Wednesday, January 4, 2012

Recipes I love but can never seem to remember!

One of my favorite websites for recipes and menus has made the jump from free to subscriptions.  I haven't been exactly thrilled.  Thankfully though, I had a couple of my "Go to" recipes posted on facebook for friends.  All are simple and easy! 

Quick Lemon Pasta With Chicken (from Menusformoms.com)

8 oz. linguini, cooked according to package directions
3 tbsp. unmelted butter
1 tbsp lemon juice
1 1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp lemon-pepper seasoning
1 lb. cooked, cubed chicken (from freezer)
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. In a separate saucepan, combine next 5 ingredients and simmer until butter is melted. Add cooked chicken and stir until coated and chicken has been reheated. Add drained pasta and toss to coat. Sprinkle with parmesan cheese. Serve immediately.
I usually have to double or triple this recipe to feed my family because it is a favorite! 

Chicken Cheese Tortilla Soup

1 can red enchilada sauce
1 can chicken (shredded)
1 can cream of chicken soup
1 can cheddar cheese soup
1 soup can of milk

Mix well, bring to a boil on high, then simmer for 20-30 minutes on low. Often I just dump it all (tripled of  course) into my crockpot and cook on low all afternoon.  We use tortilla chips to dip or crumble on top! 

Hash Brown Soup (also from menusformom.com)

1 sauteed Onion (from freezer)
3 cans chicken broth
1 Large bag Frozen Hash browns
1 Can cream of Celery Soup
1 Can Cream of Chicken Soup
12 oz can of Evaporated Milk (I use regular milk instead of evaporated milk)
1 pound Velveeta Cheese
Combine onion and broth, bring to boil. Add hash browns, bring to boil. Add soups (don't dilute) and evaporated milk, bring to boil. Add Cheese. Heat until cheese melts. Optional, serve with bacon bits on top. Oh and one more that is by far the most super easy of all!

Crockpot Lasagne (I'm sure by now you can guess my source!)

1 28-oz. jar of spaghetti sauce
1 package frozen cheese ravioli (about 24-oz.)
2 cups shredded mozzarella cheese
Spray crockpot with non-stick cooking spray. Spread 1 cup sauce on the bottom and layer with half of the ravioli. Sprinkle with half of the cheese and another cup of sauce. Layer the remaining ravioli and top with the rest of the sauce. Sprinkle remaining cheese on top. Bake on low for 3-5 hours, depending on how hot your crockpot cooks.