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Recipes I've Shared:
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., turning after 3 min.
ADD dressing, vegetables, soy sauce and garlic; stir. Cook, covered, 7 min. or until chicken is cooked through, stirring occasionally.
SERVE over the hot cooked rice.
COOK pasta as directed on package.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until done, stirring occasionally. Add tomatoes, dressing and garlic; cook and stir 3 min. or until heated through.
DRAIN pasta. Toss with chicken mixture and basil; sprinkle with Parmesan.
Lightly spray crock-pot with cooking spray. Place chicken breasts in bottom of crock-pot. Top with cheese. Combine soup and milk, stirring well. Spoon soup mixture over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on high 4 to 6 hours.
Preheat oven to 400 degrees F.
Line a 13x9x2-inch baking pan with aluminum foil . Spray with non-stick cooking spray (coat well).
Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti.
Add 1/2 cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan.
Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese.
Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses.
Top with mozzarella cheese and remaining Parmesan cheese.
Cover with foil. Bake 30 minutes.
Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the20ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Cut chicken breasts into wide strips and place into a 3-4 quart crockpot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix, water, Italian seasoning, and pepper and stir until blended. Pour over chicken in crockpot. Cover and cook on low for 6-8 hours. Stir well, then serve over hot cooked pasta or rice.
You could add vegetables to this recipe to make it a one-dish meal. A package of baby carrots, or a cup of chopped onion should be placed under the chicken and cooked for the full time. Add sliced mushrooms to the crockpot in the last 2 hours. And add sliced bell peppers or zucchini during the last hour of cooking. Serves 4-6
1 quart water
4 skinned and boned chicken breasts, cut into bite-size pieces
8 ounces uncooked bow tie pasta
1 cup chicken broth
1 celery rib, chopped (about 1/2 cup)
1 small onion, chopped (about 1/2 cup)
1 (10 3/4-ounce) can cream of mushroom soup
1 (8-ounce) package pasteurized prepared cheese product, cubed
Garnish: chopped fresh parsley
Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.
Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately.
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
I posted the full fat version here because my family doesn't like reduced fat soup or biscuits, but you could substitute those to reduce the calories.
Preheat oven to 450 degrees. In large plastic bag, add all ingredients.
Close bag and shake until potatoes are evenly coated.
Empty potatoes into shallow baking or roasting pan; discard bag.
Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley.
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet. Reduce heat to medium, cover, and cook for 20 minutes, stirring occasionally.
Very easy to make, and easy clean up with just one skillet.