Wednesday, April 18, 2012

Tonight's Dinner Menu

Pesto Chicken (serve over rice)

9x13 baking dish
4 to 6 chicken breasts
1 jar or 1 cup of pesto
1 Cup of shredded jack or smoked gouda cheese

1.) Cut chicken into strips
2.) Spray dish with non-stick spray
3.) Spread 1/2 of pesto on bottom of dish
4.) layer chicken in dish
5.) Season chicken and spread remaining pesto on top of chicken
6.) Cover dish with foil and bake at 375 degrees for 30 min.
7.) Remove foil, add cheese, and bake until melted.

Green Bean Casserole (contains gluten)

9 x 13 baking dish
4 cans french style green beans
2 cans cream of mushroom soup
1 1/2 T black pepper
1 1/2 T minced dried onion (can substitute onion powder)
1 t Worcestershire sauce
1T minced garlic
6 oz pkg of French's fried onions
2 Cups shredded cheese (try with smoked gouda for an extra special treat)
2 oz softened cream cheese

1.) Spray non-stick spray in dish
2.) Mix green beans, cream of mushroom soup, softened cream cheese, black pepper, Worcestershire sauce, dried onion, and garlic together.
3.) Add 1 cup shredded cheese and 1/2 French's onions to mixture
4.) Spread into baking dish and bake for 15 minutes at 350 degrees
5.) Remove dish and top with the rest of the cheese and French's onions
6.) Bake until cheese is melted
Pesto Chicken with Gouda Slices
Green Bean Casserole

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