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Recipes

Loaded Potato Ranch Chicken Casserole

Yield: 6 Servings

Ingredients

1.50 lbs Small Potatoes
2 lbs Boneless Skinless Chicken Breast
1 tbsp Salt
1 tbsp Black Pepper
2 Packets Dry Ranch ( Hidden Valley)
2 cups Mexican Blend Shredded Cheese
1 cup Cooked and Crumbled Bacon
½ cup Diced Green Onions
2 tbsp Olive Oil

Directions

Preheat oven to 450 degrees F.

Spray casserole dish with nonstick cooking spray.

Dice small potatoes and place into large bowl, add 1 tsp salt, 1 tsp pepper, 1 tbsp olive oil, and 1 packet dry ranch. Toss until well mixed.

Place potatoes into prepared casserole dish. ( save that bowel we are going to use it again for the chicken.)

Bake potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked
( they will not be fork tender yet).

While the potatoes are cooking, add the cubed chicken to the bowel you used for the potatoes. Add 1 tsp of salt, 1 tsp of black pepper, 1 tbsp of olive oil, and 1 packet dry ranch

Once the potatoes have cooked for 30 minutes, remove casserole dish from oven and lower oven to 400 degrees F.

Top the cooked potatoes with the raw marinated chicken.

Cover the casserole dish with aluminum foil (Warning: Casserole dish will be VERY hot so use oven mitts to do this).

Place casserole dish back into the oven and cook for an additional 20 minutes ( or until chicken is fully cooked).

Take casserole dish out of oven and top with shredded cheese, bacon, and green onions.

Place back into oven for 8-10 minutes until cheese is melted and bubbly.

Cheesy Cauliflower Casserole

Yields: 6 Servings

Ingredients

1 Large Head Cauliflower
2 tbsp Butter
2 tbsp Flour
1 cup Milk
1 cup Shredded Cheese
1 tbsp Ground Pepper
1 tsp Salt
Yield: 6 Servings

Directions

Cut cauliflower up into bite size pieces.

Steam cauliflower bites until tender (about 10 minutes)

Preheat oven to 400 degrees and butter a baking dish

Melt butter over medium heat in a saucepan. Stir in flour until well mixed.

Stir in milk and simmer until slightly thickens. Take off heat and stir in cheese until smooth.

Combine cauliflower and cheese sauce in saucepan and pour into baking dish. Sprinkle with salt and pepper.

Bake for 30 minutes, cool slightly and serve.

Sloppy Joe Bubble Up Casserole

Sloppy Joe Bubble Up Casserole

Yield: Serves 6

Ingredients

1 lb Ground Beef
3 tbsp Minced Garlic
½ cup Chopped Onions
3 tbsp Green Onions
1 tsp Salt
1 tsp Pepper
2 cups Grated Cheese
1 12 oz Can of Flaky Biscuits
1 Large Can of Sloppy Joe mix

Directions

Preheat oven to 350°F

In large skillet brown ground beef and drain grease. Toss in your garlic, onions, and green onions. Let cook until onions are soft. Then add Sloppy Joe mix and let simmer for about 5 minutes.

Cut biscuits in fours and toss them into the meat mixture.

Spray a 9×13 pan with cooking spray. Pour mixture into a casserole dish and cook until biscuits are done.

Add cheese on top and return to oven to cook until cheese is bubbly.

Crawfish Velveeta Fettuccine

Crawfish Velveeta Fettuccine

Crawfish Velveeta Fettuccine

Ingredients

1 lb Fettuccine Noodles
½ stick Unsalted Butter
1 cup Diced Onions
¼ cup Diced Celery
½ cup Diced Green Bell Pepper
3 tbsp Flour
1 tbsp Minced Garlic
1 tbsp Dried Parsley Flakes
1 tsp Cajun Seasoning ( like Slap Ya Mama)
1 lb Peeled Crawfish tails, drained but not rinsed
¾ cup Half and Half
1 lb Velveeta Mexican Cheese, Cubed ( Original Velveeta is what I always use)
2 tbsp Parmesan Cheese

Directions

Bring a pot of well salted water to a rolling boil and cook the fettuccine according to the package directions. Drain, rinse well, and set aside to fully drain. Butter or spray a 2 quart casserole dish or oblong pan with non-stick spray; set aside.

Meanwhile, in a large skillet over medium heat, melt the butter. Add the chopped onion, celery, and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes.

Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and crawfish tails and cook on a low simmer for about 30 minutes.

Add the half and half and cubed Velveeta, and continue cooking over low until the cheese is melted . Add the cooked and drained fettuccine and stir well to combine.

Transfer to the prepared baking dish and sprinkle with a light covering of Parmesan cheese. Bake uncovered at 350°F for about 20 to 30 minutes, or until bubbly.

Serve with a nice mixed garden salad and garlic sticks