Lemon Ginger Chicken

I loved this recipe. I thought it was really good! Lane was the only kid that didn't like it AT all...

Lemon Ginger Chicken

Chicken:
4 boneless skinless chicken breasts (1 1/4 lb)
1/2 cup original Bisquick mix
1/4 cup Progresso plain bread crumbs (I think mine was garlic and herb and was still good)
1 tablespoon grated lemon peel (I didn't use this and it was still pretty strong)
1/2 teaspoon grated ginger root (I used dry from the can and it was still great)
1/2 cup water
3 tablespoons vegetable oil

Lemon Ginger Sauce:
1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated ginger root (again I used dry)
1 drop of yellow food coloring
Lemon slices if desired

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and ginger root. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.

3. In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center or thickest part is cut (170 degrees F).

4. Meanwhile, 1 quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, ginger root and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.

(Cook chicken in oil 11 to 13 minutes or until meat thermometer inserted in center of chicken reads 170 degrees F.)

Fettuchini Alfredo

Fettuchini Alfredo

1 pkg fettuchini noodles
8 oz. sour cream
2 cups half & half
1/2 cup of Parmesan cheese
1/2 tsp pepper
Butter
2 whole boneless chicken breasts
1 egg
1/2 cup milk
1 cup bread crumbs
Cooking oil
Flour

Cut chicken breasts into long, thin fingers. Cover with flour, dip in egg, then cover with bread crumbs. Fry in hot oil until done. Cook fettuchini noodles as directed on package.

In large saucepan heat half & half. Add sour cream. Make a rue with butter and flour. Add to half & half and sour cream. Cook until thickened. Add cheese and pepper to taste. Put chicken in sauce and serve over fettuchini noodles.

Ann's Quick Corn Bread Deep-dish Pizza

Ann’s Quick Corn Bread Deep-dish Pizza

Ingredients

Crust:
1 (8 1/2-ounce) box Jiffy brand corn-muffin mix
1 large egg
1/2 cup milk
1/2 cup grated Parmesan

Topping:
1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1 (26-ounce) jar of your favorite pasta sauce
1/2 teaspoon dried oregano
Salt and pepper to taste
1 pound sausage of your choice, cooked and crumbled or sliced
1/2 pound Monterey Jack, shredded

1. Heat the oven to 375 degrees. Grease a 9x13 inch baking dish. Prepare the muffin mix using the egg and 1/2 cup of milk. (Note: this amount of milk is different from what’s called for in the package directions.) Add the Parmesan, and then spread the batter evenly across the bottom of the pan.

2. Heat the oil in a large skillet, then sauté the onion and garlic until translucent, about 2 minutes. Add the pasta sauce, oregano, and salt and pepper. Cook the sauce until it thickens, about 5 minutes, stirring frequently.

3. Arrange half of the cooked, room-temperature sausage on the cornmeal batter. Pour the sauce over the batter, spreading it evenly, then layer on the remaining sausage. Bake for 15 minutes, then top the mixture with Monterey Jack and bake until the cheese is bubbling, about 10 minutes. Cut into slices and serve. Makes 6 servings.

P.S. I didn’t have any onion or garlic so I just added dried onion with my sausage when I cooked it and then added garlic salt, pepper and oregano with the spaghetti sauce when I heated it up. It still turned out really good. The kids all loved it.

Stove Top One-Dish Chicken Bake

Stove Top One-Dish Chicken Bake

6 oz. Stove Top stuffing mix
4 boneless, skinless chicken breast fillets (cut into bite size)
1 can cream of mushroom soup (I also add 1/2 can milk)
1/3 C. sour cream (I add more because it is to dry for me)

Mix contents of stuffing mix pouch and 1 1/2 cups water; set asidePlace chicken in cake pan or 2-quart casserole. Mix soup and sour cream Pour over chicken. Top with stuffing Bake 350 degrees for 35-40 minutes or until chicken is cooked through.This is very good! Enjoy...

MY VERSION:

Chicken Stuffing Casserole

2 pkg's of stuffing
2 cans of cream of chicken soup
1 small container of sour cream
1-2 lbs of chicken depending on how much you like

Follow the instruction on the box of stuffing. Cube up your cooked chicken. Put the soup & sour cream in a sauce pan and heat it up. Add your chicken & stuffing while it's still hot.
Voila! You're done.

I like to boil my chicken (make sure to add salt to it though so it doesn't taste gamie) while it's still frozen cause I'm lazy and hate defrosting or don't think about making it until it's dinner time and don't want to take an extra 20 minutes to defrost it. It's very good.

Southwest Chicken Wraps

Southwest Chicken Wraps

Ingredients

Serves 4

3 cups chopped cooked chicken

8 ounces picante sauce (I used mild)
1 1/2 teaspoon chili powder (I used mild)

½ teaspoon garlic powder

1 cup shredded Cheddar cheese, divided

1 (14 ½ ounce) can black beans, drained

8 flour tortillas

1 medium tomato

1 cup shredded lettuce

2 tablespoons chopped green onions

½ cup guacamole

½ cup sour cream1 teaspoon chopped fresh cilantro

****EDITED, I didn't use cilantro. I'm not a fan of it so i'm not sure how it tastes with it in there.****

1. Combine chicken, picante sauce, chili powder and garlic powder in a large skillet and mix well. Cook over medium heat until heated through, about 3 minutes. Remove from heat.

2. Add ¾ cup Cheddar and beans to chicken mixture and mix well.

3. Wrap flour tortillas in a kitchen towel microwave on HIGH for 1 minute.

4. Spoon equal portions of the chicken mixture onto each warm tortilla.

5. Chop the tomato. Top chicken mixture with remaining Cheddar, lettuce, tomato, green onions, guacamole, sour cream and cilantro. Roll to enclose filling.

Serve immediately.

VARIATION

For a delicious meatless meal, replace the chicken with refried beans or red kidney beans, then add grilled peppers and onions and sliced black olives to the filling.

Bourbon Chicken

Bourbon Chicken (Mel's version)

Ingredients:

2 lbs boneless chicken breasts, cut into bite size pieces

1-2 tablespoon olive oil

2 tablespoons of minced garlic

1/2 teaspoon ginger

1/4 teaspoon cayenne pepper

1/2 cup apple juice

2/3 cup light brown sugar

4 tablespoons ketchup

2 1/2 tablespoon cider vinegar

1 cup water

2/3 cup soy sauce

1/2 cup cornstarch mixed with 1/2 cup of water

Directions: Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove Chicken. Mix remaining ingredients (except cornstarch mix) in a medium size sauce pan, heating over medium heat until well mixed and dissolved. Add to chicken and add cornstarch mixture, bring to a hard boil. Reduce heat and simmer for 20 minutes. Stir half way through. Serve over hot rice and ENJOY. Serve over hot rice.

Potato SOUP

Potato SOUP

This is Joe's mom's recipe it's soooo good. My kids LOVE it and it's so easy to make. I like it with hamburger in it as long as the grease is drained really well. I don't use a recipe really for this it's just peel a bunch of potatoes until the large pot is 1/2 to 3/4 full and then boil in salted water until soft. Drain. Put milk in the pot that you boiled the potatoes in. I fill the pot about 1/3 to 1/2 way with milk and then add a cornstarch slurry, about 1/2 cup of cornstarch and then 1/2 cup water until mixed. Bring to an "almost" boil and then add a bunch of cheese (Colby is the best for the nice creamy texture, medium cheddar taste good but the texture isn't smooth)!!! I usually add like 1 lb or 1 1/2 lbs... When it's completely melted add your seasoned cooked ground beef (or you can leave it out) and potatoes. It's also really good with broccoli... Stir together and serve. We love it in bread bowls. YUMMY. I usually do all of the cooking on medium-high because I am very impatient but I have to continually stir it so that it doesn't scorch.

Sour Cream Enchiladas

Sour Cream Enchiladas

2 cans Creamy Chicken Soup

1 pt Sour Cream

1 lb. Shredded Sharp Cheddar Cheese

1 Sm Onion chopped

1 (4 oz) Can chopped Grn Chilies

1 (4 oz) Can sliced Olives

2 Cups Cooked Cutup Chicken

8-10 Flour Tortillas

Combined all ingredients in large bowl (except the tortillas) Set aside a small bowl of mixture. Spoon 2 tbsp mixture into a flour tortillas & roll then place into 9X13 pan. Cover the tortillas with the small bowl of mixture and top with additional cheese and salsa. Bake at 350 degrees for about 45 minutes.

Italian Chicken Sticks

Italian Chicken Sticks

(Source: Food Network - Paula Deen)

1 cup seasoned bread crumbs

1/2 cup freshly grated Parmesan

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon garlic powder

Pinch ground red pepper

8 boneless chicken breast halves, cut into 1/2-inch strips

1/2 cup (1 stick) melted butter

Marinara sauce or honey mustard, for dipping

Preheat the oven to 400 degrees F. In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

Slow Cooker Creamy Potato Soup

Slow cooker creamy potato soup

6 slices of bacon cut into pieces

1 onion finely chopped

2 cans chicken broth

2 cups water

5 large potatoes diced (I left mine pretty big so they wouldn't get too soft)

1/2 tsp salt

1/2 tsp ground white pepper

2 cups half and half (I used fat free! Still tasted great)

1/2 cup flour

1 can (12 oz) evaporated milk

Place bacon and onion in large skillet. Cook over medium-high heat until bacon is evenly browned and onions are soft. Drain off grease.Transfer the bacon and onion to a slow cooker and stir in chicken broth, water, potatoes, salt and pepper. cover and cook on low 6-7 hours stirring occasionally. (I think that you could totally go with 5 hours and be okay too.)In a small bowl whisk together the half and half and flour. Stir into the soup along with the evaporated milk. Cover and cook another 30 minutes before serving.

Broccoli Chicken Casserole

Broccoli Chicken Casserole

MIX:

2 cups boned chicken cut in pieces (I just use chicken breasts)

2 bags broccoli frozen or fresh but to equal 2 boxes/bags (pre-cook until slightly tender, drain of moisture). I just added it in frozen last night and it worked great it wasn't mushy and it wasn't hard either!

Combine together:
2 cups cream/chicken soup undiluted
1 cup mayonnaise
3/4 cup cheese grated
3 full tablespoons lemon juice (I put in about 5 TBLP and it gives it a little more tang that we really like)

Add chicken & broccoli and stir until well coated. Put in 9x13 pan. Top with buttered bread cubed up. Heat uncovered till it starts to bubble. About 30 minutes until crumbs get a little crunchy. 350 degrees

We put this over Pasta it tastes great and helps to make it go further!

Celebration Chicken Fruit Salad

***update… I’ve been making this with celery and pinup for the past several years and it’s wonderful!!! ☺️ 

Celebration Chicken Fruit Salad

4 cups (12oz) uncooked large shell macaroni
6 cups cubed cooked chicken
1/4 cup finely chopped onion
2 cups mandarin oranges, drained
1 cup slivered almonds, toasted
1 1/2 cups whipping cream, whipped
1 tsp. salt
3 cups sliced celery
3 cups green grapes
2 cups mayonnaise

Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water. In very large bowl, combine all ingredients except whipping cream. Cover; refrigerate 3 hours to blend flavors. Just before serving, fold in whipped cream. Serves 20 (1-cup) servings.

♥ To toast almonds, spread almonds evenly on cookie sheet; bake at 375 degrees for 5-10 minutes. Until light golden brown. The flavor is really enhanced by toasting the almonds. It tastes MUCH better if it's done! :) I choose not to use celery it's just not my favorite and I don't care for onions either so I leave them out as well. But I still like it when my mom makes it with them... Weird I know!

Easy, Lazy Man's Stroganoff

Easy, Lazy Man's Stroganoff

1 pkg of egg noodles
2 can's cream of mushroom soup
1 16 oz container of sour cream
1 lb of hamburger

Cook noodles according to pkg. Cook up the hamburger and drain fat. Add in soup, sour cream & noodles. If you have some mushrooms (fresh or canned) you can add those in too. It's fast easy and oh so yummy!

Spaghetti Pie

Spaghetti Pie

Makes 9 inch pie

6 oz. spaghetti
2 Tablespoons butter
1/3 grated Parmesan cheese (I have used Parmesan in the can stuff instead and it's still good)
2 well beaten eggs
1 pound ground beef
1/2 cup chopped green pepper
1 (8 oz) can tomatoes, cut up (I don't cut them up I just pull them apart with my fingers)
1 (6 oz) can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 tsp garlic salt
1/2 cup shredded mozzarella (2 oz)
some cottage cheese

Cook the spaghetti according to package directions; drain (should have about 3 cups of spaghetti). Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate. (I just use cooking spray) Spread cottage cheese over bottom of spaghetti crust. In skillet cook ground beef, onion & green pepper until vegetables are tender and meat is browned. (not a fan of green peppers so I leave them out) Drain off excess fat stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through. (I usually just add all the spices in while browning the burger and I'm sure that you could just use a spaghetti sauce if you wanted to? Haven't tried it but if it's a thicker brand I think that it would work just fine.) Turn meat into spaghetti crust. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle cheese over top. Bake 5 minutes more.

Quick Chicken and Dumplings

Quick Chicken and Dumplings

Betty Crocker

Prep Time:10 min

Start to Finish:30 min

Makes: 4 servings
1 1/2 cups milk

1 cup frozen green peas and carrots

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed creamy chicken mushroom soup

1 cup Original Bisquick® mix

1/3 cup milk

Paprika, if desired

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.

2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika. (When I made mine there was no way NOT to drop them directly into the liquid so I just did it anyway and it turned out GREAT so no worries if you can't avoid the liquid)

3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.High Altitude (3500-6500 ft) No changes

Sherelle's Bow Tie Pasta

Sherelle's Bow Tie Pasta

For dinner yesterday I made Sherelle's Bow Tie Pasta but changed some stuff out since I didn't have everything! IT WAS SOOOO YUMMY!!!! And it was nice to come home from church and have dinner all ready to go! I love walking into the house and having the smell of dinner hit ya!
You can click her link above and then here is what I did different. I didn't have any bacon so in place of the bacon I used left over ham from Easter dinner! Joe baked it with a brown sugar, curry and other stuff glaze! The ham gave it the best taste EVER! So good. Then I didn't have fresh mushrooms so I used cream of Mushroom soup instead of cream of chicken soup (2 cans rather than 1). I also didn't have swiss cheese so I used medium cheddar! It was so good. The kids loved it as did we! Thanks Sherelle! :)