some thing different

Nadine - posted on 08/26/2010 ( 12 moms have responded )

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Hi there i wanted to give my boys some thing different to eat at meal times as the least typical thing i can make is italian you know the usual lesagne and bolognaise and chilli and the odd pasta bake but ive been looking at jamaican foods and stuff like that and they all look quite appealing for younger eyes :D
Any adventurous mums out there available to give me some ideas xxx
thank you xxxx

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Dee - posted on 08/28/2010

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(Linda, this has been a favorite for my family. I have given this recipe out many times. Though my daughters are grown, when they come home they request it.)

Tuna Noodle Casserole
8 ounces medium sized noodles, cooked, drained
2 to 3 (5 ounce) cans tuna, drained
1/2 cup mayonnaise
1/3 cup chopped onion
dash black pepper
dash salt
1 cup celery, sliced
* 1 can cream of chicken or mushroom soup
1/2 to 3/4 cup milk
( * I make a medium white sauce and add chicken soup base instead of canned soups, either makes a delicious dish)
Mix drained tuna, mayo, onion, celery together. Season with salt and pepper. Mix in another bowl the soup with the milk, stir until blended. Add this to the tuna mixture, adding in noodles. Mix altogether well.
Pour into an ungreased casserole dish.

Casserole Topping
1/4 cup homemade or store bought bread crumbs
1/4 cup parmesan cheese
2 Tablespoons melted butter
Heat together in a skillet on low to medium heat. Stirring constantly. Saute a few minutes till lightly toasted. Sprinkle over top of the Tuna Noodle Casserole.
Bake uncovered in a 350 oven, 35 to 40 minutes.

Linda - posted on 08/27/2010

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cook hamburg and taco mix, then roll out pillburg dough and add hamburg and taco mis top with sour cream and salsa. add anothe pillburg dough on top and close as if u were making a pie cooked until dough is baked

Angela - posted on 08/27/2010

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hi hope u like this chinese style fried spaghetti.



boil n drained pasta

sliced onions

chopped garlic

grated carrots

leftover cooked meat/spam

eggs

cabbage-cut thinly

Light or Japanese soysauce

sugar,salt

oyster sauce,pepper



Heat oil,fry onions n garlic till golden,push to de sides n add eggs in,scramble n fry meat 1min.add carrots n cabbage in,stir fry high heat 2mins,add pasta in,then seasoning n fry few more mins adding a bit of hot water if it gets too dry.garnish with chopped coriander(cilantro) or spring onion.

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Christina - posted on 04/10/2013

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can check out my little recipe blog, i've kitchen tested everything on it, I also accept recommendations, feedback, recipes for testing and posting, good luck! I recommend starting on the Feb 2012 month, my jerk chicken is fabuuuulousss..

http://povertynutrition.blogspot.com/

Jessica - posted on 08/31/2010

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This has been a hit with everyone! My husband, kids, niece - family of all ages. My co-workers even asked for the recipe after I brought it leftovers for lunch. I modified one I found on bettycrocker.com:

Chicken Pot Pie

Pie Crust
Refrigerated pie crusts (make sure you have two crust rounds, one for top and one for bottom)
Or
Pie crust box mix – use two crust recipe

Filling
1/3 cup butter/margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 can cream of chicken soup
½ cup milk
2 ½ cups shredded cooked chicken or turkey (we cook and cut up 1-2 pounds)
2 cups frozen mixed veggies

Directions
1. Heat oven to 425°F.
2. Follow crust two crust recipe package instructions. Place one round of dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
3. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in milk, soup and ½ to ¾ cans of water, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
4. Place second dough round over filling; unfold. Trim, seal with bottom crustand crimp or flute edges.
5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. (I can’t get the foil trick to stay on, so I don’t do it and haven’t had a problem w/ excessive brown edges.)

Betty Crocker Tip:
For tender, flaky crusts, choose heat-resistant glass pie plate or aluminum pie pans with a dull finish. Shiny pie pans aren’t recommended as they reflect heat, causing a soggy bottom crust.

Paula - posted on 08/30/2010

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Here's a twist on Spainish Rice.



Texas Hash

1lb gr. beef browned with 1 chopped onion and 1 chopped gr. pepper. Drain

Add 1 can or jar sp. sauce. and warm through. Add 1/2 to 3/4 c cup minute rice and warm through. Place in a oven safe dish and bake for 30 min (til rice is done). Sprinkle a little grated cheese on top. Serve with garlic bread.



(I don't use the peppers if they are too expensive or hard to find. This is a great winter dish and reheats well for leftovers and lunches.)

Nadine - posted on 08/29/2010

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thank you so much for your recipie Angela the kids and me loved it it was lurrrrvly and no dobt will become a regular dish at ours now :D

Nadine - posted on 08/27/2010

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oooh thank you Angela its sounds quite yummy to me lol ill give that a go tommorow and let you know how they like it :) thank you !!!

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