YUM!
1 pound ground turkey meat
1 small vidalia or other sweet onion, finely chopped (I used Tastefully Simple Onion Onion...we're not big onion eaters)
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp fresh ground pepper
1/2 cup shredded sharp cheddar cheese
4 English muffins, split
4 Romaine lettuce leaves, trimmed
4 tomato slices
-In a medium bowl, combine the turkey, onion, Worcestershire sauce, salt and pepper; mix well to combine. Divide and shape the mixture into 4 balls. With your finger make a deep indentation into each ball. Fill each hole with 2 tablespoons of the cheese. Pinch the meat closed to cover the cheese and shape each ball into a 3/4-inch-thick patty.
-Toast the English muffins. spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook burgers 7-8 minutes per side.
-Place the English muffin bottoms on 4 plates. Top each with 1 lettuce leaf, 1 tomato slice and a burger. Place the muffin tops on each burger.
Wednesday, December 5, 2007
Friday, November 30, 2007
ARTICHOKE CHICKEN
INGREDIENTS
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
STOVE-TOP CHICKEN ENCHILADA LASAGNA
INGREDIENTS
1 tablespoon butter or vegetable oil
1/3 cup finely chopped onion (1 small)
1 can (10 oz) Old El Paso® red enchilada sauce
1 to 3 teaspoons ground cumin
1 can (12.5 oz) chunk chicken breast in water, drained
4 Old El Paso® flour tortillas for burritos, 8 inch (from 11.5-oz package)
1 cup shredded pepper Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1/3 cup sliced jalapeño chiles (from jar)
1 can (7 oz) Old El Paso® chopped green chiles
Sour cream
DIRECTIONS
1. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.
2. Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeño chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
3. Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeño chile slices.
1 tablespoon butter or vegetable oil
1/3 cup finely chopped onion (1 small)
1 can (10 oz) Old El Paso® red enchilada sauce
1 to 3 teaspoons ground cumin
1 can (12.5 oz) chunk chicken breast in water, drained
4 Old El Paso® flour tortillas for burritos, 8 inch (from 11.5-oz package)
1 cup shredded pepper Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1/3 cup sliced jalapeño chiles (from jar)
1 can (7 oz) Old El Paso® chopped green chiles
Sour cream
DIRECTIONS
1. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.
2. Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeño chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
3. Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeño chile slices.
BRAIDED ITALIAN FLAG BREAD
INGREDIENTS
1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
3 tablespoons finely chopped roasted red bell peppers (from 7.25-oz. jar), well drained
2 tablespoons purchased pesto, well drained*
2 tablespoons cream cheese with chives and onions
1 egg
1 teaspoon water
1 teaspoon sesame seed
DIRECTIONS
1. Move oven rack to highest position. Heat oven to 375°F. Unroll dough onto ungreased cookie sheet; press to form 12x10-inch rectangle. Cut dough into 3 lengthwise strips.
2. Spread roasted peppers to within 1/2 inch of edges of 1 strip. Spread pesto to within 1/2 inch of edges of second strip. Spread cream cheese to within 1/2 inch of edges of third strip.
3. In small bowl, combine egg and water; beat well. Brush long right edge of each strip lightly with egg mixture. Starting with long left edge, carefully roll each strip into long rope. Pinch edges and ends to seal, turning so seam side is down. From center, loosely braid ropes to each end. Pinch ends together to seal. Brush with egg mixture; sprinkle with sesame seed.
4. Bake at 375°F. on highest oven rack for 15 to 20 minutes or until golden brown. Remove bread from cookie sheet. Cool 5 minutes. Serve warm. Store in refrigerator.
1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
3 tablespoons finely chopped roasted red bell peppers (from 7.25-oz. jar), well drained
2 tablespoons purchased pesto, well drained*
2 tablespoons cream cheese with chives and onions
1 egg
1 teaspoon water
1 teaspoon sesame seed
DIRECTIONS
1. Move oven rack to highest position. Heat oven to 375°F. Unroll dough onto ungreased cookie sheet; press to form 12x10-inch rectangle. Cut dough into 3 lengthwise strips.
2. Spread roasted peppers to within 1/2 inch of edges of 1 strip. Spread pesto to within 1/2 inch of edges of second strip. Spread cream cheese to within 1/2 inch of edges of third strip.
3. In small bowl, combine egg and water; beat well. Brush long right edge of each strip lightly with egg mixture. Starting with long left edge, carefully roll each strip into long rope. Pinch edges and ends to seal, turning so seam side is down. From center, loosely braid ropes to each end. Pinch ends together to seal. Brush with egg mixture; sprinkle with sesame seed.
4. Bake at 375°F. on highest oven rack for 15 to 20 minutes or until golden brown. Remove bread from cookie sheet. Cool 5 minutes. Serve warm. Store in refrigerator.
BLUE CHEESE MEAT LOAVES WITH BUFFALO SAUCE (2 SERVINGS)
INGREDIENTS
1/2 lb lean (at least 80%) ground beef
1/4 cup crumbled blue cheese (1 oz)
2 tablespoons Progresso® Italian style bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped red onion
1/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon purchased buffalo sauce or buffalo wing sauce
DIRECTIONS
1. Heat oven to 350°F. In medium bowl, mix beef, cheese, bread crumbs, parsley and onion. Press mixture evenly into 4 adjoining ungreased regular-size muffin cups at least 1 1/4 inches deep.
2. Bake 20 minutes. Meanwhile, in small bowl, mix salsa and buffalo sauce.
3. Remove muffin pan from oven; drain off fat. Spoon about 1 tablespoon salsa mixture over each loaf in pan.
4. Return to oven; bake 10 to 15 minutes longer or until meat thermometer inserted in center of loaf reads 160ºF. If desired, sprinkle loaves with additional parsley.
1/2 lb lean (at least 80%) ground beef
1/4 cup crumbled blue cheese (1 oz)
2 tablespoons Progresso® Italian style bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped red onion
1/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon purchased buffalo sauce or buffalo wing sauce
DIRECTIONS
1. Heat oven to 350°F. In medium bowl, mix beef, cheese, bread crumbs, parsley and onion. Press mixture evenly into 4 adjoining ungreased regular-size muffin cups at least 1 1/4 inches deep.
2. Bake 20 minutes. Meanwhile, in small bowl, mix salsa and buffalo sauce.
3. Remove muffin pan from oven; drain off fat. Spoon about 1 tablespoon salsa mixture over each loaf in pan.
4. Return to oven; bake 10 to 15 minutes longer or until meat thermometer inserted in center of loaf reads 160ºF. If desired, sprinkle loaves with additional parsley.
EZ ROASTED POTATOES AND ONIONS
24 oz peeled potatoes cut into 1/8ths
4 tsp olive oil
1/2 pkg dry onion soup mix
black pepper
Preheat oven to 375 degrees
Place potatoes in non-stick roasting pan
Drizzle with oil
Add onion soup mix and black pepper. With hands, mix the potatoes so that each one is covered evenly.
Roast for 45 minutes or until brown.
4 tsp olive oil
1/2 pkg dry onion soup mix
black pepper
Preheat oven to 375 degrees
Place potatoes in non-stick roasting pan
Drizzle with oil
Add onion soup mix and black pepper. With hands, mix the potatoes so that each one is covered evenly.
Roast for 45 minutes or until brown.
BEEF, BLUE CHEESE AND SPINACH QUESADILLAS
1/3 cup cooked lean ground beef
3 T taco sauce
4 large burrito-size wheat flour tortillas
4-oz blue cheese, crumbled
10-oz chopped frozen spincah, thawed and squeezed dry
1/2 tsp red pepper flakes
-stir together beef and taco sauce in a small bowl
-lay two tortillas on a flat surface and divide beef mixture between them. sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla
-set a large, heavy nonstick skillet over medium-high heat. place one quesadilla in skillet and cook until brown spots form on bottom of tortilla; about 3 to 4 minutes. flip and repeat; remove to a large cutting board. cover to keep warm
-repeat with the remaining ingredients. cut each quesadilla into 8 wedges and serve
3 T taco sauce
4 large burrito-size wheat flour tortillas
4-oz blue cheese, crumbled
10-oz chopped frozen spincah, thawed and squeezed dry
1/2 tsp red pepper flakes
-stir together beef and taco sauce in a small bowl
-lay two tortillas on a flat surface and divide beef mixture between them. sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla
-set a large, heavy nonstick skillet over medium-high heat. place one quesadilla in skillet and cook until brown spots form on bottom of tortilla; about 3 to 4 minutes. flip and repeat; remove to a large cutting board. cover to keep warm
-repeat with the remaining ingredients. cut each quesadilla into 8 wedges and serve
MONSTER COOKIES
1/2 cup butter or margarine, softened
1 cup sugar
1 cup plus 2 tablespoons firmly packed brown sugar
2 cups peanut butter
3 large eggs
1 tsp light corn syrup
1/4 teaspoon vanilla extract
4 1/2 cups regular oats, uncooked
2 teaspoons baking soda
1/4 tsp salt
1 cup candy-coated chocolate pieces
1 cup (6 ounces) semisweet chocolate morsels
-Beat butter at medium speed with electric mixer until creamy; gradually add sugars, beating well. Add peanut butter and next three ingredients; beat well;. Add oats, soda and salt; stir well. Stir in chocolate pieces and morsels. (Dough will be stiff)
-Pack dough into 1/4-cup measures. Drop dough 4 inches apart onto lightly greased cookie sheets. Lightly press each cookie with fingertips into a 3-1/2-inch circle.
-Bake at 350 degrees for 12-15 minutes (centers of cookies will be slightly soft). Cool slightly on cookie sheets; remove to wire racks to cool. Yield: 2-1/2 dozen
1 cup sugar
1 cup plus 2 tablespoons firmly packed brown sugar
2 cups peanut butter
3 large eggs
1 tsp light corn syrup
1/4 teaspoon vanilla extract
4 1/2 cups regular oats, uncooked
2 teaspoons baking soda
1/4 tsp salt
1 cup candy-coated chocolate pieces
1 cup (6 ounces) semisweet chocolate morsels
-Beat butter at medium speed with electric mixer until creamy; gradually add sugars, beating well. Add peanut butter and next three ingredients; beat well;. Add oats, soda and salt; stir well. Stir in chocolate pieces and morsels. (Dough will be stiff)
-Pack dough into 1/4-cup measures. Drop dough 4 inches apart onto lightly greased cookie sheets. Lightly press each cookie with fingertips into a 3-1/2-inch circle.
-Bake at 350 degrees for 12-15 minutes (centers of cookies will be slightly soft). Cool slightly on cookie sheets; remove to wire racks to cool. Yield: 2-1/2 dozen
Thursday, November 29, 2007
SALSA RANCH CHICKEN WRAPS
4 T Salsa
4 T ranch salad dressing
4 tomato basil tortillas (10 inches)
2 boneless skinless chicken breasts, grilled and cut into strips
12 slices cucumber
8 slices tomato
1/2 c julienned green pepper
6 slices swiss cheese
2 T butter, divided
Spread 1 T of salsa and 1 T of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1 12/ slices of cheese. Fold ends of each tortilla over filling. In a large skillet, melt 1 T butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
4 T ranch salad dressing
4 tomato basil tortillas (10 inches)
2 boneless skinless chicken breasts, grilled and cut into strips
12 slices cucumber
8 slices tomato
1/2 c julienned green pepper
6 slices swiss cheese
2 T butter, divided
Spread 1 T of salsa and 1 T of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1 12/ slices of cheese. Fold ends of each tortilla over filling. In a large skillet, melt 1 T butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
ITALIAN MEATBALL AND BISCUIT BAKE
1 (18-OZ) pkg frozen cooked Italian meatballs
1 (16.3-oz) can Pillsbury Grands Refrigerated Buttermilk Biscuits
1 (14-oz) jar tomato pasta sauce
6-oz. (1 1/2 cups) shredded mozzarella cheese
-Heat oven to 375. Spray 13x9 inch glass baking dish with cooking spray.
-Place meatballs in large microwave-safe bowl. Microwave on MEDIUM for 3-5 minutes or until meatballs are thawed.
-Separate dough into 8 biscuits. Cut each biscuit into 8 pieces; place in large bowl with meatballs. Add pasta sauce; toss to coat. Spoon and spread mixture in sprayed baking dish.
-Bake at 375 for 30-40 minutes or until edges are deep golden brown and biscuit pieces are no longer doughy. sprinkle with cheese; ake an additional 2-5 minutes or until cheese is melted. Let stand 10 minutes before serving.
1 (16.3-oz) can Pillsbury Grands Refrigerated Buttermilk Biscuits
1 (14-oz) jar tomato pasta sauce
6-oz. (1 1/2 cups) shredded mozzarella cheese
-Heat oven to 375. Spray 13x9 inch glass baking dish with cooking spray.
-Place meatballs in large microwave-safe bowl. Microwave on MEDIUM for 3-5 minutes or until meatballs are thawed.
-Separate dough into 8 biscuits. Cut each biscuit into 8 pieces; place in large bowl with meatballs. Add pasta sauce; toss to coat. Spoon and spread mixture in sprayed baking dish.
-Bake at 375 for 30-40 minutes or until edges are deep golden brown and biscuit pieces are no longer doughy. sprinkle with cheese; ake an additional 2-5 minutes or until cheese is melted. Let stand 10 minutes before serving.
ZESTY ITALIAN CASSEROLE
1 lb ground turkey or hamburger
1/4 c. chopped onion
1 jar Prego Garden Style Spaghetti sauce
1/2 c. sour cream
1 1/2 c. shredded mozzarella cheese
1 8-oz roll crescent rolls
4 tsp parm cheese
A few squirts of spray butter
salt/pepper to taste
Italian seasoning to taste
-Brown turkey and onion in a skillet over medium heat. Drain. Add spaghetti sauce.
-Spray 13x9 baking dish with non-stick cooking spray. Add meat mixture.
-combine Moz. cheese, sour cream, salt/pepper and Italian seasoning to taste
-Spoon over meat mixture as evenly as possible
-Separate rolls and place rectangles over the cheese mixture.
-sprinkle Parm cheese over top and spray with a few squirts of spray butter
-Bake at 375 degrees for about 20 minutes or until top is golden brown.
1/4 c. chopped onion
1 jar Prego Garden Style Spaghetti sauce
1/2 c. sour cream
1 1/2 c. shredded mozzarella cheese
1 8-oz roll crescent rolls
4 tsp parm cheese
A few squirts of spray butter
salt/pepper to taste
Italian seasoning to taste
-Brown turkey and onion in a skillet over medium heat. Drain. Add spaghetti sauce.
-Spray 13x9 baking dish with non-stick cooking spray. Add meat mixture.
-combine Moz. cheese, sour cream, salt/pepper and Italian seasoning to taste
-Spoon over meat mixture as evenly as possible
-Separate rolls and place rectangles over the cheese mixture.
-sprinkle Parm cheese over top and spray with a few squirts of spray butter
-Bake at 375 degrees for about 20 minutes or until top is golden brown.
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