Hawaiian Haystacks

These sounded good too from the same blog.  She posts her menus every week if you are in need of any ideas.  Dinner's On Me! is the place to find it.


Hawaiian Haystacks
(4-6 servings)
from 101 Things To Do With A Slow Cooker

10-12 chicken tenders, cut in chunks
1 C. chicken broth
2 cans (10.75-oz ea.) cream of chicken soup
1 can (12-oz) evaporated milk
6 cups cooked rice

Place chicken in greased crock pot. Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high 3-4 hours, or low heat 6-8 hours.

Serve over hot rice with a variety of cold toppings: grated cheese, peas, pineapple tidbits, shredded coconut, Chinese noodles, diced tomatoes, diced green peppers, sliced green onions, or other!

Robyn's Meatloaf

I don't know who Robyn is but I found this recipe on Dinner's on Me blog.

Robyn's Meatloaf

2 lb hamburger
2 eggs
1 Tbsp dry onion flakes
1 cup oatmeal
1/8 tsp pepper
1/4 tsp salt
1/4 tsp Mrs. Dash (I used 1/2 tsp)
1/2 cup milk

Combine all ingredients except milk. Mix well, then add milk. Put into loaf pan (I really like using a skillet, but any baking dish will do.)

In a separate bowl mix:
1/4 cup ketchup
1 Tbsp dry mustard
3 Tbsp brown sugar

Mix and spread over meatloaf. Bake at 350 degrees for 1 hour to 1 hr 15 min.

Robyn's tip is to wrap some baking potatoes in foil and toss them in with the meatloaf. Dinner is done!

Pasta with Tomato Cream Sauce

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
• Salt And Pepper, to taste
• Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
• Grated Parmesan Or Romano Cheese, To Taste
• Fresh Basil, Chopped
• 1-½ pound Fettuccine

Preparation Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Go here for Step by Step Visuals:  

http://thepioneerwoman.com/cooking/2010/09/pasta-with-tomato-cream-sauce/

Chipotle Pork Cheeseburgers

Ingredients:
1 pound ground pork
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves - grated or minced through garlic press
4 slices cheese - muenster or provolone
4 hamburger buns toasted
1/4 cup mayonnaise
1 large tomatillo husked and rinsed then sliced
1/2 small avacado sliced
cilantro

This is very simple and REALLY yummy. Mix the pork, chipotle stuff, garlic and a little salt and pepper together in a bowl with a fork so the meat isn't compacted. Form into patties (BTW Vince and I made four and the patties ended up being huge and we cut them all in half, this recipe could easily serve 6-8) and grill for 4 minutes, flip and cover with cheese. Tomatillo, avacado and cilantro are toppings. Mayo goes on buns and you are good to go! Vince used ranch instead of mayo and it was really good as well.

beef taquitos

Ingredients

• 1 tablespoon vegetable oil, plus more for brushing on the taquitos
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 3/4 pound lean ground beef
• 1 cup salsa, plus more for dipping
• 2 teaspoons chili powder

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 (6-inch) flour tortillas
• 1/2 cup shredded Cheddar or Monterey Jack
• Sour cream

Instructions

1. Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.
   
   
   
   
   *recipe found on familyfun.go.com

un-fried french fries from Kraft

un-fried french fries

average rating

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prep time

15 min

total time

39 min

makes

6 servings, about 2/3 cup each

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kraft

recipe by: kraft

what you need!

1-1/2 lb. baking potatoes (about 3 medium)

1/4 cup  KRAFT Light House Italian Dressing

1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

make it!

PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.

ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.

BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp.

kraft kitchens tips

MAKEOVER - HOW WE DID IT

Baking these fries instead of frying them and using KRAFT Light House Italian Dressing and KRAFT Reduced Fat Parmesan Style Grated Topping gives you a savings of 285 calories, 20 g of fat and 4 g of saturated fat per serving when compared to the same amount of fast-food french fries.

HOW TO EASILY CUT POTATOES INTO STRIPS

Cut potato in half lengthwise. Place, flat-sides down, on cutting board before cutting potato halves into strips. This will prevent the potatoes from rolling around when slicing.

Pace Texas Two-Step Chicken

Pour combined 1 1/2 cups pace picante sauce, 3 tbsp brown sugar and 1 tbsp dijon mustard over 4 boneless chicken breasts.

bake at 400 for 20 mins.

*picture on jar showed it being served over white rice*