Parmesan Chicken

This Is Barefoot Contessa's Recipe:

Barefoot Contessa’s Parmesan Chicken

serves 6 (Although I would say it could easily do 8 chicken breasts if needed)

6 boneless skinless chicken Breasts

1 cup all-purpose flour

1 teaspoon kosher salt (I have if you don’t)

½ teaspoon freshly ground pepper ( I use regular pepper)

2 extra large eggs

1 ¼ cups seasoned dry breadcrumbs

½ cup freshly grated parmesan cheese (I buy the pre grated parmesan in the bag, not the green container)

Unsalted butter (I use salted cuz it is what I keep on hand)

Olive oil

Pound the chicken breasts until they are ¼” think.  You can use either a meat mallet or a rolling pin.

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 ½ cup parmesan cheese.  Coat the chicken breast on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture.  Pressing lightly.

Heat 1 Tablespoon of butter and 1 Tablespoon of Olive oil in a large sauté pan and cook 2 to 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side until cooked through.  Add more butter and oil and cook the rest of the chicken breasts.

NOTE: I typically make this with Boneless skinless chicken tenders and it will make 8-10.

Cheesey Chicken Chowder

I got this recipe from Amy L and April H from church. It was a hit at my house!
3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 t. salt
1/4 t. pepper
In a large saucepan, bring chicken broth to a boil. Reduce heat and add vegetables and seasoning. Cover and simmer until tender. In another saucepan over med. low heat melt:

1/4 c. butter
add 1/3 c. flour and mix well.
Gradually add in 2 c. milk and cook until thickened over low heat.
Gradually add 2 c. grated cheddar cheese and stir until melted.
Add this to mixture to broth/veggie mixture along with
1 can of cream of chicken soup and
2 c. of diced cooked chicken.

Brittany's Enchiladas

1 Can Costco Chicken (drained & shredded)

1 Can (16 oz) Refried Beans

Flour Tortillas (soft taco size)

Shredded Mozzarella Cheese

1 Can (28oz) Las Palmas Green Chile Enchilada Sauce

Preheat Oven to 350*. Spray a 9x13 pan.

Place the shredded chicken and the refried beans in a sauce pan. Warm the chicken and the refried beans over the stove top until mixed well and warm. Spread a small amount of chicken & bean mixture onto tortilla. Top with a small amount of shredded cheeses. Roll up and place in 9x13 pan. Continue rolling up tortillas. (I can usually make 8 to 10 enchiladas). Open enchilada sauce and pour all over the enchiladas. Top with more shredded cheese. Bake for 30 minutes. Serve with Rice & sour cream.

Note: If I want to make a few more enchiladas I will add more refried beans to the chicken.

Mexican Lasagna

9 Lasagna noodles (Cooked and drained)
1 lb. Hamburger
1 clove garlic
1 can refried beans
1 can sliced olives (drained)
1 can Rotel diced tomatoes
Shredded cheese (Cheddar, Mozzarella, Mix..)

Brown hamburger meat with garlic. Drain. Mix olives, refried beans, and tomatoes with hamburger. Spray 9x13 pan. Layer with Noodles, meat mix and cheese (3x). Top with cheese. Bake at 350* for 30 minutes or until bubbly and brown on top.

Meat Fondue

We had a Fondue party in honor of a gal turning thirty. It was lots of fun. Here were the three ways we cooked our meat.


The first is regular oil. Vegetable oil or peanut oil is recommended. For electric pots cook at 350.


Voodoo Cooking Style
5 1/2 cups water
juice from 1/2 orange
juice from 1/2 lime
3 tablespoons finely chopped onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped carot
1 tablespoon finely chopped garlic
2 tablespoons finely chopped cilantro
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
3 tablespoons blackened desasoning (Paul Prudhomme's Blackened Redfish Magic recommended) I ommited this ingredient.

Whisk the water, orange juice, lime juice, onion, celery, carrot, garlic, cilantro, salt, pepper and blackened seasoning in a bowl until combined. Pour into a fondue pot. Bring to a simmer over medium-high heat. Cook until desired doneness.


Luau Cooking Style
4 cups low-sodium chicken broth
1 cup pineapple juice
1/2 cup soy sauce
1/2 teaspoon ginger
3 garlic cloves thinly sliced


Whisk the brth, pineapple juice, soy sauce, ginger and garlic in a bowl until combined. Pour into a fondue pot. Bring to a simmer over medium-high heat. Cook until desired doneness.

Three cheese chicken penne pasta bake

Also found at Kraftfoods

1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Broccoli Beef

1 1/4 lb round or sirloin steak, sliced into thin strips
1/4 cup oil
2 cups water
1 med onion, cut into 1/4" slices
1 tsp garlic salt
1/2 tsp ground ginger
2 stalks broccoli, chopped
2 Tbsp cornstarch
3-4 tsp sugar
4 Tbsp soy sauce
1 med. tomato, cut into eighths

Heat oil in skillet. Add beef and cook, turning frequently, until brown. Stir in water, onion, garlic salt, and ginger. Heat to boiling and reduce heat. Add broccoli. Cover and simmer 12-15 minutes for round steak, 5-8 minutes for sirloin.

Blend cornstarch, sugar and soy sauce in small bowl; stir into beef mixture. Cover, cook over low heat stirring constantly until mixture thickens and boils. Let boil for one minute longer while stirring. Reduce heat to low; place tomatoes on beef mixture and cover. Let cook-just until tomatoes are heated through, about 3 minutes. Serve with rice.

Chicken Marsala Pasta

3 chicken breasts, cut in bite sized pieces
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
3/4 c Marsala cooking wine
1 c cream
1 c sliced olives
2 c sliced mushrooms
1 c chopped tomatoes
Parmesan cheese
linguine

Cook linguine. Meanwhile cook chicken in olive oil. Set aside. Cooke onions, mushrooms, and garlic in a little bit of olive oil until done. Combine with chicken. Add Marsala wine and cook about 5 min. Add olives and cream and cook down until sauce thickens. Add tomatoes and toss immediately with linguine and top with parmesan.

(This was absolutely delicious. It would be great also if you added seafood such as shrimp and scallops. I found my Marsala cooking wine at Safeway.)

Lasagna Roll-Ups

15oz ricotta cheese
1 1/2c shredded mozzarella
10oz frozen spinach, thawed, squeezed dry
1/2c sour cream
1/4c bread crumbs
1 Tbsp Italian seasoning
1 tsp garlic powder
12 lasagna noodles
15 oz can crushed tomatoes
1 1/2c salsa
1/2c mozzarella cheese

Cook noodles. Lay out to dry. Combine first 7 ingredients to make filling. Spread 1/3c down each noodle leaving a tab at the end to make it stick. Roll up and place in 9x13 pan. Combine tomatoes and salsa and pour over noodles. Bake at 350 for 30 min or until heated through. Immediately sprinkle with 1/2c mozzarella and serve.

(I used fresh spinach and added into my water at the last minute of cooking time with my noodles. Worked fine. You could also just use a can of spaghetti sauce instead of the tomatoes and salsa.)

Chipolte Chicken Salad

Salad:

Romaine Lettuce
2 boneless chicken breasts cooked and chopped
Tomatoes, chopped
Avocado, diced
Red onion, thinly sliced
1 can black beans, rinsed and drained
1 can corn, drained

Dressing:

2/3 cup sour cream
1/3 cup chopped cilantro
1 Tbsp chipolte chili canned in adobo sauce
1 tsp cumin
1 tsp chili powder
juice from one lime

Mix dressing and toss with salad. Serve with tortilla chips on the side. Enjoy!

Tangy Meatball Subs

I made this one up as I had thawed some hamburger and wanted to try something new. Enjoy!!
(Picture courtesy of allrecipes.com)
Meatballs
1 pound ground meat
1 cup Italian bread crumbs/or crackers mashed with Italian seasoning
1 tsp. black ground pepper
1 tsp. salt
1 1/2 tsp. garlic powder
1 small onion, chopped fine
Mix all ingredients together with your hands and roll into 1-2 inch balls. Place on baking sheet covered with foil.(Helps with the clean up). Bake at 400*F for 15-20 minutes.

After the meatballs are baked place them all in a sauce pan with:

1 bottle of Heinz Chili Sauce

Let simmer for about 5 minutes. Then place on split hoagie buns. Top with:

1 cup grated mozzarella cheese, split between 6 subs.

Place in oven on broil for about 3 minutes. WATCH IT OR IT WILL BURN!!!

Enjoy. Goes great with Doritos Nacho flavored chips and root beer floats.

Spicy Ranch Chicken Wraps

I used to make this recipe ALL the time, and pulled it out last week for who knows what reason... now I remember why I used to make it all the time. So delicious!

2 t. chili powder
2 t. vegetable oil
1 1/2 t ground cumin
1/2 t salt
1 1/4 lb chicken breast cut into 1/2 in strips
1/2 c low-fat buttermilk
1/4 c light mayonnaise
2 T minced fresh parsley
2 T fresh lime juice
2 jalapeno peppers, seeded and diced
2 garlic cloves, crushed
4 flour tortillas
3 c chopped romaine lettuce
1 1/3 cup chopped tomato

1. Combine the first 4 ingredients in a heavy-duty zip top bag. Add chicken, seal and shake to coat.
2. Combine buttermilk and next 5 ingredients (to garlic) in a small bowl and stir well.
3. Place a large nonstick skillet over medium high heat until hot. Add chicken and saute 2 min, or until chicken is done.
4. Add buttermilk mixture, cover and cook 1 minute. Remove from heat.
5. Serve chicken in tortillas topped with lettuce and tomatoes.
(I also add shredded cheese, and sometimes leave out the veggies, depends on what I have on hand!)

Also, this makes 4 "wraps" but there is A LOT of sauce at the end, I think you could just add more chicken to the same amount of other stuff and be fine.

Chicken Cream Cheese Soup

I found this recipe at sisterscafe.blogspot.com submitted by Brittany. It was fabulous and easy. I had everything on hand and was able to make it last minute!

1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Chicken Stir-Fry Wraps

1 1/2 lbs chicken breasts, halved horizontally and thinly sliced
salt and black pepper
2 T olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper thinly sliced
3 cloves garlic, minced
1 1/2 tsp grated peeled fresh ginger
1/4 to 1/2 tsp red-pepper flakes (depends on how spicy you want it)
3 T soy sauce
3 T rice vinegar
1 1/2 tsp cornstarch, mixed with 1 T water
12-18 Boston lettuce leaves (about 2 heads)

1. Season chicken with salt and pepper. In a large skillet, heat 1 T oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2-4 min. Transfer to plate. Repeat with remaining chicken.
2. Add remaining 1 T oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 min (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger and red-pepper flakes; cook, stirring, until fragrant, 30-60 seconds.
4. Stir in soy sauce, vinegar and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Found on Martha Stewart.com under light and healthy recipes.

Quesadillas

This recipe is from the Food Network show Quick Fix Meals. These quesadillas are absolutely delicious!

Cooking spray

2 cooked chicken breast halves

8 (6 to 8-inch) flour tortillas

1/2 cup chopped red onions

1/2 cup sliced mushrooms

1/2 cup sliced roasted red peppers (from water-packed jar)

1/2 cup sliced artichokes (from water-packed can or jar)

1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat in shreds.

Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

**I mixed the chicken and vegetables in a bowl (see photo) and then placed on tortilla. It was much easier.

Hidden Valley Citrus Chicken Supper

1 packet (1 oz.) ranch dressing mix
1 lb. boneless skinless chicken breast, cut into strips
1 tbls. vegetable oil
1/3 c. chicken broth
3 TBS. orange marmalade (I used apricot/pineapple jam)

Saute chicken in oil until browned. Combine dressing mix, broth, and marmalade; pour on chicken. Cover and simmer for 3-4 mins. Makes 4 servings.

Serving Suggestions: Serve over rice and garnish with mandarin orangesand green onions.

Chunky Beef Vegetable Soup

3 c. veggie juice
2 c. hot water
1 lb. beef for stew, cut into 1 inch pieces
8 c. frozen mixed veggies
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/4 c. ketchup
3 Tbls. beef-flavored instant bouillon
1/2 tsp. pepper

Add all ingredients into a slow cooker crock pot. Stir gently. Place lid on and cook on LOW of 8-9 hours or HIGH for 4-5 hours or until beef is tender.

Beef Bourguignonne

Super Easy and Super Good!!! (Don't you love our fishy plates)

1 lb. beef sirloin or top round steak, cut into 1" cubes

1/4 c. flour

2 Tbls. oil

2 c. fresh sliced mushrooms

2 garlic cloves, minced

1 tsp. dried thyme

2 c. fresh/frozen baby carrots

1 1/2 cans beef broth

Coat beef with flour. In a large skillet, cook beef in hot oil until browned, stirring often. Add mushrooms, garlic, and thyme and cook until mushrooms are tender. Add carrots and broth. Bring to a boil. Cover and cook over low heat for 20 mins. or until carrots and meat are tender. Serve over hot rice or mashed potatoes.

Yield: 4 Servings

Two Meals in One

This is a great way to make one meal turn into another for two days of dinners.
(Picture is of day 2 Enchilladas before they are put in the oven.)

Day 1: Fajitas

3 lbs. pot roast(beef Chuck roast) Only $7 at Winco!!!
1 green pepper, julienned
1 onion, sliced
1 1/2 c. water
1 pkg. fajita seasoning mix

Combine all ingredients in to Crock pot and cook on high for 6 hours.
Last hour of cooking shred beef and add 1 c. brown/white rice to soak up juice.
Reserve about 2 1/2 c. meat mixture for day two.
Serve in tortillas with cheese, salsa, sour cream, guacamole...what ever sounds good.

Day 2: Enchiladas

Leftover fajita beef ( about 2 1/2 c. packed)
8 oz. cream cheese
1 can tomato soup
1 pkg. enchilada seasoning mix
1 1/2 c. shredded cheese
12 tortillas

Reheat fajita beef in microwave for about 2 mins with cream cheese. Stir together. Spread beef mixture over 12 tortillas, roll up and place in baking pan. Mix tomato soup and seasoning packet together. Spread on top of tortillas. Sprinkle cheese on top of sauce. Bake in oven at 350 for 30 mins. or until cheese is melted and food is heated through. Serve with sour cream and guacamole. Enjoy!!

Lemon Thyme Chicken

Ingredients:
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon butter
1/2 teaspoon dried thyme
1 cup chicken broth
3 tablespoons lemon juice
2 tablespoons minced fresh parsley

Directions:
In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.
In the same pan, sauté onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley.

The sauce was really tasty on top of the chicken.