Grubilicious Contributor: Stacy McCarty
This is soooo good, ya'll. And, the kids will love it.
1 lb. ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 (15 oz) can black beans, rinsed and drained
1 can (6 oz) of tomato paste
1/2 c. water
1/2 c. ketchup
1 tsp. dried oregano
1/4 tsp. salt
2 tubes (8 oz. each) refrigerated crescent rolls
1 c. (4 oz.) shredded cheddar cheese
In a large skillet, cook the beef, onion and bell pepper over medium heat until meat is no longer pink. Drain the fat. Stir in beans, tomato paste, water, ketchup, oregano, and salt.
Separate cresent dough into 4 rectangles. Seal perforations. Spoon 1/4 of the meat mixture onto half of each rectangle, sprinkle with cheese. Fold dough over filling, pinch edges to seal. Cut slits in tops.
Place on an ungreased baking sheet. Bake at 375 for 13-15 minutes or until golden brown. Yields 4 servings
Simple & Delicious magazine, August 2009
Showing posts with label Entrees. Show all posts
Showing posts with label Entrees. Show all posts
Thursday, August 20, 2009
Creamy Shrimp Alfredo with Tomato & Basil
Grubilicious Contributor: Stacy McCarty
2 T. Olive Oil
1 medium onion, finely chopped
1 rib celery, finely chopped*
1 medium bell pepper, chopped
2 cloves garlic, finely chopped
1 can chicken broth
1 jar Tomato & Basil Sauce (I used Bertolli)
1 jar Alfredo Sauce (I used Bertolli)
1 lb. uncooked fresh or frozen medium shrimp, peeled & deveined
Hot Pepper Sauce to taste (such as Tabasco)
1 (16 oz) fettuccine, cooked and drained
Directions:
Heat olive oil in a large skillet on medium-high heat. Add next 4 ingredients and cook for 5 minutes or until veggies are tender. Slowly stir in broth and bring to a boil. Once boiling, reduce heat and simmer on low for 5 minutes. Stir in both sauces and simmer, stirring occasionally for 15 minutes. Stir in shrimp and cook, stirring occasionally, 3-5 minutes or until shrimp turn pink. Stir in hot pepper sauce to taste. Serve over hot fettuccine.
*I didn't have celery, so didn't use it and it was perfectly fine.
2 T. Olive Oil
1 medium onion, finely chopped
1 rib celery, finely chopped*
1 medium bell pepper, chopped
2 cloves garlic, finely chopped
1 can chicken broth
1 jar Tomato & Basil Sauce (I used Bertolli)
1 jar Alfredo Sauce (I used Bertolli)
1 lb. uncooked fresh or frozen medium shrimp, peeled & deveined
Hot Pepper Sauce to taste (such as Tabasco)
1 (16 oz) fettuccine, cooked and drained
Directions:
Heat olive oil in a large skillet on medium-high heat. Add next 4 ingredients and cook for 5 minutes or until veggies are tender. Slowly stir in broth and bring to a boil. Once boiling, reduce heat and simmer on low for 5 minutes. Stir in both sauces and simmer, stirring occasionally for 15 minutes. Stir in shrimp and cook, stirring occasionally, 3-5 minutes or until shrimp turn pink. Stir in hot pepper sauce to taste. Serve over hot fettuccine.
*I didn't have celery, so didn't use it and it was perfectly fine.
Monday, April 6, 2009
Chicken Lasagna With Roasted Red Bell Pepper Sauce
Grubilicious Contributor: Stacy McCarty
Ingredients:
1 (12 oz) jar roasted red bell peppers, drained
1 (16 oz) jar creamy Alfredo sauce
1 (3 oz) package shredded parmesan cheese
1/2 teaspoon dried crushed red pepper
4 cups chopped cooked chicken (I just boiled a package of chicken breasts)
2 (8 oz) containers chive-and-onion cream cheese
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 t. seasoned pepper
3/4 t. garlic salt
9 no-boil lasagna noodles
2 cups shredded Italian cheese blend
1. Process first 4 ingredients (through crushed red pepper) in a food processor or blender until smooth, stopping to scrap sides- makes Roasted Pepper Sauce
2. Preheat oven to 350 and stir together next 5 ingredients (chicken through salt).
3. Layer a lightly greased 11x7-inch baking dish with 1/3 Roasted Pepper Sauce, 3-4 noodles, 1/3 chicken mixture, 1/3 Italian cheese. Repeat layers twice. Place baking dish on a baking sheet.
4. Bake covered, at 350 for 50-55 minutes or until thoroughly heated. Uncover and bakes 15 more minutes.
Southern Living
Ingredients:
1 (12 oz) jar roasted red bell peppers, drained
1 (16 oz) jar creamy Alfredo sauce
1 (3 oz) package shredded parmesan cheese
1/2 teaspoon dried crushed red pepper
4 cups chopped cooked chicken (I just boiled a package of chicken breasts)
2 (8 oz) containers chive-and-onion cream cheese
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 t. seasoned pepper
3/4 t. garlic salt
9 no-boil lasagna noodles
2 cups shredded Italian cheese blend
1. Process first 4 ingredients (through crushed red pepper) in a food processor or blender until smooth, stopping to scrap sides- makes Roasted Pepper Sauce
2. Preheat oven to 350 and stir together next 5 ingredients (chicken through salt).
3. Layer a lightly greased 11x7-inch baking dish with 1/3 Roasted Pepper Sauce, 3-4 noodles, 1/3 chicken mixture, 1/3 Italian cheese. Repeat layers twice. Place baking dish on a baking sheet.
4. Bake covered, at 350 for 50-55 minutes or until thoroughly heated. Uncover and bakes 15 more minutes.
Southern Living
Almond Stuffed Chicken
Grubilicious Contributor: Stacy McCarty
1 container of garlic-and-herbs spreadable cheese (such as Boursin)
1/4 cup slivered almonds, toasted, coarsely chopped
3 tablespoons chopped fresh parsley (optional)
3-4 boneless, skinless chicken breasts halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons butter
1. Toast almonds at 400 degrees for about 5-6 minutes, chop almonds slivered into small pieces and mix with cheese and parsley.
2. Cut a pocket in the thickest part of chicken breasts and fill with cheese and almond mixture. Salt and pepper outside of chicken breasts.
3. Melt butter in large skillet. Add chicken to pan and cook on each side until chicken is cooked thoroughly about 6-10 minutes on each side. If needed, hold pocket together with toothpicks.
1 container of garlic-and-herbs spreadable cheese (such as Boursin)
1/4 cup slivered almonds, toasted, coarsely chopped
3 tablespoons chopped fresh parsley (optional)
3-4 boneless, skinless chicken breasts halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons butter
1. Toast almonds at 400 degrees for about 5-6 minutes, chop almonds slivered into small pieces and mix with cheese and parsley.
2. Cut a pocket in the thickest part of chicken breasts and fill with cheese and almond mixture. Salt and pepper outside of chicken breasts.
3. Melt butter in large skillet. Add chicken to pan and cook on each side until chicken is cooked thoroughly about 6-10 minutes on each side. If needed, hold pocket together with toothpicks.
Tuesday, March 3, 2009
SALSA VERDE CHICKEN CASSEROLE
Grubilicious Contributor: Stacy Fetterman
Ingredients
2 (3.5-oz.) bags boil-in-bag rice
2 ripe avocados
3/4 cup salsa verde
1 (4-oz.) can chopped green chiles
1 tablespoon fresh lime juice
2 cups chopped cooked chicken breast
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1 cup light sour cream
1 cup (4 oz.) grated Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Topping: chopped tomatoes
Preparation
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice.
Stir in hot cooked rice.
3. Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.
4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.
Southern Living
Ingredients
2 (3.5-oz.) bags boil-in-bag rice
2 ripe avocados
3/4 cup salsa verde
1 (4-oz.) can chopped green chiles
1 tablespoon fresh lime juice
2 cups chopped cooked chicken breast
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1 cup light sour cream
1 cup (4 oz.) grated Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Topping: chopped tomatoes
Preparation
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice.
Stir in hot cooked rice.
3. Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.
4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.
Southern Living
SPAGHETTI WITH SAUSAGE AND PEPPERS
Grubilicious Contributor: Stacy Fetterman
Ingredients
8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Preparation
1. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat
8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender.
Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
Southern Living
Ingredients
8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Preparation
1. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat
8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender.
Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
Southern Living
Wednesday, February 25, 2009
Hearty Beef & Mushroom Stew
Grubilicious Contributor: Stacy McCarty
2 T. olive oil
2 lbs. beef stew meat, cut into 1-inch cubes
1 t. garlic powder
1 t. pepper
1 (10 oz) package white mushrooms, quartered
1 large onion, sliced
1 red bell pepper. large dice
2 T. dijon mustard
2 cans cream of mushroom soup
2 T. Worchestershire sauce
1. Heat large skller over medium heat. Add olive oil and swirl bottom to coat. Add beef, and season with garlic powder and pepper. Brown beef on all sides. Remove from pan, draining fat.
2. Place mushrooms, onion, and red peppers at the bottom of the slow-cooker. Add browned meat to top of the veggies. Mix in a large bowl, mustard, soup, and worchestershire sauce. Pour the soup mixture over the beef and veggies in the slow cooker.
3. Cover and put the slow cooker on high. Cook for 6-8 hours, making sure not to lift the cover as it will add additional cooking time.
4. Serve over egg noodles.
2 T. olive oil
2 lbs. beef stew meat, cut into 1-inch cubes
1 t. garlic powder
1 t. pepper
1 (10 oz) package white mushrooms, quartered
1 large onion, sliced
1 red bell pepper. large dice
2 T. dijon mustard
2 cans cream of mushroom soup
2 T. Worchestershire sauce
1. Heat large skller over medium heat. Add olive oil and swirl bottom to coat. Add beef, and season with garlic powder and pepper. Brown beef on all sides. Remove from pan, draining fat.
2. Place mushrooms, onion, and red peppers at the bottom of the slow-cooker. Add browned meat to top of the veggies. Mix in a large bowl, mustard, soup, and worchestershire sauce. Pour the soup mixture over the beef and veggies in the slow cooker.
3. Cover and put the slow cooker on high. Cook for 6-8 hours, making sure not to lift the cover as it will add additional cooking time.
4. Serve over egg noodles.
Quick Chicken & Dumplings
Grubilicious Contributor: Stacy McCarty
4 cups of water
3 cups chopped cooked chicken (I used one whole rotisserie chicken from the grocery store)
2 cans of cream of chicken soup
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 (6 oz can) refrigerated buttermilk biscuits
1. Bring 4 cups of water and next 4 ingredients to a boil in a Dutch oven over med-high heat, stirring often.
Separate biscuits in half forming 2 rounds; cut each round in half. Drop biscuits in one at a time into boiling mixture; stir gently. Cover, reduce heat to low, and simmer stirring occassionally, 15-20 minutes or until dumplings are cooked.
Can be made with all reduced fat ingredients.
Southern Living
4 cups of water
3 cups chopped cooked chicken (I used one whole rotisserie chicken from the grocery store)
2 cans of cream of chicken soup
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 (6 oz can) refrigerated buttermilk biscuits
1. Bring 4 cups of water and next 4 ingredients to a boil in a Dutch oven over med-high heat, stirring often.
Separate biscuits in half forming 2 rounds; cut each round in half. Drop biscuits in one at a time into boiling mixture; stir gently. Cover, reduce heat to low, and simmer stirring occassionally, 15-20 minutes or until dumplings are cooked.
Can be made with all reduced fat ingredients.
Southern Living
Tuesday, January 27, 2009
SAUCY MANICOTTI
Grubilicious Contributor: Stacy Fetterman
This is soooo delicious. It takes a little time but is worth it!
Ingredients
1 (8 oz.) package uncooked manicotti shells
1 (16 oz.) package Italian sausage, casings removed
1 large onion, chopped
9 garlic cloves, pressed and divided
1 (26 oz.) pasta sauce
1 (8oz) container chive-and-onion cream cheese, softened
6 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1 (15 oz) container ricotta cheese
3/4 teaspoon freshly ground pepper
1. Cook manicotti shells for 6 minutes and drain.
2. Cook sausage, onion, and 5 garlic cloves in a large Dutch oven overmedium-high heat 6 minutes, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce; bring to a boil. Remove from heat.
3. Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients and remaining 4 garlic cloves in a large bowl, stirring until blended.
4. Cut a slit down length of each cooked manicotti shell.Spoon 1 cup sauce mixture into a lightly greased 13x9 inch baking dish. Spoon cheese mixture evenly into manicotti shells.
5. Arrange stuffed shells over sauce in dish, seam side down. Spoon remaining sauce over stuffed shells. Sprinkle evenly with the remaining 2 cups of cheese.
6. Bake, covered, at 350 for 50 minutes.
Southern Living
This is soooo delicious. It takes a little time but is worth it!
Ingredients
1 (8 oz.) package uncooked manicotti shells
1 (16 oz.) package Italian sausage, casings removed
1 large onion, chopped
9 garlic cloves, pressed and divided
1 (26 oz.) pasta sauce
1 (8oz) container chive-and-onion cream cheese, softened
6 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1 (15 oz) container ricotta cheese
3/4 teaspoon freshly ground pepper
1. Cook manicotti shells for 6 minutes and drain.
2. Cook sausage, onion, and 5 garlic cloves in a large Dutch oven overmedium-high heat 6 minutes, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce; bring to a boil. Remove from heat.
3. Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients and remaining 4 garlic cloves in a large bowl, stirring until blended.
4. Cut a slit down length of each cooked manicotti shell.Spoon 1 cup sauce mixture into a lightly greased 13x9 inch baking dish. Spoon cheese mixture evenly into manicotti shells.
5. Arrange stuffed shells over sauce in dish, seam side down. Spoon remaining sauce over stuffed shells. Sprinkle evenly with the remaining 2 cups of cheese.
6. Bake, covered, at 350 for 50 minutes.
Southern Living
CHICKEN BAKE
Grubilicious Contributor: Stacy Fetterman
Quick, easy, and yummy! I usually used reduced fat cream of chicken,reduced fat Ritz, and reduced fat sour cream and it's just as good.
4 boneless skinless chicken breasts
1 can cream of chicken soup
1 (8oz) container of sour cream
1 sleeve of Ritz Crackers, crushed
2 tbs. melted butter or margarine
cooked white rice
Mix sour cream and cream of chicken together in a bowl. Place chickenbreasts in baking dish and season with pepper. Pour cream of chickenmixture evenly over the chicken. Top with crushed Ritz crackers anddrizzle with melted butter. Bake at 350 for 40 min. or until chickenis cooked through. Serve over rice.
Quick, easy, and yummy! I usually used reduced fat cream of chicken,reduced fat Ritz, and reduced fat sour cream and it's just as good.
4 boneless skinless chicken breasts
1 can cream of chicken soup
1 (8oz) container of sour cream
1 sleeve of Ritz Crackers, crushed
2 tbs. melted butter or margarine
cooked white rice
Mix sour cream and cream of chicken together in a bowl. Place chickenbreasts in baking dish and season with pepper. Pour cream of chickenmixture evenly over the chicken. Top with crushed Ritz crackers anddrizzle with melted butter. Bake at 350 for 40 min. or until chickenis cooked through. Serve over rice.
CAJUN SAUSAGE AND RICE
Grubilicious Contributor: Stacy Fetterman
This meal is so easy and really good. I usually make it withcornbread and Ranch Style Beans.
1 package of Hillshire Farms Smoked Sausage, sliced (this sausage tastes the best with the flavors)
1 medium onion coarsely chopped
1 (28oz) can Petite Diced Tomatoes
1/2 tsp. Tony Chachere's Seasoning (more if you like it spicier)
cooked white rice
Cook sausage and onions in a skillet over medium high heat until thesausage is cooked and browned. Add tomatoes and Tony Chachere'sseasoning and cook on medium low heat for another 10 minutes or untilheated thoroughly. Serve over rice.
This meal is so easy and really good. I usually make it withcornbread and Ranch Style Beans.
1 package of Hillshire Farms Smoked Sausage, sliced (this sausage tastes the best with the flavors)
1 medium onion coarsely chopped
1 (28oz) can Petite Diced Tomatoes
1/2 tsp. Tony Chachere's Seasoning (more if you like it spicier)
cooked white rice
Cook sausage and onions in a skillet over medium high heat until thesausage is cooked and browned. Add tomatoes and Tony Chachere'sseasoning and cook on medium low heat for another 10 minutes or untilheated thoroughly. Serve over rice.
Teriyaki Chicken
Grubilicious Contributor: Leslie Valentine
Ingredients:
1/2 cup soy sauce
1 1/2 teaspoons cider vinegar
2 teaspoons vgetable oil
1 teaspoon garlic powder
1/2 cup sugar
3/4 teaspoon ground ginger
chicken breasts
* Preheat oven to 350 degrees.
* Combine the first 6 ingredients in a small bowl.
* Place chicken in a greased baking dish.
* Pour mixture from bowl over chicken (you may want to poke some holes in the chicken with a knife to let the mixture seep into the chicken.. and flip the chicken over to make sure both sides get coated)
* Bake uncovered for 35 minutes.
* Serve chicken with over rice if desired... the mixture can be poured over the rice too.
*** You can also try this with beef or pork and make kabobs
Ingredients:
1/2 cup soy sauce
1 1/2 teaspoons cider vinegar
2 teaspoons vgetable oil
1 teaspoon garlic powder
1/2 cup sugar
3/4 teaspoon ground ginger
chicken breasts
* Preheat oven to 350 degrees.
* Combine the first 6 ingredients in a small bowl.
* Place chicken in a greased baking dish.
* Pour mixture from bowl over chicken (you may want to poke some holes in the chicken with a knife to let the mixture seep into the chicken.. and flip the chicken over to make sure both sides get coated)
* Bake uncovered for 35 minutes.
* Serve chicken with over rice if desired... the mixture can be poured over the rice too.
*** You can also try this with beef or pork and make kabobs
Wednesday, October 1, 2008
Pecan-Chili Lime Encrusted Chicken Breasts
Grubilicious Contributor: Stacy McCarty
I know this sounds weird but, it's soooo good. Another HEB chef recipe (see explanation below):
4 chicken breats (I used the thin chicken breats for milanesas rather than pounding the breasts (HA!) as explained below)
Sweet chili lime sauce
1 cup chopped pecans
2 cups bread crumbs
Oil (grapeseed or canola preferably)
Directions:
Mix bread crumbs and pecans together. Pound chicken breats to about 1/2 inch thick. Brush chicken with chili lime sauce. Encrust chicken with bread crumbs and pecan mixture. Heat pan on med-high, add oil, turn heat down to medium and cook chicken for approximately 4 minutes on each side.
Drizzle sauce over chicken when served.
I know this sounds weird but, it's soooo good. Another HEB chef recipe (see explanation below):
4 chicken breats (I used the thin chicken breats for milanesas rather than pounding the breasts (HA!) as explained below)
Sweet chili lime sauce
1 cup chopped pecans
2 cups bread crumbs
Oil (grapeseed or canola preferably)
Directions:
Mix bread crumbs and pecans together. Pound chicken breats to about 1/2 inch thick. Brush chicken with chili lime sauce. Encrust chicken with bread crumbs and pecan mixture. Heat pan on med-high, add oil, turn heat down to medium and cook chicken for approximately 4 minutes on each side.
Drizzle sauce over chicken when served.
Creamy Chicken Tortilla Soup
Grubilicious Contributor: Stacy McCarty
So, I was recently at the HEB doing some leisurely grocery shopping sans kiddos when I sampled a couple of really great recipes from the fabulous HEB chefs. And, of course, I always go to the grocery store hungry, so I was conned into buying all the expensive sauces, etc. for the recipes. Fortunately, they were really, really tasty and a big hit with the fam! Here's the first one:
CREAMY CHICKEN TORTILLA SOUP
Ingredients:
1 jar Canyon Tortilla Soup (with all the fancy pre-made stuff by the chef's station in HEB)
1 pkg. fully cooked HEB chicken fajitas (the small bag)
1 pint heavy whipping cream
8 oz. Velveeta cheese, cubed
avocado
sour cream
tortilla chips
Directions:
1. Place all ingredients into a large pot.
2. Simmer for 20 minutes on low heat.
3. Top with avocado, sour cream, tortilla chips
So, I was recently at the HEB doing some leisurely grocery shopping sans kiddos when I sampled a couple of really great recipes from the fabulous HEB chefs. And, of course, I always go to the grocery store hungry, so I was conned into buying all the expensive sauces, etc. for the recipes. Fortunately, they were really, really tasty and a big hit with the fam! Here's the first one:
CREAMY CHICKEN TORTILLA SOUP
Ingredients:
1 jar Canyon Tortilla Soup (with all the fancy pre-made stuff by the chef's station in HEB)
1 pkg. fully cooked HEB chicken fajitas (the small bag)
1 pint heavy whipping cream
8 oz. Velveeta cheese, cubed
avocado
sour cream
tortilla chips
Directions:
1. Place all ingredients into a large pot.
2. Simmer for 20 minutes on low heat.
3. Top with avocado, sour cream, tortilla chips
Tuesday, June 24, 2008
Greek Beef Wraps
Grubilicious Contributor: Stacy McCarty
Sorry I have been so bad about posting recipes lately...besides having a newborn, we have been on the Abs diet in our house. So, the yummy food has taken a slight downturn. But, here is a recipe that I got out of Southern Living that is sooo good and on the diet. But, super yummy whether you are on the diet or not. However, if you are watching white carbs, I do these wraps in whole wheats wraps and they are excellent.
Prep: 20 min., Cook: 9 min. We call for flatbread wraps, but this delicious beef mixture would also be great in flour tortillas or pita pockets. (or whole wheat wraps!)
Ingredients
1 pound ground round (super lean)
1 small red onion, chopped
1 teaspoon Greek seasoning
1/2 teaspoon pepper
1/2 teaspoon salt, divided
1 cucumber, peeled, seeded, and grated
1 (8-oz.) container sour cream (I use light or fat free)
1 garlic clove, minced
1 tablespoon chopped fresh dill weed
6 garden-spinach flatbread wraps
3 plum tomatoes, finely chopped
1 (4-oz.) package crumbled feta cheese (I use reduced fat)
Preparation
1. Cook first 4 ingredients and 1/4 tsp. salt in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until beef crumbles and is no longer pink; drain well on paper towels.
2. Stir together cucumber, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon 2 Tbsp. cucumber mixture down center of each wrap; top with beef mixture, tomatoes, and feta. Roll up, and serve with remaining cucumber mixture.
Sorry I have been so bad about posting recipes lately...besides having a newborn, we have been on the Abs diet in our house. So, the yummy food has taken a slight downturn. But, here is a recipe that I got out of Southern Living that is sooo good and on the diet. But, super yummy whether you are on the diet or not. However, if you are watching white carbs, I do these wraps in whole wheats wraps and they are excellent.
Prep: 20 min., Cook: 9 min. We call for flatbread wraps, but this delicious beef mixture would also be great in flour tortillas or pita pockets. (or whole wheat wraps!)
Ingredients
1 pound ground round (super lean)
1 small red onion, chopped
1 teaspoon Greek seasoning
1/2 teaspoon pepper
1/2 teaspoon salt, divided
1 cucumber, peeled, seeded, and grated
1 (8-oz.) container sour cream (I use light or fat free)
1 garlic clove, minced
1 tablespoon chopped fresh dill weed
6 garden-spinach flatbread wraps
3 plum tomatoes, finely chopped
1 (4-oz.) package crumbled feta cheese (I use reduced fat)
Preparation
1. Cook first 4 ingredients and 1/4 tsp. salt in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until beef crumbles and is no longer pink; drain well on paper towels.
2. Stir together cucumber, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon 2 Tbsp. cucumber mixture down center of each wrap; top with beef mixture, tomatoes, and feta. Roll up, and serve with remaining cucumber mixture.
Tuesday, May 13, 2008
Old-World Manicotti
Grubilicious Contributor: Jenni McCarty
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Serves 6
12 large manicotti shells
4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese
6 T. chopped fresh basil or 2 T. dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
1/2 c. grated Parmesan or Romano cheese
1. Preheat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper.
3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Cook Time: 25 Minutes
Serves 6
12 large manicotti shells
4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese
6 T. chopped fresh basil or 2 T. dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
1/2 c. grated Parmesan or Romano cheese
1. Preheat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper.
3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Wednesday, March 19, 2008
Creamy Cajun Shrimp Linguine
Grubilicious Contributor: Stacy McCarty
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Tuesday, March 18, 2008
Skillet Stuffed Bell Peppers
Grubilicious Contributor: Stacy McCarty
These were so easy and surprisingly tasty.
Ingredients
2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)
Preparation
1. Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
2. While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
3. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
4. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
Yield
4 servings (serving size: 1 stuffed pepper half)
Nutritional Information
CALORIES 338(36% from fat); FAT 13.4g (sat 5.3g,mono 5.7g,poly 0.4g); PROTEIN 20.1g; CHOLESTEROL 59mg; CALCIUM 48mg; SODIUM 663mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 29.3g
These were so easy and surprisingly tasty.
Ingredients
2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)
Preparation
1. Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
2. While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
3. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
4. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
Yield
4 servings (serving size: 1 stuffed pepper half)
Nutritional Information
CALORIES 338(36% from fat); FAT 13.4g (sat 5.3g,mono 5.7g,poly 0.4g); PROTEIN 20.1g; CHOLESTEROL 59mg; CALCIUM 48mg; SODIUM 663mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 29.3g
Thursday, February 21, 2008
Chicken Spaghetti
Grubilicious Contributor: Stacy McCarty
I made this for dinner this week and it was so easy and really, really good. So, just thought I would share. Also, Jackson loved it. It is sometimes difficult for get Jackson to eat the same thing that Nathan and I eat, but this was a hit with him.
Ingredients:
1-1.25 lb. chicken breasts or tenders
12-16 oz. spaghetti
1/2 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
6-8 oz. Velveeta cheese
Directions:
1. Boil the chicken breasts or tenders until cooked thoroughly. Remove chicken from boiling water and chop into small pieces or shreds. Cook spaghetti and onions in same water (now chicken broth) according to spaghetti package. Drain spaghetti and onions.
2. In a large saucepan/dutch oven, mix 2 cans of soup, spaghetti and onions, and chicken and begin warming. Cut Velveeta into chunks and mix in. Heat until thoroughly warm and cheese thoroughly melted....I would say about 20 minutes...stirring frequently.
HEALTHY VERSION: You can substitute the regular spaghetti for whole wheat (which is just as good, by the way) and I always use the 98% fat free cream of mushroom and chicken. Plus, I think 2% Velveeta is pretty good too. So, I think you could actually make this slightly healthy.
I made this for dinner this week and it was so easy and really, really good. So, just thought I would share. Also, Jackson loved it. It is sometimes difficult for get Jackson to eat the same thing that Nathan and I eat, but this was a hit with him.
Ingredients:
1-1.25 lb. chicken breasts or tenders
12-16 oz. spaghetti
1/2 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
6-8 oz. Velveeta cheese
Directions:
1. Boil the chicken breasts or tenders until cooked thoroughly. Remove chicken from boiling water and chop into small pieces or shreds. Cook spaghetti and onions in same water (now chicken broth) according to spaghetti package. Drain spaghetti and onions.
2. In a large saucepan/dutch oven, mix 2 cans of soup, spaghetti and onions, and chicken and begin warming. Cut Velveeta into chunks and mix in. Heat until thoroughly warm and cheese thoroughly melted....I would say about 20 minutes...stirring frequently.
HEALTHY VERSION: You can substitute the regular spaghetti for whole wheat (which is just as good, by the way) and I always use the 98% fat free cream of mushroom and chicken. Plus, I think 2% Velveeta is pretty good too. So, I think you could actually make this slightly healthy.
Thursday, February 7, 2008
Classic Meat Lasagna
Grubilicious Contributor: Stacy McCarty
This is my mother-in-law's lasagna recipe and I think it's the best!
Ingredients:
1 lb. ground beef
1 clove of garlic, minced
1 T whole basil
1 1/2 t. salt
1 (1lb) can of whole tomatoes
2 (6 oz) cans of tomato paste
10 oz. lasagna noodles
2 eggs
3 cups Ricotta or cream style cottage cheese (Patti and I use 1/2 Ricotta and 1/2 cottage cheese)
1/2 C. grated parmesan cheese
2 T. parsley flakes
1 t. salt
1 t. pepper
1 lb. mozzarella cheese, sliced very thin (I use shredded from a bag)
1. Brown meat slowly; spoon off excess fat.
2. Add next 5 ingredients, simmer uncovered 30 minutes, stirring occasionally.
3. Cook noodles in a large amount of boiling salted water, until tender, drain, rinse.
4. Beat eggs in a large bowl and then add remaining ingredients, except mozzarella.
5. Layer 1/2 of the noodles in a 13x9x2 baking dish; then spread with 1/2 of the Ricotta mixture, add 1/2 of the mozzarella cheese and 1/2 of the meat sauce. Repeat layering.
6. Bake at 375 for about 30 minutes (or assemble early, refrigerate, and bake for 45 minutes). Let stand 30 minutes before serving.
Double is serving more than 6.
This is my mother-in-law's lasagna recipe and I think it's the best!
Ingredients:
1 lb. ground beef
1 clove of garlic, minced
1 T whole basil
1 1/2 t. salt
1 (1lb) can of whole tomatoes
2 (6 oz) cans of tomato paste
10 oz. lasagna noodles
2 eggs
3 cups Ricotta or cream style cottage cheese (Patti and I use 1/2 Ricotta and 1/2 cottage cheese)
1/2 C. grated parmesan cheese
2 T. parsley flakes
1 t. salt
1 t. pepper
1 lb. mozzarella cheese, sliced very thin (I use shredded from a bag)
1. Brown meat slowly; spoon off excess fat.
2. Add next 5 ingredients, simmer uncovered 30 minutes, stirring occasionally.
3. Cook noodles in a large amount of boiling salted water, until tender, drain, rinse.
4. Beat eggs in a large bowl and then add remaining ingredients, except mozzarella.
5. Layer 1/2 of the noodles in a 13x9x2 baking dish; then spread with 1/2 of the Ricotta mixture, add 1/2 of the mozzarella cheese and 1/2 of the meat sauce. Repeat layering.
6. Bake at 375 for about 30 minutes (or assemble early, refrigerate, and bake for 45 minutes). Let stand 30 minutes before serving.
Double is serving more than 6.
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