Parmesan Crusted Chicken in Cream Sauce

Ingredients:
2 cups instant rice, uncooked
1 can (14 oz) fat free reduced-sodium chicken broth, divided
1/2 cup water
6 Ritz crackers, finely crushed (about 1/4 cup)
2 TBSP grated parmesan cheese
4 small boneless skinless chicken breasts
2 tsp oil
1/3 cup Philadelphia chive and onion cream cheese

Directions:
1. Cook rice in 1 1/4 cups broth and 1/2 cup water as directed on package
2.  Mix cracker crumbs and parmesan on place.  Rinse chicken with water; gently shake off excess water.  Dip chicken in crumb mixture, turning to evenly coat both sides of each breast.  Discard any remaining crumb mixture.
3.  Heat oil in large nonstick skillet on medium heat.  Add chicken; cook 5 to 6 min on each side or until done.  Transfer to place; cover to keep warm.  Add remaining broth and cream cheese to skillet; bring to boil, stirring constantly.  Cook 3 min or until thickened, stirring frequently; spoon over chicken.  Serve with rice.

Chicken Stroganoff

Ingredients:
2 lbs boneless skinless chicken breasts
1 cup chopped onion
2 10 3/4 oz cans condensed cream of mushroom soup
1/3 cup water
12 oz dried wide egg noodles
1 8 oz carton sour cream
Freshly ground black pepper

Directions:
1. Cut chicken into 1 inch pieces.  In a slow cooker combine the chicken pieces and onion.  In a medium bowl stir together the soup and water.  Pour over chicken and onion.
2.  Cover and cook on low-heat for 6 to 7 hours or on high setting for 3 to 3 1/2 hours.
3.  Cook noodles according to package directions.  Drain.  Just before serving, stir sour cream into mixture in cooker.  To serve, spoon stroganoff mixture over hot cooked noodles.  If desired, sprinkle with black pepper.  Makes 6-8 servings.

Skillet Chili Mac

Ingredients:
1/2 TBSP cooking oil
1-1/2 cups of chopped onion
1 lb ground beef
1 lb breakfast sausage
1 TBSP minced garlic
1/2 tsp of cumin
1/4 tsp dried oregano
Salt & Pepper to taste
1/2 cup chopped bell pepper
1 (14.5 oz) can diced tomatoes
1 (8 oz) can of tomato sauce
2 cups water
1 (15.5 oz) can pinto or red kidney beans, drained and rinsed
1 1/2 c ups of dry medium cut pasta (elbow, macaroni or shells)
1 cup shredded cheddar cheese, divided, or to taste, plus more for garnish
(Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream)

Directions:
1. Heat the oil in a large lidded skillet over medium high heat; add the onion and pepper, and cook for about 4 minutes, or until vegetables are tender.  To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink.  Drain off any excess fat.  Stir in the cumin, oregano and salt and pepper; taste and adjust seasonings.
2.  Add the diced tomatoes and tomato sauce; stir.  Add the water, beans, pasta and half of the cheese.  Bring to a boil, stir, cover and reduce heat to simmer.  Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency.  Sprinkle remaining cheese on top, cover and cook over low until cheese melts.  Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite toppings.

BLTE

Ingredients:
2 slices whole wheat bread
3 slices turkey bacon
2 Tbsp mustard
1 wedge Laughing Cow Light French Onion cheese
1/2 cup egg whites or 1 whole egg
2 tomato slices
1 leaf green lettuce
Directions:
1. Toast the bread
2. Cook the turkey bacon, then cut the strips in half
3. In a nonstock skillet coated with cooking oil spray, cook the egg as desired.
4.  Place the lettuce, bacon, egg, and tomatoes on the cheese-covered toast.
5.  Cut in half and serve immediately.

Taco Ring Recipe

Ingredients:
1 lb ground beef
1 pkg taco seasoning mix
1 cup (4 oz) cheddar cheese
2 Tbsp water
2 (8 oz) refrigerated crescent rolls

Garnish:
Green bell pepper
Salsa
Lettuce
Tomato
Chopped onion
Olives
Sour cream

Directions: 
1. Preheat oven to 375
2.  Brown beef and drain grease.
3.  Stir in taco seasoning, water and cheese.
4. Unroll crescent rolls and separate.  Arrange triangles in a circle on a round baking stone with wide ends overlapping in center and points toward the outside.  There should be about a 5" diameter in the center.
5.  Scoop meat mixture evenly onto widest end of dough at center of ring.  Bring points in and over and tuck underneath the wide end.
6.  Bake 20-25 minutes or until golden brown.
7.  Garnish with toppings

Cheesy Chicken Ranch Lasagna

Ingredients:
2 (12 oz) cans evaporated milk
1 (1 oz) pkg dry Ranch dressing mix (not the dip blend)
3 cups chicken, cooked and cubed
1/8 tsp pepper
1 (16 oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 cups cheddar cheese, grated
1 1/2 to 2 cups mozzarella cheese, grated

Directions:
1. Combine evaporated milk, ranch dressing and pepper in a 3 qt heavy saucepan.  Heat over low heat, stirring frequently until dry ingredients are dissolved.
2.  Simmer, uncovered, 25 minutes stirring frequently.
3.  Sauce will thicken slightly.
4.  Layer half of lasagna noodles, chicken, sauce and cheese in well-greased 9x13 pan.
5.  Repeat layers again.
6.  Bake at 350 for 35-40 minutes or until hot and bubbly.  Let rest 10 minutes before serving.

White Cheddar Chicken Pasta

Ingredients:
1 lb boneless chicken breats, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 tbsp fresh thyme
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1 lb rotini (or other short cut pasta)
2 tbsp butter
2 tbsp flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine
1 tbsp Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk (I also used 2 tbsp heavy cream)
1 tbsp fresh thyme
1 tbsp fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste

Directions:
1. Heat olive oil in a large skillet over medium heat.
2. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces.
3.  When pan is hot, add chicken and brown for 3 minutes per side until cooked through.
4.  Remove to a place and cover with foil.
5.  Heat water to boil in a large stock pot for pasta, add salt and pasta and cook and drain according to directions.
6.  Meanwhile, melt butter in a large skillet over medium heat.
7.  Add flour and whisk to combine.
8.  Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.
9.  Reduce heat to low and slowly add milk, stirring to combine.  Cook about 5-7 minutes more until mixture begins to thicken.
10.  Add cheese and stir to melt.  Add chicken and pasta, toss to incorporate sauce.  Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Italian Sausage and Spinach Lasagna

Ingredients:
5 Italian sausage links, casings removed
1/2 sweet yellow onion, diced
1 pinch of red pepper flakes
5 cloves garlic, minced
20 oz ricotta cheese
1 egg
1/2 cup baby spinach, chopped
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1/2 tsp dried oregano
1/4 tsp fresh nutmeg, grated
Salt and pepper to taste
1/2 cup Parmesan cheese (divided)
2 1/2 cups mozzarella cheese, shredded (divided)
4 cups of marinara sauce
Lasagna noodles (no boil)
Directions:
1. Preheat oven to 375 degrees.
2.  In a skillet over medium heat, cook the Italian sausage, making sure to break it up into crumbles.
3. Add the onions and a pinch of crushed red pepper flakes.  Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently.
4.  Remove from heat and drain any grease.
5.  In a large bowl, add ricotta, egg, spinach, basil, parsley, oregano, nutmeg, salt and pepper, 1/4 cup or Parmesan cheese, and 1/2 a cup of mozzarella cheese. Combine until mixed thoroughly.
6.  Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan.  Lay however many lasagna noodles you need to cover the bottom of the pan.
7.  Spread half of the ricotta mixture on the noodles; add another layer of noodles; spread a but more sauce on top of the noodles followed by the Italian sausage; add another layer of noodles then spread the last half of the ricotta on top.
8.  Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and remaining 1/4 cup of Parmesan cheese. Sprinkle a bit more dried oregano on top of the cheese.
9.  Baked covered for 30 minutes. Uncover and bake for 10-15 minutes, or until cheese is melted.  Let the lasagna cool for several minutes before slicing and serving.

Found at:http://fortheloveofcooking-recipes.blogspot.com/

Mushroom and Turkey Italian Sausage Stuffed Shells

Ingredients:
2 tsp olive oil
5 links of turkey italian sausage, removed from casings
8 oz white button mushrooms, sliced
1/2 sweet yellow onion, diced finely
2 cloves of garlic, minced
1 15 oz low fat ricotta cheese
1 egg
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded (plus extra for garnish)
1/2 cup of fresh spinach, chopped
5-6 fresh basil leaves, chopped (plus extra for garnish)
Salt and fresh cracked pepper, to taste
3 cups of mushroom marinara (or store bought sauce)
12 jumbo pasta shells, cooked per instructions (I had left over filling so I cooked for shells)

Directions:
1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a large skilled over medium heat.
3. Once hot, add the turkey italian sausage, and cook until crumbled.  Add the mushrooms and onions then saute until golden brown, about 5-6 minutes.
4.  Add the minced garlic and continue to cook, stirring constantly, for 1 minute.  Remove from heat and let cool.
5.  In a large bowl combine the ricotta, the mozzarella, Parmesan, egg, spinach, fresh basil, nutmeg, salt and fresh cracked pepper to taste.
6.  Mix thoroughly then add the sausage, mushroom, and onion saute then combine.  Taste mixture and re-season if needed.
7.  Pour 1 1/2 cups of marinara in the bottom of a baking dish that has been coated with cooking spray.
8.  Place the 12 cooked shells in the pan.  Stuff each shell with the ricotta mixture.
9.  Pour the remaining sauce over the stuffed shells.
10.  Cover with tin foil and bake for 35 minutes. Top with fresh chopped basil and parmesan.

Found at: http://fortheloveofcooking-recipes.blogspot.com/

Barbecue Chicken Pizza Braid

Ingredients: 
Cornmeal
Pizza dough
Barbecue sauce
Mozzarella cheese, shredded
Roasted chicken, chopped
Fresh cilantro, chopped
Red onion, sliced thinly

Directions:
1. Place the pizza dough onto a floured surface and let it sit at room temperature for 20 minutes.

2. Preheat the oven to 400 degrees.

3. Place a silpat mat (or large baking tray) on the counter and coat with cooking spray and sprinkle the top with a bit of cornmeal. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Drizzle a bit of sauce on top of the chicken and mix until evenly coated. Spoon some of the barbecue sauce down the center of the pizza dough, add slices of chopped mozzarella to the sauce followed by the chicken, cilantro, and red onion. Note: Don't use too much sauce or your pizza braid will be a bit soggy.

4. Cut even slits on both sides of the filling with a pizza cutter. Starting at one end, fold alternating strips at an angle across filling.

5. Once you have completed the braid, carefully place the slip mat onto a baking sheet.
6. Place into the oven and bake for 25-30 minutes.  Remove from the oven and let cool for a few minutes before slicing and serving.

Found at: http://fortheloveofcooking-recipes.blogspot.com/

Egg Salad Sandwiches

Ingredients:
8 hard-cooked eggs, diced
1 cup mayonnaise
1/4 cup onion, chopped finely
1/4 cup chopped celery
1/4 tsp garlic powder
1/4 tsp black pepper
1 tsp dill weed
1 tsp mustard powder
1/8 tsp paprika
Bread

Directions:
1. In a bowl, gently mix the eggs, mayonnaise, onion, celery, garlic powder, pepper, dill weed, mustard powder, and paprika.
2. Cover and refrigerate for 8 hours or overnight.
3. To serve, spread equal amounts on a slice of bread. Top with another slice of bread to make sandwiches.

Chicken Garlic Pizza

Ingredients:
1 skinless, boneless chicken breast half (I used 3)
2 tablespoons butter, softened
2 cloves garlic, minced
2 tablespoons chopped green onion
1/2 teaspoon dried basil
1 (10 oz) can refrigerated pizza crust dough
2 roma (plum) tomatoes, diced
1/2 cup chopped fresh cilantro
1/4 cup grated parmesan cheese
*I topped with package of alfredo sauce with added milk to make it runnier*

Directions:
1. Place the chicken breast in a saucepan with enough water to cover.  Bring to a boil, and cook until no longer pink, about 20 minutes.  Drain and cool slightly, then cut into cubes.
2.  Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
3.  Preheat the oven to 350 degrees F.
4.  Roll out the pizza dough place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon.  Arrange chicken on top, then dot with ricotta cheese.  Top with tomato slices, cilantro and Parmesan cheese.
5.  Bake for 15-20 minutes in the preheated oven, until crust is browned and center is cooked through.
6. If using sauce I added about 5 minutes left and spread on the pizza.

Flat Bread Tacos with Spicy Ranch Sour Cream

Ingredients:
1 Cup (8 oz.) Sour Cream
2 tsp. Spicy Ranch Salad Dressing Mix
1 tsp. Lemon Juice
1 lb. Ground Beef
1 Can (15 oz.) Pinto Beans, drained & rinsed
1 Can (14 oz.) diced tomatoes, NOT drained
3 T. Taco Seasoning OR 1 envelope packet
1/8 tsp. Cayenne
1/8 tsp. Garlic Salt
5 T. Salsa
1 Tube (16.5 oz.) refrigerateed buttermilk biscuits
Toppings:
Shredded Cheese
Lettuce

Directions:
1. In a small bowl, combine the sour cream, dressing mix and lemon juice. Chill until serving.
2. In a large skillet, brown the beef, drain. Add the beans, tomatoes, taco seasoning, cayenne, garlic salt, and salsa. 3.Heat throughly until done with the tortillas.
4. Meanwhile, roll out each biscuit as thin as you possibly can without tearing them, real thin, and place in a small skillet over medium heat. Cook each biscuit for about 45-60 seconds on each side, until golden. Keep warm (like on a plate in the oven).
5. To serve, spread each flatbread with 2-3 Tablespoons of ranch sour cream, then top with the meat mixture, sprinkle lettuce and cheese on top.

(found recipe from: http://www.theycallmeoldfashioned.com/)

Flat Bread Tacos

Ingredients:
1 C sour cream
2 -3  tsps taco seasoning mix
1 lb. ground beef
1 pkg  taco seasoning (season to taste)
1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits


Directions: 
1. With your hand or a rolling pin press out each biscuit into a 6-in. circle.  You want a nice even thickness. 
 2. In a  nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown.  This is a “dry fry”  Do not use any type of grease, oil, butter etc.  
3.You cook them in a completely dry pan.

4.In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving.(at least 30 minutes)

5. In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. 

6. Add in the taco seasong and cook according to the directions on the back of the package.

7. To serve, spread each flatbread with 2 tablespoons  sour cream mixture then top each with meat mixture. Add toppings if desired.

(Optional toppings: sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese)

Beef Stew

Ingredients:
2 lbs stew beef
1/2 cup flour
1 1/2 tsp salt
1 tsp pepper
4 cups beef broth
1 tsp worcestershire sauce
1 Tbs crushed garlic
2 fresh bay leaves
1 tsp paprika
4 chopped carrots
4 large diced potatoes
2 chopped onions
1 stalk chopped celery
1 can mushroom pieces and stems
1 cup frozen peas

Directions:
1.Place meat in Crock pot, then pour flour, salt, and pepper over the meat and mix. 
2. Add remaining ingredients EXCEPT mushrooms and peas. Mix well. 
3. Cook on Low 10-12 hours or High 4-6 hours. 
4. Add mushrooms and peas about a half hour before eating. 

Tomatillo Salsa Chicken Skillet

Ingredients:
2 cups rotini pasta
1 lb boneless skinless chicken breasts, cut into bite sized pieces (make sure to season)
1-1/4 cups tomatillo salsa
1 pkg corn (I used whole kernel corn in a can)
1 large green pepper, cut into small cubes
1 cup Mexican style shredded cheese (I used more)
*I also used some sour cream to make it a little bit more creamy*

Directions:
1. Cook pasta as directed on package
2.  Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.  Add chicken; cook and stir 4 min.  Stir in salsa, corn and peppers and sour cream if using; simmer on medium-low heat for 10 min or until chicken is done, stirring occasionally.
3.  Drain pasta.  Add to chicken mixture; mix lightly.  Top with cheese.

Mongolian Beef

Ingredients:
1 tbsp cornstarch
1 can chicken broth
4 tbsp soy sauce
2 tbsp hoisin sauce (found in the oriental section)
4 tbsp sesame oil
1 lb boneless beef top sirloin
1 tbsp olive oil
5 green onions
Rice
I also added:
Bag of frozen peas
finely chopped carrots and green peppers
*I wanted to add some color and a little more flavor*


Directions:
1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.

2. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.

3. In the same skillet, stir-fry the onions in remaining olive oil for 2-3 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

4. Reduce heat; add beef and heat through. Serve over rice.

Good with a side of egg rolls and fortune cookies

Goulash

Ingredients:
1 lb. ground beef
1/2 onion, chopped
2 cups macaroni, cooked
46 oz. V8 juice
2 lb. 13 oz. Chunky Ragu Garden Combination Spaghetti sauce
2 cans sweet, whole kernel corn, drained
3 TBS. dry onion soup mix
3 TBS. Taco seasoningsalt and pepper to taste
shredded cheddar cheese

Directions:
1. Brown the ground beef and onion in a large skillet over medium high heat; drain and set aside. Cook macaroni according to package directions. Drain and set aside.
2. In a large pot mix together V8 juice, spaghetti sauce, corn, hamburger and onion, macaroni, onion soup mix, taco seasoning, and salt and pepper.
3. Heat and let simmer for 15-20 minutes, stirring occasionally.
4. Top with shredded cheese.

Southwestern Fried Rice

Ingredients:

1 lb boneless skinless chicken breasts, cubed
1 pkg (10 oz) frozen corn, thawed
1 small green pepper, chopped
1 small onion, chopped
2 tsp oil
1 cup chicken broth
1 cup salsa
1 tsp chili powder1/4 tsp cayenne pepper
1-1 1/2 uncooked instant rice
1/2 cup shredded cheddar cheese

Directions:
1. In a large skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run clear.
2. Stir in the broth, salsa, chili powder, and cayenne; bring to a boil
3. Add the rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
4. Sprinkle the cheese; cover and let stand for 2-3 minutes or until cheese is melted.

Good inside tortillas or as a side dish

Cowboy Spuds

Ingredients:
3 large baking potatoes
1 TBS olive oil
1 tps salt

1/2 lb. ground beef
1 small onion
2 TBS taco seasoning
1 can chili
1 can whole kernel corn, drained

1 large tomato, diced
1 cup grated Cheddar cheese
5 cups lettuce, rinsed and chopped
1/4 cup bacon, diced and cooked
Ranch dressing

Directions:
1. Wash spuds. Rub potatoes with olive oil and sprinkle with salt. wrap in tin foil and bake at 350 degrees for about 1 hour.
2. Brown beef and onion in a large saucepan. Drain.
3. Add chili, taco seasoning, and corn. Simmer 5 minutes.
4. When potatoes are done, unwrap and chop open on a plate. Add a little butter, salt, and pepper. Add the chili mixture, then top with the rest of the ingredients.