Easy Tuna Dish

Ingredients

SERVINGS:
USMETRIC
12 ounces tuna (in water, drained and flaked)
1 tablespoon Knorr Chicken Flavor Bouillon
2 tablespoons chopped fresh cilantro
1/2 cups orange juice
2 radishes (cut into thin strips)
1/4 cups tomatoes
2 tablespoons sliced green onions
Directions
1In large glass bowl, combine all ingredients. Let stand for 5 minutes. Serve with plantain or tortilla chips.

Chimichuri Portobello

INGREDIENTS

Serves 4

  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 large clove garlic, chopped (about 2 tsp.)
  • 4 large portobello mushroom caps (about 1 lb.), thickly sliced
  • 1 small red bell pepper, thinly sliced (about 1 cup)
  • 1 can (15.5 oz.) no salt added pinto beans, rinsed and drained
  • 1 package Knorr® Fiesta Sides™ – Mexican Rice

DIRECTIONS

  • Make the Chimichurri: COMBINE cilantro, olive oil, vinegar and garlic in small bowl; set aside.
  • SEASON mushrooms and bell pepper, if desired, with salt and pepper. Heat large nonstick skillet over medium-high heat and cook mushrooms, peppers and 1/4 cup chimichurri mixture, stirring occasionally, until vegetables soften and brown, about 4 minutes. Remove and set aside.
  • PREPARE Knorr® Fiesta Sides™ – Mexican Rice in same skillet according to package directions. Stir in pinto beans and mushroom mixture and top with remaining chimichurri.
    • Credit.www.knorr.com

Stuffed Pasta Shells

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Ingredients

2017 ®/TM General Mills All Rights Reserved

16
uncooked jumbo pasta shells
1/2
lb lean ground turkey
1
teaspoon Italian seasoning
1/2
teaspoon fennel seed
1/4
teaspoon salt
1/4
teaspoon pepper SAVE $
2
cups sliced fresh mushrooms
1
medium onion, chopped (1/2 cup) SAVE $
4
cloves garlic, finely chopped SAVE $
1
cup fat-free cottage cheese
1/4
cup fat-free egg product
2
cups tomato pasta sauce
1/4
cup shredded Parmesan cheese SAVE $

Steps

  • 1
    Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
  • 2
    Meanwhile, in 10-inch nonstick skillet, cook turkey, Italian seasoning, fennel, salt and pepper over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; remove turkey mixture from skillet.
  • 3
    In same skillet, cook mushrooms, onion and garlic over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir turkey mixture, cottage cheese and egg product into mushroom mixture.
  • 4
    Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon turkey mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
  • 5
    Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.

Quick Chicken and Dumplings

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Ingredients

1 1/2
cups milk
1
cup frozen green peas and carrots
1
cup cut-up cooked chicken 
1
can (10 3/4 ounces) condensed creamy chicken mushroom soup
1
cup Original Bisquick™ mix
1/3
cup milk
Paprika, if desired

Steps

  • 1
    Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
  • 2
    Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
  • 3
    Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Bacon and Hash Brown Egg Bake

Ingredients

© 2017 ®/TM General Mills All Rights Reserved

1
lb bacon, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
1
medium red bell pepper, chopped (3/4 cup)
1
package (8 oz) sliced fresh mushrooms
2
tablespoons Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
3/4
cup milk
12
eggs
1
package (2 lb) frozen hash browns, thawed
2
cups shredded Cheddar cheese (8 oz)

Steps

  • 1
    In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
  • 2
    Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
  • 3
    Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.