Italian Crescent Casserole

Italian Crescent Casserole  (adapted due to limited supplies, originally found here)


Ingredients:

• 1 lb hamburger 
• 1 cup garlic pasta sauce (I didn't read the complete directions and used a whole 26 oz can and it was saucy and still yummy but next time i'll try using less)
• 1 can Pillsbury refrigerated crescent dinner rolls  
• 1 1/2 cup of shredded Italian cheese blend (I used about 1 cup of shredded and then supplemented with parmesan cheese from the green can) 
• 1/4 tsp of dried basil 

Directions:

1. Cook hamburger and add sauce.  Heat until warm.  OPTIONAL: I always add a little brown sugar to my tomato based pasta sauce
2. Separate crescent rolls into 8 triangles.  Place in an un-greased 9 in pie pan allowing the thinner edges to hang over about 3 inches.  
3. Press the dough in side and bottom of pan down to form a solid thin crust. 
4. Sprinkle 1 cup of cheese over dough
5. Spoon meat mixture over cheese
6. Bring tips of dough over the filling so they meet in the center, try not to let them overlap.  
7. Sprinkle with remaining cheese (1/2 cup) and top with basil
8. Bake uncovered at 375 for 15 to 20 minutes

Go to the original to see detailed pictures.  

Creamy Chicken and Rotini Primavera

This substitute sauce is as good as the real deal, but better for you and less expensive, about $1.35 per serving. Add whatever vegetable combination you like and feel free to use cheaper chicken cuts to make this even more budget-minded.

 

Hands-On Time: 10 minutes
Ready In: 30 minutes
Yield: 4 servings

 

Ingredients

• 1/2 pound dry rotini
• 2 Tablespoons vegetable oil
• 1 pound boneless skinless chicken breast - cubed
• 1 pound frozen vegetable mix - thawed
• 4 ounces Neufchatel cheese (reduced fat cream cheese)
• 1/2 cup lite Italian dressing
• 1/2 cup  milk

Directions

1. Cook rotini per package directions to desired doneness. Drain well and keep warm.
2. Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
3. Combine cream cheese, dressing and milk and whisk until smooth.
4. Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.

 

Recipe found here

Italian Chicken

This is the chicken that I usually make to go with the Alfredo sauce. Its quick and easy since the Sauce take a little more effort and the flavors mix nicely.  There are no measurements with this recipe so you can adjust it to your own serving needs.

- Chicken (I prefer the smaller tenderloins so they cook up fast but you can also use chicken breasts.  If you cut the chicken breasts into strips they will cook faster.)
- Italian Dressing
- Parmesan Cheese (optional)

1. Preheat oven to 350
2. Place chicken in a cooking dish.  Preferably, one that is just the right size for the amount of meat you are cooking up.
3. Pour dressing over the chicken.  Enough to give it a nice coat but it doesn't need to cover the chicken.  
4. Cover with foil and bake until cooked.  I usually let mine cook for 20-25 minutes.  It depends on the size of your meat though. 
5. Uncover and top with cheese if using
6. Cook uncovered for a few more minute to brown/melt the cheese

This chicken is great served with any type of pasta or rice. It has a nice hint of flavor that compliments many meals.  

Alfredo Sauce

Great over noodles, on pizza, or as a dip for bread sticks.

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves, chopped finely
1 C grated Parmesan cheese

1. Blend milk, cream cheese, flour and salt in a blender until smooth.

2. In a non-stick sauce pan melt the butter on med-high heat. Add garlic and saute for about 30 seconds.

3. Add milk mixture to pan and stir constantly 3-4 minutes or until it just comes to a simmer.

4. Keep stirring and let it cook for a few more minutes.  Sauce should begin to thicken.

5. Once it is nice and thick, remove from heat and add the cheese.  Stir and then cover immediately.  

6. Let it stand for about 10 minutes before using.  

Stick the left overs in the fridge.  It will thicken when cold, so just add some milk when reheating.