Serves: 6
Serves: 3
Serves: 12
Preparation: 25 minutes
Preparation: 12.5 minutes
Preparation: 50 minutes
Cooking: 6 hours
2 tbsp. cooking oil
1 cup onion
1 cup chopped peppers
4 tbsp. Chili powder
1 tsp. Hot chili powder (optional)
1 lb ground beef or chicken
2 cans Red Beans
2 cans Kidney Beans
2 cans Tomato Puree
2 cans Tomato Sauce
1 cup shredded cheese (optional)
1/2 cup sour cream (optional)
1 tbsp. cooking oil
1/2 cup onion
1/2 cup chopped peppers
2 tbsp. Chili powder
1/2 tsp. Hot chili powder (optional)
1/2 lb ground beef or chicken
1 cans Red Beans
1 cans Kidney Beans
1 cans Tomato Puree
1 cans Tomato Sauce
1/2 cup shredded cheese (optional)
1/4 cup sour cream (optional)
4 tbsp. cooking oil
2 cup onion
2 cup chopped peppers
8 tbsp. Chili powder
2 tsp. Hot chili powder (optional)
2 lb ground beef or chicken
4 cans Red Beans
4 cans Kidney Beans
4 cans Tomato Puree
4 cans Tomato Sauce
2 cup shredded cheese (optional)
1 cup sour cream (optional)
Heat cooking oil in skillet.
Saute onions and peppers for 5 minutes.
Add spices and stir for 30 seconds.
Add meat and cook until browned. Approximately 15 minutes.
Pour contents of skillet into crock pot.
Rinse beans and place in crockpot.
Open and pour Tomato puree and sauce into crock pot.
Cover crockpot and cook on low for 6 hours.
Serve into individual bowls and top with sour cream and cheese.
Serves: 6
Serves: 3
Serves: 12
Preparation: 15 minutes
Preparation: 7.5 minutes
Preparation: 30 minutes
Cooking: 45 minutes
2 eggs
3 cups frozen shredded hash browns
salt and ground black pepper to taste
1 (16 ounce) package frozen mixed vegetables
1 (10.75 ounce) can cream of mushroom soup
1 cup chopped cooked chicken
1/2 cup bread crumbs
2 tablespoons butter, melted
1 eggs
1 1/2 cups frozen shredded hash browns
salt and ground black pepper to taste
1/2 (16 ounce) package frozen mixed vegetables
1/2 (10.75 ounce) can cream of mushroom soup
1/2 cup chopped cooked chicken
1/4 cup bread crumbs
1 tablespoons butter, melted
4 eggs
6 cups frozen shredded hash browns
salt and ground black pepper to taste
2 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) can cream of mushroom soup
2 cup chopped cooked chicken
1 cup bread crumbs
4 tablespoons butter, melted
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.
Bake in the preheated oven until crust is lightly browned, about 15 minutes.
Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.
Serves: 4
Serves: 2
Serves: 4
Preparation: 10 minutes
Preparation: 5 minutes
Preparation: 20 minutes
Cooking: 45 minutes
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
2 skinless, boneless chicken breast halves
1/8 teaspoon salt
1/16 teaspoon ground black pepper
3 slices Swiss cheese
2 slices cooked ham
1/4 cup seasoned bread crumbs
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 slices Swiss cheese
8 slices cooked ham
1 cup seasoned bread crumbs
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.