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Posts Tagged ‘main dish’

Creamy Cavatappi & Cheese

Ingredients
6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups (24 ounces) shredded sharp cheddar cheese
1 cup cubed process cheese (Velveeta)
3 green onions, chopped

TOPPINGS:
1/2 cup panko (Japanese) bread crumbs
3 thick-sliced bacon strips, cooked and coarsely crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional

Directions
Cook cavatappi according to package directions.

Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture.

Transfer to a greased 13×9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top.

Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Sprinkle with green onion and, if desired, pepper. Yield: 10 servings.

Recipe found here: Creamy Cavatappi & Cheese

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Easy Stuffed Shells

Ingredients
36 uncooked jumbo pasta shells
1 jar (24 ounces) spaghetti sauce
36 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions
Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water.

Spread 1/2 cup sauce into a greased 13×9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese.

Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted. Yield: 12 servings.

Recipe found here: Easy Stuffed Shells

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5-Cheese Ravioli Marinara

Ingredients
1 package (25 ounces) frozen five-cheese or chicken ravioli
4 small zucchini, thinly sliced (about 4 cups)
1 jar (24 ounces) marinara sauce
1/3 cup shaved Parmesan cheese

Directions
Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally.

Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese. Yield: 4 servings.

Recipe found here: 5-Cheese Ravioli Marinara

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Asparagus-Stuffed Chicken Rolls

Ingredients
8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

Directions
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks.

Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture.

In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken.

Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 2 servings.

Recipe found here: Asparagus-Stuffed Chicken Rolls

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Thai Chicken Peanut Noodles

Ingredients
1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha Asian hot chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Directions
In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain.

Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain.

Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions. Yield: 6 servings.

Recipe found here: Thai Chicken Peanut Noodles

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Florentine Chicken Soup

Ingredients
1 cup uncooked penne pasta
1 package (6 ounces) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through.

Drain pasta and add to the soup. Sprinkle with pine nuts and cheese. Yield: 5 cups.

Recipe found here: Florentine Chicken Soup

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Chunky Chicken Noodle Soup

Ingredients
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Directions
Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil.

Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.

Recipe found here: Chunky Chicken Noodle Soup

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