Main Dishes

Beef and Bean Burger Wraps

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These are so good and a great option for a healthy dinner! I can only give credit to family.go.com.

Ingredients:
1 lb. lean ground meat
1 1/2 cup refried beans
2 jalapenos, diced and without seeds
1 avacado, peeled and pitted
1 cup fresh salsa
5 tortillas
Shredded lettuce
Pepper jack cheese, shredded
Limes wedges

1. Preheat oven broiler. Place oven rack in upper third part of the oven. Line a pan with aluminum foil and coat with cooking spray.
2. Mix ground beef, beans and jalapenos just until combined. Do not over mix. Shape into five oblong patties.
3. Broil patties 12-15 minutes, turning once after about 7 minutes.
4. In a medium bowl, mash avacado and mix with salsa.
5. Spread guacamole on to tortillas. Sprinkle with lettuce and cheese. Top each with a burger, sprinkle lime juice from one wedge and wrap!

Source: family.go.com

Cheesy Vegetable Chowder

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This is one of our favorites soups and taste great any time of year. It is especially delicious on those cool fall and winter days. I serve this with homemade bread and a crisp green salad – Yum!

Ingredients:

1/4 cup butter
1 medium-large onion diced
3 cups finely chopped cabbage
5 stalks celery chopped
1 tsp black pepper
1 TBLS garlic powder
2 cups water
1# carrots chopped
3 TBLS Chicken Soup Base
8 cups water
2 cups diced potatoes
3 cups milk
1/2 cup flour or cornstarch mixed in with 1 1/2 cups water
2 cups chopped cauliflower
2 cups chopped broccoli
1 1/2 cups shredded Sharp Cheddar Cheese
4 oz Velveeta Cheese cut into cubes

1. In large soup pot place butter and onions – stir until butter is part way melted.
2. Add cabbage, celery, black pepper and garlic powder – stirring occasionally until onions and cabbage are browning
3. Add 2 cups water, soup base, and carrots boil for about 5 minutes or until water is almost gone
4. Add 8 cups water and boil for 10 min – stirring occasionally
5. Add diced potatoes and milk – bring back to a boil and let boil for 5 min. Watch pot carefully as milk tends to boil over
5. Add flour and water mixture stirring constantly while adding to prevent lumps. Boil for 5 min
6. Add cauliflower and broccoli – boil for 5 min
7. Add cheeses and taste for seasoning adjustments (more soup base, pepper, cheese etc. There is enough salt in the cheese and soup base that usually none is needed.)
8. Let stand for 5 min to slightly thicken before serving.

Source: A Jennie original

Parmesan Baked Chicken

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I am not kidding when I say “Try This!” This is soo good! You can’t stop eating it! AND, I don’t know if you can see, but the bottom of the chicken breast is just as crusty as the top! Yum!

6 chicken breasts
1/2 tsp. salt
1/4 tsp pepper
4 Tbsp. butter, melted
2/3 c. toasted bread crumbs, (I like Italian)
1/3 c. grated Parmesan cheese
1/2 tsp. garlic powder
Kosher salt
pepper

Combine melted butter and garlic powder in pie plate. Mix crumbs and cheese in a pie plate.
Pound the chicken to about 1/2 ” thickness. Brush chicken with garlic butter, then roll in bread crumb mixture. Place chicken in foil-lined baking dish/ cookie sheet.
(When baked on the foil-lined cookie sheet the bottom of the chicken crisps as well as the top! This is my favorite way to cook this.)
Drizzle with any remaining garlic butter. Sprinkle a small amount of Kosher salt over the chicken breasts. Bake at 400 degrees for 40-45 min or until chicken is done.

adapted from Terry Pate – Greenville Ward Cookbook

Mexican Chicken Stew

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We once served this stew when we had the missionaries over for dinner. Apparently one of the elders liked it so much that he told another elder coming to our ward about it, and it has been requested!

Ingredients:
1 pound boneless skinless chicken breasts, cubed
1 T canola oil
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 C frozen corn
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) reduced-sodium chicken broth {I made my own in this amount}
1 can (4 oz) chopped green chilies {I used 2 cans of Old El Paso brand; I think their chilies are the best.}
2 T chili powder
1 T ground cumin {I used a bit less b/c I don’t really like cumin)
1/2 t salt
1/4 t cayenne pepper
Whatever you might want to add to your individual serving(s), such as shredded cheese, sour cream, chopped green onions and/or cilantro, etc.
1. In a small skillet, brown chicken in oil.
2. Transfer chicken to a 5-quart slow cooker.
3. Stir in the remaining ingredients. {I just combined them all and then stirred.}
4. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
5. Personalize your servings and enjoy!
Yields 6 servings.
Source: Renamed by me, recipe used was submitted to Taste of Home by Stephanie Rabbitt-Schappacher of West Chester, Ohio

Roast Chicken with Rosemary

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I know this is a simple recipe, but I have many friends who are afraid of roasting chickens. Seriously – try it. You’ll wonder what took you so long to try it. It is SO easy.

Ingredients:
– Roasting chicken
– Salt and Pepper to taste
– One whole onion
– Rosemary

1. First things first – rinse the chicken. If the chicken has all the “innards” take those out – you can either toss them or use the neck to cook into the gravy.
2. Season chicken with salt, pepper, and rosemary sprigs. Put onion in the cavity.
3. Place chicken in a roasting dish, or a casserole dish.
4. Cook chicken at 350 until juices run clear and the internal temp reaches 165. (about 20-25 minutes per pound)

Enjoy! Seriously, how simple is that? You’ll feel like Miss Susie Homemaker when you pull out a beautiful chicken out of the oven.

Cheesy Potatoes

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This dish was served at a Relief Society activity in my mom’s ward several years ago. Although it was delicious as is, I have made a few changes in both ingredients and preparation. It can be a main dish (with ham) or a side dish (without ham).

1/2 stick (4 Tbsp) butter
1 can cream of chicken soup
1 pt light sour cream
Salt and pepper to taste
1/2 Tbsp onion powder
1 to 1 1/2 cup cubed ham (optional)
1/2 to 1 cup grated cheddar cheese
~2 lb. bag of frozen hash browns

1. Melt and mix the butter, soup and sour cream in a large pot over medium heat. Stir until smooth.

2. Add the ham (optional), cheese, onion powder, salt and pepper. Heat through, stirring often.

3. Stir in the hash browns until covered with the soup mixture.

4. Transfer to a 9×13 baking dish, coated with cooking spray.

5. Bake in the oven for 50 to 60 minutes.

[The original recipe called for southern-style hash browns, although I prefer to use the shredded. Use the longer cooking time for the southern-style potatoes; the shredded hash browns take less time to cook through.]

Source: Adapted from a family friend’s recipe

Thick Tomato Soup

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This is a staple dish in our home. We eat it for lunch at least once a week and the kids scarf it right up (even Mr. Picky, aka: Ruffian1). Easy-peasy! Guaranteed Goodness!
8-12 oz Uncooked Pasta–we like SMALL shells or Elbow Macaroni
2 (10 oz) Cans Tomato Soup
1 Can ONLY Water
1/2 tsp Thyme
1 tsp Basil
1 tsp Oregano
1 (13 oz) Can Chicken Breast (you could cook a chicken breast and shred it, instead)
1 Cup Cheddar Cheese
1. In a Medium saucepan, cook Pasta according to package directions. Remove to strainer.
2. In the same pan (SAVE ON DISHES!), empty the tomato soup and add 1 can of water (remember, this is THICK soup. You can add more water if you like, but we don’t.)
3. Stir in Thyme, Basil, and Oregano.
4. Shred the chicken with a fork and add it to the soup. Mix until everything is evenly incorporated.
5. Add cooked noodles and stir well.
6. Remove from heat and stir in cheese.
Mm-MMM!
Source: My family recipe box
~Kara

Chicken Tortilla Soup

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A very easy and delicious version of tortilla soup that can be made with food storage ingredients. Your kids will love helping with this one.  And guess what? 
 It has a hint of lime!  
Ingredients: 
2 cans (28oz or 3 1/2c) Chicken Broth
1/8c Taco Seasoning (or to taste)
A few shakes of garlic powder =)
Juice of 1 lime
2 chicken breasts, cooked and cubed*
1 can of corn with liquid
1 can of black beans, drained and rinsed
1 can of diced tomatoes with green chiles (Rotel offers Mild, Medium and Hot!) 
1 large avocado, peeled and diced
  1. Pour broth into soup pot, add taco seasoning, garlic powder and lime juice.  Stir until well blended.
  2. Add all other ingredients except avocado.  Bring to a boil, lower heat and simmer for 15 min or so.   
  3. Add avocado just before serving.  
  4. Serve with shredded cheddar cheese, sour cream and some crispy tortilla chips.  Mmmmm.  

Adapted from AllRecipes.com Six Can Chicken Tortilla Soup


*The original recipe calls for canned chicken, which works if you’re going for a food storage friendly recipe.  But I would argue that it’s much better with fresh or frozen chicken breasts.  =)  
*The amount of taco seasoning you add will add or decrease the spiciness of the soup, so if you like it spicy….bring it on!  
*ALSO…if you have Kids in the kitchen, they will love helping you empty the cans into the pot!  

Pizza Casserole

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Most people would define their dutch oven as something they stub their toe on while cleaning the garage, but in our house, it’s a kitchen staple. We cook in it so often I sometimes forget I live in 2011. Wether you use a dutch oven, or a glass casserole dish, this simple casserole is sure to satisfy! (This is especially true if you really ARE camping and using your dutch oven. Just remember the charcoal!)

 
Ingredients:
1 pkg. Jumbo shell pasta
1- 1 1/2 jars pasta sauce
1 Kielbasa sausage
1 pkg. pepperoni
1 C. Mozzarella cheese, shredded
 
Directions:
1. Cook pasta shells as directed on the package.
2. Preheat the oven to 350 degrees. (If using a dutch oven, preheat it in the oven as well)
3. Slice the kielbasa into 1/4 inch slices.
4. Mix all the ingredients in the casserole dish or dutch oven. Cover with foil or lid.
5. Bake at 350 degrees for 30 minutes.
 
Source: Family
 

Hearty Italian Sausage & Spinach Soup

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To quote my husband, “I don’t want this to go to your head or anything, but this is so good, I don’t even want to eat it with crackers.” Hahaha! And even my 19-month-old liked it. He picked out the sausage (and ate it), dipped crackers in the soup, then sucked the soup off the cracker.

Ingredients:
4 Italian sausages or 1 pkg ground Italian sausage
2 cans (14 oz each) reduced-sodium chicken broth
3/4 C chopped onion (or dehydrated onion)
2 garlic cloves
olive oil (I used EVOO)
1 14.5 oz can diced tomatoes, undrained
1 10-oz. package frozen chopped spinach, thawed and well drained (Or you can use frozen bagged chopped spinach like me–then you don’t have to drain it. The bags are usually 16 oz. instead of 10 but I still use the whole thing and add water to the soup if needed.)
1 1/2 t dried oregano leaves
1/2 t salt (varies according to the amount of sodium in your broth)
1/4 t ground black pepper
1/4 t dried basil
1. Gather all your ingredients so that the spinach can begin to thaw while you form the Italian sausage into balls. Remove sausage from casing and form into balls about the size of a nickel (or whatever size you’d prefer). If you’re using ground Italian sausage, begin browning it over medium heat.
2. Start your chicken broth if you’re using bullion. (I like to add 28 oz. of water and then 2 packets of Herb-Ox chicken bullion powder. I think these packets have great flavor and they’re sodium free.)
3. Chop the onion and garlic.
4. Cook and stir onion and garlic in hot oil in Dutch oven or large stock-pot on med-high heat for 3-5 minutes or until onion is tender. (If using dehydrated onion, wait to add until after broth.)
5. Add broth, tomatoes with their liquid, spinach, oregano, salt, pepper, and basil; bring to a boil.
6. Add sausage.
7. Reduce heat to low; cover.
8. Simmer until sausage is cooked through, about 15 minutes. Makes 4-6 servings.
Source: Adapted from “Hearty Meatball Spinach Soup” recipe found on the back of an old Premium crackers box; that recipe can be found here.