1. Peppermint Bark Place 10 oz semi-sweet chocolate morsels (not quite a bag) in a bowl, and microwave on high 30 seconds. Stir with a rubber spatula. Microwave for 30…
Author: You’ve Got Supper
You’ve Got Supper
You’ve Got Supper is for busy people who appreciate spending time together enjoying a great meal. All recipes are kitchen-tested to help you out of your dinner rut while planning weekly meals for family and friends.
1. Perfect Mashed Potatoes Place 2 lbs unpeeled, Yukon gold potatoes in a large pot and cover with cold water. Bring to a boil; reduce heat to medium and simmer…
1. Tilapia Piccata Season 4 tilapia fillets with salt and pepper. Dredge in flour. Swirl olive oil in large pan and heat over medium high. Add fish to pan and…
1. Roll-Up Lunch: Ban bread for a week and discover zesty chicken wraps, cucumbers and smoked salmon tortilla rolls; cucumber, avocado and imitation crab meat California rolls; hummus, turkey and cheese…
1. Watermelon and Arugula Salad Whisk together 1 tbsp red wine vinegar and 1 tbsp fresh lemon juice. Slowly add 2 tbsp olive oil and whisk. Season with kosher salt…
1. Prosciutto-Wrapped Chicken Slice each of four chicken breasts horizontally almost all the way through so they open like books. Place one slice of fresh mozzarella and two basil leaves…
1. Tortilla Chicken Rolls Top four thinly sliced chicken breast halves with Monterey jack slices. Roll up, and secure with toothpicks. Whisk together 2 egg whites and a splash of…
1. Easy Chicken Lettuce Wraps Heat 2 tbsp peanut oil in a skillet over medium-high heat. Add 1 lb ground chicken, 6 thinly sliced green onions, and 2 tsp cornstarch.…
1. Simply Divine Chocolate Kahlua Cake Combine a 16-oz. Chocolate cake mix with 16 oz. Sour cream, 1 egg, ¼ cup vegetable oil, and ¾ cup Kahlua. Stir in 12 oz.…
1. Mouthwatering Pot Roast Season a 3-lb chuck roast with salt and pepper. Heat ¼ cup vegetable oil in skillet to medium-high. Brown roast on all sides in the oil…
1. Baked Brie in Filo Cups with Apricot Jam & Almonds Place ½ tsp. Apricot jam in each of 30 mini filo-dough cups. Top with ½ inch cube of Brie…
1. Sausage and Apricot Stuffing Brown 2 pounds of original sausage in a skillet. Add 2 cups each: chopped celery, chopped yellow onion. Cook until tender. Remove from heat. Add 24…
