Stuffed Mushrooms

 Stuffed Mushrooms 

Ingredients 

1 lb ground Italian Sausage 

1 package cream cheese

3 to 4 containers of white button mushrooms 

Directions 

Preheat oven to 350 degrees Fahrenheit.  Pull stems out of mushrooms and place on a baking sheet. Brown sausage and drain fat. Mix sausage and cream cheese together and spoon into the mushroom tops. Bake 15 -20 minutes.

Chicken and Black Bean Green Enchilada Rice Bake (from Laura Dewsnup)

Chicken and Black Bean Green Enchilada Rice Bake

(from picky-palate.com)

Ingredients

• 2 cups white rice (cooked)
• 2 1/2 cups cooked chicken breast shredded
• 15 oz can mild green enchilada sauce
• 4 oz can sliced black olives
• 15 oz can diced tomatoes
• 1/2 cup sour cream
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp McCormick Gourmet Roasted Ground Cumin
• 15 oz can black beans drained and rinsed
• 2 cups shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees F. and spray a 9x13-inch baking dish with non-stick cooking spray.
• Cook rice according to package directions.
• Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.
• Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Notes

Makes 6-8 servings

Crock Pot Split Pea Soup

 

Ingredients

• 1 package (16 ounces) dried green split peas, rinsed
• 2 cups cubed fully cooked ham
• 1 large onion, chopped
• 1 cup julienned or chopped carrots
• 3 garlic cloves, minced
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1 carton (32 ounces) reduced-sodium chicken broth
• 2 cups water

Directions

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Creamy Roasted Red Pepper Pasta

Ingredients 

1 lb. Rigatoni pasta

12 oz. jar of roasted red peppers, drained

1 cup cream

1/2 cup chicken or vegetable broth

8 leaves of basil

1/2 tsp salt

1/2 tsp red pepper flakes

1/2 cup shredded Parmesan cheese

Directions 

1. In a high speed blender add heavy cream, stock, roasted red peppers, basil, salt and red pepper flakes. Blend until smooth.
2. Cook pasta until al dente (about 6 minutes). Remove from heat and drain. 
3. In the same pot the pasta was cooked in, add your creamy roasted red pepper sauce and bring to a gentle simmer over medium-low heat. Add the parmesan cheese and drained pasta and cook for another 1-2 minutes, stirring constantly. Remove from heat and serve hot topped with extra parmesan cheese and fresh basil. Enjoy!