Welcome your family home for dinner with slow-cooked tender chicken, hearty white beans, flavorful carrots and celery with just the right touch of rosemary.
6 skinless, boneless chicken breast halves
1 tablespoon cooking oil
2 (15-1/2 ounces each) cans great northern beans
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper
1. Brown the chicken breast halves in the oil in a large skillet over medium heat on both sides. In a 5-quart slow cooker, combine the beans, carrots and celery; top with the chicken.
2. In a small bowl, combine the salad dressing, rosemary and pepper; pour over the chicken. Cover and cook on Low for 3 to 4 hours or until the chicken juices run clear. Makes 6 servings.
My family loves homemade chicken pot pie so when I’m short on time, I use this simple but delicious recipe.
1 (10-3/4 ounces) can cream of potato soup
3/4 cup milk
1/8 to 1/4 teaspoon black pepper
1 cup frozen mixed vegetables, thawed
2 (4.5 ounces each) cans chunk chicken breast, drained *
1 cup Bisquick baking mix
1. Heat oven to 400 degrees F. In a medium bowl, stir together the soup, 1/4 cup of the milk, pepper, mixed vegetables and chicken chunks; pour into a 9-inch pie plate.
2. In a small bowl, combine the baking mix, egg and remaining milk until well blended; spoon over the chicken mixture.
3. Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.
* I pre-cook boneless, skinless chicken breasts, cut them into chunks and freeze them in 1 cup portion sizes to use in recipes. When I make this pot pie recipe, I simply thaw 2 portions and use in place of the canned chicken chunks.
This rich and delicious, easy-to-make, dip is sure to be a winner at your next game-time or holiday get together!
2 (8 ounces each) packages cream cheese, cubed
1 (12 ounce) can evaporated milk
8 ounces Gouda cheese, shredded
1 cup shredded cheddar cheese
2 tablespoons chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
2 cups diced fully cooked ham
Tortilla chips or fresh vegetables
1. Combine the first 6 ingredients in a 3-quart slow cooker. Cover and cook on Low for 40 minutes.
2. Stir in the ham; cover and cook an additional 20 minutes or until heated through. Serve warm with tortilla chips or fresh vegetables. Makes 7 cups.
These delectable munchies are quick-to-make and are ideal for after-school snacks and late-night refrigerator raids.
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
1 (8 ounce) container non-dairy whipped topping, thawed
1 cup milk
1/2 cup chunky peanut butter
1 (4-serving size) box vanilla flavor instant pudding and pie filling
1/4 cup strawberry preserves
1. Line 12-cup muffin pan with paper baking cups. In a small bowl, combine the cracker crumbs and butter; mix well. Press about 1 tablespoon of the crumb mixture into each cup; top each with 1 tablespoon of the whipped topping.
2. In a medium mixing bowl, gradually add milk to the peanut butter, blending until smooth. Add pudding mix and beat at low speed of electric mixer until well blended, about 1 to 2 minutes. Fold in the remaining whipped topping.
3. Top each cup with 1 teaspoon of the preserves. Freeze for about 4 hours. To serve, peel off papers. Makes 12 snack cups.
Perfectly seasoned, tender chicken and hearty vegetables are the perfect combination for a chilly night’s dinner! Delicious!
1 whole chicken (3 to 3-1/2 pound)
1 teaspoon olive or vegetable oil
1 tablespoon dried herbes de Provence
1/4 teaspoon pepper
8 medium potatoes, cut into fourths
2 medium zucchini, cut into 1-1/2-inch pieces
1 (14-1/2 ounce) can diced tomatoes with basil, garlic and oregano, drained
1/2 cup chopped pitted kalamata olives
1. Heat the oven to 400 degrees F. Place chicken, breast side up, in an ungreased shallow roasting pan.; Grate peel from lemon; squeeze juice. In a small bowl, mix the lemon peel, lemon juice and oil; drizzle 1/2 the mixture over the chicken. Pat herbes de Provence and pepper on the skin of the chicken. Place squeezed lemon halves inside chicken cavity.
2. In a large bowl, toss the potatoes, zucchini, tomatoes, olives and the remaining lemon mixture. Arrange vegetables around the chicken in roasting pan. Insert oven proof meat thermometer in chicken so the tip is in the thickest part of inside thigh and does not touch bone.
3. Bake 1 hour and 45 minutes to 2 hours or until meat thermometer reads 180 degrees F, legs move easily when lifted ot twisted and vegetables are tender. Makes 6 servings.
This delightfully cool and refreshing Jello dessert, (I found the recipe in an old Jello recipe book), is the perfect addition to your Labor Day weekend fun!
1 (20 ounce) can pineapple slices in juice
2 (4-serving size) or 1 (8-serving size) lime or apricot flavor gelatin
1-1/2 cups boiling water
1 cup ginger ale or cold water
1/4 teaspoon ginger
1. Drain pineapple, reserving the juice. Cut pineapple slices in half; set aside. Cut the remaining pineapple slices into chunks.
2. Dissolve the gelatin in boiling water. Add the reserved pineapple juice, ginger ale and ginger; chill until slightly thickened.
3. Measure 1 cup of the gelatin. Arrange some of the pineapple chunks in a 6-cup ring mold; top with measured gelatin. Chill until set but not firm, about 10 minutes.
4. Fold the remaining pineapple chunks into the remaining gelatin; spoon over gelatin in mold. Chill until firm, about 4 hours; unmold.
5. Garnish with halved pineapple slices, halved cherry tomatoes and crisp greens, if desired. Makes 5 cups or 10 servings.