Opulent Chicken

Shout out to Linda Hallman for this recipe.  This is an awesome recipe.  And with the advice from Linda, it is perfect to make the night before and warm it up the next day.  We (Bf and I) made this on Wednesday night and put it in the fridge over night.  Then when we were getting ready for our dinner guest we put it back in the oven to reheat.  You couldn't even tell it was made the night before.

We used chicken thighs instead of chicken breast.  Either will work.  Please don't let the artichoke heats scary you away.  I'm not a fan of artichokes either but once everything is cooked you can't even tell they are in the dish.  I actually forgot they were in the chicken dish until we were clean up dinner, then it dawned on me.  We served with Brandied Carrots and part wild rice and part white rice.  Makes a fancier meal that can be done ahead of time.  My 6 qt. dutch oven worked perfect for this recipe and fit 8 chicken thighs with no problems.

8 chicken thighs or breasts
Paprika
Salt
Pepper
1/4 lbs butter (1 stick)
1 - 15oz can of artichoke hearts
1/2 lbs fresh mushrooms
1 pinch tarragon
3 tbsp flour
1/3 c. sherry
1 1/2 cups chicken bouillon

Slather the chicken in paprika, salt, and pepper.  Saute in 1/2 stick butter until golden brown.  Place the chicken pieces in a large serving casserole and add the artichokes among them.  Put the mushrooms and the remaining half of the butter in the same skillet you used for browning the chicken.  Season with the tarragon ans saute for about 5 minutes.  Sprinkle the flour in gently and add the sherry and bouillon.  Simmer for 5 minutes and pour the sauce over the chicken and artichokes.  cover the casserole and bake for 45 minutes at 375 degrees.

Recipe taken from Saucepans and the Single Girl

Pretty Ham Primavera

Do you have leftover ham from dinner the night before or how about a ham steak you don't know what to do with?  Try this recipes...  Keep in mind this recipes makes a lot.  When I make it again, I would half it because it is way too much for one person.

1/2 lbs. sliced fresh mushrooms
1/3 c. chopped onion
2 tbsp. olive oil
2 tbsp. all-purpose flour
2 tsp. Italian seasoning
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
7 oz. thin spaghetti, cooked and drained
2 c. fully cooked ham, cubed
10 oz frozen peas, thawed
Grated Parmesan cheese, optional

In a large skillet, saute the mushrooms and onion in oil until tender.  Stir in the flour, Italian seasoning, bouillon, salt and pepper until smooth.  Gradually add the milk, stirring constantly.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir spaghetti, ham and peas; heat through.  Sprinkle with the Parmesan cheese if desired. 

Montrey Chicken and Potatoes

I needed to find something for dinner last night and all I had was chicken and potatoes.  So I went in search of a recipes.  I found this recipe and I had everything else on hand... yes even the cilantro but you could leave it out if you didn't have it and I used regular cheddar cheese.  It was a really easy recipe.  I also cut the recipe in half.

Ingredients

• 6 medium red potatoes, cubed
• 1/2 cup butter, melted and divided
• 4 skinless, boneless chicken breast halves
• 1 tablespoon fresh lime juice
• 1 1/2 cups shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa
• 1 lime, cut into wedges (optional)

Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
2. Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
3. Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
4. Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

Low fat Chicken Stuffed Shells

This is super easy and can be made the night before.  I added chopped mushrooms and onions to thicken the mix up.  If you do this you will have more mix than shells.  Based on the mix you could probably make extra and freeze it then thaw and stuff the shells to cut down on the cut time for the next meal.

Ingredients:
24 each pasta shells, jumbo, cooked
3 each chicken breasts
1 c. fat free sour cream
2 cans cream of chicken soup, reduced fat
1/2 tsp celery powder
2 tbsp margarine
1/4 c. bread crumbs

Boil chicken in salt and pepper.  Allow to cool, cut into bite size pieces.  Combine chicken, sour cream, soup, and seasonings in mixing bowl, stirring well.  Place approximately 1 tbsp in cooked and cooled pasta shells.  Place 1 tsp. bread crumbs in casserole dish, drizzle with melted margarine.  Place shells in casserole dish, sprayed lightly with non-stick cooking spray.  Bake covered in 350 degree over for 25 minutes.

Tacos in Pasta Shells

These are great to make or bring as appetizers.  You could even top with a little shredded lettuce.

Ingredients:
1 1/4 lbs lean ground beef
1 (3oz) pkg. cream cheese
1 tsp. salt
1 tsp chili powder
18 jumbo pasta shells
2 tbsp. butter, melted
1 c taco sauce
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 1/2 c. crushed tortilla chips
1 c. sour cream
Onions for garnish

1. In a large skillet, brown beef over medium heat until no longer pink; drain.  Add cream cheese, salt, and chili powder; mix and simmer for 5 minutes

2. Meanwhile, 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.  Toss cooked shells in butter.

3. Preheat oven to 350 degrees.

4. Fill shells with beef mixture and arrange in a 9 x 13 inch baking dish; pour taco sauce over shells.  Cover with foil and bake in preheated oven for 15 minutes

5. Remove dish from oven and top with cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.

6. Top with sour cream and onions; serve.

Margarita Chicken

This is another favorite from the Food Network.  It is a little summer chicken.  It would also be good chopped up in salad.  I wasn't able to find the frozen margarita mix so I used the liquid kind from the liquor store.


Ingredients:
4 boneless skinless chicken breast
1 can (10 oz) frozen margarita mix, thawed
2/3 c. tequila
1/2 c. fresh cilantro
2. tbsp chicken seasoning


Rinse chicken and pat dry, set aside.
In a small bowl, combine the remaining ingredients.  Place the chicken and marinade in large resealable plastic bag.  Squeeze out the air and seal.  Let marinate in the refrigerate for 1 to 2 hours.  (I marinated it over night)
Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking.  Remove the chicken from the refrigerate and let sit at room temperature for 30 minutes.
Place chicken on hot oiled grill and cook 5 to 10 minutes per side or until done.


Indoor: Preheat over to 350 degrees.  Prepare chicken breasts as directed.  Roast chicken breasts in preheated over for 35 to 40 minutes.

Turkey Mac Casserole

I got this recipe from Betty Crocker.  I was looking for recipes to use zucchini in since I had a lot of it this year.  This is an amazing recipe.  It has an awesome flavor and there are lots of variations to it.  It is a good way to get veggies in your dinner.  I couldn't taste the zucchini in the casserole.  This recipe could be made ahead of time, put in the fridge and bake when you are ready to eat. 

Substitute or additions:
Add a can of mushrooms when browning the turkey
Add onions when browning the turkey
Substitute broccoli for the zucchini
Try different kinds of cheese on the top
Try different shaped noodles

Casserole
4 oz (1 c) uncooked elbow
1 lb ground turkey breast
3/4 tsp garlic pepper blend
3 medium zucchini, chopped (about 3 cups)
2 tbsp chopped fresh basil or 2 tsp dried basil leaves
1 (10 oz) container light Alfredo sauce

Topping
1/4 c. Italian style bread crumbs (or mix plain bread crumbs with Italian seasoning)
2 tbsp grated Romano cheese
1 tsp margarine or butter, melted

1. Heat over to 350 degrees.  Spray 2 1/2 quart casserole dish with cooking spray.  Cook macaroni to desired doneness as directed on package.  Drain.

2. In large skillet, cook and stir turkey and garlic pepper blend over med-high heat for 6-8 minutes or until turkey is no longer pink.

3. Add cooked macaroni, zucchini, basil, and Alfredo sauce; mix well.  Spoon mixture into sprayed casserole dish.  In a small bowl, combine all topping ingredients; mix well.  Sprinkle over casserole. 

4. Bake at 350 for 30-40 minutes.

Manicotti

*** Please note the ingredient amounts for this recipe are to make 4 dishes with 4 servings each.  It will make 28 shells. ****

Who doesn't like some good Italian food?!?!  The mixture that goes in the shells is very versatile.  You could stuff jumbo shells or use it in lasagna.  Something else to try with this recipe is a homemade red sauce.  Since this recipes makes so many shells, some can be frozen for another time.  I added ground beef to this recipe to make it a like hearty.

48 oz of cottage cheese
2 eggs, lightly beaten
3 c. shredded mozzarella cheese ( about 12 oz)
1 c. shredded Parmesan cheese
1/2 tsp. salt
2 - 8 oz boxes of manicotti (about 14 shells), uncooked
Red sauce or spaghetti sauce (amount depends on how saucy you want it)

1. Mix cottage cheese, eggs, mozzarella, Parmesan, salt, and pepper in a large bowl.  With your fingers or a spoon, stuff filing into manicotti shells

2. Spread 1/2 c. of red sauce in the bottom of each baking dish.  Place eight or nine manicotti in each dish.  Divide remaining red sauce evenly over the four dishes of manicotti.  If you want to freeze this recipe, do it at this point, then thaw and bake.

3. Bake at 350 degrees for 45 minutes or until the noodles are tender.

Baked Chicken Cordon Bleu

This is another recipes that freezes well.  The first time I tried it I couldn't wait to have the leftovers for lunch the next day.  I loved the flavor of the ham with the chicken. 

4 boneless, skinless chicken breast (6 oz each)
1/4 tsp salt
1/4 tsp pepper
4 thin slices prosciutto or deli ham
1/2 c. shredded Asiago cheese
1/4 c. seasoned bread crumbs

Flatten chicken to 1/4-inch thickness; sprinkle with salt and pepper.  Top each with prosciutto and cheese.  Roll up and tuck in ends; secure with toothpicks. If you want to freeze this recipes, do it at this point.  Thaw and follow the baking instructions below.

Transfer to an 9 x 13 baking pan coated with cooking spray.  Sprinkle with bread crumbs.  Bake, uncovered at 350 degrees for 35-45 minutes or until juices run clear. 

Pizza Spaghetti Casserole

I love this recipes.  It really tastes like pizza.  I haven't tried it with Italian sausage but I have tried it with regular and turkey pepperoni.  It is a very hearty recipes and is great for leftover.  This recipes also freezes really well.  Add some garlic or cheese bread as a side.

Base:
1lb. spaghetti noodles, cooked and cooled
1/2 c. milk
2 eggs
4 oz cheddar cheese
6 oz mozzarella cheese
3/4 tsp. garlic salt

Topping:
1 -32 oz jar spaghetti sauce
1 - 14 ox jar pizza sauce
6 oz cheddar chesse
6 oz mozzarella cheese
Optional: Pepperoni and/or Italian sausage

Mix milk, eggs, cheddar and mozzarella cheese, and garlic salt in with the cooked spaghetti.  Mix well. Put into a greased 9x13 pan.  Bake at 400 degrees for 15 minutes.  Mix all topping ingredients together and spread on top of spaghetti mixture.  Top with additional ingredients like pepperoni.  If you want to freeze this recipe do it at this point and then thaw it in the fridge and bake.  Bake at 350 degrees for 35 minutes.  Let it sit for 10 minutes to set and serve.

Homemade Chicken Strips

These are super easy and healthy.  You can add variety by adding different seasonings to the bread crumbs.  I have used Parmesan Garlic seasoning.  You can also make or fine fun dipping sauces to give it variety.  This is an easy week night meal.  Sweet Potato Fries goes really well with these chicken strips.

4 boneless, skinless chicken breasts
2 or 3 eggs, beaten
1 1/2 or 2 cups plain bread crumbs

Cut the chicken in to strips
Dip in egg
Cover in bread crumbs
Place in a pan
Bake at 350 for 30 minutes

BBQ Chicken Pizza

Again this recipes is a huge hit.  The flavors are so bold and distinct in this pizza.  I rarely make it on the grill.  I just use the broil option on the oven.  I broil the bottom side of the crust before I start adding toppings.  Once you put it back in the over to melt the cheese, watch it closely, it will burn quickly.


1 small onion, very thinly sliced
1 tsp. canola oil
1 10 oz package prebaked thin, plain or whole-wheat Italian Pizza crust like Boboli
1/4 cup tangy BBQ sauce
8 oz cooked chicken breast, thinly sliced
1.5 oz shredded Gouda cheese (1/2 cup shredded cheese)
1/4 cup chopped fresh cilantro

Heat grill to med-high.  In non stick skillet over med-high heat, or in a skillet set over the grill, cook onion in hot oil for 5 minutes or until lightly browned.  Season with salt to taste.  Spread crust with BBQ sauce.  top with sauteed onion and chicken slices, then sprinkle with cheese.  Place pizza over direct heat on grill for 1 to 2 minutes, or until crust is lightly charred.  Move to the side of the grill indirectly, with cover down, for 5 minute, or until cheese is melted and chicken is hot.  Sprinkle with cilantro.

Makes: 4 servings

Chicken Stuffed Shells

I also added chopped mushrooms and onions.  This recipe can be prepared a day or two ahead of time and baked when you are ready to serve it.

24 pasta shells, jumbo
3 chicken breasts
1. cup sour cream
2 cans cream of chicken soup
1/2 tsp. celery powder
2 tbsp. margarine
1/4 cup bread crumb

Boil chicken in salt and pepper.  Allow to cool, cut into bite size pieces.  Combine chicken, sour cream, soup and seasonings in mixing bowl, stirring well.  Place approximately 1 tbsp in cooked and cooled pasta shell.  Place 1tsp. bread crumbs in casserole dish, drizzle with melted maragarine.  Place shells in casserole dish, sprayed lightly with non-stick cooking spray.  Bake covered in 350 degree oven for 25 minutes.

Yields 4 servings

BBQ Shredded Chicken

This is a recipe I got a few years ago from a college friend (thanks Ashley).  Love this recipe because it is so easy, you can put it in the crockpot and leave it all day, and it tastes a little different than just plain BBQ sauce.  There are no measurements for this recipes.  You mold it to your liking and the amount of people you are feeding.  My one tip is go easy on the apple cider vinager... it can be over powering... so add as you taste it.

Chicken breasts
BBQ sauce
Apple Cider vinegar
BBQ seasoning
Brown sugar--just sprinkle.


I don't measure anything. It all depends on how many people you are serving. I put it in the crockpot in the morning and then shred the ck'n when I get home. I add more bbq to taste!

Mexican Pizza

I got this recipe from Sandra Lee on the Food Network.  It is a different spin on Tacos.  The only thing I didn't different is used Taco Seasoning in the ground beef.  One hint is to have all the toppings cut before you get started with the tortillas.  It moves along fast and the tortillas are ready quickly.  I used the boil option on my stove instead of baking or grilling the tortillas.  It makes them crispy.


Ingredients:


1/4 cup sour cream
1/4 cup salsa 
1 1/4 pounds ground beef
4 garlic-herb wraps or any large tortilla
2 cups shredded Mexican blend cheese
1 (16-ounce) can refried black beans
1/2 red onion, diced
2 cups lettuce, shredded
1 tomato, diced


Directions:
1. Set up the grill for direct cooking over medium heat. Oil the grate when ready to start cooking.


2. In a small bowl, stir to combine the sour cream and salsa; set aside.
3. Brown the ground beef in a skillet. Set aside to cool.
4. Lay out 2 wraps or tortillas. Divide the cheese and sprinkle over wraps. Top with remaining wraps; set aside. In a microwave-safe bowl, cook beans on high setting for 4 to 6 minutes in the microwave, or until done. Place the cheese-filled wraps on the hot oiled grill and cook for 2 minutes; turn over. Divide the black beans and spread on top of the wrap. Top with the reserved cooked beef and diced onions. Close the grill and cook for 2 more minutes.
5. Remove the pizzas from grill and top with lettuce, tomatoes, and drizzle with the sour cream salsa mixture. Serve hot, garnished with nacho rings.


INDOOR: Preheat oven to 400 degrees F. Complete above steps through microwaving the beans. In a skillet large enough to fit the wraps, heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, carefully fry both sides of wraps for 1 to 2 minutes, or until golden brown, turning with a large spatula. Transfer wraps to a baking sheet. Spread each wrap with the heated black beans and top with reserved ground beef and diced onions. Place in oven and bake for 5 minutes. Remove from oven and garnish as directed.


Serves 4

Zucchini Quiche

Here is an old Lindfors family recipe... just kidding.... I have no idea where my Grandma got this recipe but it is one my dad loves during the summer.  My parents garden is always full of zucchini so we have to find ways to use it all.  I have never personally made this recipe but I have watch my Grandma making many times and I have eaten it many times.

Ingredients:
1 clove Garlic (Minced)
2 TBLS Butter or Margarine
3 or 4 Medium Zucchini
1TBLS Dill Weed
1 Container Crescent Roll Dough
2 or 3 Eggs Beaten
Salt and Pepper to taste
1 Cup Cubed Monterey Jack Cheese
Chopped Parsley and Dill Weed


Directions:
Sauté garlic in butter for 1 minute. Add Zucchini and sauté about 5 minutes, add dill weed, stirring well. Press dough in to a pie pan forming a crust. Layer in the zucchini in to the crust, then pour in the eggs, salt and pepper to taste. Top with cheese sprinkle with parsley and dill weed. Bake 35 to 40 minutes at 350.

Breading for fish

Here's one for all the people who like to eat fresh fish.... Quantities vary depending on how much fish you are frying.

Ingredients:
1 part Shore Lunch
2 parts Panko bread crumbs


Egg(s) little cold water


Flour with a little pepper and Lawry's seasoning salt (I have also used Lemon pepper seasoning)

Directions:
1. Dip fish in flour mixture
2. Dip fish in egg(s)
3. Dip fish in bread crumbs/shore lunch mixture
4. Fry fish
5. Eat yummy fish

Lazy Man's Lasagna

This is a classic recipe from our scrapbooking weekends.  Our fearless leader made this for us once, and it has been requested several times since. 


1 lb hamburger, browned
8 oz curly noodles, cooked
8 oz shredded mozzarella cheese
32 oz jar spaghetti sauce
16 oz cottage cheese
Parmesan cheese


1.Combine hamburger and sauce.
2. Combine noodles, cottage cheese and mozzarella cheese.
3. Layer 1/3 beef mixture on bottom of crock pot, then 1/2 noodle mixture. Repeat and end with beef mixture on top. Sprinkle with parmesan cheese. Cover and cook on low for 3 hrs. Serve with bread and your meal is complete.

Easy Summer Pasta with Sausage

I made this recipe a few months ago when I had a couple of girlfriends over for dinner.  It was just a random recipe I picked that looked good (my friends love being test subjects).  It turned out awesome.  I used a Newman's Own Garlic Parmesan dressing and used turkey sausage instead of regular sausage.  I don't normally like peppers or tomatoes but I had no problem eating them in this dish.  Served with some rolls or bread... makes for a good meal. 

Ingredients
1 pound Spaghettini (or Other Long Pasta Of Your Choice)
1 whole Orange Or Yellow Pepper
2 whole Medium Ripe Tomatoes
4 whole Green Onions
1 pound Sausage Meat (turkey Sausage Works Great Too)
½ cups Basil Parmesan Salad Dressing (or Another Oil Based Dressing Of Your Choice)
½ cups Sliced Black Olives
1 cup Crumbled Feta
Salt And Pepper, to taste


Preparation Instructions
1. Prepare pasta according to package directions.
2. Chop up the pepper and tomatoes. Slice the green onions diagonally.
3. Meanwhile, brown the sausage in a skillet.
4. Once the meat is cooked, add the dressing and let it simmer.
5. Place the cooked pasta in a large serving dish. Layer the peppers, tomatoes, olives and green onions on top.
6. Add the sausage over the vegetables and finish off by sprinkling the feta over the meat.
7. Salt and pepper to taste.