Italian Fish Fillets

4 (6-ounce) orange roughy or flounder fillets
1 cup marinara sauce
3/4 cup (3 ounces) shredded mozzarella cheese
1 teaspoon dried Italian seasoning

Preheat the oven to 400°F. Place fish fillets in a lightly greased 9" x 13" baking dish.

Top fillets with marinara sauce. Sprinkle mozzarella cheese over marinara sauce. Sprinkle with Italian seasoning.

Bake uncovered, at 400°F for 15 minutes or until fish flakes easily when tested with a fork.

Helpful Tips

You can use any mild-flavored fish with this recipe. Make a sald and heat up some rolls while this fish bakes for a quick and easy dinner.

Creamed Chicken & Biscuits

1/2 large onion
1 1/2 teaspoons butter
4 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild Cheddar cheese divided
6 frozen biscuits, thawed


Preheat oven to 350°F. Grease the bottom and sides of an 11 x 7-inch baking dish.

Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir onion. Saute' until tender.

Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.

Sprinkle baked layer with 3/4 cup of the Cheddar. Arrange bixcuits in single layer over top. Sprinkle with remaining Cheddar.

Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.


Helpful Tips

When preparing chicken for dishes always make extra so that you can chop it up and either refrigerate the extra for up to 3 days or freeze. That way you will have chicken ready to use at anytime.

Oven Barbecued Chicken

1 cup ketchup
1/2 cup diced onion
3 Tablespoons firmly packed light brown sugar
2 Tablespoons cider vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
8 chicken pieces (4 boneless skinless breast halves and 4 drumsticks)


Preheat oven to 350°F. Combine ketchup, onion, brown sugar, vinegar, mustard and Worcestershire sauce in small saucepan. Cook over medium heat until mixture begins to boil. Reduce heat to low. Simmer 5 minutes, stirring occasionally. Remvoe from heat.

Coat a 13- x 9-inch baking dish with cooking spray. Arrange chicken pieces in the prepared dish.

Brush prepared sauce over chicken. Bake chicken until it is no longer pink and an instant-read thermometer inserted in center of meat registers 180°F, 40-50 minutes.


Helpful Tips

To help keep your eyes from tearing up, place the onion in the freezer for 20 minutes before you dice it.


Mix 'n' Match

For a tropical twist, add 1/2 cup diced, drained pineapple to the sauce.

Baked Pasta Primavera

1 cup uncooked elbow macaroni
1 Tablespoon olive oil
4 cups broccoli florets
1/4 cup (1/2 stick) butter or margarine
1/4 cup all-purpose flour
1 1/2 cups milk
2 1/4 cups grated Parmesan or Romano cheese, divided
2 teaspoons Dijon-style mustard
1/2 teaspoon black pepper
1 cup diced baked ham or prosciutto
1/4 cup Italian-style bread crumbs


Grease a large baking dish. Cook pasta according to package directions; drain and rinse. Toss with oil. Spoon into a large bowl.

Preheat oven to 400°F. Place broccoli in a large saucepan; add enough water to cover. Cook broccoli over medium heat until tender, about 5 minutes; drain and rinse with cool running water. Add broccoli to pasta in bowl.

In another pan, melt butter over medium heat; stir in flour. Cook, stirring, about 2 minutes. Whisk in milk, 2 cups Parmesan, mustard and pepper; fold in ham. Add sauce to pasta and broccoli; mix well. Spoon pasta mixture into prepared dish. Sprinkle with bread crumbs and remaining 1/4 cup Parmesan. Bake until bubbly, about 25 minutes.


Helpful Tips

You can make your own Italian-flavored bread crumbs by adding 1 Tablespoon grated Parmesan cheese and 1/4 teaspoon each dried oregano and basil to 1 cup plain dried bread crumbs.

Mix 'n' Match

For a colorful meatless dish, substitute coarsely chopped red bell pepper for the ham.

Ham Steak with Fruit Chutney

1 jar (9 ounces) fruit chutney
1 cup dried fruit and raisin mixture
1 Tablespoon balsamic vinegar
1/2 teaspoon black pepper
1 ham steak (2-2 1/2 pounds)


Preheat oven to 375°F. Combine chutney, fruit and raisin mixture, vinegar and pepper in a medium bowl; mix well.

Place ham steak in a 13 x 9-inch baking dish.

Spoon chutney mixture on top of ham steak in dish.

Bake ham steak until it is hot and the chutney mixture is bubbling slightly, 20-25 minutes.


Helpful Tips

To save time on cleanup, line baking dish with aluminum foil before baking.

Mix 'n' Match

For a delicious "leftover" lunch or dinner, dice leftover ham and stir into leftover chutney mixture. Heat and serve over rice.

Sausage and Broccoli Noodle Casserole

1 jar (16 ounces) RAGÚ Cheesy! Classic Alfredo Sauce
1/3 cup milk
1 pound sweet Italian sausage, cooked and crumbled
1 package (9 ounces) frozen chopped broccoli, thawed
8 ounces egg noodles, cooked and drained
1 cup shredded Cheddar cheese (about 4 ounces), divided
1/4 cup chopped roasted red peppers


Preheat oven to 350°F. In large bowl, combine Alfredo Sauce and milk. Stir in sausage, broccoli, noodles, 3/4 cup cheese and roasted peppers.

In 13×9-inch baking dish, evenly spread sausage mixture. Sprinkle with remaining 1/4 cup cheese.

Bake 30 minutes or until heated through.


Helpful Tips

Italian sausage is usually flavored with garlic and fennel seed. There are two styles available: hot Italian sausage contains hot red peppers, while sweet Italian sausage leaves them out.


Mix 'n' Match

Substitute sausage with equal amounts of vegetables for a hearty vegetarian entrée.

Philadelphia Cream Cheese Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 green pepper, chopped
1 package (8 ounces) PHILADELPHIA Cream Cheese, cubed
1 jar (8 ounces) salsa, divided
8 (6-inch) Flour Tortillas
3/4 lb. (12 ounces) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/4 cup milk


Preheat oven to 350°F. Mix chicken, green pepper, cream cheese and 1/2 cup of the salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.

Spoon 1/3 cup of the chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 12x8-inch baking dish.

Place VELVEETA in small saucepan. Add milk; cook on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.

BAKE 20 min. or until heated through. Pour remaining salsa over tortillas.


Help Tips

If your flour tortillas are a little too stiff to roll up easily, wrap them in a damp paper towel and gently warm them in the microwave oven until they are soft and pliable.

Bake Stuffed Shrimp

2 pounds cooked, shelled large shrimp (15 to 25)
1 package (6 ounces) chicken-flavored stuffing mix
1 large egg, lightly beaten
1/2 cup (1 stick) butter, melted
1 clove garlic, minced
Chopped parsley
Lemon wedges


Preheat oven to 475°F. Butter a large shallow baking dish.

Cut shrimp with a sharp knife along the rounded edge of back, almost all the way through.

Prepare stuffing mix as directed on package. Dip shrimp in beaten egg, Place a rounded teaspoonful of stuffing between the cut edges of the shrimp; press shrimp and stuffing firmly together. Arrange stuffed shrimp in prepared baking dish.

Mix melted butter and garlic in a small bowl. Brush shrimp with butter mixture.

Bake until stuffing is lightly browned and cooked through, about 8 minutes. Sprinkle with chopped parsley and serve with fresh lemon wedges on the side.


Helpful Tips

This dish can be assembled the day before. Cover and refrigerate until ready to bake; increase baking time to 13 minutes.


Mix 'n' Match

For an even faster casserole, spread half the garlic butter in baking dish. Arrange shrimp over garlic butter, sprinkle with dry stuffing mix and drizzle with remaining garlic butter. Bake covered, for 5 minutes; remove foil and bake 5 minutes longer.

Oven-Baked Chicken Parmesan

4 boneless, skinless chicken breast halves (about 1-1/4 pounds)
1 egg, lightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (1 pound 10 ounces) RAGÚ® Old World Style® Pasta Sauce
1 cup shredded mozzarella cheese (about 4 ounces)

Preheat oven to 400°F. Dip chicken in egg, then bread crumbs, coating well.

In 13×9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes.

Pour Ragú Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta.

Makes 4 servings

Helpful Tips

Stock up on boneless, skinless chicken breasts when your supermarket is having a sale. Wrap enough chicken for one meal in packets of heavy-duty foil. Thaw chicken overnight in the refrigerator to use for quick dinners.

Stuffed Philly Cheese Steaks

6 center-cut tenderloin steaks or sirloin steaks (6 ounces each)
3/4 cup finely shredded mozzarella cheese
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped green onions (about 3 onions)
2 Tablespoons sour cream
1 teaspoon olive oil
1/4 teaspoon salt


Preheat oven to 425 degrees F. Cut a 1 1/2- to 2-inch slit horizontally into center of each steak to form a pocket.

Combine mozzarella, bell pepper, green onions and sour cream in a small bowl; mix well. Spoon mozzarella mixture into each steak pocket, dividing equally. Close pocket with a toothpick or small skewer. Place in a jelly-roll pan. Brush steaks with olive oil. Sprinkle each with salt.

Bake steaks until a meat thermometer inserted into thickest part of steak (not touching the filling) reaches 135 degrees F - 140 degrees F for medium doneness, 10-15 minutes.


Helpful Tips

Planning a dinner party? These steaks can be stuffed and then frozen up to 2 weeks. Thaw the steaks before baking


Mix 'n' Match

For a traditional Philly cheese steak sandwich, bake thin slices of steak with slices of bell pepper and onion at 425 degrees F for 10-12 minutes. Serve with slices of American cheese on toasted French rolls.

Beef Stroganoff Pot Pie

1 1/3 cups plus 1/4 cup all-purpose flour, divided
1/2 teaspoon salt, divided
1/3 cup shortening
4-5 Tablespoons ice water
2 Tablespoons butter
1 Tablespoon vegetable oil
1 1/2 pounds beef steak, cut into 1/2-inch wide strips
1 cup sliced onion (about 1 medium)
1 package (8 ounces) white mushrooms, cleaned
1 can (14 1/2 ounces) beef broth
1 cup reduced-fat sour cream

Place 1 1/3 cups flour and 1/4 teaspoon salt in food processor bowl. Add shortening; process until coarse crumbs form. Add ice water to misture, 1 tablespoon at a time, whille processing; process just until ball begins to form, adding more water if necessary. Chill dough 1 hour.

Preheat oven to 400 degrees F. Heat butter and oil in large skillet over medium-high heat. Add steak strips; saute' until browned, about 3 minutes. Transfer steak to plate. Add onion; saute' until tender. Transfer to plate. Add mushrooms; saute', stirring constantly, untill lightly browned, 2-3 minutes.

Reduce heat to medium. Stir in remaining flour and salt. Add beef broth; cook and stir until thickened. Cook 1 minute. Stir in sour cream. Return steak strips and onion to sauce; cook until thoroughly heated. Pour into 2-quart casserole dish.

Roll out chilled dough on lightly floured surface to fit top of dish. Cut star from center with star-shaped cookie cutter.

Place pastry over filling. Trim and flute edge. Bake until filling is bubbly and crust is browned, 25-30 minutes.


Makes 4-6 servings

Ranch Chicken Pizza

1/2 cup Hidden Valley® The Original Ranch® Dressing
1 package(3 oz) Cream cheese, softened
2 tablespoons tomato paste
1 cup chopped cooked chicken
1 (12-inch)prepared pizza crust
1/2 cup roasted red pepper strips, rinsed and drained
1 can (2 1/4 oz) sliced ripe olives, drained
1/4 cup chopped green onions
1 cup (4 oz) shredded Mozzarella cheese


Preheat oven to 450°F.

Combine dressing with cream cheese and tomato paste. Stir in chicken; spread mixture on pizza crust. Arrange peppers, olives and onions on pizza; sprinkle cheese over all.

Bake at 450°F. for 15 minutes, or until hot and bubbly.

Makes 8 servings.


Helpful Tips

For as crispier pizza crust, either place the crust directly on an oven rack or use a perforated pizza pan that allows hot air to circulate all around the pizza dough.

Hearty Chicken Pot Pie

1 can (10 3/4 ounces) condensed chicken broth
1 1/3 cups water, divided
4 medium carrots thinly sliced (about 1 1//2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 tablespoons olive oil
2 cups quartered medium mushrooms
1 medium onion coarsely chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 refrigerated unbaked piecrust (for 9-inch pie)
2 1/2 cups chopped cooked chicken


Combine broth, 1 cup water, carrots and potatoes in medium saucepan, Brint to a boil; reduce heat and simmer over low heat 10 minutes.

Preheat oven to 425 degrees F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; saute' until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.

Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter.

Bake until filling is bubbly and crust is browned, about 20 minutes.

Makes 6 servings


Helpful Tips

You can double the recipe and freeze 1 pie, wrapped well, for a quick and easy dinner later in the month.

Ham & Cheese Hash Browns

1 Package (28 ounces) frozen hash-brown potatoes
2 cups cubed, cooked ham
2 cups shredded Cheddar cheese, divided
1 can (10 3/4 ounces) condensed cream of celery soup
1/2 cup chopped green bell pepper (1/2 medium)
1/2 cup sour cream
1/4 cup chopped green onions (2-3 onions)
1/4 cup chopped pimiento

Preheat oven to 400 degrees F. Coat a 13 x 9-inch baking dish with cooking spray.

Combine potatoes, ham, 1 1/2 cups Cheddar, soup, bell pepper, sour cream, green onions, and pimiento in a large bowl; mix well

Spoon potato mixture into prepared dish. Sprinkle with remaining Cheddar.

Bake until mixture bubbles around edges, 60-75 minutes.


Makes 6 servings

Helpful Tips

This recipe can be prepared ahead, covered and frozen for up to two weeks before baking.

Chuck Wagon Bean Bake

Ingredients:

1 Pound lean or extra-lean ground beef
1/2 cup chopped onion (1 medium)
1/2 cup chopped green bell pepper (1/2 medium)
1 can (15 ounces) baked beans, undrained
1 can (15 ounces) dark red kidney beans, drained, rinsed
1 can (15 ounces) black beans, drained, rinsed
1 can (8 ounces) tomato sauce
1/2 teaspoon salt


Preheat oven to 375 degrees F. Combine ground beef, onion and bell pepper in a large skillet. Cook over medium-high heat, stirring frequently, until beef is browned and crumbly, about 8 minutes; drain.

Combine cooked beef mixture, baked beans, kidney beans, black beans, tomato sauce, barbecure sauce and salt in a 3-quart casserole dish.

Cover dish. Bake 30 minutes. Uncover dish; bake until mixture is bubbly and slightly thickened, 15-20 minutes longer.


Helpful Hints

It's important to use a glass or cramic baking dish for tomato-based recipes. Don't substitute an aluminum pan-aluminim reacts with tomatoes and will give the food a bitter aftertaste.