another pesto pasta dish

Ingredients

• 1/2 cup chopped onion
• 2 1/2 tablespoons pesto
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1 (16 ounce) package pasta
• salt to taste
• ground black pepper to taste

Directions

1. Cook pasta in a large pot of boiling water until done. Drain.
2. Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
3. In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Candace-Three Berry Scones

Three Berry Scones

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breakfast

POINTS® Value: 2

Servings: 12

Preparation Time: 10 min

Cooking Time: 25 min

Level of Difficulty: Easy

We lightened up this typically heavy English treat by using only a fraction of the butter and low-in-fat buttermilk in place of cream.

Ingredients

2 cup(s) all-purpose flour

3 Tbsp sugar

1 Tbsp baking powder

1/2 tsp table salt

2 Tbsp butter, chilled and cut into small pieces

1 cup(s) buttermilk

1 1/2 cup(s) frozen unsweetened mixed berries

2 serving(s) butter-flavor cooking spray

Instructions

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.

Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray.

Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.

Baked Oatmeal

32 oz canned peaches

3 cups oatmeal

1 tsp baking powder

3?4 cup brown sugar

1/2 tsp salt

2 tsp cinnamon

2 tsp vanilla

1 cup milk

1/4 cup butter

4 egg whites

*Preheat oven to 375

*Mix all dry ingredients together

*Melt butter and measure the milk, then add all wet ingredients to the dry ones and stir

*It's ok to let it sit while you drain and cut up peaches (I usually like them in smaller pieces than the slices in the can)

*Line bottom of the pan with peaches and scoop/pour oatmeal mix on top. (9"X9")

*Bake 30-45 minutes

Serve with milk if you like :)

Coffee Cake

Coffee Cake:

cooking spray

1 ½ cups flour

2 teaspoons baking powder

½ teaspoon salt

3 tablespoons shortening

1/3 cup sugar

1 egg

2/3 cup milk

1 tablespoon butter

½ cup brown sugar

1 teaspoon cinnamon

1.preheat oven to 425

2.sift flour, baking powder, and salt into med bowl

3.in another bowl beat in the shortening until mixture is creamy then add sugar

4.add egg and milk to the shortening, beat well

5.add dry mixture to the shortening mixture and fold in. Pour into greased baking pan

6.melt butter in a saucepan then mix in brown sugar and cinnamon then sprinkle over batter in baking pan

7.bake for 25 min

Chicken Spaghetti

2 chicken breasts, boiled and shredded

Chicken Broth

2 cans mushrooms-can leave out if desired

2 large onions chopped

2 green bell peppers chopped

2 stalks celery chopped, could replace with green onions or zucchini?

about 1 cup shredded cheddar cheese, use more less to taste

1 lb package spaghetti noodles-*to make as much as I did for BUNCO, I used almost 2 lbs.

2 cans tomato soup

1 can black olives-could leave out or sub for another veggie

Boil chicken in chicken broth, then shred. Saute all the veggies in chicken broth until soft.

Mix all the ingredients together and top with the grated cheese. Bake at 350 for 30-45 mins.

Herbed Chicken with Sour Cream Wine Sauce

Up to 6 medium to small chicken breasts

1 can mushrooms, sliced

3 tablespoons sour cream

1 can of garlic cream of mushroom soup

oregano-to taste

thyme-to taste

basil-to taste

1/2 cup white wine

Preheat the oven to 350

Place chicken in a glass dish sprayed with cooking spray. Mix together the wine, sour cream,

mushrooms together in a bowl and pour over the chicken. Bake covered for 45 mins and then uncover and bake for 15 more mins.

Cheesy Hashbrown Chili

2 tablespoons extra virgin olive oil (EVOO)

1 onion, chopped

2 tablespoons chili powder

2 teaspoons ground cumin

1/4 cup tomato paste

1 pound ground beef

Salt and pepper

1 can red kidney beans (15 ounces), drained and rinsed

1 can diced tomatoes (15 ounces)

1 bag frozen shredded hash brown potatoes (1 pound)

1 cup shredded cheddar cheese

PREPARATION

Pre-heat the oven to 400°F. Position a rack in the upper third of the oven.

In a large saucepan, heat the EVOO over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes. Season with salt and pepper.

Add the onion, chili powder and cumin, and cook, stirring, until the onion is soft, about 5 minutes. Add the beans and tomatoes with their juices and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-inch x 11-inch baking dish.

In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Asian Chicken

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup

1 1/2 cups water

1 package (1.25 ounces) teriyaki seasoning mix

1 bag (16 ounces) frozen stir-fry vegetables

1 1/2 cups uncooked instant white rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

*Note* You can also use ramen noodles and make an Asian noodle bowl.

Laura- Chicken Pesto Penne Pasta

Ingredients:

1 (16 ounce) package penne pasta
2 Tablespoons butter
2 Tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 Tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Heat butter and olive oil in a large skillet over medium heat.

3. Saute chicken and garlic until chicken is almost cooked.

4. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese.

5. Cook until chicken is no longer pink inside. Stir in cooked pasta

Laura- Chicken pot pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.