Monday, May 16, 2011

Breaded Ranch Parmesan Chicken

By Stacie

¾ C. crushed frosted flakes
½ C. Italian seasoned bread crumbs
¾ C. Grated parmesan Cheese
1 envelope of ranch salad dressing mix
4-5 boneless skinless chicken breast halves
½ C. butter or Margarine

Combine first 4 ingredients (You’ll need to add the cheese, It should be in your fridge/freezer) roll chicken in butter then roll in batter. Bake in a 13 x 2 inch baking dish uncovered on 350 for 35-40 minutes.

I like to serve it over Angel hair pasta and Marinara. Enjoy!

Navajo Tacos

Here is a link to the Navajo Tacos I did before:

The only thing that is different this time from this link is, I provided 2 cans of chili, frozen corn, and no mexican rice this time.


Wednesday, May 11, 2011

BBQ Chicken Sandwiches


3-4 Chicken Breasts
1 c. (approx.) BBQ Sauce
1 c. (approx.) Grape Jelly
Buns (grilled if you want)

Mix the jelly and bbq sauce together. Put chicken (thawed or frozen, whatever you prefer) in crockpot. Pour mixture on top of chicken. Cook on high 3-4 hours or on low for 6-8 hours. Shred chicken using two forks. If you'd like you can add more bbq sauce and cook an additional hour or so. Put the shredded bbq chicken on buns and serve with chips. Enjoy :)!

Sweet and Sour Meatballs


3 Tbs. vinegar

2 Tbs. Soy Sauce

1 cup. Pineapple Juice

1/2 cup water

2 Tbs. Cornstarch

6 Tbs. Sugar

Add first sets of ingredients in a sauce pan. Combine dry ingredients and slowly whisk in. Heat and stir continually until thick and bubbly. (THis is already done, just warm up your sauce) I doubled this recipe.

Meatballs are from Cosco, Cook either in your oven at 375 for 10-15 minutes or microwave for 3 minutes.

Serve Meatballs and sauce over rice with veggies.

Or you can through the sauce and the meatballs in your crockpot for several hours on low.

Potato Soup with Bread

Potato Soup

5-6 potatoes, peeled and cubed
2-3 carrots
2-3 celery
1 medium onion
1/2 tsp pepper
1 tsp salt
1 tsp basil
2 cans chicken broth

Combine above ingredients and simmer until all veggies are cooked. You have to stir occasionally otherwise it might end up like mashed potato soup.

After veggies are cooked. Combine 2 Tbsp of butter with 2 Tbsp flour. Add mixture to soup to thicken. Then add 1 pint of half and half.

Heat until warm and serve.

It is good with melted cheese on top.

Serve with fresh baked Bread.

Thaw bread overnight in the fridge than place in greased bread pan and cover with plastic wrap. Let rise until about 1 inch over bread pan (8.5 x 4.5x 2.5 size)

Or just place frozen dough in pan, cover and let rise. This will take about 6-8 hours.

Bake at 350 for 20-25 minutes until golden brown.

Monday, May 9, 2011

Pork Lo Mein

Pork Lo Mein--Shaylee Milller

2 Packages Oriental Flavor Ramen Noodle Soup
2 tsp Oil
1 large onion
3 cloves garlic, minced
1 bag (1lb) frozen stir-fry vegetables, thawed
12 oz pork cutlets or boneless thin-cut pork chops, cut in strips
1 Tbsp cornstarch

Bring 6 cups water to boil on stovetop. Add ramen noodles (reserve flavoring packets) Let stand 5 minutes or until tender; drain.

Meanwhile heat 1 tsp of oil in a large nonstick skillet. Add onion and cook, stirring often, 5 minus or until tender. Add garlic; cook 1 minutes or until fragrant.

Add vegetables; stir-fry 3 mins or until crisp-tender. Remove to a bowl.

Heat remaining oil in same skillet. Add pork (in 2 batches if necessary). Stir-Fry 2 minutes or until browned and cooked through. Remove to bowl with vegetables.

Stir 1 cup water, the seasoning packets, and the cornstarch in skillet until blended; bring to a simmer, stirring. Cook 1 minute or until slightly thickened.

Add noodles; toss to coat. Add vegetables ad pork; toss to mix and coat. Cook over low heat, tossing until warmed through.