Category: CASSEROLES & SIDES

5 Night Dinner Challenge Update & Recipe

So we were supposed to have Shrimp Pasta and Salad, but hubby drank the last of the white wine I ‘d been saving for the recipe so I had to do a last minute substitution for the shrimp pasta or go to the store and it was just too cold here today ~ I didn’t want to leave the house! So we had spicy tuna casserole instead.


SPICY TUNA CASSEROLE
1 large can white meat chicken
1 small can albacore tuna
3 green onions, chopped fine
1 can cream of celery soup
4 tablespoons Frank’s hot sauce
salt & pepper
1 cup milk
2 cups al dente egg noodles
1 can Leseur baby peas
3 slices provolone cheese
1 1/2 cup crumbled potato chips

Drain chicken and tuna thoroughly. Chop the green onions fine. Mix soup and milk together thoroughly. Add salt and pepper and then hot sauce. Add the green onions and meat mix to the soup fix. Fold in noodles.

Pour 1/2 into baking dishes, layer cheese and pour remaining 1/2 on top of cheese. Top with crumbled potato chips and bake at 350 degrees fr 45 minutes.

5 night dinner challenge Update & recipes

Today was a super easy! Lunch was Kraft ~ yes, even I use the box stuff now and then, but I ‘doctor’ it up good. I add 1 tablespoon of Frank’s hot sauce, 1/2 cup real shredded cheddar cheese and I had some left over grilled sausages that I sliced up. We loved a hearty comfort meal on such a cold day ~ it actually reached 8 degrees today.

Here’s my update for the 5 night dinner challenge hosted by Sommer Designs.

Dinner was Baked Crunchy Chicken and I made a surprise for hubby, grams old decadent brownies ~ I forgot how rich those are and now we have those leftover for tomorrow night. We ate the salad while everything was in the oven baking.

BAKED CRUNCHY CHICKEN
1 boneless chicken per person
1 slice thinly sliced provolone cheese
1 green onion per person, chopped
1/2 cup stove top stuffing per person
1 can cream of mushroom, celery or chicken soup (your choice)
1 Tablespoon butter per person

Spray baking dish lightly with PURE. Arrange chicken breasts in bottom, sprinkle green onions (I was out of onions so I used tomatoes tonight) over top of chicken breasts and then lay a piece of cheese over each chicken breast. Spoon soup over and around the chicken breasts. Melt butter and toss with stuffing mix. Layer stuffing mix on and around chicken. Bake at 35 degrees for 45 minutes.

After I get this in the oven, I start the brownies and then they’re finished just in time for dessert.

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. Set aside to cool slightly. Sift together the flour, salt and baking powder. Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. Lower speed and add chocolate mixture to egg mixture. By hand stir in the flour mixture until consistent in color. Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. Just after you put these in, prepare the topping. Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. Just after the brownies come out of the oven, pour the topping over.

WARNING: THESE ARE RICH & DECADENT!