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Tuesday, August 27, 2013

Shana's Pesto Chicken Penne Casserole




Ingredients

  • 1 package (16 ounces) penne pasta
  • 6 cups cubed cooked chicken
  • 4 cups (16 ounces) shredded Italian cheese blend
  • 3 cups fresh baby spinach
  • 1 can (15 ounces) crushed tomatoes
  • 1 jar (15 ounces) Alfredo sauce
  • 1-1/2 cups 2% milk
  • 1 jar (8.1 ounces) prepared pesto
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil

Directions

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat.
  • Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Puffed Pastry Wrapped Tenderloin

Preseasoned pork tenderloin, cut in half lengthwise
Cream cheese
Sheet of puff pastry
Foil, non-stick is best

Smear cream cheese between two halves of tenderloin.  Wrap in puff pastry.  Place on foil & bake at 350 for 30-40 minutes.

May wrap up in foil & freeze if desired prior to cooking.

DINNER DIVAS
Thaw 24-48 hours.  Unwrap foil (can use same piece to cook it on), place on baking pan & bake at 350 for 30-40 minutes.

Cheesy Potatoes with Smoked Sausage

Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: about 6 servings
Ingredients:
  • 1 pkg. Hillshire Farm Angus Italian Style Smoked Sausage
  • 1 bag (20 ounces) refrigerated shredded hash brown potatoes
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 1 cup sour cream
  • 1 medium onion, chopped
  • ¼ cup butter or margarine, melted
  • ¼ teaspoon ground black pepper
Directions:
  1. Preheat oven to 350°F.  Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray.  Cut sausage into ½” cubes.  Combine all ingredients in a large bowl.
  2. Spread mixture evenly in prepared pan.  Bake 40-45 minutes or until lightly browned.  Let stand 5 minutes before serving.

*I used turkey smoked sausage and low fat sour cream

Wednesday, August 21, 2013

Baked Teriyaki Chicken

This recipe got LOTS of good reviews on All Recipes, so I hope it's yummy!

Ingredients:
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • boneless skinless chicken thighs
      
    Directions: 
    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased baking dish.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.