If you like garlic, this is the salad for you. Warning, Listerine will not help you after eating this.
Ingredients
4 hands full of fresh green beans (I went to the produce section and literally grabbed four hands full)
2 cloves garlic, minced
1 large slice of red onion, minced
1/2 of a red bell pepper, minced
1/2 of a green bell pepper, minced
olive oil
red wine vinegar
salt
pepper
Place a large pot with salted water on the stove to begin boiling. Snap the ends off of the green beans and rinse them in cold water. When the water is boiling, place the beans in the water, return to a boil, and let boil for five minutes. Remove the beans from the boiling water to a colander and rinse with cold water to stop the cooking process. Pat the beans dry.
In a large bowl, toss all of the vegetables together. Drizzle with olive oil and red wine vinegar. Sprinkle with salt and pepper to taste. Refrigerate for at least four hours before serving. The longer it marinates, the more flavorful it becomes. Serve cold.
Wednesday, December 31, 2008
Stuffed Mushrooms
These turn out rather elegant! They make an excellent appetizer. I also think the stuffing would be phenomenal used in stuffed chicken breasts.
Ingredients
24 large mushrooms
10 oz. frozen spinach, thawed and squeezed of all moisture
4 oz. cream cheese
1 tub of crumbled feta cheese
1/2 cup chopped green onions
2 cloves of garlic
1 teaspoon salt
1 teaspoon pepper
splash of Tabasco
grated Parmesan cheese
non-stick cooking spray
Preheat oven to 350.
Remove mushroom stems and discard. Clean and dry the mushrooms and place them in a single layer in a 13x9 inch baking dish sprayed with non-stick cooking spray.
In a food processor, pulse all ingredients except for the mushrooms and the Parmesan cheese. Pulse until smooth. Top each mushroom cap with a portion of the spinach mixture, putting them back into the baking dish when stuffed. Sprinkle all of the stuffed mushrooms with Parmesan cheese.
Bake for about 15-20 minutes, remove from oven to serving dish, and serve hot.
Ingredients
24 large mushrooms
10 oz. frozen spinach, thawed and squeezed of all moisture
4 oz. cream cheese
1 tub of crumbled feta cheese
1/2 cup chopped green onions
2 cloves of garlic
1 teaspoon salt
1 teaspoon pepper
splash of Tabasco
grated Parmesan cheese
non-stick cooking spray
Preheat oven to 350.
Remove mushroom stems and discard. Clean and dry the mushrooms and place them in a single layer in a 13x9 inch baking dish sprayed with non-stick cooking spray.
In a food processor, pulse all ingredients except for the mushrooms and the Parmesan cheese. Pulse until smooth. Top each mushroom cap with a portion of the spinach mixture, putting them back into the baking dish when stuffed. Sprinkle all of the stuffed mushrooms with Parmesan cheese.
Bake for about 15-20 minutes, remove from oven to serving dish, and serve hot.
Tuesday, December 23, 2008
Mexican-Style Pork Chops with Garlic Potatoes
This is SPICY. The pork chops and potatoes come out very tender and EXTREMELY flavorful.
Ingredients
1/2 Tablespoon ground cumin
1 teaspoon ground red pepper (cayenne)
1/2 Tablespoon onion powder
1/2 Tablespoon black pepper
1/2 Tablespoon garlic powder
2 thick, center cut pork chops, trimmed of all visible fat
3 Tablespoons olive oil, divided
2 large baking potatoes, cut into cubes
4 cloves garlic, minced
salt
Rinse the pork chops with water, pat dry. In a pie pan, mix together the cumin, red pepper, onion powder, black pepper, and garlic powder. Coat the pork chops on all sides with the spice mixture. Sprinkle with salt to your taste preference. Let set at room temperature for about 20-30 minutes.
In a large bowl, toss together the potatoes, garlic, and 1 Tablespoon of olive oil. Sprinkle with salt to your taste preference.
Preheat oven to 400. Spray a 2-quart casserole dish with non-stick cooking spray.
In a skillet, heat the remaining 2 Tablespoons of olive oil on medium high heat. Place the pork chops into the hot oil and sear on both sides until golden brown.
Place the pork chops into the middle of the prepared baking dish. Surround the pork chops with the potatoes. Cover with foil.
Bake for 20 minutes covered. Remove foil and set it aside. Bake for an additional 20 minutes uncovered. Reduce heat to 375, cover with the saved sheet of foil, and bake for an additional 10 minutes. Potatoes should be tender.
Ingredients
1/2 Tablespoon ground cumin
1 teaspoon ground red pepper (cayenne)
1/2 Tablespoon onion powder
1/2 Tablespoon black pepper
1/2 Tablespoon garlic powder
2 thick, center cut pork chops, trimmed of all visible fat
3 Tablespoons olive oil, divided
2 large baking potatoes, cut into cubes
4 cloves garlic, minced
salt
Rinse the pork chops with water, pat dry. In a pie pan, mix together the cumin, red pepper, onion powder, black pepper, and garlic powder. Coat the pork chops on all sides with the spice mixture. Sprinkle with salt to your taste preference. Let set at room temperature for about 20-30 minutes.
In a large bowl, toss together the potatoes, garlic, and 1 Tablespoon of olive oil. Sprinkle with salt to your taste preference.
Preheat oven to 400. Spray a 2-quart casserole dish with non-stick cooking spray.
In a skillet, heat the remaining 2 Tablespoons of olive oil on medium high heat. Place the pork chops into the hot oil and sear on both sides until golden brown.
Place the pork chops into the middle of the prepared baking dish. Surround the pork chops with the potatoes. Cover with foil.
Bake for 20 minutes covered. Remove foil and set it aside. Bake for an additional 20 minutes uncovered. Reduce heat to 375, cover with the saved sheet of foil, and bake for an additional 10 minutes. Potatoes should be tender.
Monday, December 22, 2008
Three A Day Salad
This salad is flavor and nutrient packed. It's got it all, including three of your five daily servings of fruits and veggies, and the added bonus of heart healthy almonds. And, using the Sweet and Sour Dressing recipe, if made with the healthy version, the dressing has heart healthy olive oil. What's not to love?
Ingredients
2 cups (2 hands full) of lettuce mix (with carrots, romaine, iceberg, and radishes)
1 small apple, cored and cubed
1/2 cup green grapes, cut in half
1 Tablespoon dry roasted, unsalted sliced almonds
1 oz. sharp cheddar cheese
2 Tablespoons Sweet and Sour Salad Dressing (see Blog Archives or use the search feature)
Place lettuce on plate or in salad bowl. Top with apples, grapes, and cheese. Drizzle dressing over salad. Sprinkle with almonds. Serve and enjoy!
Ingredients
2 cups (2 hands full) of lettuce mix (with carrots, romaine, iceberg, and radishes)
1 small apple, cored and cubed
1/2 cup green grapes, cut in half
1 Tablespoon dry roasted, unsalted sliced almonds
1 oz. sharp cheddar cheese
2 Tablespoons Sweet and Sour Salad Dressing (see Blog Archives or use the search feature)
Place lettuce on plate or in salad bowl. Top with apples, grapes, and cheese. Drizzle dressing over salad. Sprinkle with almonds. Serve and enjoy!
Traditional Baked Hoagie
I'm a Pittsburgh native, and hoagies are a staple-food there. Goodness, high school marching bands sell them as fund raisers! This is my favorite version, baked in the oven.
**Buy your bread from the bakery.
**Buy your meat from the deli, custom cut to thin but not too thin.
Ingredients
one hoagie roll, cut in half but not separated
3 slices hard salami
2 slices beef bologna
3 slices Virgina baked ham
4 slices of mild banana pepper rings
1 thin slice of red or sweet onion
1 slice of provolone cheese
mayonnaise or my recipe for Sweet and Sour Salad Dressing (see Blog Archives or use Search at top left corner)
lettuce
tomato
Preheat oven to 400.
Place open hoagie roll on ungreased cookie sheet. Layer with, in order, salami, bologna, ham, pepper rings, onion sliver, and provolone.
Bake for about 7-8 minutes or until cheese is melted and everything is heated through.
Pile on the lettuce and tomato and serve with either mayonnaise or the Sweet and Sour Dressing drizzled over it all.
**Buy your bread from the bakery.
**Buy your meat from the deli, custom cut to thin but not too thin.
Ingredients
one hoagie roll, cut in half but not separated
3 slices hard salami
2 slices beef bologna
3 slices Virgina baked ham
4 slices of mild banana pepper rings
1 thin slice of red or sweet onion
1 slice of provolone cheese
mayonnaise or my recipe for Sweet and Sour Salad Dressing (see Blog Archives or use Search at top left corner)
lettuce
tomato
Preheat oven to 400.
Place open hoagie roll on ungreased cookie sheet. Layer with, in order, salami, bologna, ham, pepper rings, onion sliver, and provolone.
Bake for about 7-8 minutes or until cheese is melted and everything is heated through.
Pile on the lettuce and tomato and serve with either mayonnaise or the Sweet and Sour Dressing drizzled over it all.
Spicy Cappicola Baked Hoagie
Yeah, sounds easy, right? Well, hoagies can get messed up! It's all about the combination of meat, cheese, and veggies. If you mix certain things, they just simply taste funny. Here is my husband's favorite homemade version.
**Buy your bread from the bakery.
**Buy your meat from the deli, custom cut to thin but not too thin.
Ingredients
one hoagie roll, cut in half but not separated
3 slices spicy cappicola ham
3 slices hard salami
3 slices of Virgina baked ham
4 slices of mild banana pepper rings
1 thin slice of red or sweet onion
1 slice of provolone cheese
mayonnaise or my recipe for Sweet and Sour Salad Dressing (see Blog Archives or use Search at top left corner)
lettuce
tomato
Preheat oven to 400.
Place open hoagie roll on ungreased cookie sheet. Layer with, in order, cappicola, salami, ham, pepper rings, onion sliver, and provolone.
Bake for about 7-8 minutes or until cheese is melted and everything is heated through.
Pile on the lettuce and tomato and serve with either mayonnaise or the Sweet and Sour Dressing drizzled over it all.
**Buy your bread from the bakery.
**Buy your meat from the deli, custom cut to thin but not too thin.
Ingredients
one hoagie roll, cut in half but not separated
3 slices spicy cappicola ham
3 slices hard salami
3 slices of Virgina baked ham
4 slices of mild banana pepper rings
1 thin slice of red or sweet onion
1 slice of provolone cheese
mayonnaise or my recipe for Sweet and Sour Salad Dressing (see Blog Archives or use Search at top left corner)
lettuce
tomato
Preheat oven to 400.
Place open hoagie roll on ungreased cookie sheet. Layer with, in order, cappicola, salami, ham, pepper rings, onion sliver, and provolone.
Bake for about 7-8 minutes or until cheese is melted and everything is heated through.
Pile on the lettuce and tomato and serve with either mayonnaise or the Sweet and Sour Dressing drizzled over it all.
Wednesday, December 17, 2008
Breakfast Casserole
If there is one recipe that should be a staple food at every breakfast gathering, THIS is it (well, maybe besides my Mom's French Toast Casserole recipe, see Blog Archives).
This is a recipe that you make the night before your breakfast. If you are serving it at a dinner party, like I did, make it the morning of. It needs at least eight hours to sit so the bread soaks up the egg mixture.
Ingredients
1 lb. regular bulk sausage, lightly browned, blotted with paper towels to remove excess grease, and crumbled (a food processor is good for crumbling)
4 cups of bread, cubed (I prefer using unsliced Italian bread from the grocer's deli)
2 cups finely shredded cheddar cheese
10 eggs
4 cups 2% milk
1 teaspoon dry ground mustard
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
butter-flavored cooking spray
Spray 13x9-inch baking dish with butter-flavored cooking spray. Arrange bread evenly in baking dish. Sprinkle with the cheese.
In a large bowl, slightly whisk the eggs. Add milk, whisking until smooth. Add the mustard, salt, onion powder, and pepper, whisking just until combined. Pour this evenly over the bread in the baking dish.
Sprinkle sausage evenly over the top of the entire mixture. Press down slightly on entire mixture. Cover and chill over night, or at least for eight hours.
One hour before your party or meal, preheat oven to 325. Allow the dish to sit out while oven is preheating.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for about 20-30 minutes. Check the middle with a butter knife to ensure eggs are setting. If it's runny, it needs more time. If the sausage is getting to dark, cover with foil again.
Keep covered with foil until ready to serve to retain the heat. Serve hot and enjoy!
This is a recipe that you make the night before your breakfast. If you are serving it at a dinner party, like I did, make it the morning of. It needs at least eight hours to sit so the bread soaks up the egg mixture.
Ingredients
1 lb. regular bulk sausage, lightly browned, blotted with paper towels to remove excess grease, and crumbled (a food processor is good for crumbling)
4 cups of bread, cubed (I prefer using unsliced Italian bread from the grocer's deli)
2 cups finely shredded cheddar cheese
10 eggs
4 cups 2% milk
1 teaspoon dry ground mustard
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
butter-flavored cooking spray
Spray 13x9-inch baking dish with butter-flavored cooking spray. Arrange bread evenly in baking dish. Sprinkle with the cheese.
In a large bowl, slightly whisk the eggs. Add milk, whisking until smooth. Add the mustard, salt, onion powder, and pepper, whisking just until combined. Pour this evenly over the bread in the baking dish.
Sprinkle sausage evenly over the top of the entire mixture. Press down slightly on entire mixture. Cover and chill over night, or at least for eight hours.
One hour before your party or meal, preheat oven to 325. Allow the dish to sit out while oven is preheating.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for about 20-30 minutes. Check the middle with a butter knife to ensure eggs are setting. If it's runny, it needs more time. If the sausage is getting to dark, cover with foil again.
Keep covered with foil until ready to serve to retain the heat. Serve hot and enjoy!
Brown Sugar Cinnamon Topping
My daughter and I hosted her Daisy Troop's December meeting. We made the theme "Christmas Breakfast" and turned it into a holiday breakfast feast, complete with the girls wearing their favorite Christmas pajamas. I served waffles in the shape of Hello Kitty and her friends (waffle iron sold at Target), pancake puffs (cast iron skillet sold at Bed, Bath, and Beyond), breakfast casserole (recipe above this one), and a fresh fruit tray (strawberries, fresh pineapple, orange slices, red grapes, green grapes, and cheese squares).
The pancake puffs are a delicious pain to make. I fight with the skillet every time. I would not have survived on the prairie with just cast iron skillets! In any event, I played around with the pancake puffs, trying new flavors, toppings, and centers. I hit upon a center that we LOVED. Here it is, in all it's ease.
Ingredients
2 teaspoons brown sugar
1 teaspoon sugar substitute
1/2 teaspoon cinnamon
**Very important, specifically use a half tablespoon and a half teaspoon when making brown sugar and cinnamon pancake puffs. Anything else will make a mess - trust me, I've made quite a few.
If making pancake puffs, drop batter by the HALF TABLESPOON into each well-greased cup. Spoon brown sugar mixture on top of batter using a half teaspoon. Drop another half tablespoon of batter on top of the brown sugar mixture. Cook until bubbley, flip, and then cook until browned on both sides. (I use a butter knife and fork to flip them, those chop sticks don't work for me.) When serving, drizzle white icing (I melt store-bought and drizzle it) on top and them sprinkle with remaining brown sugar mixture.
This topping is also delicious for pancakes and waffles. Simply sprinkle onto batter once you have spooned it into the skillet or waffle iron.
The pancake puffs are a delicious pain to make. I fight with the skillet every time. I would not have survived on the prairie with just cast iron skillets! In any event, I played around with the pancake puffs, trying new flavors, toppings, and centers. I hit upon a center that we LOVED. Here it is, in all it's ease.
Ingredients
2 teaspoons brown sugar
1 teaspoon sugar substitute
1/2 teaspoon cinnamon
**Very important, specifically use a half tablespoon and a half teaspoon when making brown sugar and cinnamon pancake puffs. Anything else will make a mess - trust me, I've made quite a few.
If making pancake puffs, drop batter by the HALF TABLESPOON into each well-greased cup. Spoon brown sugar mixture on top of batter using a half teaspoon. Drop another half tablespoon of batter on top of the brown sugar mixture. Cook until bubbley, flip, and then cook until browned on both sides. (I use a butter knife and fork to flip them, those chop sticks don't work for me.) When serving, drizzle white icing (I melt store-bought and drizzle it) on top and them sprinkle with remaining brown sugar mixture.
This topping is also delicious for pancakes and waffles. Simply sprinkle onto batter once you have spooned it into the skillet or waffle iron.
Pancake and/or Waffle Batter
Yet another pancake/waffle recipe. Yes, we eat a lot of pancakes and waffles...they're a food group according to my daughter.
Makes about 5 pancakes. Waffles amounts will vary depending on the iron.
Ingredients
1 cup flour
1/4 cup Cream of Wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
1 egg
1 cup 2% milk
3 Tablespoons butter, melted
Crisco shortening (just a dab when cooking each batch...if you're going to eat a pancake, cook it right)
blueberries or chocolate chips (optional)
In a large bowl, toss together all of the dry ingredients. In a separate bowl, whisk together all of the wet ingredients. Combine the wet and dry ingredients, whisking until smooth.
Preheat a large skillet to medium heat or a waffle iron to the manufacturer's specified heating.
If making pancakes, using a pastry brush, brush a small amount of shortening onto the hot skillet. Using a soup ladle, drop batter into the oil. (If using blueberries or chocolate chips, drop them on top of the pancake batter in the skillet at this time and press them down slightly so they stay in place.) When the tops turn bubbly, flip the pancakes. Try to flip them only once or they become hard. Cook until golden brown. Turn down heat if they cook too quickly.
If making waffles, spray the waffle iron each time before filling with batter with cooking spray. This seems to work best to avoid sticking. Depending on the size of waffles (Belgium, regular, cartoon characters), using a soup ladle, fill the "grooves" in the waffle iron about 2/3 full (so as to avoid overflow). Cook according to manufacturer's suggestions (some have lights - mine, I have to peek). It usually takes about two minutes, give or take, for the waffles. If using blueberries or chocolate chips, mix them into the batter and ensure even distribution as you drop the batter into the waffle iron.
Serve hot and enjoy!
Makes about 5 pancakes. Waffles amounts will vary depending on the iron.
Ingredients
1 cup flour
1/4 cup Cream of Wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
1 egg
1 cup 2% milk
3 Tablespoons butter, melted
Crisco shortening (just a dab when cooking each batch...if you're going to eat a pancake, cook it right)
blueberries or chocolate chips (optional)
In a large bowl, toss together all of the dry ingredients. In a separate bowl, whisk together all of the wet ingredients. Combine the wet and dry ingredients, whisking until smooth.
Preheat a large skillet to medium heat or a waffle iron to the manufacturer's specified heating.
If making pancakes, using a pastry brush, brush a small amount of shortening onto the hot skillet. Using a soup ladle, drop batter into the oil. (If using blueberries or chocolate chips, drop them on top of the pancake batter in the skillet at this time and press them down slightly so they stay in place.) When the tops turn bubbly, flip the pancakes. Try to flip them only once or they become hard. Cook until golden brown. Turn down heat if they cook too quickly.
If making waffles, spray the waffle iron each time before filling with batter with cooking spray. This seems to work best to avoid sticking. Depending on the size of waffles (Belgium, regular, cartoon characters), using a soup ladle, fill the "grooves" in the waffle iron about 2/3 full (so as to avoid overflow). Cook according to manufacturer's suggestions (some have lights - mine, I have to peek). It usually takes about two minutes, give or take, for the waffles. If using blueberries or chocolate chips, mix them into the batter and ensure even distribution as you drop the batter into the waffle iron.
Serve hot and enjoy!
Friday, December 12, 2008
Yogurt-Based Parfait
We were hooked on these for so long, and I was buying it in such quantity, that a young man running the register at the grocery store asked me what I was always making. I explained it, and now he is hooked, too!
Ingredients
1-6 oz. container of lowfat yogurt
1/2 cup lowfat cottage cheese
1 teaspoon sugar substitute
1/2 cup berries, your choice, in any combination
In a small bowl mix together the yogurt, cottage cheese, and sugar substitute. Sprinkle with berries. Serve and enjoy.
Great as breakfast or a nighttime snack.
Ingredients
1-6 oz. container of lowfat yogurt
1/2 cup lowfat cottage cheese
1 teaspoon sugar substitute
1/2 cup berries, your choice, in any combination
In a small bowl mix together the yogurt, cottage cheese, and sugar substitute. Sprinkle with berries. Serve and enjoy.
Great as breakfast or a nighttime snack.
Peanut Butter Banana Shake
My childhood friend, who now lives in Florida, taught me this recipe. We used to make this at her house, and to this day I love the peanut butter/banana combo.
Ingredients
12 oz. milk or vanilla soymilk
1 banana
1 Tablespoon smooth peanut butter
Toss everything into a blender and blend on high until smooth.
Ingredients
12 oz. milk or vanilla soymilk
1 banana
1 Tablespoon smooth peanut butter
Toss everything into a blender and blend on high until smooth.
Quick and Easy Orange Shake
This tastes so fresh and fruity! For someone (me) who HATES the taste of yogurt, this is one way I can sneak it into my diet.
Ingredients
1-12 oz. can of diet orange soda
1-6 oz. container of orange yogurt
1 single-serving can or container of mandarin oranges, drained of juice
2 cups of crushed ice
Place everything in a blender and blend on high until everything looks smooth. Serve in a tall glass.
Ingredients
1-12 oz. can of diet orange soda
1-6 oz. container of orange yogurt
1 single-serving can or container of mandarin oranges, drained of juice
2 cups of crushed ice
Place everything in a blender and blend on high until everything looks smooth. Serve in a tall glass.
Thursday, December 4, 2008
Chicken Cacciatore
Yet another easy crock pot dish!
Ingredients
4 skinless, boneless chicken breasts, trimmed of all fat
2 Tablespoons extra virgin olive oil
1/4 cup flour
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 small onion, sliced into strips
1 cup mushrooms, sliced
2 cloves garlic, minced
1 Tablespoon Italian seasoning
1/4 teaspoon salt
2 cans tomato sauce
8 oz. fettuccine or any type of pasta, cooked according to package directions
Spray large crock pot with non-stick olive oil cooking spray.
In medium skillet, heat olive oil. While this is heating, put chicken breasts and flour into a resealable plastic bag. Toss until coated. Place chicken in skillet and cook until browned on both sides. Place in crock pot.
Place red pepper, green pepper, onion, and mushrooms on top of chicken in crock pot. Sprinkle with Italian seasoning, salt, and minced garlic. Pour in tomato sauce and lightly mix to get seasonings into the tomato sauce.
Simmer on low for about 4-6 hours. Serve over top of fettuccine.
Ingredients
4 skinless, boneless chicken breasts, trimmed of all fat
2 Tablespoons extra virgin olive oil
1/4 cup flour
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 small onion, sliced into strips
1 cup mushrooms, sliced
2 cloves garlic, minced
1 Tablespoon Italian seasoning
1/4 teaspoon salt
2 cans tomato sauce
8 oz. fettuccine or any type of pasta, cooked according to package directions
Spray large crock pot with non-stick olive oil cooking spray.
In medium skillet, heat olive oil. While this is heating, put chicken breasts and flour into a resealable plastic bag. Toss until coated. Place chicken in skillet and cook until browned on both sides. Place in crock pot.
Place red pepper, green pepper, onion, and mushrooms on top of chicken in crock pot. Sprinkle with Italian seasoning, salt, and minced garlic. Pour in tomato sauce and lightly mix to get seasonings into the tomato sauce.
Simmer on low for about 4-6 hours. Serve over top of fettuccine.
Monday, December 1, 2008
Chicken Stuffed Shells
Okay folks, this is a tried-and-true recipe from the head of all cooks, my Mom. This recipe can feed a crowd, and the crowd will be so happy afterward!
Ingredients
6-8 chicken breast halves
1 large onion, sliced into quarters
1 garlic clove, minced
1 box large shells
2 boxes chicken-flavored stuffing mix
1 cup mayonnaise
2 cans cream of chicken soup
2 cups shredded mozzarella
2 cups shredded provolone or pizza cheese blend
cooking spray
Simmer the chicken in a large stock pot with the onion and garlic for about two hours. Allow to cool. Skin the chicken, remove all of the bones, and then shred the chicken. Strain the broth and set aside.
Make both the stuffing and the noodles according to their packaging directions.
Preheat oven to 350. Spray a large baking dish, preferably a lasagna-sized pan, with cooking spray.
In a large bowl, combine the cooked stuffing, mayonnaise, and chicken. Stuff the cooked shells with the chicken mixture. As you stuff the shells, line them in a single layer in the baking dish.
Make the two cans of soup using the reserved broth. Pour this mixture over the shells in the baking dish. Sprinkle the cheeses evenly over the top.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 30 minutes.
Ingredients
6-8 chicken breast halves
1 large onion, sliced into quarters
1 garlic clove, minced
1 box large shells
2 boxes chicken-flavored stuffing mix
1 cup mayonnaise
2 cans cream of chicken soup
2 cups shredded mozzarella
2 cups shredded provolone or pizza cheese blend
cooking spray
Simmer the chicken in a large stock pot with the onion and garlic for about two hours. Allow to cool. Skin the chicken, remove all of the bones, and then shred the chicken. Strain the broth and set aside.
Make both the stuffing and the noodles according to their packaging directions.
Preheat oven to 350. Spray a large baking dish, preferably a lasagna-sized pan, with cooking spray.
In a large bowl, combine the cooked stuffing, mayonnaise, and chicken. Stuff the cooked shells with the chicken mixture. As you stuff the shells, line them in a single layer in the baking dish.
Make the two cans of soup using the reserved broth. Pour this mixture over the shells in the baking dish. Sprinkle the cheeses evenly over the top.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 30 minutes.
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