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Posts Tagged ‘Recipe of the Day’

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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Sour Cream Potatoes

Ingredients
10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
1/4 cup 2% milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.

Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 10 servings.

Recipe found here: Sour Cream Potatoes

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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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St Patrick’s Day Jungle Juice

Ingredients
1 Bottle Rum
Bottle Gin
Bottle Tequila
Bottle Vodka
Bottle Blue Curacao
1/3 Bottle Melon Liqueur
1 Can of Pineapple Juice
1 Bottle White Peach Cranberry Juice
2 Bottles Mango Nectar
Mango Slices
Sliced Strawberries
Sliced Oranges
Sliced Pineapples

Mix all in a VERY large bowl and enjoy! Share with friends!

Recipe found here: St Patrick’s Day Jungle Juice (site for the greatest adult beverages ever!)

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Artichoke & Mushroom Toasts

Ingredients
36 slices French bread baguette (1/2 inch thick)
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
1/2 teaspoon Italian seasoning
2 tablespoons butter
6 garlic cloves, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/3 cup mayonnaise
1 tablespoon shredded Parmesan cheese
2 cups (8 ounces) shredded Swiss cheese

Directions
Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.

In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.

Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.

Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 3 dozen.

To Make Ahead: Prep the toasts earlier in the day and store on baking sheets in the refrigerator. Sprinkle with Swiss cheese just before baking.

Recipe found here: Artichoke & Mushroom Toasts

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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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