Monday, May 31, 2010

Sausage Jambalaya

  • 1 pkg. Hillshire Farm® Smoked Sausage
  • 2 tablespoons butter or margarine
  • 1 pkg. (6.8 ounces) Spanish Rice
  • 2 cups water
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • 1 clove garlic, minced
  • 1 can (14½ ounces) diced tomatoes, drained
  • 1 tablespoon Cajun seasoning
  • Hot pepper sauce to taste  


Beef Smoked Sausage, Lite Smoked Sausage, Turkey Smoked Sausage


  1. Cut sausage into ½” slices; set aside.  Melt butter in a large skillet over medium heat.  Add rice and cook 4-5 minutes or until lightly browned, stirring frequently.
  2. Slowly stir in water and seasoning packet.  Add sausage and all remaining ingredients; bring to a boil.  Reduce heat to medium-low, cover and cook 20 minutes or until most of liquid is absorbed.
  3. Remove from heat; stir.   Let stand covered for 5 minutes before serving.

Sunday, May 30, 2010

Chicken Margherita


  • 12 boneless, skinless chicken breast halves (about 4 lb.)
  • 3 Tbsp. olive oil
  • 12 slices fresh or packaged mozzarella cheese (about 12 oz.)
  • 1 cup thinly sliced fresh basil leaves
  • 1 jar (2 lb. 13 oz.) Ragu® Old World Style® Margherita Smooth Pasta Sauce, divided
  • Hot cooked pasta


  1. Preheat oven to 350°. Spoon olive oil into 17 x 12-inch roasting pan, then arrange chicken in single layer. Season chicken, if desired, with salt and black pepper. Bake 10 minutes.
  2. Pour 1/2 jar (about 3 cups) Pasta Sauce over chicken and continue baking an additional 10 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then bake an additional 4 minutes or until cheese is melted.
  3. Garnish with basil. Serve remaining Pasta Sauce, heated, over hot pasta.
Preparation time: 15 Minute(s)
Cook time: 24 Minute(s)
Servings: 12

Saturday, May 29, 2010

Chicken and Bean Burritos


  • 1/2 cup brown rice
  • 2 cloves garlic; 1 smashed, 1 minced
  • Kosher salt and freshly ground pepper
  • 1/2 pound (about 2 cups) frozen diced butternut squash, thawed
  • 1 cup shredded rotisserie chicken, skin removed
  • 1 15-ounce can black beans
  • 1 cup grape tomatoes
  • 1/2 cup fresh cilantro
  • 1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid
  • 4 8-inch whole-wheat tortillas, warmed
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 avocado, sliced
  • Plain low-fat yogurt or sour cream, for serving (optional)


Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat.
Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper.
Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.

Per serving: Calories 497; Fat 15 g (Saturated 3 g); Cholesterol 25 mg; Sodium 620 mg; Carbohydrate 70 g; Fiber 11 g; Protein 24 g

Friday, May 28, 2010

Roasted Vegetable Quesadillas

Flour tortillas generously filled with oven roasted sweet potatoes, red bell peppers, onions and lots of melted spicy cheese - a delicious, unexpected twist in quesadillas.

Hands On: 20 minutes   |   Total: 60 minutes   |   Makes: 6 servings (1 quesadilla each)

  PAM® Original No-Stick Cooking Spray
2 medium sweet potatoes, peeled, cubed (2 med = 1 lb)
1 medium red bell pepper, cut into 1/2-inch pieces
1 medium sweet onion, coarsely chopped
1 teaspoon salt
1 teaspoon ground cumin
6 flour tortillas (8 inch)
2 cups shredded Pepper Jack cheese (2 cups = 8 oz)
  1. Preheat oven to 450°F. Spray 15x10-inch jelly roll pan with cooking spray. Place potatoes, bell pepper and onion on pan; sprinkle with salt and cumin, and toss until vegetables are coated with cooking spray.
  2. Bake 30 to 35 minutes or until potatoes are tender.
  3. Divide vegetable mixture evenly onto half of each tortilla; sprinkle each with cheese. Fold each tortilla in half over filling.
  4. Spray nonstick skillet with cooking spray. Heat over high heat; add quesadillas. Cook each side 1 minute or until lightly browned and cheese is melted. Serve immediately.

Thursday, May 27, 2010

Grilled Thai Beef Salad

  • 1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
  • 3 tablespoons lime juice, divided
  •  3 tablespoons low-sodium soy sauce
  • 3 tablespoons canola oil
  • 2 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons minced ginger
  • 1 1/4 teaspoons red curry paste or chili-garlic sauce
  • 1/2 head red-leaf lettuce, torn (about 6 cups)
  • 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
  • 1/2 cup cilantro leaves, rinsed and dried
  • 1 cup basil leaves, sliced into ribbons


Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Wednesday, May 26, 2010

Grilled Chicken with Basil Dressing

2/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, plus 1/4 cup
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 bone-in, skin-on chicken thighs
3 bone-in, skin-on chicken breasts
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 teaspoon grated lemon peel

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

Tuesday, May 25, 2010

Tuna Casserole

2 cups macaroni
1 can Campbell's Cream of Celery Soup
1 can tuna
1 small package cream cheese
1/2  teaspoon garlic
1/2  teaspoon dry mustard
1/4 cup milk
1 small onion, chopped
1/4 cup grape nuts
2 Tablespoons butter

1. Cook macaroni per package directions.
2. In casserole dish mix cream of celery, softened cream cheese, milk until smooth.
3. Add tuna, garlic, dry mustard and onion. Stir in cooked macaroni.
4. Melt butter and mix grape nuts into the butter. Spread mixture over top of casserole.
5. Bake in 375 degree oven for 45 minutes.

Monday, May 24, 2010

Penne and Ham Primavera

2 cups uncooked penne or mostaccioli pasta (6 oz)
1 cup sliced zucchini
1 cup sliced yellow summer squash
2 cups cubed fully cooked ham
1/2 cup reduced-fat Italian dressing
1/4 cup chopped fresh Basil leaves
1/3 cup shredded Parmesan cheese
Coarsely ground pepper, if desired.

1. Cook pasta as directed on package, adding zucchini and yellow squash during last 3-4 minutes of cooking; drain.

2. Return pasta mixture to saucepan; add ham and dressing. Cook over medium heat, stirring occasionally until hot. Sprinkle with Basil, cheese and pepper.

Everyday recipes...

This is a place where parents can go to find quick and easy recipes. I know how hard it is to prepare a meal my family will enjoy, especially when no one really has the time to sit down and eat as a family. So this blog is going to have some delicious recipes for families with time constraints. Enjoy!