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  1. #1

    Default Dinners Made Easy

    Broccoli Chowder

    Prep Time:5 min

    Start to Finish:30 min

    Makes:8 servings

    1 package (4.9 ounces) au gratin potatoes

    2 cups milk

    1/2 cup canned vacuum-packed whole kernel corn or frozen whole

    kernel corn, thawed

    1/4 cup chopped celery

    2 cans (14 1/2 ounces each) chicken broth

    1 package (9 ounces) frozen cut broccoli

    1 1/2 cups shredded Swiss cheese (6 ounces)

    1. Heat Potatoes, Sauce Mix and remaining ingredients except cheese

    to boiling in 3-quart or larger saucepan or Dutch oven over high

    heat, stirring occasionally and breaking up broccoli with fork.

    2. Reduce heat; cover and simmer 15 to 20 minutes, stirring

    occasionally, until potatoes are tender.

    3. Stir in cheese. Cover and simmer about 5 minutes, stirring

    occasionally, just until cheese is melted.


    Minestrone Casserole

    Prep Time:5 min

    Start to Finish:55 min

    Makes:6 servings

    1 pound lean ground beef

    1 medium onion, chopped (1/2 cup)

    1 clove garlic, finely chopped

    1 package Hamburger Helper lasagna

    1 cup water

    1/2 teaspoon Italian seasoning

    2 medium stalks celery, sliced (1 cup)

    1 can (15.25 ounces)whole kernel corn, undrained

    2 cups diced tomatoes (from 28-oz can), undrained

    Grated Parmesan cheese, if desired

    1. Heat oven to 400ºF. Cook beef, onion and garlic in 10-inch skillet

    over medium-high heat, stirring frequently, until beef is brown;


    2. Stir in uncooked Pasta, Sauce Mix and remaining ingredients except

    cheese. Pour into ungreased 3-quart casserole.

    3. Cover and bake 45 minutes. Serve with cheese.


    Dijon-Dill Chicken and Noodles

    Prep Time:25 min

    Start to Finish:25 min

    Makes:2 servings (1 1/2 cups each)

    4 oz boneless skinless chicken breast, cut into thin bite-size strips

    1/2 cup chopped onion (1 medium)

    1 can (18.5 oz) Light vegetable and noodle soup

    2 tablespoons Dijon mustard

    1/8 teaspoon dried dill weed

    1/2 cup uncooked wide egg noodles (1 1/2 oz)

    2 cups fresh broccoli florets

    1 oz fat-free cream cheese

    1. In 12-inch nonstick skillet, cook chicken and onion over medium-

    high heat, stirring constantly, until onion is tender and chicken

    just begins to brown.

    2. Stir in soup, mustard and dill weed. Heat to boiling. Stir in

    noodles; return to boiling. Reduce heat to medium; cover and cook 6

    minutes, stirring occasionally.

    3. Add broccoli; cook uncovered 3 to 4 minutes longer, stirring

    frequently, until broccoli is crisp-tender. Stir in cream cheese

    until well blended.

    Kelly in IL

  2. #2

    Default Dinners Made Easy

    Italian Chicken Fingers

    Prep Time:20 min

    Start to Finish:40 min

    Makes:4 servings

    1 package (14 oz) uncooked chicken breast tenders (not breaded)

    1 egg, beaten

    1 1/4 cups Original Bisquick® mix

    1 teaspoon Italian seasoning

    3 tablespoons butter or margarine, melted

    1 cup tomato pasta sauce, heated

    1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In

    medium bowl, toss chicken and egg.

    2. In resealable food-storage plastic bag, place Bisquick mix and

    Italian seasoning; seal bag and shake to mix. Add chicken; seal bag

    and shake to coat chicken with Bisquick mixture. Place chicken in

    single layer in pan. Drizzle with butter.

    3. Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes,

    until chicken is brown and crisp on the outside and no longer pink in

    center. Serve with pasta sauce for dipping.


    Quick Chicken Chunks

    Prep Time:10 min

    Start to Finish:20 min

    Makes:6 servings

    1 1/2 cups Corn Flakes cereal, crushed (1/2 cup)

    1/2 cup Original Bisquick mix

    3/4 teaspoon paprika

    1/4 teaspoon salt

    1/4 teaspoon pepper

    1 pound boneless skinless chicken breast, cut into 1-inch pieces

    1 tablespoon vegetable oil

    1. Mix all ingredients except chicken and oil in 2-quart resealable

    plastic bag. Mix chicken and oil.

    2. Shake about 6 chicken pieces at a time in bag until coated. Shake

    off any extra crumbs. Place chicken pieces in single layer on

    microwavable rack in microwavable dish.

    3. Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2

    turn. Microwave 4 to 5 minutes longer or until chicken is no longer

    pink in center.


    Chicken Kabobs with Peanut Sauce

    Prep Time:40 min

    Start to Finish:2 hr 40 min

    Makes:16 appetizers


    2 large whole bone-in chicken breasts (2 lb)

    1/4 cup soy sauce

    1 tablespoon vegetable oil

    1 teaspoon packed brown sugar

    1/4 teaspoon ground ginger

    1 clove garlic, crushed

    Peanut Sauce

    1 tablespoon vegetable oil

    1 small onion, finely chopped (1/4 cup)

    1/3 cup peanut butter

    1/3 cup water

    1 tablespoon lemon juice

    1/4 teaspoon ground coriander

    3 to 4 drops red pepper sauce

    1. Remove skin and bones from chicken. Cut chicken into 3/4-inch

    pieces. (For easier cutting, partially freeze chicken about 1 hour.)

    In large glass bowl, mix chicken and remaining kabob ingredients.

    Cover and refrigerate at least 2 hours, stirring occasionally.

    2. Soak 14 to 16 bamboo skewers in water at least 30 minutes before

    using to prevent burning.

    3. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in

    oil, stirring occasionally, until tender. Remove from heat. Stir in

    remaining sauce ingredients. Heat over low heat, stirring

    occasionally, just until blended (sauce will separate if overcooked).

    4. Set oven control to broil. Remove chicken from marinade; reserve

    marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken

    with marinade.

    5. Broil chicken with tops about 4 inches from heat 4 to 5 minutes.

    Turn; brush with marinade. Broil 4 to 5 minutes longer or until

    chicken is no longer pink in center. Discard any remaining marinade.

    Serve chicken with sauce.


    Corn and Crab Quesadillas

    Prep Time:5 min

    Start to Finish:15 min

    Makes:6 servings

    1 package (8 oz) cream cheese, softened

    1 can (11 oz) whole kernel corn, drained

    1/2 cup chopped fresh cilantro or parsley

    1/3 cup sliced green onions (5 medium)

    1 jar (2 oz) diced pimientos, drained

    1/2 teaspoon pepper

    1/4 teaspoon ground red pepper (cayenne)

    1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)

    6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to

    10 inch)

    1 tablespoon butter or margarine, melted

    Sour cream and chopped fresh cilantro, if desired

    1. In medium bowl, mix cream cheese, corn, cilantro, onions,

    pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of

    the crabmeat mixture over each tortilla; fold tortilla in half,

    pressing lightly. Brush both sides of each tortilla with butter.

    2. In 12-inch skillet, cook 3 tortillas at a time over medium-high

    heat about 5 minutes, turning once, until light brown. Garnish with

    sour cream and cilantro.


    Chicken Quesadilla Sandwiches

    Prep Time:15 min

    Start to Finish:1 hr

    Makes:4 servings

    2 teaspoons vegetable oil

    1 pound boneless skinless chicken breast

    1/4 cup chopped fresh cilantro

    1/4 teaspoon ground cumin

    8 flour tortillas (8 inches in diameter)

    2 tablespoons vegetable oil

    1 cup shredded Monterey Jack cheese (4 ounces)

    1 can (4.5 ounces) chopped green chiles, drained

    salsa (any variety), if desired

    1. Heat 2 teaspoons oil in 10-inch skillet over medium-high heat.

    Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes,

    turning chicken once and stirring cilantro mixture occasionally,

    until juice of chicken is no longer pink when centers of thickest

    pieces are cut. Shred chicken into small pieces; mix chicken and

    cilantro mixture.

    2. Brush 1 side of 1 tortilla with some of the 2 tablespoons oil;

    place oil side down in same skillet. Layer with one-fourth of the

    chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies

    to within 1/2 inch of edge of tortilla. Top with another tortilla;

    brush top of tortilla with oil. Cook over medium-high heat 4 to 6

    minutes, turning after 2 minutes, until light golden brown.

    3. Repeat with remaining tortillas, chicken mixture, cheese and

    chilies. Cut quesadillas into wedges. Serve with salsa.

    To Grill: Heat coals or gas grill for direct heat. Assemble

    quesadillas on platter, brushing outer sides of tortillas generously

    with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches

    from medium heat 4 to 6 minutes, turning after 2 minutes, until light

    golden brown.


    Veggie Quesadillas

    Prep Time:5 min

    Start to Finish:10 min

    Makes:6 servings

    2 cups shredded Cheddar or Monterey Jack cheese (8 ounces)

    6 flour tortillas (8 inches in diameter)

    1 small tomato, seeded and chopped (1/2 cup)

    4 medium green onions, chopped (1/4 cup)

    2 tablespoons chopped green chiles

    Chopped fresh cilantro, if desired

    1. Heat oven to 350ºF.

    2. Spread 1/3 cup of the cheese evenly over half of each tortilla.

    Sprinkle tomato, onions, chilies and cilantro over cheese. Fold

    tortillas over filling. Place on ungreased cookie sheet.

    3. Bake about 5 minutes or just until cheese is melted. Serve

    quesadillas whole, or cut each into 3 wedges, beginning cuts from

    center of folded sides.

    Grilling Directions: Heat coals or gas grill for direct heat. Lightly

    brush vegetable oil on one side of each tortilla; add filling

    ingredients on other side of each tortilla as directed. Fold

    tortillas over filling. Grill tortillas uncovered 4 inches from

    medium heat 2 to 4 minutes, turning once, until cheese begins to melt

    and tortillas begin to brown (watch carefully).


    Greek Quesadillas

    Prep Time:30 min

    Start to Finish:30 min

    Makes:8 servings (1 quesadilla and 1 1/2 Tbsp sauce each)

    Dipping Sauce

    1 container (6 oz) Yoplait Original Fat Free plain yogurt

    1 tablespoon chopped fresh dill weed

    1 teaspoon extra-virgin olive oil

    1 teaspoon lemon juice

    1 clove garlic, finely chopped


    1 cup crumbled feta cheese (4 oz)

    1 cup shredded mozzarella cheese (4 oz)

    1 small cucumber, peeled and diced (1 cup)

    1 large tomato, finely chopped (1 cup)

    1/2 cup chopped pitted kalamata olives

    1/8 teaspoon salt

    1/8 teaspoon pepper

    1 package (11.5 oz) flour tortillas for burritos (8 tortillas)

    1. In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic;

    set aside. In large bowl, mix feta cheese, mozzarella cheese,

    cucumber, tomato, olives, salt and pepper.

    2. Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup

    cheese mixture onto half of each tortilla. Fold untopped half of each

    tortilla over cheese mixture; gently press down with pancake turner.

    3. Cook 3 quesadillas at a time in hot skillet about 2 minutes on

    each side, gently pressing down with pancake turner, until tortillas

    are light brown and crisp and cheese is melted. Remove from skillet;

    place on cutting board. Cut each quesadilla in half. Serve warm with

    yogurt mixture.


    Scary Spiderweb Cupcakes

    Prep Time:20 min

    Start to Finish:1 hr 10 min

    Makes:24 cupcakes

    1 box devil's food cake mix

    Water, vegetable oil and eggs called for on cake mix box

    1 container Rich & Creamy vanilla frosting

    3 drops red food color

    4 to 5 drops yellow food color

    1 tube (0.68 ounce) black decorating gel

    48 large black gumdrops

    1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and

    cool cupcakes as directed on box for 24 cupcakes.

    2. Tint frosting with red and yellow food colors to make orange

    frosting. Spread frosting over tops of cupcakes.

    3. Squeeze circles of decorating gel on each cupcake; pull knife

    through gel from center outward to make web. To make each spider,

    roll out 1 gumdrop and cut out 8 strips for legs; place another

    gumdrop on top. Place spider on cupcake. Store loosely covered at

    room temperature.


    Kelly in IL

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