[chicken fettuccine casserole]

Prep Time: 20 Min
Total Time: 50 Min
Serves: 2

Ingredients:

4.5 oz refrigerated fettuccine

2 Tbsp salted butter

2 Tbsp all-purpose flour

1 cup chicken broth (from 32-oz carton)

1/4 cup half-and-half

3/4 cup cubed cooked chicken

1/4 cup oil-packed sun-dried tomatoes, drained and cut into thin strips

1 slice bacon, crisply cooked and crumbled

2 Tbsp shredded Parmesan cheese

Directions:

Heat oven to 350º. Drizzle square baking dish, 8x8x2 inches, with olive oil. Cook and drain fettuccine as directed on package.  While fettuccine is cooking, melt butter in 1-quart saucepan over medium heat. Stir in flour. Gradually stir in broth.  Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon.  Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.

[biscuit, ham and potato bake]

so simple... an easy Sunday morning feast

This recipe is based on a recipe by Pillsbury

Prep Time: 15 Min
Total Time: 55 Min
Serves: 2

Ingredients:

2 Pillsbury Grands frozen buttermilk biscuits (from 25-oz bag)

2 eggs

1/3 cup 1% or nonfat milk

1/4 teaspoon ground mustard

1 cup frozen potatoes, (diced hash browns, uncooked)

1/3 of a red bell pepper, diced

1/3 of a white onion, diced

1/2 cup diced ham

1/2 cup shredded Cheddar cheese (2 oz)

Directions:
Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.  Heat oven to 350°F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.  Drizzle 2-quart Pyrex pan with olive oil.  Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.  Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

[creamy potatoes and pork chops]

super easy, super basic meat and potatoes

Prep Time: 20 Min
Total Time: 1 Hr 15 Min
Makes: 4

Ingredients:

2 bone-in pork loin chops, trimmed of fat

1/2 tsp seasoned salt

1 (10 3/4-oz) can condensed cream of mushroom soup

1 1/4 cups milk

1 Tbsp Worcestershire sauce

8 red potatoes, washed and quartered with skins left on

1 cup frozen sweet peas 

Directions:
Heat oven to 350°F. Sprinkle pork chops with seasoned salt. Spray large nonstick skillet with nonstick cooking spray.  Heat over medium-high heat until hot. Add pork chops; brown well on both sides.
In 13x9-inch (3-quart) glass baking dish, combine soup, milk and Worcestershire sauce; mix until smooth. Add potatoes and peas; stir until coated. Place browned pork chops over potato mixture. Cover with foil.
Bake at 350°F. for 30 minutes. Uncover; bake an additional 20 to 25 minutes or until potatoes and pork chops are tender.

[parmesan crescent-topped chicken a la king]

based on pillsbury's recipe

Ingredients

2 tablespoons unsalted butter

3 large chicken breasts, cut into bite-sized cubes

1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)

2 cups frozen mixed vegetables, green beans, peas, corn

1/2 cup diced white onion

1/2 cup all-purpose flour

1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/8 teaspoon pepper

1 3/4 cups Chicken Broth

3/4 cup milk

1/4 cup grated Parmesan cheese

Topping

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1 egg white, beaten

2 tablespoons grated Parmesan cheese

DIRECTIONS 

Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Lightly season chicken with salt and pepper and add chicken to the skillet; cook and stir 3 minutes. Add vegetables; cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally. 

Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish. 

Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

[honey cornbread muffins]

Based on a recipe by The Neelys

Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
 

Special equipment: 12-cup muffin tin and Pam for baking (the one with the flour in it)

Directions
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
 

Prep the muffin tin by spraying each cup with Pam.  Evenly divide the cornbread mixture into the cups. Bake for 7 minutes, then reduce oven heat to 375 and continue cooking for 8 more minutes (15 total).  At 15 minutes muffins should be golden brown on sides and a toothpick should come out of the center cleanly.