Thursday, April 27, 2006

 

Chicken Parm

I love this because the chicken stays really moist and who doesn't love pasta!

Take 1 lb of the thin chicken breasts (I buy the thin ones because I am too lazy to pound them myself) and dip them in milk and then in bread crumbs (I also buy the italian seasoned ones, lazy) then in 2-3 eggs, lightly beaten, then back in the bread crumbs. I cook the chicken all the way through in a frying pan coated with olive oil, about 2 minutes on each side. Put some sauce in the bottom of a 13 x 9 pan and then place the chicken on the sauce. I pour a little sauce on top of the chicken and then sprinkle with a shredded cheese blend, normally Mozz/Parm/Provolone Bake at 350 for about 20 minutes or until the cheese is melted and a little brown. While that's in the oven I make the noodles and salad or what ever else we are having. Put some pasta on your plate, top with chicken and sauce and enjoy!

L&L
Stephie

 

Chicken-Ham Lasagna

I got this from Cooking Light and really liked it. I added a chopped small onion in with the chicken, and I think next time maybe I'll figure out a way to get some spinach in there.

Chicken-Ham Lasagna
To shorten prep time, skin, bone, and shred rotisserie chicken; add to sauce.

2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided
1/4 cup chopped fresh parsleyCooking spray
12 no-cook lasagna noodles (8 ounces), divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (optional)

Preheat oven to 350°.
Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.
Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.
Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese.
Cover with foil very lightly coated with cooking spray; bake at 350° for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.

From Cooking Light, JANUARY 2006

JJB

 

Cauliflower Mashed Potatoes

Although this sounds crazy, it is very good!!!!

Ingredients:

Steam or microwave cauliflower until soft. Puree in a food processor, adding butter and half-and-half to taste. Season with salt and pepper.

-Kara


Wednesday, April 26, 2006

 

Capellini Pomodoro

This pasta is super easy, quick, and absolutely awesome! Josh it a total meat eater. The first time I made it he complained that there was no meat in it, until he tried it! Now he loves it and asks me to make it constantly!

Ingredients:
2 cloves garilc minced OR 5 to 6 heaping tablespoons of minced garlic from a jar
2 lbs roma tomatoes diced
1 oz fresh basil leaves minced
1/3 cup extra virgin olive oil
12 oz fresh parmesan/asiago/romano cheese blend (one whole shaker jar of Kraft works perfectly)
1 lbs Ditalini OR Capellini pasta, pepper to taste.

Heat olive oil and add garlic: cook unitl the garlic turns white
Add tomaties and pepper, heat through, stirring constantly (about 3-5 minutes, but not so long or hot that the tomatoes lose their shape)
Remove from heat
Transfer hot cooked pasta to large bowl and toss pasta with tomatoes mixture, basil, and cheese.

-Katie (AGD #421)
www.katie421.blogspot.com

 

Bailey's Irish Cream Cake

You know I could never resist a cake that is made with alcohol! I made this at Christmas and it was a hit.

BAILEY'S IRISH CREAM CAKE

1 c. nuts
1 pkg. yellow cake mix
1 (3 oz.) pkg. Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Bailey's Irish Cream

Preheat oven to 325 degrees. Grease and flour a tube or bundt pan. Sprinkle nuts on the bottom of pan. Combine the rest of the ingredients. Pour over nuts. Bake 1 hour. Cool cake completely. Prick cake and pour glaze over top and sides.

GLAZE:
1 stick butter
1/4 c. water
1 c. sugar
1/2 c. Bailey's Irish Cream

Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Bailey's Irish Cream.

Note: If using cake mix which includes pudding, omit pudding from recipe, decrease eggs to 3, and decrease oil to 1/3 cup.
Note: The cake can be decorated with a sugar frosting or whipped cream.

heather k/j

 

Day Before Mashed Potatoes

These are TO DIE FOR.

Day Before Mashed Potatoes
(Serves 8)

INGREDIENTS:
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black
pepper
2 tablespoons butter

DIRECTIONS:
1. Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
4.Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Heather k/j

 

BBQ Shake and Bake Chicken

Take a couple thawed chicken breasts and marinate them for 30 minutes in barbeque sauce. Make sure they are well coated with BBQ sauce and toss them in a bag with one packet of Extra Crispy Shake and Bake (that stuff is wonderful). Cook in the oven for the recommended amount of time. I always just look at the box.

I serve it with rice of potatoes and salad.

Randi

 

Taco Fun

I make this for Jay almost everytime I go see him, it takes less than 15 minutes.

Brown hamburger with chopped onion, drain. Add taco seasoning, 2 cups water and 2 cups minute rice. Stir well, bring water to boil then turn off heat and cover. Let sit 5 minutes, top with shredded cheese, lettuce and tomatoes, recover until cheese is melted. Spoon mixture into tortillas and top with sour cream and taco sauce.

The leftovers are really good with just tortilla chips. Sometimes I leave the pan on low while the rice cooks, mostly because I am impatient and then the cheese melts faster.

L&L
Stephie

 

Creative Pizza's!

My advice....pizza's. They don't have to be traditional, I make all kinds. Pizza dough is less than $2, you bake it about 10 minutes. Then add whatever sauce: alfredo, marinara, pizza sauce, buffalo sauce, bbq sauce (etc), then add whatever cooked meat you want and veggies you want, and then you can control the amount and fattyness of whatever type of cheese you want. Throw it back in the oven for about 10 more minutes, and it's done! The possibilities are endless. And you can't believe how easy it is to get kids (and big husband-type kids) to eat all four food groups if you call it "pizza!" JR and Ava will eat any veggie I throw on a pizza, so I feel good about it.

Some of my favorites are:

-pesto sauce, shrimp, grape tomatoes and parmesan/asiago cheese

-bbq sauce, chicken, green peppers, and red onions, and mozerella cheese

-blue cheese dressing, chicken "stewed" in buffalo sauce, and whatever veggies you like with blue cheese crumbles and mozzerella cheese on top

-my ambassador knock off: alfredo sauce, chicken, garlic, mushrooms, and broccoli, and mozz cheese

L&L,

AJ

 

Chicken Piccatta

With a meat tenderizer, pound 4 chicken breasts and cut in half.
Toss each chicken piece in flour.
Melt butter in a saute pan and brown chicken on both sides.
Once chicken is browned, add the juice of 4 lemons (or 1/2 cup ReaLemon lemon juice), and 1/2 cup white wine (adjust amounts to taste - if you desire more sauce for the rice/pasta, increase amount of lemon and white wine - I do). Simmer on low.
In a seperate saute pan, saute sliced mushrooms, artichoke hearts, capers and garlic. Add to chicken mixture.
Simmer 5 minutes.
Serve with white rice or angel hair pasta.

 

YUMMY


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