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Timsgal
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President/CEO
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| Joined: 27 Apr 2008 |
| Posts: 422 |
| Location: Southwest Ohio |
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Posted: Wed May 14, 2008 6:54 pm Post subject: Simple Suppers! |
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I threw together something simple for dinner tonight, but it tasted like I slaved for hours. Really yummy!
In a crock pot, I added about 4 oz. sliced fresh mushrooms and a half of a small onion, chopped. Then I added half a bag of pre-cooked frozen meatballs (I used the regular, but Italian would also be good) and a jar of Prego chunky garden pasta sauce (garden combination). I added a little crushed basil, a pinch of garlic powder and about a teaspoon of sugar. I cooked this on low for about 6 hours.
Then I cooked some frozen cheese tortellini (Rosetto) and served the meatball sauce on top of that with some freshly-grated parmesan on top. You could also use cheese ravioli.
I'm looking forward to leftovers for lunch tomorrow! mmmmmm! 
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Karyn
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Vice-President
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| Joined: 29 Apr 2008 |
| Posts: 330 |
| Location: Ohio |
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Posted: Thu May 15, 2008 6:12 am Post subject: |
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Even though I am not a meatball eater, that sounds AWESOME....super yummola!
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Timsgal
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President/CEO
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| Joined: 27 Apr 2008 |
| Posts: 422 |
| Location: Southwest Ohio |
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Posted: Sat May 17, 2008 9:57 am Post subject: |
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This is one of our favorites. Of course, I could wrap a shoe in bacon and Tim would eat it. 
Bacon-Wrapped Chicken
serves 2
2 Tbsp. chive & onion flavored cream cheese, softened & divided
2 boneless, skinless chicken breasts, flattened to 1/2" thickness
2 Tbsp. chilled butter, divided
salt & pepper to taste
dried tarragon to taste
2-4 slices bacon (depending on size of chicken breasts)
Spread 1 Tbsp. cream cheese over each chicken breast; top with on Tbsp. butter, salt, pepper & tarragon. Roll up and wrap each with a slice or two of bacon; secure with 1 or 2 toothpicks. Place, seam-side down, on a baking sheet; bake at 400 degrees for 35-40 minutes or until juices run clear when pierced with a fork.
Here's an easy sauce that tastes great spooned over the top: Melt 1 Tbsp. butter and stir in 3 Tbsp. Dijon or honey mustard.[/code]
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Last edited by Timsgal on Sat May 17, 2008 10:06 am; edited 2 times in total |
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Timsgal
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President/CEO
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| Joined: 27 Apr 2008 |
| Posts: 422 |
| Location: Southwest Ohio |
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Posted: Sat May 17, 2008 10:01 am Post subject: |
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Chicken & Wild Rice Casserole
serves 4
1/2 lb. sliced mushrooms
2 Tbsp. butter
2 cups chicken, cooked & diced
6 oz. pkg. long-grain & wild rice with seasonings, cooked
1/2 cup sour cream
10 3/4 oz. can cream of mushroom soup
Saute' mushrooms in butter until tender; add remaining ingredients. Mix gently; spread in a 2-qt. casserole dish. Bake at 350 degrees for 30 minutes.
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