One Beer Bread at a Time.

Tuesday, July 17, 2007

Pot Luck Parties

Here is a recipe from Better Homes and Gardenswhich I made some adjustments to, to make it healthier and easier:

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12 servings
Prep: 20 minutes Bake: 45 minutes
View Nutrition Facts
8 ounces dried whole wheat penne
2 pounds uncooked ground chicken or turkey
1 cup chopped onion
1-1/2 cups water

2-4 tbsp Fiesta Party Dip
2 11-ounce cans whole kernel corn with sweet peppers, drained
2 cups sliced pitted ripe olives
2 cups ( 8 ounces) shredded cheddar cheese
1 cup prepared Simply Salsa
8 cups shredded lettuce
2 medium tomatoes, cut into thin wedges or a can of drained diced tomatoes
Tortilla chips (optional) Use Baked Tostitoes or Guiltless Gourmet Chips
Dairy sour cream (optional) low fat or fat free sour cream
1. Cook pasta according to directions; drain and set aside.

2. Meanwhile, in a 12-inch skillet cook ground chicken and onion, half at a time, until meat is brown; drain fat. Return all of the chicken mixture to skillet. Stir in water and fiesta party dip mix. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese and salsa.

3. Transfer mixture to a lightly greased 3-quart rectangular casserole. Bake, covered, in a 350 degree F oven for 45 minutes or until heated through. Remove from oven; sprinkle with remaining cheese.
4. Serve with lettuce, tomato wedges or diced tomatoes , and, if desired, tortilla chips and sour cream. Makes 12 servings.

To Tote: Cover tightly. Transport in an insulated carrier. Transport lettuce, tomatoes, and, if desired, sour cream in an insulated cooler with ice packs. If desired, transport chips in an airtight bag or container.

For 6 Servings: Prepare using method above, except transfer mixture to a 2-quart rectangular baking dish and bake for 30 minutes.

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