Dinners Made Easy

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    • #253511

      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

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