Category: Dinner

Chicken · Dinner

Chicken Fajita casserole

mamasheenasLeave a comment

You’ll need:

2 chicken breast

2 12.5 oz cans chicken soup

1 cup milk or heavy cream

2 cups sliced red and green peppers

1 large onion sliced

1 packet fajita seasoning

1/2 cup mozzarella cheese

1/2 cup Colby cheese

1 12 oz can black beans drained and rinsed

1 12oz can corn drained

8 corn tortillas

2 tbsp olive oil

1 tap garlic salt

Directions: Turn oven in to 350 degrees.

First slice the chicken breast thin and seasons with fajita season. Add to a oven safe skillet. Drizzle with a little olive oil and began to brown. Slide peppers and onions lengthwise and thin. Add to skillet and sauté with chicken until chicken is cooked through. Then add in the chicken soup and milk and stir. Bring to a bubble and let simmer a few minutes while stirring. Turn off heat. Drain corn and beans and rinse beans and the. Sprinkle over the top of the mixture. The. Top with cheese. Cut corn tortillas into strips and drizzle with a little olive oil and sprinkle with garlic salt and too to coat evenly. Then lay the tortilla on top of mix. Place into oven and bake for 10-15 minutes until bubbling and tortillas are crispy. To serve top with your choice of hot sauce, sour cream and cilantro! Enjoy!

Dinner · Meat · Uncategorized

Enchiladas w/ a pizza twist

mamasheenasLeave a comment

You’ll need:

1 lb ground beef

1 package pepperoni slices

1- 28 oz can red enchilada sauce

1 12.5oz can tomato soup (regular size)

1 12.5oz can diced tomatoes

1 medium yellow onion diced fine

1 1lb bad shredded mozzarella cheese

1 1 lb bag shredded cheddar cheese

1 bag of 10-12 flour tortillas

1 tsp red pepper flakes

1 tsp garlic powder

Directions:

Brown beef in a skillet and drain fat. Then add in diced onions and sauté until tender. Then add in diced tomatoes, garlic powder and red pepper flakes. (Leave out flakes if you don’t want heat) Let simmer until hot. In a big bowl add the enchilada sauce and tomato soup, mix well.

In a 9 by 11 pan pour a little of the red sauce in bottom of pan and spread around evenly. Make sure it has a good coat of the sauce so tortillas don’t stick to pan when cooking. Next take the meat mix and spoon into tortilla, then top with a spoon of red sauce, and a tbsp mozzarella cheese and a tbsp of cheddar cheese. Add in 3-4 pepperoni slices and roll the tortilla up placing it in the dish with the seam side down. Repeat until pan is full. About 8-10 tortillas. Then pour layer the remaining meat mixture on top of tortillas and add a few more pepperonis, top with a layer of both cheeses and cover with foil. Bake at 375 for 20-30 minutes until bubbling. Remove foil and then broil for 5-7 minutes until top is crispy if you would like! Serve with a crispy side salad and tortilla chips! Enjoy!

Dinner · Grilling · Meat

Taco Burgers

mamasheenasLeave a comment

You’ll need:

1 1-2 lbs hamburger

1 packet taco seasoning

1/2 yellow onion diced small

1 red bell pepper

1 jalapeño

1/2 red onion

1 bunch cilantro

1 tbsp lime juice

6 slices habanero cheese

1 avocado

Directions:

Place burger into bowl and add in half a diced yellow onion and taco seasoning. Mix well then patties into 6 burgers. Place into a medium high grill and grill until done to your liking. We like ours a little pink so we do about 5 minutes per side. Then we add cheese and set onto plate. You should also slice half of the red pepper in thick slices width wise and slice onion strips with the other half of the yellow onion. Drizzle them with olive oil and place into the grill when you start the burgers. I like to add in jalapeños 4 sliced lengthwise and grill those also but you will get lots of heat! But we like it that way! While burgers and veggies are cooking dice your half a red onion, the jalapeño, half the red pepper into small pieces and chop cilantro. Place into a bowl and then add the lime juice and season with salt to taste. Slice the avocado so it’s ready to top.

To assemble: place burger onto a bun or into a flour tortilla (we throw them on the grill to crisp and heat just for a few minutes) then add the roasted red peppers and onion, the PICO we made and then the avocado! Then enjoy!!!!

Dinner · Meat · PASTA

Goulash with mini shells

mamasheenas2 Comments

You’ll need:

1 1/2 lbs hamburger

1 large onion

4-6 garlic cloves

1 10.5oz can tomato soup

1 14oz can diced tomatoes

3 cups tomato juice

2 tsp garlic salt

1 1/2 cups velvets cubes

Directions:

First brown meat and drain fat. Then add back to pan, add in diced onions and minced garlic. Let sauté a few minutes until soft. Then add in tomato soup, tomato juice, garlic salt and diced tomatoes. Bring to a simmer and let cook for about 5-7 minutes to reduce. In a large pot cook mini shells until aldente. Then drain noodles and add into sauce. Add in the cheese and stir until melted. Sprinkle with fresh parsley and enjoy!!!

Chicken · Dinner · Meat

Crack chicken enchiladas

mamasheenasLeave a comment
You’ll need:
4 boneless chicken breast
4 slices bacon crumbled or bought real bacon pieces
1 pack dry ranch dressing packet
1 8 oz pack cream cheese
1/2 cup Colby jack cheese shredded
(To do this as a separate meal you can check crack pot chicken sandwiches)

Add to leftover chicken:
3 corn on the cob ears (grilled)
1 lb grated cheese your choice
16 corn tortillas
1- 28 oz can green enchilada sauce

Okay so you can make the shredded chicken with the cream cheese, cheese, ranch and bacon with half the cheese within the week prior. Just cook chicken and shred. Then add in the cream cheese, ranch packet, the chicken stock from cooking the chicken, and bacon bites and mix. Heat until all melted together and serve in buns for a yummy sandwich.
We had corn on the cob this week also so had left overs we had made on the grill and charred. So I just shaved off the kernels and added to the left over chicken mix.
To assemble chicken enchiladas just take your leftover crack chicken and shaved corn and throw together. Heat in microwave so it is soft. Heat oven to 350. In a 9 by 13 inch pan pour a small amount of the green enchilada sauce then place 5-6 tortillas on the bottom of the pan, add a layer of the chicken and corn mix and then a little more of the green sauce, with a thin layer of shredded cheese. Repeat this until you have 3 layers leaving the meat, sauce and cheese layer on top. Place in oven and bake for 30 minutes until top of cheese is golden brown and the sauce is bubbling On sides. Top with cilantro, avocado, sour cream and salsa if you would like!
Dinner · PASTA · Uncategorized

Baked ziti

mamasheenasLeave a comment

You’ll need:

  • 1 lb ziti noodles cooked
  • 1 lb burger
  • 1/2 lbs led Italian sausage
  • 1 16.5 can diced tomatoes
  • 2 jars pasta sauce
  • 1 lb shredded mozzarella cheese
  • 1 tsp Garlic powder
  • 1 tsp oregano
  • 1 tsp basil

First brown meat and drain fat. Then add the seasoning and diced tomatoes, & pasta sauce, into the meat and stir well to combine. Cook noodles until Aldente (leave a little hard because we also bake and they cook more) in a 9 by 13 pan pour the noodles, then add the meat mix. Stir to mix then top with cheese cover and bake at 350 for 30 minutes. Remove foil and bake another few minutes to brown the cheese then enjoy!

Appetizers · Dinner · Lunch · Meat · Side Dishes · Uncategorized

Turkey pot stickers

mamasheenasLeave a comment
You’ll need:
1 lb ground turkey
1/3 cup Parmesan Cheese
2 pinches red pepper flakes
1/2 cup fresh parsley chopped
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh grated ginger
3 tbsp soy sauce
1/3 cup grated cabbage
12 oz pot sticker wrappers
(Cilantro or green onions for topping)

Sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 tsp sesame oil
1/4 tsp ground ginger
1/2 tsp sesame seeds

First mix all ingredients in for the meat filling (not the pot sucker wrappers or sauce ingredients)
Mix well with hands. Get a small bowl of water and the wrappers opened and ready to use. Take about 1 tbsp of meat mix and add to wrapper, dip your finger in the water then wet the edges all the way around wrapper. Then take the center and fold over and punch top, do this to the sides so they are tightly closed. Making a moon shape. Repeat until all filling is gone. Then take a skillet and turn on medium high heat. Add 4 tbsp vegetable oil and heat to sizzling. Add pot stickers bottom side down to pan and brown bottom for about 4 minutes. Then add 1/2 cup water and bring to a boil. Cover with a tight fitting lid and lower heat to medium low and let boil until water is evaporated about 10-12 minutes. Make sure you shake the pan every few minutes so the pot stickers don’t stick to pan. Once water is gone sprinkle with sesame seeds and cook another 2-3 minutes uncovered. To me and ok e on platter sprinkle with either chopped cilantro or sliced green onions. Mix all ingredients in bowl for sauce and serve with pot stickers. Enjoy!!
Dinner · Veggies

French onion lentil Shepard’s pie

mamasheenasLeave a comment
You’ll need:
3 large yellow onions
2 tbsp olive oil
3 cloves garlic
2 tbsp fresh thyme
2 bay leaves
1 1/2 tbsp tomato paste
2 tbsp sherry cooking wine
2 tbsp soy sauce
5 cups chicken stock
10 russet potatoes
3/4 cup milk
1 stick butter
Salt and pepper

Directions:
Chop onions in half then slice. Add 2 tbsp olive oil to Dutch oven or oven safe skillet. Add in onions and sauté for 3 minutes to soften onions. Then reduce heat and let simmer stirring occasionally until they begin to cartelize and turn brown about 30-45 minutes. Then add in chopped garlic, thyme and bay leaves. Bring heat back up to medium heat and cook for 3-4 minutes until garlic is soft. Then add in tomato last, sherry and soy sauce. Mix well and let simmer 2 minutes then add in chicken stock. Bring to a boil and then add in lentils. Cover and reduce heat and let simmer for 35-40 minutes until liquids is mostly gone. While the lentils are cooling oral potatoes and bring to a boil. Boil for 20-30 minutes until soft, drain water and then mash with the butter and milk. If you need to add more milk do it in small increments until creamy. Add salt and pepper to taste. Once lentils are done, spoon the potatoes over the lentils and place into preheated oven at 375 for 30 minutes or until top of potatoes are golden brown. Remove and serve hot. Enjoy!!
Chicken · Dinner · Lunch · Uncategorized

Low main & broccoli chicken

mamasheenasLeave a comment
You’ll need:
1 lb spaghetti noodles cooked
1 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup diced celery
1 tbsp sesame seeds
2 tbsp olive oil
1/4 cup soy sauce
3 tbsp toasted sesame oil
1/4 cup rice vinegar
Green onions for garnish

2 chicken breast
1 head broccoli
2 tbsp honey
1/3 cup soy sauce
1 tbsp toasted sesame oil
4-6 tbsp rice vinegar

Driections:
Cooked chicken and slice. Cook spaghetti noodles, drain and set aside. Chop cabbage into thin slices, shred carrots and slice celery. In a sauté pan add olive oil and then add chopped veggies. Sauté for 3 minutes then remove from skillet. In skillet add soy sauce, sesame oil and rice vinegar. Bring to a low boil and then add in noodles mix well and taste add salt and pepper if necessary or more sesame oil. Add veggies back into noodles along with sesame seeds. Mix well. Cut broccoli florets and rinse. In sauté pan add in sliced chicken with a little oil and brown. Add in honey, soy sauce, vinegar and sesame oil. Add in broccoli florets and bring to a low boil. Let simmer for 5 minutes and remove. Plate and serve. Enjoy!