1 pound boneless skinless chicken thighs or breasts, cut into 1-inch pieces
1 medium potato, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
8 ounces fresh mushroom, quartered
1 cup fresh baby carrots
1 cup chopped celery
1 (14 1/2 ounce) can chicken broth
3 cloves garlic, minced
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons cornstarch blended with 1/2 cup cold water
1 cup frozen peas, thawed
1 (4-ounce) jar sliced pimentos, drained
1 package Frozen Buttermilk Biscuit Dough
Preheat oven to 375 degrees F. Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan. Bring to a boil over high head. Reduce heat to low and simmer, uncovered, 5 minutes. Stir in cornstarch mixture; cook 2 minutes. Stir in peas and pimentos; return to a boil. Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top. Bake 30 to 35 minutes or until biscuits are golden brown. Refrigerate leftovers. Serves 4 to 6
1 tablespoon olive oil
1/2 pound chicken breast cubes
1 cup uncooked rice*
1 medium onion, chopped
1 clove garlic, minced
1 1/2 cups chicken broth
1 can (8 ounces) stewed tomatoes, chopped, undrained
1/2 teaspoon paprika
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon ground saffron
1/2 pound medium shrimp, peeled and deveined
1 small red pepper, cut into strips
1 small green pepper, cut into strips
1/2 cup frozen green peas
*If using medium grain rice, use 1 1/4 cups of broth; if using parboiled rice, use 1 3/4 cups of broth.
Heat oil in Dutch oven over medium-high heat until hot. Add chicken and stir until browned. Add rice, onion and garlic. Cook, stirring, until onion is tender and rice is lightly brown. Add broth, tomatoes, tomato liquid, paprika, ground red pepper and saffron. Bring to a boil, stir. Reduce heat; cover and simmer 10 minutes. Add shrimp, pepper strips and peas. Cover and simmer 10 minutes or until rice is tender and liquid is absorbed. Serves 6.
1/2 pound boneless white or dark turkey meat, cut into 1-inch cubes
1 clove garlic, minced
1 teaspoon vegetable oil
1/4 cup (about 10) small whole frozen onions
1/2 cup reduced-sodium chicken bouillon or turkey broth
1/2 teaspoon dried parsley flakes
1/8 teaspoon dried thyme leaves
1 small bay leaf
1 medium red potato, skin on, cut into 1/2 inch cubes
10 frozen snow peas
8 whole small pitted ripe olives
1 can (4 ounces) refrigerated crescent rolls
1/2 teaspoon dried dill weed
Preheat oven to 375 degrees F
In medium skillet over medium heat cook and stir turkey in garlic and oil 3 to 4 minutes or until no longer pink. Remove and set aside. Add onions to skillet, cook and stir until lightly browned. Add bouillon, parsley, thyme, bay leaf and potato. Bring mixture to a boil. Reduce heat, cover and simmer 10 minutes or until potato is tender. Remove and discard bay leaf.
Combine turkey mixture with potato mixture. Stir in snow peas and olives. Divide mixture between 2 (1 2/4 cup) individual ovenproof casseroles.
Divide crescent rolls into 2 rectangles; press perforations together to seal. If necessary, roll out each rectangle to make dough large enough to cover top of each casserole. Sprinkle dough with dill weed, pressing lightly into dough. Cut small decorative shape from each dough piece; discard cutouts or place on baking sheet and bake in over with casseroles. Place dough over turkey-vegetable mixture in casseroles. Trim dough to fit; press dough to edge of each casserole to seal. Bake 7 to 8 minutes or until pastry is golden brown. Serves 2.
1 jar (26 1/2 ounces) spaghetti sauce
1 pound Italian sausage
1 pint (16 ounces) ricotta or cottage cheese
1 package (12 ounces) extra wide noodles, cooked
1 package (8 ounces) shredded mozzarella cheese, divided
1 can (4 ounces) sliced mushrooms
1/2 cup chopped green bell pepper
Preheat oven to 350 degrees F. Cook sausage in large skillet over medium-high heat about 5 minutes or until no longer pink, stirring to separate.
Combine sauce, sausage, ricotta cheese, noodles, half the mozzarella cheese, mushrooms and bell pepper in large bowl. Spoon into 3-quart or 13x9-inch baking pan. Top with remaining mozzarella cheese.
Bake uncovered about 25 minutes or until heated through. Serves 4 to 6
1 pound ground beef
1/2 cup chopped onions
1/4 cup chopped green pepper
1 jar (15 1/2 ounces) spaghetti sauce
8 ounces spaghetti, cooked and drained
1/3 cup grated Parmesan cheese
2 eggs, beaten
2 teaspoons butter
1 cup cottage cheese
1/2 cup (2 ounces) shredded mozzarella cheese
Preheat oven to 350 degrees F. Cook beef, onion and green pepper in large skillet over medium high heat until meat is browned. Drain fat. Stir in spaghetti sauce. Combine spaghetti, Parmesan cheese, eggs and butter in large bowl, mix well. Place in bottom of 13x9-inch baking pan. Spread cottage cheese over top; cover with sauce mixture. Sprinkle with mozzarella cheese. Bake until mixture is thoroughly heated and cheese is melted. About 20 minutes. Serves 6 to 8.
1 pound lean ground beef
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 can (11 ounces) condensed nacho cheese soup, undiluted
1 cup milk
1 can (8 ounces) refrigerated crescent roll dough
1/4 cup (1 ounce) shredded Cheddar cheese
Chopped fresh cilantro
Salsa
Preheat oven to 375 degrees F. Spray 13x9-inch baking dish with nonstick cooking spray.
Place beef and onion in large skillet; season with salt and pepper. Brown beef over medium high heat until no longer pink, stirring to separate meat. Drain fat. Stir in chili powder, cumin and oregano. Cook ans stir 2 minutes; remove from heat.
Combine soup and milk in medium bowl, stirring until smooth. Pour soup mixture into prepared dish, spreading evenly.
Separate crescent dough into 4 rectangles; press perforations together firmly. Roll each rectangle to 8/4 inches. Cut each rectangle in half crosswise to form 8 (4-inch) squares.
Spoon about 1/4 cup beef mixture in center of each square. Lift 4 corners of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in dish.
Bake, uncovered 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve spoon soup mixture in dish over each serving, sprinkle with cilantro if desire and serve with salsa. Makes 4 servings.
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