Chicken Parm

We love this dish! Even the kids gobble it up!!

Ingredients:

4 Chicken Breasts
2 eggs, lightly beaten
1/2 cup Bread Crumbs
Garlic
Parmesan Cheese
Basil
Oregano
Pasta Sauce
Spaghetti or Angel Hair Pasta
1/3 stick of Butter


How to:
In a bowl, mix bread crumbs, garlic, basil, oregano and 1/4 cup parmesan cheese. In another bowl, lightly beat eggs. Between thick plastic wrap, pound chicken breasts until 1/4 inch thick; then dredge through egg and bread crumb mixture.

Melt butter in large pan. When melted, add breaded chicken breast and cook on medium heat for 8 minutes on both sides or until chicken is fully cooked.

While the chicken is cooking, make pasta according to package directions.

When chicken is fully cooked, add pasta sauce to pan surrounding the breasts but not covering and let simmer until sauce is warmed.

When pasta is fully cooked, drain water and place in serving bowl; place chicken breasts on top of pasta and cover with rest of warmed sauce. Garnish with parmesan cheese.

It's so simple and easy. We hope you enjoy it as much as we do!!

Easy Fish Tacos

I love this easy recipe!! I'm the only one in the house that eats this but it is really delish and I can't wait to make it for my parents who will visit soon. Since I only make this for me, here is the recipe for ONE serving.

Ingredients:
1/4 pound fresh tilapia (you can probably use any white fish), cubed
2 tsp fresh lemon juice
1 tsp olive oil
1-2 Tbs packaged taco seasoning
3 corn tortillas
shredded cabbage
Remoulade Sauce

How to:
Mix together the fish, lemon juice, olive oil and taco seasonings. Once the fish is totally coated, add to a hot skillet and grill until fish falls apart easily (do not over cook). Add cooked fish to warm corn tortillas and top with shredded cabbage and Remoulade Sauce.

It's that easy, super delish, AND good for you! Can't beat that.

If you want a spicier taco, make sure to use the spicy taco seasoning packages.

Enjoy!!

Healty Miga Tacos

I LOVE this breakfast. I could eat this everyday.....those of you who know me, know how much I enjoy a good breakfast taco.

Ingredients:
1/2 cup egg whites, lightly beaten
1/4 cup avocado, sliced
1 1/2 T of your favorite salsa
1 wedge Laughing Cow cheese, your favorite flavor, divided
2 tortillas
Pam Cooking Spray

How to:
Heat up a small skillet coated with Pam Cooking Spray; Mix egg whites and sliced avocado, continue to mix as eggs cook; at last minute, add in salsa; Spread 1/2 of cheese into each tortilla, heat in microwave until warm. Add egg mixer into each tortilla. And Enjoy!!!

This only makes one serving but it's easy to make enough for the entire family or out of town guests.

Taco Soup

Soup Ingredients:
2 cans Ranch Style Beans
1 can Black Beans
1 can Cream Corn
1 can Rotel
1 can Stewed Tomatos
1 can Diced Tomatos Mexican Style
1 pkg ranch dressing
1 pkg taco seasoning
20 oz of ground mean (preferrably lean turkey)
2 cups water
2 tsp onion powder
2 tsp garlic powder
salt and pepper to desired taste

Additional ingredients:
tortilla chips
shredded cheddar cheese

How to:

Brown gound meat until done in a large soup pot - do not drain unless there is excessive liquid.

Once meat is done, add rest of the ingredients.

Simmer for 60 minutes at medium heat....do not boil over.

Feel free to add as much water to your desired consistency.

Serve in bowl over chips and topped with cheddar cheese.

This is great in the Winter and makes 4-6 servings depending on how hungry you are!!

Enjoy!

Chicken Pot Pie

Ingredients
Two Pilsbury Pie Crusts
3/4 of One Family size can of Campbells Cream of Chicken Soup
One small can mixed Veggies
1 pkg of pre-cooked grilled chicken breast
salt
pepper
garlic














How to:
In a 9" round pie plate, fold one of the pie crusts into the bottom, score with a fork to avoid bubbles, cook in a pre-heated oven at 350 degrees for 10 minutes or until lightly brown and crispy. While bottom crust is browning mix the cream of chicken soup with milk until the desired consitency. Mix in pinches of salt, pepper, and garlic to spice things up a bit.

In the bottom of the browned pie crust, spread out the cooked chicken cubes and mixed veggies. Fill with the cream of chicken mixture and cover with second pie crust. Pinches edges to make pretty and poke with a knife in several places for ventalation.

Cook in oven for 35 minutes until the top crust is gold brown.

Let stand for 10 to 15 minutes. Then serve with a nice side salad.

This is a great dish for left over nights. We think it's better on the second day anyway!!!

This is also a great dish to make for new parents.

Enjoy!!

Chicken Parmesan

Ingredients:
4 (4-ounce) skinned, boned chicken breast halves
1/2 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1/3 cup all-purpose flour
2 large egg whites, lightly beaten
2 teaspoons olive oil
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
3 cups pasta sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Basil sprigs (optional)

Directions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.

Place 1 cup spaghetti in each of 4 gratin dishes. Spoon 1/2 cup Pasta Sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.

Preheat broiler. Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil sprigs, if desired.

Yield: 4 servings

CALORIES 614(19% from fat); FAT 12.8g (sat 5g,mono 4.8g,poly 1.5g); PROTEIN 49.1g; CHOLESTEROL 86mg; CALCIUM 375mg; SODIUM 937mg; FIBER 5.4g; IRON 6.1mg; CARBOHYDRATE 74.8g Cooking Light, SEPTEMBER 1998

Turkey Meatballs - My own creation!

On the quest to becoming a vegetarian, I'm learning and experiementing with new ingredients. Today was with ground turkey (I'm only in stage 1, to cut out red meat). I hope you enjoy.

Ingredients:
1.25 lbs ground turkey meat (7% fat)
1 egg
1/2 cup plain breadcrumbs
1 tsp dry mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 1/2 tsp basil
1 1/2 tsp oregano
1 tbls olive oil

Directions:
Preheat oven to 400 degrees F. Coat bottom of baking dish with oil. Combine the first eight (8) ingredients. Form into 1 1/2 inch balls and place side by side into baking dish.

Sprinkle tops of meatballs with the basil and oregano. Cover and bake for 40 minutes. Immediately take meatballs out of baking dish to cool. Makes about 20-25 meatballs.

I made these yesterday for tonights dinner. I will let you know how the kids and I like them.

Green Pastures Milk Punch

Found in Austin, Texas.

Ingredients:
2 C. Vanilla Ice Cream
1 C. Milk
1/2 C. Bourbon
1/4 C. Light Rum
3 Tbsp. Brandy
Ground Nutmeg

Preparation:Stir Ice Cream to soften. Mix in remaining ingredients. Serve in Punch cups with a dash of Nutmeg. Makes 1 quart.

Lady and the Tramp Spaghetti and Meatballs

Ingredients
1 pound ground sirloin
1/4 cup minced fresh onion
2 tablespoons dry breadcrumbs
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 large egg white, lightly beaten
1 (25.5-ounce) jar fat-free tomato-and-basil pasta sauce, divided
Cooking spray
5 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
5 tablespoons grated Parmesan cheese
5 tablespoons chopped fresh basil

Directions:
Combine the first 6 ingredients and 2 tablespoons of pasta sauce in a medium bowl. Shape the meat mixture into 25 (1-inch) meatballs.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the meatballs, and cook 6 minutes, browning on all sides.

Stir in remaining pasta sauce. Cover, reduce heat, and simmer 10 minutes or until the meatballs are done, stirring occasionally.

Serve the meatballs over spaghetti, and sprinkle with Parmesan cheese and fresh basil.

Yield: 5 servings (serving size: 5 meatballs, 1/2 cup sauce, 1 cup pasta, 1 tablespoon cheese, and tablespoon basil)

CALORIES 476(19% from fat); FAT 10g (sat 3.8g,mono 3.7g,poly 0.8g); PROTEIN 38.2g; CHOLESTEROL 78mg; CALCIUM 217mg; SODIUM 651mg; FIBER 4.9g; IRON 5.5mg; CARBOHYDRATE 42.8g

Cooking Light MARCH 1998

Homemade Croutons

Ingredients:
1 lg. loaf French bread, not sliced
2 cubes butter
2 tbsp. olive oil
2 cloves garlic, minced fine
Parmesan cheese
Garlic Salt
Parsley

Directions:
Cut bread in approximately 1/2 inch squares. Melt butter, olive oil, and garlic together. Toss bread cubes in butter mixture. Put single layer of bread crumbs on large cookie sheet. Sprinkle on garlic salt and parsley to your taste.

Bake in 350 degree oven for 1/2 hour. Watch closely - you may want to take them out and turn with spatula half way through baking.

Remove from oven and sprinkle with Parmesan cheese while still hot!

Cream of Potato Soup

Ingredients:
1 med. onion - chopped
2 Tbls. butter OR margarine
4 med. potatoes - peeled, diced
1 cup chicken broth
1/4 cup chopped fresh parsley
1/4 tsp. ground thyme
1/4 tsp. celery seed
salt and pepper - to taste
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour

Directions:
In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.

Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.

Stir milk/flour mixture into the saucepan.

Puree half of soup in a blender; return puree to the saucepan.

Simmer soup, stirring often, until thickened.

I

Slow Cooker Meatballs

Ingredients:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

Directions:
COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid.

COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours).

COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Chicken Breasts With Sun-Dried Tomato and Garlic Crust

Ingredients:
2 cups fresh breadcrumbs made from French bread

1/2 cup drained oil-packed sun-dried tomatoes, 3 1/2 tablespoons oil reserved

2 large garlic cloves

4 12-ounce chicken breast halves with skin and bone

Directions:
Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.

Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes.

Place chicken on plates and serve.

4 servings
Bon Appétit

Cheese and Sausage Breakfast Casserole

Ingredients:
8 white bread slices, cut into cubes
1 pound bulk pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar
10 large eggs
2 cups milk (do not use lowfat or nonfat)
2 teaspoons dry mustard
1 teaspoon salt
Pepper

Directions:
Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)

Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.

Serves 8 to 10.

Story:
My sister made this for the family for a breakfast brunch celebration and it was devoured!!! Any left overs were used in tortillas with a little hot sauce as breakfast tacos!!!

Easy Refried Black Beans

Ingredients:
2 (32 oz) cans of black beans, rinsed and drained
2 cups water
3 tbls vegetable oil
1 large onion, minced
1 ½ tsp salt
1 tbls cumin

Directions:
Puree black beans in 2 cups of water in food processor. Heat oil in large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.

Found off the Food Network website.

Virginia's Easy Lasagna

Ingredients
1 lb of ground meat
3 cups of spaghetti sauce
1 3/4 cups of small curd cottage cheese
2 cups of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
2 eggs
1/4 cup of chopped fresh parsley
1/2 tsp of salt
1/4 tsp of ground black pepper
1 package of Skinner Lasagna noodles, cooked

Directions:
Heat oven to 350 degrees F.

In a 3-quart saucepan, brown meat. Add spaghetti sauce; simmer about 10 minutes.

In a bowl, combine cottage cheese, 1/2 of mozzarella, Parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup of the sauce into a 13x9-inch baking dish. Arrange 3 cooked noodles lengthwise over sauce; cover with about 1 cup sauce. Spread 1/2 of the cheese mixture over sauce. Repeat layers of pasta, sauce and cheese filling. Top with a layer of noodles and remaining sauce. Sprinkle with remaining mozzarella cheese.

Cover with foil. Bake for 45 minutes. Remove foil and bake an additional 15 minutes. Let stand for 10 minutes before cutting into casserole.

Enjoy!!!

I found this recipe on the back of a Skinner noodles box. For someone who has NEVER made lasagna before, this recipe helped me succeed!! But it sure didn't compare to my mother's lasagna recipe!!!