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.