1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese
Preheat oven to 350 degrees. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.
1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1 (12 ounce) can Pillsbury Grands refrigerated buttermilk biscuits 1/2 cup butter, melted 1 cup rolled quick-cooking oat 1 1/2 cups blueberries (fresh or frozen) 1/4 cup sugar Preheat oven to 375 degrees.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Set aside. Separate biscuit dough into 8 biscuits, and cut each biscuit into quarters. Dip each biscuit piece into the melted butter, then roll in the cinnamon-brown sugar mixture to coat well. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon blueberry-sugar mixture over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 25 minutes or until cake is golden brown and center is done. Cool for 10 minutes, serve warm.
This one looks like a winner but I'm gonna save a little time and money and use the precooked salad shrimp just toss them in after sauteing the other ingredients. Mm-mm Looks delish!
1 1/2 lbs. uncooked fresh shrimp (prawns) in shells
2 Tbs. vegetable or olive oil
2 Tbs. green onions, thinly sliced
1 Tbs. dried basil leaves
1 Tbs. fresh parsley, chopped
2 Tbs. lemon juice
1/4 tsp. salt
2 cloves garlic, finely chopped
1 Tbs. butter
8 oz. fettuccine
Grated Parmesan cheese
Peel shrimp and make a shallow cut lengthwise down back of each - rinse under running water to remove vein. Heat oil in large skillet over medium heat. Cook shrimp and remaining ingredients (except cheese and pasta) in oil, 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Add butter and toss with shrimp until fully melted. Remove from heat.
Toss fettuccine with shrimp mixture in skillet. Sprinkle with cheese and serve.
A dioxin chemical causes cancer, especially breast cancer.
Dioxins are highly poisonous to the cells of our bodies. Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic.
Recently, Edward Fujimoto, Wellness Program Manager at Castle Hospital, was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us.
He said that we should not be heating our food in the microwave using plastic containers...
This especially applies to foods that contain fat.
He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body...
Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food... You get the same results, only without the dioxin So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else.
Paper isn't bad but you don't know what is in the paper. It's just safer to use tempered glass, Corning Ware, etc.
He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons...
Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food.
Cover food with a paper towel instead.
My Mom sent me this....I hope you found it useful.
It's been raining A LOT here. And the roads are all getting flooded. We decided to take the kids mudding down the country roads yesterday. They all had a BLAST!!! They even went for a swim in the road. Yep....in the road! Sheesh to be a kid again! Sorry the camera batteries were dead but this one is cool! No where near as deep though!
Okay so I haven't done a menu in eons so here's a rough one for my week:
Chilli & Rice....in my new crockpot!
Hmmmm...something Mexican for Cinco de Mayo...Enchiladas perhaps! Lemon Chicken with rice & green beans
Meatloaf, Mashed Potatoes & corn! Mmmmmmmmm
Shepherd's Pie..it's been a long, long time on that one! Miranda's favorite
Burgers, beans & Mac N Cheese!!!
Remember this one? I must make it again very soon.
1 small box lime Jell-O
1 small box lemon Jell-O
1 small can crushed pineapple, NOT drained
1/2 package miniature marshmallows
3 ounces cream cheese
Mix lemon Jell-O with 1 cup boiling water and stir for 5 minutes until well dissolved. Gradually add 3/4 cup water to softened cream cheese, add all to lemon Jell-O. Add crushed pineapple and juice and marshmallows to lemon Jell-O. Let start to set and stir and add 1 cup Cool Whip. Let set up overnight.
Mix 1 cup boiling water with lime Jell-O. Stir well for 5 minutes. Add ice cubes to quick set and pour carefully over top of lemon Jell-O mixture. When well set cut into square and serve on lettuce leaf.