Italian-Style Chicken Combo
4 small boneless skinless chicken breast halves
8 oz. Sliced fresh mushrooms
1 green pepper, coarsely chopped
1 can (14.5 oz) diced tomatoes, undrained
1 cup shredded Italian five-cheese blend
12 oz. Pkg. Shells & cheese dinner
Preheat oven to 400. Place chicken in 13x9” baking dish; surround with mushrooms and peppers. Top chicken with tomatoes and shredded cheese. Bake 30 minutes or until chicken is done. Prepare shells and cheese dinner as directed on package. Serve chicken with shells and cheese.
Fiesta Beef & Black Bean Enchiladas
Fiesta Beef & Black Bean Enchiladas
1 pound ground beef
½ pound Velveets, cut into 1/2” cubes
1 ¼ cups thick and chunky salsa
1 cup rinsed canned black beans
12 6” flour tortillas
½ cup sour cream
¼ cup chopped cilantro
Preheat oven to 350. Brown meat in large skillet; drain. Stir in half the Velveeta and ½ cup salsa. Cook 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring frequently. Stir in beans. Spoon ¼ cup meat mixture down center of each tortilla and roll up. Place seam-side down in prepared 9x13 baking dish. Bake enchiladas, uncovered, 10 minutes. Top with remaining Velveeta and salsa; bake 20 minutes or until enchiladas are heated through and Velveeta is melted. Top with sour cream and cilantro.
1 pound ground beef
½ pound Velveets, cut into 1/2” cubes
1 ¼ cups thick and chunky salsa
1 cup rinsed canned black beans
12 6” flour tortillas
½ cup sour cream
¼ cup chopped cilantro
Preheat oven to 350. Brown meat in large skillet; drain. Stir in half the Velveeta and ½ cup salsa. Cook 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring frequently. Stir in beans. Spoon ¼ cup meat mixture down center of each tortilla and roll up. Place seam-side down in prepared 9x13 baking dish. Bake enchiladas, uncovered, 10 minutes. Top with remaining Velveeta and salsa; bake 20 minutes or until enchiladas are heated through and Velveeta is melted. Top with sour cream and cilantro.
Creamy Basil & Tomato Pasta
Creamy Basil & Tomato Pasta
6 tomatoes, chopped (about 3 cups)
8 oz. Package cream cheese, cubed
½ cup chopped fresh basil
¼ cup sun dried tomato vinaigrette dressing
16 oz. Pkg. Linguine
½ cup pine nuts, toasted
Combine tomatoes, cubed cream cheese, basil, and dressing; refrigerate two hours. Cook pasta by directions on package; drain and place in a large bowl. Add tomato mixture and pine nuts; mix lightly. (One pound cooked shrimp can be added to dish)
6 tomatoes, chopped (about 3 cups)
8 oz. Package cream cheese, cubed
½ cup chopped fresh basil
¼ cup sun dried tomato vinaigrette dressing
16 oz. Pkg. Linguine
½ cup pine nuts, toasted
Combine tomatoes, cubed cream cheese, basil, and dressing; refrigerate two hours. Cook pasta by directions on package; drain and place in a large bowl. Add tomato mixture and pine nuts; mix lightly. (One pound cooked shrimp can be added to dish)
Classic Cocktail Meatballs
Classic Cocktail Meatballs
2 lb. Lean ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup water
2 eggs
12 oz. Jar grape jelly
12 oz. Bottle chili sauce
Preheat oven to 400. Line two 10” x 15” pans with foil and spray foil with nonstick spray. Mix meat, stuffing mix, water, and eggs until blended. Shape into fifty 1 1/2” meatballs; place on prepared pans. Bake 16 minutes or until done. Meanwhile mix jelly and chili sauce and bring to a boil in a large saucepan on medium heat, stirring occasionally. Add meatballs to sauce; stir evenly to coat.
2 lb. Lean ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup water
2 eggs
12 oz. Jar grape jelly
12 oz. Bottle chili sauce
Preheat oven to 400. Line two 10” x 15” pans with foil and spray foil with nonstick spray. Mix meat, stuffing mix, water, and eggs until blended. Shape into fifty 1 1/2” meatballs; place on prepared pans. Bake 16 minutes or until done. Meanwhile mix jelly and chili sauce and bring to a boil in a large saucepan on medium heat, stirring occasionally. Add meatballs to sauce; stir evenly to coat.
Salted Nut Roll Crispy Treats
Salted Nut Roll Crispy Treats
3 tablespooons butter
10 oz. Package marshmallows
6 cups crisp rice cereal
1 ½ cups cocktail peanuts
Microwave butter in a large bowl on high 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 ½ minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds. Add cereal and nuts; mix well. Press onto bottom of 9x13 pan sprayed with cooking spray. Cool completely before cutting.
3 tablespooons butter
10 oz. Package marshmallows
6 cups crisp rice cereal
1 ½ cups cocktail peanuts
Microwave butter in a large bowl on high 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 ½ minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds. Add cereal and nuts; mix well. Press onto bottom of 9x13 pan sprayed with cooking spray. Cool completely before cutting.
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