BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup barbeque sauce

Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

½ head iceberg lettuce, chopped
½ head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
½ cup cilantro, chopped (optional)
1 can white shoepeg corn, rinsed, drained
½ pound Monterey Jack cheese, grated
1/2 to 1 can black beans, rinsed, drained


Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional barbeque sauce and crispy corn tortilla chips.

Chicken Noodle Soup

3 or 4 lg. chicken breasts or thighs
1 pkg. fresh carrots
1 lg. chopped onion
3 stalks chopped celery
1 pkg. Soup Starter (chicken)
Lawrey's seasoning salt

Boil chicken for about 45 minutes in pot of water. Remove and cook chicken, replace chicken in water.

Add remaining ingredients and simmer for about 2 hours or until vegetables are tender.

Add 1 pkg. Grandma's noodles and cook for 45 min. longer.

*Add seasoning salt when you're cooking the chicken.

Chicken Lo Mein

1/2 lb. spaghetti, uncooked
1/4 c. KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 bell pepper, sliced
1 onion, sliced
1/2 c. chicken broth
1 Tbsp. peanut butter
1/4 c. soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped Planters cocktail peanuts (I used cashews)
Cook spaghetti in large saucepan as directed on pkg.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken in no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving plater, sprinkle with cilantro and peanuts.
This is obviously a Kraft recipe. It's really quick and easy to make and really tasty! I changed a few things in the recipe, but it's a beautiful dish with all the colors, I used 3 different colored peppers.

Cyndi's Halibut

Soak Halibut (1/2 lb to 1 lb filet) in 1/2 Cup of milk and 1 TB salt for an hour or more, covered in the fridge.

Drain and discard milk.

Dip halibut in 1/2 package of crushed saltine crackers. Put in a baking dish.

Melt 1/4 C butter and pour over filet.

Bake 400 degrees for 15-20 minutes.


Tartar Sauce
1 C mayonaise (I use light)
bunch of fresh parsley chopped
1 large dill pickle chopped very fine
1 TB pickle juice
1/2 onion chopped very fine
salt and pepper to taste

mix and refrigerate

Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon

Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon
Copyright, 2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Once Prepared, Twice Baked


4 baking potatoes (Idaho)
4 slices turkey bacon, chopped and cooked until crisp
1 cup light sour cream
1/2 cup shredded Cheddar, plus more for garnish
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives, as optional garnish
1 pound boneless and skinless chicken strips
1 tablespoon Dijon mustard
1/2 cup grated Parmesan
2 teaspoons olive oil
1 (8-ounce) can tomato sauce
1 tablespoon fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Bake potatoes for 1 hour, until tender. When cool enough to handle, cut each potato in half lengthwise, scoop out flesh, leaving a 1/4-inch shell and transfer flesh to a large bowl. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells and discard any remaining shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet (or refrigerate until ready to bake). Bake 20 minutes, until golden brown. If desired, top with chives before serving.

To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat.
Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through.

Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side.

Pasta with chicken meatballs

1 pound orecchiette pasta ( I used medium shells)
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken (you can get this at Harmons)
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

This is Giada's recipe, it is her kid-friendly recipe. My family devoured it.

Cafe Rio Pork

3 - 4 lb pork roast
1 c. brown sugar
1 can coke
1Tablespoon cumin
1 bottle red taco sauce

Mix all together and pour over meat. Cook in crockpot for 12 hrs over low heat.


Creamy Tomatilla Dressing

1 envelope Buttermilk Ranch Dressing
1 c. mayo
1 c buttermilk
3 tomatillas
1/3 bunch of cilantro
1 clove garlic
1/8 tsp. cayenne
1/2 Tablespoon lime juice

Mix all in blender and chill

I got this recipe from Missy Tripp. It was on my email and so I had to put it somewhere.

Sun Dried Tomato Pasta

*some cooked penne/bowtie pasta (I just use what I have any style)
*some halved grape or cherry tomatoes
*some crumbled feta cheese (Costco has the best price)
*1 packet italian seasoned dressing (you need to make it)
*1/2 chopped red onion
*some sun-dried tomatoes (not in oil, again Costco is the best)
*some chicken breasts cooked & cut into strips

You can add olives, basil, & anything else your heart desires.Toss all ingredients & serve.

I got this recipe from someone's blog. Unfortunately I can't remember which blog to give proper credit.

Thai Peanut Pasta

Kelli's Thai Peanut Pasta

Linguini
1 lb. cooked and cubed chicken
Pineapple chunks drained
Handful of snow peas
Sauce: (serves 2)-
¼ c. chicken broth
2 T. peanut butter
¼ tsp. crushed red peppers
1 T. lime juice
1 garlic clove
1 T. soy sauce
(The sauce is so great that I triple it, but only use about ¼ tsp. of red peppers still. You can add more for a hotter sauce. You will want more sauce on it too!)

Cook pasta, and then drain in colander. Put snow peas and chicken cooked and cubed in colander. Put back in pan and add pineapple, and add the sauce.

Sauce:
Heat chicken broth and Peanut Butter until PB melts then add other ingredients and pour on pasta.
We make this all the time in our house, and it is a staple in my recipe box!

My friend Kelli sent this to me and it's DELICIOUS!

Tortilla Surprise!

1 lb. ground beef
1 green bell pepper
1/2 onion
1 can tomato sauce (16 oz)
1 bag frozen corn or 2 cans of corn
olives
grated cheese- Cheddar, Mexican blend, Co Jack, it's all good!
corn tortillas
salsa

cook ground beef with pepper and onion. Drain.
Grease 9x13 pan and pour a little tomato sauce on bottom (about 1/4)
Lay corn tortillas down until bottom is covered. Add meat mixture, then layer frozen corn and grated cheese. Add another layer of tortillas until covered. Pour remaining tomato sauce and salsa on top. Sprinkle remaining cheese and sliced olives.

Bake 350 for 45 minutes. This is delicious and freezes well if you want to double the recipe.

Corn Enchiladas

This recipe is from my friend Alice, who I think got it from her sister's in-laws.


1dozen corn tortillas
1 red bell pepper, diced
1 bag frozen white sweet corn
1/4 c. butter
Jack cheese, grated (I usually have Co-Jack)
Las Palmas green enchilada sauce (no substitutes!)

Saute diced pepper and corn in the butter; add salt and pepper to taste. Lightly fry tortillas in a small amount of oil, just until they are pliable. (I don't do this. I just dip them in water for a second to make them pliable.) Place a scoop of the corn mixture on a tortilla; add a sprinkle of cheese and roll up. Place in a baking dish. Repeat with remaining ingredients. Pour sauce over the top, and sprinkle with additional cheese. Bake at 350 degrees until heated through (about 20 minutes). Serve with a salad on the side, or topped with lettuce and tomato.

**To make it healthier you can saute the pepper and corn with Pam, but it sure tastes fabulous with the butter.

Chicken Pot Pie

2 frozen pie crusts, thawed
1 small bag mixed vegetables, thawed (peas, corn, green beans)
3 small chicken breast, cooked, cubed
2 cans cream of potato soup
1/4 C milk
salt and pepper

Mix vegetables, chicken, soup and milk. Season with salt and pepper. Pour into pie crust and add pie crust on top. Crimp.

Bake 350 degrees for 45 minutes or until done.

Chicken and Mushrooms

3, frozen, chicken breasts
1 cup, rice
1 jar mushrooms
1 can beef consumme soup
1 can French Onion soup
1 stick butter

Melt butter in 9x13 pan. Add rice, mushrooms and soups. Place chicken on top and bake at 350 for an hour.

**I only add 1/2 of the butter, and only put mushrooms over half of the dish because not everyone in my family eats mushrooms. This is a really easy dinner when you don't have time to cook.

Marcheschi Sauce

This is a great sauce to go over pasta or polenta; we use penne or mostaccioli pasta. I double the recipe and divide it into small containers and freeze it.

¼ C. olive oil
1 lb mild or Hot Italian sausage (sometimes I use turkey sausage, it is not as good, but healthier)
2 boneless, skinless, chicken breasts, chopped
1 large onion, chopped
3 large carrots chopped
1 stalk of celery, chopped
1 bunch of parsley, chopped
2-3 garlic cloves, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can of tomato juice
1 (14 oz) can chicken broth
Grated Parmesan cheese

In big saucepan heat oil, add chicken and sausage and brown together. Remove meat, keeping the juice, and gently brown onions, carrots, celery, parsley and garlic. Add meat back in with the vegetables, then add tomatoes chicken broth, tomato juice, and salt to taste. Simmer for at least an hour on low heat covered. Serve sauce over pasta or polenta and sprinkle with cheese.


Polenta

7 C water
1 Tb salt
1 2/3 C coarse-grained yellow cornmeal
7 chicken bouillon cubes

1. Bring the water and bouillon cubes to a boil in a large, heavy pot
2. Add the salt, keep the water boiling at medium-high heat, and add the cornmeal in a very thin stream, letting a fistful of it run through nearly closed fingers. You should be able to see the individual grains spilling into the pot. The entire time you are adding the cornmeal, stir it with a whisk, and make sure the water is always boiling.
3. When you have put in all the mal, begin to stir with a long-handled wooden spoon, stirring continuously and with thoroughness, bringing the mixture up from the bottom, and loosening it from the sides of the pot. Continue to stir for 40 to 45 minutes. The cornmeal becomes polenta when it forms a mass that pulls cleanly away from the sides of the pot.

Ravioli con Burro E Pomodoro (Butter and Tomato)

2 lbs fresh ripe plum tomatoes, peeled, seeded and coarsely chopped, or 3 C. Canned whole tomatoes with juice, coarsely chopped ( I recommend San Marzano tomatoes)

6 Tb butter

1 medium-sized onion, peeled and cut in half

salt

4 TB parmigiano-reggiano cheese, grated

Put everything except cheese in a saucepan and simmer on low for 20-40 minutes or until tomatoes have reduced and separated from the butter.  Remove from the heat and set aside, discarding the onion halves.

Use 1 lb of ravioli (any filling you like).  Boil according to directions. Drain and toss gently with the sauce.  Top with grated cheese.

Hazan Recipe-This is an easy every day sauce.

Fettuccine Alfredo

Alfredo Sauce:
1 pint heavy cream
1 cube butter
2 T. cream cheese
1/2 -3/4 C. Parmesan cheese
1 tsp. garlic powder

In saucepan combine: butter, cream, and cream cheese. Simmer until melted and mixed. Add Parmesan and garlic powder. Simmer 15-20 minutes on low. Add salt and pepper to taste.

Serve over cooked fettuccine noodles.

Recipe from: Megan H.

Pasta with chicken and sundried tomatoes

1 lb boneless, skinless chicken breasts

2 TB flour

2 olive oil

3 Tb dry white wine

1 c heavy whipping cream

1 tb Dijon-style mustard 

1/4 tsp salt

1/8 tsp pepper

8 to 10 sundried  tomatoes packed in olive oil, drained, and coarsely chopped

6 oz pasta cooked and drained

1.  Cut chicken into bite size pieces.  Toss lightly in flour.

2.  In a large skillet, heat the olive oil over medium heat.  Add the chicken and cook and stir for 3 to 4 minutes or until the chicken is no longer pink.  Remove the chicken from the pan.

3.  Add the wine to the pan and deglaze (cooks off alcohol).  Add the whipping cream, mustard, salt, and pepper.  Bring to a boil.  Cook and stir for 3 minutes.  Add the tomatoes and continue to cook for 1 to 2 minutes more or until the mixture is slightly thickened.

4.  Return the chicken to the pan.  Cook until the chicken is just heated through.

5.  Pour the chicken and sauce over the hot cooked pasta.  Toss and place in large decorative serving bowl.

Hays Mac n cheese

8 oz box of large elbow macaroni

16 oz small curd cottage cheese

8 oz sour cream

2 C grated sharp cheddar cheese

1 egg slightly beaten

Directions:

Preheat oven to 350 degrees

Boil macaroni according to directions, drain.

Mix macaroni with sour cream, cottage cheese, egg, and sharp cheese. Put in a casserole dish and bake 25-30 minutes until golden brown.

Mom's Mac n cheese

1-1/2 C. elbow macaroni

1 1/2 c milk

salt and pepper

2 C sharp cheddar cheese

1/4 Cube of butter

2 TB flour

Boil Macaroni according to directions, drain.

Sauce:

Melt butter in a heavy sauce pan  at medium heat.  Add flour and whisk.  Cook for 30 seconds. Add a little bit of milk and whisk and slowly keep adding milk a little at a time so it is not so thick.  Turn down heat, (should look like a thick soup) and add salt and pepper and cheese.  Add macaroni and then add additional cheese on top.

Fettuccine with mint, peas, ham, and cream

2 leeks, white parts only, sliced thin

2 TB olive oil

2 cloves garlic, minced

1 c chicken stock or broth

1 c heavy cream

3 oz ham cut into small matchstick size strips

1 c frozen peas, defrosted

salt and pepper

1 lb fettuccine, cooked

1 c small mint leaves, chopped

1.  Place sliced leeks in a small bowl of cold water.  Let stand for 5 minutes to rid them of dirt.  Drain.  

2. Heat olive oil in large skillet over medium low heat.  Add leeks and garlic, and cook until softened, 2 to 3 minutes.  Raise the heat to medium-high.  Add chicken stock, cream, ham, and peas; season with salt and pepper.  Let the sauce cook until it is reduced by half stirring frequently until it has thickened, about 6 minutes.

3.  Add Sauce to Fettuccine, toss and sprinkle with mint.

Martha Stewart's recipe