What's For Dinner?

[Freypower]

SC, as you can see I merged your thread with the old What's For Dinner thread. I knew we had one, I just had to find it!

[sad-cafe]

Thank you for finding it.


Here is an easy dip recipe I'm using for the Spurs-Heat game tomorrow.

One block Velveta cheese cubed
1 lb ground hamburger
1 can rotel tomotatoes ~~~we use mild flavor~~~

1 can petite diced tomatoes

Ground burger and get it nicely crumbled.

In Crockpot layer the following:

Burger, 1/4 can of rotel tomatoes, 1/4 can petite diced tomatoes 1/2 the cubes of cheese

do the next layer the same way and end with the rest of the tomatoes making sure that all the cheese is covered with liquid. PUt crockpot on 4 hour and stir often to prevent cheese sticking to the side.



Serve with tostitoes scoops or bite sized chips.


I have to make this at every family gathering.

[zeldabjr]

SC...both of these recipes sound great...will try them...

[sad-cafe]

they are good.

The pan of enchiladas is gone.

Still have some cheese dip but I plan on baking some potatoes and smothering them maybe Monday or Tuesday

[sad-cafe]

I made my own version of Chicken Pot Pie tonight.

2 thawed boneless breats
2 cans cressent rolls
1 bag frozen sliced carrots
1 bag frozen peas
1 can cream of chicken soup
1 can cream of celery soup
1 package velveeta shredded cheese

Boil the chicken and shred
Roll out the rolls. Inside the rolls, place cheese, chicken some pees and carrots. roll up . Do that until all rolls are used up

Grease 9/13 baking pan. layer the filled rolls side by side spoon over the top any left chicken, peas, carrots and cheese.

Over the top spread the chicken soup and the celery soup evenly

Cover with foil and bake 350 for 30 minutes.

Very good and makes enough for 16 eaters.

[Brooke]

I made my own version of Chicken Pot Pie tonight.

2 thawed boneless breats
2 cans cressent rolls
1 bag frozen sliced carrots
1 bag frozen peas
1 can cream of chicken soup
1 can cream of celery soup
1 package velveeta shredded cheese

Boil the chicken and shred
Roll out the rolls. Inside the rolls, place cheese, chicken some pees and carrots. roll up . Do that until all rolls are used up

Grease 9/13 baking pan. layer the filled rolls side by side spoon over the top any left chicken, peas, carrots and cheese.

Over the top spread the chicken soup and the celery soup evenly

Cover with foil and bake 350 for 30 minutes.

Very good and makes enough for 16 eaters.

s-c, this sounds great. Do you use the soup from the can or make it as directed first?

We make the Rotel dip too with just the rotel and velveeta. I'll have to try your version. The enchiladas sound great too!

I'm hungry now and I just had lunch!

[zeldabjr]

this does sound great SC

[sad-cafe]

I just dumped the soup from the can.



Next time, I might try it using frozen pie crusts and have the filling in the middle. I liked it very much but my daughter thought the crescent rolls were a little sweet. I didn't but am willing to try the crusts.

[Prettymaid]

I have a similar recipe, but instead of crescent rolls, mine calls for puff pastry (not the sheets, the round discs) and instead of the individual frozen veggies it calls for a can of Veg-All (in the canned vegetable aisle). It's delicious!

[zeldabjr]

saw this in Vegetarian Times magazine...

Tequila Sunrise Sorbet

makes 1 quart

1 banana, broken into pieces
1/2 cup sugar
2 1/2 cups freshly squeezed orange juice
1/4 cup tequila
1 1/2 cups pomegranate seeds


Puree banana and sugar in food processor until smooth. Add orange juice and tequila, and puree until combined.

Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer's directions. When sorbet is thick and creamy add pomegranate seeds,and churn until incorporated. Transfer to 1-quart container and freeze.

per 1/2 cup serving:140 cal; 1 g prot; <1 g total fat; 30 g carb; 0 mg chol; 2 mg sod; 2 g fiber; 25 g sugars

Enjoy it while listening to the boys!!!