Monday, March 4, 2013

New Recipes: Day 4

The Bacon Horseradish Burgers, minus the horseradish were super yummy and easy!  Even my 5 year-old ate most of hers.  There were no leftovers!  Here's an updated list of recipes:

1. Skillet Vegetable Lasagna
2. Cheesy Rotini and Chicken Skillet
3. Bacon Horseradish Burgers
4. 2-Step Creamy Chicken and Pasta
5. Easy Chicken and Cheese Enchiladas
6. Easy Chicken Parm
7. 2-Step Skillet Chicken Broccoli Divan
8. Warm Spinach and Rice Chicken Salad
9. Fiesta Soup
10. Biscuit-Topped Chicken Pot Pie
11. Broccoli Chicken and Rice Casserole
12. Chicken Wellington
13. Wild Roasted Chicken Wraps
14. Warm Chicken Caesar Wraps
15. Southern BBQ Chicken and Rice
16. Monterey Chicken and Rice Quiche
17. Pocket Meals on the Run
18. Mexican Dip
19. Southwest Steak Salad
20. Grilled Chicken Caesar Salad
21. Chef's Salad
22. Cobb Salad
23. Ham and Asparagus Strata
24. Pesto Stuffed Porkchops
25. Dave's Oven-roasted Porkloin

Chicken Wellington
from Perfect Meals, a mini cookbook from Uncle Ben's and Tyson Foods 1997

1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 cup Uncle Ben's Brand Instant Rice
1/2 cup chopped fresh spinach
1/4 cup finely chopped red bell pepper
4 Tyson IFF Boneless, Skinless, Chicken Breasts, thawed
1 container (8oz) refrigerated crescent rolls

1. Heat oven to 375 degrees F.  In medium saucepan, combine water and bouillon granules.  Bring to a boil; add rice.  Remove from heat; let stand 5 minutes.  Stir in spinach and bell paper; mix well.

2. Flatten each chicken breast to about 1/4 inch by pounding between two pieces of waxed paper.  Season with salt and pepper, if desired.  Place 1/4 of rice mixture on each chicken breast.  Roll up, tucking in edges.

3. Divide crescent roll dough into 4 squares.  Press each square to measure 6x6 inches.  Place chicken in center, fold dough to enclose chicken; press edges to seal.  Place on greased baking pan, seam side down.

4. Bake 25 to 30 minutes, or until golden brown and chicken juices run clear.

Serves 4.
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Friday, March 1, 2013

New Recipes: Day 3

The Easy Chicken and Cheese Enchiladas were delicious! I would call them more creamy than cheesy and the picante sauce I used was a bit too spicy for my daughter but overall we really enjoyed it.  I was able to squeeze in two more enchiladas in my dish as well.  I served it with plain white rice but it would be really good with some spanish-style Rice-a-roni.  My husband said that "the fresh, diced tomatoes were exquisite.". Direct quote lol! 
Easy Chicken and Cheese Enchiladas via Campbell's Kitchen
 
Tonight we'll be having Bacon Horseradish Burgers, minus the horseradish because of the spicy factor.  It's another Campbell's Kitchen recipe!
 
What You'll Need
1 1/2 pounds ground beef
1 can (11 1/2 ounces) Campbell's® Condensed Bean with Bacon Soup
1/2 cup water
1 tablespoon horseradish
6 slices Cheddar cheese (about 6 ounces)
6 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split

How to Make It

1. Shape the beef into 6 (1/2-inch thick) burgers.
2. Cook the burgers in a 12-inch skillet over medium-high heat for 10 minutes or until well browned on both sides. Pour off any fat.
3. Stir the soup, water and horseradish in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers and sauce on the buns.
 
* I plan on using just a pound of ground beef divide into 4 patties and serve it somewhat open-faced.
 
Mmmm! Can't wait for dinner! :)
Jessi and B 
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