Oven Fried Chicken

chicken breast, cleaned
1 tbs. butter
2/3 c. Original Bisquick mix
1 1/2 tsp. paprika
1 1/4 tsp. salt
1/4 tsp. pepper

Directions:
Heat oven to 425. melt butter in rectangular baking dish in oven.

mix bisquick, paprika, salt & pepper, coat chicken. place chicken in baking dish on top of melted butter. butter should be hot.

bake uncovered 35 min. Turn chicken over and bake another 15 min. longer or until juice of chicken is no longer pink.

CHICKEN PARMESAN BAKE

Chicken Parmesan Bake

Ingredients:

2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Directions: spread olive oil in a 13 x9 baking dish, add minced garlic, sprinkle red pepper flakes (optional) mix around until the bottom is coated. Place Chicken breast on top of garlic, oil and pepper flakes, pour 2 cups of marina sauce on top of the chicken. then add chopped fresh basil, place 1/2 of the grated cheese on top of the sauce 4oz  grated mozzarella and 2 oz of grated parmesan. then add 5oz package of croutons, ( secret ingredient) the secret to this dish and why there is no frying involved, and why it is so easy, is that is going to make this incredibly crunch on the top chewy on the bottom crust. then add 4 more oz of grated mozzarella and 2 more oz of parmesan. BTW parmesan is in chicken parmesan, so feel free to sprinkle parmesan on top. Bake at 350 degree for 35 min. Here is the genius of this dish, the top of the crouton with the cheese on top gets beautifully brown and crunchy. And the underneath of the crouton soaks up the sauce and the chicken juice and the basil and garlic flavor. This is an easy wonderful dish, and the best part is there is no frying, splattering, or real mess. You just bake it in the oven and serve it over your favorite pasta and pair it with a salad and some garlic bread. 

ZUCCHINI SOUP

Zucchini Soup


INGREDIENTS:
6 zucchini - skin left on, and cut into chunks
4 tsp. minced garlic
1 onion, quartered
2 chicken bouillon cubes
4 (14 oz cans ) chicken broth
salt and pepper to taste
1 serrano chili

topping: sour cream, cilantro and parmesan cheese

Directions: place zucchini, garlic, onion, chicken broth and bouillon cubes in a med size pot. bring to a boil, and reduce heat and simmer for 20 min. or until tender.  Remove from heat and let cool, when cool place in blender and puree. Return back to pot, and simmer for 10 min. Adjust salt and pepper to taste.

Top each bowl with a spoon full of sour cream, a sprig of cilantro and sprinkle with parmesan cheese.

Pair with grill cheese sandwich and enjoy.

PASTA E FAGIOLI

Pasta e fagioli

2 lbs ground beef  ~ cooked and drained
1 onion, chopped
3 carrots, chopped
3 (14 oz cans) diced tomatoes ~ not drained
1 (16 oz) can red kidney beans ~ drained
1 (16 oz) can white beans ~ drained
1 (25 oz) container of beef broth
1 tsp minced garlic, or 2 garlic cloves
3 tsp. oregano
2 tsp pepper
1 tsp. tabasco sauce (optional)
1 (20 oz) jar of Classico four cheese spaghetti sauce
1 (16 oz bag) of pasta ~ shells, penne or your choice


Directions:

Brown beef in a skillet, drain fat, add chopped onion, chopped carrots, diced tomatoes, red bean and white bean, diced tomatoes, broth, spices and spaghetti sauce. bring to a low boil, and reduce heat and simmer until carrots and onions are tender. In a separate pan, boil  noodles, drain and then add to mixture, Simmer and serve.

Vegetable Tian

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

CHILI COLORADO

Chili Colorado

Momma's Recipe
half of a white onion diced
4 roma tomatoes
1 heaping tsp. minced garlic
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
2 beef bouillon cubes
2 serrano chilies
1 c. of water

Brown meat, add water and beef bouillon and 2 tbs. of oil, ( oil helps soften the meat) cook until tender. In a blender add onion, tomatoes, garlic, chili powder, cumin, salt and serrano chilies.
Blend until smooth, then add to meat. simmer to infuse the flavor of the sauce.
Serve and enjoy!

_________________________________________________________________________________Sauce mix  (Diana's Recipe)
3 tsp. chili powder
1/2 onion
2 garlic cloves
1/2 tsp. ground cumin
1 serrano chili
2 beef bouillon cubes
2 tbsp. flour

brown meat : beef or chicken or pork
brown meat in small amount of oil
add water, beef or chicken bouillon cubes
Simmer until meat is very tender


Red sauce: mix all ingredients in blender
then add sauce to meat simmer until sauce thickens

CANDIED WALNUTS

CANDIED WALNUTS

1/2 tbs butter
1/2 c. granulated sugar, divided
1/4 c. honey
1/2 tsp. salt
1 quart of walnuts

directions

melt butter in a pan, add 1/4 c. granulated sugar, and 1/4 c. of honey.  stir over low heat until sugar is dissolved. add walnuts (1 quart). Mix to coat nuts, and pour onto a cookie sheet. Place in a pre-heated oven at 350 for 20 min. Remove walnuts from oven, toss with remaining 1/4 c. of granulated sugar and 1/2 tsp. salt. Store in an air tight container.

KAHLUA CAKE

Kahlua Cake

1 package chocolate cake mix
2 c. sour cream
1 package instant chocolate or vanilla pudding
1 package chocolate chips
1/3 c. oil
1/2 c. Kahlua

Mix all ingredients together. Pour in a lightly greased bundt pan. Bake at 375 for about 50 min. or until done

STRAWBERRY PIZZA

Strawberry Pizza

Crust

2 c. flour
1 c. butter, melted
3/4 c. powdered sugar

Topping:
1 package white chocolate chips, melted
1 (8oz)  package cream cheese, softened
Strawberries, or choice of fruit... kiwi, blueberries.

Directions
Crust:
Mix flour, powdered sugar and butter together. Press onto a round pizza pan or stone. Bake at 350 for 10 minutes. Let cool

Topping:
melt white chocolate chips and stir in cream cheese until smooth. Spread onto crust and add sliced strawberries, kiwi, blueberries or fruit of your choice. You can drizzle strawberry glaze and or chocolate over top. Serve

FUNERAL POTATO CASSEROLE

Funeral Potato Casserole

1 (2lb) package hash browns
1 pint, sour cream (16oz)
2-3 c. cheddar cheese
1/2 c. melted butter
1 tsp salt
1/4 tsp. pepper
1 can cream of chicken soup
1/2 c. onion (optional)
2 c. crumbled cornflakes
1/4 c. butter

Directions

Defrost hash browns. Combine defrosted hash browns with all other ingredients, except cornflakes and butter. Combine in a large bowl. Place in a 13 x 9 baking dish slightly sprayed with cooking spray (pam). Sprinkle with cornflakes and butter mixture over casserole. Bake at 350 for 45 min.

BROCCOLI SALAD

Broccoli Salad

1 -2 bunches broccoli
1 red onion, chopped
1 c. salted, roasted sunflower seeds
1/2 c. raisins
1 lb. bacon cooked and crumbled

Dressing
1 c. mayonnaise
1/3 c. sugar
2 tbs. vinegar

Directions
Cut broccoli into small pieces; mix with onion, sunflower seeds, raisins and bacon. Mix with dressing and enjoy.

TACO RING

TACO RING

1/2 lb. ground beef, cooked and drained
1 package (1.25oz.) taco seasoning mix
1 c. shredded Cheddar cheese
2 tbs. water
2 packages (8oz) refrigerated crescent roll dough
1 med. green pepper
1/2 head of lettuce, shredded
1 med. tomato, cubed
1 small onion, chopped
1/2 c. whole black olives, sliced
1 c. salsa
sour cream - optional


Directions

Pre-heat oven to 375. Combine cooked meat, taco seasoning, cheese and water. Arrange crescent triangles in a circle on baking stone or cookie sheet, with bases overlapping in center and points to the outside. There should be a 5 inch diameter circle in center. Scoop meat mixture over crescent rolls. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake 20 - 25 min. or until golden brown. cut green pepper in half, shred lettuce  and cube tomato, chop onion and slice olives. place half of green pepper in center of ring, fill with salsa, Mound lettuce, onion, tomato and olives around pepper. Garnish with sour cream.

serves 8

approximately 373 calories and 24 grams of fat per serving