Just as easy as the stuff in the box, minus the yucky additives and preservatives!
This recipe is extremely versatile and can easily be stretched to feed a crowd.
Ingredients
1 lb ground meat (turkey, chicken, or lean beef)
1 jar Newman's Own 5-Cheese Spaghetti Sauce (or a simple can of crushed tomatoes with added rosemary herb works just as well)
1 box Whole Grain Spiral Noodles (I like Kamut- high in fiber and protein!)
2 cups broth (use bouillion cubes, Chicken Broth, veggie broth, etc)
1 cup shredded cheese (cheddar, mozerella, colby, etc.)
Optional: onions, peppers, diced kale, mushrooms, garlic, chopped spinach, etc.
Directions
Brown meat and drain.
Add onions/peppers/garlic and saute.
Add sauce and kale/spinach/mushrooms.
Meanwhile, boil 2 cups of water and add your bouillion cube. Add this or broth.
Bring to boil and add your noodles. Use however much noodles you need to depending on how far you need to stretch this meal.
Reduce to simmer and cover until noodles are done.
Add cheese and let sit 5 minutes.
If you add enough veggies, you've got a one dish dinner. Chopping the kale very finely is a great way to slip it in on even your pickiest eaters! (Great source of calcium...)
Missi B. from Alabama
Sunday, February 17, 2008
Chicken Divan
Ingredients
6 chicken breast
1 large pkg. chopped broccoli
l large jar cheese whiz
l can cream chicken soup
1 small sour cream
Directions
Boil chicken and remove from bones.
Cook broccoli and arrange it in a 9x13x2 casserole sprayed with Pam.
Place chicken over broccoli.
Spoon some broth over broccoli and chicken to keep casserole from being dry.
Spoon cheese whiz over broccoli and chicken.
Top with soup and sour cream that has been mixed together.
Sprinkle some paprika over top.
Bake 400 degrees for 20 minutes.
Sara G. from Georgia
6 chicken breast
1 large pkg. chopped broccoli
l large jar cheese whiz
l can cream chicken soup
1 small sour cream
Directions
Boil chicken and remove from bones.
Cook broccoli and arrange it in a 9x13x2 casserole sprayed with Pam.
Place chicken over broccoli.
Spoon some broth over broccoli and chicken to keep casserole from being dry.
Spoon cheese whiz over broccoli and chicken.
Top with soup and sour cream that has been mixed together.
Sprinkle some paprika over top.
Bake 400 degrees for 20 minutes.
Sara G. from Georgia
Monday, February 11, 2008
Baked Cracker Chicken
Ingredients
*6 to 8 boneless, skinless chicken tenderloins
*1/2 to 3/4 stick of melted butter
*3/4 pack of Ritz crackers
Special Instructions
1. Preheat oven to 350 degrees.
2. Wash chicken before battering to remove any film (this will cause batter to fall off).
3. Melt 1/2 stick of butter to start with, adding more as needed.
4. Smash about 3/4 pack (not box) of Ritz crackers in wrapping. Pour only small amounts in bowl for covering chicken - if you pour it all at once, the crackers will get soggy. Also, leaving small pieces of the crackers adds extra texture and taste to final product vs. smashing crumbs finely.
5. Line baking dish with aluminum foil to prevent sticking and provide covering for chicken while baking as well as easy clean up!
Directions
Simply dip washed chicken tenderloin into bowl of melted butter, then covering completely with cracker crumbs.
Line pieces touching one another in baking dish, sprinkling with salt and pepper. (This is something you'll have to guess at - depending on how much your family likes. I shake the shakers several times over each piece.)
Bake for 45 minutes, or until chicken juices are clear when you cut. Be careful not to overcook, or chicken will turn out tough.
From - Sarah A., Alabama
*6 to 8 boneless, skinless chicken tenderloins
*1/2 to 3/4 stick of melted butter
*3/4 pack of Ritz crackers
Special Instructions
1. Preheat oven to 350 degrees.
2. Wash chicken before battering to remove any film (this will cause batter to fall off).
3. Melt 1/2 stick of butter to start with, adding more as needed.
4. Smash about 3/4 pack (not box) of Ritz crackers in wrapping. Pour only small amounts in bowl for covering chicken - if you pour it all at once, the crackers will get soggy. Also, leaving small pieces of the crackers adds extra texture and taste to final product vs. smashing crumbs finely.
5. Line baking dish with aluminum foil to prevent sticking and provide covering for chicken while baking as well as easy clean up!
Directions
Simply dip washed chicken tenderloin into bowl of melted butter, then covering completely with cracker crumbs.
Line pieces touching one another in baking dish, sprinkling with salt and pepper. (This is something you'll have to guess at - depending on how much your family likes. I shake the shakers several times over each piece.)
Bake for 45 minutes, or until chicken juices are clear when you cut. Be careful not to overcook, or chicken will turn out tough.
From - Sarah A., Alabama
Whole Wheat Cinnamon Rolls
Ingredients
*1/3 C canola (or vegetable oil)
*1/3 C honey
*1 TBS salt
*2 TBS yeast
*3 Cups warm water
*4-5 Cups freshly ground whole wheat flour
(to substitute store-bought whole wheat flour, use 1/2 to 3/4 cup of white flour)
*1/4 cup melted butter
*honey for drizzling
*raisins (optional)
*2 1/2 Cups powdered sugar
*3 TBS milk
*1 tsp. vanilla
Directions
1. Put first 5 ingredients into large mixing bowl.
2. Add 2-3 Cups flour and start mixer.
3. Continue to add flour in small amounts until dough begins to clean the sides of the mixing bowl.
4. Cover bowl and set aside until dough is doubled in size.
5. Turn dough out onto lightly floured counter. Knead until dough is still soft but not too sticky to roll out.
6. Roll dough into rectangle.
7. Brush dough rectangle with melted butter.
8. Shake liberally with ground cinnamon.
9. Drizzle liberally with honey.
10.If desired, sprinkle rectangle with raisins. (It always helps to soak raisins in hot water for 10 minutes prior to using -- be sure to drain well)
11.Roll rectangle up on long side making a long roll. Pinch edges together.
12.Cut roll into 3/4" pieces.
13.Put cut rolls onto greased jelly roll pan, barely touching each other.
14.Cover rolls loosely with plastic wrap and allow to rise double in a warm place.
15.When doubled, remove wrap and bake in 365 degree oven for 13-14 minutes until lightly browned.
16. Allow to cool slightly and frost with 2 1/2 cups powdered sugar, 3 Tbs. milk, 1 tsp. vanilla.
17.Eat and enjoy knowing that these are filled with vitamins, minerals, and fiber but they still taste good!
Lisa A. from Alabama
*1/3 C canola (or vegetable oil)
*1/3 C honey
*1 TBS salt
*2 TBS yeast
*3 Cups warm water
*4-5 Cups freshly ground whole wheat flour
(to substitute store-bought whole wheat flour, use 1/2 to 3/4 cup of white flour)
*1/4 cup melted butter
*honey for drizzling
*raisins (optional)
*2 1/2 Cups powdered sugar
*3 TBS milk
*1 tsp. vanilla
Directions
1. Put first 5 ingredients into large mixing bowl.
2. Add 2-3 Cups flour and start mixer.
3. Continue to add flour in small amounts until dough begins to clean the sides of the mixing bowl.
4. Cover bowl and set aside until dough is doubled in size.
5. Turn dough out onto lightly floured counter. Knead until dough is still soft but not too sticky to roll out.
6. Roll dough into rectangle.
7. Brush dough rectangle with melted butter.
8. Shake liberally with ground cinnamon.
9. Drizzle liberally with honey.
10.If desired, sprinkle rectangle with raisins. (It always helps to soak raisins in hot water for 10 minutes prior to using -- be sure to drain well)
11.Roll rectangle up on long side making a long roll. Pinch edges together.
12.Cut roll into 3/4" pieces.
13.Put cut rolls onto greased jelly roll pan, barely touching each other.
14.Cover rolls loosely with plastic wrap and allow to rise double in a warm place.
15.When doubled, remove wrap and bake in 365 degree oven for 13-14 minutes until lightly browned.
16. Allow to cool slightly and frost with 2 1/2 cups powdered sugar, 3 Tbs. milk, 1 tsp. vanilla.
17.Eat and enjoy knowing that these are filled with vitamins, minerals, and fiber but they still taste good!
Lisa A. from Alabama
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