1/2 cup Parmesan cheese
1/2 cup bread crumbs
1 T. parsley (or less)
1/4 tsp. thyme
1 tsp. season all salt
pepper to taste
Mix all above ingredients together. In a separate bowl melt 1 cube of butter or margarine and stir in 1/2 tsp. garlic salt.
Dip boneless, skinless chicken breasts (I use about 4) into the butter and garlic salt then into the crumb mixture. Roll and pat crumbs into chicken so it is well coated. Pour remaining butter over chicken. Bake at 325 degrees for approximately 35-45 minutes or until golden brown and cooked through.
Tuesday, May 6, 2014
Thursday, May 1, 2014
Slow-Cooker Pulled Pork
Ingredients
2 lb. pork tenderloin
12 oz. root beer
18 oz. BBQ sauce (I used half Honey BBQ and half Hickory Smoke BBQ)
Buns or rolls
Directions
Cook tenderloin in root beer for 6-7 hours on low (I added more than 12 oz. of root beer to be sure it didn't burn, because my slow-cooker has a higher cooking temperature). Remove the pork from the Crock-Pot to a separate bowl and shred. Mix in BBQ until well coated. Serve on buns or rolls.
2 lb. pork tenderloin
12 oz. root beer
18 oz. BBQ sauce (I used half Honey BBQ and half Hickory Smoke BBQ)
Buns or rolls
Directions
Cook tenderloin in root beer for 6-7 hours on low (I added more than 12 oz. of root beer to be sure it didn't burn, because my slow-cooker has a higher cooking temperature). Remove the pork from the Crock-Pot to a separate bowl and shred. Mix in BBQ until well coated. Serve on buns or rolls.
Sunday Chicken Dinner
Ingredients
4 boneless, skinless chicken breasts
1 envelope chicken gravy mix
pepper to taste
1 10-oz. package frozen peas
3 10.75-oz cans cream of chicken
1 small onion, chopped
2 C. potatoes, cut up
1 C. carrots, sliced
Directions
Place chicken breasts in a single layer in a large baking dish. In a separate bowl, mix all remaining ingredients, and pour mixture over the chicken breasts. Cover with foil. Bake at 325 degrees for 3-4 hours.
4 boneless, skinless chicken breasts
1 envelope chicken gravy mix
pepper to taste
1 10-oz. package frozen peas
3 10.75-oz cans cream of chicken
1 small onion, chopped
2 C. potatoes, cut up
1 C. carrots, sliced
Directions
Place chicken breasts in a single layer in a large baking dish. In a separate bowl, mix all remaining ingredients, and pour mixture over the chicken breasts. Cover with foil. Bake at 325 degrees for 3-4 hours.
Cream Cheese Chicken
Ingredients
1/2 C. butter
1 envelope Italian salad dressing mix
2 lb. boneless, skinless chicken breasts
1 10.75-oz. can cream of chicken
1 8-oz. package cream cheese
Directions
Turn Crock-Pot on high. Place butter in bottom of Crock-Pot. When the butter has melted, add the Italian dressing mix; stir into butter until well mixed. Cut chicken breasts into 1-inch strips. Place in Crock-Pot and stir to coat chicken with butter and dressing mix. Cover and cook on high for 2 hours, until chicken is cooked. Remove chicken to plate to cool. Add soup and cream cheese. Stir to melt, and mix well until smooth and creamy. Stir in chicken and serve over mashed potatoes, rice, or hot buttered noodles.
Note: This recipe freezes well--just place cooled chicken and sauce in a freezer bag and freeze. To serve, thaw and heat until piping hot and bubbly. (I personally have never tried to freeze this yet, but it makes great leftovers!)
*Recipe from Worldwide Ward Cookbook
1/2 C. butter
1 envelope Italian salad dressing mix
2 lb. boneless, skinless chicken breasts
1 10.75-oz. can cream of chicken
1 8-oz. package cream cheese
Directions
Turn Crock-Pot on high. Place butter in bottom of Crock-Pot. When the butter has melted, add the Italian dressing mix; stir into butter until well mixed. Cut chicken breasts into 1-inch strips. Place in Crock-Pot and stir to coat chicken with butter and dressing mix. Cover and cook on high for 2 hours, until chicken is cooked. Remove chicken to plate to cool. Add soup and cream cheese. Stir to melt, and mix well until smooth and creamy. Stir in chicken and serve over mashed potatoes, rice, or hot buttered noodles.
Note: This recipe freezes well--just place cooled chicken and sauce in a freezer bag and freeze. To serve, thaw and heat until piping hot and bubbly. (I personally have never tried to freeze this yet, but it makes great leftovers!)
*Recipe from Worldwide Ward Cookbook
Creamy Sunday Chicken
Ingredients
6 chicken breasts
1 to 1 1/2 C. Parmesan/Romano cheese blend (I used Italian cheese blend), shredded
1 tsp. garlic salt
pepper to taste
2 tsp. chicken bouillon (or 2 crushed cubes)
2 C. heavy cream
Directions
Preheat to 350 degrees. Arrange chicken in a greased baking dish. Combine cheese, garlic salt, pepper, chicken bouillon, and cream. Pour over chicken. Bake for 50 minutes. Serve over noodles or rice.
6 chicken breasts
1 to 1 1/2 C. Parmesan/Romano cheese blend (I used Italian cheese blend), shredded
1 tsp. garlic salt
pepper to taste
2 tsp. chicken bouillon (or 2 crushed cubes)
2 C. heavy cream
Directions
Preheat to 350 degrees. Arrange chicken in a greased baking dish. Combine cheese, garlic salt, pepper, chicken bouillon, and cream. Pour over chicken. Bake for 50 minutes. Serve over noodles or rice.
Tater Tot Casserole
Ingredients
2 C. tater tots (I used more)
1/2 to 1 lb. ground beef
1 16-oz. can green beans (can use frozen)
2 10.75-oz. cans cream of chicken or cream of mushroom soup
1/2 C. water
1 C. shredded cheese (recipe calls for cheddar, but I used Jack)
Directions
Arrange tater tots to cover the bottom of a 9 X 13 pan. Brown the ground beef, drain, and place over the tater tots. Combine green beans, soup, and water in a medium bowl. Pour the mixture over the beef. Bake at 350 degrees for 20-25 minutes. Sprinkle cheese over the top and bake for an additional 5 minutes.
*Note: I mixed the meat in with the other ingredients and then poured over the tater tots. I think it keeps the meat a little more moist during baking.
2 C. tater tots (I used more)
1/2 to 1 lb. ground beef
1 16-oz. can green beans (can use frozen)
2 10.75-oz. cans cream of chicken or cream of mushroom soup
1/2 C. water
1 C. shredded cheese (recipe calls for cheddar, but I used Jack)
Directions
Arrange tater tots to cover the bottom of a 9 X 13 pan. Brown the ground beef, drain, and place over the tater tots. Combine green beans, soup, and water in a medium bowl. Pour the mixture over the beef. Bake at 350 degrees for 20-25 minutes. Sprinkle cheese over the top and bake for an additional 5 minutes.
*Note: I mixed the meat in with the other ingredients and then poured over the tater tots. I think it keeps the meat a little more moist during baking.
Mandarin Chicken
Ingredients
4-6 chicken breasts
1/4 C. butter
1 11-oz. can mandarin oranges, drained, juice reserved
1/4 C. soy sauce
1 Tbsp. cornstarch
1 tsp. mustard
1 Tbsp. vinegar
1/4 C. apricot-pineapple preserves
1/4 tsp. garlic powder
Directions
Saute chicken breasts in butter until brown, about 10 minutes. Mix mandarin orange juice, soy sauce, and cornstarch together, then add the remaining ingredients, reserving a few Mandarin oranges. Pour the sauce over the chicken and cook, covered, for 30 minutes, turning the chicken occasionally. Put the reserved Mandarin oranges on top of the chicken and cool uncovered for 5 additional minutes. Serve with rice.
*Recipe comes from Worldwide Ward Cookbook.
4-6 chicken breasts
1/4 C. butter
1 11-oz. can mandarin oranges, drained, juice reserved
1/4 C. soy sauce
1 Tbsp. cornstarch
1 tsp. mustard
1 Tbsp. vinegar
1/4 C. apricot-pineapple preserves
1/4 tsp. garlic powder
Directions
Saute chicken breasts in butter until brown, about 10 minutes. Mix mandarin orange juice, soy sauce, and cornstarch together, then add the remaining ingredients, reserving a few Mandarin oranges. Pour the sauce over the chicken and cook, covered, for 30 minutes, turning the chicken occasionally. Put the reserved Mandarin oranges on top of the chicken and cool uncovered for 5 additional minutes. Serve with rice.
*Recipe comes from Worldwide Ward Cookbook.
Crock-Pot Chicken
Ingredients
6-8 boneless, skinless chicken breasts
8 oz. carrots, cut into julienne strips (I used baby carrots)
8 oz. mushrooms, sliced (I used canned)
2 10.75-oz. cans cream of mushroom soup
2 envelopes dry Italian dressing mix
1 onion, finely diced
1 C. sour cream
2 Tbsp. cornstarch
Directions
Place chicken on the bottom of the Crock-Pot, then add carrots and mushrooms. In a separate bowl, combine the soup, dressing mix, and onion; pour over the top of the chicken and veggies. Cook on high for 4 hours, or low for 6 hours. Half an hour before serving, combine the sour cream and cornstarch. Mix into the Crock-Pot to thicken the gravy. Serve over rice.
6-8 boneless, skinless chicken breasts
8 oz. carrots, cut into julienne strips (I used baby carrots)
8 oz. mushrooms, sliced (I used canned)
2 10.75-oz. cans cream of mushroom soup
2 envelopes dry Italian dressing mix
1 onion, finely diced
1 C. sour cream
2 Tbsp. cornstarch
Directions
Place chicken on the bottom of the Crock-Pot, then add carrots and mushrooms. In a separate bowl, combine the soup, dressing mix, and onion; pour over the top of the chicken and veggies. Cook on high for 4 hours, or low for 6 hours. Half an hour before serving, combine the sour cream and cornstarch. Mix into the Crock-Pot to thicken the gravy. Serve over rice.
Orange Chicken for Dummies
Ingredients
1 envelope dry onion soup mix
1 C. apricot preserves
1 C. Catalina salad dressing
6 chicken breasts
Directions
Combine onion soup mix, apricot preserves, and Catalina dressing. Pour into a 9 X 13 pan. Add the chicken, making sure all sides are covered with the sauce. Bake uncovered at 350 degrees for 45-60 minutes, until chicken is cooked all the way through. Serve with rice.
1 envelope dry onion soup mix
1 C. apricot preserves
1 C. Catalina salad dressing
6 chicken breasts
Directions
Combine onion soup mix, apricot preserves, and Catalina dressing. Pour into a 9 X 13 pan. Add the chicken, making sure all sides are covered with the sauce. Bake uncovered at 350 degrees for 45-60 minutes, until chicken is cooked all the way through. Serve with rice.
Apple Cinnamon Slow Cooker Pork Tenderloin
Ingredients
3 lbs. pork tenderloin
2 apples (I used Gala)
1 yellow onion, sliced
3 T. honey
2 T. cinnamon
Directions
Cut slits in tenderloin (I did them about an an inch apart and about half through the meat). Put an apple slice in each slit. Drizzle with honey and top with cinnamon. Add the onion slices on top and surround with any extra apple slices. Cook in crock-pot on low for 3-4 hours.
3 lbs. pork tenderloin
2 apples (I used Gala)
1 yellow onion, sliced
3 T. honey
2 T. cinnamon
Directions
Cut slits in tenderloin (I did them about an an inch apart and about half through the meat). Put an apple slice in each slit. Drizzle with honey and top with cinnamon. Add the onion slices on top and surround with any extra apple slices. Cook in crock-pot on low for 3-4 hours.
Paula Dean's Potato Soup
Ingredients
1 bag frozen hash browns
2 cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/3 tsp. black pepper
8 oz. block of cream cheese
Directions
Place everything in crock-pot except cream cheese. Cook on low for 5 hours. Stir in 8 oz block of cream cheese and cook for an additional 30 minutes.
*We will try adding chopped celery and/or carrots next time.
1 bag frozen hash browns
2 cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/3 tsp. black pepper
8 oz. block of cream cheese
Directions
Place everything in crock-pot except cream cheese. Cook on low for 5 hours. Stir in 8 oz block of cream cheese and cook for an additional 30 minutes.
*We will try adding chopped celery and/or carrots next time.
Ranch Chicken and Veggie Bake
Ingredients
3-4 chicken breasts
1 packet ranch dressing mix
1 lb. frozen green beans (I used canned)
1.5 lbs. red skin potatoes, diced
4 T. butter, melted
4 T. olive oil
salt and pepper to taste
Directions
Preheat oven to 375 degrees. Grease a 9 X 13 pan. Place diced potatoes on one half of the pan, pour green beans on the other half, sprinkle salt and pepper. Lay chicken breasts on top of the potatoes and beans. Sprinkle entire dish with salt, pepper, and ranch packet. Finally pour melted butter and olive oil over entire dish. Bake 1 hour or until cooked through and potatoes are tender.
*Recipe found on pinterest
3-4 chicken breasts
1 packet ranch dressing mix
1 lb. frozen green beans (I used canned)
1.5 lbs. red skin potatoes, diced
4 T. butter, melted
4 T. olive oil
salt and pepper to taste
Directions
Preheat oven to 375 degrees. Grease a 9 X 13 pan. Place diced potatoes on one half of the pan, pour green beans on the other half, sprinkle salt and pepper. Lay chicken breasts on top of the potatoes and beans. Sprinkle entire dish with salt, pepper, and ranch packet. Finally pour melted butter and olive oil over entire dish. Bake 1 hour or until cooked through and potatoes are tender.
*Recipe found on pinterest
Easy Crock-Pot Ham
Ingredients
5 lb. cooked ham
20 oz. pineapple (crushed or tidbits)
1.5 cup packed brown sugar
Directions
Place ham in crock-pot. Pour entire pineapple contents over ham. Add brown sugar and spread over the ham. Cook on low 7-8 hours or on high 3-4 hours.
*Occasionally scoop up sauce mixture and pour over ham while cooking.
5 lb. cooked ham
20 oz. pineapple (crushed or tidbits)
1.5 cup packed brown sugar
Directions
Place ham in crock-pot. Pour entire pineapple contents over ham. Add brown sugar and spread over the ham. Cook on low 7-8 hours or on high 3-4 hours.
*Occasionally scoop up sauce mixture and pour over ham while cooking.
Subscribe to:
Posts (Atom)