Ingredients:
Large baking potatoes
Toppings of your choice
Butter
Salt
Directions:
1. Wash, dry, and poke potatoes
2. Rub butter and salt on the outside
3. Wrap in foil and bake for approx. 1 hour (baking time will depend on size of potato)
4. Unwrap potato, slice open, add toppings (cheese, bacon, veggie chili, etc.)
5. Put back in the oven until melted
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Vegetable Lo Mein
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 4
Ingredients:
8 ounces angel hair pasta
3/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
2 tablespoons canola oil
1 3/4 cups chopped celery
1 3/4 cups sliced fresh mushrooms
1 3/4 cups sliced red bell peppers
1/2 cup sliced onion
2 cups bean sprouts
2 cups snow peas
1 cup chow mein noodles
Directions:
1. Bring a pot of lightly salted water to a boil. Add angel hair pasta and cook for 3 to 5 minutes or until al dente; drain.
2. In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch.
3. Heat the oil in a wok over medium-high heat. Stir in the celery, mushrooms, peppers, and onion, and cook about 3 minutes. Add the broth mixture, bean sprouts, and snow peas. Continue to cook and stir about 5 minutes, until vegetables are tender but crisp.
4. In a large bowl, toss together the cooked pasta and the vegetable mixture. Top with chow mein noodles to serve.
* Substitution: for a spicier dish, replacce chicken broth mixture with Kung Pao sauce or General Tso's sauce
Cook Time: 15 Minutes
Servings: 4
Ingredients:
8 ounces angel hair pasta
3/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
2 tablespoons canola oil
1 3/4 cups chopped celery
1 3/4 cups sliced fresh mushrooms
1 3/4 cups sliced red bell peppers
1/2 cup sliced onion
2 cups bean sprouts
2 cups snow peas
1 cup chow mein noodles
Directions:
1. Bring a pot of lightly salted water to a boil. Add angel hair pasta and cook for 3 to 5 minutes or until al dente; drain.
2. In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch.
3. Heat the oil in a wok over medium-high heat. Stir in the celery, mushrooms, peppers, and onion, and cook about 3 minutes. Add the broth mixture, bean sprouts, and snow peas. Continue to cook and stir about 5 minutes, until vegetables are tender but crisp.
4. In a large bowl, toss together the cooked pasta and the vegetable mixture. Top with chow mein noodles to serve.
* Substitution: for a spicier dish, replacce chicken broth mixture with Kung Pao sauce or General Tso's sauce
Easy Broccoli Quiche
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 6
Ingredients:
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese (or cheddar cheese)
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.
Cook Time: 30 Minutes
Servings: 6
Ingredients:
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese (or cheddar cheese)
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.
Homemade Vegetable Soup
Prep Time: 25 Minutes
Cook Time: 1 Hour 30 Minutes
Servings: 8
"A mixture of chicken broth and vegetable stock serves as the base for a variety of vegetables and some great Northern beans for a hearty soup."
Ingredients:
2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern
beans, rinsed and drained
1/2 small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 1/2 teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste
Directions:
1. Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Cook Time: 1 Hour 30 Minutes
Servings: 8
"A mixture of chicken broth and vegetable stock serves as the base for a variety of vegetables and some great Northern beans for a hearty soup."
Ingredients:
2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern
beans, rinsed and drained
1/2 small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 1/2 teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste
Directions:
1. Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Zucchini Gratin
Ingredients
Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish.
In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 6 zucchini, sliced into half moons 1/4-inch thick
- 2 plum tomatoes, chopped and seeded
- 1 tablespoon freshly chopped thyme leaves
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1 tablespoon brown sugar
- 2 eggs, beaten
- 1/2 cup half-and-half
- 1/4 cup grated sharp white Cheddar
- 1/4 cup grated Parmesan
Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish.
In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.
Slow-Cooker Jumbalaya
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
Chicken Piccata with Pasta and Mushrooms
Ingredients
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter
Directions
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter
Directions
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
Spicy Red Beans and Rice
ByL Melody Harrell
Ingredients:
1 (16-ounce) package smoked andouille sausage, halved lengthwise and sliced 1/4 inch thick
2 (15.5-ounce) cans red beans, rinsed and drained
1 (10-ounce) package frozen seasoning blend, McKenzie's®
1 cup chicken broth
2 bay leaves
1 teaspoon minced garlic
2 (8.8-ounce) pouches ready-to-serve long-grain rice, Uncle Ben's®
1/4 teaspoon Cajun seasoning, Tony Chachere's®
Directions:
Heat a large heavy-bottomed pot over medium-high heat. Add sausage, and cook for 6 to 8 minutes, or until browned. Add beans, seasoning blend, broth, bay leaves, and garlic; cook over medium-low heat, stirring occasionally, for 5 to 10 minutes, or until heated through. Remove and discard bay leaves.
Heat rice according to package directions for 2 pouches. In serving bowl, stir together warm rice and Cajun seasoning. Serve bean mixture over rice. Serve with toasty garlic bread.
Ingredients:
1 (16-ounce) package smoked andouille sausage, halved lengthwise and sliced 1/4 inch thick
2 (15.5-ounce) cans red beans, rinsed and drained
1 (10-ounce) package frozen seasoning blend, McKenzie's®
1 cup chicken broth
2 bay leaves
1 teaspoon minced garlic
2 (8.8-ounce) pouches ready-to-serve long-grain rice, Uncle Ben's®
1/4 teaspoon Cajun seasoning, Tony Chachere's®
Directions:
Heat a large heavy-bottomed pot over medium-high heat. Add sausage, and cook for 6 to 8 minutes, or until browned. Add beans, seasoning blend, broth, bay leaves, and garlic; cook over medium-low heat, stirring occasionally, for 5 to 10 minutes, or until heated through. Remove and discard bay leaves.
Heat rice according to package directions for 2 pouches. In serving bowl, stir together warm rice and Cajun seasoning. Serve bean mixture over rice. Serve with toasty garlic bread.
Orange Balsamic Glazed Salmon
By: Melody Harrell
Ingredients:
2 tablespoons orange juice concentrate, Minute Maid®
1 tablespoon ginger preserves, Robertson's®
1 tablespoon balsamic vinegar
4 salmon fillets, 1inch thick, bones removed, rinsed and patted dry
1 tablespoon plus 1 teaspoon salt-free citrus herb seasoning, Spice Islands®
1 orange, sliced
Directions:
Preheat broiler. Line a baking sheet with foil and set aside. In small saucepan, over medium-high heat, combine orange juice concentrate, ginger preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.
Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Place fillets on prepared baking sheet. Broil, skin side down, for 2 minutes. Turn and broil, skin side up, for 2 minutes. Return to skin side down and spoon glaze over each fillet. Top each with an orange slice and broil for 1 minute. Serve immediately.
Ingredients:
2 tablespoons orange juice concentrate, Minute Maid®
1 tablespoon ginger preserves, Robertson's®
1 tablespoon balsamic vinegar
4 salmon fillets, 1inch thick, bones removed, rinsed and patted dry
1 tablespoon plus 1 teaspoon salt-free citrus herb seasoning, Spice Islands®
1 orange, sliced
Directions:
Preheat broiler. Line a baking sheet with foil and set aside. In small saucepan, over medium-high heat, combine orange juice concentrate, ginger preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.
Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Place fillets on prepared baking sheet. Broil, skin side down, for 2 minutes. Turn and broil, skin side up, for 2 minutes. Return to skin side down and spoon glaze over each fillet. Top each with an orange slice and broil for 1 minute. Serve immediately.
Burrito Casserole
By: Melody Harrell
Ingredients:
1 (32-ounce) package beef and bean burritos, El Monterey®
1 (14-ounce) can mild enchilada sauce
1 1/2 cups shredded Cheddar cheese, Sargento®
1 (2.25-ounce) can sliced black olives, drained
1 1/2 cups diced tomato
4 cups shredded iceberg lettuce (about 1/2 head)
Directions:
Line burritos in a single layer in a 13x9-inch microwave-safe dish. Microwave burritos on High, for 6 to 8 minutes, or until heated through.
Pour enchilada sauce over the burritos. Sprinkle cheese over enchilada sauce. Microwave burritos for 1 to 2 minutes, or until cheese is melted. Spread olives, tomato, and lettuce evenly over burritos. Serve immediately.
Ingredients:
1 (32-ounce) package beef and bean burritos, El Monterey®
1 (14-ounce) can mild enchilada sauce
1 1/2 cups shredded Cheddar cheese, Sargento®
1 (2.25-ounce) can sliced black olives, drained
1 1/2 cups diced tomato
4 cups shredded iceberg lettuce (about 1/2 head)
Directions:
Line burritos in a single layer in a 13x9-inch microwave-safe dish. Microwave burritos on High, for 6 to 8 minutes, or until heated through.
Pour enchilada sauce over the burritos. Sprinkle cheese over enchilada sauce. Microwave burritos for 1 to 2 minutes, or until cheese is melted. Spread olives, tomato, and lettuce evenly over burritos. Serve immediately.
Cheesy Creole Pasta
By: Melody Harrell
Ingredients:
8 cups water
1 (12-ounce) package shells and cheese, Kraft®
1 pound smoked sausage, sliced 1/2 inch thick, Hillshire Farm®
1 cup frozen onion, bell pepper, and red bell pepper seasoning blend
1 (10-ounce) can tomatoes with green chilies
1 teaspoon Creole seasoning
Directions:
In a large heavy-bottomed pot, bring water to a boil. Add pasta, and cook according to package directions. Drain pasta, and combine with included cheese sauce.
In a large skillet, cook sausage and seasoning blend over medium-high heat for 5 to 7 minutes, or until sausage is browned and crumbly. Add tomatoes and their juices to skillet, stirring to combine. Remove pan from heat.
In a large bowl, combine pasta, sausage mixture, and Creole seasoning, stirring well to combine. Serve immediately.
Ingredients:
8 cups water
1 (12-ounce) package shells and cheese, Kraft®
1 pound smoked sausage, sliced 1/2 inch thick, Hillshire Farm®
1 cup frozen onion, bell pepper, and red bell pepper seasoning blend
1 (10-ounce) can tomatoes with green chilies
1 teaspoon Creole seasoning
Directions:
In a large heavy-bottomed pot, bring water to a boil. Add pasta, and cook according to package directions. Drain pasta, and combine with included cheese sauce.
In a large skillet, cook sausage and seasoning blend over medium-high heat for 5 to 7 minutes, or until sausage is browned and crumbly. Add tomatoes and their juices to skillet, stirring to combine. Remove pan from heat.
In a large bowl, combine pasta, sausage mixture, and Creole seasoning, stirring well to combine. Serve immediately.
Artichoke Chicken Bake
By: Melody Harrell
Ingredients:
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds boneless skinless chicken thighs
2 tablespoons extra-virgin olive oil
1 cup chicken broth
1 (14-ounce) can quartered artichoke hearts, drained, Reese®
1 (3-ounce) package real bacon pieces, Oscar Mayer®
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, softened
1 (6-ounce) bag fresh baby spinach
Directions:
In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
In a large skillet, heat olive oil over medium heat. Add chicken, and cook for 3 to 4 minutes per side, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through. Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
Arrange spinach on a platter. Spoon chicken and sauce over spinach. Serve immediately.
Ingredients:
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds boneless skinless chicken thighs
2 tablespoons extra-virgin olive oil
1 cup chicken broth
1 (14-ounce) can quartered artichoke hearts, drained, Reese®
1 (3-ounce) package real bacon pieces, Oscar Mayer®
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, softened
1 (6-ounce) bag fresh baby spinach
Directions:
In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
In a large skillet, heat olive oil over medium heat. Add chicken, and cook for 3 to 4 minutes per side, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through. Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
Arrange spinach on a platter. Spoon chicken and sauce over spinach. Serve immediately.
Chicken Parmigiana
By: Melody Harrell
Ingredients:
1 (20-ounce) package frozen breaded chicken tenders
1/3 cup butter, melted
1 (13.5-ounce) jar marinara sauce
2 teaspoons minced garlic
1 teaspoon dried Italian seasoning
1 cup shredded Parmesan cheese
Directions:
Line a rimmed baking sheet with aluminum foil. Brush chicken tenders evenly with Country Crock. Bake chicken in prepared pan according to package directions. Set oven temperature to 400°.
In a medium bowl, combine marinara sauce, garlic, and Italian seasoning.
Place baked chicken in 13x9-inch baking dish; pour marinara sauce mixture over chicken. Top with cheese. Bake for 15 minutes, or until cheese melts.
Ingredients:
1 (20-ounce) package frozen breaded chicken tenders
1/3 cup butter, melted
1 (13.5-ounce) jar marinara sauce
2 teaspoons minced garlic
1 teaspoon dried Italian seasoning
1 cup shredded Parmesan cheese
Directions:
Line a rimmed baking sheet with aluminum foil. Brush chicken tenders evenly with Country Crock. Bake chicken in prepared pan according to package directions. Set oven temperature to 400°.
In a medium bowl, combine marinara sauce, garlic, and Italian seasoning.
Place baked chicken in 13x9-inch baking dish; pour marinara sauce mixture over chicken. Top with cheese. Bake for 15 minutes, or until cheese melts.
Black Bean & Cheese Burritos
By: Melody Harrell
Prep Time: 10 minutes
Cook Time: 1 minute
*Make-Ahead Meal
Ingredients:
Prep Time: 10 minutes
Cook Time: 1 minute
*Make-Ahead Meal
Ingredients:
- 1 Can Seasoned Black Beans (drained)
- 1 Jar Sliced (or diced)
- Jalepenos
- 1 Bag Mexican Blend Shredded Cheese
- 1 Bag Flour Tortillas
- Sour Cream
- Salsa
- Guacamole
Directions:
- Put tortillas on a plate and microwave for 30 seconds (or until moist).
- Lay tortilla on flat surface, add 2-3 spoonfuls of black beans, sprinkle handful of cheese on top, and add jalepenos (use discretion).
- Fold burrito: move all ingredients towards you, roll from front to back, folding in the sides as you go.
- Microwave for 1 minute.
Homemade Lasagna
By: Melody Harrell (adapted from the Food Network Show "The Neely's")
Prep Time: 30 minutes
Cook Time: 40 minutes
*Make-Ahead Meal
Ingredients:
Prep Time: 30 minutes
Cook Time: 40 minutes
*Make-Ahead Meal
Ingredients:
- 1 tbl. Olive Oil
- 1 lb. Ground Turkey
- 1 lb. Italian Sausage
- 1 Onion (chopped)
- 1 Garlic Clove (minced)
- 1 can (14.5 oz) Stewed Tomatoes (chopped)
- 1 jar (8 oz) Tomato Sauce
- 1 can (6 oz) Tomato Paste
- 1 box Lasagna Noodles
- 2 Eggs
- 2 c. Cottage Cheese
- 1/2 c. Grated Parmesan Cheese
- 2 tsp. Fresh Parsley (chopped)
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Italian Seasoning
- 1 bag (8 oz) Shredded Mozzarella Cheese (or Italian Cheese Blend)
- 1 bag Shredded Cheddar Cheese
*Tomato mixture can be substituted with homemade tomato sauce
Directions:
- Preheat oven to 375 degrees.
- Lightly oil bottom of 9" x 13" baking dish.
- Cook lasagna noodles; set aside.
- Oil skillet, saute meat, onion, & garlic over medium-high heat; drain fat.
- Add all tomato ingredients; cover & simmer for 15 minutes.
- Whisk together eggs, cottage cheese, 1/2 c. parmesan cheese, parsley, salt, pepper, & italian seasonings.
- Layer into baking dish as follows: meat sauce; noodles (overlapping), egg mixture, mozzarella cheese, & cheddar cheese.
- Repeat 2-3 more layers.
- Sprinkle remaining parmesan cheese over top.
- Cover and bake for 35-40 minutes.
- Cool, slice, & serve.
Homemade Macaroni and Cheese
By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 35 minutes
*Chris' Favorite
Ingredients:
Prep Time: 15 minutes
Cook Time: 35 minutes
*Chris' Favorite
Ingredients:
- 3 c. Elbow Macaroni
- 4 Eggs (well-beaten)
- 3 c. Extra Sharp Cheddar Cheese (divided)
- 3 tbl. Butter
- 1 can Cheddar Cheese Soup
- 1 Small Carton Cottage Cheese
- Paprika
- Milk
Directions:
- Preheat oven to 350 degrees.
- Cook Noodles; drain; return to pot.
- Add butter while still hot.
- Add eggs, soup, cottage cheese, & 2 cups cheddar cheese; mix thoroughly.
- Pour into well-greased 9" 13" baking dish.
- Add enough milk where you can see around the edges.
- Top with remaining cup of cheddar cheese; sprinkle paprika.
- Bake for 35 minutes.
- Cool and serve.
Mexican Lasagna
By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 45 minutes
*Make-Ahead Meal
**Harrell Family Favorite
Ingredients:
Prep Time: 15 minutes
Cook Time: 45 minutes
*Make-Ahead Meal
**Harrell Family Favorite
Ingredients:
- 1 lb. Ground Turkey
- 1 can Seasoned Black Beans (drained)
- 1 pkg. Taco Seasoning
- 1 jar Salsa
- 1 pkg. Mexican Cheese Blend
- Flour Tortillas
- Pico de Gallo (optional)
Directions:
- Preheat oven to 375 degrees.
- Grease 9" x 13" baking dish.
- In skillet, brown meat; drain fat.
- Add black beans, taco seasoning, & salsa.
- Layer flour tortillas in bottom of greased dish.
- Add layer of meat mixture on top of tortillas.
- Add layer of cheese on top of meat.
- Repeat 2-3 more layers (depending on preference).
- Cover; Bake 35 minutes.
- Remove from oven; allow 10 minutes to cool.
- Top with pico de gallo.
- Slice & serve.
Spicy Romano Chicken Pasta
By: Melody Harrell (adapted from Johnny Carino's Country Italian Restaurant)
Prep time/Cook time: 45 minutes
*Melody's Favorite
Ingredients:
Directions:
Prep time/Cook time: 45 minutes
*Melody's Favorite
Ingredients:
- 2 tbl. Butter
- 2 Boneless, Skinless Chicken Breasts (cooked/thinly sliced)
- 1/2 c. Sliced Mushrooms
- 1/4 c. Diced Green Onions
- 1/8 c. Sliced Sundried Tomatoes
- Alfredo Sauce (homemade or store bought)
- 1/4 c. Grated Romano Cheese
- 1 can Artichoke Hearts (drained & chopped)
- Cayenne Pepper (to taste)
- 1 Box Farfalle (Bowtie) Pasta
Directions:
- Cook pasta and set aside.
- In a skillet, melt butter; saute chicken, mushrooms, green onions, & sundried tomatoes until hot.
- Add alfredo sauce & romano cheese to skillet; simmer.
- Add artichokes & cayenne pepper; Simmer.
- Pour over pasta.
- Serve.
Cajun Turkey Burgers with Spicy Scallion Ranch Dressing
By: Melody Harrell (adapted from Sandra Lee's Semi-Homemade)
Prep Time: 10 minutes
Cook Time: 10-15 minutes
*Harrell Family Favorite
Ingredients:
1 1/4 lbs. Ground Turkey
1 c. Frozen Chopped Onions and Bell Peppers (thawed)
1/4 c. Bacon Pieces (optional)
2 tsp. Cajun Seasoning
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Hot Sauce
For Ranch Dressing:
1/2 c. Ranch Dressing
1 Scallion (Green Onion) (chopped)
1 tsp. Hot Sauce
4 Kaiser Rolls (split)
Lettuce (optional)
Tomato (optional)
Onion (optional)
Directions:
Place grill pan on high heat for 2-3 minutes or until very hot.
In large bowl, combine meat, onions & bell peppers, bacon, cajun seasoning, salt, black pepper, and 1/2 tsp. hot sauce; mix well by hand.
Place patties on hot grill pan; cook over medium-high heat for 5-7 minutes per side (or until cooked through).
Make dressing by combining all ingredients and blending well.
Serve patties with spicy scallion ranch dressing on split kaiser rolls.
Top with lettuce, tomato, & onion (optional).
Prep Time: 10 minutes
Cook Time: 10-15 minutes
*Harrell Family Favorite
Ingredients:
1 1/4 lbs. Ground Turkey
1 c. Frozen Chopped Onions and Bell Peppers (thawed)
1/4 c. Bacon Pieces (optional)
2 tsp. Cajun Seasoning
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Hot Sauce
For Ranch Dressing:
1/2 c. Ranch Dressing
1 Scallion (Green Onion) (chopped)
1 tsp. Hot Sauce
4 Kaiser Rolls (split)
Lettuce (optional)
Tomato (optional)
Onion (optional)
Directions:
Place grill pan on high heat for 2-3 minutes or until very hot.
In large bowl, combine meat, onions & bell peppers, bacon, cajun seasoning, salt, black pepper, and 1/2 tsp. hot sauce; mix well by hand.
Place patties on hot grill pan; cook over medium-high heat for 5-7 minutes per side (or until cooked through).
Make dressing by combining all ingredients and blending well.
Serve patties with spicy scallion ranch dressing on split kaiser rolls.
Top with lettuce, tomato, & onion (optional).
Subscribe to:
Posts (Atom)