March 1, 2010 at 3:34 pm (Autumn, cilantro, frozen peas and carrots, garlic, ground beef, Main Dish, Mexican, olive oil, onion, pepper, pimiento-stuffed olives, Quick Dishes, red bell peppers, salt, stovetop, Summer, tomato paste)
Prep Time: 10 minutes
Cook Time: 15 minutes
4 Servings
This makes a terrific empanada filling.
2 T olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimiento-stuffed olives, coarsely chopped
3 cloves garlic, finely chopped
1 lb ground sirloin
2 T tomato paste
1 C frozen peas and carrots
1 T chopped cilantro
Salt and pepper
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1. In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes. Crumble in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until the liquid is reduced.
2. Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring for 2 minutes. Stir in 2 to 3 T water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro, season with salt and pepper.
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February 12, 2010 at 3:40 pm (7 ingredients or less, black pepper, frozen mixed vegetables, garlic powder, Main Dish, prepared cheese product, Quick Dishes, rotini, stovetop)
Prep: 10 minutes
Total: 25 minutes
Serves 6.
3 C (8 oz) rotini pasta, uncooked
16 oz frozen vegetable blend
1/2 lb prepared cheese product
1/4 t garlic powder
1/4 t black pepper
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1. Cook pasta in large saucepan as directed on package, adding vegetable blend for the last 7 minutes of the pasta cooking time. Drain pasta mixture; return to saucepan.
2. Add cheese and seasonings; mix well. Cook on low heat until cheese is completely melted, stirring frequently.
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July 17, 2009 at 8:14 pm (7 ingredients or less, Aldi ingredients, boneless skinless chicken breast, colby Jack blend, cream cheese, cream of mushroom soup, egg noodles, frozen broccoli, frozen mixed vegetables, frozen peas, milk, Quick Dishes, stovetop)
Prep Time: 10 min
Total Time: 25 min
Makes: 2 servings
2 cups egg noodles, uncooked
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 oz. (1/4 of 8-oz. pkg.) neufchatel cheese, cubed
1/2 cup milk
1 can (10-3/4 oz.) cream of mushroom soup
1 cup frozen peas
1/2 cup shredded colby jack cheese, divided
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Cook noodles in medium saucepan as directed on package.
Meanwhile, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until done, stirring occasionally. Add neufchatel and milk; cook and stir 1 to 2 min. or until neufchatel is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally.
Drain noodles; return to saucepan. Add chicken mixture and half the shredded cheese; cook until cheese is melted and mixture is well blended. Sprinkle with remaining cheese.
Note: Substitute frozen chopped broccoli or your favorite blend of frozen mixed vegetables for the peas.
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June 28, 2009 at 7:02 pm (frozen mixed vegetables, ground beef, Main Dish, oven, potatoes, stovetop)
4 – 6 servings
1 lb ground beef, browned and drained
3/4 c water
6 potatoes, peeled and thinly sliced
1 c frozen mixed veggies
1/2 cup Almost Hamburger Helper Mix
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Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.
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May 2, 2009 at 11:56 am (Appetizers, blender, canned diced tomatoes with green chilies, canned navy beans, cilantro, crackers, crudites, extra virgin olive oil, food processor, garlic, green bell pepper, lemons, no-cook, orange bell peppers, pita bread, red bell peppers, red onion, red pepper (cayenne), scallions, soy sauce, vinegar, yellow bell pepper)
30 oz canned navy beans, drained
2 T extra virgin olive oil
1 T soy sauce
1 T rice vinegar (or any vinegar you prefer)
3 – 4 cloves garlic, chopped
1/2 lemon, juiced
1 t cayenne
1 T cilantro, chopped
15 oz canned diced tomatoes with green chilies, drained
3 green onions, chopped
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Blend first 7 ingredients in a food processor or blender until smooth. Fold in tomatoes and green onions. Serve with pita bread, crackers, raw vegetables or chips.
Variation: 1/2 C chopped sweet pepper or red onion can be added to this delicious spread or dip.
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April 28, 2009 at 1:32 pm (7 ingredients or less, Aldi ingredients, Asian, boneless pork chops, cooked brown rice, frozen stir-fry vegetables, ground ginger, honey, hot cooked rice, italian dressing, Main Dish, soy sauce, spaghetti, stovetop, vegetable oil, whole-grain thin spaghetti)
Prep Time:10 min
Total Time:20 min
Makes:4 servings
1 Tbsp. oil
1 lb. boneless pork chops, cut into strips
2 cups frozen stir-fry vegetables
1/4 cup Italian dressing
2 Tbsp. soy sauce
2 Tbsp. honey
1/4 tsp. ground ginger
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Heat oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 min. or until cooked through.
Add remaining ingredients; stir-fry 5 min. or until vegetables are heated through.
Serve over hot cooked spaghetti or rice.
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April 1, 2009 at 6:34 pm (7 ingredients or less, Aldi ingredients, cooked beef, cooked pork, cooked seafood, cubed cooked chicken, garlic, garlic powder, Italian, Main Dish, mixed vegetables, olive oil, oregano, pepper, salt, Side dish, stovetop, whole-grain thin spaghetti)
14 1/2 oz whole grain thin spaghetti
6 T olive oil
4 t minced garlic OR 1/2 t garlic powder
1 t salt
Pepper to taste
1/2 t dried oregano leaves
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Cook pasta according to package directions. In small saucepan over medium heat, heat oil; add garlic, salt and oregano. Cook 1 minute or until garlic is lightly browned; do not burn. Toss hot pasta with oil mixture; season with salt and pepper, if desired. Serve immediately. Makes 4 servings.
Variations: Toss with 2 cups cooked chicken, seafood, beef or pork pieces OR include 2 cups of your favorite cooked vegetables.
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March 29, 2009 at 11:29 am (7 ingredients or less, Aldi ingredients, basil, black pepper, boneless skinless chicken breast, frozen mixed vegetables, garlic, light Italian dressing, Main Dish, parmesan, stovetop)
Prep Time:5 min
Total Time:18 min
Makes:4 servings
1/4 cup light Italian dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
10 oz frozen mixed vegetables, thawed
2 Tbsp. grated Parmesan cheese
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Mix dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).
Add vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.
Sprinkle with the cheese.
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March 23, 2008 at 10:17 am (Aldi ingredients, black pepper, boneless skinless chicken breast, cheddar, chili powder, cream of chicken soup, long-grain white rice, Main Dish, mexican cheese blend, mixed vegetables, onion powder, oven)
Cheesy Chicken and Rice Casserole
by Campbell’s
Prep: 5 min
Bake: 45 min
1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese
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1. Stir the soup, water, rice, vegetables, onion powder and pepper in a 12×8″ shallow dish.
2. Top with chicken. Sprinkle with additional pepper. Cover.
3. Bake at 375°F for 45 min. or until done. Top with cheese. Makes 4 servings.
Mexican Fiesta: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for cheddar.
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March 18, 2008 at 4:38 pm (Aldi ingredients, cheddar, cream of mushroom soup, cubed cooked chicken, egg noodles, frozen mixed vegetables, Main Dish, milk, oven, parmesan, pepper)
Hearty Chicken and Noodle Casserole
Prep: 10 minutes
Bake: 25 minutes
Makes: 4 servings
1 can cream of mushroom soup
1/2 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups egg noodles, cooked and drained
1/2 cup shredded cheddar cheese
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1. Stir soup, milk, pepper, Parmesan, vegetables, chicken and noodles in 1 1/2-quart casserole.
2. Bake at 400°F for 25 minutes or until hot. Stir.
3. Top with cheddar cheese.
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