- 8 oz. angel hair pasta, uncooked
- 1 lb. frozen peeled and deveined uncooked shrimp
- 2 teaspoons cornstarch
- 3 cups frozen stir-fry vegetables
- 2 teaspoons oil
- 1 tablespoon freshly grated gingerroot
- 1/4 cup Italian dressing
- 2 tablespoons hoisin sauce
Continue reading ‘Simple Shrimp Stir-Fry’
- 1/2 cup Philadelphia Chive & Onion Cream Cheese Spread
- 1 can (10 3/4 oz.) condensed cream of mushroom soup
- 1/2 cup water
- 2 packages (16 oz. each) frozen broccoli florets, thawed, drained
- 1 cup shredded cheddar cheese
- 1 thawed frozen puff pastry sheet
- 1 egg, lightly beaten
Continue reading ‘Crust-Topped Broccoli Cheese Bake’
- 2 cups penne pasta (7 oz.) uncooked
- 1/2 lb. hot or mild Italian sausage, cashing removed
- 1 pkg. baby spinach leaves (7 oz.)
- 1 can (14 1/2 oz.) diced tomatoes, with basil, garlic and oregano, undrained
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Continue reading ‘Tomato and Spinach Pasta Toss’
CREAMY CHICKEN ALFREDO
- 1/4 cup all-purpose flour
- 6 boneless, skinless chicken breast halves (4 oz. each)
- 1/2 teaspoon salt
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon minced onion
- 1 1/2 cups whipping cream
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon coarsely chopped fresh parsley
Continue reading ‘Creamy Chicken Alfredo’
DEEP DISH CHICKEN POT PIE
Only 20 minutes prep time!
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup zesty Italian reduced fat dressing
- 4 oz. low-fat cream cheese, cubed
- 2 tablespoons flour
- 1/2 cup fat-free reduced sodium chicken broth
- 1 package (10 oz.) mixed vegetables, thawed
- 1 refrigerated pie crust
Continue reading ‘Deep Dish Chicken Pot Pie’
It takes only about 25 minutes prep. for this great dish! I love manicotti!
EASY BAKED MANICOTTI
- 2 cups spaghetti sauce, divided
- 1 egg, lightly beaten
- 1 3/4 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup pesto
- 12 manicotti shells, cooked, rinsed in cold water
Continue reading ‘Easy Baked Manicotti’
This is a Kraft Kitchen’s recipe.
| 1 lb. ground beef |
| 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner |
| 2 cups water |
| 1/2 cup KRAFT or BULL’S-EYE Original Barbecue Sauce |
| 1 cup tomato sauce |
| 2 cups shredded lettuce |
| 2 tomatoes, chopped |
|
Continue reading ‘Sloppy Joe Mac’
When I first heard about this recipe from a friend of my husband’s, I didn’t think it sounded good - even though crab meat is my favorite. I just couldn’t imagine crab being made into a lasagna. But she promised me that it was absolutely delicious and I made it - and LOVED IT!
CRAB LASAGNA
- 1/2 lb. lasagna or medium noodles
- 2 cans Cream of Shrimp soup (or you can substitute Cream of Mushroom soup)
- 2 cups, or 3 cans (6 oz. each) crab meat
- 2 cups ricotta cheese
- 8 ounces cream cheese
- 1 egg
- 1 medium onion chopped
- 1/2 teaspoon basil
- Sprinkle of oregano or dill
- Salt & pepper to taste
- 2 tomatoes, thinly sliced (optional)
- 1/2 lb. (2 cups) grated chedder cheese
Continue reading ‘Crab Lasagna’
Crab Cakes are my absolute favorite and I also enjoy making them! This recipe is simple, yet oh so tasty! Hope you give it a try!
CRAB CAKES
- 1 lb. crab meat
- 1 egg yolk
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dry mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon mayonnaise
- 1 tablespoon parsley
- 1/2 teaspoon paprika
- 1 tablespoon butter, melted
- Bread crumbs
Combine all ingredients, except for bread crumbs. Toss lightly. Shape into cakes, roll in bread crumbs. Broil at 350 until browned.
I LOVE chili, but I don’t make it very often because my husband doesn’t eat it. But when I do make a nice, big pot this is the recipe I use!
CHILI CON CARNE W/BEANS
- 2 lb. lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 can (35 oz.) Italian peeled tomatoes
- 1 1/2 cups water
- 1 can - 15 1/4 oz. red kidney beans, drained
- 1 can - 15 1/4 oz. pinto beans, drained
- 2 teaspoons sugar
- 1 1/4 teaspoons salt
- Accompaniments: Shredded cheddar cheese, chopped bell pepper
In a large pot, cook beef, onion, and garlic over med-high heat, breaking up clumps of meat and stirring occasionally until liquid evaporates and meat is browned - about 15 minutes. Drain off fat.
Stir in chili powder, cumin, and oregano. Cook 1 minute. Add tomatoes with their liquid & the water, stirring with a fork to break up tomatoes. Bring to a boil. Reduce heat to low.
Partially cover and simmer 1 1/2 hours, stirring occasionally until slightly thickened and flavors have blended.
Stir in beans, sugar & salt. Heat through. Skim fat off surface. Sever with accompaniments.
DEEP DISH CHICKEN POT PIE
This is a Kraft Kitchen’s recipe. 
Crab Cakes are my absolute favorite and I also enjoy making them! This recipe is simple, yet oh so tasty! Hope you give it a try!