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Recipes
Quick Chicken Parmesian
By aggiemom220
1.Place the chicken in a 2-quart shallow baking dish
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 2 cups Prego® Traditional Italian Sauce or Fresh Mushroom Italian Sauce
- 2 ounces shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1/2 package (8 ounces) spaghetti, cooked and drained (about 4 cups)
Baked Jalapeno Poppers
By aggiemom220
Combine cheeses, bacon, and seasoning; mix well
- 8 oz pkg cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 6 slices bacon, crisply cooked and crumbled
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 lb jalapeno pepper, halved lenghtwise and seeded
- 1/2 cup bry bread crumbs
- Garnish: sour cream, onion dip, ranch dip
Tiffany's Mexican Casserole
By aggiemom220
Tear tortillas in pieces and use to line the bottom of an oblong baking dish
- 1 package corn tortillas
- 1 lb. ground beef, browned & drained
- 1 onion, chopped
- 1 can Ranch Style Beans
- 8 oz. shredded cheddar cheese
- 1 can Cream of Mushroom soup
- 1 can diced Rotel
Smothered Enchiladas
By aggiemom220
Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain
- 2 pounds ground beef
- 1 (1 1/4-ounce) package mild taco seasoning mix
- 1 (4.5-ounce) can chopped green chiles, divided
- 2 (10 3/4-ounce) cans cream of chicken soup
- 1 (16-ounce) container sour cream
- 8 (8-inch) flour tortillas
- 2 cups (8 ounces) shredded Cheddar cheese
- Garnishes: Homemade Salsa, sour cream, green onion curls, chopped fresh cilantro
Mica's Cheese Dip
By aggiemom220
Saute onion and bell pepper in butter until soft
- 1 (2lb) loaf Velveeta Cheese
- 1 large chopped tomato
- 1 medium chopped onion
- 1 jar picante sauce (mild or hot)
- 1 medium chopped green pepper
- 1/4 cup butter
BLT Tomatoes
By aggiemom220
Hollow out 4 tomatoes, . Season with salt and pepper and invert to drain
- 4 tomatoes
- 2 bacon slices
- 1 clove garlic
- 1/2 cup chopped lettuce
- 1/2 cup chopped stale bread cubes
- 2 tbs mayo
- salt and pepper to taste
Creole Poached Chicken
By aggiemom220
In non stick skillet heat oil
- 2 tbs olive oil
- 2 onions chopped
- 1 green pepper chopped
- 1 celery stalk chopped
- 1/2 carrot chopped
- 1 141/2 oz can stewed tomatoes (sub Rotel if you want it spicier)
- 1/2 cup chicken broth
- 2 tbs chopped fresh parsley (if you only have dried cut back to 1 tbs)
- 2 tsp ground thyme
- 1/2 tsp salt
- 1/4 tsp cayenne
- 4-5 boneless skinless chicken breast
Shrimp Enchiladas
By aggiemom220
1.Heat the butter in a 3-quart saucepan over medium heat
- 2 tablespoons butter
- 1 bunch green onion, chopped
- 1 pound fresh or thawed frozen shrimp, peeled and deveined
- 1 can (about 4 ounces) chopped green chiles
- 1 jar (4 ounces) diced pimientos
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
- 1 package (8 ounces) cream cheese
- 1/8 teaspoon ground white pepper
- 10 flour tortillas (8-inch), warmed
- 2 cups shredded Monterey Jack cheese (about 8 ounces)
Baked Ziti
By aggiemom220
Heat oven to 375°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, sliced
- 1 can (28 ounces) whole tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) basil-and-oregano diced tomatoes, drained
- 1/2 cup fresh basil leaves, chopped
- 1 box (16 ounces) ziti
- 1 bag (8 ounces) shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan or Pecorino Romano cheese
Allie's Hot Sauce
By aggiemom220
Combine all ingredients, stir and chill
- 1 can rotel (diced)
- 1 samll can chopped olives
- 1 can El Pato Salsa de jalepeno
- 6 cherry tomatoes diced
- 2 large scallions chopped (green and white)
- 1 tbs garlic salt
- 1 tbs vinegar
- 3 tbs vegetable oil
- Allie adds dice jalepenos for extra kick