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Recipes
Tetrazzini
By Susan52
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray
- 6 oz uncooked spaghetti, broken in half
- 1/2 cup chopped onion (1 medium)
- 3/4 teaspoon Italian seasoning
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
- 1/2 cup half-and-half
- 2 cups chopped deli rotisserie chicken or cubed cooked turkey
- One third cup shredded Parmesan cheese
- One third cup Progresso® Italian style panko bread crumbs
Asian Chicken with Peanuts
By Susan52
Stir the cornstarch, broth, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smo...
- 2 tablespoons cornstarch
- 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sesame oil (optional)
- 2 tablespoons vegetable oil
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
- 2 cups fresh broccoli florets
- 2 small red peppers, cut into 2-inch-long strips (about 2 cups)
- 2 cloves garlic, minced
- 1/2 cup salted peanuts
- 1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)
Chalupa Dinner Bowl
By Susan52
Rinse and sort beans according to package directions; place in a 6-quart slow cooker
- 1 pound dried pinto beans
- 1 (3-1/2-pound) boneless pork loin roast
- 2 (4.5-ounce) cans chopped green chilies
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 (32-ounce) container chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies with lime juice and cilantro
- 8 taco salad shells
- 1 small head iceberg lettuce, shredded
Baked Chicken Parmesan Meatballs
By Susan52
Preheat oven to 400 degrees
- 1 lb ground chicken
- 1/2 cup Panko breadcrumbs
- 1/4 cup onion, finely diced
- 1 T parsley, finely chopped
- 1/2 cup shredded parmesan cheese
- salt & pepper to taste
- 1 clove garlic, minced
- 1 egg, beaten
- 3 T olive oil
- 1 1/2 cups marinara sauce
- 4 oz fresh mozzarella, sliced
Bacon-Stuffed Mushrooms
By Susan52
In a 12-inch skillet, cook bacon until almost crisp
- 6 slices bacon, cut into 1/4-inch pieces
- 10 large fresh mushrooms (about 12 oz.)
- 3 ounces cream cheese, softened
- 1/4 cup shredded sharp cheddar or smoked Gouda cheese
- 1/2-1 teaspoon minced garlic (optional)
Vanilla Apple Crisp with Caramel Sauce
By Susan52
Toss the apples with the sugar, vanilla, lemon juice, and nutmeg
- 5 cups granny smith apples, peeled, cored and sliced
- One third cup sugar
- 1/2 vanilla bean, split lengthwise & scraped
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Two thirds cup flour
- Two thirds cup rolled oats
- Two thirds cup brown sugar
- 1/4 teaspoon cinnamon
- One third cup butter, melted
- 1 + cup caramel sauce
Sweet and Sour Pork
By Susan52
Heat oil in a large skillet over high heat
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 to 2-1/2 pounds boneless sirloin pork loin roast, cut into bite-sized pieces
- 2 green bell peppers, cut into 1/2-inch strips
- 1 (8-ounce) can pineapple chunks, undrained
- 1 cup sweet-and-sour sauce
Honey-Mustard Chicken Pockets
By Susan52
Heat oven to 350°F. Line cookie sheet with cooking parchment paper
- 1 can (12.5 oz) premium chunk white chicken, drained
- 1 cup diced cooked ham
- 1 cup thawed, well drained Green Giant™ frozen chopped spinach (from 9-oz box)
- 1 cup finely shredded Cheddar cheese (4 oz)
- 1 cup sour cream
- 1 cup honey mustard dressing
- 2 cans (12 oz each) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
Shepherds Pie
By Susan52
Potatoe Topping: Preheat the oven to 350 degrees F
- Potatoe Topping:
- 1-pound Yukon gold potatoes peeled and cubed
- 1/2 cup milk
- 1 tablespoon butter
- Salt and freshly ground black pepper
- Beef Stew:
- 4 celery stalks, chopped
- 4 carrots, peeled and sliced into 1-inch thick rounds
- 4 red potatoes, chopped into large dice
- 1 medium onion, chopped
- 1 teaspoon chopped fresh thyme leaves
- 1 (1-pound) chuck roast, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 (14.5-ounce) can less sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon hot sauce
- Salt and fresh ground black pepper
Saucy Cola Meatballs
By Susan52
Preheat oven to 325 degrees F
- 1 pound ground beef
- 1 cup seasoned bread crumbs
- 2 tablespoons water
- 1 small onion, finely chopped, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
- 1 cup ketchup
- 1 1/2 cups cola (one 12-ounce can)
- 1 tablespoon Worcestershire sauce