GT Express - Dinner

By BlueSchmoo

Ingredients

• Stuffed Chicken Breasts
• 1 boneless skinless chicken breast, cut in half
• 1 cup instant stuffing mix, divided
• 1/4 cup hot water
• 1 Tablespoon soft margarine
• nonstick cooking spray
• Chicken Cordon Bleu
• 2 (8-ounce) skinless, boneless chicken breast
• 2 slices ham
• 2 slices Swiss cheese
• nonstick cooking spray
• 2 to 3 Tablespoons Italian-flavored bread crumbs
• Cheddar and Broccoli Stuffed Chicken - substitute 3 Tablespoons of chopped broccoli for the ham and cheddar cheese for the Swiss.
• Spinach and Feta Stuffed
• Chicken - substitute 3 Tablespoons of
• chopped spinach combined with 1 teaspoon pesto and 1 teaspoon chopped sun-dried tomato for the ham and feta for the Swiss cheese.
• Stuffed Beef Rolls
• 1/4 cup Italian-flavored breadcrumbs
• 3 Tablespoon water
• 1 Tablespoon chopped onion
• 1 mushroom, chopped
• 2 (4-ounce) thinly sliced top round sandwich steaks, pounded
• 1 Tablespoon grated parmesan cheese
• 1 Tablespoon shredded mozzarella cheese
• 1/2 cup heated tomato sauce
• Veal Birds
• 1/4 cup dry stuffing mix
• 3 Tablespoons water or broth
• 1 Tablespoon chopped onion
• 1 mushroom, chopped
• 2 (4-ounce) thin slices veal cutlet, pounded
• 2 thin slices provolone cheese
• Meat-Stuffed Veal - substitute 2-ounces sausage meat or ground beef and 2 Tablespoons Italian flavored
• breadcrumbs for the stuffing mix and water. Cook 10 minutes or filling is done.
• Mexican Grilled Stuffed Burritos
• Leftover Makeover
• 2 (8-inch) flour tortillas
• 4 Tablespoons refried beans, rice or combination of both
• 4 Tablespoons cooked meat (chicken, beef or pork), shredded
• 2 Tablespoons salsa
• 4 Tablespoons shredded Monterey jack or cheddar, 2 slices American cheese
• Pizza Burritos
• 2 (8-inch) flour tortillas
• 2 Tablespoons pizza sauce
• 6 Tablespoons mozzarella cheese
• 6 Tablespoons cooked ground beef, sausage or sliced pepperoni
• Shrimp Stuffed Salmon Patties
• 1/2 cup cooked baby shrimp
• 1/2 teaspoon garlic salt
• 1 teaspoon minced parsley
• 1 7-ounce package pink salmon
• 1 egg
• 1/2 cup breadcrumbs
• 1 stalk celery, finely chopped
• 2 green onions, finely sliced
• 1 teaspoon dill
• 1 teaspoon seasoned salt
• 1/4 cup mayonnaise
• nonstick cooking spray
• Tartar Sauce
• 1/2 cup mayonnaise
• 2 Tablespoons sweet pickle relish
• 1 teaspoon dill
• Stir all ingredients together. Refrigerate until ready to serve.
• “Doggie Bag” Burritos
• Leftover Makeover
• 2 (8-inch) flour tortillas
• Cooked steak, cut into thin strips
• 6 Tablespoons chopped, cooked potato, mushrooms, and/or vegetables 4 Tbsp shredded cheese, 2 Tablespoons steak sauce (optional)
• Quick and Possible Pies
• “Pie” Batter
• 1 cup milk
• 1 egg
• 1/2 cup baking mix
• Pizza Burger Pies
• 1/2 cup ground beef, cooked and drained
• 2 Tablespoons pizza sauce
• 1/2 cup shredded mozzarella cheese
• 1/2 cup pie batter
• Traditional Pizza Pies
• 1/2 cup total of any of the following: reduced-fat pepperoni, cooked,
• drained sausage, diced ham, olives, well-drained crushed pineapple
• 2 Tablespoons pizza sauce
• 1/2 cup mozzarella cheese
• 1/2 cup pie batter
• Veggie Pizza Pies
• 1/2 cup total of any of the following: sliced olives, green peppers,
• onion, and/or mushrooms
• 2 Tablespoons pizza sauce
• 1/2 cup mozzarella cheese
• 1/2 cup pie batter
• Beef Stew and Biscuit Bake
• 4 small or 2 large refrigerator biscuits
• 1 can (7.5 ounces) beef stew, Remove any excess liquid or 1 cup left over stew
• 1/4 cup shredded cheddar or Monterey jack cheese
• Pizza Pita
• 1 (6-inch) pita bread, sliced in half vertically forming two pockets
• 1/2 cup pizza sauce
• 10 pepperoni slices, coarsely chopped
• 1 Tablespoon green pepper, chopped
• 1 thin slice onion, separated into rings
• 3/4 cup shredded mozzarella cheese
• Quiche Lorraine
• 1/2 (9-inch) refrigerator pie crust, cut in 2 pieces
• 1 egg, lightly beaten
• 2 Tablespoons chopped ham
• 1 Tablespoon chopped onion
• 1 mushroom, chopped
• 1/3 cup shredded Swiss cheese
• 1/2 cup half and half or light cream
• 1/4 teaspoon garlic powder
• 1/8 teaspoon each salt and pepper
• Broccoli and Cheddar Quiche - substitute 1/4 cup chopped broccoli
• for ham and cheddar cheese for Swiss.
• Spinach and Muenster - substitute 1/4 cup chopped spinach for ham and muenster cheese for the Swiss
• Polenta, Sausage, Spinach & Cheese Stacks
• nonstick cooking spray
• 4 (3/4-inch) slices of polenta flavored with sun-dried tomatoes, herbs
• or mushroom
• salt, pepper and garlic powder to taste
• 8 baby spinach leaves
• 1 ounce Swiss cheese
• 4 fully-cooked breakfast sausage patties
• Calzones
• 1/2 pound pizza dough, cut in 2 pieces
• 1 cup ricotta
• 2 Tablespoons grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 ounce pepperoni, chopped
• 1/4 teaspoon each salt, garlic powder and onion powder tomato sauce, optional
• Spinach Calzone - substitute 1/4 cup chopped fresh spinach for pepperoni.
• Sausage Calzone - substitute 1/4 cup chopped cooked sausage for pepperoni.
• Stuffed Soup
• 1 can (18.8 ounces) prepared chicken and corn chowder
• 2 1/2 cups chicken-flavored dry stuffing mix
• 3 ounces shredded cheddar cheese
• Tostada Bowls
• 1 (8-inch) flour tortilla, cut in half
• 1/2 cup refried beans
• 1/2 cup cooked ground beef
• 2 Tablespoons salsa
• 1/2 cup shredded cheese (cheddar, Colby, Monterey jack or a combination)
• shredded lettuce, chopped tomato, chopped green onion
• Chili Taco Bowls
• 1 (8-inch) flour tortilla, cut in half
• 1 cup canned or leftover sloppy Joe
• 2 Tablespoons each cheddar and Monterey jack cheese
• 2 Tablespoons each shredded lettuce and chopped tomato
• 2 teaspoons sour cream
• Tuna Puffs
• 1 1/2 cups mashed potatoes
• 1 egg
• 1/2 teaspoon seasoned salt
• 1 can tuna, drained
• Hot Dog and Mashed Potato Bake
• 2 hot dogs
• 3/4 cup mashed potatoes
• Corn Dogs
• 1 pouch (6.4 to 6.5 ounces) or one small box (7 to 8.5 ounces) corn muffin mix
• 3 hot dogs, whole or cut into pieces

Preparation

Step 1

Stuffed Chicken Breasts

Meanwhile, mix 1/2 cup stuffing mix, hot water and margarine in a small bowl. Set aside. Crush
remaining stuffing mix and spread in a plate. Slice a pocket in the side of each piece of chicken piece, opening butterfly style. Place half the prepared stuffing on each chicken breast and fold closed. Spray both sides of chicken with nonstick cooking spray, roll in crushed stuffing crumbs and place one piece of chicken in each well. Cook 15 minutes or until meat thermometer reaches 180 degrees.
Serve with hot chicken gravy if desired. Serves 2.

Chicken Cordon Bleu

Make a pocket in each chicken breast. Fold a slice of cheese in each slice of ham and place one inside each chicken breast. Spray the chicken with nonstick cooking spray and coat each with bread crumbs.
Carefully fit the stuffed chicken into the wells. Cook 20 minutes. Serve topped with hollandaise, bearnaise or your favorite sauce, if desired. Serves 2.

Cheddar and Broccoli Stuffed Chicken - substitute 3 Tablespoons of chopped broccoli for the ham and cheddar cheese for the Swiss. Spinach and Feta Stuffed Chicken - substitute 3 Tablespoons of
chopped spinach combined with 1 teaspoon pesto and 1 teaspoon chopped sun-dried tomato for the ham and feta for the Swiss cheese.

Stuffed Beef Rolls

Combine the stuffing mix, water, onion, and mushrooms. Spread half the mixture on each slice of beef to
within 1/2 inch of the edges and top the cheese. Roll up jellyroll fashion. Place the rolls seam side down
into the wells. Cook 7 minutes or until well browned. Serve topped with tomato sauce. Serves 2.

Veal Birds

Combine stuffing mix, water, onion, and mushrooms. Spread 1/2 half the mixture on each slice of veal to
within 1/2 inch of the edges and top the cheese. Roll up jellyroll fashion. Place the rolls seam side
down into the wells. Cook 7 minutes or until well browned. Serves 2
Meat-Stuffed Veal - substitute 2-ounces sausage meat or ground beef and 2 Tablespoons Italianflavored
breadcrumbs for the stuffing mix and water. Cook 10 minutes or filling is done.

Mexican Grilled Stuffed Burritos
Leftover Makeover

Spread half the refried beans/rice in the center of each tortilla. Top
each with half the cooked meat, salsa and shredded cheese. Fold in
sides and roll tortillas. Place one in each cooking well. Cook 5 to 7 minutes. Serves 2.

Pizza Burritos

Spread half the pizza sauce in the
center of each tortilla leaving 1-inch along perimeter. Top each with half the cheese and ground beef,
sausage or pepperoni. Rub a small amount of water along the perimeter of each tortilla to seal. Fold
each tortilla in half and place one in each cooking well. Cook 7 minutes. Serves 2.

Shrimp Stuffed Salmon Patties

Mix shrimp, garlic salt and parsley in a small bowl. In another bowl, mix salmon, egg, bread crumbs,
celery, onion, dill, salt and mayonnaise until well blended. Spray wells with nonstick cooking spray. Place about a half cup of salmon mixture in each well. Press down with lifting tool to form a layer in the bottom. Spread half the shrimp mixture across the center of each well and top with remaining salmon mixture.
Cook 8 to 10 minutes until patties are brown and crisp. Serve with tartar sauce. Serves 2.

Tartar Sauce

Stir all ingredients together. Refrigerate until ready to serve.

“Doggie Bag” Burritos
Leftover Makeover

Spread half the steak and vegetables in the center of each tortilla leaving 1-inch along perimeter. Top
each with half the cheese and steak sauce. Rub a small amount of water along the perimeter of each tortilla to seal. Fold each tortilla in half and place one in each cooking well. Cook 7 minutes.

Quick and Possible Pies
“Pie” Batter

Mix all ingredients together in a covered shaker. Extra can be stored
in the refrigerator for a day or two.
Pizza Burger Pies
1/2 cup ground beef, cooked and drained
2 Tablespoons pizza sauce
1/2 cup shredded mozzarella cheese
1/2 cup pie batter
Place half of ground beef and half of pizza sauce in each cooking well. Add half the cheese to each cooking well. Pour “pie” batter over ingredients filling each well to the top.
Cook 10 minutes. Serves 2.

Traditional Pizza Pies

Divide the 1/2-cup pizza “topping” between the 2 cooking wells. Divide the pizza sauce between the two
wells and sprinkle each with half of the mozzarella cheese. Pour batter over ingredients filling each well
to the top. Cook 10 minutes. Serves 2.

Veggie Pizza Pies

Divide vegetables between 2 wells and Cook 1 minute. Divide sauce and cheese between the two wells.
Pour batter over ingredients filling each well to the top. Cook 10 minutes. Serves 2.

Beef Stew and Biscuit Bake

Press two small biscuits together or one large to form a 6-inch oval. Repeat with the remaining biscuits. Carefully fit the biscuits into the wells and spoon 1/2 the stew into each biscuit cup. Cook 8 to10 minutes or until biscuits are browned and puffy and stew is hot. Top with cheese. Serves 2.

Pizza Pita

Mix sauce, pepperoni, and cheese together in a small bowl. Divide the mixture in half, and stuff into each
pocket. Place one half in each well. Cook 2 to 3 minutes, until cheese is melted. Serves 2.

Quiche Lorraine

Carefully fit pie crust into wells. Cook 2 minutes. Combine remaining ingredients and pour 1/2 of the
mixture into each pie crust. Cook 15 minutes until the mixture is set and a knife inserted 1 inch from the
center comes out clean. Serves 2
Broccoli and Cheddar Quiche - substitute 1/4 cup chopped broccoli
for ham and cheddar cheese for Swiss.
Spinach and Muenster - substitute 1/4 cup chopped spinach for ham
and muenster cheese for the Swiss

Polenta, Sausage, Spinach and Cheese Stacks

Spray the wells with vegetable oil spray. Place 2 slices of polenta into each well. Sprinkle with salt,
pepper and garlic powder. Top with spinach leaves, cheese and sausage patties. Cook 8 minutes or until
hot. Serves 2.

Calzones

Stretch each piece of dough into a 7-inch circle. Combine the remaining ingredients. Spoon half of the
mixture into the center of each dough round. Fold the dough over to form a half moon. Roll the edges and crimp being sure to seal well and place into the wells. Cook 7 minutes or until evenly browned. Remove and serve with tomato sauce, if desired. Serves 2
Spinach Calzone - substitute 1/4 cup chopped fresh spinach for pepperoni.
Sausage Calzone - substitute 1/4 cup chopped cooked sausage for pepperoni.

Stuffed Soup

Combine all ingredients. Spoon 3/4 cup of mixture into each well. Cook 7 minutes, or until golden brown.
Repeat and cook the remaining two servings. Serves 4.

Tostada Bowls

Carefully fit the tortilla halves into wells forming 2 bowls. Fill each with half the beans, beef, salsa and shredded cheese. Cook 6 to 7 minutes or until cheese is melted. Serve topped with lettuce, tomato and green onion. Serves 2.

Chili Taco Bowls

Carefully fit the tortilla halves into wells forming 2 bowls. Spoon half of the mixture into each tortilla. Cook 5 minutes. Remove, and top with cheeses, lettuce, tomatoes and sour cream. Serves 2.

Tuna Puffs

Mix all ingredients together in a bowl. Divide between two wells. Cook 7 minutes until puffed and golden
brown. Serves 2.

Hot Dog and Mashed Potato Bake

Make a lengthwise cut in each hot dog being careful not to cut completely through. Fill each with mashed potatoes. Place one in each well. Cook 5 to 7 minutes or until the potatoes are well browned and the hot
dogs are heated through. Serves 2.

Corn Dogs

Mix corn muffin mix according to package directions. Fill wells half full with muffin batter. Place one
whole hot dog or pieces into each well. Add enough muffin batter to fill wells. Cook 8 to 10 minutes or
until toothpick inserted into the center comes out clean. Repeat with remaining hot dog and batter.
Serves 3.