Semi-Homemade

Teriyaki Chicken Ramen

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Ingredients
1lb of chicken breasts
1 bottle teriyaki sauce
3 packages instant ramen, chicken flavor
1/4 cup sesame oil
2 tbsp rice wine vinegar
4 large white button mushrooms, thinly sliced
sesame seeds
fresh chopped parsley

In a 350 degree oven bake the chicken breasts covered in teriyaki sauce for about 45 minutes or until the inside temperature has reached 165 degrees. Once the chicken has cooled enough to touch, roughly chop it into bite-sized pieces.

Fill a saucepan with 6-8 cups of water. Add one of the seasoning packets from the ramen, along with the sesame oil and rice wine vinegar. Bring to a boil, add the ramen noodles, and reduce to medium-high heat.

Once the noodles are able to be separated from each other (about 1-2 minutes), add the mushrooms and chicken. Cook for another 2-3 minutes.

Serve in bowls topped with sesame seeds and chopped parsley.

Creamy Tomato Pasta with Zucchini and Meatballs

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Ingredients
1 container Philadelphia Tomato & Basil Cooking Creme  
8 oz pasta  
1 large zucchini  
28 oz can stewed tomatoes  
26 1/2 oz can tomato sauce with mushrooms  
24 frozen meatballs  
2 tsp olive oil  
salt and pepper to taste  

Instructions
Cook and drain the pasta.

While the pasta is cooking sautee the zucchini in the bottom of a large sauce pan with the olive oil.  Once the zucchini is limp add the tomatoes, sauce, and spices. Bring the sauce up to medium heat and stir in the cooking creme.

Cook the meatballs according to the instructions on their package.  Add the meatballs and pasta to the sauce and cook long enough to heat everything.

Easy Chicken Pot Pie

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Ingredients
1 package frozen vegetables
1 can condensed cream of chicken soup
2 cups cooked chicken, diced
1 can crescent rolls
salt and pepper to taste

Preheat your oven to 325. 

Combine the vegetables, chicken, and soup.  Add salt and pepper to taste.  Pour the filling into a shallow baking dish (8×12 works well). 

Unroll crescent rolls and arrange them on top of the filling so there are no holes ( little bit of overlap is fine). 

Bake for 25 minutes or until crescent roll layer is golden brown on top. 

Serves 4.

Ravioli Lasagna

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Ingredients:
1 can spaghetti sauce
1 can diced tomatoes
1 can tomato sauce
1 lb ground beef
1 package of frozen spinach (wring to remove excess water)
1 large package of frozen cheese ravioli (you’ll need about 48 ravioli)
1 c shredded mozzarella cheese
Italian spices/garlic to taste
9×13 baking dish

Preheat oven to 350.

Mix the spaghetti sauce, tomato sauce, diced tomatoes, garlic, various Italian spices, and about a cup of water in a saucepan on low heat.

Ladle about 1/4 of the sauce onto the bottom of the baking dish.

In a sauté pan brown the ground beef and drain off the fat. Then add the beef to the saucepan.

Next layer the ingredients in the baking dish in the following order:

  • Half of the ravioli
  • Half of the meat sauce
  • Spinach
  • The rest of the ravioli
  • The rest of the sauce
  • Mozzarella cheese

 Bake in the oven for 45 minutes.