(luckymommyto2boys ~ Amy ~ Reynoldswrap.com)
4 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
4 boneless, skinless chicken breast halves (1/2 to 3/4 lb. each)
1 cup pizza or spaghetti sauce
1 cup shredded low–fat Mozzarella cheese
20 slices pepperoni
1 medium green bell pepper, chopped
1 small onion, chopped
PREHEAT oven to 450°F or grill to medium-high.
CENTER one chicken breast half on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Spoon pizza sauce over chicken. Sprinkle with cheese; top with pepperoni and vegetables.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 18 to 22 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill.
SERVING SUGGESTION: Substitute your favorite pizza toppings for the pepperoni, green pepper and onion. Sprinkle with grated Parmesan cheese before serving, if desired.
Monday, November 26, 2007
Moist Banana Pecan Bread **
(luckymommyto2boys ~ Amy ~ Recipezaar.com)
½ cup unsalted butter, softened
1 cup light brown sugar
2 eggs
2 medium overripe bananas, mashed
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon ground cinnamon
1/8 teaspoon nutmeg
½ cup chopped pecans
Preheat oven to 325. Grease a 9" x 5" loaf pan. In a large mixing bowl, beat together butter and brown sugar until creamed. Beat in eggs, mashed bananas, and vanilla until creamy.
In a separate bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Gradually add this dry mixture into creamed mixture and mix well. Batter will get thick. Stir in chopped pecans. Pour into greased loaf pan. Bake at 325 for 70-80 minutes.
Makes 1 loaf.
½ cup unsalted butter, softened
1 cup light brown sugar
2 eggs
2 medium overripe bananas, mashed
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon ground cinnamon
1/8 teaspoon nutmeg
½ cup chopped pecans
Preheat oven to 325. Grease a 9" x 5" loaf pan. In a large mixing bowl, beat together butter and brown sugar until creamed. Beat in eggs, mashed bananas, and vanilla until creamy.
In a separate bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Gradually add this dry mixture into creamed mixture and mix well. Batter will get thick. Stir in chopped pecans. Pour into greased loaf pan. Bake at 325 for 70-80 minutes.
Makes 1 loaf.
Tortellini Bake Parmesano ***
Kim aka (mommy2sweetie)
12 oz cheese tortellini
½ lb lean ground beef
½ medium onion, chopped fine
2 cloves garlic, minced
½ tsp dried oregano, crushed
1 can chunky spaghetti sauce
2 small zucchini, sliced
1/3 c grated parmesan cheese
1/3 c shredded mozzarella cheese
Cook pasta according to package directions; rinse and drain. Meanwhile, brown beef with onion, garlic and oregano in large skillet over medium-high heat; drain. Season with salt and pepper, if desired. Add spaghetti sauce and zucchini. Cook 15 minutes or until thickened, stirring occasionally. In oiled 2-quart microwaveable dish, arrange half of pasta; top with half each of sauce and cheese. Repeat layers ending with cheese; cover. Microwave on high 8 to 10 minutes or until heated through, rotating dish halfway through cooking time. Makes 4 servings.
Helpful Hint: For convenience, double recipe and freeze one for later use. The recipe can also be made ahead, refrigerated and heated just before serving (allow extra time in microwave if dish is chilled).
12 oz cheese tortellini
½ lb lean ground beef
½ medium onion, chopped fine
2 cloves garlic, minced
½ tsp dried oregano, crushed
1 can chunky spaghetti sauce
2 small zucchini, sliced
1/3 c grated parmesan cheese
1/3 c shredded mozzarella cheese
Cook pasta according to package directions; rinse and drain. Meanwhile, brown beef with onion, garlic and oregano in large skillet over medium-high heat; drain. Season with salt and pepper, if desired. Add spaghetti sauce and zucchini. Cook 15 minutes or until thickened, stirring occasionally. In oiled 2-quart microwaveable dish, arrange half of pasta; top with half each of sauce and cheese. Repeat layers ending with cheese; cover. Microwave on high 8 to 10 minutes or until heated through, rotating dish halfway through cooking time. Makes 4 servings.
Helpful Hint: For convenience, double recipe and freeze one for later use. The recipe can also be made ahead, refrigerated and heated just before serving (allow extra time in microwave if dish is chilled).
Chicken Tetrazzini ***
CHICKEN TETRAZZINI
(luckymommyto2boys)
10 chicken breasts, halved
1 (16-oz) pkg. spaghetti
½ lb butter
2 (8-oz) cans mushrooms, drained (reserve juice)
1 bunch green onions, chopped
2 (16-oz) containers sour cream
7 cans cream of mushroom soup
2 jars pimentos
2 T Beau Monde (we used Italian Seasoning)
Grated Parmesan cheese for topping
Boil chicken until fork-tender. Remove from pot and cool. Break apart spaghetti into 1-inch pieces and cook until tender; drain. Slice chicken into bite-size pieces. In melted butter sauté mushrooms and onions about 5 minutes. Add soup, sour cream, and mushroom juice. Combine everything and place in buttered large casserole dish or 2 (9 x 13) pans. Sprinkle with cheese. Bake at 300 degrees for 40-45 minutes. Makes 16 servings. Freezes well. Reheat, uncovered.
(luckymommyto2boys)
10 chicken breasts, halved
1 (16-oz) pkg. spaghetti
½ lb butter
2 (8-oz) cans mushrooms, drained (reserve juice)
1 bunch green onions, chopped
2 (16-oz) containers sour cream
7 cans cream of mushroom soup
2 jars pimentos
2 T Beau Monde (we used Italian Seasoning)
Grated Parmesan cheese for topping
Boil chicken until fork-tender. Remove from pot and cool. Break apart spaghetti into 1-inch pieces and cook until tender; drain. Slice chicken into bite-size pieces. In melted butter sauté mushrooms and onions about 5 minutes. Add soup, sour cream, and mushroom juice. Combine everything and place in buttered large casserole dish or 2 (9 x 13) pans. Sprinkle with cheese. Bake at 300 degrees for 40-45 minutes. Makes 16 servings. Freezes well. Reheat, uncovered.
Sunday, November 25, 2007
Chicken Cornbread **
CHICKEN CORNBREAD
Amy (ajays)
1-1/2 pounds boneless skinless chicken breasts, chopped
1 tablespoon oil
1 green pepper, chopped
1 envelope taco seasoning mix
1 package (8-1/2 oz.) corn muffin mix (love the Jiffy brand)
1 cup shredded cheddar cheese
Cook and stir chicken in oil in skillet until cooked through. Drain. Add green pepper, seasoning mix and 3/4 cup water. Bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Spoon chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package. Spoon muffin batter over cheese to cover. Bake at 400 degrees for 20 minutes.
Amy (ajays)
1-1/2 pounds boneless skinless chicken breasts, chopped
1 tablespoon oil
1 green pepper, chopped
1 envelope taco seasoning mix
1 package (8-1/2 oz.) corn muffin mix (love the Jiffy brand)
1 cup shredded cheddar cheese
Cook and stir chicken in oil in skillet until cooked through. Drain. Add green pepper, seasoning mix and 3/4 cup water. Bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Spoon chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package. Spoon muffin batter over cheese to cover. Bake at 400 degrees for 20 minutes.
Monday, October 15, 2007
Smashed Cauliflower with Cheese
(OP? ~ Recipe courtesy Rachael Ray )
1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Cheddar
Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Cheddar
Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
Monday, January 15, 2007
Deep-Dish Pizza Casserole **
Jennifer (mom99-02) (from Cooking Light)
1 pound ground round
1 15oz can chunky Italian-style tomato sauce
1 10oz can refrigerated pizza crust dough
6 1oz slices part-skim mozzarella cheese
Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices of the mozzarella cheese. Top with meat and tomato mixture. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices and bake and additional 5 minutes or until the crust is browned and the cheese melts.
1 pound ground round
1 15oz can chunky Italian-style tomato sauce
1 10oz can refrigerated pizza crust dough
6 1oz slices part-skim mozzarella cheese
Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices of the mozzarella cheese. Top with meat and tomato mixture. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices and bake and additional 5 minutes or until the crust is browned and the cheese melts.
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