Category Archives: Main Dish

Casseroles, Chicken, Main Dish, Mexican

Mexican Chicken Casserole

May 20, 2015 Sharon 1 Comment

My Favorite Mexican Chicken Casserole Recipe.

18 corn tortillillas

3 cooled chicken breasts

15 oz can black beans, drained & rinsed

10 oz can cream of chicken soup

10 oz can green enchilada sauce

4 oz can diced green chilis

2 cups shredded cheddar cheese

10 oz water

1 tablespoon chicken base

In a 9×13″ glass baking dish, layer 6 corn tortillas. Stir together everything else besides cheese. Spread half of chicken mixture over corn tortillas and sprinkle 1/3 of the cheddar over it all. Repeat layers. Top with the last 6 tortillas and sprinkle cheese over top. Bake at 350 for 30 minutes.

Chicken, Crockpot, Main Dish

Crockpot Ranch Chicken

January 18, 2015 Sharon Leave a comment

Here’s a delicious crockpot meal that’s simple to put together and is bursting with savory ranch flavor: Crockpot Ranch Chicken. Boil up your favorite pasta and stir it all together for a one pot wonder. This is a great crockpot recipe for a weeknight dinner.

Ingredients:

1 1/2 pound chicken breasts, cut into chunks
1 envelope ranch dressing mix
1 envelope chicken gravy mix
1 1/2 cups chicken stock
6 ounces cream cheese
1/4 cup julienned sun-dried tomatoes
1 cup lightly steamed broccoli florettes
1 small can sliced mushrooms (or 1/3 cup sliced, sauteed fresh mushrooms)

Directions:

Coat inside of crockpot with butter. Add next four ingredients, cover with lid and cook on low for 3 hours or until chicken breasts are cooked all the way through.

Stir in softened cream cheese. After it has had a chance to melt a bit, whisk to incorporate into sauce. Add the sun-dried tomatoes, broccoli and mushrooms. Cook for 20 minutes on low.

Meanwhile, boil a box of pasta according to package directions. (I used Bow-tie pasta.) Drain pasta and stir into the Crockpot Ranch Chicken, stirring to coat the pasta with the delicious sauce.

Serve with garlic bread and a salad.

Crockpot Ranch Chicken Recipe

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Main Dish, Tomatoes

Lighter Tomato Pie

September 1, 2014 Sharon Leave a comment

Tomato Pie is a perfect light dinner for summertime. If you’ve got a few nice fresh tomatoes that you don’t know what to do with, give this delicious tomato pie recipe a try. As you can see, before I could even get around to taking a picture, a couple slices had mysteriously disappeared. This is a lighter version than the Paula Deen tomato pie, which I found to be delicious, but also very heavy and greasy. Give this lighter tomato pie recipe a try and enjoy the fresh tomatoes of summer.

Ingredients:

4 medium tomatoes
8 fresh basil leaves, thinly sliced
4 oz sliced prosciutto (or 4 slices of crisp bacon, crumbled)
1 frozen prepared pie crust
1/4 cup Panko bread crumbs
2 tablespoons grated Parmesan cheese
dash(es) garlic powder, dried oregano, dried basil
salt & pepper
1/3 cup light mayonnaise
1/3 cup garlic/herb cheese spread

Directions:

Preheat oven to 400°F

Slice tops off of tomatoes and scoop out and discard tomato seeds. Slice tomatoes 1/4″ thick. Lay tomato slices on a clean kitchen towel and lightly sprinkle with salt on each side. Let sit for 15 minutes or so then press with another towel to soak up excess moisture from tomatoes. This step prevents the pie from being mushy.

While waiting for tomatoes to dry out, slice prosciutto (or cook and crumble bacon).

Prick bottom and sides of pie crust. Place on baking sheet (for easier handling) and bake for 8 – 10 minutes.

In a small bowl, combine bread crumbs, Parmesan cheese, garlic powder, dried oregano and dried basil.

In another small bowl, mix together the light mayonnaise, garlic/herb cheese spread and fresh basil.

To assemble the tomato pie, sprinkle 2 teaspoons of the bread crumb mixture into the pie crust. Layer 1/2 of the tomato slices into the pie crust, sprinkle with salt and pepper then 1/2 of the prosciutto (or bacon). Top with the mayonnaise – herb cheese mixture – spread evenly. Repeat layers of tomato, salt, pepper, prosciutto (or bacon). Sprinkle the remaining bread crumb mixture evenly over the top layer.

Bake for 20 – 25 minutes or until tomatoes are soft and topping is lightly browned.

May be served warm or cold.

Only 230 calories per 1/8th of pie.

This recipe is my modified version of a Publix Aprons recipe.

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Here’s the Pinterest link for this recipe: Lighter Tomato Pie

Sharon Springfield

Lighter Tomato Pie

Breakfast, Casseroles, Main Dish, Quiche, Vegetarian

Asparagus Mushroom Strata

August 17, 2014 Sharon Leave a comment

*Photo by Oliveland

INGREDIENTS:
2 teaspoons butter, or as needed
1 3/4 cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterrey Jack
cheese
1 pound fresh asparagus, trimmed and
cut into 1-inch pieces
1/2 cup chopped red bell pepper
1/2 onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby-Monterrey Jack
cheese

DIRECTIONS:
Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
Grease a 9×13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterrey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
The next day, preheat oven to 375 degrees F (190 degrees C).
Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterrey Jack cheese in a layer over the casserole.
Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
Original recipe at:
http://allrecipes.com/Recipe/Overnight-Asparagus-Mushroom-Strata/Detail.aspx

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Here’s the Pinterest link for this recipe: Asparagus Mushroom Strata

Sharon Springfield

Asparagus Mushroom Strata

Beef, Bell Pepper, Crockpot, Main Dish, Rice, Slow Cooker, Steak

Slow Cooker Pepper Steak

August 17, 2014 Sharon Leave a comment

Crock Pot Pepper Steak Recipe:

Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

*Photo credit unknown

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Here’s the Pinterest link for this recipe: Slow Cooker Pepper Steak Recipe

Sharon Springfield

Cooking With Sharon Springfield

Category Archives: Main Dish

Mexican Chicken Casserole

Crockpot Ranch Chicken

Crockpot Ranch Chicken Recipe

Lighter Tomato Pie

Lighter Tomato Pie

Asparagus Mushroom Strata

Asparagus Mushroom Strata

Slow Cooker Pepper Steak

Crock Pot Pepper Steak Recipe:

Slow Cooker Pepper Steak Recipe

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