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Wednesday, May 30, 2012

Lemon Over Chicken

4 or 5 boneless skinless chicken breasts
1 lemon, halved
2 teaspoons lemon pepper
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon salt

In crock pot or slow cooker, place chicken. Squeeze half of lemon over chicken. Sprinkle spices over chicken. Slice remaining lemon, arrange over chicken. Cover. Cook on low 6-8 hours. Serve over rice if desired.

I tried to choose something with less calories than last month.

Tuesday, May 29, 2012

Mushroom Beef Stroganoff

Mushroom Beef Stroganoff, serve over egg noodles or rice

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lbs top round steak or equivalent, cut into cubes
2 tbsp cooking oil
1 (10.76-oz) can cream of mushroom soup
1 cup water
2 (8-oz) cans of sliced mushrooms
1/4 cup white wine
1 cup sour cream (used on reheating day)

In a 1-gallon sized plastic bag, put flour, salt, and pepper.  Add beef and shake to coat completely.  Heat oil in skillet.  Add beef and brown on all sides, about 7-10 minutes.  In separate bowl, mix soup and water.  Slowly add soup and water to skillet, scraping the bottom as you mix with beef.  Add mushrooms and wine.

Cook over medium-low heat for 1 hour, stirring frequently.  Scrape the bottom of the skillet when you stire.  Cool and freeze in freezer bag.

REHEATING INSTRUCTIONS:

Defrost Stroganoff overnight, stir in sour cream, and heat on medium-low heat for 30-45 minutes or until it is thoroughly heated.

Taco Soup

Taco Soup

1 lb. of ground beef
1 onion chopped
1 can of whole kernal corn (undrained)
1 can of pinto beans (undrained)
1 can of kidney beans (undrained)
2 cans of diced tomatoes (undrained)
1 package of taco seasoning
1 package of ranch dressing mix

To Prepare:  combine ground meat and onion, cook.

In a large pot combine all remaining ingrediants to the meat mixture and simmer on stopve for 1.5 hrs or on low for four hours in crock pot.

From Frozen:  Microwave or heat on stove until hot.  Add cheese on top.  Best served with garlic bread or cornbread.

Turkey Empanadas

See January's post!

Sunday, May 27, 2012

Friday, May 25, 2012

Honey Joe's by Lacey


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Hey Divas,

I'm going to make the Honey Joe's that Kristin made in February because they were so YUMMY and I want them again.  So check out February's post to see the recipe!  I'm so excited!  I hope they are half as good as Kristin's!  :-)





Wednesday, May 23, 2012

Taco-Filled Pasta Shells



Yields 12 Servings (I halved it for everyone)

Ingredients:
2 lbs ground beef
2 envelopes taco seasoning
1 pkg (8 oz) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted

Additionally:
1 cup salsa
1 cup taco sauce
4 oz shredded cheddar cheese
4 oz shredded monterey jack cheese
1.5 cups crushed tortilla chips
sour cream and/or guac

Directions:
Cook beef over medium heat until browned, drain.  Add taco seasoning according to package directions.  Add cream cheese, cook and stir for 5-10 minutes or until melted.  Transfer to bowl, chill for ~1 hr.

Cook pasta according to package directions, drain.  Gently toss with butter.  Fill each shell with about 3 T meat mixture.  (Freeze shells at this point if desired up to 3 months.)

Spoon salsa into greased 9 inch square baking dish.  Top with stuffed shells and taco sauce.  Cover and bake at 350 for 30 minutess.  Uncover; sprinkle with cheeses and chips.  Bake 15 minutes longer or until heated through.  Serve with sour cream and/or guac.

From Frozen:
Thaw in fridge for 24 hours (shells will be still be partially frozen).  Spoon salsa into greased square baking dish.  Top with shells and taco sauce.  Cover and bake at 350 for 40 minutes.  Uncover, sprinkle with cheeses and chips.  Bake 15 minutes longer or until heated through.  Serve with sour cream and guac.