Chicken Parmesan

4 chicken breasts
1 cup Italian style bread crumbs
1 egg
2 Tbs. olive oil

directions:

• beat the chicken breasts with a mallet
• coat in egg, then coat in bread crumbs
• brown chicken in hot olive oil (just until breads crumbs are lightly browned)
• place in oven pan

sauce
4 tomatoes - chopped
1 Maui sweet onion - saute
2 tbs brown sugar
1 Tbs. salt
2 tsp. pepper

directions:

• blend sauce together in blender on low
• spread over chicken
• place in oven 325 degrees for 20 min.
• sprinkle Parmesan cheese on top directly after removing from oven

Chicken & Broccoli Casserole

For the record... this is really easy to alter the amount of ingredients, so keep that in mind!

2-3 cups cooked chicken, diced

1 bunch or bag of broccoli, cooked

1 box stove top stuffing

3 handfuls of cheese. cheddar or mixed.

Sauce (don't alter to much here)

1 cup mayonaise

1 can cream of chicken

milk...to make the mix more liquidy.

2 dashes Curry powder

salt and pepper

Preheat oven to 350*. I use a 9x13, unless I feel like a smaller pan :) I layer the bottom of the pan with the desired amount of broccoli and sprinkle 3/4 cheese over it. On top of that I layer the COOKED chicken. I mix up the sauce to about the consistency of yogurt and layer on top of chicken. I then top with the stuffing. When it comes out i sprinkle the rest of the cheese on. Heat through for about 20-30 minutes.

Macaroni and Cheese Makeover

A healthier alternative to high-fat macaroni and cheese.

When I made this for the recipe party, I didn't add the breadcrumb topping because I was out of time. But it is SO much better with the topping.

You can alter this recipe to fit your taste. For example, you can omit the cottage cheese if you are not thrilled with the texture, and the recipe still tastes great without it. Or you can add a few little things like broccoli and chicken to make this a yummy chicken, broccoli, mac & cheese casserole.

I'm not the biggest fan of macaroni noodles, so I always swap those out for penne noodles.

Ingredients

4 cups cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
1 cup 1% low-fat cottage cheese
3/4 cup nonfat sour cream
1/2 cup skim milk
2 tablespoons grated fresh onion
1 1/2 teaspoons reduced-calorie stick margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
Vegetable cooking spray

Topping Ingredients

1/4 cup dry breadcrumbs
1 tablespoon reduced-calorie stick margarine, melted
1/4 teaspoon paprika
Fresh oregano sprigs

Preparation

Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes or until set. Garnish with oregano.

Yield

6 servings (serving size: 1 cup)

Nutritional Information

CALORIES 356(28% from fat); FAT 11.2g (sat 5.2g,mono 3.3g,poly 1.4g); IRON 2mg; CHOLESTEROL 63mg; CALCIUM 402mg; CARBOHYDRATE 37.5g; SODIUM 724mg; PROTEIN 24.9g; FIBER 1.2g

Cooking Light, MARCH 1995

Creamy Pesto Chicken and Asparagus

It's delicious and ready in only 15 min!

Ingredients

• 1 bunch steamed asparagus
• 2 chicken breasts (sliced into strips)
• 2 Tbs. pesto sauce
• 1 jar Alfredo sauce
• 4 - 6 mushrooms (sliced)
• 1 Tbs. chili powder
• 1 tsp. garlic powder
• 1 Tbs. olive oil
• 1/4 cup water
• salt and pepper to taste
• grated Parmesan cheese
• cooked penne noodles

Preparation
Place chicken, mushrooms, olive oil, and water in a skillet and sprinkle with chili powder, garlic powder, salt and pepper; cover and simmer on medium heat for about 10 minutes, stir occasionally. Meanwhile, cut asparagus and steam for 7 minutes. Cut center of a piece of chicken to be sure it is cooked thoroughly. Add Alfredo and pesto sauces to chicken. When mixture begins to bubble, add asparagus and turn heat to low and simmer until ready to serve. Serve over cooked penne noodles.

Tips
If you're not in the mood to cook raw chicken, try Tyson's brand cooked and flavored chicken strips found in the lunch meats section at the grocery store. I like to use the Southwest flavored chicken strips and then omit the chili powder (or leave it in for a little extra flavor).

If you like seafood, try shrimp instead of chicken.
Want a little spice? This dish can be served Cajun style. Just add a little cyan pepper.
Asparagus is delicious, but it can be a little pricey ($5 - $6/lb. ugh!), so switch it up and try broccoli instead.

Japanese Curry

Ingredients

2 blocks yellow curry (international section of the grocery store)
1 lb chicken, beef, or pork
3 onions
2 carrots
2 potatoes
1 clove garlic
6 cups water
steamed rice

Preparation

Chop meat, onions, carrots, potatoes, and garlic. Mix together in a large pot with curry and water. Boil until meat is thoroughly cooked and potatoes are tender. Serve with rice.

Festive Pumkin Soup

• 9” pumpkin
• 1 Tb. Butter
• 1 tsp. salt

Cut lid of the pumpkin and clean out. Combine the butter and salt, and rub the butter/salt
mixture on the inside of the pumpkin.

• 3 Cups bread (bite sized & toasted)

Break bread into bite sized pieces and bake at 300º for 15 min (until dry), set aside.
(Preheat oven to 375º)

• 1 Cup chopped onions
• ¾ Cup butter

Sauté onions in the butter. Stir in the bread and cook for 2 min.

• 1 tsp. nutmeg
• ½ tsp. pepper
• 1 tsp. sage
• 1 tsp. salt
• 1 cup grated Swiss cheese
• 5 cups chicken broth
• 1 Bay leaf
• 1 cup cream (whipping cream or half & half)
• chopped parsley

Combine the remaining ingredients with the Sautéed onions. Remove from heat and spoon
mixture into the pumpkin. Bake entire pumpkin (with soup inside) on a greased cookie sheet
for 2 hours at 375º.

Avacado Lime Pie

This is really yummy. It tastes like key lime pie.

Ingredients (filling):
2 large ripe avocados
juice from 3 fresh limes
8 oz pkg cream cheese
1 large package lime jello
1 cup sugar

Ingredients (crust):
24 graham crackers
1/4 cup sugar
6 Tbs. butter

Instructions (filling):
Dissolve jello in 2 cups hot water.
Mix all ingredients in blender and blend until smooth. Pour into 2 graham cracker pie crusts.
Refrigerate until set.

Instructions (crust):
In a small saucepan or the microwave, melt 6 tablespoons of butter.
Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
Add 1/4 cup of sugar to the graham crackers.
Add the melted butter.
Stir or blend together with your hands.
Press into the pie plate or other pan.
To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree F. oven.

Tips: Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor. Top with cool whip or whipped cream (optional).

Mrs. Field's Chocolate Chip Cookies

1 1/2 C Sugar
2 C Brown Sugar
1 lb. Butter (+ a little more)
6 C Flour
3 Eggs
2 - 4 Tbs. Vanilla (the more the merrier)
1 1/2 tsp. Baking Soda
1 1/2 tsp. Salt
3 C Chocolate Chips
2 C Nuts or Raisins or Oats

Bake at 350 for 10 min. (give or take)

Sweet Dinner Rolls

Texas Roadhouse Sweet Yeast Rolls

1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
2 quarts all purpose flour

2 TBS melted butter
2 whole eggs
2 tsp salt

Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.

Cinnamon Butter

1/2 cup Butter

1/2 cup Powdered Sugar

1/2 cup Honey

1 tsp Cinnamon

Blend all ingredients at room temp.

Roy's Famous Chocolate Souffle

Ingredients

• 6 tablespoons unsalted butter
• 4 ounces semisweet chocolate (about 1 cup semisweet chocolate chips)
• 3/4 cup sugar
• 1 3/4 tablespoons cornstarch
• 2 eggs, plus
• 2 egg yolks

Directions

1. 
   
   

   1

   Melt butter and chocolate together in a double boiler.
2. 
   
   

   2

   Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.
3. 
   
   

   3

   Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds* with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously.
4. 
   
   

   4

   Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6).
5. 
   
   

   5

   *if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also. 

Chicken Enchiladas

Ingredients:

1 can cream of chicken soup
1 can cream of mushroom soup
1 can (4 ounces) chopped green or yellow chiles
2 teaspoon chili powder
4 teaspoon garlic powder
1/4 teaspoon Tabasco sauce or cayenne pepper
1/4 teaspoon pepper
1 cup chicken broth
4 cups chicken, cooked
8-10 ounces grated cheddar cheese
4-5 cups tortilla chips

Directions:

Cook the chicken in water until done. Shred chicken. Combine the first eight ingredients in a bowl to make the sauce. Layer in this order: the 3/4 of the tortilla chips, chicken, half of the cheese, sauce,  remaining tortilla chips and cheese in a 13x9x2-inch baking pan. Bake at 350º for about 30 minutes.

Chicken Tetrazzini

1	package (7 oz) spaghetti, broken into thirds
2	cups frozen sweet peas
1/4	cup butter or margarine
1/4	cup flour
1/2	teaspoon salt
1/4	teaspoon pepper
1	cup chicken broth
1	cup whipping cream
2	tablespoons dry sherry or water
2	cups cubed chicken
5-6 1/2	sliced mushrooms, sautéed onion, sautéed
1 1/2	Italian dressing package cup grated Parmesan or cheddar cheese

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1.	Heat oven to 350°F. Cook and drain spaghetti as directed on package.
2.	Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3.	Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute and add Italian dressing package. Stir in sherry, spaghetti, peas, chicken, mushrooms and onions.
4.	Into ungreased 2-quart casserole, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.
High Altitude (3500-6500 ft): Increase chicken broth to 1 1/4 cups. Bake about 40 minutes.

Hawaiian Haystacks

Ingredients:
3 large chicken breasts
1 can cream of chicken soup
4 oz. cream cheese
4 oz. sour cream
1 pkg dry Italian dressing mix (Good Seasons)
3 Tbsp cornstarch or flour
Rice (prepared)

Directions:
Mix together soup, cream cheese, sour cream and Italian dressing mix until thoroughly mixed together. Place chicken breasts in crock pot, pour soup mix over chicken. Cook in crock pot on low for 6 hours or on high for 4 hours. Serve hot over prepared rice. Use toppings of your choice; see suggestions below.

Toppings (as desired): shredded cheese, pineapple tidbits, cashews, black olives, chow mein noodles, fresh or frozen peas (thawed), green onions (chopped), bell peppers (chopped), tomatoes (cubed), raisins, peanuts

Serves: 6-8

Chicken Tikka Masala

INGREDIENTS

Chicken Tikka:

• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper ( I used some chile flakes)
• 1 teaspoon table salt
• 2 lbs boneless skinless chiken breast , trimmed of fat (I used 2 1/2 lbs)
• 1 cup plain yoghurt
• 2 tablespoons vegetable oil
• 2 medium garlic cloves minced or pressed through a garlic press
• 1 tablespoon fresh ginger (grated)
• 1 Masala Sauce
• 3 tablespoons vegetable oil
• 1 medium onion diced fine
• 2 medium garlic cloves minced
• 2 teaspoons fresh ginger (grated)
• 2 jalapenos
• 1 tablespoon tomato paste
• 1 tablespoon garam masala
• 1 can crushed tomatoes
• 3 teaspoons sugar
• 0.75 teaspoon table salt
• 1 cup heavy cream
• 0.25 cup fresh cilantro (chopped)
• 1 tsp turmeric

PREPARATION

FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl.Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger.Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours).Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready.

FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer.Remove pan from heat and cover to keep warm.

While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill ...as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.

Tips:

If your sauce is too thick, thin it out with some more cream or milk or chicken stock before serving.

You can also grill the chicken first and keep it warm... then proceed to make the sauce...

Naan

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Nutritional Information 

Amount Per Serving  Calories: 211 | Total Fat: 4.5g | Cholesterol: 24mg

Chicken & Dumplings

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Ingredients:

• 1 potato, peeled and chopped
• 3 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup sliced mushrooms, if desired
• 3/4 cup barley, if desired
• 2 cups chicken broth
• 1/4 cup flour
• 1/2 tsp. salt
• 1 tsp. dried thyme leaves
• 2 bay leaves
• 1/8 tsp. pepper
• 2 lbs. boneless, skinless chicken thighs or breasts, cut into 2" pieces
• 9 oz. pkg. frozen baby peas
• 1-1/2 cups Mix
• 1 Tbsp. snip Bisquick ped chives
• 1/2 cup milk
• 2 Tbsp. butter, melted

* You can add 1 or 2 cans of cream of mushroom/chicken soup if you'd like it a little more creamy.

Preparation:

In a 4 quart crockpot, mix potato, carrots, onion, garlic, and mushrooms if using. In medium bowl, combine chicken broth, flour and seasoning and mix until smooth. Pour over vegetables in crockpot. Add chicken.

Cover crockpot and cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot.

In small bowl, combine baking mix with chives, milk, and melted butter and mix just until combined. Do not over mix.

If you don't have any baking mix, combine 1-1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1 tablespoon snipped chives in a small bowl. Melt 6 tablespoons butter and mix with 1/2 cup milk; add to flour mixture and stir just until combined.

Drop dumplings by tablespoons onto hot, bubbling chicken mixture in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, fluffy, and a toothpick inserted in center comes out clean. Serves 4-6