Fried Summer Squash

INGREDIENTS

• 1-1/2 cup all-purpose flour
• 1-1/2 cups cornmeal
• Salt and pepper to taste
• 2 pounds yellow squash and/or zucchini, cut into about 1/2-inch slices
• 1-1/2 quarts canola or other cooking oil
• Freshly grated Parmesan cheese (optional)

In a large bowl, mix together the flour and cornmeal. Season with salt and pepper. Add the squash slices and toss to coat. Add enough oil to come no more than halfway up the sides of a large, deep pan, such as a sauté pan, Heat over medium-high heat. The oil should be hot, but not smoking. Add about half of the squash (do not crowd the pan) and fry, stirring to flip the slices, until tender and lightly browned, adjusting heat as needed. Remove with a slotted spoon or strainer and place on paper towels. If desired, season with additional salt, pepper and Parmesan cheese. Repeat the process with the remaining squash. Serve immediately.

Simply Sour Cream Chicken Enchiladas

Ingredients:

1 lb chicken breast, diced

1 medium onion, chopped

1 tablespoon vegetable oil

8 8-inch flour tortillas, softened

1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies

Directions:

1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3 Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Quick Crab Cakes

Ingredients

• 2 1/2 cups potato chips
• 1 pound lump crabmeat, picked through to remove shells
• 1/3 cup tartar sauce
• 1 1/2 tablespoons Dijon mustard
• black pepper
• 2 tablespoons butter, thinly sliced into 8 pieces
• 1 lemon, cut into wedges

Directions

1. Heat broiler. In a medium bowl, finely crush the potato chips. Add the crabmeat, tartar sauce, mustard, and ¼ teaspoon pepper. Stir to combine.
2. Form the mixture into 8 patties and place on a parchment- or foil-lined baking sheet. Top each with a pat of butter.
3. Broil the patties until browned, 1 to 2 minutes. Serve with the lemon wedges.
Serves 4| Hands-On Time: 10m | Total Time: 10m

Cheesy Chicken

Ingredients:

4 boneless, skinless chicken breasts
4 slices American or cheddar cheese
1 can cream of chicken soup  
1/4 soup can water
2 cups cooked Stove Top stuffing

Directions:

1. Place chicken in baking dish. Layer cheese on top.

2. Mix soup and water, place on top of cheese.

3. Spread stuffing on top. Bake uncovered at 350 degrees for 45 minutes or until chicken is no longer pink inside.

Country Bean Casserole

Ingredients:

½ pound ground beef
½ pound bacon, chopped
1 cup onion, chopped
16 ounce can pork and beans
15½ ounce can lima beans, drained
16 ounce can kidney beans, drained
½ cup ketchup
½ cup brown sugar, packed
1 teaspoon salt
1 Tablespoon mustard
2 teaspoons vinegar

Directions:

1. Brown ground beef, bacon and onion in a large skillet over medium to medium-high heat.

2. Add remaining ingredients, stir well then pour into an ungreased 2½ quart baking dish.

3. Bake, covered, at 350 degrees F for 40 to 45 minutes or until bubbly. Makes 8 servings.

Salisbury Steak Recipe with Buttered Egg Noodles

Ingredients:

¼ pound mushrooms
2 stalks celery
1 medium onion
2 cloves garlic
1 pound lean ground beef
2/3 cup fine plain bread crumbs
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons butter
1 cup beef broth
2 Tablespoons tomato paste
Hot cooked egg noodles with butter

Directions:

1. Preheat the broiler. Line a broiler pan with foil. Cook egg noodles according to package directions.

2. Coarsely chop the mushrooms, celery, onion, and garlic.

3. Combine half the chopped vegetables with the ground beef, 1/3 cup of the breadcrumbs, the salt and pepper.

4. Form the mixture into patties, a scant ½ inch thick.

5. Place the patties on the broiler pan and broil 4 inches from heat for 5 minutes. Turn over and broil for 7 minutes longer, or until browned on top.

6. While patties are cooking, melt the butter in a medium skillet over medium-high heat until hot.

7. Add the reserved chopped vegetables to the skillet and sauté until the onion is slightly softened, about 2 minutes.

8. Stir in the beef broth, tomato paste and remaining 1/3 cup breadcrumbs.

9. Bring the mixture to a boil, reduce the heat to medium-low and cover and simmer for about 5 minutes.

10. Spoon sauce over Salisbury steaks before serving. Serve steaks with buttered egg noodles. Makes 4 servings.

Quick Yummy Pork Chops

Ingredients:

2 eggs
¼ cup mustard
¼ cup brown sugar, packed
1/3 cup red wine vinegar
8 pork chops
seasoned salt

Directions:

1. In a small mixing bowl, beat together eggs and mustard.

2. In a separate small mixing bowl, dissolve brown sugar and vinegar; add to egg mixture.

3. Brush both sides pork chops with brown sugar mixture and place into a greased 13x9 baking dish.

4. Sprinkle with seasoned salt; grill 10 minutes on each side or until juices run clear when pierced with a fork (baste at least once more during grilling time). Serve with baked beans. Makes 6 servings.

Skillet Chicken Mac and Cheese

Ingredients:

1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 teaspoon olive oil
1 (8 ounce) package elbow macaroni
2 ½ cups chicken broth
1 cup chopped zucchini
½ cup chopped onion
1 teaspoon dried oregano
1 can (14½ ounce) Italian stewed tomatoes
½ cup mild cheddar cheese

Directions:

1.  In a large skillet, cook chicken in oil over medium-high heat until no longer pink.

2.  Add the macaroni, broth, zucchini, onion and oregano to the chicken in the skillet.

3.  Bring to a boil.  Reduce heat, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally.

4.  Stir in tomatoes and cheddar cheese.

5.  Cook and stir for 3 to 4 minutes or until heated through.  Makes 6 servings.

Chicken Parmesan

 Ingredients

• 1/4 cup flour, for dusting
• Salt and pepper
• 1 1/3 pounds thin chicken cutlets
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 cup dry red or white wine
• 1 1/2 cups tomato sauce
• 4 ounces part-skim mozzarella, coarsely shredded
• 2 tablespoons chopped parsley
• 1 tablespoon finely grated Parmesan cheese, for serving

• YIELD: 4 Servings
• COOK TIME: 15 MINUTES
• PREP TIME: 10 MINUTES
• COST PER SERVING:$2.66
• COURSE: Main Dishes, 

Preparation

• Season flour with salt and pepper in a large resealable plastic bag. Add half of chicken; shake to coat; transfer to a plate. Repeat.
• Heat half of oil in a large nonstick skillet over mediumhigh heat. Add half of chicken and cook for 4 minutes, turning once; transfer to a plate. Repeat with remaining oil and chicken.
• Add wine to skillet and stir with a wooden spoon, scraping up any browned bits. Cook until syrupy, 1 to 2 minutes. Add tomato sauce and reduce heat to mediumlow. Add chicken; coat with sauce. Sprinkle mozzarella and parsley on top, cover skillet and cook until cheese is melted, 5 minutes.
• Transfer chicken to plates, sprinkle with Parmesan and serve.

Easy Bisquick Chicken Pot Pie

Ingredients:

1 cup cooked chicken, cut into bite sized pieces

1 2/3 cups frozen vegetables, thawed

1 (10 ounce) can cream of chicken soup (I use low sodium)

1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)

1/2 cup nonfat milk or 1/2 cup milk

1 egg

 

1 Preheat oven to 400°F.

2 Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.

3 Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.

4 Bake in oven for 30 minutes or until top turns golden brown.

 

Mexican Taco Salad

Ingredients:

• 1 lb hamburger
• 1 can chili beans
• 1/2 cup chopped onion
• 1 bag shredded lettuce
• 1 cup shredded cheese
• Italian Dressing
• Nacho Cheese Doritos

Brown hamburger and onion in skillet over med-high heat; Drain. 

Add chili beans and cook over low heat about 10 minutes. 

Pour hamburger mixture into large bowl, add shredded lettuce and shredded cheese. 

Mix Well. Line bowls with Doritos and put hamburger mixture on top. Sprinkle with Italian dressing to your taste. Enjoy 

Easy Meatloaf

total time :

1 hr 10 min

 

prep:

10 min

servings

8 servings

 

What You Need

2 lb. lean ground beef

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

2   eggs, beaten

1/2 cup KRAFT Original Barbecue Sauce, divided

Make It

HEAT oven to 375°F.

1 PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl.

2 MIX just until blended.

3 SHAPE into loaf in 13x9-inch baking dish.

4 TOP with remaining barbecue sauce. Bake 1 hour or until done (160ºF).

Chicken-Taco Cornbread Pie

What You Need

1 Tbsp. oil

1-1/2 lb.  boneless skinless chicken breasts, chopped

1 green pepper, chopped

1 pkg.  (1-1/4 oz.) Taco Seasoning Mix

3/4 cup water

1 cup  Shredded Cheddar Cheese

1 pkg. (8-1/2 oz.) corn muffin mix

Make It

HEAT oven to 400°F.
HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
SPOON into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
BAKE 20 min. or until golden brown. Let stand 5 min. before serving.

Simple Lasagna

What You Need

1 lb. ground beef

2-1/2 cups  Shredded  Mozzarella Cheese, divided

1 container (15 oz.) Ricotta Cheese

1/2 cup Grated Parmesan Cheese, divided

1/4 cup chopped fresh parsley

1   egg, beaten

1 jar (24 oz.) spaghetti sauce

1 cup  water

12 lasagna noodles, uncooked

Make It

HEAT oven to 350°F.
BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Old Fashion Potatoe Salad

Serves: 6
Prep Time: 10 Minute(s)
Cook Time: 15 Minute(s)
6 medium red potatoes, peeled and chopped
1 tsp. Shedd's Spread Country Crock® Spread
1/4 tsp. salt
1 cup Real Mayonnaise
1 hard-cooked egg, chopped
1 small bell pepper, chopped
1 small onion, chopped
1 cup chopped sweet pickles
1 tsp. dry mustard

1. Cover potatoes with water in 4-quart saucepot. Add Spread and salt. Bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender. Drain and cool slightly.
2. Combine Real Mayonnaise with remaining ingredients and gently toss. Season, if desired, with salt and black pepper. Serve chilled or room temperature.