Brooke's Recipe Box: August 2014

Saturday, August 30, 2014

Farmer's Market Vegetarian Quesadillas

Stir-Fried Mushrooms With Baby Corn

Stir- Fried Mushrooms With Baby Corn

Crab & Lobster Stuffed Mushrooms

Crab and Lobster Stuffed Mushrooms Recipe

Friday, August 29, 2014

Slow Cooker Buffalo Chicken Sandwiches

Thursday, August 28, 2014

Sweet, Sticky and Spicy Chicken

Shrimp & Mushroom Linguine With Creamy Cheese Herb Sauce

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce Recipe

Tuesday, August 26, 2014

Apple-Raisin French Toast Casserole

Monday, August 25, 2014

Overnight Blueberry French Toast

Ham & Cheese Crescent Roll-Ups

15 Minute Chicken & Rice Dinner

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli florets

1
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2
Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though

Roasted Garlic & Herb Shrimp With Spaghetti

2 tablespoons olive oil
3 cloves garlic, crushed
3 cups Prego® Roasted Garlic & Herb Italian Sauce
1/2 teaspoon crushed red pepper
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
1 package (10 ounces) Pepperidge Farm® Garlic Bread
1 package (16 ounce) spaghetti, cooked and drained (about 8 cups)
3 tablespoons minced fresh Italian parsley, rosemary or thyme (optional)

1
Heat the oven to 400°F. for the bread.
2
Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden.
3
Stir the sauce and red pepper in the skillet and heat to a boil. Reduce the heat to low. Add the shrimp and cook for 5 minutes or until they're cooked through.
4
Meanwhile, bake the bread according to the package directions.
5
Toss the spaghetti with the shrimp mixture. Sprinkle with the parsley. Cut the bread into 2-inch diagonal slices. Serve the bread with the spaghetti mixture.

Creamy Vodka Chicken & Penne

1 1/4 pounds skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons canola oil
1 package (8 ounces) sliced mushrooms
2 cloves garlic, minced
1 jar (24 ounces) Prego® Creamy Vodka Sauce
1 cup frozen peas, thawed
1/2 of a 16-ounce package penne pasta, cooked and drained

Season the chicken with half the salt and black pepper.

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 3 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Season with the remaining salt and black pepper.

Reduce the heat to medium-low. Stir in the sauce. Cover and cook for 5 minutes or until the mixture is hot and bubbling. Remove the skillet from the heat. Stir in the peas. Add the penne and toss to coat.

Easy Spinach Lasagna

Ingredients

2 eggs

2 containers (15 ounces each) ricotta cheese

2 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed dry

1 package (8 ounces) shredded mozzarella cheese, divided

1 tablespoon McCormick® Parsley Flakes

1 teaspoon McCormick® Garlic Powder

1 teaspoon McCormick® Perfect Pinch® Italian Seasoning

1/2 teaspoon salt

1/4 teaspoon McCormick® Black Pepper, Ground

1 jar (26 ounces) spaghetti sauce

1/2 cup water

9 lasagna noodles, uncooked

1/4 cup grated Parmesan cheese

Directions

Preheat oven to 350°F. Beat eggs in large bowl. Add ricotta cheese, spinach, 1 1/2 cups mozzarella cheese, parsley, garlic powder, Italian seasoning, salt and pepper; mix well. Empty spaghetti sauce into medium bowl. Pour water into empty jar; cover and shake well. Add to spaghetti sauce; mix well.
Spread about 1 cup of the sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat sauce, noodles and cheese layer once. Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional spaghetti sauce, if desired.