Archive for February, 2012

Simply Parmesan Chicken


1/2 cup dried bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 egg, beaten
5 skinless, boneless chicken breasts


Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9×13 inch baking dish.
Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

Recipe found here: Simply Parmesan Chicken

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Tropical Fruit, Rice and Tuna Salad

1 cup water
3/4 cup uncooked instant brown rice
2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*


In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.

In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.

Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Expert Tips
*To toast coconut, cook in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

You can sub 1 (6-oz) container of Yoplait® Original 99% Fat Free French vanilla yogurt for the yogurt in this recipe.

Mild-flavored albacore tuna is the only tuna that can be called “white” because it has the whitest flesh, its mark of distinction.

Recipe found here: Tropical Fruit, Rice and Tuna Salad

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PAM® Original No-Stick Cooking Spray
1 pkg (24 oz each) frozen large round cheese-filled ravioli
1/2 cup water
1 can (24 oz each) Hunt’s® Garlic & Herb Pasta Sauce
2 cups frozen loose cut leaf spinach
1-1/2 cups shredded part-skim mozzarella cheese


Spray 12-inch nonstick skillet with cooking spray; add ravioli and water. Cover and cook over medium-high heat 3 to 5 minutes or until pasta is thawed completely, stirring and separating ravioli 2 or 3 times.
Add pasta sauce and spinach; cook over medium heat until bubbly. Cover; reduce heat to low and cook 5 to 7 minutes or until pasta is tender. Top with cheese. Cover; remove from heat and let stand until melted.
Cook’s Tip

Use your favorite frozen ravioli for this recipe. Try sausage-filled or beef-filled for a change of pace.

Recipe found here: Cheesy Ravioli Skillet

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Novo’s Thai Green Chicken Curry

Thai green curry paste:

2 Serrano chiles, seeded
1/2 onion
1/4 bunch cilantro
Rind of 1/4 lemon
1 teaspoon black pepper
1 tablespoon chopped garlic
3/4 teaspoon salt
Scant 2 teaspoons ground coriander
Heaping 1 teaspoon ground cumin
Heaping 1 teaspoon Laos powder (aka ground galangal)
Heaping 1 teaspoon turmeric
1/4 cup canola oil

Coarsely chop the chiles, onion, cilantro and lemon rind, and place
them in a blender. Add the black pepper, garlic, salt, coriander,
cumin, Laos powder and

With the blender running, slowly add the canola oil to make a
paste. This makes a generous cup of curry paste, more than is
needed for the remainder of the recipe. The paste can be frozen,
then thawed as needed to be used in recipes.

Thai green chicken curry:

2 (14-ounce) cans coconut milk
1/2 cup Thai green curry paste, more if desired
2 stalks lemon grass, cut into about 2-inch pieces and smashed
(with a mallet or the heel of a knife)
2 tablespoons fish sauce
1 1/2 teaspoons salt
2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)
2 jalapeños, seeded and chopped
1/2 bunch fresh cilantro, chopped

In a large, heavy-bottomed pot, whisk together the coconut milk,
curry paste, lemon grass, fish sauce and salt. Add the chicken and
bring to a simmer over medium heat. Cook, gently simmering, until
the chicken is tender, 30 to 45 minutes.

Taste, adding additional curry paste if desired, and adjusting the
seasonings and flavorings if needed. Remove the lemon grass pieces
(or ask your guests to refrain from eating them). Stir in the
jalapeños and cilantro before serving. This makes about 8 cups of
curry. Ladle the curry into bowls.

Serves 6-8

Recipe found here: Novo’s Thai green chicken curry

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Crescent Sausage Casserole


2 (8-oz.) can(s) crescent rolls
2 (8-oz.) pkgs. cream cheese, softened
1 lb. pkg. bulk hot sausage
1 lb. pkg. bulk mild sausage
1 (8-oz.) bag shredded cheese


Preheat oven to 350 degrees.

Coat a 9 X 12 baking dish with cooking spray.

Unroll one can of crescent rolls and spread out in bottom of baking dish.

Mix cooked sausage and cream cheese together.

Spread sausage mixture over top of crescent roll layer.

Sprinkle shredded cheese over sausage layer.

Unroll second can of crescent rolls and place on top.

Bake casserole until golden brown on top, approximately 20-25 minutes.

Recipe found here: Crescent Sausage Casserole

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Fruity Pebbles Marshamallow Treats

Fruity Pebbles Marshmallow Treats
4 cups mini marshmallows
5 cups Fruity Pebbles
5 Tablespoons unsalted butter
Measure out the mini marshmallows and Fruity Pebbles. Set aside.

In a large saucepan, melt the unsalted butter over medium-low heat. Once the butter is melted, add the mini marshmallows. Stir the marshmallows until they’re melted.

Remove the saucepan from the heat and add in the Fruity Pebbles. Stir to completely coat the Fruity Pebbles with the marshmallow mixture.

Put the Fruity Pebbles mixture into a lighty greased 8 by 8 inch pan. Evenly spread it out and pat it down with a spatula.

Cut into squares and enjoy!

Recipe found here: Fruity Pebbles Marshmallow Treats (more pictures and instructions there too)

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bean-potato chowder


1 20-oz. pkg. refrigerated diced potatoes with onions
1 14-oz. can vegetable broth
1/3 cup all-purpose flour
1 cup shredded Swiss cheese (4oz.)
3 cups milk
1 tsp. dried Italian seasoning
1 15-oz. can navy beans, rinsed and drained
Bottled roasted red sweet pepper (optional)
Italian (flat-leaf) parsley (optional)
8 slices toasted bread with cheese (optional)

1. In Dutch oven combine potatoes and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer, covered, 4 minutes. In bowl toss together flour and cheese. Gradually stir in milk. Add milk mixture and Italian seasoning to potatoes. Cook and stir over medium heat until thickened and bubbly. Stir in beans; cook and stir 1 minute more. Top with roasted pepper and parsley. Serve with toasted bread. Serves 4.

Recipe found here: bean-potato chowder

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