Crockpot Lasagna
- 2 jars garlic and onion spaghetti sauce
- 1 box no boil lasagna noodles
- Large container of ricotta cheese
- 4 cups mozzarella cheese
- 2 lbs. ground beef
Spray inside of crockpot with vegetable spray. Brown hamburger meat and set aside.
Begin by laying out lasagna noodles on the bottom (since the crockpot isn’t rectangle, you will need to break some). Place some spoonful’s of ricotta cheese on top of the noodles then spoon over some spaghetti sauce to create layer. Next, spoon in some hamburger meat and top with a layer of mozzarella cheese. Continue layers in same pattern until all ingredients are gone and top with the final layer of mozzarella cheese and some Italian seasoning.
Cook on low 4-6 hours
(I would prefer to cook down some onions to add in and some other spices but I made it pretty simple so the kids would eat it) J
Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts
Monday, October 24, 2011
Tuesday, May 24, 2011
Pizza Cups
Mmmmmm, personal pizza cups......................YUM!!
I don't know about your kids, but mine love pizza............not just any pizza but of course plain pizza. I would prefer some feta, basil, mushroom, onions and any other type of cheese or veggie you might want to top it with, the more the merrier. But of course, they are kids and haven't accepted the yumminess that is loaded pizza so we are left with cheese and pepperoni (sad face).
Since this is my only option I have to find ways to play with it or it is just too boring to handle. One of the ways I did this was to use some pizza dough I had already made and mold it into some cupcake pans, then
Toppings:
Pepperoni
Pizza Sauce
Mozzarella Cheese
Pizza Dough
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
In a small bowl, dissolve yeast in warm water with one tsp. sugar . Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about one hour.
Preheat oven to 350 degrees F (175 degrees C).
Spread dough on flowered surface and use biscuit cutter to make small circles of dough. Place each circle in cup of cupcake pan and spread evenly to form around all edges and bottom.
Fill each cup with desired toppings (cheese, pepperoni, pizza sauce) and top with cheese last.
Place in oven and cook until tops are brown and dough is cooked through. Apx. 20 min.
I don't know about your kids, but mine love pizza............not just any pizza but of course plain pizza. I would prefer some feta, basil, mushroom, onions and any other type of cheese or veggie you might want to top it with, the more the merrier. But of course, they are kids and haven't accepted the yumminess that is loaded pizza so we are left with cheese and pepperoni (sad face).
Since this is my only option I have to find ways to play with it or it is just too boring to handle. One of the ways I did this was to use some pizza dough I had already made and mold it into some cupcake pans, then
Toppings: Pepperoni
Pizza Sauce
Mozzarella Cheese
Pizza Dough
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
In a small bowl, dissolve yeast in warm water with one tsp. sugar . Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about one hour.
Preheat oven to 350 degrees F (175 degrees C).
Spread dough on flowered surface and use biscuit cutter to make small circles of dough. Place each circle in cup of cupcake pan and spread evenly to form around all edges and bottom.
Fill each cup with desired toppings (cheese, pepperoni, pizza sauce) and top with cheese last.
Place in oven and cook until tops are brown and dough is cooked through. Apx. 20 min.
Thursday, March 3, 2011
Spaghetti Lasagna
YUM - I made this wednesday night and my ENTIRE family liked it. With one child who loves spaghetti and another that can't stand spaghetti sauce, that is a huge accomplishment!! The cheeses really tame down the sauce but the trick is all in the seasoning. Make sure to season your meat sauce really good so it doesn't get lost in the other flavors. I served with a yummy mixed green salad and garlic bread.
Ingredients
1 package wheat spaghetti
1 pound ground turkey
1 medium onion, chopped
2 (26 ounce) can meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups ricotta cheese
4 cups shredded mozzarella cheese
Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Ingredients
1 package wheat spaghetti
1 pound ground turkey
1 medium onion, chopped
2 (26 ounce) can meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups ricotta cheese
4 cups shredded mozzarella cheese
Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Tuesday, February 1, 2011
Roasted Chicken and Carmelized Onion Risotto
4 tbsp. olive oil, divided
2 onions, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups hot chicken broth (4 cans)
1/2 lb. mushrooms
2 tbsp. butter
2 cups chopped roasted chicken
Shredded Parmesan
Garlic to taste
Salt and pepper to taste
Heat 2 tbsp olive oil in saucepan over medium heat. Stir in the onions and mushrooms then saute for 15-20 minutes or until onions and mushrooms are dark brown. Remove from heat and stir in balsamic vinegar and set aside.
Heat remaining oil in separate pan oer medium heat. Stir in the rice and mix well. Cook for apx. 2 minutes while heating wine and then mix in. Heat broth in pot on medium and begin adding broth one cup at a time to rice until dissolved before adding another cup, apx. 30 minutes.
Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt, pepper and garlic. Serve with grated Parmesan as a garnish on top.
2 onions, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups hot chicken broth (4 cans)
1/2 lb. mushrooms
2 tbsp. butter
2 cups chopped roasted chicken
Shredded Parmesan
Garlic to taste
Salt and pepper to taste
Heat 2 tbsp olive oil in saucepan over medium heat. Stir in the onions and mushrooms then saute for 15-20 minutes or until onions and mushrooms are dark brown. Remove from heat and stir in balsamic vinegar and set aside.
Heat remaining oil in separate pan oer medium heat. Stir in the rice and mix well. Cook for apx. 2 minutes while heating wine and then mix in. Heat broth in pot on medium and begin adding broth one cup at a time to rice until dissolved before adding another cup, apx. 30 minutes.
Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt, pepper and garlic. Serve with grated Parmesan as a garnish on top.
Shrimp and Grits
OK - I am Cajun by birth and Texan for life so lets face it.............this is as south as it gets folks! And what is one word that makes you think of the south?....................GRITS! Yum - I have grown up loving grits my entire life so I love that now it is acceptable to mix things in them and eat them for dinner and in public settings....haha. I am even now able to get my family to eat them so I can can pass on this southern tradition. ENJOY!
1 lb. medium size shrimp - cooked and peeled
4 bacon slices, chopped
1 medium onion, finely chopped
2 garlic cloves, minced
2 cups low sodium chicken broth
1 cup water
1 cup whipping cream
1/2 tsp. salt
1/4 tsp. ground red pepper
1/2 tsp. Old Bay Seasoning
1 cup quick cooking grits, uncooked
1 cup shredded extra sharp cheddar cheese
Green onion for garnish
Fry bacon until crispy and chop, reserving 1 tbsp bacon grease in sauce pan.
Saute onion in hot drippings over medium-high heat 5 minutes or until tender. Add garlic and saute 1 minute. Add chicken broth and next 5 ingredients; bring to a boil. Reduce heat to medium and whisk in grits. Cook, stirring constantly 7-8 minutes or until smooth. Stir in shrimp and cheese and cook 1-2 minutes or until shrimp turns pink.
Garnish each serving with chopped green onions and bacon...............YUM
Root Beer Pulled Pork Sandwiches - Crock Pot
1- 4lb pork roast
24 oz Barqs Root Beer
2 bottles Sweet Baby Rays Sweet and Spicy bar b que sauce
8 hamburger buns
Salt
Pepper
Garlic Powder
Cook pork in crock pot with root beer and seasonings on low for 6-7 hrs or until it shreds easily with a fork. Take pork out and drain remaining juice in crock pot. Shred pork with two forks and discard fat pieces. Place shredded pork and bbq sauce back into crock pot on warm. Serve on toasted hamburger buns when warm.
Sunday, January 16, 2011
Pesto Porkchops
YAY - 10 min weeknight meal!! Is everyone doing the happy dance now?? This is super easy and amazing, although I am pretty sure if you put Pesto on anything it would be amazing!!
4 boneless pork chops - medium thickness
3 tbsp. flour
Salt and Pepper
Garlic Powder
Pesto
Olive Oil
Preheat skillet on medium high heat
Mix flour, salt, pepper and garlic powder in shallow dish. Take each pork chop and coat in flour mixture.
Brown pork chops for two minutes on each side in preheated skillet. Spread pesto sauce on the tops of each pork chop, cover skillet and let cook for 2 additional minutes.
Serve with Garlic and Herb angel hair pasta.
4 boneless pork chops - medium thickness
3 tbsp. flour
Salt and Pepper
Garlic Powder
Pesto
Olive Oil
Preheat skillet on medium high heat
Mix flour, salt, pepper and garlic powder in shallow dish. Take each pork chop and coat in flour mixture.
Brown pork chops for two minutes on each side in preheated skillet. Spread pesto sauce on the tops of each pork chop, cover skillet and let cook for 2 additional minutes.
Serve with Garlic and Herb angel hair pasta.
Thursday, September 2, 2010
Chicken Salad Shells
1½ pounds prepared chicken salad
18 jumbo pasta shells, cooked, drained and cooled
½ cup seedless red grapes, halved
2/3 cup ranch salad dressing
In a large bowl, combine the chicken salad and grapes.
Spoon about 2 tablespoons of chicken salad into each pasta shell. Refrigerate until serving. Drizzle with ranch dressing before served.
(2008 Cookbook)
18 jumbo pasta shells, cooked, drained and cooled
½ cup seedless red grapes, halved
2/3 cup ranch salad dressing
In a large bowl, combine the chicken salad and grapes.
Spoon about 2 tablespoons of chicken salad into each pasta shell. Refrigerate until serving. Drizzle with ranch dressing before served.
(2008 Cookbook)
Chicken Salad Sandwich
1½ cup cooked chicken, chopped
1 hard-cooked egg, finely chopped
1 tbsp. finely chopped onion
2 tbsp. finely chopped stuffed olives
2 tbsp. finely chopped celery
1 tbsp. pickle relish
1/8 tsp salt
Dash of pepper
¼ cup mayonnaise or salad dressing
Combine all ingredients in a bowl. Mix well and spread between buttered slices of your favorite bread.
(2008 Cookbook)
1 hard-cooked egg, finely chopped
1 tbsp. finely chopped onion
2 tbsp. finely chopped stuffed olives
2 tbsp. finely chopped celery
1 tbsp. pickle relish
1/8 tsp salt
Dash of pepper
¼ cup mayonnaise or salad dressing
Combine all ingredients in a bowl. Mix well and spread between buttered slices of your favorite bread.
(2008 Cookbook)
Chicken Fried Steak with Gravy
2 packages garlic-ranch salad dressing mix
1 cup all purpose flour
Ground black pepper
1 egg, lightly beaten
3 cups buttermilk
1 pound cubed steak, cut into 4 pieces
Vegetable Oil
1 cup chicken broth
1 (2.64 oz) package gravy mix
Mashed potatoes for serving
Combine 1 pkg. salad dressing mix, flour and pepper to taste in a large plastic bag then set aside. Combine another package of salad dressing mix, egg and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.
Heat ½ in. layer of oil in a large cast iron skillet to 350°. Place 2 steaks in pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.
To make gravy, combine 1 cup buttermilk, chicken broth and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.
(2008 Cookbook)
1 cup all purpose flour
Ground black pepper
1 egg, lightly beaten
3 cups buttermilk
1 pound cubed steak, cut into 4 pieces
Vegetable Oil
1 cup chicken broth
1 (2.64 oz) package gravy mix
Mashed potatoes for serving
Combine 1 pkg. salad dressing mix, flour and pepper to taste in a large plastic bag then set aside. Combine another package of salad dressing mix, egg and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.
Heat ½ in. layer of oil in a large cast iron skillet to 350°. Place 2 steaks in pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.
To make gravy, combine 1 cup buttermilk, chicken broth and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.
(2008 Cookbook)
Chicken Florentine Casserole
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup crushed real bacon
2 cups shredded mozzarella cheese
Preheat oven to 350°.
Sauté Spinach and mushrooms in butter and white cooking wine and place at the bottom of the baking dish.
Boil and cut chicken into cubes.
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Add chicken to this sauce.
Pour mixture from the saucepan over the spinach at the bottom of the pan. Sprinkle with bacon, and top with mozzarella cheese.
Bake 20 to 25 minutes, until bubbly and lightly browned.
(2008 Cookbook)
1/4 cup butter
3 teaspoons minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup crushed real bacon
2 cups shredded mozzarella cheese
Preheat oven to 350°.
Sauté Spinach and mushrooms in butter and white cooking wine and place at the bottom of the baking dish.
Boil and cut chicken into cubes.
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Add chicken to this sauce.
Pour mixture from the saucepan over the spinach at the bottom of the pan. Sprinkle with bacon, and top with mozzarella cheese.
Bake 20 to 25 minutes, until bubbly and lightly browned.
(2008 Cookbook)
Chicken Enchiladas
12 flour tortilla shells
8 oz Monterey jack shredded cheese
8 oz cheddar shredded cheese
1 can (4 oz) diced green chilies
2 cans cream of chicken soup
8 oz sour cream
5 green onions, chopped
13 oz can chunk chicken breast in water (drained and chopped or flaked with fork)
Mix 1/2 of cheese, all of chilies, onion and chicken (save 1 cup of soup, and save 1 cup of sour cream for pouring over finished enchiladas) mix remaining soup and sour cream, with the mixed ingredients. Spread mixture on shells and roll up.
Place in 9 X 13 greased pan. Cover with the soup and sour cream that were saved and the 1/2 cheese that was saved.
Bake 350 degrees for 45-60 minutes, check after 30 minutes and monitor closely after that, but it takes awhile if you do the 9 X 13 pan. If you do 2 small pans, it will bake faster.
(2008 Cookbook)
8 oz Monterey jack shredded cheese
8 oz cheddar shredded cheese
1 can (4 oz) diced green chilies
2 cans cream of chicken soup
8 oz sour cream
5 green onions, chopped
13 oz can chunk chicken breast in water (drained and chopped or flaked with fork)
Mix 1/2 of cheese, all of chilies, onion and chicken (save 1 cup of soup, and save 1 cup of sour cream for pouring over finished enchiladas) mix remaining soup and sour cream, with the mixed ingredients. Spread mixture on shells and roll up.
Place in 9 X 13 greased pan. Cover with the soup and sour cream that were saved and the 1/2 cheese that was saved.
Bake 350 degrees for 45-60 minutes, check after 30 minutes and monitor closely after that, but it takes awhile if you do the 9 X 13 pan. If you do 2 small pans, it will bake faster.
(2008 Cookbook)
Chicken Bruschetta
Boneless Chicken Breast (one per person)
1 can - Italian spice tomatoes (can use two cans if you like more of a tomato taste)
1 box Stove Top Stuffing
1 pkg. Parmesan Cheese
1 pkg. Mozzarella Cheese
Basil
Oregano
Garlic powder
Mix Stove Top Stuffing with can of Italian tomatoes, may need to add some water to the mixture.
Spray casserole dish with Pam, place cubed chicken breast in casserole, season chicken with Italian spices and top with Parmesan and Mozzarella Cheese. Spoon stuffing mixture on top of chicken and cheese.
Bake at 400 for 35/40 minutes. Top dish with more Parmesan and Mozzarella Cheese, bake till melted.
(2008 Cookbook)
1 can - Italian spice tomatoes (can use two cans if you like more of a tomato taste)
1 box Stove Top Stuffing
1 pkg. Parmesan Cheese
1 pkg. Mozzarella Cheese
Basil
Oregano
Garlic powder
Mix Stove Top Stuffing with can of Italian tomatoes, may need to add some water to the mixture.
Spray casserole dish with Pam, place cubed chicken breast in casserole, season chicken with Italian spices and top with Parmesan and Mozzarella Cheese. Spoon stuffing mixture on top of chicken and cheese.
Bake at 400 for 35/40 minutes. Top dish with more Parmesan and Mozzarella Cheese, bake till melted.
(2008 Cookbook)
Chicken Breasts in Sour Cream Gravy
10 boneless chicken breast halves (skinned)
Salt and pepper
Paprika
½ cup butter or margarine
1 (10 ¾ oz) can cream of mushroom soup
1 (8 oz) carton sour cream
1 (2.8 oz) can onion rings
Salt and pepper chicken and sprinkle with lots of paprika. Top with butter patties and bake at 350° for 1 hour.
Reserve chicken and make gravy in drippings with the mushroom soup and sour cream.
Top with onion rings and bake 20 minutes more.
(2008 Cookbook)
Salt and pepper
Paprika
½ cup butter or margarine
1 (10 ¾ oz) can cream of mushroom soup
1 (8 oz) carton sour cream
1 (2.8 oz) can onion rings
Salt and pepper chicken and sprinkle with lots of paprika. Top with butter patties and bake at 350° for 1 hour.
Reserve chicken and make gravy in drippings with the mushroom soup and sour cream.
Top with onion rings and bake 20 minutes more.
(2008 Cookbook)
Cheesy Chicken Simmer
2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
2 cups frozen broccoli florets
1 can (10-3/4 oz.) 98% fat-free reduced-sodium condensed cream of chicken soup
1/4 lb. (4 oz.) Velveeta cheese, cut into 1/2-inch cubes
2 cups instant brown rice, prepared as directed on package
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min., turning after 4 min.
Add broccoli, soup and VELVEETA; mix well. Simmer on medium heat 7 min. or until chicken is cooked through (165ºF).
Serve over rice.
(2008 Cookbook)
4 small boneless skinless chicken breast halves (1 lb.)
2 cups frozen broccoli florets
1 can (10-3/4 oz.) 98% fat-free reduced-sodium condensed cream of chicken soup
1/4 lb. (4 oz.) Velveeta cheese, cut into 1/2-inch cubes
2 cups instant brown rice, prepared as directed on package
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min., turning after 4 min.
Add broccoli, soup and VELVEETA; mix well. Simmer on medium heat 7 min. or until chicken is cooked through (165ºF).
Serve over rice.
(2008 Cookbook)
Captain Crunch Chicken
2 cups Captain Crunch Cereal
1 1/2 cup Corn flakes
1 Egg
1 cup Milk
1 cup All purpose flour
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
2 pounds Chicken breast cut in 1-oz. tenders
Vegetable oil for frying
Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also.
Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.
(2008 Cookbook)
1 1/2 cup Corn flakes
1 Egg
1 cup Milk
1 cup All purpose flour
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
2 pounds Chicken breast cut in 1-oz. tenders
Vegetable oil for frying
Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also.
Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.
(2008 Cookbook)
30-Minute Almond Chicken
8 boneless skinless chicken thighs
1/4 cup Zesty Italian Dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 cup instant white rice, uncooked
1/4 cup sliced almonds
Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned.
Stir in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
(2008 Cookbook)
1/4 cup Zesty Italian Dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 cup instant white rice, uncooked
1/4 cup sliced almonds
Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned.
Stir in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
(2008 Cookbook)
20-Minute Skillet Salmon
1 Tbsp. oil
4 salmon fillets (1 lb.)
1 cup fat-free milk
1/2 cup (1/2 of 8-oz. tub) Light Cream Cheese Spread
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
Heat oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
Add milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended. Stir in cucumbers and dill.
Return salmon to skillet. Cook 2 min. or until heated through. Serve salmon topped with the cream cheese sauce.
(2008 Cookbook)
4 salmon fillets (1 lb.)
1 cup fat-free milk
1/2 cup (1/2 of 8-oz. tub) Light Cream Cheese Spread
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
Heat oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
Add milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended. Stir in cucumbers and dill.
Return salmon to skillet. Cook 2 min. or until heated through. Serve salmon topped with the cream cheese sauce.
(2008 Cookbook)
Easy Casserole Chicken
6-8 Chicken breasts
2 cans cream of mushroom soup
6-8 slices Swiss cheese
Bacon Bits
Preheat oven to 375°.
Place chicken breasts in a single layer in pan. Pour cream of mushroom soup over chicken. Place one slice of Swiss cheese over each piece of chicken and sprinkle with bacon bits.
Cover with foil and bake for 1 – 1 ½ hrs.
2 cans cream of mushroom soup
6-8 slices Swiss cheese
Bacon Bits
Preheat oven to 375°.
Place chicken breasts in a single layer in pan. Pour cream of mushroom soup over chicken. Place one slice of Swiss cheese over each piece of chicken and sprinkle with bacon bits.
Cover with foil and bake for 1 – 1 ½ hrs.
Crescent Roll Casserole
1 ½ lb very lean ground beef
1 medium onion, chopped
1 lb crushed tomatoes, fresh or canned
1 ½ tsp salt plus more as needed
Freshly ground black pepper
2 C (apx 6oz) shredded sharp cheddar cheese
2 C (apx 6 oz) shredded mozzarella cheese
4 Pillsbury refrigerated Crescent dinner rolls (unbaked)
¼ C sour cream
Preheat oven to 375°.
In a large flame-proof baking casserole, brown the beef with the onion over medium heat, stirring to break up the meat, until the beef turns color, about 12 minutes. Add the tomatoes and stir. Season with 1 ½ tsp. of salt and some pepper. Cook, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the casserole from the heat.
Mix together the cheddar and mozzarella cheeses and sprinkle over the meat in the casserole. Unroll the crescent rolls and spread one side of each roll with 1 tbsp of sour cream. Cover the cheese with the rolls and the sour creamed side up. Bake the casserole until bubbly and the top of the crescent rolls are golden brown, about 35 minutes.
1 medium onion, chopped
1 lb crushed tomatoes, fresh or canned
1 ½ tsp salt plus more as needed
Freshly ground black pepper
2 C (apx 6oz) shredded sharp cheddar cheese
2 C (apx 6 oz) shredded mozzarella cheese
4 Pillsbury refrigerated Crescent dinner rolls (unbaked)
¼ C sour cream
Preheat oven to 375°.
In a large flame-proof baking casserole, brown the beef with the onion over medium heat, stirring to break up the meat, until the beef turns color, about 12 minutes. Add the tomatoes and stir. Season with 1 ½ tsp. of salt and some pepper. Cook, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the casserole from the heat.
Mix together the cheddar and mozzarella cheeses and sprinkle over the meat in the casserole. Unroll the crescent rolls and spread one side of each roll with 1 tbsp of sour cream. Cover the cheese with the rolls and the sour creamed side up. Bake the casserole until bubbly and the top of the crescent rolls are golden brown, about 35 minutes.
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