Thursday, December 26, 2013
Sausage, Rice, and Noodle Casserole
1 lb bulk pork sausage (I used 12 oz Jimmy Dean reduced fat sausage)
1 onion, chopped
1 cup rice
1/2 cup slivered almonds
4 cups water
2 envelopes dry Lipton Chicken Noodle Soup mix
Brown sausage with onion in a large skillet. Add rice and slivered almonds and cook until almonds just start to brown; spread into a 9x13 baking dish.
Meanwhile, boil 4 cups of water and add Lipton Chicken Noodle Soup Mixes to it. Stir well. Pour this over the sausage/rice mixture in the baking dish, stir around to distribute ingredients evenly. Cover with foil and bake at 350 for 1 hour. Take foil off and bake another 10 minutes or until rice is cooked through.
Wednesday, December 18, 2013
Green Beans Almondine
2 lbs frozen green beans (I used frozen whole green beans)
3 tablespoons butter
1/2 cup slivered almonds
garlic salt, to taste
salt, to taste
ground pepper, to taste
Place green beans in a colander and rinse with water (I find this gets rid of any freezer burn taste). Place rinsed green beans in a microwave safe bowl, cover, and microwave on high for about 8 minutes or until green beans are heated through. Drain green beans and set aside.
In a large skillet melt butter. Add slivered almonds and cook on medium high heat until butter and almonds just start to brown. Add in green beans, a few shakes of garlic salt, and salt and pepper to taste. Toss green beans with butter and almonds and heat through. Serve immediately
Friday, December 13, 2013
Crock Pot Stuffing Chicken
5 chicken breasts, thawed
1 box chicken Stove Top stuffing mix
1/2 cup sour cream
1/2 cup milk
1 can cream of chicken soup
Place chicken breasts in the bottom of slowcooker. Dump box of stuffing mix (the dry mix) on top of chicken. In a bowl combine sour cream, milk, and cream of chicken soup. Spread the soup mixture on top of the stuffing. Cover and cook on low for 4 hours. Fluff stuffing and soup mixture with a fork and serve stuffing over the chicken.
Sunday, December 8, 2013
Creamy Creamed Corn
2, 20 oz packages frozen corn (40 oz total)
1 cup heavy cream
1 cup whole milk
2 teaspoons sugar
1 teaspoon salt
3 tablespoons melted butter
3 tablespoons flour
ground black pepper to taste (I use about 1/4 teaspoon)
In a large saucepan/pot, combine frozen corn, cream, milk, sugar, and salt. Bring to a boil, stirring occasionally.
Meanwhile, in a small bowl whisk together melted butter and flour. Pour this flour mixture into the corn and stir well. Bring to a boil again and cook until thickened. Add pepper to taste and more salt if necessary.