Back-To-School Fare For Families On The Go

Welcome back, friends! I must admit: Writing this month’s column is bittersweet for me because it is all about back-to-school recipes — the ones that require minimal ingredients and don’t take much time, which makes getting supper on the table quick and easy.

Our son, Jack, just about towers over us at this point, and each new school year is a reminder that we don’t have too many years left before he’s grown. I will never get over how fast the years have flown by. Of course, this is all the motivation I need to get supper done a little faster so I can spend more time at the table before he flies the coop and goes off to college! (I can’t believe I just typed that sentence.)

Now, let’s get to the good stuff. Beef Enchilada Crescent Roll-Ups are an easy, stick-to-your-ribs weeknight meal perfect to mix up Taco Tuesday. I like to add a dollop of sour cream on top of mine. Jack always adds extra cheese, while my wife likes additional lettuce. I love versatile meals like this one that can make everyone happy.

Easy Stovetop Chicken Pasta is perfect for hotter days when you really don’t want to heat up the kitchen. It has those flavors we love of creamy Velveeta and RO*TEL Tomatoes, with an added shortcut of precooked chicken, all cooked right on the stovetop. You can go from prepping to sitting down to eat this classic dinner in about 30 minutes.

This month’s treasured recipe from a member of the Alabama Farmers Federation family comes from Kim Slay, who shares her Tex-Mex Casserole. This is a favorite across the board with her family, and I know it will be with yours as well. The Slays raise livestock and greenhouse tomatoes in Chambers County and originally shared this recipe in the August 2000 Neighbors.

As farm families juggle a new school year for their children and grandchildren while still tending their crops and livestock, let’s raise a glass of iced tea and toast to a great school year ahead!

Easy Stovetop Chicken Pasta

Prep Time Cook Time Servings 5 mins 20 mins 6

Ingredients

1 (16-ounce) box penne pasta 2 (10.5-ounce) cans cream of mushroom soup 1 (10-ounce) can RO*TEL Tomatoes 1 teaspoon garlic powder 1 teaspoon onion powder 1 (16-ounce) block Velveeta, cubed 3 to 4 cups shredded, cooked chicken (I use a rotisserie chicken)

Chicken broth (optional)

Instructions

Cook pasta according to package instructions. Drain and set aside.

While pasta cooks, heat cream of mushroom soup, undrained RO*TEL, garlic powder and onion powder in a large pot or enameled Dutch oven over medium-low heat. Add Velveeta and stir frequently until melted. Be cautious as Velveeta can scorch easily. Adjust heat as necessary.

Add chicken and stir to combine. Add drained pasta and gently stir to combine. Add chicken broth to thin sauce if you find it too thick. Serve immediately.

Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com.

Beef Enchilada Crescent Roll-Ups

Prep Time Cook Time Makes 20 mins 25 mins 8 roll-ups

Ingredients

1/2 pound lean ground beef (I use ground sirloin) 1/2 cup salsa

Salt

Pepper 1 (12-ounce) can refrigerated Pillsbury Grands! crescent rolls 1 (8-ounce) package Mexican blend shredded cheese 1 (15-ounce) can red enchilada sauce (I use Hatch)

Toppings, such as sour cream, diced tomato, diced avocado, lettuce and salsa

Instructions

Heat oven to 350 F and lightly spray a 9-inch-by-13-inch baking dish with nonstick cooking spray.

In a large skillet over medium heat, brown ground beef until cooked through. Drain excess grease. Add salsa and cook on low about 5 minutes or until heated through. Add salt and pepper to taste. Allow to cool slightly.

Unroll crescent rolls and place about 2 tablespoons of the mixture on the wide ends of each crescent. Add a generous pinch of cheese. Roll up each crescent and place into the baking dish. It’s a messy, imperfect process, so don’t worry if some filling falls out.

Pour enchilada sauce over the crescents and top with remaining cheese. Leftover filling can be sprinkled over the roll-ups.

Bake 25 to 30 minutes or until crescent rolls are golden brown. Allow to cool slightly, then serve with toppings of your choice.

Tex-Mex Casserole

By Kim Slay, Chambers County

Prep Time Cook Time Servings 20 mins 30 mins 8 to 10

Ingredients

4 cups shredded, cooked chicken 2 tablespoons butter, melted 1/2 package taco seasoning mix 2 cans nacho cheese soup 1 soup can of milk (about 1 1/4 cups) 1 (16-ounce) jar salsa 1 (10-ounce) package saffron yellow rice, prepared according to package directions 2 cups Mexican blend shredded cheese

Instructions

Heat oven to 350 F and spray a 9-inch-by-13-inch baking dish with nonstick cooking spray. In a large bowl, combine chicken with butter and taco seasoning. Let sit 10 minutes.

Add in cheese soup, milk and salsa. Stir to combine. Fold in cooked rice. Pour mixture into prepared dish. Bake uncovered for 30 minutes or until golden brown around the edges and bubbling. Remove from oven, top with cheese and return to oven until cheese has melted — about 5 minutes.

Stacey’s Note

In making Kim’s casserole, I had some trouble finding nacho cheese soup. As a substitute, I used two cans of regular cheddar cheese soup and the entire package of taco seasoning. It tasted great, but I’m sure using nacho cheese soup would be much better.