St. James Recipes

Mary Ann’s Awesome White Chili
3 green onions, chopped (white and green parts)
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon oregano
2 tablespoons olive oil
3 uncooked chicken breasts, cubed into bite-sized pieces
1 can Ro-tel tomatoes
4 cans Bush’s Great Northern Beans, undrained
8 ounces Monterey Jack cheese, cubed
1 cup milk
1 cup chicken broth
1 teaspoon pepper

In a medium skillet, sauté onions, cumin and oregano in olive oil for 5 to 10 minutes over low heat. Add chicken and cook thoroughly. Add Ro-tel and continue cooking another 5 minutes.
In a large soup pot, combine chicken with remaining ingredients. Simmer until hot and bubbly, about 30 minutes.

Healthy Lasagna
1 pound ground beef
1 (24-ounce) jar Bertolli Tomato & Basil pasta sauce
1
12 cups water
12 teaspoon garlic powder
1 (24-ounce) container Breakstone 2 percent low-fat cottage cheese
2 cups shredded Mozzarella cheese, divided
12 cup grated Parmesan cheese
2 eggs
14 cup chopped fresh parsley or 2 tablespoon dried parsley flakes
12 teaspoon salt
14 teaspoon black pepper
1 box Ronzini Healthy Harvest lasagna, uncooked

In a 3-quart saucepan over medium heat, brown meat; drain grease. Add pasta sauce, water and garlic powder to meat; simmer about 10 minutes.
In a medium bowl, stir together cottage cheese, half the Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Pour about 1 cup sauce on bottom of greased 9×13-inch pan. Arrange 3 uncooked pasta pieces lengthwise over sauce. Take another piece of pasta, break it in half and place one-half crosswise at the end of the dish. Cover with 1 cup sauce. Spread half of cheese filling over sauce. Repeat layers. Top with a layer of pasta pieces and the remaining sauce. Sprinkle with remaining Mozzarella cheese. Bake at 350 degrees for 45 minutes, or until hot and bubbly, with a piece of aluminum foil tented on top. Let stand about 10 minutes before cutting.

NEMS Daily Journal