8 small new potatoes
1/2 cup water
4 slices bacon
2 T. zesty Italian dressing
1/2 cup sharp cheddar cheese
Place potatoes and water in 2 qt. microwavable dish. Microwave, uncovered on HIGH 10 mins. or until tender. Let stand 5 min. Cook bacon in large non-stick skillet on medium heat 8-10 mins. Drain on paper towel. Drain potatoes; place on work surface. Press each potato with bottom of bowl to flatten to 1/2" thickness. Heat dressing in skillet. Add potatoes; cook 4 min or until bottoms are golden brown. Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet with lid. Cook additional 2 min. or until cheese melts.
Sunday, February 8, 2009
Saturday, February 7, 2009
Squash
Cut squash into strips and onions into strips. Saute both in butter and Kosher salt, pepper and sugar. Saute until tender.
KFC-Style Coleslaw
2 (1 lb.) packages shredded cabbage
1/4 cup shredded carrots
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 T fresh lemon juice
1 1/2 T vinegar
1/2 t. salt
1/8 t. black pepper
Chop cabbage and carrots very finely into 1/4" pieces, either by hand or with food processor and transfer to a bowl. In a separate bowl, combine mayo, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper until smooth. Add cabbage mixture and stir well to combine. Cover and refrigerate for at least 2 hours before serving. Stir right before stirring. Makes 8 servings.
1/4 cup shredded carrots
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 T fresh lemon juice
1 1/2 T vinegar
1/2 t. salt
1/8 t. black pepper
Chop cabbage and carrots very finely into 1/4" pieces, either by hand or with food processor and transfer to a bowl. In a separate bowl, combine mayo, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper until smooth. Add cabbage mixture and stir well to combine. Cover and refrigerate for at least 2 hours before serving. Stir right before stirring. Makes 8 servings.
Friday, February 6, 2009
Teriyaki Chicken
2 boneless, skinless chicken breasts, cubed
1 can (15oz.) chicken broth
2 T. brown sugar
2 T. soy sauce
1/2 t. ground ginger
1/2 t. Worcestershire sauce
1 cup uncooked whited rice
1 can (8oz.) pineapple chunks, drained
Preheat oven to 350. Combine all ingredients in a large bowl. Transfer mix to greased 9x13 pan. Cover and bake 1 hour, or until rice is done.
1 can (15oz.) chicken broth
2 T. brown sugar
2 T. soy sauce
1/2 t. ground ginger
1/2 t. Worcestershire sauce
1 cup uncooked whited rice
1 can (8oz.) pineapple chunks, drained
Preheat oven to 350. Combine all ingredients in a large bowl. Transfer mix to greased 9x13 pan. Cover and bake 1 hour, or until rice is done.
15- Minute Chicken & Rice Dinner
1 T. vegetable oil
4 boneless, skinless chicken breast halves
1 can cream of chicken
1 1/2 cups water
1/4 t. paprika
1/4 t. pepper
2 cups minute white rice, uncooked
Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika, and pepper; stir. Heat to a boil. Stir in rice. Top with chicken. Season chicken with additional paprika and pepper; cover. Cook on LOW heat 5 min. or until cooked through.
4 boneless, skinless chicken breast halves
1 can cream of chicken
1 1/2 cups water
1/4 t. paprika
1/4 t. pepper
2 cups minute white rice, uncooked
Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika, and pepper; stir. Heat to a boil. Stir in rice. Top with chicken. Season chicken with additional paprika and pepper; cover. Cook on LOW heat 5 min. or until cooked through.
Thursday, February 5, 2009
Twice Baked Potatoes
6 med. potatoes, baked
1 cup grated cheddar cheese
salt and pepper to taste
3 T. butter
1/4 cup diced onions
milk
After potatoes are baked, cut a lengthwise slice from top of each potato. Scoop out potato slice and discard skin from slice. Reserving potato shells, scoop out the inside; add to the inside of top slice and mash. Add cheese, butter, onions, salt, pepper, and milk to make a stiff consistency. Pile mashed potato mix into shells. Place in baking dish and return to oven. Bake @ 425 for 20 mins. Sprinkle with parsley and serve HOT!!
1 cup grated cheddar cheese
salt and pepper to taste
3 T. butter
1/4 cup diced onions
milk
After potatoes are baked, cut a lengthwise slice from top of each potato. Scoop out potato slice and discard skin from slice. Reserving potato shells, scoop out the inside; add to the inside of top slice and mash. Add cheese, butter, onions, salt, pepper, and milk to make a stiff consistency. Pile mashed potato mix into shells. Place in baking dish and return to oven. Bake @ 425 for 20 mins. Sprinkle with parsley and serve HOT!!
Roasted Red Potatoes With Bacon & Cheese
1/2 cup ranch dressing
1/2 cup cheddar cheese
1/4 cup bacon bits
2 lb. small red potatoes, quartered
1 t. chopped fresh parsley
Preheat oven to 350. Mix dressing, cheese, and bacon bits in large bowl. Add potatoes; toss lightly. Spoon into lightly greased 9x13 baking dish; cover with foil. Bake 40 mins. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.
1/2 cup cheddar cheese
1/4 cup bacon bits
2 lb. small red potatoes, quartered
1 t. chopped fresh parsley
Preheat oven to 350. Mix dressing, cheese, and bacon bits in large bowl. Add potatoes; toss lightly. Spoon into lightly greased 9x13 baking dish; cover with foil. Bake 40 mins. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.
Wednesday, February 4, 2009
Italian Pasta Salad
1 bag pasta
1 can green beans, drained
1 can corn, drained
1 can olives, drained and sliced
Italian dressing
Cook pasta as directed on package. Drain. In large bowl, combine pasta, green beans, corn, and olives. Pour dressing over pasta. Mix well. Chill before serving.
1 can green beans, drained
1 can corn, drained
1 can olives, drained and sliced
Italian dressing
Cook pasta as directed on package. Drain. In large bowl, combine pasta, green beans, corn, and olives. Pour dressing over pasta. Mix well. Chill before serving.
Chicken Cacciatore & Pasta
1 T. vegetable oil
8 boneless, skinless chicken thighs or 4 breasts
1 3/4 cups chicken stock
1 t. dried oregano leaves crushed
1 t. garlic powder
1 can (14.5oz) diced tomatoes
1 small green pepper, cut in 2" strips (about 1 cup)
1 med. onion, cut in wedges
1/4 t. ground black pepper
2 1/2 cups uncooked medium shell-shaped pasta
Heat the oil in skillet over medium-high heat. Add the chicken and cook 10 mins or until well-browned on both sides. Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion, and black pepper in the skillet. Heat to a boil. Stir in pasta. Reduce heat to low. Cover and cook 15 mins. or until pasta is tender.
8 boneless, skinless chicken thighs or 4 breasts
1 3/4 cups chicken stock
1 t. dried oregano leaves crushed
1 t. garlic powder
1 can (14.5oz) diced tomatoes
1 small green pepper, cut in 2" strips (about 1 cup)
1 med. onion, cut in wedges
1/4 t. ground black pepper
2 1/2 cups uncooked medium shell-shaped pasta
Heat the oil in skillet over medium-high heat. Add the chicken and cook 10 mins or until well-browned on both sides. Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion, and black pepper in the skillet. Heat to a boil. Stir in pasta. Reduce heat to low. Cover and cook 15 mins. or until pasta is tender.
Tuesday, February 3, 2009
Creamy Chicken Bake Courtesy of Holly Lind
6-8 chicken breast halves
6-8 slices swiss cheese
1 can cream of chicken
1/4 cup water
1 box dry stuffing
1/3 cup butter, melted
Place shicken in 9x13 pan, and layer with cheese. Combine soup and water, then spread over cheese. Pour stuffing on top. Drizzle with butter. Bake @ 350 for 45-50 mins.
6-8 slices swiss cheese
1 can cream of chicken
1/4 cup water
1 box dry stuffing
1/3 cup butter, melted
Place shicken in 9x13 pan, and layer with cheese. Combine soup and water, then spread over cheese. Pour stuffing on top. Drizzle with butter. Bake @ 350 for 45-50 mins.
15-Minute Herbed Chicken
1 T. vegetable oil
4 boneless, skinless chicken breasts
1 can cream of chicken with herbs soup
1/2 cup milk
Heat oil in skillet. Add chicken and cook until browned. Add soup and milk. Heat to a boil. Cover and cook over low heat 5 min. or until done. I couldn't find the soup so I added about a teaspoon of parsley and oregano.
4 boneless, skinless chicken breasts
1 can cream of chicken with herbs soup
1/2 cup milk
Heat oil in skillet. Add chicken and cook until browned. Add soup and milk. Heat to a boil. Cover and cook over low heat 5 min. or until done. I couldn't find the soup so I added about a teaspoon of parsley and oregano.
Monday, February 2, 2009
One-Dish Chicken & Stuffing Bake
1 1/4 cups boiling water
4 T. butter, melted
4 cups seasoned stuffing
6 boneless, skinless chicken breasts
Paprika
1 can cream of mushroom
1/3 cup milk
1 t. parsley flakes
Mix water and butter. Add stuffing, mix lightly. Spoon stuffing along center of 3 qt. shallow baking dish. Arrange chicken on each side. Sprinkle with paprika. Mix soup, milk, and parsley. Pour over chicken. Cover. Bake @ 400 for 30 mins. or until done.
4 T. butter, melted
4 cups seasoned stuffing
6 boneless, skinless chicken breasts
Paprika
1 can cream of mushroom
1/3 cup milk
1 t. parsley flakes
Mix water and butter. Add stuffing, mix lightly. Spoon stuffing along center of 3 qt. shallow baking dish. Arrange chicken on each side. Sprinkle with paprika. Mix soup, milk, and parsley. Pour over chicken. Cover. Bake @ 400 for 30 mins. or until done.
Crunchy No-Fry Chicken
3/4 cup finely crushed corn flakes
1/2 t. garlic powder
1/8 t. black pepper
1/8 t. red pepper
4 skinless chicken breasts
1/4 cup chicken broth
Mix corn flakes, garlic powder, black and red pepper. Dip chicken into broth. Coat with corn flake mix. Place chicken on baking sheet. Bake at 400 for 20 mins.
1/2 t. garlic powder
1/8 t. black pepper
1/8 t. red pepper
4 skinless chicken breasts
1/4 cup chicken broth
Mix corn flakes, garlic powder, black and red pepper. Dip chicken into broth. Coat with corn flake mix. Place chicken on baking sheet. Bake at 400 for 20 mins.
Sunday, February 1, 2009
Zesty Italian Chicken With Pasta & Veggies
1 1/2 cup penne pasta, uncooked
1 1/2 t. olive oil
1 med. red pepper, cut into strips, halved
1 med. zucchini, cut lengthwise & cross in half
1 pkg. grilled chicken breasts strips
1/4 cup zesty Italian dressing
2 T. Parmesan cheese
Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken. Reduce heat to medium; cook 3 min. or until heated through, stirring occasionally. Drain pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Sprinkle with Parmesan cheese. You can use 2 chicken breasts cut in strips with garlic and seasoned salt instead of prepackaged chicken.
1 1/2 t. olive oil
1 med. red pepper, cut into strips, halved
1 med. zucchini, cut lengthwise & cross in half
1 pkg. grilled chicken breasts strips
1/4 cup zesty Italian dressing
2 T. Parmesan cheese
Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken. Reduce heat to medium; cook 3 min. or until heated through, stirring occasionally. Drain pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Sprinkle with Parmesan cheese. You can use 2 chicken breasts cut in strips with garlic and seasoned salt instead of prepackaged chicken.
Weeknight Chicken Fajitas
1 T. oil
1 lb. boneless, skinless chicken breasts, strips
1/4 cup Italian dressing
3 cups frozen oriental vegetable mix
2 t. chili powder
8 flour tortillas
1 cup shredded cheddar cheese
Heat oil in large skillet on medium-high heat. Add chicken; cook 5 mins. or until cooked through, stirring occasionally. Stir in dressing, vegetables, and chili powder; cook 5 mins. or until vegetables are crisp-tender, stirring occasionally. Arrange chicken mixture evenly on tortillas; sprinkle with cheese. Roll up.
1 lb. boneless, skinless chicken breasts, strips
1/4 cup Italian dressing
3 cups frozen oriental vegetable mix
2 t. chili powder
8 flour tortillas
1 cup shredded cheddar cheese
Heat oil in large skillet on medium-high heat. Add chicken; cook 5 mins. or until cooked through, stirring occasionally. Stir in dressing, vegetables, and chili powder; cook 5 mins. or until vegetables are crisp-tender, stirring occasionally. Arrange chicken mixture evenly on tortillas; sprinkle with cheese. Roll up.
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