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Archive for May, 2007

Makes 6 servings

  • 1 pkg (7 1/4 oz) macaroni & cheese dinner
  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 can (14 1/2 oz) diced tomatoes and green chilies, drained
  • 1 can (14 1/2 oz) diced tomatoes, drained
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1/2 cup Mexican Style shredded cheese
  1. Prepare Dinner as directed on package. 
  2. Meanwhile, heat oil in large skillet on medium-high heat.  Add chicken; cook and stir 5 minutes or until lightly browned and cooked through.  Reduce heat to medium; stir in tomatoes and soup.  Cook 5 minutes stirring occasionally. 
  3. Add Dinner; stir until well blended.  Sprinkle with cheese; cover.  Cook 5 minutes or until cheese is melted. 

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Makes 8 servings

  • 3 cups milk
  • 1 pkg (8 serving size) or 2 pkg (4 serving size each) chocolate flavor instant pudding
  • 2 cups thawed whipped topping
  • 16 chocolate sandwich cookies, chopped (about 2 cups)
  • 8 maraschino cherries
  1. Pour milk into medium bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes.  Gently stir in whipped topping. 
  2. Spoon 2 tbsp of the chocolate cookies into each of eight 8 to 9 oz paper drinking cups.  Cover evenly with half of the pudding mixture.  Repeat layers.  Cover with foil. 
  3. Freeze 5 hours or until firm.  Remove from freezer about 15 minutes before serving.  Let stand at room temperature to soften slightly.  Peel away paper to unmold onto dessert plates.  Top each with a cherry.  Store leftovers in freezer. 

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Makes 2 servings

  • 1/4 cup barbecue sauce
  • 1/4 tsp grated orange peel
  • 1 tbsp fresh orange juice
  • 2 small boneless skinless chicken breast halves (1/2 lb)
  • 1 small zucchini, cut lengthwise in half
  • 1 red pepper, cut into quarters
  • 2 tbsp Zesty Italian dressing
  1. Preheat grill to medium heat.  Mix barbecue sauce, orange peel and juice until well blended; set aside. 
  2. Grill chicken 6 minutes, turning over after 3 minutes.  Brush with the barbecue sauce mixture. 
  3. Add vegetables to grill.  Continue grilling chicken and vegetables an additional 9-12 minutes or until chicken is cooked through (170°F) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and brushing vegetables with the dressing. 

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Makes 4 servings

  • 1 beef sirloin steak (1 lb)
  • 1 onion, sliced 1/2 inch thick
  • 1 each red and green pepper, quartered
  • 1/2 cup barbecue sauce
  • 8 flour tortillas
  • 1/2 cup shredded cheddar cheese
  1. Preheat greased grill to medium heat. 
  2. Grill steak 1 minute.  Add vegetables to grill.  Cook 8 to 10 minutes or until steak is at medium doneness (160°F) and vegetables are crisp-tender, turning occasionally and brushing frequently with the barbecue sauce for the last 5 minutes of the grilling time. 
  3. Cut steak and vegetables into thin strips.  Spoon evenly onto torillas; sprinkle with cheese.  Roll up. 

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Makes 4 servings

  • 2 cups instant white rice, uncooked
  • 2 cups warm water
  • 4 skinless halibut fillets (1 lb)
  • 4 cups packed fresh baby spinach leaves
  • 1/2 cup Sun-Dried Tomato Vinaigrette dressing
  • 1 tbsp grated Parmesan cheese
  1. Preheat grill to medium-high heat.  Spoon 1/2 cup rice onto center of each of four 18″ long pieces of heavy-duty foil (or, use double layer of regular foil) with the sides slightly rolled up.  Pour 1/2 cup warm water over each mound of rice; top with 1 fish fillet.  Arrange spinach around fish; set aside. 
  2. Spoon dressing evenly over fish and spinach.  Bring up foil sides.  Double fold top and ends to seal each packet, leaving room for heat circulation inside. 
  3. Grill 10 minutes.  Place one packet on each of 4 dinner plates.  Cut slits in foil with sharp knife to release steam before opening.  Sprinkle each serving with Parmesan cheese. 

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Makes 4 servings

  • 4 bone-in pork chops, 1/2″ thick (1 1/4 lb)
  • 1/4 cup Zesty Italian dressing
  • 1 tbsp Dijon mustard
  • 2 red peppers, cut lengthwise into wedges
  • 2 zucchini, cut diagonally into 1/4″ thick slices
  1. Preheat grill to medium heat.  Pierce both sides of chops several times with fork; place in shallow dish.  Combine dressing and mustard.  Pour half of the dressing mixture over the chops; cover dish. 
  2. Refrigerate at least 15 minutes to marinate.  Set remaining dressing mixture aside for later use.  Remove chops from marinade; discard marinade. 
  3. Grill chops and vegetables 7-8 minutes on each side until chops are cooked through (160°F) and vegetables are crisp-tender, brushing occasionally with the reserved mixture. 

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Makes 4 servings

  • 1/2 lb each red and white baby new potatoes
  • 2 tbsp water
  • 2 tsp oil
  • 3 tbsp Sun-Dried Tomato Vinaigrette Dressing
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  1. Preheat grill to medium heat.  Place potatoes in center of 18: long piece of heavy-duty foil.  (Or, use double layer of regular foil.)  Drizzle with water and oil.  Bring up foil sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside. 
  2. Grill 18-20 minutes or until potatoes are tender. 
  3. Cut slits in foil to release steam.  Open packet.  Drizzle potatoes with dressing; sprinkle with cheese and parsley. 

Jazz it up: Add 2 cloves garlic, minced and 1/4 tsp cracked black pepper to packet with the water and oil. 

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