Lemon Chicken

 

1 tsp. Cooking Oil

4 Chicken Breasts, Boneless,  skinless

3 Lemons, Quartered

Mrs. Dash

Salt & Pepper

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Put in Casserole dish.  Add water to just cover chicken.  Cover & bake at 400* for 40 minutes or bake on very low for several hours in crock pot.  Serve with potatoes & rolls.

Fried Chicken

Oil
1/2 Cup Flour
2 tsp Season Salt
1 Egg
1 T. Oil
1/2 Pkg Saltine Crackers
Boneless Chicken Breasts
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Heat frying pan with 2 inches of oil. Mix flour with Season salt. Beat egg with 1 T Oil. Crush Crackers. Cut chicken into four long thin strips & roll flour mixture. Dip flour covered chicken in egg mixture. Roll chicken in cracker mixture. Fry chicken 5 minutes on each side in hot oil.

Beef Stew & Dumplings

2 lbs Stew meat
1 Pkg Onion Soup Mix
1 Pkg Brown Gravy Mix
Carrots
Okra
Celery
Green Beans
Brocolli
Cilantro
Green Onions
Water
Cook above ingredients in Crock Pot all day.
In the last 10 minutes of cooking make Dumplings following the recipe on the Bisquick package and drop in stew and cover.  Serve when done.

Rice, Brocolli & Cauliflower

3 Cups Cold Cooked Rice
3 Cups Fresh Brocolli
3 Cups Fresh Cauliflower
1/2 Cup Sliced Green Onions
1 Cup Shredded Cheddar Cheese
Dressing:
1 Cup Miracle Whip
1/2 Package Ranch Dressing Mix
2 T. Vinegar
2 T. Sugar
Combine salad, combine dressing. Toss & cover & Cool in fridge for 2 hours.

Summer Green Salad

2 Cups cooked Chicken, cubed

1 Head Green Lettuce

3 Cups Bow Tie Pasta

2 Tomatoes, chopped

4 Carrots, Chopped

1 Cucumber, Chopped

1 head of Broccoli cut into Small pieces

1 Can Kidney Beans, washed

1 Bottle of Ranch Dressing

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Wash & Cut all vegetables and add to big bowl. Add the cooked pasta, chicken & beans. Toss the salad. Serve w/salad dressing.

Home Made Chili

1 lb. Ground Beef
1 Whole Onion, Chopped
1 Can Tomato Sauce
1 Can Kidney Beans
1 Can Diced Tomatoes w/ Sauce
1 Pkg McCormick Chili Mix
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Cook Ground Beef, drain oil. Add onions, cook till done. Add tomato sauce, kidney beans, diced tomatoes & McCormick Chili Mix. Cook until Kidney Beans are cooked through. I like to Serve it with French Bread :) .

Tuna Melt

8 Slices Bread

3 Cans of Tuna, Drained

Miracle Whip to taste

Mustard to taste

Sharp Cheddar Cheese Sliced

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Mix Tuna, Miracle whip and Mustard. Slice your bread and put Tuna mixture on each piece. Top with Cheese and Pop in the oven. I put it on the top rack and broil for about 4 minutes. I recommend putting a cookie sheet on the next rack down to catch any falling cheese, just in case so the next time someone uses the oven, it doesn't smoke up the house :).. Yes, I do speak from experience..

Pepperoni & Cheese Crescent Roll Ups

3 Pkgs Refrigerated Crescent Dinner Rolls

2 Pkgs Pepperoni

2/3 Cup Mozzarella Cheese

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Lay out crescent rolls. Place 4 slices of pepperoni on each and then 1 tsp cheese on each. Roll up, starting with large end first like a crescent, and bake at 375* for 15 minutes.

Stove Top Chicken Enchilada Lasanga

1 T. Vegetable Oil

1/3 Cup chopped Onion

1 Can Enchilada Sauce

3 tsp. Cumin

1 Can Chicken, drained

4 Flour Tortillas

1 Cup Shredded Colby Cheese

1 Cup Shredded Cheddar Cheese

Sour Cream

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Layer in Skillet over Medium Heat & Simmer on low for 20 minutes. Cut in wedges & top with Sour Cream.

Cauliflower soup

We tried a new recipe last night. I love soup....I think I could eat it everyday. This recipe is from Pioneer Woman I think that she should be called Super Woman! The recipe with pictures can be found here.

Ingredients
1 stick Butter
½ whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
2 Tablespoons Fresh Or Dried Parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
1 cup (heaping) Sour Cream, Room Temperature
Preparation Instructions
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

Janae's Sweet & Sour Chicken

8 Chicken Thighs

1 box cornstarch

Oil

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Sauce:

3 Cups Sugar

1/2 Cup Vinegar

1 cup Chicken Broth

1 Cup Ketchup

1/4 cup Soy Sauce

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Dip chicken in Cornstarch, fry in hot oil till golden in color.

Place in casserole dish.

Pour sauce over chicken and bake for 2 hours at 325*.

Teriyaki Chicken

12 Chicken Breasts

2 Cups Soy Sauce

4 Cups Brown Sugar

8 Garlic Cloves

1/4 Cup Fresh Ginger

Rice

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Heat oven to 350*.

Peel & Mince Garlic.

Mix soy sauce, brown sugar, garlic & ginger until sugar has dissolved.

Put chicken in 9X13 pan & pour teriyaki sauce over it.

Cover tightly with foil and bake for at least one hour or until chicken is cooked through.

I bake it for about 2 1/2 hours and the chicken is falling apart.

I usually double the sauce for extra on rice.

Parmeson Chicken Tenders

2 lbs boneless Chicken Tenders

1 Cup Parmeson Cheese

2 T. Parsley

1 T. Oregano

2 tsp. Paprika

1 tsp. Salt

1/2 tsp. Pepper

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Put all ingredients except chicken into a gallon size ziploc bag.

Put chicken pieces into the bag and shake one at a time until coated.

Put chicken on a greased Cookie Sheet so they don't touch.

Drizzle butter on top.

Bake at 375* for 45 minutes.

Do not turn over.

Mini Turkey Slider Salad

I got this recipe off of the Rachel Ray show. I have only ever seen this show a couple of times and I just happened to watch it when she did this really yummy recipe. I got the recipe off of her show's website. When I made it I didn't have the recipe so it was missing a few things. I bet it is way better with everything.
Ingredients
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
2 pounds ground turkey
1/2 small red onion, grated
2 tablespoons Worcestershire sauce
1 tablespoon (a palmful) grill seasoning
1 tablespoon (a palmful) poultry seasoning
3/4 pound brick sharp cheddar cheese, sliced 1/4-inch thick into small squares
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 large hearts romaine lettuce, coarsely chopped
1 cup sliced pickles, drained and chopped – choose from sweet, half-sour or dill varieties
1 pint cherry or grape tomatoes, cut in half

Preparation
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. (You could also preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill instead of the skillet).

While the pan is heating up, combine the meat with about 3 tablespoons of grated red onion, Worcestershire, grill and poultry seasonings or salt and pepper. Form two-inch meatballs, then flatten them into patties.

Cook the mini burgers for 3 minutes on each side then top with cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.

While the burgers are cooking, whisk together the mustard and cider vinegar in a large salad bowl. Continue whisking and stream in the remaining 2 tablespoons EVOO and season with salt and pepper.

Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes. Toss the salad to evenly coat everything in dressing.

To serve, arrange the salad on a large platter and slide the burgers on top.

Cheese Manicotti Florentine

-16 manicotti noodles (uncooked) make sure there are 16 in the box, the Great Value ones only have 14
-1 lb ricotta cheese -- or cottage (I tried cream cheese and it SO SO yummy)
-1/2 lb mozzarella cheese
-1 cup parmesan cheese (I used half the crumbly can kind and half the "fresh" kind)
-2 eggs -- beaten
-1 tablespoon chopped parsley
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/8 teaspoon nutmeg
-2 cup spaghetti sauce (I used twice as much)
-1 small onion
-1/2 lb mushrooms (I left these out because Ben hates them)
-1/2 lb spinach

Sautee chopped onions and mushrooms until tender. Steam chopped spinach until wilted (or use thawed frozen spinach). Combine ricotta (or other cheese), mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach and 3/4 of sautee to mixture.

Fill uncooked manicotti shells

(this is the best because you don't have to worry about

breaking or dropping the wiggly cooked ones)

Make sure it is all the way full!


Place filled shells in a single layer in a greased 13x9 baking pan. Add remaining sautee to spaghetti sauce. Cover manicotti with sauce. Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes. This can be prepared before hand and frozen if you want. You would just have to cook it longer, like 60 minutes.

Pizza

Mini 7" Premade Pizza crusts

Pizza Sauce

Cheese

Any Additional Toppings your family likes

We put ours in the oven without a pan for 10 minutes at 450*. I just put out the ingredients and let the kids all make there own. .. And, I know there is no finished picture, but it accidentaly went in all the tummies before the picture was taken. Sorry..

Chicken Fajitas

Last night we had the missionaries over for dinner and made fajitas (no, Rebecca we weren't copying you, just happened to be the same meal at the same time by chance, lol). This is a recipe that Eric and I LOVE!

Makes 8 Fajitas

Package of 10 tortillas (you can use flour, but we like the ones you need to heat up... like the ones I used at the girls' trip).

2 Chicken breasts sliced
3 peppers sliced (I like to use 1 green, 1 yellow and 1 red- it's prettier, lol!)
1 onion sliced

Marinade:
1/4 c. olive oil
2 Tablespoons of vinegar
4 teaspoons McCormick Grill Mates Garlic & Herb seasoning
(This is the main ingredient and there are two out there so make sure you get the one pictured since it is WAY better than the other one).

**FYI: This is the same marinade we use to grill chicken breasts over charcoal and they always turn out FABULOUS**

Slice chicken breasts in thin slices and marinade for at least 30 minutes. Slice up peppers and onion and marinade for 30 minutes. I like to marinade them separate so I can cook the chicken first without overcooking the peppers and onions.

In frying pan, cook up chicken (marinade and all)on med-high heat until no longer pink. Add peppers and cook until still lightly crisp.

Spray a separate frying pan with cooking spray and heat up tortillas on med-low heat until no longer transparent and lightly browned.

Wrap fajita mixture in tortilla immediately as the tortilla tends to harden quickly.

Serve immediately with Spanish Rice (below) and salad or corn. Enjoy!

Italian Chicken on Rice

Serves 6-8

3 cups of cooked rice

2 chicken breasts cooked and shredded
1 8oz pkg of cream cheese
1 8oz container of sour cream
1 10oz can of cream chicken soup
1/2 pkg of dry Italian dressing mix

While rice is cooking, set out cream cheese to soften and boil 2 thawed chicken breasts for 20 minutes. Let cool and shred.

In a sauce pan on med-low heat, stir softened cream cheese until all lumps are gone. Add sour cream and cream of chicken soup. Stir until well mixed. Add 1/2 a package of Italian dressing mix (it is too strong if you add more than that, but if you like it strong go for it!). Add shredded chicken and heat through while stirring occasionally (tends to bubble and spurt if you just let it sit).

Serve over cooked rice and enjoy!

Crunchy Chicken Tenders

Crunchy Chicken Tenders
4 pounds chicken tenders or cut chicken breast
1 t salt
1/2 t pepper
1/2 cup dijon mustard
1/2 cup mayonnaise
12 cups corn flakes
(can be cut in half for a smaller family)
Heat the oven to 450*. In a large bowl, toss together the chicken, salt, pepper, mustart, and mayonnaise. To make the coating, pulse the cornflakes in a food processor about 10 times or place the flakes ina sealed bag and crush them with a rolling pin. Transfer the crushed flakes to a large shallow bwol. Dredge the chidken in the cornflakes nad arrange the pieces on a rack over a baking sheet.

Be sure to space the pieces an ince or so apart for even cooking and browning. Bake the chicken for 15 minutes or unitll the tenders are dooked through adn crispy on the outside (they will crisp up even more as they cool) each oven will cook a little longer or right on. Serves 10-12 with left overs, so this is good for company or a party or a big family, or cut in half. Hope you enjoy it. My family loved it.

Tami's Minestrone

1 lb. ground beef or sausage
1 1/2 cups frozen mixed veggies
32 oz. chicken broth
1 14 oz. can diced tomatoes
1 14 oz. can red kidney beans, drained and rinsed
1/2 cup yellow or white onion, chopped
3/4 cup Ditalini/salad pasta
1 T. Thyme

Brown beef or sausage with garlic salt and Italian seasoning. Set aside.
Combine veggies, broth, tomatoes, beans, onion and thyme in a large pot. Bring to a boil, add pasta and cook until tender. Add ground beef to warm through.