Chick-n-Broccoli Pot Pies

INGREDIENTS
1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
2/3 cup shredded Cheddar or American cheese
2/3 cup crisp rice cereal
1 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed
1 cup cubed cooked chicken or turkey
1 (10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds

DIRECTIONS
1. Heat oven to 375°F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup.
2. Cut large pieces of broccoli in half. In large bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds.
3. Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.

Source: Pilsbury.com

Cheesy Stuffed Shells

Ingredients
For the Sauce
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of

the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.

Source: FoodNetwork.com

Ultimate Chicken Fingers

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.


Source: Betty Crocker.com

Roast Beef Pot Pie

1 cup cubed cooked roast beef
1 jar (12 oz) beef gravy
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1/2 teaspoon seasoned salt
1 cup Original Bisquick® mix
3/4 cup milk

1. Heat oven to 400°F. In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2-quart casserole.
2. In small bowl, stir together Bisquick mix and milk until well blended. Pour evenly over beef mixture.
3. Bake uncovered about 30 minutes or until light brown.
High Altitude (3500-6500 ft): Bake about 35 minutes.

SourceL BettyCrocker.com

Oven-Baked Chicken

1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)



1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about 20 minutes longer.


Source: BettyCrocker.com

CHICKEN CROISSANTS

1 pkg. quick croissant rolls
5 boneless chicken breast halves
1 pkg. cream cheese
1 1/2 c. chopped celery
1/2 c. chopped onions
2 tbsp. melted butter
4 tbsp. bread crumbs
Dash of pepper & salt

Boil chicken breasts until done then shred chicken. Mix shredded chicken, cream cheese, celery, onion and salt and pepper in bowl. Take 2 croissants and place flat on cookie sheet to form a rectangle. Place 1/4 of chicken mix in center of rectangle and pinch 4 sides together. Brush butter on top of croissants and sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes or until golden brown. Makes 4 croissants.

Source: Cooks.com

BAKED STUFFED ZUCCHINI - SAUSAGE

1 lb. zucchini, cut lengthwise
1 lb. sweet Italian sausage
1 sm. can mushrooms
3/4 c. spaghetti sauce
1/4-1/2 c. bread crumbs
Mozzarella cheese, shredded

Scoop out zucchini from shell leaving about 1/2 inch around shell. Fry sausage. Add zucchini. Cook until soft. Add mushrooms, bread crumbs and sauce. Heat until soft. Add cheese; let melt. Put into zucchini shell. Set in large baking pan with a little water in the bottom. Sprinkle cheese on top. Bake at 400 degrees until hot and bubbly and zucchini is done, about 1/2 hour.

Source: Cooks.com

BAKED STUFFED ZUCCHINI - HAMBURGER

2 med. size zucchini
1 egg
1/2 lb. hamburger
4 tbsp. Parmesan cheese
1 c. tomato sauce
4 slices bacon, cooked
1 tbsp. parsley
1 tbsp. chopped onion
Little cooking oil
Salt & pepper

Boil zucchini about 8 minutes. Cut in half lengthwise. Scoop out pulp leaving skin intact. Mix pulp, hamburger, egg, cheese and bacon, salt and pepper to taste. Then stuff into zucchini shell. Heat cooking oil and saute onion, parsley and then add tomato sauce and cook 5 minutes. Place the 2 halves of zucchini shells (stuffed) side by side in baking dish. Cover zucchini with tomato sauce. Bake 30 minutes in 375 degree oven.


Source: Cooks.com

Impossibly Easy Barbecue Beef Pie

1 lb lean (at least 80%) ground beef
1 small bell pepper, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1/3 cup barbecue sauce
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup Original Bisquick® mix
1 cup milk
2 eggs
Additional barbecue sauce, heated, if desired

1. Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. In 10-inch skillet, cook beef, bell pepper and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in 1/3 cup barbecue sauce. Spread in pie plate. Sprinkle with 3/4 cup of the cheese.
2. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over beef mixture.
3. Bake uncovered 25 minutes. Sprinkle with remaining 3/4 cup cheese. Bake about 5 minutes longer or until knife inserted in center comes out clean. Serve with additional barbecue sauce.

Source: Biqsuick.com

BAKED ZUCCHINI AND GROUND BEEF

3 tbsp. oil
3 lbs. sliced zucchini
1/3 c. chopped onion
1 1/2 pkgs. Italian spaghetti sauce (dry)
1 3/4 c. water
1 tbsp. oil
1 (6 oz.) tomato paste
1/4 c. Parmesan cheese
1/3 c. bread crumbs
1 (8 oz.) pkg. Mozzarella cheese
1 lb. ground beef

Combine first 3 ingredients and saute until tender. Put in 2 quart casserole dish. Brown the beef. Add one package of sauce, water, tomato pate and 2 tablespoons oil. Heat to a boil. Reduce heat and simmer for 10 minutes. Pour over zucchini.
Mix Parmesan and bread crumbs. Sprinkle over top and mix gently. Top with Mozzarella. Bake to a golden brown at 350 degrees.

Serves 4-6.


Source: Cooks.com

ZUCCHINI PARMESAN

3 small or 2 larger zucchini
1 onion, very thinly sliced
3-4 whole cloves garlic, peeled
2 eggs, beaten
1 1/2 cups flour
1/2 teaspoon each onion and garlic powder
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry's seasoned salt)
1/2 cup Italian seasoned bread crumbs
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3/4 cup mozzarella cheese
1 12-16 can Hunt's (or other) tomato sauce
2-3 tablespoons buttered bread crumbs (optional)

Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins. Slice the onion very thinly. Peel garlic.
In a shallow bowl, beat eggs until thick and lemon colored.

In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well.

Dip sliced zucchini into beaten egg, then into flour mixture.

Pour olive oil into a skillet and heat, adding whole garlic cloves. Note: As the garlic cloves become golden, crush them into the oil using the tines of a fork, but remove them before they brown).

Place zucchini in hot oil (don't overload the pan as they should cook separated in the oil). Sprinkle over them a few pieces of sliced onion; turn zucchini over as they become golden brown and cook the other side.

Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired). If you sample the zucchini at this point, be sure to save some for the rest of the dish!

Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish).

Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with butttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra flavor.

Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing.

Source: Cooks.com

SPAGHETTI SAUCE (FOR CANNING)

1/2 bushel Roma tomatoes
6 onions, chopped
4 cloves garlic
2 tbsp. olive oil
1/2 c. chopped parsley flakes
2 tbsp. oregano
2 tbsp. basil
2 bay leaves
Pinch of thyme
1/4 c. salt
1 tbsp. pepper
6 green pepper, chopped
1 c. sugar
2 (12 oz.) cans tomato paste

Wash, half and cook tomatoes. (Add 2 cups of water to cook tomatoes in) until cooked down enough to run through food mill. Let set overnight. Skim off watery juices from top. Add spices (everything except tomato paste.) Cook for 3 hours on medium - just bubbling. Add tomato paste last 1/2 hour of cooking. Remove bay leaves. Pour into scalding hot jars and seal. Water bath 25 minutes in quart jars.


Source: Cooks.com

Garden Penne

Ingredients:
1 (16 ounce) package penne pasta
1 tablespoon olive oil
2 zucchini, chopped
2 yellow squash, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped 1 tablespoon crushed garlic
1 (28 ounce) can diced tomatoes, drained
1 (28 ounce) jar chunky style pasta sauce
1 (15.25 ounce) can whole kernel corn,drained
1 teaspoon crushed red pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 cups shredded mozzarella cheese


Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, place the pasta in a large bowl, and set aside.

2. While the pasta is cooking, heat the oil in a large skillet over medium heat, and cook and stir the zucchini, squash, onion, red and green peppers, and garlic until the vegetables are tender, for about 10 minutes. Pour in the tomatoes, pasta sauce, and corn, and stir to mix. Sprinkle with red and black pepper to taste, and bring the mixture back to a boil. Simmer for 20 minutes.

3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

4. Pour the vegetable mixture into the bowl with the cooked penne pasta, stir to mix well, and spoon into the prepared baking dish. Sprinkle the mozzarella cheese over the top, and bake in the preheated oven until the cheese is melted and the casserole is bubbling, 20 to 30 minutes.

Source: AllRecipes.com

Zucchini Quiche

Ingredients:
1 (9 inch) unbaked pie crust
2 tablespoons butter or margarine
1 pound zucchini, thinly sliced
1 1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup half-and-half cream
3 eggs, lightly beaten 3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika

Directions:
1. Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F.
2. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
3. In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.

Source: AllRecipes.com

Impossibly Easy Oktoberfest Pie

1/2 lb fully cooked bratwurst (about 3), cut into 3/4-inch pieces
1 1/3 cups drained sauerkraut (from 14-oz can)
1 cup shredded Swiss cheese (4 oz)
3/4 cup Original Bisquick® mix
1/2 cup milk
1/2 cup regular or nonalcoholic beer
2 eggs


Bread Machine Caraway-Rye Bread
Total Time: 3 hours 50 min1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle bratwurst, sauerkraut and cheese in pie plate.
2. In small bowl, stir remaining ingredients until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Source: Bisquick.com

Impossibly Easy Chicken 'n Broccoli Pie

1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs


1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Impossible Cheeseburger Pie

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs


1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
5. Bake 30 to 35 minutes.

Source: Bisquick

My Comment: This has been one of my favorite meals growing up as a kid, I loved making it at College too cause it was so easy but everyone loves it!!

Lasagna

1 large container Ricotta Cheese
1 8 oz package Shredded Mozzarella Cheese (save a small amount for after baked)
1 cup Parmesan Cheese (the powdery stuff you usually put on top)
2 Large Eggs
1 pound Ground Beef or Sausage
1 large Jar of your favorite Spaghetti Sauce (about 1-1/2 qt)
1 Box Lasagna Noodles, Cooked and Rinsed
Salt
Pepper

1. Beat Eggs
2. Mix all cheeses and eggs in large bowl, add salt & pepper to taste
4. Brown Meat, drain, add sauce, heat until warm
3. in a 9x13 inch pan, cover bottom of pan with thin layer of sauce, then layer noodles, cheese, sauce until out of noodles, (Should be 4 layers of noodles, 3 layers of cheese) be generous with the cheese and sauce, cover top with sauce
5. Cover with foil, Bake in oven at 350 for 45-55 mins or until bubbles out edges.
6. Sprinkle left over mozzarella on top immediately to melt

Source: Me!!!!

My Comment: This is one of those eyeballed recipes, don't worry if measurements aren't exact. This is quick and easy to make and gives you time to relax before you eat.

PORK FRIED RICE

2-3 c. cooked rice
1/2 c. diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 sm. eggs
butter
1 tbsp. chopped scallions
1 tbsp. bean sprouts

1. Melt butter and saute onions and garlic.
2. Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic.
3. Add boiled rice and fried pork. Mix well.
4. Add scallions and bean sprouts and serve. Serves 4-6.

from: Cooks.com

Creamy Pasta Premivera

12 ounces pasta, bowtie noodles
2 yellow squash, thinly sliced
10 ounces asparagus spears, cut in 2" pieces
8 ounces baby carrots, cut lengthwise, half
2 tablespoons all-purpose flour
2 cups skim milk
1/4 cup sour cream, light
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces feta cheese, crumbled

Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl.

Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper.

Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese.

Serving Size: 4

From: Cooks.com