Back Of The Box - Main Dish Recipes

Quick Chicken Parmesan

4 boneless chicken breast halves
2 cups Prego Traditional Pasta Sauce
1/2 cup shredded mozzarella cheese
2 tablespoons. grated Parmesan cheese
4 cups hot cooked spaghetti

Place chicken in 2-qt. shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese. Bake at 400 degrees for 25 min. or until done. Serve with spaghetti. Makes 4 servings

Thai Chicken Stir-Fry

1/2 pound boneless, skinless chicken breast
2 tablespoons cornstarch, divided
3 tablespoons Kikkoman Soy Sauce, divided
1 tablespoon dry sherry
1 teaspoon minced garlic, divided
1/2 cup creamy peanut butter
2 teaspoons vinegar
1/2 teaspoon sugar
2 tablespoons vegetable oil, divided
1 bunch green onions, cut into 1-inch lengths
1 red bell pepper, cut into thin strips
3/4 pound fresh bean sprouts
Hot cooked fine egg noodles
2 tablespoons chopped unsalted roasted peanuts

Cut chicken into thin strips; coat with mixture of 1 tablespoon each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic. Let stand 10 minutes.

Meanwhile, combine remaining 1 tablespoon cornstarch and 2 tablespoons soy sauce, peanut butter, vinegar and sugar; slowly blend in 2/3 cup water and set aside.

Heat 1 Tbsp. oil in hot wok or large skillet. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add green onions, bell pepper and 1/2 teaspoon remaining garlic; stir-fry 2 minutes.

Add bean sprouts; stir-fry 1 minute longer. Stir in chicken and peanut butter sauce mixture. Cook until sauce boils and thickens, about 1 minute, stirring frequently. Arrange over noodles and sprinkle with peanuts. Serve immediately. Makes 4 servings

Ranch Chicken

4 boneless skinless chicken breast halves (1 pound)
1/4 cup ranch dressing
1/3 cup seasoned dry bread crumbs
2 tablespoons olive or vegetable oil

Dip chicken into dressing, then coat with bread crumbs. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut. Makes 4 servings

Stuffed Turkey Breasts

2 turkey breast halves (about 3 lbs. each), boned
5 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons dry sherry
1/2 teaspoon sugar
8 slices day-old bread, shredded
1 cup finely chopped celery
2/3 cup sliced natural almonds, toasted
1/4 cup finely chopped green onions and tops
3 tablespoons butter or margarine, melted

Remove fillets from breast halves; reserve for another use. Starting with thinner edge, cut each breast in half lengthwise, horizontally, almost all the way through. Open up breasts and pound to 1/4-inch thickness.

Combine 3 tablespoons. soy sauce, sherry and sugar in large shallow dish. Add breasts, skin side down; marinate 30 minutes.

Meanwhile, combine bread, celery, almonds and onions. Blend butter with remaining 2 Tbsp. soy sauce; pour evenly over bread mixture and toss together until moist and crumbly.

Remove turkey; reserve marinade. Spread 1/2 of stuffing mixture on 1/2 of each breast half, leaving a narrow border along outside edges; pack stuffing down slightly. Close breasts and secure with skewers or toothpicks; brush with reserved marinade. Place on rack in baking pan.

Roast at 325 degrees for 1 hour 15 minutes, or until tender; brush with reserved marinade every 30 minutes. Remove to serving platter; let stand 15 minutes. Just before serving, remove skewers and cut crosswise into 1/2-inch thick slices. Makes 8 to 10 servings

Easy Italian Chicken Pie

1/3 cup grated Parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups shredded mozzarella cheese (5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 can (6 ounces) tomato paste
1/2 cup Original Bisquick Mix
1 cup milk
1/4 teaspoon pepper
2 eggs

Heat oven to 400 degrees. Grease 9-inch pie plate. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; Spoon over Parmesan cheese.

Stir Bisquick Mix, milk, pepper and eggs until blended. Pour over chicken Mixture. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 servings

Creamy Ham Casserole

2 cups fresh or frozen broccoli flowerets, thawed
1-1/2 cups Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese, divided
1-1/2 cups coarsely chopped ham
1-1/2 cups rotini pasta, Cooked, drained
1/2 cup Miracle Whip Light Dressing
1/2 green or red pepper, chopped
1/4 cup 2% milk
Seasoned croutons (optional)

Heat oven to 350 degrees. Mix all ingredients except 1/2 cup of the cheese and the croutons. Spoon into 1-1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese. Bake for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired.

Microwave: Prepare as directed. Microwave on high 8 to 10 minutes or until thoroughly Heated. Sprinkle with seasoned croutons, if desired. Makes 6 servings

First Moon Chicken Stir-Fry

3 tableSpoons Kikkoman Soy Sauce, divided
2 tableSpoons cornstarch, divided
2-1/2 teaSpoons sugar, divided
1 clove garlic, pressed
2 boneless, skinless chicken breast halves, cut into 1-inch squares
1 teaSpoon distilled white vinegar
1/2 pound fresh broccoli
2 tableSpoons vegetable oil, divided
1 medium onion, chunked
1 small carrot, cut diagonally into thin slices
1/2 teaSpoon crushed red pepper
1/4 pound fresh snow peas, trimmed and cut in half

Combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1/2 teaSpoon sugar and garlic; stir in chicken. Let stand 15 minutes.

Meanwhile, blend remaining 2 tablespoon soy sauce, 1 tablespoon cornstarch, 2 teaSpoons sugar and vinegar with 3/4 cup water; set aside. Remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.

Heat 1 tablespoon oil in hot wok or large skillet over high Heat. Add chicken and stir-fry 3 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add broccoli, onion, carrot and red pepper; stir-fry 3 minutes. Add snow peas; stir-fry 2 minutes longer. Stir in chicken and soy sauce Mixture. Cook, stirring, until sauce boils and thickens. Makes 4 servings

Corned Beef and Cabbage

1 (3 pound) corned beef brisket, trimmed
1 small onion, quartered
2 tableSpoons McCormick Mixed Pickling Spice
1 teaSpoon McCormick Minced Garlic
8 small red potatoes
2 cups baby carrots or 8 peeled carrots, cut into 1 1/2-inch pieces
1 small head cabbage, cored and cut into 8 wedges
2 tableSpoons butter, melted
1 teaSpoon McCormick Parsley Flakes

Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.

Bring just to boil; reduce Heat to low and simmer 2 hours (Do Not Boil). Add potatoes and carrots; simmer 30 minutes longer. Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot. Slice brisket across the grain. Mix butter and parsley; brush on vegetables. Makes 8 servings

Quick Chicken and Dumplings

1 1/2 cups milk
1 cup frozen peas and carrots
1 cup cut-up Cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken and mushroom soup
1 cup Original Bisquick
1/3 cup milk
Paprika, if desired

Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently. Mix Bisquick and 1/3 cup milk until soft dough forms.

Drop dough by 8 Spoonfuls onto chicken Mixture (do not drop directly into liquid). Sprinkle with paprika. Cook uncovered over low Heat 10 minutes. Cover and Cook 10 minutes longer. Makes 4 servings

Canton Beef with Bell Peppers

1/2 pound beef boneless sirloin tip steak
3/4 cup fat-free reduced-sodium chicken broth
1 tablespoon finely chopped garlic (6 cloves)
1 tablespoon finely chopped gingerroot
1 tablespoon dark soy sauce
2 teaspoons packed brown sugar
1/2 teaspoon five-spice powder
1 tablespoon cornstarch
1 tablespoon cold water
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
2 cups cooked brown rice

Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl.

Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.

Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium. Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice. Makes 4 servings

Hearty Italian Medley

1 pound hot Italian sausage casing removed, cut in bite-size pieces
1 onion, chopped
3 zucchini, cut in 1-inch slices
1 eggplant, coarsely chopped
1 Dole Green Bell Pepper, coarsely chopped
1/4 cup water
2 cups prepared marinara sauce
3 cups chunks Dole Fresh Pineapple
4 cups hot cooked noodles

Cook sausage and onion in large skillet or Dutch oven until sausage is browned. Add zucchini, eggplant, bell pepper and water. Cover, reduce heat to low, cook 10 minutes or until vegetables are tender.

Stir marinara sauce and pineapple into skillet. Cook 5 minutes or until heated through. Serve over hot cooked noodles. Makes 8 servings

Deep Dish Meat Pie

1 lb. ground beef
1/4 cup chopped onion
1 pkg. (10 oz.) frozen peas and carrots, cooked, drained
1 cup chopped cooked potatoes
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup water
1 can (8 oz.) refrigerated crescent dinner rolls

Brown meat in large skillet on medium heat; drain. Add onion; cook until tender, stirring occasionally. Add vegetables and prepared cheese product; mix well. Spoon into 12x8-inch baking dish.

Melt butter in small saucepan on low heat. Add flour and salt; stir with wire whisk until well blended. Cook 2 minutes or until bubbly, stirring occasionally. Gradually add water, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes. Pour over meat mixture.

Separate dough into 4 rectangles; firmly press perforations together to seal. Place over meat mixture. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Makes 6 to 8 servings

Turkey Pasta Alfredo

8 oz. (3 1/2 cups) uncooked bow tie pasta (farfalle)
1 (10-oz.) container refrigerated Alfredo sauce
1/4 cup milk
2 cups cubed cooked turkey
1 cup Green Giant Frozen Sweet Peas

In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm.

In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated. Makes 4 (1 1/2-cup) servings

Ham Dijon Pasta

8 oz. (3 1/2 cups) uncooked bow tie pasta (farfalle)
6 oz. lean cooked ham, cut into 1x1/4x1/4-inch strips (1 1/2 cups)
1/4 cup whipping cream
1 tablespoon Dijon mustard
2 tablespoons sliced green onions

Cook pasta to desired doneness as directed on package, adding ham during last minute of cooking time. Drain; place in serving bowl.

Meanwhile, in small bowl, combine whipping cream and mustard; blend well. Add cream mixture and onions to cooked pasta and ham; toss gently to coat. Makes 3 (1 2/3-cup) servings

Easy Italian Pasta

2 1/2 cups uncooked cavatappi pasta (8 oz)
1/2 lb bulk spicy Italian pork sausage
6 to 7 medium plum (Roma) tomatoes, seeded, chopped (about 1 1/2 cups)
1 cup whipping (heavy) cream
1/2 cup shredded fresh Parmesan cheese (2 oz)

Cook and drain pasta as directed on package. Meanwhile, in large skillet, cook sausage over medium heat, stirring frequently, until browned. Drain; return to skillet.

Add tomatoes, cream and drained pasta to sausage; stir gently to mix. Cook over medium heat, stirring frequently, until thoroughly heated. (Do not boil.) Sprinkle with cheese. Makes 4 servings (1 1/2 cups each)

Deep-Dish Chicken Pie

1 Refrigerated Pie Crust (from 15-oz. pkg.)
2 tablespoons butter
1/4 cup chopped celery
1/4 cup chopped onion
1 (10 3/4-oz.) can condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 (1-lb.) pkg. Green Giant Select Frozen Broccoli, Carrots and Cauliflower, thawed, drained

Let pie crust pouch stand at room temperature for 15 to 20 minutes. Meanwhile, heat oven to 400 degrees. Melt butter in large saucepan or Dutch oven over medium heat. Add celery and onion; cook and stir until tender.

Add soup, milk, poultry seasoning, salt and pepper; cook until thoroughly heated. Gently stir in chicken and thawed vegetables. Pour mixture into ungreased 2-quart casserole or 10-inch quiche pan.

Remove pie crust from pouch. Unfold crust; remove plastic sheets. Place crust over chicken mixture. Roll up edges of crust to fit top of casserole; flute edges. Cut slits in several places.

Bake at 400 degrees. for 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving. Makes 6 servings

Honey-Glazed Chicken Breasts

6 boneless skinless chicken breasts (1 3/4 lb)
1/2 cup orange juice
1/2 cup honey
2 tablespoons lemon juice
1/4 teaspoon salt

Heat oven to 375°. Spray 13x9-inch pan with cooking spray. Place chicken in pan. In small bowl, mix remaining ingredients; pour over chicken.

Cover with foil; bake 20 minutes. Turn chicken; bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut. Makes 6 servings

Grands Taco Melts

1 package (1 oz) Old El Paso taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury Grands refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

Heat oven to 375°. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.

Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream. Makes 8 sandwiches

Corn Crab Cakes

1/2 cup Green Giant Valley Fresh Steamers Niblets frozen corn, thawed
4 medium green onions, chopped (1/4 cup)
1/3 cup mayonnaise
1 tablespoon Old El Paso taco seasoning mix (from 1-oz package)
2 cans (6 oz each) white crabmeat, drained, cartilage removed
1 egg, beaten
2 tablespoons water
1/2 cup Progresso plain dry bread crumbs
3 tablespoons Old El Paso Thick 'n Chunky salsa (any variety)

Line cookie sheet with waxed paper. In medium bowl, stir together corn, onions, mayonnaise, taco seasoning mix and crabmeat. Shape into 8 patties, using slightly less than 1/4 cup for each patty. Place on cookie sheet; freeze 15 minutes.

Heat oven to 450°. Spray another cookie sheet with cooking spray. In shallow bowl, stir together egg and water. In another shallow bowl or pie plate, place bread crumbs.

Dip each patty into egg mixture, coating both sides, then coat with bread crumbs. Place on cookie sheet. Bake 15 minutes; turn patties. Bake about 10 minutes longer or until golden brown. Serve with salsa. Makes 4 servings (2 crab cakes each)

Beef Tortilla Casserole

1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)

Heat oven to 350°. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves.

Top with remaining sour cream, remaining beef mixture and remaining cheese. Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro. Makes 6 servings

Pork, Squash and Apple Dinner

1/2 cup packed brown sugar
2 tablespoons firm margarine or butter, cut up
1 teaspoon ground cinnamon
1 small acorn squash
1 large unpeeled red cooking apple
3/4 cup Bisquick Heart Smart mix
1 teaspoon seasoned salt
1/4 teaspoon pepper
9 saltine crackers, crushed
1 egg
2 tablespoons water
6 boneless pork loin chops, 1/2 inch thick (1 1/2 lb)

Heat oven to 350°. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Slice squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks.

In shallow dish, stir together Bisquick mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg and water. Dip pork into egg mixture, then coat with Bisquick mixture.

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.

Place pork in ungreased 13x9-inch (3-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and pork is no longer pink in center. Makes 6 servings

Broccoli and Tortellini Alfredo

2 3/4 cups Green Giant Select frozen broccoli florets
1 bag (19 oz) frozen cheese-filled tortellini
1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo pasta sauce
1/4 cup shredded Parmesan cheese (1 oz)

Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl. Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally. Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese. Makes 5 servings (1 1/3 cups each)

Mini Baked Steak Burritos

2 tablespoons butter or margarine
1 lb boneless beef sirloin tip steak, cut into thin bite-size strips
1 box (14.67 oz) Old El Paso fajita dinner kit
1 can (16 oz) Old El Paso refried beans
1 1/2 cups shredded Cheddar cheese (6 oz)
3 medium green onions, thinly sliced
1 cup shredded Mexican cheese blend (4 oz)

Heat oven to 400°. In 10-inch nonstick skillet, melt butter over medium heat. Stir in beef; sprinkle with seasoning mix (from dinner kit). Cook 10 to 12 minutes, stirring occasionally, until desired beef doneness; drain. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.

Spread beans over each tortilla (from dinner kit) to within 1/4 inch of edges. Top with beef, Cheddar cheese and onions. Roll up, folding in sides. Place seam sides down in ungreased 13x9-inch (3-quart) glass baking dish. Pour fajita sauce (from dinner kit) on top. Sprinkle with Mexican cheese blend. Bake 15 to 20 minutes or until burritos are hot and cheese is melted. Makes 5 servings (2 burritos each)

Pork Chop Dinner with Rice and Veggies

6 pork boneless loin chops, 1/2 inch thick (1 1/4 lb)
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 bag (1 lb) frozen baby peas, carrots, pea pods and corn, thawed and drained
1 3/4 cups Progresso chicken broth (from 32-oz carton)
2 cups uncooked instant brown rice

Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Remove pork from skillet; keep warm.

Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes. Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender. Makes 6 servings

Bow-Tie Pasta with Beef and Tomatoes

2 cups uncooked bow-tie (farfalle) pasta (5 oz)
1 tablespoon olive or vegetable oil
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 lb beef strips for stir-fry or beef flank steak, thinly sliced
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 teaspoon garlic salt
1/4 teaspoon pepper
Fresh basil leaves, if desired
Freshly shredded Parmesan cheese, if desired

Cook and drain pasta as directed on package. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.

Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese. Makes 4 servings