I don't need to list ingredients for this one. Because instead of a recipe, it's just a suggestion. Take your favorite barbecue sauce (I'm boring and prefer plain ol' Kraft Original) and dip some boneless skinless chicken breasts in it. Make sure they are all moistened and delicious in the sauce. Then, coat them with Shake and Bake (again, I prefer the Extra Crispy, but it's totally up to you.). Then, Bake them at 400F for 25 minutes. You'll thank me, honest. I found this "recipe" on the back of the Shake and Bake box last night. And it was loved. So enjoy.
My review: I already told you, it's delightful. If you like shake and bake. Which I do. So, you should too.
Tuesday, April 14, 2009
Tuesday, April 7, 2009
Chicken Alfredo with Sun Dried Tomatoes
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves (or use dried)
In a skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear. Remove from heat; cover to keep warm.
Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.
My review: This was a great and easy recipe to make. Using the Chicken Helper to make the recipe a little easier was a great idea. This is not my FAVORITE recipe, but it was definitely worth trying again. And if you like a restaurant-y kinda meal of pasta and alfredo, you'll enjoy it!
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves (or use dried)
In a skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear. Remove from heat; cover to keep warm.
Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.
My review: This was a great and easy recipe to make. Using the Chicken Helper to make the recipe a little easier was a great idea. This is not my FAVORITE recipe, but it was definitely worth trying again. And if you like a restaurant-y kinda meal of pasta and alfredo, you'll enjoy it!
Sunday, April 5, 2009
Cheesy Corn Flake Tater Casserole
2 lbs of potatoes, peeled, cubed, parboiled (parboiled = boil for 10 minutes, then put in cold water to cool.)
1/2 stick butter/margarine, melted
1 pint sour cream
10 oz. can Cream of Chicken Soup
1/2 cup chopped onion
2 cups grated Cheddar Cheese
2 cups Corn Flakes, crushed
1 stick butter/margarine, melted
Mix potatoes, 1/2 stick melted butter/margarine, sour cream, soup, onion, and cheddar cheese. Put into a 13x9 dish or two square baking dishes. You may want to spray the dish with PAM to make clean up for later easier.
Bake at 350 F for 40 minutes.
Mix the corn flakes and stick of butter together and place over the top of the casserole.
Bake for 10 more minutes or until corn flakes are crispy.
My review: I had this casserole at a covered dish when I was about 8 years old. I bugged my mom for years to find the recipe. About 12 years later, she finally did! This is delicious. Yes, it will clog your arteries and increase your pant size. But, if you take it to a potluck, then you spread those benefits and you still get a small serving that certainly won't KILL you, and it will most definitely make you happier... Enjoy it!
1/2 stick butter/margarine, melted
1 pint sour cream
10 oz. can Cream of Chicken Soup
1/2 cup chopped onion
2 cups grated Cheddar Cheese
2 cups Corn Flakes, crushed
1 stick butter/margarine, melted
Mix potatoes, 1/2 stick melted butter/margarine, sour cream, soup, onion, and cheddar cheese. Put into a 13x9 dish or two square baking dishes. You may want to spray the dish with PAM to make clean up for later easier.
Bake at 350 F for 40 minutes.
Mix the corn flakes and stick of butter together and place over the top of the casserole.
Bake for 10 more minutes or until corn flakes are crispy.
My review: I had this casserole at a covered dish when I was about 8 years old. I bugged my mom for years to find the recipe. About 12 years later, she finally did! This is delicious. Yes, it will clog your arteries and increase your pant size. But, if you take it to a potluck, then you spread those benefits and you still get a small serving that certainly won't KILL you, and it will most definitely make you happier... Enjoy it!
Seafood Fondue
2 cups Velveeta Cheese
1/2 cup Milk (preferably Whole Milk)
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 cup chopped red and green peppers
Lobster, Crab, and Shrimp as desired (can used canned, fresh, or frozen)
Combine all ingredients in a saucepan and heat on low until melted.
Serve in a toasted bread bowl (I prefer a sourdough bread bowl). Cut into a bowl and use the rest for dipped. Put in under the oven broiler to toast with some olive oil. You can also serve in a fondue pot or crock pot. Use toasted bread, crackers, pretzels, veggies, or tortilla chips to dip.
My review: Tastes just like the lobster fondue from Red Lobster. We usually make this to use leftover seafood, like after our New Year's Seafood feast. It's delicious, a hit at parties, and EASY! (to make and enjoy...)
1/2 cup Milk (preferably Whole Milk)
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 cup chopped red and green peppers
Lobster, Crab, and Shrimp as desired (can used canned, fresh, or frozen)
Combine all ingredients in a saucepan and heat on low until melted.
Serve in a toasted bread bowl (I prefer a sourdough bread bowl). Cut into a bowl and use the rest for dipped. Put in under the oven broiler to toast with some olive oil. You can also serve in a fondue pot or crock pot. Use toasted bread, crackers, pretzels, veggies, or tortilla chips to dip.
My review: Tastes just like the lobster fondue from Red Lobster. We usually make this to use leftover seafood, like after our New Year's Seafood feast. It's delicious, a hit at parties, and EASY! (to make and enjoy...)
Thursday, April 2, 2009
Southwestern Bean Salad
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 celery ribs, sliced
1 medium tomato, diced (or can of diced tomatoes)
1 medium red onion, diced
1 cup frozen corn (thawed)
sauce ingredients: 3/4 cup thick salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin
In a bowl, combine all the beans, celery, onion, tomato, and corn.
In another bowl, combine all the sauce ingredients.
Pour the sauce over the bean mixture and mix well.
Sprinkle some salt and pepper in, if necessary. I usually just add pepper.
Refrigerate. Serve with tortilla chips as a salsa, as a salad topper, or by itself!
My review: LOVE IT! This dish just reminds me of summer and it's a good healthy substitute for dressing on salad. I could eat it for every meal!
Easy Skillet Lasagna
1 lb. lean ground beef
1 green pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
10-15 mushrooms, sliced
1 jar (26 oz.) spaghetti sauce
2/3 cups water
12 oven-ready lasagna noodles, broken into quarters **
1 cup shredded Mozzarella Cheese
1 tbsp. Italian Seasoning
1 tbsp olive oil, to keep noodles from sticking
Salt/Pepper to taste
**if substituting regular lasagna noodles, break them into small pieces, increase water to 2 cups, and cook for 30 minutes, stirring occasionally.
Brown meat, onions, mushrooms, and peppers in large saucepan; drain.
Add garlic, spaghetti sauce, and water; bring to boil.
Stir in noodles; cover.
Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Add seasonings if desired. Once most of the water is gone, add the olive oil, to keep the noodles from sticking, if necessary.
Remove from heat.
Sprinkle with cheese; cover.
Let stand 5 min. or until cheese is melted.
My review: 2 thumbs way up. Very simple for a weekday night when you're in a rush or don't feel like cooking. ALl the taste of lasagna without all the fuss. This may replace spaghetti on my easy list...
1 green pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
10-15 mushrooms, sliced
1 jar (26 oz.) spaghetti sauce
2/3 cups water
12 oven-ready lasagna noodles, broken into quarters **
1 cup shredded Mozzarella Cheese
1 tbsp. Italian Seasoning
1 tbsp olive oil, to keep noodles from sticking
Salt/Pepper to taste
**if substituting regular lasagna noodles, break them into small pieces, increase water to 2 cups, and cook for 30 minutes, stirring occasionally.
Brown meat, onions, mushrooms, and peppers in large saucepan; drain.
Add garlic, spaghetti sauce, and water; bring to boil.
Stir in noodles; cover.
Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Add seasonings if desired. Once most of the water is gone, add the olive oil, to keep the noodles from sticking, if necessary.
Remove from heat.
Sprinkle with cheese; cover.
Let stand 5 min. or until cheese is melted.
My review: 2 thumbs way up. Very simple for a weekday night when you're in a rush or don't feel like cooking. ALl the taste of lasagna without all the fuss. This may replace spaghetti on my easy list...
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