps thicken it), cheesy pancakes, homemade potato pancakes, just about anything.

Shared by Kimberly Levitan, Leawood KS
Recipe Source: yours truly

Crescent Dogs

Hot dogs
can cresent rolls
cheese slices
Cut the cheese slices into slivers and roll it up with a hot dog in the uncooked cresent. Bake as directed on the roll package. Serve with baked chips and veggies or fruit. Yummy and fast!

Shared by Gretchen Hembree, Leawood, KS
Recipe Source: her mommy friends

Slow Cooker Chicken Fajitas

2pounds boneless, skinless chicken breast tenders
1medium onion, thinly sliced
1large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
3/4 cup chunky salsa
2packages (1.4 oz. each) fajita seasoning mix
16(10-inch) wheat flour tortillas
Shredded cheese, chopped tomatoes, fresh avocados, lite sour cream

Put chicken in slow-cooker and add onions and bell peppers on top of chicken.MIX salsa, and fajita mix in a bowl and pour over chicken. COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done. Fill tortillas with chicken mix and add cheese, tomatoes, avocados and sour cream...

Shared by Amy Hyken-Lande, Leawood, KS
Recipe Source: too frazzled to remember

Red, White and Blue Salad

1/4 cup fresh lime juice

1/4 cup honey

2 tablespoons chopped fresh mint

3 cups fresh blueberries

1 quart fresh strawberries, hulled and halved

3 medium apples, peeled and cut into 1-inch chunks

In a large bowl, whisk together the lime juice, honey, and mint. Add all of the fruit and toss to combine. Let the fruit salad set for 15 minutes to allow the flavors to blend. Serves about 8.

Shared by Amy Hyken-Lande, Leawood, KS

Recipe Source: too frazzled to remember

Russian Chicken

1 jar Apricot preserves
One packet onion soup mix
Russian dressing
several chicken breast halves

place chicken breasts in a 9x 13 dish. Sprinkle soup mix over chicken, then preserves. Finally add Russian dressing. Bake 350 for about one hour. Might be less depending on amount of chicken used

Shared by Kimberly Levitan, Leawood, KS
Recipe source: too frazzled to remember


Ask my husaband, I just LOVE sneaking vegetables into everything! Next time you make tacos, instead of adding water to the meat when it's time to add the seasoning, try adding V-8 instead and then the seasoning. I use one of the very small cans per one pound of meat.

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: yours truly