I got this receipe idea from a magazine and made it my own! Because you bake it in a cupcake pan it cuts the bake time down and makes perfect kid-size portions.
1 lb of hamburger
1 can of italian diced tomatos
1 box of chicken stuffing
2 eggs
BBQ sauce
Your favorite seasoning, I love Red Robin's seasoning.
Shredded Cheese to sprinkle on top
*if you don't like any of these ingredients, mix and match, this is just how I have adjusted it to my own family's taste:)
Preheat your oven to 350 degrees.
Mix the raw hamburger, stuffing, 2 eggs, about 1 cup of the BBQ sauce, seasoning and the tomatos in a big bowl together-I only use about 1/2 to 3/4 of the tomatos because my family doesn't like alot of them. Fill each cupcake spot, its ok if you do it to the top, spray if you like but the hamburger does a good job of keeping it oiled. Now make a little room in each meatloave for about 1 tbsp of BBQ sauce then cover it. Now bake for about 25 to 30 mins or until its a little crispy and browned on the top. Right before I take them out I sprinkle with a little cheese.
We love to eat this with corn on the cob and homemade mashed potatos.
Enjoy!
Enjoy the next day too! It makes GREAT leftovers!
(This bakes great in my Pampered Chef Stoneware cupcake pan, if you don't have any Pampered Chef Stoneware-try it out!! Its great for baking!!)
Friday, September 18, 2009
Thursday, September 17, 2009
Super Easy Chicken and Green Chile Casserole
I am like my cousin Tracy and not into measuring, so use your own judgement or add to taste. This is a receipe that I got from my sister in law and made into my own for my family.
1 package either corn or flour tortillas-(my family prefers flour)
1 can of either cream of mushroom or cream of chicken soup
about 1/2 can of milk(I use the soup can)
3-4 tbsps of cream cheese
2 heaping scoops of sour cream-(I don't measure this, I just add what looks good or what I have)
1 small can of mild green chiles
1 can of chicken-(I think this tastes best, but you can also use a couple of cut up fully cooked chicken breasts, use up your leftovers if you have them!!)
16 oz of shredded cheese-at least! I never skimp on the cheese!(I like the mexican blend)
Preheat your oven to 350 degrees
I always lightly coat my casserole dish(3 qt-cake dish) with cooking oil spray
mix the soup, milk, sour cream, cream cheese, green chiles and chicken until blended-I heat my cream cheese in the microwave for a few seconds to soften it so it mixes better
Lightly butter your tortillas and begin layering your casserole dish like this-buttered tortillas, mixture, then cheese, buttered tortillas, mixture, then cheese and so on. I always top it with the tortillas and then cheese and cook until the cheese on top is browned and a tad crispy. YUM! Top with your favorite salsa if you like.
This serves my family with leftovers-which are THE BEST!! This is a great receipe to make ahead of time, stick in the fridge and cook later or cook it then refrigerate and reheat. I think it makes it better when its served as "leftovers." Great for pot-lucks or large amounts of people because its easy to double or triple.
Remember make it your own, don't be afraid to add ingredients, take away ingredients or turn it into something else. Have fun while you cook and experiment, thats how you get some of your best receipes!!
1 package either corn or flour tortillas-(my family prefers flour)
1 can of either cream of mushroom or cream of chicken soup
about 1/2 can of milk(I use the soup can)
3-4 tbsps of cream cheese
2 heaping scoops of sour cream-(I don't measure this, I just add what looks good or what I have)
1 small can of mild green chiles
1 can of chicken-(I think this tastes best, but you can also use a couple of cut up fully cooked chicken breasts, use up your leftovers if you have them!!)
16 oz of shredded cheese-at least! I never skimp on the cheese!(I like the mexican blend)
Preheat your oven to 350 degrees
I always lightly coat my casserole dish(3 qt-cake dish) with cooking oil spray
mix the soup, milk, sour cream, cream cheese, green chiles and chicken until blended-I heat my cream cheese in the microwave for a few seconds to soften it so it mixes better
Lightly butter your tortillas and begin layering your casserole dish like this-buttered tortillas, mixture, then cheese, buttered tortillas, mixture, then cheese and so on. I always top it with the tortillas and then cheese and cook until the cheese on top is browned and a tad crispy. YUM! Top with your favorite salsa if you like.
This serves my family with leftovers-which are THE BEST!! This is a great receipe to make ahead of time, stick in the fridge and cook later or cook it then refrigerate and reheat. I think it makes it better when its served as "leftovers." Great for pot-lucks or large amounts of people because its easy to double or triple.
Remember make it your own, don't be afraid to add ingredients, take away ingredients or turn it into something else. Have fun while you cook and experiment, thats how you get some of your best receipes!!
Wednesday, September 9, 2009
My Favorite Potato Salad
I love this potato salad! The secret is to add the vinegar while the potatoes are still hot. You could grill chicken or hot dogs to go with this and steam your favorite vegetable. I don't always measure so feel free to adjust the ingredients to your taste.
Ingredients:
2 1/2 lbs Potatoes, peeled and cut into bite size pieces
2 Tablespoons Apple cider vinegar (or white vinegar)
1 Stalk Celery (I like it sliced very small)
1 Tablespoon Freeze dried pieces of red onion
1/2 cup Mayonaise
Salt and Pepper to taste
Boil the potatoes until done but not too soft. Drain them and add vinegar. Toss with the vinegar and then add the celery and red onion while still hot. The steam will cook the celery a little but it will still have a crunch to it. Let it cool a little and add the mayo and salt & pepper to taste. Mix well and refrigerate at least 4 hours. Serve cold. YUM!
Ingredients:
2 1/2 lbs Potatoes, peeled and cut into bite size pieces
2 Tablespoons Apple cider vinegar (or white vinegar)
1 Stalk Celery (I like it sliced very small)
1 Tablespoon Freeze dried pieces of red onion
1/2 cup Mayonaise
Salt and Pepper to taste
Boil the potatoes until done but not too soft. Drain them and add vinegar. Toss with the vinegar and then add the celery and red onion while still hot. The steam will cook the celery a little but it will still have a crunch to it. Let it cool a little and add the mayo and salt & pepper to taste. Mix well and refrigerate at least 4 hours. Serve cold. YUM!
Wednesday, September 2, 2009
Welcome & Our First Dinner Idea!!
Hello everyone! The Dinner Fairy's Friend is a blog where I will be posting dinner ideas along with my cousin Rachel. We decided to start this blog to solve our constant problem of trying to figure out what to make for dinner. I personally try to be very organized and plan out dinners for two weeks and then go grocery shopping once every two weeks. My life is so much easier when I know ahead of time what's for dinner and I already have all the ingredients. But it gets hard at times to think of new ideas when I am planning and sometimes the second week doesn't get planned out so well. So the first recipe will help you when its almost time to go grocery shopping again and you are starting to run low on food and ideas. Enjoy!
Tracy
I made a version of this today with leftover meatloaf from last night and it's yummy!
END OF WEEK SOUP:
From the Pantry:
2 cans of broth + equal amounts of water
1/2 - 1 large can of diced tomatoes (can use diced fresh tomatoes as well)
1 can drained beans (kidney / garbanzo) - OPTIONAL
From the Cupboard / Fresh:
garlic, onion, basil, oregano, celery / seed, bay leaf, pepper, salt, noodles / rice / cut spaghetti - BY CHOICE & TO TASTE
Leftovers / Fresh / Frozen:
spinach, kale, green beans, carrots, mushrooms, potatoes, peas, carrots, broccoli - BY CHOICE
MEAT OPTIONS TO ADD TO BROTH:
* Chicken Broth:leftover chicken, pork, sausage, meatballs / meatloaf, ham, egg
* Beef Broth:leftover beef, pork, fresh sausage
* Vegetable Broth:just about any type of meat available!
Generally ANY combination of the above items will produce a yummy soup to use up leftovers (or delay going to the store just one more day). Let your imagination go wild but, be sure to taste your creation along the way as you fill your pot. Let your soup simmer for at least 20 - 30 mins. to allow flavors to intermingle.
ENJOY!
Tracy
I made a version of this today with leftover meatloaf from last night and it's yummy!
END OF WEEK SOUP:
From the Pantry:
2 cans of broth + equal amounts of water
1/2 - 1 large can of diced tomatoes (can use diced fresh tomatoes as well)
1 can drained beans (kidney / garbanzo) - OPTIONAL
From the Cupboard / Fresh:
garlic, onion, basil, oregano, celery / seed, bay leaf, pepper, salt, noodles / rice / cut spaghetti - BY CHOICE & TO TASTE
Leftovers / Fresh / Frozen:
spinach, kale, green beans, carrots, mushrooms, potatoes, peas, carrots, broccoli - BY CHOICE
MEAT OPTIONS TO ADD TO BROTH:
* Chicken Broth:leftover chicken, pork, sausage, meatballs / meatloaf, ham, egg
* Beef Broth:leftover beef, pork, fresh sausage
* Vegetable Broth:just about any type of meat available!
Generally ANY combination of the above items will produce a yummy soup to use up leftovers (or delay going to the store just one more day). Let your imagination go wild but, be sure to taste your creation along the way as you fill your pot. Let your soup simmer for at least 20 - 30 mins. to allow flavors to intermingle.
ENJOY!
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