Red Potatoes and Ham Casserole

Source:  sixsistersstuff.com

6-8 red potatoes
2 cups cubed cooked ham
1 (14.25 ounce) can cream of potato soup
1 (1 ounce) envelope dry Ranch salad dressing mix
1 (8 ounce) package cream cheese (softened)
1/2 cup shredded Parmesan cheese

DIRECTIONS:
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Chop potatoes into large cubes and boil in a pot of water on the stove top until softened (about 10-15 minutes).
Mix cooked potatoes with ham and put in a 9 x 13 dish.
In a separate bowl, beat together soup, salad dressing mix, and cream cheese. Stir soup mixture into potatoes and ham and top with shredded Parmesan cheese.
Cover pan with aluminum foil and bake for 30-35 minutes.

Hawaiian Bowls

Source:  sixsistersstuff.com

5 cups teriyaki marinade (Lowry's)
1 cup coconut milk*
6 boneless skinless chicken breasts
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 zucchinis (sliced)
1/3 cup brown sugar
1/3 cup honey
1 fresh pineapple (sliced into spears)
6 cups white rice (cooked)

DIRECTIONS:
In a gallon bag, combine teriyaki marinade and coconut milk.
Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
Heat grill to medium-high heat.
Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
Once the chicken and pineapple are done grilling, remove from the grill.
Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.

*I had such high hopes for this!  It needs tweaked though.  

*One - the chicken was good, but I don't know if the coconut milk added anything.  Next time I would just use the teriyaki marinade.  And probably half the bottle (Lowrys) would be enough.

*It was all so dry, and everything just stayed separate!  It definitely needed a teriyaki sauce to bring everything together.  Maybe just a cup or so of homemade teriyaki sauce?  

*The pineapple was so good!

Pizza Pasta Salad

Source:  sixsistersstuff.com

Pasta Salad:
1 (16 ounce) package Rotini pasta (cooked and drained)
3/4 cup grated Parmesan cheese
1/2 cup Mozzarella cheese (cubed)
1/2 cup sharp cheddar cheese (cubed)
3/4 cup cherry tomatoes (halved)
1/2 cup mini pepperoni slices
1 (2.25 ounce) can sliced olives (drained)
1 green bell pepper (diced)
1/2 teaspoon pizza seasoning

Dressing:
3/4 cup olive oil
1/2 cup red wine vinegar
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon salt

DIRECTIONS:
In a large bowl, combine your pasta, Parmesan cheese, Mozzarella cheese, sharp cheddar cheese, cherry tomatoes, pepperoni slices, sliced olives, green pepper, and pizza seasoning.
In a smaller separate bowl, make your dressing by combining your olive oil, red wine vinegar, oregano, garlic powder, and salt. Mix until well combined.
Pour the dressing mixture over the pasta salad, and let refrigerate for about an hour.
Serve cold.

Chicken Tetrazzini Casserole

Source:  sixsisterstuff.com

1 (16 ounce) package linguine pasta
6 Tablespoons butter
6 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
dash cayenne pepper (doesn't add heat, but adds flavor - add more or less as desired)
2 (14.5 ounce) cans chicken broth
1 cup half and half
4 cups cooked shredded chicken (or turkey)
1 cup fresh sliced mushrooms
1 (4 ounce) jar diced pimentos (drained)
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese

DIRECTIONS:
Preheat oven to 350 degrees.
Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth.
Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stove top and stir in half-and-half.
After pasta is done cooking, drain the water and pour into a large bowl. Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
Spray a 9 x 13 inch pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
Remove from oven and let cool for at least 10 minutes, serve.

Baked Ham and Cheese Croissant Sandwiches

Source:  sixsistersstuff.com

6 large croissants
4 ounces cream cheese (softened)
1/2 - 1 Tablespoon Dijon mustard (depending on how much mustard flavor you prefer)
1/2 pound thinly sliced ham
6 slices cheddar cheese (or Swiss cheese)

DIRECTIONS:
Heat oven to 350 degrees.
Cover a large baking sheet with aluminum foil.
Split your croissants in half and place on the baking sheet.
In a small bowl, mix together cream cheese and Dijon mustard. Spread some of the cream cheese mixture on one half of each croissant.
Layer sliced ham and sliced cheese on top of cream cheese mixture.
Top with the other half of the croissant.
Bake for 12-15 minutes and serve immediately.

Perfect Fried Pork Chops

Source:  sixsisterstuff.com

8 bone-in pork chops
1/2 cup flour
1 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon steak seasoning
Salt and pepper, to taste
1/2 cup canola oil*
1 Tablespoon butter*

DIRECTIONS:
Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning and salt and pepper as desired.
Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.*
When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
Remove fried pork chop to a plate and repeat with remaining porch chops.

*I made these last night and thought they were too greasy.  Next time I want to try searing them on each side, in way less oil, and then finishing them in the oven.
**They were seasoned really well.

Sheet Pan Flank Steak and Vegetables

Source:  sixsistersstuff.com

4 cups broccoli florets
6 red potatoes (cubed)
1 Tablespoon olive oil
2 teaspoons salt
1 Tablespoon pepper
1 Tablespoon paprika
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 Tablespoon dried oregano
1 teaspoon cumin
1 1/2 pounds flank steak

DIRECTIONS:
Preheat oven to 400 degrees F.
Spray a baking sheet with nonstick cooking spray.
Toss broccoli florets and red potatoes in olive oil and spread in an even layer on prepared pan.
Bake for 20 minutes and remove from oven.
Combine salt, pepper, paprika, onion powder, garlic powder, oregano and cumin in a small mixing bowl. Set aside 1 teaspoon of seasoning mix.
Rub remaining seasonings on both sides of the flank steak.
Move vegetables to the edges of the sheet pan and place seasoned steak in the middle of the pan.
Sprinkle reserved seasoning over vegetables.
Set oven to high broil.
Cook steak and vegetables in broiler for 5-7 minutes, remove from oven, flip steak and broil for 5-7 more minutes or until steak reaches desired doneness.
Cut steak into slices and serve with vegetables.

Sloppy Joes

Source:  Grandma T.

2 pounds ground beef
1 onion
2 cans tomato soup
2 T. Worchestershire sauce
2 T. vinegar
2 T. brown sugar

Brown beef with onion.  Then add the rest of the sauce.  Heat through. 

Chicken Pesto Focaccia Sandwich

Source:  Melissa J.

Focaccia bread (Costco)
Rotisserie chicken
Cheddar cheese
Bacon
Bake in oven for 20 minutes on 250.

Add:
Lettuce
Tomato
Avacado

Dressing:
1 c. homemade ranch
4 oz. melted cream cheese
2 T. pesto

So good and fancy!  Girls lunch, shower, etc.  Had it at Melissa's 2020 Galentines lunch

Ranch Roasted Carrots

Source:  sixsistersstuff.com

4 Tablespoons olive oil
1 (32 ounce) bag baby carrots
1 (1 ounce) package ranch dressing mix
DIRECTIONS:

Preheat oven to 400 degrees F.
Add olive oil to a large Ziploc bag.
Add carrots to the bag, seal and shake until all carrots are coated with oil.
Sprinkle ranch dressing mix in the bag, seal and shake until carrots are evenly coated.
Spray a baking sheet with nonstick cooking spray. Spread carrots on baking sheet in a single layer. Cook for 30 minutes (or until carrots are soft), stirring halfway through.

Szechuan Chicken and Noodles

Source:  sixsistersstuff.com

1 (13.25 ounce) package linguine noodles

2 Tablespoons butter

4 boneless skinless chicken breasts (cut into bite-size pieces)

2 Tablespoons olive oil

1 yellow onion (diced)

2 green bell peppers (diced)

1 3/4 cups teriyaki sauce

2 teaspoons minced garlic

1 teaspoon paprika 

2 cups broccoli florets (steamed)

DIRECTIONS:

Cook the linguine noodles according to the directions on the package.

In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).

Remove the chicken from the skillet and set aside.

In the same skillet, add olive oil over medium heat.

Add the onion and bell pepper and saute until soft (about 8 minutes).

Once the vegetables are done, add the cooked chicken back to the skillet.

Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.

Fold in steamed broccoli.

When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.

Stir to combine and serve.

Twice Baked Potato Casserole

Source:  sixsistersstuff.com

• 5 pounds russet potatoes
• 10 strips bacon (divided)
• 1 (8 ounce) package cream cheese
• 1/2 cup butter (melted)
• 1 cup sour cream
• 6 green onions (diced)
• 2 1/2 cups shredded cheddar cheese (divided)
• 2 teaspoons salt
• 1/2 teaspoon pepper

DIRECTIONS:

Preheat oven to 350 degrees F.

Wash and peel potatoes, and cut into 1-inch pieces.

Place in a large pot, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer.

Cook until tender and easily pierced with a paring knife, about 20 minutes.

Transfer to a colander to drain; return to pan, cover, and set aside.

Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

Using a hand mixer, mash the potatoes in pan until light and fluffy.

Add the cream cheese, butter, and sour cream, and beat until combined and smooth. Add the green onions, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

Transfer to a 9 x 13 inch baking pan sprayed with nonstick cooking spray.

Top with remaining 1/2 cup cheddar cheese.

Bake until top is slightly golden and potatoes are heated through, about 30 minutes.

Remove from oven; garnish with remaining bacon.

*Makes a TON - definitely half if just for my family

Crunchy Baked Chicken

Source:  sixsistersstuff.com

1 egg
1 Tablespoon milk
1 (2.8 ounce) can French-fried onions (crushed)
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
5 boneless skinless chicken breasts (cut up)
1/4 cup butter (melted)

DIRECTIONS:
Heat oven to 350 degrees F,
In a shallow bowl, whisk together egg and milk.
In another bowl, combine the crushed onions, cheese, bread crumbs, paprika, salt and pepper.
Dip chicken in the egg mixture, then roll in the onion mixture. Place coated chicken pieces in a greased baking dish. Drizzle melted butter on top of chicken.
Bake, uncovered for 40-50 minutes or until cooked thoroughly.

Slow Cooker Orange Glazed Pork Tenderloin

Source:  sixsistersstuff.com

1 teaspoon salt
1 Tablespoon minced garlic
1/4 teaspoon dried thyme
1/4 teaspoon ginger
1/4 teaspoon pepper
1 (2 pound) pork tenderloin
1/4 cup brown sugar
1 Tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 Tablespoon Dijon mustard
DIRECTIONS:

Spray slow cooker with nonstick cooking spray.
In a small bowl, mix together salt, minced garlic, thyme, ginger and pepper. Rub spice mixture on the outside of the pork tenderloin and place in slow cooker.
In a saucepan over medium heat, combine brown sugar, cornstarch, orange juice, water and Dijon mustard. Cook for a few minute until glaze starts to thicken.
Pour glaze over pork tenderloin, cover slow cooker and cook on low for 6 hours, or until tender and cooked through.

Lemon Chicken Carbonara

Source:  sixsistersstuff.com

2 teaspoons olive oil
4 strips bacon (chopped)
1 teaspoon minced garlic
1 1/4 cups whipping cream
1/2 cup grated Parmesan cheese
4 eggs (just use yolks)
1/4 cup fresh basil leaves (chopped)
2 teaspoons dried parsley leaves
1/2 pound spaghetti noodles
3 boneless skinless chicken breasts (cooked and shredded)
2 tomatoes (diced)
Salt and Pepper, to taste
2 lemons (finely grated)

DIRECTIONS:
Heat the oil in a heavy, large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp - about 8 minutes - then cool slightly
In a large bowl, whisk together the cream, Parmesan cheese, yolks, basil, and parsley.
Bring a large pot of salted water to a boil over high heat. Add the spaghetti noodles and cook until just tender but still firm to the bite, stirring occasionally (about 10 minutes), then drain.
Add the chicken to the pan with the bacon and garlic and stir to combine. Next add the cooked spaghetti noodles, cream mixture, and diced tomatoes and toss over medium-low heat until the chicken is warmed through and sauce thickens (about 4 minutes).
Season the pasta with pepper and salt if desired. Transfer the pasta to a serving dish and sprinkle the lemon zest over the top and serve.

Easy Chicken and Broccoli Casserole

Source:  sixsistersstuff.com

1 (10.5 ounce) can cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
1/2 teaspoon curry powder
4 cups fresh broccoli (chopped)
3 boneless skinless chicken breasts (cooked and cubed)
3/4 cup shredded sharp cheddar cheese
1/2 cup soft bread crumbs
2 Tablespoons butter (melted)
DIRECTIONS:

Preheat oven to 350 degrees.
Cook broccoli in boiling salted water until tender, then drain.
In a small bowl mix together cream of chicken soup, sour cream, lemon juice, and curry. Set aside.
*In a 9 x 13 greased baking dish add broccoli and chicken.
Pour soup mixture over top and mix together.
Sprinkle with grated cheese. Combine bread crumbs with butter and sprinkle on top.
Bake for 25-30 minutes.

Serve over rice.

*A 9x11 pan would be better

Cheesy Pull Apart Garlic Bread

Source:  sixsistersstuff.com

**warning:  Derek and I like this, but we're the only ones. **

1/2 cup butter (melted)
2 Tablespoons Garlic Spread and Seasoning (I used Johnny's)
1 loaf sourdough bread
2 cups shredded Mozzarella cheese
DIRECTIONS:

Preheat oven to 350 degrees F.
Whisk together melted butter and garlic seasoning in a small mixing bowl; set aside.
Cut the bread on a diagonal into 1-inch diamonds but not cutting all the way through.
Open each crack and drizzle in butter mixture and cheese until the entire loaf is filled.
Drizzle any remaining butter mixture over the top of the bread.
Wrap loaf in foil and place on a baking sheet.
Bake for 15 minutes, unwrap and bake for 5 more minutes or until golden brown.
Serve immediately.
DAY 5

Chicken Cordon Bleu Casserole

Source:  sixsistersstuff.com

1 (6 ounce) box chicken stuffing mix

1 (10.5 ounce) can cream of chicken soup
1 Tablespoon Dijon mustard
4 boneless skinless chicken breasts (cooked and diced)
3 cups broccoli florets (fresh and broken into pieces)
2 cups ham (cooked and diced)
6 slices Swiss cheese
DIRECTIONS:

Preheat oven to 375ºF.
Prepare stuffing as directed on package. Set aside.
Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham.
Spoon into 2-qt. casserole dish sprayed with cooking spray.
Top with cheese slices and then sprinkle on the stuffing.
Bake 35 to 40 minutes or until heated through.