Bacon Swiss Meat Loaf

Bacon Swiss Meat Loaf

Adapted From: Taste of Home Magazine

This is my kind of meatloaf {with no ketchup}! My whole family loves it too, but they all eat it with ketchup on the side... clearly, I'm the odd one in the family. :) While my 3 year-old son was eating his meatloaf, he said, "Mama? This bacon cake is good, Mama!"

Ingredients:

1 egg

1/4 cup evaporated milk

1 1/2 cups (6 ounces) Swiss cheese, shredded, divided

1 cup bacon (about 6 strips), cooked and crumbled, divided

1/2 cup plain bread crumbs

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/2 pounds ground beef

Preparation:

In a large bowl, mix together the egg, milk, 1 cup cheese, 3/4 cup bacon, bread crumbs, garlic powder, and onion powder. Add beef to mixture; mix well with clean hands. Transfer to a greased 7x11 pan; shape meat into a loaf. Bake, uncovered, at 350° for 1 hour, or until meat is cooked through. Carefully drain the fat. Top meatloaf with remaining cheese and bacon. Bake an additional 3-5 minutes to melt cheese.

6 Servings (12 slices)

***This recipe was featured on My Recipe Magic website***

Colby Cheese Hash Browns

Colby Cheese Hash Browns

Adapted From: Taste of Home Magazine

The Colby cheese gives the hash browns a sweet and mild taste that is really good! This is a great side dish for potlucks, meatloaf, BBQ's, etc...

Ingredients:

1 cup milk
1/2 cup beef broth
2 tblsp butter, melted, divided
1 tsp salt
1/4 tsp pepper
dash garlic powder
1 (26-ounce) package frozen shredded hash brown potatoes
8 ounces Colby cheese, shredded

Preparation: 

In a large bowl, stir together the milk, broth, 1 tablespoon butter, salt, pepper, garlic powder, and hash browns. In a large skillet, melt remaining 1 tablespoon butter; add hash browns. Cook over medium heat until potatoes are tender; stirring occasionally. Remove skillet from heat; stir in cheese. Put hash browns in a greased 2-quart baking dish. Bake, uncovered, at 350° for 40-45 minutes.

8 Servings

Campfire Hobo Dinner

Campfire Hobo Dinner

This is so convenient to pack up for a campfire dinner in the mountains with the family. And a little corn bread {made before hand} goes well with it. :)

Ingredients:

1 pound ground beef

1 (13.5-ounce) package fully cooked polish kielbasa sausage, cut into 1/4-inch slices

4 red potatoes, cut into large chunks

20 baby carrots

1/2 cup yellow onion, halved and sliced

Jalapeño, sliced (optional) 

garlic salt, to taste

pepper, to taste

Preparation:

Shape ground beef into 4 patties, and separate sliced sausage and vegetables into 4 equal portions. Place 1 hamburger patty and 1/4 vegetables on a sheet of tinfoil; season with garlic salt and pepper. Fold foil over to seal. Cover with a second sheet of foil and seal well. Cook tinfoil dinners over campfire wood coals turning once for 30-45 minutes, or just until potatoes are tender. 

4 Servings

Pasta Sausage Supper

Pasta Sausage Supper

Adapted From: Taste of Home Magazine

We really enjoy this dish! The keilbasa sausage is a nice change from the usual meats I cook for dinner. My husband eats all the left overs so fast! Creamy onion garlic bread is a perfect complementary recipe.

Ingredients:

2 (13.5-ounce) package fully cooked polish kielbasa sausage, cut into 1/4-inch slices

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

1 medium onion, halved and sliced

1 tblsp vegetable oil

16 ounces penne pasta, cooked

1 (24-ounce) can meatless spaghetti sauce, warmed

Preparation:

In a large skillet, cook the sausage, peppers, and onion in oil over medium heat. Saute vegetables until tender and crisp. Layer cooked pasta, warmed spaghetti sauce, and top with sausage mixture on individual serving plates. 

8 Servings

Pork Chops with Scalloped Potatoes

 

Pork Chops with Scalloped Potatoes
Source: Lana N.

I used to make this dish with classic Russet potatoes, but last night I made it with Red Gold (all purpose) potatoes and I'll never go back. The red potatoes gave it an extra smooth texture... it had a creamy, sweet, and nutty flavor that was super delicious!

Ingredients:

6 tblsp butter
6 tblsp flour
1/2 tsp salt
1/4 tsp pepper
2 (14.5-ounce) cans chicken broth
2 tblsp vegetable oil, divided
6 pork chops
1/2 tsp ground sage
6 cups red potatoes, thinly sliced
1 small onion, sliced into rings
paprika, to taste
parsley, to taste

Preparation:

Melt butter in saucepan; stir in flour, salt, and pepper. Add chicken broth; cook over medium heat, stirring constantly until gravy thickens and bubbles. Cook 1 minute longer and remove from heat; set aside. Heat 1 tblsp oil in two frying pans. Add pork chops; season with sage, salt and pepper to taste. Cook pork chops until browned. Spray 9x13 pan with nonstick cooking spray. Layer potatoes and onion slices in dish; pour the broth over top. Arrange the pork chops on top of the potatoes. Cover dish tightly with aluminum foil. Bake at 350° for 1 hour. Uncover; bake additional 30 minutes, or until potatoes are tender. Sprinkle with paprika and parsley before serving.

6 Servings

Shepherd's Pie

Shepherd's Pie

Source: Mary S.

I got this classic recipe from my sister then made a few changes to it. This is the way my family likes it best.

Ingredients:

10 red potatoes, cut into chunks (don't peel)

1 pound ground hamburger

1 (10.5-ounce) can cream of chicken soup

1 (10.5-ounce) can cream of mushroom soup

1/4 cup water

salt and pepper

1 (14.5-ounce) can french-style green beans

1 1/2 cups frozen corn, thawed or 1 (15oz.) can whole corn

1/4 cup (or more) heavy whipping cream or milk 

1/4 cup (or more) butter, softened

1 cup cheddar cheese, grated

Preparation:

In a large pot, boil potatoes for 20 minutes or until tender. Meanwhile, brown hamburger in large skillet; drain. Add both soup cans and water to skillet to make soupy consistency. Salt and pepper to taste. 

Combine green beans and corn in a saucepan. Boil about 6 minutes; drain. 

Drain potatoes. In a bowl; mix potatoes, heavy whipping cream, and butter until potatoes are smooth and mixture is well blended. 

In 9x13 casserole dish; layer meat mixture, vegetables, and mashed potatoes. Bake at 350°  for 15 minutes. Top with cheese; bake additional 5 minutes, or until cheese is melted.

12 Servings

Ham Breakfast Casserole

Ham Breakfast Casserole

Source: Mitzi H.

This is an easy Sunday meal my family loves. It can be prepared and kept in the fridge, then pop it in the oven once you get home from church. Voila! My husband covers his portion with lots of salsa.

Ingredients:

1 (26-ounce) package shredded hash browns, thawed

1/2 cup butter, melted

1 1/2 cups diced ham, fully cooked

2 cups cheddar cheese, shredded

1 cup Swiss cheese, shredded

1/2 cup half & half cream

3 eggs

Preparation:

Generously spray a 9x13 casserole dish with cooking spray. Press hash browns evenly on bottom of pan and brush with melted butter. Layer with diced ham, then both cheeses. In a bowl, whisk together cream and eggs; pour over casserole. Bake uncovered at 350° for 30-40 minutes, or until knife comes out clean.

Serves 8-10

Down-Home Chicken & Noodles

 

Down-Home Chicken & Noodles
Source: Mitzi H.

Ingredients:

1 pound boneless, skinless chicken breasts
salt and pepper to taste
3 (10 3/4-ounce) cans cream of chicken soup
2 (14 1/2-ounce) cans chicken broth

1 (14 ounce) can creamed corn
1 (12-ounce) package wide egg noodles, cooked

Preparation:

Place chicken in a crock pot; sprinkle with salt and pepper. Top chicken with all 3 cans of soup. Cover and cook on low for 3 hours, or until chicken falls apart. Remove chicken from crock pot and shred. Return chicken to crock pot; add broth, creamed corn, and cooked noodles. Mix Well. Cover and cook on low setting for additional 30 minutes, or until heated through.

Serves 12 (240 grams per serving)

Calories 250, C30g, F7g, P15g

Note: I’ve started using about 1 pound shredded rotisserie chicken instead, and saved the rest of the meat for another dinner. I like the added flavor it gives this soup. 

The nutrition will be different if a rotisserie chicken is substituted for the chicken breast. 

Broccoli Cheese Soup

Broccoli Cheese Soup

Source: Lana N.

Broccoli Cheese Soup is my favorite soup and I like it to be thick. If you like yours that way too, then look no further! The flavor of this mix is just like you ate it at a restaurant. It can't be beat!

Ingredients:

3 potatoes, cubed
1 medium onion, chopped
4 celery stalks, chopped
2 large tblsp chicken base
3 large heads of broccoli (3-4 cups), cut up
1 cup of real butter
1 cup flour
4 cups whole milk
2 (5-ounce) jars Kraft Old English cheese spread

Preparation:

Step 1: In an 8-quart size pot, add just enough water to cover the potatoes, onion, celery and chicken base; boil to cook vegetables. When nearly done (last 5 minutes), add broccoli to pot.

Step 2: Meanwhile, in a large saucepan, melt butter. Add flour to saucepan; stir to incorporate and cook for 2 minutes. Do not let brown or burn. Add milk and cheese; stir until the cheese is melted and the mixture is thick. Add Step 2 to the vegetable pot (do not drain); stir together. Add salt and pepper to taste.

Makes about 8 (2 cup) servings

Creamy Italian Chicken

Creamy Italian Chicken
Adapted From: Taste of Home Magazine

My family loves this dish served over white rice or spaghetti noodles best.

Ingredients:

1-1.5 pounds boneless skinless chicken breast*
1 (0.7-ounce) envelope dried Italian salad dressing mix
1/2 cup water
1 (8-ounce) package cream cheese, softened
1 (10 3/4-ounce) can cream of mushroom soup

1 (10 3/4-ounce) can cream of chicken soup

hot cooked rice or about 10 ounces pasta

Preparation:

Place the chicken breasts in the crock pot; sprinkle with the Italian dressing mix and add water. Cover and cook on low for 3 hours or until chicken is tender. Watch the chicken, crock pots vary with cooking times. Don’t burn the chicken. Pull chicken breast apart with forks to shred. Mix the cream cheese and soups until smooth and blended. Pour soup mixture over chicken and cook 15 minutes more until heated through. Serve over hot cooked rice or pasta of your choice. I weight out 10 ounces of spaghetti noodles on a kitchen scale, cook them, and add to the crock pot right before serving. If I don’t, I always make too much or not enough noodles! 


Serves 9 (158 grams of soup mixture without noodles)

Calories per serving 293 (without noodles), 19g Protein 

* 22 oz chicken breast was used when calculating nutrition facts