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Recipe Index
 

 

 Molly G.s Recipes
Part 1 for Jan 4, 2022

Nancy's Kitchen - Tried and Tested Recipes







Ham And Tomato Layered Salad
7 ounces ham
9 ounces tomatoes
9 ounces potatoes
3 hard-boiled eggs
1 bunch green onions
2-1/2 ounces mayonnaise
Salt
Boil potatoes in their skins, cool and peel. Coarsely grate potatoes and
place in the bottom of a salad bowl as the first layer of the salad. Season
with salt and coat with mayonnaise. Second layer will be finely chopped
eggs, season them with salt and coat with mayonnaise. Finely dice ham and arrange on top as the third layer, coat with mayonnaise. Finely dice
tomatoes and arrange over ham. Season with salt and refrigerate for 30
minutes. Finely chop green onions and sprinkle on top of salad.
Molly G., Katy, TX




Hot Dog Olivier Recipe

14 ounces hot dogs
3 potatoes, boiled in their skins, cooled and peeled
3 pickles
4 hard-boiled eggs
14 ounces canned green peas
1 onion
Salt to taste
Mayonnaise to taste
Cook hot dogs over moderate heat 3-5 minutes. Cool completely. Cut in
uniform small dice and combine hot dogs, potatoes, eggs, pickles and onion.
Add peas. Dress salad with mayonnaise, season to taste with salt and again stir to combine.




Chicken Marinara Recipes
Servings: 4

Ingredients
6 chicken thighs – bone in or boneless
1 yellow onion – sliced
1 bell pepper – sliced (any color)
1 32 ounce marinara sauce – get the good stuff
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste – this will vary based on the sodium in your marinara
1 cup shredded mozzarella

Add sliced onion, peppers and chicken to slow cooker (or if baking or cooking in a skillet see notes below). Top with marinara and herbs. Stir. Cook on low for 3-5 hours or high for 2-3 hours. Serve over pasta or rice and top with shredded mozzarella.

Recipe Notes
How to oven bake Chicken Marinara: Slice onions and peppers and place in bottom of 9 x 13 baking dish. Top with uncooked chicken and marinara. Add in herbs. Stir and bake at 400 degrees for 45-50 minutes or until meat is very tender. Shred cooked chicken with two forks and stir into sauce Serve over cooked pasta or rice.

How to cook Chicken Marina in a skillet on your stove top: Slice onions and peppers. Sauté with one tablespoon of olive oil until tender. Add uncooked chicken and marinara. Stir in herbs. Simmer on medium for 45-50 minutes or until chicken is very tender. Shred cooked chicken with two forks and stir in sauce. Serve over cooked pasta or rice.
Molly G., Katy, TX




Slow Cooker Chicken Stew Recipe
Servings 4 people

1.5 lbs. boneless chicken breasts cut in cubes
1 cup onion chopped finely
1 cup russet potatoes cut in ½ inch pieces
1 1/2 cups carrots chopped finely
1 1/2 cups celery chopped finely
15 oz. can tomato puree
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 teaspoon fresh rosemary chopped
½ teaspoon garlic powder
2 cups chicken broth low or no salt
1 cup frozen peas Reserve until ready to eat

Slow Cooker Instructions: Chop all veggies + cut raw chicken into cubes. In slow cooker insert, stir all ingredients together except peas. Cook on low for 6 hours. When ready to serve, stir in peas until defrosted (omit if strict paleo or Whole30™).

Stovetop Instructions: Chop all veggies + cut raw chicken into cubes. In a large pot heat 1 tablespoon olive oil. Add chicken cubes in + sear for 1-2 minutes (does not have to cook through). Add all onion, carrots + celery. Sauté for 5 minutes until fragrant and slightly soft. Add all remaining ingredients. Stir to combine. Cook on high heat for 30 minutes, stirring occasionally. Reduce heat so stew comes to a simmer + cook for additional 30 minutes. When ready to serve, stir in peas until defrosted (omit if strict paleo or Whole30™).

Instant Pot Instructions: Cut chicken and veggies. Set instant pot to sauté, 10 minutes. Add olive oil to the pot. Sear the chicken for 2-3 minutes until lightly browned on all sides. (Doesn’t have to be cooked through, just a little cooked). Add onions, garlic, celery and carrots. Sauté for 4-5 minutes until fragrant and slightly translucent. Add all ingredients except frozen peas. Cover instant pot and set to Sealing, Manual Pressure for 12 minutes. It will take the pot about 5-7 minutes to come to pressure. Once finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure. Discard bay leaf, stir in frozen peas and enjoy!

Substitutions for this recipe:
Potatoes – You can sub in halved baby potatoes for this recipe. I have not tried sweet potatoes in this recipe, but I think they would become too mushy!

Peas – You can omit peas from this recipe. If you are doing a Whole30 you need to omit the peas to make this compliant.

Tomatoes – You can substitute homemade tomato sauce for tomato puree.

Meat – You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe. You can also substitute beef for chicken in this recipe or also have a Healthy Beef Stew recipe.

Wine – A 1/3 cup of red wine adds a nice depth of flavor to this recipe – although it’s totally not necessary. If you are doing a Whole30 do not add wine.

Rosemary – If you don’t have fresh rosemary you can substitute the same amount of dried rosemary.
Molly G., Katy, TX




Slow Cooker Everything Chicken
Yield 9 people

3 pounds boneless and skinless chicken breasts
1/4 cup extra-virgin olive oil
1-2 tablespoons garlic chopped
1 1/2 teaspoons kosher or sea salt
1 teaspoon pepper
1/2 cup vegetable broth or chicken broth, low-sodium

Place chicken in slow cooker. Drizzle with olive oil being sure to coat all sides. Add garlic, sea salt, and pepper. Pour broth around the outside of the chicken. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken reaches an internal temperature of 170 degrees. When the chicken is tender and cooked through, remove it from the slow cooker and slice or shred with a fork. Serve in tacos, soup or chili, with your favorite gravy & mashed potatoes, cook it into a chicken casserole, or top it with teriyaki sauce and serve it over brown rice for a Asian twist. Enjoy!

Notes: Each pound of chicken yields approximately 2.25 cups shredded chicken.
Molly G., Katy, TX




Healthier One Pot Skillet Lasagna: a 30 Minute Meal!
5 Servings

1 lb. ground turkey (or chicken or lean ground beef)
1 bell pepper chopped
½ onion finely diced
1 large carrot shredded
1 small zucchini shredded
1 ½ teaspoons salt
¼ teaspoon pepper
1 teaspoon minced garlic
1 teaspoon Italian seasoning
½ teaspoon dried oregano
1 pinch red pepper flakes
14 oz. can crushed tomatoes (or plain tomato sauce)
3 cups low sodium chicken broth
250 grams dry lasagna noodles (uncooked) about 8.75oz (9 regular noodles)
1 cup shredded mozzarella cheese

In a large skillet, cook ground turkey over medium heat for 2-3 minutes or until starting to brown. Add pepper and onion and cook for about 5 minutes, stirring occasionally, until turkey is browned and veggies are almost tender. Add carrot, zucchini, salt, pepper, garlic, Italian seasoning, oregano and pepper flakes, stir and cook for 1 minute. Add tomatoes, broth and broken lasagna noodles and stir well. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, covered, stirring often, until lasagna noodles are just tender (or to desired tenderness) — about 15 minutes. Sprinkle with cheese, cover and let sit for 5 minutes. Serve immediately.
Molly G., Katy, TX




Hershey Bar Pie.
Ingredients
6 1.5 oz Bars Hershey Bars
2 Tbsp Butter
1 16 oz Tub Cool Whip
1 tsp Vanilla Extract
1 9 inch Graham Cracker Pie Crust
Instructions
Break apart the candy bars and add to a large microwave safe bowl.
Add butter to chocolate bar pieces.
Microwave for 90 seconds. Stir and continue to microwave for 30 seconds.
Once the chocolate and butter have melted, stir in the vanilla extract.
Fold in 1/2 Cool Whip until it's well combined. Add the remainder of Cool Whip.
Spoon into pie crust and refrigerate for at least two hours before serving.
I like to make the pie thick, so I use the 16 oz tub of Cool Whip. If you prefer, you can use a smaller amount and use an 8″ crust. I’ve also made this using Hershey’s Special Dark candy bars and it’s delicious, too.
Molly G., Katy, TX




Juicy Grilled Pork Chops with Spicy Peach Glaze Recipe

Brine:
1/4 cup table salt
4 cups water
6 (3-4 lbs.) bone-in pork chops, about 3/4" thick
Coarse ground black pepper

Glaze:
1/2 cup dry white wine
1/4 cup peach jam
1 jalapeno sliced lengthwise, seeded and deveined
1/4 teaspoon red pepper flakes
1 Tablespoon butter

In a container large enough to hold your meat, dissolve the salt in water. Add pork chops. If there’s not enough liquid to cover, add a solution of 1 cup of water and 1 Tablespoon of salt until the pork chops are completely submerged. Let sit for at least 30 minutes and up until 2 hours. Meanwhile (right before grilling), make the glaze. Add wine, jam, jalapeno and red pepper flakes to a small saucepan over low-medium heat. Bring to a boil and simmer until reduced by half and the mixture is thick and syrupy. Remove from heat and stir in butter. Set aside. Remove pork chops from the brining solution and pat dry. Season each side with coarse ground black pepper. Preheat all grill burners on high for 15 minutes. Turn all burners down to low and place the pork chops on the grill. Turn and rotate the chops every five minutes for about 15-20 minutes before starting to check the internal temperature of the pork chops. (Your grill will have its own hot spots, rotate the chops around for even cooking.) When chops reach an internal temperature of at least 135 degrees F, begin brushing the glaze on each side of the pork chop. Continue grilling the pork chops until they reach the desired temperature of 145 degrees F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature of 145 degrees F, remove them from heat and let the pork chops rest for three minutes. Serve immediately.

Have a Blessed Day.
Molly G., Katy, TX


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