I've been writing on my Ingenue Perspective blog about my new practice of meal planning & cooking at home! This is a very new thing for us! We are definitely eat out kind of people, but that costs a lot of money & with a baby on the way & me not being able to work for a little while because of student teaching, we need to save some money! These are the 2 recipes I've made so far:
Mexican Rice Casserole
**Note: I used ground turkey meat instead of ground beef & I added corn & chopped onions to this recipe.**
Ingredients
1 package ground beef
1 package taco seasoning
1 8 oz can tomato sauce
2 cups rice
2 cups shredded cheddar cheese
Directions
1. Cook 2 cups rice with 4 3/4 cup water. Bring water to boil, add rice, bring to boil, reduce heat and simmer 20 minutes.
2. Brown ground beef. Drain. Return to skillet, add 3/4 cup water, taco seasoning and tomato sauce. Stir through.
3. Add ground beef to rice. Put into 9×13 baking dish. Top with shredded cheese. Bake at 350 for 10-15 minutes until cheese melts.
**I made this recipe on Monday night. There were 4 of us that ate it on Monday night. Lewis & I both ate it for dinner Tuesday night & Thursday night. Then Lewis also had it for lunch on Saturday & I gave some to my dad on Thursday. That's like 10 servings! It was awesome!**
Crispy Noodle Casserole
1 frying chicken, cut up (I used 2 large chicken breasts cut up into cubes)
1 can cream of mushroom soup
1 cup sour cream
3 Tbsp onion soup mix (I just bought one of those Lipton Onion Soup packages that has 3 packets in it & I just used one whole packet)
1/8 tsp pepper
1 (3 oz) can chow mein noodles
Preheat oven to 375 degrees.
Place chicken in single layer in a shallow casserole dish.
In a bowl, combine soup, sour cream, soup mix and pepper, blend thoroughly. Spread over chicken. Sprinkle with noodles. Bake for 1 hour or until chicken is tender.
*Can also use cream of celery or cream of chicken soup instead of cream of mushroom.
**I cooked this and served it over brown rice. It looks like it's going to last us 2+ meals. We will probably both be able to eat it for dinner for 2 nights and then it will be lunch another day for someone, too.
Mexican Rice Casserole
**Note: I used ground turkey meat instead of ground beef & I added corn & chopped onions to this recipe.**
Ingredients
1 package ground beef
1 package taco seasoning
1 8 oz can tomato sauce
2 cups rice
2 cups shredded cheddar cheese
Directions
1. Cook 2 cups rice with 4 3/4 cup water. Bring water to boil, add rice, bring to boil, reduce heat and simmer 20 minutes.
2. Brown ground beef. Drain. Return to skillet, add 3/4 cup water, taco seasoning and tomato sauce. Stir through.
3. Add ground beef to rice. Put into 9×13 baking dish. Top with shredded cheese. Bake at 350 for 10-15 minutes until cheese melts.
**I made this recipe on Monday night. There were 4 of us that ate it on Monday night. Lewis & I both ate it for dinner Tuesday night & Thursday night. Then Lewis also had it for lunch on Saturday & I gave some to my dad on Thursday. That's like 10 servings! It was awesome!**
Crispy Noodle Casserole
1 frying chicken, cut up (I used 2 large chicken breasts cut up into cubes)
1 can cream of mushroom soup
1 cup sour cream
3 Tbsp onion soup mix (I just bought one of those Lipton Onion Soup packages that has 3 packets in it & I just used one whole packet)
1/8 tsp pepper
1 (3 oz) can chow mein noodles
Preheat oven to 375 degrees.
Place chicken in single layer in a shallow casserole dish.
In a bowl, combine soup, sour cream, soup mix and pepper, blend thoroughly. Spread over chicken. Sprinkle with noodles. Bake for 1 hour or until chicken is tender.
*Can also use cream of celery or cream of chicken soup instead of cream of mushroom.
**I cooked this and served it over brown rice. It looks like it's going to last us 2+ meals. We will probably both be able to eat it for dinner for 2 nights and then it will be lunch another day for someone, too.
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