Please leave comments for Creamy Garlic Chicken...Did it feed 6? Did you like it? Did you love it?
1 1/2 to 2 lbs. of chicken, cut into strips
1 1/2 cups of seasoned bread crumbs
1 pt. (16 oz.) sour cream1
1/2 cups whole milk
1 1/2 tsp. crushed garlic
1 1/4 tsp. salt
1 1/4 cup parmesan cheese
1 (10 oz.) can garlic, onion diced tomatoesItalian seasoning and basil leaves
Lay chicken strips in bottom of pan. Sprinkle bread crumbs over top. Combine sour cream, milk, garlic, salt in a pan and mix together over medium heat until smooth. Pour over chicken. Sprinkle parmesan and seasonings on top. Opt. cut up fesh tomatoes or canned and pour over the top. Cook at 375 degrees for 25-30 minutes or until chicken is done.
Tuesday, April 14, 2009
Honey Dijon Pork Chops
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Honey Dijon Pork chops
6 boneless pork chops
1/2 cup honey dijon mustard
2 tbsp worcestershire sauce
1 cup italian bread crumbs
In a bowl, combine mustard and worcestershire sauce. Dip porkchops in mustard mixture and then in bread crumbs to coat. Place on a broiler pan and broil on low each side 10-15 minutes or until done.
Honey Dijon Pork chops
6 boneless pork chops
1/2 cup honey dijon mustard
2 tbsp worcestershire sauce
1 cup italian bread crumbs
In a bowl, combine mustard and worcestershire sauce. Dip porkchops in mustard mixture and then in bread crumbs to coat. Place on a broiler pan and broil on low each side 10-15 minutes or until done.
Creamy Italian Chicken
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CrockPot Italian Chicken with Mushrooms
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4 Boneless, Skinless Chicken Breasts (Cube if desired)
1 Envelope Italian Salad Dressing Mix
1/4 Cup Water
1 Pkg Cream Cheese, softened
1 Can Cream of Chicken Soup
1 Can Mushrooms
Place chicken in a greased slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover and cook on high heat 3 hours. In a small mixing bowl beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 2 hours longer on high heat or until chicken juices run clear. Serve over noodles.
4 Boneless, Skinless Chicken Breasts (Cube if desired)
1 Envelope Italian Salad Dressing Mix
1/4 Cup Water
1 Pkg Cream Cheese, softened
1 Can Cream of Chicken Soup
1 Can Mushrooms
Place chicken in a greased slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover and cook on high heat 3 hours. In a small mixing bowl beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 2 hours longer on high heat or until chicken juices run clear. Serve over noodles.
Cream Cheese Italian Chicken
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Tator Tot Casserole
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1 1/2 lbs Hamburger
1 Small Onion
Salt & Pepper to Taste
1 Can Cream of Mushroom Soup
1 1/2 Can Milk
1 pkg Mixed Veggies
1 Pkg Tator Tots
Directions: Brown Hamburger and Onion with salt and pepper. Add milk and soup. Stir in veggies. Top with Tator Tots. Bake uncovered at 375 degrees for 1 hour.
1 1/2 lbs Hamburger
1 Small Onion
Salt & Pepper to Taste
1 Can Cream of Mushroom Soup
1 1/2 Can Milk
1 pkg Mixed Veggies
1 Pkg Tator Tots
Directions: Brown Hamburger and Onion with salt and pepper. Add milk and soup. Stir in veggies. Top with Tator Tots. Bake uncovered at 375 degrees for 1 hour.
Hamburger and Mushroom Gravy
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Gourmet Chicken
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Sunday, April 12, 2009
Meat Loaf With Potato Filling
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Meat Loaf with potato Filling
3 t. chopped fresh parsley
2 c. mashed potatoes
1 lb. lean ground beef
1 c. plus 2 T. bread crumbs
1/2 c. water
1/2 c. grated parmesan cheese
2 eggs
1 small onion, chopped
Salt and pepper to taste
1/4 c. olive oil
1/2 lb. mozzarella cheese, sliced
Blend 1 tsp. Of the parsley with mashed potatoes; set aside. In a large bowl, mix beef, 2 tsp. parsley, 1 cup of bread crumbs, water, parmesan cheese, eggs, onion, salt, and pepper. Mix well. Brush a 10 inch baking dish with 1 T. of olive oil; Sprinkle with remaining bread crumbs. Place 1/2 of beef mixture in dish. Top with mashed potatoes and mozzarella cheese. Place remaining beef on top, brush with remaining oil. Bake at 350 degrees for 25 minutes. (Serves 6)
Meat Loaf with potato Filling
3 t. chopped fresh parsley
2 c. mashed potatoes
1 lb. lean ground beef
1 c. plus 2 T. bread crumbs
1/2 c. water
1/2 c. grated parmesan cheese
2 eggs
1 small onion, chopped
Salt and pepper to taste
1/4 c. olive oil
1/2 lb. mozzarella cheese, sliced
Blend 1 tsp. Of the parsley with mashed potatoes; set aside. In a large bowl, mix beef, 2 tsp. parsley, 1 cup of bread crumbs, water, parmesan cheese, eggs, onion, salt, and pepper. Mix well. Brush a 10 inch baking dish with 1 T. of olive oil; Sprinkle with remaining bread crumbs. Place 1/2 of beef mixture in dish. Top with mashed potatoes and mozzarella cheese. Place remaining beef on top, brush with remaining oil. Bake at 350 degrees for 25 minutes. (Serves 6)
Chicken Parmesan
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Chicken Parmesan
1/2 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 1/4 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated 375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.
To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
Makes 6 servings
Chicken Parmesan
1/2 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 1/4 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated 375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.
To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
Makes 6 servings
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