Ok…I need help. I am in a dinner rut. I cook the same things over and over again. And frankly, I can’t do it any more. So I beg you…I plead to you. Please, Please…Post the recipes to the meals you and your family like to eat the most.
I will start things off.
Chicken Casserole
1 whole chicken
1 can of cream of chicken soup
1 can of cream of celery soup or cream of mushroom
1 tub of sour cream (a little one) about 12 ounces (i think)
1 bag of pepperidge farm stuffing (I like the blue bag but hey use which ever one you want)
1 casserole dish
directions
Boil the chicken till done. (do not throw out broth you will need it).
shred chicken into bite size pieces (set this aside for a moment)
pour half of your stuffing into bottom of casserole dish. Spread out evenly.
Carefully pour enough broth into bottom of casserole dish to wet the stuffing. (Make stuffing wet not soggy)
Spread shredded chicken onto top of stuffing in casserole dish
mix the sour cream, cream of chicken and cream of celery together
carefully spread this mixture over the chicken in the casserole dish
pour the rest of the stuffing on top and spread out evenly
Last step
With your favorite pouring device wet the top layer of stuffing with enough broth to make it soggy…yes,I said soggy
Put the whole thing in the oven for 45 minutes to an hour at 425 degrees farenheit
Feel free to improve on this recipe anyway you like.
marsha
this sounds pretty darn good…I know how you feel…I get in a rut making supper.
my daughter ‘Manda has a good crockpot recipe for Italian Roast Beef for sandwiches on homemade bread…she includes the recipe for the homemade bread…looks easy enough and I’ve had it while at her house it is very yummy!
She is first on my Homefolk list is you want to check it out!
😀
My family loves that recipe. I never did make the dressing soggy though, I just mixed it with some butter…yours sounds better.
Thanks for stopping by my blog the other day and leaving congrats for my beautiful new granddaughter.
Here’s what I do to help me when I’m in a rut. A long time ago I made up a bunch of 3×5 cards with menus on one side and shopping lists on the other. I made a lot, like sixty different ones. It took a while, but now I have ready made menus in combinations I know my family likes. When I’m in a rut I get out these cards, pick out a few menus I haven’t done in a while, and go shopping.
Your casserole recipe sounds yummy. Here’s my Pastitsio recipe:
8 oz cut zit or elbow mac
1 lb gr beef
1/2 cup chopped onion
1 clove minced garlic
1 15 oz can tomatoe sauce
1/2 tsp dried oregano
1/4 tsp ground cinnamon
1/4 tsp pepper
3/4 cup grated Parmesan
topping:
2 tbs butter
2 tbs flour
1/8 tsp pepper
1 1/2 cups milk
1 beaten egg
1/4 cup grated Parmesan
Cook and drain pasta. Meanwhile, in a large skillet cook beef, onion, and garlic till the meat is brown. Drain fat. Stir in tomato sauce, oregano, cinnamon, and pepper. Cook about 5 minutes till heated through. Remove from heat, stir in cheese.
Layer half of the pasta in the bottom of casserole dish. Top with meat mixture, then the remaining pasta.
For topping: in a small saucepan melt butter. Stir in flour and pepper till blended. Add milk all at once. Cook and stir over med heat until mixture is thiickened and bubbly. Stir some of the mixture into the beaten egg. Return egg mix to saucepan. Cook and stir for 2 min more. Stir in Parmesan cheese.
Pour sauce over the pasta layer. Bake uncovered in 350 degree oven about 35 minutes.
hmm… nice recipe.. however I know only Indian recipes… dont know if u have ever tried one… 😉
Missy, Thankyou for the recipe
Prachi, Please send me a recipe!!
Tammy, Thankyou
Beverly, congratulations again.
Hi Marsha, being in a rut, I’ve looked at your recope and I see one obvious mistake.
Where it starts:
I will start things off.
It should read My loving husband startts things of…….
{=(:-D) [CHEF]
best regards Aaron
Aaron, LOL!, you are so right.
Here is a recipe that we enjoy. It is embarrassingly simple and easy.
Yummm, that recipe sounds so delish and I’ve copied it down!! I know what you mean about getting in a rut where cooking meals is concerned…it’s hard to forever be thinking of what recipes to make!! Does your family like Italian Spaghetti? I make a really good sauce and if you’re interested, I’ll email it to you:-) Take care!!
OK here’s my favourite lasagne recipe. Hope you’re OK with metric measurements.
Lasagne
Meat Sauce:
25g margarine
1 onion
250g mince (beef or lamb)
1 can chopped tomatoes
2 tsp tomato puree
150ml beef stock
1 tsp marjoram
1 tsp basil
1 clove garlic, crushed
Fresh ground pepper to season
2 tsp cornflour
abt 150g lasagne sheets
For the bechamel sauce:
25g butter or marg
25g plain flour
½ pint milk (can’t remember equivalent metric!!!!!!!!!)
65g grated cheddar cheese (or mix of cheeses like grated mozzarella)
Make the Meat Sauce:
Fry the onion in the margarine
Add the mince and fry until browned
Add the tomatoes, puree, stock, herbs and garlic
Season well with black pepper
Bring to the boil then turn down the heat and simmer for about 30 minutes.
Blend the cornflour with a few tsp of cold water in a small bowl then add to the meat sauce, continue cooking for about 10 minutes.
Cook the lasagne sheets in boiling water with a drop of oil and some salt added to it, then drain and refresh in cold water.
For the bechamel:
Melt the marg over a low heat, stir in the flour and cook for 2 minutes stirring.
Very gradually – a drop at a time to start with or it will go lumpy – add the milk, as the sauce thins you can add the milk more quickly.
Bring to the boil, stirring all the time
Add the grated cheese, (keep a little bit back to sprinkle on the top of the dish) and cook for a minute or two more.
Now layer the lasagne sheets with the meat sauce – I usually do it this way
A small amount of the sauce right at the bottom of the dish (stops the pasta sticking!), then a layer of lasagne, then half of the meat sauce, 2nd layer of lasagne, rest of the meat, then a 3rd layer of lasagne.
Pour the bechamel sauce over the top layer of lasagne and sprinkle with the saved cheese.
Cook for 30 – 35 minutes in a hot oven
Gas 5
Electric 375F or 190C
Thanks Kathy…I will be trying this.
Here u go… Its a receipe for Chicken
Ingredients:
2 chicken breasts – skinned, cut into small pices
1 tsp chilli powder
1 tsp salt
1 tsp black pepper powder
2 egg white
2 tbsp cornflour
2 tbsp maida (all purpose flour)
1 cup butter milk
2 tbsp ginger-garlic paste
2 tbsp oil
1 tbsp lemon juice
oil
Method:
Marinate/Mix the chicken, salt, black pepper and keep aside for an hour then mix in the cornflour, maida and egg white.
Heat the oil for deep-frying and fry chicken pieces first over high heat, then medium, till cooked through and a light brown.
Heat two tablespoons of oil and add garlic and ginger pastes and fry till brown. add buttermilk, and salt
Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
I’m copying this recipe down…You’ve made me hungry!