1 pkg (8 oz.) cream cheese, cubed
1/2 cup chicken broth
3 cups cooked chicken breast
16 oz. mixed veggies, thawed
1/2 tsp. garlic salt
1 egg
1/2 cup milk
1 cup bisquick
Heat: oven to 400.
Cook: Chicken and shredded/cubed.
Cook: cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is blended, stirring frequently with whisk. Stir in chicken, veggies and garlic salt.
Spoon: into 9 inch pie plate. Beat egg and milk in bowl; stir in baking mix until moistened. Spoon over chicken mixture.
Bake: 30 minutes. Until golden brown.
Saturday, November 28, 2009
Spiced Cranberry Cocktail
4 c (1 32-oz bottle) cranberry juice
*2 c orange juice
1 c grapefruit juice
½ c grenadine syrup
¼ t ground cloves
¼ t ground nutmeg
*(I used frozen cranberry juice. It makes a little more than 32 oz. so just add a little more of each ingredient. It’s cheaper and it gives it a deeper purple color.)
Combine ingredients in a large saucepan and heat over medium heat until warm.
Mom's Broccoli Cheese Dish
1 can cream of mushroom
1/2 mayo
1 tsp. lemon juice
Broccoli, cut into bite sizes
Grated cheddar cheese
Preheat oven to 350. Steam broccoli and let dry off. Mix soup, mayo and juice. Place broccoli in baking dish. Smear mixture around broccoli. Place grated cheese on top. And bake for about 20 minutes.
1/2 mayo
1 tsp. lemon juice
Broccoli, cut into bite sizes
Grated cheddar cheese
Preheat oven to 350. Steam broccoli and let dry off. Mix soup, mayo and juice. Place broccoli in baking dish. Smear mixture around broccoli. Place grated cheese on top. And bake for about 20 minutes.
Easy Yummy Stuffing
Ingredients:
Directions:
Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake at 350°F. for 30 minutes or until hot.
| 2 1/2 cups Chicken Broth |
| 2 stalks celery, coarsely chopped (about 1 cup) |
| 1 large onion, coarsely chopped (about 1 cup) |
| 1 pkg. (16 ounces) Stuffing |
Directions:
Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake at 350°F. for 30 minutes or until hot.
Thursday, November 12, 2009
Beef & Vegetable Stew
Ingredients:
1 1/2 lb. beef for stew, cut into 1-inch pieces
ground black pepper
1/4 cup all-purpose flour
1 tbsp. vegetable oil
1 lb. medium potato, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups Swanson® Beef Stock
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas *I don't use peas
*I add celery also
Directions:
Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
*Or on HIGH 5 to 6 hours
Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.
1 1/2 lb. beef for stew, cut into 1-inch pieces
ground black pepper
1/4 cup all-purpose flour
1 tbsp. vegetable oil
1 lb. medium potato, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups Swanson® Beef Stock
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas *I don't use peas
*I add celery also
Directions:
Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
*Or on HIGH 5 to 6 hours
Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.
Fettuccine Alfredo
Prep time: 45 minutes
Serves: 4-6
1/2 cup real butter
1 pint whipping cream
1 teaspoon garlic powder
2/3 cup fresh grated Parmesan OR Romano cheese
12 oz. fettuccine - prepared as directed
chopped fresh parsley- for garnish, optional
salt and pepper to taste
1 dash cayenne pepper
In a saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and pepper; simmer for 20-30 minutes, stirring constantly, until thick. Remove sauce from heat and stir in cheese. Serve sauce over hot fettuccine noodles.
*I serve with cubbed boiled chicken and steamed broccoli.
Serves: 4-6
1/2 cup real butter
1 pint whipping cream
1 teaspoon garlic powder
2/3 cup fresh grated Parmesan OR Romano cheese
12 oz. fettuccine - prepared as directed
chopped fresh parsley- for garnish, optional
salt and pepper to taste
1 dash cayenne pepper
In a saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and pepper; simmer for 20-30 minutes, stirring constantly, until thick. Remove sauce from heat and stir in cheese. Serve sauce over hot fettuccine noodles.
*I serve with cubbed boiled chicken and steamed broccoli.
Sweet & Sour Chicken
1 lb. chicken, cut into 1-inch cubes
1 egg
4 Tbsp. salad oil
1/2 cup cornstarch
1 green pepper, seeded & cut into 1-inch squares
1 medium onion, cut into wedges
1 clove garlic, minced
1/2 cup canned pineapple, chucks, drained
Beat egg in small bowl. Place cornstarch in a bag. Dip chicken cubes in egg, then shake in cornstarch until lightly coated; shake off excess. Heat about 2 tablespoons of oil in a wok or electric fying pan over medium-high heat. When oil is hot, add meat and cook half at a time and stir until browned. Remove meat and set aside; discard pan drippings.
Heat remaining 2 tablespoons oil. When oil is hot, add onion, green pepper and garlic and stir fry for 1 minute, adding a few drops of water if pan appears dry. Stir in Sweet and Sour Sauce and cook, stirring until boils and thicken slightly.
Stir in pineapple and chicken and cooki until heated through. Makes 4 servings. Serve over rice.
Sweet and Sour Sauce
3/4 cup water
1 tablespoon ketchup
1/4 cup sugar
few drops Tabasco
1 tablespoon cornstarch
1 tablespoon soy sauce
1/4 cup red wine vinegar
1 egg
4 Tbsp. salad oil
1/2 cup cornstarch
1 green pepper, seeded & cut into 1-inch squares
1 medium onion, cut into wedges
1 clove garlic, minced
1/2 cup canned pineapple, chucks, drained
Beat egg in small bowl. Place cornstarch in a bag. Dip chicken cubes in egg, then shake in cornstarch until lightly coated; shake off excess. Heat about 2 tablespoons of oil in a wok or electric fying pan over medium-high heat. When oil is hot, add meat and cook half at a time and stir until browned. Remove meat and set aside; discard pan drippings.
Heat remaining 2 tablespoons oil. When oil is hot, add onion, green pepper and garlic and stir fry for 1 minute, adding a few drops of water if pan appears dry. Stir in Sweet and Sour Sauce and cook, stirring until boils and thicken slightly.
Stir in pineapple and chicken and cooki until heated through. Makes 4 servings. Serve over rice.
Sweet and Sour Sauce
3/4 cup water
1 tablespoon ketchup
1/4 cup sugar
few drops Tabasco
1 tablespoon cornstarch
1 tablespoon soy sauce
1/4 cup red wine vinegar
Saturday, October 24, 2009
Funeral Potatoes
INGREDIENTS:
32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed Corn Flakes
2 Tbs butter or margarine melted
DIRECTIONS:
Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
*If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.
32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed Corn Flakes
2 Tbs butter or margarine melted
DIRECTIONS:
Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
*If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.
Wednesday, October 21, 2009
Grilled Pork and Fontina Sandwiches
Ingredients:
2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices
Directions:
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
To assemble the sandwiches:
Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.
2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices
Directions:
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
To assemble the sandwiches:
Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.
Sunday, October 18, 2009
Round 2 Recipe: Garlic Bread Pizza
Use left over bread from Penne Pasta
Ingredients:
1/2 the leftover Garlic Bread baguette
1/2 cup tomato sauce
Any of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder could be added for a topping
1 cup shredded mozzarella cheeseDirections:
Preheat oven to 425 degrees F.
Place the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.
Penne Pasta with Sausage and Cheesy Garlic Bread
Ingredients
Pasta:
1 pound penne pasta
2 tablespoons olive oil
1/2 medium yellow onion, diced
1 tablespoon garlic, chopped
1 tablespoon Italian seasoning mix
1/4 teaspoon crushed red pepper flake, optional
4 Italian-style hot pork sausages, cut into 1/2-inch slices
1 (28-ounce) can diced tomatoes, drained
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
Basil leaves, for garnish
Cheesy Garlic Bread:
1/2 store-bought garlic bread (save other half for Pizza)
1 cup shredded mozzarella cheese
1/2 teaspoon Italian seasoning mix
Directions
Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
For the cheesy garlic bread:
Preheat oven to 400 degrees F.
Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.
Pasta:
1 pound penne pasta
2 tablespoons olive oil
1/2 medium yellow onion, diced
1 tablespoon garlic, chopped
1 tablespoon Italian seasoning mix
1/4 teaspoon crushed red pepper flake, optional
4 Italian-style hot pork sausages, cut into 1/2-inch slices
1 (28-ounce) can diced tomatoes, drained
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
Basil leaves, for garnish
Cheesy Garlic Bread:
1/2 store-bought garlic bread (save other half for Pizza)
1 cup shredded mozzarella cheese
1/2 teaspoon Italian seasoning mix
Directions
Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
For the cheesy garlic bread:
Preheat oven to 400 degrees F.
Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.
Apple Crisp
1/2 cup flour
1/2 cup oatmeal
1/2 cup brown sugar
1/4 cup butter
1/8 tsp. soda
1/8 tsp. baking powder
1/8 tsp. salt
Mix and blend for topping.
4 cups sliced apples
2 Tbs. butter
1/3 cup sugar
1/4 tsp. cinnamon
Mix together and put in buttered baking dish. Sprinkle topping over apples. Bake at 350 for 45 minutes. Serve with vanilla ice cream or whipped cream.
1/2 cup oatmeal
1/2 cup brown sugar
1/4 cup butter
1/8 tsp. soda
1/8 tsp. baking powder
1/8 tsp. salt
Mix and blend for topping.
4 cups sliced apples
2 Tbs. butter
1/3 cup sugar
1/4 tsp. cinnamon
Mix together and put in buttered baking dish. Sprinkle topping over apples. Bake at 350 for 45 minutes. Serve with vanilla ice cream or whipped cream.
Thursday, April 16, 2009
Chicken and Rice Wraps
Ingredients:
1 lb. boneless skinless chicken breasts, shredded & cooked
1 c. water
1 c. mild salsa
1 pkg. taco seasoning mix
2 c. cooked rice
1 can blackbeans, drained
8-12 flour tortillas
Directions:
In skillet or saucepan, combine chicken, water, beans, salsa and seasoning. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and warp. You can add cheese to mixture before wrapping if desired.
To freeze: simply wrap each folded tortilla in tinfoil and place in 1 gallon freezer bag.
To serve: reheat and eat. Serve with cheese, salsa and/ or sour cream.
1 lb. boneless skinless chicken breasts, shredded & cooked
1 c. water
1 c. mild salsa
1 pkg. taco seasoning mix
2 c. cooked rice
1 can blackbeans, drained
8-12 flour tortillas
Directions:
In skillet or saucepan, combine chicken, water, beans, salsa and seasoning. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and warp. You can add cheese to mixture before wrapping if desired.
To freeze: simply wrap each folded tortilla in tinfoil and place in 1 gallon freezer bag.
To serve: reheat and eat. Serve with cheese, salsa and/ or sour cream.
Pumkin Waffles with Cranberry Syrup
1-½ cups all-purpose flour
1-¼ cups whole-wheat flour
⅓ cup sugar
2-½ tsp. baking powder
1-½ tsp. pumpkin pie spice
1 tsp. baking soda
¼ tsp. salt
1-½ cups low-fat buttermilk
1 cup canned pumpkin
1 large egg
1 Tbs. canola oil
1 tsp. vanilla extract
2 egg whites
Cranberry Honey:
¾ cup honey
¼ cup cranberry juice
1 cup fresh or frozen, thawed cranberries, divided
1. Waffles: Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.
2. Combine the flours, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl; stir to mix well and set aside.
3. Combine the buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and ⅓ cup water to the flour mixture; stir until a moist batter forms.
4. Beat egg whites in a medium-size bowl with an electric mixer on high until stiff peaks form. Gently fold whites into batter.
5. Coat a waffle iron with cooking spray and preheat. Spoon about ⅓ cup of batter for each 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry Honey.
6. Cranberry Honey: Bring the honey and cranberry juice to a boil over medium heat in a medium saucepan. Add ¾ cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining ¼ cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.
1-¼ cups whole-wheat flour
⅓ cup sugar
2-½ tsp. baking powder
1-½ tsp. pumpkin pie spice
1 tsp. baking soda
¼ tsp. salt
1-½ cups low-fat buttermilk
1 cup canned pumpkin
1 large egg
1 Tbs. canola oil
1 tsp. vanilla extract
2 egg whites
Cranberry Honey:
¾ cup honey
¼ cup cranberry juice
1 cup fresh or frozen, thawed cranberries, divided
1. Waffles: Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.
2. Combine the flours, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl; stir to mix well and set aside.
3. Combine the buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and ⅓ cup water to the flour mixture; stir until a moist batter forms.
4. Beat egg whites in a medium-size bowl with an electric mixer on high until stiff peaks form. Gently fold whites into batter.
5. Coat a waffle iron with cooking spray and preheat. Spoon about ⅓ cup of batter for each 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry Honey.
6. Cranberry Honey: Bring the honey and cranberry juice to a boil over medium heat in a medium saucepan. Add ¾ cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining ¼ cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.
Herbed Pork Chops in Mushroom Sauce
Ingredients:
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. dried basil leaves OR tsp. dried thyme leaves, crushed
4 boneless pork chops, 3/4" thick
1 tbsp. vegetable oil
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
Hot cooked rice
Directions:
MIX garlic powder, paprika and basil. Coat chops with garlic powder mixture.
HEAT oil in skillet. Cook chops 10 min. or until browned.
ADD onion and cook until tender.
ADD soup and milk. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Serve with rice.
Serves 4.
TIP: Serve with steamed snow peas, cut carrots and yellow rice. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. dried basil leaves OR tsp. dried thyme leaves, crushed
4 boneless pork chops, 3/4" thick
1 tbsp. vegetable oil
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
Hot cooked rice
Directions:
MIX garlic powder, paprika and basil. Coat chops with garlic powder mixture.
HEAT oil in skillet. Cook chops 10 min. or until browned.
ADD onion and cook until tender.
ADD soup and milk. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Serve with rice.
Serves 4.
TIP: Serve with steamed snow peas, cut carrots and yellow rice. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
Campbell's Chicken and Cheese Enchiladas
Prep Time: 15 min.
Bake Time: 35 min.
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Chunky Salsa
1 can (about 4 ounces) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8-inch), warmed
Directions:
Heat the oven to 375°F. Stir the soup and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, salsa, chiles and chili powder in a medium bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down into a greased 3-quart shallow baking dish.
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
Bake for 35 minutes or until the filling is hot.
Serves 4.
Bake Time: 35 min.
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Chunky Salsa
1 can (about 4 ounces) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8-inch), warmed
Directions:
Heat the oven to 375°F. Stir the soup and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, salsa, chiles and chili powder in a medium bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down into a greased 3-quart shallow baking dish.
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
Bake for 35 minutes or until the filling is hot.
Serves 4.
Campbell's Lemony Olive Chicken
Ingredients:
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup
1/4 cup milk
1/2 tsp. lemon juice
1/8 tsp. ground black pepper
1/2 cup sliced pitted ripe olives
4 lemon slices
4 cups hot cooked rice
Directions:
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.
Serves 4.
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup
1/4 cup milk
1/2 tsp. lemon juice
1/8 tsp. ground black pepper
1/2 cup sliced pitted ripe olives
4 lemon slices
4 cups hot cooked rice
Directions:
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.
Serves 4.
Mexican Pasta Salad
1 - 12 oz package bowtie pasta noodles
3-4 boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 can sliced olives, drained
1 tomato, diced
Dressing:
1 package Fiesta Ranch Dip
1/2 cup apple cider vinegar
1/2 vegetable oil
Boil noodle until soft and drain in a colander. Cook chicken breast thoroughly, rinse and drain well. Cut into bite size pieces removing additional fat. Combine all ingredients together stirring well. Mix dressing together well and pour over noodle mixture stirring well. Chill in refrigerator until ready to serve.
3-4 boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 can sliced olives, drained
1 tomato, diced
Dressing:
1 package Fiesta Ranch Dip
1/2 cup apple cider vinegar
1/2 vegetable oil
Boil noodle until soft and drain in a colander. Cook chicken breast thoroughly, rinse and drain well. Cut into bite size pieces removing additional fat. Combine all ingredients together stirring well. Mix dressing together well and pour over noodle mixture stirring well. Chill in refrigerator until ready to serve.
Navajo Tacos
2 cups flour
1 teaspoon baking powder
1/2 - 3/4 cup warm water
1 teaspoon salt
1 tablespoon shortening
Combine dry ingredients, cut in shortening with fork. Slowly add water a little at a time. Let dough rest 15 mintues, divide into 12 portions and roll out into 7''
1 teaspoon baking powder
1/2 - 3/4 cup warm water
1 teaspoon salt
1 tablespoon shortening
Combine dry ingredients, cut in shortening with fork. Slowly add water a little at a time. Let dough rest 15 mintues, divide into 12 portions and roll out into 7''
Cheesy Chicken Rice Bake
1 can condensed cheddar cheese soup
1 cup water
1 cup shredded cheddar cheese
3/4 cup uncooked regular white rice
4 skinless, boneless chicken breast halved
To freeze: Dump all ingredients in a 2 Quart shallow baking dish. Cover and bake at 375 F gor 45 minutes or until chicken and rice are done.
1 cup water
1 cup shredded cheddar cheese
3/4 cup uncooked regular white rice
4 skinless, boneless chicken breast halved
To freeze: Dump all ingredients in a 2 Quart shallow baking dish. Cover and bake at 375 F gor 45 minutes or until chicken and rice are done.
Yummy Meatballs
15 frozen meatballs (Sam's Club)
1 can cream of chicken
1 can cream of mushroom soup
1-2 tsp. mustard
1-2 tsp. worcesterhire sauce
Combine all ingredients and heat thoroughly. Serve over warm noodles or rice.
1 can cream of chicken
1 can cream of mushroom soup
1-2 tsp. mustard
1-2 tsp. worcesterhire sauce
Combine all ingredients and heat thoroughly. Serve over warm noodles or rice.
Michelle's Alfredo Sauce
Ingredients:
1 cup heavy cream
1/2 cup butter or margarine
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Directions:
In large pan, heat cream and butter on low heat. Do not boil. Add cooked pasta, cheese, parsley, salt, pepper and garlic powder. Toss gently to coat. Serve immediately.
1 cup heavy cream
1/2 cup butter or margarine
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Directions:
In large pan, heat cream and butter on low heat. Do not boil. Add cooked pasta, cheese, parsley, salt, pepper and garlic powder. Toss gently to coat. Serve immediately.
Michelle's Crepes
Ingredients:
1 1/2 cups of flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons of butter
1/2 teaspoon vanilla
2 large eggs
1 1/2 cups of flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons of butter
1/2 teaspoon vanilla
2 large eggs
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