Warm Spinach & Artichoke Cups
24 won ton wrappers
14 oz. Can artichoke hearts, drained & finely chopped
1 cup shredded mozzarella cheese
10 oz. Pkg frozen chopped spinach, thawed & squeezed dry
1/3 cup reduced fat mayonnaise with olive oil
1/3 cup grated parmesan cheese
¼ cup finely chopped red peppers
2 cloves garlic, minced
Preheat oven to 350. Place 1 won ton wrapped in each of 24 mini muffin cups that have been sprayed with non-stick spray, allowing edges of wrappers to extend over top of cups. Bake 5 minutes. Meanwhile, combine remaining ingredients. Spoon artichoke mixture into won ton cups. Bake 12-14 minutes.
Corn Chowder
Corn Chowder
4 strips bacon
1 cup chopped onion
1 cup chopped celery
2 gloves garlic, minced
1 bay leaf
2 sprigs thyme
4 – 11 ounce cans Mexican-style corn, drained
1 tablespoon all-purpose flour
2 cups heavy whipping cream (divided)
1 ¼ cups chicken broth
In a large Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon from skillet, reserving bacon drippings in skillet, and let bacon cool, then crumble. Add onion, celery and garlic to bacon drippings in pan; saute for 7 minutes or until browned. Add bay leaf, thyme and corn; saute 6 minutes or until heated through. In a small bowl, whisk together flour and ¼ cup cream. Pour flour mixture into corn mixture, stir in remaining 1 ¾ cups cream and chicken broth. Bring to a boil; reduce heat to low and simmer 10 minutes, stirring frequently, or until thickened. Discard bay leaf; sprinkle bacon over each serving and serve immediately.
4 strips bacon
1 cup chopped onion
1 cup chopped celery
2 gloves garlic, minced
1 bay leaf
2 sprigs thyme
4 – 11 ounce cans Mexican-style corn, drained
1 tablespoon all-purpose flour
2 cups heavy whipping cream (divided)
1 ¼ cups chicken broth
In a large Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon from skillet, reserving bacon drippings in skillet, and let bacon cool, then crumble. Add onion, celery and garlic to bacon drippings in pan; saute for 7 minutes or until browned. Add bay leaf, thyme and corn; saute 6 minutes or until heated through. In a small bowl, whisk together flour and ¼ cup cream. Pour flour mixture into corn mixture, stir in remaining 1 ¾ cups cream and chicken broth. Bring to a boil; reduce heat to low and simmer 10 minutes, stirring frequently, or until thickened. Discard bay leaf; sprinkle bacon over each serving and serve immediately.
Velveeta Italian Sausage Bake
Velveeta Italian Sausage Bake
1 ½ cups penne pasta, uncooked
1 lb. Italian sausage
3 cups halved zucchini slices
1 red pepper, chopped
8 oz. Pizza sauce
½ lb. Velveeta, cubed
½ cup grated parmesan cheese
Preheat oven to 350
Cook pasta per package directions, omitting salt., Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce. Cook 5-6 minutes until vegetables are crisp-tender, stirring occasionally. Drain pasta and add to sausage mixture with Velveeta; mix lightly. Spoon into sprayed 13x9 baking dish, top with parmesan. Bake 15-20 minutes.
1 ½ cups penne pasta, uncooked
1 lb. Italian sausage
3 cups halved zucchini slices
1 red pepper, chopped
8 oz. Pizza sauce
½ lb. Velveeta, cubed
½ cup grated parmesan cheese
Preheat oven to 350
Cook pasta per package directions, omitting salt., Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce. Cook 5-6 minutes until vegetables are crisp-tender, stirring occasionally. Drain pasta and add to sausage mixture with Velveeta; mix lightly. Spoon into sprayed 13x9 baking dish, top with parmesan. Bake 15-20 minutes.
Quick Italian Wedding Soup
Quick Italian Wedding Soup
2 tablespoons butter
1 cup frozen chopped onion
1 cup crinkle cut carrots
2 teaspoons minced garlic
2 32-ounce boxes low-sodium chicken broth
16 oz. Package frozen Italian-style meatballs, baked per package directions
15 oz. Can great Northern beans, drained and rinsed
1 cup small pasta
6 oz. Bag fresh baby spinach
½ cup shredded parmesan cheese
In a large dutch oven, melt butter over medium-high heat. Add onion, carrot, and garlic; cook 4-5 minutes, stirring frequently, or until carrots are tender. Add broth, meatballs, and beans; bring to a boil over medium-high heat. Add pasta, reduce heat and simmer 6-8 minutes or until pasta is tender. Add spinach and cheese; cook for 1-2 minutes or until spinach is wilted.
2 tablespoons butter
1 cup frozen chopped onion
1 cup crinkle cut carrots
2 teaspoons minced garlic
2 32-ounce boxes low-sodium chicken broth
16 oz. Package frozen Italian-style meatballs, baked per package directions
15 oz. Can great Northern beans, drained and rinsed
1 cup small pasta
6 oz. Bag fresh baby spinach
½ cup shredded parmesan cheese
In a large dutch oven, melt butter over medium-high heat. Add onion, carrot, and garlic; cook 4-5 minutes, stirring frequently, or until carrots are tender. Add broth, meatballs, and beans; bring to a boil over medium-high heat. Add pasta, reduce heat and simmer 6-8 minutes or until pasta is tender. Add spinach and cheese; cook for 1-2 minutes or until spinach is wilted.
Slow Cooker Barbecue Pork Sandwiches
Slow Cooker Barbecue Pork Sandwiches
2 lb. Boneless pork shoulder
3 onions, sliced and separated into rings
½ cup barbecue sauce
8 kaiser rolls, split
8 slices american cheese
Place meat in slow cooker, top with onions and barbecue sauce. Cover and cook on low 8-10 hours (high 4-5 hours). Remove meat; cut and discard excess fat. Shred meat with fork. Return to slow cooker and stir to coat with sauce. Fill rolls with meat mixture and cheese just before serving.
2 lb. Boneless pork shoulder
3 onions, sliced and separated into rings
½ cup barbecue sauce
8 kaiser rolls, split
8 slices american cheese
Place meat in slow cooker, top with onions and barbecue sauce. Cover and cook on low 8-10 hours (high 4-5 hours). Remove meat; cut and discard excess fat. Shred meat with fork. Return to slow cooker and stir to coat with sauce. Fill rolls with meat mixture and cheese just before serving.
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