Friday Recipes

Finally, it's Friday. Here are six yummy recipes to help you through the weekend, including Corny Green Enchiladas and Campbell's® Southern-Style Barbecued Chicken. Enjoy!

CHICKEN & BROCCOLI ALFREDO

This is from FamilyTime, and begins, “In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.”

Serves: 4 servings (about 1 3/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1/2 of a 1-pound package linguine

1 cup fresh or frozen broccoli florets

2 tablespoons butter

1 1/4 pounds skinless, boneless chicken breast half, cut into 1 1/2-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1/2 cup milk

1/2 cup grated parmesan cheese

1/4 teaspoon ground black pepper

Directions

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.

Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.

Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.

Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

CHOCOLATE-HONEY BROWNIE BARS

This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings

To view this online, click here.

Ingredients

3/4 cup butter

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

1/2 cup sugar

1/2 cup plus 2 Tbsp. honey, divided

2 eggs

1 cup flour

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.

Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.

Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.

CANDIED GINGER PUMPKIN PIE

This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”

Makes 8 servings.

To view this online, click here.

Ingredients

1 15-oz. can unsweetened pumpkin puree

1 14-oz. can fat-free sweetened condensed milk

4 large eggs

1 9-inch graham cracker piecrust

1/4 cup chopped candied ginger

Preparation

Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.

Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.

Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g

CAMPBELL’S® SOUTHERN-STYLE BARBECUED CHICKEN

This comes from Family Time, and begins, “Chicken on the grill is basted with a honey-and-mustard kissed tomato sauce.”

Serves: 8; Prep Time: 5 minutes; Cook Time: 40 minutes

To view this online, click here.

Ingredients

1 can (26 oz.) Campbell’s® Condensed Tomato Soup

1/4 cup honey

2 tsp. dry mustard

1 tsp. onion powder

8 bone-in chicken breast halves (about 4 lbs.) skin removed

Directions

Stir the soup, honey, mustard and onion powder in a 1-quart saucepan.

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20 minutes, turning the chicken over once during grilling. Brush the chicken with the soup mixture and grill for 15 minutes or until cooked through, turning and brushing often with the soup mixture.

Heat the remaining soup mixture to a boil and serve with the chicken.

Recipe Tips

Serving Suggestion: Serve with grilled corn-on-the-cob and a green salad with tomatoes, olives and feta cheese. For dessert serve watermelon slices. This recipe can be halved to make 4 servings. Use a 10 3/4-ounce can Campbell's® Condensed Tomato Soup, and reduce the other ingredients by half.

CORNY GREEN ENCHILADAS

This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes

Ingredients (use vegan versions):

12 corn tortillas

1 can of fiesta corn (drained)

1 can of black beans (drained)

1 can of green enchilada sauce

2 cups of vegan cheese

2 tablespoon cumin

1 teaspoon chili powder

Directions:

This is a layered casserole. You can vary the layers to your liking.

Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.

Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.

Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.

Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.

Serve with a salad, salsa and smoothie! Good eats!

CLASSIC LASAGNA

This is from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”

Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

3 cups ricotta cheese

12 ounces shredded mozzarella cheese (about 3 cups)

3/4 cup grated parmesan cheese

2 eggs

1 pound ground beef

1 jar (45 ounces) Prego® Three Cheese Italian Sauce

12 lasagna noodle, cooked and drained

Directions

Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.

In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.

Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.

Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.

Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.