It's All About the Hagens: October 2010

No Crust Quiche

Makes 8 servings

This will stay good for a couple days if covered well and refrigerated.

Ingredients

16	oz bacon, chopped and cooked
2	cups swiss cheese, cubed not shredded
1/4	cup green onion, sliced
1	cup mushrooms, freshly sliced
1	cup Bisquick mix
1/2	cup sour cream
3	eggs
1 1/2	cups milk

Directions

In a medium mixing bowl, toss bacon, cheese, onions and mushrooms together and pour into a 10" pie plate.
In another medium bowl, combine Bisquick and sour cream. Add eggs and stir until smooth. Add milk slowly and mix well. Pour liquid over bacon mixture.
Bake at 350 F for 45 minutes - 1 hour

Vegetable Beef Soup

Makes 10 servings

You can add ABC noodles if you'd like :)

Ingredients

3	lbs beef (stew meat)
58	oz tomatoes (2 cans whole tomatoes)
16	oz mixed vegetables (1 bag frozen)

Directions

In a large soup pot, place beef and add just enough water to cover beef. Add salt and pepper to taste. Add both cans of tomatoes, and cook for 1 hour, stirring occasionally. Tomatoes will break up.
Add vegetables and cook for 30-45 minutes or until vegetables are heated through.
If you are adding noodles, cook an additional 10-15 minutes.

Tomato Vegetable Soup

Makes 10 servings

V-8 makes a super low-sodium tomato-based vegetable juice...I recommend that for your tomato juice ingredient.

Ingredients

2	lbs hamburger
1 1/2	cups onions, chopped (2 onions)
46	oz low sodium tomato juice
10	oz cream of mushroom soup
4	T Worcestershire sauce
1	tsp Tabasco sauce
1/4	tsp garlic powder
16	oz mixed vegetables (frozen)

Directions

In a skillet, brown hamburger and onions.
Add rest of ingredients (minus the frozen veggies) and heat through.
Now add the veggies. Cook until veggies are heated through.

Crock Pot Teriyaki Chicken

Makes 9 servings

you can eat with rice, if you want :)

Ingredients

36	oz chicken thighs (1 3 lb. bag frozen)
1	cup soy sauce
1/2	cup green onions, chopped
3/4	cup splenda (granulated)
1/4	tsp garlic powder
1/4	tsp ginger powder
1/2	cup water

Directions

Place frozen chicken thighs in crock pot.
Combine sauce ingredients and pour over chicken. Cook on low for 6 hours.
about two hours before done, move the thighs around so that the ones on top go on the bottom.
when ready to serve, take each thigh out carefully. The bone will fall out, the skin will fall off, and then shred the chicken lightly in a serving dish.
Serve over steamed veggies (and rice if you wish)

Sunday Chicken

Makes 6 servings

crock pot recipe...

Ingredients

24	oz chicken breast (6 chicken breast halves)
20	oz cream of chicken soup (2 cans)
1	envelope dry onion soup mix
1/2	cup sour cream
1	cup spinach, freshly chopped

Directions

place chicken in a greased 3.5-5 quart slow cooker.
in a small bowl, combine soup and dry soup mix and pour over chicken.
Cover and cook on high for 4 hours or on low for 6-8 hours.
One hour before serving, stir in sour cream and spinach

Parmesan Chicken

Makes 6 servings

only 3 ingredients...SUPER easy!

Ingredients

1	cup parmesan cheese, grated
24	oz chicken breast (6 breast halves)
1	envelope italian salad dressing mix (Good Seasons brand)

Directions

In a small mixing bowl, combine the envelope of dressing mix and Parmesan cheese.
Coat each chicken breast half with the seasoned mixture.
Bake in 9x13 at 400 F for 20-25 min. or until cooked throug

Cream Cheese Stuffed Chicken

Makes 4 servings

yum, dude!

Ingredients

16	oz. chicken breast, halves: skinless/boneless (4 breast halves)
4	oz cream cheese, softened spread
1/4	cup green onion, chopped
6	oz. bacon (about 4 slices)
1	cup spinach, fresh & wilted (drained and chopped)

Directions

Preheat oven to 375 F. Spray 2 quart rectangular baking dish with non-stick cooking spray; set aside.
Place each chicken breast half in a large zip-lock freezer bag. Using the flat side of a meat mallet, pound chicken lightly until it is 1/4 inch thick. Remove from bags.
In a small bowl, combine cream cheese, spinach & green onions. Spread over chicken breast halves to 1/2 inch of edges. Roll up from one of the short sides. Wrap 1 slice of bacon around each chicken roll and secure with toothpicks.
Arrange chicken (seam side down) in prepared baking dish.
Bake for 35-40 minutes or until chicken is no longer pink and bacon is cooked

This recipe comes from my Aunt Kristi. THey love it! You can put it in tortillas & wrap burrito style, but we eat them without the tortillas. This is PERfect to throw in the crockpot all day and come back to a full meal all ready!

Makes 8 servings

Crockpot recipe

Ingredients

5	lb. pork roast, (shoulder) cut into bite size pieces
1 1/2	cups sweet onions, chopped (about 2 large onions)
2	jalapeno peppers, finely chopped
28	oz green enchilada sauce (1 large can)
28	oz tomatoes, petite diced (1 large can)
16	oz salsa verde (1 jar)
1/4	cup fresh lime, sliced
1/2	cup colby jack cheese, grated

Directions

trim most of the fat from the roast (leave a little because it add lots of flavor) and cut into bite size pieces. season with salt, pepper and garlic powder. in a large pan or skillet, brown pieces well in a little oil.
place meat in a crock pot and add all other ingredients. mix carefully to combine. cook on high for 6-8 hours or low for 9-11 hours. When ready to serve, squeeze the lime in the sauce and stir to mix
top with cheese and devour!