4 Servings
Prep/Total Time: 30 min.
Ingredients
2 hamburger buns, cut into 1-inch cubes
2 teaspoons olive oil
1/8 teaspoon garlic salt
1 pound ground beef
3/4 cup chopped onion
3/4 cup ketchup
1 tablespoon prepared mustard
1/8 teaspoon pepper
8 cups shredded lettuce
2 cups chopped tomatoes
4 slices process American cheese, cut into strips
1/2 cup crumbled cooked bacon
8 dill pickle slices
Directions
For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 in. from the heat for 4-6 minutes or until golden brown, turning once.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and pepper; heat through.
Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese and bacon. Garnish with croutons and pickles. Yield: 4 servings.
Nutrition Facts: 1 salad equals 463 calories, 21 g fat (9 g saturated fat), 79 mg cholesterol, 1,765 mg sodium, 35 g carbohydrate, 4 g fiber, 34 g protein.
--
I had the pampered chef version of this recipe and it was tasty so I'm looking forward to trying this version!
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Wednesday, June 23, 2010
Monday, May 17, 2010
White Chicken Chili in Crockpot
1 pkg McCormick White Chicken Chili Seasoning Mix
1 cup water (Add more if you don't like your chili thick)
3 boneless chicken breasts, cut in cubes
1 can Navy beans, drained
1 can diced tomatoes
Sour Cream
Shredded Cheese
*It didn't call for it, but I added some Italian Seasoning to it*
(You can follow the directions on the packet and do it on the stove if you prefer, but I wanted to
make it easier on myself so I experimented with it in the crockpot and it turned out yummy)!
1. Put seasoning mix, (italian seasoning if you prefer), and cup of water in crockpot; mix together.
2. Add the pieces of chicken, tomatoes, and navy beans, mix.
3. Cook on high until chicken is no longer pink (I had mine cooking for about 4-5 hours). I am sure you could do it on low too, and would probably need about 6-8 hours.
4. Serve chili in bowl, add sour cream and cheese, mix together and enjoy!
---
Recipe From Chef Tammy :-)
1 cup water (Add more if you don't like your chili thick)
3 boneless chicken breasts, cut in cubes
1 can Navy beans, drained
1 can diced tomatoes
Sour Cream
Shredded Cheese
*It didn't call for it, but I added some Italian Seasoning to it*
(You can follow the directions on the packet and do it on the stove if you prefer, but I wanted to
make it easier on myself so I experimented with it in the crockpot and it turned out yummy)!
1. Put seasoning mix, (italian seasoning if you prefer), and cup of water in crockpot; mix together.
2. Add the pieces of chicken, tomatoes, and navy beans, mix.
3. Cook on high until chicken is no longer pink (I had mine cooking for about 4-5 hours). I am sure you could do it on low too, and would probably need about 6-8 hours.
4. Serve chili in bowl, add sour cream and cheese, mix together and enjoy!
---
Recipe From Chef Tammy :-)
Lasagna Soup
2 tsp olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tsp tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (I used rotini pasta)
1/2 cup chopped basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of Pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 mins.
Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes.
Add the garlic, oregano, and red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to med-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 tsp of salt, and the pinch of pepper.
To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
---
Recipe From Chef Tammy
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tsp tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (I used rotini pasta)
1/2 cup chopped basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of Pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 mins.
Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes.
Add the garlic, oregano, and red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to med-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 tsp of salt, and the pinch of pepper.
To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
---
Recipe From Chef Tammy
HOT DOGS IN THE CROCKPOT
1 pack of hot dogs (mini or regular-cut into pieces if you use regular)
1 small Jar of barbecue sauce (your favorite)
1 small Jar of grape jelly
Mix the barbecue sauce and grape jelly in the crockpot and add the hot dogs. Cook for 2-5 hours.
---
Notes from Tammy, the chef :-)
I needed this recipe to feed 20+ people so I got 3 bags of Oscar Myer mini hot dogs that are used for
snacks (they were cheaper than the mini wieners) and cut the hot dogs in half once. Then, I got a big
jar of barbecue sauce and a big jar of grape jelly (both bigger than 20 oz.).
*On a side note, I have done this mix in the crockpot before with cocktail meatballs and that
was really good too.
1 small Jar of barbecue sauce (your favorite)
1 small Jar of grape jelly
Mix the barbecue sauce and grape jelly in the crockpot and add the hot dogs. Cook for 2-5 hours.
---
Notes from Tammy, the chef :-)
I needed this recipe to feed 20+ people so I got 3 bags of Oscar Myer mini hot dogs that are used for
snacks (they were cheaper than the mini wieners) and cut the hot dogs in half once. Then, I got a big
jar of barbecue sauce and a big jar of grape jelly (both bigger than 20 oz.).
*On a side note, I have done this mix in the crockpot before with cocktail meatballs and that
was really good too.
Ham and Cheese Breakfast Quiche
2 (12 oz.) packages of frozen hash brown potatoes---I had a 30 oz and just kept some out
1/3 cup butter, melted--I added a little more because it didn't seem like this was enough
1 cup cooked diced ham
1 cup shredded monterery jack cheese (colby and jack is good too!)
3 eggs (calls for 2, but after many suggestions on the reviews this seems to work better)
1/2 cup heavy whipping cream
onions (did not call for them, but I thought it might give it more flavor--it worked)
1. Preheat oven to 425 degrees.
2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine
in a small bowl. If you are using onions, I added them into this mixture)
Press this mixture into the bottom and sides of an ungreased 10 in pie pan.
3. Bake at 425 degrees for 25 minutes.
4. Remove pan. Arrange ham and cheese evenly over the potatoes. In a bowl, mix the eggs and cream.
Pour over the top of the ham and cheese.
5. Put back in oven for 30 minutes or until the custard has completely set.
---
Tammy, Thank you for the recipe :-)
1/3 cup butter, melted--I added a little more because it didn't seem like this was enough
1 cup cooked diced ham
1 cup shredded monterery jack cheese (colby and jack is good too!)
3 eggs (calls for 2, but after many suggestions on the reviews this seems to work better)
1/2 cup heavy whipping cream
onions (did not call for them, but I thought it might give it more flavor--it worked)
1. Preheat oven to 425 degrees.
2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine
in a small bowl. If you are using onions, I added them into this mixture)
Press this mixture into the bottom and sides of an ungreased 10 in pie pan.
3. Bake at 425 degrees for 25 minutes.
4. Remove pan. Arrange ham and cheese evenly over the potatoes. In a bowl, mix the eggs and cream.
Pour over the top of the ham and cheese.
5. Put back in oven for 30 minutes or until the custard has completely set.
---
Tammy, Thank you for the recipe :-)
Tilapia Veracruz
1/2 Cup Kraft Sun-Dried Tomato Dressing
2 Tbsp. fresh lime juice
4 tilapia fillets
2 large tomatoes, chopped
*1/2 cup pimiento stuffed green olives, halved (I used black olives instead)
3/4 cup Kraft Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp chopped fresh cilantro (I forgot this, so I am not sure how it taste with this)
Heat oven to 400.
1. Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle
with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
2. Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is
melted and fish flakes easily with fork.
3. Sprinkle with cilantro.
---
Tammy, Thank you for the recipe!!
2 Tbsp. fresh lime juice
4 tilapia fillets
2 large tomatoes, chopped
*1/2 cup pimiento stuffed green olives, halved (I used black olives instead)
3/4 cup Kraft Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp chopped fresh cilantro (I forgot this, so I am not sure how it taste with this)
Heat oven to 400.
1. Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle
with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
2. Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is
melted and fish flakes easily with fork.
3. Sprinkle with cilantro.
---
Tammy, Thank you for the recipe!!
Wednesday, April 28, 2010
Cheeseburger Biscuit Bake
Yields: 5 Servings
1 pound ground beef
1/4 cup chopped onion
1 can (8 ounces)tomato sauce
1/4 cup ketchup
Dash pepper
2 cups (8 ounces)shredded cheddar cheese divided
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.
Place biscuits around edges of the dish. Bake uncovered at 400 degrees for 18-22 minutes or until the meat mixture is bubble and biscuits are golden brown.
1 pound ground beef
1/4 cup chopped onion
1 can (8 ounces)tomato sauce
1/4 cup ketchup
Dash pepper
2 cups (8 ounces)shredded cheddar cheese divided
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.
Place biscuits around edges of the dish. Bake uncovered at 400 degrees for 18-22 minutes or until the meat mixture is bubble and biscuits are golden brown.
Easy Ham Hash
1 pound finely ground fully cooked ham
1 large onion, finely chopped
3 medium potatoes, peeled and cooked
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese
1 tablespoon prepare mustard
2 teaspoons worcestershire sauce
1 teaspoon prepared horseradish
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded monterey jack cheese
In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, parmesan cheese, mustard, worcestershire sauce, horseradish and pepper.
Spoon into a greased 11 x 7 inch baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and cheese is melted.
1 large onion, finely chopped
3 medium potatoes, peeled and cooked
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese
1 tablespoon prepare mustard
2 teaspoons worcestershire sauce
1 teaspoon prepared horseradish
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded monterey jack cheese
In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, parmesan cheese, mustard, worcestershire sauce, horseradish and pepper.
Spoon into a greased 11 x 7 inch baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and cheese is melted.
No Turn Omelet
Yields: 8-10 Servings
8 eggs, lightly beaten
2 cups cooked crumbled sausage or cubed fully cooked ham
2 cups cubed processed cheese (Velveeta)
2 cups milk
1 cup crushed saltines (about 24 crackers)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2 to 1 teaspoon salt
In a large bowl, combine all ingredients. Pour into a greased shallow 3 qt or 13 x 9 inch baking dish.
Bake, uncovered, at 350 degrees for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
8 eggs, lightly beaten
2 cups cooked crumbled sausage or cubed fully cooked ham
2 cups cubed processed cheese (Velveeta)
2 cups milk
1 cup crushed saltines (about 24 crackers)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2 to 1 teaspoon salt
In a large bowl, combine all ingredients. Pour into a greased shallow 3 qt or 13 x 9 inch baking dish.
Bake, uncovered, at 350 degrees for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
Slow Cooked Pork Barbecue
Yields: 8-10 Servings
1 boneless pork loin roast (3-4 pounds)
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup cola
8-10 sandwich rolls, split
Cut roast in half; place in a 5 qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Cover and cook on low for 4 hours or until meat is tender.
Remove meat; skim far from cooking juices. Shred meat with a fork and return to the slow cooker. Combine barbecue sauce and cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on rolls.
1 boneless pork loin roast (3-4 pounds)
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup cola
8-10 sandwich rolls, split
Cut roast in half; place in a 5 qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Cover and cook on low for 4 hours or until meat is tender.
Remove meat; skim far from cooking juices. Shred meat with a fork and return to the slow cooker. Combine barbecue sauce and cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on rolls.
Friday, March 19, 2010
Cordon Bleu Chicken Rolls
Yield 6 to 8 servings
Ingredients
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
---
recipe from allrecipes.com
Ingredients
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
---
recipe from allrecipes.com
Friday, January 15, 2010
Pepperoni Bread
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 2 Hours 55 Minutes
Yields: 10 servings
INGREDIENTS:
1 (1 pound) loaf frozen bread dough, thawed
1 egg, beaten
4 ounces sliced pepperoni sausage
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2.Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
3.Bake in preheated oven for 40 minutes, or until golden.
---
Allrecipes.com
Cook Time: 40 Minutes
Ready In: 2 Hours 55 Minutes
Yields: 10 servings
INGREDIENTS:
1 (1 pound) loaf frozen bread dough, thawed
1 egg, beaten
4 ounces sliced pepperoni sausage
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2.Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
3.Bake in preheated oven for 40 minutes, or until golden.
---
Allrecipes.com
Chicken Rolls
Chicken breasts are dipped in a butter, garlic powder, mustard and Worcestershire mixture, then coated with bread crumbs and parmesan cheese, rolled up and baked.
INGREDIENTS:
• 2 1/2 cups soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. salt
• 3/4 cup melted butter
• 1/4 tsp. garlic powder
• 1/2 tsp. dry mustard
• 3/4 tsp. Worcestershire sauce
• 6 Skinless, Boneless chicken breast halves
METHOD:
In large bowl, mix bread crumbs, cheese and salt; set aside. Gently melt butter and add garlic, mustard, and Worcestershire sauce. Dip chicken into butter mixture to coat, then dip into crumb mixture on both sides. Roll chicken up tightly and place, seam side down, in buttered, large, shallow baking dish. Pour any leftover butter mixture over top. Cover and bake at 325 for 1 1/4 hours, basting once or twice.
Number of servings: 6
INGREDIENTS:
• 2 1/2 cups soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. salt
• 3/4 cup melted butter
• 1/4 tsp. garlic powder
• 1/2 tsp. dry mustard
• 3/4 tsp. Worcestershire sauce
• 6 Skinless, Boneless chicken breast halves
METHOD:
In large bowl, mix bread crumbs, cheese and salt; set aside. Gently melt butter and add garlic, mustard, and Worcestershire sauce. Dip chicken into butter mixture to coat, then dip into crumb mixture on both sides. Roll chicken up tightly and place, seam side down, in buttered, large, shallow baking dish. Pour any leftover butter mixture over top. Cover and bake at 325 for 1 1/4 hours, basting once or twice.
Number of servings: 6
Tuesday, December 22, 2009
Taco Pizza
Prep Time: 25 Min
Total Time: 35 Min
Makes: 6 servings
INGREDIENTS:
--------------------------------------------------------------------------------
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
1/4 cup water
1 can (4 oz) Old El Paso® chopped green chiles, drained
1/4 cup sliced ripe olives, drained
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded lettuce
1 cup seeded chopped tomato (1 large)
Crushed corn chips, if desired
Old El Paso® salsa, if desired
DIRECTIONS:
--------------------------------------------------------------------------------
1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. In 10-inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chiles, olives and cheese.
3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
High Altitude (3500-6500 ft): Bake 2 to 4 minutes longer.
NUTRITION INFORMATION:
--------------------------------------------------------------------------------
1 Serving: Calories 450 (Calories from Fat 230); Total Fat 25g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 80mg; Sodium 1280mg; Total Carbohydrate 31g (Dietary Fiber 2g, Sugars 6g); Protein 26g Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 30%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Total Time: 35 Min
Makes: 6 servings
INGREDIENTS:
--------------------------------------------------------------------------------
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
1/4 cup water
1 can (4 oz) Old El Paso® chopped green chiles, drained
1/4 cup sliced ripe olives, drained
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded lettuce
1 cup seeded chopped tomato (1 large)
Crushed corn chips, if desired
Old El Paso® salsa, if desired
DIRECTIONS:
--------------------------------------------------------------------------------
1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. In 10-inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chiles, olives and cheese.
3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
High Altitude (3500-6500 ft): Bake 2 to 4 minutes longer.
NUTRITION INFORMATION:
--------------------------------------------------------------------------------
1 Serving: Calories 450 (Calories from Fat 230); Total Fat 25g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 80mg; Sodium 1280mg; Total Carbohydrate 31g (Dietary Fiber 2g, Sugars 6g); Protein 26g Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 30%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Easy Stromboli
Prep Time: 15 Min
Total Time: 35 Min
Makes: 6 servings
INGREDIENTS:
--------------------------------------------------------------------------------
1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1/4 cup pizza sauce
4 oz. (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning
DIRECTIONS:
--------------------------------------------------------------------------------
1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
3. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
4. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.
NUTRITION INFORMATION:
--------------------------------------------------------------------------------
1/6 of Recipe: Calories 290 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 630mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 5g); Protein 17g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Total Time: 35 Min
Makes: 6 servings
INGREDIENTS:
--------------------------------------------------------------------------------
1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1/4 cup pizza sauce
4 oz. (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning
DIRECTIONS:
--------------------------------------------------------------------------------
1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
3. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
4. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.
NUTRITION INFORMATION:
--------------------------------------------------------------------------------
1/6 of Recipe: Calories 290 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 630mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 5g); Protein 17g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Monday, December 21, 2009
Pizza Skillet Hot Dish
Prep Time: 30 Min
Total Time:
Makes: 4 (1 1/4-cup) servings
INGREDIENTS
1/2 lb. lean ground beef
2 oz. (1/2 cup) sliced pepperoni, chopped
1 (14-oz.) jar spaghetti sauce (2 cups)
3/4 cup water
7 oz. (2 cups) uncooked ready-cut spaghetti
1/4 cup sliced ripe olives
1/2 green bell pepper, cut into bite-sized strips
4 oz. (1 cup) shredded mozzarella cheese
DIRECTIONS
1.Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.
2.Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
3.Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.
Total Time:
Makes: 4 (1 1/4-cup) servings
INGREDIENTS
1/2 lb. lean ground beef
2 oz. (1/2 cup) sliced pepperoni, chopped
1 (14-oz.) jar spaghetti sauce (2 cups)
3/4 cup water
7 oz. (2 cups) uncooked ready-cut spaghetti
1/4 cup sliced ripe olives
1/2 green bell pepper, cut into bite-sized strips
4 oz. (1 cup) shredded mozzarella cheese
DIRECTIONS
1.Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.
2.Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
3.Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.
Caramelized Garlic Chicken
Prep Time: 30 Min
Total Time:
Makes: 4 servings
INGREDIENTS
2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves
DIRECTIONS
1.Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.
2.Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.
3.Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.
4.Bake at 500°F. for 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Total Time:
Makes: 4 servings
INGREDIENTS
2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves
DIRECTIONS
1.Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.
2.Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.
3.Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.
4.Bake at 500°F. for 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Biscuit Chicken Gorditas
Prep Time: 15 Min
Total Time: 30 Min
Makes: 5 gorditas
INGREDIENTS
1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
2 tablespoons cornmeal
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 1/4 cups refrigerated taco sauce with seasoned shredded chicken
1 1/4 cups shredded lettuce
1/3 cup sour cream
DIRECTIONS
1.Heat oven to 375°F. Separate dough into 5 biscuits; press each into 5 1/2-inch round. Coat both sides of each with cornmeal; place on ungreased cookie sheet. If biscuit loses shape, press out again.
2.Bake 10 to 12 minutes or until bottoms are golden brown. Sprinkle cheese over biscuits; bake about 2 minutes longer or until cheese is melted. Meanwhile, heat chicken as directed on container.
3.Top each biscuit with warm chicken, lettuce and sour cream. Fold each in half.
Total Time: 30 Min
Makes: 5 gorditas
INGREDIENTS
1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
2 tablespoons cornmeal
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 1/4 cups refrigerated taco sauce with seasoned shredded chicken
1 1/4 cups shredded lettuce
1/3 cup sour cream
DIRECTIONS
1.Heat oven to 375°F. Separate dough into 5 biscuits; press each into 5 1/2-inch round. Coat both sides of each with cornmeal; place on ungreased cookie sheet. If biscuit loses shape, press out again.
2.Bake 10 to 12 minutes or until bottoms are golden brown. Sprinkle cheese over biscuits; bake about 2 minutes longer or until cheese is melted. Meanwhile, heat chicken as directed on container.
3.Top each biscuit with warm chicken, lettuce and sour cream. Fold each in half.
Baked Potato Pizza
Prep Time: 15 Min
Total Time: 30 Min
Makes: 8 servings
INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
6 slices (1 oz each) provolone cheese
2 cups cubed unpeeled baked potato (about 1 large)
2 tablespoons olive oil
2 tablespoons ranch dressing and seasoning mix (from 1-oz milk recipe package)
8 strips crisply cooked bacon, chopped
1 cup shredded mild Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Sour cream, if desired
DIRECTIONS
1.Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2.Arrange provolone cheese slices on dough. In medium bowl, mix potato, olive oil and ranch dressing mix. Spoon evenly over cheese. Sprinkle with bacon and Cheddar cheese.
3.Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Sprinkle with onions. Serve with sour cream.
Total Time: 30 Min
Makes: 8 servings
INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
6 slices (1 oz each) provolone cheese
2 cups cubed unpeeled baked potato (about 1 large)
2 tablespoons olive oil
2 tablespoons ranch dressing and seasoning mix (from 1-oz milk recipe package)
8 strips crisply cooked bacon, chopped
1 cup shredded mild Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Sour cream, if desired
DIRECTIONS
1.Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2.Arrange provolone cheese slices on dough. In medium bowl, mix potato, olive oil and ranch dressing mix. Spoon evenly over cheese. Sprinkle with bacon and Cheddar cheese.
3.Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Sprinkle with onions. Serve with sour cream.
Ham and Cheese Crescent Sandwiches
Prep Time: 15 Min
Total Time: 30 Min
Makes: 4 sandwiches
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 thin slices cooked ham
4 thin slices Swiss cheese
DIRECTIONS
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. On ungreased cookie sheet, press or roll each to form 7x5-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. On ungreased cookie sheet, press or roll each to form 7x5 inch rectangle.
3. Place one ham slice and one cheese slice on each rectangle. For each rectangle, fold dough in half over filling; press edges firmly to seal.
4. Bake 10 to 13 minutes or until golden brown.
Found on Pillsbury.com
Total Time: 30 Min
Makes: 4 sandwiches
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 thin slices cooked ham
4 thin slices Swiss cheese
DIRECTIONS
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. On ungreased cookie sheet, press or roll each to form 7x5-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. On ungreased cookie sheet, press or roll each to form 7x5 inch rectangle.
3. Place one ham slice and one cheese slice on each rectangle. For each rectangle, fold dough in half over filling; press edges firmly to seal.
4. Bake 10 to 13 minutes or until golden brown.
Found on Pillsbury.com
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