Easy and Quick Recipes

mylifewellloved Ingredients: 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Click Here for Full Directions

Ingredients : 16 ounces dried ziti or penne pasta 1 26 ounce jar tomato pasta sauce 1 16 ounce package  Italian-style frozen cooked meatballs (32), thawed 1 15 ounce can Italian-style tomato sauce 1 15 ounce carton ricotta cheese 1/2 cup grated Parmesan cheese 2 cups shredded mozzarella cheese (8 ounces) Directions : Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings. Servings: 8 to 10 Prep Time: 30 mins

Ingredients : 1 pound small new potatoes 3 tablespoons olive oil 1/3 cup all-purpose flour 1/4 cup chopped fresh chives 3/4 teaspoon baking powder 1/2 teaspoon pepper 8 large eggs 1 15  ounce container part-skim ricotta cheese 8 ounces 2-percent Cheddar, grated Directions : Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until potatoes are fork tender but not falling apart, 20 to 25 minutes. Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes. Preheat oven to 350 degree F and arrange rack in center. Heat oil in a 10-inch nonstick ovenproof skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking. Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes. Whisk together flour, chives, baking powder, and pepper in a bowl. Whisk together eggs and cheeses in a...

Ingredients 1/2 cup butter, divided 6 skinned and boned chicken breasts 3 shallots, chopped 2 garlic cloves, minced 1 pound assorted fresh mushrooms, coarsely chopped 1/4 cup sherry 3 tablespoons all-purpose flour 2 (14-oz.) cans chicken broth 1 (6-oz.) package long-grain and wild rice mix 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh sage 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup sliced toasted almonds Garnish: fresh sage leaves Preparation 1. Preheat oven to 375°. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 Tbsp. butter and remaining chicken. Wipe skillet clean. 2. Melt 2 Tbsp. butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mus...

Ingredients 1 pound lean ground beef 4 cups tomato-basil pasta sauce 6 uncooked lasagna noodles 1 (15-ounce) container ricotta cheese 2 1/2 cups (10 ounces) shredded mozzarella cheese 1/4 cup hot water Directions Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Ingredients 2 pounds ground beef 1 onion, chopped 2 (16-oz.) cans spicy chili beans 16-oz. pkg. frozen corn kernels, thawed 15-oz. can tomato sauce 1 1/4-oz. pkg. taco seasoning mix 3 cups finely shredded Cheddar Jack cheese, divided 3 cups nacho-flavored tortilla chips, crushed and divided Garnish: chopped tomatoes and green onions Directions Cook ground beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn, tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes. Pour half of beef mixture into a lightly greased 13"x9" baking pan. Top with 1 1/2 cups each of cheese and crushed chips; top with remaining beef mixture and remaining 1 1/2 cups each of cheese and chips. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly and golden. Sprinkle with chopped tomatoes and green onions, if desired.

Ingredients 1 can (28 ounces) whole tomatoes in puree 1 jalapeno chile (ribs and seeds removed, for less heat), minced 2 small onions, chopped 3 garlic cloves (2 whole, 1 minced) coarse salt and ground pepper 1 can (19 ounces) black beans, rinsed and drained 1/2 cup yellow cornmeal 1 cup shredded pepper Jack cheese 1 teaspoon ground cumin 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed Directions Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum ...

Ingredients : For the topping 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko 1 teaspoon kosher salt nonstick cooking spray For beans and sauce 2 tablespoons kosher salt, divided 1 teaspoon kosher salt, divided 1 lb fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon fresh ground black pepper 2 garlic cloves, minced 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half Directions : Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready t...

Ingredients : 3 lbs red potatoes, unpeeled 3 tablespoons margarine 1/2 cup green onion, chopped 1/2 cup red pepper, chopped 2 teaspoons minced garlic 1/4 teaspoon ground red pepper 2 cups heavy whipping cream 1 cup milk 3/4 teaspoon salt 1/4 teaspoon ground pepper 4 ounces swiss cheese, shredded 1/2 cup parmesan cheese, grated Directions : Slice potatoes to 1/8inch slices into a bowl and set aside. Preheat oven to 350'. In a medium to large pot, melt butter over medium heat. Add green onions,red pepper and minced garlic, cook for 2 minutes. Add whipping cream, milk,salt and pepper and stir well. Add potatoes and bring to a boil, turn heat to low temp and cook for 13 minutes or until tender. Spray a 11x7x1 1/2in.dish with Pam. Add potato mixture to dish,sprinkle pamersan cheese and swiss cheese over potatoes. Bake for 45 minutes, or until lightly golden brown. Carefully watch the cheese to keep from browning to dark. Let stand 10 minutes before serv...

Ingredients 1 tablespoon   oil 4  potatoes, diced 1 1/2 teaspoons   salt, divided 1  red pepper, diced 1  green pepper, diced 1  onion, minced 8-oz. pkg. breakfast link sausage, chopped, browned and drained 1 1/2 cups   egg substitute 1 cup   milk 2 tablespoons   all-purpose flour 1/2 teaspoon   pepper 1 cup   shredded Cheddar cheese Preparation Heat oil in medium skillet. Fry potatoes and one teaspoon salt in oil until golden. Add red and green peppers and onion; cook 5 minutes. Spoon into a greased 13"x9" casserole dish and top with sausage. Mix together egg substitute, milk, flour, 1/2 teaspoon salt and pepper in mixing bowl. Pour egg mixture over potato mixture; sprinkle with cheese. Bake, uncovered, at 350 degrees for 30 minutes.