Recipes for cooking class from Feb.24th

Oh my what a week!  Three cooking classes, on top of starting my Health Science class, a car oopsy, running the kids to after school activities, etc.  So I apologise for not getting these out sooner!


Chicken and rice

Ingredients

1 can (284 mL)	CAMPBELL'S® Condensed Cream of Mushroom Soup
2 cup (250 mL)	water
2 cups (175 mL)	uncooked  brown minute rice
1/2 tsp (3 mL)	onion powder
1/4 tsp (1 mL)	ground black pepper
2 cups (500 mL)	fresh (cut-up) or frozen vegetable mixture
4	boneless, skinless chicken breast halves
1 cup (250 mL)	shredded cheddar cheese

Directions

1. Mix soup, water, rice, onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables, frozen is fine or cut up left over veggies.

2. Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover.

3. Bake at 375°F (190°C) until chicken is cooked through and rice is tender – about 20 - 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.

Nutritional Information (Per Serving)

420 Calories, 13g Fat, 7g Saturated Fat, 100mg Cholesterol, 610mg Sodium, 540mg Potassium, 37g Carbohydrate, 2g Dietary Fibre, 28g Protein, 25% Daily Value Calcium

SOURCE OF PROTEINVERY HIGH IN FIBREONE SERVING OF VEGETABLESGOOD SOURCE OF CALCIUM

Chicken Pot Pie

Prep Time : 10 minutes Cook Time : 25 minutes Serves : 4
1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
2 cups (500 mL) cubed, cooked chicken
1 cup (250 mL) fresh (cut up, cooked) or frozen vegetable mixture, (e.g. peas, carrots, celery, mushrooms)
1 medium potato, diced, cooked without salt
1 frozen uncooked pastry shell (9" / 23 cm), thawed 15 minutes or Reduced Fat Crescent Dough

Directions:
1. Combine soup, chicken, vegetables and potato; spread in empty pie plate.
2. Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.
3. Bake in preheated 400°F (200°C) oven until pastry is deep golden brown – about 20 to 25 minutes.


Stromboli

 

6 Slices of Sara Lee Oven Roasted Turkey Breast - or any Deli Meat

4 Cups Mozerella Cheese or about 6 slices of any cheese

You can use ranch dressing, or Olive oil with salt pepper and italian herbs

Pilsbury Pizza Crust

Unroll Pizza Crust onto a rectangle non stick pan, or use non stick spray on the pan.

Place dressing or oil down the middle of the crust and spread evenly, then place a layer of cheese, then turkey .

Then, fold the sides in on the left and right, then fold the bottom over first and then fold the top over

Place in oven at 425 degrees for 14 minutes. May take less time depending on your oven.

CANNELLONI

8~Wanton Wrappers

8~String Cheese

1/2CupRicotta 

1/2 Cup cottage cheese

1/2 Cup Mozzarella

 1/4 Cup Parmesan

1 egg

1/2 Ts each of  dried oregano, thyme and basil 

1 Ts each of Pepper, garlic powder and onion powder ( measure upon taste)

2 Cups marinara/spaghetti sauce

Place 1/2 cup of marinara sauce on the bottom of a 9x13 (Pam Sprayed) pan.  Mix all cheeses together except the string cheese. Add egg, dried herbs, pepper, onion and garlic powder together.  Lay each wanton wrapper out and put a couple of spoon fulls of the cheese mixture in the middle of the wrapper, place 1 string cheese on the cheese mixture and fold up.  Place the remaining sauce on the cannelloni rolls and bake 350 - 375 for about 20 - 30 minutes then you can sprinkle more cheese on top.

Please let me know if you have any questions!

Enjoy!