EASY RECIPES

Here are a few of the new yummy recipes I've tried out in the last month:

PASTA AND BEAN SKILLET
This one is VERY easy and it's surprisingly tasty!
Servings: 4, Prep: 10 min, Cook: 18 min

1 c salsa
2/3 c uncooked elbow macaroni (2 oz) or 3 oz uncooked wagon wheel pasta
¾ c water
2 tsp chili powder
1 can (16 oz) kidney beans*, rinsed and drained
1 can (8 oz) tomato sauce
½ c shredded Cheddar cheese

Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat to low.

Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese.

* you can substitute a 15 oz can of pork and beans for the kidney beans


PENNE & VEGGIES IN TOMATO-BASIL SAUCE

Servings: 4, Prep: 15 min, Cook: 10 min

2 c uncooked penne pasta (6 oz)
1 Tbsp olive or vegetable oil
1 medium onion, chopped (1/2 c)
1 medium carrot, chopped (1/2 c)
1 can (14 ½ oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 small unpeeled zucchini, chopped (1 c)
1 Tbsp chopped fresh or ½ tsp dried basil leaves
2 Tbsp chopped fresh parsley
¼ c shredded Parmesan cheese

Cook and drain pasta as directed on package.

While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook onion and carrot in oil 2 to 2 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.

Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.


FRENCH COUNTRY DINNER

1 c. chopped onion
2 1/2 c. chicken broth
1 10 oz. can white chunk chicken breast (or 3-4 boiled chicken breasts)
2 c. sliced carrots
1 can mushrooms (4 oz)
2 c. sliced celery
2 1/2 tsp. salt (optional)
4 tbs. cornstarch
4 c. cooked rice

Combined cooked chicken, onions, veggies and chicken broth. Cook on medium high heat until it comes to a boil. Reduce heat to medium low and simmer for 10-15 minutes or until veggies are tender (but not mush). Dissolve cornstarch into 1/2 c. water and then add to chicken/veggie mixture until thickened. Serve on top of rice.


SWEET AND SOUR CHICKEN

6-8 chicken breasts
1 egg, beaten
cornstarch

Sauce:
¾ c sugar
½ c vinegar
½ tsp garlic powder
4 Tbsp ketchup
1 Tbsp soy sauce

Dip breasts in egg and roll in cornstarch. Saute chicken in skillet (use non-stick spray) until just browned. Place chicken in shallow baking pan and pour sauce over it. Bake uncovered 325 for 1 hour, turning chicken every 15 minutes. Serve over rice.


ITALIAN CHICKEN

6 chicken breasts
1 c Italian bread crumbs
2/3 c Parmesan cheese
½ Tbsp dried parsley
½ c butter
garlic powder

Melt butter. Dip chicken in butter and then in crumb mixture. Put in baking pan sprayed with non-stick cooking spray. Pour extra butter over chicken. Bake at 325 for 1 hour and 15 minutes.


ITALIAN PARMESAN CHICKEN

chicken tenders or breast pieces
1 packet dry Good Seasons Italian Dressing Mix
1/2 cup parmesan cheese
1/4 cup melted butter

Mix together the italian dressing mix and parmesan cheese in a dish. Dip the chicken pieces in the melted butter and then into the dressing mixture until coated. Place in a pan and cook in a 350 degree oven for 25 minutes. Enjoy!


CHICKEN POT PIE

1 Pillsbury pie crust
1 15 oz. Veg-All
2 cups cooked, diced chicken
1 can cream of chicken soup
1/2-3/4 cup frozen peas and/or beans
Seasoning salt

In the morning bake the bottom crust as directed. It can sit all day until you are ready to fill it (do not fill it while hot). Then mix cooked chicken, VegAll (including the liquid), soup, Nature's seasoning (1-2tsp), and peas and/or beans. Put into the baked pie shell, place the top crust on top, slice the top of the crust for steam vents, and bake at 350 degrees for 40 minutes, covering edged of crust with foil for first 30 minutes.


Chicken Broccoli Casserole

2-3 boneless chicken breasts
1-1 ½ cups broccoli (I just use frozen florets)
1 cup cheese (cheddar or Colby jack)
2 cups cooked rice
1 can cream o’ chicken soup
½ can (from above) milk
Cut up chicken into cubes and fry with seasoning salt.
Put cream of chicken and milk in small pan or bowl and cook over stove or in microwave
Layer casserole like so. . . .
Spread rice on bottom
Sprinkle broccoli
Sprinkle chicken
Pour sauce on top
Sprinkle cheese
Bake @ 350° until hot and cheese is melted, approximately 20 minutes.


Quick and Easy Cheesecake:

1 8 oz pkg cream cheese (softened)
1/3 cup lemon juice
1 tsp vanilla
1 can of sweetened condensed milk

Blend all together and pour in a premade graham cracker crust. Serve with pie filling and enjoy!

Also, we fell in love with the cookies and cream brownies recipe that is on the back of the Betty Crocker brownie mix box.