makes 4 (2 cup) servings
1 tbsp plus 2 tsp EVOO
1 medium-large sweet potato, peeled and diced
1 lg onion, diced
4 cloves garlic, diced
2 tbsp chili powder
4 tsp ground cumin
1/2 tsp ground chipotle chile
1/4 tsp salt
2 1/2 c water
2 15oz cans black beans, rinsed
1 14oz can diced tomatoes
4 tsp lime juice
1/2 c chopped fresh cilantro
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 min. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10-12 minutes.
Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Per Serving: 318 cals, 8 g fat, 0 mg cholesterol, 54 g carbs, 12 g protein, 15 g fiber, 547 mg sodium, 1040 mg potassium, vit A 243%, iron 33%, vit C 33%, potassium 30%, folate 29%, and calcium 16%
www.eathealthyyourway.net
Saturday, January 12, 2013
Curried Whole Cauliflower
Makes 4 servings
1 large head cauliflower
1/2 c low fat mayonnaise
2 tbsp curry paste
Remove leaves from cauliflower and trim the woody core. Place the whole head in a microwave-safe glass bowl.
Mix mayo and curry paste in a small bowl. Spread the mixture evenly over the cauliflower.
Cover the bowl with a microwave-safe plate. Microwave on high until tender, 6-9 minutes. Let stand, covered, for 2 minutes more. To serve, cut into 4 portions or break into bite-sized pieces.
Per serving: 103 cals, 6 g fat, 8 mg cholesterol, 12 g carbs, 2 g protein, 2 g fiber, 404 mg sodium, 271 mg potassium, 72% Vit C
1 large head cauliflower
1/2 c low fat mayonnaise
2 tbsp curry paste
Remove leaves from cauliflower and trim the woody core. Place the whole head in a microwave-safe glass bowl.
Mix mayo and curry paste in a small bowl. Spread the mixture evenly over the cauliflower.
Cover the bowl with a microwave-safe plate. Microwave on high until tender, 6-9 minutes. Let stand, covered, for 2 minutes more. To serve, cut into 4 portions or break into bite-sized pieces.
Per serving: 103 cals, 6 g fat, 8 mg cholesterol, 12 g carbs, 2 g protein, 2 g fiber, 404 mg sodium, 271 mg potassium, 72% Vit C
Sunday, August 12, 2012
Southern Salsa
Makes about 3 cups
15.5 oz can black eyed peas, drained and rinsed
1/3 cup diced green onions
1/3 cup diced green bell pepper
1 small tomato, diced
10-12 sprigs fresh cilantro
3 tbsp lime juice
1 tsp canola or vegetable oil
1/2 tsp salt free seasoning
1/4 tsp black pepper
Mix black eyed peas, green onions, pepper, tomato, and cilantro. In separate bowl, mix lime juice, oil, and seasonings together well. Pour over veggies and stir well.
Serve as a salad or with tortilla chips.
15.5 oz can black eyed peas, drained and rinsed
1/3 cup diced green onions
1/3 cup diced green bell pepper
1 small tomato, diced
10-12 sprigs fresh cilantro
3 tbsp lime juice
1 tsp canola or vegetable oil
1/2 tsp salt free seasoning
1/4 tsp black pepper
Mix black eyed peas, green onions, pepper, tomato, and cilantro. In separate bowl, mix lime juice, oil, and seasonings together well. Pour over veggies and stir well.
Serve as a salad or with tortilla chips.
Slow-Cooked Pulled Pork (via Lea & Perrins)
2/3 cup Lea & Perrins Worcestershire Sauce
1/2 cup Heinz Tomato Ketchup
1/4 cup brown sugar
1/4 cup tomato paste
1 medium white onion, chopped
2 tbsp yellow mustard
2 tbsp white vinegar
3 1/2 lb boneless pork shoulder, trimmed and cut into 4 pieces
In a 6 quart crock pot mix all ingredients (except pork). Once combined, add pork, turning to cover. Cook on low for 8-10 hours. Remove pork and shred with two forks. Return pork to crock pot and stir into sauce.
1/2 cup Heinz Tomato Ketchup
1/4 cup brown sugar
1/4 cup tomato paste
1 medium white onion, chopped
2 tbsp yellow mustard
2 tbsp white vinegar
3 1/2 lb boneless pork shoulder, trimmed and cut into 4 pieces
In a 6 quart crock pot mix all ingredients (except pork). Once combined, add pork, turning to cover. Cook on low for 8-10 hours. Remove pork and shred with two forks. Return pork to crock pot and stir into sauce.
Buffalo Chicken Dip (from Tabasco/Hormel)
1 8oz package cream cheese, softened
1/2 cup buttermilk ranch dressing
1/2 cup Tabasco Buffalo Style Hot Sauce
1/3 cup shredded mozzarella cheese
2 10oz cans of Hormel Premium Chicken Breast
Heat oven to 350* F. Place cream cheese in a deep baking dish and stir until smooth. Mix in buttermilk ranch dressing, Tabasco Sauce, and cheese. Stir in chicken.
Bake 15-20 minutes or until the dip is completely heated throughout. Stir again and serve.
1/2 cup buttermilk ranch dressing
1/2 cup Tabasco Buffalo Style Hot Sauce
1/3 cup shredded mozzarella cheese
2 10oz cans of Hormel Premium Chicken Breast
Heat oven to 350* F. Place cream cheese in a deep baking dish and stir until smooth. Mix in buttermilk ranch dressing, Tabasco Sauce, and cheese. Stir in chicken.
Bake 15-20 minutes or until the dip is completely heated throughout. Stir again and serve.
Thursday, May 31, 2012
Banana Oatmeal Chocolate Chip Cookies
Ingredients:
1 c. All Purpose Flour
1/2 c. Whole Wheat Flour
1 tsp. Salt
1/2 tsp. Baking Soda
1/2 c. Butter (1 stick)
1/4 c. Shortening
1/2 c. Sugar
1/2 c. Brown Sugar
1 Egg
1/2 tsp. Vanilla
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
2 Bananas, mashed
1 3/4 c. Quick Oats
1/2 c. Semi-Sweet Chocolate Chips
I prefer to sift my flour, salt and baking soda. Set aside.
Beat the butter, shortening, sugars, egg and vanilla together in a large bowl. Add spices and bananas, beat till smooth. Beat in dry mixture slowly.
Finish by stirring in oats and chips.
Spoon on to ungreased cookie sheet and bake at 375* for 13-15 minutes.
This recipe gave me 32 good sized cookies.
This recipe gave me 32 good sized cookies.
Monday, May 14, 2012
Our Mother's Day Mimosas!
Looks yummy, right?
We earned these today.
I have yet to sleep through the night with my four month old. We are at two or three feedings per night. And being home in New York has thrown my 2 year's world out of whack! He's constantly having a tantrum (screaming on the top of his lungs) it seems. ugh. Yes he's two, but I get so stressed out!
Between prepping both her boys for prom and being woken up multiple times with my crazy two year old last night, my mother needed a little something.
Needless to say, we relaxed by sipping these while the wee ones napped.
On with the "recipe"
You will need a spumante champagne, orange juice, pomegranate juice, and strawberries. In preparation, make some pomegranate juice ice cubes. We used little rubber ones that were fruit shapes!
I put a few of the cubes in my glass, then added a little orange juice and a lot of champagne. ha, I said it! To finish it off, I placed some strawberry slices to top-Beautiful & Yummy!
Cheers, Happy Mother's Day!
Left to right, me, mom, Mo & Zoe, my niece
Monday, February 13, 2012
Yummy Bite Size Dessert!
Call it what you want..I'll call it YUMMY!
Super easy too!
Super easy too!
What you need:
Window pane Pretzels
Rolos
Strawberries (or pecans or cherries...etc)
Preheat oven to 350*F. Start opening the Rolos. Put the window pane pretzels on a sheet of aluminum foil on a cookie sheet. Then center a Rolo on each pretzel. Pop in the oven (carefully so that the Rolos don't fall off) for 4-5 mins. While in the oven, husk the strawberries and quarter them. Finally just push the strawberry on top of each Rolo to give it the 'smushed' look. Mmm caramel goodness!!
Thursday, November 17, 2011
Brown and Serve Bowknot Grain Rolls
Prep time: 1 hr
Rise time: 30-45 min
Bake time: 30-37 min
Makes: 3 dozen rolls
7 1/2 to 8 c Ultragrain All-Purpose Flour with Whole Grain
1/2 c Sugar
4 tsp Salt
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 c Milk
1 1/2 c Water
1/2 c Butter or Margarine
2 Eggs
Melted Butter, optional
Mix 3 c flour, sugar, salt and undissolved yeast in a large mixer bowl. Combine milk, water and butter and heat until very warm (120-130 DF). Add to flour mixture with eggs; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cups flour. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Cover; let dough rest 10 minutes.
Divide dough into 3 equal pieces. Roll each piece into a 12x9" rectangle. Cut in to (1 inch) strips. Tie each strip into a loose knot. Place rolls on greased or parchment paper lined baking sheet about 2 inches apart. Repeat with remaining dough. Cover; let rise in a warm, draft-free place until almost doubled, about 30-45 mins.
Bake in preheated 275 DF oven for 20-25 minutes, or until rolls just start to change color. Remove rolls to wire racks. Place cooled rolls in resealable bags and freeze up to 1 month.
Place rolls on ungreased baking sheet. Bake in preheated 400 DF oven for 10-12 minutes, or until golden brown. If desired, brush hot rolls with melted butter. Rolls are best served warm.
Rise time: 30-45 min
Bake time: 30-37 min
Makes: 3 dozen rolls
7 1/2 to 8 c Ultragrain All-Purpose Flour with Whole Grain
1/2 c Sugar
4 tsp Salt
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 c Milk
1 1/2 c Water
1/2 c Butter or Margarine
2 Eggs
Melted Butter, optional
Mix 3 c flour, sugar, salt and undissolved yeast in a large mixer bowl. Combine milk, water and butter and heat until very warm (120-130 DF). Add to flour mixture with eggs; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cups flour. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Cover; let dough rest 10 minutes.
Divide dough into 3 equal pieces. Roll each piece into a 12x9" rectangle. Cut in to (1 inch) strips. Tie each strip into a loose knot. Place rolls on greased or parchment paper lined baking sheet about 2 inches apart. Repeat with remaining dough. Cover; let rise in a warm, draft-free place until almost doubled, about 30-45 mins.
Bake in preheated 275 DF oven for 20-25 minutes, or until rolls just start to change color. Remove rolls to wire racks. Place cooled rolls in resealable bags and freeze up to 1 month.
Place rolls on ungreased baking sheet. Bake in preheated 400 DF oven for 10-12 minutes, or until golden brown. If desired, brush hot rolls with melted butter. Rolls are best served warm.
Nilla Wafer Chocolate Mousse Torte
37 Nilla Wafers, divided
4 squares Baker's Semi-Sweet Chocolate, divided
2 pkgs JellO Chocolate Instant Pudding
2 c plus 2 tbsp Cold Milk, divided
1 tub (8oz) Cool Whip Whipped Topping, thawed, divided
1 pkg (8oz) Philadelphia Cream Cheese, softened
1/4 c Sugar
3/4 c Fresh Raspberries
Stand 16 wafers around edge of 9-in round pan lined with plastic wrap. Melt 3 chocolate squares.
Beat pudding mixes and 2 cups milk in medium bowl with whisk for 2 minutes. Add melted chocolate; mix well. Stir in 1 cup Cool Whip; pour into prepared pan.
Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup Cool Whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining Cool Whip, berries and chocolate curls.
How to make chocolate curls: Warm chocolate square by warming it, unwrapped, on high for a few seconds. Hold the square steadily and draw a vegetable peeler slowly over bottom of square to make curls.
4 squares Baker's Semi-Sweet Chocolate, divided
2 pkgs JellO Chocolate Instant Pudding
2 c plus 2 tbsp Cold Milk, divided
1 tub (8oz) Cool Whip Whipped Topping, thawed, divided
1 pkg (8oz) Philadelphia Cream Cheese, softened
1/4 c Sugar
3/4 c Fresh Raspberries
Stand 16 wafers around edge of 9-in round pan lined with plastic wrap. Melt 3 chocolate squares.
Beat pudding mixes and 2 cups milk in medium bowl with whisk for 2 minutes. Add melted chocolate; mix well. Stir in 1 cup Cool Whip; pour into prepared pan.
Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup Cool Whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining Cool Whip, berries and chocolate curls.
How to make chocolate curls: Warm chocolate square by warming it, unwrapped, on high for a few seconds. Hold the square steadily and draw a vegetable peeler slowly over bottom of square to make curls.
Friday, October 14, 2011
Wet Rubs and Marinades
from Morning Star
Cajun Seasoning+ orange marmalade = Sweet Heat Creole
Soy sauce + brown sugar + sesame seeds + garlic = Korean BBQ
Chipotle chili powder + cinnamon + salt + olive oil = Cowboy Hot Sauce
Lemon Juice + honey + soy sauce = Sweet & Sour Soy
Cider vinegar + pineapple juice + dry mustard = Tropical Tang
Plain yogurt + dijon + dill + thyme + cayenne= Greece Fire
Cajun Seasoning+ orange marmalade = Sweet Heat Creole
Soy sauce + brown sugar + sesame seeds + garlic = Korean BBQ
Chipotle chili powder + cinnamon + salt + olive oil = Cowboy Hot Sauce
Lemon Juice + honey + soy sauce = Sweet & Sour Soy
Cider vinegar + pineapple juice + dry mustard = Tropical Tang
Plain yogurt + dijon + dill + thyme + cayenne= Greece Fire
Saturday, September 17, 2011
Spanish Potatoes
1 tbsp Butter
1 tbsp Flour
1/2 tsp Salt
1/8 tsp White Pepper
1/8 tsp dry Mustard
1 c Milk
2 c cold boiled potatoes (peeled)
2 tsp Green Pepper, chopped
1 tbsp chopped Onion
8 Stuffed Olives, sliced
1/4 c grated American Cheese or a Mexican/Spanish cheese of choice
Preheat oven to 375 DF. Melt the butter and stir in the flour, salt, pepper, and mustard. Gradually add the milk, and stir to make a well-blended sauce.
Add the potatoes, green pepper, onion and olives. Place in a well buttered casserole dish. Top with cheese. Bake until the cheese has browned on the top.
Serves 4
1 tbsp Flour
1/2 tsp Salt
1/8 tsp White Pepper
1/8 tsp dry Mustard
1 c Milk
2 c cold boiled potatoes (peeled)
2 tsp Green Pepper, chopped
1 tbsp chopped Onion
8 Stuffed Olives, sliced
1/4 c grated American Cheese or a Mexican/Spanish cheese of choice
Preheat oven to 375 DF. Melt the butter and stir in the flour, salt, pepper, and mustard. Gradually add the milk, and stir to make a well-blended sauce.
Add the potatoes, green pepper, onion and olives. Place in a well buttered casserole dish. Top with cheese. Bake until the cheese has browned on the top.
Serves 4
Corn Chowder
1/2 c Butter
4 stalks Celery, sliced thin
2 Onions, sliced thin
1 large Green Pepper, seeded and diced
6 Potatoes, peeled and diced
3 c Chicken Broth
3 to 4 c cooked Corn, removed from cob
1/2 c minced Parsley
2 c Milk
1 c Half and Half
1 tbsp Worcestershire sauce
1 1/2 tsp. Salt
1/2 tsp White Pepper
Melt the butter in a soup kettle. Add celery, onion and green pepper. Saute for 4 minutes-do NOT brown. Add potatoes and broth; stir, and then heat to boiling. Reduce heat, cover and let simmer for 15 minutes. Add corn and parsley; simmer 5 minutes. Add milk, half and half, Worcestershire sauce, salt and pepper. Heat through, and serve.
Serves 6 to 8.
4 stalks Celery, sliced thin
2 Onions, sliced thin
1 large Green Pepper, seeded and diced
6 Potatoes, peeled and diced
3 c Chicken Broth
3 to 4 c cooked Corn, removed from cob
1/2 c minced Parsley
2 c Milk
1 c Half and Half
1 tbsp Worcestershire sauce
1 1/2 tsp. Salt
1/2 tsp White Pepper
Melt the butter in a soup kettle. Add celery, onion and green pepper. Saute for 4 minutes-do NOT brown. Add potatoes and broth; stir, and then heat to boiling. Reduce heat, cover and let simmer for 15 minutes. Add corn and parsley; simmer 5 minutes. Add milk, half and half, Worcestershire sauce, salt and pepper. Heat through, and serve.
Serves 6 to 8.
Zatarain's Jambalaya
Makes 12 (1 cup) servings
Prep time: 5 min
Cook time: 25 min
Ingredients:
5 c Water
1/4 c Oil (optional)
2 pkgs Zatarain's Jambalaya Mix, Original
1 pound boneless, skinless Chicken Breasts, cubed
1 pound smoked Sausage, sliced 1/4" thick
1/2 c sliced Green Onions (optional)
Bring water and oil to boil in large saucepan. Stir in rice mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.
Prep time: 5 min
Cook time: 25 min
Ingredients:
5 c Water
1/4 c Oil (optional)
2 pkgs Zatarain's Jambalaya Mix, Original
1 pound boneless, skinless Chicken Breasts, cubed
1 pound smoked Sausage, sliced 1/4" thick
1/2 c sliced Green Onions (optional)
Bring water and oil to boil in large saucepan. Stir in rice mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.
Zatarain's Red Bean and Rice Party Bowl
Makes 60 (2 tbsp) servings
Prep Time: 10 mins
Cook Time: 40 mins
Ingredients:
3 c Water
1 pkg Zatarain's Red Beans and Rice
1 c Salsa
2 tbsp chopped Jalepeno peppers
2 pkgs (8oz ea) Cream Cheese, softened
2 c (8 oz) Shredded Cheddar Cheese
Prepare rice mis as directed on package, using 3 cups of water instead of 3 1/4 cups.
Reserve 1/4 to 1/2 cup of the shredded cheese to garnish, if desired. Stir remaining ingredients into rice mixture. Place mixture into food processor or blender; cover. Process/blend until smooth.
Keep dip warm in a chafing dish or slow cooker, if desired.
Prep Time: 10 mins
Cook Time: 40 mins
Ingredients:
3 c Water
1 pkg Zatarain's Red Beans and Rice
1 c Salsa
2 tbsp chopped Jalepeno peppers
2 pkgs (8oz ea) Cream Cheese, softened
2 c (8 oz) Shredded Cheddar Cheese
Prepare rice mis as directed on package, using 3 cups of water instead of 3 1/4 cups.
Reserve 1/4 to 1/2 cup of the shredded cheese to garnish, if desired. Stir remaining ingredients into rice mixture. Place mixture into food processor or blender; cover. Process/blend until smooth.
Keep dip warm in a chafing dish or slow cooker, if desired.
Thursday, September 8, 2011
Zesty Chicken Breasts
1 tbsp Parsley
2 tsp unsalted Butter
1 tbsp Worcestershire Sauce
1 lb boneless, skinless Chicken Breast
1 tsp Dijon Mustard
1 1/2 tsp Black Pepper
2 tbsp Lemon Juice
2 tsp Lemon Zest
Rub equal amounts of lemon zest on to each side of chicken breast. Sprinkle with pepper, pressing with hands to adhere. Melt butter in a heavy nonstick skillet over medium heat.
Saute chicken 4-5 minutes per side or until chicken is golden and opaque throughout. Transfer to a platter and keep warm. Add lemon juice, Worcestershire sauce, and mustard to skillet, stirring with a wooden spoon to deglaze. Pour sauce over chicken breasts and sprinkle with parsley.
2 tsp unsalted Butter
1 tbsp Worcestershire Sauce
1 lb boneless, skinless Chicken Breast
1 tsp Dijon Mustard
1 1/2 tsp Black Pepper
2 tbsp Lemon Juice
2 tsp Lemon Zest
Rub equal amounts of lemon zest on to each side of chicken breast. Sprinkle with pepper, pressing with hands to adhere. Melt butter in a heavy nonstick skillet over medium heat.
Saute chicken 4-5 minutes per side or until chicken is golden and opaque throughout. Transfer to a platter and keep warm. Add lemon juice, Worcestershire sauce, and mustard to skillet, stirring with a wooden spoon to deglaze. Pour sauce over chicken breasts and sprinkle with parsley.
Banana Pancakes
1 1/2 c All Purpose Flour
1 1/3 c Milk
1 Banana, mashed
1/4 c Walnuts, chopped
2 tbsp Sugar
1 Egg, lightly beaten
2 tsp Baking Powder
3 tbsp Vegetable Oil
3/4 tsp Salt
Stir milk, egg, banana, and sugar in a bowl. Combine flour, baking powder, and salt in another bowl. Stir milk mixture into flour mixture until combined. Stir in walnuts.
Heat a heavy skillet over medium heat. Once hot, grease with oil... use approx. 1/3 c per pancake.
Serve with desired toppings.
1 1/3 c Milk
1 Banana, mashed
1/4 c Walnuts, chopped
2 tbsp Sugar
1 Egg, lightly beaten
2 tsp Baking Powder
3 tbsp Vegetable Oil
3/4 tsp Salt
Stir milk, egg, banana, and sugar in a bowl. Combine flour, baking powder, and salt in another bowl. Stir milk mixture into flour mixture until combined. Stir in walnuts.
Heat a heavy skillet over medium heat. Once hot, grease with oil... use approx. 1/3 c per pancake.
Serve with desired toppings.
Monday, September 5, 2011
Creamers!
PUMPKIN SPICE CREAMER!! I want I want I want!!
http://deliciouslyorganic.net/homemade-coffee-creamer/
Saturday, August 20, 2011
Chicken Asparagus Casserole
2 tsp Veggie Oil
1 c chopped Green and Red Peppers
1 medium Onion, chopped
2 cloves Garlic, minced
1 can of Cream of Asparagus Soup
1 (8oz) tub Ricotta Cheese
2 c shredded Cheddar Cheese, divided
2 Eggs
1 1/2 c chopped, cooked Chicken
1 (10oz) pkg frozen, chopped Asparagus--thawed and drained OR 1/2 lb fresh cut into 1/2" pieces, cooked (6 c water boiling on high, add asparagus pieces, reduce heat to medium, cover and cook 5-8 minutes)
1 (8oz) bag Egg Noodles, cooked
Black Pepper
Preheat oven to 350 DF (new acronym! degrees Fahrenheit!) Grease 13"x 9" pan.
Heat oil in a skillet over med-high heat. Add bell peppers, onion, and garlic; cook and stir until veggies are crisp-tender.
Mix soup, ricotta cheese, 1 c cheddar cheese and eggs in large bow until well blended. Add onion mixture, chicken, asparagus and noodles; mix well. Season with pepper.
Fill greased 13x9 pan then top with other cup of cheese.
Bake 30 mins or until center is set and cheese is bubbly. Let stand 5 mins before serving
Makes 12 servings
1 c chopped Green and Red Peppers
1 medium Onion, chopped
2 cloves Garlic, minced
1 can of Cream of Asparagus Soup
1 (8oz) tub Ricotta Cheese
2 c shredded Cheddar Cheese, divided
2 Eggs
1 1/2 c chopped, cooked Chicken
1 (10oz) pkg frozen, chopped Asparagus--thawed and drained OR 1/2 lb fresh cut into 1/2" pieces, cooked (6 c water boiling on high, add asparagus pieces, reduce heat to medium, cover and cook 5-8 minutes)
1 (8oz) bag Egg Noodles, cooked
Black Pepper
Preheat oven to 350 DF (new acronym! degrees Fahrenheit!) Grease 13"x 9" pan.
Heat oil in a skillet over med-high heat. Add bell peppers, onion, and garlic; cook and stir until veggies are crisp-tender.
Mix soup, ricotta cheese, 1 c cheddar cheese and eggs in large bow until well blended. Add onion mixture, chicken, asparagus and noodles; mix well. Season with pepper.
Fill greased 13x9 pan then top with other cup of cheese.
Bake 30 mins or until center is set and cheese is bubbly. Let stand 5 mins before serving
Makes 12 servings
Oven Baked Chicken Parmesan
4 Chicken breasts
Flour
1 Egg, beaten
3/4 c bread crumbs
Pasta sauce
Mozzarella Cheese
Preheat oven to 400 degrees F
Dip chicken in flour then egg then bread crumbs.
Bake for 20 minutes, uncovered.
Pour sauce over the center of chicken, across the pan and then top with cheese. Bake for 10 or more mins.
Flour
1 Egg, beaten
3/4 c bread crumbs
Pasta sauce
Mozzarella Cheese
Preheat oven to 400 degrees F
Dip chicken in flour then egg then bread crumbs.
Bake for 20 minutes, uncovered.
Pour sauce over the center of chicken, across the pan and then top with cheese. Bake for 10 or more mins.
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