By: Disney Famiy/Food
2 pounds of boneless, skinless chicken thighs
1 jar of green or red salsa of your choice
1 can of diced green chiles
1 teaspoon ground cumin
1 onion chopped
2 cloves of garlic, minced
1. Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours.
2. Remove chicken from pot, shred, and return to juices.
3. Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.
Wednesday, February 17, 2010
Tuesday, February 9, 2010
Banana Split Cake
By: Betty Crocker
1 box Betty Crocker® white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 cup mashed bananas (2 medium)
3/4 cup miniature semisweet chocolate chips
1 container Betty Crocker® Rich & Creamy chocolate frosting
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and mashed bananas on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
3. In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir and add an additional 5 to 10 seconds, if necessary. Stir thoroughly or until very soft and smooth; spread evenly over cake. If desired, serve with banana slices, whipped topping. Store loosley covered.
1 box Betty Crocker® white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 cup mashed bananas (2 medium)
3/4 cup miniature semisweet chocolate chips
1 container Betty Crocker® Rich & Creamy chocolate frosting
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and mashed bananas on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
3. In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir and add an additional 5 to 10 seconds, if necessary. Stir thoroughly or until very soft and smooth; spread evenly over cake. If desired, serve with banana slices, whipped topping. Store loosley covered.
Monday, February 8, 2010
Fix and Forget Stuffed Peppers
By: One Pot Meals
1 lb ground beef
1 c long-cooking rice, un-cooked
1 onion, chopped
1 carrot, peeled and shredded
1 t beef bouillon granules
1/2 t salt
1/2 t pepper
6 green peppers, tops removed
10-3/4 oz can tomato soup
1-1/4 c water
1. Combine ground beef, rice, onion, carrot, bouillon, salt and pepper; stuff each pepper about 2/3 full. Arrange peppers side-by-side in slow cooker
2. Combine soup and water; pour over peppers.
3. Cover and heat on low setting for 6-8 hours.
1 lb ground beef
1 c long-cooking rice, un-cooked
1 onion, chopped
1 carrot, peeled and shredded
1 t beef bouillon granules
1/2 t salt
1/2 t pepper
6 green peppers, tops removed
10-3/4 oz can tomato soup
1-1/4 c water
1. Combine ground beef, rice, onion, carrot, bouillon, salt and pepper; stuff each pepper about 2/3 full. Arrange peppers side-by-side in slow cooker
2. Combine soup and water; pour over peppers.
3. Cover and heat on low setting for 6-8 hours.
Friday, February 5, 2010
Divine Chicken
By: One Pot Meals
6 boneless skinless chicken breasts
2- 10-3/4 oz cans cream of chicken soup
1-1/4 c milk
3 c frozen carrots
1-1/2 c frozen broccoli
1-1/2 oz pkg onion soup mix
3-4 c prepared rice or pasta
1. Mix together all ingredients except rice or pasta in slow cooker. Cover and heat on low for 6-8 hours.
2. Use slotted spoon to arrange chicken and vegetables over prepared rice or pasta. Top with sauce from slow cooker and enjoy!
6 boneless skinless chicken breasts
2- 10-3/4 oz cans cream of chicken soup
1-1/4 c milk
3 c frozen carrots
1-1/2 c frozen broccoli
1-1/2 oz pkg onion soup mix
3-4 c prepared rice or pasta
1. Mix together all ingredients except rice or pasta in slow cooker. Cover and heat on low for 6-8 hours.
2. Use slotted spoon to arrange chicken and vegetables over prepared rice or pasta. Top with sauce from slow cooker and enjoy!
Wednesday, February 3, 2010
Caesar Chicken & Veggies
By: Pillsbury
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
6 oz cream cheese, softened
1/2 cup Caesar dressing
1 1/2 cups shredded romaine lettuce
3/4 cup coarsely chopped broccoli
1/2 cup finely chopped cooked chicken
1/2 cup shredded carrot
2 tablespoons chopped cooked bacon
3 tablespoons shredded Parmesan cheese
1. Heat oven to 375°F. Unroll both cans of the dough; separate into 4 long rectangles (if using dough sheets, cut into total of 4 long rectangles). Place rectangles in ungreased 15x10x1-inch pan. Press in bottom and up sides to form crust (if using crescent roll dough, firmly press perforations to seal).
2. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, mix cream cheese and 1/4 cup of the dressing. Spread over cooled crust. Top with lettuce, broccoli, chicken, carrot, bacon and Parmesan cheese. Gently press into cream cheese. Drizzle with remaining 1/4 cup dressing.
4. Serve immediately, or cover and refrigerate up to 2 hours before serving. To serve, cut into squares.
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
6 oz cream cheese, softened
1/2 cup Caesar dressing
1 1/2 cups shredded romaine lettuce
3/4 cup coarsely chopped broccoli
1/2 cup finely chopped cooked chicken
1/2 cup shredded carrot
2 tablespoons chopped cooked bacon
3 tablespoons shredded Parmesan cheese
1. Heat oven to 375°F. Unroll both cans of the dough; separate into 4 long rectangles (if using dough sheets, cut into total of 4 long rectangles). Place rectangles in ungreased 15x10x1-inch pan. Press in bottom and up sides to form crust (if using crescent roll dough, firmly press perforations to seal).
2. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, mix cream cheese and 1/4 cup of the dressing. Spread over cooled crust. Top with lettuce, broccoli, chicken, carrot, bacon and Parmesan cheese. Gently press into cream cheese. Drizzle with remaining 1/4 cup dressing.
4. Serve immediately, or cover and refrigerate up to 2 hours before serving. To serve, cut into squares.
Chicken 'n Bacon Ranch Pizza
**I think I'm going to make this with BBQ sauce instead of Ranch dressing. I love me some BBQ chicken pizza**
By: Pillsbury
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1/2 cup ranch dressing
2 packages (6 oz each) chicken breast strips, chopped
4 slices crisply cooked bacon, coarsely chopped
1/4 cup chopped onion
1 large plum (Roma) tomato, seeded, chopped
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. Spread ranch dressing evenly over dough. Top with remaining ingredients.
3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.
By: Pillsbury
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1/2 cup ranch dressing
2 packages (6 oz each) chicken breast strips, chopped
4 slices crisply cooked bacon, coarsely chopped
1/4 cup chopped onion
1 large plum (Roma) tomato, seeded, chopped
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. Spread ranch dressing evenly over dough. Top with remaining ingredients.
3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.
Tuesday, February 2, 2010
Creamy Chicken and Broccoli
By: One Pot Meals
4 boneless skinless chicken breasts
10 3/4 oz can cream of chicken soup
2 c milk
pepper to taste
dried, minced onion to taste
2-4 slices of cheese (I will just use shredded)
12 oz package frozen broccoli
3-4 c prepared rice
1. Arrange chicken in slow cooker. Combine soup, milk, pepper, onion and cheese and pour on top of chicken. Heat on low setting for 7 hours.
2. Add frozen broccoli; increasing heat to high setting and heat for 1 hour until broccoli is crisp tender.
3. Serve over prepared rice
4 boneless skinless chicken breasts
10 3/4 oz can cream of chicken soup
2 c milk
pepper to taste
dried, minced onion to taste
2-4 slices of cheese (I will just use shredded)
12 oz package frozen broccoli
3-4 c prepared rice
1. Arrange chicken in slow cooker. Combine soup, milk, pepper, onion and cheese and pour on top of chicken. Heat on low setting for 7 hours.
2. Add frozen broccoli; increasing heat to high setting and heat for 1 hour until broccoli is crisp tender.
3. Serve over prepared rice
Steak and Mushroom Packets
By: One Pot Meals Cookbook
1 lb boneless round steak, cut in thin strips
1/2 t garlic powder
1/2 t pepper
12-oz package of sliced mushrooms
1/2 c teriyaki sauce
1/2 c green onions, sliced
2-3 c prepared rice or noodles
1. Sprinkle steak strips with garlic and pepper and place in large plastic ziplock bag. Add mushrooms and teriyaki sauce; mix well and refrigerate for 2-4 hours.
2. Divide steak mixture among 4 squares of aluminium foil and top with green onions.
3. Bring up sides of foil and seal packets tightly. Place on baking sheet and bake at 350 for 12-15 minutes. Serve with rice or noodles
1 lb boneless round steak, cut in thin strips
1/2 t garlic powder
1/2 t pepper
12-oz package of sliced mushrooms
1/2 c teriyaki sauce
1/2 c green onions, sliced
2-3 c prepared rice or noodles
1. Sprinkle steak strips with garlic and pepper and place in large plastic ziplock bag. Add mushrooms and teriyaki sauce; mix well and refrigerate for 2-4 hours.
2. Divide steak mixture among 4 squares of aluminium foil and top with green onions.
3. Bring up sides of foil and seal packets tightly. Place on baking sheet and bake at 350 for 12-15 minutes. Serve with rice or noodles
Monday, February 1, 2010
Quick Chicken Quesadillas
By: Betty Crocker
6 oz chicken breast strips
1/2 cup salsa
1 package flour tortillas for burritos
Cooking spray
2 cups finely shredded Colby-Monterey Jack cheese blend
1/4 cup sour cream
1. Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
2. Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
3. Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
6 oz chicken breast strips
1/2 cup salsa
1 package flour tortillas for burritos
Cooking spray
2 cups finely shredded Colby-Monterey Jack cheese blend
1/4 cup sour cream
1. Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
2. Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
3. Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
Strawberries and Cream Dessert Squares
By: Betty Crocker
Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
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