These Recipes are sending 6 families to the Altamont Fair!
Valerie’s Pasta Slop:
1 pound of cooked ground beef or ground turkey cooked…..I add salt…pepper….garlic and onion to burger while cooking
1 large jar of your fav pasta sauce
1 pound of bow ties pasta …cook as package says
1 brick of mozzerella cheese shreadded
1 container of ricotta cheese
cook pasta and burger
drain pasta, combine pasta and sauce
pour into a pyrex dish
sprinkle cheeses and burger onto it
mix it up and bake for 15-20 mins enough to melt cheese at 350 degrees
Carrie’s Crock Pot Sour Cream Salsa Chicken:
4 skinless boneless chicken breast halves
1 pkg reduced sodium taco seasoning mix
1 cup salsa
2 tbsp cornstarch
1/4 cup light sour cream
Spray crock pot with cooking spray. Add chicken. Sprinkle with taco seasoning. Top with salsa. Cook on low 6-8 hours. When ready to serve, remove chicken from pot. Place 2 tbsp cornstarch in small amount water. Stir well. Stir cornstarch mixture into salsa sauce. Stir in 1/4 cup sour cream. Serve over rice.
Megan’s Healthy Turkey Chili:
1 pound of ground turkey
1 15 oz can of red kidney beans low sodium
2 cans of tomato sauce
1 can diced tomatoes
1 package of mckormick chilli seasoning
shredded chedder cheese or taco cheese
brown meat in large skillet
mix tomato sauce,diced tomatoes,kidney beans
bring to boil, reduce heat and simmer 10 minutes,stirring.
add topping..cheese or sourcream.
Brenda’s Chicken Primo:
6 boneless chicken breasts
1 box of stove top dressing
1 can of cream of anything soup (I usually use cream of chicken)
1 cup of sour cream
Bake at 400 for 30 minutes using a 9x 13.
Whisk soup and sour cream together in a bowl, in a separate bowl dump the stove top and only add the water it calls for (no reason to heat it).
Lay your chicken in the 9×13, layer with the soup then the stove top dressing. If you are going to add veggies they can go below or on top of the stove top (no reason to heat them).
No cover, bake and enjoy! My kids enjoy this dish with corn on the side!
You can make this the night before and throw it in the oven when you get home. Dinner ready in no time!
Kelley’s Peachy Pork:
2 Pork tenderloins
2 tbsp Dijon Mustard
1/2 cup vinegar
1 cup Apricot Preserves
1 can Diced Peaches
Season the pork tenderloins with salt & pepper and brown in a pan with 2 tbsp olive oil until they are seared on the outside. Mix mustard, vinegar & preserves and pour over the pork. Simmer on med-low for 20 minutes cooking through, turning a few times so they don’t stick to pan. Drain peaches and add chunks to pork mixture for 5 minutes. Slice the tenderloins and serve over rice.
Julie’s Kid Approved Corn Flake Chicken:
7 cups Kellogg’s Corn Flakes cereal (crushed to 1 3/4 cups)
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds boneless chicken pieces, (without skin) rinsed and dried
3 tablespoons margarine or butter, melted
Place crushed or KELLOGG’S Corn Flake Crumbs in shallow dish or pan. Set aside.
In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
Bake at 350° F about 20 min. or until chicken is tender, no longer pink and juices run clear.