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Spanish rice

! cup uncooked rice (not minute rice)
1 small can tomato sauce
1/4 cup onion
1 cup chicken broth
1 can Rotel tomatoes and green chilis

Put about 2 tbsp of oil in a pan. Saute onions. Next, put the rice in and stir. Add chicken broth, Rotel and tomato sauce. Cook on medium heat for about 45 minutes or until done. Check every once in awhile to make sure it isn't sticking.
 

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Easy Elephant Ears (Triple E)

Get some nice big tortillas, butter one side with butter or margarine and sprinkle brown sugar and cinnamon on top. Place in nonstick skillet. Fold the tortilla in half and wait until sugar and cinnamon bubble and the outside is brown and flip over if necessary. These are HEAVEN!
 

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Pasta Shells Forentine

Ingredients

16 jumbo pasta shells
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 ounces low fat mozzarella cheese, shredded
1 cup low-fat cottage cheese
1 egg white
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground nutmeg
2 tablespoons Italian seasoning
1 (16 ounce) jar spaghetti sauce
Directions

In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.
Preheat oven to 375 degrees F (175 degrees C).
In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.
Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.

This is the original above. My edit is below( only going to list adjustments to ingredients)
Ingredients

25 jumbo pasta shells(This is how many I was able to make)
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 ounces low fat mozzarella cheese, shredded
12 oz. cottage cheese
1 egg white
1 1/2 tablespoon grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/2 tablespoon Italian seasoning
1 (16 ounce) jar Paul Newman's Sockaroni spaghetti sauce
 

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I forgot about this one. Easy and fast! Just made it tonight xD
Salsa Chicken
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Directions

Preheat oven to 375 degrees F (190 degrees C)
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

I serve with Mexicorn and Rice, and mix it all together. Tastes like a undone enchilada. I personally use half Newman's Farmer's Garden Salsa, And half Newman's Hot Salsa, but I am sure any type would work. The farmer's garden is nice because of the extra veggies it adds.
 
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