Monday, November 2, 2009

Oven Baked Chicken Parmesan

4                Boneless, skinless Chicken Breast halves (about 1 1/4 lbs.)
1                Egg
3/4 cup       Italian seasoned dry bread crumbs
1 jar           Pasta Sauce (24-26 oz.) - any flavor
1 cup         Shredded mozzarella cheese (about 4 oz.)

Preheat oven to 350 degrees.
Dip chicken in egg, then bread crumbs, coating well.
In 13x9 inch baking dish, arrange chicken. 
Bake uncovered 30 minutes.
Pour Pasta Sauce over chicken, then top with cheese. 
Bake 10 minutes or until chicken reaches 170 degrees and is no long pink.
Serve, if desired, with hot cooked pasta.

Special note: I like to bake chicken with sauce first for the 10 minutes then add cheese until it melts.

Hot Jalapeño Salad

24 oz Bag of medium shell noodles~ Cooked
Approx 1 Cup chopped Celery
2 Bell Peppers  chopped
1 bunch green onions chopped
1 small jar jalapenos chopped (these are canned japs)
16 oz jar of real mayo

Mix it all together and refrigerate

You can play with the recipe by adding more or less of any of the ingredients until you get it just the way you like it! Enjoy!!

Some add cheese or shrimp.

Spinach Stuffed Manicotti

10 tubes
12 oz.
cottage cheese
8 oz.
frozen spinach, thawed
small red bell pepper, diced
½ jar
pasta sauce
1/3 c.
parmesan, grated

salt & pepper, to taste
8 oz.
mozzarella, shredded (*optional)

Cook pasta in boiling water 3-4 minutes or until soft but sturdy.  Drain and rinse with cold water to prevent sticking together.

In medium bowl, mix together cottage cheese, spinach, bell pepper and scallions.  Season to taste with salt and pepper. 

Lightly butter a casserole dish large enough to contain manicotti in a single layer.  Spoon spinach mixture into pasta tubes and place into dish.  Pour pasta sauce evenly over pasta tubes.  Top with parmesan and mozzarella.

Bake at 375 degrees for 25-30 minutes or until the pasta is cooked through.

Southwestern Chicken Soup

1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)

2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)

Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Chicken Casserole

1 bag of egg noodles 
2 cans of hormel white chicken chunks (or you could up your own chicken breasts) 
2 cans of cream of mushroom soup
1 can of mushrooms
1 can of peas
Boil noodles
Drain and add cream of mushroom soup
Stir in the chicken, peas and mushrooms and then put on lid 
Cook on low for a couple of minutes stirring frequently 
Then serve and enjoy!

Spicy Crackers

1 Box of Unsalted Crackers
1 Package of Ranch Dressing Mix
1 1/2 cups of pure canola oil
1 teaspoon of Cayenne Pepper
1 teaspoon of black pepper
2 teaspoons of crushed red pepper

Open crackers into a large tupper bowl with lid so crackers can be tossed around easily.
Mix the other ingredients together and pour onto of the crackers.
Toss the bowl around off an on for 15 minutes until the liquid has soaked into crackers.

Hamburger Delight

1 lb Hamburger
1 sm onion
1 sm bell pepper(any color)
Tbs of flour or so ( to make gravy)
2 or 3 cloves of garlic or Lots of garlic salt
salt and pepper to taste
Italian seasoning to taste
Kitchen Bouquet
In a big skillet cook hamburger, onions, bell pepper, and garlic until hamburger is no longer pink.  Once everything has come together leave in hamburger drippings and add Flour.  Make sure the flour browns and then add water to make gravy.  Then add Kitchen Bouquet, salt, pepper, and Italian Seasoning.  Let simmer for about 15-20 min.

Blueberry Coffee Cake

Quater Cup sliced Almonds
Quarter Cup light brown sugar
three quarter cup sugar
1 tablespoon baking powder
quarter teaspoon nutmeg
halp teaspoon salt
third sup margarine
1 cup blueberries
half cup milk
1 tsp vanilla extract
confectioners sugar

Preheat oven 350 degrees. Place almonds, brown sugar in 9inch pan. Mix flour, sugar baking powder nutmeg salt margarine. stir in blueberries. mix egg milk vanilla add to dry mix. place ontop of almonds in pan. cook for 50 minutes. turn over onto plate so that almonds are on top. dust with confectioners sugar.

Millionaire Pie

1 can of sweetened condensed milk
1 lg. tub of Cool whip
1 real lemon (you will squeeze the juice out of the lemon to help firm the ingredients of the pie)
1 can of pineapple (drained)
1 c. chopped pecans
2 graham cracker crusts

Mix together.
Pour into the crusts
Refrigerate for about 4 hours.

Pea Pasta Salad

Portions to your liking:
Cooked Green Peas (can be from can or frozen)
Shredded Cheddar Cheese
Miracle Whip (or real mayonnaise) and/or nonfat yogurt
Cooked Elbow pasta (or any other small pasta you like)
Diced cooked bacon
Salt, Pepper, and curry powder to taste
Directions: Combine all ingredients in a large bowl. Refrigerate. Serve.

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves  garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp.  dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT oven to 400 degrees
MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened
LAYER chicken, basil and cheese in 3 qt casserole of 13x9 baking dish
TOP with stuffing. Bake 30 minutes or until chicken is done

Monday, October 5, 2009

Cheesy Chicken & Broccoli Bake

I got this recipe from the kraftfoods website, and it was very good! I like recipes that have very few ingredients and are easy to make! This recipe meets both these requirements. Enjoy!


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 pkg. (16 oz.) frozen broccoli florets, thawed, drained

1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes


HEAT oven to 400ºF.

PREPARE stuffing as directed on package; set aside.

COMBINE remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.

BAKE 40 min. or until chicken is done.