Kayla made mixed vegetable casserole. When I worked in the college cafeteria as a freshman, we'd make something similar to this by throwing together all the leftover meat and all the leftover vegetables and mixing it with soup. It was actually a little disgusting to think about, but okay to eat if you didn't know what was in it. However, I made up my own recipe based on that experience. I'm sure there is probably an official recipe for this in a soup cookbook or somewhere, but mine is easy.
Mixed Vegetable Casserole1 lg. pkg. mixed vegetables cooked
1 lb hamburger browned
Lg. can cream of chicken soup
hash browns, warmed
salt
pepper
Mix and bake at 350F for 30-40 minutes.
Jasmine made an easy bbq chicken recipe and choose rice and broccoli to go with it.
Love those bead colors but I put them in to go with the outfit she wore for her party, and they didn't match everything.
Adam made one of his favorite standbys--Mexican Shepherd's Pie. It usually has tortilla chips around the edge by the tomatoes.
Mexican Shepherd's Pie
1 lb lean ground beef
½ cups slice green onions (our chef left these out)
1 c thick salsa
1 ½ tsp chili powder
¾ tsp cumin
11 oz can mexicorn drained
1 pouch Betty Crocker loaded mashed potatoes (these sell by the pouch, not in a box)
1 1/3c water
2 tbs butter
1 c milk
½ c shredded cheddar cheese
1 med tomatoes cut into wedges
tortillas chips
Cook ground beef and 1/4c of the onions in 10" skillet until beef is cooked through. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over slow heat until thoroughly heated.
Meanwhile, in 2-qt saucepan, heat water and butter to boiling. Remove from heat and stir in milk and pouch of potatoes with seasoning until just blended. Let stand 1 minute. Beat with fork.
Spoon potatoes over the mixture in the skillet. Spread evenly. Sprinkle with cheese and remaining onion. Cover and cook over low 5 minutes or until the cheese is melted. Arrange tomato wedges around potatoes. Garnish with tortillas chips.
Jessica made a beef stir fry. She is going to try several recipes and then make her own based on what she likes most about each.
Beef Stir Fry
2 tbs cornstarch 2 med carrots thinly sliced
2 tsp sugar 6 oz package frozen pea pods thawed
6 Tbs soy sauce 2 Tbs chopped onion
¼ c apple juice 2 Tbs vegetable oil divided
1 lb boneless beef round steak 8 oz can sliced water chestnuts undrained
cut into strips hot cooked rice
3 c broccoli florets
In a bowl, combine corn starch, sugar, soy sauce and apple juice until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 Tbs oil for one minute. Stir in water chestnuts. Cover and simmer four minutes. Remove and keep warm. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetable to pan. Toss. Serve over rice.
1 ½ tsp chili powder
¾ tsp cumin
11 oz can mexicorn drained
1 pouch Betty Crocker loaded mashed potatoes (these sell by the pouch, not in a box)
1 1/3c water
2 tbs butter
1 c milk
½ c shredded cheddar cheese
1 med tomatoes cut into wedges
tortillas chips
Cook ground beef and 1/4c of the onions in 10" skillet until beef is cooked through. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over slow heat until thoroughly heated.
Meanwhile, in 2-qt saucepan, heat water and butter to boiling. Remove from heat and stir in milk and pouch of potatoes with seasoning until just blended. Let stand 1 minute. Beat with fork.
Spoon potatoes over the mixture in the skillet. Spread evenly. Sprinkle with cheese and remaining onion. Cover and cook over low 5 minutes or until the cheese is melted. Arrange tomato wedges around potatoes. Garnish with tortillas chips.
Jessica made a beef stir fry. She is going to try several recipes and then make her own based on what she likes most about each.
Beef Stir Fry2 tbs cornstarch 2 med carrots thinly sliced
2 tsp sugar 6 oz package frozen pea pods thawed
6 Tbs soy sauce 2 Tbs chopped onion
¼ c apple juice 2 Tbs vegetable oil divided
1 lb boneless beef round steak 8 oz can sliced water chestnuts undrained
cut into strips hot cooked rice
3 c broccoli florets
In a bowl, combine corn starch, sugar, soy sauce and apple juice until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 Tbs oil for one minute. Stir in water chestnuts. Cover and simmer four minutes. Remove and keep warm. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetable to pan. Toss. Serve over rice.
And that's what we had in February!
No comments:
Post a Comment