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Recipes
Herb Roasted Chicken & Vegetables
By mattyrana
Mix soup, water, 1 tsp. oregano, potatoes, and carrots in shallow roasting pan
- 1 can (10 3/4 oz.) Campbell’s 98% Fat Free Cream of Mushroom Soup
- 1/3 cup water
- 2 tsp. dried oregano leaves, crushed
- 4 medium potatoes (about 1 1/4 lb.), cut into quarters
- 2 cups fresh or frozen baby carrots
- 4 chicken breast halves
- 1/2 tsp. paprika
Cheddar Broccoli Pasta Bake
By mattyrana
Preheat oven to 350˚. Cook elbow macaroni for 6 minutes or until tender; drain and rinse with cold water
- 14 1/2 oz. elbow macaroni
- 1 cup low-fat milk
- 1 can (10 3/4 oz.) reduced-fat cream of chicken soup
- 1 Tbsp. creamy mustard-mayonnaise blend
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 1 1/2 cups (6 oz.) shredded low-fat cheddar cheese, divided
- 10 oz. fresh or frozen broccoli, chopped, blanched, and drained
London Broil
By mattyrana
Dissolve beef bouillon cube in ½ cup boiling water
- London Broil cut 2-2 1/2 inches thick
- 1 can cream of mushroom soup
- 1/2 pkg. onion soup mix
- 1 beef bouillon cube
- 1/2 cup water
Chicken & Rice Casserole
By mattyrana
Preheat oven to 350˚. Lightly grease a 2-qt
- 2 cups cooked rice
- 2 cups (8 oz.) shredded Monterey jack cheese
- 1 1/2 cups cooked chopped chicken breast meat
- 1 can (12 oz.) evaporated milk
- 1/2 cup finely chopped red onion
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped cilantro
- 2 Tbsp. butter or margarine, melted
- 1 Tbsp. diced jalapeños
Chicken Chili
By mattyrana
Heat oil in saucepan. Add chicken and chili powder and cook until browned, stirring often
- 1 Tbsp. vegetable oil
- 1 lb. boneless, skinless chicken breast cut into cubes
- 1 Tbsp. chili powder
- 1 can (10 3/4 oz.) cream of chicken soup
- 2 cups water
- 1 pkg. dry onion soup mix
- 2 cans (16 oz. /each) white kidney beans (cannellini), rinsed and drained
- Shredded cheddar cheese
- Sliced green onion
Chilled Tomato Soup
By mattyrana
Place tomatoes in boiling water for a few minutes
- 2 lb. vine-ripened tomatoes
- 1/4 cup extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. basil
- 1 Tbsp. cilantro
- 1/2 cup chopped red onion
- Season to taste with garlic powder, black pepper, fennel seeds
- Garnish with cilantro, chopped almonds, or chopped avocado
Roast Beef with Gravy
By mattyrana
Place roast in shallow roasting pan
- 3 1/2 - to 4-lb. boneless beef bottom round pot roast
- 1 can (14 oz.) Swanson Beef Broth (1 3/4 cups)
- 3 Tbsp. all purpose flour
Chocolate Chip Cookie Pie
By mattyrana
Preheat oven to 325˚. Prepare pie crust according to directions on package
- 1 packaged pie crust
- 3/4 cup vegetable spread quarters
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup chocolate chips
- 1 cup nuts (chopped)
Chocolate Chip Cookies
By mattyrana
Preheat oven to 375˚. In a medium-sized mixing bowl, combine flour and baking soda
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 cup margarine, softened
- 1/4 cup white sugar
- 3/4 cup packed light brown sugar
- 1 tsp. vanilla extract
- 1 (3 1/2 oz.) pkg. instant vanilla pudding mix
- 2 eggs
- 2 cups semisweet chocolate chips
Skillet Beef & Macaroni
By mattyrana
Cook beef, celery, and oregano in skillet until browned, stirring to separate meat
- 1 lb. ground beef
- 2 stalks celery, diced
- 1/2 tsp. dried oregano leaves, crushed
- 1 can (10 3/4 oz.) Campbell’s 98% Fat Free Cream of Mushroom Soup
- 1 cup Pace Picante Sauce
- 1 can (8 oz.) whole kernel corn, drained
- 2 cups cooked elbow macaroni
- Shredded cheddar cheese