Sunday Supplements

Well, how did you fare with the weather these past few days? It’s a sunny, chilly Sunday – woke up to a light dusting of snow on the ground. SO glad the winds have stopped; still no street lights (we live on a major highway) and a very large (dead) tree about 4 houses down was blown over by the winds – it fell into the street, causing a police blockade and a tree service working in the middle of the night to clear the road. What would we do for excitement if these things didn’t happen? Just glad that today we’re back to ‘business as usual’- at least SO far!

Last night I decided to try something different – I had 2 large packages of ground turkey (total almost 6 lb.) that I had in the freezer (got them on sale – great price) and decided to make a “Meat & Potato Pie” (my husband’s favorite). I thought it came out great and so did youngest son (he had seconds and suggested I make it ALL the time with turkey instead of ground beef). Husband ate it  but asked that I not do turkey for that recipe again (it IS his favorite recipe). I was just glad I found a USE for that much turkey! (Meat & Potato Pie is basically a big meatloaf in a 9 x 13 pan, topped with mashed potatoes & melted Cheddar cheese. Anyway, at least we have leftovers for dinner tonight! (YAY!)

Recipes, you say? Got ’em – (still posting strangely, so ignore any strange paragraph spacing until I get this all figured out)


Crockpot Chicken Risotto

1 1/4 lb. boneless, skinless chicken
breasts, cut into cubes
1/2 C. finely chopped onion
1/2 C. shredded carrot
1 garlic clove, minced
2 C. water
2 C. uncooked instant rice
2 T. butter
1 (10 3/4 oz) can cream of
chicken soup
1/2 C. grated Parmesan cheese

In 4 quart crockpot, mix chicken,

onion, carrot, garlic & water.
Cover & cook on Low 6-7
hours. Stir in rice & butter.
Increase heat to High; cover &
cook 5 minutes until rice is
tender. Stir in soup & cheese;
cover & cook 10-15 minutes or
until thoroughly heated. Serve
(recipe: Peg-Marys Recipe Exchange)


Triple Chocolate Cake

1 box chocolate cake mix
1  4-serving box instant chocolate pudding
2 C. milk
2 eggs
1 bag chocolate chips
(powdered sugar or instant
cocoa mix – garnish, optional)

Preheat oven 350 degrees F.
In large bowl mix all together
all ingredients; pour into a greased
& floured bundt pan. Bake 50-55
minutes. Remove from oven
when cake pulls away from edge
of pan. Invert cake on plate &
sprinkle top with powdered sugar or
instant cocoa mix.
(recipe: joanriv-DDJ-01/06/12)

Chicken Enchilada Casserole

Cooking spray
1 1/4 lb.skinned, boned chicken
1 1/2 C. chopped onion
4 garlic cloves, minced
1/2 C. beer
1/4-1/2 tsp. ground red pepper
1 (28 oz) can whole tomatoes,
and chopped
1/2 C. thinly sliced green onions
1 (2 1/4-oz) can sliced ripe
olives, drained
2 (4.5-oz) cans chopped green
chiles, drained
5 T. flour
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground coriander
2 C. 1% low-fat milk
2 large egg whites, lightly
or 6 T. egg substitute
3/4 C. (3 oz) shredded sharp
Cheddar cheese
3/4 C. (3 oz) shredded Monterey
Jack cheese
6 (6-inch) corn tortillas, cut in
1/2 C. fat-free sour cream
1/2 C. salsa

Preheat oven 350F. Coat a large
nonstick skillet with cooking spray;
place over medium heat until hot. Add
chicken; cook 6 minutes on each side or
until done. Remove chicken from skillet;
let cool. Shred chicken with 2 forks; set
aside.Recoat skillet with cooking spray;
place over medium heat. Add onion and
garlic; saute 5 minutes or until tender.
Add shredded chicken, beer, red pepper,
and tomatoes; cook 10 minutes or until
most of liquid evaporates. Remove from
heat. Reserve 1 T. green onions and 1 T.
olives for garnish. Stir remaining green
onions, remaining olives, and chiles into
chicken mixture; set aside.Combine flour,
salt, cumin, and coriander in a medium
saucepan. Gradually add milk, stirring
with a whisk until blended. Place over
medium heat; cook 7 minutes or until thick,
stirring constantly. Gradually add hot milk
mixture to egg whites, stirring constantly
with whisk. Set aside.Place cheeses in a
bowl; toss well. Set aside.Spread 1/2 C.
white sauce in bottom of a 2 1/2-
quart round casserole or souffle dish
coated with cooking spray. Arrange 4
tortilla halves over sauce; top with 2
cups chicken mixture, 1/2 C. white sauce,
and 1/2 C. cheese mixture. Repeat layers
twice, ending with sauce. Set remaining
1/2 C. cheese mixture aside. Bake, uncovered
40 minutes or until hot. Sprinkle with
remaining 1/2 C. cheese mixture, reserved
green onions, and reserved olives; bake an
additional 5 minutes. Let stand 10 minutes
before serving. Serve with sour cream and
salsa. Makes 8 servings.
(recipe: RDJ 10/18/11)


Hearty Garlic Potato Soup

8 medium potatoes, peeled

& cut into 1/2 inch cubes

1 large carrot, peeled &


2 garlic cloves, peeled

1/2 lb. bulk Italian sausage

1 small onion, chopped

1/4 C. butter, cubed

1/4 C. flour

8 C. milk

2 tsp. fresh parsley,


1 1/2 tsp. salt

1 tsp. chicken bouillon


1/2 tsp. seasoned salt

1/4 tsp. pepper

Place potatoes, carrot & garlic

in Dutch oven; cover with water

and bring to a boil. Reduce heat;

cover & simmer 15-20 minutes or

until tender; drain. Place 3 Cups

potato mixture in large bowl and

mash. Set aside mashed potatoes &

remaining potato mixture. In a large

skillet, cook sausage & onion over

medium heat until meat is no longer

pink; drain and set aside. In a Dutch

oven, melt butter; stir in flour until

smooth, gradually adding the milk.

Bring to a boil, cook & stir 2 minutes

or until soup is thickened. Add parsley,

salt, bouillon, seasoned salt & pepper;

mix well. Add mashed potato mixture,

cook & stir until heated through.

Add reserved potato & sausage

mixtures; heat through.

Makes 12 servings.

(recipe: tigger-RDJ 12/30/11)


Spinach Cream Cheese Casserole

3 oz. cream cheese, room temp

10 oz. frozen chopped spinach,

thawed & drained well**

1 can cream of mushroom soup

1 can french fried onions

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 C. butter saltine cracker

crumbs (1 sleeve, crushed)


Preheat oven 350 degrees F.

Mix cream cheese into spinach

until smooth. Add soup, mix until

well incorporated,then fold in fried

onions, salt & pepper. Place in

buttered baking dish. Melt butter &

stir in enough cracker crumbs to

absorb butter. Spread over top of

casserole. Bake until bubbly and

topping is golden.

**(make sure you drain spinach




Stuffed New York Strip Steaks

2 New York strip steaks

1 C. feta cheese (or gorgonzola)

1/2 C. roasted red bell pepper strips

2 C. spinach leaves, fresh

2 C. mushrooms, sliced

1 medium onion, sliced

3 T. butter

1/4 C. brown sugar

1/4 C. red wine

olive oil


Soak toothpicks in water for 5

minutes. Slice steak in half

lengthwise so you have 2 thinner

pieces. Rub oil on outside of

each piece. Lay a piece of steak

flat; scoop about 2 T. cheese o

nto steak & spread out. Layer a f

ew strips of red pepper & spinach

leaves atop the cheese. Roll steak

closed; stick with toothpick to keep

closed. Set aside; repeat with

remaining steak. In a large

saucepan, melt butter. Add sugar,

onions & mushrooms. Saute over

medium-low heat about 5 minutes.

Add wine; saute another 5 minutes.

Reduce heat to low; let simmer

until steaks are ready to serve,

stirring occasionally. Heat grill to

medium: grill steaks, turning every

few minutes to evenly cook all sides;

remove from heat. Top with

mushroom and onion saute; serve

with your choice of side dishes.



Stuffed Rolls

1 1/2 dozen hard rolls

1 C. chopped onion

1 green pepper, chopped

2 T. Worcestershire sauce

2 lb. hamburger

4 stalks celery, chopped

2 cans tomato sauce

1 C. shredded Cheddar cheese

salt & pepper to taste

Preheat oven 350 degrees F.

Brown hamburger; drain. Add

celery, onions & pepper, tomato

sauce, cheese, salt & pepper; stir

to incorporate flavors. Cut one end o

f each roll; scoop out insides carefully

as not to tear any holes. Fill each roll

with meat sauce. Place end back on

roll and wrap in foil. Heat in oven 20


(recipe: mom 2 just n kay- Marys

Recipe Exchange)


Cabbage & Noodles

1 head cabbage, shredded

4 C. (one pkg) egg noodles

1 T. butter

3 C. chopped onion

salt & pepper to taste

1 cube chicken bouillon (dissolved)


Steam shredded cabbage for about

10 minutes. Cook egg noodles in

boiling water until just softened.

In large saucepan, heat butter

over medium heat; fry onions, salt

& pepper, stirring until onions are

soft. Add shredded cabbage,

chicken bouillon; stir to combine.

Reduce heat; steam, covered for

5 minutes.

 **Tip: Place a paper towel under lid

to absorb some of the steam.

(recipe: Sandy-Marys Recipe Exchange)


Chocolate Brownie Cobbler

2 C. unsalted butter
10 (1-oz.) squares semisweet
chocolate, chopped
4 C. sugar
8 large eggs
1 tsp. vanilla
1  2/3 C. flour
1 tsp. salt
2 1/2 C. walnuts, toasted,
coarsely chopped
Cocoa powder, optional
Vanilla ice cream

Preheat oven 350 degrees
In a heavy large saucepan over
medium-low heat, stir butter &
chocolate until melted & smooth;
remove from heat. Whisk sugar into
chocolate mixture. Whisk in eggs
one at a time;whisk in vanilla. Stir
in flour & salt; stir in walnuts.
Transfer to a buttered 15 x 10-inch
baking dish.Bake 50 minutes or until
top is crisp and tester inserted into
center comes out with wet crumbs
attached. Do not overcook. Cool 15
minutes. Dust with cocoa powder. To
serve, spoon warm cobbler into bowls
and top with vanilla ice cream.
Makes 12 servings
(recipe: Linda N-1_Comfort_Foods)
from Jan.2003 issue Today in Mississippi
Chicken Licking Good Pork Chops

8 lean pork chops, 1 inch thick
1 T. salt
1/2 C. flour
1/2 tsp. garlic powder
2 T. oil
1 can chicken and rice soup
Dredge chops in mixture of
flour, salt, dry mustard
and garlic powder.

Brown in oil in large skillet.
Place browned pork chops in crockpot.
Add can of soup. Cover and cook
on Low 6 to 8 hours or High
3 1/2 hours.
(recipe: Sandy-Marys Recipe Exchange)
Cake Mix Applesauce Muffins 
1 box yellow cake mix
1/4 C. flour
2/3 C. water
1 C. applesauce
1/2 - 1 C. chocolate chips
1 tsp. pumpkin pie spice

Preheat oven 350 degrees F.
Mix all ingredients together.
Spray muffin tins with non-
stick cooking spray. Spoon
batter into tins and bake
15-20 minutes. Makes 18
(recipe: Peg-Marys Recipe

Spicy Brunch Bake (crockpot)

12 eggs
1 C. sun-dried tomato feta cheese
5 spicy Italian pre-cooked chicken sausages --
sliced into rounds
1 C. milk
1 box frozen spinach (1 oz.) thawed & drained
2 tsp. red pepper flakes to taste (optional)
salt and pepper to taste

Beat  eggs and place in a 5-quart slow
cooker. Add rest of ingredients. Cook
in covered slow cooker for 3 hours
on low. To make the night before,
add all ingredients to the crock and
refrigerate overnight. In the morning,
just put in the slow cooker and turn on.

Since the computer was 'receiving' my
recipe posts Ok, thought I'd try to get
a 'bunch' put into one post (still the
goofy double-line spacing, but at least
it's partially good). Oh well - hope
you have a GREAT day; stay warm, rest up
a bit - maybe take a nap? Enjoy your



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