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Tasty Tuesday Recipe: Beef Tips & Noodles

Posted by on July 13, 2011 Leave a Comment

Beef Tips and Noodles Recipe
Photo Courtesy ~TxCin~ILove2Ck

Here is a delicious, hassle free beef tips and noodles recipe that is sure to please!

Ingredients

  • 1 pound sirloin tips, cubed
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (1.25 ounce) package beef with onion soup mix (click for coupon)
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 cup water
  • 1 (16 ounce) package wide egg noodles

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a 13×9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
  3. Bake in a preheated oven for 1 hour.
  4. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Serves 8

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Tasty Tuesday Recipe: Cheesy Italian Tortellini

Posted by on June 28, 2011 Leave a Comment

I love tortellini, it’s a versatile pasta that always yields delicious results. Here is one of my favorite slow cooker recipes that is easy and satisfying to the taste buds!

Cheesy Italian Tortellini Recipe

Photo Credit: GodivaGirl

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound Italian sausage, casings removed (Click for Coupon)
  • 1 (16 ounce) jar marinara sauce (Click for Coupon)
  • 1 (4.5 ounce) can sliced mushrooms
  • 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
  • 1 (9 ounce) package refrigerated or fresh cheese tortellini (Click for Coupon)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Cheddar cheese

Directions

  1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
  2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
  3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Serves 6

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Tasty Tuesday Recipe: Tater Tot Casserole

Posted by on June 15, 2011 Leave a Comment

Here is a tried and true budget friendly casserole that the whole family, especially children will love! This if one of my family’s favorite comfort foods!

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • salt and pepper to taste
  • 1/2 (32 ounce) package tater tots
  • 1 (6 ounce) can French fried onions
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1/2 cup milk
  • 1 1/2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
  3. Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soups into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top. Top with French fried onions.
  4. Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

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Tasty Tuesday Recipe: Chicken Casserole

Posted by on June 8, 2011 Leave a Comment

I’ve been searching for a new way to make chicken casserole that’s tasty but still time efficient. Here is a delicious, fuss free casserole sent to me by my mother in-law.  Thanks Barbara!

Chicken Casserole

4 Chicken breasts, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 stick of butter or margarine
1 box Stove Top stuffing (chicken flavor)
2 cups chicken broth

  1. Boil chicken. Cut into small pieces and place in 9” x 13” baking dish.
  2. Mix soups and sour cream and spread over chicken. Sprinkle stuffing mix over creamy mixture.
  3. Boil butter and broth until butter is melted. Pour over stuffing.
  4. Bake uncovered at 350° for 45 minutes or until brown.

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Tasty Tuesday – Chicken Spaghetti

Posted by on May 31, 2011 Leave a Comment

I’ve been searching for a new way to make chicken casserole that’s tasty but still time efficient. Here is a delicious, fuss free casserole sent to me by my mother in-law.  Thanks Barbara!

Chicken Casserole

4 Chicken breasts, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 stick of butter or margarine
1 box Stove tTp stuffing (chicken flavor)
2 cups chicken broth

Boil chicken. Cut into small pieces and place in 9” x 13” baking dish.

Mix soups and sour cream and spread over chicken. Sprinkle stuffing
mix over creamy mixture.

Boil butter and broth until butter is melted. Pour over stuffing.
Bake uncovered at 350° for 45 minutes or until brown.

 


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Tasty Tuesday Recipe: Slow Cooker Creamy Chicken With Biscuits

Posted by on May 24, 2011 Leave a Comment

Slow-Cooker Creamy Chicken With Biscuits

Ingredients

  • 3/4 pound carrots (about 4), cut into 1-inch lengths
  • 2 stalks celery, thinly sliced
  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • 1/2 teaspoon poultry seasoning
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 6 store-bought biscuits,  split
  • 1 cup frozen peas
  • 1/2 cup heavy cream

Directions

  1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
  3. Thirty minutes before serving, prepare the biscuits if necessary.
  4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

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Tasty Tuesday Recipe: Steak Fajitas

Posted by on May 17, 2011 Leave a Comment

Steak Fajitas

 

Ingredients

  • 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
  • 1/4 cup fresh lime juice
  • 1-1/2 teaspoons ground cumin
  • 2 Tablespoons olive oil
  • 2 pounds skirt or flank steak, thinly sliced against the grain
  • 3 assorted colored bell peppers, sliced thin
  • 1 large red onion or sweet onion, sliced thin
  • 1/4 cup fresh cilantro sprigs
  • 12 (7- to 8-inch) flour tortillas, warmed
  • pico de gallo or salsa (optional)
  • sour cream (optional)
  • guacamole (optional)

Directions

  1. In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place  steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
  2. In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).
  3. Place steak and vegetable mixture into the skillet.
  4. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.
  5. Serve with the tortillas and, if desired, the salsa and sour cream.

To eat,  place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style.

Notes:  Fajitas may also be made with chicken breast or pork tenderloin steaks. If you like your meat spicy, add 1 minced serrano chile to the marinade. If you do not have a gas or charcoal grill, you may use a cast iron or heavy grill pan on the stove-top. It is important that the pan be very hot before quickly searing the meat. An overhead exhaust fan is mandatory for indoor stove-top grilling.

Yield: 12 fajitas, serving 6

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Tasty Tuesday: Chicken Adobo

Posted by on March 1, 2011 1 Comment

Chicken Adobo (Adobo is Spanish for marinate) is a Filipino dish that packs much flavor. My mom used to make this dish all the time, and the fact that it is prepared in a crock pot makes it easy! I like to serve it over rice but you can use any side dish.

Ingredients:

1 (3-lb) frying chicken, skinned and cut into serving pieces
5 cloves garlic, crushed
2 bay leaves
3/4 cup soy sauce
1/4 cup apple cider vinegar
1 Tablespoon finely grated fresh peeled ginger
1/4 teaspoon crushed black peppercorns
1 Tablespoon brown sugar
1 Tablespoon cornstarch
1/4 cup chicken stock
Green onions, sliced, for garnish

Directions:

1. Place the chicken pieces in the crock pot. Add the garlic, bay leaves, soy sauce, apple cider vinegar, ginger, peppercorns and brown sugar. Toss to coat.

2. In a small bowl, mix the cornstarch and chicken stock together. Pour over chicken and mix gently.

3. Cover and cook on low for 6 – 8 hours (or until chicken is cooked through). Remove the chicken from the crock pot and keep warm.

4. Place the remaining liquid from crock pot in a saucepan over medium heat. Cook until reduced to half. Pour over reserved chicken.

5. Garnish with green onions and serve at once.

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Tasty Tuesday : Pizza Casserole

Posted by on February 22, 2011 Leave a Comment

Who doesn’t love pizza? Here is a easy, delicious budget friendly meal, that is sure to please. Kids love it!

Pizza Casserole

Ingredients:

2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to package directions.
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes. Serves  7

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Tasty Tuesday: Biscuit Nugget Chicken Bake Recipe

Posted by on February 15, 2011 Leave a Comment

Here is a quick, budget friendly, and satisfying dish that is sure to please!

Ingredients

  • 3 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon paprika
  • TOPPING:
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried minced onion
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon paprika
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

  • In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm.
  • In a large resealable plastic bag, combine the cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400° for 5 minutes.
  • Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown. Makes: 4-6 servings.

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Meet The Maverick

Hi, I'm Monica! I'm a stay at home mom of a beautiful daughter, living in Clarksville, TN. I started couponing to help relieve strained finances and never looked back! My goal is to share my knowledge and to teach you how to save more money and spend less so that you can enjoy a higher quality of life.