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Wednesday, September 22, 2010

Quick Chicken & Dumplings

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick mix
1/2 cup milk
Paprika, if desired

1.  Heat 1/12 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2.  Stir Bisquick mix and 1/3 cup milk until soft dough forms.  Drop dough by small spoonfuls onto chicken mixture (do not drop into liquid).  Sprinkle with paprika.
3.  Cook uncovered over low heat 10 minutes.  Cover and cook 10 minutes longer. 

I served this over rice with cut up fruit.  Next time I will add some seasonings to the Bisquick though. 

Tuesday, September 21, 2010

Seven-Layer Rigatoni

Not the best picture in the world...but you get the idea!

3 cups uncooked rigatoni pasta
1 lb bulk Italian sausage
1 can (28 oz) crushed tomatoes, undrained (I will drain them next time)
3 cloves garlic, finely chopped (I used garlic powder)
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 package (8 oz) sliced fresh mushrooms (3 cups) (I didn't include these)
1 jar roasted red bell peppers, drained, chopped (I forgot these at the store)
1 cup shredded Parmesan cheese (I used grated)
2 1/2 cups shredded mozzarella cheese

1.  Heat oven to 375 degrees.  Spray 13x9 inch glass baking dish with cooking spray.  Cook and drain pasta as directed on package.

2.  Meanwhile, in 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.  In small bowl, mix tomatoes, garlic and basil.

3.  In baking dish, layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese.  Repeat layers.

4.  Bake uncovered 35-40 minutes or until hot and cheese is golden brown. 

*I added a jar of pizza sauce since there really wasn't a lot of "juice" to bake everything in.  I should have drained the tomatoes...that was just really runny and didn't do much.  As you can tell also, I omitted a lot of the veggies in hopes my kids would eat it. 

Country Salisbury Steak

 (This is all that was left after the kids attacked them!  Landon at 1 3/4 patties himself)
1 1/2 pound extra lean ground beef
1 pkg. Stove Top Stuffing Mix for Chicken
1 1/2 cups water, divided
3/4 cup chopped onions
1 pkg. fresh mushroom, sliced (I didn't use these)
1/2 cup Kraft Original Barbecue Sauce

Preheat oven to 375 degrees.  Mix meat, stuffing mix, 1 1/4 cup of the water and the onions until well blended. Shape into six 1/2 inch thick oval patties.  Place on 15x10x1 inch baking pan. 

Bake 25 min. or until cooked through.

Meanwhile, spray large nonstick skillet with cooking spray.  Add mushrooms; cook on medium-high heat 5 min or until lightly browned, stirring occasionally.  Add barbecue sauce and remaining 1/4 cup water.  Reduce heat to low, simmer 1 to 2 min or until sauce is heated through.  Serve over the patties. 

Tuesday, September 14, 2010

Chicken and Asian Rice

1 cup uncooked regular long-grain white rice
1 cup baby-cut carrots (I used matchstick cut)
1 medium stalk celery, thinly sliced-1/2 cup (I didn't put this in mine)
1 small red bell pepper, chopped- 1/2 cup (I used a green pepper)
1 3/4 cups chicken broth
1/4 cup teriyaki sauce
1/4 cup water
4 boneless chicken breasts- 1 pound (I used chicken tenders)
3 tablespoons teriyaki baste and glaze (I used more per judgement)
1/4 teaspoon ground ginger (I didn't put this in mine)
1/2 cup cashew pieces

1.  Heat oven to 374 degrees F.  In ungreased 11x7 inch (2 quart) glass baking dish, mix rice, carrots, celery, bell pepper, broth, teriyaki sauce and water.  Arrange chicken on rice mixture.

2.  In small bowl, mix teriyaki basted and glaze, and ginger.  Brush over chicken, using all of mixture.  Cover baking dish with foil.

3.  Bake 45 minutes.  Sprinkle with cashews.  Bake uncovered 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut and rice is tender.