Cappuccino Dessert
2 cups cold fat-free milk
2 tsp. MAXWELL HOUSE Instant Coffee
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/8 tsp. ground cinnamon
1 cup thawed COOL WHIP LITE Whipped Topping
POUR milk and instant coffee into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Pour into five dessert dishes.
REFRIGERATE at least 1 hour before serving.
ADD cinnamon to whipped topping; stir with wire whisk until well blended. Spread over pudding.
Saturday, February 2, 2008
Lemon Chicken With Roasted Garlic
Lemon Chicken With Roasted Garlic
Juicy and full of flavor! A quick and easy way to prepare lemon/garlic chicken thighs
Ingredients:
8 skinless boneless chicken thighs, washed and patted dry
1/3 cup lemon juice
1/4 cup olive oil
10-15 whole peeled garlic cloves
1/2 cup chicken broth
1 Tbsp dried oregano
Salt and pepper
Method
Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.
Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.
Number of servings: 4
Juicy and full of flavor! A quick and easy way to prepare lemon/garlic chicken thighs
Ingredients:
8 skinless boneless chicken thighs, washed and patted dry
1/3 cup lemon juice
1/4 cup olive oil
10-15 whole peeled garlic cloves
1/2 cup chicken broth
1 Tbsp dried oregano
Salt and pepper
Method
Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.
Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.
Number of servings: 4
Easy Chicken & Dumplings
Easy Creamy Chicken and Dumplings
Ingredients:
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits*
1 cup frozen peas
Method
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
Number of servings: 4
Ingredients:
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits*
1 cup frozen peas
Method
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
Number of servings: 4
bubble-up pizza
1/3 c. green bell pepper, chopped
1/3 c. onion, chopped
1 c. fresh mushroom, sliced
1/3 c. pitted ripe olives, sliced
1 jar (14 oz) spaghetti sauce
1 garlic clove, pressed
3 pkg (7.5 oz each) refrigerated buttermilk biscuits
2 c. (8oz) shredded mozzarella cheese
Preheat oven to 375°F. Chop bell pepper and onion with Food Chopper. Slice mushroom and olives using Egg Slicer Plus. In 1-Qt Batter Bowl, combine vegetables and spaghetti sauce using Classic Scraper. Press garlic into Batter Bowl using Garlic Press; mix well. Cut each biscuit into quarters using Kitchen Shears.
Arrange half of the biscuit pieces evenly over bottom of 9x13" Baker. (Bottom of Baker will not be completely covered.) Spread with half of the sauce mixture. Sprinkle with half of the cheese. Repeat layers. Bake 23-28 minutes or until golden brown. Cut into 8 squares. Serve using Large Serving Spatula.
1/3 c. onion, chopped
1 c. fresh mushroom, sliced
1/3 c. pitted ripe olives, sliced
1 jar (14 oz) spaghetti sauce
1 garlic clove, pressed
3 pkg (7.5 oz each) refrigerated buttermilk biscuits
2 c. (8oz) shredded mozzarella cheese
Preheat oven to 375°F. Chop bell pepper and onion with Food Chopper. Slice mushroom and olives using Egg Slicer Plus. In 1-Qt Batter Bowl, combine vegetables and spaghetti sauce using Classic Scraper. Press garlic into Batter Bowl using Garlic Press; mix well. Cut each biscuit into quarters using Kitchen Shears.
Arrange half of the biscuit pieces evenly over bottom of 9x13" Baker. (Bottom of Baker will not be completely covered.) Spread with half of the sauce mixture. Sprinkle with half of the cheese. Repeat layers. Bake 23-28 minutes or until golden brown. Cut into 8 squares. Serve using Large Serving Spatula.
cheesy baked chicken
CHEESY BAKED CHICKEN
1 sleeve Ritz crackers
2-3 boneless breast of chicken
1 bag shredded sharp cheddar cheese
2 tablespoons extra virgin olive oil
1 tsp pepper
1/2 or 1 tsp parsley flakes
1 tsp salt (or to taste)
1 9x9 Pyrex pan
Crush the sleeve of Ritz crackers in a large bowl until it's fine enough to use as breading.
Add pepper, salt and parsley flakes to the Ritz cracker breading, then mix.
Thaw out the breast of chicken, then rinse briefly with water.
Roll each piece of chicken through the breading, then add the 1 tablespoon of Extra virgin olive oil to the bottom of the Pyrex pan. This to give it a little taste and to help it not stick to the Pyrex.
Whatever breading you have left, add it over the top of the pieces that are in the dish.
Sprinkle all of the shredded cheese over the chicken, then add more olive oil (1 tablespoon) to the top.
Bake at 350 degrees for 45 minutes iff chicken is still frozen, 30 minutes if thawed.
1 sleeve Ritz crackers
2-3 boneless breast of chicken
1 bag shredded sharp cheddar cheese
2 tablespoons extra virgin olive oil
1 tsp pepper
1/2 or 1 tsp parsley flakes
1 tsp salt (or to taste)
1 9x9 Pyrex pan
Crush the sleeve of Ritz crackers in a large bowl until it's fine enough to use as breading.
Add pepper, salt and parsley flakes to the Ritz cracker breading, then mix.
Thaw out the breast of chicken, then rinse briefly with water.
Roll each piece of chicken through the breading, then add the 1 tablespoon of Extra virgin olive oil to the bottom of the Pyrex pan. This to give it a little taste and to help it not stick to the Pyrex.
Whatever breading you have left, add it over the top of the pieces that are in the dish.
Sprinkle all of the shredded cheese over the chicken, then add more olive oil (1 tablespoon) to the top.
Bake at 350 degrees for 45 minutes iff chicken is still frozen, 30 minutes if thawed.
Spud Soup
Spud Soup (the ultimate in comfort food)
3 Tbsp butter
1 large onion
1/2 cup thinly slice carrot
1/2 cup diced celery
1 garlic clove (or more, if you like it)
4 cups diced potato
2 cups chicken broth
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley flakes
2 cups milk
8-12 strips bacon, cooked & crumbled
1/2 cup grated cheese for garnish
Put first 5 ingredients into a large pot and saute veggies until onion is soft and clear.
Add potato, chicken broth, salt, pepper and parsley (and bacon, if desired). Bring to a boil. Cover and simmer slowly until all cooked, stirring occasionally. Stir in milk at the very end, after turning off the heat (do not allow it to boil once the milk has been added).
Garnish with cheese. Serves 4-5.
3 Tbsp butter
1 large onion
1/2 cup thinly slice carrot
1/2 cup diced celery
1 garlic clove (or more, if you like it)
4 cups diced potato
2 cups chicken broth
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley flakes
2 cups milk
8-12 strips bacon, cooked & crumbled
1/2 cup grated cheese for garnish
Put first 5 ingredients into a large pot and saute veggies until onion is soft and clear.
Add potato, chicken broth, salt, pepper and parsley (and bacon, if desired). Bring to a boil. Cover and simmer slowly until all cooked, stirring occasionally. Stir in milk at the very end, after turning off the heat (do not allow it to boil once the milk has been added).
Garnish with cheese. Serves 4-5.
Miracle Chicken Skillet
Miracle Chicken Skillet
This flavourful all-in-one dish comes to life with a secret ingredient-MIRACLE WHIP!
1/4 cup miracle whip dressing
1-1/2 cups chicken broth
1 tbsp chili powder
4 small boneless chicken breasts (1lb)
1 tomato, chopped
1/2 cup KRAFT old cheddar shredded cheese
Mix dressing, rice, broth and chili powder in a large skillet. top with chicken.
Bring to boil. cover. reduce heat to low, simmer 25 minutes.
Top with remaining ingredients. cook an additional 3-5 minutes.
This flavourful all-in-one dish comes to life with a secret ingredient-MIRACLE WHIP!
1/4 cup miracle whip dressing
1-1/2 cups chicken broth
1 tbsp chili powder
4 small boneless chicken breasts (1lb)
1 tomato, chopped
1/2 cup KRAFT old cheddar shredded cheese
Mix dressing, rice, broth and chili powder in a large skillet. top with chicken.
Bring to boil. cover. reduce heat to low, simmer 25 minutes.
Top with remaining ingredients. cook an additional 3-5 minutes.
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