Weeknight Dinners: Green Bean Casserole Chicken

Our latest "Weeknight Dinners" recipe comes from Go West reader Justine Witkowski. Thanks, Justine! If you have a recipe you'd like to share, please email it to editor@gowestyoungmom.com.

Green Bean Casserole Chicken

Ingredients:

5 boneless/skinless chicken breasts

1 large can fat-free cream of mushroom soup, without water added

French fried onions

Directions:

Place chicken in a baking dish in a single lalyer. Pour soup over chicken. Bake at 350 degrees for 45 minutes. Sprinkle French fried onions over chicken. Bake additional 10 to 15 minutes. Serve with green beans and mashed potatoes for a green bean casserole flavor.

Weeknight Dinners: Crockpot Chicken and Tomatoes

The latest “Weeknight Dinner” comes from Go West reader Justine Witkowski, who actually sent me two recipes with just three ingredients. Thanks much for the contribution, Justine, and look for her recipe for “Green Bean Casserole Chicken” in a few weeks.

CROCKPOT CHICKEN AND TOMATOES

Ingredients:

6 chicken thighs, skins removed

2 or 3 large cans whole tomatoes

4 tablespoons Italian Seasoning

Directions:

Place chicken upside down in slow cooker.  Add tomatoes, with juice.  Add Italian seasoning.  DO NOT STIR.   Cook on low 8-10 hrs or high 4-6 hrs. Serve over rice or pasta.

Notes: You can easily add shredded carrots, onions, peppers or any other veggie that sounds good! I do not recommend any other type of chicken. Chicken thighs only have one large bone that is easy to find. Breasts have tiny rib bones that will detach during cooking and become a choking hazard.

Weeknight Dinners: Shepherd's Pie

The latest "Weeknight Dinner" contribution comes from one of Go West's earliest readers, Batavia resident Jamie Saam. Jamie says this recipe "Makes about 6 servings or enough to feed my hubby, myself and our two little boys and have leftovers for lunch most times." 

SHEPHERD'S PIE 

Ingredients:

1 lb ground beef or turkey

2 cups hot mashed potatoes (I use homemade, but flakes work too)

4 oz (1/2 package) neufchatel or lowfat cream cheese, cubed

1 cup shredded cheddar, divided

2 colves garlic, minced

4 cups frozen veggies (any mix you like)

1 cup beef gravy

salt and pepper, to season

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Weeknight Dinners: Mexican Lasagna

The following recipe for Mexican Lasagna comes from Go West reader Jamie Heflin. Thanks so much for sharing, Jamie!

MEXICAN LASAGNA

Makes 8-12 servings (works great for leftovers)

Ingredients:

2 jars of salsa

1 can of salsa verde

1/2 cup chopped cilantro

1 1/2 bags of shredded Mexican cheese

3/4 of a large can of refried beans

12 corn tortillas

1.25lb of cooked shredded chicken (season to taste)

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Weeknight Dinners: Pulled Chicken or Pork Sandwiches

This easy recipe for pulled pork or chicken sandwiches comes from one our regular food contributors, Tracy Richter.  -- Tara

Pulled Chicken or Pork Sandwiches

Ingredients:

2-4 cooked chicken breasts or pork chops shredded by hand or with a fork

Equal amounts of ketchup and barbeque sauce (about ½ a cup each for 2 breasts)

Good sandwich buns

Directions:

1 – In a pan mix meat, ketchup and barbeque sauce.

2 – Heat until warmed through.

3 – Serve on good quality round buns.