From Food Reference:
Prep Time: 20 Minutes
Start To Finish: 1 Hour 10 Minutes
6 Servings
Ingredients
• 1 1/2 cups cut-up cooked chicken
• 1 1/4 cups shredded mozzarella cheese (5 oz)
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon garlic powder
• 1 can (8 oz) tomato sauce
• 1/2 cup Original Bisquick mix
• 1/4 teaspoon pepper
• 1 cup milk
• 2 eggs
Directions
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chicken, 1/2 cup of the mozzarella cheese, the Parmesan cheese, oregano, basil, garlic powder and 1/2 cup of the tomato sauce; spoon into pie plate.
2. In small bowl, stir Bisquick mix, pepper, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
3. Bake 35 minutes. Sprinkle with remaining 3/4 cup mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with remaining tomato sauce, heated if desired.
Wednesday, January 2, 2008
Italian Chicken Pie
Pork Chop Casserole
From Chubbie Chica:
Pork Chop Casserole
6 servings @ 5 pts each (WW Points)
Ingredients:
4 large potatoes, thin sliced
6 lean center cut pork chops
1 pkg golden onion soup mix
(1 t salt, ½ t pepper, ½ c water)
1 can FF cream of mushroom soup
Prep:
Layer potato slices in the bottom of a large sprayed baking dish. Place chops on top of potatoes & salt & pepper chops. Sprinkle soup
mix on top of chops. Mix water & mushroom soup together and pour on top. Cover, bake 60 min @ 350. Uncover last 5 – 10 min of cooking
Chicken Dijon Pasta
From Chubbie Chica:
Chicken Dijon Pasta
6 servings @ 6 pts each (WW Points)
Ingredients:
3 c uncooked bow-tie pasta
2 c frozen broccoli cuts
10 oz can FF cream of chicken soup
1/3 c chicken broth
(3 T Dijon mustard)
12 oz Tyson Oven Roasted chunk chicken
1/3 c roasted red bell peppers
½ c shredded Parmesan cheese
Prep:
Cook pasta as directed, adding broccoli the last 2 min of cooking. Drain; set aside. In a sprayed 9 x 13 baking dish, combine soup
broth, & mustard. Fold in chicken, peppers, pasta & broccoli. Sprinkle cheese on top and bake 30 min @ 375. Divide into 6 portions.
TX Cowboy Pie
From $5 Dinners:
Ingredients
Leftover Beef Roast ($1.75) I ended up using about half of the leftovers from last night. The rest the boys will eat for lunch.
2-4 T Barbeque Sauce ($.05) Recently got a jar on sale with coupon for $.50
3 Large Potatoes ($.60)
Milk ($.10)
Butter ($.20)
Salt/Pepper
1 cup shredded cheddar cheese ($.83)
2-3 Broccoli Heads ($.44) Recently on sale and I blanched and froze them!
Directions
1. Boil potatoes, mash with milk and butter until desired creaminess. Add Salt and Pepper.
2. Shred leftover beef and mix with BBQ sauce.
3. Spread mashed potatoes in bottom of 8x8 baking dish. Top with saucy meat mixture. Sprinkle cheese over the top.
4. Bake at 350 for 15 minutes, or until cheese begins to golden.
5. Steam broccoli and serve with TX Cowboy's Pie! Hubs will be thrilled to eat another "meat and potatoes" meal!
Cheeseburger Pie
From Betty Crocker:
| 1 | lb lean (at least 80%) ground beef |
| 1 | large onion, chopped (1 cup) |
| 1/2 | teaspoon salt |
| 1 | cup shredded Cheddar cheese (4 oz) |
| 1/2 | cup Original Bisquick® mix |
| 1 | cup milk |
| 2 | eggs |
| 1. | Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. |
| 2. | In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. |
| 3. | In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. |
| 4. | Bake about 25 minutes or until knife inserted in center comes out clean. |
Bruschetta Chicken Bake
From Kraft Foods:
HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.
BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 min.
Stuffed Shells or Manicotti
From 4everMom:
1 box manicotti/stuffed shells pasta, cooked per directions, but still al dente
Meat filling:
1 lb. ground beef
1/2 lb. mild italian sausage (we like Johnsonville)
1/2 lb. shredded mozzarella
1/2 c. seasoned bread crumbs
1 c. spaghetti sauce
Brown beef and sausage together. Drain. Mix in cheese, breadcrumbs and sauce. Set aside.
Cheese Filling:
2 lbs. ricotta cheese
1/2 c. parmesan cheese
1/2 lb. shredded mozzarella
2 eggs
1 tsp. parsley
Combine.
x-large jar spaghetti sauce (I used a 4lb jar, and had sauce leftover)
1/2 lb. shredded mozzarella 1/2 c. shredded parmesan
Stuff shells with meat or cheese filling. I use 1/2 of each, but then I have enough leftover to do another pan and freeze it.) Pour enough sauce over the bottom of a 13x9" pan to cover. Lay shells side by side. Pour remaining sauce over. Sprinkle with 1/2 lb. mozzarella and 1/2 c. parmesan. Bake at 350 for 40-45 minutes. Freezes well, but do not top with additional cheeses until reheating. Also, I often make this in advance and do not put additional cheeses on until I'm reheating.
Oven Baked Chicken
From Back of the Box:
1 tablespoon margarine or butter
2/3 cup Original Bisquick
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 3 1/2-pound cut-up broiler-fryer chicken
Heat oven to 425 F. Melt margarine in rectangular baking dish, 13x9x2 inches, in oven.
Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and margarine should be hot).
Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
Makes 5 servings
Slow Cooker Shredded Chicken Sandwiches
From 4everMom:
1 can (50 oz) boned chicken, undrained (I much prefer the GFS brand of chicken, what I get in the grocery store often more closely resembles cat food--I think I would prefer to use 3lbs. of chicken that I cook myself and shred, than use the supermarket canned chicken again. When I prepare chicken like this, I just put the chicken, still frozen, in the crockpot the night before and let it cook all night on low. In the morning, it's ready to use.)
1 10 3/4 oz. can cream of chicken soup (low-fat, low sodium work fine)
1 sleeve (inner package) buttery oval crackers, such as Town House, crushed (low-fat work fine Ritz work too.)
Mix all ingredients together in slow cooker. Cook on low 4 hours. Serve on buns.Slow Cooker Beef with Noodles
From 4everMom:
A little bit of chopped onion is nice too.
Remove fat, and chunk meat.
Mix all together and serve.
Slow Cooker Beef Stew
From 4everMom:
Crockpot Beef Stew
2 lbs. beef stew meat
1/2 c. flour
2T oil
1 bay leaf
1T worcestershire sauce
1 onion, chopped
1 tsp. beef broth
3c. water
1/4tsp pepper
2 tsp. salt
1 tsp. sugar
6 carrots, peeled and thickly sliced
4 lg. potatoes, peeled and chunked
12 pearl onions
1/2 bag peas
Coat meat with flour seasoned with salt and pepper. Set aside any extra flour. Brown meat in hot oil. In slow cooker combine beef, bay leaf, worcestershire, chopped onion, bouillon, pepper, salt, sugar and vegetables (leave out peas at this point). Pour water over all and cook on low 8-10 hours.
Half hour before done, add peas.
Turn control to high. Thicken with flour left over (apx. 1/4c.) dissolved in small amount of water. Cover and cook until slightly thickened.
6-8 servings.
Caesar Chicken Pasta Salad
Originally from My Recipes
Preparation time: 10 minutes,Cook time: 10 minutes. While this salad can be enjoyed the way it is, you can include or substitute different kinds of chicken, turkey, cheese salad dressing, or herbs.
Yield
4 servings (serving size: 2 cups)
Ingredients
- 3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson's)
- 3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
- 2 cups thinly sliced romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1/2 cup thinly sliced fresh basil
- 1/2 cup chopped green onions
- 1/3 cup fat-free Caesar dressing
- 1/4 cup chopped fresh parsley
- 1 (4-ounce) package crumbled feta cheese
- 1 garlic clove, minced
Preparation
Combine all ingredents in a large bowl; toss well to coat.
Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.
Crockpot Beef Sandwiches
From 4everMom:
Beef Sandwiches
1 4-5 lb. chuck roast, trimmed
1 pkg. Lipton onion soup mix (dry)
2 tsp. sugar
1 tsp. oregano
2 10-1/2 oz. cans condensed beef broth
12 oz. beer
2 cloves garlic, finely chopped
Hard, crusty rolls, split
In 5-qt. dutch oven or crockpot, place roast. Combine remaining ingredients; except rolls, and pour over roast. Bake at 300 degrees 4 to 6 hours, or in crockpot on low 10-12 hours or high for 4 hours. Shred meat. Serve on rolls with juices.
Tuesday, January 1, 2008
Recipes
Baked Slow Cooker Chicken
Chicken Dijon Pasta
Bruschetta Chicken Bake
Crockpot Chicken Sandwiches
Oven Baked Chicken
Caesar Chicken Pasta Salad
Sauteed Chicken with Lemon Garlic Sauce
Easy Garlic Chicken
15 Minute Skillet Chicken and Rice
Go! Go! Asiago Chicken Bake
Beef
Cheeseburger Pie
Slow Cooker Beef with Noodles
Slow Cooker Beef Stew
Slow Cooker Beef Sandwiches
Shepherd's Pie
Potatoes Rancheros Casserole
