Pasta Chili Mac

It has been cool, rainy and dreary here in Oklahoma lately. I decided the best meal for that kind of weather is chili.So, I made a huge pot of it. Leftovers always yield coney's but I wanted to make something different for the 3rd leftover night. I added 10 ounces of cooked shell pasta and cheddar cheese and got this tasty Pasta Chili Mac. You should give it a try with your leftover chili!

Sandwich Night

At our house some nights we just want a sub sandwich. Don't waste your time or your money going to Subway. MAKE YOUR OWN! I got a big loaf of fresh French bread for a $1 at my local grocery store. I already had some sliced turkey and ham in my fridge. I bought some provolone cheese and some cheddar jack cheese, lettuce, tomato and onion. I sliced the bread and layered the meat, cheese and onion on both sides. Then I put the 2 slices on a cookie sheet and baked it at 350* for about 6-7 minutes. After baking I added the lettuce, tomato and creamy Italian dressing. Slice it up and it is ready for a pajama snuggle movie night!

Slow Cooker Cheesy Tortilla Chip Chicken

This meal is creamy and cheesy. That is a perfect combination for dinner!

Ingredients:
Non Stick Cooking Spray
1/2 cup onion, chopped
1 can (10 oz) Rotel
1 can (10 3/4 oz) each Cream of Chicken and Cream of Mushroom
2 cups shredded cheddar cheese
1 tbsp. minced garlic
2 cups shredded cooked chicken (I used rotisserie chicken)
1 cup chicken broth (you may need more or less. This is for thinning of the soups)
1/2 bag of tortilla chips, slightly crushed

Directions:
1. Spray non stick cooking spray around the inside of your slow cooker.
2. Pour cream of chicken and cream of mushrooms soups into slow cooker. Stir to combine.
3. Add in chopped onion, can of Rotel, garlic and shredded chicken. Stir to combine.
4. Add chicken broth to thin slightly. You do not want to turn this into a soup. So, use sparingly.
5. Spread crushed tortilla chips over the top of chicken mixture.
6. Top chips with shredded cheddar cheese.
7. Chicken is already cooked so you only need to heat the ingredients. Set to low for 2-3 hours or until cheese is melted and bubbly!

Preheat oven to 325°F. Spray 13x9-inch baking dish with cooking spray; set aside.

Melt Fleischmann's in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 minutes or until tender. Stir in both soups, undrained tomatoes and chicken.

Layer one-third each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

- See more at: http://www.ro-tel.com/recipes-King-Ranch-Chicken-3541.html#sthash.cVz7g4hC.dpuf

Super Easy Make Ahead Breakfast Sandwiches

These easy make ahead breakfast sandwiches are perfect for busy mornings. Especially during the school year.

Ingredients:
English Muffins (the amount needed will be based on your muffin pan)
Eggs or Egg Beaters
Sliced or shredded cheese
Breakfast Sausage
Butter
Salt & Pepper to taste

Directions:
1. Preheat oven to 350*
2. Butter the holes in your muffin pan. This will help your eggs come out a little easier. 
3. Crack an egg into each hole. If you are using egg beaters fill each hole about halfway. I filled 6 with egg beaters and 6 with a real egg. Sprinkle the top with salt and pepper to taste.
4. Slice your English muffins in half. Put them in a single layer on a sheet pan.
5. Place the eggs and the English  muffins into the oven. The muffins will only take 4-5 minutes to toast. Keep an eye on them so they don't burn. The eggs will take 10-15 minutes to cook through.
6. While your eggs are in the oven cook up your breakfast sausage. Drain it off on a paper towel.
7. When everything is cooked it is time to assemble. Bottom muffin, cheese, sausage, egg, muffin top. Continue doing this until all of your sandwiches are assembled.
8. Wrap individually in plastic wrap. Store in the fridge for a couple of days. Or let them cool, wrap individually, place them in a freezer bag and freeze.

Easy Chicken Broccoli & Rice

So, the other day I had my heart set on chicken, broccoli and rice. Only one problem...I didn't have any rice! But, I did have a bag of Lipton Sides in Creamy Chicken. I figured I would give it a try and I am glad I did! Give it a try!

Ingredients:
1 cup shredded cooked chicken (I used rotisserie chicken)
1 bag (12 oz.) frozen steamable broccoli florets
1 can (10.5 oz) cream of chicken soup
1 bag Lipton Sides in Creamy Chicken flavor (any of the chicken flavors will work)

Directions:
1.  Cook rice according to package directions.
2. While rice is cooking steam broccoli according to package directions.
3. When the rice is done transfer it to bigger pot. Add in the cream of chicken soup, broccoli and shredded chicken. Stir and cook over low heat until warmed through.

***This would also be fabulous with the Lipton Sides Chicken pasta instead of the rice!

That's it! You can not get any simpler than this. Imagine how great this meal will be when you are just getting home from your son's football practice. It's late, chilly outside and everyone is starving. It is easy to double and even triple. So fast and yummy!!!

Skillet Meatballs

This recipe is super simple and so so yummy and comforting! Pair these tasty meatballs with mashed potatoes and you have a soothing winner.

Ingredients
1.5-2 lbs. ground beef
Medium Onion, cut into smallish chunks
1 envelope brown gravy mix
Salt & Pepper to taste
Worcestershire Sauce to taste
2 tbsp. flour
1 1/3 cups cold water

Directions

1. Heat a skillet over medium high heat.  Place meat in large bowl and season the meat liberally with salt, pepper, & garlic powder. Mix gently with your hands. Form into golf ball size meatballs.
2. Place the meat in the center of the hot skillet. Spread the sliced onions around the outside perimeter of the skillet, & season with salt & pepper. Drizzle about 4 tablespoons of Worcestershire sauce over the meat & onions. Sear the meat on each side, only turning to brown another side. Push the meat & onions to one side of the skillet, tilting the skillet so that the pan drippings collect on the opposite side. Whisk in the flour, & cook for about a minute.
3. In a small bowl, mix together the brown gravy mix with the water & remaining 2 tablespoons Worcestershire sauce. Pour the mixture into the skillet & stir it into the meat and onion mixture. Cover & cook on low heat for about 15 minutes, or until the meat is cooked through.

 **This would also be good with the ground beef made into patties. it would make a great version of a salisbury steak.