Parts of the Whole

Friday, October 14, 2011

Food Friday

This week was kind of a roller coaster. Still haven't found a job but made a lot of good food. Am still trying to get Melodie over her fear of the dishwasher so that I can get the abundance of dirty dishes out of my sink. Also am wondering how she's going to react when we get our washer and dryer. Anyone interested in a neurotic puppy?

Friday: Biscuits and Gravy (Pizza was eaten a la Tombstone).

My all time comfort food. Once eaten every day for a week while on vacation.
Sunday: Baked Spaghetti

The beginnings of homemade sauce.

Peek a boo.

Ogres are like baked spaghetti, they have layers.

Homemade garlic bread

Sunday tradition (Husband even went in for seconds!)
 Tuesday: Baked Potato & Cheese Soup from Put A Lid On It! Cookbook
(from pg. 14 of Put a Lid on it! Cookbook)
2 lbs. baking potatoes, peels and cut into 1/2" cubes
2 cans condensed cream of mushroom soup
1 1/2 cup green onions, finely chopped
1/4 tsp. garlic powder
1/8 tsp. ground red pepper
1/4 tsp. black pepper (or to taste)
1 1/2 cup Sharp Cheddar cheese, shredded
1 cup sour cream
1 cup milk
(note: the longer this cooks the thicker it gets. I highly recommend it thick!)
Combine potatoes, soup, 1 cup green onions, garlic powder, red pepper and black pepper in slow cooker. Cover and cook on low 8 hours (4-6 if using a gigantore slow cooker like mine). Add cheese, sour cream and milk and stir until cheese has completely melted. Cover and continue cooking on High an additional 10 minutes. Garnish with remaining green onions.

Probably the thickest potato soup I've ever made.

It may not look like it, but this soup tasted EXACTLY like a Wendy's baked potato.
 Wednesday: Campbell's Kitchen Cheesy Chicken Casserole
(posted by Campbell's Kitchen on; adapted by The UDG)
vegetable cooking spray
4 (4 ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup sliced fresh mushrooms
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  2 cups frozen peas, thawed
2 cups cooked instant brown rice
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 cups shredded cheddar cheese 
Heat the oven to 350 degrees F.
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes Add mushrooms and continue to cook until chicken is well browned and cooked through and mushrooms are soft, stirring often.
Spray a 3-quart shallow baking dish with the cooking spray. Place the chicken into the baking dish. Spoon the celery soup over the mushrooms. Top with the peas and rice. Spoon the mushroom soup over the rice. Sprinkle with the cheese.
Bake for 20 minutes or until the mixture is hot and bubbling. 
I love dishes that have everything in

Aw the money shot.

Get in my belly!
Thursday: Stovetop Mac & Cheese
Please take a moment to visit the link for this recipe.
Cheddary goodness

Perfect side: cornbread
Make sure you check out the What's Cooking page for complete recipes!