Week 9 Recipes

Cheesy Baked Chicken Breasts serve with rice and garden salad

Yields: 4 Servings

Ingredients

4 Chicken breasts skinned & deboned
8 slices Swiss Cheese
1/4 cup Dry white wine
1 can (12 oz) Cream of Chicken Soup
1 cup Herb seasoned stuffing mix crushed
1/4 cup Butter melted

  
Instructions
Arrange chicken in ligthly greased 13x9 pan. Top with cheese, combine soup and wine stirring well. Spoon sauce over chicken and sprinkle with stuffing mix. Drizzle melted butter over and bake at 350° for 45 minutes. 

Source:  unknown

Meatloaf serve with mashed potatoes and green beans

Yields: 8 Servings

Ingredients

1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce

Instructions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan.
3.Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes. 
Source: allrecipes.com

Cheese Ravioli with toasted Walnuts serve with a garden salad

Yields: 4 Servings

Ingredients

14 oz Cheese ravioli (frozen or fresh)
1/3 cup olive oil
1 clove garlic sliced
1/2 cup Walnuts roughly chopped
2 teaspoons lemon juice
kosher salt and pepper
1/2 cup fresh flat-leaf parsley chopped
1/4 cup grated Parmesan

  
Instructions
1Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water..2Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes..3Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water..4Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan.
Source:  Real Simple

Shrimp Lemon Pepper Linguine serve with a garden salad

Yields: 4 Servings

Ingredients

1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

  
Instructions
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
Source: allrecipes.com

Sausage Bundles serve with sliced/cut fresh vegetables

Yields: 16 Servings

Ingredients

6 slices Bacon diced
1 cup Onion chopped
1 can (16 oz) Sauerkraut drained
1/2 lb Kielbasa or Polish sausage fully cooked
2 tablespoon Brown sugar
1/2 teaspoon Garlic salt
1/8 teaspoon Pepper
16 oz Frozen dinner rolls (Rhodes)
1 large Egg
Poppy seed

 
Instructions
Cook bacon until crips; remove to paper towels. Reserve 2 Tbls drippings. Saute onion in drippings until tender. Stir in sauerkraut, sausage, brown sugar, garlic salt and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool.

Roll each dough ball (risen) to 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edge to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap sprayed with Pam. Let rise for 15 minutes. Beat remaining egg. Brush over bundles. Sprinkle with poppy seed.

Bake at 350° for 16-17 minutes or until golden brown.
Source:  unknown