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
Thursday, May 1, 2014
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.
Friday, May 17, 2013
Honey Graham Cracker Chicken
Ingredients
Honey Graham Crackers (or regular will do fine)
Honey
Chicken Breast or Tenderloins
Honey
Chicken Breast or Tenderloins
Directions
Preheat over to 425.
Get a quart bag and crush graham crackers until it is mostly powder (some chunks are OK)
Drizzle honey on your washed chicken breasts or tenderloins
Put the chicken in the graham crackers and shake until they are covered.
Place on a lightly greased cookie sheet. (I will use a casserole dish on my next attempt)
Sprinkle more of the cracker dust on top and drizzle some more honey if you want.
Bake at 425 for 20-25 minutes.
Serve with honey barbeque sauce or plain! They are sweet, juicy, and tender.
Get a quart bag and crush graham crackers until it is mostly powder (some chunks are OK)
Drizzle honey on your washed chicken breasts or tenderloins
Put the chicken in the graham crackers and shake until they are covered.
Place on a lightly greased cookie sheet. (I will use a casserole dish on my next attempt)
Sprinkle more of the cracker dust on top and drizzle some more honey if you want.
Bake at 425 for 20-25 minutes.
Serve with honey barbeque sauce or plain! They are sweet, juicy, and tender.
Easy Bake Manicotti
Ingredients:
1 jar spaghetti sauce, seasoned to liking
1 egg, lightly beaten
1 3/4 cup ricotta cheese
1 1/2 cup parmesan cheese, grated
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water
Chicken, cooked and sliced into thin pieces (if desired)
Directions:
Coat the bottom of a 9X13 baking dish with some spaghetti sauce. Mix egg, cheeses, and pesto until well blended (add chicken, if desired). Spoon cheese mixture into larg resealable plastic bag. Using scissors, cut a small hole in one corner of the bottom of the bag. Fill manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish. Pour remaining spaghetti sauce over manicotti. Cover with foil. Bake at 350 degrees for 40 minutes or until heated through.
1 jar spaghetti sauce, seasoned to liking
1 egg, lightly beaten
1 3/4 cup ricotta cheese
1 1/2 cup parmesan cheese, grated
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water
Chicken, cooked and sliced into thin pieces (if desired)
Directions:
Coat the bottom of a 9X13 baking dish with some spaghetti sauce. Mix egg, cheeses, and pesto until well blended (add chicken, if desired). Spoon cheese mixture into larg resealable plastic bag. Using scissors, cut a small hole in one corner of the bottom of the bag. Fill manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish. Pour remaining spaghetti sauce over manicotti. Cover with foil. Bake at 350 degrees for 40 minutes or until heated through.
Poppy Seed Chicken
Ingredients:
3-5 large chicken breasts, chopped
1 can cream of chicken soup
1 1/2 cup sour cream
1 1/2 package ritz crackers, smashed
2 Tblsp. poppy seeds
3/4 cup melted butter
Directions:
Mix soup, sour cream and chopped chicken together in a bowl, then put into a 9X13 baking dish. Top with smashed ritz crackers. Drizzle melted butter over the top and sprinkle with poppy seeds. Bake at 350 degrees for 30-40 minutes, or until heated through. Serve over rice.
3-5 large chicken breasts, chopped
1 can cream of chicken soup
1 1/2 cup sour cream
1 1/2 package ritz crackers, smashed
2 Tblsp. poppy seeds
3/4 cup melted butter
Directions:
Mix soup, sour cream and chopped chicken together in a bowl, then put into a 9X13 baking dish. Top with smashed ritz crackers. Drizzle melted butter over the top and sprinkle with poppy seeds. Bake at 350 degrees for 30-40 minutes, or until heated through. Serve over rice.
No Bake Cookies
Ingredients:
2 cup sugar
1 stick of margarine
1/2 tsp. salt
1/2 cup milk
3 Tbs. cocoa
3 cup quick oats
1 tsp. vanilla
1/2 cup peanut butter
Directions:
Mix sugar, margarine, salt, milk, and cocoa together. Bring to a boil (heat clear through). Remove from heat and add:
oats
vanilla
peanut butter
Drop mixture by spoonfuls onto wax paper until set and cooled.
2 cup sugar
1 stick of margarine
1/2 tsp. salt
1/2 cup milk
3 Tbs. cocoa
3 cup quick oats
1 tsp. vanilla
1/2 cup peanut butter
Directions:
Mix sugar, margarine, salt, milk, and cocoa together. Bring to a boil (heat clear through). Remove from heat and add:
oats
vanilla
peanut butter
Drop mixture by spoonfuls onto wax paper until set and cooled.
Sunday, November 20, 2011
Apple Bacon Tomato Soup
Ingredients
5 slices bacon (try with more)
1 tablespoon olive oil
1/2 white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes (used diced Italian style)
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
1/2 cup red wine (used apple juice)
salt and pepper to taste
*maybe try with thinly sliced carrots
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
Nutritional Information
Amount Per Serving Calories: 195 | Total Fat: 10.3g | Cholesterol: 12mg
5 slices bacon (try with more)
1 tablespoon olive oil
1/2 white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes (used diced Italian style)
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
1/2 cup red wine (used apple juice)
salt and pepper to taste
*maybe try with thinly sliced carrots
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
Nutritional Information
Amount Per Serving Calories: 195 | Total Fat: 10.3g | Cholesterol: 12mg
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