BB Recipe Collection #3

Chopped Salad Italiano
Prep: 25mins; Total: 25mins.
Makes 4 servings. 2 cups each.

Filled with ham, vegetables, and whole-grain pasta, this delicious cold plate proves a salad can be a main dish.

Ingredients
4 cups chopped romaine lettuce
1 1/2 cups chopped tomatoes
1 cup whole-or multi-grain pasta, cooked, drained
3/4 cup Colby and Monterey Jack Cheese, crumbled
1 cup chopped, unpeeled, cucumbers
1 pkg(6oz) Honey Ham, chopped
4 slices bacon cooked, crumbled
1/4 cup Zesty Italian Dressing

Directions

Place letuce on serving platter, arrange remaining ingredients, except dressing, on lettuce.

Drizzle with dressing. Toss just before serving.

 

Middle Eastern Chicken
Makes 4 servings

Ingredients
Non-stick cooking spray
1 pound boneless, skinless,chicken breasts, cut into 1/2 x 1-inch pieces
1 can(14 1/2ozs) dices tomatoes with juice
1 1/4 cups chicken broth
1/4 pkg. onion soup mix(about 1 Tbsp)
2 Tbsp. tomato paste
1 can(14 ozs) artichoke hearts, drained and quartered(about 1 cup)
1/4 cup sliced black olives
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon

Directions
1. Lightly coat a large non-stick skillet with cooking spray.Add chicken and cook over medium-high heat for 2 mins. or untillightly browned.

2. Stir in tomatoes, broth, soup mix,and tomato paste.Bring to a boil, reduce heat to low and simmer, uncovered, 20 mins.

3. Add artichokes, olives, sllspice and cinnamon. Stir and simmer, uncovered, another 3 mins. or until no trace of pink remains in center of chicken.

 

Mushroom & Chicken Skillet
Makes 4(1 1/2 cup) servings

Ingredients
1 lb boneless, skinless, chicken breasts, cut into bite-size pieces
1 can(14ozs) chicken broth
1/2 tsp. dried thyme
2 cups instant rice
8 ozs. mushrooms, thinly sliced

Directions
1. Cook chicken in chicken broth and 1/4 cup hot water in 12-inch non-stick skillet until mixture comes to a full boil.Stir in thyme, and rice, making sure rice is covered with broth.Place mushrooms on top(the steam will cook the thin slices of mushrooms). Cover skillet; turn off heat, and let stand 5 mins/

2. Turn heat to low; cook 2 mins., gently stirring soup and mushrooms into chicken and rice. Continue stirring until ingredients are combined and hot.

 

Tomato Fennel Braised Chicken
Makes 4 servings

Ingredients
1 tbsp. olive oil
4(4-5ozs. each)boneless, skinless chicken breasts
2 medium bulbs fennel, cut into 2-inch wedges
2Tbsp. thinly sliced garlic
1 lb plum tomatoes, quartered and seeded
1 cup Ripe olives, whole, pitted
1 cup chicken broth
1 Tbsp. chopped rosemary
Salt and pepper to taste(optional)

Directions
1.Preheat oven to 400 degrees.Heat oil in a large, high-sided skillet over medium-high heat.Add chicken and brown for 3-4 mins or until golden.Add garlic and cook for 1-2 mins.

2.Return chicken to pan. Add tomatoes, Ripe Olives, broth and rosemary.Bring to a boil. Season with salt and pepper to taste, if using. Cover and place in oven for 15 mins. or until cooked through.

 

Dijon Chicken
Makes 4 servings

Ingredients
4(5oz each) boneless, skinless chicken breasts
Kosher Salt and coarsely ground black pepper, to taste.(optional)
1 Tbsp. All-Purpose Flour
2 Tbsp. olive oil
1pkg(8ozs) frozen artichoke hearts
1/2 cup chicken broth
2Tbsp. Dijon mustard
2Tbsp. chopped, fresh tarragon
1 cup Ripe olives, halved

Directions
1. Season chicken breasts with salt and pepper to taste, then sprinkle with flour. Heat 1tbsp. of oil in a large high-sided skillet over medium-high heat. Place chicken in pan and cook for 3-4 mins. on each side or until golden brown and cooked through.Transfer to a clean plate and set aside.

2. Pour remaining oil into pan and heat. Add artichokes and cook over medium heat for 2-3 mins., stirring occasionally, until golden.Whisk in broth, mustard, tarragon. Add olives and return chicken to pan. Heat and serve immediately.

 

Harvest Chicken
Makes 4 servings

Ingredients
1 can(10 1/2 ozs) cream of chicken soup, undiluted
1/2 cup milk
3/4 tsp. dried Italian seasoning
1/4tsp. dried thyme
Non-stick cooking spray
4 boneless, skinless chicken breasts
2 medium red or green apples, cored and sliced
1 small onion, thinly sliced into rings

Directions
1. Combine soup, milk, Italian seasoning and thyme in small bowl; set aside.

2. Lightly coat large non-stick skillet with cooking spray. Heat over medium heat 1 min.. Add chicken, cook 5 mins on each side or until browned. Remove from skillet;set aside.

3. Add apples and onion in skillet. Cook until onion is tender. Stir in reserved soup mixture and chicken. Reduce heat to low. Cover; simmer 5-20 mins or until chicken is no longer pink in center.

 

Sausage and White Beans
Makes 4 (1 1/4 cup) Servings

Ingredients
Non-stick cooking spray
6 ozs. bulk breakfast sausage
6 ozs. sliced mushrooms
3/4 cup chopped onion
1/2 of a large red bell pepper, seeded and chopped
1/2 tsbp dried Italian seasoning
1/2 of a 15oz. can white beans, rinsed and drained
1/4 cup water
2 Tbsp. chopped parsley
1/2 tbsp. salt
1 cup quick cooking brown rice, cooked according to directions

Directions
1. Heat a large non-stick skillet over medium-high heat until hot. Coat skillet with cooking spray. Add sausage and cook until no onger pink, breaking up large pieces while cooking. Set aside on seperate plate.

2. Add mushrooms, onion, peppers, Italian seasoning. Coat the vegetables with cooking spray and cook 4mins. or until just beginning to brown on edges, stirring frequently.

3. Add beans, water, and reserved sausage. Stir to blend. Cook 1min. to heat through.Remove from heat and stir in parsley and salt.
Serve over rice.

 

Individual Seafood Quiche
Makes 4 servings

Ingredients
Non-stick cooking spray
1 can(6ozs) crab meat
1 can(4.25 ozs) salad shrimp
1 cup half-and-half
1 egg
2 egg whites
2 tbsp seasoning blend
1/2 tbsp ready-to-use minced garlic
2 slices Swiss cheese

Directions
1. Preheat oven to 375 degrees. Lightly coat 4 individual ramekins or jumbo size muffin cups with cooking spray.(Alternately, lightly coat a pie pan with cooking spray.) Lightly rinse and drain crab meat and shrimp. Mix together crab, shrimp,half-and-half, 1 egg, and 2 egg whites, seasoning blend and garlic in mixing bowl. Tear cheese into small pieces and stir into quiche mixture.

2. Divide mixture anong ramekins(or pour into prepared pie pan). Bake 15-20mins or until eggs are set and tops are lightly browned.

 

Chicken Picadillo
Makes 4 servings (3 1/2 ozs. chicken, 1 cup vegetables per serving)

Ingredients
1lb bonesless, skinless chicken breasts
1 tbsp ground cumin
Non-stick cooking spray
3/4 cup thick and chunky salsa
1tbsp chopped garlic
1 medium onion, sliced
1 green pepper, sliced

Directions
1.Cut chicken into 1-inch strips. Sprinkle with cumin.

2. Spray skillet with non-stick cooking spray. Cook chicken 10mins. over medium-high heat or until cooked through. Add salsa, garlic, onion, and green pepper. Cover and simmer 10mins. or until vegetables are tender.

Serving Suggestion: Serve with whole-wheat tortillas, and mixed berry salad.

 

Yes DonnA, Robert did like it, that's why he posted it.:tongue3: Ohh, you mean your Robert .

He might also like this..

.Parmesan Crusted Chicken in Cream Sauce
Prep: 15mins., Total 30mins.
Makes 4 servings

Ingredients
2 cups Minute Brown Rice, uncooked
1 can(14ozs) chicken broth, divided
6 Ritz crackers, finely crushed
2 Tbsp. Grated Parmesan Cheese
4 small boneless, skinless chicken breasts(1lb)
2 tsp. vegetable oil
1 cup Philadelphia Chive & Onion Cream Cheese Spread
3/4 lb. (1 bunch) asparagus spears, trimmed, steamed

Directions

Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water

Meanwhile mix cracker crumbs and Parmesan cheese on plate.Rinse chicken with cold water; shake off excess water.Dip chicken in cracker mixture, turning to coat.

Heat oik in large non-stick skillet on medium heat. Add chicken; cook 5 to 6 mins. on each side or until chicken is golden brown, and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3mins. or until sauce thickens. Spoon sauce over chicken.

 

S'Mores Dessert Squares
Prep: 30mins., Total: 3 hrs. 30 mins.(incl. refrigerating)
Makes 24 servings

Ingredients

64 Vanilla Wafers, divided
5 Tbsp. butter, melted
3 Tbsp. sugar
1 pkg.(4 serving size) Jell-O Chocolate flavor Instant Pie and Pudding filling
2 pkgs. (4 serving size each) Jell-0 White Chocolate Pie and pudding filling
1 1/2 cups Whipped topping
1 1/2 cups miniature marshmallows
1/2 square Semi-Sweet Baking Chocolate, grated

Directions

Preheat oven to 350 degrees. Finely crush 40 of the vanilla wafers; place in medium bowl. Add butter and sugar; mix until well blended. Press firmly onto bottom of 13x9 inch baking pan. Bake 8 mins. or until lightly browned; set aside.

Pour 1 1/4 cups of the milk into medium bowl. Add dry chocolate pudding mix.. Beat with wire whisk 2 mins.or until well blended. Spread over crust; top with remaining 24 vanilla wafers.

Pour remaining 2 cups milk into Large bowl. Add dry white chocolate pudding mix.Beat with wire whisk 2 mins. or until well blended. Gently stir in whipped topping. Spread over wafer layer in pan.Refrigerate at least 3hrs. or until set.

Preheat broiler just before serving. Top dessert evenly with marshmallows. Broil 1 min. or until marshmallows are puffed and lightly browned. Sprinkle with chocolate. Cut into 24 squares. Serve immediately. Store leftover squares in refrigerator.

To Take to a Get-Together: This dessert can be prepared in a 13x9 inch disposable foil pan. Wrap tightly in plastic wrap and refrigerate as directed. Store in an insulated cooler packed with plenty of ice, or frozen gel packs to take along to your destination. Uncover and top with the marshmallows just before serving, then broil as directed.

 

Angel Lush
Prep: 15mins.; Total: 1 hour 15 mins.(incl refigeration)
Makes 10 servings Calories 140 Sugars 26g


Ingredients
1 pkg.(4-serving size) Jell-O Vanilla flavor Fat-Free Sugar-Free Instant Reduced Calorie Pudding and Pie Filling
1 can(20ozs) Sugar-Free crushed pineapple in juice, undrained
1 cup thawed Cool Whip Lite Whipped Topping
1 pkg. (10oz) round angel food cake
10 fresh strawberries


Directions

Mix dry pudding mix and pineapple with juice in medium bowl.Gently stir in whipped topping.


Cut cake horizontally into 3 layers.Place bottom cake layer, cut side up, on serving plate; top with 1 1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture.


Top with remaining cake layer;spread with remaining pudding mixture.Refrigerate at least 1 hr. Top with strawberries just before serving. Store leftover dessert in refrigerator.


* TIP * for even cutting cake, place toothpicks around the cake as a guide; then cut using a serrated knife and a gentle sawing motion.

 

Bruschetta 'n Cheese Stuffed Chicken Breasts
Prep: 15mins, Total: 1 hour
Makes 8 servings

Ingredients
1 can(14 1/2 ozs.) Italian-style diced tomatoes, undrained
1 1/4 cups Shredded Mozzarella Cheese, divided
1/4cup chopped fresh basil
1pkg. (6oz) Stove Top Stuffing Mix for Chicken
8 small boneless, skinless chicken breast Halves (2lbs)
1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing

Preheat oven to 350 degrees. To prepare stuffing, combine tomatoes and their liquid. 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix, stirring until just moistened.

Put 2 chicken breast halves in a Large freezer-weight resealable bag. Pound the cjicken with the side of a heavy can, rolling pin, or meat mallet until chicken is 1/4 inch thick.Repeat process in the same bag with remaining chicken breasts, 2 at a time.

Place pounded chicken breast smooth-side down, on a cutting board. Spread with 1/8 of the stuffing mixture.

Roll chicken breast starting at the narrow end, as tightly as possible around stuffing mixture.

Place in 13x9 inch baking dish with seam side down, as this allows the cjicken to hold together nicely. Pour dressing evenly over chicken and bake for 40mins.

Sprinkle with remaining 3/4 cup cheese and bake 5min. longer, or until cheese is melted and chicken is cooked through(internal temperture of 170 degrees).

 

Smothered Sirloin Steak in Parmesan Peppercorn Sauce
Prep: 5mins; Total:50mins(incl. marinating)
Makes 4 servings

Ingredients
1/2 cup Kraft Lite Done Right Zesty Italian Reduced fat Dressing
1 lb. well-trimmed boneless beef sirloin steak
1/3 cup Fat-Free Sour Cream
4 1/2 tsp.100% Grated Parmesan Cheese
1/4 to 1/2 tsp. black pepper
1 large onion, thinly sliced

Directions

Pour 1/4 cup of the dressing over steak in re-sealable plastic bag. Seal bag; turn to coat. Refigerate 30 mins. or overnight to marinate. Combine Sour Cream, 2Tbsp. of the remaining dressing, Parmesan Cheese and pepper. Refigerate until serving time.

Heat remaining 2 Tbsp. dressing in large non-stick skillet on medium heat .Add onions; cook 7-8mins or until golden brown, stirring frequently. Remove onions, set aside.

Drain steak; discard marinade. Cook steak in same skillet on medium heat 3-4mins. on each side for medium doneness. Place on cutting board; slice crosswise into thin strips. Serve steak topped with sauce and onions.