1 lb lean ground beef
6 Ritz crackers, finely crushed
1/4 cup Kraft grated Parmesan cheese
3/4 cup spaghetti sauce, divided (or barbecue sauce)
12 Kraft cheddar cheese cubes
4 hot dog buns, split
Preheat oven to 400 degrees. Mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in a bowl. Shape into 12 meatballs, using about 2 Tbs meat mixture for each.
Place 2 inches apart in a shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.
Bake 14 minutes or until meatballs are cooked through. Meanwhile, microwave remaining 1/2 cup spaghetti sauce in a microwaveable bowl on HIGH 30 seconds or until heated through.
Spoon sauce evenly into buns. Fill each with 3 meatballs.
4 servings/ 1 sandwich each
Submitted by Marci Cannon
Monday, March 7, 2011
White Chili
3 cans great northern beans, rinsed and drained
3 cups cubed cooked chicken breast
1 jar Alfredo sauce
2 cups chicken broth
1 to 2 cans chopped green chilies
1 1/2 cups frozen gold and white corn
1 cup shredded Monterey Jack cheese
1 cup shredded pepper jack cheese
1 cup sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 Tbs ground cumin
1 1/2 tsp white pepper
1 to 1 1/2 cayenne pepper
Salsa verde and chopped fresh cilantro, optional
In a 5 or 6 quart slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.
Submitted by Jocile Wilson (from Taste of Home Magazine)
3 cups cubed cooked chicken breast
1 jar Alfredo sauce
2 cups chicken broth
1 to 2 cans chopped green chilies
1 1/2 cups frozen gold and white corn
1 cup shredded Monterey Jack cheese
1 cup shredded pepper jack cheese
1 cup sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 Tbs ground cumin
1 1/2 tsp white pepper
1 to 1 1/2 cayenne pepper
Salsa verde and chopped fresh cilantro, optional
In a 5 or 6 quart slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.
Submitted by Jocile Wilson (from Taste of Home Magazine)
Simple Chicken Soup
2 cans reduced sodium chicken broth
1 Tbs dried minced onion
1 pkg frozen mixed vegetables
2 cups cubed cooked chicken breast
2 cans reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
In a large saucepan, bring the broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in the chicken and soup. Heat through.
Submitted by Jocile Wilson
1 Tbs dried minced onion
1 pkg frozen mixed vegetables
2 cups cubed cooked chicken breast
2 cans reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
In a large saucepan, bring the broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in the chicken and soup. Heat through.
Submitted by Jocile Wilson
Cambell's Chicken Broccoli Divan
1 pd fresh broccoli, cut into spears, cooked, and drained or 1 pkg frozen broccoli spears, cooked and drained.
1 1/2 cups cubed cooked chicken or turkey
1 can Campbells condensed broccoli cheese soup or cream of chicken soup
1/3 cup milk
1/2 cup shredded cheddar cheese
2 Tbs dry bread crumbs
1 Tbs margarine or butter, melted
In a 9-inch pie plate or 2 quart shallow baking dish arrange broccoli and chicken. In a small bowl mix soup and milk and pour over broccoli and chicken.
Sprinkle cheese over soup mixture. Mix bread crumbs with margarine and sprinkle over cheese.
Bake at 400 degrees for 25 minutes or until hot.
1 1/2 cups cubed cooked chicken or turkey
1 can Campbells condensed broccoli cheese soup or cream of chicken soup
1/3 cup milk
1/2 cup shredded cheddar cheese
2 Tbs dry bread crumbs
1 Tbs margarine or butter, melted
In a 9-inch pie plate or 2 quart shallow baking dish arrange broccoli and chicken. In a small bowl mix soup and milk and pour over broccoli and chicken.
Sprinkle cheese over soup mixture. Mix bread crumbs with margarine and sprinkle over cheese.
Bake at 400 degrees for 25 minutes or until hot.
Garlic Beef Stroganoff
2 tea beef bullion granules (2 cubes)
1 cup boiling water
1 can condensed cream of mushroom soup, undiluted
2 jars or cans, sliced mushrooms, drained
1 lg onion, chopped
3 garlic cloves, minced
1 Tbs Worchestershire sauce
1 1/2 to 2 lbs boneless round steak, cut into thin strips (I also use any beef roast I happen to have, it is a crock pot so it works just as well)
2 Tbs vegetable oil
1 pkg cream cheese, cubed (not to be used until the end)
hot noodles, rice or potatoes
In a slow cooker, dissolve bouillon in water. Add soup, mushrooms, onion, garlic, and Worcestershire sauce. In a skillet, brown beef in oil. (Just a quick 1 minute sear on each side is sufficient) Transfer to slow cooker.
Cover and cook on low for 7-8 hours or until the meat is tender and shreds easily. Stir in the cream cheese until smooth. Serve over rice, noodles, or potatoes.
1 cup boiling water
1 can condensed cream of mushroom soup, undiluted
2 jars or cans, sliced mushrooms, drained
1 lg onion, chopped
3 garlic cloves, minced
1 Tbs Worchestershire sauce
1 1/2 to 2 lbs boneless round steak, cut into thin strips (I also use any beef roast I happen to have, it is a crock pot so it works just as well)
2 Tbs vegetable oil
1 pkg cream cheese, cubed (not to be used until the end)
hot noodles, rice or potatoes
In a slow cooker, dissolve bouillon in water. Add soup, mushrooms, onion, garlic, and Worcestershire sauce. In a skillet, brown beef in oil. (Just a quick 1 minute sear on each side is sufficient) Transfer to slow cooker.
Cover and cook on low for 7-8 hours or until the meat is tender and shreds easily. Stir in the cream cheese until smooth. Serve over rice, noodles, or potatoes.
Cream Cheese Chicken
1/2 stick unsalted butter
1 pkg dry Italian dressing mix
1.5 lbs chicken, cubed
1 pkg cream cheese
1 can Cream of Chicken soup
Melt butter in pan. Add Italian dressing mix, stir. Add chicken and cook until chicken is just cooked through. Add cream cheese and cream of chicken soup and heat through. Serve over rice.
(Try also adding sauteed diced red peppers, onions, and peas when cooking the chicken for something different)
Submitted by Ruth Elam
1 pkg dry Italian dressing mix
1.5 lbs chicken, cubed
1 pkg cream cheese
1 can Cream of Chicken soup
Melt butter in pan. Add Italian dressing mix, stir. Add chicken and cook until chicken is just cooked through. Add cream cheese and cream of chicken soup and heat through. Serve over rice.
(Try also adding sauteed diced red peppers, onions, and peas when cooking the chicken for something different)
Submitted by Ruth Elam
Chicken Salad
2 1/2 cups cooked, diced chicken
1 cup chopped celery
1 cup seedless red grapes
1/2 cup pineapple tidbits
1/2 cup toasted cashews or almonds
1/2 - 1 tsp salt
1 cup salad dressing
1/2 cup mayo and a little lemon juice
1/2 tsp sugar
2 Tbs orange juice concentrate
3-4 green onions, chopped
1 package bowtie pasta, cooked and drained
Submitted by Andrea Farr
1 cup chopped celery
1 cup seedless red grapes
1/2 cup pineapple tidbits
1/2 cup toasted cashews or almonds
1/2 - 1 tsp salt
1 cup salad dressing
1/2 cup mayo and a little lemon juice
1/2 tsp sugar
2 Tbs orange juice concentrate
3-4 green onions, chopped
1 package bowtie pasta, cooked and drained
Submitted by Andrea Farr
Easy (Overnight) Lasagna
Meat Sauce:
1 lb Mild Italian Sausage (or hamburger)
1 1/2 Jars Spaghetti Sauce
1 tea Italian Seasoning
1/2 Tbs Johnny's Garlic Bread Seasoning (or garlic powder)
1/2 Tbs Worcestershire Sauce
1 x 8 oz Package Oven Ready Lasagna Noodles
Cheese Layer:
1 x 24 oz Carton Cottage or Ricotta Cheese
2 Tbs Dried Chives or 3 Tbs Fresh Chives (optional)
1 tea Italian Seasoning
1/2 tea Garlic Powder
2 Eggs
8 oz Mozzarella Cheese + 8 oz Italian-blend Cheeses, shredded
Brown sausage. Remove fro heat and drain fat. Add spaghetti sauce and seasoning for meat sauce, mix well. Heat through if baked immediately rather than next day. Combine the ricotta, herbs, seasonings, and eggs. In a separate bowl combine the two shredded cheeses together. Layer in 9x13 pan as follows: 1 1/2 cup meat sauce; 3 lasagna sheets, 1/2 of the cottage or ricotta mix; 1/3 shredded cheese mix; 3 lasagna sheets; REPEAT LAYERS; finish with remaining meat sauce and shredded cheese mix. Cover with plastic wrap and refrigerate overnight (optional). Bake at 350 degrees for 50-60 minutes. Let rest for 15 minutes before serving.
Submitted by Ruth Elam
1 lb Mild Italian Sausage (or hamburger)
1 1/2 Jars Spaghetti Sauce
1 tea Italian Seasoning
1/2 Tbs Johnny's Garlic Bread Seasoning (or garlic powder)
1/2 Tbs Worcestershire Sauce
1 x 8 oz Package Oven Ready Lasagna Noodles
Cheese Layer:
1 x 24 oz Carton Cottage or Ricotta Cheese
2 Tbs Dried Chives or 3 Tbs Fresh Chives (optional)
1 tea Italian Seasoning
1/2 tea Garlic Powder
2 Eggs
8 oz Mozzarella Cheese + 8 oz Italian-blend Cheeses, shredded
Brown sausage. Remove fro heat and drain fat. Add spaghetti sauce and seasoning for meat sauce, mix well. Heat through if baked immediately rather than next day. Combine the ricotta, herbs, seasonings, and eggs. In a separate bowl combine the two shredded cheeses together. Layer in 9x13 pan as follows: 1 1/2 cup meat sauce; 3 lasagna sheets, 1/2 of the cottage or ricotta mix; 1/3 shredded cheese mix; 3 lasagna sheets; REPEAT LAYERS; finish with remaining meat sauce and shredded cheese mix. Cover with plastic wrap and refrigerate overnight (optional). Bake at 350 degrees for 50-60 minutes. Let rest for 15 minutes before serving.
Submitted by Ruth Elam
Stuffed Chicken Breasts Cordon Bleu
4 large boneless skinless chicken breasts
1/4 cup finely shredded Swiss cheese
1/4 cup finely chopped ham
2 Tbs real bacon pieces
2 Tbs butter, melted
1/3 cup plain dry bread crumbs
Heat oven to 350 degrees. To form pocket in each chicken breast, cut 3-inch-long slit in thick side of each breast, cutting into breast about 2 inches and to within 1/2 inch of opposite side.
In a small bowl, mix cheese, ham and bacon. Spoon evenly into pockets in chicken; secure openings with toothpicks.
Place melted butter in shallow dish. Place bread crumbs on sheet of waxed paper. Dip each stuffed chicken in butter; roll in bread crumbs to coat. Place in ungreased 8-inch glass baking dish. Sprinkle any remaining bread crumbs on chicken.
Bake 30 minutes or until juice of chicken is clear when center part is cut. Remove toothpicks before serving.
1/4 cup finely shredded Swiss cheese
1/4 cup finely chopped ham
2 Tbs real bacon pieces
2 Tbs butter, melted
1/3 cup plain dry bread crumbs
Heat oven to 350 degrees. To form pocket in each chicken breast, cut 3-inch-long slit in thick side of each breast, cutting into breast about 2 inches and to within 1/2 inch of opposite side.
In a small bowl, mix cheese, ham and bacon. Spoon evenly into pockets in chicken; secure openings with toothpicks.
Place melted butter in shallow dish. Place bread crumbs on sheet of waxed paper. Dip each stuffed chicken in butter; roll in bread crumbs to coat. Place in ungreased 8-inch glass baking dish. Sprinkle any remaining bread crumbs on chicken.
Bake 30 minutes or until juice of chicken is clear when center part is cut. Remove toothpicks before serving.
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