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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Thursday, February 28, 2013

New Recipes: Day 2

So how did you do with the Warm Spinach and Rice Chicken Salad?  My husband said it was good but weird because the spinach was warm.  I liked it enough that I'll make it again but for lunch with the moms.  It was filling but I was hoping for more of a zip from the dressing. 
Mine

Theirs
 
 Here's the recipe from the site.

What You'll Need
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons) 
 
How to Make It
 
1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
 
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
 
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
 
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.                                      
 
If you have questions or suggestions, please leave us a comment!
 
See you tomorrow for Day 3,
Jessi and B

 
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Wednesday, February 27, 2013

25 Days of New Recipes

Hello!  It's been a while but I promise that Bree and I have some exciting DIY projects cooking.  And speaking of cooking, boy am I tired of making and eating the same thing over and over!  You may remember from this post that I budget my groceries and plan my meals.  It's been about a year since I started my meal planning and I'm ready for some culinary changes.  Keeping budget in mind plus my increasingly busy schedule, I needed to come up with some quick and satisfying options.  I started with my own recipe box that is overflowing with clipped recipes from magazines and newspapers (yes some are very old lol) and those little promotional cookbooks from the grocery store.  I decided on one book and one website to start since my little box was so overwhelming full.  As I go down my list daily, I will include the recipe and/or the link.  These are easy, quick meals that a beginner can do and a veteran can appreciate so I hope you can join me!  In no particular order, here is my recipe list!

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

I hope to post in the morning what I'll be making for dinner as well as a review of the recipe from the night before.  All but 3 of these meals will be new for me too so I'm very excited to get started!

Warm Spinach and Rice Chicken Salad
from Perfect Meals, a mini cookbook from Uncle Ben's and Tyson Foods 1997

2 Tyson IFF boneless, skinless, chicken breast, frozen
1 box Uncle Ben's brand Country Inn Rice Dishes-Chicken flavor
1/3 cup Italian salad dressing
4 cups chopped fresh spinach
2 plum tomatoes, chopped
1/4 cup pitted ripe olives, halved

*I used my usual Walmart brand chicken breast and Rice-a-Roni because I couldn't find that Uncle Ben's rice.  Also will be omitting the olives because my husband doesn't like them!

1. Remove protective ice glaze from frozen breasts by holding under lukewarm running water for 1 to 2 minutes.

2. Meanwhile, prepare rice according to package directions. Brush chicken with 2 teaspoons salad dressing. Grill or broil 20 to 25 minutes, or until juices run clear, turning once.

3. Combine hot cooked rice with remaining salad dressing, spinach, tomatoes and olives; stir until spinach is lightly wilted. Place rice mixture on individual serving plates, top with sliced chicken.

Serves 2.

Mmm, I can hardly wait!!!
Jessi and B
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