Pollo Guisado with Knorr

Quick fix dinners are a huge thing in my life. They are even better when all of it can be made in one pan. Any other mom try to do as much as possible with the least amount of dishes? I feel like that is always my goal when I’m in the kitchen! HA. Anyway, back to this recipe. It’s fast, one pan, and delicious? Can’t be beat! I’m just winning all around with that one!

The perfect meal as the temps cool off, and we get somewhat of an autumn down here in Austin, Texas!

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Do you have any favorite quick dinners that you swear by?? Leave them in the comments!

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Cranberry Pineapple Gelatin Salad

This recipe from Paula Dean is a blend of traditional cranberry and gelatin salad (Ambrosia salad anyone?) but with a sweet and creamy topping and a bit of citrus to balance it out.

Prep Time

10 minutes

Cook Time

240 minutes

Servings

Ingredients

• 2 3 ounce packages raspberry gelatin
• 1/2 envelope unflavored gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 8 ounce can crushed pineapple packet in its own juice
• 1 15 ounce can whole cranberry sauce
• 1/4 cup finely chopped walnuts
• 1 8 ounce package cream cheese
• 1/4 cup confectioners' sugar
• 2 Tbsp whipped cream
• 1/4 cup walnuts

Prep Time 10 minutes Cook Time 240 minutes Servings Ingredients 2 3 ounce packages raspberry gelatin 1/2 envelope unflavored gelatin 1 cup boiling water 1/2 cup cold water 1 8 ounce can crushed pineapple packet in its own juice 1 15 ounce can whole cranberry sauce 1/4 cup finely chopped walnuts 1 8 ounce package cream cheese 1/4 cup confectioners' sugar 2 Tbsp whipped cream 1/4 cup walnuts

Instructions

1. Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
2. About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
3. Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold. Serves 16