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Tag: cheese (Page 3 of 16)

Chicken Provolone

Recipe Source: ashbeth, allrecipes.com

Prep/Cooking Time: 45 Min

Ingredients:

4 skinless, boneless chicken breast halves
2 slices provolone cheese, halved
1 (10.75 ounce) can condensed cream of chicken soup
2/3 cup white wine
2 tablespoons melted butter
1/2 (16 ounce) package herb seasoned stuffing mix

Directions:

Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a single layer in a 9×13 inch baking dish. Top each breast half with a half slice of Provolone cheese.

In a medium bowl, blend cream of chicken soup and white wine. Pour over the chicken. In a separate medium bowl, mix the butter and stuffing mix. Top the chicken with the stuffing mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

King Ranch Chicken

Recipe Source: thatsmyhome.com

Ingredients:

1 green bell pepper, chopped
1/2 medium onion, chopped
1 can Healthy Request Condensed Cream of Mushroom or Chicken Soup
1 10 oz. can Rotel tomatoes
6 oz. cubed chicken, cooked
4 corn tortillas, torn in pieces
1/3 cup shredded Mexican cheese

Directions:

Saute pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top.

Bake at 325° F. for 40 minutes or until hot and bubbly.

Serves 4.

Baked Buffalo Chicken

Recipe Source: thatsmyhome.com

Ingredients:

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup hot sauce
1 tablespoon white vinegar
1 tablespoon stick margarine, melted
1 teaspoon celery seeds
1/8 teaspoon pepper
1/2 cup fat-free blue cheese dressing

Directions:

Preheat oven to 400° F.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until browned. Place chicken in an 11×17-inch baking dish coated with cooking spray.

Combine hot sauce and next four ingredients; pour over chicken. Bake, uncovered, at 400° for 25 minutes. Serve with blue cheese dressing.

Diabetic Lowfat Texas Bean Dip

Recipe Source: thatsmyhome.com

Ingredients:

15 1/2 ounces black beans, canned – drained
15 1/2 ounces red beans – canned, drained
1 teaspoon canola oil
2 cloves garlic – minced
1/2 cup onion – chopped
1/2 cup tomato – diced
1/2 cup mild picante sauce
1/2 teaspoon ground cumin or 1/2 teaspoon chili powder
1 tablespoon jalapeno pepper – diced
1/4 cup reduced fat Monterey Jack cheese – coarsely grated
1 tablespoon fresh lime juice

Directions:

Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky. Heat oil in a frying pan. Add onion and garlic; saute for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted. Serve warm with tortilla chips.

Makes 40 (1-tablespoon) servings.

Kudzu Quiche’

Recipe Source: Edith Edwards of Rutherfordton, N.C., via Associated Press

Prep/Cooking Time: Start to finish: 1 hour

Ingredients:

2 packed cups fresh, young kudzu leaves (leaves should be 2- to 3-inches-wide)
4 eggs
1 cup baking mix (such as Bisquick)
1 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
Dash salt and freshly ground black pepper
1 clove garlic, chopped
1/2 cup peanut or canola oil
1/2 to 3/4 cup milk
1/2 cup chopped onion
1/2 cup chopped green bell pepper

Directions:

Preheat oven to 350 F. Spray two 9-inch pie plates with cooking spray.

Place the kudzu leaves in a large saucepan. Add enough water to cover and bring to a boil. Once the water boils, reduce heat and simmer 1 minute.

Drain the leaves, and use paper towels to pat them dry. Set aside.

Wet the inside of a blender with water, then empty it. Add the eggs and blend lightly for several seconds. Add the baking mix, cheese, marjoram, salt and pepper. Blend for several seconds. Add oil and milk and blend until mixed through.

Add the onion, green pepper and kudzu leaves. Blend, in short bursts if needed, but do not puree until smooth. Pieces of onion, green pepper and kudzu still should be visible.

Pour the mixture into the prepared pie plates. Bake 30 to 40 minutes, or until firm at the center. Let cool before serving.

Makes 12 servings.

WARNING!

Be careful where you get your Kudzu. Many municipalities spray kudzu with herbicides. It does nothing to hurt the plants, of course, but it won’t do your body much good. If you’re picking wild Kudzu, stick to areas where you know your county hasn’t sprayed.

Sausage Balls

Recipe Source: mom

Ingredients:

1 lb breakfast sausage (raw)
2 cups shredded cheddar cheese
3 cups Bisquick

Directions:

Preheat Oven: 375° F.

Mix all ingredients. Mixture will be very dry but will form a dough if you work it long enough. Roll into small balls (about a tablespoon of dough each). Press onto a cookie sheet to flatten bottom slightly. Bake at 375 till lightly golden brown.

Note:

This works best if you grate the cheese from a block rather than buying the pre-shredded cheese which is coated to keep it from sticking together. You can add a dash of Cayenne pepper or some Tabasco sauce if you like things especially hot or use extra hot sausage.

Hot Bean Dip

Recipe Source: gulfcoastrecipes.com

Ingredients:

1 16 ounce can refried beans
1 16 ounce can tomatoes – chopped and drained
1/2 pound grated cheddar or jack cheese
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions:

Mix together well in a skillet and heat over medium until cheese melts, stirring occasionally. Serve warm with chips.

Variations:

Use 2 cups enchilada sauce in place of tomatoes.

Add (2) 2.2 ounce cans sliced ripe olives.

Add (2) 4 ounce cans diced green chilies.

Hot Chicken Salad

Recipe Source: Flavor of the South

Ingredients:

2 cups cooked chicken, cut in bite-size pieces
¾ cup diced celery
¼ cup diced onion
½ tsp. salt
2 Tbls. lemon juice
½ cup mayonnaise
½ cup sour cream
2 cups crushed potato chips
1 1/2 cups grated cheese
Paprika

Directions:

Mix the first seven ingredients and set aside.

Grease the bottom of a 9-inch x 12-inch casserole dish. Sprinkle half of the chips over the pan, then half of the cheese. Pour in all the salad ingredients. Cover with the rest of chips and then the cheese. Sprinkle the paprika over this. Cover and let set in fridge for one hour or overnight.

Uncover and bake one hour at 350 degrees.

Spicy Nacho Bake

Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 10 / Cooking Time: 20-30 minutes

Ingredients:

PAM® Original No-Stick Cooking Spray
1 can (14.5 ounce) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon Gebhardt® Chili Powder
1/2 teaspoon ground cumin
5 cups (5 ounces) tortilla chips
1 can (8 ounces) kidney beans, drained, rinsed
3/4 cup fresh or frozen corn
2 cups (8 ounces) shredded Monterey Jack cheese with jalapeno pepper
1/2 small green bell pepper, finely chopped
1/2 small onion, chopped

Directions:

Preheat oven to 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Combine diced tomatoes with their liquid, the chili powder and cumin in small bowl; set aside.

Place 1/3 of the tortilla chips on bottom of prepared baking dish. Cover with layers of 1/3 of the beans, 1/4 cup of the corn and 1/2 cup of the cheese; top with 1/3 each of the bell peppers and onions. Repeat layers 2 more times, starting with the tortilla chips and ending with the bell peppers and onions. Top with the tomato mixture; sprinkle with remaining cheese.

Bake 30 minutes. Cut into 4 squares to serve.

Cheesy Tomato Penne Bake

Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 20 / Cooking Time: 20-30 minutes

Ingredients:

12 ounces dry penne pasta, (3 cups), uncooked
1 pound lean ground beef (or ground turkey)
2 cans (14.5 ounce each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 ounces) Hunt’s® Tomato Sauce
2 packages (8 ounces each) Sargento® Chef Style Shredded Mozzarella Cheese, divided
PAM® Olive Oil No-Stick Cooking Spray

Directions:

Preheat oven to 350°F. Cook pasta according to package directions.

Meanwhile, brown meat in large skillet or saucepan over medium-high heat; drain. Stir in tomatoes with their liquid and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, about 8 minutes.

Drain pasta; return to same pot. Add meat mixture; toss well. Add 3 cups of the cheese; toss again. Spray 13 x 9-inch baking dish with cooking spray. Pour pasta mixture into dish; top with remaining 1 cup cheese.

Bake 20 minutes or until bubbly and cheese is melted.

Makes 8 servings (about 1-1/2 cups each).

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