2-Step Skillet Chicken Broccoli Divan
This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.
Prep. time: 10 minutes Cooking time: 15 Serves: 4 servings (about 1 1/3 cups each) Source: Campbell's Recipes
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half, (about 1 pound), cut into 1-inch pieces 3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup, (Regular or 98% Fat Free) 1/2 cup milk
1/2 cup Shredded Cheddar cheese Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
African Chicken in Peanut Sauce
Mix & rub onto 4 lbs. of chicken pieces (skin removed):¼ tsp pepper ¼ tsp cayenne pepper ½ tsp salt 1 ½ tsp chopped garlic 1 ½ tsp onion powder
Add oil to skillet. Brown chicken, making sure not to burn spices:
1 Tbsp. vegetable or olive oil
Remove chicken & wipe skillet. Cook ingredients below 5 minutes:
2 Tbsp. veg. or olive oil ½ diced green pepper 1 medium diced carrot 1 small diced onion ½ diced red pepper 1 minced garlic clove 1 tsp diced jalapeno chili
Add & simmer until broth is reduced by half (about 20 minutes):
32 ounces (4 cups) chicken broth
Reduce heat to med-low & stir in ingredients below. Simmer 2 minutes:
1 Tbsp tomato paste ½ tomato, seeded & diced ½ teaspoon thyme
½ tsp ginger ½ cup coconut milk ½ teaspoon salt
¼ teaspoon pepper ¼ cup chopped parsley ½ cup smooth peanut butter Return browned chicken to skillet & sauce. Cook 25-30 minutes, turning half-way through. Stir frequently to prevent sauce from sticking. Serve with cardamom rice.
Amway Grand Plaza Chicken Mix:
1 cup apple juice 1 cup oil
¼ cup brown sugar ¼ cup soy sauce 3 Tb. lemon juice 2 Tb. parsley
2 Tb. chopped carrots ½ clove minced garlic
¼ teaspoon pepper Dash of Worcestershire sauce
Marinate chicken breasts over night. Grill or bake chicken.
Baked Macaroni and Cheese Cook: ½ lb. macaroni
Drain & put into baking casserole dish.
Add & set aside: ½ lb. shredded sharp cheddar cheese Cook slowly in saucepan until thickened:
2 Tb. Flour 3 Tb. Butter 2 cups milk Add to sauce: 1 teaspoon salt
¼ teaspoon pepper dash of onion powder dash of garlic powder Pour sauce over noodles in casserole dish.
Bake: 350° for 35 minutes.
Baked Salmon with Coarse Sea Salt
Salmon is always welcome at the table. It requires just a few ingredients to make its rich flavor sing out!
Prep. time: 10 minutes Cooking time: 10-12 minutes Serves: 2
Source: America's Favorite Food Associations Ingredients
2 pieces salmon fillet 1 tablespoon olive oil 2 teaspoons coarse salt 3 to 4 lemon slices, , optional
Chopped fresh herbs, , such as rosemary, thyme or parsley, optional
Directions
Preheat the oven to 375°F. Rinse the fish under cold water and pat dry with paper towels.
Pour the olive oil into a shallow baking dish and add the fillets, turning to coat evenly with oil. Sprinkle the sea salt over the salmon and bake for 10 to 12 minutes, or until just opaque in the center.
Serve garnished with lemon and herbs, if desired.
Mediterranean Beef Pot Roast & Vegetable
Fork-tender beef pot roast goes Mediterranean
when slow cooked with garlic, rosemary and red wine.
The pan juices make extra flavorful gravy.
Recipe Cookbook :Crockpot Cooking
--- Prep Time : 20
---
Cooking Time : 10 to 11 hours
---
Serves : 6 to 8
---
Ingredients:
3 to 3 1/4 pounds boneless beef chuck shoulder pot roast, or bottom round rump
8 (approximately 1 pound) new red potatoes 1/2 pound peeled baby carrots
4 whole garlic cloves, peeled
1 teaspoon dried rosemary leaves, crushed 1 teaspoon salt
1/2 teaspoon pepper 1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch, dissolved in 2 tablespoons water
Chopped parsley, for garnish
Foolproof Standing Rib Roast
Recipe courtesy Paula Deen
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning;
place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
House Seasoning:
1 cup salt
1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 6 to 8 servings Prep Time: 10 minutes Inactive Prep Time: 1 hour Cook Time: 1 hour 30 minutes Difficulty: Easy
In the morning, remove roast from refrigerator. Wipe with damp paper towel and let stand for 1 to 1 1/2 hours to reach room temperature. Preheat oven to 350 degrees. Pepper roast and place in roasting pan rib side down. Put in oven for exactly 1 hour. Turn off oven. DO NOT OPEN DOOR.
One hour before serving. Turn oven to 375 degrees. At this point oven may be opened and another dish added. Restart oven and let roast cook for another 30 to 40 minutes. Rest 20 to 30 minutes before cutting to allow juices to set. Enjoy!
Rib Count Approximate Weight
Oven Temperature
Total Estimated
Time
Meat Thermometer
Reading (Rare)
2 ribs 4 to 5
pounds 450°/325° F 60 to 70
minutes 120° F
3 ribs 7 to 8.5 pounds 450°/325° F 1 1/2 to 1
3/4 hours 120° F
4 ribs 9 to 10.5 pounds 450°/325° F 1 3/4 to 2
1/4 hours 120° F
5 ribs 11 to 13.5
pounds 450°/325° F 2 1/4 to 2
3/4 hours 120° F
6 ribs 14 to 16 pounds 450°/325° F 3 to 3 1/4
hours 120° F
7 ribs 16 to 18.5
pounds 450°/325° F 3 1/4 to 4
hours 120° F
Beef Braciole
Recipe courtesy Rachael Ray
8 slices beef braciole, beef very thinly sliced Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it 1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls 1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped 1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped 2 tablespoons flour
1 cup dry white wine 1 cup beef broth
1 rounded tablespoon tomato paste
Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings.
Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy
Beef Bulgogi (Korean BBQ)
Combine in a large bowl and marinate in refrigerator at least 15 minutes:
2 ½ pounds thinly sliced rib eye beef
¼ cup lime, lemon or orange juice (this will tenderize the meat) Add to meat mixture and marinate another 15 minutes:
4 Tb brown sugar 4 tea dark sesame oil 1 tea minced garlic
¼ tea ground red pepper Pinch black pepper 2 Tb low-sodium soy sauce 2 Tb Teriyaki sauce 2 Tb rice wine vinegar
Stir fry over medium-high heat in oiled pan.
Serve with rice and steamed broccoli.
Beef Stroganoff
This hearty and versatile dish can serve as comfort food or a classic main course.
Recipe Cookbook :Nestle® Very Best Meals
--- Prep Time : 10
---
Cooking Time : 15 minutes
---
Serves : 4
---
Ingredients:
1 tablespoon vegetable oil
1 pound beef tenderloin tips OR 1 pound boneless sirloin steak, cut into strips
2 cups (about 8 ounces) fresh mushrooms, sliced 1/3 cup onion, chopped
1 tablespoon all-purpose flour 1/8 teaspoon black pepper 3/4 cup water
1 Instant MAGGI® Beef Bouillon Cubes 1/4 cup light sour cream
4 cups rice OR 4 cups wide egg noodles, cooked & hot
1 tablespoon green onion, sliced
Biscuits and Sausage Gravy
Biscuits hot from the oven are smothered with a savory, creamy sausage gravy.
Prep. time: 15 minutes Cooking time: 10 Serves: 6 servings
Source: Campbell's Recipes Ingredients
2 cups self-rising all-purpose flour, * 1/3 cup vegetable shortening 3/4 cup milk
1 can (14 1/2 ounces) Campbell's® Country Style Sausage Gravy Directions
Heat the oven to 450°F.
Place the flour and shortening into a medium bowl. Cut in the shortening using a pastry blender or two knives until the mixture resembles coarse crumbs. Add the milk and stir just until blended.
Place the dough on a lightly floured surface and knead until it holds together. Pat the dough into a 8x6-inch rectangle. Cut into 6 biscuits. Place the biscuits onto a baking sheet.
Bake for 10 minutes or until the biscuits are golden brown. Heat the gravy in a 1-quart saucepan over medium-high heat until hot and bubbling. Split the biscuits and serve topped with the gravy.
*If you don't have self-rising flour on hand, substitute a mixture of 2 cups all-purpose flour, 3 teaspoons baking powder and 1/2 teaspoon salt.
Bourbon Braised Short Ribs
Rub 12 beef short ribs with salt and pepper Heat a large dutch oven or stockpot.
Add 2T EVOO
Sautee short ribs in EVOO for 3-4 minutes for each side Remove ribs, reserve pan drippings.
Add and sautee in oil:
9 minced garlic cloves Add and sautee 4-7 minutes :
3 cups finely diced carrots 1 cup finely diced celery 3 cups finely diced onions
Deglaze by adding and cooking 1-2 minutes:
½ cup bourbon whiskey Add:
32 ounces beef stock 2 tea dried thyme Short ribs
Enough water to totally cover ribs in liquid Season lightly with salt and pepper
Bring to a boil
Reduce heat to medium low, cook 1 ½ hours
Bring to a boil, gradually whisk in slurry until desired consistency is achieved:
Slurry – 3 T arrowroot (or cornstarch) and 2 T cold water Add:
2 tea lemon juice
1 Tb honey
Braised Pork with Bacon and Onions
The somewhat acidic flavor of the pork is reminiscent of German sauerbraten, but the garlic and rosemary add a distinctly Italian touch to this lovely dish.
Prep. time: 10 minutes Cooking time: 29 minutes Serves: 4
Source: Food and Wine Quick from Scratch Ingredients
2 slices sliced bacon, , cut crosswise into 1/2-inch strips 2 pork tenderloin, , (about 1 3/4 pounds in all)
salt
1/2 teaspoon fresh ground black pepper 1 tablespoon olive oil
2 onions, , sliced thin 2 garlic cloves, , minced 1/2 cup dry white wine
1 cup canned low sodium chicken broth 1 teaspoon white wine vinegar
3 whole cloves 2 bay leaves
1 sprig rosemary, , or 1/2 teaspoon dried rosemary, crumbled
Directions
In a large deep stainless-steel frying pan or a Dutch oven, cook the bacon over moderate heat until crisp.
Remove with a slotted spoon. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon of the pepper.
Increase the heat to moderately high. Put the pork in the pan and brown on all sides, turning, about 8 minutes in all. Remove.
Reduce the heat to moderate and add the oil to the pan. Add the onions and garlic and cook, stirring occasionally, until the onions are golden, about 5 minutes. Add the wine and simmer for 3 minutes.
Stir in the broth, vinegar, cloves, bay leaves, rosemary, 1/4 teaspoon salt, and the pork with any accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is just done, about 10 minutes. Remove the meat from the pan, transfer to a carving board, and leave to rest in a warm spot for 5 minutes. Stir the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt into the pan and simmer until the sauce thickens slightly, about 3 minutes. Remove the bay leaves, rosemary sprig, and cloves. Cut the meat into thin slices and serve topped with the sauce.
Tips Wine Recommendation: In Austria, Germany, or Alsace, the classic accompaniment for this type of dish is gewürztraminer. Look for one of the superb examples from the Alto Adige or Germany’s Pfalz region and you’ll understand why.
Breakfast Burritos
In large skillet brown & drain, put in mixing bowl:1 lb of bulk breakfast sausage Add to meat:
¼ cup chopped celery ¼ cup green pepper
¼ cup green onion 2 cups shredded cheddar cheese (* Have an additional 2 cups of cheese for last step)
Roll ½ cup meat mixture into:
8, 8 inch flour tortillas
Place seam side down in 9x13 pan.
Mix, and pour over tortillas:
4 eggs 2 cups milk ½ teaspoon garlic powder Cover & refrigerate OVERNIGHT.
Bake covered at 350° for 40-50 minutes.
Uncover, top with 2 cups shredded cheddar cheese. Bake an additional 5 minutes.
Breakfast Casserole
In a 9x13 pan place:6 slices of bread, buttered on both sides 1 cup breakfast meat (ham, sausage, or bacon)
1 cup vegetables-total (mushrooms, chopped onions, green pepper) In a medium bowl mix the following; then pour over bread mix:
1 dozen eggs 2 heaping Tb. light sour cream 8 oz. light cream cheese S & P
1 teaspoon garlic powder Top with:
8 oz. cheddar cheese
Refrigerate and set for at least 4 hours.
Bake covered @ 350° for 45 minutes.
Uncover and bake an additional 15 minutes.
Cabbage Rolls
Combine in a large bowl. Take about ½ cup mixture & form into an oval:
2 pounds uncooked ground beef 1 small onion, chopped
1 egg
1 cup instant white or brown rice
Cut in half and thread pieces apart and boil for 5 minutes:
1 head of cabbage
Wrap cooked cabbage pieces around uncooked meat & rice mixture.
Place in greased bottom 9 x 13 pan.
In large saucepan mix together on med-high until it thickens:
6 Tb melted butter 6 Tb flour
½ tea garlic powder
¼ cup catsup 2 cups tomato juice
Pour sauce over cabbage rolls.
Cover with tin foil and cook 350° for 1 ½ hours.
California Pizza
Make or buy a pizza crust and top with pesto mix (purchase at a deli or make fresh - see recipe below).
Add the following toppings:
Fresh mushrooms Feta cheese Fresh tomato Artichoke hearts Black olives Mozzarella cheese Muenster cheese
Bake at 350-400° for 15 minutes.
Pesto:
1/2 cup fresh basil leaves 1 teaspoon garlic (1 clove) 1 Tb grated Parmesan cheese 1 Tb fresh lemon juice
Cheesy Pepperoni Twist Rolls Recipe!
This can be with as much or as little cheese and pepperoni as you want – just make sure the dough is covered.
Ingredients:
Frozen bread dough Pepperoni
Mozzarella cheese Parmesan cheese Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional) 8 slices bacon
1 small to medium onion if desired diced finely
Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
Cook and crumble bacon
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired.
Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary.
When done, the top of the rolls should be golden brown and you should be able to make a tapping sound
on the crust with your fingernail (the same as when baking bread).
Kung Pao Chicken Mix in a bowl:
1 cup rice flour (regular flour works as well)
¼ tea salt
¼ tea pepper
Roll in flour mixture, spray with cooking spray.
Cook in 400˚ oven for 25 minutes or until cooked through:
16-20 chicken thighs and/or drumsticks (chicken breast tender strips work as well)
In medium bowl whisk together:
1 cup hoison sauce 1 cup oyster sauce 2 Tb sesame oil
½ cup sambal chile paste (use lesser amounts if wanted)
½ cup rice vinegar
Coat cooked chicken with sauce. Place chicken under broiler until sauce has
caramelized (about 1 minute each side).
Lowfat Chicken Salad Sandwiches
Need a brown-bag lunch idea that you can feel good about? Try these flavorful chicken salad sandwiches that use canned chicken, low-fat mayonnaise and soft oatmeal bread to make simply delicious sandwiches.
Prep. time: 10 minutesServes: 2 sandwiches Source: Campbell's Recipes
Ingredients
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, , drained 2 tablespoons chopped celery
3 tablespoons low fat or fat free mayonnaise 1/4 teaspoon onion powder
4 slices Pepperidge Farm® Farmhouse™ Oatmeal Bread 4 tomato slice
2 lettuce, leaves Directions
Stir the chicken, celery, mayonnaise and onion powder in a small bowl. Divide the chicken mixture between 2 bread slices. Top with the tomato, lettuce and remaining bread slices.
Tips Tip: If desired, refrigerate the chicken mixture for 1 hour before serving.
Peppery Chicken in Pita Cut into ½” wide strips:
6 chicken breasts (about 1 ½ lb.)
Marinate chicken, in refrigerator, for 2 hours in:
¼ cup teriyaki sauce
Pour chicken and teriyaki in cooking pan.
Add:
1 teaspoon thyme 1 teaspoon ground white pepper 1 teaspoon black pepper ½ teaspoon garlic powder 1 Tb. olive oil ½ teaspoon ground red pepper Cook for 5-7 minutes.
Serve in pita rounds with 1/3 cup mayonnaise + 1 Tb. horseradish,
or ranch dressing.
Sichuan Stir Fried Chicken with Peanuts (Kung Pao Chicken)
Mix in medium bowl. Cover & chill 20 minutes:2 Tb = sodium soy sauce 2 Tb rice wine or sake 1 teaspoon cornstarch 1 teaspoon dark sesame oil 1 1/2 pounds chicken breast, into bite-size pieces Heat 1 Tb vegetable oil in wok or skillet on medium heat.
Add chicken for 4 minutes or until done. Remove from pan & set aside.
In medium bowl mix with whisk; set aside:
1/2 cup chicken broth 1 teaspoon dark sesame oil 2 Tb sugar
2 1/2 Tb =sodium soy sauce 1 1/4 teaspoon cornstarch 2 Tb rice wine or sake 1 Tb Chinese black vinegar (or Worcestershire sauce)
Heat 1 Tb vegetable oil in wok or skillet on medium heat & stir fry 15 seconds:
1 teaspoon chile paste 1 1/2 Tb minced garlic 2 Tb green onions Add broth mixture & cook 1 minute or until thick, stirring constantly.
Stir in & cook until heated:
Cooked chicken 1 1/2 cup sliced water chestnuts 1 cup sliced green onion tops 3/4 cup unsalted dry roasted peanuts Serve over long grain or brown rice.
Put noodles on platter, top with chicken (or tofu) and green beans.
Drizzle sauce over all and sprinkle with sesame seeds.
Sprinkle a teaspoon of Asian sesame oil (dark, rich kind) over noodles if you have any.
Serves 4.
Variation of noodles:
Asian Pan Fried Noodles In a large skillet or wok on medium-high heat:
2 Tb. oil Add:
12 oz. cooked, drained linguine or long noodles
Let brown. They will brown unevenly. Flip noodles over and let other side brown.
This side won’t brown as well as most of the oil is gone. Takes about 5 minutes.
Spicy Yogurt-Marinated Chicken with Couscous Chicken:
¼ cup plain fat-free yogurt
2 Tablespoons grated lemon rind 1 ½ teaspoons fresh lemon juice
½ teaspoons salt
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon curry powder
1/8 teaspoon ground red pepper 1/8 teaspoon ground cloves 1/8 teaspoon black pepper
4 (4 ounce) skinless, boneless chicken thighs cooking spray
1. Combine first 11 ingredients in a large zip lock bag. Seal and marinate in refrigerate 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade.
2. Preheat broiler
3. Place chicken thighs on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10 minutes or until a meat thermometer registers 180°.
Yields 2 servings.
Couscous
1 cup fat free less sodium chicken broth
¾ cup uncooked couscous 2 Tablespoons currants
1 Tablespoon sliced green onion tops
¼ teaspoon black pepper
1. Bring broth to a boil in a medium saucepan and gradually stir in couscous.
2. Remove from heat cover and let stand for 5 minutes. Fluff with a fork.
3. Stir in currants, onions, and black pepper. Yields 2 servings.
Szechewaun Chicken
Mix & set aside:4 chicken breasts, halved & diced 3 Tb. cornstarch
Heat in wok:
2 Tb. oil
Add & cook until chicken is opaque (5 minutes):
Chicken mixture 3 garlic cloves, minced
Mix in small bowl and stir-fry with chicken for 30 seconds:
5 Tb. soy sauce 1 teaspoon cayenne pepper 1 ½ Tb. white vinegar 1 ½ teaspoon sugar Add:
3 chopped scallions
Serve with steamed broccoli and rice.
CAMPBELL’S® EASY CHICKEN & BISCUITS
Hearty, homemade and country flavors describe this creamy chicken and vegetable dish topped with golden biscuits.
Recipe Cookbook :Tasty Tuesday Tip of the Week
--- Prep Time : 10
---
Cooking Time : 30 minutes
---
Serves : 5
---
Ingredients:
1 can Campbell’s® Cream of Celery Or 98% Fat Free Cream of Celery Soup
1 can Campbell’s® Cream of Potato Soup 1 cup milk
1/4 tsp. dried thyme leaves, crushed 1/4 tsp. pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 pkg. refrigerated buttermilk biscuits, (10)
Chicken & Rice Casserole Mix and pour on bottom of 9x13 pan:
2 ½ cups instant brown rice 2 packages of dry onion soup mix
1 large family can fat free cream mushroom soup 3 cups water
optional – chopped celery and onion Lay skinned chicken parts on top of rice mix.
Bake 350° for 45 minutes to 1 hour.
Chicken Breasts in Raspberry Cream Sauce Heat:
1 Tb. olive oil 3 Tb. butter Add:
6 chicken breasts (pound thin)
Sauté chicken until cooked. Remove chicken from pan.
Add to pan, and sauté 2 minutes:
3 chopped scallions Stir in:
4 Tb. raspberry vinegar 1 cup heavy cream S & P
Boil 1 minute. Return chicken to pan. Serve with rice.
Chicken Broccoli Casserole A. Add in large saucepan:
20 oz. frozen broccoli, cooked B. 5-6 cups of cubed cooked chicken C. Mix together in small bowl:
1 cup mayonnaise
2 cans cream of chicken soup 1 Tb. lemon juice
D. 2-3 cups of bread crumbs
E. 2 cups grated cheddar cheese
Layer in casserole bowl A,B,C,D,E
Bake 350° for 1 hour.
Chicken Cacciatore
Using bottled pasta sauce and shredded cheese makes this classic Italian dish quick and easy -- and so good!
Prep. time: 10 minutes Cooking time: 20 to 25 minutes Serves: 4 to 6
Source: FamilyTime Favorites Ingredients
8 ounces fettuccine, , cooked as package directs 2 tablespoons flour
1 teaspoon Italian seasoning
4 (about 1 pound) boneless skinless chicken breasts 2 tablespoons olive oil
2 cups (about 8 ounces) fresh mushrooms, , sliced 1/2 cup chopped onion
1 (26-ounce) jar roasted garlic pasta sauce
1 cup (4 ounces) shredded mozzarella or provolone cheese Directions
In a shallow dish, combine the flour and Italian seasoning. Coat the chicken with the mixture. In a large skillet, over medium-high heat, brown the chicken in hot oil; remove the chicken from the skillet.
Add the mushrooms and onion to skillet; cook and stir until tender. Add the pasta sauce and chicken. Cover and simmer for 15 minutes or until the chicken is fully cooked. Top each chicken breast with cheese. Serve with hot pasta.
Chicken Florentine
A creative treat for dinner! And nothing could be easier or quicker. Your family will love this one.
Prep. time: 15 minutes Cooking time: 3 minutes Serves: 4
Source: Perdue Farms Ingredients
1 box (7.2 oz.) rice pilaf mix
1 package (10 oz.) PERDUE® SHORT CUTS® Lemon Pepper Seasoned Carved Chicken 1 box (10 oz.) frozen chopped spinach, , thawed and squeezed dry
1/4 cup shredded carrots Directions
Prepare rice pilaf according to package directions using the minimum cook time. Stir in chicken, spinach and carrots. Increase heat to medium; cover and cook until heated through, about 3 minutes.
Spicy Asian Chicken (or Tofu) Green Beans & Noodles
Brown over med-low heat (be careful as they burn easily) & set aside:2 Tb. sesame seeds
Boil, drain when done, and set aside:
2 teaspoons salt
12 oz. linguine or other long noodles Heat on high in large skillet or wok:
2 Tb. vegetable oil
Cook for 3 minutes in oil (they may get brown and wrinkled):
1 lb. fresh green beans, trimmed into bite sized pieces
Reduce to medium heat. Add & cook for 5 minutes, stirring occasionally:
1 lb. firm tofu OR boneless chicken, cut into small cubes (or mix ½ & ½) 4 cloves garlic, minced
½ teaspoon red pepper flakes In side bowl whisk sauce:
¼ cup soy sauce 1 Tb. vinegar
1 Tb. cornstarch 1 teaspoon sugar (OVER)
Chicken Pad Thai Vegetable oil
2 cans of chunk chicken (or 3-4 cooked breasts, cut into chunks) 1 package rice noodles (soaked in warm water and softened) 3-4 cups fresh bean sprouts
4 chopped scallions 2-3 chopped garlic cloves 1 cup dry roasted peanuts
2 jars Pad Thai sauce from Chinese market lime
Put oil in wok and heat to high.
Add, mix and cook 5 minutes:
Garlic Chicken Scallions Rice noodles Bean sprouts Sauce
Add peanuts, squeeze with lime and serve
Chicken Pot Pie
1. Buy a prepared pie crust
(in refrigerator section).Put one layer in bottom of pie pan (put other in refrigerator). Make a couple of small slices in the pie shell for the air to release. Cook for 10- 15 minutes @350 until just brown. Take out and cool.
2. Boil 2-3 chicken breasts (save water for broth). You can also just leftover cooked chicken and use canned chicken broth.
3. In a saucepan:
Melt ¼ cup butter Whisk in 1/3 cup flour
Add ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder Slowly whisk in 2 cups chicken broth
Take off heat
4. Add 1 cup of frozen vegetables of your choice (I like peas, carrots and corn mix).
5. Pour mix into cooked pie shell (don’t go over the edges).
6. Put top pie crust over mix. Pinch crusts together to seal. Slice a couple of air holes in top crust.
7. Bake 350° for 45 minutes to 1 hour. Until top crust is browned.
Enjoy!!!
Old-Fashioned Chicken Pot Pie
main meals POINTS® Value: 5 Servings: 6
Preparation Time: 20 min Cooking Time: 40 min Level of Difficulty: Easy
We made this comfort food classic lighter with reduced-fat crescent roll dough and a skim milk-based cream sauce. It totally hits the spot.
Ingredients Instructions
Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes.
Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
Cut into 6 pieces and serve.
Notes
Make this recipe to your family's taste with different frozen vegetable blends such 2 serving(s) butter-flavor cooking spray
1 tsp butter
1 small onion(s), chopped 2 cup(s) mushroom(s), sliced 1/4 tsp paprika
1/4 tsp dried thyme, crushed 1/2 tsp table salt, or more to taste 1/4 tsp black pepper
2 cup(s) frozen mixed vegetables 1 cup(s) canned chicken broth
3 cup(s) cooked chicken breast, chopped 2 Tbsp all-purpose flour
1/2 cup(s) fat-free evaporated milk, divided 4 roll(s) reduced-fat crescent roll dough, unrolled
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as an Asian mix or bell pepper and onion strips.
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Chiles Rellenos Casserole
Cook in skillet until browned:1/2 pound ground turkey or venison 1 cup chopped onion Take off heat & add:
1 1/4 teaspoon ground cumin 1/4 teaspoon salt & pepper 1 1/2 teaspoon oregano (or Italian Seasoning) 16 oz can fat free refried beans Arrange in a 11 x 7 baking dish:
4 oz canchopped green chiles (may sub salsa) 1/2 cup shredded co-jack cheese Spoon on turkey mixture, leaving 1/4 inch around edge. Layer on top:
1 cup corn (canned or frozen, thawed) 4 oz can green chiles 1/2 cup shredded co-jack cheese
In medium bowl combine:
1/3 cup flour 1/4 teaspoon salt Gradually add to flour, mix & pour over casserole:
1 1/3 cup skim milk 1/4 teaspoon hot sauce 2 large eggs 2 large egg whites
Bake @ 350° for 1 hour 5 minutes. Let stand 5 minutes before serving.
Chinese Fettuccine Vegetini
Heat over medium heat: 2 Tb. oil Add and saute 2 minutes:1 large onion cut into wedges 2 cloves or garlic, minced Add & saute additional 3-4 minutes:
2 cups broccoli florets
1 red pepper, cut into thin strips 1 large carrot, julienned Mix; add to above & heat 1 minute:
½ cup warm water 1 chicken bouillon cube 2 Tb. teriyaki sauce 2 Tb. dry sherry
½ tea. ground ginger
Serve over 8 oz. fettuccine, cooked & drained
Classic Pizza Margharita
An easy pizza deserves an easy salad, so open a bag of Caesar salad, sit back and enjoy.
Prep. time: 5 minutes Cooking time: 15 minutes Serves: 8
Source: Nestle® Very Best Meals Ingredients
1 (12-in.) prepared pizza crust or Italian bread shell 1/3 cup BUITONI® Refrigerated Pesto with Basil 3 plum tomatoes, , thinly sliced
6 ounces mozzarella cheese, , shredded 1/2 teaspoon red pepper (optional), , crushed
Directions
SPREAD pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper.
BAKE for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
*BUITONI Refrigerated Reduced-Fat Pesto with Basil can be substituted.
Coq Au Vin
Coq Au Vin is a delicious dish that is elegant enough for a party. This version, made with boneless chicken breasts, is quick enough for a weekday meal, too.
Prep. time: 10 minutes Cooking time: 30 minutes Serves: 4
Source: America's Favorite Food Associations Ingredients
7 slices (about 1/2 cup) bacon, , chopped
1 package (10 ounces) baby carrots, , frozen, thawed 1 cup onion
4 halves (1-1/2 pounds) boneless skinless chicken breast 1/4 cup flour
1/2 teaspoon dried thyme 1/2 teaspoon salt
1/4 teaspoon ground black pepper 1/4 teaspoon sugar
2 cups dry red wine
12 ounces small mushrooms, , or medium halved
Directions
In a Dutch oven, cook the bacon, carrots, and onion for about 5 minutes over medium-high heat, until they begin to soften. Push the vegetables to one side.
Add the chicken and brown for about 3 minutes on each side. Stir in the flour, thyme, salt, pepper and sugar until well mixed. Pour in the wine and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 5 minutes, to give the sauce time to blend and get rid of the floury flavor.
Stir in the mushrooms, cover, and cook for about 10 minutes longer, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Country-Style Rigatoni
Sausage, escarole, and white beans join chunky rigatoni in a garlicky broth slightly thickened with Parmesan. Don’t stir too much after adding the beans, or they’ll break up.
Prep. time: 15 minutes Cooking time: 16 minutes Serves: 4
Source: Food and Wine Quick from Scratch Ingredients
1 tablespoon cooking oil
1 pound mild or hot Italian sausage 3 cloves garlic, , minced
2 cups canned low sodium chicken broth, , or homemade stock 1 head escarole, , torn into 2-inch pieces (about 2 quarts)
1 cup drained and rinsed canned cannellini beans, , (from one 15-ounce can) 1/3 cup grated Parmesan cheese, , plus more for serving
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper 3/4 pound rigatoni
Directions
In a large deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove. When the sausage is cool enough to handle, cut it into slices.
Put the garlic and the broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes. Gently stir in the sausage, beans, Parmesan, salt, and pepper and simmer 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 14 minutes. Drain and toss with the sauce. Serve with additional Parmesan.
Spicy Yogurt-Marinated Chicken with Couscous Chicken:
¼ cup plain fat-free yogurt
2 Tablespoons grated lemon rind 1 ½ teaspoons fresh lemon juice
½ teaspoons salt
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon curry powder
1/8 teaspoon ground red pepper 1/8 teaspoon ground cloves 1/8 teaspoon black pepper
4 (4 ounce) skinless, boneless chicken thighs cooking spray
1. Combine first 11 ingredients in a large zip lock bag. Seal and marinate in refrigerate 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade.
2. Preheat broiler
3. Place chicken thighs on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10 minutes or until a meat thermometer registers 180°
Couscous
1 cup fat free less sodium chicken broth
¾ cup uncooked couscous 2 Tablespoons currants
1 Tablespoon sliced green onion tops
¼ teaspoon black pepper
1. Bring broth to a boil in a medium saucepan and gradually stir in couscous.
2. Remove from heat cover and let stand for 5 minutes. Fluff with a fork.
3. Stir in currants, onions, and black pepper.
Crab Cakes
Makes 4 crab cakes.Whisk in bowl:
1 egg Stir in:
¼ tsp. worcestershire sauce 2/3 cup mayonnaise 2 tsp. fresh squeezed lemon juice
In separate bowl mix:
½ tsp. dry mustard ¼ tsp. celery seed
2 tsp. Old Bay seasoning ¼ tsp. each of salt & pepper Mix both bowls of ingredients together and add:
1 pound fresh lump crabmeat 1 Tbsp chopped parsley 2 Tbsp bread crumbs
Form mix into 3-inch cakes and coat with:
1 ½ cups bread crumbs
Chill for 1 hour. Place cakes on large greased cookie sheet and bake @425°
for 15-20 minutes, or until lightly browned on the outside, turning once.
Creamy Buttermilk Mashed Potatoes Place in stockpot:
5 pounds Yukon gold peeled, diced potatoes Cover with cold water and 2 T salt
Bring to a boil, cook until tender Drain, reserving some liquid
Place potatoes in potato ricer and press through Add and gently fold together until creamy and blended:
½ cup sour cream 1/8 cup buttermilk 4 T cold butter
If needed, slowly add some cooking water to get desired consistency.
Add salt and pepper to taste
Creamy Chicken Fettuccine Primavera Cook & drain: 8 oz fettuccine
Steam: 1 cup broccoli flowerets 1 cup julienned carrots
½ cup chopped red peppers
(may substitute frozen California blend vegetables for above) Cook & Stir: 1 ¾ skim milk
8 oz. light cream cheese
½ cup chopped scallions
½ teaspoon Italian seasoning
1 clove garlic OR ¼ teaspoon garlic powder Add: 1 cup cut up chicken (or turkey)
½ cup Parmesan cheese
Pour sauce over pasta/veggie mix and serve.
Creamy Macaroni and Cheese
Boil 2 cups elbow macaroni until tender. Drain and set aside.
In a medium saucepan mix stir until melted:
2 ½ cups grated sharp cheddar cheese 4 tablespoons butter, cut into pieces In a slow cooker (crock pot) combine:
Cheese/butter mix 3 eggs, beaten
½ cup sour cream 1 (10 ¾ oz) can condensed cheddar cheese soup
½ teaspoon salt 1 cup milk
½ teas dry mustard ½ teas pepper Cooked macaroni
Set on low setting and cook for 3 hours.
Crock Pot Chicken Stroganoff Put in crock pot on low for 6-7 hours:
6 boneless skinless chicken breasts 1 can 98% fat free creamy mushroom soup 16 oz fat free sour cream
1 package dry onion soup mix
Serve over rice or pasta.
Crock-Pot Honey Mustard Chicken
Ingredients:
1 whole chicken, defrosted 1/3 cup grainy mustard 1/3 cup honey
1/3 cup olive oil 1/4 cup butter, softened
Directions:
Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and
pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and
pour some of the leftover juices over the chicken to serve.
Crockpot Chicken or Sausage Penne
From America's Test Kitchen's Family Cookbook
1 Tbl olive oil
1 onion, chopped fine 3 cloves garlic, minced
1 lb hot or chopped chicken breasts sweet Italian sausage (turkey or pork) 1/2 cup oil-packed sun dried tomatoes, rinsed and chopped fine
1/2 lb dry penne pasta (2 1/2 cups) 2 cups low sodium chicken broth 1 cup low fat milk
1 oz grated Parmesan cheese (1/2 cup) 6 oz fresh baby spinach
Salt and pepper
1. If using sausage, cook in crock pot on high, and drain oil. If using chicken, mix with ingredients below.
2. Add onion and 1/2 tsp salt, garlic, sausage and tomatoes. Sprinkle dry penne evenly over the meat mixture. Pour broth and milk over the pasta. Bring to a simmer, then reduce heat to medium-low and cover tightly with lid or foil. Stir occasionally.
3. When past has completed cooking, turn off and top with spinach and cover until spinach wilts –
about 2-3 minutes. Stir in Parmesan. Season with salt and pepper to taste. Top portions with
more Parmesan if desired.
Curried Coconut Chicken
4- 5 ounce skinless boneless chicken breasts or thighs
1 clove garlic1 teaspoon fresh ginger 1/2 stalk green onion or scallion 1 teaspoon fresh parsley 2 teaspoon curry powder 1/2 teaspoon salt
1/8 teaspoon cayenne pepper 1 1/2 tablespoon coconut milk 2 teaspoons olive oil
1. Preheat oven to 350 degrees.
2. Trim chicken of any fat.
3. Mince the garlic clove, ginger, green onion, and parsley then combine in a bowl. Add the curry spice, salt, cayenne pepper, and coconut milk to the
same bowl and combine evenly.
4. Place the chicken breasts in the bowl and let marinate for at least 10 minutes, up to 2 hours.
5. Rub a cookie sheet or spray with olive oil to prevent sticking (or cover the pan with parchment paper). Place the chicken on the sheet pan.
6. Bake for approximately 20-30 minutes or until juices run clear: internal temperature of the chicken should be 168 degrees.
Curried Yogurt Marinade
Mix until smooth.2 cups plain nonfat yogurt 2 Tb minced garlic 2 Tb olive oil 2 Tb curry powder Salt & pepper to taste
Use on chicken, pork, beef or lamb.
Curry Chicken in Crock Pot Layer onto bottom of crock pot:
1 onion, cut into 1/2-inch wedges
3/4 pound potatoes, peeled and cut into 1-inch chunks 1 pound skinless chicken (or turkey), cut into 1 inch chunks 1/2 tsp salt
Mix and pour over above:
1 1/2 cup low sodium chicken broth
2 lemongrass stalks, trimmed and finely chopped (optional) 2 tsp Thai red or green curry paste
3/4 tsp tumeric
Cook 4-5 hours on high, or 8-10 hours on low.
1/2 hour before cooking time is done, stir into mix:
16 oz frozen broccoli, cauliflower and carrot mix 1/2 cup light coconut milk
Cook on high for an additional 30 minutes. Serve with rice.
COCONUT CHICKEN
2-3 chicken breasts 1 can coconut milk 1 lg. carrot, sliced thin 1/2 c. sweet peas 1 green onion, chopped 1 sm. hot green pepper 1 tbsp. currie
Remove bones and skin from chicken and wash. Cut into bite-size pieces. Stir fry, then add carrot, peas, onion and cook for about 5 minutes. Add coconut milk and currie.
Cook 10 or 15 minutes more. Serve over rice.
Easy 10-Minute Chicken Pot Pie
Simple and delicious! This is the perfect dish for those busy days when you have no time to cook dinner.
This chicken pot pie looks like you have spent the day in the kitchen preparing this meal.
Prep. time: 10 minutes Cooking time: 8-10 minutes Serves: 4
Source: Perdue Farms Ingredients
1 package (10 oz.)fully cooked PERDUE® SHORT CUTS® Italian Style Carved Chicken Breast 1 box (9 or 10 oz.) frozen mixed vegetables
1 can (10 3/4 oz.) condensed cream of potato soup 1/2 cup milk
1 package (10 count)refrigerated buttermilk biscuits
Directions
Preheat oven to 450F and spray an 8"x8" casserole dish with no-stick spray. Cut chicken into bite-size pieces. In a large pot, mix chicken, vegetables, soup and milk. Heat through. Pour into casserole dish. Place biscuits in a single layer on top of chicken mixture, starting in the center (biscuits will not reach all the way to the edge). Bake for 8 to 10 minutes, or until biscuits are browned.
Easy-to-Tackle Jambalaya
Make this tasty rice dish anytime you gather a crowd. For zing, use spicy sausage and a little more cayenne pepper.
Prep. time: 25 minutes Cooking time: 45 minutes to 1 hour Serves: 8 to 10
Source: America's Favorite Food Associations Ingredients
1 1/2 pounds smoked pork sausage, , cut into 1/4-inch-thick slices 1 1/2 pounds boneless skinless chicken breast, , cut into 1-inch pieces 1/2 teaspoon salt
1/4 teaspoon black pepper 3 medium onions, , chopped 2 cups chopped celery
2 medium green bell peppers, , chopped 3 cloves garlic, , minced
1/2 teaspoon cayenne pepper 6 cups chicken broth
4 cups long grain white rice 1/2 teaspoon paprika Directions
Preheat the oven to 375 degrees F. Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside. Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat leaving 1 tablespoon.
Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil.
Place covered pot in the oven and bake at 375 degrees for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.
Creamy Chicken & Chile Enchiladas Heat in a sauté pan:
2 Tb Olive Oil (use more oil if cooking raw meat) Add:
1 chopped red pepper ½ chopped yellow onion 1 chopped green pepper
Add:
2-3 cups chopped chicken or pork (cooked or uncooked – just cook until meat is done.
Add and cook until melted:
8 oz cream cheese (fat free, light or regular)
Take 10-12 uncooked small corn tortillas, divide mixture evenly and place into tortillas. Roll
tortillas keeping seams down. Spray an 8 x 11 glass dish with non-stick cooking spray. Place
tortillas seam side down and cover with 20 oz mild green chile enchilada sauce. Top with 2-3 cups
mozzarella and cheddar cheese. Bake 20 minutes at 400˚.
Farfalle with Creamy Wild Mushroom Sauce
Cook and drain:1 pound bowtie pasta (farfalle)
Melt in large nonstick skillet:
1 Tb butter
Add and cook for 12 minutes until liquid evaporates, stirring occasionally:
12 oz pre-sliced exotic mushroom blend
½ cup chopped onion
1/3 cup finely chopped shallots 1 Tb minced garlic
1 tea salt
¼ tea ground black pepper 1 cup crumbled feta
½ cup fat free cream cheese
¼ tea black pepper
Add, cooking 2 minutes or until liquid evaporates, stirring occasionally:
¼ cup dry white wine Remove from heat.
Add:
Cooked pasta
2/3 cup whipping cream
½ cup grated Parmigiano-Reggiano cheese Garnish with minced parsley if desired
Fettuccine with Gorgonzola and Broccoli
The very mention of Gorgonzola sets the taste buds tingling, and this smooth, sublime sauce doesn’t disappoint. We made the pasta with broccoli florets, but the stems are at least as good.
Prep. time: 5 minutes Cooking time: 19 minutes Serves: 4
Source: Food and Wine Quick from Scratch Ingredients
3/4 cup canned low sodium chicken broth, , or homemade stock 1/2 cup dry white wine
1/2 pound gorgonzola cheese, , crumbled (about 2 cups) 2 cups heavy cream
3 tablespoons butter 1 teaspoon salt
1/4 teaspoon fresh ground black pepper 1 pound fettuccine
1 1/4 pounds broccoli, , (about 2 stalks), thick stems removed, tops cut into small florets (about 5 cups) 1/3 cup grated Parmesan cheese, , plus more for serving
3 tablespoons chopped fresh parsley
Directions
In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper.
Remove from the heat.
In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer.
Drain.
Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.
Tips Wine Recommendation: Strong-flavored broccoli and Gorgonzola are a challenge to match with wine. A Fiano di Avellino’s intense taste can take them on, and its acidity will cut the unctuousness of the sauce.
Fiesta Chicken Pizza
Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.
Prep. time: 12 minutes Cooking time: 15 minutes Serves: 8
Source: Nestle® Very Best Meals Ingredients
2 boneless skinless chicken breast halves, , cut into strips 1 (12-in.) pizza crust
1 tablespoon Vegetable Oil
1 package (1.25-oz.) ORTEGA® Taco Seasoning Mix 1 tablespoon water
1 cup ORTEGA® Thick & Chunky Salsa, , (medium)
1 1/2 cups 4 cheese Mexican blend or nacho and taco blend cheese, , shredded Directions
Toppings: sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream (optional);
ORTEGA® Thick & Smooth Taco Sauce (optional).
PREHEAT oven. (See pizza crust package directions.)
HEAT vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
SPREAD salsa over crust. Top with chicken mixture, cheese and vegetable toppings.
BAKE according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.
Garlic Shrimp in Tomato Sauce
This chunky tomato sauce tastes much like the familiar puttanesca sauce that is usually served on pasta.
Recipe Cookbook :Food and Wine Quick from Scratch
--- Prep Time : 10
---
Cooking Time : 26 minutes
---
Serves : 4
---
Ingredients:
3 tablespoons olive oil
2 pounds large shrimp, shelled 4 garlic cloves, minced
1 large pinch dried red pepper flakes 1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 medium tomatoes, (about 3/4 pound), peeled and chopped 1 cup canned crushed tomatoes in thick puree
1 teaspoon chopped rosemary, or 1/4 teaspoon dried rosemary 2 tablespoons capers, drained
1/3 cup pitted black olives, halved
General Tso’s Chicken
Serving Size: 1/2 of recipe (about 1 1/2 cups) Calories: 360
Fat: 2.5g Sodium: 768mg Carbs: 34.5g Fiber: 5g Sugars: 16g Protein: 40g
Ingredients:
10 oz. raw boneless skinless chicken breast, cut into 1-inch cubes 1/8 tsp. each salt and black pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) 1/4 cup whole-wheat flour
2 tbsp. no-salt-added chicken broth 2 tbsp. cooking sherry
2 tbsp. plain rice vinegar 1 tbsp. cornstarch 2 tbsp. hoisin sauce
2 tsp. granulated white sugar
1 1/2 tsp. reduced-sodium/lite soy sauce 1/2 tsp. crushed garlic
1/2 tsp. crushed/grated ginger 1/2 tsp. red pepper flakes 3 cups small broccoli florets 2 tbsp. thinly sliced scallions
Directions:* Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
* Place chicken in a large bowl, and season with salt and black pepper. Top with egg substitute, and toss to coat.
* Put flour in a wide bowl. One at a time, shake chicken cubes to remove excess egg, and coat with flour. Evenly lay on the baking sheet.
* Bake until chicken is cooked through, about 10 minutes.
* Meanwhile, in a medium bowl, combine broth, sherry, vinegar, and cornstarch. Add 2 tbsp. water, and whisk to dissolve cornstarch. Add hoisin sauce, sugar, soy sauce, garlic, ginger, and red pepper flakes. Mix until uniform.
* Bring a skillet to medium-high heat. Add broccoli and 1/2 cup water. Cover and cook for 5 minutes, or until softened. Uncover and cook and stir until water has evaporated, about 30 seconds.
* Transfer broccoli to a bowl. Remove skillet from heat, spray with nonstick spray, and bring to medium-low heat. Add sauce mixture, and cook and stir until just thick enough to coat a spoon, about 1 minute.
* Add chicken and broccoli to the skillet, and cook and stir until hot and well mixed, about 1 minute.
* Plate and sprinkle with scallions. Eat up!
MAKES 2 SERVINGS
Mom’s Goulash Cook and drain fat:
1 pound ground beef or turkey - cooked and drain fat
Add and cook until veggies are soft:
2 stalks celery - chopped 1/2 large onion - chopped 1 green pepper - chopper
Cook in a separate pan of water; drain and add to meat mixture:
1 pound elbow macaroni
Add:
1 large can diced tomatoes Salt & Pepper
Catsup to taste
Add on top:
1 container of cottage cheese
Let simmer for 15-20 minutes.
Greek Meatloaf with Tomato Sauce
Leftover meatloaf makes great sandwiches.
Prep. time: 25 minutes Cooking time: 1 hour to 1 hour and 10 minutes Serves: 4
Source: The Working Family's Cookbook Ingredients
2 tablespoons plus 1 teaspoon olive oil 3 medium-size cloves garlic, , chopped
2 (11-ounce) cans Italian plum tomatoes, , drained, seeded and coarsely chopped 1/4 cup red wine vinegar
1 tablespoon honey
2 pounds very lean ground beef, , (90% lean, if possible) 1 medium-size onion, , finely chopped
1 egg
1/2 cup fresh whole wheat bread crumbs, , (about 1 slice bread) 1/2 cup chopped parsley
1 tablespoon fresh chopped oregano, , or 1 teaspoon dried oregano salt
freshly ground pepper
Directions
Heat 1 teaspoon oil in a medium saucepan over medium heat. Add I clove of garlic and cook for 1 minute.
Add the tomatoes and cook for about 5 minutes. Add the vinegar and honey and simmer for 20 to 25 minutes until thickened. Season to taste with salt and pepper.
Meanwhile, heat the oven to 350 degrees. Lightly combine the remaining ingredients, 1 teaspoon of salt and 1/2 teaspoon of pepper, being careful not to mash the meat, and pack the mixture into a loaf pan. Bake for 30 minutes. Spread the meatloaf with a little more than half of the tomato mixture and bake for another 30 minutes.
Bring the remaining tomato mixture back to a simmer. Slice the meatloaf and serve the tomato sauce on the side.
Greek Pizza Mix sauce in bowl:
1 Chopped seedless cucumber 2 Tb dill
8 oz plain yogurt 2 tea lemon juice 2 tea Frank’s hot sauce
Raw pizza dough in refrigerator section:
Place on grill or grill pan and cook 1-2 minutes on each side
Add any cooked meat, tomatoes, lettuce, onion
Grilled Tofu with Coconut Curry Sauce
Mix in small saucepan. Heat to boil over medium heat. Lower to simmer stirring occasionally until it thickens, about 10 minutes:
14 oz unsweetened light coconut milk
¼ cup smooth peanut butter 2 Tb brown sugar
1 Tb curry powder 1 tea ground coriander 1 tea salt
¼ tea ground red pepper Juice of 1 lime
Slice tofu into ¾ inch thick slices. Lightly coat each slice with olive oil spray. Season with salt & pepper.
Grill 3 minutes per side.
2 pounds firm tofu
Place on plates and top with curry sauce and green onion.
4 green onions (scallions), thinly sliced
Ham & Broccoli Bake
Cut into donut shapes (with drinking glass), cubing the remaining.
Put in bottom of buttered 9x13 pan:
12 sliced of bread Add:
¾ pound American or Velveeta cheese
1 pkg, frozen – thawed and drained out broccoli 2 cups diced ham
Mix and pour over layered mix:
6 beaten eggs 3 ½ cups milk 2 Tb minced onion ¼ teasp dry mustard Salt & Pepper
Bake 350° for 45 minutes or until done in center.
Ham & Broccoli Quiche
Mix:1½ cups cubed ham 6 oz shredded Swiss cheese 1 cup frozen broccoli-thawed and drained
4 eggs 1 cup milk
½ teasp salt ½ teasp dry mustard
½ teasp pepper
Pour into store bought pie crust in pie plate.
Bake 375° 35-45 minutes or until knife inserted in center comes clean. Let cook 10 minutes before serving.
Ham Breakfast Pie Layer in greased 9x13 pan:
24 oz. frozen hashed brown potatoes 1 small minced onion
2 cups chopped ham
1 ½ cups shredded cheddar cheese 1 ½ cups shredded mozzarella cheese Beat separately in a bowl:
3 eggs
1 cup milk ½ tea pepper Pour over hash brown mixture.
Chill, covered with plastic wrap for 3 hours to overnight.
Bake at 350° for 1 hour. Let stand for 10 minutes.
Cut into squares to serve.
Tacos Heat in a large sauce pan:
3 lbs hamburger or chicken Drain oil and add. Simmer:
1 cup catsup ½ bottle of taco sauce 1 clove crushed garlic Salt & Pepper
Add:
1 can black or pinto beans, drained Serve with taco shells with:
Tomatoes Grated Cheddar Cheese
Chopped Onions Chopped Lettuce
Sour Cream Chopped Black Olives
Hamburger Casserole
1 pound cooked ground beef6 servings of instant mashed potatoes 1 can of creamed corn
1 can of cream of mushroom soup (can use lowfat) 8 ounces of grated cheddar and mozzarella cheese Mix together and bake 20 minutes at 350°
Hashwi
Heat on medium high in large sauté pan:
1/4 cup olive oil Add:
2-4 cooked chicken breasts cut into bite size pieces 6 servings of cooked regular or instant brown rice 1 teasp Cardamom
1 Tb Coriander 1/2 teaspoon cinnamon
1 teasp Oriental 5 spice (optional) Optional:
Add 1/2 cup pine nuts or shelled pistachios
