Tuna Casserole

I sure love me some tuna casserole. Yum, yum, yum! Even David, who doesn't really like tuna fish, enjoys a good tuna casserole every once in a while. My favorite part? The crunchy French's Fried Onion Rings that we put on top. So good!



Tuna Casserole
Source: The Peaden Kitchen

Ingredients
1 can Cream of Chicken Soup
1/2 cup milk
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can tuna fish, drained
4 cups medium egg noodles, cooked and drained
1/2 cup French's Friend Onion Rings

Directions:
Heat the oven to 350°. As you are cooking the egg noodles, right before you drain them, add the frozen vegetables. Give it a good stir and then drain the whole thing. Stir the soup, milk, tuna, vegetables and noodles in a 1 1/2 quart baking dish. Top with fried onion rings and bake for 20 minutes or until the tuna mixture is hot and bubbling. Serve hot.

Easy Shredded Pork Sandwiches

We've had these barbecue sandwiches a lot recently (due to our pork kick that we've been on). Whenever I make a pork roast, (Like for Pork Chimichangas or Sweet Pork Salads) I reserve some of the pork for these easy sandwiches. It's a great way to make another meal out of one roast.

Easy Shredded Pork Sandwiches
Source: The Peaden Kitchen

Ingredients:
2 cups shredded pork
1/2 cup barbecue sauce
4 slices cheese
4 sandwich rolls

Directions:
Combine shredded pork and barbecue sauce. Heat in microwave for 1 minute. Place on top of sandwich rolls and top with cheese. Enjoy!

Corn on the Cob

David and I love corn on the cob, and during the summer when you can get yummy fresh corn for a quarter each - we just cant resist! We like to pair it with some BBQ Pork sandwiches, grilled chicken, Hamburgers, or pretty much any other meal. Nothing says summer like juicy and delicious corn on the cob! 

Corn on the Cob

4 Ears of Corn

2 Tbs butter

Salt and pepper, to taste

Crockpot Directions:

Shuck the corn. Place in the bottom of the crockpot. Cook on low for 3-4 hours or on high for 2 hours. Top with butter, salt, and pepper before serving.

(If you want to season the corn with a special seasoning you may also apply the butter and seasoning before putting it in the crock pot. If you do this remember to wrap it with tinfoil to keep the butter and seasoning contained instead of putting it in alone.)

Oven Directions: 

Preheat oven to 350. Rinse ears of corn in running water but do not shuck. Place corn on the middle rack in the oven (No need for a baking tray, just put them right on the rack.) Bake for 30 minutes. Remove husks and top with butter, salt, and pepper before serving. 

Optional Seasonings:

Italian:
4 tablespoons butter, melted
1 tablespoon garlic, minced
1 teaspoon italian seasoning

Steamed Chicken Squash Rice

I've been wanting a steamer for a long time and David finally convinced me that we should just do it. So we bought a big steamer/rice cooker and I am so excited! We made this yummy dish by just throwing together a few things that we had and it was delicious. Very simple but had a good flavor. 

Steamed Chicken Squash Rice

Source: Taste of Home

Ingredients
4 chicken tenders
1 cup chicken broth + 1 cup water
1 cup uncooked long grain rice
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
salt & pepper, to taste

Directions
Combine rice, water, and broth in the bottom of the rice cooker. Place chicken in steaming tray, season with salt and pepper, and begin cooking. After ten minutes add sliced squash and zucchini to steaming tray. Cook until rice and chicken is done and vegetables are tender. Serve by placing chicken and vegetables on top of rice.