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Taco Stew

Posted by Courtney Lynn/Supersize Family Kitchens on December 7, 2017 at 8:00 PM Comments comments (0)

Taco Stew



I came up with this recipe not too long ago. It’s Taco Stew, and it’s really great for when you’re in a time crunch. I use chicken as a personal preference, but you can also substitute ground beef or even pork. The taco flavor is really good, and it’s easy to make.


Taco Stew

Makes about 1 gallon

From Supersize Family Kitchens


1 medium onion, chopped

3 cups cooked, cubed chicken (you can also use cooked ground beef)

1 jar (16 ounces) salsa

1 can (14½ ounces) diced tomatoes, undrained

5 cups chicken broth

1 package (1 ounce) taco seasoning

5 cups cooked rice


Spray a 6-quart stockpot with nonstick spray. Sautee onion over medium heat until tender and browned. Add remaining ingredients and cook, stirring occasionally, until stew starts bubbling. Turn heat to low, cover and cook for 5 minutes to allow flavors to meld.


And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Aunt Aggie's Jambalaya

Posted by Courtney Lynn/Supersize Family Kitchens on October 23, 2017 at 9:00 PM Comments comments (0)

Aunt Aggie's Jambalaya


This recipe comes from Aunt Aggie, and it’s one of my favorites. It’s a really great jambalaya, made simple by using mini smokies. Feel free to use more or less Cajun seasoning. I prefer Slap Ya Mama, but there are lots of good ones out there. In the picture above, you'll notice there's very little left in the pot. This is because I left the kitchen for 5 minutes to find my phone, and when I came back THIS IS ALL THAT WAS LEFT. No joke. I hope your family enjoys it as much as mine does. :)


Aunt Aggie’s Jambalaya

Makes 10 servings

From Supersize Family Kitchens (new, unpublished recipe)


1 package (1 pound) miniature smoked sausages

1 cup chopped onions

2 cups chopped celery

2 cans (14.5 ounces each) diced tomatoes with garlic and herbs

6 cups chicken broth

3 cups uncooked instant rice

1 tablespoon Cajun seasoning (my favorite is Slap Ya Mama)


In a greased 5 quart stockpot, sauté smokies, onion, and celery over medium heat until vegetables are tender and lightly browned. Add tomatoes, broth, rice, and Slap Ya Mama. Cover, reduce heat to medium-low and simmer for ten minutes or until rice is tender and fluffy.

Did you hear the good news? You can join my e-mail list here, and I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Chicken Enchilada Casserole

Posted by Courtney Lynn/Supersize Family Kitchens on August 24, 2017 at 2:25 AM Comments comments (0)

Chicken Enchilada Casserole


My name is Courtney, and I am addicted  to casseroles. I cannot help it, and I'm not going to change my entire life and start baking souffles. The kids wouldn't eat them anyway.


This being said, I have another great casserole for you to try. This one is an easy Enchilada Casserole, and you don’t have to roll a single tortilla! #win I like hot salsa best, but since I’m usually cooking for a lot of people, I use mild so everyone from kids to grandparents can enjoy.



Enchilada Casserole

From The Supersize Family’s Guide to the Kitchen cookbook

Serves 8

½ pound Velveeta, cubed

1 cup milk

1 jar (16 ounces) salsa

3 cups cooked, cubed chicken

10 8-inch tortillas, torn into bite-sized pieces

1 cup shredded cheddar cheese


Preheat oven to 350°. In a large microwave-safe bowl, melt Velveeta and milk. Stir in salsa, chicken, and tortillas. Spread into a greased 13 x 9 baking pan. Sprinkle cheese over mixture. Bake for 30 minutes or until hot and bubbly.



Garden Casserole

Posted by Courtney Lynn/Supersize Family Kitchens on August 17, 2017 at 1:20 AM Comments comments (0)

Garden Casserole


I LOVE this recipe because I can use whatever is growing in the garden. The cooking time may vary depending on the kind of potato you use and how small the pieces are chopped. If the potatoes aren’t tender after an hour, crank the oven up to 450° and check after a few minutes. In the picture above, I added dried kale for extra color and nutrients.


Garden Casserole

From The Supersize Family’s Guide to the Kitchen cookbook

Makes 8-10 servings


4 large potatoes, in ½ inch cubes

3 cups whatever is in the garden: yellow squash, cucumbers, onions, bell peppers, hot peppers, tomatoes, carrots, etc.

2 cups cooked cubed chicken

1 bottle (16 ounces) Italian dressing

1 cup grated parmesan cheese


Preheat oven to 425°. Place potatoes in a greased 13 x 9 baking pan. Layer garden vegetables and chicken over potatoes. Pour dressing over all. Cover with foil and bake for 1 hour or until potatoes are tender. Uncover, sprinkle with parmesan. Turn oven to broil and cook for a couple more minutes or until parmesan is lightly browned.

Broccoli and Rice Casserole

Posted by Courtney Lynn/Supersize Family Kitchens on August 12, 2017 at 2:35 AM Comments comments (0)

Broccoli and Rice Casserole


This is my most-requested casserole. Every time I make it there are NO leftovers and everyone wants another one the next day. Unfortunately this recipe came along just after my cookbook went to press so it’s not in there, but it’s definitely going in the next one! Also, the more French fried onions the better, as far as I’m concerned, but feel free to decrease the amount or just omit them altogether if you want.



Broccoli and Rice Casserole

From www.supersizefamilykitchens.com

Serves 10-12


4 cups hot cooked rice

½ cup butter, melted

½ pound Velveeta, cubed

2 packages (12 ounces each) frozen broccoli, thawed

2 cans (10½ ounces each) cream of chicken soup

2-3 cups cooked cubed chicken

1 cup French-fried onions

Preheat oven to 350°. In a large mixing bowl, combine rice and butter. Stir in Velveeta until slightly melted. Add broccoli, soup, and chicken. Transfer to a greased 13 x 9 pan and bake for 20 minutes. Top with French-fried onions. Return to oven and bake for another 10 minutes.

Chicken Club Casserole

Posted by Courtney Lynn/Supersize Family Kitchens on August 6, 2017 at 12:55 AM Comments comments (0)

Chicken Club Casserole



Anybody else love casseroles? Just throw the ingredients in a pan and bake it. For moms and anyone who’s always busy (like me) casseroles are lifesavers. This is one of my favorites! If you don’t have green beans on hand, try another can of veggies. I’ve made this with corn and it turned out great. In the picture above, I changed it a little bit. I didn’t have any bacon so I made it without, and I had an abundance of tomatoes so I used more than called for chopped up in the casserole. Also I added dried kale.


Chicken Club Casserole

From The Supersize Family's Guide to the Kitchen cookbook

Serves 10-12


1 bag (1 pound) macaroni

3 cups cooked, cubed chicken

2 cans (10 ½ ounces each) cream of chicken soup

1 cup milk

1 can (14 ounces) green beans

1 can (14 ½ ounces) diced tomatoes, undrained (or 1 large tomato, chopped)

Salt and pepper

1½ cups cooked, crumbled bacon

½ cup parmesan cheese

1 large tomato, sliced into 12 thin slices


Preheat oven to 350°. In a 6 quart stockpot, cook macaroni to al dente. Drain and return to stockpot. Add next 5 ingredients and stir. Season with salt and pepper to taste. Transfer to a greased 13 x 9 baking pan. Sprinkle on bacon and parmesan. Arrange tomato slices in three rows of four. Bake for 30 minutes or until parmesan is lightly browned.

Veggie Rice and Salsa

Posted by Courtney Lynn/Supersize Family Kitchens on July 18, 2017 at 11:50 PM Comments comments (0)

Veggie Rice and Salsa




This is my favorite way to eat zucchini—with rice and salsa! If you grow zucchini and squash, use a couple of them in this yummy recipe!


Veggie Rice and Salsa

From The Supersize Family’s Guide To The Kitchen

Serves 12


2 cans (14 ounces each) chicken broth

1 jar (16 ounces) salsa

2½ cups instant rice

1 cup water, if needed

1 tablespoon canola oil

2 cups chopped zucchini

2 cups chopped yellow squash

½ cup chopped onion

1 can (15¼ ounces) whole kernel corn

3 cups cooked cubed chicken


In a large stockpot, combine broth and salsa. Bring to a boil, then add rice. Reduce heat, cover and simmer for 5 minutes or until liquid is absorbed and rice is fluffy. If the liquid cooks up before the rice is done, add water. Meanwhile, in an extra-large skillet (I use a 12-inch iron skillet) heat oil. Add zucchini, squash, and onion. Cook and stir until veggies are tender and lightly browned. When rice is done, add in the zucchini mixture, corn, and chicken. Heat through.

Best Barbequed Chicken Sandwiches

Posted by Courtney Lynn/Supersize Family Kitchens on July 3, 2017 at 12:15 AM Comments comments (2)

Best Barbequed Chicken Sandwiches



I know that pulled pork usually gets the barbeque trophies, but I have to be honest with you here: shredded chicken is the best! Mmmm… shred up some chicken breasts and coat in your favorite barbeque sauce, and serve on a buttery toasted hamburger bun. AWESOMENESS.


Best Barbeque Sandwiches

From The Supersize Family’s Guide to the Kitchen cookbook

Serves 12

1 bag (3 pounds) frozen boneless skinless chicken breast halves

1 bottle (about 18 ounces) barbeque sauce

1 package (8 count) hamburger buns, toasted


In a greased slow-cooker, cook chicken breasts on low for 8 hours or until done. Remove chicken to cool and drain juices from slow cooker. When the chicken is cool enough to handle, shred with two forks and return to slow cooker. Add barbeque sauce and cook on low for 2 hours or until bubbly. Spoon chicken onto buns. Replace tops.

Note: The chicken can also be cooked and barbequed in a skillet on a stovetop, like in the picture.


Chili Dog Casserole

Posted by Courtney Lynn/Supersize Family Kitchens on June 25, 2017 at 1:30 AM Comments comments (0)

Chili Dog Casserole


4th of July is coming! Most holiday cookouts involve chili dogs, right? Well, in Supersize Family tradition, I found a way to simplify it with this…. Chili Dog Casserole! I like this recipe because everyone gets served at the same time and it only has to bake for half an hour. You can double everything and feed an army. This is an exclusive, never-before-seen Supersize Family recipe. Next cookbook maybe?


Chili Dog Casserole

From www.supersizefamilykitchens.com

Serves 8-12


2 packages (8 count each) hot dogs

2 packages (8 count each) hot dog buns

2 cans (15.5 ounces each) chili with beans

1½ cups shredded cheddar cheese

Preheat oven to 350°. Line a 15 x 10 shallow pan with foil, then grease the foil with nonstick spray. Put hot dogs in the buns and arrange on the pan (it will be tight but they should all fit). Carefully spoon chili over hot dogs and top with cheese. Bake for 30 minutes or until cheese is melted and buns are a little bit crispy.

Barbequed Macaroni and Cheese

Posted by Courtney Lynn/Supersize Family Kitchens on June 15, 2017 at 12:40 AM Comments comments (0)


After trying macaroni and cheese with barbeque sauce, you’ll never eat it any other way. It’s delicious! Take this to the next potluck, and wait for the recipe requests to roll in.


Barbequed Macaroni and Cheese

Makes 10-12 servings

From The Supersize Family’s Guide to the Kitchen


1 bag (1 pound) macaroni

2-3 cups cooked cubed chicken

1½ cups barbeque sauce

½ cup milk

2 tablespoons butter or margarine

¾ pound cheese melt product (like Velveeta)


In a 6-quart stockpot, cook macaroni to al dente; drain. Add chicken and barbeque sauce and stir to coat. In a microwave-safe bowl, combine milk, butter, and Velveeta. Microwave for 2½ minutes or until cheese is melted, stirring every 30 seconds. Pour over macaroni and stir to coat.