Baked Chicken with Creme' Sauce

Made by ME!

Ingredients 

1 tub of the Philadelphia Cooking Creme - Savory Garlic flavor

6 Boneless- skinless chicken breasts

Bowl of Panko crumbs with some garlic salt added to it

3-4 eggs

Directions

Preheat oven to 350 F

Get 2 bowls, deep enough to lay chicken in, and a baking/casserole dish and grease it.

In one of the bowls pour your crumbs, in the other mix your eggs and half the container of Cooking Creme'

Clean the chicken breasts of the excess fat (if you want).

Make sure chicken is almost dry, and lay it in the egg/creme sauce, flip so that both sides are well coated in the 'batter'. 

Then dip chicken in the bread crumbs, making sure it get well coated with them, then lay each piece down in your baking/casserole dish.

Cook at 350 F for  about 30-45, depending on the thickness of your breasts. 

Upside-Down Pizza Bake

Found on Bisquick

Quick & Easy "BLT" Breakfast Bake

Found on Kraft

what you need

8 slices bread

1-1/2 cups  KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA, divided

4 green onions, chopped, divided

7 slices  OSCAR MAYER Bacon, cooked, chopped

2 large tomatoes, thinly sliced

6   eggs

3 cups milk

1 Tbsp.  GREY POUPON Dijon Mustard

1 Tbsp. Worcestershire sauce

make it

COVER 4 bread slices evenly with half each of the cheese and onions; top with bacon and remaining bread slices. Cut sandwiches in half. Arrange alternately with tomato slices n 13x9-inch baking dish sprayed with cooking spray

BEAT remaining ingredients with whisk until well blended; pour over ingredients in baking dish. Refrigerate 6 hours.

HEAT oven to 350ºF. Sprinkle remaining cheese and onions over ingredients in baking dish. Bake 50 min. to 1 hour or until center is set. Let stand 10 min. before serving.

Mexican Rice Casserole

Found on Disney Family

Active time: 25 minutes
Total time: 45 minutes
Yield: Serves 4

Ingredients

2 tablespoons olive oil 4 boneless, skinless chicken breasts (around 1-1 1/2 pounds) kosher salt 1 teaspoon ancho chile powder 1 teaspoon smoked paprika 1 white onion, chopped 2 medium zucchini, diced 1 cup rice 4 cloves garlic, peeled and pressed through a garlic press 1 1/2 cups chicken broth 1 15-ounce can black beans, drained and rinsed 1 tablespoon lime juice 1/4 cup chopped cilantro salsa and sour cream for serving

Directions

1. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Sprinkle both sides of the chicken first with salt and then with half the chile powder and half the smoked paprika. Sauté the chicken for 3 minutes, or until well browned, then flip and brown the other side -- another 2-3 minutes. Remove them to a cutting board to cool. It won't be cooked through yet, and that's fine.
2. In the remaining oil, sauté the onion, zucchini, and rice for 5 or so minutes until the onion starts to get translucent and the rice starts to get opaque. Stir in the garlic and the rest of the chile powder and paprika and sauté for another minute or two, then add the broth and 1 teaspoon of salt and stir well. When the mixture comes to a boil, reduce the heat to medium-low, cover the pot, and cook for 10 minutes.
3. Slice or dice the chicken and add it to the pot with the beans, then recover and cook another 12 minutes.
4. Now turn off the heat, stir in the cilantro, and let the pot stand, covered for 10 minutes to finish cooking the rice.
5. Serve with salsa and sour cream.

See all recipes from Catherine Newman's "Dalai Mama Dishes" blog.

Margarita Mac and Cheese

Submitted by ME!
adapted from Betty Crocker


6 to 7 oz pasta
1 tsp salt
1/4 tsp pepper
2-3 cups mozzarella cheese
1 can diced tomatoes, drained. or 1 can stewed tomatoes with basil and garlic

For sauce:
2 Tbsp olive oil
1 clove of garlic, minced                                                          
1 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk

Pre-heat oven to 375. Cook pasta as directed on the package. While macaroni is cooking, prepare the sauce.

Heat olive oil in a saucepan over low heat. Add garlic and cook 1-2 minutest. Whisk in flour, salt and pepper and cook over low heat, stirring, mixture will be smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir for about a min., sauce will be thin.

Drain pasta and mix with the drained tomatoes. Put half of thepasta in an greased 2-quart casserole dish. Sprinkle with  the salt, pepper, basil and cheese (leave enough cheese to top the next layer). Repeat with remaining pasta and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer. 

Bacon Mac

Found on MyRecipes

Ingredients

• 3 1/4  teaspoons  salt, divided
• 12  ounces  strozzapreti or penne pasta
• 4  teaspoons  all-purpose flour
• 1 1/2  cups  skim milk, divided
• 2  cups  finely shredded sharp cheddar cheese, divided
• 1/4  cup  sliced green onions
• 1  teaspoon  hot sauce
• 1/4  teaspoon  pepper
• 2  slices center-cut bacon, cooked and crumbled
• Cooking spray

Preparation

1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Speedy Chicken Potpie

Found on MyRecipes

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 3 piecrust strips)

Ingredients

• Cooking spray
• 1  pound  skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 1/4  teaspoon  salt
• 3  cups  fat-free, less-sodium chicken broth, divided
• 1  bay leaf
• 2  cups  refrigerated diced potatoes with onion (such as Simply Potatoes)
• 2/3  cup  frozen green peas and diced carrot blend
• 3  tablespoons  all-purpose flour
• 1/2  teaspoon  chopped fresh thyme
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  dried rubbed sage
• 1/4  (15-ounce) package refrigerated piecrust dough

Preparation

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.

3. While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.

4. While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.

Slow-Cooker Shepherd's Pie

Found on MyRecipes

Prep Time: 10 minutes
Cook Time: 3 hours
Yield: 6 Servings
Cost per Serving: $1.39

Ingredients

• 4  medium Yukon Gold potatoes (about 2 lb.)
• 1/3  cup  milk
• 2  tablespoons  unsalted butter
• Salt and pepper
• 1  tablespoon  olive oil
• 1  medium onion, diced
• 2  cloves garlic, minced
• 1  pound  lean ground beef
• 1  tablespoon  tomato paste
• 1  teaspoon  Worcestershire sauce
• 1  teaspoon  dried thyme
• 1  tablespoon  cornstarch
• 1  cup  frozen mixed vegetables

Preparation

Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.

In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.

Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.

Cheddar-Chicken & Rice Skillet

Found on Kraft

what you need

1/2 cup KRAFT Light Zesty Italian Dressing

1 lb.  boneless skinless chicken breasts, cut into strips

2 cups instant brown rice, uncooked

1-1/4 cups  fat-free reduced-sodium chicken broth

1 green pepper, cut into strips

2   tomatoes, chopped

1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

4   green onions, sliced

make it

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.

STIR in rice, broth and peppers. Bring to boil; cover. Simmer on low heat 5 min. or until chicken is done and rice is tender. Let stand, covered, 5 min. or until liquid is absorbed.

ADD tomatoes, cheese and onions; mix lightly.

kraft kitchens tips

SPECIAL EXTRA

Sprinkle lightly with black pepper or top with a few dashes of hot pepper sauce just before serving.

SUBSTITUTE

Substitute 2 cups small broccoli florets for the green pepper strips.

Sausage Casserole

Found on AllRecipes

Ingredients

• 1 pound sage flavored breakfast sausage
• 3 cups shredded potatoes, drained and pressed
• 1/4 cup butter, melted
• 12 ounces mild Cheddar cheese, shredded
• 1/2 cup onion, shredded
• 1 (16 ounce) container small curd cottage cheese
• 6 jumbo eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Mac 'n' Cheese Pizza

Found on The Sneaky Chef

Makes: 8 servings 

When you can combine three of your kid's top favorite foods (in this case, pizza, pasta ,and cheese) together with healthy ingredients, you know you have a winning recipe. The pizza sauce is already a healthy food because of its lycopene-laden tomatoes, and it also offers an ideal hiding spot for pureed white and orange vegetables. This is also the one way Missy gets some kids to eat whole-grain pasta because it's blanketed with the melted cheese, so they can't tell it's not their usual white noodles. 

- 3/4 cup store-bought pizza sauce 
- 1/4 cup White or Orange Puree (See Make-Ahead Recipe #4, p. 260, or #2, p. 258)
- 1 large (about 12-inch) store-bought pizza crust, ideally whole grain (like Boboli® whole grain)
- 1 cup cooked elbow pasta, ideally whole grain 
- 1 1/2 cups part-skim shredded mozzarella cheese 

> Preheat oven to 450 degrees and preheat a pizza stone, if using one, or spray a baking sheet with oil. 

> In a mixing bowl, combine pizza sauce with White or Orange Puree. Mix well. Spread sauce evenly over pizza crust. Scatter cooked pasta evenly over the sauce, then top with shredded cheese. Bake for 10 to 12 minutes until cheese is melted, bubbly, and golden brown. 

> Allow to cool a few minutes, then cut into wedges and serve.

Click to show Nutritional Analysis. 

Grandma Sloan's Hot-dog Potatoes

Submitted by ME!

This is a dish my mother-in-law made for my husband when he was growing up. And her mom used to make it for her 5 daughters!

• 8 hotdogs
• 6-7 cups of made instant (or homemade) mashed potatoes
• Velveeta cheese (I'm not a big fan of it but I've tried others and this just works the best)
• 1 pkg of fried onions. (or my MIL uses bread crumbs)

Grease baking dish and preheat oven to 400

Layer potatoes in the bottom of the dish. Then place the hotdogs (unheated) on top of the potatoes.




Then slice and place the cheese on top of the hotdogs and then top with fried onions. Place in oven for about 15-20 mins, or until the onions are crispy.                                            

Baked Tuna and Noodles

Submitted by ME!

10 oz uncooked pasta ( I used Penne)
1- 12oz can of tuna
1 can cream of chicken or mushroom
shredded cheese (quantity at your discretion)
1/4 cup of milk
2 cups bread crumbs (Italian taste the best)
frozen peas (quantity at your discretion)

1. Pre heat oven to 400 degrees. Cook pasta as directed on box. Drain tuna.
2. Mix tuna, soup, milk and peas together until well blended.
3. Pour mixture and pasta into a  casserole dish. Mix together, gradually adding shredded cheese.
4. Sprinkle shredded cheese over top and then evenly sprinkle bread crumbs over cheese. 
5. Bake at 400 for 20mins or until the bread crumbs begin to brown.

                                                                                              

Cheesy Broccoli Appetizers

Found on BettyCrocker

1 1/2

cups Green Giant® Valley Fresh Steamers™ frozen chopped broccoli (from 12 oz. bag), thawed, drained

1

can (7 oz) vacuum-packed whole kernel corn, drained

1

small onion, chopped (about 1/4 cup)

1/2

cup coarsely chopped walnuts

1/2

cup Original Bisquick® mix

1/4

teaspoon garlic salt

1/2

cup milk

1/4

cup butter or margarine, melted

2

eggs

1

cup shredded Cheddar cheese (4 oz)

1. Heat oven to 375°F. Spray 9-inch square pan with cooking spray. In pan, mix broccoli, corn, onion and walnuts.
2. In medium bowl, stir all remaining ingredients except cheese with wire whisk or fork until blended. Pour into pan.
3. Bake 23 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 30 minutes. To serve, cut into 5 rows by 3 rows; cut each rectangle diagonally in half.

Makes 30 appetizers

Basil Pesto Cheesecake

Found on Weelicious

Basil Cheesecake (Serves 12)

1 Tbsp Butter, melted
2 Tbsp Breadcrumbs or Panko
2 Tbsp Parmesan Cheese, grated
½ Cup Basil Pesto
1 cup Ricotta Cheese
1 cup or 1- 8oz block Cream Cheese, softened
2 Eggs
½ Tsp Salt

1. Preheat oven to 350 F.
2. Brush a 6-inch spring form pan, 8×8-baking dish, or pie pan with 1 tbsp of melted butter.
3. In a small bowl, combine Parmesan cheese and breadcrumbs and coat the buttered dish with the mixture.
4. In a separate bowl, mix the remaining ingredients until smooth and pour into the dish.
5. Bake for 45-55 minutes until the center is set.
6. Allow to cool before cutting and/or releasing cheesecake from the spring form.
7. Garnish with fresh basil leaves and serve with sliced baguette or crackers.

Chicken Tetrazzini

Found on MyRecipes

This classic dish, created and named for 19th-century opera singer Luisa Tetrazzini, is a great way to use leftover cooked chicken or turkey. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking.

Yield: 2 casseroles, 6 servings each (serving size: about 1 1/3 cups)

Ingredients

• 1  tablespoon  butter
• Cooking spray
• 1  cup  finely chopped onion
• 2/3  cup  finely chopped celery
• 1  teaspoon  freshly ground black pepper
• 3/4  teaspoon  salt
• 3  (8-ounce) packages presliced mushrooms
• 1/2  cup  dry sherry
• 2/3  cup  all-purpose flour
• 3  (14.5-ounce) cans fat-free, less-sodium chicken broth
• 2 1/4  cups  (9 ounces) grated fresh Parmesan cheese, divided
• 1/2  cup  (4 ounces) 1/3-less-fat cream cheese
• 7  cups  hot cooked vermicelli (about 1 pound uncooked pasta)
• 4  cups  chopped cooked chicken breast (about 1 1/2 pounds)
• 1  (1-ounce) slice white bread

Preparation

Preheat oven to 350°.

Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.

Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.

Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.

Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.

To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Mashed Potato Layer Bake

Found on Kraft Recipes

what you need

3-1/4 lb. baking potatoes (about 7), peeled, chopped and cooked

1/2 lb.  sweet potatoes (about 3), peeled, chopped and cooked

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided

1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream, divided

1/4 tsp. each salt and pepper

1/4 cup  KRAFT Shredded or 100% Grated Parmesan Cheese, divided

1/4 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided

make it

HEAT oven to 375°F.

PLACE potatoes in separate bowls. Add half each of the cream cheese spread and sour cream to each bowl; season with salt and pepper. Mash until creamy.

STIR half the Parmesan into white potatoes. Stir half the Cheddar into sweet potatoes. Layer half each of the potatoes in 2-qt. clear casserole. Repeat layers.

BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted.

kraft kitchens tips

MAKE AHEAD

Assemble casserole as directed, but do not add the cheese topping. Refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, bake casserole (uncovered) as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.