Sausage and Broccoli Noodle Casserole

Ingredients 1 jar (1 pound) RAGÚ® Cheesy!® Classic Alfredo Sauce   1/3 cup milk 1 pound sweet Italian sausage, cooked and crumbled 1 package (9 ounces) frozen chopped broccoli, thawed 8 ounces egg noodles, cooked and drained 1 cup shredded Cheddar cheese (about 4 ounces), divided 1/4 cup chopped roasted red peppers   Prep Time 15 minutes Cook Time 30 minutes

1. Preheat oven to 350°F. In large bowl, combine Alfredo Sauce and milk. Stir in sausage, broccoli, noodles, 3/4 cup cheese and roasted peppers. 2. In 13×9-inch baking dish, evenly spread sausage mixture. Sprinkle with remaining 1/4 cup cheese. 3. Bake 30 minutes or until heated through.

Rolled Chicken Breasts With Prosciutto & Asparagus

Ingredients:
3 1/2 tablespoons olive oil
12 large asparagus spears -- trimmed and cut into 2-inch pieces
kosher salt and freshly ground black pepper
4 large boneless skinless chicken breast halves
4 large basil leaves -- torn into large pieces
4 thin slices prosciutto
8 shavings parmigiano reggiano -- (2 inches each)
1 tablespoon balsamic vinegar

 

Directions:
Heat the oven to 450F. Heat a 12-inch ovenproof skillet over medium-high heat. Once it's hot, add 1 1/2 Tbs. of the oil and then the asparagus. Season with salt and pepper and saute, shaking the pan often, until the asparagus is slightly tender, 2 to 4 minutes. Transfer the asparagus to a plate and remove the pan from the heat.

Lay the chicken on a cutting board and make a horizontal cut in each, starting on the thickest side of the breast and cutting almost completely through to the other. Open up the breast like a book. Pound with a meat mallet or a small heavy skillet to flatten. Over both parts of each breast, arrange an even layer of the basil, prosciutto, Parmigiano, and a small handful of the cooked asparagus. Turn each breast so a long side is facing you. Roll the chicken away from you, folding it tightly over itself. Use two toothpicks to seal the rolled area. Season with salt and pepper.

Put the skillet back on medium-high heat, and once it's very hot, add the remaining 2 Tbs. oil and the chicken rolls. Cook the chicken on both sides until well browned, 3 minutes per side. Add 2 Tbs. water and the balsamic vinegar and scrape the bottom of the pan to incorporate any browned bits. Partially cover the skillet, put it in the oven, and roast until the chicken is cooked through, 12 to 15 minutes; an instant-read thermometer should read 160F.

Let the chicken rest for a couple of minutes, cut the rolls diagonally in half or slice thinly, and serve with a spoonful of the balsamic sauce.

Chile Rellenos Casserole

Ingredients

• 2 large fresh poblano chile peppers, fresh anaheim chile peppers, or green sweet peppers (8 ounces)
• 1 cup shredded Monterey Jack cheese with jalapeno peppers or Mexican-blend cheese (4 ounces)
• 3 beaten eggs
• 1/4 cup milk
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1/2 cup shredded Monterey Jack cheese with jalapeno peppers or Mexican-blend cheese (2 ounces)
• Picante sauce (optional)
• Dairy sour cream (optional)

Directions

1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with 1 cup of the cheese.

2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese.

3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts. If desired, serve with picante sauce and sour cream. Makes 4 servings.

Poblano Chile Enchiladas

16 ounces sour cream
1 jar salsa verde
1 dozen corn tortillas, preferably homemade
6 poblano chiles, roasted, and cut in half
2 cups grated cheese

Preheat oven to 350°. Spray a 9×13 inch pan with nonstick spray. In large mixing bowl, combine sour cream and salsa verde. Whisk until smooth. Spread 1/4 cup sauce over bottom of prepared dish. Soften tortillas by warming them briefly. Roll each enchilada by placing half a chile and a small handful of cheese inside each tortilla. Roll and place seam side down in pan. Continue rolling until all twelve enchiladas are assembled. Pour sauce over the top. Sprinkle with remaining cheese. Bake for 20-30 minutes until heated through and starting to bubble.

Herb-Crusted Chicken Ratatouille

Ingredients:

3 tablespoons olive oil

1 1/4 lb boneless skinless chicken breasts, cut into thin strips

1/2 teaspoon salt

1/4 teaspoon pepper

1 small eggplant , cut in half then into 1/2 inch slices (about 3 cups)

1 medium zucchini , cut into 1/2 inch slices (about 2 cups)

1 large onion chopped (1 cup)

1 1/2 teaspoons dried basil leaves

1 1/2 teaspoons dried oregano leaves

2 cloves garlic, finely chopped

1 can (14.5oz) diced tomatoes, undrained

1 can (8oz) tomato sauce

1 pillsbury refrigerated pie crust, softened as directed on box

1 tablespoon butter, melted

1/2 teaspoon grated lemon peel


Directions:

1. Heat oven to 400, Spray 11x7-inch glass baking dish with cooking spray.

2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 4 mins, stirring occasionally (chicken will not be fully cooked.) Remove with slotted spoon to bowl. In same skillet heat 1 tablespoon of oil over medium-high heat. Cook eggplant, zucchini, onion, 1 tablespoon of the basic and 1 teaspoon of the oregano in oil 4 mins, stirring occasionally.

3. Add remaining 1 tablespoon of oil. Cook 4 mins. longer, stirring occasionally, until vegetables are tender. Add garlic; cook and stir 1 min. Stir in tomatoes and tomato sauce. Heat to boiling. Return chicken to skillet, discarding any juice in bowl. Remove from heat. Spoon into baking dish.

4. Remove pie crust from pouch; unroll on work surface. Brush with butter; sprinkle with lemon peel and remaining 1/2 teaspoon basil and 1/2 teaspoon oregano, gently pressing into crust. Using pizza wheel or sharp knife, cut crust into various shaped pieces. Arrange pieces of crust over casserole, slightly overlapping edges if necessary.

5. Bake 35 to 40 minutes or until chicken is no longer pink and crust is golden brown.

Serves 6

One Pot Chicken Dinner

Ingredients:

splash of olive oil
1 – 1 1/2 pounds chicken, cut into 3 – 4 ounce pieces
1 medium onion, diced
4 cloves garlic, minced
1 pound red potatoes, halved or quartered if large
1 pound carrots, cut into 1 inch long pieces
4 stalks celery, cut into 1 inch pieces
1 cup chicken broth
2 teaspoons thyme
2 teaspoons oregano
1 teaspoon basil
1 tablespoon parsley
dash of salt and pepper
2 teaspoons cornstarch

Directions:

Brush the bottom of a large pot with olive oil. Add chicken and cook over a medium-high heat until both sides are golden brown about 8 – 10 minutes. Remove chicken from the pot ( I put the chicken pieces on the lid because it means 1 less dish to wash later).
While the meat is browning, I roughly chop the vegetables. Once the meat is removed from the pot, put the onion, garlic, potatoes, carrots, and celery in the pot. Cook over a medium-high heat, stirring often, until the onion is translucent, about 5 minutes.
Add the broth and spices to the vegetables. Cook over medium-high heat until it reaches a boil. Place chicken on top of the veggies, sprinkle with salt and pepper. Place lid on pot and reduce heat to low. Simmer until veggies are fork tender and meat is cooked through, about 30 minutes.

Use a slotted spoon to transfer the veggies to a platter, top with chicken pieces, cover and place in oven to keep warm.

Add cornstarch to leftover broth and cook over high heat, stirring constantly until thickened. Spoon gravy into a gravy boat or pour directly over the top of the chicken and vegetables if you really don’t like doing dishes!

Ship Wreck Casserole

Ingredients

• 2 small yellow onions, sliced
  
• 4 medium baking potatoes, scrubbed and sliced
  
• 1 6 oz can tomato paste
  
• 1 8 oz can tomato sauce
  
• 2 celery stalks, chopped
  
• 1 tsp garlic salt
• Few dashes pepper
• 2 cups cooked rice
  
• 3/4 lb. ground beef, browned
  
• 1 15 oz can red kidney beans, drained
  
• About 1 cup shredded cheese Use 2 cups to cover the entire dish

Directions

1. Place the sliced onions into a 9×13 baking dish. Top with potato slices.
2. In a mixing bowl, stir together the tomato sauce and the tomato paste plus 1 paste cans worth of water. Pour half of the tomato sauce over the potatoes and onions.
3. Sprinkle the chopped celery over the top. Season with garlic salt and some pepper.
4. Spread the cooked rice over the top of the celery and seasonings.
5. Combine the browned ground beef and red kidney beans in a mixing bowl, then top with the remainder of the tomato sauce. Spread the sauce over the entire dish with a pastry brush. Top with shredded cheese. Cover tightly with foil.
6. Bake at 350 for 40-45 minutes, or until potatoes are done.
7. Serve as is, or with side of corn or green beans.

Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (about 4 lbs - mashed without butter or milk)
1/2 cup milk
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1 can of mushrooms (pieces & stems)
2 teaspoons dried parsley flakes
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled

Preheat oven to 350°F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.
Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.
Bake 30 minutes or until heated through.

Serves 10-12.

Burrito Bake

1 lb. ground beef

1 pck. or 4 tbs. taco seasoning

3/4 cup water

4 10" tortillas

1 can refried beans -or- 1 can black beans, mashed

1 cup cheddar cheese

Preheat oven to 350 degrees.

Brown meat in skillet and drain. Stir in seasoning and water. Bring to boil. Cook on low heat for 10 minutes, stirring occasionally.

Grease a 9" round cake pan with olive oil. Place two tortillas on the bottom (the tortillas will go up the sides a little bit, which is helpful in keeping it all together when you're serving). Cover with half the beans, meat, and cheese. Place 1 tortilla on top and put the remaining beans, meat, and cheese on it. Top with last tortilla.

Bake for 30 minutes or until cheese is melted. Cut into wedges to serve.

Fast Peanut Chicken

Chicken Breast - about 1lb
Hoisin Sauce
Broccoli Crowns
Jasmine Rice ( I am using the uncle Ben's Microwave pouches)
Bottled Peanut Sauce

Cut the chicken into bite size pieces and mix with about 3 tablespoons of the Hoisin sauce.
Steam your broccoli
Microwave the rice
Saute the Chicken in a large saute pan until the chicken is done, the hoisin sauce will be carmalized.

I serve this in bowls, add a serving of rice, top with broccoli and maybe 2tsp of the peanut sauce, top with chicken and TADA! It's dinner!

Elegant Potatoes

2 lb. unpeeled red potatoes
1 c. sliced green onions
1/3 c. butter
2 c. sour cream
6 slices crisp-fried bacon, crumbled
2 c. shredded sharp cheese
salt and pepper to taste

Cook potatoes in enough water to cover in a saucepan just
until tender; drain. Let stand until cool. Slice potatoes. Sauté
onions in butter in skillet just until tender-crisp. Layer potatoes,
sour cream, onions, bacon, cheddar cheese, salt & pepper ½ at
a time in 13x9 baking dish sprayed with nonstick cooking spray.
Bake at 350 for 20 minutes.

Kohlrabi Hasbrowns

• four medium kohlrabi
• one tablespoon olive oil
• one tablespoon butter
• one medium onion,minced
• one glove,minced
• two tablespoons of chopped fresh parsley
• one tablespoon fresh lemon juice
• two tablespoons fresh low-fat sour cream
• salt and freshly ground pepper to taste

First peel the skin from your kohlrabi then coarsely grate the tubers. In a pan heat the butter and olive oil. To this mixture add the garlic,onion and kohlrabi,and stir until kohlrabi is tender and crisp. At this point stir in the lemon juice and parsley and season well with salt and preferably fresh pepper. Then add the sour cream and serve hot.

Homemade Lasagna

Ingredients

12 lasagna noodles ($1.50)
1.3 lb. ground beef ($1.93)
1 28 oz. jar spaghetti sauce ($1.49)
Fresh herbs from the garden
16 oz. container ricotta cheese ($2.19)
1 egg ($.10)
10 slices provolone cheese ($1.49)
2 cups shredded mozzarella cheese ($.99)

Directions

(There are probably a gazillion ways to layer a lasagna. I’ll share mine.)

Cook lasagna noodles.

Make meat sauce by browning ground beef, draining and then mixing with spaghetti sauce.

Pick some fresh herbs from the garden. Basil, oregano and thyme. If necessary, substitute about 2 teaspoons dried Italian seasonings.

Chop fresh herbs. (The fresh herbs will make your house smell amazing when this lasagna is in the oven. I seriously wish I could bottle up the smells and transmit them through the computer.)

Mix the fresh herbs in with the ricotta cheese and egg.

Layer 4 of the the no boil or the boiled lasagna noodles in the bottom of the greased 9×13 pan. Add the meat sauce.

Top with 5-6 slices provolone cheese.

Spread the ricotta cheese on top. Then repeat with noodles, meat, cheese slices, ricotta.

Top with layer of noodles, then shredded mozzarella cheese.

Bake at 350 for 30-40 minutes, or until bubbling and cheese has melted on top.

(Let cool completely before freezing. This will eliminate the threat of freezer burn.)

Cost $9.69

Borrowed from here

Next Door Neighbor's Pork Chops

Ingredients:

6 pork chops (with or without the bone)

1/2 tsp black pepper

2 tbsp dijon mustard

1/4 cup butter or margarine divided

3/4 heavy cream

1/2 cup grated parmesan cheese

1/2 tsp salt

1/4 cup buttermilk

1 cup seasoned italian bread crumbs

1 1/2 tsp minced garlic

1/3 cup chicken brooth


Directions:

Place pork chops in a bowl and cover with buttermilk.
Cover bowl and refrigerate for one hour.
Mix 1/4 cup buttermilk and mustard well.
Drench chops in milk and dredge in breadcrumbs.
Place on a rack in a broiler pan or cookie sheet.
Bake at 375 for 30 to 40 mins.

Melt 1 tablespoon butter in a saucepan over medium heat; add garlic, and saute 2 to 3 mins.
Stir in cream, chicken broth, and cheese. Reduce heat, and simmer 3 to 4 mins. being careful to not bring to a boil. Whisk in remaining 3 tablespoons butter until melted. Pour over chops and serve.
Serve with a French-style green beans and pasta or mashed potatoes.

Serves 4
Prep time -10 mins.
Cook time -47 mins.
Ready in 57 mins.

Apple Pork Roast

Ingredients

Ingredients

* 1 boneless pork loin roast (3 pounds)

* 2 garlic cloves, sliced

* 2 tablespoons Dijon mustard

* 1 teaspoon Red wine vinegar

* 3/4 teaspoon Dried thyme

* 1/2 teaspoon Rubbed sage

* 3/4 cup Reduced-sodium beef broth

* 3/4 cup Unsweetened apple juice

* 1/4 cup Apricot jam

* 1-1/2 cups Chopped peeled apples

* 1 tablespoon Cornstarch

* 1 tablespoon Reduced-fat sour cream

Preparation

Directions

* Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan.

* In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast.

* Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.

* Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast. Yield: 10 servings.

Thank you Healthy cooking magazine

Sausage-Stuffed Manicotti

Yield: 10 servings (serving size: 1 stuffed manicotti)

Ingredients

• 10 uncooked manicotti
• Cooking spray
• 1 pound sweet turkey Italian sausage
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1/8 teaspoon black pepper
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 2 cups tomato-basil pasta sauce (such as Newman's Own)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.

3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.

4. Preheat oven to 350°.

5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.

Thank you cooking light magazine!

Braided Stuffed Pizza Bread

INGREDIENTS

1	can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2	tablespoons Boursin cheese with garlic and herbs
3	oz thinly sliced Canadian bacon
10	slices pepperoni
1	cup shredded mozzarella cheese (4 oz)
2	tablespoons shredded Parmesan cheese
1	egg yolk
1	teaspoon water
1	to 2 teaspoons poppy seed
	Pizza sauce, if desired

DIRECTIONS

1.	Heat oven to 400°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet, forming 14x11-inch rectangle.
2.	Spread garlic and herb cheese lengthwise down center 1/3 of rectangle to within 1/2 inch of short ends. Top with Canadian bacon, pepperoni, mozzarella and Parmesan cheese.
3.	With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Fold ends under to seal.
4.	In small bowl, mix egg yolk and water until well blended. Brush over dough; sprinkle with poppy seed.
5.	Bake 11 to 16 minutes or until golden brown. Cut into crosswise slices. Serve with pizza sauce.

Biscuit Taco Casserole

INGREDIENTS

1	(16-oz.) jar Old El Paso® Taco Sauce
1	(12-oz) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
4	to 6 oz. (1 to 1 1/2 cups) shredded sharp Cheddar cheese
4	to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
1	(2.25-oz.) can sliced ripe olives, drained
1/2	lb. lean ground beef
1/4	cup chopped red bell pepper, if desired
1/4	cup chopped green bell pepper, if desired
1	(4-oz.) can Green Giant® Mushroom Pieces and Stems, drained, if desired

DIRECTIONS

1.	Heat oven to 400°F. Lightly grease 13x9-inch (3-quart) baking dish. Spread taco sauce evenly over bottom of greased dish.
2.	Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and the olives; mix gently. Bake at 400°F. for 15 to 18 minutes or until bubbly.
3.	Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is thoroughly cooked; drain.
4.	Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup mozzarella cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5 to 7 minutes or until mixture bubbles vigorously around edges.

Mexi-Beef Casserole

INGREDIENTS

1	lb lean (at least 80%) ground beef
1/4	cup chopped onion
2	tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1	can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
2	cans (8 oz each) tomato sauce
4	oz Cheddar cheese, cut into 1/2-inch cubes (1 cup)
1	can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
1	tablespoon butter or margarine, melted
1	teaspoon yellow cornmeal, if desired

DIRECTIONS

1.	Heat oven to 375°F. In 10-inch ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce. Heat until hot. Stir in cheese cubes.
2.	Separate dough into 10 biscuits; cut each into quarters. Arrange quartered biscuits around outer edge of skillet. Brush biscuits with melted butter; sprinkle with cornmeal.
3.	Bake 18 to 22 minutes or until biscuits are golden brown.

Southwestern Goulash

Ingredients

• 1 cup uncooked elbow macaroni
• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 can (28 ounces) diced tomatoes, undrained
• 2/3 cup frozen corn
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) chopped green chilies
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 cup minced fresh cilantro

Directions

• Cook macaroni according to package directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
• Drain macaroni; add to meat mixture. Stir in cilantro and heat through. Yield: 6 servings.