8 oz. pasta
1 lb. ground beef
2 cloves garlic, minced
1 medium onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 1 cup)
1 can (11 oz.) corn, drained
1 can (4.5 oz.) mild chopped green chilies, drained
1 cup ricotta cheese
1 cup shredded Monterey Jack cheese, divided
1/2 tsp. chili powder
2 cups salsa
Preheat oven to 375°. Cook pasta according to package directions. Drain in a colander. Meanwhile, prepare beef. Heat skillet over medium heat. Add beef, garlic, onion, and bell pepper. Cook, stirring, until beef is browned and vegetables are tender, about 10-15 minutes. In a large bowl, combine pasta, beef, corn, chilies, ricotta, 1/2 cup Monterey Jack, and chili powder. Mix well. Spread some salsa in a medium casserole. Spoon pasta mixture over salsa. Top with remaining salsa. Sprinkle iwth remaining cheese. Bake until heated through, about 20 minutes. Serve immediately.
**Recipe from Healthy Meals in Minutes recipe box
2-12-08: Good!
Monday, February 18, 2008
Thursday, January 31, 2008
Chicken Pasta Milano
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons basil
8 ounces angel hair pasta, cooked and drained
In a large saucepan, melt butter over low heat. Add the minced garlic and cook for about a minute. Add tomatoes and 3/4 cup of chicken broth. Increase heat to medium and bring mixture to a boil. Reduce heat and simmer uncovered, for about 10 minutes. Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick. Sprinkle salt and pepper over both sides of chicken. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil. Serve chicken atop the pasta, coat with the cream sauce.
**Recipe from recipezaar.com
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons basil
8 ounces angel hair pasta, cooked and drained
In a large saucepan, melt butter over low heat. Add the minced garlic and cook for about a minute. Add tomatoes and 3/4 cup of chicken broth. Increase heat to medium and bring mixture to a boil. Reduce heat and simmer uncovered, for about 10 minutes. Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick. Sprinkle salt and pepper over both sides of chicken. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil. Serve chicken atop the pasta, coat with the cream sauce.
**Recipe from recipezaar.com
Chicken Chimichangas with Green Sauce
2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream
Pour the cream of chicken soup into a blender along with the green chiles, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
**Recipe from allrecipes.com
2 (4 ounce) cans diced green chiles
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream
Pour the cream of chicken soup into a blender along with the green chiles, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
**Recipe from allrecipes.com
Wednesday, January 30, 2008
Buffalo Chicken Dip
20 oz. canned chicken, drained
16 oz. cream cheese
1 cup ranch dressing
1/4 - 1/3 cup hot sauce
1 1/2 cups cheddar cheese
Place cream cheese in a shallow casserole. Microwave on 50% power for 2-3 minutes until cheese is soft. Stir in chicken, ranch, hot sauce, and 1 cup cheese. Sprinkle with remaining cheese. Microwave on HIGH for 2-4 minutes until hot and bubbly.
Makes 6 cups.
16 oz. cream cheese
1 cup ranch dressing
1/4 - 1/3 cup hot sauce
1 1/2 cups cheddar cheese
Place cream cheese in a shallow casserole. Microwave on 50% power for 2-3 minutes until cheese is soft. Stir in chicken, ranch, hot sauce, and 1 cup cheese. Sprinkle with remaining cheese. Microwave on HIGH for 2-4 minutes until hot and bubbly.
Makes 6 cups.
Waffles
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
**Recipe from allrecipes.com
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
**Recipe from allrecipes.com
Crock Pot Chicken Bacon Swiss Melts
1 box stuffing mix
4 tablespoons water
6 boneless skinless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
6 slices Swiss cheese
Spray crockpot with cooking spray. Place the stuffing mix on the bottom, add flavor packet. Sprinkle with water. Wrap each frozen breast with 2 slices of bacon. Place on top of the stuffing mix. Pour can of soup over top of chicken. Cook on LOW for 7 to 10 hours or on HIGH for 5 to 7 hours. Place cheese slices on top to melt 15 minutes before serving.
**Recipe from cdkitchen.com
4 tablespoons water
6 boneless skinless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
6 slices Swiss cheese
Spray crockpot with cooking spray. Place the stuffing mix on the bottom, add flavor packet. Sprinkle with water. Wrap each frozen breast with 2 slices of bacon. Place on top of the stuffing mix. Pour can of soup over top of chicken. Cook on LOW for 7 to 10 hours or on HIGH for 5 to 7 hours. Place cheese slices on top to melt 15 minutes before serving.
**Recipe from cdkitchen.com
Caramel Soaked French Toast
1 and 1/2 cups firmly packed brown sugar
3/4 cup butter
1/4 cup light corn syrup
10 (1 and 3/4 inch thick) slices of French bread
4 eggs beaten together
2 and 1/2 cups half & half
1 Tablespoon vanilla
1/4 teaspoon salt
3 Tablespoons sugar
1 and 1/2 teaspoon cinnamon
1/4 cup melted butter
For syrup: Combine 1st 3 ingredients in a medium saucepan and cook over medium heat, stirring for 5 min.... or until bubbly.Pour syrup evenly into a 13 inch by 9 inch cake pan that has been lightly buttered.Arrange bread slices over syrup.Combine: eggs, milk, vanilla and salt, Stir. Pour over bread slices.Cover and chill overnight or for at least 8 hours.Combine: 3 Tablespoons sugar and cinnamon and sprinkle over bread. Drizzle melted butter on top.Bake uncovered at 350° for 45 to 50 minutes until golden and bubbly and serve immediately.
**Recipe from mrbreakfast.com
3/4 cup butter
1/4 cup light corn syrup
10 (1 and 3/4 inch thick) slices of French bread
4 eggs beaten together
2 and 1/2 cups half & half
1 Tablespoon vanilla
1/4 teaspoon salt
3 Tablespoons sugar
1 and 1/2 teaspoon cinnamon
1/4 cup melted butter
For syrup: Combine 1st 3 ingredients in a medium saucepan and cook over medium heat, stirring for 5 min.... or until bubbly.Pour syrup evenly into a 13 inch by 9 inch cake pan that has been lightly buttered.Arrange bread slices over syrup.Combine: eggs, milk, vanilla and salt, Stir. Pour over bread slices.Cover and chill overnight or for at least 8 hours.Combine: 3 Tablespoons sugar and cinnamon and sprinkle over bread. Drizzle melted butter on top.Bake uncovered at 350° for 45 to 50 minutes until golden and bubbly and serve immediately.
**Recipe from mrbreakfast.com
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