I've been trying to find foods without citric acid (food allergies, ugh!) and there is not a whole lot out there. This here is one I have made up for lunch today. I surprised myself on how nice it tasted and I really wanted to share it with you!!!
Makes 6-7 servings; prep time: 30 min. oven cook time: 30 min.
Preheat Oven @ 350°
21 Jumbo Shells-cooked according to directions on box (I did not use the whole box)12 oz. cottage cheese
1 large egg
3 handfuls of Colby & Monterey Jack shredded cheese
¼ tsp. garlic salt
12 ½ oz. can of Chunk Chicken Breast in water-drained
½ c. margarine or butter
½ medium onion-sliced
½ tbsp. minced garlic
15 oz. jar of Four Cheese Alfredo Sauce
½ c. fresh spinach-chopped
In a medium non-stick skillet, add ¼ cup of margarine, onions and minced garlic. Sauté on medium heat until onion is soft. Add chicken and break up chunks. On medium heat, cook chicken until slightly browned and no longer pink. While chicken is cooking, in medium bowl, mix cottage cheese, egg, garlic salt and two handfuls of shredded cheese. When chicken is finished, turn off heat and add spinach and alfredo sauce and mix.
Spray 8 ½” x 12” OR 9” x 13” glass pan. Melt ¼ cup of margarine and pour evenly on bottom of pan. Stuff a large spoonful cottage cheese mixture into jumbo shells. Place shells in pan, open side up. Evenly spread chicken alfredo mix on top of stuffed shells. Place pan in preheated oven and cook for 20 minutes. Add one handful of shredded cheese on top and return to oven for 10 minutes. Cool off for 3-5 minutes before serving.
Makes 6-7 servings; prep time: 30 min. oven cook time: 30 min.
Preheat Oven @ 350°
21 Jumbo Shells-cooked according to directions on box (I did not use the whole box)12 oz. cottage cheese
1 large egg
3 handfuls of Colby & Monterey Jack shredded cheese
¼ tsp. garlic salt
12 ½ oz. can of Chunk Chicken Breast in water-drained
½ c. margarine or butter
½ medium onion-sliced
½ tbsp. minced garlic
15 oz. jar of Four Cheese Alfredo Sauce
½ c. fresh spinach-chopped
In a medium non-stick skillet, add ¼ cup of margarine, onions and minced garlic. Sauté on medium heat until onion is soft. Add chicken and break up chunks. On medium heat, cook chicken until slightly browned and no longer pink. While chicken is cooking, in medium bowl, mix cottage cheese, egg, garlic salt and two handfuls of shredded cheese. When chicken is finished, turn off heat and add spinach and alfredo sauce and mix.
Spray 8 ½” x 12” OR 9” x 13” glass pan. Melt ¼ cup of margarine and pour evenly on bottom of pan. Stuff a large spoonful cottage cheese mixture into jumbo shells. Place shells in pan, open side up. Evenly spread chicken alfredo mix on top of stuffed shells. Place pan in preheated oven and cook for 20 minutes. Add one handful of shredded cheese on top and return to oven for 10 minutes. Cool off for 3-5 minutes before serving.
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