Welcome to my personal recipe share page. All the recipes found here are all tried and true. Some have been shared by friends and some are old family recipes. Others I've found on cooking sites, web pages and in cook books. All have been tweaked to my families liking. Please note that I don't create my own recipes and I'm not taking credit for others recipes. I'm simply sharing what has worked for us and sharing our favorites. Since I know how much I enjoy new and exciting recipes, I thought I would share them with the world! I get tired of making the same dish time and time again. It's true that while something is worthy of being enjoyed frequently, the same rotation gets old fast. The recipes you will find here, for the most part, are simple to create with easy to come by ingredients. While there may be the recipe that requires a little more effort, I can assure you that it will be worth it. There will also be plenty of crock pot creations for you to choose from. I hope that you find something here that appeals to you and that you will share your favorites with me. Enjoy and Bon Appetite!

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Tuesday, March 8, 2011

Chicken-Penne Florentine Bake

(I found this recipe on the Kraft site and made it tonight. Kevin LOVED it. He’s a pasta lover. He says we will be making this again…soon.  It was very easy to make and was different, so that’s a plus. P.S. I’m not going to make a habit of posting the WW points (unless someone really wants me to), but I have them for all the recipes I’ve posted thus far, so if you’re interested, just let me know.)
1 16 oz box of Whole Wheat Penne
2 8 oz boneless, skinless chicken breast, cut into bite sized pieces
2 Tbsp flour
Half a bottle of Ken’s Lite Sun Dried Tomato Dressing
1 3 oz can mushrooms
Half a can (14.5 oz) chicken broth
4 oz Cream Cheese (1/3 Less Fat)
Half a package (10 oz) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese
Approximately 8 Tbsp Grated Parmesan Cheese (sprinkled on)

Heat oven to 375. Cook pasta as directed on package. Toss chicken pieces in a baggie with flour to coat. Heat dressing in large skillet on medium heat. Add chicken and mushrooms; cook for 5 minutes or until browned. Add broth and cream cheese; cook until cheese is melted, stirring frequently. Stir in spinach, remove from heat. Drain pasta. Add chicken mixture; mix lightly. Spoon half into a casserole; top with grated parmesan and half of the mozzarella. Repeat. Top with cheese. Bake 20 minutes.

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