Cheesy chicken pasta, Veggie casserole, Strawberry dump cake

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Try this tomorrow for dinner.
Cheesy chicken pasta
2½ C uncooked penne pasta
2 chicken breasts
salt
pepper
2 TBS all-purpose flour
½ C sour cream
4 oz. cream cheese, softened
¼ C half and half or whole milk
1 pkg. dry ranch mix
5 oz. frozen spinach or half of a batch of fresh
1¼ C shredded mozzarella cheese
Butter a 2-qt. baking dish. Set aside. Cook pasta according to instructions on package. Drain and keep warm. Dice chicken. Season with salt and pepper. Sprinkle flour over chicken and toss to coat. Heat olive oil in large skillet. Add chicken and cook until no longer pink.
Meanwhile, in a large mixing bowl, mix together sour cream, cream cheese, ranch mix, half and half and spinach. Add cooked pasta and chicken to spinach mixture and stir all together. Transfer mixture into prepared dish.
At this point, you can cover dish with saran wrap and refrigerate until ready to serve. If serving right away, top dish with cheese and bake for 10 minutes at 375 degrees. Cheese should be melted. You can then turn oven to broiler (on low setting) and broil for 2 to 3 minutes or until cheese bubbles up and gets golden brown spots. Let stand in room temperature for 10 minutes before serving. Serves 4-8.
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Veggie casserole
2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
4 eggs
1/2 C mayonnaise
1/3 C grated Parmesan cheese
1 C finely shredded Italian five-cheese blend
1 small onion, chopped
1/2 C chopped green peppers
1/4 tsp. each salt and black pepper
Heat oven to 375 degrees. Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Whisk eggs and mayonnaise in large bowl until blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-in. sq. baking dish. Bake 35 to 40 min. or until center is set and edges are lightly browned.
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Strawberry dump cake
4 C fresh strawberries, sliced
¼ C Truvia Baking Blend (or ½ C sugar)
1 tsp. ground cinnamon
1 (15.25 oz.) sugar free yellow cake mix
¼ C butter, melted
¼ C coconut oil, melted
Preheat oven to 350 degrees. Pour cut strawberries in 9×13 pan. Sprinkle with Truvia (or sugar) and cinnamon. Toss with hands and spread out into an even layer. Pour dry cake mix evenly over strawberries. Melt butter and coconut oil together and pour evenly over dry cake mix. Bake for 30 minutes, or until top of cake is golden brown and cooked through. Serve warm with ice cream or whipped cream and enjoy!
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She said: “I just saw three people jogging outside and it inspired me to get up and close the blinds!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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