ID:
24
Catagory:
Lunch
Ingredients:
1 tablespoon butter
1/2 cup chopped onion
3/4 cup chopped green bell pepper
8 oz boneless skinless chicken breast, cut into 1/2-inch pieces
2 1/4 teaspoons Montreal chicken seasoning
1 cup shredded mozzarella and Provolone cheese blend (4 oz)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits (8 biscuits)
Instructions:
Steps
1 Heat oven to 350°F. Line large cookie sheet with
cooking parchment paper, or spray with cooking spray.
2 In 10-inch nonstick skillet, melt butter over medium-high
heat. Stir in onion, bell pepper and chicken; cook 5 to 7
minutes, stirring occasionally, until chicken is no longer pink
and vegetables are tender. Stir in 2 teaspoons of the chicken seasoning.
Remove from heat; cool 5 minutes. Stir in cheese.
3 Separate dough into 8 biscuits; let stand 5 minutes.
Gently pull each biscuit apart partially, leaving bottom
and lower sides intact, forming a deep pocket.
Place 1/4 cup chicken mixture inside, pressing inside
to fit. Gently stretch dough over filling, pressing and firmly
sealing around edges of biscuit. Reshape into round,
and place on cookie sheet. Repeat for remaining biscuits. (Biscuits will be full.)
Brush tops of biscuits with water; sprinkle with remaining 1/4 teaspoon seasoning.
4 Bake 15 to 18 minutes or until biscuit tops are golden brown
and inside mixture is heated through. Serve immediately.
Or if freezing for later use, transfer to cooling rack, and
refrigerate until cool, about 45 minutes.
5 To Freeze and Reheat: Wrap each baked, cooled biscuit tightly in plastic wrap and a layer of foil.
Transfer to large resealable freezer plastic bag;
place in freezer. To reheat from frozen, remove one biscuit
from storage bag; unwrap completely.
Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 1/2 minutes;
microwave on High 1 1/2 to 2 minutes or until biscuit bomb
is heated through and center is at least 165°F.
Let stand 1 minute before serving.
ID:
65
Catagory:
Lunch
Ingredients:
1 lb lean (at least 80%) ground beef
2 cans (10 oz each) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Cheddar cheese (6 oz)
Instructions:
Steps
1
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish
or pan with cooking spray.
2
In 10-inch nonstick skillet, cook beef over medium-high heat
5 to 7 minutes, stirring occasionally,
until thoroughly cooked; drain.
Stir in 1/2 cup of the enchilada sauce and the chiles.
3
Spread 1/2 cup of the enchilada sauce evenly in baking
dish. Spread 1/4 cup beef mixture down center of each
tortilla;
sprinkle with 1 tablespoon cheese. Wrap tortillas tightly
around filling, placing seam side down in baking dish.
Top with remaining enchilada sauce.
Sprinkle with remaining cheese.
4
Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Expert Tips
A true red enchilada sauce starts with a little puréed tomato and broth that’s heavily seasoned
with finely chopped garlic, onion, oregano, basil, cumin, and lots of ground red ancho
(dried ripened poblano chiles) powder.
Green enchilada sauce is all about roasted green chiles and tomatillos and is generally much hotter.
Create a toppings buffet with a bowl of spicy green salsa
verde and a smoky tomato salsa, lots of torn fresh cilantro, chopped tomatoes, green onions, and chopped
avocado.
Using ground chicken or turkey instead of ground beef
would make a good variation for saucy enchiladas.
Turkey in particular is a favorite in the southwest.
ID:
75
Catagory:
Lunch
Ingredients:
1 package (about 2 pounds) frozen french fries
1 cup Prego® Pizzeria Style Pizza Sauce
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
3 ounces sliced pepperoni, cut in half (optional)
Instructions:
Prepare the fries according to the package directions. Remove them from the oven. Pour the sauce over the fries.
Step 2
Top with the cheese and pepperoni, if desired.
Step 3
Bake for 5 minutes or until the cheese is melted.
ID:
76
Catagory:
Lunch
Ingredients:
6 tostada shells, warmed
1 can (15 ounces) refried beans, warmed
Buttermilk Ranch
¾ cup Hidden Valley® Old-Fashioned Buttermilk Ranch Dressing
2 cups cubed, cooked chicken
1 cup shredded sharp cheddar cheese
1 tomato, diced
sliced green onions for garnish (optional)
Instructions:
Preheat the oven to 400ºF. Arrange the tostadas on a baking sheet. Spread about ¼ cup refried beans on each tostada shell.
STEP 2
In a bowl, combine the dressing and chicken, and stir until thoroughly coated. Divide the mixture evenly between each tostada shell. Sprinkle with cheese and garnish with tomatoes and green onions, if using.
STEP 3
Bake for 5 minutes or until cheese is melted and bubbly. Serve immediately.
ID:
84
Catagory:
Lunch
Ingredients:
6 c cubed potaoes
5 c water
2 c chopped onion
1/2 c chopped celery
1/2 c thinly sliced carrots
1/4 c butter
4 teas. boullion
2 teas. salt
1/4 teas pepper
1 can (12 ounces) evaporated milk
3 tables fresh parsley
Instructions:
In a slow cooker combine first 9 ingred. Cover and cook on high
7-8 hours or till vegies are tender. Add milk and parsley mix well.
Cover and cook 30-60 min longer or till heated through.
ID:
85
Catagory:
Lunch
Ingredients:
1 can (10-3/4 ounces) condensed cream of celery soup undiluted
1 1/2 c water
1 tabls butter
1 smoked kielbasa cut 1/2 inch pieces
3/4 c uncooked rice
1 pkg ( 10 ounce) frozen peas
1 jar (4-1/2 ounces) sliced mushrooms drained
1 c shredded cheese
Instructions:
In a skillet combine soup, water and butter; bring to boil. Add
kielbasa & rice. Reduce heat; cover & simmer 15 min or till
rice is tender and peas are heated through. Sprinkle with cheese
cover and let stand till melted.
ID:
86
Catagory:
Lunch
Ingredients:
1/4c butter
1/2c +1 tabls flour
1c chicken broth
1c milk
1 beaten egg yolk
2c cooked chicken chopped
1teas salt
1teas pepper
1/2 c carrots
1/2 c green beans
Instructions:
Melt butter in lge pan med. heat add flour, blending well.
Gradually stir in broth, then milk. Reduce heat to low cook till
thick about 2-4 min. Remove 1/4c milk mixture & gradually
stir in egg yolk. Return egg mixture to milk mixture. Add salt
& pepper over chicken heat
ID:
88
Catagory:
Lunch
Ingredients:
1/2 green pepper
1/2 onion
salt & pepper
garlic powder
1Tabls Worcestershire sauce
2Tabls ketchup
1/2c beef broth
1 lb hamburger
1 pkg Provolone cheese
Instructions:
Butter for frying use frying pan. Dice green pepper & onion. Add salt
& pepper, cook till nice apperence.
1lb 1/2 ground beef. Add mushrooms cook till done. Drain grease
add in green pepper onions worshtishire 1 Tabls.
2 Tabls. ketchup
1/2c beef broth
Stir in cook till liquid absorbs. Add probolone over the top of hamburger
mixture let melt. 11 slices of provolone. Will be a little greasy and
messy. Brown buns butter buns.
ID:
91
Catagory:
Lunch
Ingredients:
1 lb ground beef, 70-80% lean*
1 tbsp chili Powder
½ tsp salt
¾ tsp cumin
½ tsp dried oregano
¼ tsp garlic powder
¼ tsp onion powder
½ cup tomato sauce
Instructions:
TACO SHELLS
8 white corn tortillas
½ cup oil, canola or vegetable
ID:
102
Catagory:
Lunch
Ingredients:
1/2c mayonnaise
4teas sweet pickle relish
1teas white vinegar
1/8 teas salt
2tables French dressing
1tabls minced onion
1teas sugar
Instructions:
Stir a few times while in the frig. Cover bowl
ID:
114
Catagory:
Lunch
Ingredients:
INGREDIENTS
2 & 1/2 TBSP CHILI POWDER
1 & 1/2 Tsp GARLIC POWDER
3/4 Tsp ONION POWDER
3/4 Tsp MEXICAN OREGANO
1 & 1/2 Tsp PAPRIKA (you can use smoked)
1 & 1/2 Tbsp GROUND CUMIN
2 & 1/2 Tsp SALT (you decide )
1 Tsp GROUND PEPPER
Instructions:
SHAKE WELL, AND KEEP IT IN A COOL DARK PLACE.
ID:
115
Catagory:
Lunch
Ingredients:
INGREDIENTS _______________
2 Tbsp melted butter
1 Tbsp vegetable oil ( you can add up to 1 more Tbsp if needed)
3 Tbsp All purpose flour
1 1/2 Tbsp CHILi powder
2 tsp Paprika
1 tsp Onion powder
2 tsp garlic powder
1 tsp ground Cumin
1/2 tsp Sugar (I accidentally deleted this part)
1/2 tsp Mexican oregano
1 1/2 tsp Chicken Bouillon ( i used KNORR)
2 tsp tomato paste (I accidentally deleted this part)
Salt if needed
3 C. Chicken broth
Instructions:
Bring to a simmer
ID:
116
Catagory:
Lunch
Ingredients:
1/2 cup flour
1/2 cup Corn meal
1 TBLS Olive oil
Pinch of Turmeric powder
Instructions:
Mix
add a little water to make it a soft dough
Knead well
toast in a non stick pan on medium heat until
you see a bubble or smal brown spots on the bottom
flip and do the same on the other side