DON'T FORGET TO SET YOUR CLOCKS BACK ONE HOUR SUNDAY NOVEMBER 7th!!
MONDAY~Chicken-Penne Florentine Bake(Kraft Food)~Found at http://adventuresofthemichelenafamily.blogspot.com/ Be sure to check it out when you have time..she features a Tasty Tuesday with lots of great recipe's!!
Prep Time: 25 minTotal Time: 43 minMakes: 6 servings, 1 cup each
What You Need:-
1 lb. boneless skinless chicken breasts, cut into bite-size pieces-
2 Tbsp. flour-2 cups multi-grain penne pasta, uncooked
-2 Tbsp. KRAFT Sun-Dried Tomato Dressing
-1 cup fat-free reduced-sodium chicken broth
-2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
-1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
-1 cup KRAFT Shredded Mozzarella Cheese
-2 Tbsp. KRAFT Grated Parmesan CheeseMake It:
-HEAT oven to 375ºF.
-TOSS chicken with flour. Cook pasta as directed on package.
-MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until chicken is browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
-DRAIN pasta. Add to spinach mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers. Sprinkle with Parmesan.
-BAKE 16 to 18 min. or until casserole is heated through and mozzarella is melted.
TUESDAY~Creamy Enchiladas!
In a frying pan saute (fry) 1/4 cup of butter, 1/2-1 onion and 1 can green chilies ( I do not like these and leave them out..I also do not like Onion so I also leave those out..I know I am boring). Mix in an 8oz pkg.of cream cheese, 1 cup of Mexican style cheese and 1/4 c. of salsa. Once cheese is melted add Shredded or cubed Chicken ( I usually cube up about 4 breats and cook them on the stove top and then throw them in once done-no longer pink)
Place about 3 Tb. of the chicken filling in a flour tortilla, Then roll it up like an enchilada and place in a 9x13 pan.
Mix together 1 can of your favorite Enchilada Sauce (mild if you don't like it too spicy) and 1/2 cup of heavy whipping cream. Then pour the sauce over the enchiladas. Cover with 1 cup of Mexican style cheese and bake at 350 for 20 min covered. Then bake 10 more minutes uncovered. Take it out when it's nice and bubbly! Keep in mind you can also use Ground Beef instead of Chicken.
WEDNESDAY~
The Perfect Pot Roast!
from The Pioneer Women
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
1 whole Onion
6 whole carrots
Kosher Salt
Pepper To Taste
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste
(I left out the thyme and rosemary once and it still tasted great!!)
Preparation Instructions
First generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
These 2 Recipe's were takes from the following Blog:http://iheartnaptime.blogspot.com/ This is my FAVORITE BLOG!! Check it out when you get the chance she currently has guest bloggers sharing their Christmas Craft Ideas!!
*THURSDAY~WHITE BEAN TURKEY CHILI
Ingredients
1 tablespoon vegetable oil
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin1
1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained
Directions
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
Add tomatoes with their juices, breaking up with back of spoon. Mix in stock, beans, and tomato sauce. Bring to boil.
Reduce heat; simmer 45 minutes, stirring occasionally.
Snagged from http://blog.kuzakscloset.com/, check out the blog when you get the chance..Lots of yummy sweets and some organizing tips..always a PLUS!!
*FRIDAY~Pasta e Fagioli..I hope it tastes as good as Olive Garden's~
2 t. olive oil
1# ground beef
1 large chopped onion
2 c. each of diced celery and shredded carrots
3 cans Swanson’s beef broth
2 t. dried oregano
1 t. pepper
1 ½ to 3 T. fresh parsley
2-24 oz. jars chunky Ragu sauce with tomatoes, garlic and onion
1 can each - red kidney beans and great northern white beans, both drained and rinsed
2 c. cooked pasta tubes, small
Heat oil Add beef and sauté until brown. Drain.
Stir in onion, celery, carrots, and simmer 10 minutes
Add broth, Ragu, oregano, pepper, parsley and simmer 10 minutes
Add beans and additional water if too thick. Simmer 10 minutes
When ready to serve, add a small amount of pasta to bowl and pour soup over it. May sprinkle cheese if desired.
SWEET TREATS~
Oreo & Fudge Ice Cream Cake
Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings
What You Need:
-1/2 cup Hot fudge ice cream topping, warmed
-1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
-1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding-8 OREO Cookies, chopped (about 1 cup)
-12 vanilla ice cream sandwiches
Make It:-POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.-ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
-FREEZE 4 hours or until firm.
Kraft Kitchens Tips:Note:The consistency of fudge topping can vary depending on what brand you purchase. If the fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.Special Extra:Prepare using Neapolitan ice cream sandwiches.
Pumpkin Spice Cake
Prep Time: 30 min
Total Time: 1 hr 50 min
Makes: 24 servings
What You Need:-1 pkg. (2-layer size) yellow cake mix
-1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
-1 cup mashed cooked fresh pumpkin
-1/2 cup Oil
-1/2 cup Water-3 Eggs
-1 Tbsp. Pumpkin pie spice
-PHILADELPHIA Cream Cheese Frosting
-1/2 cup chopped toasted PLANTERS Pecans
Make It:-HEAT oven to 350°F.-BEAT first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.-SPREAD with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.
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