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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
Sunday, April 12, 2009
Tuesday, March 10, 2009
Salsa Chicken
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6 Boneless, Skinless Chicken Breasts
2 1/2 Cups Salsa
Uncooked Fresh Tortillas
Add chicken to slow cooker.
Pour salsa over chicken. Cook on low for 6 to 8 hours.Remove from heat and shred chicken. Heat skillet to medium heat and cook tortillas til golden brown on each side. Serve with sour cream.
6 Boneless, Skinless Chicken Breasts
2 1/2 Cups Salsa
Uncooked Fresh Tortillas
Add chicken to slow cooker.
Pour salsa over chicken. Cook on low for 6 to 8 hours.Remove from heat and shred chicken. Heat skillet to medium heat and cook tortillas til golden brown on each side. Serve with sour cream.
Ham With Apple Glaze
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Ham With Apple Glaze
2 Cups Apple Juice
1/2 Cup Brown Sugar
1 tsp Cinnamon
Fully Cooked Ham Slices
2 Apples, Chopped
Mix juice, sugar, cinnamon and apples together. Put ham in crockpot and pour mixture over it. Cook on low for 4 to 5 hours or until apples are tender. Use a slotted spoon to remove apples and serve over ham and rice.
Ham With Apple Glaze
2 Cups Apple Juice
1/2 Cup Brown Sugar
1 tsp Cinnamon
Fully Cooked Ham Slices
2 Apples, Chopped
Mix juice, sugar, cinnamon and apples together. Put ham in crockpot and pour mixture over it. Cook on low for 4 to 5 hours or until apples are tender. Use a slotted spoon to remove apples and serve over ham and rice.
Divine Chicken
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Divine Crockpot Chicken
5-6 boneless skinless chicken breasts
1 can cream of celery soup
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 tsp dried parsley
place chicken in crockpot. Mix all other ingredients together and pour over chicken. Cook on low for 4-6 hrs. Serve over pasta or rice.
Divine Crockpot Chicken
5-6 boneless skinless chicken breasts
1 can cream of celery soup
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 tsp dried parsley
place chicken in crockpot. Mix all other ingredients together and pour over chicken. Cook on low for 4-6 hrs. Serve over pasta or rice.
Hamburger Casserole
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HAMBURGER CASSEROLE
1 1/2 lbs. hamburger
1 c. onion
1 12 oz. can corn
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. sour cream
3/4 t. salt
1/4 t. accent (optional)
1/4 t. pepper
3 c. noodles (12 oz.)
1 c. buttered bread crumbs
**Brown hamburger and onion. boil noodles. mix all ingredients except bread crumbs. put in casserole dish and top with bread crumbs. Bake uncovered @ 350 degrees for 30 min.
HAMBURGER CASSEROLE
1 1/2 lbs. hamburger
1 c. onion
1 12 oz. can corn
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. sour cream
3/4 t. salt
1/4 t. accent (optional)
1/4 t. pepper
3 c. noodles (12 oz.)
1 c. buttered bread crumbs
**Brown hamburger and onion. boil noodles. mix all ingredients except bread crumbs. put in casserole dish and top with bread crumbs. Bake uncovered @ 350 degrees for 30 min.
Whole Cranberry Chicken
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Sloppy Joes
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Autumn Soup
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AUTUMN SOUP
1 lb. Hamburger or stew meat
1 small onion
1 cup carrots sliced
3 stalks celery
1 cup canned or frozen corn
1 lb. potatoes diced
1 quart stewed and diced tomatoes
1 small can tomato paste or sauce
Basil and oregano to taste.
Fry hamburger and onion. Add all ingredients
To slow cooker and slow cook 4 hours or until
Potatoes and carrots are soft. Add salt and pepper
To taste.
AUTUMN SOUP
1 lb. Hamburger or stew meat
1 small onion
1 cup carrots sliced
3 stalks celery
1 cup canned or frozen corn
1 lb. potatoes diced
1 quart stewed and diced tomatoes
1 small can tomato paste or sauce
Basil and oregano to taste.
Fry hamburger and onion. Add all ingredients
To slow cooker and slow cook 4 hours or until
Potatoes and carrots are soft. Add salt and pepper
To taste.
Chicken Parmesan
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Chicken Parmesan
1 chopped onion
2 cloves garlic, minced
4 - 5 stems fresh parsley, chopped
pinch of rosemary
pinch of sweet basil
1 quart of chopped tomatoes (I blend in food processor)
Garlic salt to taste
Breaded chicken breasts
Mozarella cheese
Saute the onion, garlic, parsley, rosemary, and basil in vegetable oil until tender. Add chopped tomatoes and garlic salt. Simmer for 10-15 minutes.
Pour over breaded chicken breasts. Bake at 350 for 1 hour until chicken is cooked through. Top with mozarella and bake 10 minutes until cheese is melted. Serve over linguine noodles.
Chicken Parmesan
1 chopped onion
2 cloves garlic, minced
4 - 5 stems fresh parsley, chopped
pinch of rosemary
pinch of sweet basil
1 quart of chopped tomatoes (I blend in food processor)
Garlic salt to taste
Breaded chicken breasts
Mozarella cheese
Saute the onion, garlic, parsley, rosemary, and basil in vegetable oil until tender. Add chopped tomatoes and garlic salt. Simmer for 10-15 minutes.
Pour over breaded chicken breasts. Bake at 350 for 1 hour until chicken is cooked through. Top with mozarella and bake 10 minutes until cheese is melted. Serve over linguine noodles.
Poppy Seed Chicken
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Wednesday, February 11, 2009
Teriyaki Chicken
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Beef Stroganoff
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Chicken A La King
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Italian Beef and Barley Soup
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Italian Beef and Barley Soup
25 frozen italian style meatballs
3/4 c chopped carrots
1 tsp dried thyme leaves
1/2 tsp dried rosemary
1/4 tsp black pepper
1 c pearl barley
2 cans (14 oz. each) beef broth
1 can (14 oz.) diced tomatoes with Italian seasoning undrained
mix all ingredients and simmer, or cook in crockpot until veggies are tender, and all cooked through.easy!
Italian Beef and Barley Soup
25 frozen italian style meatballs
3/4 c chopped carrots
1 tsp dried thyme leaves
1/2 tsp dried rosemary
1/4 tsp black pepper
1 c pearl barley
2 cans (14 oz. each) beef broth
1 can (14 oz.) diced tomatoes with Italian seasoning undrained
mix all ingredients and simmer, or cook in crockpot until veggies are tender, and all cooked through.easy!
Homemade Mac 'n Cheese
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Baked Ziti with Meatballs
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Funeral Potatoes
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Pork Chops and Potatoes
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6 Boneless Pork Chops
1 Can Cream of Mushroom Soup
1/2 Cup Light Sour Cream
1/2 Cup Skim Milk
1/2 tsp Pepper
1 - 24oz Bag Hashbrowns
2 Cups Cheese
1 Can (2.8oz) French Fried Onions (I used cheddar flavored)
Season Pork Chops with Season Salt and Garlic Salt and the brown in 2 tsp Olive Oil.
Meanwhile, in a large bowl, combine soup, milk, sour cream and pepper.
Stir in potatoes, 1 Cup of Cheese and 1/2 of the onions
Spoon mixture into a greased 10x13 pan
Top with Pork Chops
Bake covered for 40 minutes at 350 degrees
Uncover and sprinkle remaining cheese and onions over the pork chops
Bake for 5 more minutes
6 Boneless Pork Chops
1 Can Cream of Mushroom Soup
1/2 Cup Light Sour Cream
1/2 Cup Skim Milk
1/2 tsp Pepper
1 - 24oz Bag Hashbrowns
2 Cups Cheese
1 Can (2.8oz) French Fried Onions (I used cheddar flavored)
Season Pork Chops with Season Salt and Garlic Salt and the brown in 2 tsp Olive Oil.
Meanwhile, in a large bowl, combine soup, milk, sour cream and pepper.
Stir in potatoes, 1 Cup of Cheese and 1/2 of the onions
Spoon mixture into a greased 10x13 pan
Top with Pork Chops
Bake covered for 40 minutes at 350 degrees
Uncover and sprinkle remaining cheese and onions over the pork chops
Bake for 5 more minutes
Simply Sour Cream Chicken Enchiladas
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Simply Sour Cream Chicken Enchiladas
SERVES 8
Ingredients:
1 lb. chicken breast, diced
1 medium onion, chopped
1 Tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
Directions:
1. In frypan, cook chicken and onion together in oil over medium heat until chicken is done.
2. divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with nonstick cooking spray.
4. melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually wisk in chicken broth then bring to a boil stirring frequently.
5. remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6. Top with remaining cheese (baking dish may be double wrapped and frozen at this point) and bake @400 degrees for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Simply Sour Cream Chicken Enchiladas
SERVES 8
Ingredients:
1 lb. chicken breast, diced
1 medium onion, chopped
1 Tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
Directions:
1. In frypan, cook chicken and onion together in oil over medium heat until chicken is done.
2. divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with nonstick cooking spray.
4. melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually wisk in chicken broth then bring to a boil stirring frequently.
5. remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6. Top with remaining cheese (baking dish may be double wrapped and frozen at this point) and bake @400 degrees for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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