Mexican Lasagna

1 lb boneless, skinless chicken breasts, cut into strips
1 lg onion, halved and cut into thin wedges
1 lg clove garlic, minced
2 c (16 oz) fat-free ricotta cheese
1 c (8 oz) reduced-fat sour cream
1 jar (4 oz) chopped green chile peppers
½ c chopped fresh cilantro (optional)
2 tsp ground cumin
⅛ tsp salt
3 c salsa
8 corn tortillas (6" diameter), cut in half
1¼ c (5 oz) shredded low-fat Monterey Jack cheese

1. PREHEAT the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray. Coat a large nonstick skillet with cooking spray and place over medium heat.
2. ADD the chicken and cook, turning several times, for 5 minutes, or until no longer pink. Remove to a medium bowl. Wipe the skillet with a paper towel.
3. COAT with cooking spray. Place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned. Add to the chicken in the bowl.
4. COMBINE the ricotta, sour cream, chile peppers, cilantro (if using), cumin, and salt in another medium bowl,
5. SPREAD 1 cup of the salsa across the bottom of the prepared baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the ricotta mixture over the tortillas. Top with half of the chicken mixture. Top with 1 cup of the remaining salsa and ½ cup of the Monterey Jack.
6. REPEAT the layering sequence with the remaining tortillas, ricotta mixture, and chicken mixture. Sprinkle with the remaining 1 cup of the salsa and ¾ cup cheese.
7. BAKE for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.

Spiced Cheesecake Bars

ingredients

• Crust:
• 4 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1 1/2 cups graham cracker crumbs (from about 9 rectangular sheets)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
•  
• Bars:
• Two 8-ounce blocks cream cheese, at room temperature
• 2/3 cup sugar
• 1/4 cup sour cream
• 2 large eggs, at room temperature
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

directions

Crust:

Preheat the oven to 350 degrees F. Line an 8 x 8-inch square pan with parchment paper, leaving overhang for easy removal.

In a medium bowl, mix the crust ingredients together and press into the bottom of the prepared pan. Bake in the oven until light brown, about 15 minutes. Remove from the oven and set aside to cool. Turn the oven to 325 degrees F.

Bars:

Using an electric mixer, blend the cream cheese with sugar. Mix until smooth and no lumps remain. Add the sour cream, eggs and vanilla, and mix until well incorporated and smooth.

Set aside a cup of the mixture in a small bowl, then pour the remainder onto the crust. Stir the spices into the reserved mixture, then place dollops on top of the mixture in the pan. Using a butter knife, create swirls by drawing the knife through the two mixtures. Bake in the oven until set, about 40 minutes. Remove from oven and cool before cutting into 16 bars (4 rows by 4 rows).

Chicken Cordon Bleu Casserole

Ingredients

• 2 lbs skinless chicken breasts, cut into bite-size chunks
• dry breadcrumbs
• 1/2 cup milk
• 1 egg, mixed with the milk
• 8 ounces swiss cheese, cubed
• 8 ounces ham, diced
• 1 (10 3/4 ounce) cans cream of chicken soup
• 1 cup milk

Directions

1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little oil until golden.
3. Place chicken in a baking dish, add cheese and ham.
4. Mix soup with 1 cup of milk and pour over all.
5. Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Buffalo Chicken Crescent Ring

Ingredients

4    oz cream cheese (half of 8-oz package), softened

1/4 cup hot sauce or red pepper sauce

2 1/2 cups chopped cooked chicken (1/2-inch pieces)

1 cup shredded Monterey Jack cheese (4 oz)

2 cans (8 oz each)  refrigerated crescent dinner rolls

1/3 cup crumbled blue cheese 

 

Directions

1. Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
2. Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)
3. Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
4. Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
5. Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

 

Melt in Your Mouth Barbecue Ribs (Oven)

Ingredients

• 4 lbs pork ribs
• 3/4 cup light brown sugar
• 1 teaspoon hickory smoke salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1/2 teaspoon ground red pepper (optional)
• 2 cups of your favorite barbecue sauce ( mine is Sweet Baby Ray)

Directions

1. Preheat oven to 300 degrees f.
2. Peel off tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub.
4. Apply rub to ribs on all sides.
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of 2 or 3 ribs
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill to cook on the sauce.

Salted Caramel Treats

Ingredients

Caramel

• 1 (14 ounce) bags caramels, unwrapped
• 1 (14 ounce) cans sweetened condensed milk
• 1/4 cup unsalted butter

Squares

• 1/4 cup unsalted butter
• 1 (10 1/2 ounce) bags miniature marshmallows
• 1 1/2 teaspoons vanilla extract
• 3 teaspoons flaked sea salt
• 8 cups toasted rice cereal

Directions

1. In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat.
2. Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
3. In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
4. Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat.
5. Stir in cereal and press mixture into prepared baking dish.
6. Spread the remaining caramel over top and sprinkle with sea salt.
7. Let cool completely, peel off foil, and cut into 24 squares.

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes

Chocolate! Chocolate! Chocolate! Bundt Cake With Chocolate Glaze

"Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven."

Ingredients

Cake

• 1 (18 1/4 ounce) packages devil's food cake mix
• 1 (4 ounce) packages instant chocolate pudding mix
• 2 cups semi-sweet chocolate chips
• 1 3/4 cups water
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Chocolate Glaze

• 3 tablespoons cocoa
• 2 tablespoons butter, melted
• 1 cup powdered sugar ( 10X)
• 2 -3 tablespoons hot water

Directions

1. Cake: Preheat oven to 350°.
2. Grease and flour bundt pan, set aside.
3. In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
4. In another bowl, combine water, eggs, and vanilla mixing well.
5. Add egg mixture to dry mixture and mix with spoon until just blended.
6. Pour into prepared pan.
7. Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
8. Cool 15 to 20 minutes before removing cake from pan.
9. When completely cool, drizzle cake with Chocolate Glaze.
10. Chocolate Glaze: Combine all ingredients in bowl.
11. Mix with spoon until smooth.

Creamed Chicken and Biscuits Casserole

Ingredients

• 1 small onion
• 1 1/2 teaspoons butter
• 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
• 1 (10 3/4 ounce) cans cream of chicken soup
• 1/2 cup mayonnaise
• 1 cup milk
• 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
• 1 1/2 cups shredded mild cheddar cheese
• refrigerated biscuit

Directions

1. Preheat oven to 350.
2. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
3. Chop the onion.
4. Heat butter in a small nonstick skillet and saute until tender.
5. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
6. Bake for 15 minutes and remove from oven.
7. Sprinkle 1 cup of the cheese over the baked mixture.
8. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
9. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.

Jelly Roll

Ingredients

• 3 eggs
• 1 cup sugar
• 1 cup flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/3 cup cold water
• 2 teaspoons pure vanilla extract
• jelly, of choice
• confectioners' sugar

Directions

1. Preheat oven to 375°F.
2. Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
3. Fit with waxed paper and spray with cooking Pam again.
4. Whip eggs, sugar, vanilla and water until light.
5. Mix in dry ingredients.
6. Pour thin batter unto sheet.
7. Bake until sponge is golden and springs to the touch.
8. Turn out on cloth wrung in cold water.
9. Remove waxed paper.
10. Spread with jam/jelly.
11. Using the cloth as an aid, roll up the cake into a roll and trim the ends.
12. Place on platter.
13. Sprinkle with confectioner sugar.
14. Serve warm or cold. Enjoy! =).

Vegan Winter Minestrone

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 large stalks celery, diced
• 4 cloves garlic, crushed
• 1 teaspoon dried thyme
• 2 cans (14 ounces each) chopped tomatoes
• 2 1/2 cups vegetable stock
• 1 bay leaf
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/2 cup ditalini or mini conchiglie pasta
• 1 can (14 ounces) canellini beans, rinsed and drained
• 2/3 cup dry white wine

Directions

1. In a pot over medium heat, add olive oil, onions, carrots, celery, garlic, and thyme. Cook for 8 to 10 minutes or until vegetables soften.
2. Add tomatoes, vegetable stock, bay leaf, salt, and pepper. Stir and bring to a boil. 
3. Reduce heat to a simmer and continue cooking uncovered for 20 minutes.
4. Add pasta and cook for another 10 minutes.
5. Remove bay leaf and add beans. Cook for another 2 to 3 minutes, stirring slowly, making sure beans heat through. Stir in wine.

The Ultimate Strawberry Shortcake

Ingredients

• 1 quart fresh strawberries ( or more if you like)
• 1/2 cup sugar
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 (8 ounce) containers frozen whipped topping
• 1 (14 ounce) angel food cake, cut into cubes ( I buy the cake already made)

Directions

1. Wash, stem, and cut strawberries in half.
2. Add sugar; toss to mix well.
3. Chill.
4. Beat cream cheese and powdered sugar well.
5. Fold in whipped topping and cake cubes.
6. Spread cake into an ungreased 13x9 dish.
7. Cover and chill for at least 2 hours.
8. Cut cake into squares; top with strawberries.

Banana Pb Chip Chip Chip Blondies (Egg-Free)

Ingredients

• 3/4 cup whole wheat flour
• 1/4 cup flour
• 3/4 teaspoon baking powder
• 1 pinch salt
• 1/8 cup peanut butter chips
• 1/8 cup cinnamon baking chips
• 1/4 cup semi-sweet chocolate chips
• 1 banana ( ripe)
• 1 tablespoon ground flax seeds
• 4 tablespoons water
• 1/8 cup water
• 1/4 cup coconut milk
• 1 1/2 tablespoons peanut butter ( for swirling)

Directions

1. In a large bowl combine all of the dry ingredients including the three types of chips.
2. In a microwave safe bowl microwave the banana for about 2 minutes on high or until slightly melted and fragrant. Add the flax seeds and the 4 tbs of water. Microwave again for 45 seconds. Stir to combine making sure to mash up the banana (I used a fork for this). Add coconut milk and remaining 1/8 cup of water.
3. Add wet ingredients to the dry and stir until a thick batter has formed (you might need to add a tad more water, but it should be quite stiff).
4. Fill batter into a brownie tin or standard muffin tin that holds six muffins. Top either the dough in the brownie tin or each muffin with a bit of the peanut butter and swirl that into the batter.
5. Bake in the preheated oven at 175°C/350°F for about 20 minutes or until nicely browned and almost set. Baked in a brownie tin this will take longer, probably up to 30 minutes.
6. Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.

adapted from food.com 

Peanut Butter Rice Pudding

"For peanut butter lovers, this is a great way to use up leftover rice. White rice works fine too."

Ingredients

• 3 eggs
• 2 cups cooked brown rice
• 1/4 cup golden syrup
• 1/4-1/2 cup smooth peanut butter, according to your love of peanut butter
• 1/2-1 teaspoon cinnamon
• 1 1/2 cups milk, warmed
• 1/2 cup evaporated milk
• 1/2 cup sultanas or 1/2 cup raisins

Directions

1. Combine the first 5 ingredients and beat until well blended; add the milks & sultanas & mix thoroughly.
2. Pour mixture into a greased casserole dish and put into a larger dish filled with about 1/2 inch hot water.
3. Bake at 160.C for 20-25 mins, then stir to redistribute the rice and continue baking for a further 15-20 mins until the custard is set.
4. Serve sprinkled with peanuts and whipped cream.

Courtesy of food.com

Slow Cooker Split Pea Soup

Ingredients

• 7 cups water
• 1 (16 ounce) packages dried split peas, rinsed and sorted ( 2 1/4 Cups)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 medium carrots, cut into 1/4 inch slices ( 1 1/2 Cups)
• 2 stalks celery, finely chopped ( 1 Cup)
• 1 medium onion, chopped ( 1/2 cup)
• 1 ham bone or 2 lbs ham shanks or 2 lbs smoked pork hocks

Directions

1. Mix all ingredients except ham in 5 qt slow cooker, then add ham.
2. Cover and cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours until peas are tender Remove ham from cooker; place on cutting board.
3. Pull meat from bones, using 2 forks; discard bones and skin.
4. Stir ham into soup.
5. Stir well before serving.

3 Packet Pot Roast

This was DELICIOUS! I was skeptical on the roast seasonings but it was incredible!

You will need:
Crockpot
1 packet dry Italian Seasoning Mix
1 packet dry Ranch Dressing Mix
1 packet dry Brown Gravy Mix
Meat Roast
1 cup Water

What to do:
Mix all 3 seasoning mixes with 1 cup of water. Place roast in crock pot and pour seasoning mixture over the roast. Cover and cook on LOW heat 4-6 hours or until the roast is 160°F or hotter.

Taco Cheesecake

OK seriously! Serve THIS up at YOUR Superbowl party and watch your guests jaws DROP!!!


Serves: 18-20

This appetizer proves that cheesecake is not just for dessert. Very good and the presentation of this is impressive. Enjoy!

3 teaspoons cornmeal
3 (8 ounce) packages cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup shredded monterey jack pepper cheese (4-oz.)
1 (4 ounce) can chopped green chilies, drained
1/2 cup chopped ripe black olives

TOPPING
1 cup sour cream
1/4 cup sliced black olives
1/4 cup sliced green onion
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced

Directions:

1 Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside.
2 In mixing bowl, beat cream cheese until smooth.
3 Add the taco seasoning, sour cream and salsa.
4 Stir in the eggs, pepper jack cheese and chilies.
5 Fold in olives.
6 Pour over cornmeal.
7 Place pan on a baking sheet.
8 Bake at 350 degrees for 30-35 minutes or until center is almost set.
9 Cool on a wire rack for about 10 minutes.
10 Carefully run a knife around edge of pan to loosen; cool for 1 hour.
11 NOTE: top of cheesecake may crack.
12 Refrigerate overnight.
13 Remove sides of pan.
14 Spread sour cream over top and sides of cheesecake.
15 Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion.
16 Serve with assorted crackers.
Courtesy of www.food.com

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Mushroom-Bacon Pasta

Ingredients

• 1/2 lb spaghetti ( or linguini)
• 1/4 cup extra virgin olive oil
• 2 ounces diced bacon
• 2 cups sliced mushrooms ( see first line of directions)
• 2 teaspoons capers, drained
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper flakes
• 2 tablespoons chopped fresh basil

Directions

1. Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
2. Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
3. Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
4. Add bacon and mushrooms to skillet and cook, stirring, until browned.
5. Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
6. Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
7. Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
8. Serve with parmesan cheese on the side.

Chicken Wings With BBQ Sauce for the Crock Pot!

Ingredients

• 3 lbs chicken wings ( about 14-16)
• 1 1/2 cups barbecue sauce
• 1/4 cup honey
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons Worcestershire sauce

Directions

1. Cut off and discard wing tips. Cut each wing at joint to make two sections.
2. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 15-20 minutes, turning once. Transfer chicken to slow cooker.
3. For sauce, combine bbq sauce, honey, mustard and worcestershire sauce, pour over chicken wings. Cover and cook on low for 3-4 hours or on high for 1 1/2- 2 hours.
4. Enjoy!

 

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Oreo Mud Pie

Ingredients

• 26 Oreo cookies, divided
• 2 tablespoons butter, melted
• 1 pint chocolate ice cream, softened
• 1 pint coffee ice cream, softened
• 1/2 cup chocolate fudge topping
• 1/2 cup heavy cream, whipped
• 1/4 cup walnuts or 1/4 cup peanuts, chopped

Directions

1. Finely crush 12 cookies; mix crushed cookes and butter in bowl.
2. Press firmly on bottom of 9-inch pie plate.
3. Stand remaining 14 cookies around the edge of the plate.
4. Freeze for 10 minutes.
5. Carefully spread chocolate ice cream into prepared crust.
6. Scoop coffee ice cream into balls; arrange over chocolate layer.
7. Freeze for 4 hours or until firm.
8. Top pie with fudge topping, whipped cream and walnuts.

 

www.Phyt4Life.com

 

Breakfast Shepherd's Pie

Ingredients

• 6 cups Simply Potatoes Diced Potatoes with Onion
• 6 slices bacon
• 6 eggs
• 1 cup red bell pepper
• 1/4 cup green onion, diced
• 1/4 cup feta
• 1 cup shredded cheddar cheese
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 1/4 cup canned chopped jalapeno
• 1 tablespoon onion powder
• 2 (12 ounce) cans corn beef hash
• 2 tablespoons olive oil
• 1 garlic clove

Directions

1. Cook 6 slices of bacon until crisp, drain on paper towel.
2. Drizzle olive oil in pan, heat up and cook small diced green onion and glove of chopped garlic.
3. Mix 6 eggs in a bowl.
4. Salt and pepper to taste.
5. Crumble in feta to taste.
6. Crumble in 6 slices bacon.
7. Add cooked green onion and garlic to egg mixture.
8. Mix up egg mixture and ingredients and pour into 8x8 casserole dish.
9. Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes.
10. Chop up Red Pepper.
11. Heat up olive oil in pan.
12. Cook Simply Potatoes Diced Potatoes.
13. Add chopped red pepper.
14. Add jalapenos to taste (optional).
15. Salt and pepper to taste.
16. Add paprika.
17. Add onion powder.
18. Mix all up until potatoes are cooked.
19. Cook up 2 cans of beef hash in another pan.
20. Once egg mixture is done, take out of the oven and spread the cooked hash on top of eggs.
21. Next pour potato mixture on top of hash.
22. Cover the top of potatoes with shredded cheddar cheese.
23. Put back in oven for 5-10 minutes or until cheese is melted.

 

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Almost Heaven

Ingredients

• 1 (18 1/4 ounce) packages yellow cake mix
• 1 (20 ounce) cans crushed pineapple
• 1 (1 ounce) package sugar-free instant vanilla pudding mix or 1 small regular instant vanilla pudding
• 1 (8 ounce) packages cream cheese, softened
• 2 cups cold milk
• 1 (8 ounce) cartons frozen whipped topping
• 1 cup finely chopped pecans

Directions

1. Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan. While hot poke with skewer or chopstick and pour pineapple with the juice over the cake.
2. Mix the pudding, milk and cream cheese, beating until smooth. Spread over pineapple layer. Spread whipped topping over top. Sprinkle with the nuts.
3. Refrigerate.

 

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Chicken & Broccoli Rice Bake

What You Need

1Tbsp.  oil

1lb.  boneless skinless chicken breasts, cut into bite-size pieces

3cups  small broccoli florets

1 onion, chopped

1cup  fat-free reduced-sodium chicken broth

1-1/4cups  instant white rice, uncooked

1tub  (8 oz.) Cream Cheese Spread

2Tbsp.  milk

1tsp.  Italian seasoning

1cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Make It

HEAT oven to 375ºF.
HEAT oil in large skillet on medium-high heat. Add chicken, broccoli and onions; cook and stir 5 min. Stir in broth; bring to boil. Add next 4 ingredients; mix well.
SPOON into 8-inch square baking dish sprayed with cooking spray; top with shredded cheese. Cover.
BAKE 25 min. or until heated through, uncovering for the last 10 min.
adapted from Kraft