Posts filed under ‘Dinner’

White Chicken Soup

I modified a recipe I found in one of my favorite cooking magazines and came up with this delicious soup.  So good, everyone had seconds and everyone wanted thirds!

  • 1 40 oz. can navy beans, drained
  • 2 10 oz. cans white meat chicken, drained
  • 1 1/2 cups skim milk
  • 1 tsp salt-free seasoning
  • 1 cup fat-free sour cream
  • 1 tsp Cayenne, or more to taste
  • 1 cup shredded Mexican blend cheese

Add all ingredients except cheese to a large stockpot.  Heat over medium-high heat until just boiling.  Add the cheese and stir until melted.  Serve hot.  Approximately 8 servings.

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May 2, 2008 at 9:45 am Leave a comment

Hamburger Ole

Another hit with our family, this tasty casserole can be made with or without the tortillas.

Hamburger Ole

  • 1 lb lean ground beef
  • 1 envelope taco seasoning (or 1/4 cup)
  • 1 cup water
  • 1 1/2 cups frozen mixed veggies
  • 1/2 cup shredded cheddar
  • 1/2 cup shredded mozzarella
  • 3 corn tortillas

Brown ground beef and drain.  Add water and taco seasoning.  Simmer 10 minutes or until most of the liquid is gone.  Press beef mixture into a greased 13×9 pan.  Layer veggies over beef.  Sprinkle half of the cheese over the veggies.  Tear the tortillas into pieces and layer over veggies and cheese.  Sprinkle with remaining cheese.  Bake at 350 15-20 minutes.

March 5, 2008 at 1:03 pm Leave a comment

Cheesy Chicken Pasta Bake

I made this last night and everyone had multiple servings, so I think it was a hit!

Cheesy Chicken Pasta Bake

  • 1 lb boneless skinless chicken breasts
  • 1/4 loaf of Velveeta 2%
  • 1/2 cup shredded cheddar
  • 8 oz. Dreamfields penne pasta (1/2 box)
  •  1 1/2 cups frozen mixed veggies

Cut chicken into bite-sized pieces and brown in olive oil.  Meanwhile, cook pasta.  Dice the Velveeta.  Combine all ingredients except shredded cheddar in a 13×9 baking dish.  Sprinkle cheddar over the top.  Cover with foil and bake 15-20 minutes at 350.

February 29, 2008 at 12:24 pm Leave a comment

White Bean Soup

I always like a nice hot soup on a cold winter’s day!

White Bean Soup

  • 2 cans white beans, drained
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 lb sliced mushrooms
  • 1 Tbsp rosemary
  • 4 cups chicken broth

Saute celery, onions, mushrooms and herbs until mushrooms are soft.  Add the beans and chicken broth, simmer 10 minutes and serve.

February 22, 2008 at 3:30 pm 1 comment

Baked Chicken and Pepperonata

Baked Chicken

  • 3-4 boneless skinless chicken breasts
  • 1 onion (reserve 1/2 cup for pepperonata recipe)
  • 4 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 tsp oregano
  • 2 Tbsp parsley

Saute onion and garlic in olive oil.  Add tomatoes (undrained) and herbs.  Pour over chicken breasts in a baking dish.  Cover with foil and bake 30 minutes at 350.

Pepperonata

  •  2 red peppers, sliced
  • 1 can diced tomatoes
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 Tbsp basil

Saute all but the basil until peppers are soft.  Mix in basil and serve.

February 21, 2008 at 8:38 pm Leave a comment

Broiled Salmon with Steamed Broccoli

Spray your broiling pan with non-stick cooking spray and place the salmon fillets on it.  Sprinkle fillets with lemon pepper or coarse sea salt, or seasoning of your choice.  Broil 4-6 inches from heat until fish flakes and is opaque.  Meanwhile, steam broccoli florets 5-8 minutes or until tender.  Serve with a green salad.

It’s a simple dinner, but the kids love it!

February 20, 2008 at 3:26 pm Leave a comment

Lentil and Spinach Soup

Lentil and Spinach Soup

  • 1 package dry lentils
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 clove minced garlic
  • 1 carrot, sliced or shredded
  • 1 can diced tomatoes
  • 4 cups chicken stock
  • 1 bunch fresh spinach

Saute onion, garlic and celery in olive oil.  Add carrot and tomatoes and simmer 5 minutes.  Add lentils and stock, cover and simmer about 30 minutes.  Add spinach and simmer 5 minutes.  Serve sprinkled with Parmesan.

February 18, 2008 at 1:12 pm Leave a comment

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