Bistro Apple Pizza
Serves 4
2 tsp. garlic, minced
2 Tbsp. olive oil
1 12-inch prepared pizza dough crust
2 cups fresh spinach, coarsely chopped
1 1/2 cups Red Delicious, Golden Delicious, or Granny Smith apples cored, peeled and thinly sliced (or chopped)
1 cup shredded low-fat, part skim Mozzarella cheese
1 cup crumbled Blue, Gorgonzola or Roquefort cheese
1/2 cup shredded parmesan cheese
1 tsp. dried leaf oregano
Method:
For each pizza: Heat oven to 450° F. Saute garlic in olive oil over medium heat for 1-2 minutes. Remove from heat.Brush olive oil blend onto pizza crust.Distribute spinach evenly onto crust.
Sprinkle on apples.
Blend mozzarella cheese, blue cheese and parmesan cheese.
Distribute evenly over apples.Sprinkle on oregano.
Bake for 12-15 minutes or until cheese boils and crust is brown.
Showing posts with label main meals. Show all posts
Showing posts with label main meals. Show all posts
Saturday, September 6, 2008
Monday, January 14, 2008
Taco Ring
8 oz. Boca Meatless Ground Burger
1 (1.25 oz.) Package Taco Seasoning Mix
1/2 Cup Water
1 (8 oz.) Can Pillsbury Reduced Fat Crescent Rolls
1 (8 oz.) Can Fat Free Refried Beans
3 Slices 2% American Cheese
Nonstick Cooking Spray
Garlic Powder
Dried Parsley
Cayenne Pepper
Preheat oven to 350 degrees.
In a large skillet, combine the Boca, taco seasoning and water. Cook over medium high heat, stirring often until thick. Allow to cool slightly.
Spray a large cookie sheet with non-stick cooking spray.
Unroll the crescent rolls and press the seams together to form a large rectangle. You may need to spread the dough out a little bit to make it thinner and bigger, but don't allow any holes to rip through on it.
Spread the crescent rectangle with the refried beans leaving about an inch border around the outside.
Top with the cheese slices down the middle, followed by the meat mixture, but only put the meat mixture on the bottom half of the rectangle and try and keep it away from each end of the dough, or it will spill out when you roll it.
Starting with the edge closest to you (the long side), roll the dough to the top edge.
Pinch the dough together to seal and then pull the ends together to form a circle.Pinch the ends together to seal.
Spray the top of the dough lightly with non-stick cooking spray and sprinkle with a little garlic powder (to taste) and parsley and Cayenne (for color).
Bake for 20-25 minutes or until the crust is browned. Cool.
Slice and serve with shredded lettuce, tomatoes, fat free sour cream or salsa for additional points.
Serves: 6Per Serving: 255 Calories; 8g Fat (28.2% calories from fat); 15g Protein; 31g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 1110mg Sodium. Exchanges: 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)
When I made this I used lean ground turkey and it was awesome!
8 oz. Boca Meatless Ground Burger
1 (1.25 oz.) Package Taco Seasoning Mix
1/2 Cup Water
1 (8 oz.) Can Pillsbury Reduced Fat Crescent Rolls
1 (8 oz.) Can Fat Free Refried Beans
3 Slices 2% American Cheese
Nonstick Cooking Spray
Garlic Powder
Dried Parsley
Cayenne Pepper
Preheat oven to 350 degrees.
In a large skillet, combine the Boca, taco seasoning and water. Cook over medium high heat, stirring often until thick. Allow to cool slightly.
Spray a large cookie sheet with non-stick cooking spray.
Unroll the crescent rolls and press the seams together to form a large rectangle. You may need to spread the dough out a little bit to make it thinner and bigger, but don't allow any holes to rip through on it.
Spread the crescent rectangle with the refried beans leaving about an inch border around the outside.
Top with the cheese slices down the middle, followed by the meat mixture, but only put the meat mixture on the bottom half of the rectangle and try and keep it away from each end of the dough, or it will spill out when you roll it.
Starting with the edge closest to you (the long side), roll the dough to the top edge.
Pinch the dough together to seal and then pull the ends together to form a circle.Pinch the ends together to seal.
Spray the top of the dough lightly with non-stick cooking spray and sprinkle with a little garlic powder (to taste) and parsley and Cayenne (for color).
Bake for 20-25 minutes or until the crust is browned. Cool.
Slice and serve with shredded lettuce, tomatoes, fat free sour cream or salsa for additional points.
Serves: 6Per Serving: 255 Calories; 8g Fat (28.2% calories from fat); 15g Protein; 31g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 1110mg Sodium. Exchanges: 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)
When I made this I used lean ground turkey and it was awesome!
Friday, January 4, 2008
Spicy Orange Beef
Spicy orange beef (core + 1 WPA)
from Jeannine
Count a point if you want to be scrupulous; there are 3 WPAs in the whole recipe, and 4 servings.
1 (3.5 oz) bag boil-in-bag brown rice
½ tsp salt
1 tsp bottled minced garlic
½ tsp crushed red pepper
1 lb lean, boneless sirloin steak, cut into ¼” strips
½ tsp grated orange rind
¼ c orange juice (0.5 WPA spread over 4 servings)
1 TBS cornstarch (1 WPA spread over 4 servings)
2 TBS low-sodium soy sauce
1 tsp dark sesame oil (1.5 WPA spread over 4 servings)
¾ c (1”) slices green onions
Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well. Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; saute 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
Yield: 4 servings (serving size: ½ c beef mixture and about 1/3 c rice)
***For those counting points on Flex: 274 calories, 6.8 g fat, 2.1 g fiber
from Jeannine
Count a point if you want to be scrupulous; there are 3 WPAs in the whole recipe, and 4 servings.
1 (3.5 oz) bag boil-in-bag brown rice
½ tsp salt
1 tsp bottled minced garlic
½ tsp crushed red pepper
1 lb lean, boneless sirloin steak, cut into ¼” strips
½ tsp grated orange rind
¼ c orange juice (0.5 WPA spread over 4 servings)
1 TBS cornstarch (1 WPA spread over 4 servings)
2 TBS low-sodium soy sauce
1 tsp dark sesame oil (1.5 WPA spread over 4 servings)
¾ c (1”) slices green onions
Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well. Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; saute 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
Yield: 4 servings (serving size: ½ c beef mixture and about 1/3 c rice)
***For those counting points on Flex: 274 calories, 6.8 g fat, 2.1 g fiber
Monday, December 10, 2007
Stuffed Meatloaf
I made this for the first time for dinner tonight. I put all the olives just one one half of the roll since DH does not like olives.
1/2 cup skim milk
2 egg beaters
1 Tbs worcestershire sauce
1 cup crushed corn flakes
1/2 cup finely chopped onions
3 Tbs finely chopped celery
1 tsp salt
1/2 tsp ground mustard
1/2 tsp sage
1/4 tsp black pepper
2 lbs lean ground beef (90/10)
1 cup sour cream
1 cup low fat shredded cheddar cheese
1/2 cup chopped green olives
1 In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well.
2 On a large piece of tin foil, form the beef mixture into a rectangle about 1 inch thick. Spread sour cream all over the top. Sprinkle the cheddar and olives on top.
3 Roll up, jelly-roll style. Seal seam and ends. Place seam side down in a greased baking dish.
4 Bake, uncovered, at 350 degrees for about 45 minute or until the meat is no longer pink.
Servings: 8
Next time, instead of ROLLING it, I will probably do it a little differently. I had problems with all the "stuffing" oozing out. After spreading the mixture into the large regtangle, I will put the filling on one half of the ground beef mixture and then fold the other half over the top, sealing the edges and baking.
1/2 cup skim milk
2 egg beaters
1 Tbs worcestershire sauce
1 cup crushed corn flakes
1/2 cup finely chopped onions
3 Tbs finely chopped celery
1 tsp salt
1/2 tsp ground mustard
1/2 tsp sage
1/4 tsp black pepper
2 lbs lean ground beef (90/10)
1 cup sour cream
1 cup low fat shredded cheddar cheese
1/2 cup chopped green olives
1 In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well.
2 On a large piece of tin foil, form the beef mixture into a rectangle about 1 inch thick. Spread sour cream all over the top. Sprinkle the cheddar and olives on top.
3 Roll up, jelly-roll style. Seal seam and ends. Place seam side down in a greased baking dish.
4 Bake, uncovered, at 350 degrees for about 45 minute or until the meat is no longer pink.
Servings: 8
Next time, instead of ROLLING it, I will probably do it a little differently. I had problems with all the "stuffing" oozing out. After spreading the mixture into the large regtangle, I will put the filling on one half of the ground beef mixture and then fold the other half over the top, sealing the edges and baking.
Sunday, December 2, 2007
Aloha Honey Teriyaki Chicken
Ingredients
4 boneless, skinless, cubed chicken breasts
3 Tbsp. flour
2 Tbsp. canola oil
1/2 tsp. Garlic Garlic™
Seasoned Salt to taste
1/4 tsp. dried red pepper flakes or to taste
20 oz. can unsweetened pineapple tidbits with juice
2 tsp. cornstarch
2 Tbsp. Honey Teriyaki Sauce
1/2 cup shredded coconut
Prepared rice
Method
Coat chicken with flour; brown in oil for 3-5 minutes over medium heat until no longer pink.
Season with Garlic Garlic™, Seasoned Salt and pepper flakes.
Drain pineapple, reserving 1/2 cup juice.
Combine cornstarch and reserved pineapple juice until smooth.
Add to skillet.
Stir in Honey Teriyaki Sauce.
Simmer for 30 seconds or until thickened.
Add pineapple tidbits. Sprinkle with coconut; heat through.
Serve over rice.
Makes 4 servings.
I also added steamed broccoli to the finished product.
Next time I will omit the coconut (it didn't do anything for us) and will make sure that the broccoli is finished sooner so that I can mix it in with the chicken to soak up some of the flavors.
Overall very tasty!
Original recipe appox 10-11pts. but I need to recalculate once I get proper NI for TS products used. Pts would be lower without the coconut and by using less oil or cooking spray instead.
4 boneless, skinless, cubed chicken breasts
3 Tbsp. flour
2 Tbsp. canola oil
1/2 tsp. Garlic Garlic™
Seasoned Salt to taste
1/4 tsp. dried red pepper flakes or to taste
20 oz. can unsweetened pineapple tidbits with juice
2 tsp. cornstarch
2 Tbsp. Honey Teriyaki Sauce
1/2 cup shredded coconut
Prepared rice
Method
Coat chicken with flour; brown in oil for 3-5 minutes over medium heat until no longer pink.
Season with Garlic Garlic™, Seasoned Salt and pepper flakes.
Drain pineapple, reserving 1/2 cup juice.
Combine cornstarch and reserved pineapple juice until smooth.
Add to skillet.
Stir in Honey Teriyaki Sauce.
Simmer for 30 seconds or until thickened.
Add pineapple tidbits. Sprinkle with coconut; heat through.
Serve over rice.
Makes 4 servings.
I also added steamed broccoli to the finished product.
Next time I will omit the coconut (it didn't do anything for us) and will make sure that the broccoli is finished sooner so that I can mix it in with the chicken to soak up some of the flavors.
Overall very tasty!
Original recipe appox 10-11pts. but I need to recalculate once I get proper NI for TS products used. Pts would be lower without the coconut and by using less oil or cooking spray instead.
Sunday, November 25, 2007
Cheesy Chicken Cups
I have personally not tried these yet, but someone posted them on the Weight Watchers boards a few weeks back and they sound SUPER! Several of hte ladies have tried them and they have been a hit.
(Serving: 1 chicken cup= 2 points each)
1 can reduced fat Crescent Rolls
1 cooked chicken breast cut in small pieces
1 can 98% fat-free cream of chicken soup
2/3 C. reduced fat shredded Mexican cheese
1 t. dried parsley flakes
1/2 t. black pepper
Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley, and pepper. Mix well. Spoon evenly into cups.
Bake at 400 for 12-15 minutes.
ENJOY!
(Serving: 1 chicken cup= 2 points each)
1 can reduced fat Crescent Rolls
1 cooked chicken breast cut in small pieces
1 can 98% fat-free cream of chicken soup
2/3 C. reduced fat shredded Mexican cheese
1 t. dried parsley flakes
1/2 t. black pepper
Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley, and pepper. Mix well. Spoon evenly into cups.
Bake at 400 for 12-15 minutes.
ENJOY!
Baked Ravioli
Recipe from Festival Foods
We have made this recipe several times. I usually omit the wine (unless I have an open bottle) and have usually cut the recipe in half when I make it. If I omit the wine, I usually still add the whole can of diced tomatoes with the "half" recipe, or add 2 cans of tomatoes with the full batch. I also add some extra spices sometimes (parsley, basil, oregano etc)
Ingredients:
2 pounds ground beef
1 small diced onion
2 tsp. garlic salt
2 (25 ounce) packages frozen cheese ravioli, thawed
2 (14 ounce) jars spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 cup white wine
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions:
Preheat the oven to 350 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic salt. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce, wine and tomatoes.
Spread 1/3 of the sauce in the bottom of an 9X13 inch baking dish.
Arrange 1/2 of the ravioli over the sauce. Sprinkle half of the mozzarella cheese and repeat layers. Sprinkle parmesan cheese on top.
Cover with aluminum foil. Bake for 25 minutes in the preheated oven. Remove foil and bake another 10-20 minutes until bubbly.
We have made this recipe several times. I usually omit the wine (unless I have an open bottle) and have usually cut the recipe in half when I make it. If I omit the wine, I usually still add the whole can of diced tomatoes with the "half" recipe, or add 2 cans of tomatoes with the full batch. I also add some extra spices sometimes (parsley, basil, oregano etc)
Ingredients:
2 pounds ground beef
1 small diced onion
2 tsp. garlic salt
2 (25 ounce) packages frozen cheese ravioli, thawed
2 (14 ounce) jars spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 cup white wine
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions:
Preheat the oven to 350 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic salt. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce, wine and tomatoes.
Spread 1/3 of the sauce in the bottom of an 9X13 inch baking dish.
Arrange 1/2 of the ravioli over the sauce. Sprinkle half of the mozzarella cheese and repeat layers. Sprinkle parmesan cheese on top.
Cover with aluminum foil. Bake for 25 minutes in the preheated oven. Remove foil and bake another 10-20 minutes until bubbly.
My Chili
1.25 pounds lean ground beef
16 oz bush's chili beans
16 oz kidney beans
46 oz (4 cans) canned diced tomatoes
2 cup celery (chopped)
1/2 cup onions
1.25 oz (one packet) McCormick Mild Chili seasoning
1 Brown Ground beef in skillet and drain off fat
2 put all ingredients into crock pot
3 cook on high until everything is heated throughout
Servings: 11
Preparation time: 15 minutes
Cooking time: 30 minutes
16 oz bush's chili beans
16 oz kidney beans
46 oz (4 cans) canned diced tomatoes
2 cup celery (chopped)
1/2 cup onions
1.25 oz (one packet) McCormick Mild Chili seasoning
1 Brown Ground beef in skillet and drain off fat
2 put all ingredients into crock pot
3 cook on high until everything is heated throughout
Servings: 11
Preparation time: 15 minutes
Cooking time: 30 minutes
Friday, November 16, 2007
John's Secret Spaghetti Sauce
I say "secret" sauce because up until we finally actually wrote this recipie down, John really never knew how much of anything he put into his sauce. For the longest time, anytime we had spaghetti, Darrin told us that John HAD to make the sauce becuase his sauce was the best. We finally came up with this points friendly version of the sauce, and you can't even taste the difference from the original
1 pound 95% lean/5% fat raw ground beef (usually the closest I can find is 93/7)
1 jar Healthy Choice pasta sauce
1/2 cup water
3 clove garlic clove(s)
1 Tbsp honey
1 tsp ground cinnamon
1/2 Tbsp dried parsley
1/2 Tbsp dehydrated onion flakes
1 tsp garlic powder
In sauce pan, combine together jar of pasta sauce with all other ingredients except ground beef and garlic powder.
Allow to simmer while you are browning the ground beef.
Brown ground beef in pan with the garlic powder.
Drain any grease off (if using the extra lean ground beef, there should not be much)
Add ground beef to rest of sauce.
Allow to simmer about 20 mintes.Serve over your favorite pasta.
Sauce is 2pts per 1/2 cup using extra lean ground beef
1 pound 95% lean/5% fat raw ground beef (usually the closest I can find is 93/7)
1 jar Healthy Choice pasta sauce
1/2 cup water
3 clove garlic clove(s)
1 Tbsp honey
1 tsp ground cinnamon
1/2 Tbsp dried parsley
1/2 Tbsp dehydrated onion flakes
1 tsp garlic powder
In sauce pan, combine together jar of pasta sauce with all other ingredients except ground beef and garlic powder.
Allow to simmer while you are browning the ground beef.
Brown ground beef in pan with the garlic powder.
Drain any grease off (if using the extra lean ground beef, there should not be much)
Add ground beef to rest of sauce.
Allow to simmer about 20 mintes.Serve over your favorite pasta.
Sauce is 2pts per 1/2 cup using extra lean ground beef
Beef and Salsa Skillet
From: EMMALEIGH47
1 lb ground beef
16 oz salsa thick and chunky
1 can 8 3/4 oz whole corn undrained
1 can 8 oz tomato sauce
1 1/2 cup bisquick
1/2 cup water
1/2 cup colby-jack cheese shredded
Cook beef in skillet and drain.
Stir in salsa, corn, tomato sauce, and 1 tsp of the chili powder.
Heat to boiling and reduce heat to low.
Stir bisquick and the water until soft dough forms.
Drop by 6 tspfull over the mixture.
Cook uncovered 10 minutes.
Cover and cook 8 minutes longer.
Sprinkle with cheese and cover and cook 2 minutes longer or until cheese is melted.
WW: Makes 6 servings at 6 points each
1 lb ground beef
16 oz salsa thick and chunky
1 can 8 3/4 oz whole corn undrained
1 can 8 oz tomato sauce
1 1/2 cup bisquick
1/2 cup water
1/2 cup colby-jack cheese shredded
Cook beef in skillet and drain.
Stir in salsa, corn, tomato sauce, and 1 tsp of the chili powder.
Heat to boiling and reduce heat to low.
Stir bisquick and the water until soft dough forms.
Drop by 6 tspfull over the mixture.
Cook uncovered 10 minutes.
Cover and cook 8 minutes longer.
Sprinkle with cheese and cover and cook 2 minutes longer or until cheese is melted.
WW: Makes 6 servings at 6 points each
Feta Stuffed Chicken
Contributed by Lori (WW Wisconsin Boards)
Servings 4 Estimated POINTS® value per serving 4 Course Light Meals
Ingredients
16 oz, (4 at 4 oz each) boneless skinless chicken breast
2 oz feta (really good with flavored feta like herbed or tomato basil)
1/4 cup bread crumbs
5 cups fresh spinach
2 tbsp balamic vinegar
1 tsp olive oil
Instructions
Pound chicken to about 1/4 inch thick
Dredge chicken through bread crumbs to coat, place 1/4 of the feta on each breast and fold breast in half.
Place in a baking dish and bake uncovered at 375 till done, about 25 minutes.
While chicken in cooking, mix oil and vinegar and toss with spinach.
Serve breast on a bed of spinach.
Special Notes So good! I did the points with the recipe builder, seems too good to be so low in points!
Servings 4 Estimated POINTS® value per serving 4 Course Light Meals
Ingredients
16 oz, (4 at 4 oz each) boneless skinless chicken breast
2 oz feta (really good with flavored feta like herbed or tomato basil)
1/4 cup bread crumbs
5 cups fresh spinach
2 tbsp balamic vinegar
1 tsp olive oil
Instructions
Pound chicken to about 1/4 inch thick
Dredge chicken through bread crumbs to coat, place 1/4 of the feta on each breast and fold breast in half.
Place in a baking dish and bake uncovered at 375 till done, about 25 minutes.
While chicken in cooking, mix oil and vinegar and toss with spinach.
Serve breast on a bed of spinach.
Special Notes So good! I did the points with the recipe builder, seems too good to be so low in points!
General Tsao's Chicken
As posted by Sue (BOWIESCRAPS on WW Board)
Appx 6pt per serving
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup cooked white rice, kept hot
Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat.
Add scallions, garlic and pepper and cook 2 minutes.
Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice.
Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving. Instead of 3/4 cup of chicken broth I used a cup b/c we like things saucy
This is another recipe that I have not tried yet but is sounds super! You can make it less spicy by reducing the amount of red pepper flakes or omitting them completely.
Bruchetta Chicken Bake
A favorite in our house!! Also a quick and easy dinner for those busy nights!
6 servings 1 can diced tomatoes, undrained
2 cloves garlic, minced
1 package Stove Top Whole Wheat Chicken Stuffing
½ cup water
1-1/2 pound boneless, skinless chicken breasts
1 teaspoon dried basil
1 cup part-skim mozzarella cheese
PREHEAT oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside. CUT each half breast in half again the long way then place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Place stuffing mixture around chicken. BAKE 30 min. or until chicken is cooked through.
I have also made this recipe by cutting the chicken into 1 inch peices. It seemed to cook a little faster when we were in a hurry!
6 servings 1 can diced tomatoes, undrained
2 cloves garlic, minced
1 package Stove Top Whole Wheat Chicken Stuffing
½ cup water
1-1/2 pound boneless, skinless chicken breasts
1 teaspoon dried basil
1 cup part-skim mozzarella cheese
PREHEAT oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside. CUT each half breast in half again the long way then place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Place stuffing mixture around chicken. BAKE 30 min. or until chicken is cooked through.
I have also made this recipe by cutting the chicken into 1 inch peices. It seemed to cook a little faster when we were in a hurry!
Subscribe to:
Posts (Atom)
Posts
