Today's date: June 18, 2013
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November 29, 2012 |
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| by Dorothy Bloemendaal | |
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Quick & Easy Chicken Tetrazzini 1/2 lb. spaghetti, uncooked 2 Tbsp. butter 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1/2 tsp. pepper 1 pkg. (8 oz.) sliced fresh mushrooms 1 tub (10 oz.) Philadelphia Original Cooking Creme 1 cup frozen peas, thawed 1/4 cup grated parmesan cheese, divided Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, melt butter in large deep skillet on medium heat. Add chicken and pepper; cook and stir 4 min. or just until chicken is no longer pink. Add mushrooms; cook and stir 5 min. Add cooking creme and peas; cook and stir 5 min. Drain spaghetti. Add to chicken mixture with 3 Tbsp. Parmesan; toss to coat. Top with remaining Parmesan. Makes 6 servings. “Bag It” Chopped Salad 2 Tbsp. Light Ranch dressing 1/2 tsp. hot pepper sauce (optional) 1 cup shredded lettuce 1 small tomato, seeded, chopped 6 slices turkey breast, chopped 2 Tbsp. Mexican style finely shredded four cheese 8 tortilla chips, divided Mix dressing and pepper sauce; spoon into large resealable plastic bag. Fill bag with lettuce, tomatoes, turkey and cheese; seal bag. Place tortillas chips in separate resealable plastic bag; seal bag. Shake salad bag just before serving. Crush 3 tortilla chips; sprinkle over salad. Serve with remaining whole chips. Makes 1 serving. Milk Chocolate -Peanut Butter Bark 1 cup milk chocolate chips 1 cup peanut butter c hips 1/2 cup chopped salted peanuts Line cookie sheet with foil. In 2-quart saucepan, melt chocolate chips and peanut butter chips over low heat, stirring constantly until smooth. Remove from heat. Stir in peanuts. On cookie sheet, spread mixture to 1/4 inch thickness. Refrigerate about 30 minutes or until set. Break into pieces. |
©Fulda Free Press 2013