Happy Monday Babes! I’m back again with dinner for the week. These are sure to help fill everyone’s tummy without breaking the bank. I switched to a new recipe interface for my posts so that it was easier and now they’re pinnable AND printable so you can toss them right in your recipe book or tin if you want. The ingredients for each of these recipes added up to less than $50 for our family of 5 and I was hype. So here ya go, enjoy!
Chicken and Rice Casserole
- 4 Boneless Skinless Chicken Breast
- 1 cup long-grain white rice uncooked
- 1 1/2 cups water
- 1 package Lipton onion soup mix
- 1 can cream of mushroom soup (10 oz can)
- Preheat oven to 325 degrees F
- Spray 9x13 pan with cooking spray. Add Chicken breasts and season with salt and pepper
- Pour uncooked rice over chicken. Sprinkle with onion soup mix.
- Combine mushroom soup and 1 1/2 cups of water. Pour over chicken.
- Cover and bake 1 hour and 15 minutes or until rice is tender.
Cheesy Chicken Enchiladas
- 9x13 Casserole Dish
- 1 pint Sour Cream
- 1 can Cream of Chicken Soup (10.5 Oz can)
- 1 can Diced Green Chiles (4 Oz can)
- 10 Flour Tortillas
- 2 cups Mild Shredded Cheese
- 3 Chicken Breast (precooked and cut up or use a rotisserie chicken)
- Preheat oven to 350 degrees F
- Combine sour cream, soup, and chilies in a bowl
- Take 3/4 cup of soup mixture and slather the entire bottom of a 9x13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom.
- In each tortilla, layer soup mixture, cheese & chicken. Roll up and place in the casserole dish. Top with remaining soup mixture and sprinkle with remaining cheese.
- Bake for 20 minutes or until hot and bubbly and cheese is melted.
PARMESAN GARLIC SPAGHETTI
- 8 ounces Spaghetti
- 10 tbsp butter
- 3 cloves minced garlic
- 1 tsp crushed red pepper flakes
- 1/2 cup grated parmesan cheese
- kosher salt and freshly ground black pepper (to taste)
- 2 tbsp chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary.
- Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Hawaiian Chicken Bake Recipe
- 3-4 Boneless, skinless chicken breasts
- 6-12 tbsp Barbecue Sauce
- 1 can Pineapple Slices, drained
- 6-8 Slices Provolone Cheese
- Preheat oven to 375˚F
- Lay the chicken breast flat in a baking dish. Spread 1-2 Tbsp of BBQ sauce on each chicken breast.
- Place 2 pineapple rings on each chicken breast.
- Layer 2 slices of cheese on top of the pineapple on each chicken breast.
- Lightly cover with foil and place in the oven for 20 minutes.
- Then remove the foil and continue to bake for 15-25 minutes or until the chicken is no longer pink and the juices run clear.
- Serve with rice, greens, or potatoes.
Poor Mans Stew
- Slow Cooker (5 quarts or larger)
- 1 lb Ground Beef Browned and drained
- 1.5 lb Potatoes Diced large
- 3 Carrots Sliced
- 1 Onion Diced
- 1 Garlic Clove Minced
- 6 ounce Tomato Paste Can
- 2 cups Water
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
- In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder, and oregano.
- Pour this mixture over everything in the slow cooker. Stir.
- Cover and cook on LOW for 7 hours, without opening the lid during the cooking time.
- Serve with buttered sandwich bread or rolls.
Would you like a dessert week too since the holidays are coming? I’ll be posting some fun dessert recipes that are quick and delicious and you can take them to any holiday party.
Always Remember You’re Beautiful!