Slice the chicken breast.
Cook broccoli in small amount of water until just tender.
Drain.
Lay broccoli in greased baking dish.
Arrange chicken slices on top.
Add water to soup and pour over.
Sprinkle cheese on top, then crumbs.
Bake at 350\u00b0 until heated through and cheese is melted.
A simple, quick and nutritious all in one meal.
Serves 1 or 2 people, all from one dish and maybe some leftovers.
Brown the ground beef, add onions and bell pepeer, pour off the excess grease.
Add the cooked rice, one can of the tomato soup.
Cut the cabbage into about 4 inch pieces.
Butter the bottom and sides of the pan, cover the bottom with a layer of cabbage, then rice and ground beef mixture, then top with remaining cabbage and spread the second can of soup over the cabbage.
14-inch oval gratin dish, arrange the shrimp in a
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Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
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Prepare an 8x8 baking dish by spraying with cooking spray.
Mix the batter ingredients together in the prepared baking dish and set aside.
Melt butter in a large skillet.
Saute the mushrooms and bell peppers for 1 to 2 minutes.
Add sherry.
Stir in gravy mix and water.
Cook until boiling and thickened.
Remove pan from heat and add beef.
Put beef filling evenly over batter.
Sprinkle with parsley.
Place dish in a cold oven.
Set temperature to 350\u00b0F and bake for 30 minutes, or until done.
Preheat oven to 450\u00b0F.
Combine chicken, potatoes, onion, lemon, zucchini, pepper, garlic, and olive oil in a large ovenproof serving dish. Season. Bake for 30 mins, using a large spoon to turn once or twice, until chicken is almost cooked through.
Add olives and tomatoes and bake for 10 mins, until potatoes are tender and chicken is golden brown and cooked through.
Drizzle with vinegar and top with mint leaves. Serve piping hot from dish.
pples to a frozen deep-dish pie crust.
Place second
Wash potatoes, but do not peel.
Cut in half and place, cut side up, in a 9 x 13-inch pan sprayed with vegetable cooking spray. Cut carrots in half and scatter among potatoes. Pour broth over vegetables.
Place chicken on top.
Sprinkle with salt and coarsely ground black pepper. Cover with foil.
Bake at 325\u00b0 for 60 minutes. Add green beans to dish. Bake 15 minutes or until beans are heated through.
Makes 4 servings.
Contains 377 calories, 4 g fat and 66 mg cholesterol.
s well for a truly\"one dish meal\" and it is good
Mix soups, broth and rice.
Place in 9 x 13-inch baking dish; put chicken pieces on top of rice mixture.
Season with the pepper and Lawry's salt.
Cover and bake for 2 1/2 hours.
Uncover and bake 30 minutes more.
Bake at 350\u00b0 for 3 hours.
Brown the meat lightly, drain and set aside. Sautee onion, pepper, and celery in butter until partially cooked. Mix in the meat and then add all other ingredients and the spaghetti. Simmer until thick. Put in baking dish(es) and add slices of cheese to cover the entire top. Bake @ 375 degrees for 25 minutes or until the cheese is brown on the edges
Preheat the oven to 400\u00b0F.
Toss all ingredients, except kale, in a large baking dish. Season to taste. Bake 25-30 mins, until chicken is cooked through and cauliflower is lightly golden.
Stir in kale. Bake 2-3 mins longer, until wilted slightly. Squeeze baked lemon wedges over top. Serve with crusty bread.
Preheat oven to 375\u00b0F.
Toss contents of vegetable seasoning packet, stuffing mix, and 1 2/3 cup of water; set aside.
Place chicken in 13x9-inch baking dish or 2 quart casserole. Spread Vegetables over the chicken.
Mix soup with dry milk and water; pour over chicken.
Spoon stuffing evenly over top.
Bake at 375 for 35 minutes or until chicken is cooked.
Preheat the oven to 400\u00b0F.
Mix basil, lemon peel, garlic and oil in a medium bowl. Place chicken, zucchini and onion in a baking dish. Spoon basil mixture over the top. Roast for 20 mins, until vegetables start to soften.
Add tomatoes. Roast for 5 mins, until chicken is cooked through. Sprinkle with basil leaves. Serve with lemon wedges and bread.
Preheat oven to 350 degrees Fahrenheit.
Using a nonstick spray, spray a 9x13 glass baking dish.
Arrange pork chops in the bottom.
Next add the sliced potatoes (drained).
Add sliced mushrooms (drained).
Mix the cream of mushroom soups with the sour cream and pour over the sliced mushrooms.
Add the crushed crackers on top. Dollop on the butter.
Cover with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
Cooking time will vary depending on the thickness of your pork chops.
Combine chicken and soy sauce in slow cooker and mix to coat. Stir in carrots, water chestnuts, and juice only from pineapples.
Cook on Low setting for 3 to 4 hours. Refrigerate pineapples until later.
Twenty minutes before serving, turn heat to High setting. Whisk together sweet and sour sauce, ginger, and cornstarch. Add to crock pot, along with pineapple and vegetables.
When vegetables are tender, the dish is ready to serve or hold on low. I often serve with white rice.
he oil in a flameproof dish then brown the chicken on
r food processor, grind Fiber One cereal, garlic powder, salt and
Pour contents of one can of peas plus liquid into a greased baking dish.
Add one layer sliced carrots and one layer of sliced potatoes and a little onion, cut fine.
Sprinkle each layer with salt as needed (optional).