Asparagus With Warm Bacon Dressing
3 strips bacon
2 tablespoons sliced green onions
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
½ teaspoon grated lemon zest
½ pound fresh asparagus, trimmed
In a large skillet, cook bacon over medium heat about 10 minutes, or until crisp. Remove bacon and drain on paper towels, reserving drippings in skillet. Cool bacon and crumble. Add green onions to bacon drippings and cook over medium-high heat until tender. Remove from heat and cool slightly. In a medium bowl, combine green onions and bacon drippings, mustard, vinegar and lemon zest, whisking until blended. In a large deep skillet, add enough water to fill to within 2” of rim; bring to a boil over medium-high heat. Add asparagus and cook for 3 minutes or until crisp-tender. Drain well. Serve asparagus with warm dressing and top with crumbled bacon.
Weeknight Ravioli Bake
Weeknight Ravioli Bake
26 oz. Spaghetti sauce
15 oz. Diced tomatoes, undrained
½ cup water
2 one-pound packages frozen cheese ravioli
7 oz. Shredded Italian 3-cheese blend
2 tablespoons grated parmesan
Preheat oven to 400.l mix spaghetti sauce, tomatoes, and water. Spoon one cup sauce onto bottom of 9x13 baking dish. Layer half the ravioli in dish and top with one cup shredded cheese. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese, cover and bake 30 minutes. Uncover and bake additional 15 minutes. Sprinkle with parmesan and let stand 10 minutes before serving.
26 oz. Spaghetti sauce
15 oz. Diced tomatoes, undrained
½ cup water
2 one-pound packages frozen cheese ravioli
7 oz. Shredded Italian 3-cheese blend
2 tablespoons grated parmesan
Preheat oven to 400.l mix spaghetti sauce, tomatoes, and water. Spoon one cup sauce onto bottom of 9x13 baking dish. Layer half the ravioli in dish and top with one cup shredded cheese. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese, cover and bake 30 minutes. Uncover and bake additional 15 minutes. Sprinkle with parmesan and let stand 10 minutes before serving.
Crescent Chicken Pot Pie
Crescent Chicken Pot Pie
1 ½ cups cooked cubed chicken
1 can cream of chicken soup
10 ounces frozen vegetables
2 tablespoons lowfat milk
2 tablespoons water
8 oz. Can reduced-fat crescent rolls
Preheat oven to 350. Mix chicken, soup, vegetables, milk and water; pour into prepared 8x8 pan. Top with crescent rolls. Bake 25 minutes
1 ½ cups cooked cubed chicken
1 can cream of chicken soup
10 ounces frozen vegetables
2 tablespoons lowfat milk
2 tablespoons water
8 oz. Can reduced-fat crescent rolls
Preheat oven to 350. Mix chicken, soup, vegetables, milk and water; pour into prepared 8x8 pan. Top with crescent rolls. Bake 25 minutes
Saucy Mexican Chicken
Saucy Mexican Chicken
(from Kraft Food & Family)
1 lb. Boneless skinless chicken breast halves
16 oz. Thick & chunky salsa
15 oz. Black beans, drained and rinsed
1 cup shredded cheddar cheese
Cook chicken in nonstick skillet on medium-high heat four minutes on each side, or until browned on both sides. Add salsa and beans. Bring to boil, cover, and simmer on medium-low heat five minutes or until chicken is done. Top with cheese. Remove from heat and let stand, covered, 5 minutes.
(from Kraft Food & Family)
1 lb. Boneless skinless chicken breast halves
16 oz. Thick & chunky salsa
15 oz. Black beans, drained and rinsed
1 cup shredded cheddar cheese
Cook chicken in nonstick skillet on medium-high heat four minutes on each side, or until browned on both sides. Add salsa and beans. Bring to boil, cover, and simmer on medium-low heat five minutes or until chicken is done. Top with cheese. Remove from heat and let stand, covered, 5 minutes.
Nacho Mac & Cheese
Nacho Mac & Cheese
3 cups uncooked gemelli
1 pound ground beef
2 cups chopped sweet red pepper
¼ cup butter, cubed
¼ cup flour
1 envelope taco seasoning
¼ teaspoon pepper
2 ¼ cups milk
8 oz. Shredded cheddar cheese
1 cup frozen corn, thawed
1 cup coarsely crushed tortilla chips
Cook gemelli by package directions. In a dutch oven brown beef and peppers over medium heat; drain and return to pan. Stir in butter, flour, taco seasoning until blended. Gradually stir in milk; bring to a boil, cook and stir two minutes or until thickened. Remove from heat; stir in corn and cheese until cheese melts. Stir in cooked gemelli; sprinkle top with tortilla chips.
3 cups uncooked gemelli
1 pound ground beef
2 cups chopped sweet red pepper
¼ cup butter, cubed
¼ cup flour
1 envelope taco seasoning
¼ teaspoon pepper
2 ¼ cups milk
8 oz. Shredded cheddar cheese
1 cup frozen corn, thawed
1 cup coarsely crushed tortilla chips
Cook gemelli by package directions. In a dutch oven brown beef and peppers over medium heat; drain and return to pan. Stir in butter, flour, taco seasoning until blended. Gradually stir in milk; bring to a boil, cook and stir two minutes or until thickened. Remove from heat; stir in corn and cheese until cheese melts. Stir in cooked gemelli; sprinkle top with tortilla chips.
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