Fifty-2

RECIPES: April 20, 2012
**See the following post for the shopping list for this week’s recipes**

Baked Ravioli (v)

Serves 4-5

Ingredients

1 lb frozen cheese ravioli

4 cups homemade or jar sauce

1 cup of shredded mozzarella

¼ cup of Parmesan

Preparation:

1. Preheat oven to 350 degree, and spray an 8x8 baking dish with non stick spray.
2. Boil ravioli according to package.
3. Layer ½ ravioli in the baking dish, top with ¾ mozzarella and ½ sauce, layer rest of ravioli and top with ¼ mozzarella and the remaining sauce. Sprinkle top with Parmesan and cover with foil.
4. Bake for 10 minutes until cheese has melted. Take off foil and bake another 6 minutes till brown.

My own recipe

Crunchy Onion Chicken

Serves 4

Ingredients:

2 cups French's French fried onions

2 tbs flour

4 (5 oz) boneless skinless chicken breasts

1 egg beaten

Preparation:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400 Degree for 20 minutes.

Recipe from French’s advertisement

Chicken, Spinach and Noodle Casserole

Serves 8

Ingredients

• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 cup sour cream
• kosher salt and black pepper
• 12 ounces egg noodles
• 4 slices sandwich bread
• 2 cups shredded cooked chicken or rotisserie chicken
• 5 ounces baby spinach, chopped
• 2 teaspoons dried thyme

Directions

1. Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper.
2. Meanwhile, cook the noodles according to the package directions; drain and return them to the pot. Pulse the bread in a food processor until coarse crumbs form. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl.
3. Add the milk mixture, chicken, spinach, and thyme to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with the bread crumbs, and drizzle with the melted butter.
4. Bake until the bread crumbs are golden and the filling is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving.

Recipe from Real Simple Magazine.

Italian Meatball Sliders

Serves 6 (serving size: 2 sliders)

Ingredients

• 1 tablespoon olive oil, divided
• 3 garlic cloves, minced
• 3 shallots, finely diced
• 1/3 cup part-skim ricotta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup panko (Japanese breadcrumbs), toasted
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon salt
• 8 ounces lean ground pork
• 2 (4-ounce) links turkey Italian sausage, casings removed
• 1 large egg
• 1 1/2 cups lower-sodium marinara sauce
• 12 slider buns, toasted
• 12 basil leaves

Preparation

1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.

2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.

Recipe from Cooking Light

Chicken with Lemon-Leek Linguine

Serves: 4

Ingredients

• 6 ounces uncooked linguine
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 3 tablespoons butter, divided
• 3 garlic cloves, thinly sliced
• 1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
• 1/2 cup fat-free, lower-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

Recipe from Cooking Light

Beef Pot Pie (repeat)