HEARTY BAKED STEW
3 medium potatoes, peeled and sliced
3 medium carrots, sliced
3/4 lb. lean ground beef
1 (14.5 oz.) can diced tomatoes, undrained
1/2 c. frozen peas
2 medium onions, sliced
2 Tbsp. butter or margarine
salt and pepper to taste
In an ovenproof Dutch oven or greased 13-inch x 9-inch x 2-inch baking dish, layer the potatoes and carrots. Crumble beef over carrots. Layer with the tomatoes, peas, and onions. Dot with butter. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 1 1/2 hours or until the meat is no longer pink and the vegetables are tender.
Sour Cream Chicken and Potatoes
2 large potatoes, quartered
1 c. freshley grated Parmesan cheese, divided
1 1/2 c. sour cream, divided
1/4 c. sun-dried tomatoes
2 Tbsp. butter
1 c. fresh spinach leaves (or more, to taste)
1 clove garlic
2 Tbsp. olive oil, or as needed
1 red onion, chopped
1/2 large green bell pepper, chopped
10 chicken tenders
Preheat oven to 400 degrees. Lightly grease a medium casserole dish. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes or until tender but firm. Cool, and partially mash together with 3/4 c. Parmesan cheese and 1/2 c. sour cream. Set aside. Place sun-dried tomatoe, butter, spinach, garlic, and remaining 1/4 c. Parmesan cheese in a blender or food processor, and blend until almost smooth. Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in a skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture. Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1 cup sour cream. Bake 15 minutes in the preheated oven, until lightly browned. Source: www.allrecipes.com
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