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1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 jar (24 ounces) Italian Sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil leaves
3 cups penne pasta, cooked and drained (about 4 1/2 cups)
1/4 cup grated Parmesan cheese
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 sauce and vinegar in the skillet and cook for 2 minutes, stirring often. Stir in the basil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Slice the chicken. Serve the chicken and sauce over the penne. Sprinkle with the cheese.
1 pound ground beef
1 can (10 3/4 ounces) Tomato Soup 1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese or 4 slices blue cheese
4 Hamburger Rolls, split
Lettuce leaves, red onion slices, tomato slices (optional)
Shape the beef into 4 (1/2-inch-thick) burgers.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning the burgers over once halfway through the grilling time.
Heat the soup and hot sauce in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Top the burgers with the soup mixture. Sprinkle with the cheese. Serve the burgers on the buns with the lettuce, onion and tomato, if desired.
1 tablespoon olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 large onion, diced (about 1 cup)
1 medium green pepper, diced (about 1 cup)
2 teaspoons Cajun seasoning
1 can (10 3/4 ounces) Tomato Soup
2 cups water
1 cup uncooked regular long-grain white rice
1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined
1 large tomato, chopped (about 1 1/2 cups)
Chopped fresh parsley
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.
8- ounces dry penne pasta, uncooked
1 8- ounce package 1/3 less fat cream cheese, cubed
1/3 cup Shredded Sharp Cheddar Cheese
1/2 cup chopped fully cooked ham
1 10- ounce can Mild Diced Tomatoes and Green Chilies, undrained
1/2 cup Baby Sweet Peas
Cook pasta according to package directions, omitting salt; add peas during the last 2 minutes of cook time. Drain; set aside and keep warm.
In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.
For the Chili:
One can kidney beans
One jar salsa
½ lb ground beef
I packet of taco seasoning
For the Fries:
Bag of French fries
1 bag of cheese
Bake the fries according to package directions
In the mean time, brown the ground beef and drain. Pour in the taco seasoning, salsa, and kidney beans and let simmer. When the chili comes to a boil pour over the fries and top with the cheese.
2 cups Italian seasoned bread crumbs
1/2 cup olive oil
2 pounds pork tenderloin
Preheat oven to 425 degrees F (220 degrees C).
Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.
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