Herbed Turkey Casserole

Cooking with Mary.

November 29, 2017

4 cups Turkey, cut up

3 cups regular uncooked Rice

2 tbs dried Onion

2 tbs chopped Green Pepper

2 tbs Parsley flakes

1 pkg (2 oz) slivered Almonds


2 cans cream Celery Soup

1 can cream of Chicken Soup

1 can sliced Mushrooms and liquid

1 cup White Wine

1/8 tsp Thyme

Cook rice. Add dried onion, chopped green pepper and dried parsley to cooked rice. Add turkey. Sprinkle almonds over the top. Pour sauce over this. Cover and bake for one hour at 350 degrees.



Chops with Mushroom Gravy

Cooking with Mary 11/8/17

1/2 cup All Purpose Flour
1-2 tsp Paprika
1 1/2 tsp Salt
1/4 tsp Pepper
6-8 Boneless Pork Loin Chops
1/4 cup Butter
1/2 cup Chopped Green Pepper
1 medium Onion chopped
1/4 can Mushrooms (drained)
2 cups Milk
2 Tbs Lemon Juice
Hot Mashed Potatoes

In a large resealable plastic bag, combine first four ingredients. Reserve three Tbs. Add the loin chops, one at a time, tossing to coat. In a large skillet, saute chops in butter until golden. Place in greased 13×9 baking pan. In the same skillet, saute the onions, green peppers and mushrooms until tender. Stir in the reserved flour mixture. Gradually add milk until blended. Bring to a boil. Cook and stir for two minutes or until thickened. Remove from heat and stir in lemon juice. Pour over chops. Cover and bake at 350 for 50 to 60 minutes or until meat is no longer pink. Serve over mashed potatoes.

Candy Corn Quesadillas

1 rotisserie chicken, cut up
1 jar salsa (16 oz)
1 cup frozen corn (thawed)
1/4 cup barbecue sauce (optional)
1/2 tsp ground cumin
1/2 cup butter, melted
8 flour tortillas, (10 inch)
1 jar salsa con queso dip, warmed
4 cups shredded Mexican cheese blend
2 2/3 cups crushed Nacho flavor tortilla chips, crushed
1/2 cup sour cream

In a Dutch Oven, combine the first 5 ingredients, heat through, stirring occasionally. Brush butter over one side of each tortilla. Place one tortilla in a large skillet, buttered side down. Spread with one cup chicken mixture, top with another tortilla, buttered side up. Cook over medium heat, one or two minutes or until lightly brown on bottom. Turn quesadilla. Spread 1/2 cup queso dip over quesadilla, carefully sprinkle cheese along outer edge. Cover and cook one to two minutes or until cheese begins to melt. Remove to cutting board. Sprinkle chips over queso dip. Cut quesadillas into 6 wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.

Classic Chicken Divan

2, 10 oz packages Frozen Broccoli Spears

1/4 cups Butter or Margarine

6 tablespoons All Purpose Flour

2 cups Chicken Broth

1/2 cup Whipping Cream

3 Tablespoons Dry White Wine

3 Chicken Breasts, halved and cooked

1/4 cup Grated Parmesan Cheese

Cook broccoli using package directions and drain. Melt butter and blend in flour, 1/2 teaspoon salt and a dash of pepper. Add chicken broth and cook, stirring until thick and bubbly. Stir in cream and wine. Place broccoli crosswise in 12×71/2×2 inch baking dish and pour in half the sauce. Top with chicken. To the remaining sauce add cheese and pour over chicken. Sprinkle top with additional Parmesan cheese. Bake at 350 for 20 minutes or until heated through. Then broil about 5 minutes until sauce is golden. Makes 6 servings.

Peppy Pizza Mac and Cheese

7 1/2 oz package Mac and Cheese Mix
8 oz can Pizza Sauce
30-40 Pepperoni slices
1/2 cup shredded Monterey Jack Cheese
1/2 cup shredded Cheddar Cheese

Prepare macaroni and cheese mix according to package directions. Spread in a 13×9 baking pan coated with non-stick vegetable spray. Spread with pizza sauce. Arrange pepperoni slices on top and sprinkle with cheeses. Bake uncovered at 350 degrees for 30 to 35 minutes, until lightly golden and cheese is melted. Let stand 5 minutes before serving.

Easy To Stuff Manicotti

8 oz pkg Manicotti Shells
1 lb Ground Beef
1/2 cup chopped Onion
26 oz jar Spaghetti Sauce
14 pieces Mozzarella String Cheese
1 1/2 cups shredded Mozzarella

Cook Manicotti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink. Stir in spaghetti sauce. Spread half of the sauce into a 9 x 13 baking dish. Drain manicotti and stuff each shell with a piece of string cheese. Place over meat sauce, top with remaining meat sauce. Cover and bake at 350 degrees for 25 to 30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake, uncovered for 5 to 10 minutes or until cheese is melted.

Zucchini Garden Chowder

Cooking With Mary 9/6/17

2 medium zucchini, chopped
1 medium onion, chopped
2 TBSP fresh chopped parsley
1 tsp dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
1/4 tsp pepper
3 cups water
3 bouillon cubes
1 tsp lemon juice
1 can diced tomatoes, undrained
1 can evaporated milk
1 package frozen corn
1/4 cup grated parmesan
2 cups cheddar cheese

In a Dutch oven, saute zucchini, onion, parsley and basil in butter until tender. Stir in flour, salt and pepper. Gradually stir in water. Add lemon and bouillon cubes. Bring to a boil. Reduce heat and simmer for 5 minutes Stir in cheese just before serving. Garnish with additional parsley if desired.

Pork Chop Onion Rice Bake

Cooking with Mary 8/30/17

6 pork chops
2 TBSP cooking oil
1 cup uncooked rice
1 envelope onion soup mix
1 can sliced mushrooms (4 oz.)
hot water

Brown chops in cooking oil. Spread rice in bottom of baking dish. Sprinkle onion soup mix over rice. Drain mushrooms. Save the liquid and distribute mushrooms. Add hot water to the liquid from mushrooms to total 3 cups and pour over rice. Arrange browned chops on the top of rice mixture. Cover tightly with foil and bake in a 350 degree oven until just tender, about one hour. Remove foil and continue cooking for 10 minutes longer or until any excess liquid evaporates. (Also good with chicken).

Contest-Winning Barbecued Pork Chops

Cooking With Mary 8/16/17

1/3 cup hickory smoke-flavored barbecue sauce
1/3 cup A1 steak sauce
1/3 cup sherry or unsweetened apple juice
2 TBSP honey
6 bone-in pork loin chops (3/4 inch thick and 8 oz. each)
3/4 tsp salt
1/2 tsp pepper

  1. Mix first four ingredients; reserve 1/3 cup sauce for serving.
  2. Sprinkle pork chops with salt and pepper. Place on an oiled grill rack over medium heat. Grill chops, covered, until a thermometer reads 145 degrees, 4 to 6 minutes per side, brushing frequently with remaining sauce after turning. Let stand 5 minutes before serving. Serve with reserved sauce.

Per serving: 299 cal, 10 g fat (4 g sat. fat), 98 mg chol., 771 mg sod., 16 g carb. (14 sugars, 0 fiber), 35 g pro.

Italian Joes on Texas Toast

Cooking With Mary 8/9/17

1 pound ground beef
1 small green pepper, chopped
1 medium onion, finely chopped
3 garlic gloves, minced
1/2 cup dry red wine or beef broth
1 can (14 1/2 oz.) diced tomatoes
1/4 cup tomato paste
1/4 tsp salt
1/8 tsp pepper
1 pkg (11 1/4 oz) frozen garlic Texas toast

  1. Preheat oven to 425 degrees. In a skillet, cook and crumble beef with green pepper, onion and minced garlic over medium-high heat until no longer pink; drain. Add wine. Bring to a boil; reduce wine by half, about 2 minutes. Stir in tomatoes, tomato paste, salt and pepper; return to a boil. Reduce heat; simmer until the mixture is thickened, stirring occasionally.
  2. Meanwhile, place Texas toast on a foil-lined baking sheet; bake until lightly browned, 8 – 10 minutes. Top with beef mixture, then cheese: bake until cheese is melted, 3 – 4 minutes

Per serving: 354 cal., 19 g fat (7 g sat. fat), 58 mg chol., 626 mg sod., 25 g carb (5g sugars, 2 g fiber), 22 g pro.