2 1/2 tbsp. red wine vinegar
2 c. buttermilk
2 c. cilantro
3/4 c. pepitas or sunflower seeds
3/4 c. Parmesan cheese
1 1/3 c. oil
4 tbs dry ranch dressing
Blend everything but oil together. As mixture is blending, slowly add oil. Makes four cups. Best refrigerated overnight. Top green leaf lettuce with grilled chicken, tomatoes, pepitas, tortilla strips and dressing.
Showing posts with label Nikki Mosley. Show all posts
Showing posts with label Nikki Mosley. Show all posts
Monday, March 28, 2011
Wednesday, March 23, 2011
Cilantro-Lime Rice
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Cafe Rio Pork Barbacoa
2 ½ lbs. pork roast
⅓ cup water
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup canned salsa verde
1 cup brown sugar
Put pork, water, garlic, salt and pepper in crock pot on high for 4 hours. Drain, shred pork with two forks. Stir together salsa verde and brown sugar, pour over pork and stir in. Serve in burritos, tacos, salad, etc. SERVE WITH CILANTRO-LIME RICE found in the SIDE DISH SECTION.
⅓ cup water
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup canned salsa verde
1 cup brown sugar
Put pork, water, garlic, salt and pepper in crock pot on high for 4 hours. Drain, shred pork with two forks. Stir together salsa verde and brown sugar, pour over pork and stir in. Serve in burritos, tacos, salad, etc. SERVE WITH CILANTRO-LIME RICE found in the SIDE DISH SECTION.
Pasta Fagioli
1 lb ground beef
1 (15 oz) tomato sauce
1 cup diced onion
1 (12 oz) can V-8 juice
1 cup julienned carrot
1 t vinegar
2 stalks celery
1 1/2 t salt
2 garlic clove, minced
1 t oregano
2 (14 1/2 oz) cans diced tomatoes
1 t basil
1 (15 oz) can kidney beans (with liquid)
1/2 t each of pepper and thyme
1 (15 oz) can great northern beans (with Liquid)
1/2 lb ditali pasta
Directions:
1. Brown beef in a large stock pot over medium heat and drain off fat.
2. Add onion, carrot, celery, and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes boil pasta to al dente and drain well.
5. Add pasta to the large pot of soup and simmer for 10 minutes.
1 (15 oz) tomato sauce
1 cup diced onion
1 (12 oz) can V-8 juice
1 cup julienned carrot
1 t vinegar
2 stalks celery
1 1/2 t salt
2 garlic clove, minced
1 t oregano
2 (14 1/2 oz) cans diced tomatoes
1 t basil
1 (15 oz) can kidney beans (with liquid)
1/2 t each of pepper and thyme
1 (15 oz) can great northern beans (with Liquid)
1/2 lb ditali pasta
Directions:
1. Brown beef in a large stock pot over medium heat and drain off fat.
2. Add onion, carrot, celery, and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes boil pasta to al dente and drain well.
5. Add pasta to the large pot of soup and simmer for 10 minutes.
Ambrosia Salad
1 can (8 oz.) crushed pineapple in juice, undrained
Cold water
2 cups boiling water
1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin
1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping
1 can (11 oz.) mandarin orange segments, drained
1-1/2 cups JET-PUFFED Miniature Marshmallows
1/2 cup BAKER'S ANGEL FLAKE Coconut
DRAIN pineapple, reserving juice. Add enough cold water to juice to measure 1 cup.
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
STIR in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.
REFRIGERATE 3 hours or until firm.
Cold water
2 cups boiling water
1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin
1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping
1 can (11 oz.) mandarin orange segments, drained
1-1/2 cups JET-PUFFED Miniature Marshmallows
1/2 cup BAKER'S ANGEL FLAKE Coconut
DRAIN pineapple, reserving juice. Add enough cold water to juice to measure 1 cup.
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
STIR in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.
REFRIGERATE 3 hours or until firm.
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.
My Favorite Pasta Salad
1-16 oz. pkg. penne or farfalle pasta, cooked and drained
1 cup feta cheese
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup chopped green onion
1 cup shredded carrots
2 cups broccoli florets
3 chicken breasts, grilled
Dressing:
1/2 cup cider vinegar
1/2 cup sugar
1 garlic glove (minced)
1/2 green onion, chopped
1/2 tsp. ground mustard
1/2 tsp. salt
Combine all the above ingredients in a blender and slowly add 1 cup vegetable oil.
After blended add 3 tsp. poppy seeds.
Pour over salad and serve.
1 cup feta cheese
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup chopped green onion
1 cup shredded carrots
2 cups broccoli florets
3 chicken breasts, grilled
Dressing:
1/2 cup cider vinegar
1/2 cup sugar
1 garlic glove (minced)
1/2 green onion, chopped
1/2 tsp. ground mustard
1/2 tsp. salt
Combine all the above ingredients in a blender and slowly add 1 cup vegetable oil.
After blended add 3 tsp. poppy seeds.
Pour over salad and serve.
Self-Frosting Nutella Pumpkin Mufins
1 - 15 oz can pure pumpkin puree (not pie filling)
1/2 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons natural (not Dutch) cocoa powder
12 heaping teaspoons Nutella for topping
Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.
In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
Serve warm or at room temperature. Store in an airtight container.
1/2 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons natural (not Dutch) cocoa powder
12 heaping teaspoons Nutella for topping
Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.
In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
Serve warm or at room temperature. Store in an airtight container.
Savory Cheese and Chive Bread
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2-2 teaspoon salt (depending how salty your cheese is)
1/4 teaspoon freshly ground white pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra virgin olive oil
1 generous cup coarsely grated Gruyere, Comte, Emmenthal, or Cheddar (about 4 ounces)
2 ounces Gruyere, Comte, Emmenthal, or Cheddar cut into very small cubes
1/3 cup minced fresh chives
1/3 cup toasted walnuts, chopped
Directions:
Center a rack in the oven and preheat to 350 degrees. Generously grease a loaf pan.
Whisk flour, baking powder, salt and white pepper in a large bowl and set aside.
Put eggs in a medium bowl and whisk for a minute until frothy and blended. Then whisk in milk and olive oil until fully incorporated.
Pour the wet ingredients into the dry and gently mix until all the dry ingredients are moistened. (No need to be thorough or energetic as over mixing will toughen the bread.) Then stir in cheese, chives and walnuts. The dough will be very thick. Pour the dough into the prepared pan and even the top with the back of a spoon or spatula.
Bake for 35-45 minutes or until the bread is golden and a knife inserted into the center comes out clean. Transfer to a cooling rack to cool. Once slightly cooled, run a knife along with sides of the pan and turn over onto a rack. Invert and set right side up to cool.
1 tablespoon baking powder
1/2-2 teaspoon salt (depending how salty your cheese is)
1/4 teaspoon freshly ground white pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra virgin olive oil
1 generous cup coarsely grated Gruyere, Comte, Emmenthal, or Cheddar (about 4 ounces)
2 ounces Gruyere, Comte, Emmenthal, or Cheddar cut into very small cubes
1/3 cup minced fresh chives
1/3 cup toasted walnuts, chopped
Directions:
Center a rack in the oven and preheat to 350 degrees. Generously grease a loaf pan.
Whisk flour, baking powder, salt and white pepper in a large bowl and set aside.
Put eggs in a medium bowl and whisk for a minute until frothy and blended. Then whisk in milk and olive oil until fully incorporated.
Pour the wet ingredients into the dry and gently mix until all the dry ingredients are moistened. (No need to be thorough or energetic as over mixing will toughen the bread.) Then stir in cheese, chives and walnuts. The dough will be very thick. Pour the dough into the prepared pan and even the top with the back of a spoon or spatula.
Bake for 35-45 minutes or until the bread is golden and a knife inserted into the center comes out clean. Transfer to a cooling rack to cool. Once slightly cooled, run a knife along with sides of the pan and turn over onto a rack. Invert and set right side up to cool.
Hot Artichoke Spinach Dip
1 *8 oz. pkg. Light Cream Cheese ( I like the texture better, regular is fine)
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
3/4 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste
Allow cream cheese to come to room temperature. Cream together, in a mixer, with mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and fold into cheese mixture until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread or tortilla chips.
If you don't like too much artichoke I suggest using half a can or doubling recipe without doubling artichoke. You can also heat in a crock pot.
This is Olive Gardens Artichoke dip.
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
3/4 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste
Allow cream cheese to come to room temperature. Cream together, in a mixer, with mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and fold into cheese mixture until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread or tortilla chips.
If you don't like too much artichoke I suggest using half a can or doubling recipe without doubling artichoke. You can also heat in a crock pot.
This is Olive Gardens Artichoke dip.
Avocado-Mango Dip
3 mangos diced
4 avocados diced
8-9 roma tomatoes, diced and rinsed
1 can black beans
1 can corn
1 stalk green onion, diced
chopped cilantro to taste
1 pkg. Good Seasons Italian Dressing, prepared
Mix all the ingredients together. Serve with chips and enjoy!
4 avocados diced
8-9 roma tomatoes, diced and rinsed
1 can black beans
1 can corn
1 stalk green onion, diced
chopped cilantro to taste
1 pkg. Good Seasons Italian Dressing, prepared
Mix all the ingredients together. Serve with chips and enjoy!
Mexican Corn Dip
2 cans Mexican Corn drained
1 can Rotel
1 cup Mayo
1 cup Sour Cream
1 cup grated Cheese (packaged)
5 chopped Green Onions
1 tsp Garlic Powder
a splash of salt
Mix and Enjoy!
This is good with tortilla chips and Frito's as well as on tacos or salads or anything else you try it out on!
1 can Rotel
1 cup Mayo
1 cup Sour Cream
1 cup grated Cheese (packaged)
5 chopped Green Onions
1 tsp Garlic Powder
a splash of salt
Mix and Enjoy!
This is good with tortilla chips and Frito's as well as on tacos or salads or anything else you try it out on!
Wednesday, March 16, 2011
Fresh Broccoli Salad
4 lbs. fresh broccoli,
washed, dried completely and cut into florets
1 lb. Bacon, cooked until very crisp and crumbled
1 1/2 cup craisins
1 1/2 cups roasted, salted peanuts
1/2 medium red onion, coarsely chopped
Dressing:
1 1/2 cup Mayo (do not use Miracle Whip!)
3/4 cup sugar
6 Tbsp. white vinegar
Mix broccoli, craisins and red onion in a large bowl. Add dressing and
toss well to coat. This can sit up to 1/2 hour before serving. When ready
to serve, add peanuts and bacon.
Toss again and serve immediately.
Makes a ton and will serve 20 people or perhaps even more!
washed, dried completely and cut into florets
1 lb. Bacon, cooked until very crisp and crumbled
1 1/2 cup craisins
1 1/2 cups roasted, salted peanuts
1/2 medium red onion, coarsely chopped
Dressing:
1 1/2 cup Mayo (do not use Miracle Whip!)
3/4 cup sugar
6 Tbsp. white vinegar
Mix broccoli, craisins and red onion in a large bowl. Add dressing and
toss well to coat. This can sit up to 1/2 hour before serving. When ready
to serve, add peanuts and bacon.
Toss again and serve immediately.
Makes a ton and will serve 20 people or perhaps even more!
Pina Colada Cake
1 yellow cake mix
1 can Bicardi Mixers Pina Colada Mix, thawed this is non alcoholic)
cool whip or whipped cream
ice cream or sherbet (optional)
Bake a yellow cake mix according to directions in a jelly roll pan for 15
minutes. While still warm, poke holes in cake with a fork. Pour thawed
Barcardi Mixers Pina Colada mix over cake to make a glaze. Refrigerate.
Before serving, top with a dollop of whip cream, sliced strawberries and
spearmint leaf (optional). The cake goes very well with pineapple ice
cream, too.
1 can Bicardi Mixers Pina Colada Mix, thawed this is non alcoholic)
cool whip or whipped cream
ice cream or sherbet (optional)
Bake a yellow cake mix according to directions in a jelly roll pan for 15
minutes. While still warm, poke holes in cake with a fork. Pour thawed
Barcardi Mixers Pina Colada mix over cake to make a glaze. Refrigerate.
Before serving, top with a dollop of whip cream, sliced strawberries and
spearmint leaf (optional). The cake goes very well with pineapple ice
cream, too.
Blondies
1/2 cup butter, melted
1 cup tightly packed brown sugar
1 egg, slightly beaten
1 tsp. vanilla
1/2 tsp. baking powder
1/8 tsp. baking soda
pinch of salt
1 cup of flour
1/3 cup chocolate chips (or you may use butterscotch chips, white
chocolate chips, walnuts, pecan, ect)
Whisk together the melted butter and sugar in a bowl. Add the egg and
vanilla, mix. Add flour, baking soda, baking powder and salt, mixing it
all together. Add chocolate chips. Bake for 2-25 minutes or until a
toothpick comes out clean. Allow to cool, and cut into squares to serve.
This a fun twist on the brownie!
1 cup tightly packed brown sugar
1 egg, slightly beaten
1 tsp. vanilla
1/2 tsp. baking powder
1/8 tsp. baking soda
pinch of salt
1 cup of flour
1/3 cup chocolate chips (or you may use butterscotch chips, white
chocolate chips, walnuts, pecan, ect)
Whisk together the melted butter and sugar in a bowl. Add the egg and
vanilla, mix. Add flour, baking soda, baking powder and salt, mixing it
all together. Add chocolate chips. Bake for 2-25 minutes or until a
toothpick comes out clean. Allow to cool, and cut into squares to serve.
This a fun twist on the brownie!
Monday, May 31, 2010
Award Winning White Bean Chili
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!
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!
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.
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.
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