Recipes

I've recently begun to experiment with a new concept in life...cooking. I was inspired while on maternity leave to collect and try different recipes...some were eh, but some were delicious! I'm posting some of our recent favorites on here, but I absolutely do not take credit for any of the recipes! (most are from friends or kraftfoods.com)

Chicken Taco Cornbread Pie

1 tbsp olive oil
1.5 lbs boneless skinless chicken breasts, chopped
1 medium green pepper, chopped
1 pkg taco seasoning
3/4 cup water
1 cup kraft shredded cheddar cheese
1 pkg corn muffin mix

-Preheat oven to 400
-heat oil in large skillet; add chicken (cook and stir until cooked through)
-add green pepper, seasoning mix and water;bring to a boil
-reduce heat to medium low; simmer 10 minutes stirring occasionally
-spoon chicken mixture into 9 inch pie plate; sprinkle with cheese
-prepare muffin mix as directed on package; spoon over cheese, covering cheese layer
-bake 20 minutes or until golden brown; let stand 5 minutes before serving

Crockpot Meatballs & Veggies

12-16 oz bag frozen meatballs
1/2 or more of 16 oz bag of frozen veggies (your choice)
12 oz jar mushroom gravy
14 oz can diced or stewed tomatoes
1 & 1/2 tsp basil
1/3 cup water

-place veggies & meatballs in crock pot
-mix tomatoes, water, gravy & basil in seperate bowl; pour mixture over veggies & meatballs
-cook on low for 6-8 hours

Chicken & Spinach Pasta Bake

8 ounces uncooked rigatoni
1 tbsp olive oil
1 c medium onion (finely chopped)
1 (10 oz) pkg frozen chopped spinach (thawed)
3 cups cooked cubed chicken
1 14.5 oz can italian styled diced tomatoes
1 8 oz container of chive & onion cream cheese
1/2 tsp salt
1.5 cups shredded mozz cheese

-prepare rigatoni according to package
-meanwhile, spread oil in bottom of 11x17 inch baking dish; add onion in a single layer, bake at 375 for 15 minutes or until just tender
-transfer onion to a large bowl, then set aside
-drain chopped spinach well; stir rigatoni, spinach, chicken & next 4 ingredients into onion in bowl
-spoon mixture into baking dish & sprinkle evenly with shredded mozz cheese
-bake (covered) for 30 minutes; uncover & bake 15 more minutes or until bubbly

Baked Chicken Parmesan with Linguine

1 & 3/4 cup marinara sauce
1 & 1/4 cups water
1 tbsp olive oil
2 tbsp parmesan cheese
1 tsp parsley flakes
1/4 tsp garlic powder
1 pkg refrigerated linguine
4 small boneless, skinless chicken breasts halves (1 lb)
1cup shredded mozz cheese

-preheat oven to 400
-mix marinara sauce, water & oil in medium saucepan; bring just to a boil in medium high heat, stirring occasionally
-meanwhile, mix parm cheese, parsley & garlic powder until well blended
-spray 13x9 inch baking dish with cooking spray
-seperate linguine noodles; place in prepared dish
-pour marinara sauce mixture over noodles; press noodles into sauce to completely coat them
-top with chicken; sprinkle with parm cheese mixture and mozz cheese
-cover tightly with foil; bake 30 minutes or until chicken is cooked through (let stand 5 minutes before serving)