Easy Chicken and gravy
Dump half a bag of frozen chicken breast tenderloins into a large "cooking bag." add 1 cup water and a packet of lipton onion soup mix and place in a casserole dish. (follow directions for using the bag....twist tie, cut slits, and so on) Bake on 325 for about an hour an a half.
Keep juices for gravy,
*take about 2 spoonfuls of cornstarch and add to about one cup of water, stir and add to the the chicken juices. bring to a boil and remove from heat. Serve with mashed potatoes and the shedded chicken.
Tuesday, March 23, 2010
Stuffed Shells
1-2 lb ground beef
small container of ricotta cheese
3/4 cup mozzarella cheese
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp basil
1/8 tsp oregano
3/4 cup spaghetti sauce
1 small box frozen chopped spinach
Boil jumbo shells according to the directions on the box. Cool. Thaw and cook spinach according to the directions. Mix ricotta, spinach, mozz. cheese, garlic powder and salt and pepper. Brown the ground beef, then add basil and oregano to the meat. Stir the meat into the cheese mixture. Pour 3/4 cup sauce on the bottom of a 9x13 pan. Stuff shells and place in pan. When the pan is full, cover with desired amount of sauce and top with additional cheese. Bake for about 20 min on 350.
*Easy option for kids is to stuff shells with only meat and cheese!
1-2 lb ground beef
small container of ricotta cheese
3/4 cup mozzarella cheese
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp basil
1/8 tsp oregano
3/4 cup spaghetti sauce
1 small box frozen chopped spinach
Boil jumbo shells according to the directions on the box. Cool. Thaw and cook spinach according to the directions. Mix ricotta, spinach, mozz. cheese, garlic powder and salt and pepper. Brown the ground beef, then add basil and oregano to the meat. Stir the meat into the cheese mixture. Pour 3/4 cup sauce on the bottom of a 9x13 pan. Stuff shells and place in pan. When the pan is full, cover with desired amount of sauce and top with additional cheese. Bake for about 20 min on 350.
*Easy option for kids is to stuff shells with only meat and cheese!
Cuban Beef
3 lb roast (can be smaller)
1 small onion sliced
2 T olive oil
1 large onion diced
2 garlic cloves
1 bell pepper
4 large tmtos diced or one can of rotel
1 and 1/2 T cumin
2 T tmto paste
1 bay leaf
*salt and pepper roast and brown on both sides in cooking oil in a large pot. Add 2 cups of water and the small sliced onion. Bring to a boil and reduce to med-low heat, cover and simmer for about 1 and half hour or until tender. Shred beef. Heat olive oil in a pan, add garlic, onions, peepper and saute for 5 min. Add tmtos and tmto paste, cumin, bay leaf and simmer for 5-10 minutes. Remove bay leaf and add beef.
This can be used as a taco meat, served over rice, the filling for potstickers or poured over a salad. Anyway you dish it, it will be delicious!
1 small onion sliced
2 T olive oil
1 large onion diced
2 garlic cloves
1 bell pepper
4 large tmtos diced or one can of rotel
1 and 1/2 T cumin
2 T tmto paste
1 bay leaf
*salt and pepper roast and brown on both sides in cooking oil in a large pot. Add 2 cups of water and the small sliced onion. Bring to a boil and reduce to med-low heat, cover and simmer for about 1 and half hour or until tender. Shred beef. Heat olive oil in a pan, add garlic, onions, peepper and saute for 5 min. Add tmtos and tmto paste, cumin, bay leaf and simmer for 5-10 minutes. Remove bay leaf and add beef.
This can be used as a taco meat, served over rice, the filling for potstickers or poured over a salad. Anyway you dish it, it will be delicious!
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