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HOPE YOU ALL ENJOY THE MONTHLY DINNERS!
2007
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| 2007 |
Cornbread-Topped Chicken Pot Pie
Chicken Pot Pie goes upscale with chicken breasts and a veggie combo of broccoli, carrots and cauliflower.
A sweet cornbread topping makes it yummy.
Prep Time:30 min
Start to Finish:1 hr
Makes:4 servings
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces 1/2 teaspoon peppered seasoned salt
1 large onion, chopped (1 cup)
1 jar (12 oz) chicken gravy
1 bag (1 lb) Green Giant Select® frozen broccoli, carrots
and cauliflower
1/2 cup sour cream
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/3 cup milk
2
tablespoons butter or margarine, melted
1 egg
2 tablespoons shredded Parmesan cheese
1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken
with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally,
until chicken is brown.
2. Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring
occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until
thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.
3. In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened
(batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture.
Sprinkle cheese over batter.
4. Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before
serving.
Nutrition Information:
1 Serving: Calories 570 (Calories from Fat 220); Total Fat 24g (Saturated Fat 11g, Trans Fat 1/2g); Cholesterol 160mg;
Sodium 1190mg; Total Carbohydrate 53g (Dietary Fiber 4g, Sugars 15g); Protein 37g Percent Daily Value*: Vitamin A 60%; Vitamin
C 35%; Calcium 15%; Iron 20% Exchanges: 2 Starch; 1 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 4 Fat Carbohydrate
Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.*
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| 2007 |
Slow Cooker Barbecued Pulled-Pork Fajitas
Enjoy party-perfect hot sandwiches in a help-yourself style.
Prep Time:15 min
Start to Finish:10 hr 45 min
Makes:18 fajitas
1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups
barbecue sauce
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1
bag (1 pound) frozen stir-fry bell peppers and onions
1/2 teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
1. Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder
and cumin in small bowl; pour over pork and onion.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and
mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture
is hot and vegetables are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture.
Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining
end down. Serve with cheese, guacamole and sour
Do-Ahead Tip:
Leftover shredded pork can be stored in the refrigerator for up to 4 days or frozen up to 4 months.
Substitution:
You can use a 2 1/2-pound beef boneless chuck roast instead of the pork roast.
Variation:
Use the shredded pork for taco, enchilada and burrito fillings.
Nutrition Information:
1 Serving: Calories 290 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 620 mg;
Total Carbohydrate 37 g (Dietary Fiber 2 g); Protein 18 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 12 %; Calcium 8 %;
Iron 14 % Exchanges: 2 Starch; 1 Vegetable; 1 1/2 Lean Meat; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.*
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| 2007 |
Cheeseburger Mexicana
Olé! Tortilla chips and salsa put a Mexican spin on a favorite skillet pasta dish.
Hamburger Helper® dinner mix makes it easy.
Prep Time:5 min
Start to Finish:35 min
Makes:5 servings
1 pound lean ground beef
2 cups hot water
1 1/3 cups milk
1 package Hamburger Helper® cheeseburger
macaroni 5 cups slightly crushed tortilla chips
1 1/4 cups Old El Paso® salsa (any variety)
2/3 cup sour cream
Sliced
ripe olives, if desired
Green onion, sliced, if desired
1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.
2. Stir in hot water, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally.
3. Reduce heat; cover and simmer 13 to 15 minutes, stirring occasionally, until pasta is tender. Remove
from heat and uncover (sauce will thicken as it stands).
4. Arrange 1 cup tortilla chips on each of 5 serving plates.
Spoon about 1 cup beef mixture over tortilla chips on each plate. Top each with 1/4 cup salsa and about 2 tablespoons sour
cream. Sprinkle with olives and onions.
High Altitude (3500-6500 ft) Use 1 1/2 cups milk. Simmer about 17 minutes.
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| 2007 |
Quick Cheeseburger Bake
Cheddar cheese and Bisquick® mix join forces in this hearty meal of ground beef
and mixed veggies.
Prep Time:10 min
Start to Finish:40 min
Makes:8 servings
1 lb (at least 80%) lean ground beef
3/4 cup chopped onion
1 can (11 oz)
condensed Cheddar cheese soup
1 cup Green Giant® frozen mixed vegetables
1/4 cup milk
2 cups Original Bisquick®
mix
3/4 cup water
1 cup shredded Cheddar cheese (4 oz)
1. Heat oven to 400ºF. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and
onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and
milk.
2. Stir Bisquick mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter.
Sprinkle with cheese.
3. Bake 30 minutes.
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| 2007 |
Spicy Skillet Chicken
Need a 30-minute dinner with tasty chicken breasts? Grab a skillet, some sassy salsa
and a few extras.
Prep Time:25 min
Start to Finish:25 min
Makes:4 servings
1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken
breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can
(11 oz) Green Giant® Mexicorn® whole kernel
corn with red and green peppers,
undrained
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 cups hot cooked rice
1. Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. In 10-inch nonstick
skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when
center of thickest part is cut (170°F).
2. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until
vegetables are hot. Serve with rice.
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| 2007 |
Szechuan Chicken and Pasta
Five ingredients, 30 minutes and you've got a delicious chicken and pasta dinner!
Prep Time:5 min
Start to Finish:30 min
Makes:4 servings
1 lb boneless skinless chicken breasts, cut into 3/4- to 1-inch pieces
1 small red onion, cut into
thin wedges
2 cups water
1 1/2 cups uncooked fusilli (corkscrew) pasta (about 6 oz)
1 bag (1 lb 5 oz) Green Giant®
Create A Meal!® frozen szechuan stir fry meal starter
1. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion; stir-fry
3 to 5 minutes or until chicken is light brown.
2. Stir in water; heat to boiling. Stir in pasta. Cook 8 to 10 minutes, stirring occasionally, until pasta is almost
tender (do not drain).
3. Stir in packet of sauce mix from stir-fry mix until well blended. Stir in vegetables; reduce heat to medium. Cover
and cook 8 to 9 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle with peanuts from stir-fry mix.
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| 2007 |
Grilled Chili-Sauced Turkey Breast
Pop a turkey breast on the grill for an easy-on-the-cook get-together.
Prep Time:15 min
Start to Finish:1 hr 30 min
Makes:6 servings
1/4 cup margarine or butter, softened
3 tablespoons chili sauce
1 tablespoon Worcestershire sauce
2-pound
boneless turkey breast half with untorn skin
Vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Additional
chili sauce, if desired
1. Heat coals or gas grill.
2. Mix margarine, 3 tablespoons chili sauce and the Worcestershire sauce. Loosen skin on turkey in 4 or 5 places. Carefully
spoon chili sauce mixture evenly under skin. Rub turkey skin with oil; sprinkle with salt and pepper. Insert ovenproof meat
thermometer so tip is in thickest part of turkey.
3. Cover and grill turkey, skin side down, 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45
minutes longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
4. Remove turkey from grill; cover with foil tent. Let stand 10 minutes. Slice turkey. Drizzle with additional chili
sauce.
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| 2007 |
Dijon Chicken and Pasta Salad
Five ingredients and 20 minutes are all you need to put together this super main-dish salad!
Prep Time:5 min
Start to Finish:15 min
Makes:4 servings
1 package Betty Crocker® Suddenly Salad® classic pasta salad mix
2 tablespoons vegetable oil
3 tablespoons cold water
2 tablespoons Dijon mustard
1 cup cubed cooked chicken
1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to
boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain.
2. Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta-vegetable mixture.
Stir in chicken. Toss with Parmesan Topping. Refrigerate any remaining salad.
High Altitude (3500-6500 ft) Follow high altitude directions on package.
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| 2007 |
Easy Chicken Pot Pie
Enjoy homemade chicken pot pie taste made extra easy. Use whatever ingredients you have on hand!
Prep Time:15 min
Start to Finish:45 min
Makes:6 servings
1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream
of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
1. Heat oven to 400ºF. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake about 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.
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| 2007 |
Southwest Chicken Skillet
Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.
Prep Time:30 min
Start to Finish:30 min
Makes:4 servings
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound)
frozen broccoli, red peppers, onions and mushrooms
1 can (15 ounces) Progresso® black beans, rinsed and drained 1 cup
Old El Paso® Thick 'n Chunky salsa
1 Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut
into 2x1-inch strips
1 cup shredded Cheddar cheese (4 ounces)
1. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally,
until no longer pink in center.
2. Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally,
until vegetables are crisp-tender.
3. Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
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| 2007 |
SLOW COOKER CHEESY RAVIOLI CASSEROLE
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 large clove garlic, finely chopped
1
can (26 ounces) four cheese-flavored spaghetti
sauce
1 can (15 ounces) tomato sauce
1 teaspoon Italian seasoning
2 packages (25 ounces each) frozen beef-filled
ravioli
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup chopped fresh parsley
1. In 10-inch skillet, heat oil over medium heat.
Cook onion and garlic in oil about 4 minutes,
stirring occasionally, until onion is tender. Stir
in spaghetti sauce, tomato sauce and Italian
seasoning.
2. Place 1 cup of the sauce mixture in bottom of 5-
to 6-quart slow cooker. Add 1 package frozen
ravioli; top with 1 cup of the cheese. Top with
remaining package of ravioli; top with remaining 1
cup cheese. Pour remaining sauce mixture over top.
3. Cover and cook on low heat setting 5 to 7 hours
or until ravioli are tender. Sprinkle with parsley.
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| 2007 |
SLOW COOKER PEPPER STEAK
1 1/2 lb boneless beef round steak
2 medium onions, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/2
teaspoon finely chopped gingerroot or 1/4
teaspoon ground ginger
1 cup beef broth
3 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold
water
2 medium green bell peppers, cut into 3/4-inch
strips
2 medium tomatoes, cut into eighths
6 cups hot cooked rice
1. Remove fat from beef. Cut beef into 6 serving
pieces. Spray 12-inch skillet with cooking spray;
heat over medium-high heat. Cook beef in skillet
about 8 minutes, turning once, until brown.
2. In 3- to 4-quart slow cooker, layer beef, onions,
garlic and gingerroot. In small bowl, mix broth and
soy sauce; pour over beef.
3. Cover; cook on Low heat setting 7 to 9 hours or
until beef is tender.
4. In small bowl, mix cornstarch and water;
gradually stir into beef mixture. Stir in bell
peppers. Increase heat setting to High. Cover; cook
10 to 12 minutes or until slightly thickened. Stir
in tomatoes. Cover; cook about 3 minutes longer or
just until tomatoes are thoroughly heated. Serve
over rice.
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