Instant Pot Meals during Covid-19 Isolation

I put these meals together for Chris & Larissa while they are away at Primary Children's Hospital with baby Daxton.  They said they were very helpful and amazing.  Here is the print-out I sent with it.

Kimball Family Emergency Meals to avoid the Corona Virus & get our precious Daxton well!  J

Instant Pot Chicken and Rice Taco Bowls

1 ½ lbs. boneless skinless chicken breasts (there should be a Ziploc bag of chicken in your freezer)

15 oz. corn, do not drain

15 oz. black beans rinsed and drained

1 pt. salsa

Ziploc baggie of stuff:  (¼ c. taco seasoning +2 T. chicken bouillon +1 ¼ c. white rice)

1 ½ c. water

Toppings: Cheese, Sour cream, Lettuce, Green onions, Taco sauce – whatever you like!

Tortillas for serving – optional (at our house this is mandatory) THERE IS A PACKAGE IN YOUR FRIDGE

 Add all ingredients in the order listed.  Make sure the rice is completely covered with liquid – if it isn’t add a little more water.

Set to sealing.  Cook on Manual/Pressure Cook for 8 minutes.  Natural Release for 12 minutes and then release remaining pressure.  Remove lid and gently fluff the rice with a fork – you are not stirring just fluffing.

Replace the lid and let rest for 5 minutes.  Then slide the rice to the side and find the chicken and shred it and stir it back into the rice mixture.  Serve with the toppings of your choice in a bowl or on a tortilla.

WaaaaaLaaa!! Dinner is Ready!! Hope you like it!!! J

Instant Pot Chicken & Rice

Set Instant Pot on Saute and add 2 T. oil.

Cut up into 1 inch pieces  - 1 ½ lbs. Chicken (there should be a Ziploc bag in your freezer). Add this to the pot and stir.

Then add and continue to stir on Saute

 Ziploc baggie of seasonings (1/4 c. minced dry onion + 1 t. salt + 1 t. pepper +2 T. chicken bouillon + 2 t. granulated garlic)

Add:

1 can cream of chicken soup

2 c. white rice

2 ½ c. water

1 bag of frozen veggies

Hit cancel to stop the Saute cycle.  Then set to sealing and cook on Manual/Pressure Cook for 8 minutes. Do a Quick Release.  Stir and serve.  Top with grated cheese if you wish (Steve does – I do not) 

Enjoy!!!  Hope it’s been a good day!! J

Taco Pasta in the Instant Pot

1 lb. Hamburger (in freezer)

Ziploc Bag of Seasonings = (1/4 c. minced dry onion + 3 T. taco seasoning + 2 T. beef bouillon)

16 oz. tomato sauce

15 oz. black beans, drained

15 oz. corn, no need to drain

1 lb. bowtie pasta or medium shells

4 c. water

1 1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)

Set instant pot to Saute and brown the hamburger and add ziplop bag of seasoning.  Stir in sauce, beans, corn, pasta and water.  Press Cancel to stop the Saute cycle.   Place lid on Sealing.  Set to manual.pressure cook for 5 minutes.  Quick Release to vent pressure.  Remove lid.  Top with cheese and set lid on for a minute or two until the cheese is melted.  Serve with desired toppings, such as, sour cream, taco sauce, etc.

Come and get it!!!! Dinner is Ready!!! Love to all!!!!  J

If you need more……let me know……..Aunt Karla

Instant Pot....Soups & Stew

Instant Pot Recipes

Chicken Enchilada Soup

12.5 oz. chicken breast (can use fresh or frozen chicken – but need to adjust cooking time)

15 oz.  black beans, drained and rinsed

15 oz. pinto beans, drained and rinsed

15 oz. diced tomatoes

15 oz. sweet corn

10 oz. green enchilada sauce

2 c. chicken broth

1.25 oz. packet taco seasoning or ¼ c.

2 T. Ranch seasoning

1/2 t. cumin

3/4 t. chili powder

1 t. garlic powder

1/4 t. pepper

Add all ingredients into your Instant Pot. Place lid on sealing.  Push the manual button, and set the timer for 4 minutes.  Quick release or Natural release is fine too.  Serve with shredded cheese, sour cream, diced avocados, tortilla chips or whatever you like. 

Stew

2 lbs. beef stew meat, bite sized pieces

2 c. beef broth

1 lb. baby carrots

3 to 4 potatoes, chunks

1 T. Worcestershire sauce

2 t.  salt

1/2 t. pepper

1 onion, diced

1 c. celery, diced

2 c. frozen peas

Place all ingredients in the Instant Pot in order listed.  Set lid to sealing.  Cook on manual or high pressure for 30 minutes.  Quick release or natural release.  Stir and serve. 

Chicken Soup

1 to 2 chicken breasts

3 c. carrots, sliced

2 c. celery, sliced

1 onion, diced

2 teaspoons of salt

1 teaspoon Italian seasoning

8 c. chicken broth

Put your chicken in the bottom of the Instant Pot.  Add vegetables, seasonings and broth.

Place lid on sealing.  Set to Manual for 20 minutes. Quick release or natural release.  Stir and serve. 

Roast Beef & Veggies in the Instant Pot

Roast Beef and Veggies in the Instant Pot
2 to 3 lb. Roast (thawed or frozen)
1 onion, thickly sliced
2 c. water
2 T. beef bouillon
1 T. cornstarch or clear jel
1/2 t. granulated garlic
1/2 t. granulated onion
1/8 t. pepper
1 lb. mini carrots
1 to 2 lb. potatoes
Place roast in pot and top with onion slices. 
Mix water and seasonings together and pour over the roast. 
Add carrots and potatoes.  Seal. Cook on manual for 70 minutes if thawed or 85 minutes if frozen.  Natural Release. 
*This can be kept in the instant pot on warm setting for as long as needed, until ready to serve. 

White Chicken Chili

White Chicken Chili
4 boneless, skinless chicken breasts or  2 1/2 c. left over rotisserie chicken
4 c. water or chicken broth
1 T. chicken bouillon
1 clove garlic or 1 t. garlic powder
1 medium onion,diced or 1 T. onion powder
3 - 15 oz. cans white northern beans, do not drain
4 oz. green chilis, do not drain

2 c. freezer corn (optional) 

1 T. lime juice (optional) 

1 t. paprika (optional) 
1 t. dried oregano
1/2 t. cumin
1/2 t. chili powder
1 t. salt
1 t. pepper
1/2 to 1 c. evaporated milk or cream 
Toppings for serving:
grated cheese, sour cream, cilantro, tortilla chips
Place frozen or thawed chicken in the instant pot.  Add remaining ingredients, all except the evaporated milk. I like to blend together: the onion, garlic, 1 c. of beans and the green chilis and puree them, then add to the pot.   Lock lid in place and close vent.  Set on high pressure for 12 minutes.  Allow the pressure to release naturally for 10 minutes and then release pressure and remove the lid.  Remove the chicken and shred or cut up and add back in.  Stir in evaporated milk.  Turn to saute and stir for 3 to 5 minutes.  Serve with toppings. 

For a crock pot.....Add all ingredients except the white beans and evaporated milk.  Cook for 8 hours on low.  Then remove the chicken and shred it.  Return the chicken to the crock pot.  Stir in the
white beans and evaporated milk, cook for 10 to 15 minutes more.  Serve.

On the stove.....place chicken, water & bouillon in stockpot.  Cook until chicken is tender, about 15 minutes.  Shred chicken and add back to pot.  Add remaining ingredients; except the evaporated milk.  Simmer over low heat for 10 minutes.  Stir in evaporated milk.  Serve.

UPDATES Feb. 2025 -  I added the corn, lime juice and paprika.  I also Blended together:  1 cup of white beans, the green chilies, and onion with some of the water. This really blended the flavors and made a great consistency.   If using rotisserie chicken that is already cooked you only need to pressure cook it for 2 minutes or cook it on the stove until heated thru.  Stir in some cilantro at serving time!!  

Cashew Chicken........... in the Instant Pot

Cashew Chicken
2 T. oil
1 lb. chicken breasts, bite size pieces
season salt OR salt & pepper, to taste
1/3 c. soy sauce
1 T. barbeque sauce
1 T. rice wine vinegar
2 T. light brown sugar
1/2 t. fresh ginger, minced
2 cloves garlic, minced
1/2 c. water
1 T. toasted sesame seeds
3 c. fresh broccoli
1 large red bell pepper, julienned
1 c. cashews
Thickening:
2 t. clear jel or corn starch
1/4 c. water

Add oil to instant pot and saute chicken, season with salt & pepper.
Whisk together:  soy sauce, bbq sauce, vinegar, brown sugar, ginger, garlic, water & sesame seeds.  Stir over chicken and cook at high pressure for 5 minutes.  Quick release pressure. 
Add broccoli & red pepper.  Cook at high pressure for 0 minutes (1 if 0 is not allowed).  Quick release pressure.
Whisk together thickening ingredients and set aside.
Return to saute setting and bring to a simmer.  While simmering add in thickening and stir until well combined.  Once sauce has thickened stir in cashews.  Serve over cooked rice. 

Goulash......in the instant pot

Goulash

1 lb. hamburger
1 large onion, diced 
3 cloves garlic, minced

1 c. red and/or green peppers

1 t. salt

1/2 t. pepper
26 oz. spaghetti sauce
30 oz. diced tomatoes
1 T. Italian seasoning
3 T. worcestershire sauce
4 c. elbow pasta
3 c. water

2 bay leaves

Parmesan and/or Cheddar Cheese, grated

Saute in instant pot:  hamburger, onion, garlic, salt & pepper.  Drain if needed.  

Stir in tomato sauce, diced tomatoes, Italian seasoning, worcestershire sauce, water, pasta, and bay leaves.  

Set instant pot to high pressure for 4 minutes.  Quick release when done.  Remove bay leaves and top with cheese.  Serve.  

Garlic Steak & Potato Foil Dinner

Garlic Steak & Potato Foil Dinner
2-2½ pounds top sirloin steak, trimmed of fat and cut into 2½-inch pieces (see note)
1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size, see note)
3 tablespoons olive oil
salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon black pepper)
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
fresh thyme or parsley for topping (optional)

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
**If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).
Garnish with fresh thyme or parsley and serve immediately.
*Be sure to cut your steak into pieces that are at least 2x2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.
**For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.

Freezer Meals

Handout for my class tonight at our Relief Society Activity.  

FREEZER MEALS    aka:  Compassionate Service Meals                                                                        

Ziti

Meat Sauce:

1 lb. mild sausage or hamburger or both

1 T. minced Garlic

1 chopped Onion

28 oz. tomato puree

16 oz. diced tomatoes (2 cups fresh)

8 oz. tomato paste

1 t. marjoram

1 t. basil

1 t. oregano

1 T. Parsley

1 t. thyme

2 T. sugar

1 t. salt

1/2 t. pepper

If desired, can also add......chopped bell peppers or grated zucchini.  

1 lb. Ziti noodles

2 c. grated mozzarella cheese (for topping)

Alfredo Sauce:

1/2 cube butter

8 oz. cream cheese

1 tsp garlic powder

1 c. whipping cream

1/3 c. parmesan cheese

Brown meat with 1 T. minced garlic and chopped onion. Drain fat, if desired.  Add all tomato ingredients, marjoram, basil, oregano, parsley, thyme, sugar, salt and pepper. (if desired, add bell peppers or zucchini)   Simmer about 20 minutes.  

Meanwhile, cook Ziti noodles in water with a little olive oil and salt. Drain and rinse.

Alfredo Sauce:

In pan, melt butter, cream cheese, and 1 tsp minced garlic. Add whipping cream and parmesan cheese and heat thru over medium heat.

Put Ziti noodles in baking pan sprayed with non-stick spray. Makes 2- 8x8 inch pans or 1-9x13 inch pan.  Cover noodles with Alfredo Sauce mixture, spoon meat sauce mixture on top, cover with mozzarella cheese.

Cover with foil and bake @350 for 30-40 minutes or until bubbling on top.

(if desired, remove foil the last 10 minutes to insure cheese does not burn and top is golden)

This is a great dish to put in the freezer.  I make one to eat & one to freeze. I like to use foil pans in the freezer.  Cover with foil and be sure to label with the cooking directions.  Thaw in the fridge for 24 hours and bake as directed above.  If frozen when baking it will take about 90 minutes to bake or more.  HINT:  Bake on a cookie sheet for more even baking and to catch any boil overs.  

FAVORITE DISHES TO FREEZE: 

Enchiladas, lasagna, soups, chili, pulled pork, spaghetti casserole, meatballs, sloppy joes, ziti, rice

OTHER THINGS I LIKE TO HAVE IN MY FREEZER:

Rolls, bread (all kinds), cream cheese brownies, pumpkin rolls, cookie dough, pies, lemon pound cake

NEED A FAST MEAL:

Corn chip casserole, Tuna Casserole, Home canned Mandarin sauce & chicken over rice, Microwave Meatloaf

Chicken Enchilada Rice Casserole

I received this recipe from the Garden Valley RS.  

CHICKEN ENCHILADA RICE CASSEROLE

INGREDIENTS

• 2 cooked chicken breasts, shredded
• 2 cups dry Basmati or Jasmine rice
• 2 cans (10 oz each) Enchilada sauce 
• 1 can (16 oz) refried beans 
• 1 can black beans
• 1 can mild diced green chilies and tomatoes
• 1 cup white cheddar, shredded
• 2 cup Monterey Jack or Colby cheese, shredded
• 1 can (11 oz) corn kernel
• optional:
• cilantro for garnish 
• tomato sauce
• 1 can of black olives cut up

Just throw in your crock pot or rice cooker for 30 - 60 mins

I just used the white rice setting on my rice cooker. I cooked my rice the day before but I think it would actually be better if you threw it in uncooked but you will need to add more liquid. Probably 3 cups water, chicken broth or tomato sauce.

I liked it topped with sour cream and served with tortilla chips!

Make it your own- add in whatever you like!

Quick & Easy Pizza Dough

Quick & Easy Pizza Dough

Combine in mixing bowl:

3 c. flour

1 t. salt

1 T. sugar

1 T. yeast

Mix in:

2 T. oil

1 c. warm water

Spread out on a large pizza pan.  Bake at 375 for 10 min.  Remove from oven and add toppings.  Bake 10 to 15 minutes more.  

Easy Pull Apart Pizza Bread

Easy Pull Apart Pizza Bread

• 2 Cans of Pizza Dough or Biscuits
• 2 cups Mozzarella cheese (or your favorite cheese)
• 2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
• ⅓ cup olive oil
• 1 – 8 oz package of pepperoni (we used the turkey)
• 1 cup Parmesean cheese
• Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

1. Preheat the oven to 350 degrees
2. Cut pizza dough or biscuits into quarters
3. Cut the pepperoni into smaller pieces
4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
5. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
6. Flip over on to a plate while it’s still hot.
7. Serve with a side sauce and enjoy!

Easy Crock Pot Potato Soup

I combined a couple recipes to come up with this.....it is a new favorite.  Short on time?  Cook it on the stove until potatoes are tender.  Then stir in cream cheese and simmer until serving time.

Easy Crock Pot Potato Soup
Place in Crock Pot:
30 oz. bag frozen diced hash browns or 8 c. diced, potatoes
1/3 c. onion, diced
1/2 c. celery, chopped
32 oz. chicken broth
10 oz. cream of chicken soup
1/2 c. bacon bits
1 c. freezer corn ( sometimes I add it sometimes I don't)
1 t. salt
1/2 t. pepper
1 T. dried parsley
1/2 t. garlic powder
1/2 t. season salt
Cook on low for 8 hours or until potatoes are tender.  OR Cook it on the stove top.
An hour before serving, ADD:
8 oz. cream cheese, cut into cubes (Not the fat free kind)
Stir a few times during that last hour to completely dissolve the cream cheese.
At serving time top with grated cheese, chives and/or more bacon bits, if desired.

Chicken Casserole

This recipe came from Susan Johnson, (Kasey's other Mother).  She shared it in Relief Society years ago.  I just found it in a box and decided I should save it here.

Chicken Casserole
4 to 6 Chicken Breasts, cooked & cubed
2 cans Cream of Chicken Soup
Mix together and place in a casserole dish.
Prepare a large box of stuffing according to box directions and spread over the soup and chicken mixture.
Bake at 350 for 30 minutes.

From Scratch Casserole

Maybe Steve would like this version of Tuna Casserole???  Especially if I leave out the word Tuna!!

From Scratch Casserole
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked or cooked & shredded chicken
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender and most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, vegetable mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Homemade Cheesy Hamburger Helper

Dinnertime since the fire is kinda haphazard......the other night Steve said, " I think you need to buy some hamburger helper." Maybe that is a clue as to just how bad dinnertime has really been. Since I didn't want to go buy a box of hamburger helper.....I came up with this......

Steve did love this and said, "You need to make this again, it is way better than the stuff in a box".

Homemade Cheesy Hamburger Helper
1 lb lean hamburger meat
1 pkg taco seasoning (2 T.)
1 can Rotel tomatoes and green chilies or petite diced tomatoes (I used 10 oz. salsa)
2 cups beef broth or water (I used 1 1/2 c.water & 1 T. Kitchen Bouquet)
1 cup elbow macaroni (I used 1 1/2 c.)
Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk (or cream)
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Spaghetti Pie

Spaghetti Pie
1/2 box spaghetti (about 9 oz)
2 tbsp butter
2 eggs beaten
1/2 cup gruyere cheese grated or Parmesan
1 1/2 cups cottage cheese
1 1/2 lbs of ground beef
1 medium onion chopped
2 cloves garlic finely chopped
1/2 red pepper chopped
1/2 yellow pepper chopped
1 can tomatoes (28 oz) drained and chopped
1 can tomato paste (6 oz)
1 tsp sugar
2 tbsp fresh oregano (or 1 tsp dried)
1/2 tsp salt
1 tsp pepper
1 1/2 cups mozzarella cheese shredded
Brown ground beef with onions, garlic and peppers.
Add tomato paste and diced tomatoes, combine well.
Add sugar, oregano. Season with salt & pepper.

Prepare the spaghetti according to directions on box. (Don't overcook)
Drain and return to pot.
Mix in butter, eggs and gruyere cheese.
Grease 10" pie plate, put spaghetti mix into pie plate. This is your "crust"
Spread cottage cheese on top of spaghetti crust.
Spoon ground beef mixture on top of cottage cheese layer.
Bake uncovered for 20 minutes at 350 degrees. Then top with mozzarella and bake for an additional 5-10 minutes until cheese is melted and bubbly.

Oven Tacos

Oven Tacos
2 lbs hamburger
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below) or 3-4 T. Taco Seasoning
8 oz. tomato sauce 
16 oz. refried beans 
2 c. shredded reduced fat Colby-jack cheese 
18-20 hard taco shells 
Optional Condiments- Lettuce, Tomato, Salsa, Guacamole, Sour Cream 
Preheat the oven to 400 degrees.  
In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 
Remove from the oven and top with any optional condiments for serving. 

Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. dried oregano
1/2 t. paprika
1 1/2 t. ground cumin
1 t. salt
1 t. pepper
In a small bowl, mix all together. Store in an airtight container.
Enough seasoning for 2 lbs of meat with a little water mixed in. 

Chicken & Stuffing.....in the Dutch Oven

After a couple days of nice weather...I am ready to break out the Dutch Ovens!! I just found this recipe on the D&B Supply Blog. Thinking this could be put to good use...so putting it here for safe keeping!! I see a sturgeon trip meal here... Chicken and Stuffing This is an excellent main dish that is always a hit. A whole, store bought BBQ chicken can be used instead of fresh chicken. The chicken can be cut up at home and frozen for use later. This recipe can be multiplied to feed a large crowd with great results. What You Will Need 12 Inch Dutch Oven 16-18 Regular Coals - Top 6-8 Regular Coals - Bottom Ingredients 1 Can Chicken Broth 1-2 Boxes Stuffing Mix (Stove Top or Pepperidge Farms) 1 Can Mushroom Soup 1/2 Cup Shredded Carrots 2 Tablespoons Butter 1 Can Mushrooms (sliced, do not drain) 1/2 Cup Sour Cream 1/2 Cup Milk 1 Stalk Diced Celery Chicken 4-6 Boneless Chicken Breasts or 8-10 Thigh Pieces or Whole BBQ Chicken Directions Combine the stuffing, butter and 1/2 of the chicken broth in a large bowl. Let stand two minutes. Fluff with a fork. Use two boxes or a larger canister if more stuffing is desired. If raw chicken is used, brown chicken in a small amount of oil in the bottom of a 12 inch Dutch Oven. Cook until the chicken just runs clear, cool and dice. A cooked BBQ chicken from the store can be boned, cut into chunks *use a pair of kitchen shears) and put in the bottom of the Dutch Oven. Sprinkle chicken with seasoning salt. Combine soup, milk, mushrooms, shredded carrots, diced celery and sour cream. Pour over the chicken. Spoon the dressing evenly over the top of the chiken. Bake 35-40 minutes until soup is bubbly and the dressing has browned. Enjoy! The Cast Iron Cowboys Dave, Pam & Jason Monson

Philly & Veggie Revived Mexican Lasagna

This is a revived old time family favorite recipe.  While I was making this and chopping up all my fresh garden vegetables…it hit me….this is the perfect veggie revival side dish recipe….so I changed it up a bit and stirred in some PHILADELPHIA Cream Cheese.  My husband took the first bite and said, “this is really good!”   I said, “ I changed the recipe”.   The tortilla chips are the perfect crunchy base layer for all the veggies.  The melted cheese holds it all together.  I think you’re gonna like it too!!

PHILLY & VEGGIE REVIVED MEXICAN LASAGNA

1 pound(s) of Hamburger
4 ounce(s) of PHILADELPHIA Cream Cheese
1 pkg. taco seasoning
2 cup(s) of salsa
1 pkg. Cheese flavored Doritos
2 red or green bell peppers, diced
1 medium Walla Walla Onion, diced
2 tomatoes, diced
2 cup(s) of Kraft Cheddar Cheese, grated

Place hamburger in covered microwave dish and microwave for 6 minutes; stirring every 2 minutes, until browned. Drain the meat when cooked.
Dice all your vegetables while the meat is cooking. Keep them separate and set them aside.
Add the PHILADELPHIA Cream Cheese to the hot meat and stir well, until completely melted. Stir in the taco seasoning and salsa and set aside.
Spray a 9x13x2 inch glass baking dish. Pour a good amount of Doritos into the baking dish, press them down and break them up a little making a 3/4 inch layer of Doritos that completely covers the bottom of the dish.
Place in layers over the Doritos in the following order: meat mixture, bell peppers, onion, tomatoes and cheese.
Bake at 350 for 30 minutes. Remove from oven and garnish as desired. Serve immediately with sour cream and salsa.

Oven Baked Veggie Frittata

I made up this recipe to help use up an excess of summer veggies and have been making it ever since.  Now, I freeze grated zucchini and diced peppers so I can make this recipe all year long.  I defrost them in the microwave and can throw this together in just a few minutes using my frozen veggies.  The Bisquick makes this frittata a great one dish meal!  If your family really thinks they need meat with their meal go a head and add some diced bacon, ham or chicken.

OVEN BAKED VEGGIE FRITTATA
1 c. Bisquick
1 1/2 c. Zucchini, grated
1/2 to 1 c. Red & Green Pepper, diced
1 1/2 c. grated Cheddar Cheese, divided
2 T. Olive Oil
1 medium sized Onion, grated
1/2 t. Salt
1/8 t. Pepper
4 oz. Cream Cheese
4 eggs
Combine in large bowl:  bisquick, zucchini, onion, peppers, 1/2 the cheese, oil, salt & pepper.  In small mixing bowl beat together, cream cheese & eggs until fluffy.  Add egg mixture to bisquick mixture and stir until well combined.  Pour into a sprayed casserole or souffle dish.  Bake at 350 for 30 to 40 minutes, until golden brown.  Remove from oven and top with remaining cheese, cover with foil until cheese is melted.  Serve.