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.

Teriyaki Chicken Stir Fry

1 ½ lbs boneless chicken breasts cut in cubes and marinated in teriyaki sauce (see recipe below)
1 bag frozen stir-fry vegetables
cooked minute rice
chow mein noodles

Teriyaki Marinade:
½ tsp ginger
2 tsp dry mustard
¼ cup oil (any kind)
½ cup soy sauce
1 tsp garlic
2 TB molasses

Combine all marinade ingredients. Put chicken strips in a container and pour marinade over. If freezing, see directions below. Otherwise, let it sit in the fridge overnight or for several hours to marinate. To prepare, pour chicken and marinade into a large skillet. Cook until meat is cooked through and marinade boils for at least 5 minutes (to kill any bacteria from chicken). Add in the vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Freezing and Preparation Directions:
Combine meat and marinade in a freezer bag and place in freezer. To prepare, thaw meat in the fridge and prepare as the above recipe states, or place in a slow cooker for 2-3 hours. When chicken is done, add to skillet with vegetables and stir-fry.

So Easy BBQ-Glazed Chicken

1/2 Cup Zesty Italian Dressing
4 Boneless Skinless Chicken Breasts
1/4 Cup Original BBQ Sauce
2 Tbsp. Orange Marmalade

Preheat Grill to Medium Heat. Grill 12-15 mins or until cooked through.

Serve with Pasta Salad.

Monday, March 12, 2012

Creamy Chicken Noodle soup and French Bread

The soup:

Defrost broth/veggie mixture. Place in soup pan and bring to a boil. It will only need to boil for a few minutes, the veggies are almost done.

Cook noodles in a seperate pan, drain and combine with Broth/veggies.

Add 2 cans cream of chicken soup and 1 16 oz sour cream. Heat until warm.

Salt and Pepper to taste.

Serve with French Bread.

The Bread:

Take out of freezer the morning you are going to use. Unwrap and place on pan. Mix 1 egg white with 1 T of water and whisk until foamy. Brush French bread dough all over with mixture. Cut diag slits around 1/4 depth on top of French Bread. Cover with greased plastic wrap and let rise all day until double. Bake at 375 degrees for 22-25 minutes until golden brown. (It is half Whole wheat)


Thursday, February 9, 2012

Carne Asada Tacos

Take meat out the night before to defrost.

Place meat in the marinade the morning of.

Cook on the stove top until meat is no longer pink and most of the marinade is gone.

Serve on tortillas with avocado, cheese and lime.

Serve with corn and Orange Soda

Marinade Recipe (I use half)

1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

Wednesday, February 8, 2012

Oven BBQ chicken

4 chicken breasts
1/2 cup brown sugar
1/2 cup ketchup
1 Tbs worcestershire sauce
1/4 cup vinegar
1 tsp dry mustard 
Dash garlic salt
Dash onion salt

Thaw chicken and sauce. Place in 9x13 baking dish. Bake 350* 45 min uncovered 

Tuesday, February 7, 2012

Broccoli Chicken Casserole

2-3 cups broccoli (one bunch)
2-3 cups (1 1/2 lbs.) diced cooked chicken
1 large can cream of chicken soup
16 oz. sour cream
1 tsp. salt (not provided)
1 cup grated cheese
1 cup bread crumbs
4 Tbsp. butter
1 small onion diced

Cook chicken in boiling water till cooked all the way through, cool, and dice. Cook broccoli in boiling water for 5-10 minutes. Spread broccoli on the bottom of a 9x13 baking dish (or if you want you can divide this recipe in 2 8x8 pans and freeze or refridgerate one for another meal). Spread chicken over broccoli. Melt butter, chop onion and sauté in melted butter. Add soup, sour cream and salt. Spread over chicken. Sprinkle with cheese. Top with bread crumbs. Bake at 350 degrees for 35 minutes or until cheese is melted and it is warm all the way through.

Black Bean Soup and Chili's CopyCat Salsa

Black Bean Soup

1 T olive oil (not provided)

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt (not provided)

1/8 tsp black pepper (not provided)

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and sauté 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 Cups.

Chili's Copycat Salsa Recipe:

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer (start small)) (not provided)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Monday, January 9, 2012

Chicken & Rice Sandwiches

 Chicken & Rice Sandwiches
1. Prepare Rice-a-Roni according to directions. 
2. Mix in can of chicken 
3. Add 1/4 cup of Mayo (or 1/3c if you prefer it more creamy)
4. Put mixture in rolls
Serve with corn.

Crunchy, Cheesy Chicken

16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
Onion Powder
Garlic Powder
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted

Heat oven to 350° F.

In a bowl, combine the crackers, cheese, garlic, onion powder and ¼ teaspoon each salt and pepper.

Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet and cut into smaller pieces (you might be able to go without pounding the chicken) Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.

Serve with Potatoes and veggie.

Sunday, January 8, 2012

Crock Pot Parmesan Chicken

2-4 boneless, skinless chicken breast
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil (not provided)
1 egg, beaten (not Provided)
4-6 slices mozzarella cheese
1 jar (28-ounces) favorite marinara sauce

Drizzle 1 tablespoon olive oil over the bottom of the crock pot 
Combine the first 5 ingredients together and dip chicken in the egg and then dip it into the mixture. Place chicken in the Crock pot and cover with Mozzarella cheese and then Marinara sauce.
I usually use half the jar of the Marinara sauce in the crock pot and then heat the other half up on the stove and add however much more I want.

Cook on high 3-4 hours, then serve over pasta noodles!  

Sweet Chicken Tacos

3-4 Chicken Breasts
1 Can Diced Tomatoes
1 Can Red Enchilada Sauce
1 Can Green Chilies
1 Cup Brown Sugar
Garlic Salt To Taste
8 Fresh Uncooked Tortillas
Sour Cream

Place frozen chicken in crockpot. Mix the 1st 4 ingredients and pour over chicken. Cook on medium or high for 4-6 hours. When chicken is cooked through, shred and add the garlic salt to taste. Allow to soak for several minutes to add flavor. Cook tortillas on stovetop or skillet on medium heat for approx 30 seconds on each side. Serve sweet chicken on tortillas with your choice of additional toppings (I've included cheese and sour cream... other toppings you might like to add are lettuce, tomatoes, rice, ect).

We usually have quite a bit of sauce left over and since it's so good I can never bring myself to get rid of it so we usually dip grilled cheese sandwiches or quesadillas in the left over sauce the next day. So you can try it if you'd like :)! Hope you enjoy!

BBQ Chicken Pizza

-Shaylee Miller
1 Pizza Crust
2 Boneless, Skinless Chicken Breasts
1 1/3 cups BBQ Sauce
6 Ounces Mozzerella Cheese (or pizza cheese)
1/4 Red Onion, thinly sliced
1/4 cup chopped fresh cilantro

In large Ziplock bag, combine chicken and 2/3 cup of BBQ Sauce. Marinate in fridge for 4 hours or overnight. To cook, place chicken and marinade in small baking dish and bake
for 30 minutes at 325*. Let Chicken Cool, then slice into thin
pieces. Sprinkle half of the grated cheese over crust. Spoon 2/3 cup BBQ Sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Use baking instructions on Crust Package!