Easy and Quick Recipes

Cheesy Chicken Enchiladas Recipe Ingredients 1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup 1 can (10 oz) Old El Paso™ hot or mild enchilada sauce 2 cups shredded cooked chicken 2 cups shredded Monterey Jack cheese (8 oz) 10 corn tortillas (6 inches) 2 medium green onions, thinly sliced Directions Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around

Meatball Soup Recipe Ingredients 2 Tbsp olive oil  1 medium onion  3-4 med (1/2 lb) carrots  3 stalks (1/3 bunch) celery  4 cloves garlic  1 (28 oz) can diced tomatoes  1 (28 oz) can tomato sauce  2 lg cubes beef bouillon  4 cups water  6 oz. dry pasta  26 (1/2 batch) turkey meatballs  ½ bunch fresh parsley  5 oz. parmesan  Directions Wash, peel and dice the vegetables for the mirepoix (carrot, celery, onion, garlic). Cook them in a large pot with olive oil over medium heat until softened (5-10 minutes). Add the diced tomatoes, tomato sauce, water and beef bouillon to the pot. Bring it up to a simmer then add the pasta and meatballs. Allow the pot to simmer for about 10-15 minutes or until the pasta is cooked through. While the pot is simmering, rinse and chop half a bunch of parsley. Add the parsley to the pot after the pasta has fully cooked. Serve each bowl of soup with freshly grated parmesan on top.

Pasta e Fagioli Recipe Ingredients 2 Tbsp olive oil  1 med. yellow onion  4 cloves garlic  4 medium carrots  3 stalks celery  ½ Tbsp dried parsley  1 tsp dried basil  1 tsp dried oregano  ½ tsp crushed red pepper  1 can (15 oz) kidney beans  1 can (15 oz) white beans  1 can (15 oz) diced tomatoes  1 can (8 oz) tomato sauce  1 cup frozen green beans  2 tsp chicken base  3 cups water  6 oz. dry pasta  to taste salt and pepper  5 oz. shredded Italian cheese  Directions Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbsp of olive oil and cook over medium heat until the onions become transparent (3-5 minutes). Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding to the pot. Stir everything together and bring it up to a simmer. Add the chicken (or vegetable) bouillon and 3 cups of water. Stir it up

Peanut Butter Custard Blast Recipe Ingredients 2 cups cream-filled chocolate sandwich cookie crumbs 2 tablespoons sugar 1/3 cup butter, melted FILLING: 1-1/2 cups sugar 1/3 cup cornstarch 2 tablespoons all-purpose flour 1/2 teaspoon salt 6 cups 2% milk 6 egg yolks, beaten 1 cup creamy peanut butter TOPPING: 2 cups heavy whipping cream 1 tablespoon confectioners' sugar 6 peanut butter cups, chopped 1/2 cup chopped salted peanuts 2 tablespoons chocolate syrup Directions Preheat oven to 375°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake 8 minutes or until set. Cool on a wire rack. For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan,

Grilled Glazed Drummies Recipe Ingredients 1 cup ketchup 1/3 cup reduced-sodium soy sauce 4 teaspoons honey 3/4 teaspoon ground ginger 1/2 teaspoon garlic powder 3 pounds fresh or frozen chicken drumettes, thawed Directions In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade.  Yield: about 2 dozen.