This went over very well for supper the other night, I served it with mashed potatoes and green beans.
2 C buttermilk
1 med.-sized box corn flakes
4 skinless, boneless chicken breasts
Pour some corn flakes in a Ziploc bag and crush them into smaller pieces. Dip chicken in buttermilk. Then roll chicken in corn flakes, until well coated, can also put the chicken in the bag and shake it. Place chicken in pan lined with tin foil and sprayed lightly with non-stick cooking spray. Bake at 400 degrees for 45 minutes. Remove from oven and serve. Chicken should have a brown crust on it.
If you do not have buttermilk you can use evaporated milk, 2% or whole milk, or half and half.
Tuesday, March 31, 2009
Pesto Chicken Pasta
Ryan and I liked this, Olivia was OK with it.
8 oz thin spaghetti, uncooked
1 package of Knorr's Pesto Sauce mix
2-3 skinless, boneless chicken halves
1-2 Tbl Olive Oil
Start by cubing your chicken. Heat pan until very hot, I use my wok. Add 2 tablespoons olive oil; tilt wok to coat side. Add chicken, salt and pepper if you like; cook until chicken turns white, separating chicken pieces.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. You can be doing this while your chicken is cooking.
Prepare Pesto sauce as directed on the package.
Add cooked spaghetti to the pan with the chicken in it and pour the pesto sauce over the chicken and pasta. Mix until evenly coated.
Tuesday, March 24, 2009
Angel Chicken
I made this the other night and it was awesome! Ryan thinks Angel Chicken may be one of his new favorite dishes. It is great served with a salad and some garlic toast.
When I made this I made two changes:
I used Zesty Italian Dressing, we had this in our refrigerator.
I also used boneless, skinless chicken breasts, we had these in our freezer. I did not cut them up until about an hour before we ate and the chicken was so moist and full of flavor.
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley
BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.
Healthy Living Tips:
Save 70 calories and 9 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese
Reduced-fat cream of mushroom soup
KRAFT Light Zesty Italian Dressing.
Note:
Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook.
Substitute:
Substitute water or chicken broth for the wine, it is not as good, but it works well. The wine gives it a distinct flavor.
Substitute canned chicken for chicken breasts, turns out pretty good too.
Monday, March 16, 2009
Chicken-Peanut Chow Mein
Chow mein noodles are often labeled chuka soba. If you can't find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil.
1 cup precut matchstick-cut carrot
1 cup snow peas, trimmed
2 (6-ounce) packages chow mein noodles (I used spaghetti)
1 tablespoon dark sesame oil, divided
1/2 pound skinless, boneless chicken breast
3 tablespoons low-sodium soy sauce, divided
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 teaspoon sugar
1/4 teaspoon crushed red pepper (I didn't have any red pepper,so I used Cumin)
1 cup presliced mushrooms
2 teaspoons bottled fresh ground ginger (such as Spice World)
1 cup (1-inch) sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped
Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.
Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.
Yield: 4 servings (serving size: 1 1/2 cups noodle mixture, 1/4 cup onions, and 1 1/2 teaspoons peanuts)
CALORIES 471 (17% from fat); FAT 8.7g (sat 1.4g,mono 3g,poly 2.6g); IRON 2.2mg; CHOLESTEROL 33mg; CALCIUM 43mg; CARBOHYDRATE 72.6g; SODIUM 807mg; PROTEIN 27.8g; FIBER 2.7g
Cooking Light, APRIL 2006
Ryan, Alyssa, and I really liked this. Olivia not so much.
Monday, March 9, 2009
Bubble Pizza
Ingredients:
3 pkgs. refrigerator biscuits
1 can or jar of spaghetti or pizza sauce
Shredded cheese
Pizza toppings: whatever you like
Directions:
Cut biscuits into quarters and place in a 9x13 baking dish. Add sauce, stir to coat, and spread evenly in bottom of pan. Top with cheese, then toppings, (I usually stick to 3 toppings at a time).
Bake at 375 degrees for about 35-40 min. Be sure to check middle to make sure all the dough is cooked through.
3 pkgs. refrigerator biscuits
1 can or jar of spaghetti or pizza sauce
Shredded cheese
Pizza toppings: whatever you like
Directions:
Cut biscuits into quarters and place in a 9x13 baking dish. Add sauce, stir to coat, and spread evenly in bottom of pan. Top with cheese, then toppings, (I usually stick to 3 toppings at a time).
Bake at 375 degrees for about 35-40 min. Be sure to check middle to make sure all the dough is cooked through.
Green Split Pea Soup With Ham
I got this from a friend and have yet to try it. So, if anyone tries it please leave some thoughts on it.
1/2 lb of dried green split peas
4-6 cups of water
1 Ham Hock or Ham Bone with meat still on it
1 bay leaf
1/2 white or yellow onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 garlic cloves, minced
1/2 tbsp oil
salt, pepper to taste
Wash and drain the dried peas. Watch out for tiny ROCKS in the peas… the occur every so often and can break your teeth if left in! If you’d like to, cut off the ham from the bones, cube it and set aside. Some people leave it on and then cut it off after cooking, but cutting it off before will decrease the saltiness of the soup.
Heat up the oil in a large pot, add the onion, celery, and carrot. Cook over medium heat until softened, about 3-5 minutes. Add the garlic and cook for about 1 minute more.
Add the water, peas, ham bones, bay leaf, and bring to a boil. Cook half covered over low heat for about 1 to 1.5 hours stirring occasionally. When you get near the end of cooking, you can add the cubed ham if you’ve reserved it. Add salt and pepper to taste. Delicious split pea soup is now ready!
1/2 lb of dried green split peas
4-6 cups of water
1 Ham Hock or Ham Bone with meat still on it
1 bay leaf
1/2 white or yellow onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 garlic cloves, minced
1/2 tbsp oil
salt, pepper to taste
Wash and drain the dried peas. Watch out for tiny ROCKS in the peas… the occur every so often and can break your teeth if left in! If you’d like to, cut off the ham from the bones, cube it and set aside. Some people leave it on and then cut it off after cooking, but cutting it off before will decrease the saltiness of the soup.
Heat up the oil in a large pot, add the onion, celery, and carrot. Cook over medium heat until softened, about 3-5 minutes. Add the garlic and cook for about 1 minute more.
Add the water, peas, ham bones, bay leaf, and bring to a boil. Cook half covered over low heat for about 1 to 1.5 hours stirring occasionally. When you get near the end of cooking, you can add the cubed ham if you’ve reserved it. Add salt and pepper to taste. Delicious split pea soup is now ready!
Penne Pasta Casserole
1 26oz can spaghetti sauce (Hunt’s, etc.)
1/2 med. yellow onion
1 tbsp e.v. olive oil
2-3 cloves minced garlic
1/2 box dry penne or other pasta
1/2 cup basil leaves, chopped
1 cup grated cheddar
1/3 lb ground beef or italian sausage
salt, pepper, sugar
Get a pot of salted water going. Over low heat in a large skillet, add some olive oil, onion, garlic and a pinch of salt and sweat / simmer that until translucent (you can keep adding some water to prevent it from drying out). Remove to a plate. Add the ground beef and/or italian sausage (casing removed) and brown that. Drain it, return to pan with onion mixture. Add spaghetti sauce, and cook on low stirring occasionally for about 10-15 min. Add chopped basil (and any other herbs or veggies at this point). You may want to alter the flavor with salt, pepper and sugar depending on your spaghetti sauce.
When water boils, add the penne and UNDERCOOK it. How much depends on you and your oven. I just know you don’t need to cook it all the way because it’s going in the oven. When done to your liking, drain pasta and rinse it in cold water, if you like. I know they say not to rinse it, but because it’s a casserole I feel the noodles benefit a bit from a dunk.
Combine spaghetti sauce mixture and noodles together in the pot. In a shallow baking dish (flatter, shallower allows for more cheese browning area - if you like that.) Top with cheese, bake at 350F for about 30-45 minutes. You might want to cover lightly with aluminum foil until the last 10 minutes. You can also blast it in the broiler if you like the top extra crunchy.
1/2 med. yellow onion
1 tbsp e.v. olive oil
2-3 cloves minced garlic
1/2 box dry penne or other pasta
1/2 cup basil leaves, chopped
1 cup grated cheddar
1/3 lb ground beef or italian sausage
salt, pepper, sugar
Get a pot of salted water going. Over low heat in a large skillet, add some olive oil, onion, garlic and a pinch of salt and sweat / simmer that until translucent (you can keep adding some water to prevent it from drying out). Remove to a plate. Add the ground beef and/or italian sausage (casing removed) and brown that. Drain it, return to pan with onion mixture. Add spaghetti sauce, and cook on low stirring occasionally for about 10-15 min. Add chopped basil (and any other herbs or veggies at this point). You may want to alter the flavor with salt, pepper and sugar depending on your spaghetti sauce.
When water boils, add the penne and UNDERCOOK it. How much depends on you and your oven. I just know you don’t need to cook it all the way because it’s going in the oven. When done to your liking, drain pasta and rinse it in cold water, if you like. I know they say not to rinse it, but because it’s a casserole I feel the noodles benefit a bit from a dunk.
Combine spaghetti sauce mixture and noodles together in the pot. In a shallow baking dish (flatter, shallower allows for more cheese browning area - if you like that.) Top with cheese, bake at 350F for about 30-45 minutes. You might want to cover lightly with aluminum foil until the last 10 minutes. You can also blast it in the broiler if you like the top extra crunchy.
Subscribe to:
Posts (Atom)