This is a go-to meal in the kitchen of Erin B.!
She says, "SUPER EASY!!!! For variety, I had two kinds of chips. I covered some chicken in Sour Cream chips, and then covered the other chicken with BBQ chips."
Can I just say that I am so excited to try this because I think Axl would actually eat it!! I'll let you know how it goes--I'm going to try with Fat-free mayo and perhaps baked chips.
One chicken breast per person--sliced in half to make a chicken tender
mayo/miracle whip
chips (I used walmart brand sour cream and also BBQ)
Preheat oven to 400.
Coat chicken in mayo. A thin coat is fine...you just need enough for the chips to stick to.
Crush up several handfuls of one flavor of chips. Coat the chicken with the chips.
Place on cookie sheet.
Bake for 20 minutes.
Monday, October 11, 2010
White Chicken Chili
I've been wanting to try this recipe from my mom for a long time now, and the fall weather finally got me in the mood! We loved it and it'll definitely be in the rotation from now on!!
1 large jar of great northern beans (I had never seen a jar of beans before, but sure enough, they do exist. This jar, I believe, was a whopping 48 ounces! I found it at Kroger and the brand was "Randall's".
1 large box of chicken broth (mine was 4 cups)
2 packages chili-o (I'm totally blanking out right now and am not sure if I actually used 2 packets versus 1...I'll have to do some experimenting and come back and fix this.)
1 can rotel
1 lb chicken
Boil the chicken in the chicken broth. Remove the chicken and shred. Mix in all other ingredients and bring to a boil. Add chicken and simmer for a while.
1 large jar of great northern beans (I had never seen a jar of beans before, but sure enough, they do exist. This jar, I believe, was a whopping 48 ounces! I found it at Kroger and the brand was "Randall's".
1 large box of chicken broth (mine was 4 cups)
2 packages chili-o (I'm totally blanking out right now and am not sure if I actually used 2 packets versus 1...I'll have to do some experimenting and come back and fix this.)
1 can rotel
1 lb chicken
Boil the chicken in the chicken broth. Remove the chicken and shred. Mix in all other ingredients and bring to a boil. Add chicken and simmer for a while.
Thursday, October 7, 2010
Tofu Stir-Fry
This is a go-to meal in the kitchen of Brooke J.!
14 oz. package tofu
3 T cornstarch
2 T low-sodium teriyaki sauce
1/2 t ground ginger
1/4 t garlic powder
2 T olive oil
1 C broccoli florets
1 C thinly sliced carrots
1 C red/green bell pepper
1 small onion, cut into wedges
1 C any other veggie you like (I like to do squash or zucchini or both sometimes!)
1 C low-sodium chicken broth
Directions:
1. Cut tofu into 1/2 inch cubes; place in resealable plastic bag. Add cornstarch, teriyaki sauce, ginger, and garlic powder to bag; shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat the oil and add carrots and onions. Cook about 3-5 minutes. Add all other veggies. Cook for another 4-5 minutes or until veggies are crisp-tender. Add chicken broth and tofu. Cook and stir until thickened and bubbly.
Yields 4-5 servings
14 oz. package tofu
3 T cornstarch
2 T low-sodium teriyaki sauce
1/2 t ground ginger
1/4 t garlic powder
2 T olive oil
1 C broccoli florets
1 C thinly sliced carrots
1 C red/green bell pepper
1 small onion, cut into wedges
1 C any other veggie you like (I like to do squash or zucchini or both sometimes!)
1 C low-sodium chicken broth
Directions:
1. Cut tofu into 1/2 inch cubes; place in resealable plastic bag. Add cornstarch, teriyaki sauce, ginger, and garlic powder to bag; shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat the oil and add carrots and onions. Cook about 3-5 minutes. Add all other veggies. Cook for another 4-5 minutes or until veggies are crisp-tender. Add chicken broth and tofu. Cook and stir until thickened and bubbly.
Yields 4-5 servings
Curry Chicken
This is a go-to meal in the kitchen of Daphne H.!
Daphne says, "I know it sounds like it takes a long time and it's complicated, but it's really easy!"
1/2 onion
3 cups finely chopped celery
a heaping T of chicken base
1/4 C margarine or butter
1/3 C all-purpose flour
2 T curry powder (if you don't like spicy use 1 T)
2 C chicken broth
1 C tomato juice
3 C cubed, cooked chicken
In a saucepan (you will need atleast a 10 in saucepan, if you have bigger, use bigger). Cook onion and celery in butter until tender but not brown. Stir in flour and curry powder. Add chicken broth, tomato juice and chicken base. Cook and stir over medium heat until thickened and bubbly. Stir in chicken; heat through. Serve with rice. Makes 6 servings.
Daphne says, "I know it sounds like it takes a long time and it's complicated, but it's really easy!"
1/2 onion
3 cups finely chopped celery
a heaping T of chicken base
1/4 C margarine or butter
1/3 C all-purpose flour
2 T curry powder (if you don't like spicy use 1 T)
2 C chicken broth
1 C tomato juice
3 C cubed, cooked chicken
In a saucepan (you will need atleast a 10 in saucepan, if you have bigger, use bigger). Cook onion and celery in butter until tender but not brown. Stir in flour and curry powder. Add chicken broth, tomato juice and chicken base. Cook and stir over medium heat until thickened and bubbly. Stir in chicken; heat through. Serve with rice. Makes 6 servings.
Monday, September 20, 2010
Chicken Curry Broccoli
3 or 4 chicken breasts
1 bunch broccoli, cut into spears
onion
celery
1 C mayonnaise
2 cans cream of chicken soup
1-1/2 T curry powder
1 T lemon juice
mushrooms, sauteed in butter (optional)
salt and pepper to taste
Boil chicken breast halves in water along with some onion and celery. (can also add bay leaves, salt and carrots). Cool chicken (and de-bone if necessary).
While the chicken is cooking, steam broccoli spears until a knife goes into the stem pretty easily (but the heads are still bright green). Preheat oven to 350 degrees.
In a bowl, mix mayonnaise, soup, curry powder, and lemon juice. Place the steamed broccoli in a large casserole dish. Put the cooked chicken pieces on top of that. Then cover with the sauce. Heat in oven for 30-40 minutes. Should be bubbly and starting to brown. Serve over rice with a spoonful of sauteed mushrooms (optional).
1 bunch broccoli, cut into spears
onion
celery
1 C mayonnaise
2 cans cream of chicken soup
1-1/2 T curry powder
1 T lemon juice
mushrooms, sauteed in butter (optional)
salt and pepper to taste
Boil chicken breast halves in water along with some onion and celery. (can also add bay leaves, salt and carrots). Cool chicken (and de-bone if necessary).
While the chicken is cooking, steam broccoli spears until a knife goes into the stem pretty easily (but the heads are still bright green). Preheat oven to 350 degrees.
In a bowl, mix mayonnaise, soup, curry powder, and lemon juice. Place the steamed broccoli in a large casserole dish. Put the cooked chicken pieces on top of that. Then cover with the sauce. Heat in oven for 30-40 minutes. Should be bubbly and starting to brown. Serve over rice with a spoonful of sauteed mushrooms (optional).
Wednesday, September 15, 2010
What we tried this week!
This week, we added in Steak Fajitas and the Barbecue Chicken Packets.
(and last week I made this weekly menu board. I found the idea here, in case you're interested in making your own. I'm going to add in the vinyl lettering as soon as I talk to my friend, Angie!)
I absolutely LOVED the steak fajitas! The flavor of the marinade was wonderful and the prep made it easy for me to keep the onions out of Tyler's portion...since he is lame. :) We're in Weight Watcher mode so I made a few adjustments. I only used a teaspoon of oil, instead of a tablespoon when sauteing the veggies, and I served them with fresh salsa, fat free sour cream, and 2% milk sharp cheddar. We had a side of refried beans. I forgot to take a picture, but we'll be making these again soon, so I'll be able to get one then. Next time I'm going to try and pound the meat a little bit to see if I can get it to be a little more tender.
The barbecue chicken packets were really good, too. They were UBER easy and very, very quick! We ended up serving them on rice...we eat a lot of rice. The idea of barbecue sauce and rice is weird to me, but Tyler was ok with it. Next time I make these I will saute the green peppers a little before adding them in because they were a little too crisp for my liking.
Two new delicious dishes! Thanks Kelli S. and Erin B.!
Tuesday, September 14, 2010
Foil-Pack Taco Chicken
This is a go-to meal in the kitchen of Katherine D.!
Prep time: 10 minutes
Total time: 50 minutes
Makes: 4 servings, one packet each
4 small boneless skinless chicken breast halves (1 lb.)
4 t taco seasoning mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
1/2 C thick 'n chunky salsa
3/4 C four cheese mexican style cheese
1/4 C sour cream
Preheat oven to 400. Sprinkle chicken with taco seasoning mix. Place 1/2 C of the potatoes on center of each of four large sheets of heavy-duty foil; top each with chicken, salsa and cheese.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
Bake 30-35 minutes or until chicken is cooked through (165 degrees). Remove packets from oven. Let stand 5 minutes. Cut slits in foil to release steam before opening. Serve with sour cream.
Hint: to prevent potatoes from sticking to foil, spray foil with cooking spray or use nonstick foil.
Prep time: 10 minutes
Total time: 50 minutes
Makes: 4 servings, one packet each
4 small boneless skinless chicken breast halves (1 lb.)
4 t taco seasoning mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
1/2 C thick 'n chunky salsa
3/4 C four cheese mexican style cheese
1/4 C sour cream
Preheat oven to 400. Sprinkle chicken with taco seasoning mix. Place 1/2 C of the potatoes on center of each of four large sheets of heavy-duty foil; top each with chicken, salsa and cheese.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
Bake 30-35 minutes or until chicken is cooked through (165 degrees). Remove packets from oven. Let stand 5 minutes. Cut slits in foil to release steam before opening. Serve with sour cream.
Hint: to prevent potatoes from sticking to foil, spray foil with cooking spray or use nonstick foil.
Monday, September 13, 2010
Chole Saag (an Indian spinach dish)
This is a go-to meal in the kitchen of Lisa T.!
2 T vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 t+ red pepper flakes
1 t+ ground cumin
2 T+ curry powder
1 (15 oz) can sweet peas, drained
1 (15.5 oz) can garbanzo beans, drained
1 lb chopped fresh spinach or frozen chopped spinach, thawed and squeezed dry
1 C plain yogurt
1 C chicken broth
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving. Serve over rice.
Serves 4.
2 T vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 t+ red pepper flakes
1 t+ ground cumin
2 T+ curry powder
1 (15 oz) can sweet peas, drained
1 (15.5 oz) can garbanzo beans, drained
1 lb chopped fresh spinach or frozen chopped spinach, thawed and squeezed dry
1 C plain yogurt
1 C chicken broth
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving. Serve over rice.
Serves 4.
Sunday, September 12, 2010
Steak Fajitas
This is a go-to meal in the kitchen of Kelli S.!
1/4 C orange juice
1/4 C white vinegar
4 garlic cloves, minced (I used one..we're not garlicky people)
1 t seasoned salt
1 t dried oregano
1 t ground cumin
1/4 t cayenne pepper (didn't use this)
1 lb beef sirloin strips
1 medium onion, thinly sliced
1 med sweet red pepper, thinly sliced
2 T vegetable oil
4-6 flour 10-inch tortillas
1. In large Ziploc bag, combine orange juice, white vinegar, garlic, salt, oregano, cumin, and pepper; add beef strips.
2. Coat strips and set aside to marinate.
3. In a skillet, heat 1 T of vegetable oil and saute sliced onion, green pepper, and red pepper until crisp-tender. Remove from skillet and set aside.
4. Drain and discard marinade. In the same skillet, cook beef in 1 T oil for 2-4 minutes. Return vegetables to skillet; heat through.
5. Spoon meat and vegetables onto tortillas.
6. Garnish with sour cream, pico de gallo, cheddar cheese, etc.
1/4 C orange juice
1/4 C white vinegar
4 garlic cloves, minced (I used one..we're not garlicky people)
1 t seasoned salt
1 t dried oregano
1 t ground cumin
1/4 t cayenne pepper (didn't use this)
1 lb beef sirloin strips
1 medium onion, thinly sliced
1 med sweet red pepper, thinly sliced
2 T vegetable oil
4-6 flour 10-inch tortillas
1. In large Ziploc bag, combine orange juice, white vinegar, garlic, salt, oregano, cumin, and pepper; add beef strips.
2. Coat strips and set aside to marinate.
3. In a skillet, heat 1 T of vegetable oil and saute sliced onion, green pepper, and red pepper until crisp-tender. Remove from skillet and set aside.
4. Drain and discard marinade. In the same skillet, cook beef in 1 T oil for 2-4 minutes. Return vegetables to skillet; heat through.
5. Spoon meat and vegetables onto tortillas.
6. Garnish with sour cream, pico de gallo, cheddar cheese, etc.
Thursday, September 9, 2010
Aloha Chicken with Pineapple Dip
This is a go-to meal in the kitchen of Erin B, author of Defending Vegetables: Not Such an Easy Gig! She says, "Super fast, easy, and nutritious!!!"
1/2 8-ounce can crushed pineapple in juice
4 1/2 t honey
2 boneless, skinless chicken breasts, cubed
salt and pepper to taste
1. Whisk pineapple with its juice and honey in a bowl until combined.
2. Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple sauce.
3. Refrigerate for at least an hour.
4. Place chicken on baking pan lined with foil and broil on middle rack for 6-8 minutes per side or until cooked through.
5. For dipping sauce: While the chicken is broiling, put the remaining sauce in a saucepan and cook over medium heat for 1 minute or until thickened.
Makes 2 servings.
1/2 8-ounce can crushed pineapple in juice
4 1/2 t honey
2 boneless, skinless chicken breasts, cubed
salt and pepper to taste
1. Whisk pineapple with its juice and honey in a bowl until combined.
2. Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple sauce.
3. Refrigerate for at least an hour.
4. Place chicken on baking pan lined with foil and broil on middle rack for 6-8 minutes per side or until cooked through.
5. For dipping sauce: While the chicken is broiling, put the remaining sauce in a saucepan and cook over medium heat for 1 minute or until thickened.
Makes 2 servings.
Tuesday, September 7, 2010
Mexican Chicken
This is a go-to meal in MY (and originally my mother's) kitchen!
2 frozen boneless chicken breasts (it's ok if they are thawed or fresh)
1 package taco seasoning
2 cans black beans (drained)
2 cans mexicorn (it's a smaller can, drained)
1 jar chunky salsa (I like to use Medium)
Chopped cilantro to taste (we often omit this because we don't have it on hand)
Spray crockpot or use liner (LOVE THESE).
Put corn in bottom of crockpot.
Layer chicken on top of corn.
Sprinkle taco seasoning on chicken.
Pour salsa over seasoning.
Pour drained beans on top.
Cook on low for 6-8 hours. Use a wooden spoon or spatula to break up chicken; shreds VERY easily.
Serve over rice.
2 frozen boneless chicken breasts (it's ok if they are thawed or fresh)
1 package taco seasoning
2 cans black beans (drained)
2 cans mexicorn (it's a smaller can, drained)
1 jar chunky salsa (I like to use Medium)
Chopped cilantro to taste (we often omit this because we don't have it on hand)
Spray crockpot or use liner (LOVE THESE).
Put corn in bottom of crockpot.
Layer chicken on top of corn.
Sprinkle taco seasoning on chicken.
Pour salsa over seasoning.
Pour drained beans on top.
Cook on low for 6-8 hours. Use a wooden spoon or spatula to break up chicken; shreds VERY easily.
Serve over rice.
Spin on Chicken Cordon Bleu
This is a go-to meal in the kitchen of Erin C.!
a few tips: for the sake of price, replace proscuitto with just plain ham, and laughing cow cheese can be pricey unless you buy it at Sam's Club, then it's a good deal!
2 T butter, divided
1 lb. cooked chicken breast, shredded or cut into 1-inch pieces
1/2 C shredded swiss cheese, divided
freshly ground black pepper
1/4 cup panko bread crumbs
1 t garlic salt
1 C half and half (I used Fat-free half and half and it was delicious!)
4 ounces proscuitto, either diced or sliced into thin strips
8 wedges The Laughing Cow Light Creamy Swiss Original Flavor (this is one full wheel of Laughing Cow cheese; I used light because we get these at Costco in a multipack, but you could use the full fat version if you want. There's very little difference between the two).
8 ounces (1/2 box) penne pasta (I used Barilla Plus Penne, but any small pasta should be fine: shells, rotini, elbows, etc.)
Preheat the oven to 375 degrees. Spray a 2 1/2 quart casserole dish with non-stick cooking spray and set aside. Boil pasta in salted water until tender. Drain and set aside.
In a large saucepan over medium heat, cook the prosciutto and 1 T of butter until the prosciutto is heated through and crispy at the edges. Add the laughing cow cheese, 1/4 C of the shredded Swiss cheese, half and half, garlic salt, and pepper. When cheese is melted and smooth, add cooked chicken and pasta and stir to combine. Transfer to prepared baking dish. Sprinkle remaining 1/4 C of shredded swiss cheese over the casserole evenly.
Melt the remaining T of butter in a small bowl in the microwave. Add the panko bread cumbs and stir to combine. Sprinkle over the top of the casserole. Bake for 10-15 minutes, until the casserole is heated through, the cheese on top is melted, and the buttered bread crumbs have crisped. Serve immediately.
(I believe it is a 9X13, maybe an 8X8)
a few tips: for the sake of price, replace proscuitto with just plain ham, and laughing cow cheese can be pricey unless you buy it at Sam's Club, then it's a good deal!
2 T butter, divided
1 lb. cooked chicken breast, shredded or cut into 1-inch pieces
1/2 C shredded swiss cheese, divided
freshly ground black pepper
1/4 cup panko bread crumbs
1 t garlic salt
1 C half and half (I used Fat-free half and half and it was delicious!)
4 ounces proscuitto, either diced or sliced into thin strips
8 wedges The Laughing Cow Light Creamy Swiss Original Flavor (this is one full wheel of Laughing Cow cheese; I used light because we get these at Costco in a multipack, but you could use the full fat version if you want. There's very little difference between the two).
8 ounces (1/2 box) penne pasta (I used Barilla Plus Penne, but any small pasta should be fine: shells, rotini, elbows, etc.)
Preheat the oven to 375 degrees. Spray a 2 1/2 quart casserole dish with non-stick cooking spray and set aside. Boil pasta in salted water until tender. Drain and set aside.
In a large saucepan over medium heat, cook the prosciutto and 1 T of butter until the prosciutto is heated through and crispy at the edges. Add the laughing cow cheese, 1/4 C of the shredded Swiss cheese, half and half, garlic salt, and pepper. When cheese is melted and smooth, add cooked chicken and pasta and stir to combine. Transfer to prepared baking dish. Sprinkle remaining 1/4 C of shredded swiss cheese over the casserole evenly.
Melt the remaining T of butter in a small bowl in the microwave. Add the panko bread cumbs and stir to combine. Sprinkle over the top of the casserole. Bake for 10-15 minutes, until the casserole is heated through, the cheese on top is melted, and the buttered bread crumbs have crisped. Serve immediately.
(I believe it is a 9X13, maybe an 8X8)
Ham and Scalloped Potatoes
This is a go-to meal in the kitchen of Katherine D.!
6-8 slices ham
8-10 medium potatoes, thinly sliced
2 onions, thinly sliced
salt to taste
1 cup grated cheddar, or american cheese
10 3/4-ounce can cream of celery, or mushroom, soup
paprika
Put half of ham, potatoes, and onions in slow cooker. Sprinkle with salt, pepper, and cheese. Repeat layers. Spoon soup over top. Sprinkle with paprika. Cover. Cook on low 8-10 hours or high 4 hours.
6-8 slices ham
8-10 medium potatoes, thinly sliced
2 onions, thinly sliced
salt to taste
1 cup grated cheddar, or american cheese
10 3/4-ounce can cream of celery, or mushroom, soup
paprika
Put half of ham, potatoes, and onions in slow cooker. Sprinkle with salt, pepper, and cheese. Repeat layers. Spoon soup over top. Sprinkle with paprika. Cover. Cook on low 8-10 hours or high 4 hours.
Taco Soup
This is a go-to meal in the kitchen of Katherine D.!
2 15-ounce cans kidney beans, drained
1 15-ounce can whole kernel corn, drained
1 10 3/4-ounce can tomato soup
1 14-ounce can tomatoed, diced or pureed in blender
1 tablespoon onion flakes
1 package taco seasoning mix
Combine beans, corn, tomato soup, tomatoes, onion flakes, and seasoning mix in saucepan. Heat through.
Serve with sour cream, cheese, and chips.
2 15-ounce cans kidney beans, drained
1 15-ounce can whole kernel corn, drained
1 10 3/4-ounce can tomato soup
1 14-ounce can tomatoed, diced or pureed in blender
1 tablespoon onion flakes
1 package taco seasoning mix
Combine beans, corn, tomato soup, tomatoes, onion flakes, and seasoning mix in saucepan. Heat through.
Serve with sour cream, cheese, and chips.
Cheesy Chicken Pasta Bake
This is a go-to meal in the kitchen of Hillary N.!
You can cook this dish in different ways. I like to make it all in one dish, but my husband makes it a different way, but it takes more time.
Cooked boneless chicken
Cooked pasta
Pepperjack cheese
pepperonis
spaghetti sauce
Bake in oven at 400 degrees until cheese is melted.
You can cook this dish in different ways. I like to make it all in one dish, but my husband makes it a different way, but it takes more time.
Cooked boneless chicken
Cooked pasta
Pepperjack cheese
pepperonis
spaghetti sauce
Bake in oven at 400 degrees until cheese is melted.
Chicken Pot Pie
This is a go-to meal in the kitchen of Hillary N.!
1 pie crusts (they come in a package of 2)
1 or 2 cans of vegetables
1 can of cream of chicken
2 cups of shredded cheddar cheese
mix altogether and bake however the pie crusts say! :)
1 pie crusts (they come in a package of 2)
1 or 2 cans of vegetables
1 can of cream of chicken
2 cups of shredded cheddar cheese
mix altogether and bake however the pie crusts say! :)
Bacon Cheeseburger Meatloaf
This is a go-to meal in the kitchen of Michelle F.!
This meatloaf is so easy and sooo good! Even my husband, who "hates meatloaf," loves it! I know it looks like a lot of ingredients, but pretty much everything is something you will have on hand. To help absorb extra grease, line the bottom of your loaf pan with a couple slices of bread.
Prep time: 15 minutes
Cook time: 50-60 minutes
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 8-ounce package sharp cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs
1/4 cup mayo
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 3-ounce can French fried onions (optional)
Preheat oven to 350 degrees.
In a large bowl, combine the ground beef with bacon, cheese, eggs, bread crumbs, mayo, worcestershire, salt, and pepper. In a small bowl, combine ketchup and mustard. Stir about 1/4 cup of the ketchup mixture into the beef mixture, and reserve the rest. Place meat mixture into large loaf pan, or form into a loaf and place on rack in broiler pan. Spread remaining ketchup mixture on top of meatloaf. Bake 50-60 minutes, until no longer pink. If desired, sprinkle top of loaf with French fried onions after about 40 minutes of baking, then continue baking until no longer pink.
This meatloaf is so easy and sooo good! Even my husband, who "hates meatloaf," loves it! I know it looks like a lot of ingredients, but pretty much everything is something you will have on hand. To help absorb extra grease, line the bottom of your loaf pan with a couple slices of bread.
Prep time: 15 minutes
Cook time: 50-60 minutes
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 8-ounce package sharp cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs
1/4 cup mayo
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 3-ounce can French fried onions (optional)
Preheat oven to 350 degrees.
In a large bowl, combine the ground beef with bacon, cheese, eggs, bread crumbs, mayo, worcestershire, salt, and pepper. In a small bowl, combine ketchup and mustard. Stir about 1/4 cup of the ketchup mixture into the beef mixture, and reserve the rest. Place meat mixture into large loaf pan, or form into a loaf and place on rack in broiler pan. Spread remaining ketchup mixture on top of meatloaf. Bake 50-60 minutes, until no longer pink. If desired, sprinkle top of loaf with French fried onions after about 40 minutes of baking, then continue baking until no longer pink.
Barbecue Chicken Pizza
This is a go-to meal in the kitchen of Karen C.!
I just buy a store-bought canned pizza crust...bake it about 5 minutes.
Top with:
Light amount of your favorite BBQ sauce
sliced red onions (which I saute first)
1 cup Mozzarella cheese
2 boneless skinless chicken breasts, cooked and cut up
Bake until cheese is melted and crust is golden brown. Doesn't take long, maybe five or ten minutes?
Serve with salad :)
I just buy a store-bought canned pizza crust...bake it about 5 minutes.
Top with:
Light amount of your favorite BBQ sauce
sliced red onions (which I saute first)
1 cup Mozzarella cheese
2 boneless skinless chicken breasts, cooked and cut up
Bake until cheese is melted and crust is golden brown. Doesn't take long, maybe five or ten minutes?
Serve with salad :)
Campbell's Chicken & Broccoli Alfredo
This is a go-to meal in the kitchen of Erin B!
1/2 package linguine
1 bag of Steamfresh frozen broccoli florets
1 lb chicken breasts, cubed
1 can Cream of Mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp black pepper
sprinkling of onion powder
Prepare linguine according to package directions.
While cooking noodles, put broccoli into microwave as according to package.
While cooking noodles and broccoli, cook cubed chicken in skillet over medium to medium high heat in vegetable oil or chicken stock.
Once noodles, broccoli, and chicken are finished cooking, combine all of the ingredients into the pot used for the noodles. Heat over low heat until hot.
Top with additional parmesan cheese.
1/2 package linguine
1 bag of Steamfresh frozen broccoli florets
1 lb chicken breasts, cubed
1 can Cream of Mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp black pepper
sprinkling of onion powder
Prepare linguine according to package directions.
While cooking noodles, put broccoli into microwave as according to package.
While cooking noodles and broccoli, cook cubed chicken in skillet over medium to medium high heat in vegetable oil or chicken stock.
Once noodles, broccoli, and chicken are finished cooking, combine all of the ingredients into the pot used for the noodles. Heat over low heat until hot.
Top with additional parmesan cheese.
Barbecue Chicken Packets
This is a go-to meal in the kitchen of Erin B!
4 small chicken breasts, halved
BBQ sauce
1 can corn, drained
green pepper, chopped
4 sheets of aluminum foil
Place one chicken breast in center of each of the sheets of foil. Top with large dollop of BBQ sauce, 2-3 spoonfuls of corn, and a small handful of peppers. Bring up foil sides and fold together. Leave room for air to circulate.
Bake in oven @ 450 for about 20 minutes, or until chicken is done.
**can add any vegetables you prefer.
4 small chicken breasts, halved
BBQ sauce
1 can corn, drained
green pepper, chopped
4 sheets of aluminum foil
Place one chicken breast in center of each of the sheets of foil. Top with large dollop of BBQ sauce, 2-3 spoonfuls of corn, and a small handful of peppers. Bring up foil sides and fold together. Leave room for air to circulate.
Bake in oven @ 450 for about 20 minutes, or until chicken is done.
**can add any vegetables you prefer.
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