1 lb. shredded pepper jack cheese
1 can green chilies
2 cans northern white beans
16 oz. salsa
16 oz. sour cream
4 oz. chicken broth
1 lb. shredded chicken (cooked)
1 pkg. frozen corn
Mix all the above ingredients into a pot or crockpot. Eat when hot!
Monday, May 31, 2010
Fettucine Alfredo (Olive Garden)
8 ounces of Cream cheese (cut into bits)
3/4 cup Parmesan cheese (grated)
1/2 cup butter or margarine
1/2 cup milk
8 ounces of fettucine, cook, drain
3-4 cooked chicken breasts (I mix them in a little sauce too for flavoring)
In large saucepan, combine cream cheese, parmesan, butter and milk stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
3/4 cup Parmesan cheese (grated)
1/2 cup butter or margarine
1/2 cup milk
8 ounces of fettucine, cook, drain
3-4 cooked chicken breasts (I mix them in a little sauce too for flavoring)
In large saucepan, combine cream cheese, parmesan, butter and milk stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Easy Parmesan Garlic Chicken
1/2 cup KRAFT Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through (165°F).
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
PREHEAT oven to 400°F. Mix cheese, dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is cooked through (165°F).
Pirate's Stew
¾ cup sliced onion
1 lb ground beef
½ cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup sliced raw carrots
1 cup diced celery
2 cups caned light red kidney beans drained
1 tsp salt
1/8 tsp pepper
¼ tsp chili powder
¼ tsp Worcestershire sauce
1 ½ cup tomato sauce
½ cup water
In a pan brown beef and onions. If needed, drain off fat from beef. Layer ingredients in slow cooker in the order given. Cover and cook on low for 6 hours, or until potatoes and rice are cooked.
1 lb ground beef
½ cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup sliced raw carrots
1 cup diced celery
2 cups caned light red kidney beans drained
1 tsp salt
1/8 tsp pepper
¼ tsp chili powder
¼ tsp Worcestershire sauce
1 ½ cup tomato sauce
½ cup water
In a pan brown beef and onions. If needed, drain off fat from beef. Layer ingredients in slow cooker in the order given. Cover and cook on low for 6 hours, or until potatoes and rice are cooked.
Parmesan-Crusted Chicken in Cream Sauce
2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup Chive & Onion Light Cream Cheese Spread
3/4 lb. asparagus spears, trimmed, steamed
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. Discard any remaining crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (165°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup Chive & Onion Light Cream Cheese Spread
3/4 lb. asparagus spears, trimmed, steamed
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. Discard any remaining crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (165°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
Manicotti
12 large manicotti
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or Romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or Romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Chicken Pillows
1 tube refrigerated crescent rolls
1 package herb cream cheese
1 c. cooked chicken, cubed
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 stick butter (melted)
Bread crumbs
Cooked white rice
Mix together cubed chicken and cream cheese. Roll out crescent rolls on baking sheet. Put chicken mixture in center of triangle. Fold up sides and pinch together the ends. Roll ball in butter, then in bread crumbs. Place on baking sheet. Bake according to crescent roll directions. Warm up cream of chicken soup, sour cream and milk to form a gravy. Pour gravy over chicken pillows and rice.
1 package herb cream cheese
1 c. cooked chicken, cubed
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 stick butter (melted)
Bread crumbs
Cooked white rice
Mix together cubed chicken and cream cheese. Roll out crescent rolls on baking sheet. Put chicken mixture in center of triangle. Fold up sides and pinch together the ends. Roll ball in butter, then in bread crumbs. Place on baking sheet. Bake according to crescent roll directions. Warm up cream of chicken soup, sour cream and milk to form a gravy. Pour gravy over chicken pillows and rice.
Saturday, May 1, 2010
Pierogies
5 C flour
2 tsp. salt
3 eggs
1 C water
Mashed potatoes (about 5-6 medium potatoes)
2 onions, sautéed in butter
Pour half of sautéed onions into mashed potatoes; mix.
Combine flour, salt, water, and eggs. Knead slightly. Roll out 1/8-inch thick. Cut in squares or circles. (can use cup rims) Fill with one tablespoon potato mixture. Fold over, seal shut. Place in boiling water until pirogi rises to the top. Drain in colander. Pour remainder of sautéed onions over pierogies, stir. Best served warm.
2 tsp. salt
3 eggs
1 C water
Mashed potatoes (about 5-6 medium potatoes)
2 onions, sautéed in butter
Pour half of sautéed onions into mashed potatoes; mix.
Combine flour, salt, water, and eggs. Knead slightly. Roll out 1/8-inch thick. Cut in squares or circles. (can use cup rims) Fill with one tablespoon potato mixture. Fold over, seal shut. Place in boiling water until pirogi rises to the top. Drain in colander. Pour remainder of sautéed onions over pierogies, stir. Best served warm.
Crockpot Cream Cheese Chicken
4 FROZEN chicken breasts
1 packet powdered Good Seasons Italian Dressing
8oz cream cheese
1 can cream of chicken
1 stick butter
Place frozen chicken breasts, Good Seasons Italian Dressing packet, and 1 stick of butter into crockpot. Turn settings to high for 4-5 hours (until chicken easily falls apart). Then shred chicken and add 1 can cream of chicken and 8oz cream cheese. Stir and return to high settings for 1 hour. In the meantime, make egg noodles or rice and set aside. When crockpot is done, stir and then spoon contents onto egg noodles or rice (personal preference). Enjoy!!! Makes 4 servings.
1 packet powdered Good Seasons Italian Dressing
8oz cream cheese
1 can cream of chicken
1 stick butter
Place frozen chicken breasts, Good Seasons Italian Dressing packet, and 1 stick of butter into crockpot. Turn settings to high for 4-5 hours (until chicken easily falls apart). Then shred chicken and add 1 can cream of chicken and 8oz cream cheese. Stir and return to high settings for 1 hour. In the meantime, make egg noodles or rice and set aside. When crockpot is done, stir and then spoon contents onto egg noodles or rice (personal preference). Enjoy!!! Makes 4 servings.
Taco Casserole
One of the few casserole that kids love!
Tortillas
1/2 lb. ground meat, browned with onions
1 bottle of Pace medium picante sauce
1 1/2 c. shredded light Cheddar
1 container of light sour cream
Shredded lettuce, diced avocados, chopped tomatoes, sliced black olives as topping
Preheat oven to 350 degrees. Layer in casserole dish the following: tortillas, ground meat, sour cream, picante sauce, shredded Cheddar. Repeat the layers until dish is filled. Cover with foil. Bake in oven until mixture is bubbly, about 30 minutes. Serve with shredded lettuce, chopped tomatoes, diced avocados and sliced black olives as a topping. This is also great with tortilla chips in place of the tortillas.
Tortillas
1/2 lb. ground meat, browned with onions
1 bottle of Pace medium picante sauce
1 1/2 c. shredded light Cheddar
1 container of light sour cream
Shredded lettuce, diced avocados, chopped tomatoes, sliced black olives as topping
Preheat oven to 350 degrees. Layer in casserole dish the following: tortillas, ground meat, sour cream, picante sauce, shredded Cheddar. Repeat the layers until dish is filled. Cover with foil. Bake in oven until mixture is bubbly, about 30 minutes. Serve with shredded lettuce, chopped tomatoes, diced avocados and sliced black olives as a topping. This is also great with tortilla chips in place of the tortillas.
Roasted Lemon chicken
This is a great money saving recipe. Whole chickens are the least expensive way to purchase your chicken.
Ingredients:
3-4 pound whole chicken
2 lemons
6 cloves garlic
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups chicken broth
Preparation:
Preheat oven to 400 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften them, then prick thoroughly with a fork, going all the way through the rind to the flesh.
In a small bowl, mash the garlic with the salt until a paste forms. Rub half this paste inside the chicken and then stuff the lemons into the cavity.
Add thyme and pepper to remaining paste and rub on the outside of the chicken. Place in a shallow roasting pan, on a rack (you can use sliced onions for a rack for even more flavor), and pour the chicken broth around the chicken.
Roast for 60-65 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices (don't eat the lemons!). Serves 4
Ingredients:
3-4 pound whole chicken
2 lemons
6 cloves garlic
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups chicken broth
Preparation:
Preheat oven to 400 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften them, then prick thoroughly with a fork, going all the way through the rind to the flesh.
In a small bowl, mash the garlic with the salt until a paste forms. Rub half this paste inside the chicken and then stuff the lemons into the cavity.
Add thyme and pepper to remaining paste and rub on the outside of the chicken. Place in a shallow roasting pan, on a rack (you can use sliced onions for a rack for even more flavor), and pour the chicken broth around the chicken.
Roast for 60-65 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices (don't eat the lemons!). Serves 4
Meat Loaf
This is what my family asks for most on birthdays.
1 beaten eggs
3/4 cup milk
2/3 cup fine dry bread crumbs
2 Tbls. grated onion
1 tsp. Salt
1/2 tsp. ground sage
Dash pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 Tbls. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Combine eggs, milk, bread crumbs, onion, salt, sage, and pepper. Add beef and mix well. Pat mixture into 8x4 loaf pan. Bake at 350 degrees for an hour. Combine remaining ingredients. Spread over meat loaf. Bake 15 minutes longer.
Makes 6 servings.
1 beaten eggs
3/4 cup milk
2/3 cup fine dry bread crumbs
2 Tbls. grated onion
1 tsp. Salt
1/2 tsp. ground sage
Dash pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 Tbls. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Combine eggs, milk, bread crumbs, onion, salt, sage, and pepper. Add beef and mix well. Pat mixture into 8x4 loaf pan. Bake at 350 degrees for an hour. Combine remaining ingredients. Spread over meat loaf. Bake 15 minutes longer.
Makes 6 servings.
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