Sharon
2 packages rice, Uncle Ben's Flavorful Parmesan & Butter Rice
10 ounces bacon, cut in 1 inch slices
1 pound chicken breasts, boneless, skinless, sliced
1 teaspoon garlic, minced
1 cup heavy cream
1 cup frozen peas, thawed, drained
2 ounces Parmesan cheese, shaved
3 green onions, thinly sliced


Cook rice according to pkg directions.
Cook bacon until crisp; drain off all but 2 tbs. of drippings. Season chicken with salt and pepper as desired. Add chicken, saute until seared on all sides.
Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough to thicken to sauce consistency.
Serve over rice; garnish with onion, top with cheese if desired.
Sharon

3 pounds chicken breasts, or 1 whole chicken, cooked, reserving one cup broth

1 onion, large, chopped

1 green bell pepper, large, chopped

2 tablespoons butter

1 teaspoon chili powder

dash garlic salt

1 10 3/4 ounce can cream of chicken soup

1 10 3/4 ounce can cream of mushroom soup

1 10 3/4 ounce can Rotel Tomatoes

1/2 pound cheddar cheese, grated

12 corn tortillas, cut into strips


Bone chicken and cut into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)

Serves 8.

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Sharon
1 10 oz. package Yellow Rice Dinners
1 tablespoon olive oil
2 1/2 cups water
2 cups cooked chicken, cut into bite sized pieces
1 15 oz. can black beans, rinsed and drained
1/2 cup salsa
1/4 cup jalapenos, finely chopped
1/2 cup cheddar cheese



Cook Yellow Rice mix with olive oil and water according to package directions. During last 10 minutes of cooking time, add the chicken, beans, salsa and jalapeno peppers. Fluff with fork when it's done. Serve with cheddar cheese on top and a dollop of sour cream.
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Sharon

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix

2 (10 1/2-ounce) cans low-sodium chicken broth

1 (8-ounce) package fresh mushroom slices

3 cups chopped cooked chicken

2/3 cup Italian dressing

1 (8-ounce) container sour cream


Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.

Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.

Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.

Yield: Makes 6 servings

Sharon
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt


Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Sharon

6 tablespoons butter

1/2 cup flour

1/2 teaspoon white pepper

2 tablespoons lobster base

3 1/2 cups 2% low-fat milk

1 cup white wine or cooking sherry

8 ounces Monterey jack cheese, shredded

1 (4 ounce) can baby shrimp

2 (8 ounce) packages imitation crabmeat, flake style

10 (6 inch) flour tortilla, old mission restaurant style

paprika


Directions

FOR THE SAUCE:

Melt butter in a 2 quart saucepan over medium heat.

Add flour. cook and stir for 5 minutes, add 1/2 tsp white pepper.

Stir in 2 tbsp lobster base and cook for an additional minute.

Add milk & wine. Add 2 oz. of the cheese, continue to cook until thickened.

FOR THE CRAB MIX:

Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl.

Add 1.5 cups of cold sauce. Mix well.

FOR THE ENCHILADAS:

Lay out the tortillas on a flat surface.

Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish

Ladle warm sauce over the enchiladas.

Top with remaining Monterey jack cheese.

Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.

Watch and do not allow to burn (brown spots).

Sprinkle with paprika.

Sharon
1 bag (16 oz) frozen cavatelli (short shells) or 12 oz dried (short ripple-edged shells)
8 oz boneless chicken cutlets, halved lengthwise, then cut crosswise in 1/2-in. strips
2 Tbsp all-purpose flour

Sauce:

4 Tbsp olive oil
1 1/2 Tbsp minced garlic
8 oz fresh broccoli florets (1/2 a 1-lb bag)
1 cup chicken broth
1/4 tsp crushed red pepper (optional)
1/3 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile put chicken and flour in large plastic food bag. Seal bag; shake to coat chicken evenly.
Heat 1 Tbsp oil in a large nonstick skillet. Add chicken; sauté 2 to 3 minutes until browned and cooked through. Remove to a plate. Reduce heat to low.
Heat remaining 3 Tbsp oil in skillet. Add garlic; cook 30 seconds until fragrant. Stir in broccoli, broth and crushed pepper (if using). Bring to a boil, reduce heat, cover and simmer 5 minutes or until broccoli is tender.
Drain pasta; return to pot. Add Sauce, chicken and cheese; toss to mix and coat.
Sharon

Looks fancy, tastes great!

1 14 oz. can Italian-style diced tomatoes

1 1/4 cups mozzarella cheese, shredded, divided

1/4 cup fresh basil, chopped

1 package Stove Top Stuffing Mix for Chicken

8 skinless boneless chicken breasts, small

1/3 cup Kraft Roasted Red Pepper Italian with Parmesean Salad Dressing

Preheat oven to 350 degrees. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix. Stir until just moistened. Place 2 chicken breast halves in large freezer-weight zip top bag. Pound chicken with meat mallet or side of heavy can (or if you're Danielle, your fists), until chicken is 1/4" thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top sides down, on cutting board. Spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place seam sides down in 13x9" baking dish. Drizzle evenly with dressing. Bake 40 minutes. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 minutes, or until chicken is cooked through (165 degrees F), and cheese is melted.

Variation:

For South of the border style dish, simply use diced tomatoes with bell or jalapeno peppers, Mexican style shredded cheese, instead of mozzarella cheese, and chopped cilantro instead of basil.


Serves 8

Sharon
Get gourmet beef sent right to your door!

1 pound lean ground beef

1 (14 1/2-ounce) can chopped tomatoes

1 (10-ounce) can diced tomatoes and green chiles

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon pepper

1 (6-ounce) can tomato paste

1 bay leaf

1 (6-ounce) package medium egg noodles

6 green onions, chopped (about 1/2 cup)

1 cup sour cream

1 cup (4 ounces) shredded sharp Cheddar cheese

1 cup shredded Parmesan cheese

1 cup (4 ounces) shredded mozzarella cheese

Garnish: fresh parsley sprigs


Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.

Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.

Cook egg noodles according to package directions; drain.

Stir together cooked egg noodles, chopped green onions, and sour cream until blended.


Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.


Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.


Yield: Makes 6 servings

Sharon

You could use a prepared pizza crust such as Boboli, or make a homemade crust.


pizza crust

1/2 cup barbecue sauce, Sonny's Sweet Sauce or Bullseye Mesquite work well

1 cup cooked chicken, finely shredded

2 slices cooked bacon, crumbled

1 onion, thinly sliced and sauteed

1/4 cup red bell peppers, chopped and sauteed, (optional)

1 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, smoked



Top pizza crust with the barbecue sauce, and remaiming ingredients in order listed. Bake in 400 degree oven until cheese is bubbly, about 10 minutes.

Sharon

1 large sweet onion, diced

1 tablespoon vegetable oil

2 tablespoons all-purpose flour

1 1/2 cups thick barbecue sauce

1 1/2 cups beef broth

1 pound shredded barbecued pork*

Cheese Grits Crust Batter*

Cheese Grits Crust Batter*

2 cups water

2 cups milk

1 cup quick-cooking grits

2 cups (8 ounces) shredded sharp Cheddar cheese

3/4 teaspoon salt

1/2 teaspoon seasoned pepper

2 large eggs, lightly beaten


Preparation:


Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper; remove from heat.

Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.

Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture.

Bake at 425° for 15 minutes.

Yield Makes 1 (13X9 inch) crust

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly,

3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.

Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.

Bake at 425° for 20 to 25 minutes or until golden brown and set.

*1 pound shredded beef may be substituted for pork.

Yield 8 to 10 servings

Sharon

Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one.


1 (1-ounce) slice white bread

3 3/4 cups uncooked extra-broad egg noodles

2 1/2 cups (1 1/2-inch) sliced asparagus

1/4 cup all-purpose flour

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup whole milk

1 cup fat-free, less-sodium chicken broth

1 tablespoon butter

3/4 cup finely chopped onion

1 tablespoon fresh lemon juice

1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons grated fresh Parmesan cheese


Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.


Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

Yield: 6 servings (serving size: 1 cup)


NUTRITION PER SERVING

CALORIES 250(26% from fat); FAT 7.1g(sat 3.4g,mono 2.4g,poly 0.7g); PROTEIN 16g; CHOLESTEROL 52mg; CALCIUM 114mg; SODIUM 835mg; FIBER 2.7g; IRON 2.6mg; CARBOHYDRATE 30.9g

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