1lb lean ground beef
¼ tsp. salt
1/8 tsp. pepper
1 tsp vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
¼ c. dry white wine
1 can (10 3/4 oz) condensed cream of mushroom soup
½ c. sour cream
1 TBSP Dijon mustard
4 c. cooked egg noodles
Preheat oven to 350. Spray 13x9” baking dish with nonstick cooking spray.
Place beef in large skillet; season with salt and pepper. Brown beef over medioum-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired.
Makes 6 servings
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, January 2, 2012
Artichoke Chicken
Artichoke Chicken
Cherisse Fowler
4-6 boneless chicken breast
2 jars marinated artichoke hearts
lemon pepper seasoning
1 onion
½ jar capers
1 lemon
Place chicken in glass baking dish. Rub lemon pepper seasoning over chicken. Pour marinated artichoke hearts, capers, and chopped onion over chicken breasts. Add any other seasonings plus the juice from 1 whole lemon. Bake 325 degrees until no longer pink inside. Check after 25 minutes
Cherisse Fowler
4-6 boneless chicken breast
2 jars marinated artichoke hearts
lemon pepper seasoning
1 onion
½ jar capers
1 lemon
Place chicken in glass baking dish. Rub lemon pepper seasoning over chicken. Pour marinated artichoke hearts, capers, and chopped onion over chicken breasts. Add any other seasonings plus the juice from 1 whole lemon. Bake 325 degrees until no longer pink inside. Check after 25 minutes
Deep Dish Antipasto Pizza
Deep Dish Antipasto Pizza
2 jars marinated artichoke hearts
2 pkgs. Crescent rolls
4 oz. sliced pepperoni
2 cups shredded mozzarella cheese
2 cups sliced mushrooms
1 can olives
1 red bell pepper
1 small onion
1 wedge Parmesan cheese
1 clove garlic
preheat oven to 375. Lay crescent rolls across width of stoneware bar pan. Dust with flour. Use baker’s roller to form crust to pan. Sprinkle with Italian seasoning and roll into surface with roller. Bake 8-10 minutes or until lightly browned.
Drain artichoke hearts and cut into small pieces. Press garlic over artichoke hearts and mix in. Slice mushrooms and olives.
Arrange pepperoni over crust, top with mozzarella cheese. Add artichoke hearts, mushrooms and olives. Slice bell pepper, add. Chop onion, add. Grate parmesan cheese and spread on top of pizza.
Bake another 10-15 minutes
2 jars marinated artichoke hearts
2 pkgs. Crescent rolls
4 oz. sliced pepperoni
2 cups shredded mozzarella cheese
2 cups sliced mushrooms
1 can olives
1 red bell pepper
1 small onion
1 wedge Parmesan cheese
1 clove garlic
preheat oven to 375. Lay crescent rolls across width of stoneware bar pan. Dust with flour. Use baker’s roller to form crust to pan. Sprinkle with Italian seasoning and roll into surface with roller. Bake 8-10 minutes or until lightly browned.
Drain artichoke hearts and cut into small pieces. Press garlic over artichoke hearts and mix in. Slice mushrooms and olives.
Arrange pepperoni over crust, top with mozzarella cheese. Add artichoke hearts, mushrooms and olives. Slice bell pepper, add. Chop onion, add. Grate parmesan cheese and spread on top of pizza.
Bake another 10-15 minutes
Upside Down Pizza
Upside Down Pizza
Louann Snowley
1 ½ lbs gr. Beef
1 med onion chopped
1 jar pizza sauce
½ tsp. garlic salt
1/4 tsp. oregano
8 oz mozzarella cheese grated
2 eggs
1 cup milk
1 Tbsp oil
½ tsp salt
1 cup flour
½ cup grated Parmesans
preheat to 350 degrees. Brown beef with onion, garlic, drain fat add sauce spices, pour mixture in bottom of sprayed 9x13 pan. Spread cheese on that mixture. In small bowl add egg, salt, oil, flour, and pour over mixture. Sprinkle over parmesan. Bake 30 minutes
Louann Snowley
1 ½ lbs gr. Beef
1 med onion chopped
1 jar pizza sauce
½ tsp. garlic salt
1/4 tsp. oregano
8 oz mozzarella cheese grated
2 eggs
1 cup milk
1 Tbsp oil
½ tsp salt
1 cup flour
½ cup grated Parmesans
preheat to 350 degrees. Brown beef with onion, garlic, drain fat add sauce spices, pour mixture in bottom of sprayed 9x13 pan. Spread cheese on that mixture. In small bowl add egg, salt, oil, flour, and pour over mixture. Sprinkle over parmesan. Bake 30 minutes
Garlic-Lemon Double Stuffed Chicken
Oil, for greasing pan
8 boneless, skinless chicken breast halves
8 oz package cream cheese
8 oz package cheddar cheese
1 cup milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 Tbsp minced garlic
¾ cup butter, melted
2 Tbsp lemon juice
½ tsp garlic salt
½ tsp paprika
Preheat oven to 350 degrees. Lightly coat a large, shallow baking dish with oil. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place ½” thick slice of cream and cheddar cheese in the center of each breast. Close and set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano. Carefully dip each breast first in milk, then in breadcrumbs, patting lightly to firmly coat. Place breasts in baking dish.
Melt butter. Stir in lemon juice and garlic and drizzle evenly over chicken. Season with garlic salt and paprika. Bake in oven for 30 minutes.
8 boneless, skinless chicken breast halves
8 oz package cream cheese
8 oz package cheddar cheese
1 cup milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 Tbsp minced garlic
¾ cup butter, melted
2 Tbsp lemon juice
½ tsp garlic salt
½ tsp paprika
Preheat oven to 350 degrees. Lightly coat a large, shallow baking dish with oil. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place ½” thick slice of cream and cheddar cheese in the center of each breast. Close and set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano. Carefully dip each breast first in milk, then in breadcrumbs, patting lightly to firmly coat. Place breasts in baking dish.
Melt butter. Stir in lemon juice and garlic and drizzle evenly over chicken. Season with garlic salt and paprika. Bake in oven for 30 minutes.
Easy Lasagna
8oz. lasagna noodles
1lb lean ground beef
1/2c. chopped onion
8oz mushrooms
1 jar (16oz) spaghetti sauce
1tsp garlic powder
½ tsp salt
1 tsp dried leaf oregano, crumbled
½ tsp dried leaf basil, crumbled
1 ½ c. ricotta cheese
2 c. shredded Monterey jack cheese
¾ c. grated Parmesan cheese
Cook lasagna noodles according to package directions; drain and set aside. In a large skillet,, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (11x7), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey jack cheese, and parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8-10minutes before cutting and serving.
1lb lean ground beef
1/2c. chopped onion
8oz mushrooms
1 jar (16oz) spaghetti sauce
1tsp garlic powder
½ tsp salt
1 tsp dried leaf oregano, crumbled
½ tsp dried leaf basil, crumbled
1 ½ c. ricotta cheese
2 c. shredded Monterey jack cheese
¾ c. grated Parmesan cheese
Cook lasagna noodles according to package directions; drain and set aside. In a large skillet,, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (11x7), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey jack cheese, and parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8-10minutes before cutting and serving.
Grilled Salmon with Herb Sauce
2 Tbsp Kraft Greek vinaigrette dressing, divided
2 Salmon fillets (4oz each)
1/4c. Breakstone’s or Knudesn sour cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat. Meanwhile, mix remaining dressing and the remaining ingredients until well blended, refrigerate until ready to serve. Place salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
2 Salmon fillets (4oz each)
1/4c. Breakstone’s or Knudesn sour cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat. Meanwhile, mix remaining dressing and the remaining ingredients until well blended, refrigerate until ready to serve. Place salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
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