Easy Smoked Sausage and Rice Skillet

(Not my recipe, so I'm not taking credit for it.  It is probably from Hillshire Farms)

Original recipe:

Easy Smoked Sausage and Rice Skillet

**2 bags Success White Rice

1 package Hillshire Farms Smoked Sausage, sliced thin diagonally (I sliced mine thin diagnonally and then cut into small slices)

2 Tablespoons olive oil

**2 cloves garlic, chopped

1 medium onion, sliced thin

1 large red bell pepper, sliced thin

**1 package (10 oz.) frozen broccoli florets, thawed

1/2 cup chicken broth (or water)

**1/2 cup tomato sauce

**1/2 cup shredded mozzarella chese

(see ** at bottom for what I did instead  and remember:  MMDH - Measurements Don't Happen Here!)

Cook rice according to package directions.  Heat oil in a large skillet over medium heat.  Add sausage to skillet and cook until sausage is browned.  Add garlic, onions, bell peppers and broccoli.  Cook about 5 minutes, stirring occasionally.  Add rice, broth and tomato sauce.  Reduce heat to low, cook about 5 minutes longer.  Stir occasionally.  Serve topped with cheese.

**My Changes:

1 cooked 2 cups of rice in 4 cups water.  I did not use it all, probably a little over half of the cooked rice.

I used about 1/4 tablespoon (maybe less) of garlic powder since I didn't have any fresh garlic on hand.

Instead of broccoli, I chopped fresh carrots - probably about 1/4 cup but it could have used more.

I didn't have canned tomato sauce on hand so I used pizza/spaghetti sauce.  Probably about 1/2 cup or slightly more.

I used colby/jack cheese and shredded on top of each individual serving.

Verdict:  It was good, but next time I think we'll use Rotel tomatoes instead of the pizza/spaghetti sauce.  We will also probably chop up a jalepeno along with the onions and bell peppers.  Also, I chopped my vegetables into small pieces and not strips.  I may use chopped celery in it as well.  I added a little dried parsley along with the garlic powder.

Mini Chicken Pot Pies with Biscuits

Mini Chicken Pot Pies with Biscuits

(I didn't create this recipe so I'm not taking credit for it)

 

2 Cups frozen mixed vegetables, thawed

1 Cup diced, cooked chicken (I used breast meat only)

1 Can (10 3/4 oz) condensed cream of chicken soup (I used fat-free)

1 Can (16.3 oz/8 biscuits) flaky layer variety (the large biscuits)

 

(You could probably use any brand of the large biscuits, also any variety - I used flaky original and flaky buttermilk).

 

Grease with shortening, or use non-stick spray, a muffin/cupcake pan.  In a medium sized bowl, mix the vegetables, chicken and soup.  Stir well.

 

Flatten each biscuit out to about 5 1/2" round.  Place each flattened biscuit into a muffin/cupcake cup leaving about 3/4" on the edges.  Spoon about 1/3 Cup of the chicken mixture into each flattened biscuit.  Pull edges of biscuit toward the center, pinch dough gently to hold in place.

 

Bake at 375 degrees for 20 - 22 minutes, or until biscuits are golden brown.  Cool one minute, remove from pan.

 

My comments:  I doubled the recipe because I wanted leftovers, which is why I used two versions of flaky biscuits.  The original flaky worked better than the buttermilk.  It only took about 20 minutes in my oven, but each oven is different so check for doneness at about 20 minutes.

 

It was good and very filling.  But it could have used a little more liquid in the filling.  Also, it was a little messy to make.  It was harder flatten the biscuits out, but I might try actually rolling them out next time.  I also put the frozen vegetables in the microwave for a couple of minutes to thaw them out a bit.  Also, I didn't measure the amount of filling I put in each biscuit - I just tried to get them full enough but not too full to close up.

Broiled or Pan Fried Pork Chops

The recipe I got this from called it broiled, but it's closer to fried.  The recipe was simple, I just made a couple of changes.

Broiled or Pan Fried Pork Chops

Boneless pork chops, about 1/2" thick with little fat

Olive Oil, about a teaspoon more or less (MDHH!*)

Seasonings (use what you want):  Salt, pepper, Cajun seasoning, chili powder, etc.

 

I use a non-stick frying pan, put the oil in it and turn the heat on.  You want it to be warm, but not hot enough to smoke or even make the oil pop.  It actually might take less oil.

 

Sprinkle the seasonings on one side of the chops.  Place them in the warmed oil seasoned side down and leave them on the same side for about 5 minutes.  Sprinkle more seasoning on the "bald" side and then flip them.  Flip them about 5 minutes later, they will need to be flipped several times and it generally takes about 15 - 20 minutes, depending on how thick they are and how high the heat is.  Test for doneness by slicing into one of them about 1/2 way through, if it's still pink it is not done and will need more time.

 

Depending on what seasonings you use, they may get a little dark on the outside.  You don't want them to burn, so stay at the stove and watch them the entire time!  They can be flipped sooner.  You can also add more seasonings to either or both sides during the cooking process.

 

The olive oil is really just to spread the heat evenly and get the cooking process started.  Even if they don't have much fat, they will still have some fat and it will "leak out" during the cooking process.  They may need to be placed on a few paper towels when done, so that they won't be greasy.

 

I usually make between 4 and 6 chops at a time.  Have fun with the seasonings!

 

*Measurements Don't Happen Here!

Chicken Noodle Soup

This is easy, and probably a "cheater" because it's not completely from scratch!  But, it is good so who cares?  I don't.

Chicken Noodle Soup

4 large cans Swanson Chicken Broth (the cans are about 50 oz. each)

3 - 4 boneless chicken breast pieces, fat trimmed and they are cooked

6 cups assorted uncooked pasta  (Yes, I actually measured how much I use!)**

carrots, peeled & chopped - probably about 2 or 3?

celery stalks, chopped - I use 2 or 3

chopped onion, probably about 1/4 of an onion

I use the 99% (or thereabouts) fat-free broth.  I prefer the type that doesn't have to have water added.  This also takes a very large pot to cook it in, so feel free to use less.  I like to have several meals off of this, as well as freezing small containers to be taken in lunches so I make a lot.

I usually cook the chicken breast ahead of time.  Pour the broth into the pan and add all ingredients - except the pasta & chicken breast.   Bring to a boil.  While I'm waiting for it to boil, I cut the chicken breast up into bite size pieces.  You can also shred the chicken, whatever works for you.  When it starts to boil, add the chicken breast and the pasta.  Cook it until the pasta is done, anywhere from 15 - 20 minutes is what it generally takes when I make it.  I don't cook it at a fast boil, because I don't want the broth to cook off.  It will need to be stirred a few times during the boiling process.

You can add any seasonings you like, parsely might be a good one and anything like pepper, etc.  The broth is fairly salty already, so I don't add salt to it.

You can also cut the recipe down, as I mentioned.  It freezes pretty well.

**I know how much I use by sight, but I poured it into a large measuring cup/bowl this time, since not everyone is able to judge without measuring.  Also, we like a lot of pasta when we make this so take that into consideration if you decide to make this.

french Bread Pizza *MDHH

This can be done with french bread, or smaller bread such as sub size bread.  It's easy and fun.  And delicious! (france does not get a capital F in any way!).  This one would be a fun one to get the kiddos involved in.

french or Sub Bread
Spaghetti or Pizza sauce such as Ragu, etc.
Toppings of your choice (pepperoni, onion, sausage, olives, etc.)
Shredded Cheese
Parmesan Cheese (optional)

This is one of those recipes that you can change to suit your individual taste.

If you are using french bread, you might want to cut it in half so it will be easier but that's not necessary.  Slice the top half off of the bread, lay the bottom and top halves face-up on a cookie sheet or baking pan.  It's not necessary to grease the pan, but if you have a pan that you know food will stick to then I'd suggest hitting it lightly with a non-stick spray or a little olive oil.  Spoon sauce on the bread, spread so it's even.  Then add the other toppings, we usually put the shredded cheese on last but it can be first if you want.  The parmesan is usually added after it bakes, but it can be put on prior to baking.

Bake at 350 degrees for 8 - 10 minutes, but you will need to check it before the 8 minutes.  If your bread is thin, it will cook faster.  Depending on the bread size and number of toppings, it might also take longer than 10 minutes.

**Measurements Don't Happen Here!

Otter's Creamy Turkey-Pasta Casserole EDITED**

Otter had an assignment for cooking class.  She had to create a casserole.  This is what she came up with.  It's pretty good and I think it would be great on a cold evening.  Also, this is one that you can play with a little as far as the ingredients go.  Because it was for a grade, measurements did happen here!  But she chopped up the vegetables and then measured them when it looked like she had enough. :)


Creamy Turkey-Pasta Casserole

½ c Chopped Bell Pepper
½ c Chopped onion
1 lb low-fat ground turkey meat
1 tsp olive oil
1 can low-fat cream of mushroom soup
2 c cooked pasta
6oz water
1tsp parsley
1 dash garlic powder
¼ c shredded cheese.

Cook pasta according to package directions and drain.Combine Ground turkey, onion, and bell pepper in large frying pan and cook on med-high heat, scrambling the meat with a wooden spoon, until meat is no longer pink.  Drain excess grease.  Add soup, pasta, water, parsley and garlic powder, stir over medium high heat until all ingredients are blended. Top with cheese and serve.

Also, you could use ground beef instead of turkey and the soup flavor could be changed if you wish.

**EDIT:  Otter increased the soup to two cans, the water to about a soup can full and the cheese to about 1/2 cup.  It worked well and is still very tasty.

Recipe Shortcuts, Do It Yourself Hamburger Helper Mix

I have used this in the past, but I'm not sure if this is one I've used or not.  I didn't originate this, Bill found it somewhere.  The first recipe is for the base, the rest are add-ins.  My comments will be at the end and are marked with **.

T = Tablespoon
t = teaspoon

Homemade Hamburger Helper Mix


2 cups of powdered milk
1 cups corn starch
¼ cup chicken bouillon powder
2 T dried onion
1 t. basil
1 t. thyme
1 t. pepper
2 T dried parsley
1 T garlic powder

Mix all ingredients together and store in a canning jar with an air tight lid.

To make:

Chili Mac

Brown one pound of hamburger and add:
1 cup of water
1 ½ cups of uncooked elbow noodles
2 cans 15 oz. chopped tomatoes
1 T chili powder
½ cup helper mix

Bring above ingredients to a boil, reduce heat and simmer for about 20 minutes or until noodles are cooked completely.

Hamburger Stroganoff

Brown one pound of hamburger and add:
2 cups water
½ cup helper mix
2 cups linguine noodles

Bring mixture to a boil and stir, reduce heat and simmer for 15 minutes or until noodles are tender. Then add:

½ cup sour cream and serve.

Hamburger Potato Casserole

Brown one pound hamburger. Add:
¾ cup water
6 peeled potatoes, sliced thin
1 cup frozen peas
½ cup (slightly heaping) helper mix

Lasagna Casserole

Brown one pound of hamburger and add:
½ half cup mix
1 chopped onion
2 cups water
2 - 8oz. cans tomato sauce
3 cups pasta of your choice
¼ cup parmesan cheese

Bring to a boil, reduce heat and simmer for 15 minutes. top with:
2 cups mozzarella cheese

Cover with a lid and do not stir. Turn off heat. Let it sit long enough for cheese to melt.

**I have used a couple of different versions of this.  There is a little taste difference, but a lot of that is because this version doesn't have the preservatives and additives that the boxed Hamburger Helper mix has.  Also, it is a lot lower in fat.  You can use whole-wheat pasta if you chose to.  And some of the measurements are going to be determined by your individual taste, for example 2 cups of mozzerella cheese (in the last one) might be more or less than you want.  But this is one that you can have fun with, and you might already have most or all of the ingredients on hand.  I store mine in a ziploc bag, and it can also be kept in the freezer to keep it a littler fresher.  You can also vary the spices a little, experiment and have fun.