This recipe is in the Looney Spoons cookbook. I made it last night and it was delish!
1 pound of chicken, cubed (1 package)
4 medium red potatoes, cubed with skin left on
1 cup canned kernel corn
1 cup black beans
3/4 cup chopped green onion
1 tbsp vegetable oil
1 1/2 cup salsa (your choice, mild, med or hot)
1/2 cup chopped cilantro (optional if you don't like cilantro)
In a microwave steamer, steam the cubed potatoes (about 10 mins). While they are cooking, spray a non-stick skillet with cooking spray. Cook the chicken until no longer pink. Once cooked, remove it from the pan and set aside. Add the vegetable oil, and cook the potatoes until they start to brown. Return the chicken, and add the corn, beans and green onion. Cook on medium heat for 5 minutes. Add the salsa and continue to cook until heated through. Add the cilantro at the end, and serve immediately.
Makes 2 generous servings with enough left over for lunch.
Rating: 10/10!
Difficulty: Super easy
Freezes: Hmm.. not sure, but I don't see why not!
Tuesday, August 29, 2006
Friday, August 25, 2006
Sicilian Supper
This one was a big hit with Vicky and Eric. I thought it was good too.
From Linda Larsen,Your Guide to Busy Cooks.FREE Newsletter. Sign Up Now!
This recipe has become a favorite at my house. The cream cheese sauce and ground beef and tomato mixture combine for a fabulous casserole.
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
15 oz. jar spaghetti sauce
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/2 cup sour cream
1 green bell pepper, chopped
3/4 cup grated Parmesan cheese, divided
PREPARATION:
Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Drain well. Add spaghetti sauce and stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce blends. Drain noodles and add to cream cheese sauce along with sour cream, green pepper, and 1/2 cup Parmesan cheese.
In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-30 minutes until hot. Uncover, sprinkle with more Parmesan cheese, and bake 5-10 minutes longer until bubbly. 8 servings
From Linda Larsen,Your Guide to Busy Cooks.FREE Newsletter. Sign Up Now!
This recipe has become a favorite at my house. The cream cheese sauce and ground beef and tomato mixture combine for a fabulous casserole.
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
15 oz. jar spaghetti sauce
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/2 cup sour cream
1 green bell pepper, chopped
3/4 cup grated Parmesan cheese, divided
PREPARATION:
Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Drain well. Add spaghetti sauce and stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce blends. Drain noodles and add to cream cheese sauce along with sour cream, green pepper, and 1/2 cup Parmesan cheese.
In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-30 minutes until hot. Uncover, sprinkle with more Parmesan cheese, and bake 5-10 minutes longer until bubbly. 8 servings
Ham stuffed manicotti
This recipe came from busycooks.about. com and it was quite good.
Ingredients:
- 14 manicotti pasta shells (that's conveniently how many were in the box I bought)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, seeded and chopped
- 1/4 butter
- 3 cups cooked cubed ham
- 1/3 cup grated parmesan cheese
- 6 tbsp butter
- 6 tbsp flour
- 3 cups milk
- 2 cups shredded swiss cheese (I used cheddar because I hate swiss)
- 1/2 cup grated parmesan cheese
Preperation:
Cook manicotti as directed on package. drain , rinse in cool water and set aside. Meanwhile, cook onion, garlic, and bell pepper in butter (or us oilive oil) until tender. Add ham until everything is hot. Then set aside to cool for ten minutes and stir in 1/3 cup of parmesan cheese.
In a heavy saucepan cook 6 tbsp of butter until foamy. Stir in 6 tbsp of flour, stirring constantly, until mixture bubbles (about 3 minutes). Add milk and cook, whisking constantly, until sauce thickens. Mix 1/4 of the cheese sauce in with the ham mixture.
Fill manicotti shells with ham mixture (your fingers work best). Spread about 1/2 cup of cheese sauce into a greased 13x9 glass baking dish and arrange filled shells over sauce. If there is any leftover filling (I didn't even use all 14 shells in the end) just sprinkle it over the top. Pour remaining sauce over top of manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped up and frozen for up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup of parmensan chese and bake at 350F for 40-50 minutes. If not freezing the casserole, sprinkle with 1/2 cup of parmesan cheese and bake at 350F for 30-35 minutes until bubbly.
Ingredients:
- 14 manicotti pasta shells (that's conveniently how many were in the box I bought)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, seeded and chopped
- 1/4 butter
- 3 cups cooked cubed ham
- 1/3 cup grated parmesan cheese
- 6 tbsp butter
- 6 tbsp flour
- 3 cups milk
- 2 cups shredded swiss cheese (I used cheddar because I hate swiss)
- 1/2 cup grated parmesan cheese
Preperation:
Cook manicotti as directed on package. drain , rinse in cool water and set aside. Meanwhile, cook onion, garlic, and bell pepper in butter (or us oilive oil) until tender. Add ham until everything is hot. Then set aside to cool for ten minutes and stir in 1/3 cup of parmesan cheese.
In a heavy saucepan cook 6 tbsp of butter until foamy. Stir in 6 tbsp of flour, stirring constantly, until mixture bubbles (about 3 minutes). Add milk and cook, whisking constantly, until sauce thickens. Mix 1/4 of the cheese sauce in with the ham mixture.
Fill manicotti shells with ham mixture (your fingers work best). Spread about 1/2 cup of cheese sauce into a greased 13x9 glass baking dish and arrange filled shells over sauce. If there is any leftover filling (I didn't even use all 14 shells in the end) just sprinkle it over the top. Pour remaining sauce over top of manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped up and frozen for up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup of parmensan chese and bake at 350F for 40-50 minutes. If not freezing the casserole, sprinkle with 1/2 cup of parmesan cheese and bake at 350F for 30-35 minutes until bubbly.
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