Monday, November 28, 2011
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese
Prepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
*I served with strawberry fields salad (publix) and sister schubert wheat rolls
Monday, November 21, 2011
1 Rotisserie chicken (already cooked)
1 can cream of mushroom soup
2-3 scoops sour cream
1 Tbsp mayo
Handful of chopped green olives (I buy them already chopped in a jar)
Handful of chopped celery and onion (whatever you prefer. I use both!)
2 cups instant rice (white or brown..I used brown for this one)
Prepare rice as directed on box.
Cut up chicken (removing skin) and layer on the bottom of casserole dish (I use 9x13 glass pyrex dish).
Mix cooked rice, soup, sour cream, mayo, olives, celery, & onions together; pour and smooth over layer of chicken.
Top with a layer of shredded cheese & crushed potato chips (you can really use any kind of cheese/chips. For this recipe I used Publix shredded mexican blend cheese & Lays classic potato chips. Mom likes to use Cape Cod Cracked Pepper Chips which are also VERY delicious).
I also put another layer of cheese on top of the crushed potato chips...what can I say, I LOVE CHEESE!
Bake at 350 for 20-30 min or until cheese has melted, chips are brown, and casserole is hot!
**I served with Publix Strawberry Fields Salad Kit (YUM!) and Sister Schubert Yeast Dinner Rolls!
Sunday, November 20, 2011
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 tub(10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
Heat oven to 400°F. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet. Bake 25 to 30 min. or until golden brown.
Saturday, November 19, 2011
Wednesday, November 16, 2011
1-1/2 lb. lean ground beef
1 pkg.(6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
1 onion, finely chopped, divided
2 tsp. oil, divided
1 pkg.(8 oz.) sliced fresh mushrooms
1 can(14.5 oz.) fat-free reduced-sodium beef broth
1/4 cup PHILADELPHIA Original Cooking Creme
Mix meat, stuffing mix, water and 1/3 cup onions until well blended. Shape into 6 (1/2-inch-thick) patties. Heat 1 tsp. oil in large nonstick skillet on medium heat. Add patties; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Add remaining oil, onions and mushrooms to skillet; cook 3 to 5 min. or until vegetables are tender, stirring frequently. Add broth to skillet. Bring to simmer. Add meat patties; cover. Simmer on medium-low heat 13 to 15 min. or until done (160ºF), turning occasionally. Transfer burgers to serving plate, reserving drippings in pan; cover burgers to keep warm. Add cooking creme to drippings in skillet; cook and stir on low heat 2 min. or until sauce is well blended. Spoon over burgers.
**I served with Caesar salad and mashed potatoes
Friday, November 11, 2011
I think it is a bit ridiculous to spend $4+ on greeting cards, so I decided to start making some of my own. Here are some examples. My supplies included: cardstock, scrapbook paper, stickers, etc (pretty much anything you have on hand). I hope you get inspired to make some of your own:)
Anniversary card for my amazing parents!
Baby shower card
Thursday, November 10, 2011
These sticky note frames make great gifts! (and they're so inexpensive!) I got the idea from Paper Wings!
Supplies: clear, plastic frames (I bought mine at Wal-Mart), post-its,
Post-It brand and some extra adhesive to adhere to frame:)
Wednesday, November 9, 2011
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
Salt and freshly ground black pepper
6 pork loin rib chops about 1-inch thick
Dash of paprika (optional)
Preheat the oven to 450ºF.
In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.
*I served with baked asparagus, brown rice, & Sister Schubert Wheat Yeast Rolls