What's for dinner? 2020

[Amy]

Swamp Soup
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
SERVINGS
5 to 6 servings
Ingredients
2 bunches turnip greens (or other dark greens like kale or collard greens) ( I am going to use frozen spinach)

1 tablespoon olive oil

1 small yellow onion, diced

3 ribs celery, diced

Salt and freshly ground black pepper, to taste

2 garlic cloves, minced

3/4 pound kielbasa or other smoked sausage, diced

2 (15-ounce) cans white beans, drained and rinsed 

1 (15-ounce) can crushed or diced tomatoes

6 cups chicken broth

1 cup water

1 cup small pasta, like ditalini or orzo

1/4 cup chopped fresh parsley leaves, optional

Method
Prepare the greens:
Trim the stems from the greens and separate into two piles. Trim any dry ends from the stems and finely dice. Chop the leaves and set aside.

Sauté the aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced turnip stems, onion, and celery and sauté until the onion is translucent, about 4 minutes. Season with salt and pepper. Add the garlic and kielbasa and sauté for 3 more minutes.

Add the beans, liquid, and pasta:
Add the drained beans, undrained tomatoes, chicken broth, and water. Increase the heat to high and add the lid. Bring to a simmer, reduce the heat to low, and cook for 10 minutes.

To the simmering soup, stir in the pasta and chopped turnip leaves. Cook the pasta according to the package directions for al dente, stirring occasionally and adjusting the heat as needed to maintain a simmer.
Add parsley and serve:
Once the pasta is cooked, turn off the heat and add the parsley. Taste the soup and season with salt and pepper as needed. Serve.


Nutrition Facts (per serving)
567 CALORIES
26g FAT
56g CARBS
29g PROTEIN

[patricia19]

I'm with you on the spinach!

[patricia19]

Beef And Barley Soup


A bowl of beef and barley soup will always beat the winter chill.

By Renu Dhar

Published on January 14, 2024
Recipe tested by Southern Living Test Kitchen

Active Time: 25 mins Total Time: 2 hrs 30 mins Servings: 8

Read Tips below recipe.

 When it's chilly outside but cozy in, it's time to whip up a pot of this hearty, flavorful beef barley soup. In the winter months, this meal has the nourishing aspects of tender beef, plump barley, and plenty of flavor to make every bite a joy.

As a classic beef and barley soup, the vegetables add pops of color and freshness; the barley is hearty and nutty, and the beef is tender. The savoriness from the tomato paste is an undertone and makes the broth flavorful.

It takes a few hours to cook, so consider making this soup on a Sunday and enjoying the leftovers for easy lunches or dinners all week. Serve with a crusty bread or roll to sop up any remaining juices.

 When it's chilly outside but cozy in, it's time to whip up a pot of this hearty, flavorful beef barley soup. In the winter months, this meal has the nourishing aspects of tender beef, plump barley, and plenty of flavor to make every bite a joy.

Ingredients

    1 Tbsp. olive oil

    2 lb. boneless chuck roast, trimmed and cut into 1-in. cubes

    2 3/4 tsp. kosher salt, divided

    1 medium (10 oz.) onion, roughly chopped (about 2 cups)

    3 medium (3 oz. each) carrots, peeled and sliced into 1/2-in.-thick pieces (about 2 cups)

    4 medium (2 oz. each) celery stalks, chopped (1 1/4 cups)

    1/2 cup chopped green bell pepper (from 1 small [5 oz.] bell pepper)

    4 medium garlic cloves, finely chopped (about 1 1/2 Tbsp.)

    3 Tbsp. tomato paste

    4 qt. unsalted chicken stock

    4 (5-in.) thyme sprigs

    4 small dried bay leaves

    1/8 tsp. black peppercorns

    3/4 cup uncooked pearl barley

    Chopped fresh flat-leaf parsley

Directions

    Prepare beef:

    Heat oil in a large Dutch oven over medium-high until shimmering. Toss together beef and  3/4 teaspoon of the salt in a large bowl.
   
    Cook beef in batches:

    Working in 2 batches, add beef to hot oil, and cook, turning once, until browned on 2 sides, 6 to 8 minutes per batch. Using a slotted spoon, transfer beef to a medium bowl; set aside. (Do not wipe Dutch oven clean.)
   
    Cook vegetables:

    Add onion, carrots, celery, and bell pepper to Dutch oven, reduce heat to medium, and cook, stirring occasionally, until onion is softened and translucent, 3 to 5 minutes.
   
    Add garlic and tomato paste:

    Add garlic, and cook until fragrant, about 1 minute. Stir in tomato paste, and cook, stirring often, until color turns dark red, 1 to 2 minutes. Transfer to a medium bowl, and set aside.
   
    Simmer stock with herbs:

    Add chicken stock to Dutch oven, and bring to a simmer over high. Meanwhile, place thyme, bay leaves and peppercorns in a small cheesecloth sachet, draw strings together to close bag, and place sachet in chicken stock.
   
    Add beef to stock:

    Add beef and remaining 2 teaspoons salt to chicken stock; reduce heat to medium, and bring to a simmer. Cover, reduce heat to medium-low, and gently simmer, occasionally skimming any foam that rises to surface, about 1 hour.
   
    Add barley:

    Stir in barley, and cook, covered, stirring occasionally, until barley is plump and almost doubled, about 30 minutes.
   

    Stir in onion mixture; cook, covered, until barley is soft and vegetables are tender but still holding their shape, 30 to 40 minutes. Carefully remove herb sachet; discard. Garnish with parsley, and serve hot.

 Tips for the Best Beef Barley Soup

Want the best results from your pot of beef barley soup? Our Test Kitchen provides these insider tips:

    Using a homemade beef bone broth adds a lot of depth to the soup.

    Letting the beef cook and brown on each side before turning is the key to developing good flavor and texture in the meat and the soup.

    Don't let the vegetables cook too long. We take them out of the pan and set aside until you add them back just before the soup is finished. This keeps them from turning into mush and losing all their flavor.

    Pressure cooking the soup will shorten cooking time if you're in a hurry.

Variations and Substitutions

Beef and barley soup can be made with stew meat, oxtails, or chuck roast (our preference). So pick a beef that's at an approachable price point for you.

Can't find pearl barley? You can use couscous or rice. Just check the cooking time and add it to the soup at the right time to get it plenty plump and tender before the soup is finished.

How To Store Beef Barley Soup

Store leftover beef barley soup in airtight containers in the fridge for up to 5 days. When reheating, add some broth to thin out the soup and gently reheat on the stove or in the microwave.

Can You Freeze Beef Barley Soup?

Yes, this soup freezes beautifully. Freeze the soup for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.

[patricia19]

Copycat Costco Chocolate Peanut Butter Pie

By Patty Catalano   published Apr 12, 2023  Serves 8 to 10


This copycat version of the viral Costco peanut butter pie might just be better than the original.

Prep time 50 minutes Cook time 2 minutes Makes 1 9-inch pie

Ingredients:

For the crust:

    6 tablespoons (3/4 stick) unsalted butter

    12 full sheets graham crackers (6 1/2 ounces)

    2 tablespoons granulated sugar

    1/4 teaspoon kosher salt

For the chocolate filling:

    1 1/2 cups mini marshmallows (2 1/2 ounces)
   
    1 cup cold heavy cream, divided

    1/4 teaspoon kosher salt

    1 cup semi-sweet chocolate chips (6 ounces)
   
    1 tablespoon granulated sugar

For the peanut butter filling:

    3/4 cup creamy peanut butter
   
    4 ounces cream cheese
   
    1/3 cup powdered sugar

    1 tablespoon vanilla extract

    1/4 teaspoon kosher salt

    3/4 cup cold heavy cream

Instructions:

Make the crust:

    Place 6 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH until just melted, about 40 seconds.

    Break 12 full sheets graham crackers and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).

    Add the butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses. Reserve 1/4 cup for garnish.

    Transfer the remaining mixture to a standard 9-inch pie pan (not deep dish). Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the fillings.

Start the chocolate filling:

    Place 1 1/2 cups mini marshmallows, 1/4 cup of the heavy cream, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are mostly melted, about 1 minute total.

    Immediately add 1 cup semi-sweet chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool until barely warm to the touch, 20 to 30 minutes.

Make the peanut butter filling:

    Wash and dry the food processor. Place 3/4 cup creamy peanut butter, 4 ounces cream cheese, 1/3 cup powdered sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt in the food processor. Process until well combined, about 1 minute.

    Add 3/4 cup cold heavy cream and process until smooth and thick, 30 to 45 seconds. Be careful not to overprocess, as it can cause the fat to separate and appear curdled. Transfer 3/4 cup to a quart-size zip-top bag or pastry bag fitted with a star pastry tip and reserve for garnish. Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.

Finish the chocolate filling:

    Place the remaining 3/4 cup cold heavy cream and 1 tablespoon granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes. Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to lighten the mixture. Add the remaining whipped cream and gently fold just until no streaks of cream remain.

    Transfer the chocolate filling over the peanut butter filling and spread into an even layer. Pipe the reserved peanut butter filling decoratively around the border of the pie. Lightly sprinkle the reserved graham cracker crumbs around the edge of the peanut butter border. Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.

Recipe Notes

Make ahead: The crust can be made ahead, well wrapped, and refrigerated for up to 1 week or frozen for up to 3 months.

Storage: Leftover pie can be covered with plastic wrap and refrigerated for up to 5 days.

Several reviewers mentioned this but, this one was the most concise.

*My husband liked this, although my first bite put a frown on my face... TOO MUCH SALT... I am a baker, so I don't make no bakes very often, and I've never had Costco pie.. I was just looking for a chocolate/peanut butter recipe.. I knew when I saw this much Kosher in the recipe / that it seemed too much.. I should have trusted my gut... I will try recipe again .. but with no salt.

[Amy]

  SLOW COOKER and INSTANT POT

Holy Moly Soup


 Prep Time: 20 minutes  Cook Time: 4 minutes (plus 5 minute NPR)  Yield: 6 servings .
Instant Pot or Crockpot potato, cheese and sausage soup with tons of flavor!

Ingredients



1 pound Jimmy Dean sausage
2 Tbsp dried onion
3 cups chicken broth
1 1/2 pounds red potatoes, cut into half inch cubes
1 cup frozen sweet corn
1 (10 oz) can Rotel diced tomatoes with green chiles
Pinch of red pepper flakes
1/2 tsp black pepper
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
Cook Mode Prevent your screen from going dark
Instructions
Instant Pot Instructions:


Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Brown for about 5 minutes and drain off excess grease. Stir in the onion.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Dump in the potatoes, corn, Rotel, red pepper and black pepper.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
In a bowl stir the sour cream and 1 cup of the hot liquid together (to temper the sour cream). Then stir the sour cream mixture into the soup. Stir the cheese into the soup.
Ladle into bowls and serve.
Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the sausage and break it up. Brown for about 5 minutes and drain off excess grease. Add to the slow cooker.
Stir in the onion, broth, potatoes, corn, Rotel, red pepper and black pepper.
Cover and cook on low for 4 hour, or until potatoes are tender.
In a bowl stir the sour cream and 1 cup of the hot liquid together (to temper the sour cream). Then stir the sour cream mixture into the soup. Stir the cheese into the soup.
Ladle into bowls and serve.

[Amy]

Cooktop Cove: This is pure comfort food! Heaven in your mouth!
By Morgan Reed
Hamburger Potato Casserole
Servings: Serves 6
Ingredients:
- 1 1/2 pounds of ground beef
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, chopped
- 2 cups of shredded cheddar cheese
- 1 can (10.75 oz) of condensed cream of mushroom soup
- 3/4 cup of milk
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley, chopped for garnish
Directions:
1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with a bit of the olive oil.
2. In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is no longer pink and the onions are soft. Drain any excess fat.
3. Season the beef mixture with salt, pepper, garlic powder, and paprika, then spread half of the mixture evenly over the bottom of the prepared baking dish.
4. Layer half of the potato slices over the beef, then sprinkle with one cup of cheddar cheese. Repeat layers with the remaining beef and potatoes.
5. In a small bowl, whisk together the condensed soup and milk until well combined. Pour this mixture over the potato layers, ensuring it seeps down into the casserole.
6. Cover the baking dish with aluminum foil and bake for 1 hour.
7. Remove the foil, sprinkle the remaining cheese over the top, and bake, uncovered, for an additional 20-30 minutes or until the cheese is bubbly and the potatoes are tender.
8. Let the casserole stand for 10 minutes before serving. Garnish with fresh parsley for a pop of color.
Variations & Tips:
- Feel free to toss in some green peas or corn with the beef layer for extra veggies.
- If you want a bit of crunch, top the casserole with some buttery breadcrumbs before adding the last layer of cheese.
- Swap out the cheddar cheese for a mixture of gruyere and mozzarella for a different cheesy twist.
- Leftovers can be stored in an airtight container in the fridge and taste even better the next day after the flavors have melded together.
Experiment to make this casserole your own, and enjoy the heartfelt warmth it brings to your dinner table. Happy cooking!

[patricia19]

Fresh Tomato Relish

Author: Donya Mullins

Prep Time: 15 minutes Total Time: 15 minutes Servings: 1 ½ cups

Fresh Tomato Relish is full of bright, sweet, and tangy flavors making it irresistible! Serve it as an appetizer with crunchy bread and cheese or as a dip with chips. It's super versatile and makes the best topping for grilled burgers, sausages, chicken, and fish.

Equipment:

    Mixing Bowl

Ingredients:

    ▢ 1 to 1 ½ cups finely chopped tomatoes
    ▢ ½ cup finely chopped Vidalia or sweet onion
    ▢ ¼ cup finely chopped jalapeños pepper with the seed and membrane removed
    ▢ 2 tablespoons chopped fresh parsley
    ▢ 2 tablespoons sugar
    ▢ 2 ½ tablespoons red wine vinegar
    ▢ ½ teaspoon salt
    ▢ ½ teaspoon pepper

Instructions:

    ▢ Add all the ingredient to a medium-size bowl. Stir to combine.
    ▢ Cover bowl with plastic wrap and place in the refrigerator to chill for 1 hour.
    ▢ Remove relish from refrigerator, stir and serve. Enjoy!

Notes:



    I love serving Fresh Tomato Relish as an appetizer. I toast some French bread slices and grab a wedge of good cheese. I place everything on a cutting board along with Sweet Heat Pickles and Salami Roll-ups and serve!

    Place spoonfuls on top of Air Fryer Hot Dogs, or burgers along with a drizzle of mustard for an unexpected pop of flavor.

    Spoon over grilled Pork Tenderloin or Easy London Broil.

    Top off a bowl of Instant Pot Pinto Beans with Fresh Tomato Relish. You won't believe how good the flavor combination is!


Reviews:

I added chopped celery and radishes for added crunch. I used 2 tbs red wine vinegar and 1/2 tbs balsamic vinegar. It is yummy good!

What could I substitute for jalapenos? I can no longer eat them. Guess I could just leave them out.

You can absolutely leave them out if you're unable to eat them, or you could substitute Poblano or Bell peppers.

[Amy]

Easy and Delicious Cabbage Omelette Recipe: Better Than Meat!

Who said cabbage couldn't be the star of your dinner table? This easy cabbage omelette recipe is not only a healthier alternative to meat but also bursting with flavors that will tantalize your taste buds. With simple ingredients and straightforward steps, you'll be amazed at how satisfying and scrumptious cabbage can be. Let's dive into this culinary adventure and discover the magic of cabbage!

Ingredients

1 carrot
1 pepper
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
4 1/4 cups (1 liter) water
4 spring onions
3 eggs
1/2 cup (50 g) cheddar cheese
14 ounces (400 g) head cabbage
3 tablespoons (45 ml) vinegar
1 pinch parsley
1 tablespoon ketchup
2 sprigs dill

Directions

Cut the cabbage into strips and immerse it in the vinegar and water.

Chop the cabbage into fine pieces.

Peel the carrot and cut it into strips, and do the same with the red pepper.

Slice the spring onions and chop the parsley.

Beat the eggs in a bowl.

Drain the cabbage after it has soaked in water and vinegar for 10 minutes.

Combin the drained cabbage with beaten eggs in a clean container.

Add chopped vegetables, salt, pepper, and paprika. Mix well.

Grease a pan with vegetable oil and pour in the mixture.

Cook for 10 minutes with a lid on.

Flip the omelette and continue cooking until golden brown.

Spread ketchup, grated cheese, and dill on the surface.

Variations

Asian-inspired: Add soy sauce, ginger, and garlic for an Asian twist on this classic recipe.

Mediterranean flair: Incorporate olives, feta cheese, and sun-dried tomatoes for a Mediterranean-inspired omelette.


https://en.redtaggrab.com/easy-and-delicious-cabbage-omelette-recipe-better-than-meat/#lubr616ur9nnx9teum9

[Amy]

Instant Pot Split Pea Soup with Ham  (Can be done in a slow cooker)
This Instant Pot Split Pea Soup is made with a leftover ham bone (or any ham you have), for a super easy, freezable weeknight meal! The pressure cooker cuts the cooking time in half.
Prep Time
10minutes mins
Cook Time
15minutes mins
Time to pressurize and depressurize
25minutes mins
Total Time
50minutes mins
Course: SoupCuisine: American Servings: 8 servings Calories: 307kcal Author: Elizabeth Lindemann
Equipment
Instant Pot
Ingredients
3 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
1 ham bone a smoked ham hock or 6 oz. diced deli ham can also be used
1 lb. dry split peas sorted through and rinsed
6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
2 bay leaves
kosher salt and black pepper (see notes)
chopped fresh parsley for garnish, optional
Instructions
Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.
Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves. Turn off the "sauté" function.
Cover pressure cooker and set to manual, high pressure for 15 minutes.
Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.


Notes
A note about salt: if you use salty chicken broth, you may not need to add any salt at all since ham is also usually very salty.
The peas may take longer to cook depending on their age – the older dried legumes are, the longer they take to cook. This can vary based on brand, how long they've sat on grocery store shelves, or how long they've been in your pantry.
If you want to use a frozen ham bone, you shouldn't need to adjust the cooking time, since ham bones are technically already cooked, you're just reheating it! Keep in mind though, the colder your ingredients are, the longer it will take to come to pressure.
For a vegetarian version, omit the ham, use more salt and pepper, and make sure to use vegetable stock or water instead of chicken. For a vegan version, use olive oil instead of butter.
If you don't eat pork, you can substitute the ham bone for a smoked turkey leg.
To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired tenderness.
To make this on your stovetop, sauté veggies as instructed in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness).
Ham usually comes cured/smoked, which means it's cooked and ready to eat. However, sometimes stores sell "fresh ham," which means it's uncooked. Do NOT use fresh ham for this recipe- use already cooked, smoked, and/or cured ham.
This soup will likely thicken once it cools and is refrigerated, especially if you use a ham bone to make it because of the gelatin. Thin out with water and adjust seasonings as necessary.
I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may need to cut the ingredients in half for a 3 qt. mini. You should also be able to double the batch in an 8 quart pressure cooker.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 43g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 315mg | Potassium: 814mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2765IU | Vitamin C: 3.3mg | Calcium: 46mg | Iron: 3mg

[Amy]

Texas Roadhouse Rice

Texas Roadhouse Seasoned Rice is effortless to enjoy at home. This rice pilaf is seasoned to perfection in just minutes with bold flavor.

Preparation : 5 min
Cooking : 35 min
Total : 45 min
Yield : 6

Ingredients

1/2 cup Butter
2 cups long-grain white rice (rinsed)
1 Small White Onion (diced)
1 Tbsp Paprika
2 Tbsp Dried Parsley
1 Tbsp Garlic Powder
1/4 tsp Red Pepper Flakes (Optional)
4 cups Chicken Broth

Directions

Melt the butter in a large sauce pan over medium high heat.

Add the rice and until the rice is browned (about 4-6 minutes).

Then add in the onion, paprika, parsley, garlic powder and red pepper flakes. Mix until all the ingredients are well combined.

Then stir in the chicken broth, mix and bring the mixture to a boil.

Then reduce the heat to low, cover and simmer for 22-25 minutes until most of the liquid is absorbed. Turn off the heat and let the rice sit for 5 minutes cover to finish cooking.

Then uncover, fluff with a fork and serve. Enjoy!

Nutrition

calories : 387 kcal
carbohydrate : 54 g
protein : 6 g
fat : 16 g
saturatedFat : 10 g
transFat : 1 g
cholesterol : 44 mg
sodium : 713 mg
fiber : 2 g
sugar : 2 g
unsaturatedFat : 5 g
servingSize : 1 serving

[Tomereader1]

Made a recipe which I found on Allrecipes, just sounded good.  Called Tuscan Chicken.  It didn't really sound Tuscan to me, but I liked the idea of black olives, cannellini beans and a pasta sauce, just kind of poured over chicken breast halves (which I quartered).  Well, the finished product tasted wonderful, but UGLY!  I may make it again, but alter the quantity of pasta sauce, or do some other kind of topping.  Alfredo doesn't sound good, with the beans/olives, so I'm at a loss there.  But, to reiterate, it did taste awesome; I loved the beans and sliced black olives, the chicken was wonderfully tender and cook time was relatively short.  I used a vodka sauce, which was too thick, and I never thought I'd need to thin it down; should have.  It also called for "more" in ounces of the sauce, but my jar was about 2.5 ounces short, and was still too much. If anyone has an idea for a replacement for the sauce, chime in, as I'd love to make this again.  I put some of the sauce in separate freezer containers, and I do plan to use it on Angel Hair pasta, when the spirit moves me! Ha!

[Amy]

Tome, is this the recipe? Had great reviews!

 Tuscan Chicken
Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

Ingredients
4 skinless, boneless chicken breast halves

1 (4 ounce) can sliced black olives, drained

1 (15 ounce) can cannellini beans, rinsed and drained

1 (26.5 ounce) can roasted garlic flavored spaghetti sauce

Directions

Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.

Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.

Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.



Nutrition Facts (per serving)
407
Calories
11g
Fat
42g
Carbs
32g
Protein

[Amy]

Had to look up cannellini beans.....here they are called white kidney beans, so will be picking some up!

[Amy]

Chicken and Stuffing Casserole

This chicken and stuffing casserole is creamy and comforting on a cool winter evening — the whole family will love it! The crispy topping on this old-fashioned casserole is easy to make with a quick-cooking stuffing mix. A store-bought rotisserie chicken is required, but if you have leftover chicken on hand, use it! Leftovers are yummy, too.

Submitted by CathyP
 Tested by Allrecipes Test Kitchen
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 8  ( I halved the recipe)
Yield: 1 (9x13-inch) casserole
Ingredients
cooking spray

1 ½ cups water

¼ cup butter

1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top), or more to taste  (made my own dressing in IP )

1 tablespoon butter

1 medium onion, diced

3 stalks celery, diced, or more to taste

1 (10.5 ounce) can low-sodium cream of chicken soup ( I used two cans of soup)

½ (10.5 ounce) can low-sodium cream of mushroom soup

1 (8 ounce) container sour cream  ,(can use mayo or cream cheese)

1 whole cooked rotisserie chicken - skinned, boned, and meat shredded

salt and ground black pepper to taste

Directions
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Bring water and 1/4 cup butter to a boil in a saucepan over medium heat. Add stuffing mix and stir to combine. Remove the saucepan from the heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.

While you are preparing stuffing, melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until softened, 5 to 10 minutes.

Mix both condensed soups with sour cream in a bowl until well combined.

Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.

Top with soup mixture and spread stuffing evenly over top.

Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.

Serve hot and enjoy!

Nutrition Facts
 
calories
362
 total fat 21g  saturated fat 10g  cholesterol 83mg  sodium 672mg  total carbohydrate 20g  dietary fiber 2g  protein 20g  vitamin c 2mg  calcium 78mg  iron 2mg  potassium 302mg

[Tomereader1]

Yes, Amy that is the recipe. The Cannellini beans are more like "navy beans" to me.

[patricia19]

Making your own Cream Soup Base

This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.

Submitted by Nell Marsh

Updated on November 19, 2023...Cook Time: 15 mins Total Time: 15 mins Servings: 8

Ingredients:

    ½ cup butter

    6 tablespoons all-purpose flour

    2 cups milk, or more as needed

    2 cubes chicken bouillon

    ground black pepper to taste

Directions:

    Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.

Recipe Tip

To this base, you can add: steamed broccoli and American cheese; chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; puréed, stewed tomatoes for a bisque; leeks that have been cleaned well, steamed, and chopped; cooked asparagus cut into pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

One Review,

This recipe turned out amazing!!! I wish I had known that making a cream soup from scratch was so easy because it tastes worlds better than the canned version. Like someone else mentioned, this recipe makes more than a traditional can size so I pared the recipe down to match a can's worth. I used 6 tablespoons of butter (3/8 cup), 4 1/2 tablespoons of flour, 1 1/4 cups of milk, salt and pepper to taste, and then followed my bouillons directions (mine calls for 1 teaspoon per cup of liquid).

[JaneS]

JIM'S EGG THINGYS

1 bag of frozen hash brown potatoes (or tater tots thawed and chopped)
about 2 cups shredded cheddar cheese (or whatever kind you like)
8 to 10 eggs (or however many you want to make)
about a half pound of bacon already cooked and drained

He used the large cupcake tins and we went to one of the stores near them and bought two of them for me to bring home.  They're bigger than regular cupcake tins so you get a nice size breakfast.

Fill the tins with the potatoes so they are rounded about a half inch above the top of the tins and bake in a 450 degree oven for 12 - 15 minutes until they start to brown.  Take them out and use a round soup spoon or a small ladle to push them down in the center leaving the edges to fill the tin. 

Divide the cooked bacon between all the tins and  add one finger full of cheese (about a tablespoon full) and then break the egg on top of that.  Add salt and pepper and any other spices you like and more cheese on top.  Reduce the oven heat to 350 degrees and bake for about 8 to 10 minutes (until the eggs are set)

EAT and ENJOY!

[patricia19]

Thanks, Jane! Now I don't have to wander back through again to find the original recipe!