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microwave macaroni and cheese

Thursday, November 12th, 2015

To be used with a Pampered Chef DCB or RC

2 cups elbow macaroni or rotini

1 can chicken broth

2 cups of half and half

2 cups shredded cheddar cheese

Place macaroni, chicken broth and half and half into your Deep Covered Baker. Stir, then cover with the lid. Heat on high in microwave for 14 minutes (use turntable or rotate every 2 minutes). Remove from heat and add shredded cheese, stir, place lid on baker and let sit 10 minutes. Stir and serve warm. 

Recipe courtesy of : http://www.chefsuccess.com/threads/mac-and-cheese-in-dcb-in-microwave-recipe.74951/

forgotten chicken

Thursday, April 30th, 2015

4-6 boneless, skinless chicken breasts
2 cups uncooked Minute rice
1 package onion soup mix
2 cans of cream of chicken soup
1 can water

Mix together soup, water and Minute rice.  Pour into buttered casserole dish.  Lay chicken breasts on top of rice mixture and sprinkle onion soup mix on top.  Cover with tin foil.
Bake at 275 degrees at three hours or 350 for 1 1/2 hours.  The rice on the outside edges should be slightly browned and crispy and rice on the inside soft and moist.
Recipe from darlingdoodles.blogspot.com.

oven tacos

Thursday, April 30th, 2015

2 lbs ground beef
1 small onion diced
1 small can diced green chilies
1 recipe for taco seasoning
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded cheese
18-20 hard taco shellsOptional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced

Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.

Remove from the oven and top with any optional condiments for serving.
Recipe from mommyimhungry.blogspot.com.

ranch cheddar chicken

Thursday, April 30th, 2015

4 boneless skinless chicken breasts
1/2 cup mayonnaise
2 tablespoons dry ranch dressing seasoning
1/4 cup grated cheddar cheese
1/4 cup panko bread crumbs
crumbled bacon
cooking spray

Preheat the oven to 425 degrees.
Place the chicken in a large baking dish.
In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts.
Sprinkle the panko on top and spray lightly with cooking spray.
Bake for 25 minutes or until chicken is cooked through.
Recipe courtesy of bunsinmyoven.com.

oven baked fajitas

Thursday, April 30th, 2015

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

protein monster vegan enchiladas

Thursday, April 30th, 2015

Vegan, gluten-free (with gf tortilla)

Makes 6-8 enchiladas

Ingredients
1 onion
1 red bell pepper
15 oz. can black beans
15 oz. can garbanzo beans
1/2 cup hemp hearts
1/3 cup nutritional yeast
3 roma tomatoes (can substitute a can of diced tomatoes, drained)
2 tsp. cumin
1 tsp. smoked paprika
Salt to taste
6 large tortillas
Optional: spinach, chipotle, garlic

{For the enchilada sauce}
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
Salt/pepper
Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

Directions
Dice onion and bell pepper.
In a large skillet over medium heat, saute onion and bell pepper for about 8 minutes.
Meanwhile, dice tomatoes and rinse beans.
When onions are tender, reduce heat and add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, garbanzo and black beans. Stir well. Heat for 2-3 minutes then set aside.
Prepare the enchilada sauce. (*Directions below if needed.)
Preheat oven to 350.
In a lightly sprayed 9×13 baking dish, cover the bottom with a layer of enchilada sauce.
Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.
Place in baking dish and top with remaining sauce.
Bake for about 25 minutes.
Can serve topped with avocado, cilantro, hemp hearts, nutritional yeast, etc.

*Directions for enchilada sauce
In a small bowl, add flour and spices.
In a medium saucepan, heat olive oil over medium heat.
When hot, carefully add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder.
Cook 1 minute, whisking continuously.
Add broth and whisk well. Increase heat and bring to a light boil.
Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.

Recipe courtesy of thegardengrazer.com.

fettuccine with silken tofu alfredo sauce

Saturday, January 10th, 2015

Ingredients:
12 oz fettuccine
2 Tbs light margarine (I use EVO)
3 cloves garlic crushed (I just mince and do not remove later)
1 lb silken tofu
1/2 cup 1% or soy milk
1/2 cup grated fresh Parmesan cheese
1 tsp salt (I use less, but you can experiment)
Freshly ground pepper to taste
Extra Parmesan cheese (optional) for garnish

Cook noodles until al dente and drain.

In the meantime, heat the oil in a small skillet. Add the crushed
garlic cloves and sauté over medium-low heat for 2-3 minutes, or
until they are golden. Remove from heat and discard cloves (I do not
remove minced garlic, but keep it in for added flavor).

Combine the next 4 ingredients in a food processor and pour in the
melted margarine (or EVO) from the skillet. Process until completely
smooth and creamy.

Combine the hot, drained noodles and the sauce in a large serving
bowl and toss together. Season to taste with freshly ground pepper
and toss again. Serve at once with extra Parmesan as optional
garnish.

*** Timing is key with this recipe. I make sure the sauce is
completely done when I am ready to drain the noodles, as their heat
warms the dish. If you wait until the noodles have cooled too much,
the whole dish will be cool.

oven tacos

Saturday, May 18th, 2013

adapted from Mommy, I’m Hungry

2 pounds ground beef
1 onion, diced
1 (4 ounce) can diced green chilies
1 packet of taco seasoning
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
shredded cheddar cheese
hard taco shells

Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.

easy peasy meatballs

Saturday, May 18th, 2013
1 lb. lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
1/4 cup minced onion
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and use your hands to combine. Form into meatballs about 1″ in diameter and place on a broiler pan. Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. Cool and freeze, or serve with pressure cooker marinara sauce.

pressure cooker marinara sauce

Saturday, May 18th, 2013
2-14 oz. cans of diced tomatoes (or 1-28 ounce can crushed tomatoes)
1/4 cup of water
1 tablespoon extra virgin olive oil
4 cloves garlic
1 small onion, coarsely chopped
1 carrot, chopped into large chunks
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 red pepper flakes (optional)
black pepper
salt
Heat pressure cooker on medium heat and add olive oil.
Chop onion and garlic however fine you like and add to hot oil.  Cook until translucent.
Add the basil, oregano, thyme and red pepper flakes.
Add in the carrot.
Add the can of tomatoes and water.
Put lid on cooker and bring to pressure.  Cook for 1/2 Hour.  Turn off and bring pressure down by either quick release method or take off burner and let it naturally release.
Using a hand held immersion blender, blend the sauce.  If sauce is a little watery, let simmer uncovered.
Add salt and pepper to taste.

 


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