Makes 6 servings
1-1/2 pounds lean ground beef
2 onions, chopped
1 yellow bell pepper, seeded and chopped
2 garlic cloves, minced
2 cans (15.5 oz) kidney beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
1 cup chicken broth
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1. Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tablespoons of the chili powder, and 1/2 teaspoon each of the cumin and oregano in slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove cover and stir in remaining 1 tablespoon chili powder, 1/2 teaspoon each cumin and oregano, and salt. Serve with cornbread, if desired.
Recipe taken from Family Circle magazine, October 2010
Showing posts with label Single Servings. Show all posts
Showing posts with label Single Servings. Show all posts
Monday, November 15, 2010
Wednesday, November 10, 2010
Crescent Chicken Bundles
Makes 8 single servings
2 packages (3 oz each) cream cheese, softened
4 tablespoons butter, melted, divided
2 tablespoons minced chives
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 oz each) refrigerated crescent rolls
1 cup crushed seasoned croutons
1. In a small bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.
3. Place rectangles on ungreased baking sheets. Either freeze until firm or bake right away. If freezing, transfer firm rectangles into a labeled freezing gallon bag and seal. Freeze for up to 2 months.
TO BAKE IMMEDIATELY: Bake at 350°F for 20-25 minutes or until golden brown. Serve warm.
TO USE FROZEN SQUARES: Thaw in refrigerator and bake at 350°F for 20-25 minutes or until golden brown. Serve warm.
Recipe taken from
.
2 packages (3 oz each) cream cheese, softened
4 tablespoons butter, melted, divided
2 tablespoons minced chives
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 oz each) refrigerated crescent rolls
1 cup crushed seasoned croutons
1. In a small bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.
3. Place rectangles on ungreased baking sheets. Either freeze until firm or bake right away. If freezing, transfer firm rectangles into a labeled freezing gallon bag and seal. Freeze for up to 2 months.
TO BAKE IMMEDIATELY: Bake at 350°F for 20-25 minutes or until golden brown. Serve warm.
TO USE FROZEN SQUARES: Thaw in refrigerator and bake at 350°F for 20-25 minutes or until golden brown. Serve warm.
Recipe taken from
.
Italian Chicken Roll-Ups
Makes 8 Single Servings
8 boneless skinless chicken breast halves (4 oz each)
8 thin slices of deli ham
4 slices of provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley (or 4 teaspoons dried parsley)
1/2 cup milk
Cooking spray
1. Flatten chicken to 1/4 inch thickness. Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.
2. In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
3. Wrap each chicken roll-ups in plastic wrap; place in a large freezer bag. Seal, label and freeze for up to 2 months.
4. If cooking right away, place the chicken roll-ups seam side down on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, at 425°F for 25 minutes or until juices run clear. Remove toothpicks.
TO USE FROZEN CHICKEN: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425°F for 30 minutes or until the juices run clear.
Recipe taken from
8 boneless skinless chicken breast halves (4 oz each)
8 thin slices of deli ham
4 slices of provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley (or 4 teaspoons dried parsley)
1/2 cup milk
Cooking spray
1. Flatten chicken to 1/4 inch thickness. Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.
2. In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
3. Wrap each chicken roll-ups in plastic wrap; place in a large freezer bag. Seal, label and freeze for up to 2 months.
4. If cooking right away, place the chicken roll-ups seam side down on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, at 425°F for 25 minutes or until juices run clear. Remove toothpicks.
TO USE FROZEN CHICKEN: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425°F for 30 minutes or until the juices run clear.
Recipe taken from
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