2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste
1 can seasoned black bean
Optional – green chili spanish rice
Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, cumin, garlic and chili powder. Let simmer for 15 minutes.
With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together. You may need to add a bit of water if the mixture is cooked too high and gets too thick.)
10 uncooked manicotti shells
8 ounces mild Italian sausage (I use Graziano’s)
1/2 cup finely chopped red bell pepper
1/4 cup chopped onion
2 egg whites
3 cups fat-free cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
3 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon white pepper
2 cups meatless marinara sauce (I used my homemade recipe)
1/2 cup water
Cook manicotti according to package directions. Meanwhile, crumble sausage into a nonstick skillet; add the red pepper and onion. Cook over medium heat until meat is no longer pink and vegetables are tender; drain. Drain manicotti; set aside.
In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, basil, fennel and pepper. Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1/2 cup in an ungreased 13-in. x 9-in. x 2-in. baking dish. Arrange shells over sauce; top with remaining sauce.
Cover and bake at 350 degrees F for 35-40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Stuffing the manicotti shells can be somewhat of a challenge. I used my husband, he used a spoon, it tore up all the shells. Soooooo, I would recommend using a cookie shooter. I definately will the next time we make this!
- 3 tablespoons butter
- 8 fluid ounces heavy whipping cream
- 3-4 diced cooked chicken breast
- salt to taste
- 1 pinch ground nutmeg
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 egg yolk
- 2 tablespoons grated Parmesan cheese
- 1 pkg fettucini noodles
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Cook noodles to al dente. DO NOT over cook pasta!! Toss sauce mix with chicken, then pasta. Garnish with additional grated Parmesan cheese.
1 tube refrigerated sugar cookie dough
1 can lemon curd or lemon pie filling
1 pint strawberries
Cook cookies to specifications.
Once cooled, cover with lemon curd. Top with cleaned and sliced strawberries and kiwis. A great end to a great meal. The flavors are delicious together. Not to mention this is quick and easy.
- 1 French baguette, cut into 1/2 inch thick circles – I also got a small loaf of pumpernickel for added flavor and color.
- 8 plum tomatoes, diced
- 1 cup chopped fresh basil
- 1/2 red onion, minced
- freshly ground black pepper
- 3 cloves garlic
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
This is so delicious!!! It is a great side or appetizer for an Italian meal. An easy add is mozzrella and parmesan to the tops.
- 1/2 cup butter (real stuff, slightly softened)
- 1 1/3 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 4 cups all-purpose flour (King Authur is my favorite!)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups blueberries
- 2/3 cup all-purpose flour
- 2/3 cup white sugar
- 6 tablespoons butter, softened (Real stuff!)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
I put a cookie sheet under the baking dish just in case there was any overflow…..there wasn’t fyi.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar, cut in 6 tablespoons butter until mixture resembles coarse crumbs. I added about a half teaspoon of cinnamon and 1/8 teaspoon of nutmeg for fall flavor. Sprinkle over top of batter.
- Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
This makes A LOT of coffeecake. Do not make it when there is only three people home!! Unless, like me, you send some down the street to friends. It would make a great piece to a holiday brunch!! Enjoy 😉