Chicken Fried Chicken

Ingredients

30 saltine crackers

2 tablespoons all-purpose flour

2 tablespoons dry potato flakes

1 teaspoon seasoned salt

1/2 teaspoon ground black pepper

1 egg

1/4 cup vegetable oil

6 skinless, boneless chicken breast halves

Directions

Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.

Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.

One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.

Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Chicken and Broccoli Braid‏

Ingredients

2 cups diced, cooked chicken meat

1 cup fresh broccoli, chopped

1/2 cup red bell pepper, chopped

1 clove crushed garlic

1 cup shredded Cheddar cheese

1/2 cup mayonnaise

2 teaspoons dried dill weed

1/4 teaspoon salt

2 tablespoons slivered almonds

1/4 cup diced onion

2 (8 ounce) packages refrigerated crescent rolls

1 egg white, beaten

Directions

Preheat oven to 375 degrees F (190 degrees F).

In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Parmesan Chicken

Ingredients

4 (4 ounce) boneless, skinless chicken breast halves

1/2 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

1 egg

1 tablespoon butter or margarine

1 tablespoon vegetable oil

Directions

1.Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

Chipotle Crusted Pork Tenderloin

Ingredients

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoons chipotle chile powder

1 1/2 teaspoons salt

4 tablespoons brown sugar

2 (3/4 pound) pork tenderloins

Directions

1.Preheat grill for medium-high heat.

2.In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.

3.Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

BBQ Pork for Sandwiches

Ingredients


1 (14 ounce) can beef broth

3 pounds boneless pork ribs

1 (18 ounce) bottle barbeque sauce

Directions

1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

3.Bake in the preheated oven for 30 minutes, or until heated through.

Ham and Potato Soup

Ingredients


3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Directions

1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

World's Best Lasagna

From: Allrecipes.com

Ingredients


1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Directions

1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3.Preheat oven to 375 degrees F (190 degrees C).

4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Beef Chili

1 lb lean ground beef 2 Tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 Tbsp cumin seeds
½ Tbsp cracked black peppercorns
1 Tbsp chili powder
1 tsp salt
½ tsp ground allspice
¼ tsp cayenne pepper
2 tsp unsweetened cocoa powder
1 Tbsp cornmeal
1 Tbsp Worcestershire sauce
1 can beef broth
1 can tomato sauce (or 2 if you prefer)
2 cans corn kernels, drained, OR 2 cups frozen corn, thawed
2 cans red kidney beans, rinsed & drained (or 3)
1 cup pimento-stuffed olives, thinly sliced
1 red or yellow bell pepper, chopped

possible toppings:

corn chips
sour cream
cheddar cheese
Tabasco sauce
avocado
lime

Brown meat, drain fat if desired, and set aside (or place in crock-pot). In a large pan, heat oil, then sauté onions and garlic till softened.

Mix seasonings in mortar and pesto to crack peppercorns and blend flavors. Then add to cooked onions. Cook 1-2 minutes.

Add cocoa, cornmeal, Worcestershire sauce and broth to pan. Bring to a simmer for a few minutes to reduce slightly. Pour into crock pot.

Add all canned foods to crock pot with meat and onion mixture. Cook on low for 8-10 hours or high for 4-5 hours.

Add olives and chopped peppers for last 35-45 minutes of cooking. Season with Tabasco if more heat is desired.

Serve with cornbread and the toppings of your choice.

Cordon Bleu Casserole

From:  Ashlee Millar

2 tablespoons butter, divided

1 pound cooked chicken breast, shredded or cut into 1-inch pieces

1/2 cup shredded swiss cheese, divided

freshly ground black pepper

1/4 cup panko bread crumbs

1 teaspoon garlic salt

1 cup half and half (I used Fat-Free half and half, and it was delicious)

4 oz prosciutto, either diced or sliced into thin strips

8 wedges The Laughing Cow Light Creamy Swiss Original Flavor (this is one full wheel of Laughing Cow cheese; I used light because we get these at Costco in a multipack, but you could use the full fat version if you want. There’s very little difference between the two).

8 ounces (1/2 box) penne pasta (I used Barilla Plus Penne, but any small pasta should be fine: shells, rotini, elbows, etc.)

1. Preheat the oven to 375 degrees. Spray a 2 1/2 quart casserole dish with non-stick cooking spray and set aside. Boil pasta in salted water until tender. Drain and set aside.

2. In a large saucepan over medium heat, cook the prosciutto and 1 tablespoon of butter until the prosciutto is heated through and crispy at the edges. Add the Laughing Cow cheese, 1/4 cup of the shredded Swiss cheese, half and half, garlic salt and pepper. When cheese is melted and smooth, cooked chicken and pasta and stir to combine. Transfer to prepared baking dish. Sprinkle remaining 1/4 cup of shredded swiss cheese over the casserole evenly.

3. Melt the remaining tablespoon of butter in a small bowl the microwave. Add the panko bread crumbs and stir to combine. Sprinkle over the top of the casserole. Bake for 10-15 minutes, until the casserole is heated through, the cheese on top is melted, and the buttered bread crumbs have crisped. Serve immediately.

Chicken Curry Stuffed Potatoes

4 med. baking potatoes
1 cup chicken broth
2 Tb. flour
1/2 tsp. curry powder
1/4 tsp. onion salt
1 Tb. oil
2 cups fresh broccoli florets or frozen cut broccoli
1/4 cup chopped red bell pepper
1 cup sour cream
2 tsp. lemon juice
1 cup chopped cooked chicken
1/2 cup. shredded cheddar cheese

Heat oven to 400. Pierce potatoes with fork. Bake at 400 for 45-55 min, or until tender.

OR

Pierce potatoes with fork; place in microwave and cook on high for 5 minutes; turn potatoes. Microwave for an additional 5- 7 minutes, or until tender. Cover to keep warm.

In a small bowl using a wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in a large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper, cook and stir 5- 7 minutes or until broccoli is crisp-tender. Reduce heat to medium. Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat for 2 minutes.

To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individual plates, spoon chicken mixture over hot potatoes. Sprinkle with cheese.

Creamy Skillet Chicken

5-6 chicken breasts
1 large can cream of chicken soup
1 1/2 cup water
1 tsp salt
2 tsp coarse pepper
1 cup flour
2 cups prepared white rice (I add 2 chicken bouillon cubes when cooking my rice to give it more flavor)

Mix flour, salt and pepper together in a shallow bowl. Dredge each chicken breast in the flour mix and place on a hot, sprayed skillet pan. Cook on medium heat. Brown chicken on both sides. In a bowl mix soup and water and pour over chicken. Cover and simmer for 30 minutes or until chicken is tender. Serve with rice. Use the cooked soup as gravy to pour over chicken and rice.

Sour Cream Halibut Steaks

2 lbs. halibut steaks
1 tsp. salt
1/4 tsp. pepper
3/4 cup light sour cream
1/4 cup dry bread crumbs
1 1/2 tsp chopped fresh chives
1/4 cup Parmesan cheese
1 tsp. paprika

Place halibut steaks close together in a sprayed shallow baking dish. Sprinkle with salt and pepper. Mix together sour cream, bread crumbs and chives and spread over steaks. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 400 for 15- 20 minutes or until fish flakes easily.

Easy Lasagna

2 lb. ground beef, cooked and drained
1 48 oz. jar spaghetti sauce
1 pkg. wide lasagna noodles
1 8 oz. sour cream
8 oz. small curd cottage cheese
1 egg
1 1/2 lb. Monterey Jack cheese

Brown and drain meat. Add sauce. Cook noodles for 10 minutes and drain. Combine in a bowl: sour cream, cottage cheese and egg. Grate cheese.

In a 9x13 inch baking dish layer 1/3 sauce, 3 noodles and 1/3 sour cream mixture, 1/3 cheese. Repeat two more times.

Bake at 350 for 30 minutes.

Roasted Chicken and Vegetables Provencal

8 small new red potatoes, quartered
1 small yellow squash, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into eights
1 (8 oz.) pkg. fresh mushrooms
1/4 cup olive oil
2 tsp. dried basil leaves
2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
3 lb. chicken breasts or chicken tenders

Heat oven to 375. In ungreased 9x113 inch baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.

In a small bowl combine oil and herbs and spices and mix well. Brush half the oil mixture on vegetables. Place chicken pieces over vegetables. Brush chicken with remaining oil mixture.
Bake at 375 for 45 minutes. Baste with pan juices; bake an additional 15-20 minutes, or until chicken in fork tender or vegetables are tender. Baste with pan juices just before serving.

Porcupine Meatballs

1 lb. ground beef
2 cups uncooked long grain rice
1 egg, slightly beaten
1 Tb. dried parsley
2 Tb. onion, finely chopped
1/2 tsp. salt
1 can condensed tomato soup
1 soup can of water
1 tsp. Worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt, dash of pepper and 1/4 cup tomato soup. Mix well. Shape into 20 small balls and place in skillet. Mix remaining soup, water and Worcestershire sauce and pour over meatballs. Bring to boil, reduce heat, cover and simmer for 40 minutes, stirring often or bake at 350 for 1 hour and 300 fo 1/2 hour.

Tuna Casserole

1/2 box small shell pasta
1 large can tuna fish, drained
1 can cream of mushroom soup
2 cups cheddar cheese
1/4 cup onion, minced
2 stalks celery, minced

In a skillet place onions and celery and a small amount of water. Cover and cook on medium until the are cooked and tender. Drain remaining water.

Boil pasta in lightly salted water. Drain. Leave pasta in pot and return to burner. Cook on medium heat and immediately add tuna, cream of mushroom soup and cheese. Stir. Add the celery and onion. Heat thoroughly, stirring constantly.

Chicken Tetrazzini

4 chicken breasts, cooked and diced
16 oz. of spaghetti, cooked
saute mushrooms in 2 Tb. of lemon juice
2 Tb. chicken broth
2 Tb. butter
1 can cream of mushroom soup
1 can of cream of chicken soup
1 pint sour cream
1-2 Tb. Tarragon
salt
pepper

Mix together. Spread into a 9x13 pan. Sprinkle with Parmesan cheese and paprika. Bake at 325 for 25-30 min.

Quiche

1/2 cup mayonaise
2 Tb. flour
2 eggs
1/2 cup milk
1/2 tsp. salt
1 1/2 cup diced ham (or bacon, crab or shrimp)
8 oz grated cheese (Swiss, Monterey or mild cheddar)
1/4 cup diced green onions
1 tsp. parsley

Mix and pour into a 9 inch frozen deep dish pie crust.

Bake 350 for 40-45 min.

Let cool 10 min.

Pizza Popover

2 lbs. hamburger
1 onion, chopped.

Brown together.

Add:
1 quart spaghetti sauce

In a 9x13 inch baking dish, add meat and sauce. Top with 2 cups cheddar cheese.

In a separate bowl mix:
4 eggs
2 cups milk
2 Tb. oil

Stir and add:

2 cups flour
1/2 tsp. salt.

Pour over meat and cheese.

Bake 375 for 40 minutes.

Corn Dogs

1 egg, beaten
1 cup milk
1/2 cup cornmeal
1/3 tsp. salt
1 cup flour
1 tsp. baking powder
1 Tb. sugar

Mix.

Cook 20 hot dog and dry.

Dip in batter. Fry (375 degrees) til brown.