Chicken Crescent Rolls

2 c. cubed cooked chicken or turkey (some skin okay)

2 T butter (helps if softened)

1 T chopped onion (any kind you have on hand)

½ t salt

2 T milk

3 – 4 oz cream cheese (helps if softened)

1T Choice of seasoning (lemon thyme, paprika, 1 T curry powder +2T dried fruit, italian, greek , herbs de Provence or poultry seasoning). Plain okay, too.

1 pack refrigerated crescent rolls

Combine in a bowl ahead and lit sit in the fridge at least 20 minutes so flavors meld. Great to do when you have a break and then just wrap them while the oven heats.

Roll out crescent rolls onto ungreased cookie sheet. Cut either into 4 blocks or 6. Divide chicken among rolls, place in center. Bring opposite corners together across top of chicken. Could drizzle with butter or top with pretty spice (paprika) for color. Bake 20 minutes at 350 degrees. Serves 4 adults.

Nothing has to be measured exactly, okay to eyeball and to experiment. Could also be done with a purchased chicken salad and just add a little cream cheese. This is great for leftover rotisserie chicken or thanksgiving turkey.

N.CarolinaGirl

Quesadilla Casserole

1 lb ground beef
1/2 c chopped onion
2 cans (8 oz each) tomato sauce
15 oz black beans, drained and rinsed
8 3/4 oz can whole kernel corn, undrained
4 1/2 oz chopped green chiles, undrained
2 t chili powder
1 t cumin
1 t minced garlic
1/2 t oregano
1/2 t crushed red pepper (optional)
6 flour tortillas (8 inches)
2 c shredded cheddar cheese

1. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn, and green chiles; mix well. Stir in all of the spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.

2. Spread 1/2 cup of the mixture on bottom of 13x9 baking dish (sprayed with no-stick cooking spray). Top with 3 tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.

3. Bake in preheated 350 degree oven for 15 minutes or until heated through. Let stand 5 minutes before serving.


kem717

Chicken Thighs with Cauliflower and Parsley

From: Martha Stewart Everyday Food

I saw this on the Everyday Food show on PBS, it looked so good that I tried it out and it was great. There is a video on marthastewart.com site that shows how to make it- just type in the recipe in the recipe finder search box on the site.

Ingredients

Serves 4.

• 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
• 1 head cauliflower (about 1 pound), cut into large florets
• 1/4 cup fresh parsley leaves, chopped
• 2 tablespoons sherry vinegar
• 1 tablespoon capers, rinsed

Directions

1. Preheat oven to 450 degrees.
2. Heat a large ovenproof skillet over medium-high. Season chicken with coarse salt and ground pepper. Cook chicken, skin side down, until skin is browned, 5 to 7 minutes. Flip chicken and cook until browned, about 3 minutes.
3. Place cauliflower around chicken, turning to coat in pan juices; season with salt and pepper. Transfer skillet to oven and roast until chicken is cooked through and cauliflower is tender, about 20 minutes. Remove from oven and stir in parsley, vinegar, and capers.

JAM2000

Lemon Fusilli with Arugula

From: Barefoot Contessa

Ingredients

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 bunch broccoli
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

JAM2000

Cream of Fresh Tomato Soup

From: Barefoot Contessa

This is so yummy. I went out and bought tomatoes for it, but I can't wait to make this again when the tomatoes in my garden are ready. I didn't use a food mill- I used a stick blender that I put right in the pot, it came out fine.

Ingredients

• 3 tablespoons good olive oil
• 1 1/2 cups chopped red onions (2 onions)
• 2 carrots, unpeeled and chopped
• 1 tablespoon minced garlic (3 cloves)
• 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
• 1 1/2 teaspoons sugar
• 1 tablespoon tomato paste
• 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
• 3 cups chicken stock, preferably homemade
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 3/4 cup heavy cream ( I used light cream)
• Croutons, for garnish

Directions

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

JAM2000

Zesty Chicken with Shallots, Capers and Olives

From the book Weight Watchers: Make It in Minutes: Easy Recipes in 15,20,and 30 Minutes

Ingredients:

• 1 pound thin-sliced skinless boneless chicken breasts
• 1 teaspoon dried rosemary, crumbled
• ½ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 2 teaspoons olive oil
• 2 shallots, chopped
• 1 garlic clove, minced
• 3 tablespoons cider vinegar
• ¼ cup dry white wine
• 1 (14 ½ ounce) can dried tomatoes, with their juice
• 5 kalamata olives, pitted and chopped
• 1 tablespoon capers, drained
• ¼ cup chopped fresh basil

Directions:

1. Sprinkle the chicken with rosemary, salt and pepper.
2. Heat the oil in a large nonstick skillet over medium-high heat.
3. Sauté the chicken until browned and cooked through, about 3 minutes on each side; transfer to a plate.
4. Add the shallots and garlic to the skillet and cook until the shallots are soft, about 1 minute Stir in the vinegar; continue to cook until the vinegar evaporates, about 30 seconds.
5. Add the wine, tomatoes, olives, and capers.
6. Simmer, uncovered, until the sauce thickens slightly, about 8 minutes.
7. Stir in the basil.
8. Return the chicken to the skillet and cook about 1 minute longer to heat through.

Serve the chicken over your favorite thin-strand pasta with a tossed green salad on the side.

JAM2000

Chicken-Pasta Salad

Adapted from Cooking Light

Any kind of short pasta can be substituted for farfalle.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

• 4 cups cooked farfalle (about 8 ounces uncooked bow tie pasta)
• 2 cups diced ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
• 3/4 cup sliced carrot
• 3/4 cup sliced celery
• 1/2 cup frozen petite green peas, thawed
• 1/2 cup diced red bell pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons minced fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon grated lemon rind
• 1 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Combine the first 6 ingredients in a large bowl. Combine the olive oil and remaining ingredients, and stir mixture well with a whisk. Drizzle vinaigrette over salad, and toss gently. Cover salad and chill.

Ok, I didn't follow the recipe that closely but the part I did follow closely was the dressing and that was the best part! My modifications:

- Used grilled chicken breast from the night before

- Omitted celery and peas (didn't have them) and added green onion

- Used baby spinach as a lettuce base

- Used orzo pasta in place of farfalle

- Doubled dressing recipe but you could do at least that much - we almost ran out for just 2 servings.

lms_bride

Mac and Cheese

Ingredients:

2 cups dry elbow macaroni

1 -2 cans Campbell's condensed Cheddar Cheese soup (I used 2 but had too much - it depends how creamy you like your mac n cheese)

1 cup shredded extra sharp Cheddar Cheese

1/8 teaspoon pepper

1 cup milk

1 tablespoon margarine or butter - melted

2 tablespoons dry bread crumbs (I made my own from whole wheat bread)

Directions:

1. Cook elbow macaroni according to package directions.

2. Pre-heat oven to 375 degrees F. Spray casserole/baking dish with non-stick cooking spray, if desired.

3. For quicker prep, while macaroni cooks, combine cheddar cheese soup, milk, & pepper in a pot on stove top.

4. When cheese mixture is warm and well combined, sprinkle in 3/4 of the shredded cheddar cheese and stir until melted.

5. Add drained, cooked pasta into cheddar cheese sauce and toss/stir to coat.

6. Pour combination into casserole dish. Sprinkle top with remaining shredded cheddar cheese.

7. Combine melted margarine with breadcrumbs and sprinkle over top of mac n cheese .

8. Bake until hot & bubbling - approx. 20 minutes if sauce prepared on stove top.

Kitten80

Cheesy Potatoes and Ham Casserole

Ingredients:

1 package (2 lbs) frozen southern style hash browns (the cube ones)
2-3 cups shredded cheese (I like a Mexican blend, but plain cheddar would work too)
1 pint sour cream
2 cans cream of potato soup
2 tablespoons minced onion (or one packet of onion soup mix)
1/2 cup milk
1-2 ham steaks cut into small pieces/cubes

Directions:

Preheat oven to 325 degrees.

Heat soup and cheese until cheese is completely melted in large saucepan.

Take off heat and add other ingredients (leaving a little cheese out to top).

Bake at 325 for at least 2.5-3 hours in covered, greased/buttered casserole dish.

Remove cover and sprinkle cheese on top.

Bake at 375 for 15-20 minutes or until cheese on top is browned.

This makes a lot so I usually split the recipe in half before I put it in the oven. I put half in a disposable foil pan covered in foil and in a Ziploc bag in the freezer. The other half, I cook as the recipe says. To cook the frozen one, put it straight in the oven frozen and cook for 3 hours on 325.

Ciarrai

Taco Soup

1lb ground beef

1pkg Ranch Dressing Seasoning

1pkg of Taco Seasoning

1 cup of water

Brown ground beef, drain. Add seasonings mixes and water, simmer for a couple of minutes.

Then add:

1 can Rotel

1 can Corn

1 can Kidney Beans

1 can Pinto Beans

1 can Diced Tomatoes
1/4 small yellow onion diced

Let simmer. The longer you let it simmer the better it is!

Ciarrai

Three Cheese Chicken Penne Pasta Bake

Ingredients

1-1/2 cups multi-grain penne pasta, uncooked

1 pkg. (9 oz.) fresh spinach leaves (you can sub frozen- I've done it and it's fine)

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed

1 cup shredded Mozzarella Cheese

2 Tbsp. Grated Parmesan Cheese

Directions

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

JAM2000

Pork Chops with Apples and Stuffing

This sounds weird, but it is so yummy.

Ingredients

1 pkg. (6 oz.) Stuffing Mix for Chicken

1 can (21 oz.) apple pie filling

6 boneless pork loin chops (1-1/2 lb.), 3/4 inch thick

Directions

Heat oven to 375ºF.

Prepare stuffing as directed on package.

Spread pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.

Bake 40 min. or until chops are done (160ºF), removing foil after 30 min.

JAM2000

Italian Sausage and Pasta Bow

Ingredients

3-1/2 cups farfalle (bow-tie pasta), uncooked

4 Italian sausage links (1 lb.), cut into 1/2-inch-thick slices

2 green peppers, cut into chunks

2 cups spaghetti sauce

1 cup shredded Mozzarella Cheese

Directions

Cook pasta as directed on package.

Meanwhile, cook sausage and peppers in large skillet on medium-high heat 15 min., turning sausage for even browning. Add sauce; cover. Cook on medium heat 10 min. or until heated through.

Drain pasta; mix with sausage and peppers in skillet. Sprinkle with cheese.

JAM2000

Bruschetta Chicken

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) Stuffing Mix for Chicken

1/2 cup water

2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup shredded Mozzarella Cheese

Directions

Preheat oven to 400 degrees.

Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.

Top with stuffing. Bake 30 min. or until chicken is done.

JAM2000

Pulled Pork (Crock Pot) Recipe

SERVES 10

Ingredients

4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 oz) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
Extra barbecue sauce, for serving (optional)

Directions

1. Slice one onion and place in crock pot.

2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.

3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 1 hour on LOW – or until heated thoroughly.

5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.

Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

JAM2000

Roasted Plum Tomatoes

Serve right away- these lose their heat quickly. But they are so yummy. Goes great with steak.

Ingredients

8 (about 1 1/2 pound) plum tomatoes
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper


Directions

1. Preheat oven to 425 degrees. Core tomatoes; halve each lengthwise. Transfer to a rimmed baking sheet; toss with olive oil, dried thyme, coarse salt, and ground pepper until coated.

2. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.

JAM2000

Zucchini Pie

This is a family favorite. It is like a quiche. I add lots more veggies, like red peppers, carrots, and spinach when I want my son to get lots of vegetables.

Ingredients

3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.

2. In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.

3. Bake for 30 minutes, or until lightly brown.

JAM2000

Pasta with Prosciutto and Peas

Ingredients

Coarse salt and ground pepper
12 ounces fettuccine
1 tablespoon butter
1 shallot, finely chopped (1/4 cup)
2/3 cup heavy cream (half and half or light cream work just as well, and are healthier)
1 package (10 ounces) frozen peas, thawed
8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)


Directions

1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.

2. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.

3. Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

JAM2000

Linguine with Turkey Sausage and Peppers

Ingredients

1 pound linguine
1 pound turkey sausage, casings removed
6 cloves garlic, thinly sliced
4 yellow (or red) bell peppers, thinly sliced
4 tablespoons butter
4 tablespoons arugula, torn
Coarse salt and ground pepper, for seasoning

Directions

1. Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.

2. Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.

3. Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.

4. Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.

JAM2000

Pork Tenderloin with Roasted Apples and Onions

Ingredients

1/4 cup balsamic vinegar
2 tablespoons maple syrup
3 medium red apples, halved and cored, each cut into 8 wedges
1 large red onion, halved and sliced into 1/2-inch-thick pieces
1 tablespoon olive oil
Coarse salt and ground pepper
2 pork tenderloins, (12 ounces each), trimmed of excess fat

Directions

Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.

On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.

Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.

Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.

JAM2000