Sunday, April 15, 2012

Breakfast casserole

Breakfast Casserole
Frozen Shredded Hashbrowns
10 eggs
1 cup milk (not provided)
3 T sour cream
1 T Lowery's seasoning
Whatever toppings you would like (I have included sausage and green peppers)

Grease 9x13 casserole dish. Spread frozen hashbrowns along bottum and up the sides. Layer your toppings. Sprinkle with cheese. (as much as you like) Mix together well 10 eggs, 1 cup milk, 3 T sour cream and 1 T lowerys. Pour over cheese. Bake uncovered at 350 degrees for 35-45 minutes. THe oringinal recipe calls for 45 minutes, but my oven will burn by then. Just as long as the eggs are cooked and the top is slightly brown. To make this quicker, you can put it all together the night before. It is yummy leftovers as well. Enjoy!

Wednesday, April 11, 2012

Weight Watchers Parmesan Chicken

I made a couple alterations just for tastes sake but I will post the actual recipe incase it is wanted.

1/4 cup fresh, grated parmesan cheese (I was generous with the cheese,because I think it tastes better.)
2 Tb dried Italian seasoned breadcrumbs (I did 3 Tb)
1/8 t paprika
1 t dried parsley
1/2 t garlic powder
1/4 t ground pepper
4 chicken breasts cut into strips or chuncks

Preheat oven to 400 degrees. Mix crumb mixture well and transfer to a plate. Dip each piece of chicken in mixture and coat all sides. (If you like extra crumb, you can coat chicken first with cooking spray, olive oil, mayo, sour cream, etc. Or pat chicken dry with paper towel.) Arrange on baking sheet and book until chicken is cooked through, about 20-25 minutes. I provided potatoes and broccoli but it would also be good with spaghetti. Enjoy!

Crock Pot Salsa Chicken

1 1/2 lb boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can cream of chicken (or mushroom) soup
1 cup sour cream
2 cups instant rice
1 can black beans

Add frozen chicken to crock pot. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6-8 hours or cook on high for 4 hours. Remove from heat and shred chicken with a fork and knife. Stir in sour cream and serve over rice and black beans. Lettuce and tomatoes are optional and are great on there too.

2 cups Instant Rice ~ Stove: In meduim saucepan, bring 2 cups water to boil. Stir in rice and cover. Remove from heat. Let stand 5 minutes. Fluff lightly with fork and serve. Microwave: In a microwave safe dish combine rice with 2 cups water. Microwave for 5 minutes. Let stand for 2-4 minutes until all water is absorbed. Fluff lightly with fork. *Add butter and salt if desired.
Hope you enjoy :)!

Citrus Crunch Chicken

1 EACH Medium Lemon, Lime, and Orange
1 Pouch Shake 'n Bake Original Chicken Seasoned Coating Mix
4 Boneless Skinless Chicken Breast Halved

Preheat over to 400*. Grate peel from half of each of the fruits; combine with the coating mix. Cover chicken evenly with the mixture.

Cut fruit into thin slices; arrange with slices slightly overlapping, on bottom of foil-lined baking pan. Then top with seasoned chicken.

Bake 30 mins. or until chicken is cooked through. Serve with the fruit slices and Rice provided.

Monday, April 9, 2012

Chicken Cordon Bleu Pasta

1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted

Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).

Tuesday, March 13, 2012

Mexican Casserole

1 lb ground beef
1/2 chopped onion
1 15 oz can pinto beans (you can use any canned bean for this...I used a variety)
1 pkg enchilada sauce (dry mix)
1/2 lb Colby Cheese
1/2 lb Monterrey Jack Cheese
1 c sour cream
1 small can diced green chilies
1 small can cream of mushroom or cream of chicken (whatever you prefer)
1 pkg small flour tortillas

Brown hamburger and onion in medium pan; drain grease. Add pinto beans with liquid. Sprinkle dry enchilada mix and stir and set aside. Melt both cheeses in non-stick pan, add soup, sour cream and chilies. In 9x13 casserole pan, layer tortillas, then meat, then sauce; repeat.

Bake at 350 degrees for 20-30 minutes or until warm all the way through. If you choose to freeze casserole, thaw completely before cooking or cook longer (45-60 min).

Serve with minute rice and corn (or sides of your choice).

2 Cups Whole Grain Brown Rice

1. BRING 1 ¾ cups water to a boil. If desired, add margarine and salt to taste.

2. STIR in rice; Return to boil. Reduce heat to low; cover and simmer 5 MINUTES.

3. REMOVE from heat and stir; cover. LET stand 5 MINUTES or until water is absorbed. Fluff with fork.

Cream cheese French toast

Cream Cheese

Toast Bread then spread cream cheese on the bread and put two pieces of bread together and then proceed to cook like regular french toast. 
Top with fruit and syrup.