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Monday, 13 January 2014

Vegetarian Lasagna
  • Prep Time 40 min
  • Total Time 9 hr 25 min
  • Servings 6

Ingredients

2
cups tomato pasta sauce
1
medium zucchini, shredded (1 cup)
1
(12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
1
9-oz.) pkg. Green Giant® Frozen Spinach, thawed, squeezed to drain well
1/3
cup grated Parmesan cheese
2
tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
8
precooked lasagna noodles (shelf-stable or frozen), each about 7x3 inches
1
(4-oz.) can Green Giant® Mushroom Pieces and Stems, drained
8
oz. (2 cups) shredded mozzarella cheese 


Directions

  • 1 Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
  • 2 Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
  • 3 Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
  • 4 Heat oven to 400°F. Bake covered for 45 minutes.
  • 5 Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.
  • saurce: http://www.bettycrocker.com
 
Cowboy BBQ Chicken Pizza
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 8

Ingredients

2
cups Original Bisquick® mix
1/4
cup sour cream
1/4
cup very hot water
1
container (18 oz) refrigerated original barbecue sauce with shredded chicken
1/4
cup chopped cooked bacon (about 4 slices from 2.2-oz package)
1 1/2
cups shredded Colby-Monterey Jack cheese (6 oz) 
 

Directions

  • 1 Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.
  • 2 Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
  • 3 Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.
  • source:  http://www.bettycrocker.com
Apple Pudding Cake with Cinnamon-Butter Sauce
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 9

Ingredients

Cake

1
cup packed brown sugar
1/4
cup butter or margarine, softened
1
egg
1
cup Gold Medal® all-purpose flour
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon salt
2
cups chopped peeled or unpeeled cooking apples (2 medium)

 

Sauce

1/3
cup butter or margarine
2/3
cup granulated sugar
1/3
cup half-and-half
1/2
teaspoon ground cinnamon 

Directions

  • 1 Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
  • 2 In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
  • 3 Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
  • 4 Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake. source : http://www.bettycrocker.com
Easy Beef and Pasta Soup
  • Prep Time 5 min
  • Total Time 0 min
  • Servings 8

Ingredients

1
pound ground beef
1
medium onion, chopped (1/2 cup)
1
package Betty Crocker® Hamburger Helper® mix for beef pasta
6
cups water
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/8
teaspoon pepper
2
cloves garlic, crushed
1
can (4 ounces) Green Giant® mushroom stems and pieces, drained
2
tablespoons chopped fresh parsley 

Directions

  • 1 Cook beef and onion in 4-quart Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.
  • 2 Stir in Sauce Mix, water, basil, pepper and garlic. Heat to boiling, stirring frequently; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
  • 3 Stir in Pasta and mushrooms. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Sprinkle with parsley
  • source:  http://www.bettycrocker.com
 





Chicken Enchilada Casserole
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 3

Ingredients

1
boneless skinless chicken breast, cut into thin bite-size strips
1/2
medium red bell pepper, finely chopped
1/4
teaspoon ground cumin
1
can (18.5 oz) Progresso® Light Southwestern-style vegetable soup
1/4
cup uncooked instant brown rice
1
oz fat-free cream cheese, cut into cubes
3
tablespoons Old El Paso® fat-free refried beans (from 16-oz can)
4
corn tortillas (6 inch)
1/3
cup shredded reduced-fat mild Cheddar cheese

Directions

  • 1 Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender. Sprinkle with cumin. 
  • 2 Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
  • 3 Stir cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.
  • 4 Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.
  •  saurce: http://www.bettycrocker.com