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Posts tagged ‘cooking’

Cheesy Velvetta Rice and Broccoli


Prep Time: 5 min./ Total Tune: 25 min.
Makes: Makes 8 servings, 1/2 cup each.

What You Need:

  • 3 cups fresh broccoli florets
  • 1 can (14.5 oz) chicken broth
  • 2 cups instant white rice, uncooked
  • 1/2 lb. (8 oz) 2% Milk VELVEETA, cut into 1/2-inch cubes

Directions:

  1. Bring broccoli and broth to boil in medium saucepan on medium-high heat.
  2. ADD rice, stir. Cover. Remove from heat; let stand 5 min
  3. STIR in VELVEETA; let stand, covered, 5 min.
  4. Stir until VELVEETA is melted.
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Quick and easy Vegetable Recipes

Vegetables with pasta

Pasta and Rice

Soup

Vegetables Latkes

Potatoes

Other Vegetable recipes

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Delicious Easy Beef Recipes for Quick Meals

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Easy Family Dinner: Tuna Casserole

Active Time: 15 minutes Total Time: 45 minutes Amount: 4 servings

INGREDIENTS:

  • 1 (16 ounce) package Medium Egg Noodles 
  • 1/2 cup milk
  • 1 (10% ounce) can cream of celery soup
  • 1 cup Light Sour Cream
  • 2 (5 ounces) can  Chunk Light Tuna in Water, drained
  • ½ cup  Frozen Peas
  • ½ cup chopped onion
  • 1½ cups crushed  Corn Flakes
  • 1 tablespoon Butter, melted

DIRECTIONS:

  1. Prepare noodles according to package directions, drain.
  2. Meanwhile, in a large bowl, combine soup, sour cream, and milk, salt and pepper to taste.
  3. Stir in tuna, peas, onion, and cooked noodles
  4. Transfer to a 2-quart baking dish that has been sprayed with Cooking Spray.
  5. Toss corn flakes with butter and sprinkle over the top of the casserole.
  6. Bake in a preheated 375°F oven 25-30 minutes or until golden brown and bubbly.
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Lasagna

PREP TIME: 20 MIN
COOK TIME: 30 MIN
SERVINGS: 12

INGREDIENTS:

  • 1 box Barilla Oven-Ready Lasagna
  • 2 24 oz jars Marinara sauce
  • 2 tablespoons extra virgin olive oil
  • 1-pound lean ground beef or sausage
  • Salt and black pepper to taste
  • 15 oz container ricotta cheese
  • 4 cups mozzarella cheese, shredded and divided
  • 1/2 cup Parmigiano-Reggiano cheese, grated

INSTRUCTIONS:

  1. Preheat oven to 375° F.
  2. In a large skillet, heat olive oil and brown meat until cooked through, season with salt and pepper to taste.
  3. In a bowl, combine ricotta, 2 cups mozzarella, and Parmigiano cheese. Stir well.
  4. Spray a 9″ x 13″ baking dish with cooking spray.
  5. Pour one cup of sauce on the bottom of the dish and spread evenly.
  6. Place sheets of lasagna side by side (sheets will expand while baking to the ends of the dish).
  7. Pour 1 cup of sauce and 3/4 cup of cheese mixture on the first layer. Top with 1/4 cup mozzarella and 1/3 cup of the cooked meat.
  8. Repeat for 3 more layers.
  9. For the final layer, top with 3 lasagna sheets, add remaining sauce and top with remaining cheese mixture and mozzarella.
  10. Cover with foil; bake for 25 minutes.
  11. Uncover and bake 5 more minutes.
  12. Let rest 15 minutes before serving.
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Pesto Shells and Peas

Serve 4-6 Prep time 20 mins
Cook Time 15 Mins

INGREDIENTS:

  • 16 oz. Shell Pasta, cooked
  • 12 oz.  frozen sweet peas
  • 1/2 cup Basil Pesto
  • 2 oz.  extra-virgin olive oil or another cooking oil
  • 1 tbsp. Garlic, minced or 1 tsp garlic powder
  • 1 tbsp fresh basil or 1 tsp dried basil

INSTRUCTIONS

  1. Cook pasta according to directions and set aside.
  2. Cook the peas and remove 1/2 cups and set aside.
  3. Combine the 1/2 cup of peas with the pesto, olive oil, and garlic in a food processor.
  4. Blend until smooth.
  5. Add salt and pepper to taste.
  6. Heat a skillet to medium heat, add the pesto, pasta, and remaining peas, then toss until heated through.
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Coconut Cashew Blondies

Hands-On Time: 20 minutes
Total Time: 1 hour
Makes 24 bars

What You Need:

  • 3/4 cup (1½ sticks) butter, well softened
  • 2 cups packed Light Brown Sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup white baking chips
  • 1 cup flaked coconut
  • 1 cup salted roasted cashews

Cooking directions:

  1. Heat oven to 325°F.
  2. Spray 13×9-inch baking pan with cooking spray.
  3. Beat butter and sugar in large bowl until blended.
  4. Add eggs and vanilla; beat until creamy.
  5. Add flour, baking powder, baking soda and salt. Mix until just blended.
  6. Stir in chips and coconut.
  7. Spread in pan.
  8. Sprinkle with cashews; press until level with top of dough.
  9. Bake about 40 minutes until golden brown.
  10. Allow to cool slightly. Serve warm or cool.
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Manicotti with Spinach, cheese, and Mushrooms

PREP TIME: 30 MIN
COOK TIME: 30 MIN
SERVINGS 5


INGREDIENTS:

  • 1 box Manicotti
  • 1 jar Marinara sauce
  • 2 tablespoons extra virgin olive oil or your favorite cooking oil
  • 1 clove garlic, chopped
  • 12 ounces ricotta cheese
  • 12 ounces mushrooms, chopped
  • 12 ounces fresh spinach or frozen spinach
  • 1 cup shredded cheese, divided
  • Salt and black pepper to taste

INSTRUCTIONS:

  1. Cook manicotti in boiling water for 7 minutes.
  2. Drain and cool on a sheet pan. Set aside.
  3. In a skillet heat olive oil with garlic. (If using frozen spinach, add it now.)
  4. Add mushrooms, then season with salt and pepper and brown.
  5. Steam the spinach (if using fresh spinach); chop well.
  6. Mix ricotta, mushrooms, spinach, salt, pepper, and half the shredded cheese.
  7. Preheat the oven to 400 degrees.
  8. Grease a 9″ x 13″ baking dish; add half the sauce.
  9. Fill the manicotti. Use a piping bag with a big hole to help you fill the manicotti.
  10. Arrange the manicotti, cover with the remaining sauce and shredded cheese.
  11. Bake covered in the oven at 400°F for 30 minutes.
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Easy Chicken Quesadilla Recipe

Chicken Quesadillas

Ingredients:

  • 1 small pack of chicken breast fillets
  • 1 Large onion
  • 1 Pack pepper jack cheese
  • 1 Large bell pepper
  • 1 Pack tortillas
  • Olive oil or your choose of cooking oil
  • Salt and pepper to taste
  • Salsa (optional)

Directions:
1. Cut chicken into pieces.
2. Add Salt and pepper to the chicken.
3. Slice the bell pepper and onion into the size you prefer.
4. Cover the bottom of a large skillet with olive oil put over medium-high heat.
5. Once the oil is warm toss in meat, peppers and onion.
6. Cook until done, stirring often.
7. Grate pepper jack cheese.
8. Take one tortilla and fill one side with meat mixture and top with grated cheese.
10.Fold over the other side of the tortilla.
11.Brown the Quesadilla in a large non-stick skillet or griddle.
12. Serve with Salsa.

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Easy Chicken Enchiladas Recipe

Easy Chicken Enchiladas

Ingredients:

  • 4 boneless chicken breasts cubed
  • 8 oz. sour cream
  • ½ pack taco seasoning
  • 2½ cups cheddar cheese
  • 1 can tomatoes
  • 1 pack small tortillas

Directions:

  1. Sauté chicken in taco seasoning.
  2. In a large bowl, combine sour cream, tomatoes, 1 ½ cups cheese.
  3. Spoon chicken and mixture onto tortillas
  4. Roll up and place in baking dish.
  5. Pour remainder of soup mixture over enchiladas.
  6. Top with remaining cheese
  7. Bake at 350 for 20 minutes.
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