Post by CR on Nov 11, 2008 0:59:03 GMT -5
Posted by luckygardnr (My Page) on Sat, Oct 25, 08 at 10:27
11. Heat broiler. Heat a few tsp oil in oven-safe skillet. Add frozen corn and peppers blend; sauté 1 minute. Pour in Southwestern Egg Beaters. Cook until edges are just set. Sprinkle top with shredded Mexican cheese. Broil until cheese melts and eggs are set.
12. Heat bottled Fra Diavolo pasta sauce in skillet until simmering. Add scrubbed fresh clams; cover and simmer until clams open. Serve with crusty bread.
13. Steam broccoli florets in microwave. Meanwhile cut boneless, skinless chicken thighs in 1-in. cubes. Pour a jar of tikka masala cooking sauce into large skillet, bring to simmer and add chicken. Cook, covered, about 5 minutes, until cooked through. Stir in broccoli; serve with rice.
14. Dip tilapia fillets in beaten egg; coat with yellow cornmeal seasoned with salt and pepper. Heat a little oil in skillet; panfry until cooked through. Serve with deli coleslaw and microwaved french fries.
15. Toss chicken tenders in Frank’s RedHot sauce. Broil, turning once, until cooked through. Serve with carrot and celery sticks and blue cheese dip.
16. Cut turkey tenderloin into 1⁄2-in.-thick slices. Heat oil in skillet. Add turkey; heat until browned and cooked through. Remove; cover. In same skillet, sauté sliced wild mushrooms until golden. Stir in a little dry sherry and creamy portobello mushroom soup. Heat through. Sthingy over turkey.
17. Rub shoulder lamb chops with minced garlic, chopped rosemary, salt and pepper. Broil, turning once, until desired doneness. Serve with purchased tabbouleh.
18. Coat boneless, skinless chicken breasts with a little flour seasoned with salt and pepper. Heat some oil in a large skillet. Sauté chicken with a little chopped fresh sage; top with sliced prosciutto. Remove to plate; cover with foil. Stir chicken broth into skillet and simmer 2 minutes; sthingy over chicken. Toss baby arugula, roasted pepper strips and drained canned cannellini beans with oil and vinegar dressing. Serve on side.
19. Drizzle cut sides of seeded rolls with Italian dressing; fill with drained olive salad and slices Genoa salami, ham and provolone cheese.
20. Prepare garlic couscous as box directs. Meanwhile, sauté in olive oil chopped onion, shredded carrots, raisins, ground cumin and crushed red pepper until onion is tender. Stir in cubed cooked chicken and cooked couscous. Top with toasted almonds.
11. Heat broiler. Heat a few tsp oil in oven-safe skillet. Add frozen corn and peppers blend; sauté 1 minute. Pour in Southwestern Egg Beaters. Cook until edges are just set. Sprinkle top with shredded Mexican cheese. Broil until cheese melts and eggs are set.
12. Heat bottled Fra Diavolo pasta sauce in skillet until simmering. Add scrubbed fresh clams; cover and simmer until clams open. Serve with crusty bread.
13. Steam broccoli florets in microwave. Meanwhile cut boneless, skinless chicken thighs in 1-in. cubes. Pour a jar of tikka masala cooking sauce into large skillet, bring to simmer and add chicken. Cook, covered, about 5 minutes, until cooked through. Stir in broccoli; serve with rice.
14. Dip tilapia fillets in beaten egg; coat with yellow cornmeal seasoned with salt and pepper. Heat a little oil in skillet; panfry until cooked through. Serve with deli coleslaw and microwaved french fries.
15. Toss chicken tenders in Frank’s RedHot sauce. Broil, turning once, until cooked through. Serve with carrot and celery sticks and blue cheese dip.
16. Cut turkey tenderloin into 1⁄2-in.-thick slices. Heat oil in skillet. Add turkey; heat until browned and cooked through. Remove; cover. In same skillet, sauté sliced wild mushrooms until golden. Stir in a little dry sherry and creamy portobello mushroom soup. Heat through. Sthingy over turkey.
17. Rub shoulder lamb chops with minced garlic, chopped rosemary, salt and pepper. Broil, turning once, until desired doneness. Serve with purchased tabbouleh.
18. Coat boneless, skinless chicken breasts with a little flour seasoned with salt and pepper. Heat some oil in a large skillet. Sauté chicken with a little chopped fresh sage; top with sliced prosciutto. Remove to plate; cover with foil. Stir chicken broth into skillet and simmer 2 minutes; sthingy over chicken. Toss baby arugula, roasted pepper strips and drained canned cannellini beans with oil and vinegar dressing. Serve on side.
19. Drizzle cut sides of seeded rolls with Italian dressing; fill with drained olive salad and slices Genoa salami, ham and provolone cheese.
20. Prepare garlic couscous as box directs. Meanwhile, sauté in olive oil chopped onion, shredded carrots, raisins, ground cumin and crushed red pepper until onion is tender. Stir in cubed cooked chicken and cooked couscous. Top with toasted almonds.