Monday, December 27, 2010
by Laura on Mar, 04, 2010 in Recipes, leftovers, potatoes, soups
The other day I had some leftover baked potatoes that I needed to do something with. So of course my first thought was Loaded Baked Potato Soup, creamy, yummy potato goodness. My mom has a great recipe that you make using only cream. I decided that day though that I wanted to find a recipe that was a little more budget friendly and that uses milk. I ended up adapting a recipe that I found at Baking Like Betty. However, I think the original recipe would have worked just fine. It would probably just depend upon if you want it really creamy or not.
Loaded Baked Potato Soup
* 4 lg. baking potatoes (I had 8 small to medium leftover baked potatoes that I used)
* 2/3 C butter
* 2/3 C flour
* 1 tsp salt
* 1/4 tsp pepper
* 6 C milk (I used 5 cups of skim milk and 1 cup cream)
* 1 C sour cream (I used reduced fat)
* 4 thinly sliced green onions
* 10 bacon strips, cooked and crumbled
* 1 C shredded cheddar cheese
1. Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely.(Or use leftover potatoes from another meal)
2. Peel and cube potatoes.
3. In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out.
4. Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thickened.
5. Reduce heat to medium-low. Add cubed potatoes. Heat until warm. Mix in sour cream.
6. Garnish with bacon, cheese, and green onions. Yield 8 servings
Monday, July 26, 2010
1 15 -ounce can pinto beans or black beans, rinsed and drained
1 tablespoon chopped chipotle pepper in adobo sauce
2 cups of shredded 4 cheese Mexican blend
1 10 ounce can of enchilada sauce
Grease a 2 quart rectangular baking dish
In a med bowl combine beans, chipotle pepper, 1 cup of cheese, and 1/2 can of enchilada sauce
Spoon about 1/4 cup of filling onto the tortilla. Roll up each tortilla,
Top with remaining enchilada sauce.
Cover with foil
Bake at 350 in oven for about 25 min. Remove foil. Sprinkle with remaining 1 cup of cheese
Bake, uncovered , for about 5 mins or until cheese melts
* When I made this we had fresh pinto beans and did not to the chipotle sauce-- Just because we did not have it :)
Top with sour cream :)
Tuesday, June 22, 2010
1/2 cup of milk
1 tablespoon dried minced onion
1/4 teaspoon of dried basil or sage, crushed
1/8 teaspoon of black pepper
4 slices of American cheese, torn into pieces
1 cup of dried elbow macaroni
4 cooked boneless chicken breasted ( cut into chunky pieces)
1/4 cup chopped red sweet pepper or one one 2 ounce jar sliced pimiento , drained ( optional)
In an ungreased 1 1/2 quart casserole combine soup, milk, dried onion, basil, and black pepper. Add cheese, chicken, uncooked macaroni, and sweet pepper to soup mixture; mix well. Cover and chill for 3 to 24 hours.
Bake covered in a 375 degree oven for about 1 hour or until macaroni is tender, stirring once.
Tuesday, March 2, 2010
1 ( 19 0z ) Bag frozen Publix Cheese Tortellini
1 ( 8 oz) Publix Bakery Crusty Whitet BAguette
1 ( 15 oz) jar Classico Creamy Alfredo Pasta Sauce
1 ( 16 oz) Publix blended Salad
1/2 cup hidden valley ranch dressing
1 . Prepare tortellini following package instructions.
Slice bread; set aside
2.Drain tortellini and return to same pan on med. heat. Stir in alfredo sauce; cook and stri 5-7 min or until thoroughly heated.
3. Combine salad blend and dressing; toss until evenly coated. Serve.
Suggestion: Coat bread with garlic butter and broil just until lightly browned.
12 ounces of dried spaghetti
1 il of ground beef
1 cup chopped onion
2 cans of rotel
1 1/2 teaspoon of dried oregano
2 cups of shredded cheddar cheese
1 103/4 can of condensed cream of mushroom soup
1/4 cup of water
1/4 cup grated Parmesan cheese
optional - mushrooms, olives, peppers
Cook spaghetti according to package; drain. Set aside. In a large skillet cook ground beef, onions over med heat; drain. Stir in undrained rotel and other optional items, and oregano. Bring to boil; reduce heat. Simmer; uncovered, for 10 min
Spread half of the cooked spaghetti into a greased 3 quart retangular baking dish. Top with half of the beef mixture and 1 cup of shredded cheese.; repeat layers. Combine soup and water ; spred over cheese. Sprinkle with Parmesan cheese. Bake uncovered in a 350 oven for 30 minutes ir until heated through
Wednesday, January 27, 2010
1/2 cup chopped onion
2 gloves of garlic, minced
1 tablespoon olive oil or cooking oil
2 teaspoons of chili powder
1/4 teaspoon salt
1 teaspoon ground cumin ( optional)
1 15- ounce can red kidney beans, rinsed and drained
1 1/2 cups of cooked brown or white rice
1 cup shredded cheddar cheese
3/4 cup milk
2 beaten eggs
chopped green sweet pepper (optional)
Purchased salsa ( optional)
In a medium saucepan cook onion and garlic in hot oil over medium heat until tender. Stir in chili powder, cumin, and salt. Cook for 1 minute more.Cool. Stir in beans, cooked rice, cheese, milk , and eggs.
Spoon rice mixture into a lightly greased 10 inch pie plate or quiche dish. Bake, uncovered, in a 350 oven about 25 minutes or until the center is set. Let stand for 1o minutes. If desired, sprinkle with sweet peeper and serve with salsa.
Serve this Mexican-style bean-and-rice main dish with warm torillas and a simple green salad.
Cyle said PERFECTO!!!
Tuesday, January 26, 2010
1 onion, chopped
3 cups of water
1 can cream of celery soup
1 can cream of chicken or mushroom soup
4 cups of milk
1 stick of margarine
Boil potatoes and onions in 3 cups of water. When potatoes are done, drain off. Heat cream of celery and chicken or mushroom soups with milk and margarine until margarine is melted. Pour over potatoes and heat slowly for about 3 or 4 min.
Serve with corn bread.
Another option : I boiled the potatoes and placed every thing in crock pot for 6 hours on low
You can put bacon, sour cream, and/or cheese on top as a garnish
Thursday, January 21, 2010
1 lb chicken tenders
Half of the package from dry ranch dressing mix
1 egg white
6 cups whole grain sun chips
1/4 tsp paprika
hot sauce and crumbled blue cheese ( optional)
1. Preheat oven to 400. Cut the chicken tenders into 1 1/2 in pieces. ( I did squares). Whisk together 1 tbsp of the dressing mix and egg white in a bowl. Crush chips in a resealable plastic bag; add remaining ranch mix and paprika and shake well.
2. Add chicken to egg white mixture; mix well to coat. Add half of the coated to crumb mixture, shake to coat with crumbs and arrange in a single layer baking dish. Repeat with remaining coated chicken and crumbs.
3. Spray pam on dish. Bake 15 minutes or until chiken is done.
* Another way to toss it is have the egg mixture in a bowl, crushed chips in another bowl.
Toss the chicken in the egg mixture. Then in the other bowl roll in the crushed chips..
GREAT ALTERNATIVE THAN FRIED CHICKEN
You can dip in ranch dressing or ketchup
Wednesday, January 20, 2010
3/4 of a bag of tortilla chips
1 can of cream of mushroom
1 can of cream of chicken soup
6 oz ( or to taste) sour cream
1 can of Rotel tomatoes
1 lb of Velveeta cheese
Crush chips in the bottom of a 9 x13 dish. Add chicken. Mix all other ingredients together except the cheese. Heat until bubbly and pour over chicken. Slice cheese and place on top of chicken. Bake at 350 for 20 minutes
I cut the chicken into cubes. Shredded chicken would be good as well
* This is Cyle favorite!!!!!
4-5 pieces cubed steak
salt and pepper
1 can cream of mushroom
1 can of cream of onion soup
1/2 can of water
1 lg. onion
Batter 4-5 pieces of cubed steak in Bisquick after they have been salted and peppered. Place in a large skillet and brown both sides. In a crockpot , combine soups. Add only enough water ( 1/2 can until soup dissolves. Place steak in crockpot; add onion. Cook on low for at least 3 to 4 hours before serving.
This is really good over white rice or mashed potatoes
I put this on at noon on low and we eat around 6 30
Hope you enjoy this
1 3/4 cups Beef Broth
1/2 cup Pace® Picante Sauce ( optional)
1/2 teaspoon dried oregano leaves, crushed
1/8 teaspoon garlic powder
OR 1 clove garlic, minced
1 can (about 16 ounces) black beans
1 can (about 15 ounces) pinto beans
4 servings prepared cornbread
- Heat the broth, picante sauce, oregano, garlic and beans in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
- Place the cornbread into individual bowls, if desired
- I also place cheese and sour cream on it as a garnish.
1 medium chopped onion
1 pkg. of taco seasoning mix
1 pkg. of ranch dressing mix
1 (14oz) of stewed tomatoes
1 can of Rotel tomatoes or tomatoes with chilies ( optional)
2 ( 16 oz each) cans of pinto beans ( black beans and kidney beans are good as well)
1 ( 16 oz) can of whole kernel corn
1 cup of water
Brown meat and onions in the taco seasoning. Drain the meat. Dump all ingredients in the crock pot. Simmer for 4 hours. May cook in a large soup pot on top of the stove for 1 hour.Can add additional water if mixture is too thick.
To serve, spoon into bowls and top with chesee and sour cream, if desired.
I use tortilla chips in the bowl or just eat it as a dip..
I place in the the crock pot on low for 6 -8 hours.
2 beaten eggs + milk to equal 1 cup
8 oz. grated sharp cheese
1/2 stick of butter
Salt and Pepper
In a greased casserole dish, layer the macaroni, cheese, dots of butter, salt and pepper, and eggs and milk, ( Use lots of pepper) Bake at 350 uncovered for 30 minutes