Lovin' from the Oven

Main dishes made for comfort and ease that are sure to please. 

Bacon Cheeseburger Pasta
This is one the kids especially love, and it's easy to throw together.

8 oz. pasta, tube or small shells
1 lb. ground beef
6 strips bacon, diced
1 can tomato soup
1 c. shredded cheddar cheese

Cook pasta. Meanwhile, cook beef over medium heat; drain & remove. Cook bacon until crisp; drain. Mix pasta, meats, and soup. Sprinkle with cheese. Cover and cook until cheese is melted. Serve with barbeque sauce.

Beef Tips in Mushroom Gravy

2 lbs. beef stew meat
2 envelopes onion soup mix
1 can cream of mushroom soup
1/2 c. water

Place meat in slow cooker. Combine remaining ingredients; pour over beef. Cover and cook on low 7-8 hours. Serve with rice. Serves 6.

Cheddar Cheese and Chicken Casserole
 This is a quick and easy one. You can use leftover chicken and rice or make them earlier in the day.

2 c. chopped cooked chicken
2 c. cooked rice
1/3 c. chopped red pepper
1 (4 oz.) can green chiles
1/2 c. sour cream
1 (8 oz.) pkg. cheddar cheese, divided

Preheat oven to 350 degrees. Combine all ingredients except half of the cheese (1 c.). Bake, covered, for 25-30 minutes. Top with remaining cheese; bake five minutes more.

Chicken Divan
4 chicken breasts
1 pkg broccoli
1/2 tsp. curry
1/4 onion, chopped
1 stalk celery, chopped
salt to taste
1 Tbsp. lemon juice
1 can cream of chicken soup
1/2 c. mayonnaise
1 c. cheddar cheese, divided
Bread crumbs

Boil chicken breasts with onion and celery until cooked through; drain. Cook broccoli and season to taste; drain. Layer broccoli in the bottom of a buttered casserole dish. Layer chicken over broccoli. Combine lemon juice, curry, soup, mayonnaise, and 1/2 c. of cheese. Pour over chicken. Sprinkle with remaining cheese and top with bread crumbs. Bake for 30 minutes at 350 degrees.

Chicken Noodle Casserole

1 can cream of celery soup
1 6 oz. pkg noodles, cooked (remember, small ones)
1 can evaporated milk
3 c. chopped, cooked chicken
1 1/2 c. shredded cheddar cheese
1/2 c. chopped onion (or generous sprinkling of onion powder)
1/2 c. bread crumbs, divided (I use italian seasoned)
1 tsp. season salt
Mix soup and evaporated milk (you may need to add some regular milk) to equal 4 cups. Add all but 1/4 c. crumbs. Pour into 13x9 pan. Sprinkle with remaining 1/4 c. crumbs. Bake uncovered at 400 degrees for 30 minutes. Serves 6-8.

Chicken Pot Pie

This is probably my favorite thing that I cook. It's total comfort. I do make my own pie crust, but you don't have to. For the cooked chicken, I boil chicken in a large pot with a few stalks of celery and an onion. For the vegetables, I use the larger size can of VegAll. I've tried it with fresh vegetables, and you really can't tell the difference, and it saves you lots of extra time.

2 pie crusts
1/3 c. butter
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken broth
2/3 c. milk
3 c. chopped, cooked chicken
2 c. cooked veggies
Heat oven to 425 degrees. Put one crust in the bottom of a casserole dish. Melt butter over medium heat. Add onion, cook 2 minutes. Add flour, salt, and pepper. Stir until blended. Gradually add broth and milk, stirring until bubbly and thick. Add chicken and vegetables; mix well. Spoon into crust. Top with the second crust; sealing the edges. Cut several slits in the top of the crust. Bake 30 minutes. Let stand 5 minutes before serving. Serves 6.

Chicken Pudding
1 (5 lb) whole chicken
4 carrots
4 celery ribs
1 large onion, quartered
1 1/2 tsp. salt
1 tsp. pepper
6 Tbsp. butter
1 Tbsp. chicken bouillon granules
1 tsp. poultry seasoning
1/4 c. shortening
2 c. self-rising flour
3/4 c. milk
3 large eggs, lightly beaten
1 c. coarsely crushed saltine crackers
1 Tbsp. butter, melted

Combine the first six ingredients and water to cover in a large pot. Bring to a boil over medium-hi heat; reduce heat and simmer 1 hour or until tender. Remove chicken and let cool.
Pour 6 c. of the broth through a wire-mesh strainer into a large bowl; discard solids. Reserve the remaining broth for a later use. Whisk 6 Tbsp. butter, bouillon, poultry seasoning into broth until smooth. Set aside to cool.
Cut shortening into flour with a pastry blender or fork until crumbly. Add milk, stirring just until dry ingredients are moistened. Spread dough to a 1/2" thickness on a lightly greased baking sheet, forming 1 large hoecake.
Bake at 400 degrees for 25 minutes or until golden brown. Cool on wire rack; break into pieces.
Skin, bone, and coarsely chop chicken. Layer chicken and hoecake pieces in a lightly greased 13x9 baking dish. Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
Stir together cracker crumbs and 1 Tbsp. melted butter; sprinkle evenly over top of chicken mixture.
Bake at 375 degrees for 30 minutes or until golden brown and set. Let stand 10 minutes before serving.

Chicken and Rice (Chicken Pilau)

One 4 or 5 lb. stewing hen, cut up. (I just used boneless, skinless chicken breasts. Same taste, less fat and less mess.) Cover with water and boil until tender. Remove from broth and de-bone, shredding into bite-size pieces. If you do not have 6 cups of broth, add enough water to make 6 cups. Add salt and black pepper to taste. (I also add 1/4 c. butter and some onion powder.) Add 2 cups of rice to chicken and broth and cook until well done. (Will make a large pot, enough to feed 8-10.)

Creamed Chicken

6 Tbsp. butter
6 Tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. black pepper
1 1/2 c. chicken broth
1 c. cream (I'm using half & half)

1 c. cut-up cooked chicken
2 Tbsp. sherry flavoring (I'm substituting 1 tsp. celery salt, 1 tsp. poultry seasoning)

Melt butter in a pan. Blend in flour, salt and pepper and cook over medium heat until bubbling. Remove from heat and stir in broth and cream. Bring to a boil and boil for 1 minute, stirring constantly. Gently stir in chicken. Just before serving, add seasonings. Serve over pastry shells, biscuits, toast, noodles or rice. Serves 6.

Creamed Chicken and Biscuits
1 Tbsp. olive oil
1 Tbsp. season salt
4 boneless, skinless chicken breasts
1/2 onion, chopped
1 Tbsp. butter
1 can cream of chicken soup
1 c. sour cream
1/2 c. milk
1 c. cheddar cheese, divided
6 frozen biscuits, thawed

In a frying pan heat olive oil. Sprinkle both sides of the chicken with salt. Cook until browned on both sides then chop. Preheat oven to 350 degrees. Grease an 11x7 dish. Heat butter in skillet on med-hi until melted. Stir in onion; saute until tender. Combine onion, chicken, soup, sour cream and milk. Mix well. Spoon into casserole dish. Bake 15 minutes. Sprinkle with 3/4 c. cheddar cheese. Top with biscuits. Sprinkle with remaining cheese. Bake until biscuits are brown, approximately 20 minutes.

Serves 6

Creamy Mexican Skillet

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's Tomato Soup
1/2 c. salsa
1/2 c. water
6 flour tortillas (6"), cut into 1" pieces
1/2 c. shredded cheddar cheese
1/2 c. sour cream
1 tsp. chili powder
1/2 tsp. cumin powder

I didn't have any tomato soup so I used a 15 oz. can of tomato sauce and omitted the water. Brown ground beef; drain. Stir in soup (or sauce), salsa, water, tortilla pieces, sour cream, chili powder, and cumin powder. Heat to boiling. Reduce heat to low and cook 5 minutes. Stir and top with cheese. Let cheese melt. Serves 4-6.

Crockpot Chicken
4 carrots, sliced
1 onion, chopped
1 celery rib, sliced
1 can greeen beans
5 small red potatoes, quartered
4 boneless, skinless chicken breasts
4 strips bacon, cooked and crumbled
1 1/2 c. hot water
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. thyme
1/2 tsp. basil
pinch of pepper

In a crockpot, layer the first seven ingredients in order. Combine the remaining ingredients; pour over the top. Do not stir. Cook on low 6-8 hours. You can change the seasonings to suit your taste.

French Dip

3 lb. roast
2 c. water
1/2 c. soy sauce
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. parsley
4 whole peppercorns

Place roast in slow cooker. Add remaining ingredients. Cover. Cook on high 5-6 hours. Remove; shred beef. Strain broth and serve with meat. Serves 8.

Fritomale Casserole

I got this recipe many years ago from Mrs. Laura Eager. What a wonderful woman she was. She and her husband George have touched many lives all over the world through their Mailbox Club ministry.

2 lb. ground beef
1 medium onion, chopped
1 Tbsp. garlic powder
1 tsp. chili powder
1 tsp. Worcestershire sauce
1 (4 oz.) can sliced, pitted olives (need the juice too)
2 (8 oz.) bag Fritos corn chips
2 (16 oz.)cans chili with beans
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. grated cheddar cheese
Crush Fritos in the bag. Use one bag to cover the bottom of a 13x9 dish.(Now I do things a little differently than Mrs. Laura, I don't put the Fritos on the bottom, they get soggy quickly. I just make an extra thick layer on the top, you get the same taste without the sog.) Brown ground beef with onion, garlic, chili powder, and Worcestershire sauce. Drain; pour into dish. Make a layer over the beef using the two cans of chili. Add both cans of soup, undiluted. Pour half of the olive juice over the casserole, discarding the remaining juice. Sprinkle olives on top. Cover with cheese. Top with remaining Fritos. Bake at 350 degrees for 35-40 minutes.

Herbed Turkey Breast

1/2 c. butter
1/4 c. lemon juice
2 Tbsp. soy sauce
2 Tbsp. finely chopped green onions
1 Tbsp. rubbed sage
1 tsp. dried thyme
1 tsp. dried marjoram
1/4 tsp. black pepper
1 turkey breast

In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; baste with butter mixture. Bake, uncovered, at 325 degrees for 1 1/2 to 2 hours or until meat thermometer reads 170 degrees, basting every 30 minutes.

Home-Style Beef Brisket

1 env. onion soup mix
3/4 c. water
1/2 c. ketchup
1 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. black pepper
3 lb. boneless brisket (or london broil)

Preheat the oven to 325 degrees. In 13x9 pan, add soup mix blended with water, ketchup, garlic powder, parsley, and pepper. Add meat and turn to coat. Loosely cover with aluminum foil and bake 3 hours. Serves 8

Italian Pasta Bake

This recipe comes from a cookbook called Sonlight Cooks. It was a gift when I ordered some home school curriculum. We're not home schooling currently, but I really loved using Sonlight and would highly recommend them to anyone.

4 c. mozarella
1 lg jar spaghetti sauce
1 lb sausage
1 15 oz. can tomato sauce
1 pkg noodles, your choice of shapes
1 onion, chopped
3 oz. cream cheese, softened
1 c. sour cream
1 Tbsp. italian seasoning
Parmesan cheese

Brown sausage and onion; drain. Meanwhile, cook noodles; drain. Stir in spaghetti sauce to sausage. Stir in cream cheese and sour cream into hot noodles. Layer half of the noodles in greased 13x9 pan. Add all of the sausage mixture and half of cheese. Add remaining noodles. Pour tomato sauce over the top. Add remaining cheese. Sprinkle with italian seasoning and parmesan cheese.

Layered Enchilada BakeI think this one came from Kraft, but I can't promise. I thought it sounded good. We'll spice things up at the beginning of the week. I haven't tried it yet, we'll experiment together.

1 lb. ground beef
1 large onion, chopped
2 c. salsa
1 can black beans, drained & rinsed
1/4 c. italian dressing
2 Tbsp. taco seasoning
6 flour tortillas
1 c. sour cream
1 pkg. mexican four cheese, shredded

Line a 13x9 baking dish with foil, with ends of foil extending over dish; set aside. Brown meat with onions in a large skillet on medium-high heat; drain. Add salsa, beans, dressing, and chili powder; mix well. Arrange 3 of the tortillas in a single layer on bottom of dish; cover with layers of half meat mixture, sour cream, and cheese. Repeat all. Cover with foil.

Cook now-Preheat oven to 400 degrees. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until cheese is melted. Let stand 5 minutes before cutting to serve. Makes 8 servings.

Cook later-Freeze assembled uncooked casserole for up to 3 months. Preheat oven, bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 minutes until heated through and cheese is melted. Let stand 5 minutes.

Marinated Lemon Chicken BreastsWe're trying this one together. I clipped it out of an insert that came in the newspaper. It smells good so far.

3 garlic cloves, minced
1 Tbsp. canola oil
1 Tbsp. sugar
1 Tbsp. chopped fresh rosemary
2 tsp. fresh thyme
2 tsp. finely grated lemon rind
3/4 tsp. black pepper, divided
1 tsp. salt, divided
4 bone-in chicken breasts, cut in half (I'm just using 8 boneless)
1/2 c. fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
2 tsp. honey mustard

1. Combine garlic, oil, sugar, rosemary, thyme, lemon rind, 1/4 tsp. pepper, and 1/2 tsp. salt in a large bowl; add chicken and toss to coat. Cover & refrigerate overnight or up to 24 hours.

2. Preheat grill. Place on grill and cook for 16 minutes, turning once (you may need to decrease the time if you use boneless).

3. Meanwhile, combine lemon juice, olive oil, vinegar, honey mustard, 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl; whisk.

4. Baste chicken with lemon juice mixture. Cook 8 minutes more, turning and basting twice. until thermometer reads 165F.


This is my basic recipe for meatballs.  I think it came from my sister-in-law Deb.  It's simple and quick.  You can even make them ahead and stick them in the freezer to save for recipes. 
1 lb ground beef
1/3 c. bread crumbs
1 egg
1/4 c. milk
1/4 c. parmesan
1 tsp. garlic
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Combine ingredients. Shape into balls. Place on greased baking sheet. Bake 15 minutes.

Pecan Coated Oven-Fried Chicken
When I made this, I was in a hurry. I used boneless, skinless chicken breasts instead and cooked it on top of the stove. I simply heated the butter in a frying pan and "fried" them until done. It cut the cooking time more than in half and tasted great.

2 1/2 lb chicken
1 c. Bisquick (I was out and substituted all-purpose & 1 tsp. baking powder)
1 1/2 tsp. salt (I used Lawry's)
1 tsp. paprika
3/4 c. pecan meal
1/2 c. evaporated milk (I just used plain milk, works fine)
1/2 c. melted butter

Wash chicken, drain, & pat dry. Cut into serving pieces. Combine Bisquick, seasonings, and pecan meal. Dip chicken in milk then coat with mixture. Place in a 13x9 pan. Pour melted butter over the chicken. Bake uncovered one hour at 350 degrees.

Pepper Steak and RiceCan't remember where I got this recipe, but it sure is good. It's also a little different so it would be great to serve company. Add a salad and you're good to go.

1 lb. round steak, 1/2" thick
1 Tbsp. paprika
2 Tbsp. butter
2 cloves garlic, minced
1 1/2 c. beef broth
1 c. green onions with tops
2 green peppers, cut in strips
1/4 c. water
1/4 c. soy sauce
3 c. cooked rice

Cut meat in strips and sprinkle with paprika; let stand 30 minutes. In a large skillet, brown meat in butter; add garlic and broth. Cover and simmer 30 minutes. Add onions and peppers, cover and cook 10 minutes more. Pour in water and soy sauce; stir and cook 5 minutes more. Serve over rice.

Perfect Beach Shrimp
Not sure where I found this recipe, I think it was from an advertisement.

1 c. butter, melted
1 c. ketchup
1/2 c. Worcestershire sauce
3 Tbsp. Old Bay seasoning
1 tsp. ground pepper
3 lb. unpeeled, large raw shrimp
Garnish: lemon wedges

Preheat oven to 400 degrees. Stir together first five ingredients. Place shrimp in a pan; pour butter mixture over shrimp (I sprayed my pan first). Bake for 25 minutes or just until shrimp turn pink, stirring every 10 minutes.

Quick Comforting Chicken

1 lb boneless, skinless chicken breasts, cut in strips
1 onion, sliced
1 1/2 c. cooked carrots
1/4 c. butter
1 (15 oz.)can of whole potatoes
1 c. whipping cream
1 Tbsp. dried parsley
1/2 tsp. salt
1/4 tsp. pepper

In a large skillet, cook chicken, onion, and carrots in butter until chicken is browned. Add potatoes. Cover and cook over medium heat for 10 minutes. Add the cream, parsley, salt, and pepper. Simmer uncovered for 10 minutes. Serves 4.

Pan-Roasted Pork LoinThis is an adaptation of one I clipped from a magazine. It originally called for chops instead. If you'd rather use them, increase your oven temp to 400 degrees and only bake for 6-8 minutes.

1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. freshly ground pepper
2 Tbsp. paprika
2 tsp. dry mustard
2 tsp. celery seeds
2 tsp. packed brown sugar
1 1/4 tsp. season salt

3 lb. pork loin
1 Tbsp. oil

Heat oven to 350 degrees. In a small bowl, stir together all rub ingredients. Pat rub on all sides, coating evenly. (It won't take all the rub, you can store the rest for another time.) Heat a large ovenproof skillet over medium-high heat until hot. Add oil; heat until hot. Add pork; cook, turning until evenly brown on all sides. Transfer to oven and bake for 2 hours.

Pineapple Burgers with Spicy Sauce

Hint--when you pat out hamburgers for the grill, make them big and thin. Better to have a raw patty that looks like a pancake because it'll draw up as it cooks into the size you want. Otherwise, you end up with those tiny, really fat burgers that look more like meatballs.

1 small jar pineapple rings 1/2 c. ketchup
1 lb ground beef 2 Tbsp. prepared mustard
1/2 c. brown sugar

Drain pineapple. Divide meat and pat out into 4 thin patties. Place burgers on grill or broiler and cook to desired doneness, around 5 minutes on each side. Grill pineapple slices for two minutes. In a small saucepan, blend brown sugar, ketchup, and mustard. Simmer 2-3 minutes. Top burgers with grilled pineapple and serve with sauce.

Ritzy Chicken

This is a recipe that everyone asks for. You know when your kids ask you to cook something that doesn't involve french fries, it must be good. If you're dieting, you can use the fat free soup and sour cream.

4 chicken breasts, cooked & diced
1 can cream of chicken soup
1 tube Ritz crackers, crushed
1 Tbsp. lemon juice
1 c. sour cream
1/4 c. butter, melted

Layer chicken in the bottom of casserole dish. Combine sour cream, chicken soup, and lemon juice; pour over chicken. In a bowl, combine butter and cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 30 minutes.

Roast Pork with Potatoes & Apples

This is a recipe I'd clipped and stuck in my 'To Try' notebook. I'm thinking it came from Family Circle, but can't say for sure.

2 Tbsp olive oil
1 Tbsp minced garlic
2 tsp ground cumin
1 1/2 tsp salt
1 tsp dried oregano
1 tsp freshly ground black pepper

2 1/2 lb boneless pork loin roast, well trimmed

1 lb small red-skinned potatoes, cut in chunks
1 medium red onion, cut in chunks
1 large yellow bell pepper, cut in eighths
2 Tbsp olive oil
1 tsp salt
1 tsp freshly ground black pepper

2 Granny Smith or Gala apples, each cut in 12 wedges
tossed with 1 Tbsp lemon juice

Heat oven to 350 degrees. Coat a 15 1/2 x 10 1/2 in. baking pan with nonstick spray. Mix rub ingredients in a bowl until well blended. Rub on roast and place in pan. Toss vegetables and ingredients. Scatter around meat. Roast for 1 hour (I had to bake mine 15 extra minutes to get the potatoes and meat done) or until meat thermometer in the center of meat registers 160 degrees. Place meat on cutting board and cover with foil. Put vegetables in a bowl and cover to keep warm. Increase oven heat to 475 degrees. Spread apples evenly in same pan. Roast 10 - 12 minutes or until tender and slightly caramelized on bottom.

That meat will give a lot of juice when resting. Put it in a bowl while working with the apples and then you can take the juice and the pan drippings to make a nice, flavorful gravy.

Shoney's Slow-Cooked Pot RoastThis one takes a little extra work, but it's well worth it.

2 Tbsp. butter
1 4 lb. roast
1 onion, chopped
2 ribs celery, chopped
1 bay leaf
1 clove garlic, minced
20 whole peppercorns
1.2 tsp. thyme
1/2 tsp. parsley
2 c. beef stock
1 tsp. salt
4 carrots, sliced

2 c. beef broth
1/3 c. flour
salt & pepper to taste

Preheat oven to 325 degrees. Melt butter and sear meat on all sides, 2-3 minutes on each side until browned. Remove meat to a plate. Add onion, celery and spices to pot. Saute for 5 minutes until onion browns. Add beef stock. Put meat and carrots in baking dish. Pour stock over roast. Cover and cook 4 hours, basting occasionally. Remove roast and carrots, strain liquid. Cut meat in chunks. Pour stock over meat. Return to oven 40 minutes. Strain stock and combine with more to equal 3 c. Sprinkle flour in saucepan and stir in stock. Bring to a boil, stirring often. Serve with potatoes, biscuits, and applesauce.

Sweet BBQ Chicken KabobsDon't forget to presoak your wooden skewers so they won't burn or you can cover the exposed ends with aluminum foil.

1 lb. boneless, skinless chicken breasts, cut in 1" pieces
2 c. pineapple chunks (1 can or 1/2 a fresh pineapple)
1 each, red and green pepper, cut into chunks
1/2 c. bbq sauce
3 Tbsp. frozen orange juice concentrate, thawed

Preheat grill to medium-high heat. Using 8" long wooden skewers, (2, side-by-side for each kabob--this makes it easier to flip and keeps it from falling in the grill) thread chicken alternately with peppers and pineapple onto skewers, to create 4 kabobs. Mix barbeque sauce and juice; brush on kabobs. Grill kabobs 8-10 minutes, or until chicken is cooked through, brushing occasionally with remaining sauce.

Vegetable Steak Kabobs

1/2 c. vegetable oil
1/3 c. red wine vinegar or cider vinegar
2 Tbsp. ketchup
2 cloves garlic, crushed
1 tsp. Worcestershire sauce
1/2 tsp. each dried basil, oregano, and rosemary
1 1/2 lb. boneless beef sirloin, cut in cubes
1 1/2 c. cherry tomatoes
1/2 lb. fresh mushrooms
2 onions, cut in wedges
2 small green peppers, cut into pieces

In a large resealable plastic bag, combine oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings; set aside. Add meat and vegetables to marinade. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Alternately thread beef and vegetables onto six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 6-8 minutes. Turn kabobs; cook 4-6 minutes longer until beef reaches desired doneness. Serves 6.