Garlic Chicken

This chicken turns out really moist and yummy!

Prep:  20 minutes, Serves at least 6

6 chicken breasts
1 cup sour cream
2 Tbsp lemon juice
1/2 tsp salt
1 tsp season salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp garlic salt
1/2 cup butter (melted)
1 1/2 cups bread crumbs
1 1/2 garlic cloves, minced

Combine sour cream, lemon juice, salt, season salt, paprika, garlic salt and garlic powder.  In a separate bowl combine butter, bread crumbs, and garlic cloves (or already seasoned bread crumbs).

Roll chicken breast in sour cream mixture until completely covered.  Place one side of chicken breast into the bread mixture.  With breaded side down place into a 13x9 baking pain.  Continue with all chicken breasts.  After all chicken is in the pan, sprinkle remaining breading on top.  Cover with aluminum foil and bake for 1 hour at 325 degrees.  Remove foil and bake an additional 15-20 minutes.

S'more Bars

6 cups mini marshmallows (1 10 oz bag)
1 1/2 cups chocolate chips
8 cups Golden Grahams (1 13 oz box)
5 Tbsp butter
1 tsp vanilla

Melt 5 cups marshmallow, chocolate chips, and butter in a saucepan over low heat, stirring occasionally.  Remove from heat.  Stir in vanilla.  Butter rectangular pan, 13x9x2.  Pour Golden Grahams into a large bowl.  Poor marshmallow mixture over cereal; stir to evenly coat.  Stir in remaining marshmallows.  Press mixture into pan with buttered back of spoon.  Cool until firm.  Cut into 24 bars.  Store loosely covered at room temperature.

Our favorite Turkey/Chicken pot pie from allrecipes

 2 cups frozen peas and carrots
2 cups frozen green beans

1 cup sliced celery

2/3 cup butter

2/3 cup chopped onion

2/3 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon celery seed

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

1 3/4 cups chicken broth

1 1/3 cups milk

4 cups cubed cooked chicken (or turkey)

4 (9 inch) unbaked pie crusts (or your own recipe)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.               

***We often will change up the veggies, just make sure the total amount of veggies equals about 5 cups, and you will still have enough of the gravy.

Nutritional Information

Amount Per Serving Calories: 539 | Total Fat: 33.2g | Cholesterol: 65mgPowered by ESHA Nutrient Database

Italian Chicken Salad in Lettuce Cups

I haven't tried this recipe yet, but it sounds good...and healthy.

4 cups cooked chicken, shredded by hand (top tip: use a rotisserie chicken for ease and flavor!)
1/2 slivered almonds, toasted
1 lb farfalle pasta, freshly cooked
1/2 cup (about 1 pepper) roasted red pepper, diced
1/2 cup (about 1 pepper) roasted yellow pepper, diced
1/2 red onion, thinly sliced
1/2 cup fresh flat-leaf parsley, chopped
Salt and pepper to taste
1 1/4 cups Red Wine Vinaigrette (optional, recipe below)
12 butter lettuce or belgian endive leaves, washed (about 2 heads)
Shaved parmesan cheese for sprinkling

Cook pasta al dente, according to package directions. Drain, set aside, and allow to cool. In a large mixing bowl, toss together chicken, almonds, peppers, onion, parsley, and capers. Stir in pasta and enough vinaigrette to lightly coat. Add salt and pepper to taste. Refrigerate salad until you are ready to serve. Then, place 1 lettuce cup on a small plate and fill with chicken salad. Drizzle with additional vinaigrette, if desired, garnish with shaved parmesan, and serve.

Red Wine Vinaigrette

1/2 cup red wine vinegar
Juice of 2 lemons
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. Gradually add the oil while blending and blend until emulsified. Be sure to stir the mixture prior to using!

Chicken noodle soup

8 cups water
8 tsp bullion
1 tsp poultry seasoning
salt and pepper to taste
2 cups diced chicken or turkey breast**
1 cup thinly sliced celery**
1 cup thinly sliced carrots**
2 cups of uncooked country egg noodles*, loosely  packed

In a large stock pot bring water and chicken bullion to boil.  Add diced chicken, celery, carrots, poultry seasoning, and salt and pepper.  Turn heat to medium and simmer 5 minutes.  Add noodles and simmer another 5-8 minutes (according to package directions)

* these are refrigerated, soft noodles (Smiths has them in the freezer section by the frozen dough)
**I generally use 3 cups chicken, 2 cups sliced carrots and the whole bunch of celery because I like lots of veggies :)
***If you want more broth, add 1 cup water to 1 tsp bullion

Oatmeal chocolate chip cookies

Another favorite oatmeal cookie....

1 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1 tsp soda
1 tsp salt
3 cups quick oats
2 cups flour
3/4-1 cup chocolate chips

Mix together in order.  Bake at 350 degrees for 12 minutes.  Check at 8 minutes.

Oatmeal Caramelitas

35 caramels
5 T. evaporated milk
--melt in a saucepan over low heat stirring often until melted and combined.

While melting caramel, mix together:
1 cup quick cook oats
1 cup flour
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup melted butter
--Press half of the mixture into a greased 11 x 7 pan. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle with 1 cup chocolate chips. Pour caramel mixture over chips. Crumble remaining oatmeal mixture on top. Bake for 15 minutes more. Refrigerate immediately for at least 2 hours. Cut and eat!

Ham and Potatoe soup

8 servings

Ingredients

• 3 1/2 cups peeled and diced potatoes (I use red unpeeled potatoes, diced)
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• **We add 1 can of corn sometimes too which is good.

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Nutritional Information

Amount Per Serving Calories: 195 | Total Fat: 10.5g | Cholesterol: 30mgPowered by ESHA Nutrient Database

Crockpot Beef Stew

I love this recipe because you just dump and go, there is no chopping at all.  I was hesitant with the canned vegetables, but it turns out really good, its pretty healthy and all my kids love it.  I always double it (use 2 crock pots) because my kids eat several bowls each.

1 pound cubed beef stew meat

1 (15.25 ounce) can whole kernel corn, undrained

1 (15 ounce) can green beans

1 (15 ounce) can carrots with juice

1 (15 ounce) can sliced potatoes with juice

1 (28 ounce) can crushed tomatoes

1 (1.25 ounce) package beef with onion soup mix

salt and pepper to taste

Directions

1. Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
2. Cook on LOW for at least 6 hours. Add water if necessary.

Chicken cordon bleu casserole

1 cup Reduced Fat Sour Cream
1 1/2 cups Reduced Sodium Chicken Broth
1 Tbsp Digon mustard
1/4th tsp ground black pepper
1 1/2 cups instant rice, uncooked
1 pkg (20oz) fully cooked frozen diced grilled chicken breasts.,thawed
8 0z pkg diced ham
1 pkg sliced aged swiss cheese, cut into pieces
1 cup frozen peas or mixed vegetables (optional)
1 medium onion, chopped
1 cup corn flakes
1/2 cup grated parmesan cheese
2 tbs butter

Directions:
Preheat oven to 400 degrees
Whisk togither sour cream, chicken broth, dijon mustard and black pepper until smooth.
Add rice, chicken, ham, swiss cheese,  frozen peas or veggies, and onion.  Stir to combine.
Pour mixture into a 13 x 9 in baking dish and spread evenly.
Mix together crushed corn flakes, Parmesan cheese, and melted butter in a small bowl.  Sprinkle evenly over top of the casserole
Bake uncovered on center oven rack for 25minutes until heated through and topping is golden brown.