Honey Mustard Chicken Salad

Chicken:

1 egg, beaten
1 cup buttermilk
1 ½ tsp garlic powder

1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 tsp salt
1 tsp baking powder

1 quart oil for frying

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Honey Mustard Dressing:

¼ cup mayonnaise
1+ Tbsp prepared mustard
1+ Tbsp honey
½ Tbsp lemon juice
garlic powder to taste

In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Add more mustard and/or honey to your desired taste. Store covered in the refrigerator.

Putting Salad together:
fresh chopped romaine lettuce
green onions
cheddar cheese

hard boiled egg (sliced up)
chicken
dressing on top
bacon crumbled


Honey Lime Chicken Enchiladas

Ingredients:
Marinade-
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon garlic powder

1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound Monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a ½ hour, but preferably a half day or so.
3. Pour about ½ cup enchilada sauce on the bottom of a 9x13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.




Creamy White Chicken Chili

1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ teaspoons garlic powder
1 Tablespoon oil
2 cans (15 ½ ounces each) Great Northern Beans, rinsed and drained
1 can (14 ½ ounce) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup whipping cream (or whole milk)
Shredded cheese, optional

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat-simmer, uncovered, for 30 minutes. Remove from the heat, stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.




CHICKEN NOODLE SOUP

2 (26-oz.) cartons reduced-sodium chicken stock or broth (6 cups)
2 cups water
3 large carrots, peeled and sliced
3 parsnips, peeled and sliced (the size of the carrot slices)
3 stalks celery, sliced
1 large onion, finely chopped (3/4 cup)
3 1/2 cups cooked, shredded chicken (about 1 lb.)
1/2 lb. extra-wide egg noodles (about 6 cups dry)
2 Tbsp. minced parsley (can use dried)
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

1. In a 5 to 6 quart pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.

2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper.

Serve.
Makes 6 servings (12 cups)




Parmesan Chicken

6 skinless, boneless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 exra-large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette

1. Pound chicken breasts until they are 1/4 inch thick. (Place one breast at a time in a resealable plastic bag (do not seal). Using the flat side of a meat mallet, rolling pin or soup can, pound chicken lightly until 1/4" thick.)
2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.
3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
4. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Makes 6 servings (or more if chicken breasts are large--if they pound out very large, cut them in half before coating with mixtures)

Lemon Vinaigrette
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/2 cup good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.



Peanut Chicken Kabobs
8 boneless, skinless chicken breasts

Marinade:
1 cup cream of coconut
1/4 cup lime juice
2 tablespoons vegetable oil
1/2 cup soy sauce
2 cloves garlic, minced
1/8 teaspoon ground red pepper

In bowl, combine marinade ingredients until well blended. Slice chicken into 3/4 inch strips (or cubes). Place in marinade and stir until well coated. Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer chicken on thin wooden skewers. Broil or grill chicken over medium heat for 2 or 3 minutes on each side. Serve over rice with peanut sauce.

Peanut Sauce:
2/3 cup chunky peanut butter
2/3 cup water
1/4 cup soy sauce
2 tablesppons cider vinegar
2 tablesoons brown sugar
/8 teaspoon ground red pepper
2 cloves garlic, crushed

Blend ingredients together in small bowl.

3 new yummy dinners

Mexican Beef Pile-Ups

3 pounds ground beef (I usually only do 1 1/2)
3 cups water
1 (16 ounce) can refried beans
1 package enchilada mix
1 (14 ounce) can enchilada sauce
2 (6 ounce) cans tomato paste

Cook ground beef and drain fat. Add rest of ingredients and simmer for 2 to 3 hours on top of stove or in oven at 300 degrees. (I put it in my crock pot on high for a couple of hours)

Pile-up your meal in this order:
white rice
corn chips
meat mixture
Cheddar cheese, grated
green onions, chopped
olives, sliced
tomatoes, diced
avocados, chopped
lettuce, shredded
sour cream
salsa


Cheesy Stuffed Baked Ziti - Picky Palate

1 lb ziti pasta noodles
2 Tablespoons extra virgin olive oil
1 small bell pepper of choice, finely chopped
½ medium onion, finely chopped
1 lb ground beef
½ teaspoon salt
¼ teaspoon black pepper
1 26oz jar Classico Pasta Sauce
1 15 oz container Ricotta Cheese
1 Cup shredded mozzarella cheese
½ Cup grated Parmesan cheese
Pinch salt, pepper
2 Cup shredded mozzarella cheese

1. Cook pasta noodles according to package directions. Drain and set aside.
2. Place olive oil in a large pot over medium heat. Saute bell pepper and onion until softened, about 5 minutes. Brown beef. Add pasta sauce, reduce heat to low and stir in noodles.
3. Place ricotta, mozzarella, parmesan, salt and pepper into a large bowl. Stir until well combined.
4. Place ½ pasta into a 9x13 inch baking dish. Spoon ricotta mixture evenly over pasta, covering entire dish. Pour remaining pasta over cheese, then sprinkle with shredded mozzarella.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.

8 servings

Waikiki Chicken

4-6 chicken breasts (cubed)
½ c. flour
1/3 c. oil
½ t. pepper
½ tsp salt

Filling:

1 (20oz.) can pineapple chunks (not drained)
1 c. sugar
1 T. cornstarch
½ c. vinegar
2 Tbsp. soy sauce
1 chicken bouillon cube

Heat oil and add salt and pepper. Flour chicken and brown in oil. Put in baking dish and pour filling over top. Bake 1 hour at 350 degrees (or cook on stove top until sauce thickens). Serve over steamed rice.

Yummy Lasagna

Homemade Lasagna – modified recipe from The Pioneer Woman Cooks.

1 lb ground beef
1 clove minced garlic
1 large can of crushed tomatoes
4 TBSP dried parsley flakes
2 TBSP dried basil
2 1/2 tsp salt
8 slices of lasagna noodles
1 TBSP olive oil
3 cups lowfat cottage cheese
2 eggs
½ cup + more Parmesan Cheese
1 lb mozzarella cheese, grated or sliced

In a skillet, 1 pound ground beef and 1 clove minced garlic.
Cook until brown. (This is where my already cooked and frozen meat came in handy! Just heated it up with the garlic)

After that, add 1 large can of crushed tomatoes, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil, and 1 teaspoon salt.
Mix together thoroughly and simmer, uncovered, while you cook the noodles, stirring occasionally.In the meantime, boil 8 slices of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook until they still have a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a metal cookie sheet. That way, they’ll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese, 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.
To Arrange:
Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go.
Spread half of the cottage cheese mixture evenly over the noodles…Then lay 1/2 pound of mozzarella cheese slices (or grated) on top of the cottage cheese mixture.Spread the entire meat mixture on top of the mozzarella cheese.Add another layer of four lasagna noodles
And top with the remaining half of the cottage cheese mixture.Then top the cottage cheese mixture with another 1/2 pound of mozzarella.

Now get out that good ol’ Kraft Parmesan Cheese and start sprinklin’!
Place it in a 350-degree oven for 20-30 minutes, until hot and bubbly.
(Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)*I didn't take a picture of it after it was cooked, because it was eaten so fast!

Quick Chicken Salad

Prep work:
- cook chicken breasts with fresh squeezed lemon juice, salt and pepper until done; cut into cubes (this is great to make extra for the chicken pasta salad).
- wash romaine lettuce (can place in ziploc bag with cold damp paper towel on bottom; squeeze air out; store in fridge)
- wash and cut up carrots in small slices
- crush croûtons in bag
- prepare dressing and store in container in fridge

Prepare:
tear lettuce up and place on plate. Add chicken, carrots, croûtons, and any other toppings you desire. Pour dressing over generously! The more the better!

Dressing: (shake or stir before pouring, store leftovers in fridge)
For whatever size you make do:
2/3 part fresh lemon juice
1/3 part olive oil
sea salt
fresh ground pepper

Main Dishes

Hawaiian Haystacks
1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
3 cups milk
1 (10 3/4 ounce)can cream of mushroom soup
6 chicken breasts, cooked and cut into pieces (or shredded)

Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring constantly. Add cream of mushroom soup and chicken. Simmer on low heat for 15 minutes. Serves 8.

Serve over sticky, white rice with the following toppings:
grated cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce


Roastbeef Sandwiches
1 lb sliced roastbeef from deli
1 onion (chopped into thick slices)
1 can beef broth
1 can water
butter

Saute onion in butter until soft. Pour in beef broth and water. Add roastbeef slices. Cook until heated through. Serve on hogi rolls.


Taco Salad
romaine (chopped)
red kidney beans (drained and rinsed)
green onions (chopped)
olives (sliced)
cheddar cheese
hamburger (cooked with onion and taco seasoning)
nacho cheese Doritos chips
creamy french dressing

mix well and serve immediately


Chinese Chicken Won Ton Salad
3 boneless, skinless chicken breasts
1/2 pkg. wontons, cut into thirds
1 head iceberg lettuce, torn in pieces
1 (11 oz) can mandarin oranges, drained
1 (8 oz) can sliced water chestnuts, drained
1 (4 oz) pkg. slivered almonds, toasted
1/4 c. sesame seeds, toasted
1 bunch green onions, chopped

Dressing:
4 T. sugar
1 t. salt
1/4 t. pepper
4 T. white wine vinegar
1/2 c. oil
Mix together well.

Boil chicken breasts until cooked and slice into small pieces. Fry wontons in oil until crispy and cool on paper towels. In a large salad bowl, mix together chicken and wontons with lettuce, oranges, water chestnuts, almonds, green onions and sesame seeds. Toss with dressing and serve.



Crock Pot Honey Glazed Ham
4 lb. ham, bonelss, fully cooked
1 can (12oz) sprite or gingerale
1/4 c. honey
1/2 t. mustard
1/2 t. cloves, ground
1/4 t. cinnamon, ground

Place ham and soda into crock pot. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Thirty minutes before serving, combine remaining ingredients, including 3 T. of drippings from bottom of crock pot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.

Chicken Poppy Seed Casserole
 
6 cooked chicken breasts, shredded--or more
Place in bottom of buttered 9x13 glass baking dish

Pour the sauce over the top of the chicken

Sauce (mix well):
2 cans cream of chicken soup
16 oz. sour cream
3 Tablespoons soy sauce
1 teaspoon minced garlic
2 to 3 Tablespoons minced onions

Sprinkle topping over the sauce

Topping (mix well):
2 tubes (or more) of crushed Ritz crackers
2 Tablespoons (or more) of melted butter
2 Tablespoons poppy seeds

Bake at 350 degrees F for 45 minutes

Serve over rice (Jasmine rice is very good with this)

Stuffed Rolls
Brown 1 pound extra-lean ground beef with 1 large onion, chopped
When browned well, add
1 can cream of mushroom soup.
Heat through, on medium-low heat. Turn off heat and add grated cheddar cheese (to taste), stirring well into mixture.
Put mixture into hollowed out potato rolls or soft French rolls, putting top of roll back on. Place rolls on large baking dish (with sides), cover with tin foil and bake at 350 for about 20 to 30 minutes. Can make ahead and refrigerate, and then add more time to the baking time.


Fluffy Meat Loaf
Mix thoroughly:
1 1/2 lb. extra lean ground beef
3 medium slices soft bread, torn in pieces, and
1 c. milk
1 egg, beaten
1/4 c. minced onion
1 1/4 t. salt
1/4 t. each of pepper, dry mustard, sage, celery salt and garlic salt
1 T. Worcestershire sauce

For better browning, shape into loaf on shallow baking pan, lined with tin foil. Top loaf with ketchup.
Bake at 350 for 1 1/2 hours.


Chicken Nuggets - Adapted from Deceptively Delicious
1 cup italian bread crumbs
1/2 cup flaxseed meal
2 T grated parmesan
1/2 t onion powder
1/2 cup spaghetti squash puree
1 egg, lightly beaten
3 T milk
1 pound chicken breast tenders cut into chunks
salt and pepper
2-3 T olive oil

In a bowl, combine breadcrumbs, flaxseed meal, parmesan, onion powder and mix well.
In a shallow bowl, mix the egg with a fork, add in the vegetable puree, milk and mix.
Sprinkle the chicken with salt and pepper. Dip the chicken into the puree mixture and then gently toss them in the breadcrumbs, careful to coat completely.
Preheat a large nonstick skillet. Pour in olive oil. Place the chicken in the skillet in a single layer, careful not to crowd and cook until crisp and golden, about 3 to 4 minutes. Then turn the chicken over and finish cooking the chicken through, about 4 to 5 minutes more.



Garlic Chicken Farfalle – Becky Higgins
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper (you can use less and add more later)
1/2 c. butter
1 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.



Cauliflower Soup
2 heads cauliflower (chopped and steamed)
6-8 cans chicken broth
2 cubes butter
1 cup flour (more if needed)
1 cup milk
salt and pepper to taste

In large pot, melt butter. Add flour and milk slowly, stirring constantly until a paste forms. (Be sure not to burn mixture)
Add chicken broth until thickness desired, stirring constantly. Add cauliflower and let simmer until ready to eat.

A different Cauliflower Soup (a bit more work, but I like it better than the other!)

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.

After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.

Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Chili – thisweekfordinner.com
Brown ground beef, onion, green pepper and garlic. Drain grease. Add marinara sauce, salsa, canned tomatoes... any combo, just whatever you have lying around. Spice it up: cumin, salt, pepper, chili powder. I add 1 can baked beans and 1 can kidney beans. Simmer. Easy and Yummy.



Breakfast Casserole
8 slices of bread, cubed (I break into small pieces)
2 cups cheddar cheese
20 pork sausage links, browned and sliced up
4 eggs
2 ¼ up milk
¾ tsp dry mustard

1 can cream of mushroom
½ c milk

Place bread crumbs in bottom of greased 9x13 pan. Sprinkle with cheese. Place sausage on top of cheese. Beat eggs with milk and dry mustard. Pour over sausage mixture. Refrigerate overnight.
Dilute cream of mushroom with milk and pour over casserole. Bake at 300 for 1 ½ hours.



Taco Soup
1 lb. hamburger, cooked with taco seasoning and chopped small onion
1 28 oz. can stewed tomatoes, chopped
8 oz. can tomato sauce
15 oz. can corn
1 can kidney beans, drained
1 can black beans, drained
2 cups water

Heat all ingredients together. Can simmer in crockpot for a few hours. Serve with fritos or tortilla chips, sour cream, cheese, avocado, etc.



Chinese Chicken Noodle Salad
2 c. cooked chicken breast, cut or shredded
1/2 large Napa cabbage
1 pkg. cooked, drained Chicken Top Ramen (just noodles)
Slivered Almonds
2 to 3 green onions, chopped, including stems
Celery, chopped

Mix all above ingredients, tossing lightly.

Add dressing right before serving.
Dressing:
1/3 c. oil
4 T. cider vinegar
1 T. sugar or 1/2 T. honey
1 tsp. salt
1/2 tsp. pepper
Seasoning packet from Chicken Top Ramen


Crock Pot Beef Stew
2 lbs. lean beef stew meat
Place in bottom of crock pot

Sprinkle 1 pkg. of dry onion soup mix on the stew beef.

Layer to the top the following in order:
Potatoes, cut in 1" to 2" cubes (3-4 potatoes)
Carrots, cut in thick slices, 1" to 2" long (or baby carrots)
One large onion, but in 1/4's and thick slices

Pour over the top:
1 can tomato soup mixed with
1/2 can water &
2 T. Tapioca

cook on low for appox. 8 to 9 hours or on high for 6 to 8 hours. (Mine cooked in 6 hours on low)

For variation, you can add Herbs de Provence, green veggies, etc.


Supper Nachos
1 lb. extra lean ground meat
1 large onion chopped
3/4 cup bottle chunky salsa
1/2 tsp. salt
1/4 tsp. pepper
7 oz. can chopped green chilies drained
16 oz. can refried beans
1 1/2 cups shredded sharp cheddar
1 cup sour cream
tortilla chips

In large microwavable bowl, add meat and cook on high 5 minutes. Add onion. Cook additional 3 minutes. Add salsa, salt, pepper and green chilies. Cook 5 minutes, or until meat is throughly cooked through. Add beans and cheese and cook until cheese is melted. Stir in sour cream and serve with tortilla chips.


Chicken for Tacos-"Good Things Utah"
4 boneless, skinless chicken breast
1 cup catsup
1 cup barbeque sauce
1 12 oz. size coke

Place in crock pot, cook on high 4 hours, or until done.
I remove most sauce, shred chicken and place back in crock pot with little sauce for tacos.


Grilled Sandwiches
Havarti Cheese slices
Black Forest ham slices or shaved
Lingonberries from IKEA
Mayonnaise (with a little mustard mixed in)
Parmesan cheese
Sourdough bread slices

Butter one side of bread, sprinkle parmeasn cheese on butter, place buttered side down frying pan. Spread Lingonberries to likeness. Layer ham, cheese, and mayo mix on top. Place second slice of bread, buttered and sprinkled cheese on top. Cook on both sides, until done.



Southwestern Egg Rolls
2 chicken breast, cooked shredded
2 T. green onion, minced (I’ve left out at times)
½ c. white onion, minced
1 can corn (or frozen about 1 c.)
1 can black beans, rinsed and drained
2 T. spinach, sliced very thinly (I’ve also left this out)
1 small can green chilies
½ T. parsley (fresh, minced or dried)
½ t. cumin
½ t. chili powder
¼ t. salt
dash cayenne pepper
1 c. Monterey jack or Cheddar cheese, shredded
Flour Tortillas

In large bowl mix all ingredients together. Saute all ingredients (including chicken) until warm. Remove from heat and add shredded cheese. Mix well. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together (sides in, then roll shut) so mixture can not escape. You can freeze now at this point for later.

Cook: either in a panni grill, george Forman or bake in oven. My favorite: deep fry them in oil until crispy. Keep them in tongs, in the oil so they stay shut. Serve with avocado-ranch dipping sauce.

Avocado-ranch dipping sauce:
1 c. ranch (any style)
1 whole avocado, mashed (or more if you like it!)
1 tsp. minced onion
salt and pepper

blend together with blender.



Easy Crockpot Chicken-(thisweekfordinner.com)
- 6 boneless skinless chicken breasts
- 3 cans cream soup (2 chicken, 1 celery is good)
- 6 oz cream cheese softened
- 1 pkg Good Season Italian Dressing

Place chicken breasts in bottom of crock pot. Blend soups, cream and cheese. Add italian dressing mix. Pour over chicken breasts. Cook for 8 hours on low or 3 1/2 on high. Serve with white rice. Sauce may also be spooned over rice as a gravy.

Creamy Tomato Soup
-half yellow onion, chopped
-about 1/4 - 1/2 tsp fresh minced garlic
-3 cans tomato soup
-2 cans water
-1 small can crushed tomatoes
-Herbs de Provence
-heavy cream
-macaroni noodles, cooked and drained
-goldfish crackers, optional

In a frying pan, sautéed onions and garlic in a small amount of butter. In a pot, combine tomato soup, water and crushed tomatoes, add sautéed mixture and sprinkle desired amount of herbs d' Provence. Stir and cook on med. heat until heated through.

We like to place noodles on bottom of bowl, soup on top, pour some heavy cream and add the goldfish crackers.

BLT Mac and Cheese-(hotoutoftheoven.blogspot.com)
5 cups water
8 slices of bacon
4 oz. sharp white cheddar cheese
1 oz. Parmesan cheese
4 oz. cream cheese
1 lb. uncooked cellentani or cavatappi pasta
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 large leek (white and green portions only)
3 large plum tomatoes

To start pasta mixture, bring water to a boil in 8-qt. stockpot.

Meanwhile, slice bacon crosswise into thin strips. Place into 10-in. skillet; cook over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet to paper towel-lined plate.

As bacon cooks, grate cheddar and Parmesan cheeses. Add pasta, cream cheese, grated cheeses, salt, and black pepper to boiling water in stockpot. Cover and simmer vigorously 5 minutes, stirring occasionally.

As pasta mixture cooks, slice leek in half lengthwise, then crosswise into 1/2-in. slices. Place into small batter bowl and swish in cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.

Meanwhile, cut tomatoes in half lengthwise; remove cores and scrape out seeds. Dice tomatoes; reserver 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and half of the bacon. Spoon pasta mixture into serving bowl and garnish with reserve tomatoes and bacon. Serve immediately.

Yield: 6 servings

Crumb Chicken
-thawed chicken breasts, (or I like to use tenders)
-melted butter
-bread crumbs
-Herbs de Provence

Preheat oven to 400. Dip chicken into melted butter on both sides, then roll in bread crumbs. Place chicken in lined casserole dish or jelly roll pan. Sprinkle desired amount of Herbs de Provence on top of chicken. Bake until cooked through. 45 min- 1 hour (depending on size of chicken pieces).