Julie Kay’s Slow cooked Chicken and Gravy (Jodi’s favorite)
1 Whole, Cut – Up Chicken
1 Can – Cream of Chicken Soup
1 pack of Lipton Onion Soup Mix
1/2 cup water

Wash & pat dry the chicken parts, then place in slow cooker. Sprinkle with garlic powder and pepper. In a medium bowl, stir the soup, soup mix and 1/2 cup of water together. Pour over the chicken pieces. Cover and cook on low for 8 hours. Serve over rice.

Sausage Brunch Casserole (Sam’s favorite)
1 1/2 pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Sam’s Baked Pizza Dip (Murphy’s favorite)
1-8 oz. cream cheese, softened
1-14 oz. pizza sauce
1 1/2 cups mozzarella cheese, shredded
1/3 cup onion, minced
1-6 oz. can sliced black olives
1-4 oz. can mushrooms
Sliced pepperoni Sliced ham or Canadian bacon
Corn or tortilla chips

Press cream cheese in bottom of 9-inch glass pie plate. Spread pizza sauce over cream cheese and spread shredded cheese over pizza sauce. Spread on remaining ingredients as you would for a pizza. Bake at 350° for 25 minutes. Serve with corn chips or your favorite crackers.

Upside Down Bacon – Cheeseburger Pizza (Drew’s favorite)
8 slices bacon
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
3 roma (plum) tomatoes, chopped
4 ounces shredded Cheddar cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices. Preheat oven to 400 degrees F (200 degrees C). In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce.

Spoon mixture into an ungreased 9×13 inch pan. Sprinkle with tomatoes and top with the cheese.

In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.

Cheese Stuffed Turkey Burgers (Emilie’s favorite)
1 1/4 pounds lean ground turkey breast
2 tablespoons corn meal
1/4 cup egg substitute
1/4 teaspoon seasoned salt
1/2 teaspoon chili powder
4 slices Monterrey Jack cheese (1 ounce each)
4 tablespoons lowfat plain yogurt
4 tablespoons salsa
4 thick slices red onion
arugula or lettuce
4 hamburger buns, toasted

Mix turkey, corn meal, egg substitute, seasoned salt and chili powder in a medium bowl. Divide mixture evenly into 8 patties. Top four patties with a slice of cheese and cover with remaining 4 patties. Press edges together to seal in cheese.

Grill burgers over medium-hot coals about 5 minutes each side.

Mix yogurt and salsa together in a small bowl. Place a burger on each bun and top with onion, arugula and salsa mixture. (I wouldn’t use the yogurt and salsa!  Just some good old Mayo, ketchup and the veggies on top!)



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