Prego Recipes

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Savory Sausage with Onions and Peppers

Post  justmecookin on Mon Jun 01, 2009 7:33 pm

Savory Sausage with Onions and Peppers

2 jars (1 pound 10 ounces each) Prego Traditional Italian Sauce
3 large onions, sliced (about 3 cups)
3 large green and/or red peppers, cut into 2-inch-long strips (about 6 cups)
3 pounds sweet or hot Italian pork sausages, cut into 4-inch-long pieces
8 long hard rolls, split or hot cooked spaghetti
Grated Parmesan cheese

Stir the Italian sauce, onions, peppers and sausage in a 6-quart slow cooker. Cover and cook on low for 7 to 8 hours or until the sausage is cooked through. Spoon the sausage mixture into the rolls or serve it over the spaghetti. Top with the cheese. Serves 8

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Braised Short Ribs with Red Wine Tomato Sauce

Post  justmecookin on Mon Jun 01, 2009 7:34 pm

Braised Short Ribs with Red Wine Tomato Sauce

4 pounds beef short ribs, cut into serving-sized pieces
2 2/3 cups Prego Fresh Mushroom Italian Sauce
1 cup dry red wine
1 bag fresh or frozen whole baby carrots
1 large onion, chopped (about 1 cup)
Hot cooked rice

Season the ribs as desired. Stir the sauce, wine, carrots and onion in a 3 1/2-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low for 7 to 8 hours or until the ribs are fork-tender. Serve with the rice. Serves 8

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Tomato-Basil Pasta

Post  justmecookin on Tue Jun 02, 2009 1:13 pm

Tomato-Basil Pasta

2 cups Prego Tomato, Basil & Garlic Italian Sauce
2 eggs
4 cups hot, cooked spaghetti (about 8 ounces dry)
1 cup ricotta cheese
1 tablespoon dried parsley flakes
2 tablespoons grated Parmesan cheese

Reserve 1/3 cup sauce. In bowl, combine remaining sauce and eggs. Add spaghetti; toss to coat. In 9-inch pie plate, spread mixture.

In bowl, combine ricotta and parsley. Spread evenly over spaghetti to within 1 inch of edge. Top with reserved sauce; sprinkle with Parmesan cheese. Bake at 350 for 30 minutes. Let stand 5 minutes. Serves 6

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Double Mushroom Lasagna

Post  justmecookin on Tue Jun 02, 2009 1:15 pm

Double Mushroom Lasagna

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/4 cup milk
3/4 lb. ground beef
1 1/2 cups Prego Fresh Mushroom Italian Sauce
6 cooked lasagna noodles
1 cup shredded Cheddar cheese

Mix soup and milk. Cook beef in skillet until browned. Pour off fat. Stir in pasta sauce. Spread 1 cup meat mixture in 8" square baking dish. Top with 2 lasagna noodles and 1/2 cup soup mixture. Repeat layers twice. Sprinkle with cheese. Bake at 400 for 30 min. or until hot. Let stand 10 min. Serves 4

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Braised Chicken with Savory White Beans & Spinach

Post  justmecookin on Tue Jun 02, 2009 1:16 pm

Braised Chicken with Savory White Beans & Spinach

6 skinless, boneless chicken breast halves
1/8 teaspoon ground black pepper
1/2 teaspoon dried oregano leaves or dried basil leaves, crushed
1 teaspoon olive oil
2 cups Prego Heart Smart Onion and Garlic Italian Sauce
1 cup rinsed and drained canned white kidney beans (cannellini)
1 package (10 ounces) fresh baby spinach leaves

Season the chicken with the black pepper and oregano. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.

Add the sauce to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Uncover the skillet. Stir in the beans and spinach and cook for 5 minutes or until the chicken is cooked through. Serves 6

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Balsamic Chicken

Post  justmecookin on Tue Jun 02, 2009 1:17 pm

Balsamic Chicken

Vegetable cooking spray
4 skinless, boneless chicken breasts halves
2 cups Prego Heart Smart Traditional Italian Sauce
1/4 cup balsamic vinegar

Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the sauce and vinegar in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serves 4

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Sausage-Stuffed Green Peppers

Post  justmecookin on Tue Jun 02, 2009 1:19 pm

Sausage-Stuffed Green Peppers

1 tablespoon vegetable oil
1 pound sweet Italian pork sausage, casing removed
1 medium onion, chopped (about 1/2 cup)
1 teaspoon dried oregano leaves, crushed
1 cup shredded part-skim mozzarella cheese (about 4 ounces)
4 medium green peppers, seeded and cut in half lengthwise
2 cups Prego Traditional Italian Sauce

Heat the oven to 400. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it's well browned, stirring often to separate meat. Add the onion and oregano and cook until the onion is tender. Pour off any fat. Stir in the cheese.

Arrange the peppers in a 3-quart shallow baking dish. Spoon the sausage mixture into the peppers. Pour the sauce over the filled peppers. Cover the baking dish. Bake for 40 minutes or until the peppers are tender. Serves 8

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Prego Chicken Parmesan

Post  justmecookin on Tue Jun 02, 2009 1:21 pm

Prego Chicken Parmesan

Vegetable cooking spray
6 skinless, boneless chicken breasts halves
1 1/2 cups Prego Heart Smart Traditional Italian Sauce
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (about 4 ounces)

Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the sauce and 3 tablespoons of the Parmesan cheese in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low.

Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle the mozzarella cheese and remaining Parmesan cheese over the chicken. Let stand for 5 minutes or until the cheese melts. Serves 6

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Prego Easy Chicken Cacciatore

Post  justmecookin on Tue Jun 02, 2009 1:23 pm

Prego Easy Chicken Cacciatore

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast or thighs, cut into cubes
1 jar (1 pound 9.75 ounces) Prego Chunky Garden Mushroom & Green Pepper Italian Sauce
8 ounces corkscrew-shaped pasta (rotini), cooked and drained

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until its well browned, stirring often.

Stir the sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture with the pasta. Serves 4

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Prego Tomato & Onion Pork Chops with Cannellini Beans

Post  justmecookin on Tue Jun 02, 2009 1:25 pm

Prego Tomato & Onion Pork Chops with Cannellini Beans

1/4 cup olive oil
6 boneless pork chops, 1/2-inch thick each
3 garlic cloves, minced
1 large onion, finely chopped (about 1 cup)
3 cups Prego Chunky Garden Tomato, Onion & Garlic Italian Sauce
1 can (about 15 ounces) white kidney beans (cannellini) or navy beans, undrained
1 package (10 ounces) Pepperidge Farm Mozzarella Garlic Bread
2 tablespoons chopped fresh basil leaves

Heat 3 tablespoons oil in a 6-quart saucepot over medium-high heat. Add the pork and cook until it's well browned on both sides. Remove the pork from the saucepot.

Heat the remaining oil in the saucepot over medium heat. Add the garlic and onion and cook for 3 minutes or until the onion is tender. Preheat the oven to 400 for the bread.

Return the pork to the saucepot. Stir the sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through. Stir in the beans and cook until the mixture is hot and bubbling.

Meanwhile, bake the bread according to the package directions. Sprinkle the pork mixture with the basil. Cut the bread into 2-inch diagonal slices. Serve the bread with the pork. Serves 6

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Pepperidge Farm Open-Face Fillet of Sole

Post  justmecookin on Tue Jun 02, 2009 1:28 pm

Pepperidge Farm Open-Face Fillet of Sole

4 (5 ounces each) fresh sole fillets
1/2 cup all-purpose flour
4 tablespoons olive oil
1/4 cup sliced black olive
1/4 cup capers
3 cups Prego Chunky Garden Tomato, Onion & Garlic Italian Sauce
2 tablespoons unsalted butter
1 teaspoon dried oregano leaves, crushed
4 slices Pepperidge Farm Garlic Texas Toast
Fresh basil leaves

Preheat the oven to 425 for the bread. Coat the sole with the flour. Heat the oil in a 12-inch skillet over medium heat. Add the sole and cook for 3 minutes or until it's golden brown on both sides. Pour off any fat.

Add the olives and capers to the skillet and cook for 1 minute. Add the sauce, butter and oregano to the skillet. Reduce the heat to low. Cook for 5 minutes or until the sole flakes easily when tested with a fork. Meanwhile, bake the bread according to the package directions. Top the bread slices with the sole and sauce. Garnish with the basil. Serves 4

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Roasted Garlic & Herb Shrimp with Spaghetti

Post  justmecookin on Tue Jun 02, 2009 1:30 pm

Roasted Garlic & Herb Shrimp with Spaghetti

2 tablespoons olive oil
3 cloves garlic, crushed
3 cups Prego Roasted Garlic & Herb Italian Sauce
1/2 teaspoon crushed red pepper
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
1 package (10 ounces) Pepperidge Farm Garlic Bread
16 ounces spaghetti, cooked and drained
3 tablespoons minced fresh Italian parsley

Preheat the oven to 400 for the bread. Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden. Stir the sauce and red pepper in the skillet and heat to a boil. Reduce the heat to low. Add the shrimp and cook for 5 minutes or until it's cooked through.

Meanwhile, bake the bread according to the package directions. Toss the spaghetti with the shrimp mixture. Sprinkle with the parsley. Cut the bread into 2-inch diagonal slices. Serve the bread with the spaghetti mixture. Serves 4

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Cheese Tortellini with Garlic & Herb Sauce

Post  justmecookin on Thu Jun 04, 2009 9:49 am

Cheese Tortellini with Garlic & Herb Sauce

2 tablespoons olive oil
2 cloves garlic, cut in half
1 pound bulk pork sausage
3 cups Prego Roasted Garlic & Herb Italian Sauce
1 cup frozen peas
3/4 cup heavy cream
16 ounces uncooked frozen cheese tortellini
1 package (10 ounces) Pepperidge Farm Five Cheese Garlic Bread
1/2 cup grated Parmesan cheese

Preheat the oven to 400 for the bread. Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden brown. Remove the garlic from the skillet and reserve. Add the sausage and cook until it's well browned, stirring often.

Stir the sauce in the skillet and heat to a boil. Stir in the garlic, peas and cream. Reduce the heat to low. Cook and stir for 5 minutes or until the mixture is hot and bubbling.

Cook the tortellini according to the package directions. Drain the tortellini well in a colander. Meanwhile, bake the bread according to the package directions.

Stir the tortellini in the skillet. Sprinkle with the cheese. Cut the bread into 2-inch diagonal slices. Serve the bread with the tortellini. Serves 4

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Prego Quick & Easy Steak and Mushrooms

Post  justmecookin on Tue Jun 09, 2009 12:32 pm

Prego Quick & Easy Steak and Mushrooms

2 tablespoons olive oil
2 pounds beef skirt steak, cut into 6 pieces
3 cloves garlic, minced
1 1/2 cups diced onions
3 cups Prego Fresh Mushroom Italian Sauce
1 package (10 ounces) Pepperidge Farm Mozzarella Garlic Bread
Grated Parmesan cheese (optional)

Preheat the oven to 400. for the bread. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef in batches and cook until it's well browned on both sides. Remove the beef from the skillet.

Add the garlic and onion to the skillet. Cook until the onion is tender-crisp. Stir the sauce into the skillet. Cook for 15 minutes. Return the beef to the skillet. Cook for 5 minutes or until the beef is cooked through.

Meanwhile, bake the bread according to the package directions. Cut the bread into 2-inch diagonal slices and serve with the beef and sauce. Sprinkle with the cheese, if desired. Serves 6

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Prego Chicken Italiano with Pepperidge Farm Garlic Bread

Post  justmecookin on Tue Jun 09, 2009 12:33 pm

Prego Chicken Italiano with Pepperidge Farm Garlic Bread

3 lb. bone-in chicken parts
1/2 tsp. ground black pepper
1 cup all-purpose flour
3/4 cup olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups Prego Italian Sausage & Garlic Italian Sauce
1 pkg. (10 oz.) Pepperidge Farm Garlic Bread

Preheat oven to 400 for bread. Season chicken with black pepper. Coat chicken with flour. Heat oil in 12" skillet over medium-high heat. Cook chicken in batches until well browned on all sides. Remove chicken from skillet.

Pour off all but 2 tbsp. oil from skillet. Reduce heat to low. Add onion and garlic and cook until onion is tender. Stir sauce in skillet. Return chicken to skillet. Cover and cook 15 min. or until chicken is cooked through. Meanwhile, bake bread according to package directions. Cut bread into 2" diagonal slices and serve with chicken. Serves 6

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Lasagna Primavera

Post  justmecookin on Wed Jun 10, 2009 8:03 am

Lasagna Primavera

4 tablespoons butter
2 medium zucchini or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, sliced (about 3 3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/2 pound asparagus trimmed and cut into 2-inch-long pieces (about 2 cups)
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
3 cups Prego Ricotta Parmesan Italian Sauce
12 uncooked no-boil lasagna noodles

Heat the oven to 375. Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture turns a golden color. Gradually stir in the milk with a whisk. Cook and stir for 5 minutes until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.

Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp.

Layer 1/2 cup Italian sauce, 4 lasagna noodles, another 3/4cup Italian sauce, 1/3 of the milk mixture and 1/2 of the vegetable mixture in a 13 x 9 x 2-inch baking dish. Repeat the layers. Top with the remaining lasagna noodles, Italian sauce and milk mixture.

Loosely cover the baking dish with foil. Bake for 45 minutes or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving. Serves 8

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Oven-Roasted Chicken

Post  justmecookin on Thu Jun 11, 2009 9:04 am

Oven-Roasted Chicken with Artichokes, Lemon and Tomato Sauce

6 skinless, boneless chicken breasts halves
1 package (8 ounces) frozen artichoke heart, cut into quarters
3 cups Prego Heart Smart Roasted Red Pepper Italian Sauce
1 tablespoon lemon juice
1 teaspoon grated lemon zest
3 cups hot cooked couscous

Heat the oven to 400. Place the chicken and artichoke hearts into a shallow roasting pan. Stir the sauce, lemon juice and lemon zest in a medium bowl. Pour the sauce mixture over the chicken and artichoke hearts. Roast for 35 minutes or until the chicken is cooked through. Serve the chicken mixture over the couscous. Serves 6

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Tuscan Sausage and Rigatoni

Post  justmecookin on Wed Jun 17, 2009 10:06 am

Tuscan Sausage and Rigatoni

1 pound sweet or hot Italian pork sausage, casing removed
1 package (8 ounces) sliced mushrooms
1 cup frozen peas
2 2/3 cups Prego Traditional Italian Sauce
1 package (1 pound) large tube-shaped pasta (rigatoni) (about 6 cups), cooked and drained
1/3 cup grated Parmesan cheese

Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate the meat. Pour off any fat. Stir the mushrooms and peas in the skillet. Cook for 5 minutes or until the mushrooms are tender, stirring often.

Stir the sauce in the skillet. Reduce the heat to medium. Cook until the mixture is hot and bubbling, stirring occasionally. Place the pasta into a large serving bowl. Pour the sausage mixture over the pasta and toss to coat. Top with the cheese. Serves 8

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Polenta Sausage Bake

Post  justmecookin on Sat Jun 20, 2009 8:29 am

Polenta Sausage Bake

24 ounces prepared polenta, cut into 1/2-inch-thick slices
1/4 cup grated Parmesan cheese
1 pound sweet or hot Italian pork sausage, casing removed
1 large zucchini, cut in half lengthwise and sliced
2 cups Prego Traditional Italian Sauce
1 1/2 cups shredded fontina or mozzarella cheese

Heat the oven to 400. Arrange the polenta slices to cover the bottom of a 3-quart shallow baking dish, trimming the slices as needed to fit. Sprinkle with the Parmesan cheese.

Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Remove the sausage from the skillet. Pour off any fat.

Add the zucchini to the skillet and cook for 3 minutes or until it's tender. Stir in the sauce and heat to a boil. Return the sausage to the skillet. Cook until the mixture is hot and bubbling. Spoon the sausage mixture over the polenta. Top with the fontina cheese. Bake for 25 minutes or until hot and the cheese is melted. Serves 8

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Re: Prego Recipes

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