Chicken Artichoke Casserole

Ingredients

• Servings: 8
• 3 bone-in chicken breasts
• 1 cup mayonnaise
• 2 (10.5 ounce) cans cream of chicken soup
• 2 teaspoons lemon juice
• 1 teaspoon curry powder
• salt and ground black pepper to taste
• 1 (6.5 ounce) jar marinated artichoke hearts, liquid reserved
• 4 cups cubed bread
• 1 cup shredded extra-sharp cheddar cheese
• 4 tablespoons butter

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
• while the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
• cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. cut the artichoke hearts into bite-size pieces and scatter over the chicken. sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. pour the soup mixture over the chicken and artichokes. scatter the cheddar cheese atop the soup.
• preheat an oven to 350 degrees f (175 degrees c).
• melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. sprinkle the croutons over the entire casserole.
• bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

braccialoni

Ingredients

• Servings: 8
• 1 (2 pound) boneless round steak
• 1 tablespoon olive oil
• 1/2 cup italian seasoned bread crumbs
• 8 ounces thinly sliced prosciutto
• 2 hard-cooked eggs, chopped
• 2 tablespoons olive oil
• 1 (32 ounce) jar spaghetti sauce
• 1 (16 ounce) package uncooked spaghetti

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 35 mins


• pound meat as thin as possible, hopefully 1/4 inch thick. drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. roll the meat up into a tight spiral, and secure with kitchen twine.
• heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. sear the outside of the roast on all sides. pour spaghetti sauce over the roast, and reduce heat to medium-low. cover and simmer for 2 to 3 hours, stirring occasionally.
• remove meat from the sauce to a serving platter, and let stand for 15 minutes. bring a large pot of lightly salted water to a boil. add spaghetti, and cook until tender, about 7 minutes. drain.
• carve the meat into slices about 1/2 inch thick. serve with spaghetti and sauce.

Cheesy Grilled Cheese

Ingredients

• Servings: 1
• 2 teaspoons butter
• 1 slice cheddar cheese
• 1 slice muenster cheese
• 1 slice provolone cheese
• 2 slices rye bread

Recipe

Preparation Time: 3 mins Cook Time: 6 mins Ready Time: 9 mins


• preheat your oven's broiler.
• butter one side of each slice of bread, and place butter side down on a baking sheet. place cheese slices on top of each piece of bread.
• broil until cheese is bubbly and slightly brown. remove from the oven, and press the two pieces of bread together cheese to cheese.

Will's Spicy New Orleans Catfish Fries

Ingredients

• Servings: 2
• 1 (10 ounce) fillet frozen catfish
• 1 teaspoon cayenne pepper, or to taste
• 1/2 cup corn flour
• salt and pepper to taste
• 1 quart oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 20 mins


• lay catfish fillet horizontally on cutting board. cut thin 1/4 inch wide strips from the filet at a 45 degree angle. this is easy if your knife is sharp, and the filet is partly frozen.
• dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. they should look pink all over when you are through. on the bayou, this is called a dry marinade. place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
• heat oil in deep-fryer to 365 degrees f (185 degrees c). place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
• place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. deep fry in hot oil for about 3 minutes, or until done. fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.

Spicy Oil And Vinegar Bread Dip

Ingredients

• Servings: 12
• 1 cup extra virgin olive oil
• 2/3 cup aged balsamic vinegar
• 3 cloves garlic, minced
• 1 1/2 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. seal bottle, and refrigerate mixture 8 hours, or overnight. shake well before serving. store in the refrigerator.

Chicken, Artichoke Heart, And Parmesan Sandwiches

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• 2 eggs, lightly beaten
• 1 1/2 cups bread crumbs
• 3 tablespoons olive oil, divided
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 (10 ounce) can tomato sauce
• 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 6 hoagie rolls, split lengthwise
• 1 (12 ounce) jar artichoke hearts, drained
• 6 slices mozzarella cheese
• 6 slices red tomato
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• place each chicken breast between two sheets of plastic wrap, and pound to 1/2-inch thick. dip each breast into lightly beaten eggs, then into bread crumbs, coating evenly.
• heat 2 tablespoons of oil in a large skillet over medium heat. cook chicken breasts until golden brown, about 7 minutes on each side. reduce heat if they brown too quickly; they need to be cooked through. remove from heat and place on plate lined with paper towels. wipe crumbs from skillet.
• heat remaining 1 tablespoon of oil in the skillet over medium heat. add onions and stir until softened, about 5 minutes. add the garlic, stir for 1 minute. pour in the tomato sauce. season with salt and pepper and simmer, uncovered, for 10 minutes, stirring occasionally.
• arrange bottom halves of 6 hoagies on one baking sheet, the tops on another, all with cut sides up. spread about a tablespoon of tomato sauce onto each hoagie top and bottom, reserving the remainder. place a cooked chicken breast onto each bottom half. spoon the remaining tomato sauce over each breast and top with the artichoke hearts and one slice each of mozzarella and tomato. sprinkle with the grated parmesan cheese.
• bake on the bottom rack of the oven for 3 minutes or until the cheese begins to melt. then place the sheet with the hoagie tops on an upper rack and bake until edges are golden, 3 to 4 minutes, being careful not to let them burn. remove both sheets from the oven. place a top on each bottom to form 6 sandwiches.

Easy Eggplant Pita

Ingredients

• Servings: 8
• 1 small eggplant, diced
• 1/4 cup fresh sliced mushrooms
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 4 pitas, halved
• 1 cup shredded mozzarella cheese
• 1/2 cup ranch-style salad dressing (optional)

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.
• stuff hot vegetable mixture into pita bread pockets. sprinkle mozzarella cheese into the pockets. top the entire sandwich with ranch dressing if you wish.

Healthier Macaroni And Cheese

Ingredients

• Servings: 6
• 12 ounces whole wheat elbow macaroni
• cooking spray
• 1/3 cup margarine
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1/3 cup flour
• 1 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 2 cups skim milk
• 2 cups shredded low-fat cheddar cheese
• 1 (16 ounce) container low-fat cottage cheese
• 1/3 cup bread crumbs (optional)
• 1/3 cup grated fresh parmesan cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a casserole dish with cooking spray.
• melt margarine in a saucepan over medium heat. cook and stir onion and garlic in hot margarine until softened, about 5 minutes.
• stir flour, mustard, and pepper into onions and cook for 30 seconds. gradually pour in milk, stirring constantly until sauce thickens. remove from heat and stir grated cheddar cheese into the sauce until cheese is completely melted.
• mix macaroni, cottage cheese, and cheddar cheese sauce together in a bowl; pour into prepared casserole dish and top with bread crumbs and parmesan cheese.
• bake in the preheated oven until cheese is melted and sauce is bubbling, 20 minutes.

Quick Baked Chicken Parmesan

Ingredients

• Servings: 6
• canola oil cooking spray
• 1/2 cup water
• 1 egg, beaten
• 1 1/2 cups bread crumbs
• 6 tablespoons grated parmesan cheese, divided
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 6 skinless, boneless chicken breast halves
• 2 cups spaghetti sauce
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• whisk water and egg together in a bowl until smooth. combine bread crumbs, 2 tablespoons parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
• dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. coat each chicken breast in bread crumb mixture, shaking off excess. repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. spray breaded chicken breasts with cooking spray.
• bake in the preheated oven for 40 minutes. pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining parmesan cheese. continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Vegetarian Faux Chicken Patties

Ingredients

• Servings: 6
• 1 (12.5 ounce) can vegetarian fried chicken (e.g., frichik)
• 1 celery
• 1/2 small onion
• 1/4 large green bell pepper
• 4 eggs, beaten
• 1/2 cup dry bread stuffing mix
• salt and pepper to taste
• 1 tablespoon olive oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• process the 'chicken' in a food processor and then transfer it to a medium mixing bowl. run the celery, onion and green pepper through the processor. add the vegetables to the mixing bowl and stir in the eggs, stuffing, salt and pepper; mix well. form into patties.
• in a medium frying pan heat olive oil over medium-high heat. fry patties on each side until browned.

'barry Good' Salmon Patty

Ingredients

• Servings: 15
• 4 pounds pink salmon (such as chicken of the sea®), drained, flaked and cartilage removed
• 4 large eggs
• 1 1/2 cups panko bread crumbs
• 3/4 cup mayonnaise
• 2 lemons, juiced
• 2 tablespoons ranch dressing mix
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/2 cup cornmeal
• 1/4 cup vegetable oil, or as needed
• 16 lemon slices
• 16 sprigs fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• mix salmon, eggs, bread crumbs, mayonnaise, lemon juice, ranch dressing mix, salt, pepper, garlic powder, dill, and seafood seasoning in a large bowl; divide into 15 portions and shape into patties. dust each patty with cornmeal.
• heat 1 tablespoon oil in a large skillet. fry a few patties in hot oil, not overcrowding the skillet, until browned, 3 to 4 minutes per side. repeat until all patties are cooked. garnish each with a lemon slice and a sprig of parsley.

Turkey Loaf

Ingredients

• Servings: 8
• 1 1/2 pounds ground turkey
• 1 egg, lightly beaten
• 1 onion, chopped
• 1 1/2 cups bread crumbs, or as needed
• 2 teaspoons salt
• ground black pepper to taste
• 1 tablespoon poultry seasoning

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix the turkey, egg, onion, and bread crumbs. adjust the amount of bread crumbs as needed to make a stiff mixture. season with salt and pepper. transfer the mixture to a 9x5 inch loaf pan, and sprinkle with poultry seasoning.
• bake 1 1/2 hour in the preheated oven, or until meat is cooked through and the internal temperature is at least 170 degrees f (70 degrees c) when taken with a meat thermometer.

City Fried Chicken

Ingredients

• Servings: 7
• 2 cups all-purpose flour
• 1/2 cup dry bread crumbs
• 1 tablespoon salt (optional)
• 2 tablespoons lemon pepper
• 2 tablespoons seasoned salt
• 2 tablespoons paprika
• 2 beaten eggs
• 2 cups milk
• 5 pounds chicken drumsticks and thigh pieces
• 1 1/2 cups vegetable oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• place the flour, bread crumbs, salt, lemon pepper, seasoned salt, and paprika into a large resealable plastic zipper bag, and stir the mixture to thoroughly combine.
• whisk the eggs and milk together in a large shallow bowl. rinse off the chicken pieces, and place 2 or 3 pieces at a time into the plastic bag. seal the bag, shake several times to thoroughly coat the chicken with seasoned flour mixture, and dip into the egg mixture. place the chicken pieces back into the flour, shake to coat, and dip; repeat one more time, giving each chicken piece 2 dips in egg mixture and 3 coatings of seasoned flour.
• heat oil in a large skillet with deep sides until the oil shimmers; gently add the chicken in batches, either all drumsticks or all thighs. cover the skillet, and fry until the juices run clear and the coating is beginning to brown, 10 to 15 minutes; uncover and cook the chicken until the coating is golden brown, another 5 to 10 minutes.

Becca's Chicken-fried Lamb Chops

Ingredients

• Servings: 4
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground paprika
• 1/2 teaspoon garlic powder
• 2 eggs
• 1/2 cup milk
• 1/2 (16 ounce) package saltine crackers, crushed
• 1/2 cup dry potato flakes
• 1/2 cup all-purpose flour
• 4 (3/4 inch) thick lamb chops
• salt and pepper to taste
• 1 1/2 cups vegetable oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• in a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. in a second shallow bowl, whisk together the eggs and milk until thoroughly blended. in a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
• with a fork, prick the lamb chops thoroughly to tenderize the meat. season the chops with salt and pepper.
• gently press the lamb chops into the flour to coat, and shake off the excess flour. dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. gently toss between your hands so any crumbs that haven't stuck can fall away
• heat the oil in a large, deep skillet over medium heat, and gently place the lamb chops into the hot oil. fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. remove the chops from the pan, and drain the excess oil on paper towels.

Chelan Chicken

Ingredients

• Servings: 5
• 2 (10.75 ounce) cans cream of mushroom soup
• 1 cup chardonnay
• 1 cup shredded cheddar cheese
• 1 tablespoon dried onion flakes, or to taste
• 1 tablespoon garlic powder, or to taste
• 1 tablespoon ground black pepper, or to taste
• 1/4 cup garlic herb seasoned bread crumbs
• 1/4 cup shredded parmesan cheese
• 5 skinless, boneless chicken breast halves
• 4 eggs, beaten
• 2 tablespoons olive oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c). grease an 11x14-inch baking pan. whisk together the cream of mushroom soup, chardonnay, cheddar cheese, onion flakes, garlic powder, and black pepper in a large bowl; set aside.
• combine the bread crumbs and parmesan cheese in a bowl. dip the chicken breasts into the beaten egg, then press into bread crumb mixture. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded chicken onto a plate while breading the rest; do not stack.
• heat the olive oil in a large skillet over medium-high heat. pan fry the chicken breasts until lightly browned, 1 to 2 minutes on each side. place the browned chicken in the prepared baking dish; then cover with the mushroom soup mixture.
• bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

'got Some Crust' Macaroni And Cheese

Ingredients

• Servings: 1
• 2 cups elbow macaroni
• 1/4 cup butter, divided
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce (such as tabasco®)
• 1 teaspoon prepared yellow mustard
• 2 cups shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1 cup dry bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch glass baking dish.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain and mix with half of the butter.
• while the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. stir in the onions, and cook until the onions begin to soften, about 3 minutes. stir in the flour, and cook 5 minutes longer. add the milk and bring to a simmer, stirring frequently. cook and stir until the milk has thickened, about 10 minutes. once thick and smooth, stir in the salt, pepper, worcestershire sauce, hot pepper sauce, mustard, 2 cups of cheddar cheese, and 1/4 cup of parmesan cheese. stir until the cheeses have melted, then stir in the macaroni until evenly coated. scrape into the prepared baking dish, and smooth the top. toss the remaining 1 cup cheddar cheese and 1/4 cup parmesan cheese with the dry bread crumbs in a mixing bowl. sprinkle evenly over the top of the macaroni.
• bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.

Arugula And Hummus Mini Pizzas

Ingredients

• Servings: 1
• 2 tablespoons hummus, or to taste
• 1 naan bread
• 1 cup arugula, or to taste
• 1 date, pitted and finely chopped
• 2 teaspoons pumpkin seeds
• 1 teaspoon balsamic vinegar, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• spread hummus onto naan bread; top with arugula, date, and pumpkin seeds. drizzle balsamic vinegar over pizza.

City Fried Chicken

Ingredients

• Servings: 7
• 2 cups all-purpose flour
• 1/2 cup dry bread crumbs
• 1 tablespoon salt (optional)
• 2 tablespoons lemon pepper
• 2 tablespoons seasoned salt
• 2 tablespoons paprika
• 2 beaten eggs
• 2 cups milk
• 5 pounds chicken drumsticks and thigh pieces
• 1 1/2 cups vegetable oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• place the flour, bread crumbs, salt, lemon pepper, seasoned salt, and paprika into a large resealable plastic zipper bag, and stir the mixture to thoroughly combine.
• whisk the eggs and milk together in a large shallow bowl. rinse off the chicken pieces, and place 2 or 3 pieces at a time into the plastic bag. seal the bag, shake several times to thoroughly coat the chicken with seasoned flour mixture, and dip into the egg mixture. place the chicken pieces back into the flour, shake to coat, and dip; repeat one more time, giving each chicken piece 2 dips in egg mixture and 3 coatings of seasoned flour.
• heat oil in a large skillet with deep sides until the oil shimmers; gently add the chicken in batches, either all drumsticks or all thighs. cover the skillet, and fry until the juices run clear and the coating is beginning to brown, 10 to 15 minutes; uncover and cook the chicken until the coating is golden brown, another 5 to 10 minutes.

Brandy Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup all-purpose flour
• 1 egg, beaten with water
• 1 cup bread crumbs
• 3 tablespoons vegetable oil
• 1/4 cup grated parmesan cheese
• salt and ground black pepper to taste
• 1/3 cup brandy
• 2 cups milk

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat an oven to 400 degrees f (200 degrees c).
• gently press the chicken breasts into the flour to coat and shake off the excess flour. dip into the beaten egg, then press into bread crumbs. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded chicken onto a plate while breading the rest; do not stack.
• heat the oil in a large skillet over medium-high heat. cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. sprinkle parmesan cheese over the chicken and season with salt and pepper. pour the brandy and milk over the chicken.
• bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.

Arugula And Hummus Mini Pizzas

Ingredients

• Servings: 1
• 2 tablespoons hummus, or to taste
• 1 naan bread
• 1 cup arugula, or to taste
• 1 date, pitted and finely chopped
• 2 teaspoons pumpkin seeds
• 1 teaspoon balsamic vinegar, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• spread hummus onto naan bread; top with arugula, date, and pumpkin seeds. drizzle balsamic vinegar over pizza.

Brandy Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup all-purpose flour
• 1 egg, beaten with water
• 1 cup bread crumbs
• 3 tablespoons vegetable oil
• 1/4 cup grated parmesan cheese
• salt and ground black pepper to taste
• 1/3 cup brandy
• 2 cups milk

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat an oven to 400 degrees f (200 degrees c).
• gently press the chicken breasts into the flour to coat and shake off the excess flour. dip into the beaten egg, then press into bread crumbs. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded chicken onto a plate while breading the rest; do not stack.
• heat the oil in a large skillet over medium-high heat. cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. sprinkle parmesan cheese over the chicken and season with salt and pepper. pour the brandy and milk over the chicken.
• bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.

Tandoori Grilled Chicken

Ingredients

• Servings: 8
• 2 cups plain yogurt
• 3 tablespoons garam masala
• 2 pounds boneless, skinless chicken breasts
• 6 pita breads

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 45 mins


• preheat grill for medium heat.
• in a large bowl, mix yogurt and tandoori spice. reserve 1/2 cup for basting. add chicken to remaining sauce, and marinate in the refrigerator for 1 hour.
• brush oil over grate to prevent sticking, and place chicken on the grill. cook chicken for 5 to 6 minutes per side, basting with reserved yogurt marinade frequently. serve hot.

Tofu Piccata

Ingredients

• Servings: 4
• 1 (12 ounce) package extra-firm tofu, drained
• 10 marinated artichoke hearts, marinade reserved
• 2 tablespoons capers, or more to taste, brine reserved
• 1/2 cup bread crumbs
• 1 tablespoon olive oil, or as needed
• 2 tablespoons lemon juice, or more to taste
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place tofu in a resealable plastic bag; freeze until completely solid, at least 24 hours. defrost tofu in the refrigerator or a bowl of cold water.
• slice tofu into 1/4- to 1/2-inch-thick pieces. gently squeeze each slice to release water.
• whisk 2 to 4 tablespoons artichoke heart marinade and about 1 teaspoon caper brine together in a bowl; pour enough over each tofu piece so that it absorbs the marinade.
• place bread crumbs in a bowl. press each tofu piece into the bread crumbs until evenly coated.
• heat olive oil in a skillet; cook tofu until lightly browned, about 2 minutes per side. transfer tofu to a plate, reserving oil mixture in the skillet.
• cut artichoke hearts into small pieces. add artichoke hearts, capers, lemon juice to oil mixture in skillet; pour in water. bring liquid to a boil, add tofu, and simmer until sauce has thickened, about 10 minutes.

Good Chicken

Ingredients

• Servings: 4
• 1 large onion, chopped
• 1/4 cup butter, cut in small pieces
• bread crumbs, or as needed
• 4 skinless, boneless chicken breast halves
• 1 cup red wine
• 3/4 (12 ounce) bottle ketchup-style chili sauce
• 1/2 (10 ounce) jar red currant jelly

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• scatter chopped onion and butter pieces into the bottom of a 9x13-inch baking dish. place bread crumbs into a shallow bowl; press chicken breast halves into crumbs to coat. place coated chicken breasts atop onion and butter.
• bake in the preheated oven until crumbs are browned and chicken juices run clear, about 40 minutes.
• mix red wine, chili sauce, and currant jelly in a bowl; pour sauce over chicken. bake until sauce thickens and glazes onto chicken breasts, about 30 more minutes.

Warm Goat Cheese Sandwiches

Ingredients

• Servings: 4
• 1 (5 ounce) goat cheese, softened
• 1/2 cup basil pesto
• 3/4 cup sun-dried tomatoes, softened and chopped
• 2 pita breads, cut in half

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• preheat the oven to 350 degrees f (175 degrees c).
• open the pita bread halves up into pockets. spread goat cheese onto one side of the inside of each pita pocket. spread a layer of pesto over the goat cheese. sprinkle with sun-dried tomatoes. place pita halves onto a baking sheet.
• bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

French Toast Roll-ups

Ingredients

• Servings: 24
• 1 (8 ounce) package cream cheese, softened
• 1 egg yolk
• 1 cup sugar, divided
• 24 slices bread, crusts removed
• 1 tablespoon ground cinnamon
• 3 tablespoons butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. pour melted butter into a separate shallow bowl. mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
• spread even amounts of the cream cheese mixture onto one side of each bread slice. roll the bread into a cylinder around the cream cheese filling. brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
• arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
• preheat oven to 400 degrees f (200 degrees c).
• transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.

Grandma Standard's Cornbread Dressing

Ingredients

• Servings: 15
• 3 (9x9 inch) pans cornbread, cut into small cubes
• 3 bone-in chicken breast halves, with skin
• 1 large onion, chopped
• 2 cups chicken broth, or as needed
• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon crumbled dried sage, or amount to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• place the cornbread cubes into a large bowl. set aside until needed.
• place the chicken breasts in a pot and cover with water. add salt to taste. bring to a boil, and cook until the chicken is no longer pink and juices run clear. remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. when cool enough to handle, remove the skin and debone, discarding the skin and bones.
• mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. season to taste with sage, salt, and black pepper, adding a little at a time. stir in the chicken. spoon the mixture into the prepared baking dish.
• bake in preheated oven until top is golden brown, about 45 minutes.

Warm Goat Cheese Sandwiches

Ingredients

• Servings: 4
• 1 (5 ounce) goat cheese, softened
• 1/2 cup basil pesto
• 3/4 cup sun-dried tomatoes, softened and chopped
• 2 pita breads, cut in half

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• preheat the oven to 350 degrees f (175 degrees c).
• open the pita bread halves up into pockets. spread goat cheese onto one side of the inside of each pita pocket. spread a layer of pesto over the goat cheese. sprinkle with sun-dried tomatoes. place pita halves onto a baking sheet.
• bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Tuscan Grill Panini

Ingredients

• Servings: 2
• 1/2 cup kraft tuscan house italian dressing and marinade, divided
• 2 (4 ounce) boneless skinless chicken breast halves
• 1 red pepper, cut into strips
• 1 small zucchini, cut lengthwise in half, then sliced crosswise
• 4 slices italian bread
• 1/2 cup kraft shredded low-moisture part-skim mozzarella cheese
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 10 mins Ready Time: 45 mins


• reserve 1 tablespoon dressing; pour remaining over chicken and vegetables in shallow dish. stir vegetables and turn chicken to evenly coat both sides of each piece. refrigerate 30 min. to marinate.
• heat panini grill. meanwhile, drain chicken and vegetables; discard marinade. cook chicken and vegetables in skillet on medium heat 10 min. or until chicken is done (165 degrees f) and vegetables are crisp-tender, turning chicken after 5 min. and stirring vegetables occasionally.
• fill bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. grill 5 min. or until golden brown.

Home-style Chicken Piccata

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 egg
• 1/4 cup butter
• 1 pound skinless, boneless chicken breast halves
• 1 cup chicken broth
• 1/2 lemon

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• whisk flour, garlic powder, and paprika together in a bowl. beat egg in a separate bowl. melt butter in a skillet over medium heat.
• dip chicken in egg until coated. dredge chicken through flour mixture until evenly coated, shaking off excess.
• fry chicken in the melted butter until browned, 2 to 3 minutes per side. add chicken broth to skillet, cover, and cook until chicken is not longer pink in the center, about 20 minutes. squeeze lemon over chicken.

Grandma Standard's Cornbread Dressing

Ingredients

• Servings: 15
• 3 (9x9 inch) pans cornbread, cut into small cubes
• 3 bone-in chicken breast halves, with skin
• 1 large onion, chopped
• 2 cups chicken broth, or as needed
• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon crumbled dried sage, or amount to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• place the cornbread cubes into a large bowl. set aside until needed.
• place the chicken breasts in a pot and cover with water. add salt to taste. bring to a boil, and cook until the chicken is no longer pink and juices run clear. remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. when cool enough to handle, remove the skin and debone, discarding the skin and bones.
• mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. season to taste with sage, salt, and black pepper, adding a little at a time. stir in the chicken. spoon the mixture into the prepared baking dish.
• bake in preheated oven until top is golden brown, about 45 minutes.

Garlic Bread

Ingredients

• Servings: 1
• 1 3/8 cups water
• 3 tablespoons olive oil
• 1 teaspoon minced garlic
• 4 cups bread flour
• 3 tablespoons sugar
• 2 teaspoons salt
• 1/4 cup grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 3 tablespoons chopped fresh chives
• 1 teaspoon coarsely ground black pepper
• 2 1/2 teaspoons bread machine yeast

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the bread machine pan in the order suggested by the manufacturer.
• select basic or bread cycle, and press start.

Tofu Piccata

Ingredients

• Servings: 4
• 1 (12 ounce) package extra-firm tofu, drained
• 10 marinated artichoke hearts, marinade reserved
• 2 tablespoons capers, or more to taste, brine reserved
• 1/2 cup bread crumbs
• 1 tablespoon olive oil, or as needed
• 2 tablespoons lemon juice, or more to taste
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place tofu in a resealable plastic bag; freeze until completely solid, at least 24 hours. defrost tofu in the refrigerator or a bowl of cold water.
• slice tofu into 1/4- to 1/2-inch-thick pieces. gently squeeze each slice to release water.
• whisk 2 to 4 tablespoons artichoke heart marinade and about 1 teaspoon caper brine together in a bowl; pour enough over each tofu piece so that it absorbs the marinade.
• place bread crumbs in a bowl. press each tofu piece into the bread crumbs until evenly coated.
• heat olive oil in a skillet; cook tofu until lightly browned, about 2 minutes per side. transfer tofu to a plate, reserving oil mixture in the skillet.
• cut artichoke hearts into small pieces. add artichoke hearts, capers, lemon juice to oil mixture in skillet; pour in water. bring liquid to a boil, add tofu, and simmer until sauce has thickened, about 10 minutes.

Home-style Chicken Piccata

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 egg
• 1/4 cup butter
• 1 pound skinless, boneless chicken breast halves
• 1 cup chicken broth
• 1/2 lemon

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• whisk flour, garlic powder, and paprika together in a bowl. beat egg in a separate bowl. melt butter in a skillet over medium heat.
• dip chicken in egg until coated. dredge chicken through flour mixture until evenly coated, shaking off excess.
• fry chicken in the melted butter until browned, 2 to 3 minutes per side. add chicken broth to skillet, cover, and cook until chicken is not longer pink in the center, about 20 minutes. squeeze lemon over chicken.

French Toast Roll-ups

Ingredients

• Servings: 24
• 1 (8 ounce) package cream cheese, softened
• 1 egg yolk
• 1 cup sugar, divided
• 24 slices bread, crusts removed
• 1 tablespoon ground cinnamon
• 3 tablespoons butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. pour melted butter into a separate shallow bowl. mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
• spread even amounts of the cream cheese mixture onto one side of each bread slice. roll the bread into a cylinder around the cream cheese filling. brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
• arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
• preheat oven to 400 degrees f (200 degrees c).
• transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.

Garlic Bread

Ingredients

• Servings: 1
• 1 3/8 cups water
• 3 tablespoons olive oil
• 1 teaspoon minced garlic
• 4 cups bread flour
• 3 tablespoons sugar
• 2 teaspoons salt
• 1/4 cup grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 3 tablespoons chopped fresh chives
• 1 teaspoon coarsely ground black pepper
• 2 1/2 teaspoons bread machine yeast

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the bread machine pan in the order suggested by the manufacturer.
• select basic or bread cycle, and press start.

Tuscan Grill Panini

Ingredients

• Servings: 2
• 1/2 cup kraft tuscan house italian dressing and marinade, divided
• 2 (4 ounce) boneless skinless chicken breast halves
• 1 red pepper, cut into strips
• 1 small zucchini, cut lengthwise in half, then sliced crosswise
• 4 slices italian bread
• 1/2 cup kraft shredded low-moisture part-skim mozzarella cheese
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 10 mins Ready Time: 45 mins


• reserve 1 tablespoon dressing; pour remaining over chicken and vegetables in shallow dish. stir vegetables and turn chicken to evenly coat both sides of each piece. refrigerate 30 min. to marinate.
• heat panini grill. meanwhile, drain chicken and vegetables; discard marinade. cook chicken and vegetables in skillet on medium heat 10 min. or until chicken is done (165 degrees f) and vegetables are crisp-tender, turning chicken after 5 min. and stirring vegetables occasionally.
• fill bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. grill 5 min. or until golden brown.

Turkey Delight

Ingredients

• Servings: 16
• 4 cups cooked, chopped turkey meat
• 1 (6 ounce) package dry bread stuffing mix
• 12 potatoes, peeled and chopped
• 2 cups turkey gravy

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash.
• prepare stuffing as directed.
• place the stuffing in a 2 quart baking dish. layer with turkey and cover with 1 cup gravy. top with mashed potatoes and the remaining gravy.
• bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned.

Turkey Delight

Ingredients

• Servings: 16
• 4 cups cooked, chopped turkey meat
• 1 (6 ounce) package dry bread stuffing mix
• 12 potatoes, peeled and chopped
• 2 cups turkey gravy

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash.
• prepare stuffing as directed.
• place the stuffing in a 2 quart baking dish. layer with turkey and cover with 1 cup gravy. top with mashed potatoes and the remaining gravy.
• bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned.

Chicken Eileen

Ingredients

• Servings: 8
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 8 skinless, boneless chicken breast halves
• 16 medium slices mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• prepare stuffing according to package directions. wash the chicken, pat dry and pound out to about a 1/2 inch thickness. place a slice of cheese on each breast, followed by a scoop of prepared stuffing. close each breast over the cheese and stuffing and hold with a toothpick. place stuffed breasts in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 25 minutes, or until chicken juices run clear, then place a second slice of cheese over each stuffed chicken, and bake for 2 more minutes, or until cheese is bubbly.

Mummy Pizza

Ingredients

• Servings: 4
• 4 slices french bread
• 1/4 cup pizza sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 4 pimento-stuffed green olives, cut in half
• 2 string cheese sticks, pulled into thin strips

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 16 mins


• preheat oven to 400 degrees f (200 degrees c).
• place bread on a baking sheet; toast in oven 3 to 5 minutes.
• spoon pizza sauce evenly over toast. sprinkle with oregano and garlic powder. use olive slices to make 2 eyes near one end of the toast. place strips of string cheese across toast to make "mummy wrap."
• bake in preheated oven until cheese melts, 3 to 5 minutes.

Chicken Eileen

Ingredients

• Servings: 8
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 8 skinless, boneless chicken breast halves
• 16 medium slices mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• prepare stuffing according to package directions. wash the chicken, pat dry and pound out to about a 1/2 inch thickness. place a slice of cheese on each breast, followed by a scoop of prepared stuffing. close each breast over the cheese and stuffing and hold with a toothpick. place stuffed breasts in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 25 minutes, or until chicken juices run clear, then place a second slice of cheese over each stuffed chicken, and bake for 2 more minutes, or until cheese is bubbly.

Orange Cracker Apricot Chicken

Ingredients

• Servings: 4
• 2 tablespoons orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt
• 3/4 cup whole-wheat cracker crumbs
• 1 tablespoon grated orange zest
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken thighs
• 1/4 cup apricot preserves

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare a baking sheet with cooking spray.
• whisk together the orange juice, mustard, and salt in a small bowl. mix together the cracker crumbs, orange zest, and black pepper on a plate. coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. place the breaded thighs on the prepared baking sheet.
• bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• switch the oven setting to 'broil.'
• top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. when the chicken looks like it is starting to burn it is done.

Easy Monkey Bread Muffins

Ingredients

• Servings: 2
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• 3 (10 ounce) cans refrigerated biscuit dough, separated and cut into quarters
• 3/4 cup brown sugar
• 1/2 cup margarine

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease muffin cups or line with paper liners.
• mix sugar and cinnamon together in a gallon-size resealable bag; add biscuits and toss to coat. press coated biscuits into muffin cups, about 2/3 full.
• heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes; pour over each biscuit muffin.
• bake in the preheated oven until dough is cooked through, about 20 minutes.

Orange Cracker Apricot Chicken

Ingredients

• Servings: 4
• 2 tablespoons orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt
• 3/4 cup whole-wheat cracker crumbs
• 1 tablespoon grated orange zest
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken thighs
• 1/4 cup apricot preserves

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare a baking sheet with cooking spray.
• whisk together the orange juice, mustard, and salt in a small bowl. mix together the cracker crumbs, orange zest, and black pepper on a plate. coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. place the breaded thighs on the prepared baking sheet.
• bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• switch the oven setting to 'broil.'
• top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. when the chicken looks like it is starting to burn it is done.

Ham And Pear Panini

Ingredients

• Servings: 2
• 4 slices bread
• 1 tablespoon mustard
• 6 slices ham
• 1 pear, peeled and thinly sliced
• 2 dashes ground black pepper
• 1 cup shredded mozzarella cheese
• 1 tablespoon light margarine (such as i can't believe it's not butter - light ®)

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 11 mins


• spread 2 slices of bread with the mustard. layer each with 3 slices of ham, half of the pear slices, a dash of pepper, and 1/2 cup mozzarella cheese. top with remaining bread. lightly spread margarine on the outer sides of each sandwich.
• heat a skillet or griddle over medium heat. grill the sandwiches until the cheese is melted and the bread is golden brown, about 3 minutes per side. cut each sandwich in half to serve.

Ham And Pear Panini

Ingredients

• Servings: 2
• 4 slices bread
• 1 tablespoon mustard
• 6 slices ham
• 1 pear, peeled and thinly sliced
• 2 dashes ground black pepper
• 1 cup shredded mozzarella cheese
• 1 tablespoon light margarine (such as i can't believe it's not butter - light ®)

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 11 mins


• spread 2 slices of bread with the mustard. layer each with 3 slices of ham, half of the pear slices, a dash of pepper, and 1/2 cup mozzarella cheese. top with remaining bread. lightly spread margarine on the outer sides of each sandwich.
• heat a skillet or griddle over medium heat. grill the sandwiches until the cheese is melted and the bread is golden brown, about 3 minutes per side. cut each sandwich in half to serve.

Mummy Pizza

Ingredients

• Servings: 4
• 4 slices french bread
• 1/4 cup pizza sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 4 pimento-stuffed green olives, cut in half
• 2 string cheese sticks, pulled into thin strips

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 16 mins


• preheat oven to 400 degrees f (200 degrees c).
• place bread on a baking sheet; toast in oven 3 to 5 minutes.
• spoon pizza sauce evenly over toast. sprinkle with oregano and garlic powder. use olive slices to make 2 eyes near one end of the toast. place strips of string cheese across toast to make "mummy wrap."
• bake in preheated oven until cheese melts, 3 to 5 minutes.

Pollo Al Ajillo (chicken And Garlic)

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 (3 pound) whole chicken, cut into pieces
• 1 pound potatoes, peeled and cut into large chunks
• 18 cloves garlic, peeled
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups dry sherry
• 1/2 cup port wine

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• in a large covered skillet, heat olive oil over medium-high heat. cook chicken in oil until browned on all sides. remove chicken from skillet.
• arrange potatoes in the skillet to cover the bottom. scatter garlic cloves over potatoes. place chicken on top of garlic and potatoes. sprinkle pepper, salt, and parsley over chicken. pour sherry and port over all. cover, and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.

Bbq Chicken And Bacon Bread

Ingredients

• Servings: 6
• 1 egg
• 1/4 cup water
• 3 cooked skinless, boneless chicken breast halves, chopped
• 6 slices bacon - cooked and crumbled
• 1 small green bell pepper, chopped
• 1 1/2 cups honey barbecue sauce, divided
• 1 (8 ounce) package shredded cheddar-monterey jack cheese blend, divided
• all-purpose flour for rolling
• 1 (11.5 ounce) can refrigerated crusty french loaf dough

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat an oven to 350 degrees f (175 degrees c). whisk egg and water; set aside.
• combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. the barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
• unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. spread the chicken mixture down the middle of the dough. top the mixture with more barbecue sauce and the rest of the cheese. fold one side of dough over mixture. brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. seal both ends of loaf well with egg wash and brush it over the top of the bread.
• carefully place the bread on a greased baking sheet. bake in the preheated oven until golden brown, about 25 to 35 minutes. cool slightly before slicing.

Tasty Breaded Seitan

Ingredients

• Servings: 4
• 1 (8 ounce) package seitan
• 1/3 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 2 tablespoons tamari
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. dip seitan in tamari, then in the yeast and spice mixture. set aside.
• heat oil in a skillet over medium heat. fry seitan in batches until browned on all sides.

Aunt Eileen's Stuffed Eggplant

Ingredients

• Servings: 4
• 2 (1 pound) eggplants
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 sprigs fresh parsley, chopped
• 1 1/2 cups fresh bread crumbs
• 1/2 cup grated gruyere cheese
• 2 tablespoons chopped black olives
• 1 tablespoon capers
• 1 lemon, juiced
• 1 teaspoon chopped fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• pepper to taste
• 12 slices tomato
• 1/4 cup grated gruyere cheese
• 4 tablespoons olive oil

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. chop the flesh finely.
• heat 2 tablespoons olive oil in a skillet over medium heat. cook chopped eggplant for about 1 minute. stir in onion, garlic, and parsley, and cook until tender. transfer to a large bowl, and mix in bread crumbs, 1/2 cup gruyere, chopped olives, capers, and lemon juice. season with basil, pepper flakes, salt, and pepper. stuff into eggplant shells.
• top stuffed eggplants with overlapping slices of tomato. sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. place on baking sheet.
• bake in preheated oven for 30 minutes.

Brown Sugar Glazed Lamb Chops

Ingredients

• Servings: 6
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 tablespoon butter
• 15 slices day-old bread, torn into small pieces
• 1/2 tablespoon greek-style seasoning
• 1 (14 ounce) can chicken broth
• 6 lamb chops
• 1 cup packed brown sugar
• 1/2 cup butter, melted

Recipe

• in a small skillet melt 1/2 tablespoon butter or margarine. add onion and celery and saute until translucent. add saute mixture to a large bowl with bread, greek seasoning and broth. mix to coat bread evenly, not too soggy.
• preheat oven to 350 degrees f (175 degrees c).
• spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. top with lamb chops; if desired, sprinkle chops with additional greek seasoning. in a medium bowl combine the brown sugar and melted butter or margarine and mix together. brush mixture over the tops of the lamb chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
• bake in the preheated oven for about 30 minutes or until internal temperature of the lamb has reached 145 degrees f (63 degrees c). baking time will vary slightly depending on thickness of chops. if desired, baste with additional butter/sugar mixture while baking. serve by dishing chops out of the baking dish, including stuffing. enjoy!

Bbq Chicken And Bacon Bread

Ingredients

• Servings: 6
• 1 egg
• 1/4 cup water
• 3 cooked skinless, boneless chicken breast halves, chopped
• 6 slices bacon - cooked and crumbled
• 1 small green bell pepper, chopped
• 1 1/2 cups honey barbecue sauce, divided
• 1 (8 ounce) package shredded cheddar-monterey jack cheese blend, divided
• all-purpose flour for rolling
• 1 (11.5 ounce) can refrigerated crusty french loaf dough

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat an oven to 350 degrees f (175 degrees c). whisk egg and water; set aside.
• combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. the barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
• unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. spread the chicken mixture down the middle of the dough. top the mixture with more barbecue sauce and the rest of the cheese. fold one side of dough over mixture. brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. seal both ends of loaf well with egg wash and brush it over the top of the bread.
• carefully place the bread on a greased baking sheet. bake in the preheated oven until golden brown, about 25 to 35 minutes. cool slightly before slicing.

Simple Coq Au Vin

Ingredients

• Servings: 4
• 1 1/2 cups olive oil
• 4 skinless, boneless chicken breast halves
• 1 (750 milliliter) bottle red wine
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chervil
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 4 bunches green onions, chopped
• 3 (6 ounce) cans mushroom stems and pieces

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• heat olive oil in a large pot over medium heat; cook chicken in hot oil until browned, about 5 minutes per side. add red wine, tarragon, chervil, chives, and parsley to chicken; mix well.
• mix green onions and mushrooms into chicken mixture; simmer, stirring occasionally, until liquid is reduced to a thick sauce and chicken is longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Tasty Breaded Seitan

Ingredients

• Servings: 4
• 1 (8 ounce) package seitan
• 1/3 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 2 tablespoons tamari
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. dip seitan in tamari, then in the yeast and spice mixture. set aside.
• heat oil in a skillet over medium heat. fry seitan in batches until browned on all sides.

Pollo Al Ajillo (chicken And Garlic)

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 (3 pound) whole chicken, cut into pieces
• 1 pound potatoes, peeled and cut into large chunks
• 18 cloves garlic, peeled
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups dry sherry
• 1/2 cup port wine

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• in a large covered skillet, heat olive oil over medium-high heat. cook chicken in oil until browned on all sides. remove chicken from skillet.
• arrange potatoes in the skillet to cover the bottom. scatter garlic cloves over potatoes. place chicken on top of garlic and potatoes. sprinkle pepper, salt, and parsley over chicken. pour sherry and port over all. cover, and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.

Brown Sugar Glazed Lamb Chops

Ingredients

• Servings: 6
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 tablespoon butter
• 15 slices day-old bread, torn into small pieces
• 1/2 tablespoon greek-style seasoning
• 1 (14 ounce) can chicken broth
• 6 lamb chops
• 1 cup packed brown sugar
• 1/2 cup butter, melted

Recipe

• in a small skillet melt 1/2 tablespoon butter or margarine. add onion and celery and saute until translucent. add saute mixture to a large bowl with bread, greek seasoning and broth. mix to coat bread evenly, not too soggy.
• preheat oven to 350 degrees f (175 degrees c).
• spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. top with lamb chops; if desired, sprinkle chops with additional greek seasoning. in a medium bowl combine the brown sugar and melted butter or margarine and mix together. brush mixture over the tops of the lamb chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
• bake in the preheated oven for about 30 minutes or until internal temperature of the lamb has reached 145 degrees f (63 degrees c). baking time will vary slightly depending on thickness of chops. if desired, baste with additional butter/sugar mixture while baking. serve by dishing chops out of the baking dish, including stuffing. enjoy!

Simple Coq Au Vin

Ingredients

• Servings: 4
• 1 1/2 cups olive oil
• 4 skinless, boneless chicken breast halves
• 1 (750 milliliter) bottle red wine
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chervil
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 4 bunches green onions, chopped
• 3 (6 ounce) cans mushroom stems and pieces

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• heat olive oil in a large pot over medium heat; cook chicken in hot oil until browned, about 5 minutes per side. add red wine, tarragon, chervil, chives, and parsley to chicken; mix well.
• mix green onions and mushrooms into chicken mixture; simmer, stirring occasionally, until liquid is reduced to a thick sauce and chicken is longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Chicken Eileen

Ingredients

• Servings: 8
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 8 skinless, boneless chicken breast halves
• 16 medium slices mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• prepare stuffing according to package directions. wash the chicken, pat dry and pound out to about a 1/2 inch thickness. place a slice of cheese on each breast, followed by a scoop of prepared stuffing. close each breast over the cheese and stuffing and hold with a toothpick. place stuffed breasts in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 25 minutes, or until chicken juices run clear, then place a second slice of cheese over each stuffed chicken, and bake for 2 more minutes, or until cheese is bubbly.

Turkey Delight

Ingredients

• Servings: 16
• 4 cups cooked, chopped turkey meat
• 1 (6 ounce) package dry bread stuffing mix
• 12 potatoes, peeled and chopped
• 2 cups turkey gravy

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash.
• prepare stuffing as directed.
• place the stuffing in a 2 quart baking dish. layer with turkey and cover with 1 cup gravy. top with mashed potatoes and the remaining gravy.
• bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned.

Pollo Al Ajillo (chicken And Garlic)

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 (3 pound) whole chicken, cut into pieces
• 1 pound potatoes, peeled and cut into large chunks
• 18 cloves garlic, peeled
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups dry sherry
• 1/2 cup port wine

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• in a large covered skillet, heat olive oil over medium-high heat. cook chicken in oil until browned on all sides. remove chicken from skillet.
• arrange potatoes in the skillet to cover the bottom. scatter garlic cloves over potatoes. place chicken on top of garlic and potatoes. sprinkle pepper, salt, and parsley over chicken. pour sherry and port over all. cover, and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.

Tasty Breaded Seitan

Ingredients

• Servings: 4
• 1 (8 ounce) package seitan
• 1/3 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 2 tablespoons tamari
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. dip seitan in tamari, then in the yeast and spice mixture. set aside.
• heat oil in a skillet over medium heat. fry seitan in batches until browned on all sides.

Simple Coq Au Vin

Ingredients

• Servings: 4
• 1 1/2 cups olive oil
• 4 skinless, boneless chicken breast halves
• 1 (750 milliliter) bottle red wine
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chervil
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 4 bunches green onions, chopped
• 3 (6 ounce) cans mushroom stems and pieces

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• heat olive oil in a large pot over medium heat; cook chicken in hot oil until browned, about 5 minutes per side. add red wine, tarragon, chervil, chives, and parsley to chicken; mix well.
• mix green onions and mushrooms into chicken mixture; simmer, stirring occasionally, until liquid is reduced to a thick sauce and chicken is longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Easy Breakfast Strata

Ingredients

• Servings: 12
• cooking spray
• 12 eggs
• 1 quart fat free half-and-half
• freshly ground black pepper to taste
• 6 slices whole grain bread
• 2 cups chopped fresh spinach
• 2 cups ham cubes
• 1/2 cup thinly sliced green onions
• 1 (8 ounce) package shredded fat-free sharp cheddar cheese
• 6 slices whole grain bread, cut into cubes

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c). prepare a 13x9-inch baking dish with cooking spray. put an oven rack in the middle tier of the oven.
• beat eggs, half-and-half, and black pepper together in a bowl until smooth.
• arrange 6 bread slices into the bottom of the prepared baking dish. spread about half the ham and half the spinach over the bread. sprinkle half the green onions and half the cheddar cheese over the ham and spinach. spread the bread cubes over the layers and pour 1 cup of the egg mixture over everything. repeat layering of ham, spinach, green onions, and cheddar cheese and pour remaining egg mixture over the top.
• cover dish with plastic wrap. put some soup cans atop the plastic wrap to help keep ingredients immersed in liquid; refrigerate at least 15 minutes.
• bake in preheated oven until the liquid sets in the middle of the dish, about 50 minutes. an instant-read thermometer inserted into the center should read 155 degrees f (68 degrees c). let the casserole stand for 8 to 10 minutes before serving.