Admit to a processed entree or side dish (not snack) you adore

[Anonymous]

For everyone who loves Stove Top, I have a recipe I’ve used for years from some church cookbook. It hits multiple requirements of this thread lol.

Place chicken breast/tenders (seasoned) in a baking dish and layer slices of Swiss cheese on top. (In a pinch, any meaty white cheese will do.) Mix a can of Campbell’s cream of whatever you like soup with 1/2 can milk and 1/2 can white wine (can sub chicken stock but do wine if you have it) and pour this sauce over it. Then top with dry Stove Top mix and a stick of melted butter poured on that. Put it in the oven on 375 for 35-40 minutes for thinner chicken breasts. Serve it over rice, or another side of Stove Top made per instructions. It is so good.

[Anonymous]

La Choy posters: the sauce is in the top jar. The bottom jar has the veggies, you drain them and dump them in the sauce once it is heated.

Best with those delicious crunchy noodles they sell next to it. I may or may not indulge in this treat every few months!

My kids love the Rice a Roni pilaf flavor.

Banquet pot pies.

And the Ore Ida zesty curly fries are a huge hit here, monthly or so. Cooked in convection oven so they get nice and crispy!

I cook from scratch a LOT but sometimes just need a quick dinner that isn’t much work. Anyone shaming others for that needs to get a life.

[Anonymous]

Anonymous wrote:

Yes!

[Anonymous]

Anonymous wrote:For everyone who loves Stove Top, I have a recipe I’ve used for years from some church cookbook. It hits multiple requirements of this thread lol.

Place chicken breast/tenders (seasoned) in a baking dish and layer slices of Swiss cheese on top. (In a pinch, any meaty white cheese will do.) Mix a can of Campbell’s cream of whatever you like soup with 1/2 can milk and 1/2 can white wine (can sub chicken stock but do wine if you have it) and pour this sauce over it. Then top with dry Stove Top mix and a stick of melted butter poured on that. Put it in the oven on 375 for 35-40 minutes for thinner chicken breasts. Serve it over rice, or another side of Stove Top made per instructions. It is so good.

This sounds so insane that I might have to try it. The cheese on top of the raw meat and then the can of soup?!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

I love this! I haven’t seen it in ages. I didn’t realize that it was still available.

Safeway and Harris-Teeter have it.

Harris-Teeter also has Sara Lee coffee cake (both streusel and pecan, but not raspberry or blueberry)

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love StoveTop stuffing. I eat it dry straight out if the can.

Consider if you will a little bit straight from box with a dab of butter in the microwave. Permission to use more than a dab granted

WOW!!! I use it in meatloaf instead of bread crumbs

Great idea! Smacking my forehead.

[Anonymous]

-box mac & cheese - all the varieties

-stove top - what my mom used to make any dinner fancy as a kid, ha!

-chicken taquitos - the hard to find yellow corn tortilla w/ chicken in the middle. the beef are easy to find but the chicken w/ yellow tortillas are unicorns in my area.

-pizza bagels - although, they aren't as tasty as when I was a kid! "pizza in the morning, pizza in the evening, pizza at suppertime, when pizzas on a bagel you can eat pizza anytime!"

and not sure if it counts, but...

-helluva good french onion dip!! my #1 guilty pleasure food. i don't buy it often b/c i will eat the whole tub in a day. i'll dip anything in that ish.

[Anonymous]

Anonymous wrote:For everyone who loves Stove Top, I have a recipe I’ve used for years from some church cookbook. It hits multiple requirements of this thread lol.

Place chicken breast/tenders (seasoned) in a baking dish and layer slices of Swiss cheese on top. (In a pinch, any meaty white cheese will do.) Mix a can of Campbell’s cream of whatever you like soup with 1/2 can milk and 1/2 can white wine (can sub chicken stock but do wine if you have it) and pour this sauce over it. Then top with dry Stove Top mix and a stick of melted butter poured on that. Put it in the oven on 375 for 35-40 minutes for thinner chicken breasts. Serve it over rice, or another side of Stove Top made per instructions. It is so good.

Mmm yum. Add some broccoli and you'd have a complete meal. Will definitely try this in the fall.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love StoveTop stuffing. I eat it dry straight out if the can.

Consider if you will a little bit straight from box with a dab of butter in the microwave. Permission to use more than a dab granted

WOW!!! I use it in meatloaf instead of bread crumbs

Great idea! Smacking my forehead.

Oh! I'm trying this!!

Fun fact, I just recently learned I liked meatloaf. I grew up dreading meatloaf night as a kid & never made it as an adult. I went to a bday dinner party recently where it was served (bday guy's favorite food) and I couldn't get enough. I asked for the recipe later and then asked my mom for her recipe to compare... crackers! My mom uses saltines that she busts up and this woman used breadcrumbs. I didn't like my mom's meatloaf because I'd bite into chunks of soggy, gooey saltines.

I've now made meatloaf several times using different ground meats (beef, beef combo, turkey, chicken) and breadcrumbs and I've loved each one. My kids especially love ground turkey with Italian seasonings.

[Anonymous]

Cauliflower crust roasted veggie pizza! So good!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love StoveTop stuffing. I eat it dry straight out if the can.

Consider if you will a little bit straight from box with a dab of butter in the microwave. Permission to use more than a dab granted

WOW!!! I use it in meatloaf instead of bread crumbs

Great idea! Smacking my forehead.

Oh! I'm trying this!!

Fun fact, I just recently learned I liked meatloaf. I grew up dreading meatloaf night as a kid & never made it as an adult. I went to a bday dinner party recently where it was served (bday guy's favorite food) and I couldn't get enough. I asked for the recipe later and then asked my mom for her recipe to compare... crackers! My mom uses saltines that she busts up and this woman used breadcrumbs. I didn't like my mom's meatloaf because I'd bite into chunks of soggy, gooey saltines.

I've now made meatloaf several times using different ground meats (beef, beef combo, turkey, chicken) and breadcrumbs and I've loved each one. My kids especially love ground turkey with Italian seasonings.

Mmm, I love meatloaf made with saltines. Also meatballs. The trick is to soak them in milk first.

[Anonymous]

Seems to be a short list of guilty pleasures that are being repeated. I'm surprised there aren't more.

[Anonymous]

I STILL love Steakumms and make sandwiches with them once or twice a year

[Anonymous]

Definitely Stouffer's stuffing and green bean casserole made with canned green beans, Campbell's cream of mushroom soup, and French's fried onions. My mom always made those two side dishes for Thanksgiving growing up. Now that it's the women of my generation doing Thanksgiving, we've generally moved onto having less processed foods for Thanksgiving sides but it isn't the same, I really want those 2 sides.

[Anonymous]

Anonymous wrote:

Anonymous wrote:La Choy Chow Mein (in two cans…now I can’t remember what was separated and in the top can…anyone?), served over Boil in Bag white rice and liberally drenched with soy sauce.

I think the bottom can had sauce and the top can had water chestnuts??

Top had crispy noodles!