Monday, June 20, 2011

Two Quick Fix Meals


4 large skinless boneless chicken breasts
6 oz. Mozzarella or Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

 1.25 pound package of Jenny O lean turkey 93/7
 one jar of Bertolli organic spaghetti sauce
 1 cup reduced fat Italian style grated cheese
small container of low fat ricotta cheese
Fresh basil shredded
 Your choice of veggies (I like fresh spinach boiled and sautéed mushrooms)

Preheat oven to 350. Cook ground turkey thoroughly in pan. Drain. Put half of cooked ground turkey in a glass baking dish. Put entire container of ricotta cheese over turkey. Then put half of jar of spaghetti sauce over cheese. Put veggies over this and sprinkle 1/2 cup of cheese. Put remaining ground turkey and sauce. Then cover with the rest of cheese. Sprinkle with desired amount of basil. Put in oven for 25 min.

I wanted to share two recipes that the Clem’s have recently tried out and found to be VERY successful and VERY easy.  With the busy work week, I am always looking for quick fix meals that can bake in the oven for a bit while Matt and I get to enjoy some quality time together. These two main dishes require very little prep (always a plus). I also love these two meals because you can add vegetables and bread with them to enjoy a complete meal (semi-healthy). Of course, Bluebell ice cream is really needed to make a complete meal but that real probably only applies to the Clem household.  (un-healthy)

 Hope you had a wonderful weekend full of friends, family, fellowship, and food!


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