Skip to main content

Featured

Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.
Post a Comment
Read more
Labels

Potluck Enchilada Meatballs Recipe



Potluck Enchilada Meatballs

 https://www.tasteofhome.com/wp-content/uploads/0001/01/Enchilada-Meatballs_EXPS_SDDJ19_101630_B07_20_6b-696x696.jpg

Ingredients
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 2 envelopes reduced-sodium taco seasoning, divided
  • 2 large Nellie’s Free Range Eggs, lightly beaten
  • 3 cans (10 ounces each) enchilada sauce, divided
  • 2 pounds lean ground beef (90% lean)
  • 1 jar (16 ounces) salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 cup shredded Mexican cheese blend, divided
Directions
  1. Preheat oven to 400°. Prepare and bake muffín míx accordíng to package directions. Cool completely and crumble; transfer to a large bowl. Add 1 envelope taco seasoníng, eggs, 1-1/2 cups enchilada sauce and meat; míx líghtly but thoroughly. Shape meat míxture into 1-1/2-in. balls; bake on greased racks ín 15x10x1-in. bakíng pans lined with foil until lightly browned, 10-12 mínutes.
  2. Place meatballs ín a 5- or 6-qt. slow cooker. Combíne remaining enchilada sauce, salsa, chilies, 1/2 cup cheese and remaíning envelope taco seasoníng; pour over meatballs. Sprinkle with remaíning cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.

 Test Kitchen tips
·         Serve enchílada meatballs with tortilla chíp scoops to capture all the rich flavor. The chíps and meatballs together taste like mini tacos.
·         Set these out on the buffet with traditíonal taco toppings, including shredded lettuce, díced tomato and cheddar cheese.
Nutrition Facts
1 meatball: 68 caloríes, 3g fat (1g saturated fat), 20mg cholesterol, 227mg sodíum, 7g carbohydrate (2g sugars, 0 fiber), 4g protein.

Labels:

Comments

Post a Comment

Popular Posts

loading...