GO BIG RED 4 INGREDIENT DINNERS FOR SEP. 24

[Roxy]

Bratwurst and Sauerkraut:

 

1 T. margarie or butter

1 lb. fully cooked bratwurst

2 cans (16 oz.s each) sauerkraut, drained

1/3 cup brown sugar

 

Melt margarine in 10-inch skillet over medium heat. Cook bratwrust in margarine, turning frequently, until brown; about 5 minutes.

 

Add sauerkrat; spinkle with brown sugar. Cover and cook over low heat until hot about 10 minutes.

 

Easy Mexican Chicken and Beans:

 

1 lb. cut-up bonelesss chicken breast for stir fry

2 envelopes (1-1/4 oz.s) taco seasoning mix

1 can (15 to 16 oz.s) black or pinto beans, rinsed and drained

1 can (11 oz.s) whole kernel corn with red and green peppers, undrained

 

Spray 20-inch nonstick skillet with cooing spray. Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.

 

Stir in seasoning mix, beans, corn and 1/4 cup of water. Cook uncovered over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened.

 

**You can serve with flour tortillas, sour cream, salsa, black ollives and green chilies and let everyone make their own wrap.

 

Ranch Chicken:

 

4 boneless, skinless chicken breast halves (about 1/4 lb. each)

1/4 cup ranch dressing

1/3 cup seasoned dry bread crumbs

2 T. olive or vegetable oil

 

Remove fat from chicken.

 

Pour the dressing into a shallow bowl or pie pan. Place the bread crumbs on waxed paper or a plate.

 

Dip chicken, one piece at a time, into dressing, coating all sides. Then coat all sides with bread crumbs.

 

Heat oil in 10 or 12-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once until golden brown and juice is no longer pink when the centers of the chicken pieces are cut.

 

One-Pan Potatoes and Chicken

 

4 T. vegetable oil

8 medium red potatoes; thinly sliced

1 lb. boneless, skinless chicken breast halves, cut into thin strips

1 medium red bell pepper, cut into thin strips

 

Heat oil in 12-inch nonstick skillet over medium heat. Add potatoes, chicken and bell pepper to skillet. Sprinkle with 1 tsp. of salt

 

Cook 15 to 20 minutes, stirring frequently, until chicken is no longer pink in center and potatoes are tender.

 

Slow-Cooker Scalloped Potato and Sausage Supper:

 

1 pkg. (5 oz.s) cheeey scalloped potato with skin-on potatoes mix

1 can (10-3/4 oz.s) condensed cream of mushroom with roasted garlic soup or cream of mushroom soup

1 lb. fully cooked kielbasa sausage, cut into 2-inch diagonal pieces

1 cup frozen green peas

 

Spray 3-3-1/2-qt. slow cooker with cooking spray. Place uncooked potatoes in slow cooker. Mix soup, 1 soup can filled with water and Sauce Mix (from potato mix); pour over potatoes. Top with sausage.

 

Cover and cook on low heat setting 4 to 5 hours or until potatoes are tender.

 

Rinse peas with cold water to seperate. Sprinkle pease over potatoes. Increase heat setting to high. Cover and cook about 10 minutes or until peas are hot.

 

Crunchy Oven-Fried Chicken:

 

1/4 cup margarine or butter

5 cups cornflakes cereal

2 tsps. paprika

3 to 3-1/2 lb. cut-up broiler-fryer chicken

 

Heat oven to 375 degrees. Melt margarine in jelly-rolll pan, 15-1/2x10-1/2x1-inch, in oven.

 

Place cornflakes, paprika, 1 tsp. salt and 1/4 tsp. pepper in blender. Cover and blend on medium speed until mixture is fine crumbs. Dip chicken into melted margarine, then coat evenly with cornflake mixture. Place chicken, skin sides up, kn pan.

 

Bake, uncovered 45 to 60 minutes or until juice is no longer pink when centers of thickest pieces are cut.

 

Chili Rice con Queso:

 

1 pkg. (5.6-oz.s) Spanish-Style rice mix

1-1/2 cups shredded Mexican 4-cheese blend (6 oz.s)

1 can (16 oz.s) chili beans in sauce, undrained

1 can (14-1/2 oz.s) diced tomatoes, undrained

 

Heat oven to 425 degrees. Spray 1-1/2 qt. casserole with cooking spray. Mix rice mix and 1/2 cup of the cheese in casserole.

 

Mix chili beans, tomatoes and 1/2 cup of water in 1-1/2 qt. saucepan. Heat to boiling. Pour bean mixture over rice mixture in caserole; stir to mix.

 

Cover and bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake, uncovered, about 5 minutes or until cheese is melted and rice is tender.

 

*If the Mexican-Cheese Blend is not available, use Cheddar or Monterey Jack.

 

Oven-Poaced Halibut:

 

4 halibut fillets-(1-1/2 lbs)

4 sprigs dill weed

4 slices lemon

1/4 cup dry white wine or chicken broth

 

Heat oven to 450 degrees. Place fish in ungreased rectangular baking dish, 11x7-1-1/2 inches. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Place dill weed sprig and lemon slice on each. Pour wine or chicken broth over fish.

 

Bake uncovered 20 to 25 minutes or until fish flakes easily with fork.

 

Microwave Raviolli Caserole:

 

1 lb. ground beef

1 small onion, chopped (about 1/4 cup)

2 cans (15 oz.s each) beef ravioli

1 cup shredded Mozzarella or Cheddar Cheese

 

Crumble beef into 2-qt. microwavable casserole. Add onion. Cover loosely and microwave on High 5 to 6 minutes; stirring after 3 minutes, until beef is no longer pink; drain.

 

Stir in ravioli. Cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until hot. Sprinkle with cheese. Cover and ldet stand until cheese is melted.