Category: Recipes

• 3-4 boneless/skinless chicken breasts
• 1 cup of plain panko
• ½ cup parmesan cheese
• 1 tbsp. garlic powder
• Salt and pepper to taste
• 2 eggs
• Cooking spray

1. Pre-heat oven to 350 degrees
2. Spray a baking dish or jelly roll pan down with Pam or some other type of cooking spray. For easy clean up line your pan or baking dish with foil, then spray the foil with cooking spray.
3. In a shallow dish add panko, parmesan cheese, garlic powder, salt and pepper, and mix together.
4. In a separate bowl add eggs and scramble up with a fork until the eggs are frothy.
5. One at a time take each chicken breast and add it to the egg dip, then add each chicken breast to the panko dish and evenly coat the chicken breast with the panko spice mixture.
6. Place the chicken on the sprayed pan, then bake for 30 minutes or until the chicken is cooked in the center.
7. It’s that’s simple!

• 1 Bell Pepper diced
• 1 Onion diced
• 1lb. Ground Beef
• 3 Cloves of Garlic
• Salt and Pepper to tastes
• 1 Can Campbell’s Chunky Vegetable Soup (Hearty Soup not the condensed)
• 1 tbsp. Montreal Steak Seasoning
• 1 pound of potatoes peeled, diced, boiled, and mashed
• 1 cup cheddar cheese.

1. Bring a pot of cold water to a boil.
2. To the boiling water add peeled and diced potatoes boil until the potatoes are fully cooked, drain, and mash.
3. Add salt, pepper, and sour cream if desired to the mashed potatoes. (I did to make the potatoes creamy)
4. In a skillet add ground beef, bell pepper, onion, and garlic, cook until meat is browned then drain off excess grease.
5. To the ground beef add Montreal Steak Seasoning, salt and pepper, and mix together well.
6. To a baking dish ( I used 2 ½ quart baking dish)  add the ground beef mixture, top the ground beef mixture with Campbell’s chunky Vegetable Soup be sure to spread out evenly
7. Over the vegetable soup add mashed potatoes, and spread out evenly.
8. Top the cottage pie with shredded cheddar cheese.
9. Bake on 350 for 20-30 minutes until the cottage pie is bubbling.
10. Allow to set for about 5 minutes before serving.

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Admittedly I am horrible at following a recipe. Why? Because I can always think of a way to do it “better” or I need to use up something in the refrigerator, or I am missing something I need.  For once none of these were the case. I liked the concept of the recipe I found online, but it wasn’t what I was going for. I had pre-cooked chicken that I roasted in the crockpot for chicken enchiladas that I wanted to use, but this recipe called for the chicken to start uncooked.  I didn’t want to be bothered!


This was super simple and quite tasty! I was a little nervous about how it would turn out, but it turned out so yummy, and we had a ton left over! Literally we ate 1/3 of the casserole for dinner as a side I served Sweet Corn Cakes.

• 2 tablespoons margarine
• 1 pound of cooked skinless boneless chicken breast shredded
• Salt and pepper to taste
• 1 teaspoons cumin powder
• 1 teaspoons garlic powder
• 1/2 teaspoon taco seasoning
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup canned corn (drained)
• 1 small can of diced green chilies
• 1 14oz can of diced tomatoes (undrained)
• 16 corn tortillas
• 2 cans of Old El Paso enchilada sauce (I used Mild)
• 2 cups shredded Kraft Mexican Cheese
• 1 cup mozzarella Cheese
• 1 cup cheddar cheese

1. To a skillet add margarine, and onion. Sauté until onions are translucent, then add the garlic (do not allow the garlic to brown or it will taste bitter) and cook for another minute.
2. To the skillet add salt, pepper, cumin, garlic powder, and taco seasoning and mix well.
3. Next add corn, green chilies, diced tomatoes, and shredded chicken all the mixture and heat thoroughly.
4. Now to prepare your casserole! Combine all your cheese into a bowl and mix together well.
5. Pour the enchilada sauce in a bowl, then spoon enough sauce into a 9×13 baking dish to cover the bottom.
6. Take a corn tortilla and divide it into 4’s (you can do multiple at a time). Take each one of the fours and dip them into the enchilada sauce coating each piece front and back, then line the bottom of the pan with the tortillas, keep tearing and dipping until the entire bottom of the pan is lined with tortilla pieces.
7. Now over the tortilla pieces spread out enough of your chicken mixture to cover the tortillas, then cover the chicken mixture with cheese (be generous).   
8. Keep repeating this process until you are out of the chicken mixture. I was able to get four layers, but it will depend on how much of the chicken mixture you add to each layer.
9. Your final layer should be dipped tortilla pieces covering the top of your casserole. Last top your tortilla pieces with the remaining cheese.
10. Bake on 350 for 30 minutes or until it’s bubbling from the bottom up.

• 2 tablespoons bacon pan drippings
• 1/4 cup flour
• ¼ to ½ teaspoon black pepper (start with ½ and see if you want more)
• Salt (optional)
• 1 pinch garlic powder
• 1 1/2 cups chicken or beef broth
• 1/2 cup Milk or half-and-half

Directions:

1. Heat the pan drippings over medium heat.
2. Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
3. Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
4. Cook until slightly thickened (about 4-5 minutes).
5. Season with more black pepper and salt if desired.

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