Monday, October 28, 2013

Italian Casserole (or Italian Pie)

Italian Casserole - Quick and Easy

1 lb ground beef
1 medium onion
1 1/2 cup pasta sauce
1 1/2 cup shredded mozzarella cheese, divided
1/2 cup sour cream
1 package reduced fat crescent rolls

Preheat oven to 350.
Brown beef and onions in a skillet until beef is no longer pink.  Add pasta sauce and cook until heated through.

Pour into a deep dish pie plate. 
Mix together 1 cup of cheese and the sour cream.

Spoon onto the meat mixture. I used a small spoon to get small amounts because it was not going to work to spread it on the meat.

Top with the crescent rolls.  I found it is easiest to do two across and then 2 at right angles - then fill in the open areas with the other 4.  I also curl up the tip of the crescent toll so I don't have a big glob of undercooked dough in the center.

It is not necessary to get the crescent rolls covering all the meat and cheese. Sprinkle with the remaining cheese and bake for 20 minutes or until browned.  

Beautiful!  Serving it was a little tricky because the sauce is a little soupy but it was really good and a hit with the family.

Friday, October 4, 2013

Brunswick Stew

Brunswick Stew- adapted from Quick Cooking

1 tsp olive oil
1 1/2 tsp minced garlic
1 cup diced celery
1/2 cup diced onion
1 cup diced carrot
4 medium potatoes, peeled and diced
2 lb boneless, skinless chicken breast or thighs, cut into bite size pieces
2 packages of chicken gravy mix, dry
3 cups water
1/2 tsp thyme
2 tbsp chili sauce

Add the olive oil to a large stockpot.  Add the garlic, celery, onion and carrot saute over medium heat until vegetables start to get tender.  Add remaining ingredients and simmer until chicken is cooked through - about 10 minutes.  Best if you can let it simmer for an hour, adding a little water if needed. 

Can also be made in the crock pot by omitting the olive oil and putting all the remaining ingredients in the crock pot.  Cook on low for 7-8 hours.

Makes 11 cups.

Thursday, October 3, 2013

Curry Chicken Breasts over Rice

Curry Chicken Breasts
Another Quick Cooking recipe with my adaptations.

4 boneless, skinless chicken breasts
1 Tbsp canola oil
1/4 cup Worcestershire sauce
4 tsp chili sauce
2 tsp curry powder (can use less)
1 tsp garlic powder
1/4 tsp hot pepper sauce
1/3 cup chopped green onions
Hot cooked rice

If the chicken breasts are thick, pound to about 1/2 inch thickness. Heat the oil in a large skillet.  Add the chicken breasts and brown on both sides.
Meanwhile Worcestershire sauce, chili sauce, curry powder, garlic powder and hot pepper sauce together in a small bowl.   Spoon onto the browned chicken breasts and reduce heat. Sprinkle onions over the sauce.  Cover and let simmer for another 5 - 7 minutes or until chicken juices run clearn.
Serve over hot rice.  Spoon any residual juices in the pan over the rice. 

Wednesday, October 2, 2013

Baked Omelet

Baked Omelet - Another Quick Cooking recipe adapted by me

2 1/2 cups shredded Colby Jack cheese (divided)
1 medium green pepper, diced
3 green onions, diced
3/4 cups diced ham
1 cup sliced fresh mushrooms
3 cups eggbeaters
1/2 cup milk
1 tsp hot sauce

Preheat oven to 350.
Layer 2 cups cheese, pepper, onions, ham and mushrooms in 9 x 13 greased baking dish. Mix together eggbeaters, milk and hot sauce.  Pour over the vegetables and ham in the baking dish.
Bake 20 -25 minutes until a knife inserted in the center comes out clean.
Sprinkle 1/2 cup cheese on top and return to oven just until the cheese melts.

8 servings

Tuesday, October 1, 2013

Lemon Broccoli Pasta

Lemon Broccoli Pasta

The original recipe was from Quick Cooking but I have made several modifications 

3 cans chicken broth
Juice of 1 lemon
1 teaspoon grated lemon zest
1/2 tsp garlic powder
1/2 tsp pepper
10 oz uncooked spaghetti 
4 cups broccoli florets
1 1/2 cup fresh sliced mushrooms
1 cup light sour cream 
2 tbsp Parmesan cheese

In a large skillet, combine the broth, lemon juice, zest, garlic powder and pepper. Brung to a boil. Add spaghett, broccoli, and mushrooms. Reduce heat to simmer and let cook uncovered until pasta is tender. Drain, stir in sour cream and Parmesan cheese. 

8 servings