Welcome to the kitchen!

I am no gourmet chef by any stretch of the imagination. I do have a few go to recipes that we eat on a regular basis, so after posting a “tweet” about trying to figure out what I was going to fix for Parker’s teacher for dinner and I got requests for recipes, I decided to put them on here. Also, Kelly’s Korner is hosting a little blog tour, sharing some of our “go to” recipes, so I decided to join in!

I ended up going with Mexican Chicken, which is yummy and easy! I added a salad, sweet corn muffins and Nestle Toll House Cookies!

3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (drain it for a less runny casserole!)
1-2 cups cheddar cheese
Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes!

Another easy fav at the Stew House is Taco Soup. There are a gazillion versions of this soup, and here is mine.
1 Lb Ground Beef or Turkey
I can black beans
1 can corn
1 can diced tomatoes with chiles or rotel ( i sometimes use two- one plain and one with chiles)
1 1/2 cups water
1 packet of Ranch Dressing Mix
1 packet Taco Seasoning
Mix and heat to a boil and then simmer until you are ready to eat… at least 20 minutes. This is also a great recipe for the crock pot.
Garnish with sour cream, cheese, olives, corn or tortilla chips. I also bake corn muffins with this!

Now this recipe is a little more involved. I have also baked it in the crock pot on low for 4-6 hours. Yummy!
Chicken Spinach Lasagna

Ingredients

* 1 tablespoon butter or margarine
* 1/2 large onion
* 1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
* 1 (10-ounce) container refrigerated reduced-fat Alfredo sauce ( i have also used the jar version)
* 1 (7-ounce) jar diced pimiento, undrained
* 1 (6-ounce) jar sliced mushrooms, drained
* 1/3 cup chicken broth or white wine ( i use cb)
* 1/2 teaspoon dried basil
* 1 (10-ounce) package frozen chopped spinach, thawed
* 1 cup cottage cheese
* 1 cup ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1 large egg, lightly beaten
* 9 lasagna noodles, cooked ( if in crock pot or oven, I have done this without them being cooked)
* 2 1/2 cups chopped cooked chicken
* 3 cups (12 ounces) Italian mix or Mozzerella cheese, divided

Preparation

Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, cottage cheese, and next 3 ingredients.

Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.

Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

SO there you go…. a few recipes that are staples around our house!