Get a little help with a delicious chicken dinner. A foolproof dinner mix,
with a few extras, goes Italian.
Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves
1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
4. Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Prep Time: 10 min
Total Time: 6 hours 10 min
Makes: 6 servings
1 jar (16 oz) Alfredo pasta sauce
3/4 cup water
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
4 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
1 1/4 lb boneless skinless chicken thighs, cut into 1-inch-wide strips
1 bag (1 lb) Green Giant® frozen mixed vegetables
1. In small bowl, mix pasta sauce, water, basil and salt.
2. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, layer half each of the potatoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce.
3. Cover; cook on Low heat setting 6 to 8 hours.
Unbreaded chicken breast tenders can be used instead of the cut-up chicken thighs.
If you like garlic, try using garlic-flavored Alfredo pasta sauce.
1 Serving: Calories 530 (Calories from Fat 280); Total Fat 31g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 135mg; Sodium 730mg; Total Carbohydrate 33g (Dietary Fiber 5g, Sugars 3g); Protein 30g Percent Daily Value*: Vitamin A 80%; Vitamin C 8%; Calcium 20%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 5 1/2 Fat Carbohydrate
2 pounds beef stew meat
6 unpeeled new potatoes, cut into 3/4-inch pieces (3 cups)
1 cup frozen small whole onions (from 1-pound bag), thawed
1/4 cup Gold Medal® all-purpose flour
1 tablespoon paprika
1/2 teaspoon peppered seasoned salt
1/4 teaspoon caraway seed
1 can (14 ounces) beef broth
1 1/2 cups Green Giant® frozen sweet peas (from 1-pound bag), thawed
1/2 cup sour cream
1. Spray 3- to 4-quart slow cooker with cooking spray. Toss beef, potatoes, onions, flour, paprika, peppered seasoned salt and caraway seed in cooker until well mixed. Stir in broth.
2. Cover and cook on Low heat setting 7 to 8 hours.
3. Stir in peas and sour cream. Cover and cook on Low heat setting about 15 minutes or until peas are tender.
If you don’t have the frozen onions on hand, you can substitute 1/2 cup chopped onion.
1 Serving: Calories 460 (Calories from Fat 190); Total Fat 22g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 105mg; Sodium 530mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars 5g); Protein 37g Percent Daily Value*: Vitamin A 25%; Vitamin C 15%; Calcium 6%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Medium-Fat Meat Carbohydrate
1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio rice
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots,
cauliflower & cheese sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon coarse ground pepper
1. In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
3. Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
4. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
5. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.
Prep Time: 30 min
Total Time: 30 min
Makes: 18 servings (1/2 cup each)
1 bag (22 oz) frozen whole green beans
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1 tablespoon olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 teaspoon salt
Freshly ground black pepper, if desired
1. In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
2. Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
3. Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
4. Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat
Circles of golden, flaky Pepperidge Farm® Puff Pastry surround a delicious filling made with almonds, sugar, butter, orange zest and vanilla extract to make a spectacular dessert."
1 cup sliced blanched almonds
1/3 cup granulated sugar
4 tablespoons unsalted butter, softened
1 tablespoon grated orange zest 1 teaspoon vanilla extract
1 (17.3 ounce) package Pepperidge Farm®
Puff Pastry Sheets
1 teaspoon water
1. Thaw the pastry sheets at room temperature for 40 minutes or until they're
easy to handle. Heat the oven to 375 F. Line a baking sheet with parchment
2. Place the almonds, sugar, butter, 1 egg, orange zest and vanilla extract
into a food processor. Cover and blend until the almond mixture is a smooth
3. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet
into an 11-inch square. Cut the pastry into a 10-inch circle using a 10-inch
cake pan. Repeat with the remaining pastry sheet.
4. Place 1 pastry circle onto the baking sheet. Spread the almond mixture on
the pastry circle to within 1-inch of the edge. Beat the remaining egg and
the water in a small bowl with a fork or whisk. Brush the edge of the pastry
circle with the egg mixture. Place the remaining pastry circle on top of the
almond mixture. Crimp the edges of the circles together with a fork.
5. Bake for 25 minutes or until the pastry is golden. Sprinkle with the
I made this last week thinking it wouldn't be so great, the first bite I took told me otherwise! What a great combination of flavors! I loved it, and the two biggest critics of my dishes (or not so outspoken) both commented on how delicious it was and loved it also! Even the 3 yr old loved it. You HAVE to give this one a try!
Prep Time: 25 min
Total Time: 1 hour 15 min
Makes: 6 servings (1/2 cup each)
1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
2. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
3. In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
4. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
5. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.