Category: Entrees

Apple-Topped Chops

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Apple-Topped Chops

Yield: 6 servings

Ingredients

  • 6 pork chops (3/4 to 1 inch thick)
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced into rings
  • 1/2 cup raisins, divided
  • 3 Appless, cut into 1/2-inch slices
  • 1 cup apple juice
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Instructions

  1. Preheat oven to 350°
  2. In a large skillet, brown pork chops in oil over medium heat. Place in an ungreased 3-qt. baking dish.
  3. Place onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange the apple slices on top and sprinkle with remaining raisins.
  4. Combine the apple juice, brown sugar, salt, basil, nutmeg and cloves; pour over all.
  5. Cover and bake at 350° for 1 hour.
  6. Uncover and bake 30 minutes longer or until meat is tender.
https://www.broussardtable.com/apple-topped-chops/

Big-Batch Chili

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Big-Batch Chili

Ingredients

  • 4 lbs. ground chuck
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 3 (14.5 oz.) cans diced tomatoes, undrained
  • 4 (8 oz.) cans tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1/4 cup chili powder
  • 1 tbs. sugar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. ground red pepper
  • 1 bay leaf
  • 2 (16 oz.) cans light red kidney beans, rinsed and drained (optional)
    • Toppings
  • Sour cream, shredded cheddar cheese, chopped green onions, sliced ripe black olives

Instructions

    Slow Cooker Preparation:
  1. Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, on HIGH 5 to 6 hours or on LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
    2. Cooktop Preparation:
  2. Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
    3. To Freeze:
  3. Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes
https://www.broussardtable.com/big-batch-chili/

Cheesy Chicken Spaghetti

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Cheesy Chicken Spaghetti

Ingredients

  • ½ stick butter
  • 1 green pepper, diced
  • 1 c. celery,
  • 1 medium onion, diced
  • (Or sub pepper, celery, onion for 10oz. bag frozen PicSweet seasoning blend)
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (10.5 oz) can cream of chicken soup
  • 1 lb. Velveeta cheese
  • 1 lb. spaghetti
  • 32 oz. chicken broth, plus 64 oz of water
  • 1 lb. cooked chicken, diced
  • 1/4 c. diced pimento peppers
  • 1 large can sliced mushrooms (optional)
  • Shredded cheddar cheese, for topping

Instructions

  1. Preheat oven to 350 degrees.
  2. Sauté pepper, celery, and onion in butter until soft.
  3. In another pan, melt cheese with soups. Add vegetables and stir to combine.
  4. Cook spaghetti in chicken broth & water until tender. Drain.
  5. Mix together soup mixture, noodles, chicken, mushrooms and pimentos and place in greased 13x9 pan. Top with grated cheddar cheese to your liking.
  6. Bake at 350 for 30-35 minutes.
https://www.broussardtable.com/cheesy-chicken-spaghetti/

Chicken Fajita Casserole

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Chicken Fajita Casserole

Ingredients

  • 3 boneless chicken breast ( 2 lbs. John Soules Chicken Fajita)
  • 1 small onion, chopped
  • 1 tbsp. garlic, minced
  • 1 red bell pepper, chopped or sliced
  • 1 green bell pepper, chopped or sliced
  • 1 yellow bell pepper, chopped or sliced
  • 3 tbsp. olive oil
  • 1 can mild rotel
  • 2 cans cream of chicken soup
  • ½ pkg. flour tortillas
  • 1 lb. shredded Monterey jack cheese
    • Seasonings
  • Coriander, Cumin, Salt, Pepper to taste

Instructions

  1. Preheat the oven to 350 degrees
  2. Boil chicken breasts for 20 minutes until thoroughly cooked
  3. Chop chicken into chunks and set aside
  4. Sauté onions and peppers over medium heat until tender, add garlic and seasonings.
  5. Mix soup, Rotel and chicken in large bowl
  6. Tear tortillas into fourths
  7. Layer tortillas on bottom of 9 X 13 baking dish
  8. Add soup/chicken/Rotel mix
  9. Add sautéd veggies
  10. Top with cheese
  11. Bake at 350 for 25 minutes
https://www.broussardtable.com/chicken-fajita-casserole/

Chicken Salad

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Chicken Salad

Ingredients

  • whole chicken
  • 1 med. white onion
  • 2 red delicious apples cored and sliced
  • 6 to 8 boiled eggs
  • ½ - ¾ c. sweet pickle relish
  • 2 - 3 c. Miracle Whip or mayo
  • salt/pepper

Instructions

  1. Boil chicken in salted water (2 TPBS salt)
  2. Skin and debone chicken
  3. Process each of the 1st 4 ingredients separately
  4. Add relish.
  5. Stir in Miracle Whip
  6. Add salt and pepper to taste.
    7. I like using Miracle whip because it is sweeter than mayo.
    Sometimes I use red onion.
    You can use 4 or 5 chicken breasts if you prefer – less mess for the squeamish but more expensive.
    Tip – sometimes I put the chicken in the crockpot on low overnight so I don’t have to watch a pot.
https://www.broussardtable.com/chicken-salad/

EE Chicken (Easy, but Elegant)

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EE Chicken (Easy, but Elegant)

Cook Time: 1 hour

Yield: 3-4 Servings

Ingredients

  • 8 slices Canadian bacon
  • 4 slices of bacon
  • 4 chicken breasts, filleted
  • 1 can cream of mushroom soup
  • 1 cup sour cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Place Canadian Bacon in the bottom of a greased 13 x 9 inch baking dish.
  3. Cut chicken breasts in half and place one piece on top of each piece of Canadian Bacon.
  4. Place ½ strip of bacon on top of each of chicken.
  5. Bake at 350 degrees for 30 minutes.
  6. Combine soup and sour cream and spoon over all.
  7. Return to oven and continue baking for 30 minutes.
  8. Garnish each serving with chopped green onion tops or chives.
https://www.broussardtable.com/ee-chicken-easy-but-elegant/

Hot Ham & Swiss Sandwiches

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Hot Ham & Swiss Sandwiches

Ingredients

  • 1 c. butter melted
  • 2 TBS sugar
  • 2 TBS prepared mustard
  • 2 TBS dried onion flakes
  • 2 TBS poppy seeds
  • Sweet Hawaiian Rolls
  • Shaved Ham (Turkey)
  • Swiss Cheese slices

Instructions

  1. Preheat oven to 350 degrees.
  2. Add sugar, mustard, onion and poppy seeds to melted butter.
  3. Slice rolls open and spread with butter mixture.
  4. Place ham and ½ slice of cheese on each roll.
  5. Brush tops of rolls with butter mixture.
  6. Bake 10-15 minutes.
https://www.broussardtable.com/hot-ham-swiss-sandwiches/

Italian Pasta Casserole

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Italian Pasta Casserole

Ingredients

  • 1 (12 oz.) pkg. Wacky Mac Veggie Spirals
  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 8 oz. sliced mushrooms
  • 2 garlic gloves, minced
  • 1 ½ t. salt
  • 1 (28 oz.) can diced tomatoes, drained
  • 1 (26 oz.) jar tomato sauce
  • 1 ½ t. sugar
  • ½ t. pepper
  • 2 T. chopped fresh basil
  • 1 T. chopped fresh oregano
  • 1 (8 oz.) packed shredded mozzarella cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Boil pasta, drain and set aside.
  3. Cook beef and next 4 ingredients and ½ t. salt in a Dutch over med/high heat. Cook until meat is browned and vegetables are tender.
  4. Stir in tomatoes, next 5 ingredients and remaining 1 t. salt. Bring to a boil; reduce heat and simmer 15 minutes.
  5. Combine tomato mixture and pasta, spoon into a lightly greased 13 x 9 inch baking dish.
  6. Sprinkle evenly with cheese.
  7. Bake, uncovered at 400 degrees for 30 min. or until bubbly and thoroughly heated.
https://www.broussardtable.com/italian-pasta-casserole/

Lasagna

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Lasagna

Ingredients

  • 1-box lasagna
  • 2- T. olive oil
  • 1-lb. ground beef or ground round (preferably lean)
  • 1-med. onion chopped
  • 1- clove garlic (or garlic powder)
  • 2- 6oz. cans tomato paste
  • 1- teas. dry parsley
  • 2-eggs
  • 2- c. water
  • ½ teas. salt
  • ½ teas. pepper
  • ¾ lb. shredded mozzarella cheese (12oz)
  • ¾ lb. cottage cheese (12oz)

Instructions

  1. Preheat oven to 375 degrees.
  2. Brown meat in olive oil, onion, garlic and parsley.
  3. Then, add tomato paste, water, salt and pepper.
  4. Stir well. Simmer 1 hour.
  5. Cook lasagna as directed.
  6. Mix eggs and cottage cheese together in a bowl and set aside.
  7. Prepare layers in 9x12 oven dish. Use 3 strips of lasagna as bottom layer. Spoon tomato sauce mixture over lasagna. Then, cottage cheese mixture over sauce. Sprinkle mozzarella over cottage cheese. Repeat. This normally makes 3-4 layers.
  8. Bake uncovered 375 degrees for 20 minutes.
https://www.broussardtable.com/lasagna/

Mini Meatloaves

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Mini Meatloaves

Ingredients

  • 1 egg
  • ¾ c. milk
  • 1 c. shredded Cheddar cheese
  • ½ c. quick cooking oats
  • 1 tsp. salt
  • 1 lb. ground beef
  • 2/3 c. ketchup
  • ¼ c. packed brown sugar
  • 1 ½ tsp. prepared mustard

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves.
  3. Place these in a lightly greased 9 x 13 inch baking dish.
  4. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
  5. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
https://www.broussardtable.com/mini-meatloaves/