Wednesday, November 7, 2012

Go-to Budget Recipes

Chicken Divan
Bag of frozen broccoli
Sharp Cheese, shredded
Can of cream of chicken soup
1/4 cup of mayonnaise
1/4 cup of milk
lemon juice (couple squirts)
pepper to taste
shredded chicken (enough to cover top, normally small ziplock bag full)

Cook chicken (either buy and shred a rotissary chicken, boil/bake a full chicken, or bake chicken breasts and shred)
Boil one bag of frozen broccoli
In bowl mix sauce
    -cream of chicken soup
    -lemon juice
-Grated Cheese

Bake at 350 until cheese is melted. If frozen thaw out, then bake.

Sheppards Pie:
1 pound of beef
1 bag of mixed veggies (I use the one with corn and peas)
1 packet of brown gravy mix
1/2 tsp Black Pepper
1/4 cup water
Mashed potatoes (2 servings or more if you like more)
Shredded Sharp Cheddar Cheese

Brown beef, drain
Mix with veggies, gravy, water, pepper
Cook veggies and meat on low
Mix together
Make mashed potatoes

Beef mixture
Mashed Potatoes

Cook on 350 until bubbly roughly 25 minutes. If frozen thaw, then cook.

Italian Chicken

Boneless Skinless Chicken Breasts
Italian Dressing

Thaw chicken breasts in a ziplock bag, squirt Italian dressing in with the chicken breasts, roll around so it covers the breasts. Let sit in fridge overnight. Broil for 15 minutes  flip and broil an additional 10 minutes. Fast, simple, and very juicy.

Dijon Chicken

Boneless skinless Chicken Breasts
Honey Dijon Mustard

Apply Dijon Mustard on both sides of chicken breast, In ziplock bag add about a cup of Bisquick, roll mustard, chicken breasts in Bisquick. Cook 350 for 15 minutes then flip for additional 15 minutes

Pork Chops

Boneless pork chops
Lawrys Seasoning Salt

spring Lawrys on both sides of pork chops, Cook on Broil for 15 minutes, flip, cook additional 10 mintues.

Kicked Up Crock Pot Cubed Steak

1 large can of cream of mushroom soup (about 28 ounces)
2 to 2.5 pounds of cube steak or top round steak, cut in to about 4 ounce portions (approx. 10-12 pieces)
1 envelope of onion soup mix
8 ounce package of baby portobello mushrooms, sliced
8 ounces of sour cream
garlic powder
2 cups of chicken broth

Cooking Directions:
In a large bowl combine cream of mushroom soup, chicken broth, onion soup mix, sliced mushrooms and sour cream
Lightly season each piece of steak with salt and garlic powder
In a 5 to 6 quart crock pot, place one layer of steak in bottom of crock pot.  Spoon a thin layer of mushroom soup mix over meat.  Add a second layer of meat and spoon more soup over this layer.  Repeat process until all meat has been added.  Add remainder of soup mixture into crock pot.
Cook on low temperature 5 to 6 hours or until meat can be cut with a wooden spoon.
Serve over rice or pasta.  (Serving size is two pieces of steak per person.)

Breakfast Casserole

1 8-ounce can refrigerated crescent dinner rolls
1 pound  Original Recipe Sausage Roll
2 cups shredded mozzarella cheese
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
Half a bag of frozen shredded hashbrowns
Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese, sprinkle hashbrowns
Combine remaining ingredients in medium bowl until blended; pour over sausage.
Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
**I omit the cresent rolls. When I used the cresent rolls they were still doughy**

No Peek Chicken


1 box Uncle Ben's Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
2 cans of water

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and water.
Arrange the raw chicken on top of the rice mixture.
Cover and seal with foil.
Bake at 350 degrees for 2 1/2 hours



1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!
In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. I turn the crock pot on hight the last hour.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Crockpot Cube Steak and Gravy (I use deer meat)

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4  cup water
Salt and Pepper to taste

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Crockpot Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 cup of water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.
Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Crockpot Mexi

Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,
Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.
I serve this over rice. The rice soaks up some of the soupy-ness.
It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

Crockpot Chicken and Stuffing

• 4 thawed chicken breasts
• 6oz. package of Stove Top stuffing mix
• 1/2 cup sour cream
• 1 can of cream of chicken soup

First put your chicken in the crock pot.
Pour the package of stuffing on top.
Mix sour cream, soup, and 1/4 cup water in a small bowl.
Pour the mixture over the top of the chicken and stuffing.
Cook on LOW for 4 hours.

Crispy Cheddar Chicken

Time: 15 minute prep + 45 minutes baking
Yield: 7 servings

4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

1   14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs
 and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
Remove the tin foil, bake for an additional 10 minutes,
 or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and
butter with a whisk. Stir it over medium high heat until the sauce is nice and hot.
 Serve over the chicken. Enjoy

Crock Pot Cheesy Chicken and Rice

  • 4 boneless skinless chicken breasts
  • 1 large onion, chopped (I use Vidalia)
  • 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
  • 1 cup cheddar cheese
  • 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
  • 1 -15 ounce can whole kernel corn, drained
  1. Place chicken in bottom of slow cooker. 
  2. Scatter chopped onion over top. 
  3. Spoon cream soup over top of that. 
  4. Cover and cook on low 7-8 hours or on high 3-4 hours. 
  5. A few minutes before serving, add in cooked rice, corn, and cheese. 
  6. Stir to combine. Serve hot.

Crockpot Rach Pork Chops (3 ingredients)

Pork Chops
Ranch Seasoning Dry Mix Packet
1 can Cream of Chicken plus 1 can or water or 2 cans Cream of Chicken

Combine all three ingredients in the crockpot and mix well.  

Other meals we eat a lot that are quick:
Sausage dogs
Hot dogs
Fish Sticks
Chicken Nuggets
Stir fry
Hamburger Helper
Tuna Helper
Basquet Boxed Meals
Corn dogs
French Toast

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