Sunday, May 3, 2009
1 (1 lb) box penne pasta
1 lb boneless chicken breast
1 (8 ounce) box frozen chopped spinach (I used fresh spinach and chopped it up myself)
1 (14 1/2 ounce) can Italian style diced tomatoes (drained)
2 (16 ounce) jars alfredo sauce(I use 'light' alfredo sauce to cut a few calories)
1 (8 ounce) can tomato sauce
1 (8 ounce) container sliced mushrooms red pepper flakes
parmesan cheese (optional)
1 Fill a medium size pot with water and add red pepper flakes, bring to boil and penne noodles.
2 Cut chicken into pieces and cook thorougly. Set aside and keep warm.
3 Saute mushrooms.
4 Unthaw spinach and drain out all excess water.
5 In a large saucepan mix alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.
6 Drain pasta and place in a large serving bowl.
7 Add chicken to pasta and stir.
8 Add sauce and stir.
9 Serve immediately and sprinkle with parmesean cheese and additional red pepper flakes if desired.
6 boneless skinless chicken breasts
½ cup grated parmesan cheese
¼ cup dry bread crumbs, or crushed croutons
1 tsp dried oregano leaves
1 tsp dried parsley
¼ tsp paprika
¼ tsp salt
½ tsp black pepper
1. Preheat oven to 400 degrees.
2. Spray cookie sheet with cooking spray.
3. Mix parmesan, bread crumbs, and seasonings in a plastic bag.
4. Shake chicken breasts in the seasoning bag and place on the cookie sheet.
5. Bake for 20 – 25 minutes.
6. Serve on the croissants.
1 pound lasagna noodles
1 pound ground beef
1 (26 oz.) jar spaghetti sauce (sometimes I make my own spaghetti sauce)
1 (15 oz.) container Ricotta cheese
½ cup grated parmesan cheese
4 cups shredded mozzarella cheese
1. Bring about 8 cups water to a boil.
2. Cook ground beef, and drain fat.
3. Add spaghetti sauce to meat and cook several minutes to blend flavors. (can add ¼ tsp garlic powder if you wish)
4. While sauce is cooking, add noodles to water and boil according to directions on the package, stirring occasionally, especially the first few minutes. When done, drain and keep noodles in pot. Cover them with cold water. (this makes them easier to handle – not so hot)
5. In a bowl, combine ricotta, parmesan, and eggs.
6. Preheat oven to 350 degrees.
7. Spread ½ cup meat sauce in the bottom of a 9x13 baking dish.
8. Top with 4 noodles, ricotta mixture, sauce, and cheese. (repeat this 4 or 5 times until ingredients are gone, or dish is full)
9. Cover with foil and bake for 1 hour. (tent the foil so all the cheese doesn’t stick to it when it melts)
10. Cool at least 15 minutes before serving.
2 Tbs. butter 2 cups cooked wild rice
1 Tbs. minced onion 1 cup half & half
¼ cup flour 1/3 cup grated carrots
4 cups chicken broth 3 Tbs. blanced, slivered almonds
Melt butter in large pan (dutch oven-size) and sauté onions until tender. Blend in flour and cook for 2 minutes. Gradually add the chicken broth, stirring constantly until mixture thickens. Add grated carrots and cook for 5 minutes. Stir in rice and almonds and simmer about 5 minutes. Blend in the half & half and heat to serving temperature
Do not boil.
Variations: Add 1/3 cup minced ham, 1 cup cooked chicken, and/or ½ cup frozen or canned corn with the rice and almonds.
NOTE: I cook the wild rice the day before. Cook 1 cup wild rice in 3 ½ cups water
After it starts to boil, cover and reduce heat and let simmer until water is absorbed—it takes about an hour.
This is one of my favorite soup recipes. Andrea, you asked for this recipe like 3 months ago and I am just now posting it. Sorry I am such a slacker.
Mom’s 3-Color Tortilla Soup
By: Frances Gray
1 Tbs. fat or oil
2-4 cloves of garlic, minced
1 cup onion, diced (or 2 Tbs. dry onion flakes added with canned tomatoes)
½ cup carrots, sliced (or one can)
1 medium zucchini sliced (cut lengthwise in quarters, trim out seeds, slice ¼ inch)
½ cup celery chopped
½ red bell pepper diced small
1 Tbs. ground cumin
1 tsp. dried oregano
1 cup medium or mild salsa
Optional: 1 small can of diced green chilies added with canned vegetables
1 quart chicken broth (or two, according to soup texture desired)
1 bunch fresh cilantro chopped (but across with scissors, and reserve a little for garnish)
1 can corn undrained (or, fresh corn is nice)
1 ½ cups cooked chicken chopped or torn
1 can tomatoes, diced
1 tsp. salt
½ tsp. ground pepper
1-2 cups tortilla chips, broken into small pieces (or noodle shaped tortilla chips)
Optional: ½ cup white cheese grated for garnish when serving (might make soup stringy)
In a large saucepan, melt the fat or oil over medium heat. Add the garlic, onion, carrots*, zucchini, celery and red bell pepper. Sauté for about 3 minutes, stirring occasionally, until the onion is translucent. Stir in the cumin and oregano and continue stirring another minute to combine the spices and vegetables. Add the salsa, broth, cilantro, corn, cooked chicken, and tomatoes. (Also add the diced green chilies if you are using them. ) Season with salt and pepper. Bring mixture to a boil, then simmer for 10 minutes.
To serve, garnish bowls of soup with fresh cilantro and pass around broken tortilla chips or noodle shaped chips and grated cheese (optional) to put on top.
Makes 8 servings.
*If carrots are canned add them with the salsa, etc.
(NOTE: Recipe can be altered according to preference or what you have on hand.)
1 Tb active dry yeast
1 Tb sugar
½ cup warm water
1 cup mild (scalded)
½ cup melted butter
½ cup sugar
¾ tsp salt
¼ cup instant potato flakes
2 eggs (beaten)
4 ½ cups flour
1. Put yeast in ½ cup warm water with 1 Tb sugar.
2. Scald milk and add butter, sugar, salt, and potato flakes.
3. Put in refrigerator to speed cooling.
4. When cool, add to yeast and stir.
5. Add beaten eggs and flour to make a soft dough.
6. Let raise for 3 hours and punch down.
7. Let raise for another 3 hours.
8. Preheat oven to 350 degrees.
9. Roll dough into a circle and cut into 16 pie shaped wedges.
10. Roll wedges up from the outside to the middle into crescent shapes and place on pan.
11. Bake for 15 minutes, and brush with stick of margarine while still hot.
8 boneless skinless chicken-breasts (cut in half)
1 envelop dry Italian salad dressing mix
¼ cup water
8-oz pkg. cream cheese (softened)
10 ¾ -oz can cream of chicken soup
4-oz can of mushrooms stems & pieces, drained (optional)
1. Place chicken in crockpot.
2. Combine salad dressing mix & water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Take out chicken. Put cream cheese & soup into crockpot and stir with wire whisk until well blended with no chunks. Stir in mushrooms. (I never use them because so many people I know don’t like them) Put chicken back in and pour sauce over chicken to coat.
5. Cover. Cook on Low 1 hour.
6. Serve over noodles or rice.
I have made these enchiladas with flour tortillas and corn tortillas. It's easier to make the enchiladas with flour tortillas, but I think corn tortillas taste better!
2 dozen 10-inch flour tortillas
2 pounds ground beef
1 ¼ pounds shredded cheddar cheese
2-3 tsp chili powder
½ cup salsa
2 (19 oz.) cans red enchilada sauce
1. Brown and drain ground beef.
2. Add chili powder and salsa.
3. Preheat oven to 350 degrees.
3. Microwave tortillas in the package for 1 minute. (this makes them soft)
4. Place a serving of seasoned ground beef in the center of a tortilla.
5. Top with 2 Tb enchilada sauce and 2 Tb shredded cheese.
6. Roll tightly lengthwise and place in a greased baking (casserole) dish.
7. When the dish is full, dribble 1 Tb enchilada sauce along the length of each enchilada, and top with cheese.
8. Heat in the oven for about 20 minutes. (if tortillas start to get too crispy and the centers still aren’t hot enough, cover with foil until they’re done.)