Cheesey Italian Chicken

Cheesey Italian Chicken
serves 4
Ingredients:
1 Gallon Ziploc Freezer Bag
1 1/2 pounds chicken tenderloins (you can substitute any chicken meat)
1 cup Italian salad dressing
8 ounces cream cheese
1 can condensed Cream of Chicken Soup
1/2 cup milk
1 medium orange bell pepper, chopped
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked pasta or rice (whatever you'd like to serve the chicken with)
1 cup chopped tomatoes (optional, for garnish)
Fresh parsley (optional, for garnish)

Directions:
Gather all your ingredients and place in a Gallon-sized Ziploc Brand Freezer Bag
Now for the fun! Let the kids mix, mash, and get everything combined. Fortunately, Ziploc bags are tough enough to take the torture from kids.:)
That's it! You can follow the instructions below to bake or you can attach a label to it and pop it in the freezer for another day.
I think this would be SO FUN to do as a play date activity! While the moms make up a few batches of these for freezer meals, the kids can play! Plus, you'll have a dinner ready to bake when you go home!
To bake, preheat oven to 350 degrees. Bake for 45-55 minutes until chicken is tender and no longer pink.
Serve over rice or pasta. Garnish with chopped tomatoes and parsley, if desired.

Hot Pizza Dip Bites

*Note: These pizza bites can also be made in a shallow baking dish as more of a dip versus finger food. I’ve included instructions for that variation below the recipe. Also, feel free to tailor toppings to your tastes. The sky’s the limit when it comes to pizza!
*Makes about 24 pizza bites
INGREDIENTS:
8 ounces cream cheese, light or regular, softened
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder or 1 clove fresh minced garlic
1 cup shredded mozzarella cheese
1 cup finely shredded parmesan cheese
1 cup pizza sauce or good marinara sauce (my favorite pizza sauce recipe is here)
3 ounces finely chopped pepperoni
24 square wonton wrappers
DIRECTIONS:
Preheat the oven to 350 degrees F. In a small bowl, whisk together the cream cheese, oregano, basil and garlic. Lightly grease a mini-muffin tin pan with cooking spray and press one wonton wrapper gently into the muffin tin, carefully but firmly pressing it into the sides of the cups. Bake the wonton wrappers for 4-6 minutes, until lightly browned. Remove the pan from the oven and keep the wonton wrappers in the mini cups.
Dollop a teaspoon or two of the cream cheese mixture into the bottom of each wonton cup. Sprinkle mozzarella cheese over the top of the cream cheese mixture. Top with a teaspoon or so of the pizza sauce. Sprinkle with parmesan cheese and chopped pepperoni. Bake for 10 more minutes until the filling is bubbly and wonton edges are golden brown. Serve warm!
To make this into a dip: spread the cream cheese mixture into the bottom of a 9” shallow oven-proof dish. Sprinkle ½ cup of the mozzarella, then
½ cup of the parmesan cheese over the cream cheese mixture. Spread the pizza sauce over the cheeses. Sprinkle with remaining cheeses. Top with pepperoni and other veggies or pizza toppings of your choice. Bake until hot and bubbly, about 20 minutes. Serve warm with tortilla chips, baquette slices or crackers.

Smoky Tomato and Couscous Soup

What you will need for this amazing recipe

1/2 cups sour cream

1/2 cup cilantro leaves

1 tablespoon extra-virgin olive oil

1/4 large onion, finely chopped

1 canned chipotle chile in adobo sauce, chopped

One 32-ounce container chicken broth

One 28-ounce can crushed tomatoes

3/4 cup israeli couscous

4 ounces ham, cut into 1/4 inch cubes

Salt and pepper

How to make it!

1) Using a food processor, pulse the sour cream and 1/4 cup cilantro until smooth; refrigerate.

2) In a large saucepan, heat the olive oil over medium-high heat. Add the onion and chipotle chile and cook until softened, about 5 minutes. Add the chicken broth and tomatoes and bring to a boil for 5 minutes. Add the couscous and cook until al dente, about 8 minutes. Stir in the ham; season with salt and pepper.

3)To serve, top the soup with the cilantro sour cream and remaining 1/4 cup cilantro. 

Copy Cat Recipes!

Learn to cook the highly guarded secrets behind dishes from :


» Red Lobster


» Applebee's


» Chili's


» Olive Garden


» T.G.I. Fridays

» Outback Steakhouse

» Starbucks



Do you spend hours each month waiting in a restaurant lobby to get seated? Do you spend hundreds of dollars per month paying others to cook secret recipes that you never thought you would be able to cook on your own?

What if you could cook these same recipes without waiting to be seated, at any time, and for a fraction of the cost? Now you can!



Cook the same recipes from your favorite restaurants for friends and family and have them convinced that you've ordered in. They simply will not believe that you've learned the secret, guarded recipes from the best restaurants.

Just click here to get started!

Click Here!

Mashed Potato Layer Bake

A pretty layered casserole of creamy mashed white and sweet potatoes is flavored with cream cheese spread and sour cream, and topped with two kinds of cheese for extra flavor.

TIP : Make Ahead: Assemble casserole as directed. Do not add the cheese topping. Cover and refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, uncover and bake casserole as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.

Ingredients:

4 large white potatoes, peeled, chopped and cooked

2 large sweet potatoes, peeled, chopped and cooked

1 tub (8 oz.) Philadelphia® Chive & Onion Cream Cheese Spread, divided

1/2 cup Breakstone's® or Knudsen® Sour Cream, divided

1/4 tsp. each salt and black pepper

1/4 cup Kraft® Shredded or 100% Grated Parmesan Cheese, divided

1/4 cup Kraft® Shredded Cheddar Cheese, divided

Directions:

Preheat oven to 375°F.

Place potatoes in separate bowls.

Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
Stir half of the Parmesan cheese into white potatoes.

Stir half of the Cheddar cheese into sweet potatoes.

Alternately layer half each of the white potato and sweet potato mixture in 2-qt. clear glass casserole.

Repeat layers.
Bake 15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.

Pepperoni Pizza Puffs!

Tip :

Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag.

To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.

What you need :

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup store-bought pizza sauce
2 tablespoons finely chopped fresh basil
1 red bell pepper, sliced

Directions:

Preheat the oven to 375°.

Grease a 24-cup mini-muffin pan.

In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.

Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups.

Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil.

Serve the puffs and red pepper slices with the pizza sauce for dipping.

CHICKEN - PASTA PRIMAVERA

2 c. chopped broccoli1

3 c. chopped onion1

4 tsp. minced garlic1 carrot, cut in thin strips

1 tbsp. vegetable oil

2 c. cut up cooked chicken

1 tsp. salt

2 med. tomatoes, chopped (optional)

1 tsp. salt

8 oz. pkg. wheel noodles

1/3 c. Parmesan cheese

Cook noodles as directed on package.

Cook and stir broccoli, onion, garlic and carrots in oil in 10 inch skillet or wok over medium heat until broccoli is tender, about 10 minutes.

Stir in cooked chicken, salt and tomatoes.

Heat until chicken is hot, about 3 minutes.

Mix chicken mixture with pasta noodles.

Sprinkle with cheese and enjoy. 6 servings.