Sunday, November 30, 2008

Beth's Baked Chicken

Fresh boneless chicken breast, rub with about a tsp of olive oil, sprinkled with all kinds of herbs - Mrs Dash Garlic and Herb, Rosemary, Poultry seasoning, seasoning salt, pepper, etc.

Wrap in aluminum foil pockets and bake at 400 for 30-40 minutes.

Courtesy of Beth

Fettucine with Mushroom Sauce

From Sandra Lee's 'Semi-Homemade' 20-minute meals

2 packages (9oz) refrigerated fettucini
3 T extra-virgin olive oil
2 packages (8oz) pre-sliced mushrooms
1 cup frozen or fresh chopped onions
1 1/2 c reduced-sodium beef broth
1/3 c dry sherry
1/4 c balsamic vinegar
1 packet (1.5oz) beef stew seasoning
1 can (14.5oz) diced tomato (with onion ad garlic) drained
Flat leaf parsely, chopped (optional)

1. In a large pot of boiling, salted water cook pasta according to package. Drain well and return to hot pot. Cover, keep warm.

2. Meanwhile, in a large skillet heat olive oil over medium-high heat. Add mushrooms and onions to hot oil. Cook and stir for 7 to 8 minutes.

3. Create a well in the center of the musroom mixture. Add beef broth, sherry and balsamic vinegar. Stir in beef stew seasoning until dissolved. Add drained tomatoes. Bring to boil;reduce heat. Simmer for 5 to 6 minutes.

4. Garnish with parsley, serve hot over cooked pasta.

Sunday, November 16, 2008

Tamale Pie - Simple and Delicious!

1 lb ground beef (we use turkey)
1 can (10oz) diced tomatoes with green chilies, drained
1 c chunky salsa verde
1 package (8.5oz) corn muffin mix
1 c cream-style corn
1 can (2.25 oz) sliced black olives
1 c shredded mexican cheese blend

Preheat oven to 350 degrees

in a medium saucepan, over medium heat, cook and stir ground beef until browned, breaking up clumps. Drain off fat; stir in tomatoes and salsa until combined. Transfer to 1.5 qt casserole.

in a small bowl, stir together muffin mix and corn just until combined. spread mixture in casserole. sprinkle with olives.

bake in preheated oven for 45 to 50 minutes or until bubbly. (if edges start to brown, cover with foil) top with cheese. bake for 5 minutes or until cheese is melted.

Sunday, November 9, 2008

Pesto Rolls

So easy! I found this recipe in the classic Better Homes and Gardens cookbook and it was a perfect side to our pesto chicken!

1 package of crescent rolls
Store bought Pesto

Spread dough out on flat surface, spread with pesto and roll as you normally would! Bake according to directions (keep your eye on them though, I took mine out a little early)

YUM.

Sunday, November 2, 2008

Chili Spaghetti

Original recipe from Angela, modified for VAMH's kitchen!

Chili Spaghetti
8 ounces uncooked spaghetti
1/2 pound ground turkey
1 medium white onion, chopped
1/4 teaspoon garlic salt
1/8 teaspoon garlic pepper
1 can (15 ounces) chili with beans (I usually grab the turkey chili)
2 cans (14-1/2 ounces) Italian-style diced tomatoes, undrained (or onion and garlic)
1-1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1-1/2 teaspoons chili powder
1/4 teaspoon garlic powder


1. Preheat oven to 350°F. Spray 9×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain and place in prepared dish.
3. Meanwhile, place turkey and onion in large skillet; season with salt and pepper. Brown turkey 6 to 8 minutes over medium-high heat, stirring to separate meat. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheese, sour cream, chili powder and garlic powder.
4. Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining 1/2 cup cheese.
5. Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.