Turkey & Rice Casserole

Ingredients:

2 c. uncooked rice

1 lb. turkey tenderloin cubed

1 T. canola or vegetable oil

2 cans cream of chicken soup or cream of celery soup

1 C. milk

1/4 C. Parmesan cheese

½ t. garlic powder

½ t. ground cumin

salt and pepper to taste

Directions:

1. Preheat the oven to 375ºF. 
2. Spray a 7 x 11-inch baking dish with nonstick spray. 
3. Cook the rice according to package directions. 
4. Season the turkey with salt and pepper.
5. Cook the cubed turkey breast in a skillet with canola oil until cooked through.
6. Combine the turkey, soup, milk, cheese, garlic powder, cumin, and rice in a large bowl; 
7. Transfer to the baking dish.
8. Bake 20–25 minutes.

Tuna Casserole with Cheese Swirls (aka Tuna Roll-Ups)

Ingredients:

1/3 C. chopped onion
3 T. shortening
1/4 C. Bisquick baking mix
1 can (10 3/4 oz) condensed cream of mushroom soup
1 1/2 C. milk
1 can (6 1/2 oz.) tuna, drained
1 can (8 1/2 oz) peas, drained
2 C. Bisquick baking mix
1/2 C. cold water
3/4 C. shredded mozzarella

Directions:
Preheat oven to 425 degrees F.
Tuna Mixture:

1. Cook onion in hot shortening in a 2-quart sauce pan until tender.
2. Stir in 1/4 cup baking mix.
3. Add soup; gradually stir in milk.
4. Heat to boiling over medium heat, stirring constantly.
5. Boil and stir 1 minute.
6. Stir in tuna and peas.
7. Pour into oblong baking dish, 11x7.
8. Keep hot in oven while preparing biscuits.

Biscuits:

1. Stir 2 cups baking mix and 1/2 cup cold water to make a soft dough; beat vigorously 20 strokes.
2. Gently smooth dough to a ball on flour covered board.
3. Knead 5 times.
4. Roll into a rectangle; 15"x9"; sprinkle with cheese
5. Roll up tightly, starting with the long side.
6. Seal well by pinching edge of dough into roll.
7. Cut into twelve 1 1/4 slices; place cut side down on tuna mixture.

Bake 20-25 minutes;
4 to 6 servings

Chicken Casserole Variation:
Substitute Cream of Chicken soup for Cream of Mushroom, and shredded chicken for tuna.

Date Nut Bread

Ingredients:

1/2 C. butter or margarine

2 C. boiling water

2 t. baking soda

1 C. chopped walnuts

1 C. chopped dates

1 C. packed brown sugar

1 C. granulated sugar

2 eggs

1 t. vanilla

4 C. flour, sifted

Directions:

1. Preheat oven to 300 degrees F.
2. Combine water, baking soda, nuts, and dates in a sauce pan.
3. Cook, stirring constantly for about 4 minutes.
4. Set aside to cool.
5. Cream together butter and both sugars
6. Add eggs and vanilla and beat until fluffy.
7. Add flour and date mixture.  Mix well.
8. Grease and flour baking pans.
9. Bake for 1 1/4 to 1 1/2 hours, until cake tester comes out clean.
10. Remove from pans and let cool

Baked Chicken Wings

Ingredients:
3 T. olive oil
3 cloves garlic, pressed
2 t. chili powder
1 t. garlic powder
salt and ground pepper to taste
10 chicken wings

Directions:

1. Preheat oven to 375 degrees
2. Combine olive oil, garlic, chili powder, salt and pepper in a large resealable bag.  
3. Seal and shake bag to combine ingredients.
4. Add the chicken wings, reseal and shake to coat.
5. Arrange chicken wings on a baking sheet.
6. Cook the wings for 1 hour, or until crisp and cooked through.

White Chicken Enchiladas

Ingredients:

10 soft taco shells

2 c. cooked, shredded chicken

2 c. shredded Monterey Jack cheese

3 T. butter

3 T. flour

2 c. chicken broth

1 c. sour cream

4 oz. can diced green chilies (mild)

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9x13 pan.
3. Mix chicken and 1 cup cheese.
4. Roll up in tortillas and place seam-side down in pan.
5. In a skillet, melt butter, whisk in flour and cook 1 minute. 
6. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
7. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
8. Pour over enchiladas
9. Top with remaining cheese.
10. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

CrockPot Chicken & Noodles

Ingredients:

24 oz. package frozen egg noodles

2 - 14.7 oz cans cream of chicken soup

1/2 c. butter (1 stick) cut into pieces

32 oz. chicken broth

mixed vegetables (optional)

chicken bouillon to taste (optional)

6 small or 4 large boneless, skinless chicken breasts

salt and pepper to taste

Directions:

1. Salt and pepper chicken breasts and place in the bottom of crock pot.
2. Spoon soup over the chicken.
3. Cut butter into several pats and place pieces evenly over soup.
4. If using bouillon, whisk with the broth and pour over the soup.
5. Place lid on crock and turn to low.
6. Cook for 6 hours.
7. Remove chicken and tear into pieces.  Add back to pot.
8. Add noodles and if adding veggies, add those as now.
9. Cook for another 2 hours or until noodles are desired tenderness.  Stir a few times during the last 2 hours.
10. Salt and pepper if needed.
11. Serve

Spaghetti Lasagna

Ingredients:

16 oz. package spaghetti
1 lb. ground beef
1 medium onion, chopped
26 oz. jar meatless spaghetti sauce
1/2 t. seasoned salt
2 eggs
1/3 c. grated Parmesan cheese
5 T. butter, melted
2 c. small curd cottage cheese
4 c. shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees
2. Cook spaghetti according to package directions.
3. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
4. Stir in the spaghetti sauce and seasoned salt; set aside.
5. In a large bow, whisk the eggs, Parmesan cheese, and butter.
6. Drain spaghetti; add to egg mixture and toss to coat.
7. Place half of the spaghetti mixture ina greased 9x13 baking dish.
8. Top with half of the cottage cheese, meat sauce, and mozzarella cheese.
9. Repeat layers.
10. Cover and bake at 350 degrees for 40 minutes.
11. Uncover and bake 20-25 minutes longer or until cheese is melted.