Chicken Dressing Deliciousness

1-Spray pan.
2-Place thin chicken breasts in pan.
3-Sprinkle mozzarella cheese on top. (About a cup and a half)
4-Cover each chicken breast with a hefty spoonful of cream of chicken soup.
5-Dump chicken flavored dried stuffing on top of each breast as well.  (The more the merrier!)
6-Melted butter on top.  About 1/4 a stick.
7-Bake at 350 degrees for 55 min.

SOOO good!  And the leftovers are even better warmed up the next day.

Protein Balls aka "cookie balls"

Main 3:

3/4 c. Peanut Butter

1/2 c. Honey

2 c. oats

Possible Add-ins:

mini choc. chips, craisins, cinnamon, coconut, PB chips, butterscotch chips, handful of crunched cereal such as Cinnamon Toast Crunch or Cocoa Pebbles (to add a crunchy texture), protein powder, dry milk, vanilla extract, etc.

Mix, mix, mix, and then roll into balls. Put in fridge to chill.

This recipe is a little hard to do measurements, so the amounts above are an estimate.  The combination of the main 3 ingredients should get to the consistency where you can roll the mixture into balls easily without being sticky.  To have less of a PB taste, you can use more honey and less PB and you will still get the consistency you need.  Tip: if you add in vanilla extract, put PB, honey, and vanilla in first and mix together to allow the vanilla to mix evenly.

Slow Cooker Salsa Chicken

3 chicken breasts
Jar of salsa
Can of corn (drained)
Can of black beans (drained)

Cook on low all day or high for a few hours. Shred chicken & let cook another hour.

Peanut butter bars

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1/3 cup peanut butter
1 egg
2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1 cup old fashioned oats
12 oz package of milk chocolate chips

Cream sugars, butter and peanut butter.
add vanilla and egg.
in separate bowl combine flour, oats and baking soda.
add the dry ingredients to the creamed mixture and stir until blended.
spread mixture in lightly greased 9x13 pan.
Bake @ 350 degrees for 20 minutes

remove from oven and immediatly sprinkle hot bars with chocolate chips.
cover pan with foil to melt the chocolate chips-about 5 minutes

Frosting
1 1/2 cups powdered sugar
1/4 cup peanut butter
4 Tbls milk or cream

mix together by hand.  Frosting should be slightly runny. Add another tablespoon of milk or cream if too stiff.
Use a broad knife and spread the melted chocolate chips evenly over the baked bar. Then, evenly spread the peanut butter frosting over the chocolate. Pull the frosting with a swirling motion through the frosting to make the swirl effect.

El Dorado Casserole

1 lb hamburger
1 tsp minced onion
1/2 tsp garlic powder
1/2 tsp salt
1 cup tomato sauce (8 oz can)
1 cup olives, sliced
1 cup sour cream
1 cup small curd cottage cheese
1 can green chilies, chopped
1 cup Monterrey jack Cheese
1 cup Pepper Jack Cheese
package of Tortilla chips divided

Brown hamburger with onion and drain.
Add garlic powder, salt tomato sauce and olives and heat through
In a separate bowl, mix sour cream, cottage cheese, and chilies.
In greased casserole dish, layer crushed tortilla chips.
spread hamburger mixture on top
then sour cream mixture
the grated cheeses

bake 400 degrees for 30-35 minute or until cheese is bubbly.
Crumble remaining chips on top or serve on the side

Thai Peanut Chicken

3 Chicken Breast cooked and cut into strips

4 cups of water

1 cup Shirley J Original Whisk Bliss

1 tsp coconut extract

1/2 cup crunchy peanut butter

1 tsp garlic powder

1 Tbls dried onion

1 tsp ground ginger

1 Tbls Siracha or other oriental style hot sauce

fresh cilantro

Directions

Combine water and Whisk Bliss in saucepan and bring to slow boil.  Add remaining ingredients except cilantro and simmer 5-10 minutes. Serve over rice noodles or rice. Garnish with Cilantro.

Easy taco meat

1 1/2 pounds of ground beef

1 24 oz jar of black bean and corn salsa

Directions:

Brown ground beef, light salt and pepper.

Add Salsa and cook down until no longer watery.

Use for tacos or burrittos, just add toppings.

Chicken Supreme

4-5 Chicken Breasts
1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
2 cups shredded cheese
1 box of stuffing

Directions:
preheat oven to 350 degrees

cut chicken into bite sized pieces
layer chicken on bottom of greased 9x13 dish
cover chicken with cheese
mix together soups and sour cream and layer on top of cheese and chicken
add another layer of cheese
top of with stuffing
cover with foil and bake for 90 minutes or until chicken is done and is bubbly on the edges

Enchilada Pie

Enchilada Pie

2 lbs. Hamburger

1 onion (chopped)

1 can cream of mushroom soup

1 can stewed tomatoes

1 can diced green chillis

Shredded cheese

Doritos

Saute the onions in butter and add in the hamburger…cook until brown. Mix together in a bowl: hamburger, soup, tomatoes, and chili. Line the bottom of a 9 x 13 pan with Doritos. Layer as follows…

Hamburger, cheese, Doritos, hamburger cheese.

Line the sides of the pan with Doritos.

Bake 350 degrees for 30 minutes.

Easy Margarita Pizza

Sauce for pizza( make ahead of time and freeze in small bags)

1/4 cup
extra virgin olive oil
red onion, chopped
6 garlic cloves, chopped
2 (28 ounce) cans
crushed tomatoes
salt and pepper
3 tablespoons
fresh basil, chopped

In 3 quart sauce pan, heat olive oil over medium heat.
2 Add onion and garlic and cook until golden brown.
3 Add tomatoes and salt.
4 Bring to boil, then cook over low heat for 30 minutes stirring often.
5 Turn off heat and add basil (This makes a HUGE batch)

Spread sauce on Whole Wheat tortillas. Slice mozzarella cheese in rectangular pieces and place on tortillas along with however many fresh basil leaves you desire. Cook at 400 degrees for about 10 minutes, or until cheese bubbles and slightly browns.

Honey Mustard Pretzel Chicken

Ingredients:

2 cups panko crumbs

2 cups pretzel crumbs*

1/2 cup neutral tasting olive oil

1/2 cup Dijon mustard

1/3 cup honey 

1/4 cup bottled water

coarse salt and fresh ground black pepper

1 + 1/2 pounds boneless chicken breasts

1/2 cup flour, plus more if needed

Instructions

Preheat the oven to 400° F. Lightly grease with oil a large, non-stick baking sheet or roasting pan. If you don't have a non-stick pan line a regular pan with parchment and lightly grease with oil.

In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.

In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs. Wipe the crumbs out of the food processor.

Add the oil, mustard, honey, and water  to the food processor and pulse until smooth.

Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.

Pound the chicken breasts out to an even thickness using a mallet. Season well with salt and pepper.

Set up a dredging station:
Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add the remaining half pretzel crumbs to the dish as needed).
Working one at a time and using tongs dredge the chicken in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased baking sheet.
1. Bake 16 - 25 minutes depending on their thickness/size or until cooked through (internal temperature 165 - 174 degrees F.).
2. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

Chinese Chicken Salad

1 bag coleslaw

 3 cups cooked chicken, shredded (can also use chopped, breaded chicken tenders)

1/3-1/2 c chopped green onion or 1/3 c freeze-dried green onion

1 can mandarin oranges, drained

1 1/2 c chow mein noodles

1/2 bottle Kraft Light Asian Toasted Sesame salad dressing 

1/2 c Slivered Almonds almonds, if desired

Toss together and serve immediately. To keep a little longer, combine salad ingredients except add chow mein noodles and dressing right before serving. 

Makes 6-8 servings 

To make Asian Sesame dressing:

1/8 cup rice wine vinegar
1 shallot clove, quartered
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons tahini or peanut butter
1 tablespoon sesame seeds
1/2 cup sesame oil

Korean Beef

1 pound steak, cut into thin strips

1/4-1/2 c. brown sugar (depending on how sweet you like it)

1/4 c. soy sauce

1 T. sesame oil

garlic, minced

1/2 tsp. ginger

1/2-1 tsp. crushed red peppers (depending on you spicy you like it)

salt and pepper

1 bunch green onions, diced

Brown steak with garlic in sesame oil then add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over rice and top with green onions. 

Quinoa Salad with Peaches

• 1 1/2 cups water
• 3/4 cup uncooked quinoa
• 1/4 cup minced red bell pepper 
• 1/4 cup chopped green onions 
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons olive oil 
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons honey
• 1/4 teaspoon black pepper
• 1 ripe peach, pitted and thinly sliced 

1. 1. Bring 1 1/2 cups water to a boil in a medium saucepan. Add quinoa to pan; cover, reduce heat, and simmer 20 minutes. Cool quinoa slightly. Stir in bell pepper and remaining ingredients.

Cresent Roll Taco Ring

       

2 pkg. refrigerated crescent rolls

1 lb hamburger

1 pg. taco seasoning (we use a small jar of mild salsa)

 Lettuce chopped or shredded

Chopped tomato Tomato

Sour cream (optional)

Olives (optional)

Open and unroll triangle shaped rolls (save baking instructions) & place on pizza pan or cookie sheet forming a circle with  points facing out and straight ends overlapping slightly to look like a wreath. Press ends of straight edges together. Brown and drain hamburger. Add taco seasoning (or salsa) and warm through. Spoon hamburger onto center of roll wreath making sure there is one scoop on each roll. Wrap pointed ends of triangle over top of meat mixture to other side and press to seal. Bake as directed on roll package & add a few minutes on the time if needed. Cool slightly. Slice and garnish with lettuce, tomato, olives, and sour cream.

Crockpot Pineapple Chicken

4 large chicken breast (any chicken will work)

1 ¼ cups white sugar

¼ Soy Sauce

1 cup ketchup

½ cup Red wine Vinegar

1 table spoon mustard

16 oz can pineapple, crushed or tidbits

In a sauce pan, over medium heat, combine sugar, soy sauce, pineapple, ketchup, vinegar and mustard.  Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.  Place chicken in crockpot pour sauce over the chicken, cook on low for 8 hours or high for 4 hours.  Serve with rice.

Chicken Cordon Bleu Casserole

Ingredients:

4 cups cubed/diced chicken

3 cups cubed ham

2 cups shredded cheddar cheese

1 pint heavy cream

¼ cup milk (optional)

1 cup chopped onion

¼ cup butter

1/3 cup flour

Topping ingredients:

1 cup bread crumbs

2 Tbsp melted butter

½ cup shredded swiss cheese

Preheat oven to 350 degrees.

Saute onions in butter until translucent and starting to soften. While the onions saute, put your chicken, ham and cheddar in the casserole dish. Add flour to your onions and butter. Stir heavy cream into onion mixture. Bring to boil until thick, stirring constantly. If too thick, slowly stir in milk until creamy sauce consistency. Pour the sauce over the meat/cheddar mixture and stir them together. Cover with foil. Bake at 350 for 20 minutes. Mix your topping ingredients together. Remove tin foil and cover casserole with topping mixture. Bake an additional 10 minutes or until slightly bubbling on the sides and topping starts to brown.

Mini Meatloaves

1 Egg
3/4 cup Milk
1 cup shredded cheddar cheese
1/2 quick cooking oats
1 tsp salt
1/4 tsp pepper

1 lb ground beef

glaze:
2/3 cup BBQ sauce (I use KC Masterpiece)
1/4 ketchup
1/4 -1/2 cup brown sugar depending on your sweetness level
1 1/2 tsp prepared mustard

preheat oven to 350 degrees

grease muffin tin  or use muffin papers

In large bowl combine egg, milk, cheese and oats let sit for 5 minutes for oats to soak in the milk
Add the ground beef and mix together with either your hands or a spoon

fill muffing tins almost to the top

in another bowl combine the BBQ sauce, ketchup brown sugar and mustard to make a glaze, spoon about a teaspoon on top of each meatloaf.

cook for 35-45 minutes until meat is no longer pink.

serve with mashed potatoes, rolls and green beans.

No Bake Mini Cheesecakes with Fruit Topping

Line 12 regular size muffin cups with paper cupcake liners.

Graham Cracker Crust:

--1/3 c. melted butter

--1/4 c. sugar

--1 1/4 c. finely crushed graham crackers (1 whole package, or 9 full sheets)

Mix all that up really well and press 2 Tbs. into each of 12 cupcake liners in muffin tins.  The bottom of a small cup works really well for pressing.  Refrigerate to chill while making the filling.

Filling:

--8 oz. softened cream cheese (I use the Neufchatel cheese that is 1/3 less fat-- it works great!)

--1 1/2 c. powdered sugar

--8 oz. (or one small tub) whipped cream

Beat the cream cheese and gradually add in powdered sugar 1/2 cup at a time, beating well. Fold in whipped cream. Pour 2-3 Tbs. onto each crust, smooth top out while leaving a slight indentation for fruit later, and let chill in fridge for at least 2 hours.

Topping:

--1 large can pie filling- any flavor (cherry is my favorite!)

Just before serving, top each mini cheesecake with a spoonful of pie filling.