Chicken Broccoli Casserole

4 lbs chicken cooked and cut into 1 in pieces

2 packages 8 oz cream cheese

2 cups milk

1 tsp salt

1/2 tsp garlic salt

1 cup parmesan cheese

2 pkg broccoli spears, cooked 

Mix cream cheese, milk, salt, garlic salt and 1/2 cup of parmesan cheese together in saucepan; heat until cheeses are melted.  Place chicken in large casserole dish, cover with broccoli then cheese sauce.  Top with remaining 1/2 c of parmesan cheese.  Bake at 350 degrees for 30 minutes.  Let stand 10 minutes before serving.  

Red Wine Vinaigrette

2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I’ve found it gets a little thick if it is too cold so I’ll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).

http://www.melskitchencafe.com/2010/05/gourmet-green-salad.html

Easy Beef Fajita Skillet

1 lb. ground beef or turkey, browned and drained

1 c. uncooked rice

1 jar (16 oz.) salsa

1 can (15 oz.) kidney beans, undrained (or whatever bean you have or like)

1¼ c. water

1 c. cheese, grated

After your meat is browned and drained, add rice, salsa, beans and water.

Mix, cover and simmer 25-30 minutes, until rice is cooked, stirring occasionally.  Top with cheese and allow to melt.  Serve over tortilla chips, lettuce, or rolled in a tortilla.  Serves 6, sometimes.  I usually add a can of corn or some frozen corn.  

Easy Oriental Beef and Noodle Toss

1 lb. ground beef or ground turkey

2 pkgs. Oriental ramen noodles

2 cups water

2 cups frozen Oriental vegetables (can sub with fresh or canned veggies)

1/8 tsp. ginger

1 couple drops of sesame oil (optional)

Brown and drain the ground beef.  Add the water, ginger and noodle seasoning packets.  Mix. Break noodles into smaller pieces and add with vegetables to beef mixture.  Cover and cook in medium until noodles are done, and veggies are heated. 

I used chicken and it tasted great!

Green Smoothie

FROM a great blog I like to read

Green Smoothie
- 6 oz Pineapple Coconut juice (I use the L&A brand in the glass bottle)
- 1 banana
- two handfuls of spinach
- about 5-6 ice cubes

Blend together the juice and the banana first, then add the spinach. When it's all blended together add in the ice cubes and blend till smooth.

She said: "I promise you that this tastes like a banana smoothie. You really can't even taste the spinach. I like the way that spinach tastes, but not really in a smoothie. I love that I get a full fruit and veggie serving in first thing in the morning." So I tried it and she was right!!

Potato and Broccoli Cheese Soup

I think I have soup and fall foods on the brain....

2 cups potatoes chopped
3 cups chicken broth
1 onion chopped

combine and cook until potato's are tender

Then add fresh or frozen chopped broccoli and put the lid on until it is tender
after broccoli is cooked;

Add one tsp paprika
Salt and Pepper to taste
7-8 Slices of Kraft American Processed Cheese
Then take 1/4 cup flour and whisk with 2 cups whole milk until blended and no lumps
then add to the soup.

Yummy and Super Easy!!

Big D’s Birthday Chili

3 cans pinto beans rinsed

1 can S&W chili beans not rinsed (these are just flavored pinto beans that S&W makes)

2 cans kidney beans rinsed

4 cans diced tomatoes

1 ¼ pound hamburger cooked and grease drained

1 medium onion

1 cup ketchup

2 TBL chili powder

2 TBL cumin

2 TBL Worcestershire sauce

salt and pepper

Throw in crock pot and warm until onions are cooked.