Easy Chicken Dinner

Ingredients:

1 tablespoon olive or vegetable oil
1 teaspoon finely chopped garlic
4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (12 ounces) chicken gravy
1 bag (1 pound) Green Giant Select frozen broccoli, carrots and cauliflower. 
1/2 cup halved grape or cherry tomatoes

1. In 12 inch skillet, heat oil over medium heat. add garlic; cook 1 to 2 minutes, stirring frequently.
Sprinkle chicken with salt and pepper; add to skillet.
Cook 15 to 20 minutes, turning once, until chicken is no longer pink in the center.
Remove chicken from skillet (cover).

2. In same skillet, mix gravy, frozen vegetables and tomatoes. Cover and cook 6 to 8 minutes or
until vegetables are crisp-tender.

3. Return chicken to skillet; cover and simmer about 2 minutes or until chicken is thoroughly heated.

I obviously didn't use any tomatoes but only because they were SO expensive. One tiny basket was four bucks!
So we went without but it still tasted delicious.
Even my one year old dug in!
Enjoy!

Bacon Wrapped Chicken

6 Boneless chicken breasts, halved
12 pieces bacon
1 can cream of mushroom soup (or Cream of chicken)
1 cup sour cream

wrap 1 slice of bacon around each of the 12 pieces of chicken and lay in casserole dish. Mix mushroom soup and sour cream; spoon over top of chicken. Cover with foil and bake at 300 for 2 1/2 hours. Take foil off and let brown on top, about 15 minutes.

Hot Rolls

1/4 c sugar
1/4 c oil or melted shortening
1 tsp salt
1 egg
1/2 c boiling water
1 pkg yeast, dissolved in 1/2 c lukewarm water
3 c flour

Put sugar, oil, salt, and egg in a bowl; mix. Add boiling water to preceding mixture, them add yeast and 3 cups flour. Let rise 45 minutes. Form into rolls; let rise again. Bake at 350 till brown.

Betty Cowdell

Manicotti

This has become our favorite manicotti, it is so much easier than dealing with those darn shells!

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Three-Cheese-Manicotti

Cake mix cookies!

These are always delicious!

1 cake mix - any kind
2 eggs
1/3 cup oil
1 - 2 Tablespoons water (as needed for dough to hold together)
Any baking chips

Mix all ingredients and bake on a cookie sheet at 350 for 11 - 13 minutes!

My last combo was a white cake mix and mint chocolate chips. Yummy!

Pesto Ravioli

This is great for kids' lunch.

2 T. olive oil

1 yellow bell pepper, sliced thinly

1/2 cup shredded carrots (or buy pre-packed carrot strings)

1 1/2 cups chicken broth

1-9oz. package cheese filled ravioli

1/4 c. pesto

4 T. grated parmesan cheese

Saute pepper and carrots in oil over medium heat until tender. Set aside. Boil ravioli over medium heat until cooked. Add cooked ravioli, vegetables, and 1/4 c. of the broth together and toss with pesto and grated parmesan.

Chicken Cordon Bleu

I found this one on allrecipes.com. It's fabulous, and not as hard as it looks!

Ingredients:

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 Tbsp all-purpose flour
1 tsp. paprika
6 Tbsp. butter
1/2 cup dry white wine (I use white cooking wine)
1 tsp. chicken bouillon granules
1 Tbsp. cornstarch
1 cup heavy whip cream

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine andn bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Sweet Potato Casserole

3 lbs. sweet potatoes

1/2 c. butter (1 stick)

1 c. sugar

2 eggs

1 1/2 t. vanilla

1/2 c. milk

Topping:

1 c. brown sugar

1/3 c. flour

1/3 c. softened butter

1 c. chopped nuts

Boil (or bake) potatoes with skin on until soft. Peel and mash with mixer until smooth. Mix butter, sugar, eggs, vanilla, and milk to mashed up potatoes. Pour into 9x13 inch pan. Mix topping ingredients (will be crumbly). Sprinkle on top of potato mixture. Bake at 350 for 30 to 40 minutes, should be nicely browned. Cool for 15 minutes before serving.

Southwestern Chili

Ingredients:

1 bell pepper, chopped
1 fresh chili pepper, chopped
2 yellow onions, diced
2 stalks of celery, diced
3 cloves garlic, minced
3 tablespoons olive oil

Saute until tender, then add:

1-15 oz can black beans
2-15 oz can white beans
1-15 oz can diced tomatoes with juice
1 lb pre-cooked ground beef (you could do cooked and shredded chicken as well)
1 can corn
1/2 can chicken or beef broth
1 tsp basil
1 Tbsp chili powder
3 tsp cumin
Salt and pepper to taste

Cover and simmer for two hours. Garnish with green onions, grated cheese, and sour cream.

Shredded Beef Burritos

Place the following in your slow cooker for 8-10 hours on low:

One cross rib roast
One package taco seasoning
8 oz. tomato sauce
Small can green chilies
One can green enchilada sauce

Shred the meat with two forks. (It will not shred well if it is not cooked long enough)

Fill tortillas with the meat and your favorite toppings:

Tortillas
Tomatoes
Whole kernel corn
Green onions
Cheese
Avocados
Lettuce

Broccoli Cream Cheese and Chicken Casserole

6-7 chicken breasts boiled and cubed
3 bunches broccoli buds (I use a frozen package of broccoli florets)
2-8 ounce packages of cream cheese
3 cups milk
2 tsp salt*
1 tsp garlic salt*
1 cup parmesan cheese

*This may make it a tad salty for you, so you may want to add less.*

Mix cream cheese, milk, salt, and garlic salt. Bring to boil and stir until smooth (or semi-smooth). Layer in 9 X 13 pan all broccoli, 1/2 sauce, all chicken, remainder of sauce. Top with parmesan cheese. Bake at 350 for 20-25 minutes (or longer). Allow to sit until it thickens a bit.

Applesauce Cookies and Cream Cheese Frosting

4 c flour
1 t salt
1 t cinnamon
1 t cloves
1 c shortening
2 c sugar
2 t soda
2 c applesauce
2 eggs

Cream shortening, add sugar, gradually add flour and dry ingredients. Add applesauce and eggs. Bake at 375 degrees for 10-15 minutes.

Cream Cheese Frosting:

2-8 ounce packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 tsp vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in refrigerator after use.

Blender Rolls

So Easy! I am a big fan of whole wheat. However, using 100% whole wheat flour in bread makes it way too dense. So, for this recipe I use 1/2 white flour and 1/2 wheat flour.

Put in Blender:

2 1/2 c. warm water

1 cube melted butter (1/2 cup)

1/2 c. sugar

2 t. salt

2 eggs beaten

Turn on blender for 1 minute, then add 1 1/2 T. yeast. Mix well in blender. Pour mixture over 7 c. flour. Stir with a wooden spoon. Cover and let rise 1 to 3 hours. Divide in half and roll out each half into a circle. Cut into triangles and roll. Place on baking sheet and let rise for 45 minutes. Bake at 400 for 8 to 10 minutes. Brush with butter.

Oh Henry Bars

1 cup sugar
1 cup Karo Syrup
1 cup peanut butter
5 1/2 cups Rice Krispies

Frosting:
1 cup milk chocolate chips
1 cup butterscotch chips

Bring sugar and Karo Syrup to boil, stirring constantly. Remove from heat and stir in peanut butter. Slowly stir in Rice Krispies. Spread in pan. Melt together chocolate and butterscotch chips. Spread over top of Rice Krispies. Allow to cool and cut into squares.

Yellow Bread

1 large instant vanilla pudding mix
1 yellow cake mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp. vanilla
1 tsp. almond extract

Combine all and mix well.

Combine 1/2 cup sugar and 2 T cinnamon. Spray pan with Pam. Sprinkle bottom of two loaf pans with 1/3 cinnamon mix. Pour cake mix into loaf pans and sprinkle with remaining cinnamon mixture. Bake @ 350 for 40 minutes (or until toothpick comes out clean).

Pecan Pumpkin Cake

2 - 15oz. cans pumpkin

12oz. evaporated milk

1 c. sugar

3 eggs

1 tsp. vanilla

1 pkg. yellow cake mix

1 c. butter - melted

1 1/2 c. chopped pecans

Mix together pumpkin, milk, and sugar. Then add eggs and vanilla. Mix well. Pour into a greased 9x13 pan lined with wax paper. Sprinkle with dry cake mix, drizzle with butter, then sprinkle with pecans.

Bake at 350 for 1 hour.

Cool completely on wire rack.

Invert on serving tray.

Topping:

8 oz. cream cheese

1 1/2 powdered sugar

1 tsp. vanilla

12 oz. cool whip

Beat cream cheese, powdered sugar, and vanilla together. Mix in cool whip.

Pumpkin Bundt Cake

1 pkg yellow cake mix
1 sm. instant butterscotch pudding
4 eggs
1/4 c. water
1/4 c. vegetable oil
1 cup canned pumpkin
2 tsp. pumpkin pie spice

Combine all ingredients and mix well. Pour into greased and floured bundt pan. Bake at 350 for 50-55 minutes. Cool in pan before removing to wire rack. Serve with whipping cream.

Breakfast Casserole

Two words: Dee. Lish.
Two more words: Fat. Enning.

1 pkg. frozen shredded hashbrowns
4 eggs
1 c milk
shredded cheese
cooked and diced or crumbled meat (sausage, ham, bacon)

Spread hashbrowns in 9 X 13 pan. Poor some melted margarine or butter on top. Add cooked meats. Mix together eggs and milk. Pour over all, and top with shredded cheese. Cook at 350 degrees for approximately 30 minutes, or until knife comes out clean (I usually have to cook it a bit longer.)

Cilantro Rice

3 cups water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 onion, minced
3 cups rice

Blend cilantro, chilies, and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered for 30 minutes. (This makes a large batch, but it freezes great and is so good with other Mexican-style meals.)

Cafe Rio Insipired Chicken Salad

The dressing tastes EXACTLY like Cafe Rio's...seriously. I had their dressing and this dressing next to eachother and tasted them at the same time! The chicken doesn't taste the same, but it is de. lish. And oh-so-easy!! Here goes:

Dressing:

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (green, tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove of garlic
juice of 1 lime
1 jalapeno (use the seeds too, if you like it spicy). I substitute a few drops of green tobasco.
Blend all ingredients and refrigerate.

Chicken:

1 small bottle Kraft Zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
5 lbs boneless, skinless chicken breast (I never use that much though)

Cook all together in a crock pot for four hours; shred meat and cook one additional hour.

Put over lettuce
Top with black beans, cheese, cilantro rice (optional, recipe to be added later), guacamole, salsa, etc.

Bacon-Feta Stuffed Chicken

**This comes straight from Liz S.'s house (literally), and she says it's good, so I'm adding it for her, and for YOU.**

4 boneless skinless chicken breasts
1/4 c. crumbled cooked bacon
1/4 c. crumbled Feta cheese
1/2 t. salt
1/4 t. pepper
1 T. pepper
2 (14.5 oz) cans diced tomatoes
1 T. dried basil

Carefully cut a pocket in each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil. Drain 1 can of tomatoes, discarding juice; add to the skillet with the undrained can of tomatoes. Sprinkle with basil. Cover and simmer for 10 minutes. Uncover; simmer 5 minutes longer or until the chicken is no longer pink and the tomato mixture is thickened. Yield: 4 servings.

Stuffed Flank Steak

Mmmmm, Blue Cheese and red meat! Need I say more?

1 flank steak-1.5 to 2 pounds

1 package frozen chopped spinach, thawed and squeezed dry

1/2 c. crumbled blue cheese...or more!

1 jar (7 oz.) roasted red peppers, drained and chopped

2 tablespoons seasoned dry bread crumbs

1 egg yolk

3/4 teaspoon garlic salt

3/4 teaspoon ground black pepper

1 tablespoon olive oil

Heat oven to 425F. Starting at a long side, slice steak like a "book" and open it up. In medium sized bowl combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and pepper. Season steak with remaining salt and pepper. Press cheese filling into steak leaving a 1-inch border on all sides. Roll up steak beginning on a short side. Tuck any loose filling back into ends. Tie steak with cotton twine at two inch intervals to secure. Rub outside with oil and sprinkle with garlic salt and pepper. Roast at 425F for 35 minutes, then increase heat to broil and broil for 10 minutes turning once. Let meat rest for 15 minutes before serving.

Butternut Squash Soup with Sage and Parmesan Croutons

Yummy fall soup! To save myself a lot of time I peel and cube the squash the night before and then I can throw this soup together in about 20 minutes. It is sooooo good!

Butternut Squash Soup:

1 3-pound butternut squash- peeled, seeded, and cut into 1 inch cubes (5 to 6 cups)

3 tablespoons olive oil

3 tablespoons kosher salt

pinch of freshly ground black pepper

1 tablespoon butter

1 large yellow onion-diced

3 stalks celery - chopped

1 tablespoon chopped fresh sage (about 6 large leaves) YOU MUST USE FRESH SAGE

6 cups chicken broth

1/2 cup freshly grated parmesan

Preheat oven to 400 F. In a large bowl, toss the squash with 2 tablespoon of the olive oil, 2 teaspoons of the salt, and pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn cubes over and continue roasting for another 10 to 15 minutes; set aside.

In a large stockpot, heat the butter and remaining oil over medium heat. Add onion, celery, sage, and saute, stirring occasionally until the vegetables are translucent and tender. Add the squash, broth, and remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with parmesan and Sage and Parmesan Croutons.

Sage and Parmesan Croutons:

3 ounces rustic white bread- torn into 24 1-inch pieces.

1 large clove garlic - minced.

1 tablespoon finely chopped fresh sage (about 6 large leaves)

3 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons finely grated parmesan.

Preheat oven to 375F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.