Amazing Omelet Muffins

Ingredients:

– 8 Eggs
– 1/2 Cup of Milk
– 1 teaspoon of Baking Powder
– 1 teaspoon of Oil
– Salt & Pepper
– Grated Cheese
– Favorite Omelet fillings (Your choice, I used onions, bell peppers and diced ham)

Instructions:

– Preheat oven to 375 degrees.
– In a frying pan, cook up your favorite omelet ingredients.
– Grease a 12 spot muffin tin.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.

Store extras in the fridge, and enjoy throughout the week. These taste just as delicious the next day. I like them both cold or heated up in the microwave. To make them last even longer, you could also store them in the freezer and reheat them in the microwave for a minute or 2 when you want to enjoy them.

Creamy Ranch Chicken

Ingredients

• 6
  slices bacon

• 4
  skinless, boneless chicken breast halves, cut into bite-size pieces

• 2
  tablespoons all-purpose flour

• 1-2
  tablespoons ranch dry salad dressing mix

• 1 1/4
  cups milk or cream

• 3
  cups dried medium noodles

• 1
  tablespoon finely shredded Parmesan cheese

Directions

1. Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
2. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken mixture with noodles; sprinkle with Parmesan. Makes: 4 servings

Barbecued Beef

Ingredients

1 3 lb boneless beef chuck roast
1 onion chopped
2 C chili sauce
1 C Ketchup
1/2 tsp Worcestershire sauce
2 C water
2 T chili powder
2 T cornstarch
1 tsp paprika
4 T vinegar
1/2 tsp allspice
1/2 C brown sugar
dash of pepper

Directions

1. Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine remaining ingredients and pour over beef.
2. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid.
3. Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. 
4. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary. Yield: 12 servings.

Pesto Italian Chicken Bake

Ingredients

• 3-4 Boneless Skinless Chicken Breasts
• 4-6 Tablespoons Prepared Pesto
• 1-2 Roma Tomatoes
• 1 Cup Mozzarella Cheese, grated

Instructions

1. Trim the chicken and lay them in a glass baking dish in a single layer.
2. Spread 1-2 tablespoons of the pesto on top of each chicken breast.
3. Cut the roma tomatoes into slices approx 1/2" thick and lay 2 slices on top of each chicken breast.
4. Sprinkle the cheese over the top of the chicken breasts.
5. Bake at 400F for 30-40 minutes or until the chicken is done and the juices run clear.
6. Serve over a bed of rice or a plate of pasta.

Crispy Onion Chicken

Ingredients

• 1/2 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 can (6 ounces) cheddar or original French-fried onions, crushed, divided
• 4 boneless skinless chicken breast halves (4 ounces each)

Directions

1. In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions.
2. Place in a greased 9-in.-square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Yield: 4 servings.

Monika's Cheesy Chicken

Ingredients

4 chicken breasts
1 can cream of chicken soup
1 can cream of celery or mushroom soup
1 cup sour cream
1-2 cups shredded cheddar cheese
Garlic salt, lemon pepper or pepper to taste
Paprika

Directions
Spray 13x9 inch pan with cooking spray.  Place chicken in pan, season with garlic salt and pepper.  In a separate bowl, combine soups, sour cream and cheese.  Pour over chicken.  Sprink paprika on top.  Bake uncovered in a 325 degree oven for 2 hours.  Serve with rice and crescent rolls.

Beef and Corn Casserole

Ingredients

• 1 package (10 ounces) fine egg noodles
• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup water
• 1 cup diced process cheese (Velveeta)
• 1/2 medium green pepper, chopped
• 1 medium carrot, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper

• Directions

  1. Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly. Yield: 8-10 servings. 

Crescent Chicken Bundles

Ingredients

• 6 ounces cream cheese, softened
• 4 tablespoons butter, melted, divided
• 2 tablespoons minced chives
• 2 tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups cubed cooked chicken
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 cup crushed seasoned stuffing

Directions

1. In a small bowl, beat the cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken. 
2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.
3. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered freezer container. May be frozen for up to 2 months. Bake remaining squares at 350° for 20-25 minutes or until golden brown. 
4. To use frozen squares: Thaw in the refrigerator and bake as directed. Yield: 8 servings. 

Baked Spaghetti

Ingredients

• 10-12 ounces spaghetti

• 1 pound ground beef

• 1 medium onion, chopped

• 1-2 jars (30 - 45 ounces) meatless spaghetti sauce

• 1/2 teaspoon seasoned salt

• 2 eggs

• 1/3 cup grated Parmesan cheese

• 5 tablespoons butter, melted

• 2 cups (16 ounces) ricotta cheese

• 4 cups (16 ounces) part-skim shredded mozzarella cheese

Directions

*** Cut in half for a family of five

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 3-qt, baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
4. Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.

Beefy French Onioin Pot Pie

Ingredients

• 1 pound ground beef

• 1 small onion, chopped

• 1 can (10-1/2 ounces) condensed French onion soup

• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

• 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil.
2. Transfer to an ungreased 9-in. deep dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown. Yield: 4 servings. 

Originally published as Beefy French Onion Potpie in Taste of Home April/May 2013

Hawaiian Hula Chicken

Ingredients

• 12 bacon strips
• 4 skinless boneless chicken breasts (about 2 pounds)
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• ½ cup chopped red onion
• 20 ounces crushed pineapple, drained
• 1 cup bbq sauce

Instructions

1. Cook 8 slices of bacon until cooked but not crisp. Drain well on paper towels.
2. Season each chicken breast with salt and pepper. Then wrap each chicken breast with 2 strips of bacon and place in crock pot. Top with onion, crushed pineapple, and bbq sauce.
3. Cover and cook on low for 4 to 5 hours or until chicken is tender. Cook remaining bacon until crisp. Drain and crumble the bacon and sprinkle over each serving.
4. Serve with rice or mashed potatoes