This is so EASY and QUICK and YUMMY! It is one of Tanner and Kenzie's favorites!
Hellman's Paremsan Crusted Chicken:
http://www.hellmanns.com/recipes/detail/32658/1/parmesan-crusted-chicken
Tuesday, August 23, 2011
Friday, August 19, 2011
Fettucine with Chicken
This is definitely a 20-minute meal
1 9 ounce package of refrigerated red pepper fettucine (or i've even just used the regular from a box)
1/4 of a 7 ounce jar oil packed sun dried tomato strips or pieces (1/4 cup)
1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
8 ounces package skinless, boneless chicken breast strips (stir-fry strips)
2 tablespoons oil oil
1/2 cup finely shredded parmesan, romano or asiago cheese (2 ounces)
freshly ground black pepper
1) Using kitchen scissors, cut fettucine strands in half. Cook fettucine in lightly salted boiling water according to package directions; drain. Return fettucine to hot pan.
2) Meanwhile, drain tomatoes, reserving 2 tablespoons of the oil from the jar. Set drained tomatoes aside. In a large skillet, heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining 1 tablespoon reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.
3) Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettucine; toss gently to combine. Sprinkle servings with cheese and season to taste with pepper. (* i add some lemon juice as well.)
1 9 ounce package of refrigerated red pepper fettucine (or i've even just used the regular from a box)
1/4 of a 7 ounce jar oil packed sun dried tomato strips or pieces (1/4 cup)
1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
8 ounces package skinless, boneless chicken breast strips (stir-fry strips)
2 tablespoons oil oil
1/2 cup finely shredded parmesan, romano or asiago cheese (2 ounces)
freshly ground black pepper
1) Using kitchen scissors, cut fettucine strands in half. Cook fettucine in lightly salted boiling water according to package directions; drain. Return fettucine to hot pan.
2) Meanwhile, drain tomatoes, reserving 2 tablespoons of the oil from the jar. Set drained tomatoes aside. In a large skillet, heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining 1 tablespoon reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.
3) Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettucine; toss gently to combine. Sprinkle servings with cheese and season to taste with pepper. (* i add some lemon juice as well.)
Chicken Penne Pasta With Tomato Cream Sauce
this one isn't a "weekly" one bc a bit more involved, but yummy and makes enough for 8. (fantastic to freeze leftovers and STOCK UP).
1/4 cup olive oil plus 1 tbsp olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary/salt and pepper to taste
4 to 6 chicken breasts, skin removed
1 28 ounce can italian tomatoes
1 tbsp butter
1 small onion chopped
1 cup whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
1 pound penne pasta
freshly grated parmesan cheese
minced fresh chives
In a 13x9 inch baking dish, mix 1/4 cup of the olive oil, garlic and the rosemary. Salt and pepper the chicken breasts, and place in the marinade, turning to coat. Cover the dish and refrigerate 4 hrs or overnight, turning occasionally.
Drain the tomatoes, remove the seeds and chop into bite size pieces. In a heavy large saucepan, melt the butter with the remaining tablespoon of oil over medium heat. Add the onion, sauteing 6 to 8 minutes or until translucent. Add the t omatoes. Cook the vegetables, stirring frequently, for about 25 minutes or until almost no liquid remains in the pan. Add the cream, vodka, and red pepper. Boil about 2 minutes or until thickened. Season the mixture with salt and pepper as needed. (The sauce can be prepared one day ahead if covered and refrigerated.) Remove the breasts from the marinade, and place on a hot barbeque grill. Cook the chicken over medium-high heat for 10-12 minutes, turning occasionally until thoroughly cooked. Cool the chicken and cut into bite-sized pieces. Set aside.
In a large pot of boiling salted water, cook the penne pasta, stirring occasionally until tender but firm to bite. Drain well, and place in a large bowl. Add the chopped chicken to the sauce and reheat to a simmer. Pour the sauce and chicken over the pasta and toss well. Sprinkle with Parmesan cheese and chives before serving. Makes 8 servings.
1/4 cup olive oil plus 1 tbsp olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary/salt and pepper to taste
4 to 6 chicken breasts, skin removed
1 28 ounce can italian tomatoes
1 tbsp butter
1 small onion chopped
1 cup whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
1 pound penne pasta
freshly grated parmesan cheese
minced fresh chives
In a 13x9 inch baking dish, mix 1/4 cup of the olive oil, garlic and the rosemary. Salt and pepper the chicken breasts, and place in the marinade, turning to coat. Cover the dish and refrigerate 4 hrs or overnight, turning occasionally.
Drain the tomatoes, remove the seeds and chop into bite size pieces. In a heavy large saucepan, melt the butter with the remaining tablespoon of oil over medium heat. Add the onion, sauteing 6 to 8 minutes or until translucent. Add the t omatoes. Cook the vegetables, stirring frequently, for about 25 minutes or until almost no liquid remains in the pan. Add the cream, vodka, and red pepper. Boil about 2 minutes or until thickened. Season the mixture with salt and pepper as needed. (The sauce can be prepared one day ahead if covered and refrigerated.) Remove the breasts from the marinade, and place on a hot barbeque grill. Cook the chicken over medium-high heat for 10-12 minutes, turning occasionally until thoroughly cooked. Cool the chicken and cut into bite-sized pieces. Set aside.
In a large pot of boiling salted water, cook the penne pasta, stirring occasionally until tender but firm to bite. Drain well, and place in a large bowl. Add the chopped chicken to the sauce and reheat to a simmer. Pour the sauce and chicken over the pasta and toss well. Sprinkle with Parmesan cheese and chives before serving. Makes 8 servings.
Thursday, August 18, 2011
Parmesan Ritz Chicken
3/4 cup crushed Ritz crackers (almost 1 sleeve, or 16 crackers)
1/2 cut grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup butter or margarine, melted
4 chicken breasts
Combine crackers, cheese and spices. Roll chicken breasts in melted butter, then in the seasoned crumbs. Place chicken breasts skin side up and thick edges toward the outside of buttered baking dish. Sprinkle on any remaining crumbs. Bake in oven at 350 degrees for 50 minutes to 1 hour, depending on the size of the breasts. Enjoy with a veggie, potatoes, fruit salad or a side of pasta with marinara. Also good to make this recipe as tenderloins to top off a green salad.
1/2 cut grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup butter or margarine, melted
4 chicken breasts
Combine crackers, cheese and spices. Roll chicken breasts in melted butter, then in the seasoned crumbs. Place chicken breasts skin side up and thick edges toward the outside of buttered baking dish. Sprinkle on any remaining crumbs. Bake in oven at 350 degrees for 50 minutes to 1 hour, depending on the size of the breasts. Enjoy with a veggie, potatoes, fruit salad or a side of pasta with marinara. Also good to make this recipe as tenderloins to top off a green salad.
Chicken Pot Pie
3 chicken breasts (sometimes i put in 4 if they are the smaller frozen ones)
2 cans of cream of potato soup
bag of frozen veggies (peas, carrots, green beans)
thyme (don't know exact measurement but i sprinkle on top and stir in)
1/2 cup milk
1 box pillsbury pie crust (2 come in a box)
boil chicken breasts and shred
cook frozen veggies stovetop in water for 5 minutes to soften...add salt and pepper
combine shredded boiled chicken, veggies, 2 cans of potato soup, little bit of thyme sprinkled in, and 1/2 cup of milk
lay 1 crust at bottom of sq (or round- whatever you want) baking dish (coated with cooking spray)
add mixture on top (chix, veggies, etc)
lay other crust on top of that and tuck so it fits
poke holes with fork
bake at 375 for 40 minutes (want the crust to be golden on top)
2 cans of cream of potato soup
bag of frozen veggies (peas, carrots, green beans)
thyme (don't know exact measurement but i sprinkle on top and stir in)
1/2 cup milk
1 box pillsbury pie crust (2 come in a box)
boil chicken breasts and shred
cook frozen veggies stovetop in water for 5 minutes to soften...add salt and pepper
combine shredded boiled chicken, veggies, 2 cans of potato soup, little bit of thyme sprinkled in, and 1/2 cup of milk
lay 1 crust at bottom of sq (or round- whatever you want) baking dish (coated with cooking spray)
add mixture on top (chix, veggies, etc)
lay other crust on top of that and tuck so it fits
poke holes with fork
bake at 375 for 40 minutes (want the crust to be golden on top)
Aunt Suzi's Brisket
Aunt Suzi's Brisket (Southern Living January '03)
Prep 10 minutes, bake 4 hours
Servings: 6
3/4 cup firmly packed dark brown sugar (I reduce to 1/2 cup)
3/4 cup chili sauce
3/4 ketchup
1/2-3/4 envelope dry onion soup mix (i use the whole package)
1 bottle beer (best with a darker beer)
1 3-4 lb beef brisket
15 small red potatoes
1 1/2 lb baby carrots
1. Preheat oven to 325. Stir together first 4 ingredients; gently
stir in beer.
2. Place brisket, fat side up, in a large Dutch oven or roasting pan;
pierce several times with a fork. Arrange potatoes & carrots evenly
around brisket; then pour beer mixture evenly over it all.
3. Bake, covered at 325 for 3 1/2 hours, basting occasionally with
sauce. Remove from oven and let brisket stand in pan, uncovered, 20
minutes. Remove brisket and cut into slices. Return slices to pan
with potatoes and carrots.
4. Bake, uncovered, 30 more minutes or until tender (I think it
usually takes longer than 30 minutes - I just try it and give it a
little more time if it's not quite tender yet).
Prep 10 minutes, bake 4 hours
Servings: 6
3/4 cup firmly packed dark brown sugar (I reduce to 1/2 cup)
3/4 cup chili sauce
3/4 ketchup
1/2-3/4 envelope dry onion soup mix (i use the whole package)
1 bottle beer (best with a darker beer)
1 3-4 lb beef brisket
15 small red potatoes
1 1/2 lb baby carrots
1. Preheat oven to 325. Stir together first 4 ingredients; gently
stir in beer.
2. Place brisket, fat side up, in a large Dutch oven or roasting pan;
pierce several times with a fork. Arrange potatoes & carrots evenly
around brisket; then pour beer mixture evenly over it all.
3. Bake, covered at 325 for 3 1/2 hours, basting occasionally with
sauce. Remove from oven and let brisket stand in pan, uncovered, 20
minutes. Remove brisket and cut into slices. Return slices to pan
with potatoes and carrots.
4. Bake, uncovered, 30 more minutes or until tender (I think it
usually takes longer than 30 minutes - I just try it and give it a
little more time if it's not quite tender yet).
Taco Pie
It is not a glamorous dish, but it is easy, yummy comfort food that makes an extra dinner to freeze!
Ingredients:
2 lbs lean ground beef
2 taco seasoning packets
2 cans refried beans
½ cup chopped onion
4 cups grated sharp cheddar cheese
½ bag tortilla chips
2 deep dish pie crusts
Instructions:
Bake pie crusts according to instructions on the package.
Chop onions. Brown meat with onion. Drain meat. Add taco seasoning and water per instructions on packet. Simmer beef for 15 – 30 mins until all water simmers out.
Crush tortilla chips and grate cheese.
Assemble taco pie using the following layers:
1. Refried beans
2. Meat
3. Shredded Cheese
4. Light layer of crushed tortilla chips
5. Refried beans
6. Meat
7. Shredded Cheese on top
Bake at 350˚ for 20 – 25 minutes. If refrigerated prior to baking, bake for 30 – 35 minutes.
The pies can be made 24 hours ahead of time and/or can be frozen prior to baking. They store and freeze well.
Note: These ingredients and instructions make two pies. The recipe can easily be doubled or cut in half.
Ingredients:
2 lbs lean ground beef
2 taco seasoning packets
2 cans refried beans
½ cup chopped onion
4 cups grated sharp cheddar cheese
½ bag tortilla chips
2 deep dish pie crusts
Instructions:
Bake pie crusts according to instructions on the package.
Chop onions. Brown meat with onion. Drain meat. Add taco seasoning and water per instructions on packet. Simmer beef for 15 – 30 mins until all water simmers out.
Crush tortilla chips and grate cheese.
Assemble taco pie using the following layers:
1. Refried beans
2. Meat
3. Shredded Cheese
4. Light layer of crushed tortilla chips
5. Refried beans
6. Meat
7. Shredded Cheese on top
Bake at 350˚ for 20 – 25 minutes. If refrigerated prior to baking, bake for 30 – 35 minutes.
The pies can be made 24 hours ahead of time and/or can be frozen prior to baking. They store and freeze well.
Note: These ingredients and instructions make two pies. The recipe can easily be doubled or cut in half.
Thursday, August 4, 2011
Bouillon Green Beans
I just made these easy-peasy green beans. They are delicious and a staple in our week night dinners!
Ingredients:
1 can green beans
1 beef bouillon cube
1/2 tsp of minced garlic from the jar
Directions:
Combine all ingredients. Bring to a boil for 3 minutes to make sure the bouillon cube dissolves. Reduce heat and simmer for 10 mins. Add salt and pepper to taste.
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