Apple to the Core

One Dish Meals

 

 

Salsa Beef Skillet

  • 1 lb. extra lean ground beef

  • 2 cups water

  • 1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

  • 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese

  • 2 cups frozen corn

  • 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

  • 1 green onion, chopped

BROWN meat in skillet; drain. Return to skillet. STIR in water, salsa and Macaroni. Bring to boil. Reduce heat to low; cover. SIMMER 10 min. or until macaroni is tender, stirring twice. Add corn and Cheese Sauce; cook 2 min. or until heated through and blended. Ladle into bowls. Sprinkle with shredded cheese and green onion.

Jambalaya

  • 2 cans (14 oz each) stewed tomatoes, undrained

  • 2 cups chopped chopped celery

  • 2 cups chopped onions

  • 2 cups green pepper

  • 1 cup water

  • 1 lb sausage, sliced

  • 3 chicken bouillon cubes

  • 1 tsp hot pepper sauce

  • 2 cups Minute White Rice, uncooked

  • 1/2 tsp ground red pepper (optional)

Bring tomatoes, vegetable, water, sausage, bouillon and pepper sauce to a boil in large skillet. Simmer 3 to 5 minutes or until bouillon is dissolved. Stir in rice; cover. Cook on low heat 5 minutes. Stir. Makes 4 servings. 

Quick Sausage and Potato Quiche

  • Pillsbury Refrigerated Pie Crust (from 15 oz pkg), softened as directed on package

  • 12 oz bulk pork sausage

  • 4 eggs

  • 3/4 cup milk

  • 2 cups refrigerated or frozen shredded hash browns, thawed

  • 1 (4.5 oz) can chopped green chiles, drained

  • 8 oz (2 cups) shredded 4-cheese blend

Preheat oven to 425. Prepare pie crust as directed on pkg for one filled pie shell using a 9" pie pan. Bake for 7 to 9 minutes or until light golden brown. Meanwhile, brown sausage in medium skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Beat eggs in a medium bowl. Add milk, potatoes and chiles; mix well. 

Remove partially baked crust from oven; reduce oven temperature to 375 for 40 to 50 minutes or until top is deep golden brown and knife inserted 2 inches from edge comes out clean. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 minutes before cutting into wedges.

Spaghetti Pie

Crust

  • 7 oz uncooked spaghetti

  • 1 egg

  • 1/3 cup grated Parmesan Cheese

Filling

  • 1 lb lean ground beef

  • 1/2 cup chopped green bell pepper

  • 1/4 cup chopped onion

  • 1 (14 oz) jar spaghetti sauce

Topping

  • 1/4 cup light cream cheese with roasted garlic 

  • 4 oz (1 cup) shredded mozzarella cheese

Cook spaghetti to desired doneness as directed on package. Drain. Meanwhile, heat oven to 350. Spray 9" deep-dish glass pie pan with nonstick cooking spray. Beat egg in large bowl. Stir in Parmesan cheese. Add cooked spaghetti; toss to coat. Spoon mixture evenly into sprayed pie pan, pushing mixture up sides of pan to form crust. 

In a large skillet, cook ground beef, bell pepper and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in spaghetti sauce. Spoon evenly into spaghetti-lined pan. 

In a small bowl, combine topping ingredients; mix well. Drop mixture by rounded teaspoons over filling. Bake at 350 for 25-30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. Cut into wedges to serve. Makes 6 servings. 

Baked Beef Stew

  • 1 can (14 oz) diced tomatoes, undrained

  • 3/4 cups water

  • 1/4 cup beef broth

  • 3 tbl quick cooking tapioca

  • 2 tsp sugar

  • 1 tsp seasoned salt

  • 1 tsp browning sauce, optional

  • 1/2 tsp dried marjoram

  • 2 pounds lean beef stew meat, cut into 1" cubes

  • 4 medium carrots, cut into 1" pieces

  • 5 small red potatoes, quartered

  • 2 celery ribs, cut into 3/4" pieces

  • 1 medium union, cut into chunks

  • 1/2 cup soft bread crumbs

  • 1 cup frozen peas, thawed

In a large bowl, combine the tomatoes, water, broth, tapioca, sugar, salt, browning sauce, marjoram and pepper. Let stand for 15 minutes. Add the meat, carrots, potatoes, celery, onion and bread crumbs. Pour into a 13/9" baking dish. Cover and bake at 375 for 1 hours. Uncover; stir in peas. Bake 15-20 longer or until meat and vegetabl3s are tender. Makes 6-8 servings.

Scalloped Potatoes and Pork Chops

  • 5 cups thinly sliced peeled potatoes

  • 1 cup chopped onions

  • Salt and Pepper to taste

  • 1 can cream of mushroom soup

  • 1/2 cup sour cream

  • 6 pork loin chops

  • chopped fresh parsley

In a greased 13x9" baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over mixture. Cover and bake at 375 for 30 minutes. Meanwhile, in a skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and return to the oven for 45 minutes or until chops are tender, uncovering during the last 15 minutes of baking. Sprinkle with parsley. Makes 6 servings.

Mexican Chicken and Rice

  • 1 tbl oil

  • 1 lb boneless, skinless chicken breasts, cubed

  • 1 small onion, chopped

  • 1 small green pepper, chopped

  • 1 pkg (10 oz) frozen sweet corn, thawed

  • 1 cup chicken broth

  • 1 cup mild salsa

  • 1 cups Minute Rice

  • 1/2 cup shredded Cheddar cheese

Heat oil in large skillet on medium-high heat. Add chicken, onion and pepper; cook and stir until chicken is cooked through. Add corn, broth and salsa. Stir in rice; cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Sprinkle with cheese; cover. Let stand 2 minutes or until cheese melts. Makes 4 servings.

Cheese Ravioli-Asparagus Pie

  • 2 large eggs

  • 1 can cream of asparagus soup

  • 1/4 tsp pepper

  • 1 (18 oz) pkg frozen ravioli, cooked according to directions and drained well

  • 1 cup chopped zucchini

  • 1 cup drained, canned plum tomatoes, chopped

  • 2 tbl basil

  • 1 cup shredded mozzarella cheese

Heat oven to 375. Grease a 9" pie pan. In a medium bowl, lightly beat eggs with a fork. Stir in undiluted soup and pepper until blended. Cover bottom of prepared pie pan with a single layer of ravioli. Spoon 1/3 of soup mixture over raviolis. Top with half the zucchini, tomatoes, basil and mozzarella. Repeat layers then top with remaining 1/3 cup soup mixture. Bake 45 minutes or until set in center and browned on top. Let stand 15 minutes before cutting in wedges. Makes 4 servings.

Pork Chops and Sweet Potatoes

  • 4 thick pork chops

  • 3 tart apples

  • 4 sweet potatoes, peeled

  • salt and pepper, to taste

  • 1/4 cup water

Preheat oven to 400. Place pork chop in a deep, covered casserole dish, greased. Peel and slice apples and place on chops. Sprinkle with salt and pepper. Slice potatoes 1/2" thick and put on top of apples. Add some more salt and pepper and cover with the water. Cover tightly and bake for 1 hour. 

Variation: Use regular potatoes instead of sweet potatoes.

Skillet Enchiladas

  • 1 can cream of mushroom soup

  • 1 (10 oz) can enchilada sauce

  • 1/4 cup milk

  • 2 tbl canned green chilies

  • 8 corn tortillas

  • 2 cup shredded cheddar cheese

  • 1 lb ground beef

  • 1/2 cup chopped onion

  • 1/2 cup chopped olives, optional

In sauce pan, combine soup, enchilada sauce, milk and peppers; heat until bubbly. In separate pan, brown beef and onions; drain. Dip each tortilla into sauce mixture. Sprinkle with beef, cheese and olives; roll up. Spread a small amount of sauce into skillet. Place enchiladas in skillet; top with remaining beef and sauce. Cover and cook 5 minutes or until hot. Sprinkle with cheese. Cover and cook until cheese melts. 

Country Pie

Crust:

  • 1/2 cup tomato sauce

  • 1/2 cup bread crumbs

  • 1 pound ground beef

  • 1/2 cup chopped onion

  • 1/4 cup chopped green pepper

  • 1 tsp salt

  • 1/8 tsp pepper

  • 1/8 tsp oregano

Filling:

  • 1 1/3 cup Minute rice

  • 1 1/2 cup tomato sauce

  • 1/2 tsp salt

  • 1 cup water

  • 1 cup grated cheddar cheese

Crust: combine all ingredients in a bowl and mix well with a fork. Pat meat mixture gently into bottom and sides of a greased 9" pie plate.

Filling: combine rice, tomato sauce, salt, water and 1/2 cup cheese. Spoon rice mixture into meat shell. Cover with foil and bake at 350 for 25 minutes. Uncover, top with cheese. Bake, uncovered, for an additional 10-15 minutes.

Italian Macaroni and Cheese

  • 2 qts water

  • 6 chicken bouillon cubes

  • 8 oz macaroni mixture

  • 10 oz smoked ham

  • 3 eggs

  • 2 cups half & half

  • dash of salt

  • dash of pepper

  • 3/4 cup grated cheddar cheese

  • 4 tbl grated Parmesan cheese

In large pot, heat water and crumble bouillon cubes. When boiling, add macaroni. Cook until just done; drain well. Cut ham into small strips. Place layer of pasta over bottom of lightly greased pan. Sprinkle with some ham. Continue layering pasta and ham. In a bowl, whisk eggs, half & half, salt and pepper. Pour mixture over macaroni. Top with grated cheeses. Bake at 350 for about 35 minutes or until set and lightly brown on top.

Tortilla Beef Cheese Bake

  • 1 (16 oz) can refried beans

  • 1/2 tsp ground cumin, optional

  • 1/4 tsp garlic salt

  • 1c up grated Monterey Jack cheese

  • 3/4 lb Italian sausage

  • 1 lb ground beef

  • 21 oz. mild green chili salsa

  • 6-8 tortillas

  • 3/4 lb grated Cheddar cheese

  • 2 large diced tomatoes

  • sliced green onions

  • shredded lettuce

Combine beans, cumin, garlic salt and Jack cheese. Heat until cheese melts. In separate pan, brown sausage and beef; drain. Add 14 oz salsa; bring to boil Reduce heat and cook until most of liquid evaporates. Spread tortillas with bean mixture. Spread meat over beans. Roll and place in a greased 9x13" pan. Pour remaining salsa over top. Sprinkle with Colby, then tomatoes, then onions. Bake at 350 for 30 minutes or until hot and bubbly. Serve with shredded lettuce.

Skillet Barbecue Chicken & Rice

  • 1 lb boneless, skinless chicken breasts cut into strips

  • 2 tbl oil

  • 1 cup barbecue sauce

  • 1 cup water

  • 1 can (11 oz) whole kernel corn, drained

  • 1 small green pepper, chopped

  • 2c ups Minutes Rice, uncooked

Brown chicken in hot oil in large skillet on medium heat. Stir in barbecue sauce, water, corn and pepper.; bring to boil. Reduce heat; cover and simmer 5 minutes. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Makes four servings.

Saucy Steak Skillet

  • 1 lb beef boneless round steak, cut into serving pieces

  • 1/4 cup all-purpose flour

  • 1 tbl vegetable oil

  • 1 large onion, chopped (about 1 cup)

  • 1 can whole potatoes, drained (reserve liquid)

  • 1/4 cup ketchup

  • 1 tbl Worcestershire sauce

  • 2 tsp bell pepper

  • 1 tsp instant beef bouillon

  • 1 tsp salt

  • 1/2 tsp dried marjoram leaves

  • 1/4 tsp pepper

  • 1 pkg frozen Italian green beans

  • 1 jar sliced pimiento (2 oz), drained

Coat beef steak pieces with flour, pound into beef. Brown beef in oil in 10-inch skillet; push beef to side. Cook and stir onion in oil until tender; drain.

Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour on beef an onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender,    1 1/4 to 1 1/2 hours. Rinse frozen beans under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender. 

Autumn Sausage Skillet

  • 1 pound Polish Sausage

  • 1 medium onion, sliced

  • 1 clove garlic, finely chopped

  • 3 cups 1-inch pieces Hubbard squash or pumpkin

  • 1 pkg frozen mixed vegetables, broken apart

  • 1 can (16 oz) stewed tomatoes

  • 2 tsp salt

  • dash of pepper

Slice Polish sausage diagonally at 2-inch intervals, being careful not to cut through completely. Place sausage in 12-inch skillet or Dutch oven. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 35 - 40 minutes. Makes 4 servings.

Chicken Italiano

  • 2 1/2 to 3 pound broiler-fryer chicken, cut up

  • 2 tbl vegetable oil

  • 2 tsp salt

  • 2 tsp paprika

  • 1 can stewed tomatoes

  • 1 can whole kernel corn

  • 1/4 cup water

  • 1 medium onion, chopped

  • 1/2 tsp ground oregano

  • 1 tsp ground coriander (optional)

  • 1 clove garlic, crushed

  • 1/2 cup uncooked regular rice

  • 2 medium zucchini, cut into 1/4 inch slices

Brown chicken pieces in oil in Dutch oven; drain. Sprinkle with salt an paprika. Add tomatoes, corn, water, onion, oregano, coriander and garlic. Heat to boiling; reduce heat. Cover and simmer 40 minutes. Stir rice into liquid in Dutch oven, lifting chicken if necessary; add zucchini. Cover and simmer until rice is done, 20-25 minutes. 

Beef with Bow-Tie Pasta

  • 1 1/2 lbs boneless beef sirloin steak

  • 3 cups 2-inch pieces asparagus

  • 2 medium onions, sliced

  • 1 1/2 cups beef broth

  • 4 cups cooked bow tie pasta

  • 1 cup tomato puree

  • 1 tsp dried basil

  • 3 tbl chopped sun-dried tomatoes (not oil packed)

  • 1/4 tsp pepper

  • 2 tbl grated parmesan cheese

Trim fat from beef. Cut beef into 2 inch strips; cut strips crosswise into 1/8 inch slices. Spray 12 inch skillet with nonstick cooking spray. Heat skillet over medium heat until hot. Cook asparagus, onions and 1 cup of the broth in skillet, 5-7 minutes, stirring occasionally, until liquid has evaporated; remove from skillet. Add beef to skillet. Cook about 2minutes, stirring frequently, until beef is not longer pink. Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese. Serves 6.

Cheesy Fiesta Pie

  • 1 pkg Betty Crocker hash brown potato mix

  • 4 cups very hot water

  • 2 tbl margarine, melted

  • 1 egg, slightly beaten

  • 2 cups shredded Colby-Monterey jack cheese

  • 2 small jalapeno chilies, seeded and finely chopped

  • 1 small red bell pepper, finely chopped 

  • 2 tbl all purpose flour

  • 1/2 tsp salt

  • 2 eggs

  • 2/3 cup milk

Heat oven to 375 degrees. Cover potatoes with water. Let stand for 15 minutes; drain thoroughly. Toss potatoes, margarine and 1 egg. Press potato mixture on bottom and up side of ungreased pie plate. Bake 20 minutes.  Reduce oven temperature to 350 degrees. Sprinkle half of the cheese, chilies and bell pepper in potato crust; repeat. Beat flour, salt and 2 eggs until blended; stir in milk. Pour over cheese mixture. Bake about 35 minutes or until center is set and top is golden brown.  Let stand 10 minutes before cutting. Garnish with shredded lettuce, sour cream and chili peppers. Makes 6 Servings.

Ham and Swiss Strata

  • 12 slices bread

  • 2 cups cut-up fully cooked ham

  • 2 cups shredded Swiss cheese

  • 1 bunch green onions, sliced

  • 6 eggs

  • 2 cups milk

  • 21 tsp ground dry mustard

  • 1/4 tsp red pepper sauce

  • paprika

Heat oven to 300 degrees. Grease a 13x9" baking dish. Trim crusts from bread. Arrange 6 slices bread in baking dish. Layer ham, cheese, onion on bread. Cut remaining bread slices diagonally in half; arrange on onions.  Beat eggs, milk, mustard and pepper sauce; pour evenly over bread. Sprinkle with paprika. Bake uncovered for 60 to 70 minutes or until center is set and bread is golden brown. Let stand 10 minutes before cutting. 

Baked Pork Chops and Sauerkraut

  • 1 can (16 oz) sauerkraut, undrained

  • 3/4 cup chopped onion

  • 1/2 cup water

  • 1/2 cup uncooked barley

  • 1 cup thinly sliced carrots

  • 1/2 cup prepared barbecue sauce

  • 6 pork chops, 3/4 inch thick

Heat oven to 350 degrees. Mix sauerkraut, onion, water, barley and carrots in ungreased 2 quart casserole.  Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center. Makes 6 servings.

Cheesy Turkey and Rice Bake

  • 2 cups cooked rice

  • 2 cups turkey or chicken, cubed

  • 1 medium green pepper, chopped

  • 1 medium onion, chopped

  • 12 cup shredded Monterey jack cheese

  • 4 eggs, slightly beaten

  • 2 1/2 cups milk

  • 1 tsp salt

  • 1 tsp ground mustard (dry)

  • 1/2 tsp dried basil

  • 1/2 tsp red pepper sauce

  • 1/8 tsp pepper

  • 1/4 cup grated parmesan cheese

Heat oven to 325 degrees. Grease square pan, 9x9". Mix rice, turkey, bell pepper, onion and Monterey Jack cheese. Spread in pan. Mix remaining ingredients except parmesan cheese; pour over rice mixture. Sprinkle with Parmesan cheese. Bake uncovered 45 to 50 minutes or until set. Let stand 10 minutes. Cut into squares. Makes 6 servings.

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