Crunchy Onion Chicken
Paprika Chicken with Sour Cream Gravy
Bruschetta & Cheese Stuffed Chicken Breasts
Seafood Tomato Alfredo
Ham & Cheddar in a Loaf
Salsa Style Green Chile Chicken Bisque
Cheddar Broccoli Bake
Layered Cookie Cream Cake
Oreo & Fudge Ice Cream Cake
Crunchy Onion Chicken:
1 1/3 cups French's French Fried Onions
4 boneless skinless chicken breast halves (about 1 lb)
1 egg, beaten
Preheat to 400. Place French Fried Onions into a plastic bag and lightly crush with hands or rolling pin. Dip chicken into egg, then coat with onion pieces. Place chicken on baking sheet. Bake 20 minutes or until no longer pink in center.
I serve with vegs (some from last sale) and mashed potatoes and/or bread/rolls.
Paprika Chicken with Sour Cream Gravy:
1/2 cup all-purpose flour
2 tsp paprika
1 tsp each garlic powder, ground balck pepper and ground red pepper
4 skinless, boneless chicken breast halves
4 tbsp butter
1 can (10.75 oz) Cream of Chicken soup
2 medium green onion, sliced (about 1/4 cup)
1 container (8 oz) sour cream
Mix the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the flour mixture. Heat the butter in a 10 inch skillet over med-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside. Stir the soup and green onions into the skillet. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Stir in the sour cream. I serve with rice and the broccoli bake.
Bruschetta & Cheese Stuffed Chicken Breasts:
*** this recipe serves 8 so just divide everything in half for 4****
1 can (14.5 oz) Italian-style diced tomatoes, undrained
1 1/4 cups shredded part-skim mozzarella cheese, divided
1/4 cup chopped fresh basil (I have used dried but less than 1/4 cup)
1 pkg (6 oz) stuffing mix for chicken
8 small boneless skinless chicken breast halves (2 lb)
1/3 cup Roasted Red Pepper Italian with Parm Dressing (I used flat Italian)
Preheat to 350. To prepare stuffing, combine tomatoes and their liquid, 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix, stirring until just moistened. Put 2 chicken breast halves in a large, freezer ziploc bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until the chicken is 1/4 inch thick. Repeat process in the same bag with remaining chicken breasts, 2 at a time. Place pounded chicken breast, smooth side down, on a cutting board. Spread with 1/8 of the stuffing mixture. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture. Place in a 13 x 9 inch baking dish with seam side down, as this allows the chicken to hold together nicely. I have had to use toothpicks at times to secure. Pour dressing evenly over chicken and bake for 40 minutes. Sprinkle with remaining 3/4 cup cheese and bake 5 min longer or until cheese is melted and chicken is cooked through (internal temp of 170). I have served with salad and rolls.
Seafood Tomato Alfredo:
1 tbsp butter
1 medium onion, chopped (about 1/2 cup)
1 can (10.75 oz) cream of mushroom soup with roasted garlic (can use flat mushroom)
1/2 cup milk
1 cup diced canned tomatoes
1 pound fresh fish fillets (flounder, haddock or hailbut) cut into 2-inch pieces
OR
1 pound shrimp, steamed and peeled
Hot cooked linguine
If you are using shrimp, steam them until pink and pull the shell off, set the aside. Heat butter in a 10 inch skillet over med heat. Add the onion and cook until it is tender. Stir the soup, milk and tomatoes into the skillet. Heat to a boil. Add the fish or shrimp to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. If using shrimp, cook until heated through. Serve over the linguine.
Ham & Cheese in a Loaf:
1 lb frozen pizza dough or bread dough, thawed (I use the refrigerated pillsbury pizza dough that I get on sale)
1 pkg (approx 9 oz) ham sandwich meat
1 cup shredded cheddar cheese
1/4 cup Miracle Whip dressing
1 egg, beaten
1 tbsp grated parmesan cheese
Preheat to 350. Place dough on a lightly foured surface; flatten slightly with hands and then roll into a 12 x 8 inch rectangle with a rolling pin. (I have to actually measure it with a tape measure because I am not a neat person) Top dough evenly with ham, overlapping slices slightly and leaving a 1/2 inch border around all sides. Mix cheddar cheese and dressing and spread evenly over ham. Moisten edges of dough with water. Starting at one of the long sides of dough, fold one third of he dough over the filling, then repeat with the other long side of dough. Frimly pinch ends of dough together to seal. I will take the end of a fork and press, making sure not to puncture through the dough. Place seam side down, on lightly greased baking sheet. Cut 3 diagonal slits in top of dough using kitchen scissors or sharp knife. Brush evenly with egg; sprinkle with parmesan cheese. Bake 35 to 40 minutes or until golden brown. Cool 10 minutes before cutting into 6 slices. Serve with the chicken bisque.
Salsa Style Green Chile Chicken Bisque:
4 tbsp butter
1 yellow onion, finely chopped
4 tbsp all-purpose flour
2 cups heavy cream
1 tsp salt
1/2 tsp pepper
1 (28 oz or 2 14 oz cans) can petite diced tomatoes with green chiles-don't drain
1 (8oz) can creamed corn
1 cup diced cooked chicken
1 tbsp worcestershire sauce
Optional Garnish: 2 tbsp fresh cilantro
In a large saucepan over med heat, melt butter. Saute onion for 4 min. Add flour, stirring constantly for 2 min. Add cream, salt, pepper, tomatoes, corn, chicken and worcestershire sauce. Reduce heat to med low, simmer for 15 min, stirring occassionally. Serve warm. Garnish with divided fresh cilantro.
**If your can tomatoes does not have the green chiles, just add a 4 oz can of diced green chiles that you can find in the mexican section. Serve with the ham loaf.
Cheddar Broccoli Bake:
1 can (10.75 oz) condensed cheddar cheese soup
1/2 cup milk
dash ground black pepper
4 cups cooked broccoli cuts
1 can (2.8 oz) french fried onion (1 1/3 cups)
Preheat to 350. Stir the soup, milk, black pepper, broccoli and 2/3 cup of the onions in a 1 1/2 quart casserole dish. Cover the dish with foil and bake for 25 minutes or until hot. Uncover and stir the broccoli mixture. Sprinkle the remaining onions over the broccoli mixture. Bake for 5 minutes more or until the onions are golden.
Layered Cookie Cream Cake:
1 cup milk
1 1/2 cup cool whip
1 pkg (4 serving size) chocolate instant pudding
3/4 to 1 tsp ground cinnamon
20 chocolate chip cookies (I am using the Nestle I got cheap at triples and baking them prior to making this)
Pour milk into med bowl. Add the pkg of instant pudding and cinnamon and beat with wire whisk 2 min or until well blended. Gently stir in cool whip. Spread about 2 tsp pudding mixture onto each cookie. Begin stacking cookies together, standing on edge on serving platter to make a log. Frost with remaining pudding mixture. Refrigerate overnight. Cut diagonally to serve.
Oreo & Fudge Ice Cream Cake:
1/2 cup fudge ice cream topping, warmed
1 tub (8 oz) cool whip, thawed, divided
1 pkg (4 serving) chocolate instant pudding
8 oreo cookies
12 vanilla ice cream sandwiches
Pour the warmed fudge topping into a med bowl. Stir in 1 cup of the whipped topping with a wire whisk until it is well blended. Add in the dry puddding mix, stir 2 min or until well blended. If the consistency of fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk. Chop the oreo cookies roughly into chunks. They don't all have to be the same size. Stir into the pudding mixture. Arrange 4 of the ice cream sandwiches. side by side on a 24 x 12 inch piece of foil; top with half of the pudding mixture. Repeat the layers. Top the pudding mixture with the remaining 4 ice cream sanwhiches. The layers create a neat striped effect when sliced. Frost the top and sides with the remaining whipped topping. It doesn't have to look perfect. Bring up the foil sides. Double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer.
