CREAMY CHICKEN SALAD
12 oz. boneless, skinless chicken breast meat, cooked, cooled and shredded
1/3 cup chopped toasted pecans
1/3 cup chopped celery
2 Tbsp. chopped fresh parsley
1 can (7.6 fl. oz.) Nestle Media Crema
2 Tbsp. mayonnaise
Juice of 1 lime
2 tsp. granulated chicken flavor bouillon
1/2 tsp. garlic powder
Combine chicken, nuts, celery and parsley in large bowl. Add media crema, mayonnaise, lime juice, bouillon and garlic powder. Toss well until combined. Refrigerate for 1 hour. Makes 4 servings.
Tuesday, June 15, 2010
Sunday, June 6, 2010
Mac & Cheese Lasagna
MAC & CHEESE LASAGNA
1 pkg. (7 1/4 oz.) macaroni & cheese dinner
1 1/2 cups spaghetti sauce
1/2 lb. lean ground beef
1 cup shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese
Heat oven to 350 degrees. Prepare dinner, using the directions on box. Meanwhile, brown meat in skillet; drain. Spoon half the dinner into lightly greased 8 inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan. Bake 20 minutes of until heated through. Makes 4 servings.
1 pkg. (7 1/4 oz.) macaroni & cheese dinner
1 1/2 cups spaghetti sauce
1/2 lb. lean ground beef
1 cup shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese
Heat oven to 350 degrees. Prepare dinner, using the directions on box. Meanwhile, brown meat in skillet; drain. Spoon half the dinner into lightly greased 8 inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan. Bake 20 minutes of until heated through. Makes 4 servings.
Chicken & Biscuits
CHICKEN & BISCUITS
1 can (10 3/4 oz.) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
3 Tbsp. milk
1 cup baking mix
Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream in 8 inch square baking dish. Stir in chicken, vegetables and cheese. Stir milk and remaining sour cream into baking mix. Drop by heaping tablespoonfuls into 6 mounds on top of chicken mixture. Bake 35 minutes or until biscuit topping is golden brown and chicken mixture is hot and bubbly. Makes 6 servings.
1 can (10 3/4 oz.) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
3 Tbsp. milk
1 cup baking mix
Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream in 8 inch square baking dish. Stir in chicken, vegetables and cheese. Stir milk and remaining sour cream into baking mix. Drop by heaping tablespoonfuls into 6 mounds on top of chicken mixture. Bake 35 minutes or until biscuit topping is golden brown and chicken mixture is hot and bubbly. Makes 6 servings.
Party Pizza
PARTY PIZZA
1 (12 inch) or 2 (8 inch) prepared pizza crusts
1 cup shredded mozarella cheese
1/4 cup grated Parmesan cheese
1 cup thinly sliced vegetables, such as red bell pepper, zucchini and mushrooms
1 Tbsp. olive oil
1 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 cup sliced black olives
Preheat oven to 450 degrees. Place pizza crust on large baking sheet. Mix mozzarella and Parmesan cheese in small bowl. Toss vegetables and 1/2 cup of the cheese mixture, olive oil, Italian seasoning and garlic powder in medium bowl. Spread mixture evenly over crust. Top with olives and remaining cheese mixture. Bake 8 to 10 minutes or until cheese is melted. Cut into 2 inch pieces to serve. Makes 16 servings.
1 (12 inch) or 2 (8 inch) prepared pizza crusts
1 cup shredded mozarella cheese
1/4 cup grated Parmesan cheese
1 cup thinly sliced vegetables, such as red bell pepper, zucchini and mushrooms
1 Tbsp. olive oil
1 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 cup sliced black olives
Preheat oven to 450 degrees. Place pizza crust on large baking sheet. Mix mozzarella and Parmesan cheese in small bowl. Toss vegetables and 1/2 cup of the cheese mixture, olive oil, Italian seasoning and garlic powder in medium bowl. Spread mixture evenly over crust. Top with olives and remaining cheese mixture. Bake 8 to 10 minutes or until cheese is melted. Cut into 2 inch pieces to serve. Makes 16 servings.
Overnight Coleslaw
OVERNIGHT COLESLAW
12 cups shredded cabbage (1 med. head)
1 green pepper, chopped
1 med. red onion, chopped
2 carrots, shredded
1 cup sugar
DRESSING:
2 tsp. sugar
1 tsp. ground mustard
1 tsp. celery seed
1 tsp. salt
1 cup white vinegar
3/4 cup canola oil
In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon. Makes 12-16 servings.
12 cups shredded cabbage (1 med. head)
1 green pepper, chopped
1 med. red onion, chopped
2 carrots, shredded
1 cup sugar
DRESSING:
2 tsp. sugar
1 tsp. ground mustard
1 tsp. celery seed
1 tsp. salt
1 cup white vinegar
3/4 cup canola oil
In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon. Makes 12-16 servings.
Strawberry Vinaigrette
STRAWBERRY VINAIGRETTE
1/2 cup strawberry preserves
2 Tbsp. balsamic vinegar
1 1/2 tsp. Dijon mustard
1/4 tsp. ground black pepper
1/4 cup water
1/4 cup canola oil
Salt and black pepper to taste (optional)
Whisk together preserves, vinegar, mustard, pepper and water in medium bowl until thoroughly blended. Gradually whisk in oil. Season to taste with salt and additional black pepper, if desired. Makes 1 1/4 cups.
Note: This recipe is from Taste of Home
1/2 cup strawberry preserves
2 Tbsp. balsamic vinegar
1 1/2 tsp. Dijon mustard
1/4 tsp. ground black pepper
1/4 cup water
1/4 cup canola oil
Salt and black pepper to taste (optional)
Whisk together preserves, vinegar, mustard, pepper and water in medium bowl until thoroughly blended. Gradually whisk in oil. Season to taste with salt and additional black pepper, if desired. Makes 1 1/4 cups.
Note: This recipe is from Taste of Home
Pea 'n' Peanut Salad
This is one of our family favorites. My son absolutely loves it and requests it for all special occasions! Try it, I am sure you will like it!!
PEA ‘N’ PEANUT SALAD
1 pkg. (10 oz.) frozen peas, thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips (cooked and crumbled)
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup prepared zesty Italian dressing
In a large bowl, combine the peas, peanuts, celery, bacon and onion. In a small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Makes 5 servings.
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