Food Storage Recipe - Hamburger and Potato Casserole

 NEED:

 1 pound ground beef

– 4 cups potatoes, peeled and thinly sliced

– 1 cup onion, finely chopped

– 1 cup cheddar cheese, shredded

– 1 can condensed cream of mushroom soup

– 1/2 cup milk

– 1 teaspoon garlic powder

 – 1 teaspoon dried thyme

– Salt and pepper to taste

Bread crumbs

butter

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
    
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat Very well.
    
3. In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, dried thyme, salt, and pepper until well combined.
    
4. Spread half of the sliced potatoes in an even layer at the bottom of the greased baking dish. Top with half of the cooked ground beef, followed by half of the chopped onion. Pour half of the sauce over the layers. Repeat the layers with the remaining potatoes, ground beef, onion, and sauce.
    
5. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
    
6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
    
7. Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.

 

Food Storage Recipe - Cheesy Fiesta Chicken and Rice✨

1-1.5 lbs chicken, cubed

 

1 packet taco seasoning

 

1 tsp garlic powder

 

1 tsp ranch seasoning

 

2 boxes Spanish-style Rice-A-Roni (seasoning packets removed)

 

3 ¼ cups chicken broth

 

1 can diced tomatoes with green chiles

 

½ cup queso cheese

 

Sour cream & green onions for topping

 

Instructions:

Preheat oven to 375°F.

 

In a casserole dish, toss chicken with taco seasoning, garlic powder, and ranch seasoning.

 

Add dry Rice-A-Roni (no seasoning yet!) and stir.

 

Mix chicken broth with the reserved seasoning packets, pour over chicken and rice.

 

Stir in diced tomatoes with green chiles. Cover and bake 1 hour.

 

Drizzle with queso, then top with sour cream and green onions.

 

CREAMY GARLIC BUTTER CHICKEN AND ROTINI IN PARMESAN SAUCE

 

NEED

• 12 oz rotini pasta

• 2 boneless, skinless chicken breasts, cubed

• 3 tbsp butter

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• Salt and pepper, to taste

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• Fresh parsley, chopped (for garnish)

Directions:

. Start by boiling a large pot of salted water. Add the rotini and cook until perfectly al dente. Drain the pasta and set it aside while you work on the rest.

. In a deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Toss in the cubed chicken and season it with garlic powder, Italian seasoning, salt, and pepper. Sear the chicken until it’s golden on the outside and fully cooked inside, then remove it from the pan and keep it warm.

. Drop the last tablespoon of butter into the same pan. Once melted, stir in the minced garlic and let it cook for a minute, just until it smells amazing. Pour in the heavy cream and chicken broth, whisking gently to bring it all together.

. Once the sauce starts to warm through, stir in the Parmesan and mozzarella. Let everything melt down into a silky, cheesy sauce, giving it a few minutes to thicken slightly.

. Return the chicken to the pan along with the cooked rotini. Stir everything together so the pasta and chicken are well coated in that luscious garlic-Parmesan sauce.

. Top it off with a sprinkle of fresh parsley and serve it hot. Creamy, cheesy, and garlicky in the best way.

Two-Ingredient Mini Peach Pies

 You just need 2 items to make this yummy dessert. 

I can of cinnamon roll with icing in fridge , like biscuits

1 can of peach pie filling

Preheat your oven to 375 degrees.

Lightly grease a muffin pan.

Open the can of cinnamon rolls and separate them.

Form each one into a small round base.

Place into each muffin spot and form them around into like cups.

Fill each "cup" up with the peach filling.

Bake for about 15 minutes.

Allow them to cool a bit and then ice them.

Carefully remove from the muffin pan and serve.

 

Marinated Cucumbers, Onions and Tomatoes

 

Summertime is coming, and with the warm weather come picnics, Barbecues, and family gatherings.   3 Medium tomatoes largely chopped

 2 Large cucumbers sliced

 1 Large onion Sliced into rings

 ¼ C. Granulated sugar

 ¼ C. Olive oil

 ½ C. White distilled vinegar

 1 C. Water

 1 tsp. Basil

 Salt and pepper to taste 

 Place the vegetables into a large mixing bowl and toss to combine.

Pour the water over the vegetables.

In a small bowl, combine the oil, vinegar, sugar, basil and salt and pepper to taste.

 Whisk to combine well, and pour this over the vegetables in the bowl.

 Stir to coat the vegetables well and allow to marinate in the fridge for at least two hours before serving.