8 chicken breast
2 cups plain yogurt
3 cups ritz crackers crushed
6 Tbsp. parmesan cheese
3 tsp. garlic salt
1 1/2 tsp. Italian seasoning
Mix crackers, cheese and seasonings together.
Dip chicken in yogurt then in the cracker mixture.
Place in baking dish or cookie sheet and drizzle with 4-6 Tbsp. butter.
Cover with foil for first 30 minutes and uncover for last 10-15 mins. to crisp up.
Bake at 350 for 40-45 mins. until juices run clear.
LABEL: Place on well greased cookie sheet or baking dish. THAW. Drizzle with 4-6 Tbsp. butter optional. Bake at 350 covered with foil for the first 30 mins. then uncover for the next 10-15 mins. until coating is golden and crispy. Test center of chicken to make sure it's done.
Monday, February 22, 2010
Pizza Pasta Casserole
Serves 10
Ingredients:
1 lb ground beef
1/2 large onion, chopped
1/3 tsp garlic powder
1/2 tsp italian seasoning
1 Tbsp olive oil
1 (26 oz) jar spaghetti sauce
8 oz of rotini or other shaped pasta, cooked and drained
8 oz cottage cheese
2 cups shredded mozzarella cheese, divided
4 oz sliced pepperoni
Directions:
Brown ground beef, onion, galic and seasoning in oil. Drain. Stir in pasta & spaghetti sauce & 1 cup of the mozzarella cheese. Layer mixture with cottage cheese in a greased 9x13 pan or 2 square pans. Sprinkle with the remaining mozzarella. Top with pepperoni. Cover and freeze up to 3 months.
Label: Thaw in refrigerator overnight and bake at 350 for 35-40 mins, till hot.
Ingredients:
1 lb ground beef
1/2 large onion, chopped
1/3 tsp garlic powder
1/2 tsp italian seasoning
1 Tbsp olive oil
1 (26 oz) jar spaghetti sauce
8 oz of rotini or other shaped pasta, cooked and drained
8 oz cottage cheese
2 cups shredded mozzarella cheese, divided
4 oz sliced pepperoni
Directions:
Brown ground beef, onion, galic and seasoning in oil. Drain. Stir in pasta & spaghetti sauce & 1 cup of the mozzarella cheese. Layer mixture with cottage cheese in a greased 9x13 pan or 2 square pans. Sprinkle with the remaining mozzarella. Top with pepperoni. Cover and freeze up to 3 months.
Label: Thaw in refrigerator overnight and bake at 350 for 35-40 mins, till hot.
Friday, February 19, 2010
Grandpa's Chicken
GRANDPA'S CHICKEN
This was my dad's favorite so we had to give it his name....it was one of the first meals I ever learned to make as a kid :)
- 4-6 skinless, boneless chicken breast (they don't have to be boneless if you'd rather not - plus some in our family prefer thighs and legs so.....)
- 1 1/2 (1 ounce) packages dry onion soup mix (lipton is the best)
- 1 (10 fluid ounce) bottle Russian-style salad dressing (sometimes it's hard to find - I have substituted Catalina before but it's not as good).
- 2 cups apricot preserves
Directions
- Preheat oven to 350 degrees
- Place the chicken pieces in a casserole dish. Mix the soup mix, dressing and jam together - pour over the chicken.
- Cover dish and bake (thawed) for 1 hour in preheated oven. Frozen would be more. 1 1/2 hours????
- I'm sure you could crock-pot it too if you'd prefer.
Our favorite side is funeral potatoes. But as much as I love you all I'm not making that for everyone in the group ;) Rice is good too.
Thursday, February 18, 2010
Sweet and Sour Chicken - Crockpot
4 boneless, skinless, chicken breasts, cubed or whole
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar
Mix ketchup, vinegar and brown sugar. Pour over chicken. Freeze in bag. Bake in crockpot on low 6 hours or in oven on 350 for about 45 minutes. Serve with rice.
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar
Mix ketchup, vinegar and brown sugar. Pour over chicken. Freeze in bag. Bake in crockpot on low 6 hours or in oven on 350 for about 45 minutes. Serve with rice.
Chicken Enchiladas
2 cups chopped cooked chicken
1 cup sour cream
1 cup chopped onion
2 tablespoons of butter
1/4 teaspoon salt
4 cups shredded monterey jack cheese
10 flour tortillas
1 can of mild enchilada sauce
Green onions to garnish, chopped
Combine chicken and sour cream. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cups of cheese to chicken mixture. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in pan. Pour can of enchilada sauce over enchiladas and sprinkle top with remaining shredded cheese.
LABEL: Thaw completely. Bake uncovered at 350 for 20-30 minutes.
1 cup sour cream
1 cup chopped onion
2 tablespoons of butter
1/4 teaspoon salt
4 cups shredded monterey jack cheese
10 flour tortillas
1 can of mild enchilada sauce
Green onions to garnish, chopped
Combine chicken and sour cream. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cups of cheese to chicken mixture. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in pan. Pour can of enchilada sauce over enchiladas and sprinkle top with remaining shredded cheese.
LABEL: Thaw completely. Bake uncovered at 350 for 20-30 minutes.
Greek-inspired Phyllo Wraps
THIS RECIPE IS FROM MY GREAT SISTER-IN-LAW APRIL MCKAY ANDERSON. SHE IS FILLING IN FOR MELISSA R. THIS MONTH :) - MELISSA M.
Greek-inspired Phyllo Wraps
3 T olive oil
1 c onion, diced
2 t garlic minced
1 ¼ lb ground turkey
½ c red bell pepper, diced
2 T lemon juice
1 T oregano
½ t kosher salt
½ t cinnamon
½ t nutmeg
½ t pepper
¼ c scallions, chopped
4 oz. feta cheese, crumbled
16 sheets phyllo pastry
¾ c olive oil
Dill sprigs optional
Heat oil over medium heat, sauté onion 3 min. Add garlic; sauté 1 min. Stir in turkery and cook until browned (5 min). Add bell pepper, lemon juice and seasonings; cook 1 min. Remove from heat, spoon off any excess fat, and cool 5 min. Stir in scallions and feta.
Preheat oven to 425.
To assemble wraps: brush one phyllo sheet with oil; add a dill sprig, if desired. Top with second phyllo sheet; brush with oil. Spoon ½ cup turkey mixture on a short end, leaving a one inch margin. Fold sides over mixture, then roll. Place wrap seam side down on baking sheet lined with foil or parchment; brush with oil. Repeat with remaining turkey, phyllo, and oil.
Bake 15 minutes, or until browned. Let stand 5 minutes to cool.
Label- Place frozen wraps on baking sheet lined with foil or parchment paper, then bake in a preheated 425 oven for 20 minutes, or until browned. Let wraps stand for 5 minutes before serving.
Greek-inspired Phyllo Wraps
3 T olive oil
1 c onion, diced
2 t garlic minced
1 ¼ lb ground turkey
½ c red bell pepper, diced
2 T lemon juice
1 T oregano
½ t kosher salt
½ t cinnamon
½ t nutmeg
½ t pepper
¼ c scallions, chopped
4 oz. feta cheese, crumbled
16 sheets phyllo pastry
¾ c olive oil
Dill sprigs optional
Heat oil over medium heat, sauté onion 3 min. Add garlic; sauté 1 min. Stir in turkery and cook until browned (5 min). Add bell pepper, lemon juice and seasonings; cook 1 min. Remove from heat, spoon off any excess fat, and cool 5 min. Stir in scallions and feta.
Preheat oven to 425.
To assemble wraps: brush one phyllo sheet with oil; add a dill sprig, if desired. Top with second phyllo sheet; brush with oil. Spoon ½ cup turkey mixture on a short end, leaving a one inch margin. Fold sides over mixture, then roll. Place wrap seam side down on baking sheet lined with foil or parchment; brush with oil. Repeat with remaining turkey, phyllo, and oil.
Bake 15 minutes, or until browned. Let stand 5 minutes to cool.
Label- Place frozen wraps on baking sheet lined with foil or parchment paper, then bake in a preheated 425 oven for 20 minutes, or until browned. Let wraps stand for 5 minutes before serving.
Wednesday, February 17, 2010
Yankee Doodle Stew
¼ cup flour
2 lb. boneless beef chuck roast, cut into
1-inch pieces
3 Tbsp. Cooking oil
4 cups water
½ cup chopped onion
1 clove garlic, minced
2 bay leaves
2 tsp. Worcestershire sauce
1 tsp. Sugar
1 tsp. Lemon juice
½ tsp. Salt
½ tsp. Pepper
½ tsp. Paprika
Dash ground allspice
6 small new potatoes, halved
6 medium carrots, quartered
1 lb. frozen small whole onions
2 Tbsp. Cold water
1 Tbsp. Flour
¼ cup apple, grape or cranberry juice
(optional)
1. Place the ¼ cup flour in a plastic bag. Add the meat pieces, shaking to coat. In a 4-quart Dutch oven, brown meat, one third at a time, in hot oil. Drain well. Return all the meat to the Dutch oven. Add the 4 cups water, chopped onion, garlic, and bay leaves. Stir in the Worcestershire sauce, sugar, lemon juice, salt, pepper, paprika, and allspice. Bring to boil. Cover and simmer for 1 1/2 to 2 hours until meat is tender.
2. Add the potatoes, carrots, and frozen whole onions to Dutch oven. Return to boiling. Cover and simmer for 20-30 minutes until vegetables are tender. Discard bay leaves.
3. To thicken, mix 2 Tbsp. cold water and 1 Tbsp. flour in a small bowl until smooth. Stir into Dutch oven mixture, cook and stir until thickened and bubbly. Add optional apple, grape or cranberry juice.
Serves 6-8
May cook in slow cooker – 10-12 hours on low, 5-6 hours on high.
By Dee Bianucci
2 lb. boneless beef chuck roast, cut into
1-inch pieces
3 Tbsp. Cooking oil
4 cups water
½ cup chopped onion
1 clove garlic, minced
2 bay leaves
2 tsp. Worcestershire sauce
1 tsp. Sugar
1 tsp. Lemon juice
½ tsp. Salt
½ tsp. Pepper
½ tsp. Paprika
Dash ground allspice
6 small new potatoes, halved
6 medium carrots, quartered
1 lb. frozen small whole onions
2 Tbsp. Cold water
1 Tbsp. Flour
¼ cup apple, grape or cranberry juice
(optional)
1. Place the ¼ cup flour in a plastic bag. Add the meat pieces, shaking to coat. In a 4-quart Dutch oven, brown meat, one third at a time, in hot oil. Drain well. Return all the meat to the Dutch oven. Add the 4 cups water, chopped onion, garlic, and bay leaves. Stir in the Worcestershire sauce, sugar, lemon juice, salt, pepper, paprika, and allspice. Bring to boil. Cover and simmer for 1 1/2 to 2 hours until meat is tender.
2. Add the potatoes, carrots, and frozen whole onions to Dutch oven. Return to boiling. Cover and simmer for 20-30 minutes until vegetables are tender. Discard bay leaves.
3. To thicken, mix 2 Tbsp. cold water and 1 Tbsp. flour in a small bowl until smooth. Stir into Dutch oven mixture, cook and stir until thickened and bubbly. Add optional apple, grape or cranberry juice.
Serves 6-8
May cook in slow cooker – 10-12 hours on low, 5-6 hours on high.
By Dee Bianucci
Fiesta Chicken Pasta Salad
Salad:
4 cups uncooked rainbow Rotini pasta
1 lb. chicken breast strips
1 pkg. taco seasoning mix
1 Tbl. olive oil
1 11-ounce can mexi corn
1 15-ounce can black beans drained and rinsed
Dressing:
1/2 cup fresh orange juice
1/4 cup olive oil
1/4 cup sour cream
3 Tbl. fresh lime juice
1 tsp. sugar
1/4 tsp. ground cumin
1/8 tsp. salt
1 cup loosely packed fresh cilantro leaves
1 can chopped grean chiles
1. Thaw sauce.
2.Cook pasta. Rinse with cool water and drain well.
3. In a serving bowl toss cooked rotini and chicken sauce. Serve warm or cold. Garnish with lime wedges.
4 cups uncooked rainbow Rotini pasta
1 lb. chicken breast strips
1 pkg. taco seasoning mix
1 Tbl. olive oil
1 11-ounce can mexi corn
1 15-ounce can black beans drained and rinsed
Dressing:
1/2 cup fresh orange juice
1/4 cup olive oil
1/4 cup sour cream
3 Tbl. fresh lime juice
1 tsp. sugar
1/4 tsp. ground cumin
1/8 tsp. salt
1 cup loosely packed fresh cilantro leaves
1 can chopped grean chiles
1. Thaw sauce.
2.Cook pasta. Rinse with cool water and drain well.
3. In a serving bowl toss cooked rotini and chicken sauce. Serve warm or cold. Garnish with lime wedges.
Tuesday, February 16, 2010
Breaded Pork Chops
4 large eggs
1 T + 2 t Dijon mustard
1 T + 2 t chopped fresh herb
8 bone-in pork chops (3 - 3 1/2 pounds)
2 c plain dried breadcrumbs
coarse salt and ground pepper
1/2 c olive oil
In a medium bowl, whisk together eggs, mustard, and herb and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops
Label: Heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 3 teaspoons oil; brush on both sides. Place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.
1 T + 2 t Dijon mustard
1 T + 2 t chopped fresh herb
8 bone-in pork chops (3 - 3 1/2 pounds)
2 c plain dried breadcrumbs
coarse salt and ground pepper
1/2 c olive oil
In a medium bowl, whisk together eggs, mustard, and herb and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops
Label: Heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 3 teaspoons oil; brush on both sides. Place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.
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