Parmesan Chicken

This is a recipe from a friend of mine. It’s not the norm marinara version I always think of when I think of parmesan chicken. One of my fav meals!

Thanks for the recipe Jen!

get 4-5 thawed/fresh chicken breasts (more depending on size of chicken)

1/2 cup butter melted

2 teaspoons dijon mustard

1 teaspoon worshire sauce

1/2 teaspoon salt

*dip chicken in above mix

in a gallon sized ziploc bag combine:

1 cup dried breadcrumbs

1/2 cup parmesan cheese

*once chicken is dipped in sauce shake it in the breadcrumb mix, place in pan, once all chicken is done pour remaining sauce over chicken and then sprinkle a little more of the breadcrumb mix and then bake in oven at 350 for 40-45 minutes.

YUMMY!

Mini Cheddar Meatloaf

I never liked meatloaf until I had this. Another recipe from my wonderful sis-in-law Jill! Thanks again Jill!!

Ingredients:

1 lb ground beef

1 cup shredded cheddar cheese

1/2 cup oatmeal

1 egg

3/4 cup milk

1 tsp. salt

1 tsp pepper

1/2 cup chopped onion

Sauce:

2/3 cup ketchup

1/2 cup brown sugar

1 1/2 tsp mustard

Directions:

on a greased pan (i cover the pan in foil then spray it, makes for less clean up) combine all ingredients and then form individual loafs/balls (usually makes about 5)

spoon sauce on

Bake at 350 for 40-45 minutes

enjoy!

Ginger Ale Meatballs

Yummy as Meatball subs/sandwiches

I got this from my wonderful sis-in-law Jill, Thanks Jill!!

Ingredients:

1 2lb bag of meatballs (i use the home style from Walmart)

3 cups ginger ale (or two cans)

3 cups ketchup

1 1/2 tsp minced garlic

Directions:

1. Put frozen meatballs in a slow cooker sprayed with non-stick cooking spray.

2. in a separate bowl combine ginger ale, ketchup and garlic

3. Pour sauce over meatballs.

4. cook on low for 6-8 hrs or on high for about 3 hrs

Brunswick Stew

YUM!

combine in a large pot or large crockpot

1 can BBQ pork

1 can BBQ beef

1 can chicken

1 can lima beans (do not drain water)

1 can white potatoes (whole or diced, your choice, DRAIN WATER)

1 can corn (do not drain water)

1 can creamed corn

1 can sweet peas (do not drain water)

1 can stewed tomatoes (fire roasted gives it a better flavor)

minced onion (to your liking)

worshshire sauce (to taste)

ground pepper to taste

cook in crock pot or on stove for several hours)

enjoy with corn bread, crackers or anything you want, yum yum and easy!

Chicken Rolls

I got this recipe from the Thomasville Ward Relief Society Cookbook. It was a hit. Danny wanted more!

2c. cooked chicken, cubed
6ounces cream cheese with chives and onions
1(4oz.) can mushrooms,drained (stems and pieces) ...I didn't add...yuck fungus!
1/8 tsp. pepper
3/4 c. margarine
2 pkg. crescent rolls (I'd suggest the jumbo size crescent rolls)
1/2c. finely chopped walnuts (optional) ...of course I didn't add
2/3 c. seasoned stuffing mix (I suggest you mash them into crumbs or use a food processor)
1 can cream of mushroom soup

Mix together cream cheese and 1/4 cup margarine; add pepper, chicken and mushrooms. Roll out crescent rolls. Scoop 1/4 cup of mixture on each triangle and roll up dough and seal edges. Dip in 1/2 cup melted margarine. Combine nuts and stuffing mix and roll chicken roll around in it to coat. Place on cookie sheets
Bake at 325° for 20-25 minutes. Serve with rice and cream of mushroom soup as gravy (dilute soup with 1 can of water and heat).
Makes 16 rolls.
Can freeze rolls before you cook them. Thaw and cook.

Spinach Stuffed Shells

I got this recipe from Thomasville Ward Relief Society Cookbook thought it sounded good and tried it.

10 ounces of frozen spinach (cooked and drained)
8 oz jumbo shell pasta (I found it was about 16-18 shells, cooked and drained)
2c. cottage cheese
2 egg whites
4 ounces of shredded Mozzarella
2 Tbsp Parmesan cheese
1/4 tsp garlic
1 pt. spaghetti sauce

Combine spinach, cottage cheese, egg whites, mozzarella, Parmesan, and garlic powder. Stuff into shells. Pour sauce over shells. Bake at 350° for about 45 minutes.

For a little extra I sprinkled shredded cheese on top before baking.

Biscuts On Creamy Chicken

We got this recipe from the Thomasville Ward Relief Society Cookbook.



2 c. cut up cooked chicken

1 can cream of chicken soup (we found it needed more juice so you could try 2 cans if you prefer a little more creamy sauce)

1/2 cup milk

2 c. Bisquick baking mix

1 1/2 c. shedded cheese

1 can English peas (we actually couldn't find any so they were left out but it was still good!)

1/2 c. sour cream

salt and pepper to taste

2/3 cup milk.



Heat oven to 425°. Heat peas, chicken, soup, sourcream, 1/2 cup milk, salt and pepper just to boiling in a large pot, stirring grequently. Reduce heat and keep warm while preparing biscuts. Mix baking mix and 2/3 cup milk until soft dough forms. Pour chicken mixture into a 9x13x2 inch baking dish. sprinkle with cheese. Place biscuts on top of cheese and bake until biscuts are brown, about 15-20 minutes.

Sweet-Sour Burger Crepes

We got this Recipe from "Congers Comfort Cooking" cookbook. Yum!



12 Maindish Crepes (see main dish crepe post)

1 15 1/2-ounce can pineapple chunks (we used tidbits so take a pick!)

1/3 c. packed brown sugar

2 Tbsp cornstarch

1/4 tsp salt

1/8 tsp ground ginger

1/3 cup vinegar

1 Tbsp soy sauce

1 medium green pepper, cut into 1/2 inch cubes

3/4 lb groundbeef (we use ground turkey to replace groundbeef, it's cheaper and healthier!)

1/2 cut chopped onion(I use dried onion...saves the tears, if you use dried onions only use about half as much or to your taste.)

1/2 tsp salt

1/8 tsp pepper



Prepare Main Dish Crepes; set aside.

For sauce:

Drain pineapple, reserving syrup(or juice). Add enough water to syrup to make 1 cup liquid. In saucepan combine brown sugar, cornstarch, 1/4 tsp salt, and ginger. Stir in reserved 1 cup pineapple liquid; add vinegar and soy sauce. Cook and stir till thickened and bubbly. Reserve 1/3 cup of the sauce, stir pineapple and green pepper into remaining sauce; set aside.



In skillet cook groundbeef and onion till meat is brown and onion is tender. Drain off fat. Stir in the reserved 1/3 cup of suace, 1/2 tsp salt and pepper. Spoon about 3 Tbsp meat mixture along center of unbrowned side of each crepe. Fold two opposite edges so they overlap atop meat mixture. Place seam side down in 13x9x2 inch baking dish. Cover; bake in 375° oven for about 20 minutes. Reheat pineapple-green pepper sauce; spoon over crepes.

Makes 6 servings

Main Dish Crepes

I got this recipe from the Congers Comfort Cooking book.



1 cup all-purpose flour

1 1/2 cups milk

2 eggs

1 Tbsp cooking oil

1/4 tsp salt



In bowl combine flour, milk, eggs, oil and salt; beat with rotary beater until blended. Heat a lightly greesed 6-inch skillet; remove from heat. Spoon in about 2 Tbsp batter; lift and tilt skillet to spread batter evenly. Return to heat; brown one side only. Invert pan over paper towel; remove crepe. Repeat with remaining batter to make 16-18 crepes, greasing skillet as needed.

Sweet and Sour Chicken

I got this recipe from Lori Johnson and it was a big hit with Danny. Oh and it's easy!
I cheat a little and use frozen pre-breaded chicken breasts (or tenders work too)

Prep time: 5-10 minutes
cook time: about 1 hour

Place in a deep pan:
8 frozen pre-breaded chicken breasts

Sauce
1 1/2 c. sugar
1 c. vinegar (although I tend to do just under a cup because it can be a bit strong, all depends on your liking)
1 tsp. salt
1/2 c. ketchup
2 Tbsp. soy sauce


cook ingredients in pan over stove until sugar dissolves. Pour over chicken and bake at 350° for 30 minutes, covered. After 30 min uncover, turn chicken over and bake uncovered another 30 minutes or until chicken is tender.

I usually make white rice to go on the side. I usually start the rice once the timer is down to only 20 minutes.

Also be aware when you open the oven the vinegar fumes can be strong so i found it's best to turn my head for a moment before pursuing the chicken from the oven. Otherwise your sinuses will be cleared out! :)