Shepherds Pie

Great recipe to use up leftovers.


Ingredients:

• 8 cups of mashed potatoes
• 1-2 cups of cheddar cheese 
• 1-2 tablespoons of sour cream 
• 8-16 ounces of brown gravy 
• 1 pound of ground beef
• 16 ounces of frozen mixed vegetables
• Chopped onion
• Diced Garlic
• Garlic Salt
• Milk

Directions:

1. Start by pre-heating your oven to 375.  
2. Prepare gravy according to the instructions on the package.  
3. Prepare mashed potatoes.  
4. Add the cheddar cheese, sour cream, milk, garlic salt etc. 
5. In a skillet, brown the hamburger and drain any excess fat. Add garlic and onion. 
6. Mix the browned hamburger, gravy, and entire bag of frozen vegetables. 
7. Pour that mixture into the glass baking pan and cover with mashed potatoes. Cover with additional cheese if desired.
8. Bake in the oven for 25-35 minutes, until golden brown.

Enjoy!

Hawaiian Haystacks

This recipe is simple to put together and great for large groups.

1- Put some rice on to cook.  
2- Cook up chicken and cut into bit size peices
3- Put chicken gravy ingredients in a pot and add chicken.  Heat thoroughly.
4- Get out toppings (choose as many as you like)
5- Assemble.  Rice, gravy/chicken, toppings 



Chicken Gravy 

• 2 cans cream of chicken soup 
• 1 can chicken broth

Topping Ideas

• Pineapple tidbits
• Mandarin Oranges
• Chopped green onions
• Chopped green pepper
• Chopped celery
• Diced tomatoes
• Sliced water chestnuts
• Grated Cheddar cheese
• Chow mein noodles
• Coconut 
• Toasted almonds (slivered)
• Cashews

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

I found this recipe online here and slightly modified it and reduced the portions.   I didn't use roasted garlic but it looks like a good recipe. 

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Pork Chops

• 6 pork chops, 1/2 inch thick
• 1 packet dry Ranch Dressing Seasoning
• 10 oz can Cream of Chicken Soup

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot
2. Cook on high heat for 4 hours or low heat for 6 hours.
3. Serve on mashed potatoes

 Potatoes

• 4 lbs peeled, cubed potatoes
• 5 Tablespoons real butter
• 1 cup fresh grated Parmesan cheese
• 6 cloves roasted garlic (directions are below, I just used some garlic salt and didn't add any other salt)
• 1- 1 1/2 Cups warm milk
• 1 Tablespoon salt, or to taste
• 1 teaspoon fresh cracked black pepper, or to taste

1. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. 
2. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

Roasted Garlic
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Loaded Baked Potato Soup

Ingredients:

• 6 large baking potatoes, peeled, cut in 1/2 -inch cubes
• 1 large onion, chopped
• 1 quart chicken broth
• 3 garlic cloves, minced (or pressed)
• 1/4 cup butter
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup cream or 1 cup half-and-half cream
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons chopped fresh chives
• 1 cup sour cream (optional)
• 8 slices bacon, fried & crumbled
• cheese, for sprinkling

Directions:

1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours or bring to a boil on the stove for about 30 minutes (potato should be tender).
2. Mash mixture until potatoes are smooth and soup is slightly thickened
3. Stir in cream, cheese and chives, and heat thoroughly.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.

Read more: http://www.food.com/recipe/crock-pot-style-loaded-baked-potato-soup-301754#ixzz1bBijfP1G

Creamy Chicken and Rotini Primavera

This substitute sauce is as good as the real deal, but better for you and less expensive, about $1.35 per serving. Add whatever vegetable combination you like and feel free to use cheaper chicken cuts to make this even more budget-minded.

 

Hands-On Time: 10 minutes
Ready In: 30 minutes
Yield: 4 servings

 

Ingredients

• 1/2 pound dry rotini
• 2 Tablespoons vegetable oil
• 1 pound boneless skinless chicken breast - cubed
• 1 pound frozen vegetable mix - thawed
• 4 ounces Neufchatel cheese (reduced fat cream cheese)
• 1/2 cup lite Italian dressing
• 1/2 cup  milk

Directions

1. Cook rotini per package directions to desired doneness. Drain well and keep warm.
2. Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
3. Combine cream cheese, dressing and milk and whisk until smooth.
4. Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.

 

Recipe found here

Chicken Dinner in a crock pot

Crockpot Chicken Dinner

Ingredients:

• chicken (boneless or with bones)
• potatoes, chopped
• carrots, chopped
• onion, sliced
• about 2 cups (or 1 can) of chicken broth
• 1 can cream of chicken soup
• salt and pepper

Directions:

1. Place the chicken on the bottom of the crockpot. 
2. Put the veggies on top of the chicken. 
3. Stir the broth and soup together with the salt and pepper.  
4. Pour over the veggies and chicken.  
5. Cook on high for 5-6 hours or low for 7-8 hours.

GRAVY:
You can thicken the broth to make gravy.  Remove the chicken and veggies from the pot.  Turn the heat to high.  In a container with a tight fitting lid, add several Tbs. of flour.  Add some water and shake to make a thick paste.  You want it to pour, but still be thick.  Slowly whisk the flour mixture into the broth.

Original recipe found here

Creamy Chicken Pockets

Creamy Chicken Pockets

Yield:  16 pockets, 6-8 servings

INGREDIENTS:

• 2 tbsp olive oil
• 2-3 small chicken breasts, diced
• 1/2 cup minced onion
• 2 cloves garlic, minced
• 1 tablespoon butter, softened
• 3 ounces cream cheese, softened
• 2 tablespoons milk
• 2 (8 ounce) package refrigerated crescent rolls
• 1 tablespoon butter, melted
• 1/4 cup Italian seasoned bread crumbs, optional

DIRECTIONS:

1. Preheat oven to 350˚F.
2. Heat the olive oil in a large skillet over medium heat.  Cook the chicken with the onions and garlic.
3. Meanwhile, in a medium bowl, beat the cream cheese and melted butter (1 TBS) until smooth.  
4. Stir in the cooked chicken, onions and garlic.  Add milk.  Mix well.
5. Separate the crescent roll dough into the eight triangles.  Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal.  Press and seal firmly.  
6. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. 
7. Brush the tops with the melted butter (1 TBS) and sprinkle with the bread crumbs (optional).
8. Bake for 11 – 13 minutes, or until golden brown. 
   
   
   Recipe Note:  To heat up leftovers, bake in a preheated 350˚F oven for 10 minutes.
   
   

Recipe adapted from Pennies on a Platter