Baked Chicken and Zuchinni

Very Delicious summer meal to use up stuff from the garden. Aaron and the kids loved it!

Ingredients

• 1 egg
• 1 tablespoon water
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 cup dry bread crumbs
• 4 boneless, skinless chicken breast halves
• 4 tablespoons olive oil, divided
• 5 medium zucchini, sliced
• 4 medium tomatoes, sliced
• 1 cup shredded mozzarella cheese, divided
• 2 teaspoons minced fresh basil

Directions

1. In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
2. In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
3. Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

Best Pasta Ever

I made a delicious pasta last night. It tasted almost like Bow-tie Festival that I get at Johnny Carino's, my favorite dish ever!! I could have also added some mushrooms and Gorgonzola cheese but I didn't have any. The cooking cream really had a great flavor. Each bite of this dish was sooo good.

Half a bag of egg noodles

2 chicken breast Grilled

8-12 slices of bacon

half an onion

3-4 large tomatoes

Garlic powder

Basil

1 Philadelphia cream cheese cooking creme original flavor

1/2 cup chicken broth

I grilled my breast in a George formen grill so I could use the chicken broth. While that was cooking I boiled some egg noodles, I will to try bow-ties next time though. Then I cut up the bacon, cooked it in a large frying pan. Then took it off and used the bacon grease to cook the onions till they are clear. I used pre-cooked bacon so there was not a ton of grease, just use enough to coat the pan. Then cut up tomatoes and add it to the onions. Add garlic powder and some basil, fresh would be best. Let the tomatoes cook for like 10mins so the juices run and they become very soft. It gives it a roasted tomato taste. Yummy! Then drain the pasta and put it all together in what you cooked the pasta in. Add the cream cheese and the chicken broth.

Country chicken supper

I have recipes that were in storage form Money Cook's Saver. Their recipes are pretty yummy. I made this last night and it was a big hit. Great for a cold winters day!

Ingredients- serves 6

3 bonless chicken breasts

2 TBLS oil

1/2 cup chopped onions

1 (14 oz) can of green bean

1(14 oz) can chopped tomatoes

1(14 oz) sliced carrots -I used frozen ones

1 large potato cut into cubes - I didn't have so I just did more rice

1 cup uncooked rice

1/2 tsp salt

1/4 tsp pepper

1 cup water

1/2 cup shredded cheese

1. Cut chicken int cubes. Heat oil in a skillet; add chicken and onions. Saute for a few minutes.

2. Add green bean, undrained tomatoes, carrots, potato, rice, salt and pepper. Mix gently.

3. Pour water over top. Cook, covered on medium -low heat for 20 mins or until rice is tender. Stir occasionally.

4. Sprinkle cheese on top and cover till melted

Smothered Chicken

This is such a yummy dinner. My Friend B* made it up after going to Chili's and having something similar. I loved it so I made it my self and it was really easy and something totally different for me. I love chicken so this is a keeper!

2-6 Chicken breast

1-2 pks Ranch dressing mix

1 onion

1 green pepper (optional)

6-12oz Mushrooms

6- 12 oz Bacon

1 cup Cheese ( I use Pepper Jack)

Tapatio- Mexican hot sauce

Sprinkle Chicken with Ranch Mix. Put them on a pan and bake for 25-35 mins in the oven @ 400 Degrees or until done. Meanwhile saute onions, mushrooms, and bacon. When chicken is done sprinkle sauted veggies cheese and Tapatio over the chicken. Broil or bake till cheese has melted. Great with corn on the cob!!

Roasted Chicken with Acorn Squash

• 1 acorn squash, halved lengthwise, seeded, and sliced 1/2-inch thick

• 1 pound mushrooms, trimmed and halved

• 1 large red onion, cut into 1/2-inch wedges

• 8 garlic cloves, crushed

• 1 tablespoon olive oil

• Coarse salt and freshly ground pepper

• 4 bone-in chicken breast halves (10 ounces each)

• 1 tablespoon dried rosemary, crumbled

Directions

1. Preheat oven to 375 degrees. Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat. Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.

2. Meanwhile, lift up the skin from the chicken breasts; rub the flesh with rosemary and some salt and pepper. Replace the skin; season the chicken all over with more salt.

3. Remove the roasting pan from the oven, and place the chicken, skin side up, on top of the vegetables. Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

4. Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put 3/4 cup of couscous in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash, mushrooms and chicken. Use the sauce at the bottom of the pan for rich flavor

I got bountiful baskets this week with acorn squash and mushrooms. So I decided to make dinner with them and chicken and some onions This recipe just fit perfectly with what I was thinking. This recipe is from Martha Stewart. I used regular breast with no skin and they turned out very moist and wonderful tasting. This recipe was so good my kids even loved it. I added the couscous and it went perfectly. I can't wait to make it again.

Crunchy Honey Mustard Chicken Fingers

Serves 4

1 pound chicken tenders

1/4 cup honey, warmed

1/4 cup Dijon mustard

1 cup corn flakes, crushed

Preheat oven to 425 degrees. Lightly grease a cookie sheet.

In a small bowl, mix mustard and honey together. In another bowl, place the crushed corn flakes.

In assembly line fashion, dip the chicken tender in the mustard mixture, then roll in the corn flakes and place on the cookie sheet.

Bake for 15 minutes, or until cooked through.

Megan's CHINESE CHICKEN SALAD

1 HEAD OF RED CABBAGE, SHREDDED

1 CUP BONELESS SKINLESS CHICKEN BREAST

1/4 CUP SOY SAUCE

1 SMALL CAN WATER CHESTNUTS

1/4 CUP GREEN ONION, SLICED

1 CUP HENDRICKSON'S VINEGARETTE DRESSING

2 TEASPOONS SPLENDA

CUBE CHICKEN INTO SMALL CUBES. SAUTE' CHICKEN IN HEATED SOY SAUCE UNTIL DONE. REMOVE CHICKEN FROM HEAT AND CHILL. MIX SPLENDA & DRESSING TOGETHER. ADD ALL INGREDIENTS TOGETHER ONCE CHICKEN HAS CHILLED. SALAD KEEPS FOR 4-5 DAYS.

Megan's Chicken Salad

2 boxes shell macaroni cooked and drained
4 c cooked chicken
1 c celery
1 c green pepper
1/4 c green onion
1 c mayo
1/4 c whipped cream (whipped)
1 tsp chicken bouillon
1 tsp salt
1/8 tsp pepper
cut up grapes to taste
Cut chicken up into cubes or shred. Chop us celery, pepper, and onion. Mix all ingredients together. If its a little dry add more mayo or some milk

Aaron's Favorite!!! Chinese Night

Aaron loves Chinese food! We make it like once a month. We love to invite some friends or family over, we always have enough to go around. My Mom always made Chinese chicken salad for me and I love it

Mom's Chinese Chicken Salad

1 Head of iceberg lettuce shredded

3 Green onions chopped

2 Breast of Chicken Grilled and chilled

1/2 cup peanuts or other kind you like ( optional)

1/2 cup Crunchy noodles La Choy

1 Tbl roasted sesame seed

Dressing

1 cup oil

1/2 cup white vinegar

2 tsp sesame seed oil

2 Tbl Lemon Juice

1 Tbl Worcestershire sauce

1/2 tsp salt

1/2 tsp pepper

1/2 cup sugar

2 tsp roasted sesame seeds

Put all ingredient in a glass jar of some kind, shake it up and chill.

Fried Rice

3 cups cooked rice

3 green onions

2 chicken breasts or pork

3 scrambled eggs

2 tsp soy sauce

1 cup frozen peas and carrots

1 pkg sun bird fried rice seasoning mix

1tsp oil

1tsp sesame seed oil (secret ingredient)

seasoning (if you don't have the mix) I do it to taste

garlic

onion powder

salt

pepper

sugar (just a little)

I have to use a wok for this to turn out just right. If you don't have one it will just take longer if you want some rice to be crispy, if you don't care then a big frying pan will work too.

Stir fry the rice and onions in oils first. Then add seasoning and soy. Then scrambled eggs. Then meat and veggies.

Chicken Enchiladas

Chicken Enchiladas

This recipe I got from my sister Sara. I made it once up at the farm and Ammon liked them. I get asked the recipe a lot so here it is.

INGREDIENTS (Nutrition)

4 skinless, boneless chicken breast halves
garlic salt to taste
20 flour tortillas or corn if you prefer
1 (16 ounce) package shredded Cheddar cheese
1 can green chilies
1 small can jalapenos
1 can of cream of mushroom soup
1 (8 ounce) container sour cream

DIRECTIONS

1. Steam the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
2. Blend with a blender or a food processor the sour cream, chillies, jalapenos and mushroom soup together.
3. Preheat oven to 350 degrees F (175 degrees C). Get a medium baking dish out and spread 1/ 4 of the green chillie sauce on the bottom.
4. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Add a spoon full of the green chillie sauce too. Then roll tortillas to form enchiladas. You can place a toothpick in to hold them together. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
5. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
Posted by Bell's at 10:47 AM 0 comments
Labels: main dish, Mexican