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Recipes
Tomato-Vegetable Stroganoff
By jbrockel
1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain
- 1 pound lean ground beef
- 1 package Hamburger Helper® stroganoff
- 2 cups Green Giant® Valley Fresh Steamers™ frozen cut green beans or Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
- 1 cup hot water
- 1 cup milk
- 1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
Chicken with Black Bean Salsa
By jbrockel
* To prepare salsa, combine first 9 ingredients, tossing well to combine
- # Salsa:
- # 1/2 cup canned black beans, rinsed and drained
- # 1/4 cup fresh corn kernels
- # 1 tablespoon chopped red onion
- # 1 teaspoon chopped seeded jalapeño pepper
- # 1 teaspoon fresh lime juice
- # 1 teaspoon extravirgin olive oil
- # 1/8 teaspoon salt
- # 1/8 teaspoon ground coriander
- # 4 grape or cherry tomatoes, quartered
- # Chicken:
- # 1 teaspoon butter
- # Cooking spray
- # 1 (6-ounce) skinless, boneless chicken breast half
- # Dash of salt
- # Dash of freshly ground black pepper
- # Lime slice (optional)
Olive Garden Pasta Fagioli
By jbrockel
Sauté beef in oil in large 10 quart pot until beef starts to brown
- 3 teaspoons oil
- 2 lbs ground beef
- 14 ounces carrots, slivered
- 12 ounces onions, chopped
- 14 ounces celery, diced
- 48 ounces diced canned tomatoes
- 2 cups red kidney beans
- 2 cups white kidney beans
- 88 ounces beef stock
- 3 teaspoons oregano
- 2 1/2 teaspoons pepper
- 5 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons Tabasco sauce
- 48 ounces spaghetti sauce
- 8 ounces dry pasta shell macaroni
Beef Taco Bake
By jbrockel
COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat
- 1 lb. ground beef
- 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
- 1 cup Pace® Chunky Salsa OR Pace® Picante Sauce
- 1/2 cup milk
- 6 (8") flour tortillas, cut into 1" pieces OR 8 (6") corn tortillas, cut into 1" pieces
- 1 cup shredded Cheddar cheese (4 oz.)
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
By jbrockel
Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and t...
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon butter
- 1 large onion, chopped, divided
- Salt and black pepper
- 1 1/2 cups white rice
- 3 cups chicken stock, divided
- 4 (6-ounce) boneless, skinless chicken breasts
- 1/2 tablespoon smoked paprika, 1/2 a palm full
- 1 teaspoon dry thyme, 1/3 of a palm full
- 3/4 pound chorizo sausage, in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced
- 2 large cloves garlic, chopped
- 1 small carrot, peeled and grated
- 2 roasted red peppers, chopped
- 1 (10-ounce) box frozen peas
- 1/4 cup chopped flat-leaf parsley, a generous handful
Minestrone
By jbrockel
In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and cook, uncovered, for 5 m...
- 2 teaspoons olive oil
- 1 medium-size yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium-size carrots, peeled, halved lengthwise, and sliced thin
- 1 medium-size all-purpose potato, peeled and cut into 1/2-inch cubes
- 1 medium-size yellow or green summer squash (about 1/2 pound), cut into 1/2-inch cubes
- 1 tablespoon dried basil, crumbled
- 1 teaspoon dried oregano, crumbled
- 2 large bay leaves
- 1 large can (28 ounces) crushed low-sodium tomatoes, with their juice
- 6 cups chicken or vegetable stock
- 1/4 pound green beans, trimmed and cut into 1-inch pieces
- 4 ounces tiny shells or tubettini
- 1 can Great Northern white beans, drained and rinsed
- Grated Parmesan cheese, if desired
- 3 tablespoons minced parsley
Stove Top Easy Cheesy Chicken Bake
By jbrockel
HEAT oven to 400ºF. PREPARE stuffing as directed on package
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1/2 cup milk
- 1-1/2 cups KRAFT Shredded Cheddar Cheese
Crisp-and-Creamy Baked Chicken
By jbrockel
PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dis...
- 4 small boneless skinless chicken breast halves (1 lb.)
- 6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
- 2 cups instant white rice, uncooked
- 2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
- 1/4 cup milk
- 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese
Slow Cooker Flank Steak Fajitas
By jbrockel
1.Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper
- 1 1/2 lbs flank steak, preferably grass fed (we buy ours from Baucom’s Best at the Matthews Farmers’ Market)
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons soy sauce, preferably the low-sodium variety
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic, minced
- 4 – 5 bell peppers, any color
- 1 onion
- Other fajita fixings: Whole-wheat tortillas, grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, sour cream, hot peppers, etc.
World's Best Lasagna
By jbrockel
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese