Vegetable Calzones

Ingredients:

2 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
Pinch of crushed red pepper, optional
1 1/2 cups broccoli florets, cut into small pieces
1 packed cup baby spinach, chopped
1 cup ricotta
1 cup shredded part-skim mozzarella
2 Tbsp. grated Parmesan
Salt and pepper
1 lb. store-bought pizza dough, divided into 4 portions
1 large egg

Directions:

1. Place a rack on bottom shelf of oven; preheat to 450 degrees F.
2. Line a large baking sheet with parchment.
3. Warm oil in a large skillet over medium heat.
4. Add onion; saute until softened, about 10 minutes.
5. Add garlic and red pepper, if desired.
6. Saute for 30 seconds.
7. Reduce heat to low.
8. Add broccoli, saute for 2 minutes.
9. Cover and cook until broccoli is crisp-tender, about 3 minutes.
10. Remove skillet from heat and stir in spinach.
11. In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper.
12. Stir in broccoli mixture.
13. Working with 1 portion at a time, roll out dough on a lightly floured counter into 8-inch rounds.
14. Divide filling among dough circles (about 3/4 cup each).
15. Fold dough over to enclose filling; press to seal edges.
16. Beginning in one corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
17. Transfer calzones to baking sheet.
18. Whisk egg and 1 tsp. water.
19. Brush top of each calzone with egg wash.
20. Cut 3 small vents in each calzone.
21. Bake until golden, 13 - 15 minutes.
22. Serve with tomato sauce if desired.

Prep Time:  30 minutes
Cook Time:  13-15 minutes
Serves 4

Lemon Chicken Primavera

Ingredients:

1/3 cup all-purpose flour
1/4 tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, pounded thin
2 eggs, lightly beaten
3 Tbsp. butter or margarine
1 large shallot or small onion, finely chopped
1 1/2 cups water
2 Tbsp. lemon juice
1 tub Knorr Homestyle Stock - Chicken
6 oz. asparagus, trimmed and cut into 1/2 -inch-thick diagonal slices (about 1 cup)

Directions:

1. Combine flour with pepper in shallow dish.
2. Dip chicken in egg, then flour mixture; set aside.
3. Melt 2 tablespoons butter in 12-inch non-stick skillet over medium-high heat and brown chicken, turning once, about 5 minutes.
4. Remove chicken from skillet and set aside.
5. Melt remaining 1 tablespoon butter in same skillet over medium heat and cook shallot, stirring occasionally, until tender, about 2 minutes.
6. Stir in water, lemon juice and Knorr Homestyle Stock - Chicken until stock is melted.
7. Bring to a boil over high heat, stirring frequently.
8. Add asparagus and return chicken to skillet.
9. Reduce heat to low and simmer until chicken is thoroughly cooked and asparagus is tender, about 3 minutes.
10. Serve, if desired, with hot cooked rice.

Note:  Try substituting green beans, broccoli florets, green peas or sliced mushrooms for the asparagus

Chicken and Rice Burritos

Ingredients:

8 Mission® 10 inch Large Flour Tortillas warmed
Mission® Chunky Salsa, Medium
2 1/2 cups cooked Chicken shredded
3/4 cups Long Grain White Rice (uncooked)
1 1 ounce package Taco Spices and Seasonings
1 3/4 cups Water
1 8 ounce can Tomato Sauce
1 large Tomato chopped
1/3 cup Green Onion chopped
Guacamole
Cheddar Cheese shredded

Directions:

1. In a large skillet, place chicken, rice, seasonings, water and tomato sauce.
2. Bring mixture to boil, cover, and simmer for 20 minutes, or until chicken is fully cooked.
3. Add chopped tomato and green onion to combine evenly.
4. Place 1/2 cup of filling in each tortilla, roll burrito style and serve with optional garnishes. 

Serves 8
Cooking Time:  20 Minutes

Sausage, Mushroom & Spinach Lasagna

Ingredients

8 ounces whole-wheat lasagna noodles
1 pound lean spicy Italian turkey sausage, casings removed
4 cups sliced mushrooms, (10 ounces)
1/4 cup water
1 pound frozen spinach, thawed
1 28-ounce can crushed tomatoes, preferably chunky
1/4 cup chopped fresh basil
1/4 teaspoon salt
Freshly ground pepper, to taste
1 pound part-skim ricotta cheese, (2 cups)
8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided

Directions

1. Preheat oven to 350°F.
2. Coat a 9-by-13-inch baking dish with cooking spray.
3. Bring a large pot of water to a boil. Add noodles and cook until not quite tender, about 2 minutes less than the package directions.
4. Drain; return the noodles to the pot, cover with cool water and set aside.
5. Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
6. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes.
7. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes.
8. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
9. Mix tomatoes with basil, salt and pepper in a medium bowl.
10. To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish.
11. Arrange a layer of noodles on top, trimming to fit if necessary.
12. Evenly dollop half the ricotta over the noodles.
13. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella.
14. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella.
15. Top with a third layer of noodles and the remaining tomatoes.
16. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes.
17. Remove the foil; sprinkle the remaining mozzarella on top.
18. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes.
19. Let rest for 10 minutes before serving.

Broccoli, Rice, and Ham Casserole

Ingredients:

2 cups chopped, cooked ham
1 (10 oz) pkg. frozen broccoli
1 cup cooked rice
1 can cream of celery or mushroom soup
1 cup shredded cheddar cheese
1 small onion, chopped (optional)
1/2 cup sour cream
1/2 cup buttered bread crumbs
salt and pepper to taste

 Directions:

1. Combine all ingredients except breadcrumbs.
2. In a 2- to 2 1/2-quart casserole or baking dish, combine ham, broccoli, cooked rice, soup, cheese, onion, and sour cream.
3. Spread bread crumbs over top.
4. Bake 55 to 65 minutes at 325°, or until browned and bubbly.

 

Serves 4.

Zesty Southwest Burgers with Cilantro Slaw

(burger minus the cilantro slaw)

I originally found this recipe in the Sunday coupon insert years ago.  You can find the original here:  Zesty Southwest Burgers with Cilantro Slaw.

Ingredients:

1 bag Success® White Rice, Success® Brown Rice, or Success® Jasmine Rice 
1/2 C. Ranch salad dressing 
2 C. shredded cabbage 
3 T. cilantro, minced 
1 lb. ground chuck 
2 1/2 T. hot and spicy taco seasoning mix 
2 T. vegetable oil 
4 each hamburger buns

Directions:

1. To make the cilantro slaw:  In a large bowl combine ranch salad dressing, cabbage and cilantro. 
2. Toss to combine; cover and refrigerate until serving.
3. Prepare rice according to package directions. 
4. Let cool for 5 minutes.
5. In a large bowl, combine rice, ground chuck and taco seasoning mix. 
6. Form into four patties sized slightly larger than hamburger buns. 
7. Heat vegetable oil in a large skillet over medium heat. 
8. Add patties and cook 10 to 12 minutes for medium well doneness (165°F), turning once.
9. To serve, on each hamburger bottom bun, place a cooked patty, an equal amount of slaw and top bun. 

Italian Pork and Vegetable Saute

 

Ingredients

1 lb. boneless pork sirloin chops, cut into 1-inch cubes
2 T. olive oil, divided
1-2 large diced bell peppers, cored and cut into ½-inch pieces
10 oz. cremini mushrooms, sliced
3 scallions, white and green parts, thinly sliced
Coarse salt
Fresh ground black pepper
1 T. all-purpose flour
½ c. dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice

Directions

1. Heat 1 T. oil in large ovenproof skillet over medium-high heat.
2. Add red pepper and cook, stirring often, until it begins to soften, about 1 minute.
3. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes.
4. Stir in scallions and cook until wilted, about 1 minute.
5. Transfer to plate.
6. Season pork with ½ t. salt and ¼ t. pepper.
7. Add remaining 1 T. oil to skillet and heat.
8. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes.
9. Sprinkle with flour and stir with wooden spoon to coat pork.
10. Add wine and ½ c. water and bring to a boil, scraping up browned bits in pan with wooden spoon.
11. Return vegetables to pan and cook until sauce is thickened, about 1 minute.
12. Season with salt and pepper.
13. Serve hot.