Meals for this week, 12-19-07 thru 12-24-07:
Stuffed shells
Chicken in Creamy Pan Sauce
Impossible Cheeseburger Pie
Tasty 2 step Chicken Bake
Quick Chicken and Dumplings
Easy Bacon Pie
Rice Stuffed Peppers
No Cream Creamy Broccoli Soup
Easy Cheesy Cauliflower
Stuffed Shells:
1 box (12 oz) jumbo shells
1 jar Marinara (or spag) sauce
2 eggs
2 containers (15 or ea) Ricotta cheese or the one big one from last week's sale
4 cups (16 oz) shredded mozzarella cheese, divided
1 1/2 cups grated parmesan cheese, divided
1 tbsp dried parsley
Preheat to 350. Cook shells according to package directions and drain. Spray the bottom of a 15 x 10 in or 13 x 9 inch glass baking dish with non-stick spray. Spread 2 cups of the marinara sauce in baking dish. Beat eggs in a large bowl. Stir in ricotta, 3 cups of the mozzarella, 1 cup of the parmesan and the parsley. Fill each cooked shell with ricotta mixture. Arrange the filled shells in baking dish. Top with remaining marinara sauce, mozzarella and parmesan. Bake covered with foil until bubbly, about 60 min. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. I would serve with salad and steamed broccoli and bread.
Chicken in Creamy Pan Sauce:
4 small boneless, skinless chicken breast halves (about 1 lb)
2 tbsp flour
1 tbsp oil
3/4 cup fat-free chicken broth
4 oz (1/2 of 8 oz pkg) cream cheese, cubed
1 tbsp chopped fresh parsley
Place the chicken inside a resealable plastic bag, along with the flour and seal bag. Shake to even coat chicken. Set aside. Heat oil in a large skillet on med heat. Add the chicken and cook 5 to 6 min on each side or until it is cooked through. Remove chicken, reserving drippings in the skillet. Cover chicken to keep warm. Add broth to skillet and stir with a wooden spoon to scrape up all those browned bits from the bottom of the skillet. Add the cream cheese and cook 2 to 3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire wisk. Return chicken to the skillet and turn over to coat both sides with the creamy sauce. Cook 2 min or until the chicken is heated through. Transfer the chicken to a serving platter. You can sprinkle with parsley and can top with quartered cherry tomatoes before drizzling with the sauce.
I would serve with rice or a pasta sides dish and vegs.
Impossible Cheeseburger Pie:
1 lb ground beef (I have used turkey)
1 cup chopped onion
1/2 tsp salt
1 cup shredded cheddar cheese
1/2 cup bisquick
1 cup milk
2 eggs
Heat to 400. Grease 9 inch pie plate. Cook ground beef and onion until beef is brown and drain. Stir in salt. Spread in pie plate, sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. I serve with a salad and soup.
Tasty 2-step Chicken Bake:
4 boneless chicken breast halves
1 can (10 3/4 oz) can of cream of mushroom soup
preheat to 400. Place chicken in a 2 quart shallow baking dish. Spread soup evenly over chicken. Cover. Bake for 25 minute or until chicken is done. I would serve with rice and vegs.
Quick Chicken and Dumplings:
1 1/2 cups milk
1 cup frozen peas and carrots
1 cup cut up cooked chicken
1 can (10.75 oz) condensed cream of chicken or mushroom soup
1 cup biaquick
1/3 cup milk
paprika
Heat 1 1/2 cups milk, peas, carrots, chicken, and soup to boiling. Stir bisquick and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture. Sprinkle with paprika. Cook uncovered over low heat for 10 minutes. Cover and then cook 10 minutes longer.
Easy Bacon Pie:
12 slices bacon, cooked and crumbled
1 cup shredded swiss cheese (I hate swiss and used cheddar or sharp)
1/3 cup chopped onion
1/2 cup bisquick
1 cup milk
1/8 tsp pepper
2 eggs
Preheat to 400. Grease 9 inch pie plate. Sprinkle bacon, cheese and onion. Stir remaining ingredients together and pour into plate. Bake 35-40 minutes. I would serve with simple soup like chicken noodle or tomato and salad.
Rice-Stuffed Peppers:
8.8 oz pouch microwavable brown rice (I use white)
2 medium onions, chopped
1 tbsp olive oil
1 14oz can diced tomatoes
2 tsp basil
4 red peppers (or green)
1/2 cup veg broth
grated parmesan cheese
Preheat to 400. Prepare an 8,8 oz pouch of microwaveable brown rice according to package instructions. Saute 2 chopped medium onions in a skillet with 1 tbsp olive oil for about 7 minutes. Add a 14 oz can diced tomatoes and simmer about 10 minutes. Stir in cooked rice and 2 tsp dried basil. Slice 4 red bell peppers in half lengthwise; remove seeds and ribbing but leave stems intact. Spoon rice mixture into pepper halves and arrange in a large baking dish. Pour 1/2 cup hot vegetable broth around pappers and bake 30 minutes or until peppers are tender. Sprinkle with grated parmesan cheese and serve with mixed greens.
No Cream Creamy Broccoli Soup:
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 2 stalks)
3/4 cup chopped onions (about 1 med)
3 tbsp oil
2 cans (14.4 ea) fat-free chicken broth
1/2 tsp pepper
4 1/2 cups broccoli florets (about 2 small bunches)
1/2 cup white rice, uncooked
2 cups milk
1/4 cup grated parmesan cheese
Cook and stir carrots, celery, and onions in hot oil in a large saucepan on med-high heat 5 minutes. Add broth and pepper and stir. Bring to boil. Stir in broccoli and rice. Reduce heat to med-low and simmer 10 to 15 minutes or until vegs are tender, stirring frequently. Add soup, in batches, to blender or food processor; cover. Blend until pureed. Return soup puree to saucepan. Add milk and cheese; cook until heated through, stirring occasionally.
Easy Cheesy Cauliflower:
1 head cauliflower
1/2 cup water
1/2 cup mayo
1 tbsp dijon mustard
1/2 cup shredded cheddar cheese
Cut cauliflower into 8 to 12 large pieces, discarding core. Place in microwaveable casserole dish. Add water, cover. Microwave on high 10 minutes and drain. Return cauliflower to casserole dish. Mix mayo and mustard. Spread over cauliflower and sprinkle with cheese. Microwave on high 1 to 2 minutes or until cheese is melted.
