Easy chicken casserole

Easy Chicken Casserole
4 cups hot water
2 tablespoons vegetable oil
8 ounces elbow macaroni, uncooked
2 (5 ounce) cans chunk white chicken, drained and flaked
1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup milk
1/3 cup grated Parmesan cheese
1 (2 ounce) jar sliced pimientos, drained
Dash of pepper
Microwave water and oil in microwave-safe 3 quart covered casserole on high (full power) for 6 to 10 minutes, or until boiling; carefully stir in elbow macaroni. Microwave, loosely covered, on high for 5 to 7 minutes, or until soft; drain. Return macaroni to casserole; stir in remaining ingredients. Microwave, covered, on high for 3 to 5 minutes, or until cheese is melted and mixture is bubbly. Stir well.
Makes 4 to 6 servings.

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Lemon chicken saute

Lemon Chicken Saute
6 boneless, skinless chicken breast halves
3 tablespoons all-purpose flour
1/4 cup lightly salted butter
1/3 cup teriyaki sauce
3 tablespoons lemon juice
1 teaspoon minced fresh garlic
1/2 teaspoon sugar
Roll chicken in flour to coat. Spray 10 inch skillet with nonstick cooking spray. Add butter. Add chicken breasts. Cook over medium heat until chicken is lightly browned (5 to 7 minutes). Remove chicken and set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan and simmer for 3 minutes. Turn chicken and continue cooking until fork tender (2 to 3 minutes). Chill. Wrap individually to place into a picnic hamper.
Makes 3 to 6 servings.

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Lasagna surprise

Lasagna Surprise
3/4 cup chopped onion
2 cloves garlic, finely chopped
2 tablespoons oil
2 (26 ounce) jars prepared pasta sauce
1 (16 ounce) container ricotta cheese or cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
1 pound shredded Mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles, cooked
Preheat oven to 350 degrees. In large pan, cook onion and garlic in oil. Add prepared pasta sauce. Simmer for 15 minutes. In bowl, mix ricotta cheese, spinach, 1 cup Mozzarella cheese, Parmesan cheese and eggs. In a 15 by 9 inch baking dish, layer 2 cups sauce, one-half of noodles, one-half of remaining sauce, spinach mixture, one-half of remaining Mozzarella cheese, remaining noodles and remaining sauce. Cover; bake for 45 minutes, or until hot. Uncover; top with remaining Mozzarella cheese. Bake for 15 minutes more. Let stand for 15 minutes before serving.
Makes 6 to 8 servings.

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Recipe of the day. Beefy spanish rice

Beefy Spanish Rice
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove; minced
1 can (14 1/2 ounces) stewed tomatoes
1 1/2 cups water
1 cup uncooked long grain rice
1 teaspoon salt
1/2 to 1 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 tablespoons tomato paste
In a large skillet, cook beef, onion, green pepper and garlic until the meat is browned; drain. Stir in tomatoes, water, rice, salt, chili powder, thyme, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until liquid is absorbed and rice is tender. Stir in tomato paste; heat through.
To add extra zest to this classic dish, stir in 1 teaspoon prepared mustard to the mixture before cooking.
Makes 4 servings.

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Recipe of the day. Bacon cheese burger biscuit bombs

Bacon Cheeseburger Biscuit Bombs

  • Prep 25 min
  • Total50 min
  • Ingredients8
  • Servings, 8.

Get the best flavors of your favorite cheeseburgerbacon, steak-seasoned ground beef and American cheeseall stuffed in a flaky, buttery biscuit


8oz lean (at least 80%) ground beef

2teaspoons Montreal steak grill seasoning

1/2cup chopped cooked bacon (6 slices)

1 can, (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated Buttermilk biscuits Save $

4 slices (3/4 oz each) American cheese, cut in quarters

1tablespoon butter, melted

1teaspoon sesame seed

Ketchup, mustard and pickle slices, if desired

1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.

· 2. In 10-inch skillet, cook beef and grill seasoning over medium-high heat 4 to 6 minutes, stirring occasionally, until beef is brown; drain. Cool 5 minutes. Stir in bacon.

· 3. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming deep pocket. Place 2 quartered pieces of American cheese inside biscuit pocket.

· 4. Holding opened biscuit in hand; place about 1/4 cup of the beef mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuit will be full.) Repeat for remaining biscuits. Brush melted butter on top of each biscuit; sprinkle tops with sesame seed.

· 5. Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve with remaining ingredients. Expert Tips

  • Be sure beef mixture is inside the split biscuit, and press firmly to seal all sides to keep all the cheesy goodness inside.
  • Replace American cheese with Swiss cheese for a different flavor twist!
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Recipe of the day. Convenient slow cooker lasagna

Convenient Slow Cooker Lasagna
1 pound ground beef
1 (29 ounce) can tomato sauce
1 (8 ounce) package lasagna noodles, uncooked
4 cups shredded Mozzarella cheese
1 1/2 cups cottage cheese
Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef in a large nonstick skillet; drain off drippings. Stir in tomato sauce; mix well. Spread one-fourth of the meat sauce on the bottom of the slow cooker. Arrange one-third of the uncooked noodles over the sauce. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover; cook on low for 4 hours.
* Add 1 chopped onion to the ground beef when browning.
* Add 1 teaspoon salt to the tomato sauce and beef mixture.
* Add 1/2 cup grated Parmesan cheese to the cheese mixture.
* Add 1/2 cup additional shredded Mozzarella cheese to the top of the lasagna 5 minutes before serving.
Makes 6 to 8 servings.

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Recipe of the day. Saucy hotdogs

Saucy Hot Dogs
1 pound all-beef hot dogs
1 (10 ounce) jar grape jelly
1/3 cup prepared mustard
1/4 cup red wine
1/4 teaspoon dry mustard
Cut hot dogs into 1/2 inch slices. Place in 5 quart slow cooker. Mix remaining ingredients together with the hot dogs in the cooker. Cover; cook on low for 2 hours. Serve in rolls or over cooked pasta.
Makes 8 servings.

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