Sunday, October 12, 2008

Ravioli Chicken Casserole

This was soo easy and so delicious. I found it in Taste of Home Church Supper Cookbook.


1 package (24 oz) frozen cheese ravioli
3 cups cubed cooked chicken
6 medium fresh mushrooms (I used a can of mushrooms)

1/2 cup chopped green pepper
1/3 cup chopped onion
1 jar (28 oz) meatless spaghetti sauce
2 cups shredded mozzarella cheese

Cook ravioli according to directions on the package. Drain. In a greased 13x9 baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce.

Cover and bake at 350 for 20 minutes. Uncover and sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.


Saturday, September 27, 2008

Baked Potato Soup

I found this recipe on Cooking Light-- very good!


4 baking potatoes
2/3 cup all purpuse flour
6 cups 2% reduced fat milk
1 cup reduced fat shreddes extra sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions
6 bacon slices- cooked and crumbled

Preheat oven to 400 degrees. Pierce potatoes with fork and bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Place flour in large duch oven. Gradually stir in milk stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Serve in bowls garnished with cheese, onions and bacon.


Chicken & Creamy Garlic Sauce

I found this recipe in a recipe book I got called Incredibly Easy Chicken. And it was good.


1 tsp olive oil
4 boneless skinless chicken breast
1 jar Ragu Cheesy! Roasted Garlic Parmesan Sauce
1 small tomatoe- chopped
8 oz rotelle pasta cooked and drained
Crumbled bacon

In a large nonstick skillet- heal olive oil over medium heat and lightly brown chicken. Stir in Ragu Cheesy! sauce and tomato. Simmer covered stirring occasionally 10 minutes or until chicken is thoroughly cooked. To serve, spoon chicken and sauce over hot pasta. Garnish with crisp cooked bacon.


Sunday, September 7, 2008

Pretzel-Crusted Chicken Breasts...

....with a Cheddar Mustard Sauce. I found this recipe in Rachael Rays 365: No Repeats. It was delicous. The hubby absolutely loved it.


4 boneless skinless chicken Breasts (I bought the cutlets which are already pounded thin)

1 5oz bag of salted pretzels

1 tbsp thyme

Freshly ground black pepper

2 eggs

Vegetable oil

2 tbsp unsalted butter

2 tbsp all purpose flour

2 cups milk

2 cups grated sharp yellow cheddar cheese

1 cup grated extra sharp white cheddar cheese

2 tbsp spicy brown mustard

Coarse salt

1/4 small yellow onion- chopped

Place the pretzels in a food processor or blender and grind until fine. Transfer the pretzels to a shallow dish and add thyme and pepper. Crack and beat 2 eggs in a 2nd shallow dish with a splash of water. Take the chicken breast and coat the breast in the ground pretzels, then in the egg and again in the pretzels. Coat all the chicken. Preheat a large skillet with 1/4 inch of vegetable oil. Add the pretzel-coated chicken to the oil. Cook in a single layer- 3-4 minutes on each side or until the cutlets juices run clear.

Meanwhile- in a medium sauce pan over medium heat- melt the butter and add the flour to it. Cook for 1 minutes, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with salt and pepper. Remove the cheese sauce form heat.

Transfer the pretzel-crusted chicken to serving plates and drizzel with cheddar mustard sauce.

I think that it made a lot of Cheddar-Mustard sauce (which was deliciuos)- and had to make rice the next day and mixed in the sauce with the rice. Good.


Sunday, August 31, 2008

Cheesy Chicken Spaghetti

A recipe that I found on Kristy's Recipes

This was easy- as I love easy recipes!!!


1 lb ground chicken
1 tbsp dried chopped onion
8 oz light velvetta cubed into 1/2 inch chunks
1 cup tomato sauce
1 cup chicken broth
1 can cream of mushroom soup
8 oz spaghetti

Brown the chicken with the onion. Cook and drain the pasta according to directions on the box. Preheat oven to 350 degrees. Spray an 8x8 pan with cooking spray. In a large pot stir together cheese, soup, tomato sauce, broth and chicken. Stirring until cheese is melted. Remove from heat and gently mix in spaghetti.

Bake 30 minutes or until hot and bubbly.


Saturday, August 23, 2008

Chicken Paprikash

This was very easy and very good. I got this recipe from the Lazy Wife's website.


1 lb boneless skinless chicken breast- cubed
1 tbsp margarine
1 cup chopped onion
4 cloves minced garlic
2 tbsp flour
1/2 cup chicken broth
1/4 cup dry white wine
1 cup chopped tomato
1 tsp paprika
1/2 cup sour cream
salt and white pepper to taste
3 cups cooked noodles

Saute chicken in margarine in large saucepan until browned. Add onion, garlic and saute 5 minutes. Stir in flour and cook for 1 minute. Add chicken broth, wine, tomato and paprika and heat to boiling. Reduce heat and simmer, covered, until chicken is tender 15-20 minutes. Stir in sour cream and cook uncovered 2-3 minutes. Season to tast. Serve over noodles.


Chicken & Waffles

My nana used to make these with leftover chicken and they were soo good. So I finally got to use my Cuisinart Waffle Maker we got for the wedding... and I figured I would test it out on chicken and waffles. Delicious. And I just froze the extra waffles that the batter made and had them for breakfast on a Saturday Morning.


For chicken mixture:

1 lb boneless skinless chicken breast
1 pkg of Lipton golden mushroom soup mix

Chicken Broth

For waffles:

2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

1- 3/4 cups milk
6 tbsp vegetable oil
2 large eggs

I placed the chicken in the crockpot iwth the golden mushroom soup mix and chicken broth and left it cook for 6 hours or until it falls apart. After 6 hours- I made a gravy paste with flour and water and added it to the chicken to make a gravy. I shredded the chicken and left it to cook for another 30 minutes to thicken up the gravy.

Waffles- I got this recipe from the recipe book the waffle maker came with

Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit 5 minutes before using. And just make waffles according to your waffle maker.