Ingredients
1 1/2 (16 ounce) packages uncooked elbow macaroni
2 tablespoons vegetable oil, divided
2 cubes chicken bouillon
1 large onion, chopped
1 3/4 pounds ground beef
4 tablespoons tomato paste
salt to taste
ground black pepper to taste
1/4 cup vegetable oil
3/4 cup all-purpose flour
3 cups milk
1/2 teaspoon ground white pepper
3 cups shredded mozzarella cheese
Directions:-
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta, 1 tablespoon oil and bouillon cubes, and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon oil in a large skillet. Saute onion until golden and add ground beef. Cook over medium heat until evenly brown. Stir in tomato paste, salt and pepper; simmer over low heat until heated through.
Heat 1/4 cup oil in a deep saucepan; stir in flour, then milk. Cook over medium-low heat until sauce thickens; stir in salt and white pepper. Pour half of the sauce over the cooked macaroni and stir in mozzarella cheese. Spoon half of the macaroni into prepared dish and top with ground beef mixture. Spoon the remaining macaroni over the ground beef, and top with remaining white sauce.
Bake in preheated oven for 30 minutes, or until golden brown.
Prep Time:45 Min Cook Time:30 Min Ready In:1 Hr 15 Min
SERVES 4
Saturday, May 21, 2011
Chicken Marsala
Ingredients
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
Directions :-
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Prep Time:10 Min Cook Time:20 Min Ready In:30 Min
SERVES 4
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
Directions :-
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Prep Time:10 Min Cook Time:20 Min Ready In:30 Min
SERVES 4
Honey Mustard Grilled Chicken
Ingredients
1/3 cup mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Directions:-
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Prep Time:15 Min Cook Time:20 Min Ready In:35 Min
SERVES 4
1/3 cup mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Directions:-
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Prep Time:15 Min Cook Time:20 Min Ready In:35 Min
SERVES 4
Grilled Chicken Salad with Seasonal Fruit
Ingredients
1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries
Directions:-
Preheat the grill for high heat.
Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
Prep Time:15 Min Cook Time:20 Min Ready In:35 Min
Serves 6
1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries
Directions:-
Preheat the grill for high heat.
Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
Prep Time:15 Min Cook Time:20 Min Ready In:35 Min
Serves 6
Grilled Sesame Chicken
Ingredients
1 cup olive oil or vegetable oil
1 cup white grape juice
1 cup soy sauce
1 cup chopped green onions
1/3 cup sesame seeds, toasted
2 tablespoons ground mustard
1 1/2 teaspoons ground ginger
2 teaspoons pepper
8 cloves garlic, minced
12 boneless, skinless chicken breast halves
Directions
In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
Drain and discard marinade from chicken. Grill, covered, over medium heat for 6 minutes. Turn and cook 6-8 minutes longer or until met juices run clear, basting occasionally with the reserved marinade.
Prep Time:10 Min Cook Time:15 Min Ready In:25 Min
Serves 10
1 cup olive oil or vegetable oil
1 cup white grape juice
1 cup soy sauce
1 cup chopped green onions
1/3 cup sesame seeds, toasted
2 tablespoons ground mustard
1 1/2 teaspoons ground ginger
2 teaspoons pepper
8 cloves garlic, minced
12 boneless, skinless chicken breast halves
Directions
In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
Drain and discard marinade from chicken. Grill, covered, over medium heat for 6 minutes. Turn and cook 6-8 minutes longer or until met juices run clear, basting occasionally with the reserved marinade.
Prep Time:10 Min Cook Time:15 Min Ready In:25 Min
Serves 10
Grilled Chicken Kabob
Ingredients
1/2 cup olive or vegetable oil
1/4 cup lemon juice
4 garlic cloves, minced
2 teaspoons honey
1 1/2 teaspoons dried thyme
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 teaspoon salt
4 boneless, skinless chicken breast halves
Directions
In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11-in. x 7-in. x 2-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. Drain, discarding marinade. Place skewers on grill over medium-low coals. Grill, turning and basting with reserved marinade, for 12 minutes or until juices run clear.
Prep Time:5 Min Cook Time:15 Min Ready In:20 Min
Serves 4
1/2 cup olive or vegetable oil
1/4 cup lemon juice
4 garlic cloves, minced
2 teaspoons honey
1 1/2 teaspoons dried thyme
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 teaspoon salt
4 boneless, skinless chicken breast halves
Directions
In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11-in. x 7-in. x 2-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. Drain, discarding marinade. Place skewers on grill over medium-low coals. Grill, turning and basting with reserved marinade, for 12 minutes or until juices run clear.
Prep Time:5 Min Cook Time:15 Min Ready In:20 Min
Serves 4
Garlic Chicken Kabobs
Ingredients
8 cloves garlic, minced
1/2 teaspoon salt
1/4 cup minced fresh cilantro
1 teaspoon ground coriander
1/2 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 1/2 teaspoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
GARLIC DIPPING SAUCE:
4 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons olive oil
1 cup reduced-fat plain yogurt
Directions
Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours.
For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce.
Prep Time:10 Min Cook Time:10 Min Ready In:20 Min
Serves 4
8 cloves garlic, minced
1/2 teaspoon salt
1/4 cup minced fresh cilantro
1 teaspoon ground coriander
1/2 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 1/2 teaspoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
GARLIC DIPPING SAUCE:
4 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons olive oil
1 cup reduced-fat plain yogurt
Directions
Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours.
For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce.
Prep Time:10 Min Cook Time:10 Min Ready In:20 Min
Serves 4
Chili-Lime Chicken Kabobs
Ingredients
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers
Directions:-
In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Prep Time:15 Min Cook Time:15 Min Ready In:1 Hr 30 Min
Serves 4
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers
Directions:-
In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Prep Time:15 Min Cook Time:15 Min Ready In:1 Hr 30 Min
Serves 4
Honey Chicken Kabobs
Ingredients
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
Directions :-
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Prep Time:15 Min, Cook Time:15 Min, Ready In:2 Hrs 30 Min
Serves 12
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
Directions :-
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Prep Time:15 Min, Cook Time:15 Min, Ready In:2 Hrs 30 Min
Serves 12
Southwestern Chicken and rice casserole
Ingredients
1 (10.75 ounce) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 cup Pace® Thick & Chunky Salsa
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1 cup frozen whole kernel corn, thawed
4 skinless, boneless chicken breast halves
1/2 cup shredded Mexican cheese blend
Directions
Stir soup, water, salsa, rice, onion powder and corn in 12x8-inch shallow baking dish.
Top with chicken. Season chicken as desired. Cover.
Bake at 375 degrees F for 45 minutes or until chicken and rice are done. Top with cheese.
serves 4
Prep Time:5 Min Cook Time:45 Min Ready In:50 Min
1 (10.75 ounce) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 cup Pace® Thick & Chunky Salsa
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1 cup frozen whole kernel corn, thawed
4 skinless, boneless chicken breast halves
1/2 cup shredded Mexican cheese blend
Directions
Stir soup, water, salsa, rice, onion powder and corn in 12x8-inch shallow baking dish.
Top with chicken. Season chicken as desired. Cover.
Bake at 375 degrees F for 45 minutes or until chicken and rice are done. Top with cheese.
serves 4
Prep Time:5 Min Cook Time:45 Min Ready In:50 Min
Teriyaki Chicken Casserole
Ingredients
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 stalks celery, thinly sliced
1/2 cup chopped yellow onions
1/2 cup chopped red peppers
1/4 cup teriyaki sauce, divided
1 (10 ounce )Original Cooking Creme
2 cups hot cooked long-grain white rice
1 (8 ounce) can pineapple tidbits, well drained
1/2 cup chow mein noodles
3 green onions, thinly sliced
Directions :-
Heat oven to 375 degrees F.
Cook and stir chicken, celery, yellow onions, peppers and 2 Tbsp. teriyaki sauce in large nonstick skillet on medium heat 5 to 6 min. or until chicken is evenly browned and vegetables are crisp-tender. Stir in cooking creme, remaining teriyaki sauce, rice and pineapple.
Spoon into 2-qt. casserole sprayed with cooking spray.
Bake 15 to 20 min. or until heated through; top with noodles and green onions.
Serves 6
Chicken Cordon Bleu Casserole
Ingredients
2 1/2 cups chopped cooked chicken
1 (10 ounce) Original Cooking Creme
1/2 pound fresh asparagus spears, cut into 1-inch lengths
4 ounces Slow Cooked Ham, chopped
1 cup Shredded Swiss Cheese, divided
10 pc cashew nuts, crushed
2 cups hot cooked wild rice
Directions :
Heat oven to 375 degrees F.
Combine first 4 ingredients and 1/2 cup Swiss cheese; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with remaining Swiss cheese; cover.
Bake 45 min. or until heated through, uncovering and topping with cracker crumbs after 30 min.
Serve over rice.
Prep Time:
15 Min Ready In:1 Hr
Serves 4
2 1/2 cups chopped cooked chicken
1 (10 ounce) Original Cooking Creme
1/2 pound fresh asparagus spears, cut into 1-inch lengths
4 ounces Slow Cooked Ham, chopped
1 cup Shredded Swiss Cheese, divided
10 pc cashew nuts, crushed
2 cups hot cooked wild rice
Directions :
Heat oven to 375 degrees F.
Combine first 4 ingredients and 1/2 cup Swiss cheese; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with remaining Swiss cheese; cover.
Bake 45 min. or until heated through, uncovering and topping with cracker crumbs after 30 min.
Serve over rice.
Prep Time:
15 Min Ready In:1 Hr
Serves 4
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