Recipe Sharing!

I know that several of you are sharing your menu plans for the week. Well, to be honest with you, I just don't have that kind of tome on my hands. I do plan my meal out before going to the grocery store, but I don't always have the time to share them.

So...today I am going to share some of my new found favorites!

I will start out with Kraft. I had heard that Kraft.com had some great recipes, but had not checked it out....until today. On their website the have a 1 Bag, 5 Dinners section. It is fabulous! I just printed out 2 weeks of recipes using this. I cant wait to try them!

My first recipe is a Paula Deen recipe
"Chicken Boudine"

Ingredients
2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper

Directions
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
Bake for 30 minutes, or until bubbly.

(I copied this from foodnetwork.com and can't figure out how to get rid of the green dots under the words!)

Next up is another Paula Deen creation...
"BBQ Pork chops"

Ingredients
Pork chops
1 tbsp vegetable oil
14.5 oz can whole tomatoes, crushed
1/2 cup ketchup
1/4 cup dark brown sugar
2 tbsp Worcestershire
2 tbsp mustard
1/2 tsp salt

Directions
Preheat oven to 350
Brown pork chops in oil. Drain and place in a 9x13 baking dish
Combine all other ingredients
Spoon over chops
Bake for 45 mins

This dish is to die for!!!! The first time I made it, I fixed it before church and I only baked the chops for 30 mins and then turned the oven off and left them in there while we were at church. We didn't even need a knife to cut them. I have also baked them the full 45 mins, and they were good, but not as tender as the first time. So if you have the time, bake them for only 30 mins then turn off the oven and leave them in there for a couple hours before you eat!

My last one for today is
"Fiesta Chicken Casserole" from the Campbell's website

Ingredients:
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Directions:
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake at 400°F. for 40 minutes or until the crust is golden brown.

I hope you enjoy and I will try to share some more another time!