Tuesday, July 8, 2008

Slow Cooker Pineapple Sausage

1 Sausage link package, chopped
1 bottle barbecue sauce
1 can pineapple chunks in juice, undrained
3 tbsp. cornstarch
3 green peppers chopped
6 c rice

Place sausage in slow cooker. Add barbecue sauce; mix well. Add pineapple with juice, add cornstarch; stir until well blended. Top with the pineapple chunks and peppers; cover with lid.

Cook on LOW for 6 to 8 hours or HIGH for 5 hours. Serve over rice.

Option (not included in recipe): Sprinkle with chopped peanuts.

Pronto Pasta Bake

Pronto Pasta Bake (will need the baking tins)

12 oz. Rotini pasta 1 tsp. Dried basil leaves
2 medium zucchini, coarsely chopped ½ c. parmesan cheese
¼ tsp. Garlic powder 2 cups shredded mozzarella cheese
1 jar (48 oz) spaghetti sauce

Preheat oven to 375. Cook pasta according to package directions; drain. In medium bowl add zucchini, spaghetti sauce, basil, and garlic. In 9x13 pan, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture, and half of each of the cheeses. Repeat layers with the remaining pasta, sauce, and cheeses; cover with aluminum foil. Bake 45 minutes. Uncover, continue baking 5 minutes. Serve with toasted garlic bread, if desired. Serves 8.

Nichole's Chicken Artichoke Bake

6 chicken breasts
1 cup spinach artichoke dip
4 diced tomatoes
6 slices provalone cheese

Place chicken in the bottom of pan. Cover each breast with dip and one slice of provalone. Sprinkle on tomatoes. Freeze. Defrost completely. Bake at 350 for 45 minutes or until chicken is 160 degrees.

Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

4-6 chicken breasts
1 T Olive Oil
1 T Butter
1-8 oz Package of mushrooms
1 t minced garlic
1 small red bell pepper
1 20 oz package cheese-filled tortellini
1-2 jars of alfredo sauce
1/8-1/4 cup of pesto
1/2 cup olives
1 tomato chopped
Grated parmesan cheese for topping

1-6 ounce jar of artichoke heats, drained and coarsely chopped.

Thaw completely. Cut chicken in strips and Grill or Broil chicken breasts until done. In sauté pan, melt butter with olive oil and cook garlic, mushrooms and bell peppers until tender. Cook tortellini til done, drain. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomatoes and black olives into mushroom mixture. Stir in gently until mixed and heat over low until heated through. Top with grated parmesan cheese.

Mexican Lasagna

1 lb ground beef
1 T chili powder
1t cumen
1 14 oz can stewed tomatoes
1/2 c taco sauce
1/2 red onion- chopped
1 can black beans
1 c. frozen corn
6 flour tortillas
2 c. shredded cheese

brown meat and add chili powder, cumen, and red onion - brown 5 min then add stewed tomatoes, taco sauce, black beans, and corn. Heat 2-3 min season with salt and pepper

layer tortillas, beef mix, and cheese x3. Bake @ 350 for 12-15 min if thawed. About 30-40 min if frozen. Top with sour cream, guacamole, and/or salsa

Monday, July 7, 2008

Grilled Brushetta Chicken

1/2 cup KRAFT Sun-Dried Tomato Dressing
6 small boneless skinless chicken breast halves 1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

Ritz Cracker Chicken

1 cup sour cream

2 cups crushed ritz crackers

1/2 cup grated parmesean cheese

1 tsp. garlic salt

4-6 chicken breasts

Directions: Mix crushed ritz crackers with parmesean and garlic salt in large bowl. Coat chicken with sour cream and roll in mixture. Bake at 350 for 45-60 minutes.

Ritz Cracker Chicken 11/12/09
Defrost. Bake at 350 for 45-60 minutes.

5-minute Enchilada Casserole


about 14 taquitos (frozen food) chicken or beef

1 large can of refried beans

1 can of enchilada sauce

1.5 cups shredded cheese

Spread refried beans into a 9x13 pan. Place frozen taquitos on top of refried beans. Spread enchilada sauce on top, sprinkle with cheese. Bake at 400 for 25-30 minutes. serve with desired toppings like sour cream, olives, guacamole.

BBQ Country Style Spare Ribs

4 lbs Spare Ribs

1 cup water
1 cup catsup
2 tsp. salt
2 TB Worcestershire
1/4 cup brown sugar
2 tsp. dry mustard
1 cup sliced onion
1/2 cup vinegar

Bake (covered) the spare ribs at 350 for 1 hour. Drain liquid and pour sauce over the ribs. Bake (covered) for 1 1/2 hours and then uncovered for 15 more minutes. The meat should be very tender.