Chili Corn Pie
4 cup corn bread stuffing mix
1 can (14.5 oz) chicken broth
1 lb ground beef
1 medium onion, coarsely chopped
1 Tbs chili powder
1/4 tsp garlic powder
8 oz whole kernel corn
1 cup shredded cheddar cheese
1/4 cup salsa
sour cream
1. Lightly mix stuffing with broth; let stand 5 minutes to thicken. Set aside ½ C stuffing mixture. Press remaining stuffing mixture into greased 8"x8" glass baking dish. Bake at 350F for 15 minutes.
2. In medium skillet over med-high heat, cook beef, onion, chili powder, & garlic powder until beef is browned. Pour off fat. Add corn, cheese, remaining stuffing mixture, & salsa. Spoon into baked crust.
3. Bake 10 minutes, or until heated through. Serve w/sour cream
Wednesday, March 23, 2011
Chili Corn Pie by Kristin
Lasagna by Lynn
Lasagna
3/4 pound ground beef
1 cup chopped onion
2 cloves garlic
1 jar spaghetti sauce
2 teaspoons dry basil
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
5 ounces lasagna noodles
1 beaten egg
2 cups ricotta cheese
1/2 cup grated parmesan
1 table spoon dried parsley
1 8 ounce package of sliced mozzarella cheese
To serve: Refrigerate for 24 hours, cover with foil and bake on 375* for 35 minutes. Uncover and bake about 20 more minutes or until heated through.
3/4 pound ground beef
1 cup chopped onion
2 cloves garlic
1 jar spaghetti sauce
2 teaspoons dry basil
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
5 ounces lasagna noodles
1 beaten egg
2 cups ricotta cheese
1/2 cup grated parmesan
1 table spoon dried parsley
1 8 ounce package of sliced mozzarella cheese
To serve: Refrigerate for 24 hours, cover with foil and bake on 375* for 35 minutes. Uncover and bake about 20 more minutes or until heated through.
Greek Chicken Pasta
Submitted by Leigh
1 pound uncooked pasta (wheat)
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, boneless chicken
breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke
hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese (will look for FF or RF)
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper
1.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3.
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper
1 pound uncooked pasta (wheat)
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, boneless chicken
breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke
hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese (will look for FF or RF)
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper
1.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3.
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper
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