The combination of ingredients sound weird, but they are so yummy!
1 TBL vegetable oil
1 medium onion, chopped
1½ lbs. ground turkey
½ tsp. garlic salt
½ tsp. ground cinnamon
¼ tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. black pepper
1 can (8 oz.) tomato sauce
1 can (11 oz.) mexicorn, drained
18 hard taco shells
Shredded lettuce, sour cream, shredded cheese
Heat oven to 400°. Heat oil in a large skillet over medium-high heat. Add onion and crumble in the ground turkey; cook, stirring occasionally for 7-8 min or until onion is tender and turkey is no longer pink. Stir in garlic salt, cinnamon, cumin, allspice, pepper and tomato sauce. Simmer, covered for 5 minutes. Meanwhile; heat taco shells in oven for 5 min (watch carefully) add corn to turkey mixture and heat through, about 2 min. to serve spoon about 1/3 cup of filling into each taco shell. Garnish with lettuce, sour cream and cheese if desired.
Monday, November 17, 2008
Chicken & Broccoli Bake
This is one of my stable recipes! It's easy and very yummy over rice!
2 – 8 oz. pkgs. Cream cheese
1 tsp. salt
1 cup parmesan cheese (divided)
1 whole chicken, cooked & cubed
2 cups milk
½ tsp. garlic salt
2 – 10 oz. pkgs. Chopped, cooked broccoli (warmed)
Layer broccoli, then chicken in the bottom of a 9x13. Mix cream cheese, salt, milk, ½ of the parmesan and garlic salt. Heat until warmed through and mix together. Pour sauce over chicken. Top with remaining cheese. Bake uncovered at 350° for 30 minutes.
I usually half this recipe and it is a good size for Eric and I, I use 2 pieces of chicken (or one from costco) and put it in a 9x9 pan!
2 – 8 oz. pkgs. Cream cheese
1 tsp. salt
1 cup parmesan cheese (divided)
1 whole chicken, cooked & cubed
2 cups milk
½ tsp. garlic salt
2 – 10 oz. pkgs. Chopped, cooked broccoli (warmed)
Layer broccoli, then chicken in the bottom of a 9x13. Mix cream cheese, salt, milk, ½ of the parmesan and garlic salt. Heat until warmed through and mix together. Pour sauce over chicken. Top with remaining cheese. Bake uncovered at 350° for 30 minutes.
I usually half this recipe and it is a good size for Eric and I, I use 2 pieces of chicken (or one from costco) and put it in a 9x9 pan!
Sunday, November 16, 2008
Cheesy Manicotti
1 pkg. (8 oz) sliced mushrooms
2 cloves garlic, minced
3 egg whites
1 pkg. (10 oz) frozen chopped spinach, thawed, well drained
1 container (15 oz ricotta cheese
1 cup shredded mozzarella cheese, divided
1/3 cup grated parmesan cheese divided
1 pkg. (8 oz) manicotti shells (14 shells) cooked, drained
2 cups spaghetti sauce
Preheat oven to 350°. Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 min. on medium heat, stirring frequently. Remove from heat. Beat egg whites lightly in medium bowl. Add mushrooms mixture, spinach, ricotta cheese and half of each of the mozzarella and parmesan cheese; mix well. Spoon evenly into manicotti shells. Place in 9x13-inch baking dish, sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 min. or until heated through. Top with remaining mozzarella and parmesan cheese; continue baking 5 min. or until mozzarella is melted.
2 cloves garlic, minced
3 egg whites
1 pkg. (10 oz) frozen chopped spinach, thawed, well drained
1 container (15 oz ricotta cheese
1 cup shredded mozzarella cheese, divided
1/3 cup grated parmesan cheese divided
1 pkg. (8 oz) manicotti shells (14 shells) cooked, drained
2 cups spaghetti sauce
Preheat oven to 350°. Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 min. on medium heat, stirring frequently. Remove from heat. Beat egg whites lightly in medium bowl. Add mushrooms mixture, spinach, ricotta cheese and half of each of the mozzarella and parmesan cheese; mix well. Spoon evenly into manicotti shells. Place in 9x13-inch baking dish, sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 min. or until heated through. Top with remaining mozzarella and parmesan cheese; continue baking 5 min. or until mozzarella is melted.
Down-Home Macaroni & Cheese
¼ cup butter or margarine, divided
¼ cup flour
1 cup milk
8 oz Velveeta Cheese, cut into ½-inch pieces
2 cups elbow macaroni, cooked, drained
½ cup shredded cheddar cheese
6 RITZ crackers, crushed
Heat oven to 350°. Melt 3 TBSP. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add Velveeta; cook 3 min. or until melted, stirring frequently. Stir in macaroni. Spoon into 2qt casserole dish – sprayed with cooking spray; sprinkle with shredded cheese. Melt remaining butter toss with cracker crumbs. Sprinkle over casserole. Bake 20 min. or until heated through.
YUM!
¼ cup flour
1 cup milk
8 oz Velveeta Cheese, cut into ½-inch pieces
2 cups elbow macaroni, cooked, drained
½ cup shredded cheddar cheese
6 RITZ crackers, crushed
Heat oven to 350°. Melt 3 TBSP. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add Velveeta; cook 3 min. or until melted, stirring frequently. Stir in macaroni. Spoon into 2qt casserole dish – sprayed with cooking spray; sprinkle with shredded cheese. Melt remaining butter toss with cracker crumbs. Sprinkle over casserole. Bake 20 min. or until heated through.
YUM!
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