Mexican Manicotti
Herb Roasted Chicken
Hearty Chicken and Noodle Casserole
Bubble-Up Pizza
Poached Salmon with Caper Sauce
Torta Italiano
Grands! Monkey Bread
Frozen Ice Cream Delight
Mexican Manicotti:
Plan ahead....start the night before
1 lb lean ground beef (I use turkey)
1 can (16 oz) refried beans
2 1/2 tsp chili powder
1 1/2 tsp dried oregano
1 pkg (8 oz) manicotti shells
2 1/2 cups water
1 jar (16 0z) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican-blend cheese
1/4 cup sliced green onions
Sliced ripe black olives, optional
In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked mnicotti shells; arrange in a greased 9 x 13-inch baking dish. (I have put into ziploc bags and cut the corner out and squeezed into the uncooked shells). Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with the cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted. I serve with corn and spanish rice.
Herb Roasted Chicken:
1 chicken (about 1 1/2 to 1 3/4 lbs)
4 tbsp butter, melted
1 tbsp lemon juice
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried sage
1/4 tsp salt
1/4 tsp black pepper
Preheat to 450. Cut the chicken in half. Arrange chicken, skin side up, in a roasting pan. Combine butter, lemon juice, oregano, rosemary, sage, salt and black pepper in a small bowl and mix well. Brush the chicken wthe the butter mixture. Roast until juices run clear, about 20 minutes. Broil 6 inches from heat for additional 3 minutes. For added flavor, toss sliced onions and mushrooms in a little olive oil and roast alongside the chicken. I will serve with salad, rolls, mashed potatoes and probably a green vegetable. This is one I will do on the weekend!
Hearty Chicken and Noodle Casserole:
1 can (10.75 oz) cream of mushroom soup
1/2 cup milk
1/4 tsp ground black pepper
1/4 cup grated Parmesan cheese
1 cup frozen mixed vegs
2 cups cubed cooked chicken (I just boil real quick)
2 cups medium eggs noodles, cooked and drained
1/2 cup shredded cheddar cheese
Preheat to 400. Stir soup, milk, black pepper, grated Parmesan cheese, vegs, chicken and noodles in a 1 1/2 qt casserole dish. Bake for 25 minutes or until hot. Stir. Top with cheddar cheese. I will serve with more vegs.
Bubble-Up Pizza:
3 pkgs (7.5 oz ea) buttermilk biscuits, quartered
1 1/2 cups spaghetti sauce
3 cups (12 oz) shredded mozarella cheese
1 garlic clove, pressed
Optional toppings: onion, ham, mushrooms, olives, peppers, bacon, (I have used Feta)
Preheat to 375. Quarter biscuits into a bowl. Stir in 1 cup of sauce and 2 cups of cheese. Press garlic clove with a garlic press and add to biscuit mixture. If desired, add optional ingredients and mix to combine. Spread mixture into 9 x 13-inch baking dish. Pour remaining sauce and cheese over top. Bake 30-35 minutes or until sides are golden brown.
Poached Salmon with Caper Sauce:**** this recipe by request for a fish recipe
4 4-ounce fresh or frozen salmon steaks or other fish steaks cut 3/4 inch thick.
1 cup chicken broth
1/4 cup dry white wine
dash pepper
4 lemon slices
2 tbsp water
2 tsp cornstarch
2 tsp drained capers
2 cups shredded zucchini
Thaw fish, if frozen. Rinse the fish and pat dry with paper towels. In a 10-inch skillet combine chicken broth, wine and pepper. Bring to boiling, reduce heat. Place fish in skillet, place lemon slices atop fish. Cover and simmer for 8 to 12 minutes or till fish flakes easily when tested with a fork. Remove fish and lemon, keep fish warm. Discard lemon. Gently boil broth mixture, uncovered, till reduced to 3/4 cup (about 2 minutes) Stir together water and cornstarch, stir into broth mixture. Stir in capers. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Divide zucchini among four plates, arrange salmon on zucchini and spoon sauce over salmon.
Torta Italiano:
2 cups reduced fat bisquick (can use reg)
1/2 cup skim milk
1/2 cup onion, chopped
1 lb ground turkey
1 large garlic clove, pressed
1 tsp Italian seasoning
1/8 tsp salt
1/8 tsp ground black pepper
1 can (8 oz) tomato sauce
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 cup (4 oz) shredded mozzarella cheese
1/2 oz grated fresh parmesan cheese (2 tbsp)
Preheat to 350. Lightly spray either a springform pan or a cake pan with veg oil/nonstick spray. In a mixing bowl, combine bisquick mix and milk. Roll dough evely over flat bottom of pan (I just spread it the best I can). Chop onion. Cook turkey, onion, and pressed garlic over med heat 8-10 minutes or until turkey is no longer pink; drain. Sprinkle with seasonings. Stir in tomato sauce. Reduce heat to low; simmer 5 minutes. Spread turkey mixture over dough. Top evenly with spinach. Sprinkle with mozzarella cheese. Sprinkle parmesan cheese over top. Bake 30-35 minutes. Remove from oven; cool 10 minutes. If using a springform pan, run a knife around the inside collar before removing. Cut into 8 wedges. (FYI ea wedge is 5 WW points)
Grands! Monkey Bread:
1/2 cup sugar
1 tsp cinnamon
2 cans (16.3 oz ea) pillsbury Grands Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Heat to 350. Lightly grease 12 cup fluted tube pan (bundt). Mix sugar and cinnamon in large plastic ziploc bag. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter' pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve.
Frozen Ice Cream Delight: Still have Oreos???
2 1/2 cups Oreos, crumbled and divided
1/2 cup butter or margarine, melted
1/2 cup sugar
1/2 gallon chocolate, coffee or vanilla ice cream, softened
1 1/2 cups salted peanuts
1 carton (8 oz) frozen cool whip, thawed
CHOCOLATE SAUCE:
2 cups confectioners' sugar
2/3 cup semisweet chocolate chips
1 can (12 oz) evaporated milk
1/2 cup butter or margarine
1 tsp vanilla extract
Combien 2 cups cookie crumbs with butter and sugar. Press into the bottom of a 9 x 13-inch baking pan. Freeze for 15 minutes. Spread ice cream over crumbs; freeze until firm, about 3 hours. Meanwhile, combine first four sauce ingredients in a saucepan; bring to a boil. Boil for 8 minutes. Remove from the heat and stir in vanilla; allow to cool to room temperature. Spoon sauce over ice cream; sprinkle with nuts. Freeze until firm. Spread whipped topping over nuts and sprinkle with remaining cookie crumbs. Freeze at least 3 hours before serving. Can be stored in freezer for up to a week.
