Recipes That Are Just Right For Tailgating

IN THE KITCHEN

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Planning and preparing things in advance can lighten the load and make tailgating at the home game fun and relaxing.

Easy Cheesy Crockpot Chicken

2 pounds boneless, skinless chicken breasts

2 cans condensed cream of chicken soup

1 can condensed cheddar cheese soup

1/4 teaspoon garlic powder

Place chicken breasts in the crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low for 6 to 8 hours, or until chicken is tender. Serve over rice or noodles.

Cheddar Cheesesteak Sandwiches

2 tablespoons margarine or butter

1 large onion, thinly sliced

6 beef sandwich steaks, you may substitute frozen sandwich steaks

1 (16-ounce) jar double cheddar pasta sauce

6 hero rolls, you may substitute sandwich rolls

In 12-inch skillet, melt margarine or butter over medium heat and cook onion, covered, stirring occasionally, 4 minutes or until tender. Remove and set aside. In same skillet, cook steaks 2 minutes or until done.

Meanwhile, in 2-quart saucepan, heat sauce. To serve, arrange steaks and onions in rolls and top with hot sauce.

Mexican Lasagna

1 (1-pound, 10-ounce) jar pasta sauce

1 pound ground beef

1 (14 1/4-ounce) can whole kernel corn, drained

4 1/2 teaspoons chili powder

6 (8-1/2 inch) flour tortillas

2 cups shredded cheddar cheese (about 8 ounces)

Preheat oven to 350 degrees. Set aside 1 cup pasta sauce. In 10-inch skillet, brown ground beef over medium-high heat; drain. Stir in remaining pasta sauce, corn and chili powder.

In 13-x-9-inch baking dish, spread 1 cup sauce mixture. Arrange two tortillas over sauce, overlapping edges slightly. Layer half of the sauce mixture and one-third of the cheese over tortillas; repeat layers, ending with tortillas. Spread tortillas with reserved sauce. Bake 30 minutes, then top with remaining cheese and bake an additional 10 minutes or until sauce is bubbling and cheese is melted.

You can substitute refried beans for ground beef for a meatless main dish.

Sloppy "Joe-Mamas"

1 tablespoon olive oil

2 cups chopped red bell pepper

2 (2-pound) jars pasta meat sauce

1/4 cup finely chopped fresh basil leaves or 2 teaspoons dried basil leaves, crushed (optional)

12 soft Italian rolls or (6-inch) hero rolls, toasted

2 cups shredded mozzarella cheese (about 8 ounces)

In 4-quart saucepan, heat olive oil over medium-high heat and cook red pepper, stirring occasionally, 5 minutes or until tender. Stir in meat sauce and basil. Bring to a boil over high heat. Reduce heat to medium and simmer uncovered, stirring occasionally, 3 minutes or until heated through. Serve on rolls, sprinkled with cheese.

Grilled Rich and Meaty Pizza

12-inch pre-baked pizza crust

1 cup meat sauce

Your favorite pizza toppings (optional)

1 cup shredded mozzarella cheese (about 4 ounces)

Preheat grill. On heavy-duty aluminum foil, arrange pizza crust. Evenly spread with meat sauce, then top with pizza toppings and mozzarella cheese. Cover loosely with additional foil. Grill over medium heat, rotating occasionally, 10 minutes or until cheese is melted.

Citrus Barbecued Pork Chops

3/4 cup barbecue sauce

1/4 cup orange juice

1 teaspoon grated orange peel

1/2 tsp. dried rosemary leaves, crushed

1/2 tsp. dried thyme leaves, crushed

4 pork loin chops, 1 inch thick (about 2 pounds)

Place all ingredients except chops in saucepan. Bring to boil; reduce heat to low. Simmer 10 minutes, stirring occasionally. Place chops on greased grill over medium coals; brush generously with barbecue sauce mixture. Cover.

Grill 15 minutes. Turn; brush with barbecue sauce mixture. Continue grilling, covered, 10 to 15 minutes or until chops are cooked through.

Shredded BBQ Chicken Sandwiches

1 (1-pound, 10-ounce) jar pasta sauce

3 tablespoons firmly packed brown sugar

2 tablespoons apple cider vinegar

1 1/2 tablespoons chili powder

2 teaspoons garlic powder with parsley

1 1/2 teaspoons onion powder

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)

6 hamburger buns or round rolls

In 6-quart saucepot, cook pasta sauce, brown sugar, vinegar, chili powder, garlic powder and onion powder over medium heat, stirring occasionally, 5 minutes.

Season chicken, if desired, with salt and pepper. Add chicken to sauce. Reduce heat to medium-low and simmer covered, stirring occasionally, 20 minutes or until chicken is thoroughly cooked. Remove saucepot from heat.

Remove chicken from sauce. Shred chicken. Return shredded chicken to sauce and heat through. To serve, arrange chicken mixture on rolls and garnish, if desired, with shredded cheddar cheese.

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