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Bake your meal: baked fruits, vegetables, and meats - 813 recipes

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1. Cover and boil the spinach in one inch of water until completely wilted

  • Stuffed Shells with Rotisserie Chicken
  • Ingredients
  • 10 oz. bag spinach
  • 1 or 2 rotisserie chickens
  • 12 oz. jumbo shells
  • Cheese Filling
  • 2 lbs. ricotta cheese, part-skim
  • 2 cups Parmesan cheese, grated
  • 2 cups mozzarella cheese, shredded
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black ground pepper
  • Sauce
  • 2 pints heavy cream
  • 3/4 teaspoon chicken bouillion powder
  • 2 garlic cloves, minced
  • 1 1/2 cups Italian cheese, shredded
  • salt & pepper, to taste
  • 1 cup Parmesan cheese, grated (for the topping)
3.8/5 (10 Votes)

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Instructions for gravy: Melt butter and add flour; stir to brown a little

  • Gravy:
  • 3 lb. boneless chicken breasts
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp Lawry's seasoning
  • 1/4 tsp pepper
  • 1/2 cup butter
  • 1/2 cup flour
  • 5 1/2 cups water
  • 1 Tbsp chicken base
  • 1 tsp salt
  • 1/2 tsp kitchen bouquet
3.8/5 (97 Votes)

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Pound chicken, layer ham & cheese, roll up & secure with toothpick

  • 6 breasts (1/2); 6 slices ham; 6 slices Swiss cheese; 1 envelope shake & bake original; 1 can cream of mushroom soup; 1 cup sour cream; 1/2 cup Mayo.; 1 beaten egg; 1/2 cup or more Parmesan cheese.
  • Pound chicken, layer ham & cheese, roll up & secure with toothpick. Coat with egg and shake & bake & refrigerate 2-6 hours. Remove 15 minutes before cooking. Bake 375 for 30 minutes but sprinkle with Parmesan cheese.
3.8/5 (17 Votes)

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Normally I don't do all that much with spaghetti squash but this year I have really been enjoying it and in particu...

  • Enchilada Sauce:
  • 2 small spaghetti squash, cut in half and seeded
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/2 pound chicken, cooked and shredded
  • 2 cups enchilada sauce (see below)
  • 1/2 cup black beans (optional)
  • 1/2 cup corn (optional)
  • 1/4 cup cilantro, torn
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup monterey jack cheese, shredded
  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 clove garlic, grated
  • 1 teaspoon cumin, toasted and ground
  • 1 (28 ounce) can diced tomatoes
  • 1-2 chipotle chilies in adobo
  • 1 teaspoon oregano
  • salt and pepper to taste
4.4/5 (12 Votes)

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adapted from Cooking Light, 1998 (I used full fat cream cheese and a bundt pan)

  • 1 3/4 cups granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup cream cheese, softened
  • 3 large eggs
  • zest of 1 lemon (about 1 T.)
  • 1/4 cup freshly squeezed lemon juice
  • 2 t. vanilla
  • 3 cups all purpose flour, divided
  • 2 cups fresh blueberries
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 8 oz. carton non fat lemon yogurt (or vanilla if no lemon)
  • Cooking spray
  • 1/2 cup sifted powdered sugar
  • 4 t. lemon juice
4.4/5 (12 Votes)

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Cheesy Baked Chicken Spaghetti Omgoodness I have GOT to make this!!! Ingredients: 1 rotisserie chicken, deboned 1...

  • Ingredients:
  • Cheesy Baked Chicken Spaghetti
  • Omgoodness I have GOT to make this!!!
  • 1 rotisserie chicken, deboned
  • 1 package of spaghetti - 1 pound pkg
  • 1 block (1 lb) of Velveeta
  • 1 can cream of mushroom soup
  • 1 can Ro-Tel tomatoes with green chilies
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup Shredded cheddar cheese
4.2/5 (14 Votes)

By

Preheat the oven to 350°F

  • 4 cups shredded cooked chicken (about 3 large breasts)
  • 2 cups instant rice
  • 1 (10.5-Ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup frozen diced onion and bell pepper blend
  • 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), drained
  • 1 1/2 cups chicken broth
  • 1 (1.12-Ounce) packet fajita seasoning ( I prefer McCormick)
  • 1 (8-ounce) (2 cups) shredded Mexican blend cheese
4/5 (26 Votes)

By

Preheat oven to 400 degrees F

  • 2 tablespoons unsalted butter, divided
  • 8 bone-in, skin-on chicken thighs
  • 1/2 teaspoon sesame seeds
  • 2 green onions, thinly sliced
  • FOR THE SAUCE
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons ketchup
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground black pepper
4.3/5 (20 Votes)

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RINSE AND PAT DRY ALL THE CHICKEN BREASTS

  • 4 CHICKEN BREASTS
  • CANADIAN BACON OR HAM
  • PEPPER JACK CHEESE
  • 1- 16 OUNCE JAR OF GARLIC ALFREDO SAUCE
  • 1 CUP SEASONED BREAD CRUMBS ( MORE IF NEEDED )
  • 1 CUP FLOUR ( MORE IF NEEDED )
  • 1 TSP SALT
  • 1 TSP PEPPER
  • 1 CUP MILK
  • 1 EGG
4.5/5 (10 Votes)

By

Found this recipe in the Chicago Tribune, nearly 25 years ago

  • olive oil
  • 2 large onions, coarsely chopped
  • 3 large garlic cloves, coarsely chopped
  • 3 large frying chickens. cut up
  • salt & pepper
  • Two 28 oz cans Italian Whole Plum Tomatoes
  • 1 teasp sugar
  • 1/2 teasp red pepper flakes
  • 1/2 teasp salt
  • 1/4 teasp black pepper
  • 1/2 teasp oregano
  • 1/2 teasp basil
  • 1/2 teasp thyme
  • 1 bay leaf
  • 3 green bell peppers cut into strips
4.4/5 (9 Votes)

By

Easy prep serves 4-6

  • 1 can condensed cream of chicken soup 10 3/4 oz
  • 1 1/3 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 4-6 skinless boneless chicken breast halves
  • 1 cup shredded cheddar cheese 4 oz
4.4/5 (9 Votes)

By

Nordic Bundt Cake Pan

  • 1 3/4 cups packed brown sugar
  • 3/4 cup sour cream
  • 3/4 cup butter [softened]
  • 4 eggs
  • 3 1/3 cups flour
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/4 cups milk
  • 3/4 cup butterscotch chips
  • GLAZE
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 2 tabl. half and half
  • 1 cup powdered sugar
  • 1 tbsp. vanilla
4.4/5 (9 Votes)

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Butterscotch Pound Cake Stuffed Shells with Rotisserie Chicken