Recipes

Italian Chicken Recipe

2 cups Hood® Lowfat Cottage Cheese
1 tsp oregano
1 tsp garlic powder
1 tsp basil
4 boneless skinless chicken breasts
1/2 cup Italian seasoned bread crumbs

• Blend cottage cheese in a blender or mini-food processor with oregano, garlic and basil.
• Place 4 boneless skinless chicken breasts into a baking dish and top each breast with 1/2 cup of the cottage cheese mixture.
• Sprinkle each piece of chicken with Italian seasoned bread crumbs.
• Bake at 350°F until the chicken is thoroughly baked (about 30 minutes).

Ground Beef with Mixed Vegetable Casserole

1 pound ground beef
1/2 cup chopped onion
3/4 cup water
1/4 teaspoon pepper
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (9 oz) package frozen mixed vegetables, thawed
2 cups shredded mozzarella cheese
1 (10 oz) can biscuits
1 TBS margarine
1/2 tsp dried oregano leaves, crushed

Pre-heat oven to 375 degrees. Grease a casserole dish.

In a large skillet, brown the ground beef with onion and drain. Stir in water, pepper, tomato sauce and paste. Simmer for 15 minutes, stirring occasionally.

Remove from heat, stir in vegetables and 1-1/2 cups of the cheese. Spoon mixture into your casserole dish. Separate dough into 10 biscuits. Separate each of the 10 biscuits into 2 layers - giving you 20 thinner biscuits. Place these thin biscuits near the outer edge of the hot mixture overlapping slightly. Sprinkle remaining cheese in center and around the edge. Gently brush biscuits with margarine and sprinkle with oregano.

Bake at 375 degrees for 22-27 minutes or until biscuits are golden brown.



 

CROCK POT BARBEQUE BEEF STEW

Ingredients:

2 lbs. stew meat
3 tbsp. oil
1 c. onion, sliced
1/2 c. green pepper, chopped
1 lg. clove garlic
1/2 tsp. salt
1/8 tsp. pepper
2 c. beef stock
1 can (8 oz.) tomatoes
1 can (4 oz.) mushrooms
1/3 c. barbecue sauce
3 tbsp. cornstarch
1/4 c. cold water

Directions:

1. Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce.

2. Cook in slow cooker/Crock Pot on low heat 8-10 hours.

3. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.