|Cook It Light Classics|
|by Jeanne Jones|
A delectable compilation of more than two hundred healthful recipes, many drawn from the author's popular syndicated column, presents a rich varie...
1 - 10 of 79 for pouch cooking
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Spread some Ranch dressing on tortillas, then cover with cheddar cheese. Top with lettuce, sliced tomato and a generous helping of chicken breast. ...
Prepare macaroni shells as label directs; drain well. Prepare spinach as on label; open into large bowl and cool slightly. Stir in cheese, salt and ...
In a 2 quart sauce pan, bring water to a boil. Stir in soup mix; add broccoli. Heat to boiling; reduce heat to low. Cover and simmer 10 minutes or ...
About 1 1/2 ... over medium heat, cook ground beef until ... Bake remaining casseroles in 350 degree oven 30 minutes or until bubbly. Makes 10 servings.
Season chicken breasts ... in hot butter, cook onions and peppers ... at 350°F for 20 minutes or until done. Serve over cooked pasta. Yield: 24 servings.
Cook bread as directed ... last. I use an electric skillet to cook. Heat it just enough to let cheese melt and be bubbly. Bake at 300 degrees for 20 minutes.
Prepare shells according to package and drain well. Prepare creamed spinach according to package. Put spinach in large bowl with ricotta, mozzarella, ...
About 1 1/2 ... over medium heat, cook ground beef until ... hour before serving, preheat oven to 350 degrees. Bake frozen and covered about 50 minutes.
Slit one end of pouch package. Spread rice ... boiling. Add celery; cook until tender-crisp (about ... clams. Makes 1 1/2 gallons; 24 (8 ounce) servings.
In medium bowl blend soup mix, sour cream and spinach. Cover and chill 2 hours. Serve with chips or cut up raw vegetables. Makes 2 1/2 cups.
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