Prep Time: 10 min
Total Time: 30 min
Makes 6 servings
Ingredients:
1 1/2 cups hot water
1/4 cup (1/2 stick) butter or margerine, melted
1 pkg. (6 oz) Stove Top Stuffing Mix for Chicken
6 small, boneless skinless chicken breast halves (1 1/2 lbs)
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup sour cream
Instructions:
1. Mix hot water, butter and stuffing mix. Set aside
2. Cook chicken in large, nonstick skillet with cooking spray on medium heat for 5 min on each side
3. Mix soup and sour cream, pour over chicken. Top with stuffing, cover. Cook on low heat for 10 min or until chicken is done.
Kraft says you can substitute fat-free milk for sour cream. I followed the recipe other than to double it. You can also bake this in your oven by preheating to 375. Prepare stuffing as directed. Place chicken in 13x9 bakind dish or 2 qt. casserole. Mix soup and sour cream, pour over chicken and top with stuffing. Bake 35 min. or until chicken is done.
Calories 380, Total Fat 18g. Protein 29 g, calcium 6%DV
Reviews: The kids really liked it. O was done before all of them, which is a BIG deal since he's our slowest eater most nights. (He can drag a meal on and on and on and on....seriously). Fred and I both liked it a lot - it didn't have a lot of spice or "wow" to it, but it was a nice, solid meal. The chicken was ridiculously moist and the stuffing on top gave it enough flavor to make it enjoyable. Will definitely be on the keep side and next time I'll try the oven version to see how it compares. We doubled everything in the recipe to include 3 lbs. of chicken, 2 packs of stuffing, etc. I think with the double stuffing and soup, I actually could have used another 1/2 lb. of chicken because we had a lot of dressing left and not much chicken! I love my Calphalon pan for dishes like this - it's a big jumbo frying pan type thing(I think maybe the 12" everyday pan?) - not sure of the real name. But I can fit 6-7 chicken breasts in it easy and it's perfect for our family size. We picked up a 5 qt. casserole dish the other day and I think we are going to snag the 7 qt. Calphalon casserole at cooking.com as well. You can never have enough big pots when you are feeding 7 hungry people!
Friday, December 18, 2009
Saturday, December 12, 2009
Day 2: Easy Beef Stew - Kraft Website - 2 stars
Prep: 30 min
Cook: 3 1/2 hours
Makes: 8 servings
Ingredients:
2 lb. beef for stew (we used chuck roast), cut into 1-inch cubes
2 cups beef broth
2 cups diagonally sliced carrots (Umm, mine were just straight..not sure if that makes a difference?)
2 cups diagonally sliced celery (omitted)
2 cups quartered onions (again, just non-fancy slicing)
2 cups cubed peeled potatoes (3 cups because we love 'em)
2 tbsp. minute Tapioca (omitted b/c the store didn't have it, added 2 tbsp flour for thickening instead)
1/4 tsp ground marjoram
1/4 tsp pepper
1/4 tsp ground thyme
1 bay leaf (omitted...because I'm cheap, but read below for more on that)
What to do:
Preheat oven to 300. Mix all ingredients in large casserole dish; cover. (I used my crock pot liner b/c my casserole dish wasn't big enough..note to self to purchase larger one) Bake 2 1/2-3 hours or until meat/veggies are tender, stirring after three hours. Remove and Discard bay leaf.
Reviews:
It was okay, but we all felt it was lacking something. Since I'm new to this whole experimenting in the kitchen thing, I'm not sure what. Maybe that stupid bay leaf is the key? All I know is the jar was $4 and I couldn't see myself using more than one..and to top it off, you don't even eat it (not that I'd want to), but $4 for something you cook for three hours and then throw away? Anyone know if that's the secret ingredient? Or is it the tapioca..the people that reviewed it online seemed to have no problem swapping the tap for flour, but maybe that's where I went wrong? It wasn't horrible - definitely filling and the kids ate it without complaint, but it wasn't what I was hoping for.....
Nutritional Information:
Calories 200, Total Fat 6g, Protein 19g, 4%DV Calcium
Katie
Cook: 3 1/2 hours
Makes: 8 servings
Ingredients:
2 lb. beef for stew (we used chuck roast), cut into 1-inch cubes
2 cups beef broth
2 cups diagonally sliced carrots (Umm, mine were just straight..not sure if that makes a difference?)
2 cups diagonally sliced celery (omitted)
2 cups quartered onions (again, just non-fancy slicing)
2 cups cubed peeled potatoes (3 cups because we love 'em)
2 tbsp. minute Tapioca (omitted b/c the store didn't have it, added 2 tbsp flour for thickening instead)
1/4 tsp ground marjoram
1/4 tsp pepper
1/4 tsp ground thyme
1 bay leaf (omitted...because I'm cheap, but read below for more on that)
What to do:
Preheat oven to 300. Mix all ingredients in large casserole dish; cover. (I used my crock pot liner b/c my casserole dish wasn't big enough..note to self to purchase larger one) Bake 2 1/2-3 hours or until meat/veggies are tender, stirring after three hours. Remove and Discard bay leaf.
Reviews:
It was okay, but we all felt it was lacking something. Since I'm new to this whole experimenting in the kitchen thing, I'm not sure what. Maybe that stupid bay leaf is the key? All I know is the jar was $4 and I couldn't see myself using more than one..and to top it off, you don't even eat it (not that I'd want to), but $4 for something you cook for three hours and then throw away? Anyone know if that's the secret ingredient? Or is it the tapioca..the people that reviewed it online seemed to have no problem swapping the tap for flour, but maybe that's where I went wrong? It wasn't horrible - definitely filling and the kids ate it without complaint, but it wasn't what I was hoping for.....
Nutritional Information:
Calories 200, Total Fat 6g, Protein 19g, 4%DV Calcium
Katie
Day 1 - Cheese Lover's Pasta Roll-ups - Kraft Foods Website - 5 stars
Prep Time: 25 min
Cook Time: 40-50 min
Makes 8 servings, 2 roll-ups each
Ingredients:
1 egg, beaten
1 container (15 oz)Original Ricotta Cheese
2 cups Shredded Italian Three Cheese Blend
4 green onions, chopped
1 Tbsp. Italian Seasoning
1 jar (26 oz) spaghetti sauce
16 lasagna noodles
1/4 cup grated parmesan cheese
Notes: I used a four cheese blend b/c our store didn't have the three cheese, omitted the crunchy things (aka green onions), used 1 1/2 jars spaghetti sauce based on reviews that with one it was a little dry. The parmesan cheese I would normally have used shredded, but didn't get any at the store so I used the "fake" kind in the shake jar and it was still delicious.
Directions:
Heat oven to 375
Mix first 5 ingredients until well blended
Spread 1/3 cup spaghetti sauce (I used 3/4 of a jar here)onto bottom of 13x9 baking dish. Spread each noodle with 3 tbsp. cheese mixture; roll rup. This was the pain in the neck part...I think next time I'll use a piping bag with wide nozzle. The scoop and spread technique was not cutting it. : ) Place, seam side down, in dish. Top with remaining sauce and parm, cover. I again used about 3/4 of the jar here. Bake 40-50 minutes or until heated through, uncovering the last 10 minutes.
Great Tips from Kraft:
This is a freezer meal, too! Assemble it as directed, refrigerate up to 24 hours, then bake, covered 1 hour 5 minutes or until heated through, uncovering the last 10 OR freezer up to 1 month! Thaw overnight in fridge and follow the 1 hour 5 minute timeline.
Reviews: Out of the 16 rolls, we had 0 left. Yum! Everyone of the kids loved them. J thanked me for making him dinner - he's going to make some girl very happy b/c he'll eat just about anything you tell him is food. A loved it - actually ate more than rubbed on her face so that's a good sign. Even O, who said it looked "disgusting" when I was mixing the cheeses together, ate 2 of them. Definitely a keeper on the recipe rolls. E and K said it tastes like the "olive garden"....is that a good thing?
Nutritional Information: (I'm guessing per serving of 2 rolls) 460 calories, 16 g total fat (gotta love cheese), 70% DV of calcium and 25 g protein. Not the most healthy meal, but it's better than a McDonalds Happy Meal.
Cook Time: 40-50 min
Makes 8 servings, 2 roll-ups each
Ingredients:
1 egg, beaten
1 container (15 oz)Original Ricotta Cheese
2 cups Shredded Italian Three Cheese Blend
4 green onions, chopped
1 Tbsp. Italian Seasoning
1 jar (26 oz) spaghetti sauce
16 lasagna noodles
1/4 cup grated parmesan cheese
Notes: I used a four cheese blend b/c our store didn't have the three cheese, omitted the crunchy things (aka green onions), used 1 1/2 jars spaghetti sauce based on reviews that with one it was a little dry. The parmesan cheese I would normally have used shredded, but didn't get any at the store so I used the "fake" kind in the shake jar and it was still delicious.
Directions:
Heat oven to 375
Mix first 5 ingredients until well blended
Spread 1/3 cup spaghetti sauce (I used 3/4 of a jar here)onto bottom of 13x9 baking dish. Spread each noodle with 3 tbsp. cheese mixture; roll rup. This was the pain in the neck part...I think next time I'll use a piping bag with wide nozzle. The scoop and spread technique was not cutting it. : ) Place, seam side down, in dish. Top with remaining sauce and parm, cover. I again used about 3/4 of the jar here. Bake 40-50 minutes or until heated through, uncovering the last 10 minutes.
Great Tips from Kraft:
This is a freezer meal, too! Assemble it as directed, refrigerate up to 24 hours, then bake, covered 1 hour 5 minutes or until heated through, uncovering the last 10 OR freezer up to 1 month! Thaw overnight in fridge and follow the 1 hour 5 minute timeline.
Reviews: Out of the 16 rolls, we had 0 left. Yum! Everyone of the kids loved them. J thanked me for making him dinner - he's going to make some girl very happy b/c he'll eat just about anything you tell him is food. A loved it - actually ate more than rubbed on her face so that's a good sign. Even O, who said it looked "disgusting" when I was mixing the cheeses together, ate 2 of them. Definitely a keeper on the recipe rolls. E and K said it tastes like the "olive garden"....is that a good thing?
Nutritional Information: (I'm guessing per serving of 2 rolls) 460 calories, 16 g total fat (gotta love cheese), 70% DV of calcium and 25 g protein. Not the most healthy meal, but it's better than a McDonalds Happy Meal.
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