Upside Down Taco Pizza

Ingredients:
1lb. ground beef
1 packet of taco seasoning
1 1/2 cups of shredded cheese {I used the Mexican style cheese blend}
1 box of JIFFY corn muffin mix  {my FAVORITE!!!!!}
Directions:
Preheat oven to 400 degrees.  Brown meat in pan.  Drain and stir in taco seasoning & 3/4 cup water.  Cook on low for 5 minutes.  In a separate bowl, mix the corn muffin mix according to the package.  Remove meat from stove & place in an 8x8 baking dish.  Cover with cheese.  Take the corn muffin mixture and pour on top of the cheese.  Cook for 18-20 minutes or until golden brown :) 

King Ranch Chicken

Ingredients:

3-4 chicken breasts, cooked & cubed {or shredded}
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1-2 cups cheddar cheese
1 small pkg flour tortillas 

Directions:

Preheat oven to 350.  Tear tortillas into small pieces and line the bottom of a 9x13 baking dish.

Mix together soups, Rotel, & chicken and evenly pour on top of tortillas.

Top with cheese and bake for 30 minutes or until cheese is bubbly.

Sausage ‘N’ Tater Casserole

Ingredients:

1 pkg sausage {I used Jimmy Dean}
1 onion, chopped
4 large garlic cloves, pressed
1 can cream of onion soup
1 can cheddar cheese soup
1 can fiesta nacho cheese soup
1/4 tsp. crushed red pepper
1 pkg. tater tots {32 oz.}, partially thawed

Directions:

Combine sausage, garlic, and onion in a large skillet and cook on medium high heat.  Cook until meat is nice and crumbly.

Once meat is browned, stir in the soups and crushed red pepper.

While the sausage & soup mixture is cooking, line the bottom of a 2 qt. casserole dish with half of the tater tots.

Spread the sausage & soup mix evenly over the layer of tots.

Arrange another layer of tots on top of the sausage & soup mix.

Bake according to the directions on the tater tot package.  I think I baked ours at 425 for 20 minutes.  Just long enough for the tots to cook & brown :) Mmmmmmm…

Hot Chicken Salad

Darn good for dinner AND {an added bonus} lunches!!

Ingredients:

2 cups chicken breast meat, cubed {I used rotisserie chicken, shredded & chopped, because it’s easier!!!
1 cup diced celery
1/2 tsp. Cajun seasoning {I used Tony Chachere’s.  The original recipe called for 1/2 tsp. of salt, but I substituted this instead}1/2 tsp. pepper
2 tbsp. fresh lemon juice
1 cup mayonnaise
pita pockets
1 cup shredded cheese {I used a colby & monterrey jack blend…and I probably used something a little closer to a cup & a half}
Potato Chips

Directions:

Preheat oven to 350 & spray an 8x8 baking dish with non-stick cooking spray {PAM}.  Meanwhile, cut your celery & shred/cube your chicken.  Add both to a mixing bowl.

Toss in the mayonnaise, Cajun seasoning, pepper, cheese, and lemon juice.

Mix well until evenly coated.  Transfer mixture to an 8x8 baking dish.

Top with crushed potato chips.  The original recipe calls for 2/3 cup of crushed chips, but you can use more/less depending on your preference.  Pretty sure we use more!

Bake for 20 minutes, or until bubbly.  Remove from oven & serve HOT!  We put ours inside pita pockets and they were seriously TO-DIE-FOR!

Cajun Chicken Pasta

So yum!

Ingredients:

2 boneless, skinless chicken breasts
4 tsp. cajun seasoning {I used Tony Chachere's}
4 tbsp. butter
3 cups heavy whipping cream
1/2 tsp. lemon pepper seasoning
1 tsp. salt
1 tsp. black pepper
1/4 tsp. garlic powder {garlic salt would be good here, too!}
1 pkg. penne pasta
Roma tomatoes, chopped
Shredded parmesan cheese
Green onions {optional}

Directions:

Cook pasta according to package directions.  Slightly moisten chicken with water and place in a large Ziploc baggie.  Add Cajun seasoning, seal baggie, and shake it up.  You want to get the chicken nice and coated with all the Cajun seasoning.

In a large skillet, sauté chicken in 2 tablespoons of butter, turning when necessary.  I probably cooked mine for about 10-15 minutes.

While chicken is cooking, grab another pot and combine cream with 2 tablespoons of butter and remaining seasonings {salt, pepper, garlic powder, lemon pepper}.

When the cream mixture starts to bubble, turn off heat and pour over cooked pasta.  Toss to coat evenly.  When the chicken is all cooked, remove from heat and transfer to cutting board.  Slice chicken into strips.

Spoon pasta onto plate & top with several strips of chicken.  Top with tomatoes, green onions, and sprinkle with parmesan.

New Recipes!

I’ve been SO busy lately with such random things and haven’t had time for blogging! I have however, had time for cooking some yummy meals! So, I’m going to catch up and send everything I’ve made lately your way…. Starting with this one below:

LOADED CHICKEN & POTATO SKILLET

3 medium potatoes, peeled & cubed
4-6 strips of bacon, cooked & crumbled
2-3 boneless, skinless chicken breasts, cubed
1 tbsp. olive oil
1 small yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups Monterrey jack cheese, shredded

Optional:
sour cream
green onions
salt & pepper
Cajun seasoning

Cook bacon…. While bacon cooks, peel and cube potatoes. Boil on stovetop and remove from heat when cooked {soft & mushy}. 

In a large skillet, cook chicken until brown on both sides and no more pink inside.  Remove from heat & cut into cubes.  In the same skillet, heat olive oil and add onions & peppers.  Mmmmm...smells heavenly right about now.

Add potatoes to the pepper/onion mix and cook for another 3-5 minutes. Add Cajun seasoning if preferred

Add chicken, bacon, and cheese. Cover the skillet with a lid and remove when cheese is melted. Season with salt and pepper...serve & ENJOY {because you will!!!} I topped mine off with some sour cream and green onions and I might as well have been in heaven.