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Recipes
Pesto-Parmesan Crusted Grilled Chicken
By kscribner
Prep Time: 45 min Total Time: 45 min Makes: 4 servings
- 1 tablespoon olive oil
- 1 teaspoon finely chopped garlic
- 1/2 cup Progresso® panko bread crumbs
- 1/2 cup basil pesto
- 3 tablespoons grated Parmesan cheese
- 4 bone-in skin-on chicken breasts (8.25 oz each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Stuffed Chicken Breasts
By kscribner
If your chicken breasts come with the tenderloin attached, pull them off (see “Removing Chicken Tenderloins” be...
- 4 boneless, skinless chicken breasts (8 ounces each) (see note)
- 3 tablespoons vegetable oil
- 10 ounces white mushrooms , trimmed, wiped clean, and sliced thin
- 1 small leek , white part halved lengthwise, washed, and chopped (about 1 cup)
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1/2 teaspoon chopped fresh thyme leaves
- 1 tablespoon juice from 1 lemon
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh parsley leaves
- 1 cup low-sodium chicken broth
- 1 teaspoon Dijon mustard
- 2 tablespoons unsalted butter
Reuben Casserole
By kscribner
Prep Time: 10 min Total Time: 30 min Makes: 9 servings
- 3 cups hot water
- 1 cup milk
- 1/4 cup margarine or butter
- 1 tablespoon yellow mustard
- 1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
- 1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
- 1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
- 2 cups shredded Swiss cheese (8 ounces)
- 1 tablespoon caraway seed, if desired
Parmesan-Crusted Chicken Cutlets
By kscribner
The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully...
- 2 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
- 1/4 cup unbleached all-purpose flour plus 1 tablespoon
- 1/2 ounce grated Parmesan cheese (about 1/4 cup), see note above
- 3 large egg whites
- 2 tablespoons minced fresh chives (optional)
- 6 ounces shredded Parmesan cheese (about 2 cups) see note above
- 4 teaspoons olive oil
- 1 lemon , cut into wedges
Baked Manicotti
By kscribner
We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta
- Tomato Sauce:
- 2 28-ounce cans diced tomatoes (in juice)
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 1/2 teaspoon hot red pepper flakes , optional
- Table salt
- 2 tablespoons chopped fresh basil
- Cheese Filling and Pasta:
- 3 cups part-skim ricotta cheese
- 4 ounces grated Parmesan cheese (about 2 cups)
- 8 ounces shredded mozzarella cheese (about 2 cups)
- 2 large eggs , lightly beaten
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil
- 16 no-boil lasagna noodles (see note above)
Hot Bacon and Pasta Salad
By kscribner
Dinner made easy with Betty Crocker® Suddenly Salad® classic salad mix
- 1 box (7.75 oz) Betty Crocker® Suddenly Salad® classic salad mix
- 4 slices bacon, cut into 1-inch pieces
- 1/4 cup sliced onion
- 3 tablespoons balsamic vinegar
- 1 tablespoon packed brown sugar
- 1 tablespoon olive oil or vegetable oil
- 1/4 teaspoon Dijon mustard
- 4 cups baby spinach
- 1 pear, cut into bite-size pieces
- 4 oz blue cheese, crumbled (1 cup)
Four-Cheese Lasagna
By kscribner
It's important not to overbake the lasagna
- 6 ounces Gruyère cheese , shredded (about 1 1/2 cups)
- 2 ounces Parmesan cheese , finely grated (about 1 cup)
- 1 1/2 cups part-skim ricotta cheese
- 1 large egg , lightly beaten
- 1/4 teaspoon ground black pepper
- 2 tablespoons minced fresh parsley leaves plus an additional 2 teaspoons
- 3 tablespoons unsalted butter
- 1 medium shallot , minced (about 3 tablespoons)
- 1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
- 1/3 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon table salt
- 1 bay leaf
- Pinch cayenne pepper
- 15 no-boil lasagna noodles
- 8 ounces fontina cheese , rind removed, shredded (about 2 cups)
- 3 ounces Gorgonzola cheese , finely crumbled (about 3/4 cup)
chicken with tomatoes & feta
By kscribner
prep time 10 min total time 30 min makes 4 servings
- 1 tsp. oil
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1 onion, chopped
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1/4 cup KRAFT Greek Vinaigrette Dressing
- 1 lemon, thinly sliced
- 1/2 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
Antipasto Pasta Salad
By kscribner
We also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quarter...
- 8 ounces sliced pepperoni , cut into 1/4-inch strips
- 8 ounces soppressata or salami, halved and cut into 1/4-inch strips
- 10 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 3 tablespoons mayonnaise
- 1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
- 4 garlic cloves , minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- 1 pound fusilli or campanelle
- 1 pound white mushrooms , quartered
- 1 cup shredded provolone cheese , aged
- 12 ounces roasted red peppers , drained, patted dry, and chopped coarse
- 1 cup chopped fresh basil
Oat-Topped Sweet Potato Crisp
By kscribner
prep time 20 min total time 1 hr makes 8 servings
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 can (40 oz.) cut sweet potatoes, drained
- 3/4 cup packed brown sugar, divided
- 1/4 tsp. ground cinnamon
- 1 Granny Smith apple, chopped
- 2/3 cup chopped cranberries
- 1/2 cup flour
- 1/2 cup old-fashioned or quick-cooking oats, uncooked
- 1/3 cup cold butter or margarine
- 1/4 cup chopped PLANTERS Pecans