Ultimate WINNER'S COLLECTION

The Ultimate Easy-to-Make Recipes
WINNER'S COLLECTION
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Servings: 6
Ultimate 30-Minute Meal
Sloppy Joes
Prep Time: 5 mins
Ingredients
1-1/2 lbs. lean ground beef
1 can tomato sauce (8 oz.)
1/3 cup ketchup
2 Tbsp. white wine vinegar
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Ultimate 5-Ingredient Recipe
Cheesy Chicken Enchiladas
Servings: 6
1 Tbsp. Worcestershire sauce
2 tsp. sugar
6 hamburger buns
Directions
1. Coat a large nonstick skillet with nonstick cooking spray; heat over mediumhigh heat. Crumble in the ground beef and cook, stirring occasionally, for 8
minutes.
2. Stir in the tomato sauce, ketchup, vinegar, Worcestershire sauce and sugar.
Simmer on medium-low for 10 minutes, stirring occasionally.
3. To serve, spoon about 1/2 cup of the mixture on each hamburger bun. Serve
with pickles and cole slaw, if desired.
Total Time: 2 hr 15 mins
Ingredients
1 jar of salsa verde (16 oz.)
1-1/2 cups shredded cooked chicken
1/2 cup sour cream
6 oz. shredded Cheddar Jack cheese (about 1-1/2 cups)
8 corn tortillas OR flour tortillas
(6-in.), warmed
Directions
1. Heat the oven to 375°F. Spread 1/2 cup salsa verde in a 2-quart shallow baking
dish.
2. Stir 1/4 cup salsa verde, chicken, sour cream and 1/2 cup cheese in a medium
bowl. Spoon about 3 tablespoons of the chicken mixture down the center of
each tortilla. Roll up and place seam-side down in the baking dish. Top with the
remaining salsa verde.
3. Bake for 15 minutes. Top with the remaining cheese and bake for 5 minutes or
until the cheese is melted.
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Ultimate Appetizer
Bacon & Cheddar Dip
Servings: 2 cups
Total Time: 1 hr 15 mins
Ingredients
1 packet Hidden Valley® Original Ranch® Dips Mix (1 oz.)
1 container sour cream (16 oz.)
1 cup shredded cheddar cheese
4 strips thick cut bacon, cooked, crisp and crumbled
Directions
1. In a bowl, combine the dips mix and the sour cream and stir until blended.
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2. Fold in the bacon and cheese. Chill covered for 1 hour.
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Ultimate Casserole
Eight-Layer Casserole
Servings: 8
Total Time: 1 hr 35 mins
Ingredients
3 cups dried medium noodles
1 lb. ground beef
1 can of tomato sauce (16 oz.)
1 tsp. dried basil, crushed
1/2 tsp. sugar
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
8 oz. carton dairy sour cream
8 oz. softened cream cheese
1/2 cup milk
1/3 cup chopped onion (1 small)
1 package frozen chopped spinach, cooked and drained (10 oz.)
1 cup shredded cheddar cheese (4 oz.)
Directions
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook
noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato
sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling;
reduce heat. Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese
with an electric mixer on medium speed until smooth. Stir in milk and onion. In
prepared casserole or baking dish, layer half of the noodles (about 2 cups), half
of the meat mixture (about 1-1/2 cups), half of the cream cheese mixture (about
1 cup), and all of the spinach. Top with the remaining meat mixture and noodles.
Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350°F oven
about 45 minutes or until heated through. Uncover; spread with remaining
cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered,
about 10 minutes more or until cheese is melted. Let stand for 10 minutes
before serving. Makes 8 servings.
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Ultimate Easy Chicken Recipe
Crunchy Chicken Fingers
Servings: 4
Total Time: 20 mins
Ingredients
12 oz. skinless, boneless chicken
breast halves
1 egg, lightly beaten
1 Tbsp. honey
1 tsp. yellow mustard
1 cup packaged cornflake crumbs OR 2 cups cornflakes, finely crushed
1/4 tsp. salt
Dash ground black pepper
Ketchup (optional)
Directions
1. Heat oven to 450°F. Cut chicken into 3/4-in. strips. In a shallow dish, combine
the egg, honey, and mustard. In another shallow dish stir together cornflake
crumbs, salt, and pepper. Dip chicken strips into the egg mixture; roll them in
crumb mixture to coat evenly.
2. Arrange chicken strips on a baking sheet. Lightly spray with nonstick cooking
spray. Bake 12 to 15 minutes, or until chicken is cooked through. Serve with
ketchup, if desired.
Pinterest Favorites: Avocado BLT Sandwiches
Servings: 4
Prep Time: 25 mins
Ingredients
1 ripe avocado
2 Tbsp. light mayo or salad dressing
1 tsp. lemon juice
1 garlic, minced
4 slices bacon, crisp-cooked and halved crosswise
4 romaine lettuce
1 tomato, thinly sliced
8 slices whole wheat bread, toasted
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Directions
1. Halve, seed, and peel avocado.
Transfer one of the avocado halves
to a small bowl; mash with a potato masher or the back of a wooden
spoon. Stir in mayonnaise, lemon
juice, and garlic; set aside. Thinly slice
the remaining avocado half.
2. Arrange avocado slices, bacon, lettuce, and tomato on four of the bread
slices. Spread the mashed avocado
mixture over the remaining four
bread slices; place on top of the filled
bread slices, spread sides down.
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Ultimate 30-Minute Meal
2nd Chicken and Cheese Quesadilla
Servings: 16 pieces
Total Time: 20 mins
Ingredients
4 flour tortillas (9-10-in.)
1 cup shredded cheddar or
Monterey Jack cheese (4 oz.)
1 cup shredded cooked chicken
1 avocado, halved, seeded, peeled,
and cut into 12 slices
2 Tbsp. butter
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Ultimate 5-Ingredient Recipe
2nd Baked Ziti
Directions
1. Preheat oven to 200°F. Lay the
tortillas on a clean work surface. Put
1/4 of the cheese, 1/4 of the chicken,
and 3 slices of avocado on one side of
each tortilla. Fold the tortillas in half
and press gently to close.
Directions
1. Stir the sauce, 1 cup mozzarella
cheese and ziti in a large bowl. Spoon
the mixture into a 2-quart shallow baking dish. Sprinkle with the
remaining mozzarella cheese and
Parmesan cheese.
2. Melt 1 Tbsp. of the butter over
medium heat in a 12-in. skillet or large
griddle. Add two of the quesadillas
and cook for 3 to 4 minutes, or until
the cheese begins to melt and the
tortilla starts to brown (use a spatula
to peek underneath). Turn and cook
the other side for 2 or 3 minutes or
until golden brown. Put the quesadillas on a baking sheet and keep them
in the warm oven while you cook the
remaining quesadillas in the remaining 1 Tbsp. butter.
2. Bake at 350°F for 30 minutes or
until the mixture is hot and bubbling.
3. Slice the quesadillas into quarters
and serve with seasoned black beans,
a salad, or salsa.
Servings: 4
Total Time: 55 mins
Ingredients
1 jar tomato sauce (24 oz.)
1-1/2 cups shredded mozzarella cheese
5 cups tube-shaped pasta (ziti), cooked and drained
1/4 cup grated Parmesan cheese
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2nd Ultimate Appetizer
Sweet and Sassy Meatballs
Servings: 64 meatballs
Total Time: 30 mins
Ingredients
1 can jellied cranberry sauce (16 oz.)
1 bottle barbecue sauce (18 oz.)
2 lbs. package frozen cooked meatballs, thawed
Directions
1. For sauce, in a large skillet stir together cranberry sauce and barbecue
sauce. Cook over medium heat until
cranberry sauce is melted, stirring
occasionally.
2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until
meatballs are heated through, stirring
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Variation
Chipotle-Sauced Meatballs: Prepare
as above, except substitute one 12-oz.
bottle chili sauce for the barbecue
sauce and stir in 3 to 4 tablespoons
finely chopped canned chipotle pepper in adobo sauce.
Variation
Hawaiian-Sauced Meatballs: Prepare
sauce as above, except substitute one
8-oz. can crushed pineapple, undrained, for the cranberry sauce.
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For 8 servings, double the recipe.
Spoon into a 3-quart shallow baking
dish and bake for 45 minutes or until
hot and bubbling.
1/2 tsp. salt
Spinach leaves
2 ripe avocados, halved, seeded, peeled, and sliced
1/3 cup crumbled feta cheese
occasionally. Serve immediately or
keep meatballs warm in a slow cooker
on low setting to serve. Makes 16
servings.
Make Ahead Tip
Prepare as directed in Step 1. Stir in
frozen or thawed meatballs. Place
in an airtight container. Cover and
chill for up to 24 hours. To serve,
heat meatballs and sauce in a large
skillet over medium heat until heated
through, stirring occasionally.
Tips
To freeze, prepare the ziti but do not
bake. Cover it tightly with foil and
freeze. Bake frozen ziti uncovered
at 350°F for 1 hour or until hot and
bubbling. Or refrigerate frozen ziti
for 24 hours to thaw. Bake thawed ziti
uncovered at 350°F for 45 minutes or
until hot and bubbling.
Editor’s Pick
Greek Quinoa and
Avocado Salad
Servings: 4
Prep Time: 15 mins
Ingredients
1/2 cup uncooked quinoa, rinsed and drained
1 cup water
2 roma tomatoes, seeded and
finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 Tbsp. lemon juice
2 Tbsp. olive oil
Directions
1. In a 1-1/2-quart saucepan
combine quinoa and water. Bring
to boiling; reduce heat. Simmer,
covered, about 15 minutes or until
liquid is absorbed.
2. Transfer quinoa to a medium
bowl. Add tomato, spinach, and
onion; stir to combine. In a small
bowl, whisk together lemon juice,
oil, and salt. Add to quinoa mixture; toss to coat.
3. Place spinach leaves on 4 salad
plates. Arrange avocado slices on
spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle
with some of the feta. Makes 4
main-dish servings.
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Ultimate Casserole
2nd Baked Macaroni & Cheese
Ultimate Easy Chicken Recipe
2nd Chicken Parmigiana
4. When all the milk is in, switch back
to the spoon and stir in the thyme sprig,
bay leaf, and 1/2 teaspoon salt. Let
come to a bare simmer, and cook, stirring frequently, for 15 minutes to meld
the flavors (reduce the heat to medium
low or low as needed to maintain the
bare simmer).
Servings: 6 to 8
Prep Time: 40 mins
Ingredients
Kosher salt
6 Tbsp. unsalted butter
1 medium onion, finely diced
6 tablespoons all-purpose flour
1 Tbsp. Dijon mustard
1 quart whole milk, heated
1 large sprig fresh thyme,
plus 1 tsp. chopped thyme
1 bay leaf
8 oz. grated extra-sharp white Cheddar
4 oz. grated Monterey Jack
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
Freshly ground black pepper
1 lb. elbow macaroni or other small pasta, such as pipette or small shells
2 Tbsp. extra-virgin olive oil; more for the baking dish
2 cups fresh breadcrumbs
1-1/2 oz. freshly grated Parmigiano-
Reggiano
5. Discard the thyme sprig and bay leaf.
Add the Cheddar and Jack cheeses,
stirring until melted, and then add the
Worcestershire and Tabasco. Season to
taste with salt and pepper. Keep warm,
stirring occasionally.
6. Cook the pasta in the boiling water
until al dente. Pour into a colander and
shake it a few times to drain really well.
Add the pasta to the cheese sauce, and
stir until well combined. Generously
season to taste with salt and pepper.
Lightly oil a 9x13-in. baking dish and
spread the pasta in the dish.
7. In a medium bowl, toss the bread
crumbs, Parmigiano, olive oil, chopped
thyme, 1/2 teaspoon salt, and 1/4
teaspoon pepper. Scatter the crumbs
evenly over the pasta.
8. Bake in the center of the oven until
the crumb topping is golden, about 15
minutes. Let rest for 5 to 10 minutes
before serving.
3. Switch to a whisk and gradually add
the milk, whisking constantly. To avoid
lumps, go slowly at first, whisking until
the mixture is smooth before adding
more milk. Once about half the milk is
in and the mixture still isn’t very thick,
you can add the rest more quickly.
Servings: 4
Prep Time: 30 mins
Ingredients
1/3 cup chopped onion
1 clove garlic, minced
1 Tbsp. butter or margarine
14.5 oz. can diced tomatoes, undrained
1/2 tsp. sugar
1/8 tsp. salt
Dash black pepper
1/4 cup snipped fresh basil
4 skinless, boneless chicken breast halves (1 to 1-1/4 lbs.)
1/3 cup seasoned dry bread crumbs
3 Tbsp. grated Parmesan cheese
1/2 tsp. dried oregano, crushed
1 beaten egg
2 Tbsp. milk
3 Tbsp. olive oil or cooking oil
1/4 cup shredded mozzarella cheese
1 Tbsp. grated Parmesan cheese
2. Meanwhile, with a meat mallet,
pound each chicken breast half
between two pieces of plastic wrap to
1/4-in. thickness.
3. In a shallow dish stir together bread
crumbs, the 3 tablespoons Parmesan
cheese, and oregano. In another bowl
stir together the egg and milk. Dip
chicken breast halves in egg mixture,
then in crumb mixture to coat. In a
12-in. skillet cook chicken in hot oil
over medium heat for 2 to 3 minutes
on each side or until golden. Transfer
chicken to a serving platter.
4. Spoon sauce over chicken. Top with
shredded mozzarella and 1 tablespoon
Parmesan cheese. Let stand about 2
minutes or until cheese melts. Makes
4 servings.
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Directions
1. Heat the oven to 400°F and put a
large pot of well-salted water on to boil
over high heat.
2. Meanwhile, in a 5- to 6-quart Dutch
oven or other heavy-duty pot, melt
the butter over medium heat. Add the
onion and 1/2 teaspoon salt and cook,
stirring occasionally with a wooden
spoon, until softened, 4 to 5 minutes.
Add the flour and cook, stirring, until
slightly darker, 1 to 2 minutes. Stir in
the mustard.
Directions
1. For sauce, in a medium saucepan
cook onion and garlic in hot butter
until onion is tender. Carefully stir in
the undrained tomatoes, sugar, salt,
and pepper. Bring to boiling; reduce
heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring
occasionally. Stir in basil. Keep warm.
Servings: 4
Prep Time: 10 mins
Editor’s Pick
Creamy Chicken
and Pasta
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Ingredients
Penne noodles (8 oz.)
3 small carrots, peeled and sliced
2 cups broccoli flowerets
1 medium zucchini, sliced
1 cup frozen peas
1 lb. boneless, skinless chicken breasts, cut into 1-in. pieces
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. canola oil
3/4 cup heavy cream
1 cup shredded Parmesan cheese
Pinch nutmeg
Directions
1. Cook penne in boiling salted
water for 12 minutes. Add carrots,
broccoli and zucchini for last 4
minutes of cooking time. Add peas
during the last minute. Drain;
transfer to a large serving bowl.
2. Meanwhile, sprinkle chicken
with 1/4 teaspoon of the salt and
1/8 teaspoon of the black pepper.
Heat oil in a large nonstick skillet
over medium-high heat. Cook 8
minutes, or until cooked through.
3. Add cream, cheese, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and nutmeg to skillet. Boil for 2 minutes, until thick.
Toss with pasta and vegetables.
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