This classic comfort food can be made in the oven or slow cooked all day in a crock pot.
Rub your roast with some olive oil and HERB DIP MIX. Sear it on the outside in a large pan on the stove to get color and carmelization. Transfer to your crock pot or roasting pan. Add in chopped onion, carrots, celery, bay leaf, beef broth, and red wine. Let simmer and slow cook 8-10 hrs on the low crock pot setting or 4-6 hrs on the high setting.
Crab Cakes (also great as Chicken Cakes!)
1 pkg of Crab Cakes mix
1 lb crab meat or shredded chicken, cooked
½ cup mayonnaise
(if using chicken instead of crab, simply follow the same directions on package but substitute
chicken for crab!)
Cajun Creole (Serve over rice.)
Makes 4 ½ cups
1 pkg of Cajun Creole mix
1 (15oz) can diced tomatoes
1 (8oz) can tomato sauce
1-3 cups of your choice of cooked meat (chicken, shrimp, crawfish)
Shredded Chicken Nachos
2 cups of shredded chicken (you can use store bought rotisserie chicken if desired)
2 Tbsp. Mexican Fiesta Dip Mix
¼ cup enchilada sauce
Any of your favorite nacho toppings: sour cream, black beans, refried beans, green chilies, bell
peppers, onions, guacamole, jalapenos, olives, etc.
Put cooked, shredded chicken into a bowl and add Mexican Fiesta Dip, and enchilada sauce to
moisten. Spread your chips onto foil lined cookie sheet, top with chicken, cheese, and any other
toppings you want to be warmed. Bake at 350 for a few minutes until cheese is melted.
Try something different for dinner tonight. You can’t go wrong with layers of pasta, chicken, melted cheese, creamy alfredo sauce and spices!
Yields: 9×13 pan
1 Alfredo Lasagna Mix
12 oz. lasagna noodles
4 cups of milk
16 oz. pkg. mozzarella cheese
4 T. margarine
your choice of cooked meat (shrimp, diced chicken, or sliced ham, turkey or sausage)
½ lb. ground meat
1 (8oz) can of tomato sauce
½ pkg. Chili Cheese Dip mix
1 (8-10 count) can refrigerated crescents
Shredded Mexican Velveeta or Velveeta cheese
For topping: (any or all of these) chopped lettuce, tomatoes, and/or sour cream
Brown meat. Stir in tomato sauce and ½ package of Chili Cheese Dip mix. Simmer for a minute.
Unroll a can of refrigerated crescents and press onto bottom of ungreased, round, 12 inch cookie
or pizza sheet. Prick bottom with a fork all over the crust. Bake 10 minutes at 350 or until
slightly brown. Cover crust with meat mixture and top with shredded Velveeta. Continue baking
until cheese begins to melt. Top with chopped lettuce, tomatoes, and/or sour cream.
Chicken Pot Pie
2-3 sm. chicken breasts, cooked and diced
10oz. cream of chicken soup
10oz. of milk (use soup can to measure 1 can)
15oz. can of mixed vegetables (drained)
1 pkg. CHEESY POTATO CASSEROLE
1 can of 10 biscuits (refrigerated)
Boil CHEESY POTATO CASSEROLE with 2 cups of water until potatoes are tender. In large
bowl, mix chicken, soup, milk, vegetables and cooked potatoes. Pour mixture into a 2 qt.
casserole dish. Press out biscuit dough and layer over top of chicken mixture to cover. Place in
preheated 350 oven and bake for 15 minutes or until crust is brown. If you prefer, you can brush
the top of the crust with some melted butter before baking to soften crust a bit
This traditional Cajun favorite is sure to “spice” up any meal! Serve as a side dish or as main entree. Add ground sausage, ground meat, can of beef broth and butter.
Makes 6 cups. Add chicken, shrimp, crawfish, or pork sausage to this Cajun cuisine! Requires: 1 (15oz) can diced tomatoes, 1 (8oz) can tomato sauce, and your choice of cooked meat. Serve with rice. Cook time: 5 minutes.
Add the contents of package, 1 ½ cup water, 1 (15oz) can diced tomatoes, 1 (8oz) can tomato sauce, and 1-3 cups of your choice of cooked meat (chicken, shrimp, crawfish). Bring to boil, and boil for 5 minutes. Serve over rice. Makes 4-6 cups.