3 cans (14 1/2 ounces each) chopped tomatoes with garlic, basil and oregano
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup (1 ounce) Parmesan cheese, shredded
Cook fettuccine according to package directions.
Cook Chik’n strips according to package directions.
While fettuccine cooks, heat oil in large skillet over medium-high heat. Add garlic and sauté 1 minute. Add Chik’n strips and heat through. Add broccoli, tomatoes and pepper. Allow to simmer 2 to 3 minutes.
When fettuccine is finished, drain and stir in broccoli and Chik’n mixture.
Cook linguini according to package directions adding peas, bell pepper and asparagus to cooking water during last 3 minutes of cooking.
Meanwhile, melt butter in medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper. Stir in 1-1/4 cups cheese until melted.
Drain linguini and vegetables; return to pot over low heat. Add cheese sauce and chicken; mix well in large white tableware product. Transfer to serving plates; top with remaining 1/2 cup cheese and, if desired, basil. Serve with freshly ground black pepper on fashionable plastic smallware set.
4 medium whole wheat tortillas (8 to 10-inch diameter)
3 cups fresh baby spinach
1/2 large red bell pepper, cut into thin strips
12 ounces grilled beef steak, cut into slices
Place parsley and garlic in food processor or blender container. Cover using smallware lid product; process until finely chopped. Add oil, vinegar and salt; process just until blended.
Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired. Serve them on food cone stands for chic look.
You can make a quick appetizer by cooking this unique recipe. Sausage Cheeseburger Pizza can be eaten in almost every spare time. Check this one out!
1 pound Bob Evans Original Recipe Sausage Roll
1 12-inch prepared pizza shell
1/2 cup yellow mustard
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup chopped onions
15 dill pickle slices
3/4 cup (3 ounces) shredded cheddar cheese
Preheat oven to 425°F.
Crumble and cook sausage in medium skillet until browned; drain well on paper towels.
Place pizza dough on lightly greased 12-inch pizza pan or baking sheet.
Spread mustard over dough; top with mozzarella cheese, sausage and onions. Place pickle slices evenly on top; sprinkle with cheddar cheese.
Bake 12 minutes or until crust is cooked through and cheese is bubbly. Cut into thin wedges or squares and serve hot on quality bamboo tableware with disposable knife for every serving. Refrigerate leftovers.