Monday, March 2, 2009

Linguine meets Zucchini & Garlic Chicken

1/2 lb linguine
2 tablespoons butter
1 clove garlic, minced
1/2 lb zucchini, coarsely shredded (1 medium to large)
1/3 cup freshly grated parmesan cheese

Cook linguine in rapidly boiling water until tender, drain and return to pan to keep warm.
While pasta is cooking, heat butter in a saucepan over low heat until butter is foaming; add garlic and cook for 1 minute; add zucchini and cook, stirring occasionally, for 1-2 minutes or until softened.
Add zucchini sauce to pasta; add parmesan cheese and toss well.

4 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry breadcrumbs (I use the Italian seasoned ones)
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts, seasoned with
italian seasoning

Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Shepherds Pie

Submitted by: sare_bear

Brown 1lb beef and mix in taco seasoning (follow package directions)
Make mashed potatoes (or instant mashed potatoes)
put beef mixture in bottom of pie pan
cover beef mixture with canned or frozen corn (or mixed vegetables)
Layer shredded cheese over corn
layer mashed potatoes over cheese
Bake for 25 minutes at 350 degrees

Pork Chop Casserole

Submitted by: babytime09

2 small cans low-fat cream of mushroom soup
4 bone-in pork chops
1 small onion cut in slices
1 package large portabella mushrooms - you know the regular portabellas that you get that are slices, but not the baby bellas...
4 potatoes peeled and sliced in rounds
- use 9X13ish baking pan
- layer potato slices on the bottom
- layer portabella mushrooms and 1/2 of the onion on top of the potatoes
- put pork chops on top of onions/mushrooms
- sprinkle remaining onion on top of the pork chops
- pour soup over casserole
- bake 350 for 30 minutes covered and then about 20 minutes uncovered, occasionally check them and spoon the sauce over the pork chops.

Jambalaya with Shrimp

Submitted by: Glowconsin

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Easy Cheesy Vegi soup

Submitted by: shell1016

2lbs frozen "califonia Veggies"
1 Can Rotel Tomatos
3 cups chicken broth
10oz Light Velvita Cheese
Boil Veggi's to your desired texture then cube the velvita cheese and stir in. Its 1pt for WW and DELISH
Note: We add a few more jalapenos and some taco seasoning to spice it up. Or we add cubed chicken to make it a dinner.

Chili Beans

Submitted by: Batstafuny

2 cans of bush's chili beans
2 cans of Texas magic chili starter
1 can rotel
sometimes i add an extra can of some type of tomatoes...
i brown my hamburger (about a pound or so) in a really big pot.. then start adding cans.. i do it different every time.
the real treat that makes my chili beans special:
macaroni and cheese! i make a family sized box of velveeta macaroni and cheese and when it's time to serve, i fill the bottom of the bowl with macaroni and then top with the chili beans. omg. good.

Chicken And Biscuits

Submitted by: AMYfromKY

1 large can of canned white chicken
1 can of cut potatoes
1 can of cream of chicken soup (mixed with 1/2 can of water)
Frozen veggies (as much as you like)
Put the water/cream of chicken mixture into 8 X 8 pan. Mix in chicken, potatoes, and veggies. Place biscuits on top. Bake at 375 until biscuits are brown and mixture is bubbling.