2 Tbsp lemon juice
2 Tbsp olive oil
2 tsp salt
2 tsp dried rosemary
2 tsp dried thyme
1/4 tsp black pepper
2 large baking potatoes
4 large carrots
12 cloves garlic
8 oz small white mushrooms
4 chicken breast halves
Fresh thyme sprigs for garnish, optional
Preheat the over to 450.
Combine the lemon juice, olive oil, salt, rosemary, thyme, and pepper in a small bowl and mix well.
Peel potatoes and cut into chunks (not large). Cut the carrots into chunks. Combine the potatoes, carrots, garlic and mushrooms in a 12x9 baking pan.
Add 2 Tbsp of lemon juice mixture to vegetable mixture and toss to mix well. Arrange chicken over top. Drizzle with the remaining lemon juice mixture.
Bake in upper third of oven for about 20 minutes. Reduce oven temperature to 375.
Bake mixture until an instant read thermometer inserted in center of meat registers 180, about 25 minutes.
Transfer chicken and vegetables to a serving platter using a slotted spoon. Drizzle with pan juices. Garnish with fresh thyme sprigs, if desired.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Sunday, June 26, 2011
Delmonico Potatoes
8 medium potatoes, peeled, chopped
6 Tbsp butter
6 Tbsp all-purpose flour
2 1/2 cups half and half
2 Tbsp dried onion
2 tsp dried parsley, divided
1/2 tsp garlic salt
1/4 tsp black pepper
2 cups shredded Cheddar cheese, divided
1/2 cup bread crumbs
2 Tbsp butter, softened
Combine potatoes and enough eater to cover in a large saucepan. Bring to a boil over medium-high heat. Boil just until tender, about 15 to 20 minutes, drain.
Preheat over to 350. Grease a 13x9 baking dish.
For the sauce, melt 6 Tbsp butter in a medium saucepan over medium heat. Stir in flour. Cook, stirring continually, until mixture is smooth. Add half and half gradually, stirring continually. Increase the heat to medium-high.
Cook, stirring continually, until thickened, about 4 minutes. Add onion, 1 tsp parsley, garlic salt, and black pepper and mix well. Stir in 1 cup Cheddar.
Combine potatoes and sauce in a large bowl and mash to mix well. Spoon into the prepared baking dish. Sprinkle with the remaining Cheddar.
Combine bread crumbs and softened butter in a small bowl and mix well. Sprinkle on top of Cheddar. Sprinkle with the remaining parsley. Bake for 25 minutes.
6 Tbsp butter
6 Tbsp all-purpose flour
2 1/2 cups half and half
2 Tbsp dried onion
2 tsp dried parsley, divided
1/2 tsp garlic salt
1/4 tsp black pepper
2 cups shredded Cheddar cheese, divided
1/2 cup bread crumbs
2 Tbsp butter, softened
Combine potatoes and enough eater to cover in a large saucepan. Bring to a boil over medium-high heat. Boil just until tender, about 15 to 20 minutes, drain.
Preheat over to 350. Grease a 13x9 baking dish.
For the sauce, melt 6 Tbsp butter in a medium saucepan over medium heat. Stir in flour. Cook, stirring continually, until mixture is smooth. Add half and half gradually, stirring continually. Increase the heat to medium-high.
Cook, stirring continually, until thickened, about 4 minutes. Add onion, 1 tsp parsley, garlic salt, and black pepper and mix well. Stir in 1 cup Cheddar.
Combine potatoes and sauce in a large bowl and mash to mix well. Spoon into the prepared baking dish. Sprinkle with the remaining Cheddar.
Combine bread crumbs and softened butter in a small bowl and mix well. Sprinkle on top of Cheddar. Sprinkle with the remaining parsley. Bake for 25 minutes.
Spaghetti & Meatballs
1 (16 oz) package spaghetti
1 lb ground beef
1 cup crushed seasoned croutons (or breadcrumbs)
2 large eggs, beaten
2 Tbsp finely chopped onion
1 Tbsp snipped fresh parsley
1/2 tsp salt
1/2 tsp oregano
1 Tbsp Olive oil
1 (26 1/2 oz) can chunky spaghetti sauce
1 Tbsp grated Parmesan cheese
Cook pasta using package directions; drain. Rinse with cool water, drain again. Keep pasta warm.
Combine the ground beef, croutons, eggs, onion, parsley, salt, and oregano in a large bowl and mix well.
Shape the ground beef mixture into 1 1/2 inch meatballs.
Heat olive oil in a large skillet over medium-high heat. Cook the meatballs in the hot olive oil, turning occasionally until browned, about 4 to 5 minutes.
Add spaghetti sauce to the meatballs. Cooke over low heat, stirring occasionally, for 12 to 20 minutes. Serve over the pasta. Sprinkle with the Parmesan.
1 lb ground beef
1 cup crushed seasoned croutons (or breadcrumbs)
2 large eggs, beaten
2 Tbsp finely chopped onion
1 Tbsp snipped fresh parsley
1/2 tsp salt
1/2 tsp oregano
1 Tbsp Olive oil
1 (26 1/2 oz) can chunky spaghetti sauce
1 Tbsp grated Parmesan cheese
Cook pasta using package directions; drain. Rinse with cool water, drain again. Keep pasta warm.
Combine the ground beef, croutons, eggs, onion, parsley, salt, and oregano in a large bowl and mix well.
Shape the ground beef mixture into 1 1/2 inch meatballs.
Heat olive oil in a large skillet over medium-high heat. Cook the meatballs in the hot olive oil, turning occasionally until browned, about 4 to 5 minutes.
Add spaghetti sauce to the meatballs. Cooke over low heat, stirring occasionally, for 12 to 20 minutes. Serve over the pasta. Sprinkle with the Parmesan.
Slow Cooker Chicken Alfredo
3 boneless, skinless chicken breast halves (about 5 oz each)
1 cup Italian salad dressing
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) package cream cheese, softened
1 cup chicken broth
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
12 oz fettuccine, cooked, drained
Place chicken and salad dressing in a resealable plastic bag. Chill chicken for 8 to 10 hours.
Transfer chicken and marinade to a slow cooker. Cook, covered, on MEDIUM until an instant read thermometer inserted in center of the meat registers about 180, about 4 hours.
Remove chicken from slow cooker. Shred chicken.
Add soup, cream cheese, broth, thyme, basil, salt, and black pepper to liquid in slow cooker and mix well.
Add chicken to the slow cooker. Cook, covered, on HIGH until heated through, about 10 minutes. Serve over the pasta.
1 cup Italian salad dressing
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) package cream cheese, softened
1 cup chicken broth
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
12 oz fettuccine, cooked, drained
Place chicken and salad dressing in a resealable plastic bag. Chill chicken for 8 to 10 hours.
Transfer chicken and marinade to a slow cooker. Cook, covered, on MEDIUM until an instant read thermometer inserted in center of the meat registers about 180, about 4 hours.
Remove chicken from slow cooker. Shred chicken.
Add soup, cream cheese, broth, thyme, basil, salt, and black pepper to liquid in slow cooker and mix well.
Add chicken to the slow cooker. Cook, covered, on HIGH until heated through, about 10 minutes. Serve over the pasta.
Hearty Beef & Vegetable Stew
1 1/2 lbs boneless beef round
2 large cloves garlic
1 1/2 cups dry red wine (or beef broth)
2 tsp olive oil
6 small potatoes, unpeeled, scrubbed
8 ox fresh mushrooms
8 sun-dried tomatoes
1 (14 oz) can beef broth
1 cup baby carrots
1 cup pearl onion, peeled
2 Tbsp water
1 Tbsp cornstarch
Cut beef into 1-inch cubes. Cut garlic into thin slices. Combine beef, wine, oil, and garlic in large glass bowl. Refrigerate, covered, at least 2 hours or overnight.
Cut potatoes into wedges; set aside. Cut mushrooms and sun-dried tomatoes in half, then in half again.
Place beef mixture, mushrooms and tomatoes in large nonstick skillet or Dutch oven. Add enough beef broth to just cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour. Add potatoes, carrots, and onions; cover and cook until vegetables are tender and juices run clear when beef is pierced with a knife, about 20 to 25 minutes.
Remove beef and vegetables from skillet with slotted spoon; cover and set aside. Stir water and cornstarch in small bowl until smooth. Pour cornstarch mixture into sauce in skillet. Increase heat to medium; cook and stir until sauce is slightly thickened. Return beef and vegetable to sauce, heat thoroughly.
2 large cloves garlic
1 1/2 cups dry red wine (or beef broth)
2 tsp olive oil
6 small potatoes, unpeeled, scrubbed
8 ox fresh mushrooms
8 sun-dried tomatoes
1 (14 oz) can beef broth
1 cup baby carrots
1 cup pearl onion, peeled
2 Tbsp water
1 Tbsp cornstarch
Cut beef into 1-inch cubes. Cut garlic into thin slices. Combine beef, wine, oil, and garlic in large glass bowl. Refrigerate, covered, at least 2 hours or overnight.
Cut potatoes into wedges; set aside. Cut mushrooms and sun-dried tomatoes in half, then in half again.
Place beef mixture, mushrooms and tomatoes in large nonstick skillet or Dutch oven. Add enough beef broth to just cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour. Add potatoes, carrots, and onions; cover and cook until vegetables are tender and juices run clear when beef is pierced with a knife, about 20 to 25 minutes.
Remove beef and vegetables from skillet with slotted spoon; cover and set aside. Stir water and cornstarch in small bowl until smooth. Pour cornstarch mixture into sauce in skillet. Increase heat to medium; cook and stir until sauce is slightly thickened. Return beef and vegetable to sauce, heat thoroughly.
Lemony Broccoli Pasta
3 Tbsp sliced green onions
1 clove garlic, minced
2 cups chicken broth
1 1/2 tsp grated lemon zest
1/8 tsp black pepper
2 cups fresh or frozen broccoli florets
3 oz angel hair pasta
1/3 cup sour cream
2 Tbsp freshly grated Parmesan cheese
Generously spray a large nonstick saucepan with nonstick cooking spray; heat over medium heat until hot. Add green onions and garlic; cook and stir until onions are tender, about 3 minutes.
Stir chicken broth, lemon zest, and pepper into saucepan; bring to a boil over high heat. Stir in broccoli and pasta; return to a boil. Reduce heat to low. Simmer, stirring frequently, until pasta is tender, about 6 to 7 minutes.
Remove saucepan from heat. Stir in sour cream until well blended. Let stand 5 minutes. Top with Parmesan just before serving.
1 clove garlic, minced
2 cups chicken broth
1 1/2 tsp grated lemon zest
1/8 tsp black pepper
2 cups fresh or frozen broccoli florets
3 oz angel hair pasta
1/3 cup sour cream
2 Tbsp freshly grated Parmesan cheese
Generously spray a large nonstick saucepan with nonstick cooking spray; heat over medium heat until hot. Add green onions and garlic; cook and stir until onions are tender, about 3 minutes.
Stir chicken broth, lemon zest, and pepper into saucepan; bring to a boil over high heat. Stir in broccoli and pasta; return to a boil. Reduce heat to low. Simmer, stirring frequently, until pasta is tender, about 6 to 7 minutes.
Remove saucepan from heat. Stir in sour cream until well blended. Let stand 5 minutes. Top with Parmesan just before serving.
Beef & Bow Ties
1 1/2 cups bow tie pasta
1 lb. ground beef
3 cloves garlic, minced
2 cups chopped fresh tomatoes
3/4 tsp salt
1/4 tsp black pepper
2 Tbsp chopped fresh Basil
3 Tbsp shredded Parmesan cheese
Cook pasta using package directions; drain. Keep warm.
Cook the ground beef in a large skillet over medium heat until browned and coarsely crumbled, about 8-10 minutes; drain well. Add the garlic. Cook, stirring frequently, for 3 minutes.
Add tomatoes, salt, and black pepper to ground beef. Cook, stirring occasionally, for 5 minutes.
Combine the pasta, ground beef mixture, and basil in a serving dish and toss to mix. Sprinkle with Parmesan. Serve immediately.
VARIATION: Add 1 (15 oz) can black beans, drained, to ground beed mixture. Top servings with a dallop of sour cream. Garnish with chopped green onions.
1 lb. ground beef
3 cloves garlic, minced
2 cups chopped fresh tomatoes
3/4 tsp salt
1/4 tsp black pepper
2 Tbsp chopped fresh Basil
3 Tbsp shredded Parmesan cheese
Cook pasta using package directions; drain. Keep warm.
Cook the ground beef in a large skillet over medium heat until browned and coarsely crumbled, about 8-10 minutes; drain well. Add the garlic. Cook, stirring frequently, for 3 minutes.
Add tomatoes, salt, and black pepper to ground beef. Cook, stirring occasionally, for 5 minutes.
Combine the pasta, ground beef mixture, and basil in a serving dish and toss to mix. Sprinkle with Parmesan. Serve immediately.
VARIATION: Add 1 (15 oz) can black beans, drained, to ground beed mixture. Top servings with a dallop of sour cream. Garnish with chopped green onions.
Tuesday, May 31, 2011
Two-Cheese Macaroni
1 (7 oz) package elbow macaroni
8 oz sharp Cheddar cheese
1 large egg
1 cup small curd cottage cheese
1 cup sour cream
1/2 tsp salt
1/8 tsp black pepper
2 Tbsp chopped fresh parsley
Preheat the oven to 350. Lightly spray a 2-quart baking dish with nonstick cooking spray.
Place 2 quarts water in a large saucepan. Bring to a boil. Add macaroni. Boil until tender, about 10 minutes; drain well.
Shred Cheddar. Whisk egg in a large bowl. Add cottage cheese, sour cream, salt and pepper; mix well. Stir in Cheddar.
Fold macaroni into cheese mixture gently; mix well. Spoon macaroni mixture into prepared baking dish.
Bake until mixture is bubbly and lightly browned, about 30 minutes. Sprinkle with chopped fresh parsley if desired.
8 oz sharp Cheddar cheese
1 large egg
1 cup small curd cottage cheese
1 cup sour cream
1/2 tsp salt
1/8 tsp black pepper
2 Tbsp chopped fresh parsley
Preheat the oven to 350. Lightly spray a 2-quart baking dish with nonstick cooking spray.
Place 2 quarts water in a large saucepan. Bring to a boil. Add macaroni. Boil until tender, about 10 minutes; drain well.
Shred Cheddar. Whisk egg in a large bowl. Add cottage cheese, sour cream, salt and pepper; mix well. Stir in Cheddar.
Fold macaroni into cheese mixture gently; mix well. Spoon macaroni mixture into prepared baking dish.
Bake until mixture is bubbly and lightly browned, about 30 minutes. Sprinkle with chopped fresh parsley if desired.
Broccoli Chicken Roll-ups
1 (10 oz) can cream of mushroom soup
1 cup milk
4 boneless, skinless chicken breast halves (about 5 oz each), cooked, chopped
1 (10 oz) package frozen, chopped broccoli, thawed and drained
1 cup shredded Cheddar cheese, divided
1/4 cup chopped green onion, divided
8 (7-inch) flour tortillas
1 tomato, seeded, chopped
Preheat oven to 350. Lightly grease a 13x9-inch baking dish.
Combine soup and milk in a small bowl and mix well. Combine chicken, broccoli, 3/4 cup soup mixture, 1/2 cup Cheddar and halt the green onions in a large bowl and mix well.
Spoon 1/2 cup of the chicken mixture onto each tortilla. Roll, jelly roll fashion, to enclose filling. Arrange seam side down in prepared baking dish.
Combine remaining soup mixture and tomato in a medium bowl and mix well. Pout over roll-ups.
Bake, covered, for 35 minutes. Sprinkle with the remaining Cheddar and green onions. Bake, uncovered, for 5 minutes longer.
1 cup milk
4 boneless, skinless chicken breast halves (about 5 oz each), cooked, chopped
1 (10 oz) package frozen, chopped broccoli, thawed and drained
1 cup shredded Cheddar cheese, divided
1/4 cup chopped green onion, divided
8 (7-inch) flour tortillas
1 tomato, seeded, chopped
Preheat oven to 350. Lightly grease a 13x9-inch baking dish.
Combine soup and milk in a small bowl and mix well. Combine chicken, broccoli, 3/4 cup soup mixture, 1/2 cup Cheddar and halt the green onions in a large bowl and mix well.
Spoon 1/2 cup of the chicken mixture onto each tortilla. Roll, jelly roll fashion, to enclose filling. Arrange seam side down in prepared baking dish.
Combine remaining soup mixture and tomato in a medium bowl and mix well. Pout over roll-ups.
Bake, covered, for 35 minutes. Sprinkle with the remaining Cheddar and green onions. Bake, uncovered, for 5 minutes longer.
Chicken & Rice Casserole
1 (10 3/4 oz) can condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 cup long grain or converted rice
1 tsp dried dill, divided
1/4 tsp black pepper
1 (3 lb) package chicken pieces
2 Tbsp butter
1/2 cup crushed multi-grain crackers (or bread crumbs)
1 tsp paprika
Preheat oven to 375. Combine soup, water, rice, 3/4 tsp dill and the black pepper in a 13x9 baking dish; mix well.
Remove skin from chicken pieces; discard skin
Arrange chicken on top of rice mixture. Cover tightly with aluminum foil. Bake for about 45 minutes.
Melt butter in small saucepan over low heat; remove from heat. Add crushed crackers, paprika, and remaining dill to butter in saucepan; stir until cracker mixture is well blended.
Sprinkle cracker mixture on top of the chicken pieces in casserole.
Bake, uncovered, until chicken is tender and rice is cooked, about 5-10 minutes loner. Season to taste with salt and black pepper. Serve immediately.
1 1/3 cups water
1 cup long grain or converted rice
1 tsp dried dill, divided
1/4 tsp black pepper
1 (3 lb) package chicken pieces
2 Tbsp butter
1/2 cup crushed multi-grain crackers (or bread crumbs)
1 tsp paprika
Preheat oven to 375. Combine soup, water, rice, 3/4 tsp dill and the black pepper in a 13x9 baking dish; mix well.
Remove skin from chicken pieces; discard skin
Arrange chicken on top of rice mixture. Cover tightly with aluminum foil. Bake for about 45 minutes.
Melt butter in small saucepan over low heat; remove from heat. Add crushed crackers, paprika, and remaining dill to butter in saucepan; stir until cracker mixture is well blended.
Sprinkle cracker mixture on top of the chicken pieces in casserole.
Bake, uncovered, until chicken is tender and rice is cooked, about 5-10 minutes loner. Season to taste with salt and black pepper. Serve immediately.
Slow Cooker Lasagne
1 lb lean ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (29 oz) can tomato sauce
1 cup water
1 (6 oz) can tomato paste
1 tsp salt
1 tsp dried oregano
8 oz lasagne noodles
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese
1/2 cup Parmesan cheese
Combine ground beef, onion and garlic in a large skillet. Cook over med-high heat until ground beef is browned and crumbly, about 8 minutes; drain.
Add tomato paste, tomato sauce, water, salt and oregano, mix well.
Spoon one-fourth of the ground beef mixture into a 5 quart slow cooker. Layer one-third of the noodles over the mixture, breaking as needed.
Combine mozzarella, cottage cheese and Parmesan in a medium bowl and mix well.
Layer on-third of the mozzarella mixture over the noodle layer. Repeat noodle and mozzarella layers twice. Top with the remaining ground beef mixture. Cook, covered, on LOW until the noodles are tender, about 4-5 hours. If still soupy, allow to cook uncovered for 30 minutes longer.
1 large onion, chopped
2 cloves garlic, minced
1 (29 oz) can tomato sauce
1 cup water
1 (6 oz) can tomato paste
1 tsp salt
1 tsp dried oregano
8 oz lasagne noodles
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese
1/2 cup Parmesan cheese
Combine ground beef, onion and garlic in a large skillet. Cook over med-high heat until ground beef is browned and crumbly, about 8 minutes; drain.
Add tomato paste, tomato sauce, water, salt and oregano, mix well.
Spoon one-fourth of the ground beef mixture into a 5 quart slow cooker. Layer one-third of the noodles over the mixture, breaking as needed.
Combine mozzarella, cottage cheese and Parmesan in a medium bowl and mix well.
Layer on-third of the mozzarella mixture over the noodle layer. Repeat noodle and mozzarella layers twice. Top with the remaining ground beef mixture. Cook, covered, on LOW until the noodles are tender, about 4-5 hours. If still soupy, allow to cook uncovered for 30 minutes longer.
Wednesday, April 27, 2011
Mini Chicken Pot Pies
1 cup frozen peas \ or 2 cups frozen peas and carrots
1 cup chopped carrots /
2 (5-oz) cans chunk white chicken, drained
1 cup shredded Cheddar cheese
4 oz cream cheese, softened
1/4 cup finely chopped onion
3 Tbsp mayonnaise
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
1 (10 count) can refrigerated buttermilk biscuits
Cook peas (or the peas and carrots) according to the package directions; drain well.
Steam the carrots in a vegetable steamer for 2-3 minutes (Omit this step if using frozen).
Combine chicken, Cheddar, peas, carrots, cream cheese, onion, mayonnaise, salt, black pepper, and garlic powder in a large bowl and mix well.
Preheat the oven to 325.
Separate biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.
Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal. Bake until golden brown, about 25-30 minutes.
1 cup chopped carrots /
2 (5-oz) cans chunk white chicken, drained
1 cup shredded Cheddar cheese
4 oz cream cheese, softened
1/4 cup finely chopped onion
3 Tbsp mayonnaise
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
1 (10 count) can refrigerated buttermilk biscuits
Cook peas (or the peas and carrots) according to the package directions; drain well.
Steam the carrots in a vegetable steamer for 2-3 minutes (Omit this step if using frozen).
Combine chicken, Cheddar, peas, carrots, cream cheese, onion, mayonnaise, salt, black pepper, and garlic powder in a large bowl and mix well.
Preheat the oven to 325.
Separate biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.
Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal. Bake until golden brown, about 25-30 minutes.
Peas, Bacon, and Swiss Shells
1 cup frozen green peas
10 oz medium pasta shells
2 1/2 cups milk
3 Tbsp all-purpose flour
2 tsp Dijon style mustard
1/2 tsp salt
1/8 tsp black pepper
3 oz sliced Swiss cheese
4 slices bacon, crisp-cooked, crumbled
1 Tbsp grated Parmesan cheese
Preheat oven to 325. Lightly grease a 12x8-inch baking pan, set aside.
Place peas in colander. Cook pasta according to directions, omitting salt. Drain over peas in colander; set aside.
Meanwhile, which together flour, milk, mustard, salt, and pepper in large skillet. Cook and stir over medium heat until thickened, about 5 minutes. Remove skillet from heat; add Swiss cheese and whisk until smooth.
Place peas and pasta in bottom of prepared pan. Pour sauce evenly over peas and pasta; top with crumbled bacon. Bake until heated through, about 22 minutes. Remove from oven. Sprinkle with Parmesan cheese; let stand 5 minutes before serving.
10 oz medium pasta shells
2 1/2 cups milk
3 Tbsp all-purpose flour
2 tsp Dijon style mustard
1/2 tsp salt
1/8 tsp black pepper
3 oz sliced Swiss cheese
4 slices bacon, crisp-cooked, crumbled
1 Tbsp grated Parmesan cheese
Preheat oven to 325. Lightly grease a 12x8-inch baking pan, set aside.
Place peas in colander. Cook pasta according to directions, omitting salt. Drain over peas in colander; set aside.
Meanwhile, which together flour, milk, mustard, salt, and pepper in large skillet. Cook and stir over medium heat until thickened, about 5 minutes. Remove skillet from heat; add Swiss cheese and whisk until smooth.
Place peas and pasta in bottom of prepared pan. Pour sauce evenly over peas and pasta; top with crumbled bacon. Bake until heated through, about 22 minutes. Remove from oven. Sprinkle with Parmesan cheese; let stand 5 minutes before serving.
Chocolate Oat Bars
1 cup (2 sticks) butter
1/2 cup firmly packed light brown sugar
1 tsp vanilla extract
3 cups quick-cooking oats
1 cup semisweet chocolate chips
1/2 cup crunchy or creamy peanut butter
Grease a 9-inch square baking pan. Melt butter in large saucepan over medium hear. Add brown sugar and vanilla; mix well.
Stir in oats. Cook over low heat until ingredients are well blended, about 2-3 minutes. Press half the mixture into prepared pan. Use back of large spoon to spread mixture evenly.
Meanwhile, melt chocolate chips in small heavy saucepan over low heat, stirring occasionally. Stir in peanut butter. Pour chocolate mixture over oat mixture in pan; spread evenly with knife or back of spoon. Crumble remaining oat mixture over chocolate layer, pressing down gently. Cover and refrigerate until set, about 2-3 hours, or overnight.
Bring to room temperature before cutting into bars. (Bars can be frozen; let thaw about 10 minutes or more before serving.)
1/2 cup firmly packed light brown sugar
1 tsp vanilla extract
3 cups quick-cooking oats
1 cup semisweet chocolate chips
1/2 cup crunchy or creamy peanut butter
Grease a 9-inch square baking pan. Melt butter in large saucepan over medium hear. Add brown sugar and vanilla; mix well.
Stir in oats. Cook over low heat until ingredients are well blended, about 2-3 minutes. Press half the mixture into prepared pan. Use back of large spoon to spread mixture evenly.
Meanwhile, melt chocolate chips in small heavy saucepan over low heat, stirring occasionally. Stir in peanut butter. Pour chocolate mixture over oat mixture in pan; spread evenly with knife or back of spoon. Crumble remaining oat mixture over chocolate layer, pressing down gently. Cover and refrigerate until set, about 2-3 hours, or overnight.
Bring to room temperature before cutting into bars. (Bars can be frozen; let thaw about 10 minutes or more before serving.)
Deluxe Steak dinner
2 Tbsp Veg oil
1 sirloin steak (about 1 1/2 lbs) cut into thin strips
2 tsp salt
1/4 tsp black pepper
1/2 cup beef broth
4 cups shredded cabbage
1 1/2 cups grated carrots
1 cup long-grain rice
1 medium onion, chopped
1 (10 3/4 oz) can cream of celery soup
1 cup water
2 tsp soy sauce
1/2 cup shredded Cheddar cheese
Heat Veg oil in a large skillet over medium-high heat. Saute steak in hot oil, stirring continually, until browned, about 4 minutes. Sprinkle with black pepper and salt. Stir in broth. Cook, stirring occasionally, for 15 minutes.
Preheat the oven to 350.
Combine cabbage, carrots, rice, and onion in a large bowl and mix well. Stir in the steak.
Combine soup, water, and soy sauce in a small bowl and mix well. Stir into steak mixture. Spoon into a 3-quart baking dish.
Bake, covered, for 45 minutes. Sprinkle with Cheddar. Bake, uncovered, for 15 minutes longer.
1 sirloin steak (about 1 1/2 lbs) cut into thin strips
2 tsp salt
1/4 tsp black pepper
1/2 cup beef broth
4 cups shredded cabbage
1 1/2 cups grated carrots
1 cup long-grain rice
1 medium onion, chopped
1 (10 3/4 oz) can cream of celery soup
1 cup water
2 tsp soy sauce
1/2 cup shredded Cheddar cheese
Heat Veg oil in a large skillet over medium-high heat. Saute steak in hot oil, stirring continually, until browned, about 4 minutes. Sprinkle with black pepper and salt. Stir in broth. Cook, stirring occasionally, for 15 minutes.
Preheat the oven to 350.
Combine cabbage, carrots, rice, and onion in a large bowl and mix well. Stir in the steak.
Combine soup, water, and soy sauce in a small bowl and mix well. Stir into steak mixture. Spoon into a 3-quart baking dish.
Bake, covered, for 45 minutes. Sprinkle with Cheddar. Bake, uncovered, for 15 minutes longer.
Chicken 'n' Dunplings
2 cups slices carrots
1/2 cup sliced celery
1 each onion and green bell pepper
2 (14 oz) cans chicken broth
1 lb boneless chicken breast
1 large potato
6 oz mushrooms
2/3 cup all-purpose flour
3/4 cup frozen peas
1 tsp each dried basil and dried rosemary
1/2 cup heavy cream
1 cup biscuit mix
Place carrots and celery in slow cooker. Chop onion and slice bell pepper; add to slow cooker. Set aside 1 cup chicken broth; add remaining broth to slow cooker; cook on LOW 2 hours.
Remove skin from chicken and discard. Cut chicken into 1-inch pieces and slice mushrooms in half. Stir flour into reserved 1 cup broth; add to slow cooker. Add chicken, potato mushrooms, peas and 3/4 tsp each dried basil and dried rosemary.
Cover and cook for about 4 hours or until vegetables are tender and chicken is no longer pink. Stir in 1/4 cup cream.
For dumplings, combine biscuit mix and remaining herbs in small bowl. Add remaining 1/4 cup cream to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover and cook 30-45 minutes or until dumplings are firm and toothpick inserted in centers comes out clean.
1/2 cup sliced celery
1 each onion and green bell pepper
2 (14 oz) cans chicken broth
1 lb boneless chicken breast
1 large potato
6 oz mushrooms
2/3 cup all-purpose flour
3/4 cup frozen peas
1 tsp each dried basil and dried rosemary
1/2 cup heavy cream
1 cup biscuit mix
Place carrots and celery in slow cooker. Chop onion and slice bell pepper; add to slow cooker. Set aside 1 cup chicken broth; add remaining broth to slow cooker; cook on LOW 2 hours.
Remove skin from chicken and discard. Cut chicken into 1-inch pieces and slice mushrooms in half. Stir flour into reserved 1 cup broth; add to slow cooker. Add chicken, potato mushrooms, peas and 3/4 tsp each dried basil and dried rosemary.
Cover and cook for about 4 hours or until vegetables are tender and chicken is no longer pink. Stir in 1/4 cup cream.
For dumplings, combine biscuit mix and remaining herbs in small bowl. Add remaining 1/4 cup cream to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover and cook 30-45 minutes or until dumplings are firm and toothpick inserted in centers comes out clean.
Farmhouse Ham Chowder
1 medium red bell pepper
1 large baking potato
2 (10 1/2 oz) cans condensed cream of celery soup
2 cups diced cooked ham
1 (1- oz) package frozen corn
1/2 tsp dried thyme
2 cups small broccoli florets
1/2 cup milk
Stand bell pepper on end on a cutting board. Cut off sides in 3 or 4 lengthwise slices, cutting close to but not through stem. Discard stem and seeds. Scrape out membranes and any remaining seeds. Cut bell pepper into 1/4-inch pieces.
Combine diced bell pepper, potato, undiluted soup, ham, frozen corn and thyme in slow cooker; stir to blend. Cover and cook on HIGH 3-4 hours or on LOW 6-8 hours.
Stir in broccoli and milk. Cover and cook on HIGH 15 minutes loner or until broccoli is crisp-tender.
1 large baking potato
2 (10 1/2 oz) cans condensed cream of celery soup
2 cups diced cooked ham
1 (1- oz) package frozen corn
1/2 tsp dried thyme
2 cups small broccoli florets
1/2 cup milk
Stand bell pepper on end on a cutting board. Cut off sides in 3 or 4 lengthwise slices, cutting close to but not through stem. Discard stem and seeds. Scrape out membranes and any remaining seeds. Cut bell pepper into 1/4-inch pieces.
Combine diced bell pepper, potato, undiluted soup, ham, frozen corn and thyme in slow cooker; stir to blend. Cover and cook on HIGH 3-4 hours or on LOW 6-8 hours.
Stir in broccoli and milk. Cover and cook on HIGH 15 minutes loner or until broccoli is crisp-tender.
French Toast Casserole
4 oz day-old French or Italian bread, cut into 3/4-inch cubes (about 4 cups)
1/3 cup golden raisins
3 oz cream cheese, cut into 1/4-inch cubes
3 large eggs
1 1/2 cups milk
1/2 maple syrup
1 tsp vanilla extract
2 Tbsp granulated sugar
1 tsp cinnamon
additional maple syrup, optional
Spray 11x7-inch baking dish with nonstick cooking spray.
Pleace bread cubes in single layer in prepared baking dish. Sprinkle golden raisins and the cream cheese cubes evenly over the bread cubes.
Beat eggs in medium bowl with electric mixer set at medium speed until well blended. Add milk, maple syrup and vanilla extract; beat until well blended.
Pour egg mixture evenly over bread mixture. Cover; refrigerate at least 4 hours or overnight.
Preheat oven to 350. Combine sugar and cinnamon in small bowl; sprinkle evenly over casserole.
Bake uncovered, until puffed, golden brown and knife inserted in center comes out clean, about 40-45 minutes. Cut into squares and serve with the additional syrup, if desired.
1/3 cup golden raisins
3 oz cream cheese, cut into 1/4-inch cubes
3 large eggs
1 1/2 cups milk
1/2 maple syrup
1 tsp vanilla extract
2 Tbsp granulated sugar
1 tsp cinnamon
additional maple syrup, optional
Spray 11x7-inch baking dish with nonstick cooking spray.
Pleace bread cubes in single layer in prepared baking dish. Sprinkle golden raisins and the cream cheese cubes evenly over the bread cubes.
Beat eggs in medium bowl with electric mixer set at medium speed until well blended. Add milk, maple syrup and vanilla extract; beat until well blended.
Pour egg mixture evenly over bread mixture. Cover; refrigerate at least 4 hours or overnight.
Preheat oven to 350. Combine sugar and cinnamon in small bowl; sprinkle evenly over casserole.
Bake uncovered, until puffed, golden brown and knife inserted in center comes out clean, about 40-45 minutes. Cut into squares and serve with the additional syrup, if desired.
Herbed Chicken Saute
3 boneless, skinless chicken breast halves (about 5 oz each)
1/4 cup white wine or chicken broth
1/4 cup vegetable oil, divided
3 Tbsp Lemon juice
3 Tbsp grated Parmesan cheese
2 Tbsp Worcestershire sauce
1 Tbsp dried parsley
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp garlic powder
Cut chicken in 1-inch wide strips.
Combine wine (or broth), 3 Tbsp veg oil, lemon juice, Parmesan, Worcestershire sauce, parsley, oregano, salt, black pepper, and garlic powder in a large bowl and mix well.
Add chicken to mixture and mix well. Chill, covered, for 1 hour.
Remove chicken from marinade and drain well.
Heat remaining veg oil in a large skillet over medium-high heat. Saute chicken in hot oil, stirring continually, until golden, about 5-7 minutes. Transfer to serving plate.
1/4 cup white wine or chicken broth
1/4 cup vegetable oil, divided
3 Tbsp Lemon juice
3 Tbsp grated Parmesan cheese
2 Tbsp Worcestershire sauce
1 Tbsp dried parsley
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp garlic powder
Cut chicken in 1-inch wide strips.
Combine wine (or broth), 3 Tbsp veg oil, lemon juice, Parmesan, Worcestershire sauce, parsley, oregano, salt, black pepper, and garlic powder in a large bowl and mix well.
Add chicken to mixture and mix well. Chill, covered, for 1 hour.
Remove chicken from marinade and drain well.
Heat remaining veg oil in a large skillet over medium-high heat. Saute chicken in hot oil, stirring continually, until golden, about 5-7 minutes. Transfer to serving plate.
Zesty Broiled Chicken
3 Tbsp garlic powder
1 Tbsp dried basil
1 1/2 tsp dried oregano
3/4 tsp paprika
3/4 tsp salt
3/4 tsp black pepper
1 Tbsp lemon juice
1 Tbsp olive oil
1 chicken (about 3 lbs)
Preheat broiler. Line broiler pan with foil and lightly coat with nonstick cooking spray.
For seasoning mix, combine the garlic powder, basil, oregano, paprika, salt and pepper in small jar with lid; cover. Shake well to mix.
Mix 1 Tbsp seasoning mix, the lemon juice, and olive oil in small bowl until well blended; set aside.
Remove the skin from chicken and discard. Cut the chicken into serving size pieces.
Brush the chicken pieces with reserved olive oil mixture; place chicken on prepared broiler pan.
Broil the chicken, turning twice, until juices run clear when meat is pierced with a knife, about 35 minutes.
Remaining seasoning can be stored in airtight container for other uses.
1 Tbsp dried basil
1 1/2 tsp dried oregano
3/4 tsp paprika
3/4 tsp salt
3/4 tsp black pepper
1 Tbsp lemon juice
1 Tbsp olive oil
1 chicken (about 3 lbs)
Preheat broiler. Line broiler pan with foil and lightly coat with nonstick cooking spray.
For seasoning mix, combine the garlic powder, basil, oregano, paprika, salt and pepper in small jar with lid; cover. Shake well to mix.
Mix 1 Tbsp seasoning mix, the lemon juice, and olive oil in small bowl until well blended; set aside.
Remove the skin from chicken and discard. Cut the chicken into serving size pieces.
Brush the chicken pieces with reserved olive oil mixture; place chicken on prepared broiler pan.
Broil the chicken, turning twice, until juices run clear when meat is pierced with a knife, about 35 minutes.
Remaining seasoning can be stored in airtight container for other uses.
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