Cooking - for a new lifestyle (Our Test Kitchen)

. . . perfect for broccoli and cauliflower. 2 tbsp butter 2 tbsp all-purpose flour 1 cup milk 1-1/2 cups shredded cheddar cheese salt and pepper to taste Melt butter in a saucepan over medium heat; whisk flour into butter until smooth.  Pour milk into butter mixture and stir with a wooden spoon to combine.  Cook and stir until mixture thickens, about 3 minutes.  Add cheese and stir until cheese is melted, about 3 minutes more.  Season with salt and pepper.

Sometimes you see a cookbook and the picture on the front sells you on buying it. In this case the "idea" of the recipe created an amazing supper! INGREDIENTS: 1 box of frozen puff pastry thawed the amount of time recommended on box (1 box will do 8 small chops) 8 nice medium to small size boneless pork chops olive oil 1 cup of chutney or salsa or SUNSET GOURMET's roasted red pepper and onion relish melted butter DIRECTIONS: Pre cook your chops in a frying pan with the oil, no more than 2 minutes each side. Cut your puff pastry into the required number of squares. Place 1 tbsp of chutney in the center of the pastry. Place 1 chop on the chutney. Add another tbsp of chutney if desired. Fold the pastry over and moisten edges to seal. Place on a cookie sheet. Baste with melted butter. Bake for 17-18 minutes at 350 degrees. Serve immediately. These can be prepared up to 12 hours in advance! Just place on sheet covered in foil. THESES...

4 servings Preparation 10 minutes Cooking 50 minutes 130 calories per serving 3 parsnips, peeled and cut into chunks 1 potato, peeled and cut into chunks 1/2 pear, peeled and cut into chunks 1-1/2 tbsp olive oil 2-3/4 cups chicken broth 1 tsp dried oregano salt and pepper to taste Preheat the oven to 400F.  Generously oil a baking sheet. Prepare the vegetables and pear and lay them out on the baking sheet in a single layer and coat them thoroughly with the oil.  Roast in the middle of the oven for 35-40 minutes, until the vegetables are softened and lightly browned.  During cooking, turn them a couple times using a spatula to coat them with the oil on the sheet. Heat the broth in a saucepan over medium heat.  Stir and in the roasted vegetables and pear.  Add salt and pepper then simmer 15 minutes.  Puree the soup in a blender or food processor adding more broth if the soup is too thick.  Add the oregano, adjust the seasoning then serv...

Have you ever looked in the fridge and said "ugh, I do NOT want to make that again tonight"? Tonight, I decided to play with 3 house favourites and make a side dish for the meatloaf John chose for super. dice up 4-6 raw potatoes (I left the skins on) scissor cut 1 head of brocolli and all the thin stems (small pcs) Throw in Pampered Chef casserole dish with 1/2 cup of water in a 350 oven for 40 minutes. 1/2 box of Cheesy Cheddar Broccoli Soup from Sunset Gourmet 1 1/2 cups of milk or 1/2 and 1/2 1 1/2 cups of water In a bowl whisk soup mix and liquids. After the potatoes have spent 40 minutes in the oven, pour soup over potato mixture and continue baking until everything is baked and bubbly about another 40 minutes. "Bon Appetit!"

I dug through our freezers today.  I love a challenge. I found a lot of one of a kind things. like small amounts of frozen veggie, and random pieces of chicken (1pc each), and some frozen boullion. Sounds like a casserole just waiting to be made! First the BASE: frozen potatoes/hash brown chunksor 2 large potatoes, thinly sliced 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°. Second the FILLING: 1-1/2 pounds chicken cut into 1/2-inch cubes or strips 2 teaspoons olive oil 1 1/2 cups diced tomato (I used some frozen green) 1 medium onion, chopped 1/2 green pepper mushrooms (optional) 1 tablespoon butter 2 tablespoons all-purpose flour 2 cups milk 1 cup shredded cheese 2 ...

Ingredients: 1/2 cup Renée's® Caesar Dressing 1 tbsp vegetable oil 1 Onion, chopped 2 cloves Garlic, chopped 1/2 bag of mini carrots, diced 3 Boneless, skinless chicken pieces, chopped 1/2 tsp Each salt and pepper 2 tbsp All-purpose flour 1 cup Milk 2 cups cauliflower and broccoli florets 1 cup Chopped roasted red pepper 1/2 cup frozen Peas 1 tbsp Finely grated lemon zest 1 1/2 cups Fresh breadcrumbs 3/4 cup Grated Parmesan cheese 2 tbsp Finely chopped green onion 2 tbsp Butter, melted YUMMY!! Instructions: Preheat the oven to 400°F. Heat the oil in a large, nonstick skillet set over medium heat.  Add the onion and garlic and carrots; cook for 3 minutes or until softened.  Add the chicken, salt and pepper.  Cook for 5 to 7 minutes or until browned. Pour the milk into the used frying pan scraping the sides and bottom. Add flour gently then add caesar dressing and stir until wel...

If I never eat raviolli again, I will remember this meal forever. This is what I did. Artichoke dip. 1/2 brick of cream cheese 1/2 cup of Hellman's mayo 1/4 cup shredded cheese (I used marble) 1/2 package of SUNSET GOURMET Creamy Parmesan Artichoke Dip Mix (2 packages to each box) Mix well and refrigerate. I used 1 package of frozen meat raviolli Bring water to a rapid boil. Drop frozen raviolli in. Bring back to boil stirring constantly. ***DO NOT over-boil or they will be mushy, which is what most people complain about when eating premade frozen raviolli. Drain and set aside for a moment. Adjust amounts by how much sauce/pasta you will need. Ok, so now you have: artichoke dip, cooked raviolli all you need now is a small amount of pasta sauce (1/2 cup). In the hot pot you just boiled the pasta in: drop artichoke dip and pasta sauce into pot and stir. ***Remember to stir from bottom as it is cheese and will burn. Turn off burner. Ret...