This is Sylvia’s Favorite!
I buy the store brand nuggets and the store brand spicy fries. The nuggets are supposed to cook at 400 for 5 minutes, and the fries are supposed to cook at 425 for 15 minutes. So I put the oven at 425, and cook the fries for 10 minutes, flip them, then put the nuggets in the oven on the upper shelf.
I serve these with barbecue sauce, ranch dressing, and catsup.
I line the cookie sheets with tin foil and serve dinner on paper plates, so this is really a no-fuss, no-muss dinner.
- 1 pound hamburger
- 1 can diced green chilies
- 1 large can whole peeled tomatoes
- 1 can dark red kidney beans
- 1 can light red kidney beans
- 1 large can spicy chili beans
- 1 clove garlic, crushed
- 1 tablespoon chili powder
- 2 teaspoons crushed red pepper
- 2 teaspoons ground cumin
- Shredded cheddar cheese
- Chopped onions
Brown hamburger in large dutch oven. Drain. Add remaining ingredients except cheese. Simmer for at least 1/2 hour. Serve with cheese and onions.
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- 1 pound hamburger
- 2 cans whole peeled tomatoes
- 1/2 pound pasta (I usually use elbow macaroni
- 1 can kidney beans
- 1 can white beans
- 1 can beef broth
- Oregano, cilantro, basil, parsley, marjoram
In a soup kettle, brown hamburger. Drain. In food processor, process one can of tomatoes until it’s small chunks. Puree the other can. Add both to hamburger, along with beans and beef broth. Season to taste. Simmer for at least half an hour. Cook pasta separately and add just before serving. Sprinkle each serving dish with fresh grated parmesan and serve with breadsticks hot from the oven.
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I follow the recipe on the Bisquick box. Basically, you cut up some cut chicken (or in my case, since I don’t usually have leftovers around, cut up some chicken and sautee it). Put a bag of mixed vegetables in a colander and run warm water over them until they’re thawed. Mix the chicken, vegetables, and a can of cream of chicken soup in a pie plate. Mix up some Bisquick and milk as if to make biscuits and spoon on top. Bake until the biscuit topping is done.
Make a basic white sauce. Add one can of tuna, drained, and one can of peas, drained. Serve over toast. I’ve never met a kid who didn’t love this.
Add 1 c. salsa to 3 c. cooked rice. Add a can of corn if you wish. Told ya it was super simple!
This recipe was the inspiration for this page. Every time I make these for company, everyone wants the recipe. These are the one dinner that everyone in my family absolutely loves. They make great leftovers for lunch, too – just heat ‘em in the microwave for about 2 minutes. Mmmm…
- Pack of a dozen flour tortillas
- Large can whole green chiles
- 1 pound monterey jack cheese, cut in 1/4″ thick slices
- Large can tomato sauce
- 1 pound hamburger
- 1 clove of garlic, minced
In a large frying pan, brown hamburger and garlic; drain. Add tomato sauce and simmer. Add about a teaspoon of crushed red pepper, a half teaspoon of cumin, and 1 tsp. chili powder. While that’s simmering, heat oven to 400 degrees. Grease a 9×13 inch pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in baking pan. Add juice from can of chiles to sauce. Pour sauce over burritos and bake for 25 minutes or until cheese is melted. Serve with refried beans.
My cousin made this wonderful chicken dish for my mother years ago, and it’s become a family staple.
- 4 skinless boneless chicken breast halves
- 1 package ranch-style dressing mix
- 12 saltine crackers — crushed
- 1/4 cup butter or margarine — melted
Pre-heat the oven to 375 degrees.
Cut the chicken into one- to two-inch chunks.
Mix the dressing mix and the saltines together. Dip each piece of chicken in the butter, then coat with the cracker mixture. Put into a baking dish. After all the chicken is coated and in the dish, spread the remaining crumb mixture on top, then drizzle the remaining butter over it.
Bake for 25-30 minutes. This is great served with buttered noodles.
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