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Chicken Carrot Pilaf

Love that this meal is prepared all in one skillet, less clean-up!!

1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup butter, cubed
1-1/2 cups uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth
2 tbsp minced fresh parsley

In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender.

Stir in broth. Place the chicken over the rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.
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Chicken Taco Fettuccine

The flavors come together so nicely in the easily prepared dish!

8 oz uncooked fettuccine
2 cups cubed cooked chicken
1-1/2 tsp olive oil
1/2 tsp minced garlic
1/2 cup heavy whipping cream
3 to 4 tsp taco seasoning
2 tbp shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook the chicken in oil for 4-5 minutes over medium heat or until heated through (it should already be cooked). Add garlic; cook 1 minute longer.

Whisk in cream and taco seasoning until blended. Cook and stir until heated through (do not boil). Stir in cheese. Drain fettuccine; toss with chicken mixture.
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Cajun Cabbage

It's a little spicy and a little cheesy too...not your average cabbage dish, that's for sure!

1 pound lean ground beef
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (10 oz) diced tomatoes and green chilies
1 can (8 oz) tomato sauce
1/2 cup uncooked long grain rice
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each white, black and cayenne pepper
4 to 6 drops hot pepper sauce (more if you dare!)
1 small head cabbage, chopped
1 cup (4 oz) shredded Colby cheese

In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice and seasonings.

Spread into an ungreased 13-in x 9-in baking dish. Top with the cabbage and cheese. Cover and bake at 350 for 65-75 minutes or until the rice is tender.

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Spinach Manicotti

Nice dish for a Meat-Free Monday!

1 carton (15 oz) fat-free ricotta cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1 package (10 oz) frozen chopped spinach, thawed and squezzed dry
1/2 cup reduced-fat sour cream
1/4 cup dry bread crumbs
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
2 cups tomato juice
1 cup chunky salsa
1 can (15 oz) crushed tomatoes
14 uncooked manicotti shells

In a large bowl, combine ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.

Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13-in x 9-in baking dish. Stuff the uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.

Cover and bake at 350 for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.
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Bacon and Cheddar Stuffed Burgers

Instead of asking "why stuff a burger with bacon and cheddar?"...ask yourself WHY NOT?!?

1 lb ground beef chuck


In a large bowl combine ground beef, salt, pepper and Worcestershire sauce together. Form the meat into 8 equal portioned patties. Place patties on a plate and cover under refrigeration until ready to use.

In a small bowl, combine cheddar cheese, bacon, barbecue sauce and onion together. To stuff burgers, place a small about of cheese and bacon mixture in the middle of four patties. Cover the filled patties with the plain patties, securing the burgers by crimpling the sides with your fingers. Chill burgers until ready to cook.

Broil, grill or sauté burger until cheese has melted and the meat is cooked well. Place on toasted hamburger buns and top as desired. The filling in these burgers will be VERY hot, be careful when eating.
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Linguine with Garlic Shrimp

Never met a shrimp dish I didn't LOVE! (But then again, my dad did own a restaurant named The Shrimp House!!)

12 oz fresh shrimp, deveined


For garlic paste, cut 1/2 inch off the pointed portions of garlic bulbs. Remove the outer papery layers of the garlic. Place both bulbs on a piece of foil. Bring edges of foil together to form a pouch. Seal. Bake garlic in a 375° oven for 35 to 40 minutes or until very soft. When cool enough to handle, use your fingers to press garlic pulp from each clove. Mash pulp with a spoon or fork to make a smooth paste (should have about 2 to 3 tablespoons). Set aside.

Cook pasta according to package directions. Drain. Cover to keep warm.
Meanwhile, in a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender.
In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, bouillon, granules, and black pepper. Add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Add the shrimp to the mushroom mixture. Cover and simmer about 2 minutes or until shrimp turns pink. Stir in tomatoes; heat through.
To serve, spoon shrimp over pasta. Sprinkle with Parmesan cheese. Toss to combine.
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Bacon-wrapped Burgers

Don't let this be a steak-only trick...wrapping bacon around a burger is tasty too! (Fyi: large recipe here--feeds 10.)

1 cup (4 oz) shredded cheddar cheese
2/3 cup chopped onion
1/4 cup ketchup
2 eggs, lightly beaten
3 tbsp Worcestershire sauce
2 tbsp grated Parmesan cheese
1 tsp seasoned salt
1/2 tsp pepper
2 pounds ground beef
10 bacon strips
10 hamburger buns and various toppings

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into ten patties. Wrap each patty with a strip of bacon; secure with wooden toothpicks.

Grill patties, uncovered, over medium heat for 5-6 minutes on each side or until juices run clear and a meat thermometer reads 160. Discard toothpicks! Serve on buns with toppings.


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Chicken Salad Stuffed Peppers

Two of my fav things in one dish!

4 green onions, finely chopped
1/2 cup mayonnaise
2 tbsp lemon juice
1/2 tsp dried tarragon
1/2 tsp salt
1/4 tsp pepper
2 cups finely chopped rotisserie chicken
1/2 cup shredded Monterey Jack cheese
1 celery rib, finely chopped
4 medium sweet red peppers
Crushed potato chips

Preheat oven to 350. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat.

Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.

Place peppers in a lightly greased baking dish. Fill each pepper half with chicken mixture. Sprinkle each with crushed potato chips. Bake uncovered 15-20 minutes or until filling is heated through.
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Mediterranean Chicken

An easy weeknight meal, just add a side salad to round it out!

4 boneless skinless chicken breast halves (4 oz each)
1 tbsp olive oil
1 can (14-1/2 oz) stewed tomatoes
1 can (14-1/2 oz) cut green beans, drained
1 cup water
1 tsp dried oregano
1/4 tsp garlic powder
1-1/2 cups instant brown rice
12 pitted Greek olives, halved
1/2 cup crumbled feta cheese

In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, green beans, water, oregano and garlic powder. Bring to a boil; reduce heat. Cover and simmer 10 minutes.

Stir in rice. Return to a boil. Cover and simmer 8-10 minutes longer or until rice is tender. Right before serving, stir in olives; sprinkle with cheese.
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Locations : Mediterranean




 

Hot Tuna Sandwiches

Easy to double or triple this recipe if you're feeding a crowd!

1 can (12 oz) white water-packed tuna, drained and flaked
1/2 cup frozen mixed veggies, thawed and chopped
1/3 cup mayonnaise
2 tbsp finely chopped onion
1 tbsp ranch salad dressing mix
4 hamburger buns,split

Combine the first five ingredients in a large bowl. Spoon tuna mixture onto bun bottoms; replace tops. Place each sandwich on a piece of heavy-duty foil. Fold foil around each sandwich and seal tightly; place packets on a baking sheet. Bake at 400 for 10-15 minutes or until heated through.
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