Classic Chicken Parmesan

 I made this recipe tonight...and Goodhousekeeping.com won't let me see it any more...so here I go!

https://www.goodhousekeeping.com/food-recipes/easy/a36266/classic-chicken-parmesan/

Ingredients:

1/2 c Italian-style breadcrumbs

1/2 c Grated parmesan

2 large eggs

4 small chicken breast halves, about 1.5

3/4 c marinara sauce

6 oz mozzarella

Preheat Oven to 450 degrees. Combine bread crumbs and parmesan in one shallow dish.  Beat 2 eggs in another.   Heat 1 Tbsp olive oil in a skillet over medium high heat.

Dip the 4 small chicken breast halves into the egg, then the bread crumbs. Add the chicken to the skillet and cook until golden brown on both sides.

Place into a cooking dish. Pour marinara sauce over the top, then shredded mozzarella cheese. Bake for 20 minutes.  (I cooked it for 10 minutes, THEN Added the cheese.)

I served it over spaghetti with lightly tossed marinara sauce. YUM!!  

Fettuccine Alfredo Ala Dawn

This is the recipe I use for Alfredo...which Connor LOVES...

4 oz. cream cheese
1/2 c. grated parmesan cheese
3/4 c. milk
1/4 c. butter
1/4 t white pepper
1/8 t. garlic powder
1/8 t. ground nutmeg

8 oz fettuccine noodles, cooked

Mix first 6 ingredients in medium sauce pan; cook on low heat until cream cheese is melted and mixture is well blended.

I don't have white pepper...so I use black..no biggie. I don't add the nutmeg.

We do grill up chicken..and slice it up...to serve on top of the pasta.

Chicken Alfredo Stuffed Shells

Found here:  http://www.delish.com/cooking/recipe-ideas/recipes/a50100/chicken-alfredo-stuffed-shells-recipe/

INGREDIENTS

• 1 lb. jumbo pasta shells
• 2 c. Shredded chicken
• 1 c. ricotta
• 3/4 c. shredded mozzarella
• 3/4 c. grated Parmesan
• 1/4 c. freshly chopped parsley, plus more for garnish
• kosher salt
• Freshly ground black pepper
• 4 tbsp. butter
• 3 cloves garlic, minced
• 4 oz. cream cheese, softened
• 2 c. milk

DIRECTIONS

1. Preheat oven to 350º. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.
2. In a large bowl, combine shredded chicken, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, and parsley and season with salt and pepper.
3. Make sauce: In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, 2 minutes, then add cream cheese and whisk until completely combined. Stir in milk, remaining mozzarella and Parmesan, and bring to a simmer. Season with more salt and pepper. Let thicken over low heat, 3 to 5 minutes.
4. In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells.
5. Bake until warmed through and bubbly, 15 minutes.
6. Garnish with parsley and serve.

Cheese Tortellini in Tomato Spinach Sauce

Make this tonight...been in a dinner slump. So glad I had all the ingredients...although I substituted the fresh spinach with frozen. Just microwaved it a bit. Mine did not turn out as red. Perhaps I needed to simmer the tomatoes to break them down more. We'll definitely have this again! yum!

Cheese Tortellini in Tomato Spinach Sauce Recipe

Recipe type: main dish

Cuisine: Italian

Cook time:  30 mins

Total time:  30 mins

Serves: 6-8 servings

 

Ingredients

• 1 (16 ounce) package frozen cheese tortellini
• 1 (14.5 ounce) can diced tomatoes
• 1-2 cups chopped fresh spinach
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoons dried basil
• ½ teaspoon Italian seasoning
• ¼ cup chopped onion
• 2 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 1½ cup milk
• ¼ cup grated Parmesan cheese
• ¼ cup grated Mozzarella cheese

Instructions

1. Bring a large pot of water to a boil. Add the tortellini, and cook according to package directions. Drain tortellini but do not rinse.
2. Meanwhile, combine the tomatoes, spinach, and spices in a large saucepan over medium heat. Cook and stir until the sauce begins to bubble.
3. In a small saucepan, whisk together the flour, milk, and Parmesan cheese. Cook on low heat, stirring, until the mixture starts to thicken.
4. Add both the tomato spinach sauce and the milk sauce to the tortellini in a casserole dish. Stir to coat, and then top with grated Mozzarella cheese. Bake at 375 degrees for 15 minutes.
5. Dig in!

Found here:  http://betterinbulk.net/2012/10/cheese-tortellini-in-tomato-spinach-sauce.html

cynco de mayo 2012=TACO MONKEY BREAD

Not being Mexican, thinking about Cynco de Mayo Day isn't on my agenda.  BUT, this recipe was and it's perfect for today.  We used to eat something similar ,  called Bubble Up Pizza, back in the day.  But, sniff sniff, we only have 2 around the table these days so I bought the small can of biscuits.  It'll work.  Thanks Pillsbury!

INGREDIENTS
1-1/2     lb lean ground beef
1 T taco seasoning mix
2 cans Pillsbury Grands Flaky layers refrigerated biscuits
2 cups cheddar cheese, shredded
1/2 cup chopped tomato
1/4 cup chopped red onion
1 vaocado, pitted, peeled, and diced
1 T chopped cilantro
1 medium lime, squeezed
Salt and pepper to taste
1 cup shredded iceberg lettuce
1 cup sour cream

DIRECTIONS
1.  Heat oven to 350 F, Spray 9x5" loaf pan with cooking spray
2.  in a 12" skillet, cook ground beef with taco seasoning mix over med-high heat, stirring occasionally, until thoroughly cooked; set aside.
3.  Separate each can of dough into 8 biscuits; cut each into quarters.  In large bowl, toss biscuit pieces with cooked ground beef and cheddar cheese. Pour into loaf pan.
4. Bake 35 minutes or until dark golden brown.
5.  Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantrol, lime juice, salt and pepper
6.  Cool bread in pan 5 minutes.  Place lettuce mix on serving plate.  Invert bread onto plate over lettuce.
7.  Top with sour cream and tomato-avocado mixture. Serve immediately

You'll need a pile of napkins to wipe your fingers...they're going to get messy.

Tastes Like Chicken.  Substitute shredded chicken for the ground beef in this recipe for a great flavor twist.
Top it Off!  Don't feel limited in your toppings for this recipe!  Feel free to add your favorite salsa, hot sauce, or other taco garnishes for a totally delicious meal or snack

Betty Crocker's Waikiki Meatballs

Waikiki Meatballs (Betty Crocker Recipe Card Library)

1 1/2 lb ground beef
2/3 cup cracker crumbs
1/3 cup onion; minced
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk; for meatballs
1 tbsp shortening
2 tbsp cornstarch
1/2 cup brown sugar; packed
1 (14 oz) can pineapple chunks in syrup, drained (reserve syrup)
1/3 cup vinegar
1 tbsp soy sauce
1/3 cup green pepper; chopped

Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into balls.

Melt shortening, brown and cook meatballs. Remove meat and keep warm, remove fat.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth. Cook, stirring, until boiling. Boil and stir one minute.

Add meatballs pineapple and green pepper, heat through.

Source: Betty Crocker Recipe Card Library of 1971

Click here to view: http://www.recipelink.com/cgi/msgbrd/msg_script.pl?getmsg=1&board=31&thread=26555

BubbleUp Pizza

Tonight we had PamperedChef Bubble Up Pizza...it was quick and I hadn't thought about that for a long time. But when I made out my menu for the next 2 weeks, it popped into my heads. And as much as my grandbabbies like to help out in the kitchen, they can really assist. Add a toss salad and you are good to go.

1/3 cup green bell pepper, chopped
1/3 cup onion, chopped
1 cup fresh mushrooms sliced
1/3 cup pitted ripe olives, sliced
1 bunch of pepperoni slices quartered
1 14 oz jar of pizza or spaghetti sauce
1 garlic clove, pressed
3 or 4 packages (7.5 oz each) refrigerated buttermilk biscuits in a tube
2 cups shredded mozarella cheese

Prehheat oven to 375.

Blend the veggies and pepperoni with the sauce.

cut the biscuits into quarters. Place half the biscuits in the bottom of a 9x13 pan, covering the bottom. Spoon on half the sauce mixture. Top with half the cheese. Repeat layers.

Bake 23-28 minutes or until golden brown

Ranch Chicken Melt

3 cups chicken breast, boiled and cubed
1 celery, thinly diced
1/2 green pepper, diced
2 green onions, diced
1 shake garlic powder
1/2 packet Hidden Valley Ranch Dressing mix, dry
3/4cup mayonnaise
1 cup cheddar cheese, grated
1 tomato, diced
1 French bread loaf, sliced 2 inches thick

Preheat oven to 375 degrees. Mix all the ingredients, except the tomato to the consistency of dry tuna and then carefully add the tomato. Spread butter on the bread slices and then place chicken mixture on the top of each slice. Bake at 375 degrees for 15-20 minutes. Makes about 8 slices.

Ode to 809: Crockpot Paprika Pork

This is what dinner looks like at my house. Simple, edible,and meaty. I made this paprika pork today in honor of 809 Warwick Drive, our home sweet home, that is changing hands today. I have such sweet memories of eating Mom's delicious dishes in that wonderful kitchen...and of sneaking back in the kitchen to check on the leftovers, especially if the dinner was pork chops!

This dish has a nice light, refreshing taste....a good reliable recipe.

Prep Time: 15 minutes

Cook Time: 7 hours

Ingredients:

• 3 to 4 pounds country style pork ribs, boneless
• 1/3 cup all-purpose flour
• 4 teaspoons Hungarian paprika
• 1/2 teaspoon salt
• Dash pepper
• 1 to 2 tablespoons vegetable oil
• 1 large onion, halved, sliced
• 1/2 cup chicken broth
• 1/2 cup sour cream

Preparation:

Wash pork and pat dry. Combine flour, paprika, salt, and pepper in a food storage bag. Toss pork in the bag and coat thoroughly.

Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and onions; brown for about 5 to 6 minutes, turning pork ribs once to brown both sides. Arrange the browned pork and onions in a 5 to 7 quart slow cooker. Pour chicken broth in the hot pan and scrape up browned bits; pour over the pork.

Cover and cook on LOW for 6 to 8 hours. Remove pork and keep warm.

Pour juices into a saucepan and place over medium heat. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in sour cream; serve the sauce with the pork.
Serves 4 to 6.

Tacos in Pasta Shells

Note: This is mom's recipe. I've taken this to many people who have needed a meal and it has warmed their hearts and filled their tummies during tough times. It's also easy to double. Thanks, Mom.

18 jumbo pasta shells (1/2 box)

2 tbsp melted margarine

1.25 pounds ground beef

3 oz cream cheese with chives (buy it or make it yourself)

1 tsp chili powder

1/4 tsp salt

1 cup taco sauce (mild)

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese (I usually just double the cheddar and apply generously)

1-1/2 cups crushed tortilla chips

chopped green onions

canned corn

fresh tomatoes diced

Cook pasta shells as directed. Drain and toss with margarine. Brown ground beef, stirring to crumble; drain. Stir in cream cheese, chili powder and salt. Simmer 5 minutes. Preheat oven to 350. Fill shells with beef mixture. Arrange in greased 9x13 pan. Spoon taco sauce over shells (especially inside shells). Cover and bake 15 minutes. Uncover, top (generously) with cheese and chips alternating between the two. Bake for 15 minutes longer. I let each person add their own toppings -- green onions, corn, and tomatoes -- it reheats better that way.

Chicken Tetrazzini

1 can (4oz) sliced mushrooms, drained

2 tbsp chopped green pepper

2 tbsp butter

1 can (2 c.) chicken gravy (I generally use cream of chicken soup and milk)

1/2 c. shredded cheddar cheese

1 c. diced cooked chicken

2 c. cooked spaghetti

1.2 c. chopped tomato

In saucepan, brown mushrooms and cook green pepper in butter until tender.

Stir in gravy and cheese; heat until cheese melts. Add chicken, spaghetti and tomato

Heat through; stir now and then.

Serves 4. (Be sure to double this one...it is delicious and your kids will love it! Make a a second batch to freeze for a quick and easy dinner when in a pinch.)

Chicken Cashew Casserole

Chicken Cashew Casserole

1 C. Cooked rice
1/4 C. Chopped Onions
1 C. Finely Chopped Celery
2 Tbl. Butter
2 Cans Mushroom Soup
2/3 C. Chicken Broth
1 Tbl. Soy Sauce
6 drops Tabasco Sauce
Dash Pepper
4 C. Diced Cooked Chicken
1 Can Chow Mein Noodles
2/3 C. Cashew Nuts, split
----------------------------------------------------------------------------------------------------
Saute onions and celery in butter. Add soup and broth and stir together. Add seasonings, soy sauce,
tabasco sauce, pepper and diced chicken; simmer together for a few minutes. Pour over rice into
casserole dish and sprinkle chow mein noodles and nuts over top. Bake for 20 minutes at 350 degrees.

Note: I got this recipe from my SIL Dixie. It is always so very tasty and I really only make easy meals...so this fits that bill just fine! I have been asked by my friends in playgroup for this recipe as I've taken it to women after they have babies. It's easy to double. It's best fresh because of the chow mein noodles, but it's good as left overs, although there rarely are leftovers! My kids love it as well...

slow cooker lasagne

1 lb. ground beef

1 jar (26 oz.) spaghetti sauce

1 cup water

1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4 cup KRAFT Grated Parmesan Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

slow cooker beef fajita soup

Slow Cooker Beef Fajita Soup


1 lb beef stew meat, 1/2" cubes
1 14 oz beef broth
2 cups water
1 16 oz frozen fajita-style vegetables, thawed
1 14 oz MEXICAN-STYLE THICK AND CHUNKY TOMATO, SAUCE
1 15 oz pinto beans, drained and rinsed
2 tsp cumin
1 15 oz black beans, rinsed and drained
1/4 tsp seasoned salt
1/4 tsp garlic pepper
sour cream
monterey jack cheese, shredded
or
cheddar cheese, shredded



1 - In a 3.5 quart slow cooker, combine beef, broth, water, vegetables, sauce and pinto beans, and cumin.
2 - Cover and cook on low for 8 hours til beef is tender
3 - Stir in the black beans, seasoned salt, and garlic pepper. Heat, covered 10 minutes longer. Serve topped with sour cream and cheese


Servings: 6

slo cooker bbq pork

Slow Cooker BBQ Pork and Potatoes


6 medium russet potatoes, peeled, 1-1/2" cubes
2 lbs boneless pork loin, 1" cubes
1 tsp dry mustard
2 cups prepared hickory-flavoriet bbq sauce
salt and pepper



1 place the potatoes in a 4 qt slow cooker. to with the pork cubes. mix the mustard into 1 cup of the bbq sauce. Spoon evenly over the pork and potatoes
2 cover and cook on low for 9 hours. stir in remaining 1 cup bbq sauce. season with s/p to taste


Servings: 6

slo cooker mediterranean steak rolls

Mediterranean Steak Roll


1 1/2 lbs boneless beef top round steak, 1" thick, trimmed of fat
1/2 cup onion, slice
1/3 cup green bell pepper, chopped
1/4 cup dry sun-dried tomatoes, chopped
1 clove garlic, minced
1/2 tsp oregano leaves
1 12 oz jar beef gravy
1/4 cup cranberry juice
1/4 tsp pepper
2 Tbs flour
3 Tbs water
chopped fresh basil



1 Cut steak in half horizontally, cutting almost but not completely through one long side; open steak to make 1 large 1/2" thick piece. In necessary, pound steak gently to make of even thickness.
2 Arrange onion, pepper, tomatoes, garlic and oregano evenly over steak, leaving 1" at one narrow end free of vegetables. Starting with other narrow end and rolling toward end free fo vegetabels, roll up steak. Fasten with toothpicks or secure with string.
3 place steak roll in slow cooker. In medium bowl, combine gravy, juice and pepper; mix well and pour over roll Cover and cool on low for 4-6 hours.
4 Meanwhile in small bowl, combine flour and water; blend well.
5 Remove the steak roll from slow cooker; place on platter and cover with foil. Stir flour mixture intojuices in cooker. Cover and cook onhigh for an additonal 10 minutes til thickened. Cut steak rol into slices and sprinkle with basil. Serve with gravy mixture and noodles


Servings: 6

slow cooker pork ribs

Sesame Pork Ribs


3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 Tbs cider vinegar
3 cloves garlic, minced
1 tsp ground ginger
1 tsp salt
1/4 tsp red pepper flakes, to 1/2 tsp.
5 lbs country-style pork ribs
1 medium onion, sliced
2 Tbs sesame seeds, toasted
2 Tbs chopped green onions



In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-quart slow cooker; arrange ribs on top. Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 160 to 170 degrees. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. Yield: 6 servings.

crock pot pulled pork

Honey BBQ Shredded Pork


1 3-4 lbs pork shoulder roast or picnic roast,, remove visible fat
1 1/4 cups ketchup
1 cup celery, chopped
1 cup onion, chopped
1/4 cup water
1/3 cup honey
2 Tbs lemon juice
3 Tbs white vinegar
3 Tbs Worcestershire sauce
2 Tbs dry mustard
1 tsp salt
1/2 tsp pepper
crusty rolls or flour tortillas



1 Directions: In a 9x13-inch pan, combine all ingredients. Cover with foil and roast at 300° F for 3 to 3-1/2 hours. Shred meat using two forks, removing all bones and skin. Stir with sauce. Serve in crusty rolls or warmed flour tortillas. Makes 8 servings.
2 This recipe is located at: http://www.honey.com/recipes/brochure/index.html under the Beekeepers Favorite Recipes brochure.
3 It appears to me that you were searching our nhb.org web site. Honey.com (http://www.honey.com) is filled with many delicious recipes.


Servings: 8

southwest lasagna

Southwest Lasagna


1 lb ground beef
1/2 cup chopped onion
1 pkg taco seasoning mix
1 8 oz can tomato sauce
1 20 oz can refried beans
2 cups sour cream
1 cup salsa
2 cups shredded cheddar cheese
1 pkg tortilla chips
lettuce, cheese, tomatoes



Preheat oven to 350 degrees and grease a 9x13-inch baking pan. In a skillet, brown ground beef and onion; drain off fat. Add seasoning mix and tomato sauce; mix well. In a small bowl, combine sour cream and salsa. In greased pan, cover bottom of pan with half tortilla shells. Layer with half ground beef mixture, half refried beans, half sour cream mixture and Cheddar cheese; repeat layers. Bake for hour. Let stand for 15 minutes before serving. Serve with lettuce, cheese, tomatoes and sour cream.


Servings: 6

lasagna rollups

Lasagna Roll-ups

1 lb ground beef 1 16 oz spaghetti sauce 1/4 cup A-1® Steak Sauce 1/2 tsp dried basil 1 15oz contain ricotta cheese 1 egg, beaten 1/4 cup parmesan cheese, grated and divided 8 lasagna noodles 2 cups mozzarella cheese, shredded chopped fresh parsley, for garnish 1 Cook ground beef in skillet over medium-high heat, stirring occasionally to break up meat; drain. 2 Mix spaghetti sauce, steak sauce and basil in small bowl; stir half the sauce mixture into beef. In another bowl, mix ricotta cheese, egg and 2 tablespoons Parmesan cheese. 3 Spread about 1/4 cup ricotta mixture on each lasagna noodle. Top with about 1/3 cup beef mixture and 1/4 cup mozzarella cheese. Roll up each noodle from short end; stand on end in greased 2-quart casserole. Pour remaining sauce over noodles. Sprinkle with remaining Parmesan cheese. 4 Bake at 350°F for 45 minutes or until hot and bubbly. Garnish with chopped parsley. Serve with additional Parmesan cheese if desired. 5 NUTRITIONAL INFORMATION per serving calories, 73 g protein, 75 g carbohydrate, 67 g total fat, 31 g saturated fat, 253 mg cholesterol, 1676 mg sodium, 3 g dietary fiber, TIME Preparation Time : 15 mins. Cook Time : 55 mins. Total Time : 1 hr. 10 mins. Servings: 4