Posts Tagged ‘main dish’

Bruschetta Chicken Bake

1can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2cup water
2cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1tsp. dried basil leaves
1cup KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT oven to 400ºF.

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

LAYER chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish.

TOP with stuffing. Bake 30 min. or until chicken is done.

kraft kitchens tips

SUBSTITUTE Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

MAKE AHEAD Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

SERVING SUGGESTION Serve with steamed Italian-style vegetables.

Recipe found here: Bruschetta Chicken Bake

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Delicious Beef Roast Slow Cooker Style

2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
several potatoes, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley

In a large skillet over medium high heat, sauté the beef roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.

Deglaze the browning pan with a little water or wine.

Place the quartered onion, baby carrots, minced garlic and chopped fresh parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the condensed cream of mushroom soup and the deglazing liquid over the roast and the vegetables.

Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.

Transfer the pot roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

Recipe found here: Delicious Beef Roast Slow Cooker Style

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I made Boeuf Bourguignon many years ago and it was simply divine. I love it! This recipe is much easier and less expensive. Sounds just as good.

3 slices bacon, chopped
3 tablespoons unsalted butter, divided
16 white mushrooms , medium in size, wiped with damp cloth to clean, thinly sliced
Salt and pepper
1 cup frozen pearl onions, defrosted and drained
2 pounds lean sirloin , 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons all-purpose flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme , tied with kitchen string

Herb Egg Noodles :
12 ounces wide egg noodles, cooked to package directions
2 tablespoons unsalted butter , cut into small pieces
1/4 cup chopped fresh parsley leaves , 2 handfuls
12 blades fresh chives , snipped or finely chopped

Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings . Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.

Toss hot egg noodles with butter and herbs . Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.

Recipe found here: Sirloin Beef Burgundy: Boeuf Bourguignon

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hawaiian chicken salad

Hawaiian Chicken Salad

3 whole chicken breasts – skinned and boned
1 1/2 c Sour cream
1/2 c Chutney, finely chopped
1 t Curry powder (more to taste)
1/4 ts Ground ginger
1/4 c Toasted shredded coconut
3 Cantaloupes
Small honeydew melons
Large papayas
Pineapple Chunks or other fruit (optional)
4 c Shredded lettuce (optional)

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.

Recipe found here: Hawaiian Chicken Salad

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This is what I am making for dinner tonight!

Parmesan Chicken Drumsticks
Parmesan Drumsticks


6 to 8 chicken drumsticks, washed, skin removed
3 tablespoons butter
2 tablespoons lemon juice
salt, pepper, and Creole seasoning or an herb seasoning blend
1/2 cup plain dry bread crumbs
1/4 cup fresh shredded Parmesan cheese


Heat oven to 375°. Grease a 9×13-inch baking dish or spray with cooking spray. Combine butter and lemon juice; brush chicken pieces all over. Sprinkle with the seasonings. Combine bread crumbs and Parmesan cheese in a shallow dish; coat chicken pieces well. Arrange chicken pieces in the baking dish and sprinkle with the remaining crumbs; drizzle with any remaining butter mixture.

Bake for 45 to 55 minutes, until browned and juices run clear when pricked with a fork.
Serves 4 to 6.

This recipe was found here: Parmesan Drumsticks

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Pot Roast With Mushrooms and Red Wine


1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 medium onion, halved, thinly sliced
1 rib celery, thinly sliced
8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
4 cloves garlic, smashed and minced
1/2 teaspoon dried marjoram or thyme
1 small bay leaf
1 cup chicken broth
1 cup dry red wine, such as pinot noir/burgundy or cabernet
1 can (28 ounces) crushed tomatoes


In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.
Serves 6.

This recipe was found here: Pot Roast with Red Wine and Mushrooms

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Cheesy Chicken Rolls

Cheesy Chicken Rolls
Prep: 15 min.
Bake: 20 min.

1/2 cup shredded low-fat mozzarella cheese
1 2-1/2-ounce jar sliced mushrooms, drained
1/4 cup plain low-fat yogurt
1 tablespoon snipped chives
1 tablespoon snipped parsley
1 tablespoon chopped pimiento
4 small boneless skinless chicken breast halves (12 ounces total)
1 tablespoon fine dry bread crumbs
1/8 teaspoon paprika
1 tablespoon plain low-fat yogurt

1. For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimiento.

2. Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.

3. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 2-quart square baking dish.

4. Combine bread crumbs and paprika. Brush chicken with the 1 tablespoon yogurt; sprinkle with crumb mixture. Bake in a 350 degree F oven for 20 to 25 minutes or until chicken is tender and no longer pink. Makes 4 servings.

This recipe was found at Better Homes & Gardens: Cheesy Chicken Rolls

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• 1/2 cup nonfat mayonnaise-style dressing
• 1/4 cup plain nonfat yogurt
• 1 tablespoon lemon juice
• 1/4 teaspoon fines herbs or Italian seasoning, crushed
• 4 eggs
• Water
• 1 package (10 oz.) frozen asparagus spears
• 2 whole-wheat English muffins, split and toasted


In small bowl, stir together mayonnaise, yogurt, juice and seasoning until well blended. Set aside.

In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.

Meanwhile, cook asparagus according to package directions. Drain well. Place 1/4 of the asparags spears on each muffin half. Top each with an egg and about 2 1/2 tablespoons of the reserved sauce.

This recipe was found at The incredible, edible egg: Easy, Elegant Asparagus Poach

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1 tablespoon olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup finely chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (15 ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon white sugar
1/4 teaspoon ground black pepper
1/8 teaspoon ground clove
1 bay leaf

Stuffed Peppers:
4 large green bell peppers, tops removed, seeded
1 pound ground beef
1/4 cup minced onion
1/3 cup finely chopped celery
1 1/2 cups cold, cooked white rice
1/4 cup grated Parmesan cheese
salt and pepper to taste

Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.

While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9×9 inch baking pan. Pour the remaining Creole sauce over the peppers.

Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.

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2 tablespoons olive oil
1 (3- to 3 1/2-lb) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 lb sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water

Special equipment: a 4- to 5-qt heavy ovenproof pot with lid

Accompaniment: Creamy polenta

Put oven rack in middle position and preheat oven to 325 degrees F.

Heat oil in pot over moderately high heat until hot but not smoking.

Meanwhile, pat meat dry and sprinkle with salt and pepper.

Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to plate using fork and tongs.

Add pancetta to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saute, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and saute, stirring, until garlic begins to soften and turn golden brown, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.

Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

Cooks’ note Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350 degree oven until hot, 25 to 30 minutes, then slice meat.

Serve over polenta. Makes 4 servings.

Recipe found here: Epicurius: Beef Braised in Red Wine

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