What's a dinner meal you can make quickly that tastes good and has veggies in it?!
Take 2 large yellow squash and remove bright yellow external skin (I use a potato peeler) and chop into pieces for boiling. boil in chicken bullion until very tender.
While squash is cooking take 1 package of cream cheese, 1 avocado, 1/2 medium union chopped, 1 package of shredded mild cheddar cheese (2 cups), 1 tbsp garlic seasoning, 1/2 tbsp of lawry's seasoning and 1/2 tbsp lemon juice (optional, but preferred). mix together.
Once fully mixed, drain and add squash and beat until it is a runny milkshake texture. If it is rather thick then add broth little by little until it reaches desired texture.
Add 8 slices of cooked bacon (chopped into small pieces) and stir. Then set aside.
Use 2 cups of broth from squash and bring to a boil. Add 2 cups instant rice. Cook fully.
Mix together rice and squash mixture and bake at 425 until bubbly. can take 20-30 minutes.
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avacodo free recipes :)
Slow Cooker Chicken with Rosemary, Apples and Onions
2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.
SIDE #1
take 1 yellow squash and 1 zucchini chop into bite size pieces. Sauté with 1 tbsp butter, chopped garlic (1/2 tbsp) and chopped onion (1/2) for about 3 minutes.
Add one can of chopped tomatoes and cook until all excess juices are gone. Your veggies should be tender, but not mushy.
put on top of parmesan noodles and then garnish with shredded cheese (I use Colby and Monterey jack)
SIDE #2
take 1 bag of baby carrots, 1 tbsp butter and 1/4 cup brown sugar. Put all in pot turn on medium heat and cover. Cook for 10 minutes then remove lid and cook on low for another 10 minutes. Carrots should be wrinkled but not mushy.
Answers: Preheat oven to 425.
Take 2 large yellow squash and remove bright yellow external skin (I use a potato peeler) and chop into pieces for boiling. boil in chicken bullion until very tender.
While squash is cooking take 1 package of cream cheese, 1 avocado, 1/2 medium union chopped, 1 package of shredded mild cheddar cheese (2 cups), 1 tbsp garlic seasoning, 1/2 tbsp of lawry's seasoning and 1/2 tbsp lemon juice (optional, but preferred). mix together.
Once fully mixed, drain and add squash and beat until it is a runny milkshake texture. If it is rather thick then add broth little by little until it reaches desired texture.
Add 8 slices of cooked bacon (chopped into small pieces) and stir. Then set aside.
Use 2 cups of broth from squash and bring to a boil. Add 2 cups instant rice. Cook fully.
Mix together rice and squash mixture and bake at 425 until bubbly. can take 20-30 minutes.
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avacodo free recipes :)
Slow Cooker Chicken with Rosemary, Apples and Onions
2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.
SIDE #1
take 1 yellow squash and 1 zucchini chop into bite size pieces. Sauté with 1 tbsp butter, chopped garlic (1/2 tbsp) and chopped onion (1/2) for about 3 minutes.
Add one can of chopped tomatoes and cook until all excess juices are gone. Your veggies should be tender, but not mushy.
put on top of parmesan noodles and then garnish with shredded cheese (I use Colby and Monterey jack)
SIDE #2
take 1 bag of baby carrots, 1 tbsp butter and 1/4 cup brown sugar. Put all in pot turn on medium heat and cover. Cook for 10 minutes then remove lid and cook on low for another 10 minutes. Carrots should be wrinkled but not mushy.
You get healthy protein and lots of veggies and it's super easy to make. We enjoy it a lot.
Macaroni Tuna Cassrole
Yields 4 big servings
Ingredients
1 package (7 ? oz.) macaroni and cheese dinner
1 can (10 ? oz.) cream of celery soup, undiluted
3 packages (3 oz. each) tuna
? cup of milk (fat free)
? to 1 teaspoon of onion powder (depending on your
taste for onion)
1 jar (4 oz.) of diced pimentos
1 to 2 cups frozen peas or frozen mixed vegetables
(whatever your preference)
1 cup (4 oz dry measure) shredded cheddar cheese
Minced fresh parsley. optional
Directions
Prepare macaroni and cheese according to package
Directions. In a bowl combine all ingredients excluding
cheese, then stir in the macaroni and cheese. Pour into
a 2 qt. baking dish greased or sprayed with cooking spray.
Sprinkle with cheese (and minced fresh parley if desired)
Bake, uncovered, at 350 degrees for 20 to 30 minutes
or until cheese is melted.
If you want something incredibly simple (but still delicious)--defrost frozen spinach and then wring it out to remove water. Toss it with just cooked pasta and canned (or fresh) diced tomatoes and sprinkle with a little bit of parmesan cheese. It's one of my favorite simple, easy dinners.
pasta with tossed vegetables in marinara or alfredo sauce
Cook veggies
Cook pasta, drain, add sauce and veggies, mix well, heat a few minutes til sauce is hot and serve.
I like to use boneless chicken breast...cut it up in to cube's...brown it......when it is done cooking I add 2 cans of cream of mushroom soup....than I add a bag of frozen veges.....California blend....Than I serve it over either steamed rice or dinner rolls....I can have this on my dinner table in 30 min. I hope you like this!
Ratatouille is great for this as even those not hugely into veg seem to like it for its slow cooked sweetness. Serve with some grilled chicken, ripped up bread pieces and a bowl of thick greek yoghurt.
Here's a recipe I made up & now everybody asks for it!
Spaghetti with Turkey Sausage, Garlic, & Spinach
Makes: 4 Servings
Total Time: 45 min
Ingredients:
1 pkg. frozen spinach
1 lb. bulk turkey sausage
1/4 cup light olive oil, divided
3 cloves garlic, minced
1 lb. spaghetti
1/4 cup parmesan cheese
salt & pepper to taste
Preparation
While bringing the water for the spaghetti to a boil, place the frozen spinach in a microwave-safe dish and microwave until thawed.
When spinach is thawed, drain well in colander.
Pre-heat large non-stick skillet to medium-high. Cook spaghetti according to directions on package.
While spaghetti is cooking, brown turkey sausage in half of the olive oil. Add minced garlic and saute until golden. Carefully add spinach to the skillet and heat through.
Combine spaghetti with mixture in skillet, and stir in the remaining half of the olive oil and then the Kraft Parmesan Cheese.
Heat through, gently toss, and serve.
Goes great with some crusty bread spread with roasted garlic, a salad, and a glass of wine.
Note: Grated zucchini also goes well in place of, or in addition to, the spinach in this dish, just make sure to saute zucchini after adding the garlic. You could also do the same thing with thinly sliced broccoli. You get the idea.
Elbow Macaroni (boiled until done), a packet of Knorrs Alfredo Pasta Sauce, and steam some baby carrots & broccoli, then finely chop the baby carrots and broccoli, throw in with the Alfredo & Elbows. Then, open a can of corn, drain juice, and add in the mix. It's delicious and is usually prepared within 30-45 minutes.
stir fry