Fresh Meal Planning (6/18-6/24)

Happy Father’s Day! Celebrate your dad this week with these tasty meals! Need a last minute gift? Pick up his favorite coffee or swing into the liquor store for his favorite beer, wine or liquor. Don’t forget to grab him a card! Continue reading “Fresh Meal Planning (6/18-6/24)”

Meal Deal Recipe – Quick & Easy Italian Bake

www.cobornsblog.com - Quick & Easy Italian Bake Recipe

Quick & Easy Italian Bake
Serves: 4-6
 
Ingredients
  • 1 Lb. Ground Italian Sausage
  • 3 Cups Penne Pasta, cooked, drained
  • 24 Oz. Pasta Sauce
  • ⅓ Cup Grated Parmesan Cheese, divided
  • 1.5 Cup Shredded Mozzarella Cheese
Instructions
  1. Heat oven to 375°F.
  2. Brown meat in a large skillet; drain.
  3. Add cooked pasta, sauce and ½ of the parmesan cheese. Mix well.
  4. Spoon into 13 x 9 dish.
  5. Top with remaining cheeses.
  6. Bake 20 minutes or until heated through.
Notes
Suggested Wine Pairing: Cantina Zaccagnini Montepulciano d’Abruzzo

 

Weekly Ad Recipe – Overnight Chicken Enchilada Bake

Coborn's Blog: Overnight Chicken Enchilada BakeOvernight casseroles need a little extra mingling time so don’t be tempted to bake this immediately. Corn tortillas will be softer after absorbing the enchilada sauce. Prepare the night before and you have a no-fuss dinner the next day!

Weekly Ad Recipe - Overnight Chicken Enchilada Bake
Author: 
Recipe type: Main Dish
Cuisine: Tex-Mex, American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 Lb. Boneless Skinless Chicken Breast Halves, cut into thin, bite size pieces
  • 10.75 Oz. Cream Of Chicken Soup
  • 8 Oz. Sour Cream
  • 4.5 Oz. Chopped Green Chilies
  • 10 Oz. Enchilada Sauce (two 10 oz. cans)
  • 12 6" Corn Tortillas, quartered
  • 8 Oz. Cheddar Cheese Shreds
  • ¼ Cup Sliced Green Onions
Instructions
  1. Spray 13x9 dish and a 16x12 foil with nonstick cooking spray.
  2. Heat large nonstick skillet over medium-high heat.
  3. Add chicken; cook 3-4 minutes until chicken is no longer pink in center, stirring frequently.
  4. Remove from heat. Stir in soup, sour cream and chilies.
  5. Spread ¼ cup of the enchilada sauce in sprayed baking dish.
  6. Arrange half of the tortillas over sauce, overlapping as necessary.
  7. Spread 1 cup sauce evenly over tortillas.
  8. Spread half of chicken mixture over sauce.
  9. Top with 1 cup cheese.
  10. Repeat, starting with tortilla pieces.
  11. Cover tightly with sprayed foil.
  12. Refrigerate at least 8 hours or overnight.
  13. Heat oven to 375°F. Bake uncovered 30 minutes.
  14. Uncover; bake another 20-25 minutes until sauce is bubbly, cheese begins to brown and internal temperature of chicken reaches 165°F.
  15. Let stand 15 minutes before serving.
  16. Sprinkle with onions.