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Breakfast for Dinner Pie
Ingredients
1/2 lb. pork sausage 1/2 c. finely chopped onion 1/2 c. Bisquick mix 1 c. milk 1/2 tsp. salt
1/4 tsp. pepper 2 eggs 1 c. shredded cheese
Directions
Heat oven to 400 degrees. Spray 9-inch pie plate with cooking spray. In a skillet, cook sausage
until brown. Add onion. Drain. Spread sausage in the pie plate.
In a medium bowl, stir the remaining ingredients except the shredded cheese until blended. Pour
into pie plate.
Bake 20-25 minutes or until top is almost golden brown. Sprinkle cheese on top and bake another
5-10 minutes. Let stand 5 minutes before serving.
Taco Salad Bowls
4 flour tortillas (8 inch), 1 Tbsp. chili powder, divided, 3/4 lb. extra lean ground beef, 1 cup
matchlike carrot sticks, 1/2 cup plus 2 Tbsp. Salsa, divided, 2 Tbsp. Light Mayonnaise
4 cups torn salad greens, 1 large tomato, chopped, 1/2 cup 2% Milk Shredded Reduced Fat
Four Cheese Mexican Style Cheese, 1/4 cup chopped fresh cilantro
PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on
baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle
evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown.
(Tortillas will drape over balls as they bake.)
MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick
skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or
until heated through, stirring occasionally.
MIX mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to
coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
Asian Beef with Snow Peas
Stir-fried beef with snow peas in a light gingery sauce.
Prep Time: 5m
Cook Time: 10m
Ready in: 15m
Yield: 4 servings
Ingredients
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
Directions
1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds.
Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-
fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly.
Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Ginger Orange Chicken
* 3 to 4 pounds chicken parts
* salt and pepper
* 1/4 cup vegetable oil
* 1/2 cup barbecue sauce
* 2 tablespoons flour
* 1 cup orange juice
* 2 tablespoons firmly packed brown sugar
* 1 teaspoon ground ginger or 1 tablespoon finely chopped crystallized ginger
* dash hot pepper sauce
* 1 orange, unpeeled, sliced
Season the chicken with salt and pepper. Heat oil in a skillet; brown chicken. Drain off excess oil.
Combine barbecue sauce and flour; stirring until smooth. Add orange juice, brown sugar, ginger,
and pepper sauce. Pour over the chicken. Cover and simmer for 30 minutes. Add orange slices
and simmer, uncovered, 10 to 15 minutes longer or until chicken is tender. Arrange chicken with
orange slices on a serving platter; serve with hot boiled rice and a green vegetable. Pass the extra
sauce.
Ginger Orange Chicken serves 4.
Sloppy Chicken Enchiladas
* 1 1/2 pounds of frozen skinless, boneless chicken breasts
* 1 medium onion, chopped
* 1 can (10 oz) cream of chicken soup
* 1/2 cup light sour cream
* 1 tsp chili powder
* 1 can (4 oz) green chilies
* 1/3 can roasted garlic tomatoes, drained
* 7 flour tortillas
* 1 1/2 cups shredded Mexican
blend cheese
HERE'S WHAT I DID
Preheated oven to 350F degrees. I gently defrosted frozen chicken breasts in microwave,
enough to cut up easily. Then I heated a nonstick pan, misted with olive oil. Cut up breasts in
half dollar size pieces and added to pan. Covered it with chopped onion, added 1/2 cup of
water, seasoned with salt and pepper then covered with lid. Cooked the chicken on med.
high heat for 15 minutes, until fully cooked.
While I waited on the chicken, I mixed cream of chicken soup, sour cream and chili powder in
a large bowl. Grabbed my pizza cutter to cut up tortillas into triangle shaped bite size pieces.
Misted my 13×9x2 casserole dish with nonstick spray. When the chicken finally finished, I
emptied the pan (broth & all) into my large soup mix bowl and stirred. I tossed in the tortillas
and stirred them around until they were well covered with the soup mix. Then, I emptied the
bowl into the casserole dish, spread it out evenly then covered it all with the cheese.
KID FRIENDLY TIP
I topped only half of the casserole with green chilies and tomatoes.
Put in the oven for 25 minutes, uncovered. Set the oven to turn off in 25 minutes.
Easy Ground Beef Chili
Now that it is cooling down a little out there and football season is in full gear, we thought an
easy chili recipe seemed just right!
Ingredients:
Spice this chili up with hot ground pepper, chopped jalapeno or mild chiles, cilantro, or other
favorite ingredients.
Ingredients:
* 1 tablespoon vegetable oil
* 1 1/2 pounds lean ground beef
* 1/2 cup chopped onion
* 1 envelope (1 3/4 ounces) chili seasoning mix
* 1/2 cup water
* 1 can (14.5 ounces) diced tomatoes, undrained
* 1 can (15 ounces) kidney beans, undrained
* 1 tablespoon brown sugar
Preparation:
Heat oil in a large, heavy skillet. Cook ground beef and onions over medium heat until it is no
longer pink. Stir in chili seasoning mix, then add remaining ingredients. Bring to a boil.
Reduce heat, cover, and simmer for 10 minutes. Serve with cornbread or crackers.
Ingredients
1/2 lb. pork sausage 1/2 c. finely chopped onion 1/2 c. Bisquick mix 1 c. milk 1/2 tsp. salt
1/4 tsp. pepper 2 eggs 1 c. shredded cheese
Directions
Heat oven to 400 degrees. Spray 9-inch pie plate with cooking spray. In a skillet, cook sausage
until brown. Add onion. Drain. Spread sausage in the pie plate.
In a medium bowl, stir the remaining ingredients except the shredded cheese until blended. Pour
into pie plate.
Bake 20-25 minutes or until top is almost golden brown. Sprinkle cheese on top and bake another
5-10 minutes. Let stand 5 minutes before serving.
Taco Salad Bowls
4 flour tortillas (8 inch), 1 Tbsp. chili powder, divided, 3/4 lb. extra lean ground beef, 1 cup
matchlike carrot sticks, 1/2 cup plus 2 Tbsp. Salsa, divided, 2 Tbsp. Light Mayonnaise
4 cups torn salad greens, 1 large tomato, chopped, 1/2 cup 2% Milk Shredded Reduced Fat
Four Cheese Mexican Style Cheese, 1/4 cup chopped fresh cilantro
PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on
baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle
evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown.
(Tortillas will drape over balls as they bake.)
MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick
skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or
until heated through, stirring occasionally.
MIX mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to
coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
Asian Beef with Snow Peas
Stir-fried beef with snow peas in a light gingery sauce.
Prep Time: 5m
Cook Time: 10m
Ready in: 15m
Yield: 4 servings
Ingredients
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
Directions
1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds.
Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-
fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly.
Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Ginger Orange Chicken
* 3 to 4 pounds chicken parts
* salt and pepper
* 1/4 cup vegetable oil
* 1/2 cup barbecue sauce
* 2 tablespoons flour
* 1 cup orange juice
* 2 tablespoons firmly packed brown sugar
* 1 teaspoon ground ginger or 1 tablespoon finely chopped crystallized ginger
* dash hot pepper sauce
* 1 orange, unpeeled, sliced
Season the chicken with salt and pepper. Heat oil in a skillet; brown chicken. Drain off excess oil.
Combine barbecue sauce and flour; stirring until smooth. Add orange juice, brown sugar, ginger,
and pepper sauce. Pour over the chicken. Cover and simmer for 30 minutes. Add orange slices
and simmer, uncovered, 10 to 15 minutes longer or until chicken is tender. Arrange chicken with
orange slices on a serving platter; serve with hot boiled rice and a green vegetable. Pass the extra
sauce.
Ginger Orange Chicken serves 4.
Sloppy Chicken Enchiladas
* 1 1/2 pounds of frozen skinless, boneless chicken breasts
* 1 medium onion, chopped
* 1 can (10 oz) cream of chicken soup
* 1/2 cup light sour cream
* 1 tsp chili powder
* 1 can (4 oz) green chilies
* 1/3 can roasted garlic tomatoes, drained
* 7 flour tortillas
* 1 1/2 cups shredded Mexican
blend cheese
HERE'S WHAT I DID
Preheated oven to 350F degrees. I gently defrosted frozen chicken breasts in microwave,
enough to cut up easily. Then I heated a nonstick pan, misted with olive oil. Cut up breasts in
half dollar size pieces and added to pan. Covered it with chopped onion, added 1/2 cup of
water, seasoned with salt and pepper then covered with lid. Cooked the chicken on med.
high heat for 15 minutes, until fully cooked.
While I waited on the chicken, I mixed cream of chicken soup, sour cream and chili powder in
a large bowl. Grabbed my pizza cutter to cut up tortillas into triangle shaped bite size pieces.
Misted my 13×9x2 casserole dish with nonstick spray. When the chicken finally finished, I
emptied the pan (broth & all) into my large soup mix bowl and stirred. I tossed in the tortillas
and stirred them around until they were well covered with the soup mix. Then, I emptied the
bowl into the casserole dish, spread it out evenly then covered it all with the cheese.
KID FRIENDLY TIP
I topped only half of the casserole with green chilies and tomatoes.
Put in the oven for 25 minutes, uncovered. Set the oven to turn off in 25 minutes.
Easy Ground Beef Chili
Now that it is cooling down a little out there and football season is in full gear, we thought an
easy chili recipe seemed just right!
Ingredients:
Spice this chili up with hot ground pepper, chopped jalapeno or mild chiles, cilantro, or other
favorite ingredients.
Ingredients:
* 1 tablespoon vegetable oil
* 1 1/2 pounds lean ground beef
* 1/2 cup chopped onion
* 1 envelope (1 3/4 ounces) chili seasoning mix
* 1/2 cup water
* 1 can (14.5 ounces) diced tomatoes, undrained
* 1 can (15 ounces) kidney beans, undrained
* 1 tablespoon brown sugar
Preparation:
Heat oil in a large, heavy skillet. Cook ground beef and onions over medium heat until it is no
longer pink. Stir in chili seasoning mix, then add remaining ingredients. Bring to a boil.
Reduce heat, cover, and simmer for 10 minutes. Serve with cornbread or crackers.