1
can (14.5 oz.) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg (6 oz.) stuffing mix, chicken
1-1/2 lb. boneless, skinless chicken breasts,
cut into bite-size pieces
1 teaspoon dried basil leaves
1 cup shredded Mozzarella cheese
|
|
Preheat
oven to 400°F. Place tomatoes with liquid in medium
bowl. Add garlic and stuffing mix and 1/2 cup water;
stir just until stuffing mix is moistened. Set aside.
Place
chicken in 13 x 9-in baking dish; sprinkle with basil
and cheese. Top with stuffing mixture.
Bake
30 minutes or until chicken is cooked through.
Makes
6 servings.
Recipe
from Kraft's "Food & Family" Fall 2004
magazine. |
| STIR-FRIED
BEEF & VEGETABLE SOUP |
|
1/2
pound beef boneless sirloin steak
1 bag (16 oz) fresh stir-fry vegetables
1 bag (~7 oz) fresh stir-fry noodles with soy
sauce-flavored sauce
1 can (14.5 oz) beef or Oriental broth |
|
Remove
fat from beef. Cut beef into 1/4-inch slices.
Spray
12-inch skillet with cooking spray; heat over medium-high
heat. Add beef; stir-fry about 2 minutes or until
brown. Stir in remaining ingredients and 3 cups of
water; heat to boiling. Reduce heat; simmer uncovered
about 5 minutes, stirring occasionally, until vegetables
are crisp-tender.
RC
Note: Don't have time to defrost the beef? Good News!
You'll find that beef is much easier to cut if it
is partially frozen, about 1-1/2 hours.
Recipe
from Betty Crocker's "4 Ingredient Dinners."
|
|
SPICY CHEESY SAUSAGE-SPUD BAKE |
1
(16 oz.) pkg premium pork sausage
1 large shallot, finely chopped
1 garlic clove, minced
1 (10 oz.) can Rotel Diced tomatoes & green
chilies, undrained
1 (10.23 oz.) pkg. Cheesy Au Gratin Potatoes
1/4 cup chopped fresh parsley, divided
3 cups milk
8 large eggs
2 tablespoons all purpose baking mix
1/2 teaspoon salt
|
|
Cook
sausage in a skillet over medium high heat, stirring
until it crumbles and is no longer pink. Using a slotted
spoon, transfer to a 13 x 9-inch baking dish coated
with cooking spray; reserve drippings in skillet.
Saute
shallot and garlic in drippings over medium heat 2
minutes or until tender. Spoon shallot mixture evenly
over sausage. Pour tomatoes over sausage mixture.
Set aside cheese mix packet from Au Gratin Potatoes.
Spread potatoes over tomatoes.
Whisk
together reserved cheese mix, 2 tablespoons parsley,
milk and next 3 ingredients; pour over sausage mixture,
covering potatoes completely.
Bake,
uncovered, at 375°F for 36 minutes or until a
knife inserted in center comes out clean and top begins
to brown. Remove from oven; let stand 5 minutes. Sprinkle
with remaining 2 tablespoons parsley. Serve immediately.
Makes
8 servings.
Recipe
from "Southern Living 2003 Annual Recipes."
|
1-1/2
cups water
1 (12-oz.) pkg shells and cheese mix
2 cups milk
1 cup frozen sweet peas
4 hot dogs, thinly sliced |
|
Bring
water to a boil in medium saucepan. Add shells from
mix; cook 7-10 minutes. Do not drain.
Stir
in cheese from mix, milk, peas and hot dogs. Cook
5-10 minutes or until soup is thoroughly heated.
Makes
4 (1-1/2 cup) servings
Recipe
from Pillsbury "Classic Cookbooks," Feb
2000. |
1
can (14.5 oz.) vegetable broth
2 tablespoons margarine or butter
1 bag (1lb.) frozen cauliflower, carrots, and
asparagus (or other combination)
1 pkg. (6.2 oz) fast-cooking long-grain and
wild rice mix.
|
|
Heat
broth and margarine to boiling in 10-inch skillet.
Stir in vegetables, rice and seasoning packet from
rice mix. Heat to boiling; reduce heat.
Cover
and simmer 5-6 minutes or until vegetables and rice
are tender.
Recipe
from Betty Crocker's"4 Ingredient Dinners."
|
|
The
following recipe is for every 1 pack of Ramen used,
multiply (double, triple, etc.) as needed to feed your
family.
1
pkg. oriental or roast beef flavored Ramen noodles
1/8 cup diced yellow onion
1/4 cup frozen peas
2 teaspoons soy sauce |
|
Follow directions on package to make Ramen noodles, add
the extra ingredients before the water boils. The boiling
water with soften the onions and thaw the peas. This is
great in the winter when you are crunched for time. I
would like to think the addition of the peas makes it
a bit healthier! Serve it with some frozen mircowavable
pot stickers!
Heather,
Alma 6th ward, Chandler, AZ, Alma AZ Stake |
|
1
lb. meat and/or a handful (per person)
of veggies
1-1/2-2 cups salsa
1-1/2 cup shredded cheese
| What
meat/veggies
do you feel like? |
What
shredded cheese
is on hand? |
| chicken,
cut into strips |
Mexican
style |
ground
beef |
Cheddar |
meatless
(refried beans) |
mozzarella/Cheddar |
meatless
(peppers & onions) |
mozzarella |
Brown
1 lb. meat and a handful (per person) of veggies over
medium-high heat. Drain off fat. Stir in 1/2 cup salsa
and 1 cup shredded cheese.
Spread
1 cup salsa in a 13 x 9-inch baking dish. Spoon 1/4
cup meat mixture down center of each of 10 small flour
tortillas and roll up. Place each rolled tortilla, seam
side down, on top of salsa. Top with more salsa and
cheese.
Bake
at 350°F for 20 minutes or until the burritos are
heated through.
RC
Note: This burrito casserole can be prepared as directed,
covered and refrigerated until just before supper. Close
to mealtime, bake at 350°F for 30 minutes or until
contents are heated through.
Recipe
from Kraft Kitchens, "Dinner on Hand."
|
1
(10.2 oz.) can (5 biscuits) large refrigerated
buttermilk biscuits
1 (16 oz.) jar Alfredo sauce
1/3 cup milk
1 (8 oz.) container cream cheese with chives and
onion
1 cup frozen baby sweet peas
1/2 lb. shelled deveined cooked medium shrimp
1 (6 oz.) can crabmeat, drained
1/2 cup shredded Cheddar cheese
1/4 cup chopped fresh chives
|
|
Heat
oven to 375°F. Prepare and bake biscuits as directed
on can.
Meanwhile,
add Alfredo sauce, milk, cream cheese, peas, shrimp
and crabmeat to a warm skillet; mix well. Cook 8 to
10 minutes stirring occasionally, on medium heat, until
sauce is smooth and peas are tender. Split each warm
biscuit. Place bottom halves on individual serving plates.
Spoon half of seafood mixture over biscuits. Cover with
biscuit tops. Top with remaining seafood mixture. Sprinkle
with cheese and chives.
Makes
5 servings.
Recipe
from Pillsbury "Classic Cookbooks," March
2000. |
|
Box
Dinner Tips
Have
you had it with same old boxed Hamburger Helper, Macaroni
and Cheese, or Frozen Skillet Meals... or do their small -
makes 4 - serving sizes just not cut it for your family? Try
these suggestions to make your meals stretch further and taste
more homemade!
- Add
a handful or two of additional veggies, meat or pasta to
your box/bag dinner.
- Most
box/bag dinners have "Stir In" or "Add On"
suggestions on the back of the box/bag.
- If
purchasing a name brand product (or the store version of
a name brand) check out their website for recipes using
the product in fun and innovative ways. Kraft, Green Giant,
Stouffers, Pillsbury and others all have websites with excellent
recipes using their products.
- Don't
be afraid to experiment on your own - next time your making
a box/bag dinner, through in something unexpected and punch
it up a bit.
- Watching
your fat and sodium intake? Consider, cutting out the butter
or margarine called for in your box/bag dinners. Dishes
like Mac-n-Cheese, Flavored Instant Rice sides dishes, the
Helper dinners, all taste just fine without any additional
butter/margarine.
Thinking
Outside The Bag
A
great place to look for convenience cooking ingredients is
at the salad bar. If you need just a little of something,
especially something you don't use often or takes a lot of
prep-time - shredded carrots, bean sprouts, chopped olives,
shredded cheese - check out your grocers salad bar first.
Gourmet
Desserts -
"Convenience" Style
Gingersnap
Streusel Pumpkin Pie
1
(3 lb. 1oz.) pkg frozen Pumpkin Custard Pie
10 gingersnaps, coarsely crushed
1/3 cup honey-roasted almonds, chopped
2 tablespoons all-purpose flour
2 tablespoons light brown sugar
2 tablespoons butter or margarine, softened
1/4 teaspoon ground cinnamon
Remove
and discard paper circle from pumpkin pie. Place frozen pie
on a heavy baking sheet.
Bake
at 400°F for 30 minutes. Remove from oven.
Stir
together crushed gingersnaps and remaining 5 ingredients until
crumbly, and sprinkle evenly over pie.
Bake
at 400°F for 1 hour, shielding top of pie with aluminum
foil after 30 minutes.
Makes
6 servings.
Recipe
from "Southern Living 2003 Annual Recipes."
Peanut
Butter
Swirl Brownies
1
"family size" brownie mix
creamy peanut butter
2 squares semisweet chocolate, chopped
Bake
family size (makes a 13 x 9-inch pan) brownie mix as directed
on packaging.
As
soon as brownies come out of the oven, drop spoonfuls of peanut
butter over brownies. Sprinkle with chopped chocolate. When
peanut butter and chocolate melt, gently swirl a knife over
them to create a marbled topping.
A
modified recipe from Kraft Kitchens, "Dinner on Hand."
Apple
Sour Cream
Coffee Cake
1
box (21 oz) cinnamon crumb coffee cake mix
1/3 cup milk
1/3 cup sour cream
1 large or extra-large egg
1/2 cup chopped dried apple slices
1/4 cup diced crystallized ginger
No Stick Spray with Flour
Preheat
oven to 350°F. The box of cake mix will contain 2 packets.
one with the cake mix, the other with the crumb mixture. Combine
the cake mix, milk, sour cream and egg until smooth. Stir
in the dried apples and crystallized ginger.
Coat
an 8-inch square pan with flour spray. Scrap half of the batter
into the pan and sprinkle half the crumb mixture over the
top. Add dollops of the remaining batter, swirl with a knife
2 or 3 times and top with remaining crumb mixture.
Bake for 45 minutes, until a tester inserted in the center
comes out clean. Let cool on a rack for 15 minutes.
Cut
into 9 squares.
Recipes
from "Almost from Scratch" by Andrew Schloss.
Gingered
Pumpkin Crumble
Filling:
1 (15 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs
Topping:
2 tablespoons chopped crystallized ginger
1 Butter Recipe Yellow Cake Mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted
Garnish
Whipped cream or topping
Heat
oven to 350°F. Spray 13x9-inch pan with nonstick cooking
spray. In large bowl, combine all filling ingredients; beat
until smooth. Pour into sprayed pan.
In
medium bowl, combine all topping ingredients; mix well. Sprinkle
evenly over filling.
Bake
at 350°F for 40-50 minutes or until top is golden brown.
Cool at least 30 minutes before serving.
To
serve, cut into squares; place on individual dessert plates.
Top each with whipped cream. If desired, sprinkle with additional
chopped crystallized ginger.
Store
in refrigerator.
Makes
15 servings.
Recipe
from Pillsbury "Classic Cookbooks," October 1998. |
