1 lb. ground beef
1 can cream of chicken soup
1 can cheddar cheese soup
8 oz. noodles, cooked & drained*
8 oz. fresh spinach
Brown ground beef & drain. In a large bowl, mix beef with soups, spinach and noodles until thoroughly mixed. Place in a greased 9x13 pan and cover with foil. Bake at 350 degrees for 35-40 minutes, or until hot.*
*You can use whatever type of pasta you & your family like to eat when making this recipe. Egg noodles are a big hit in my house. After this casserole has cooked for about 30-35 minutes, I usually remove it from the oven, sprinkle cheddar and/or mozarrella cheese over the top, and then bake it for about 5 minutes more, until the cheese is melted. The very first time I made this for Tyler, he said to me, "Julia, you're keeping this recipe, aren't you?" Boy, do I love hearing that!
Thursday, March 27, 2008
Thursday, March 13, 2008
Pina Colada Punch
2 (12 oz.) cans frozen pina colada concentrate, thawed
2 (12 oz.) cans white grape juice concentrate, frozen
6 cups water
3 2-liter bottles lemon-lime soda *
Mix concentrates together in a large container. Stir in water. Just before serving, pour into a punch bowl. Pour over ice in glasses, or add ice to the punch bowl. If desired, place lemon and lime slices inside punch bowl.
* I always use Sprite whenever a beverage recipe calls for lemon-lime soda. When Tyler & I were first married, my Mom gave me a cookbook which quickly became a life-saver for me, since I had such little experience cooking back then. It's called "5 Ingredients Or Less", and it's a compilation cookbook with recipes from Home Ec. teachers across the country. It's a FABULOUS cookbook, and it's definitely a favorite; not only for me, but for my sister & Mom also.
2 (12 oz.) cans white grape juice concentrate, frozen
6 cups water
3 2-liter bottles lemon-lime soda *
Mix concentrates together in a large container. Stir in water. Just before serving, pour into a punch bowl. Pour over ice in glasses, or add ice to the punch bowl. If desired, place lemon and lime slices inside punch bowl.
* I always use Sprite whenever a beverage recipe calls for lemon-lime soda. When Tyler & I were first married, my Mom gave me a cookbook which quickly became a life-saver for me, since I had such little experience cooking back then. It's called "5 Ingredients Or Less", and it's a compilation cookbook with recipes from Home Ec. teachers across the country. It's a FABULOUS cookbook, and it's definitely a favorite; not only for me, but for my sister & Mom also.
Tuesday, March 4, 2008
Chicken Lasagna
1 box oven-ready lasagna noodles (about 12)
1 jar alfredo sauce*
1 16 oz. cottage cheese
8 oz. shredded mozzarella cheese (or as much as you prefer)
2-3 chicken breast tenders, cooked & cut up *
16 oz. pkg. fresh spinach *
In a large bowl, mix alfredo sauce, spinach* and chicken. Place 1/2 of mixture in the bottom of a greased 9x13 pan. Place 3 lasagna noodles on top of chicken mixture. Add a generous layer of cottage cheese and mozzarella on top, then noodles; repeat layers. Bake at 350 degrees for approx. 45 minutes to one hour.
* Whenever I make this recipe, I always use 1 large can of drained chicken. This makes the prep time go by much faster, and I always have them handy. I buy mine at Costco, but they're available at Sam's Club, also. I only use "Bertolli" brand alfredo sauce. I LOVE alfredo sauce, and this is by far the best store-bought brand that I've ever tried. As for the spinach, it's really just a matter of taste. I only use half of one 16-oz. package. If you choose to use the whole thing, I would double the amount of sauce and chicken that is added. I'm not very fond of regular lasagna, but because I love alfredo sauce so much, I just came up with this recipe on my own one day. It's very good, even if I do say so myself.
1 jar alfredo sauce*
1 16 oz. cottage cheese
8 oz. shredded mozzarella cheese (or as much as you prefer)
2-3 chicken breast tenders, cooked & cut up *
16 oz. pkg. fresh spinach *
In a large bowl, mix alfredo sauce, spinach* and chicken. Place 1/2 of mixture in the bottom of a greased 9x13 pan. Place 3 lasagna noodles on top of chicken mixture. Add a generous layer of cottage cheese and mozzarella on top, then noodles; repeat layers. Bake at 350 degrees for approx. 45 minutes to one hour.
* Whenever I make this recipe, I always use 1 large can of drained chicken. This makes the prep time go by much faster, and I always have them handy. I buy mine at Costco, but they're available at Sam's Club, also. I only use "Bertolli" brand alfredo sauce. I LOVE alfredo sauce, and this is by far the best store-bought brand that I've ever tried. As for the spinach, it's really just a matter of taste. I only use half of one 16-oz. package. If you choose to use the whole thing, I would double the amount of sauce and chicken that is added. I'm not very fond of regular lasagna, but because I love alfredo sauce so much, I just came up with this recipe on my own one day. It's very good, even if I do say so myself.
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