Ingredients:6-8 boneless chicken breasts
12-16 slices Swiss cheese
Optional:6-8 slices of ham
2 cans cream of chicken soup (can substitute with cream of mushroom soup)
1/3 cup water
1/2 cup seasoned bread crumbs
1/4 cup melted butter
Directions:
Place chicken breasts in a greased 9x13 pan.
Top each breast with ham and 2 slices of Swiss cheese
Mix soup and water and pour over chicken and cheese (if using frozen chicken leave out water)
Sprinkle bread crumbs over the top then drizzle melted butter over bread crumbs.
Bake at 350 for 1&1/2 hours or until chicken is tender
(adapted from girlfriends on the go recipe)
Tuesday, August 23, 2011
Saturday, August 13, 2011
Salsa Chicken
Ingredients:
Chicken Breasts 3-4 depending on size
Can of corn drained
Can of black beans drained
1/3 cup sour cream
2 cups salsa mild chunky style
1 Tbsp. taco seasoning mix
Directions:
Cook in a crock pot on low for 6-8 hours. Shred Chicken.
Serve over rice, chips, or put into taco shells
Top with sour cream, lettuce, tomatoes, cheese, etc.
Chicken Breasts 3-4 depending on size
Can of corn drained
Can of black beans drained
1/3 cup sour cream
2 cups salsa mild chunky style
1 Tbsp. taco seasoning mix
Directions:
Cook in a crock pot on low for 6-8 hours. Shred Chicken.
Serve over rice, chips, or put into taco shells
Top with sour cream, lettuce, tomatoes, cheese, etc.
Sunday, June 12, 2011
Turkey Meatball and Pasta in Cream Sauce
Turkey Meatball and Pasta in Cream Sauce
From Cottage Living Magazine
This sauce is similar to the classic Alfredo, but we've lightened it with chicken broth and flavored it with mushrooms.
Prep: 20 minutes; Cook: 40 minutes.
Yield
Makes 4 to 6 servings
Cook : 1 pound dried pasta, such as rotini, or linguini cooked according to package directions.
Sauce:
3 tablespoons olive oil
1/2 cup scallions, finely minced and divided
¼ teaspoons salt, divided
1/4 teaspoon freshly ground pepper, divided
8 ounces white or shiitake mushrooms, sliced
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
2/3 cup heavy cream
Preparation
Heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Add broth; cover and simmer 10 minutes.
Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to a simmer. Add 1/2 cup Parmesan, and stir until sauce is slightly thickened.
Meatballs: (skip this part if using the frozen meatballs)
1/4 cup fine, dry breadcrumbs
1/3 cup milk
1/2 cup freshly grated Parmesan cheese
½ cup scallions
1 tsp. salt
½ tsp. pepper
1 large egg
1 pound ground turkey
2 garlic cloves, minced
3 tablespoons minced fresh flat-leaf parsley
Combine breadcrumbs and milk in a small bowl,
IN a separate bowl Combine 1/2 cup Parmesan, 1/2 cup scallions, 1 teaspoon salt, 1/2 teaspoon pepper, ground turkey, 1 egg, 2 garlic cloves and minced parsley. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.
4. PASTA: Add drained cooked pasta and sauce to pot, and toss gently to combine. Serve with additional
Parmesan.
From Cottage Living Magazine
This sauce is similar to the classic Alfredo, but we've lightened it with chicken broth and flavored it with mushrooms.
Prep: 20 minutes; Cook: 40 minutes.
Yield
Makes 4 to 6 servings
Cook : 1 pound dried pasta, such as rotini, or linguini cooked according to package directions.
Sauce:
3 tablespoons olive oil
1/2 cup scallions, finely minced and divided
¼ teaspoons salt, divided
1/4 teaspoon freshly ground pepper, divided
8 ounces white or shiitake mushrooms, sliced
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
2/3 cup heavy cream
Preparation
Heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Add broth; cover and simmer 10 minutes.
Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to a simmer. Add 1/2 cup Parmesan, and stir until sauce is slightly thickened.
Meatballs: (skip this part if using the frozen meatballs)
1/4 cup fine, dry breadcrumbs
1/3 cup milk
1/2 cup freshly grated Parmesan cheese
½ cup scallions
1 tsp. salt
½ tsp. pepper
1 large egg
1 pound ground turkey
2 garlic cloves, minced
3 tablespoons minced fresh flat-leaf parsley
Combine breadcrumbs and milk in a small bowl,
IN a separate bowl Combine 1/2 cup Parmesan, 1/2 cup scallions, 1 teaspoon salt, 1/2 teaspoon pepper, ground turkey, 1 egg, 2 garlic cloves and minced parsley. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.
4. PASTA: Add drained cooked pasta and sauce to pot, and toss gently to combine. Serve with additional
Parmesan.
Aunt Sybelle's Sloppy Joe's
Brown:
1 lb hamburger
1/2 cup chopped celery
1 medium onion chopped
Add:
1/2 cup ketchup
1 can (8oz) tomato sauce
Add to taste:
salt
pepper
parsley flakes
worcestershire sauce (1/2 tsp?)
mustard (1/2 tsp?)
Simmer.
1 lb hamburger
1/2 cup chopped celery
1 medium onion chopped
Add:
1/2 cup ketchup
1 can (8oz) tomato sauce
Add to taste:
salt
pepper
parsley flakes
worcestershire sauce (1/2 tsp?)
mustard (1/2 tsp?)
Simmer.
Tuesday, June 7, 2011
Creamy Bacon Chicken
Ingredients:
Chicken Breasts (2-6 skinless boneless)
1 (3oz) pkg precooked bacon pieces (not artificial)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup flour
Mix all ingredients together and pour over chicken.
Cooking:
Thaw and place in slow cooker on low for 6 to 8 hours.
Serve over egg noodles or rice.
Serve with vegetables or a salad.
(Adapted from girlfriends on the Go!)
Chicken Breasts (2-6 skinless boneless)
1 (3oz) pkg precooked bacon pieces (not artificial)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup flour
Mix all ingredients together and pour over chicken.
Cooking:
Thaw and place in slow cooker on low for 6 to 8 hours.
Serve over egg noodles or rice.
Serve with vegetables or a salad.
(Adapted from girlfriends on the Go!)
Thursday, May 5, 2011
Pork Tenderloin
2 (12oz) pork tenderloins
1 cup orange juice
1/3 cup soy sauce
1/4 cup olive oil
1 T fresh rosemary
3 cloves garlic, pressed
Marinate 4 hours or over night. Grill or put in 400 degree oven for 25 minutes or until done.
1 cup orange juice
1/3 cup soy sauce
1/4 cup olive oil
1 T fresh rosemary
3 cloves garlic, pressed
Marinate 4 hours or over night. Grill or put in 400 degree oven for 25 minutes or until done.
Baked Ziti
Adapted from the Biggest Loser Family Cookbook
Ingredients:
1 (14 1/2 ounce) box ziti or other pasta
1 (15 oz) fat-free ricotta or cottage cheese
2 large egg whites
8 ounces (4 cups) shredded mozzarella cheese
1/4 tsp garlic powder
Salt, Pepper, Crushed Red Pepper Flakes to taste
3 1/2 cups marinara sauce
2 Tbsp grated Parmesan cheese
1 lb mild Italian sausage (cooked)
(Makes a 13x9x2 pan)
Preparation:
Cook the noodles a few minutes less than package states, drain.
Mix ricotta or cottage cheese, egg whites, all but 1 cup of mozzarella and cooked Italian sausage.
Add garlic powder and salt, pepper, and red pepper flakes.
Stir in cooked pasta until well combined.
Spread 1 cup marinara sauce on bottom of dish. Add half the pasta over sauce. Top pasta with another 1 cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining cups sauce over the top of the pasta. Sprinkle with remaining mozzarella and Parmesan.
Cover the dish with aluminum foil and bake for 20 minutes at 400 degrees. Remove foil and bake 10 minutes longer. Makes 8 servings.
(I wasn't going to admit this, but I totally forgot to put the cottage cheese in. So, I hope it is still good. By the time I figured it out, the meals were already frozen. Sorry!)
Ingredients:
1 (14 1/2 ounce) box ziti or other pasta
1 (15 oz) fat-free ricotta or cottage cheese
2 large egg whites
8 ounces (4 cups) shredded mozzarella cheese
1/4 tsp garlic powder
Salt, Pepper, Crushed Red Pepper Flakes to taste
3 1/2 cups marinara sauce
2 Tbsp grated Parmesan cheese
1 lb mild Italian sausage (cooked)
(Makes a 13x9x2 pan)
Preparation:
Cook the noodles a few minutes less than package states, drain.
Mix ricotta or cottage cheese, egg whites, all but 1 cup of mozzarella and cooked Italian sausage.
Add garlic powder and salt, pepper, and red pepper flakes.
Stir in cooked pasta until well combined.
Spread 1 cup marinara sauce on bottom of dish. Add half the pasta over sauce. Top pasta with another 1 cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining cups sauce over the top of the pasta. Sprinkle with remaining mozzarella and Parmesan.
Cover the dish with aluminum foil and bake for 20 minutes at 400 degrees. Remove foil and bake 10 minutes longer. Makes 8 servings.
(I wasn't going to admit this, but I totally forgot to put the cottage cheese in. So, I hope it is still good. By the time I figured it out, the meals were already frozen. Sorry!)
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