A taste of Great Britain! Very good and satisfying. My version here is a little bit lighter because I use Chicken and Apple Sausage. You can also use regular Sweet Italian Sausage or Turkey Sausage. We also just like the flavor of the Chicken Apple Sausage. To make this dish you will need: 8 large baking potatoes, peeled and quartered
Love stuffed cabbage but don't make it because it's so labor intense? Turn it into a casserole and you'll dinner to the table in no time. In this version I have also reduced the calories so it's good for you! To make this dish you will need:
1 large head of cabbage shredded
2 onions, chopped
1/4 cup KRAFT Zesty Italian Dressing
salt and pepper
2 cloves of garlic, minced
1 lb. ground turkey
2 cups instant brown rice, uncooked
1 large jar of good marinara sauce
1/2 jar full of water
1.) Heatoven to 350°F. 2.) Cookand stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Remove from skillet. 3.) Brownturkey and the garlic in the same skillet. Season with Salt and pepper. Stir in rice, sauce and water until blended. Layer 1/3 of the cabbage mixture and half the meat mixture in 13x9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover. 4.) Bake for 1 hour. Serve.
This is a Campbell's recipe I recently tried. It was so good I decided to share it with you! We love shrimp and we love Mexican. This is a perfect combination! To make this entree you will need: 2 tablespoons butter 1 bunch green onion, chopped 1 pound shrimp, peeled and deveined 1 can (about 4 ounces) chopped green chiles 1 jar (4 ounces) diced pimientos 1 can Condensed Cream of Mushroom Soup 1 can Condensed Cream of Shrimp Soup 1 package cream cheese 1/8 teaspoon ground white pepper 10 flour tortillas (8-inch) 2 cups shredded Monterey Jack cheese 1.) Heat oven to 325 degrees. 2.) Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook until tender, stirring occasionally. Add the shrimp and cook until they're cooked through. Stir in the chiles, half the pimientos, the soups, cream cheese and white pepper and cook until the cream cheese is melted, stirring occasionally. Remove the saucepan from the heat. 3.) Divide the shrimp mixture among the tortillas. Roll up the tortillas and place, seam-side down, into a lightly greased 3-quart shallow baking dish. Spoon the remaining shrimp mixture over the filled enchiladas. Sprinkle with the remaining pimientos and the cheese. 4.) Bake for 30 minutes or until the enchiladas are hot and bubbling.
This old school dish is not for the dieter! But once in a while, this kind of entree is very soothing. It's not hard but requires planning. It is also excellent for a sit down dinner party. To make this you will need: 8 tablespoons butter, room temperature 1 teaspoon minced garlic 1 teaspoon fresh chopped thyme 1 teaspoon fresh chopped rosemary 1 tablespoon chopped chives 1 teaspoon kosher salt, plus extra for seasoning chicken 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken 4 boneless, skinless chicken breast halves 2 large whole eggs, beaten with 1 teaspoon water 2 cups Panko breadcrumbs plus 1/4 cup for filling Vegetable oil, for frying
1.) Combine butter, garlic, thyme, rosemary, chives, 1 teaspoon salt, and 1/4 teaspoon black pepper mix well. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
2.) Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper. 3.) Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the herbed butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. 4.) Heat 1/2-inch of vegetable oil in a 12-inch fry/saute pan over medium-high heat until oil reaches 375 degrees. 5.) Place egg and water mixture in 1 shallow bowl and 2 cups bread crumbs in a different shallow bowl. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees. Remove to a rack set over a cookie pan and allow to drain for 5 to 10 minutes before serving.
This is another old school recipe that I dragged back out. My husband used to love this and still does. As he was eating this he asked that I add it back into the rotation. When the kids were younger I used to have to make two boxes of the Pepperidge Farm Patty shells it was so popular! To make this dish you willneed: 1 pound skinless, boneless chicken breast halves
Very good stick to the ribs dinner. It is a strange combo of cooking and is a bit time consuming, but very well worth the time and effort. To make this dish you will need: 8 cups low-sodium beef stock 4 large Idaho potatoes Olive oil 2 pounds beef cubes (can use chuck) cut into 1-inch cubes salt and freshly ground black pepper Water, as needed 1 package of frozen pearl onions 1 8 ounce slice mushrooms Pam 1 tablespoon creamy horseradish sauce 1 tablespoon butter 2 tablespoons flour 1.) Preheat the oven to 400 degrees F. 2.) Put the beef stock in a large pan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups. 3.) Pat the meat pieces dry with paper towels and season with salt and pepper. Put the meat, onions, mushrooms and the reduced stock in a crock pot. Cook for 4 hours on high or 8 hours on low. 4.) Put the potatoes on a rimmed baking sheet and cook until tender, about 45-60 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Spray the baking sheet with Pam and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes. 4.) To the reserved potatoe flesh mash with the horseradish cream and buter until smooth. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well. 5.) Remove a 1/2 cup of the stock from the crockpot, mix with the 2 tablespoons of flour until smooth. Stir back into the crockpot to thicken the stew. 6.) Ladle the stew into the potato bowls, top with a spoon of mashed potatoes and enjoy.
A taste of Great Britain! Very good and satisfying. My version here is a little bit lighter because I use Chicken and Apple Sausage. You can also use regular Sweet Italian Sausage or Turkey Sausage. We also just like the flavor of the Chicken Apple Sausage. To make this dish you will need:
Love stuffed cabbage but don't make it because it's so labor intense? Turn it into a casserole and you'll dinner to the table in no time. In this version I have also reduced the calories so it's good for you! To make this dish you will need:
1 large jar of good marinara sauce
1.) Heat oven to 350°F.
3.) Brown turkey and the garlic in the same skillet. Season with Salt and pepper. Stir in rice, sauce and water until blended. Layer 1/3 of the cabbage mixture and half the meat mixture in 13x9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover. 
This is a Campbell's recipe I recently tried. It was so good I decided to share it with you! We love shrimp and we love Mexican. This is a perfect combination! To make this entree you will need:
2 tablespoons butter
1.) Heat oven to 325 degrees. 
2.) Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook until tender, stirring occasionally. Add the shrimp and cook until they're cooked through. Stir in the chiles, half the pimientos, the soups, cream cheese and white pepper and cook until the cream cheese is melted, stirring occasionally. Remove the saucepan from the heat.
This old school dish is not for the dieter! But once in a while, this kind of entree is very soothing. It's not hard but requires planning. It is also excellent for a sit down dinner party. To make this you will need:
1.) Combine butter, garlic, thyme, rosemary, chives, 1 teaspoon salt, and 1/4 teaspoon black pepper mix well. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. 
3.) Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the herbed butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
This is another old school recipe that I dragged back out. My husband used to love this and still does. As he was eating this he asked that I add it back into the rotation. When the kids were younger I used to have to make two boxes of the Pepperidge Farm Patty shells it was so popular! To make this dish you will need:
Very good stick to the ribs dinner. It is a strange combo of cooking and is a bit time consuming, but very well worth the time and effort. To make this dish you will need:
1.) Preheat the oven to 400 degrees F.
2.) Put the beef stock in a large pan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.
4.) Put the potatoes on a rimmed baking sheet and cook until tender, about 45-60 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Spray the baking sheet with Pam and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.