Here’a a handful of coupons that might come in handy for preparing for a Super Bowl Party! Who has a yummy dip recipe? One of my faves is Buffalo Chicken Dip. I threw in a magazine coupon for those of you who aren’t in to football ;)
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recipes
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Ashley:
Ham & Cheese Casserole
* 1 (32 ounce) package frozen hash browns
* 8 ounces sour cream
* 1 (10 1/2 ounce) can cream of chicken soup
* 1/4 cup butter, melted
* 12 ounces shredded cheddar cheese
* 2 cups chopped cooked ham
1. Combine all ingredients in large mixing bowl.
2. Press into 13 x 9 2 inch casserole.
3. Bake at 375 degrees for 1 hour or until potatoes in center of casserole are tender.
Be sure to check out previous weeks for more recipes!
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Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Sarah M:
Chicken Cheddar Bake
Ingredients:
2 1/2 to 3 pounds chicken parts or bone-in chicken breasts
2 tablespoons melted butter
1 can (approx. 10 1/2 oz) Cheddar cheese soup, undiluted
2 tablespoons chopped pimiento
1/2 teaspoon chili powder
1 1/2 teaspoon dried parsley flakes
Preparation:
Preheat oven to 400°.
Arrange chicken parts in a single layer in baking dish, skin side down. Drizzle chicken with the melted butter. Bake, uncovered, for 20 minutes. Turn chicken skin side up. Bake for 20 minutes longer. In a small bowl, combine cheese soup, pimiento, and chili powder. Pour over chicken then sprinkle with parsley. Return to oven for 20 minutes longer, or until chicken is tender.
Serves 4 to 6.
Be sure to check out previous weeks for more recipes!
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Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Leanne H.
Pizza Soup
1 can of pizza sauce
1 can of beef broth
1 3/4 cups of water
2 oz of pepperoni
1 cup of onions
1 cup of mozzarella
Combine all ingredients in a crockpot, set on high for about 2.5 hrs.
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Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Jessica.
Stuffed Shells w/ Spinach and Ricotta
1 Box of Jumbo Shells
1 Container 15 oz. Ricotta Cheese
1 package Bagged Spinach
1/2 Jar Spaghetti or marinara Sauce
6 oz. Parmesan Cheese
1 Cup Mozzarella Cheese Shredded
Boil Water and Cook Shells according to package. Preheat oven to 350 degrees.
In a bowl Mix together ricotta cheese, Spinach, Parmesan Cheese, and half the Mozzarella Cheese. After the Shells cook drain them. Stuff shells with mixture and place the in a casserole dish. Drizzle with Marinara sauce and shredded Mozzarella. Cook 25 minutes or til heated through.
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Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Tina R:
Yummy Stuffed French Bread
1 loaf of french bread
1 package of instant mashed potatoes
1 pack of precooked chicken slices or chunks
1 can of mixed veggies
Set oven to 350
cut top off the french bread
take out the insides of the french bread
make the mashed potatoes
mix mashed potatoes, chicken slices , can of mixed veggies drained in a bowl.
Add a few of the bread insides to the bowl and mix.
then stuff the mix from the bowl into the french bread.
Put top you cut off back on the french bread and wrap in foil.
Bake for 20 minutes.
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Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Jennifer M.:
Easy Bean Burritos
6 6in. flour tortillas (burrito sized!)
1 12oz. can black beans, rinsed and drained
1 cup grated cheddar or “mexican mix” cheese
1 cup of your favorite salsa
1 cup plan nonfat yogurt
Cilantro to taste
Steam tortillas until pliable. On each tortilla spoon 1.5 oz. of the beans, 1/2 oz. of cheese, 1 tablespoon of the salsa, 1 tablespoon of yogurt and a dash of cilantro. Roll, burrito style, and place seamside down in a baking pan. Pour the remaining salsa over the burritos (and top with a little bit of cheese if you choose). Bake at 425 for 4-6 minutes until thoroughly heated.
Only 179 calories and chock full of protein at 10.9g/burrito! 6.5g fat, so…not horrible!
Be sure to check out previous weeks for more recipes!
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Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Kasey.:
Quick Latin steak and pan roasted corn
1. 2 new york strip steaks (14 – 16 oz. each)
2. EVOO, for rubbing
3. 3 cups fresh (about 5 ears) corn kernels, patted dry (if you have frozen, thaw and use, but don’t use the kind in the can, too mushy usually) – tip: easy to get the kernels off the cob by gently slicing down with a knife
4. 1/2 cup medium-hot salsa (salsa verde is my favorite, but you can use what you have)
5. 3 oz. cheese, such as queso fresco, finely crumbled – the idea is a kind of Mexican cheese (you can get queso fresco at most grocery stores) but I have used different kinds and it still tastes great
6. 1 lime, cut into wedgesHeat a 12-inch cast-iron skillet over medium-high heat. Pat the steaks dry, rub with a little olive oil and season well with salt and pepper. Add the steaks to the skillet and lower the heat to medium. Cook until the bottom is seared, 4 to 5 minutes. Flip and cook for 4 or 5 minutes longer for medium. Transfer the steaks to a plate; tent with foil to keep warm.
Quickly spread the corn evenly over the browned bits in the hot skillet. Cook over medium heat, without stirring, to brown on one side, about 1 minute. Then stir, season with salt and pepper and cook until lightly browned all over, about 2 minutes.
To serve, halve the steaks crosswise and arrange on 4 plates. Pile the corn over the steaks. Sprinkle with the salsa and cheese. Serve with the lime wedges.
Be sure to check out previous weeks for more recipes!
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Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Lisa L.:
Healthy Pesto Pasta
serves 4-6
8 oz spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame peas
juice from 2 lemons
3/4 cup almonds, crushed and lightly toasted
Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto & spinach until combined. Stir in the edamame and squirt the lemon all over. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.
Be sure to check out previous weeks for more recipes!
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Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Martin S.:
Chicken Tortilla Pie
2 cups shredded cooked chicken breast
1/4 cup Fresh Salsa
1 cup spicy black bean dip
4 (8-inch) multigrain flour tortillas
1/2 cup (2 ounces) shredded Monterey Jack cheese
Combine chicken and salsa in a medium bowl. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts.
Be sure to check out previous weeks for more recipes!
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