Quick Cheeseburger Bake Cheddar cheese and Bisquick® mix join forces in this hearty meal of ground beef and mixed veggies.
1pound lean ground beef
3/4cup chopped onion
1can (11 ounces) condensed Cheddar cheese soup
1cup Green Giant® frozen mixed vegetables
1/4cup milk
2cups Original Bisquick® mix
3/4cup water
1cup shredded Cheddar cheese (4 ounces)
1. Heat oven to 400ºF. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk.
2. Stir Bisquick mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese.
3. Bake 30 minutes.
ONION MARMALADE CHICKEN BREASTS
FOR THE ONION MARMALADE:
3 tbsp olive oil
1 lb onions, very thinly sliced
3 1/2 tbsp brown sugar
2 tbsp rice wine vinegar
FOR THE CHICKEN:
2 skinless chicken breast halves
no-salt seasoning
freshly ground black pepper
paprika
1 tbsp olive oil
fresh parsley or tarragon leaves
TO MAKE THE ONION MARMALADE:
Warm the olive oil in a small, heavy-bottomed saucepan. Add the onions and stir well until onions are coated with oil. Stir in the sugar. Bring the mixture to a boil; immediately turn to simmer and cook, covered, stirring occasionally, for 1 1/2 hours.
Stir in the rice wine vinegar until it is well absorbed. Continue to simmer, uncovered this time, for an additional 30 minutes. The mixture will have a marmalade-like appearance.
Cool and store in the refrigerator. Serve cold.
TO PREPARE THE CHICKEN:
Season chicken with the no-salt seasoning, pepper, and paprika.
Heat oil and brown the chicken lightly on all sides for 3 to 5 minutes. Cover and cook over low heat for an additional 10 minutes, or until the meat is firm to the touch. You want the meat cooked but still very tender.
Transfer to individual serving plates. Spoon a serving of the onion marmalade on each plate.
Garnish the chicken with fresh parsley or, better still, fresh tarragon leaves, if available.
Servings: 2. This recipe doubles well.
Source: Low-Fat Gourmet Chicken by Jackie Eddy and Eleanor Clark
FOR THE ONION MARMALADE:
3 tbsp olive oil
1 lb onions, very thinly sliced
3 1/2 tbsp brown sugar
2 tbsp rice wine vinegar
FOR THE CHICKEN:
2 skinless chicken breast halves
no-salt seasoning
freshly ground black pepper
paprika
1 tbsp olive oil
fresh parsley or tarragon leaves
TO MAKE THE ONION MARMALADE:
Warm the olive oil in a small, heavy-bottomed saucepan. Add the onions and stir well until onions are coated with oil. Stir in the sugar. Bring the mixture to a boil; immediately turn to simmer and cook, covered, stirring occasionally, for 1 1/2 hours.
Stir in the rice wine vinegar until it is well absorbed. Continue to simmer, uncovered this time, for an additional 30 minutes. The mixture will have a marmalade-like appearance.
Cool and store in the refrigerator. Serve cold.
TO PREPARE THE CHICKEN:
Season chicken with the no-salt seasoning, pepper, and paprika.
Heat oil and brown the chicken lightly on all sides for 3 to 5 minutes. Cover and cook over low heat for an additional 10 minutes, or until the meat is firm to the touch. You want the meat cooked but still very tender.
Transfer to individual serving plates. Spoon a serving of the onion marmalade on each plate.
Garnish the chicken with fresh parsley or, better still, fresh tarragon leaves, if available.
Servings: 2. This recipe doubles well.
Source: Low-Fat Gourmet Chicken by Jackie Eddy and Eleanor Clark
SPICY ORANGE CHICKEN
2 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil
1/2 pound boneless, skinless chicken tenders
1 cup instant rice
2 cups sliced celery
1/4 cup orange marmalade
2 to 3 tablespoons spicy Szechuan sauce
1 can (11 oz.) mandarin oranges, undrained
Preheat oven to 450 degrees F or grill to medium-high.
Center half of chicken tenders on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange rice around chicken. Top with celery, orange marmalade and Szechuan sauce. Using a slotted spoon, spoon oranges over
ingredients; reserve juice.
Bring up foil sides. Double fold top and one end. Through open end, pour in mandarin orange juice. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 18 to 22 minutes on a cookie sheet in oven or grill 12 to 14 minutes in covered grill. Stir before serving.
Servings: 2
Source: Reynolds Kitchens
2 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil
1/2 pound boneless, skinless chicken tenders
1 cup instant rice
2 cups sliced celery
1/4 cup orange marmalade
2 to 3 tablespoons spicy Szechuan sauce
1 can (11 oz.) mandarin oranges, undrained
Preheat oven to 450 degrees F or grill to medium-high.
Center half of chicken tenders on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange rice around chicken. Top with celery, orange marmalade and Szechuan sauce. Using a slotted spoon, spoon oranges over
ingredients; reserve juice.
Bring up foil sides. Double fold top and one end. Through open end, pour in mandarin orange juice. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 18 to 22 minutes on a cookie sheet in oven or grill 12 to 14 minutes in covered grill. Stir before serving.
Servings: 2
Source: Reynolds Kitchens
BARBECUE CHICKEN FOR TWO
2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (4 to 6 oz. each)
1/2 cup barbecue sauce
1/2 package (from a 10 oz. package) frozen whole kernel corn, OR 1/2 can (from a 15 1/4 oz. can) whole kernel corn, drained
1/4 cup chopped green bell pepper
Preheat oven to 450 degrees F or grill to medium-high.
Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 18 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill.
Servings: 2
Source: Reynolds Kitchens
2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (4 to 6 oz. each)
1/2 cup barbecue sauce
1/2 package (from a 10 oz. package) frozen whole kernel corn, OR 1/2 can (from a 15 1/4 oz. can) whole kernel corn, drained
1/4 cup chopped green bell pepper
Preheat oven to 450 degrees F or grill to medium-high.
Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 18 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill.
Servings: 2
Source: Reynolds Kitchens
TERIYAKI CHICKEN WRAPS
1 garlic clove, minced
1 tbsp minced fresh ginger
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp hoisin sauce
1/2 tbsp vegetable oil
12 oz thinly sliced raw chicken breast
4 green onions, ends trimmed
4 (8-inch) flour tortillas
Combine garlic, ginger, vinegar, soy sauce, hoisin sauce and oil in 1 quart bowl. Add chicken and stir to coat. Cover and refrigerate 1 hour.
TO COOK OUTDOORS:
Coat grill rack with vegetable oil spray. Arrange chicken slices on rack in one even layer. Place rack over coals and grill 2-3 minutes per side.
Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria.
Brush green onions with marinade. Place on grill and cook until limp and browned, 1 minute.
TO COOK INDOORS:
Coat stove top grill pan with vegetable oil spray and preheat over medium heat.
Arrange chicken slices on grill pan in one even layer and cook until browned on both sides 3-4 minutes per side. Remove when done and keep warm.
Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria.
Brush green onions with marinade. Place on grill pan and cook until limp and browned, 1 minute.
TO MAKE SANDWICHES:
Cut chicken into strips and divide among tortillas. Add 1 green onion to each, centering chicken and green onion. Fold or wrap chicken. Serve marinade as dipping sauce on side.
Makes 4 sandwiches or 2 servings
Adapted from unknown source
1 garlic clove, minced
1 tbsp minced fresh ginger
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp hoisin sauce
1/2 tbsp vegetable oil
12 oz thinly sliced raw chicken breast
4 green onions, ends trimmed
4 (8-inch) flour tortillas
Combine garlic, ginger, vinegar, soy sauce, hoisin sauce and oil in 1 quart bowl. Add chicken and stir to coat. Cover and refrigerate 1 hour.
TO COOK OUTDOORS:
Coat grill rack with vegetable oil spray. Arrange chicken slices on rack in one even layer. Place rack over coals and grill 2-3 minutes per side.
Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria.
Brush green onions with marinade. Place on grill and cook until limp and browned, 1 minute.
TO COOK INDOORS:
Coat stove top grill pan with vegetable oil spray and preheat over medium heat.
Arrange chicken slices on grill pan in one even layer and cook until browned on both sides 3-4 minutes per side. Remove when done and keep warm.
Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria.
Brush green onions with marinade. Place on grill pan and cook until limp and browned, 1 minute.
TO MAKE SANDWICHES:
Cut chicken into strips and divide among tortillas. Add 1 green onion to each, centering chicken and green onion. Fold or wrap chicken. Serve marinade as dipping sauce on side.
Makes 4 sandwiches or 2 servings
Adapted from unknown source
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