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lovemykids Recipe Medley

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  • lovemykids Recipe Medley

    lovemykids Posted May 16, 2006 07:59 PM
    I had these in my to try box thought i would share them.

    MONTEREY GREEN CHILIES PIZZA

    1/2 cup Hellmann's ® or Best Foods ® Real Mayonnaise
    1-1/2 cups shredded Monterey Jack cheese (about 6 oz.)
    1 can (4 oz.) chopped green chilies, undrained
    1/4 cup finely chopped red onion
    2 to 4 Tbsp. chopped fresh cilantro or parsley
    1 (12-in.) prebaked pizza crust
    2 cups cut-up cooked chicken or chorizo sausage (optional)
    1 green onion, thinly sliced

    1. Preheat oven to 425°. In small bowl, combine Hellmann's ® or Best Foods ® Real Mayonnaise, cheese, chilies, red onion and cilantro. On ungreased baking sheet, arrange pizza crust. Evenly spread 1-1/2 cups mayonnaise mixture on crust, then top with chicken and remaining mayonnaise mixture. Bake 10 minutes or until cheese is melted. To serve, garnish with sliced green onions.


    RANCH BACON CHEDDAR DIP

    2 packages (8 oz. ea.) cream cheese, softened
    3/4 cup milk
    1 envelope Lipton ® Recipe Secrets ® Ranch Soup Mix
    2 cups shredded cheddar cheese (about 8 oz.)
    2 Tbsp. bacon bits or crumbled bacon

    1. Preheat oven to 325°. With mixer on medium-high, beat cream cheese until smooth and fluffy, about 2 minutes. Stir in milk, Lipton ® Recipe Secrets ® Ranch Soup Mix, cheese and bacon bits.2. Transfer to a lightly greased shallow 1-quart casserole. Bake 20 minutes or until heated through. Stir before serving.3. Serve, if desired, with tortilla chips.Serving Suggestion: For a cold dip, after mixing ingredients, cover and chill.


    PIZZA CUP SNACKS

    1 can (12 oz.) refrigerated biscuits (10 biscuits)
    1/2 lb. ground beef
    1 jar (14 oz.) Ragu ® Pizza Quick Snack Sauce
    1/2 cup shredded mozzarella cheese (about 2 oz.)

    1. Preheat oven to 375°. In 12-cup muffin pan, evenly press each biscuit in bottom and up sides of each cup; chill until ready to fill.

    2. In 10-inch skillet, brown ground beef over medium-high heat; drain. Stir in Sauce and heat through.

    3. Evenly spoon beef mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle beef mixture with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes before serving. Gently remove pizza cups from muffin pan and serve.

    AMAZING MEXICAN LASAGNA

    1-1/2 lbs. lean ground beef OR turkey
    1 package Lawry's ® Taco Spices & Seasonings
    1 jar (1 lb. 10 oz.) Ragu ® Old World Style ® Traditional Pasta Sauce
    1 can (4 oz.) diced green chiles, undrained
    1 can (2.25 oz.) sliced black olives, drained
    1 cup (8 oz.) low fat ricotta cheese
    2 large eggs, beaten
    4 Mission® Flour Tortillas - burrito size
    2-1/2 cups shredded Monterey Jack cheese (about 10 oz.)

    Preheat oven to 350°.

    In 12-inch skillet, brown ground beef. Stir in Lawry's ® Taco Spices & Seasonings, Pasta Sauce and chiles. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Stir in 1/2 of the olives.

    In small bowl, combine ricotta cheese with eggs. In bottom of 13 x 9-inch baking dish sprayed with nonstick cooking spray, arrange 2 tortillas. Top with 1/2 of the meat mixture, then 2 tortillas, then 1/2 of the ricotta cheese mixture, then 1/2 of the Jack cheese. Repeat, ending with Jack cheese. Sprinkle with remaining olives. Bake 20 minutes or until heated through. Let stand 10 minutes before serving.

    BACON AVOCADO CHICKEN WRAP

    2g Net Carbs+ per serving


    1/3 cup Carb Options ™ Olive Oil Vinaigrette Dressing
    2 tsp. Dijon mustard
    1 clove garlic, finely chopped
    2 cups cut-up cooked chicken (about 1 lb.)
    6 large Boston lettuce leaves
    1/2 avocado, sliced
    1/4 cup sliced red onion
    6 slices bacon, crisp-cooked and crumbled

    In small bowl, blend Carb Options ™ Olive Oil Vinaigrette Dressing, mustard and garlic.

    In medium bowl, toss 3 tablespoons dressing mixture with chicken.

    To serve, evenly top each lettuce leaf with chicken, avocado, onion and bacon. Drizzle with remaining dressing mixture; roll up.





    BAJA CHICKEN

    1 lb. boneless, skinless chicken breasts, sliced
    1 large zucchini, thinly sliced
    1 small onion, thinly sliced
    1 clove garlic, finely chopped
    1 Knorr ® Chicken Bouillon Cube, dissolved in 1/2 cup boiling water
    1/2 cup sour cream
    Chopped fresh cilantro

    Heat a large nonstick skillet sprayed with nonstick cooking spray and cook chicken over medium-high heat about 4 minutes or until chicken is thoroughly cooked, stirring occasionally. Remove from skillet and keep warm.

    Add zucchini and onion and cook about 5 minutes or until crisp-tender, stirring occasionally. Stir in garlic and cook 30 seconds. Add dissolved Knorr ® Chicken Bouillon Cube and chicken and heat through. Stir in sour cream. Garnish with cilantro and serve with lime wedges.

    FIERY BANGKOK BEEF & LETTUCE WRAPS

    1/2 cup Lawry's ® Thai Ginger Marinade With Lime Juice
    1 lb. top sirloin steak, cut into thin strips
    1 cup diced mango or papaya
    1 large red bell pepper, cut into strips
    1 carrot, shredded (about 1/3 cup)
    1 jalapeno pepper, seeded and finely chopped
    1 Tbsp. oil
    8 large butter lettuce or romaine lettuce leaves

    In large resealable plastic bag, pour Lawry's ® Thai Ginger Marinade With Lime Juice over beef; turn to coat. Close bag and marinate in refrigerator 30 minutes.

    Remove beef from Marinade, discarding Marinade.

    Meanwhile, in medium bowl, combine mango, red pepper, carrot and jalapeno pepper; set aside.

    In 12-inch skillet, heat oil over medium-high heat and cook beef, stirring occasionally, 5 minutes. Evenly spoon beef into lettuce leaves, then top with mango mixture; roll up.
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