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Recipes
Chicken & Broccoli Rice Bake
By pdixon1
HEAT oven to 375ºF. HEAT oil in large skillet on medium-high heat
- 1 Tbsp. oil
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 3 cups small broccoli florets
- 1 onion, chopped
- 1 cup fat-free reduced-sodium chicken broth
- 1-1/4 cups instant white rice, uncooked
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 2 Tbsp. milk
- 1 tsp. Italian seasoning
- 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
Mashed Potato Gratin
By pdixon1
Award-winning TV chef Michael Chiarello shares a recipe created with Progresso® chicken broth and Italian style pa...
- 2 1/2 cups Progresso® chicken broth (from 32-oz carton)
- 4 large russet potatoes, peeled, finely chopped (5 cups)
- 1 teaspoon salt
- 1/4 cup unsalted butter
- 4 cloves garlic, finely chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste, if desired
- 1/2 cup Progresso® Italian style panko crispy bread crumbs
Reese Penut Butter Cookies
By pdixon1
1. Preheat oven to 350F. Using a mini muffin pan, roll dough into balls & place into muffin wrappers
- Pillsbury peanut butter cookie dough
- Mini muffin wrappers
- Bag of Reese Peanut Butter cups
Chicken Fiesta Dip
By pdixon1
Heat oven to 350°F. Mix first 3 ingredients in medium bowl
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
- 1-1/2 cups chopped cooked chicken
- 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
- 4 green onions, sliced
- 1 small tomato, chopped
- 1/4 cup sliced black olives
Slow Cooker Meaty Italian Spaghetti Sauce
By pdixon1
Here's a crowd-pleasin' sauce everyone will love!
- 2 lb bulk Italian pork sausage or ground beef
- 2 large onions, chopped (2 cups)
- 2 cups sliced fresh mushrooms (6 oz)
- 3 cloves garlic, finely chopped
- 1 can (28 oz) Progresso® diced tomatoes, undrained
- 2 cans (15 oz each) tomato sauce
- 1 can (6 oz) tomato paste
- 1 tablespoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
Scalloped Potatoes & Ham
By pdixon1
1. Preheat oven to 350F. Spary 13x9 baking dish w/cooking spray
- 4 1/2lb. Red potatoes, cut into 1/4inch. thick slices
- 1 Container (16oz.) Sour cream
- 3/4lbs. (12oz.) Velveeta cheese cut into 1/2inch squares
- 8oz. (1/2 of 1lb. pkg.) Oscar Mayer smoked ham, chopped
- 4 Green oinions, sliced
- 1/4 C Kraft grated parmesan cheese
Savory Cheese Bites
By pdixon1
Preheat oven to 350F. In a bowl, mix cream cheese/1/4C of the parmesan cheese w/electric mixer on med
- 1 (8oz) Pckg. Cream cheese, softened
- 1 C Kraft grated Parmesan cheese, divided
- 2 (8oz) Cans Pillsbury refrigerated crescent rolls
- 1/4 C Chopped fresh parsley
Creamy Smothered Chicken and Mushrooms with Pasta
By pdixon1
1. Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet
- 4 tablespoons extra-virgin olive, divided
- 4 tablespoons butter, divided
- 1/2 cup all-purpose flour
- 4 chicken breasts
- 1 medium yellow onion, chopped
- 1 leek, rinsed, sliced lengthwise and then finely sliced into half circles
- 1 (4 oz) container baby bella mushrooms, sliced
- 1 (18 oz) can Progresso Recipe Starters Creamy Portabella Mushroom Sauce
- 1/4 cup freshly chopped parsley, for garnish
- 2 pinches coarse salt and freshly ground pepper
- 3 cloves garlic, minced
- 1/2 pound angel hair pasta
Silky Garlic Mashed Potates
By pdixon1
1. Peel potates, cover heat to boil w/cloves of garlic then reduce heat
- 6 Med. potatoes
- 1/4 C Butter
- 6 Cloves garlic; peeled
- 1/2 Tsp Salt
- 1/3 C Milk
- 1/8 Tsp Butter
Apple Baked Bean Casserole
By pdixon1
Preheat the oven to 350 degrees F
- 1 cup diced onion
- 2 (15-ounce) cans Boston-style baked beans
- 1 cup diced Granny Smith apple
- 1 tablespoon prepared mustard
- 1/4 cup brown sugar
- 1 teaspoon salt
- 5 strips bacon