I created this last night and it was delicious. You could serve as a main dish or even as a side dish. You could also add sliced chicken breast. It is very versatile. Be creative - your taste buds will love you.
Ingredients
2-3 c dry whole grain bow tie pasta
1 tbsp olive oil
2 tbsp basil pesto
2 c baby spinach
1/3 c shredded mozzarella cheese
Salt and pepper
Directions
Cook pasta according to package directions. Drain water. Add olive oil and toss well. Add pesto and toss well. Add spinach and allow to wilt slightly. Sprinkle with salt and pepper. Add mozzarella cheese and cover until cheese melts.
Monday, July 25, 2011
Monday, July 11, 2011
Creamy Chicken Enchiladas
These were delicious and easy to make. And what's even better is it makes one casserole for the freezer. I did not use the diced tomatoes with green chilies because I don't care for green chilies. I used the petite diced tomatoes instead.
Ingredients1 rotisserie chicken
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1 tbsp ground cumin
1 tbsp chili powder
2 tsp garlic powder
2 tsp dried oregano
1 package (8 ounces) cream cheese, cubed
20 flour tortillas (8 inches), warmed
4 c shredded Mexican cheese blend
DirectionsShred chicken and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.
Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months. I wrote out the instructions below and taped them to the outside of the casserole before putting in the freezer.
Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months. I wrote out the instructions below and taped them to the outside of the casserole before putting in the freezer.
To use frozen casserole
Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Yield: 2 casseroles (5 servings each).
Recipe courtesy- Simple Delicious
Sweet Vidalia Pimento Cheese
I love pimento cheese. I found a recipe on a bag of Vidalia onions & played with it slightly to come up with this one. It is really good & simple.
Ingredients
4 c freshly grated cheddar cheese (I used mild but you can use sharp)
1 small Vidalia onion, about 1/2 cup
1/2 tsp salt
1/4 c plus 2 tbsp chopped pimentos
3/4 - 1 c mayonnaise (start with 3/4 cup & add more if needed)
Directions
Place all ingredients into bowl of food processor fitted with a metal blade. Pulse until blended to desired texture- should be a little chunky. Refrigerate until ready to use. Serve on a sandwich or with crackers or fresh veggies.
Ingredients
4 c freshly grated cheddar cheese (I used mild but you can use sharp)
1 small Vidalia onion, about 1/2 cup
1/2 tsp salt
1/4 c plus 2 tbsp chopped pimentos
3/4 - 1 c mayonnaise (start with 3/4 cup & add more if needed)
Directions
Place all ingredients into bowl of food processor fitted with a metal blade. Pulse until blended to desired texture- should be a little chunky. Refrigerate until ready to use. Serve on a sandwich or with crackers or fresh veggies.
Sunday, July 10, 2011
Parmesan Squash Saute
I love summer veggies especially zucchini and squash. I created this as one way to enjoy them as a fresh, yummy side dish.
Ingredients
Zucchini, sliced
Squash, sliced
2 tbsp Olive oil
Parmesan
Salt and pepper
Directions
In a large skillet, heat olive oil. Add sliced veggies and saute until crisp tender. Sprinkle with salt, pepper and Parmesan to taste.
Garlic Parmesan Chicken
Here is a new recipe from my friend Michelle. She said her kids loved it (even her one daughter who usually hates meat). Looks yummy!
Ingredients
1/2 c butter
4 cloves garlic, minced
3/4 c dry bread crumbs
1/2 c freshly grated Parmesan cheese
1/4 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp salt
8 skinless, boneless chicken breast halves
Directions1.Preheat oven to 350 degrees F.
2.Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3.In a shallow bowl, mix the bread crumbs, Parmesan cheese, parsley, oregano, pepper, and salt. 4.Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5.Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Recipe courtesy: Michelle R of Ohio
Ingredients
1/2 c butter
4 cloves garlic, minced
3/4 c dry bread crumbs
1/2 c freshly grated Parmesan cheese
1/4 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp salt
8 skinless, boneless chicken breast halves
Directions1.Preheat oven to 350 degrees F.
2.Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3.In a shallow bowl, mix the bread crumbs, Parmesan cheese, parsley, oregano, pepper, and salt. 4.Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5.Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Recipe courtesy: Michelle R of Ohio
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