- Thread starter
- #11
These sound great!! Keep them coming!!
One-dish recipes!! Please post yours!
- Thread starter shelleyd2008
- Start date
- Apr 20, 2009
- 425
- 1
- 129
One question? What kind of meats do you have? I have recipes out the you know what and then some. We can do beef roast on the stove, beef roast and gravy in the oven. I can give you more recipes if I know what is you havw and wanna cook. Stir fries are good too. I have many tried, reajusted and true recipes. Another one in anytype of chowmein. Close to the can stuff but different. It has flavor and is good. Also you can make one recipe for all the meats but let make them different. Let me know what you wanna cook, years of experience and combining recipes, I could fill this site. Plus I have a wall of books that go back to the first ball books. Yes they are in special wrap.
- Thread starter
- #13
My normal meat supply consists of hamburger, chicken, pork (of some kind or another), and that's about it. Can't get very creative with any of this, that's why I started this thread
Occassionally I'll get a beef roast or steaks or something, but beef is so expensive I can't hardly afford it. I need a cow
Occassionally I'll get a beef roast or steaks or something, but beef is so expensive I can't hardly afford it. I need a cow
Last edited:
- Apr 20, 2009
- 425
- 1
- 129
Oh my good! You can do so much with just those meats. Let me get my stuff together. More to come tomorrow.
Smoked sausage, cabbage and carrots potatoes, onions... cut up, throw in a baking dish add salt/pepper, other seasonings and about an 1/2 inch to an inch of water in the pan, cover with foil and bake at 350 for about 30-45 or until the veggies are done. To our own plates some of us add ranch dressing and shredded cheese on top...
*we made these when we are camping too in foil packets... yummy
*we made these when we are camping too in foil packets... yummy
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Here are 2 favorite chicken one-dish meals we make. Hope they fit for you.
Creamy Chicken and Rice Bake - link has printable version and pic
1 can (10 3/4 fl. oz.) cream of chicken soup
1 package (3 oz.) cream cheese, softened
1 can (12 fl. oz.) evaporated milk
1/2 c. water
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
2 c. cubed, precooked chicken
1 1/2 c. cooked white rice
1/2 c. (2 oz.) shredded cheddar cheese
1 bag (16 oz.) frozen broccoli. cauliflower and carrot medley, thawed
Preheat oven to 350° F. Grease 13 x 9-inch baking dish.
Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth. Add soup, water, garlic powder and pepper; mix well. Add vegetables, chicken and rice. Cover tightly with foil.
Bake for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.
To Freeze Ahead: Prepare as above; do not bake. Do not top with cheddar cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350° F. Bake, covered, for 45 to 55 minutes. Uncover; top with cheddar cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.
Easy Chicken Pot Pie - link has printable version and pic
2-3 cooked boneless chicken breast, coarsely chopped
1 can (10-3/4 oz.) condensed cream of celery soup
3 c. frozen mixed vegetables 1/4 c. water
1/2 tsp. ground black pepper
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
Preheat oven to 400°F. Mix all ingredients except pie crusts until well blended; set aside.
Place 1 of the pie crusts in 9-inch pie plate sprayed with cooking spray. Fill with vegetable mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
Bake 35 to 40 min. or until golden brown. Let stand 10 min. before serving.
Creamy Chicken and Rice Bake - link has printable version and pic
1 can (10 3/4 fl. oz.) cream of chicken soup
1 package (3 oz.) cream cheese, softened
1 can (12 fl. oz.) evaporated milk
1/2 c. water
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
2 c. cubed, precooked chicken
1 1/2 c. cooked white rice
1/2 c. (2 oz.) shredded cheddar cheese
1 bag (16 oz.) frozen broccoli. cauliflower and carrot medley, thawed
Preheat oven to 350° F. Grease 13 x 9-inch baking dish.
Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth. Add soup, water, garlic powder and pepper; mix well. Add vegetables, chicken and rice. Cover tightly with foil.
Bake for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.
To Freeze Ahead: Prepare as above; do not bake. Do not top with cheddar cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350° F. Bake, covered, for 45 to 55 minutes. Uncover; top with cheddar cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.
Easy Chicken Pot Pie - link has printable version and pic
2-3 cooked boneless chicken breast, coarsely chopped
1 can (10-3/4 oz.) condensed cream of celery soup
3 c. frozen mixed vegetables 1/4 c. water
1/2 tsp. ground black pepper
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
Preheat oven to 400°F. Mix all ingredients except pie crusts until well blended; set aside.
Place 1 of the pie crusts in 9-inch pie plate sprayed with cooking spray. Fill with vegetable mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
Bake 35 to 40 min. or until golden brown. Let stand 10 min. before serving.
I fry up one pound of gr chuck with onion, drain and set aside, shred up half a head of cabbage and fry it up in the same pan, when cabbage is carmelized I add the meat and onion mixture. If it gets too dry add either some stock or some tomato sauce, season as you prefer. Very quick and oh, so good.
Tamale Corn Pie
Brown ground beef in a cast iron deep skillet or dutch oven along with diced celery, bell pepper & onion. Add 1 packet low sodium taco seasoning mix & 1 can tomatoes (I use Rotel for the extra heat) & 1 can corn & about 2/3 cup water & simmer for about 10 minutes.
Meanwhile mix up a batch of cornmeal (either from scratch or use Jiffy mix)
Scatter shredded cheddar over the top of the skillet mixture, pour the cornbread mix over it, & stick it in the oven for 20 minutes or until the cornmeal is brown on top.
Optional stir some sliced jalapenos into the cornbread.
Brown ground beef in a cast iron deep skillet or dutch oven along with diced celery, bell pepper & onion. Add 1 packet low sodium taco seasoning mix & 1 can tomatoes (I use Rotel for the extra heat) & 1 can corn & about 2/3 cup water & simmer for about 10 minutes.
Meanwhile mix up a batch of cornmeal (either from scratch or use Jiffy mix)
Scatter shredded cheddar over the top of the skillet mixture, pour the cornbread mix over it, & stick it in the oven for 20 minutes or until the cornmeal is brown on top.
Optional stir some sliced jalapenos into the cornbread.
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This is quick and easy with ingredients most have on hand.
Brown hamburger or chicken breast cut up fine or polish sausage.
Add a can of soup, a cream of something(your choice) to it with a can of milk.
A bag of frozen veggies any type added to it also.
Throw in a handful of egg noodles or macaroni and simmer till noodles are soft.
Top it with shredded cheese and ya have it! You also can bake this for 20 minutes to let the cheese melt and flavors cook thru....
Brown hamburger or chicken breast cut up fine or polish sausage.
Add a can of soup, a cream of something(your choice) to it with a can of milk.
A bag of frozen veggies any type added to it also.
Throw in a handful of egg noodles or macaroni and simmer till noodles are soft.
Top it with shredded cheese and ya have it! You also can bake this for 20 minutes to let the cheese melt and flavors cook thru....
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