|
|
Asian
Chicken & Brown Rice |
|
Prep
time: 35 minutes
Ingredients
4 boneless skinless chicken breast
halves
½ cup purchased stir-fry sauce
¼ teaspoon coarse ground black pepper
1 tablespoon oil
1½ cups water
1 (8-oz.) can pineapple tidbits or chunks in unsweetened juice,
drained, reserving liquid
2 tablespoons honey
1½ cups uncooked instant brown rice
2 cups Green Giant Select Frozen Sugar Snap Peas
|
1) Brush chicken breast
halves with about 1 tablespoon of the stir-fry sauce; sprinkle
with pepper. Heat oil in 12-inch nonstick skillet over medium
heat until hot. Add chicken; cook 5 to 7 minutes or until
browned on both sides. Remove chicken from skillet; cover to
keep warm.
2) Add water, remaining
stir-fry sauce, reserved pineapple liquid and honey to skillet;
mix well. Bring to a boil. Add rice. Reduce heat to medium;
cover and cook 10 minutes, stirring once.
3) Arrange sugar snap
peas around edge of skillet. Place chicken over rice; top with
pineapple. Cover; cook over medium heat for 6 to 8 minutes or
until peas and rice are tender, and chicken is fork-tender and
juices run clear.
4 servings |
Menu
Asian Chicken & Brown Rice
~
Purchase Egg Rolls
~
Apples with Vanilla Yogurt
~
Brownies |
|
Smoked
Sausage & Pasta Stir-Fry
Fresh zucchini, available year round, contributes color,
flavor & vitamins to this pasta and sausage dish. |
|
Prep
time: 30 minutes
Ingredients
6 oz. (1½ cups) uncooked rotini
(spiral pasta)
1 tablespoon olive oil
1 medium onion, cut into thin wedges
½ lb. cooked smoked sausage, halved lengthwise, sliced
1 (14.5-oz.) can diced tomatoes, undrained
¼ teaspoon salt
1/8 teaspoon pepper
2 oz. (½ cup) shredded mozzarella cheese
|
1) Cook rotini to
desired doneness as directed on package. Drain.
2) Meanwhile, heat oil
in large nonstick skillet over medium heat until hot. Add onion;
cook and stir 1 to 2 minutes or until crisp-tender. Add sausage
and zucchini; mix well. Reduce heat to medium-low; cover and
simmer 6 to 8 minutes or until zucchini is tender.
3) Stir in tomatoes,
salt and pepper. Cook 3 to 4 minutes or until thoroughly heated;
stirring occasionally. Add cooked rotini; stir gently to mix.
Sprinkle with cheese; cover and cook over low heat for 2 to 3
minutes or until cheese is melted.
4 (1½
cup) servings. |
Menu
Smoked Sausage & Pasta Stir-Fry
~
Cabbage Salad
~
Soft Breadsticks
~
Peach Cobbler with Frozen Yogurt |
|
Pork
Chops with Rice and Cranberries
Sweetened dried cranberries add a lively flavor twist to
this herbed pork chop skillet supper. |
|
Prep
time: 20 minutes
Ready in 45 minutes
Ingredients
4 (½-inch-thick) bone-in pork chops
¼ teaspoon dried marjoram leaves
¼ teaspoon coarse ground black pepper
1 (4.3-oz.) pkg. long grain and wild rice mix with herbs
1 cup water
2/3 cup apple juice
¼ cup sweetened dried cranberries
1½ cups Green Giant Frozen Cut Green Beans
|
1) Spray 12-inch nonstick skillet with nonstick cooking spray.
Heat over medium-high heat until hot. Sprinkle both sides of
pork chops with marjoram and pepper. Place in skillet; brown on
both sides. Remove pork chops from skillet; cove to keep warm.
2) In the same skillet,
combine rice, seasoning packet from rice mix, water and apple
juice; mix well. Bring to a boil. Reduce heat to low; cover and
cook 25 minutes.
3) Stir in cranberries
and green beans. Return to a boil. Place pork chops over
mixture. Cover; cook over medium heat for 4 to 6 minutes or
until pork is no longer pink and rice and beans are tender.
4 servings. |
Menu
Pork Chops with Rice and Cranberries
~
Baked Squash
~
Snappy
Ginger-Maple Cheesecake Cups
|
|
Beef
Enchilada Casserole
Layering this beef-corn-chili mixture in a baking pan
converts a Mexican favorite into a family-pleasing casserole. |
|
Prep
time:10 minutes
Ready in 55 minutes
Ingredients
1 lb. lean ground beef
1½ cups Green Giant Niblets Frozen Corn
1 (19-oz.) or 2 (10-oz) cans Old El Paso Enchilada Sauce
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 (6-oz.) pkg. corn tortillas, cut into ½-inch strips
2 oz. (½ cup) finely shredded Cheddar cheese
|
1) Heat oven to 375º F. Spray 8-inch square (2-quart) glass
baking dish with nonstick cooking spray. Brown ground beef in
large nonstick skillet over medium heat for 8 to 10 minutes or
until beef is thoroughly cooked, stirring frequently. Drain. Add
corn enchilada sauce and green chiles; mix well.
2) Spoon ¼
of beef mixture into sprayed baking dish. Top with 1/3 of
tortilla strips. Repeat layers 2 times ending with beef mixture.
Cover with foil.
3) Bake
at 375º F. for 40 minutes. Uncover, sprinkle with
cheese. Bake an additional 5 minutes or until casserole is
bubbly and cheese is melted.
Makes 6 servings. |
Menu
Beef Enchilada Casserole
~
Spanish Rice
~
Lettuce Salad
~
Strawberry Ice Cream & Sugar Cookies |
|
Hamburger
and Potato Casserole
Au gratin potatoes get a flavor lift from pizza sauce in
this tasty, country-style mean and potato casserole |
|
Prep
time: 25 minutes
Ready in 1 hour 10 minutes
Ingredients
1 lb lean ground beef
1 (7.8-oz.) pkg. Hungry Jack Au Gratin Potatoes
1 (8-oz.) can pizza sauce
2 cups water
1 cup milk
1 (4.5-oz.) jar Green Giant Sliced Mushrooms, drained
4 oz. (1 cup) finely shredded mozzarella cheese
¼ cup chopped green onions
|
1) Heat oven to 400º F. Brown ground beef in
large nonstick skillet until thoroughly cooked, stirring
occasionally.
2) Meanwhile,
in ungreased 12x8-inch (2-quart) glass baking dish, combine
potatoes and contents of sauce packet from potatoes.
3) In medium
saucepan, combine pizza sauce and water. Bring to a boil. Pour
over potato mixture; mix well. Add milk, mushrooms and beef
mixture; mix well.
4) Bake
at 400º F. for 30 minutes. Remove from
oven; stir mixture gently. Sprinkle with cheese and onions.
Return to oven; bake an additional 5 to 10 minutes or until
potatoes are tender and cheese is melted. Let stand 5 minutes
before serving to thicken sauce.
Makes 6 servings. |
Menu
Hamburger and Potato Casserole
~
Deli Italian Salad
~
Frightfully
Easy Ghost Cookies
~
|
|
Fish
Stick and Potato Casserole
You'll consider this creamy fish stick casserole the
catch of the day. |
|
Prep
time: 20 minutes
Ready in 55 minutes
Ingredients
12 oz. pasteurized prepared cheese
product, cut into cubes
½ cup milk
4 cups frozen hash-brown potatoes, thawed
12 frozen fish sticks
|
1) Heat oven to 375º F. Spray
8-inch square (2-quart) glass baking dish with nonstick cooking
spray. In large saucepan, combine cheese product and milk; cook
over low heat until cheese is melted, stirring occasionally.
2) Add hash-brown
potatoes and mixed vegetables; mix well. Spoon mixture into
sprayed baking dish. Arrange fish sticks over top.
3) Bake at 375º
F. for 25 to 35 minutes or until casserole is thoroughly heated
and bubbly around edges.
4 servings |
Menu
Fish Stick and Potato Casserole
~
Lettuce Salad
~
Bananas and Strawberries with Chocolate Sauce
|
|
Philly
Cheese Steak Crescent Pizza
You'll consider this creamy fish stick casserole the
catch of the day. |
|
Prep
time: 30 minutes
Ingredients
1 (8- oz.) can Pillsbury Refrigerated
Crescent Dinner Rolls
8 oz. thinly sliced cooked roast beef (from deli)
1 tablespoon purchased Italian salad dressing
4 oz. (1 cup) shredded mozzarella cheese
2 tablespoons olive or vegetable oil
1 cup coarsely chopped or thinly sliced green bell pepper
1 cup coarsely chopped or thinly sliced onions
½ teaspoon beef-flavor instant bouillon
|
1) Heat oven to 375º F. Unroll
dough in ungreased 13x9-inch pan. Press over bottom and ½
inch up sides. Firmly press perforations to seal. Wrap beef
tightly in foil. Place both crescent dough and beef in oven.
Bake at 375º F. for 10 minutes or until
crust is light golden brown.
2) Arrange warm beef
over partially baked crust. Brush with salad dressing. Sprinkle
with cheese. Return to oven; bake an additional 8 to 10 minutes
or until edges of crust are golden brown and cheese is melted.
3) Meanwhile, heat oil
in medium skillet over medium heat until hot. Add bell pepper,
onions and bouillon; cook and stir 3 to 5 minutes or until
vegetables are tender, stirring frequently. Spoon cooked
vegetables over melted cheese.
8 servings
4 servings |
Menu
Philly Cheese Steak Crescent Pizza
~
Mixed Fruit Salad
~
Chocolate Pudding
|
|
Chicken-Broccoli
Divan Pot Pie
Soothing casserole meals homestyle pot pie in this
oven-baked twist on two classics. |
|
Prep
time: 20 minutes
Ready in 55 minutes
Ingredients
1 (15-oz.) pkg. Pillsbury Refrigerated
Pie Crusts
1 lb. boneless skinless chicken breast halves, cut into ½-inch
pieces
¼ teaspoon seasoned salt
1/8 teaspoon pepper
1 (10 3/4-oz.) can condensed cream of chicken soup
1 (14-oz.) pkg. Green Giant Select Frozen 100% Broccoli Florets
4 oz. (1 cup) shredded Cheddar cheese
¼ cup mayonnaise
1 tablespoon Dijon mustard
|
1) Heat oven to 425º F. Prepare
pie crust as directed on package for two-crust pie using
9-inch pie pan.
2) Spray 12-inch skillet
with nonstick cooking spray. Heat over medium-high heat until
hot. Add chicken; sprinkle with seasoned salt and pepper. Cook
until no longer pink, stirring occasionally. Add soup; mix well.
Add broccoli; stir gently to mix. Bring to a boil, stirring
occasionally. If necessary, break up any large pieces of
broccoli with spoon. Stir in cheese, mayonnaise and mustard.
3) Spoon mixture into
crust-lined pan. If desired, with leaf-shaped canape or cookie
cutter, cut 4 leaves from second crust. Top pie with second
crust; seal edges and flute. Brush one side of cut-out leaves
with water; place leaves, water side down, on crust between
holes.
4) Bake at 425º
F. for 25 to 35 minutes or until crust is deep golden brown.
Cover edge of crust with strips of foil after 15 minutes of
baking to prevent excessive browning. Let stand 10 minutes
before eating.
6 servings |
Menu
Chicken-Broccoli Divan Pot Pie
~
Cottage Cheese with Sliced Pears
~
Chocolate Cake with Cherry Frozen Yogurt
~
Candy
Corn Fudge
|
|
French
Dip Burgers
Onion soup makes a zest change of pace from ketchup as a
dip for these hamburgers. |
|
Prep
time: 25 minutes
Ingredients
1 cup water
1 (1-oz.) pkg. dry onion soup mix
2 tablespoons water
1 lb. lean ground beef
8 (½-inch-thick) diagonal slices French bread
|
1) In small saucepan, combine 1 cup water and 2 tablespoons of
the soup mix. Bring to a boil. Reduce heat to low; simmer while
preparing burgers.
2) In medium bowl,
combine 2 tablespoons water and the remaining soup mix; mix
well. Add ground beef; mix well. Shape mixture into 4
oval-shaped patties, ½ inch thick. Place patties
on broiler pan.
3) Broil 4 to 6 inches
from heat for 10 to 13 minutes or until patties are thoroughly
cooked, turning once. During last 1 to 2 minutes of broiling,
place bread slices on broiler pan; broil until lightly toasted,
turning once. Place each patty between 2 slices of toasted
bread. Serve with hot onion broth for dipping.
4 burgers |
Menu
French Dip Burgers
~
Deli Potato Salad
~
Fresh Vegetables with Dip
~
Spider-in-the-Web Cookies
|
|
Open-Faced
Canadian Bacon and Provolone Sandwiches |
|
Prep
time: 30 minutes
Ingredients
1 (1 lb, 1.3-oz.) can Pillsbury Grands!
Refrigerated Flaky Biscuits
8 tablespoons purchased sandwich spread
8 slices Canadian bacon
2 medium tomatoes, cut into 8 slices
2 (6-oz.) pkg. (8 slices) sliced provolone cheese
|
1) Heat oven to 350º F. Place
biscuits on ungreased cookie sheet. Press or roll each biscuit
to form 4-inch round. Bake at 350º F. for 14 to
18 minutes or until light golden brown.
2) Remove biscuits from
oven. Spread each warm biscuit round with sandwich spread. Top
each with Canadian bacon, tomato and cheese.
3) Return to oven; bake
an additional 3 to 5 minutes or until biscuits are deep golden
brown and cheese is melted.
8 sandwiches |
Menu
Open-Faced Canadian Bacon and Provolone
Sandwiches
~
Soup
~
Gingerbread Cookies
|
|
Corny
Sloppy Joe Pizzas
Not your typical sloppy Joe, this pizza version goes one
better with sweet corn and a whimsical face made from cheese
triangles. |
|
Prep
time: 35 minutes
Ingredients
1 (1 lb, 1.3-oz.) can Pillsbury Grands!
Refrigerated Golden Corn Biscuits
1 lb. lean ground beef
1 (15 to 16-oz) can sloppy Joe sauce
1 (11-oz.) can Green Giant Niblets Whole Kernel Sweet Corn,
drained
8 (¾-oz.) slices American cheese
8 small pieces (1x½-inch) green bell pepper
|
1) Heat oven to 375º F. Separate
dough into 8 biscuits. Place on ungreased large cookie sheet;
Press each to form 4½-inch round. Bake at
375º F. for 12 to 15 minutes or until light
golden brown.
2) Meanwhile, brown
ground beef in large non-stick skillet over medium heat for 8 to
10 minutes or until thoroughly cooked, stirring frequently.
Drain. Add sloppy Joe sauce and corn; mix well. Simmer 3 to 5
minutes. Cut each cheese slice into 3 triangles for eyes and
nose, and 1 half-moon shape for teeth for mouth.
3) Remove biscuits
rounds from oven. Spoon beef mixture evenly onto biscuit rounds.
Arrange cheese pieces over beef mixture to resemble
jack-o'-lanterns. Place bell pepper piece on top of each to
resemble stem.
4) Return to oven; bake
an additional 3 to 5 minutes or until cheese is melted.
8 pizzas |
Menu
Corny Sloppy Joe Pizzas
~
Vegetable Sticks
|
|
Pasta,
Veggies, Cheese and Ham
Macaroni and cheese with veggies is a tried and true
favorite that also sneaks in some nutritious foods before the
candy binge begins. |
|
Prep
time: 20 minutes
Ingredients
2 cups water
1½ cups uncooked small pasta (Halloween shapes, small shell
pasta or elbow macaroni)
2 (10-oz.) pkg. Green Giant Frozen Broccoli, Cauliflower and
Carrots in cheese Flavored Sauce
1 cup cubed cooked ham
4 oz. (1 cup) shredded Cheddar cheese
|
1) Bring water to a boil in medium saucepan. Add pasta; cook 8
to 10 minutes or until tender.
DO NOT DRAIN.
2) Meanwhile cook
vegetables in microwave as directed on package.
3) Add vegetables with
sauce, ham and cheese to pasta; cook until mixture is thoroughly
heated and sauce is of desired consistency.
3 (1
1/3-cup) servings |
Menu
Pasta, Veggies, Cheese and Ham
~
French Rolls
|
|
Creamy
Turkey with Mashed Potatoes and Broccoli
|
|
Prep
time: 20 minutes
Ingredients
Turkey
1 lb. fresh turkey tenderloins, halved
lenghtwise, cut into bite-sized strips
¼ teaspoon coarse ground black pepper
1 (12-oz.) jar roasted turkey gravy
¼ cup milk
1 (9-oz.) pkg. Green Giant Frozen Cut Broccoli, thawed
¼ cup sour cream
Potatoes
2 cups water
3 t ablespoons margarine or butter
½ teaspoon salt
¾ cup milk
2 cups Hungry Jack Mashed Potato Flakes
Paprika, if desired
|
1) Spray large nonstick skillet with nonstick cooking spray.
Heat over medium-high heat until hot. Add turkey; sprinkle with
pepper. Cook and stir until browned and no longer ink. Remove
turkey from skillet; cover to keep warm.
2) Add gravy, ¼
cup milk and broccoli to skillet. Bring to
a boil. Reduce heat; cover and cook 6 to 9 minutes or until
broccoli is tender.
3) Meanwhile, prepare
potatoes as directed on package using water, margarine, salt, ¾
cup milk and potato flakes.
4) Add sour
cream to gravy mixture; stir until smooth. Return turkey to
skillet; stir to combine. Serve turkey mixture over potatoes.
Sprinkle with paprika.
4 servings |
Menu
Creamy Turkey with
Mashed Potatoes and Broccoli
~
Crusty French Bread with Garlic Butter
|
|