Chicken and Biscuits
In a large skillet, combine 1 can chicken broth, 1/4 cup melted butter, and 1/4 teaspoon pepper. Add 1-2 cups cooked, chopped chicken (or turkey) and cook over medium-high heat for 5 minutes, until bubbly. Place refrigerator biscuits (2 10.8 oz cans, or I make homemade ones) evenly over top. Reduce heat to low; cover and cook for 10 minutes. Sprinkle with 1/2 teaspoon paprika and simmer uncovered 10-12 minutes or until broth is slightly thickened.
Cook and stir 2/3 cup uncooked rice and 1 medium, chopped onion in 2 tablespoons hot oil until rice is golden brown and onion is tender. Stir in 1 1/2 cups boiling water, 1 tablespoon beef or chicken soup base, 2 tablespoons soy sauce, and 1 to 2 cups cooked pork, chicken, or turkey, diced. Heat to boiling. Lower heat, cover tightly, and simmer for 15 minutes without removing lid. Remove from heat and fluff with fork. Cover and let stand for an additional 10 minutes. Serve or freeze.
I reheat this in the microwave with a little water.
Chicken Enchilada Casserole
Combine 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 soup can milk. 1/2 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon pepper, and 1 to 3 cups diced cooked chicken (or turkey). Preheat oven to 350 degrees. Spray 9" X 13" baking pan with non-stick spray. Lightly crush 4 ounces tortilla chips in bottom of pan. Spread 1/2 the chicken mixture over the chips, then layer 1 cup shredded cheddar cheese. Repeat a second layer of chips, chicken mixture, and cheese. Bake for 30 minutes. Let stand 5 minutes. before serving.
NOTE: This recipe uses leftover beef (or other meat), 1 recipe biscuit dough, and left over spaghetti sauce or gravy.
Roll out biscuit dough rather thin (about 3/8" thick) and into as square shape as you can. Cover the dough with the meat and part of the sauce or gravy, leaving 1/2" on each side uncovered. Roll up dough into a cylinder (like cinnamon rolls) and then slice into 1/4" slices, to make pinwheels. Put these on a cookie sheet or any flat pan and bake at 450 degrees about 12 minutes, until dough is cooked. Serve some of the sauce or gravy over each pinwheel.
Mix a spaghetti sauce. I usually use a can of spaghetti sauce, one can crushed tomatoes, and cooked ground meat.
Layer in pan:
Sauce (with or without ground meat)
Uncooked Lasagna Noodles
Ricotta or Cottage Cheese
Bake in 350 degree oven for 45 minutes.
This comes out a little runny, but everyone eats it. Sometimes I make it without meat, sometimes with, depending what I have on hand. Maybe adding some tomato paste and draining the can of tomatoes would thicken it up.
On a loaf of French bread (cut in half legnthwise), English muffins, pita bread or homemade pizza crust (I like the recipe below), top with any or all of the following:
Leftover spaghetti sauce or tomato sauce with garlic salt and Italian seasoning
Cheese, try blending different kinds using leftover of blocks we already have
Chopped vegetables, any kind you would like on your pizza
Pineapple chunks, I still cut these smaller than the chunks they come in
Cooked, chopped chicken, beef or pork (I use whatever is on-hand)
Whole-Wheat Pizza Dough
1 cup warm water
Combine the water, yeast, and all-purpose flour in a large bowl. Mix well. Add the whole-wheat flour, oil, and salt. With hands or a large wooden spoon, work the ingredients together until the dough holds its shape. You may need a bit less flour, so add the whole-wheat flour gradually. Place the dough on a lightly floured surface and knead until it is smooth and elastic, 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a bit more all-purpose flour over it. Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, 1 hour.
1 package active dry yeast
1 1/2 cups all-purpose flour
1 cup whole-wheat flour
2 tablespoons olive oil
1/2 teaspoon salt
When the dough has risen, place it on a lightly floured surface, divide it into two or more parts , and roll them into balls. Cover them with a towel and let rest for 15 to 20 minutes. The dough is now ready to be shaped, topped and cooked.
Cut a loaf of French bread in half legnthwise. Butter lightly and sprinkle wiht garlic salt. Put slices or shreaded mozarella or Jack cheese on the bread and broil until toasted and the cheese is melted.
Heat up spaghetti sauce. I often add a can of tomato sauce and a few spices if I don't have enough left-over spaghetti sauce.
Serve the sauce in a small bowl and dip your Cheesey Bread in the sauce.
Cube left-over baked potatoes and place in a greased 9" x 13" baking dish. Drizzle a little cooking oil over the potatoes and sprinkle seasoning as desired (I usually use minced onion, minced garlic, salt, and pepper) and stir. Bake in a 400 degree oven for 20 minutes.
I also make these from raw potatoes, doing the same as above but bake in a 450 degree oven for 30 to 45 minutes. It depends on the size of the cubes, on how long to cook them.
I've also done this with canned potatoes. (It was the only way my family would eat them.)