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[moreluck]

Cheesy Ham & Broccoli Bake

What You Need!

1-2/3 cups hot water


1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix


3 cups chopped ham


1 pkg. (10 oz.) frozen broccoli florets, thawed, drained


1 can (10-3/4 oz.) condensed cream of mushroom soup


3/4 cup CHEEZ WHIZ Cheese Dip



Make It!




HEAT oven to 375°F. Add water to stuffing mix; stir just until moistened. Set aside.
COMBINE ham and broccoli in 2-qt. casserole. Mix soup and CHEEZ WHIZ; pour over ham mixture. Top with stuffing.
BAKE 30 min. or until heated through.

[moreluck]

Chicken Parmesan Dijon

Ingredients

4 Boneless, Skinless Chicken Breasts
3/4 cup Italian bread crumbs
1/4 cup finely grated fat-free Parmasean cheese
Ground pepper, to taste
3 tablespoons Dijon or other mustard
No-stick cooking spray, preferably olive oil

Instructions

1. Preheat oven to 400° F.
2. In a shallow dish stir, together bread crumbs, Parmesan cheese and pepper. Brush both sides of each chicken breast with mustard. Press the chicken breasts into the crumb mixture, coating both sides completely.
3. Spray the chicken on both sides with spray.
4. Set a large, ovenproof sauté pan over medium heat. Add chicken and brown on each side, 1 - 2 minutes.
5. Transfer to oven and bake 15 - 20 minutes, until meat thermometer inserted in center registers 170° F.
   

[moreluck]

Sweet & White Potato Spears

What You Need!



1-1/2 lb. sweet potatoes (about 3), cut into spears


1-1/2 lb. baking potatoes (about 3), cut into spears


1/2 cup KRAFT Light Zesty Italian Dressing


1/4 cup KRAFT Grated Parmesan Cheese


2 Tbsp. chopped fresh parsley




Make It!




HEAT oven to 375°F. Toss potatoes with dressing.
PLACE on lightly greased baking sheet or 15x10x1-inch baking pan.
BAKE 30 min. Turn potatoes. Bake an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.




Kraft Kitchens Tips



Substitute:
Substitute 2 tsp. dried parsley flakes for fresh parsley.

[moreluck]

Farfalle With Asiago

• 1/2 lb cooked farfalle pasta
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups fresh peas or frozen peas, defrosted
• 1 cup diced tomato
• 1/3 cup heavy cream or fat-free half-and-half
• 1 cup asiago cheese, finely diced
• salt
• grinding black pepper

1. Cook and drain farfalle and return to pot.
2. Add olive oil to pasta.
3. Mix the pasta quickly with peas, tomatoes, cream, cheese, salt and pepper over medium-high heat.
4. Transfer to platter and serve.

[moreluck]

Pasta & Shrimp

8 oz. Linguini
1/2 cup butter (1 stick)
1 Tbls olive oil'
3/4 lb. raw shrimp (peeled & deveined)
2 Tbls. finely chopped shallots
2 clove minced garlic
2 Tbls. chopped fresh parsley
1/2 tsp hot pepper sauce
1/4 tsp. grated lemon zest
Sprinkling of parmesan

Cook pasta according to package directions; drain. Meanwhile,
in a large skillet, melt butter with oil. Add shrimp, shallots and garlic;
cook 2 mins. Add remaining ingredients; continue cooking until shrimp is pink about 3 mins. Stir in hot pasta. Salt & pepper to taste and sprinkle with parmesan

Cooks note.....this all comes together very quick, so have all your ingredients measured & ready ahead of time.

[moreluck]

Stuffed Peppers

• 6 big green peppers
• 2 cups cooked rice
• 1 pound ground beef
• 1 medium egg
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1 tablespoon dry onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 15 oz can tomato sauce

First cut the tops off of the peppers. Scoop out the seeds too, making nice hollow packages. Next get out a big bowl. In it combine the cooked rice, raw hamburger, egg, milk and seasonings. Mix it all up with your hands, making a nice soft filling. Stuff the peppers with this meat and rice filling. Do not pack the stuffing down, just sort of coax it in gently. You ought to have enough filling to just fill each pepper almost full. Place the stuffed peppers in a baking pan or casserole. Pour the tomato sauce over top of everything. Bake at 375° for about 50 minutes. The meat will be brown throughout, and the peppers will be tender. Serve with a sturdy bread or muffin

[moreluck]

Fiesta Pasta Soup

6 oz. Vermicelli, broken into 1-inch pieces
2 14-1/2 oz. cans chicken broth
1 14-1/2 oz. can roasted garlic seasoned chicken broth
2 cups water
1 10 oz. can diced tomatoes and green chilies, undrained
2 tbsp. fresh cilantro, minced
1 tsp. chili powder
1/2 tsp. cumin
1/2 pound smoked sausage
1 14-1/2 oz. can Mexi-corn, drained
1 14-1/2 oz. can black beans, rinsed and drained
1 tbsp. lime juice

Combine broths, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 10 minutes.
Cut the sausage in half lengthwise then thinly slice. Add meat, pasta, corn, and black beans to broth; cover and simmer 10-12 minutes or until pasta is cooked. Stir in lime juice.
Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated cheddar or Monterrey Jack cheese.

[moreluck]

Easy Italian Chicken

4 boneless skinless, chicken breasts
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
1/4 cup water
8 ounces fat free cream cheese, softened
10 3/4 ounces cream of chicken soup
4 ounces mushrooms, stems and pieced drained
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder

1. Preheat oven to 350. In a bowl mix ¼ cup water and the envelope of salad dressing together. Add cream cheese and cream of chicken. Mix well. Add in mushrooms, pepper, salt, and garlic powder. Mix well. Place chicken in casserole dish and cover with soup mixture. Bake for 30-45 minutes or until juices run clear. You can also do this in the crock pot on Low for 3 hours. Serve with rice or noodles.

[moreluck]

SEARED SALMON ON BABY SPINACH

2 7-ounce skinless salmon fillets
2 tablespoons (1/4 stick) butter
3 large shallots, sliced
1 1/2 tablespoons chopped fresh tarragon
3 ounces baby spinach leaves

1/3 cup dry white wine
1/4 cup whipping cream

Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate. Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates. Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

Serves 2; can be doubled.

[moreluck]

Chicken Saltimbocca

Ingredients:

• 3 tablespoons olive oil
• 2 cloves garlic, peeled
• 4 large sage leaves
• 4 skinless, boneless chicken breasts
• 4 slices prosciutto
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 3/4 cup dry white wine
• 3 tablespoons cold unsalted butter, cut into pieces

Directions:
Preheat the oven to 400 degrees F.
In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves. Brown the garlic, turning often, about 7 minutes. Turn off the heat and discard the garlic. Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with a prosciutto slice, overlapping the slice and tucking it underneath the breast.

Heat the garlic oil over medium-high heat. Place the flour on a plate and turn the chicken in the flour, shaking off the excess. Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes. Turn the breasts over and sprinkle with salt and pepper. Place in the oven and cook for 12 more minutes. Remove the pan from the oven, place the breasts on a plate and cover with foil. Place the hot pan back on the burner over medium heat. Add the wine and scrape the brown bits from the pan. Continue cooking for 3 to 5 minutes, until the wine is reduced by half. Turn off the heat. Add the butter and stir with a wooden spoon until the sauce is slightly thickened. Pour over the chicken and serve at once.

[moreluck]

Layered Southwestern Pasta Salad


8 ounces medium pasta shells, uncooked
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup salsa
2 tablespoons fresh cilantro, minced
2 teaspoons vegetable oil
1/2 teaspoon cumin salt, to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, cut into strips
3/4 cup green onions, sliced
1 (2 1/4 ounce) can black olives, drained and sliced

1. Prepare pasta according to package directions; drain and rinse under cold water. Drain again.
2. Toss with oil and sprinkle with cumin; salt to taste.
3. Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
4. In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
5. (Best if refrigerated several hours, or overnight before serving.).

[moreluck]

Angel Hair with Baby Peas & Ham

12 oz. Angel Hair, uncooked
1 10-oz. box frozen baby peas, defrosted OR 2 1/4 cups cooked peas, divided
1 1/2 cups 1% milk
1 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tsp. vegetable oil
1 small red onion, peeled and sliced very thin (about 1/2 cup)
2 cups chopped extra-lean ham
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Cook pasta according to package directions. While pasta is cooking, combine 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth. Add remaining peas (without blending) and set aside.
Heat oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes. Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly.
When pasta is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese separately.

[moreluck]

Bacon-Wrapped Meatloaf (Wolfgang Puck)

• 3 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 1/2 lb mushroom, finely chopped
• 3 large garlic cloves, minced (about 2 tbsp)
• 1 cup heavy cream
• 1 1/2 teaspoons fresh oregano, minced
• 1 1/2 teaspoons fresh thyme, minced
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons salt
• 1 lb ground pork
• 1 lb ground beef
• 1 lb ground veal (I use instead spicy ground pork meat)
• 1 egg, lightly beaten
• 3/4 lb smoked bacon, sliced (about 13 slices)

1. In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
2. Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
3. Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
4. Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
5. Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge).
6. Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely.
7. Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper.
8. Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.).
9. Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
10. Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.

[moreluck]

Firehouse Stew

Ingredients

• 1 head cabbage chopped
• 1 pound ground beef
• 1/2 pound Italian or breakfast sausage
• 2 cans (15 ounce) diced tomatoes
• 1 large onion chopped
• 1 can (15 ounce)tomato puree
• 3/4 cup Worcestershire sauce
• 1 medium Dash of sugar
• 3 medium cloves garlic minced
• 1/2 package sliced smoked sausage or kielbasa
• 1 amount Hot sauce to taste optional

Instructions


Crumble ground beef and Italian sausage together in a large skillet; add onion and garlic and brown meat. Drain. Pour meat mixture into regular size crock pot or medium size stew pot. Add all remaining ingredients. Add a little water if needed. Cook 1 hour on stovetop or all day in a crock pot on LOw

[moreluck]

Orange Maple Balsamic Chicken

• 4 chicken thighs, bone in skin on
• 1/3 cup orange marmalade
• 1/3 cup balsamic vinegar
• 1/8 cup maple syrup
• 1 teaspoon dried rosemary, crushed

1. preheat oven to 450.
2. mix all wet ingredients plus rosemary.
3. season chicken to taste with salt and pepper.
4. put chicken in oven safe dish skin side down.
5. Pour sauce over chicken, slightly lifting piece so sauce gets under chicken.
6. spoon some over chicken.
7. bake for 40 min or until juices are clear, spooning sauce over chicken every so often.
8. turn skin side up after 20 min, continue baking and basting every few mins.
9. spoon sauce over chicken before serving.

[moreluck]

Another Meat Loaf (made this & it's really good!)

2 eggs
3/4 cup milk
1/2 cup fine dry breadcrumb
1/4 cup finely chopped onion
2 tablespoons parsley
1 teaspoon salt
1/2 teaspoon ground sage
1 1/2 lbs ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon mustard

1. Combine eggs and milk; stir in crumbs, onion, parsley, salt, sage and 1/8 teaspoon pepper. Add beef; mix well. Mold in a glass baking dish. Bake in a 350 degree oven for 50 minutes.
2. Combine ketchup, sugar and mustard and spread over meat loaf when it is done and bake for an additional 10 minutes.

[moreluck]

Savory Cheese Potatoes Recipe

SERVES 3 -4

• 4 cups o'brien frozen potatoes, with onions and bell peppers (from a 28 oz. bag)
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 2 tablespoons grated parmesan cheese

1. preheat oven to 350).
2. Spray 12x8" foil pan with cooking spray.
3. Place potatoes in pan.
4. Drizzle with dressing; mix gently.
5. Sprinkle with shredded cheese.
6. Cover pan with foil.
7. place in preheated oven).
8. cook 20 to 25 minutes, rotating pan 1/2 turn after 10 minutes, until potatoes are tender.
9. To serve, carefully remove foil.
10. Sprinkle with Parmesan cheese.

[moreluck]

Russian Round Steak

Ingredients:
2 pounds beef round steak
salt and pepper
1 1/2 teaspoon dill weed
1 large onion, sliced
1 cube beef bouillon, crumbled
1/2 cup water
***To finish***
1/4 cup flour mixed with
1/4 cup water
1 cup sour cream



Directions:
Cut steak into serving pieces; sprinkle with salt and pepper and place in a crockpot.

Add dill, onion, bouillon cube and water. Cover and cook on low for 6 to 8 hours.

Remove meat. Thicken juices with flour and water mixture. Turn control to high and cook 10 minutes, or until slightly thickened.

Turn off heat; stir in sour cream. Serve sauce over meat. Good with mashed potatoes or noodles.

[moreluck]

Irish Chicken Thighs

Ingredients

1 package Boneless, Skinless Chicken Thigh Filets
Salt and ground pepper to taste
2 teaspoons Dijon mustard
1 tablespoon vegetable oil
1 head medium-sized cabbage, cored and quartered
1/2 teaspoon caraway seeds
2 cups chicken broth

Instructions

1. Preheat oven to 350°F.
2. Trim off and discard visible fat from thighs. Season chicken with salt and pepper; spread with mustard.
3. In Dutch oven or large, heavy, oven proof skillet over medium-high heat, heat oil.
4. Add thighs; cook about 3 minutes on each side or until browned. Add cabbage, caraway seeds and broth to pan. Cover and bake 1 hour or until cabbage is tender, basting occasionally.
5. Season to taste with salt and pepper.

[moreluck]

Quick & Delicious Ground Beef and Macaroni Bake



SERVES 4 -6

• 2 cups elbow macaroni, uncooked
• 1 lb ground beef
• 1 medium yellow onion, chopped
• 1/2 green pepper, seeded and diced
• 1 (12 ounce) bottle chili sauce
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• 1/2 cup whole kernel corn, drained
• 1/2 cup sweet peas, drained
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon marjoram leaves
• 1/4 teaspoon thyme leaves
• 1 cup sharp cheddar cheese, shredded

1. Preheat oven to 350°F
2. Spray 2-quart casserole dish with nonstick cooking spray.
3. Prepare elbow macaroni according to package directions; drain and set aside.
4. In a medium heavy-bottom skillet, combine together the ground beef, onion, and green pepper. Cook until the beef is brown and the onion and peppers are tender; drain.
5. Stir in all of the next ingredients EXCEPT the cheese; add the cooked macaroni and give a good stir.
6. Transfer into the casserole dish; top with the cheddar cheese.
7. Bake for 35 to 40 minutes.
8. Serve up with a garden salad and warm rolls.

[moreluck]

Spinach Salad
Ingredients

• 5 ounces baby spinach leaves
• 1 beefsteak tomato cut thinly crosswise
• 1/2 cup fresh basil leaves cut into thin strips
• 1/4 pound part-skim mozzarella diced
• 2 teaspoons fresh oregano chopped fine
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• kosher salt and ground black pepper to taste

Instructions


Alternate layers of spinach and tomato across plate. Top with basil, mozzarella, and oregano. Dress with oil and vinegar. Season to taste with salt and pepper. Serve.

[moreluck]

Spicy Sloppy Joes

1 lb. lean ground beef
1/2 small onion, finely chopped
1/2 small gr. pepper finely chopped
1 can (8 oz.) tomato sauce
2 Tbls. ketchup
1 Tbls. white vinegar
1 1/2 tsp. Worchestershire sauce
2 tsp. sugar
1/4 tsp. hot sauce
buns

Brown gr. beef and onion and gr. pepper in a skillet. Cook for 8 mins. stirring.
Add tomato sauce, ketchup, vinegar W. sauce sugar and hot sauce. Mix well simmer on med-low uncovered for 10 mins. stirring occasionally.

Serve on buns.

[moreluck]

Asian Glazed Chicken Thighs

8 chicken thighs
For the marinade:
Finely grated zest of 2 oranges
3/4 cup fresh orange juice
1/4 cup honey
3 Tbls. soy sauce
2 Tbls. toasted sesame oil
1 Tbls. minced fresh ginger
1 Tbls garlic, minced
1/4 tsp. hot red pepper flakes


1. The day before serving, rinse the chicken and pat dry. Place in a bowl.

2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 hrs to 6 hrs. or overnight.

3. 30 mins. before cooking, remove the chicken from fridge and preheat oven to 350F. Arrange chicken in a shallow roasting oan and season with salt & pepper to taste. Pour the marinade over the chicken.

4. Bake the chicken until it is golden brown and cooked through, basting frequently about an hour.

[moreluck]

Awesome Kabob Marinade!



This is one of THE BEST recipes for kabobs, it tenderizes any cut of meat to perfection, and adds tons of flavor!! Although I have only used this marinade for beef, pork or lamb, I am guessing that it would be great with chicken also, just marinate for less time.
3 1/2 cups



1 1/2 cups oil
3/4 cup soy sauce
1/4 cup worcestershire sauce 2 tablespoons mustard powder
2 teaspoons salt (or to taste)
1/4 cup chopped fresh parsley or 2 teaspoons dry parsley flakes
fresh ground black pepper (I use about 1 Tbsp)
1/2 cup wine vinegar
1-2 tablespoon fresh minced garlic (or to taste)
1/3 cup store-bought teriyaki sauce
1/2 cup honey

1. Put all ingredients into a blender.
2. Blend for 30-40 seconds.
3. Use with beef, pork, lamb, shrimp or veggies.
4. This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
5. **NOTE** marinate the beef, pork or lamb for 8 hours or overnight.

[moreluck]

Spanish Rice

3/4 pound ground beef
4 to 6 slices bacon
1 medium onion, diced
1/4 cup green Bell pepper, diced
1-1/4 cup uncooked long-grain rice
1/2 to 3/4 tsp. salt Pepper, to taste
3-1/2 cups diced tomatoes (about 2 16-oz. cans)
sharp cheddar cheese, grated

Brown ground beef in a skillet; drain; remove beef and set aside. Fry bacon; remove from pan and crumble. Saute onion and bell pepper in a small part of the bacon fat; remove from skillet. Lightly brown raw rice in remainder of the bacon fat. Combine all ingredients in a 13 x 9 inch greased baking dish. Cover tightly with aluminum foil. Bake at 350 F. for one hour. Check after one-half hour to see if more liquid is needed. Add an 8 ounce can of tomato sauce or tomato juice if needed. Stir well. After one hour, remove dish from oven and sprinkle with grated cheese. Replace dish in oven and bake for 10 more minutes, uncovered, until cheese is melted.