Chicken Piccata (Creamy Lemon Parmesan)

4 large Boneless Skinless Chicken Breasts

2 tbsp Flour (all-purpose)

2 tbsp fresh Parmesan Cheese, finely grated

1 tsp Salt

1/4 tsp Black Pepper

1 tbsp Olive Oil

2 tsp Butter

2 tbsp Garlic, minced

1 can Chicken Broth

1/2 cup Milk

1/3 cup fresh Parmesan Cheese, finely grated

4 tbsp Black Olives, sliced thin

1 tsp Cornstarch

1 tbsp Water

3 tbsp Lemon Juice

1 tbsp Parsley

1) Lightly spray pan/skillet with a light coating of Pam and heat over medium-high heat. In a shallow bowl, combine the flour and 2 tbsp Parmesan cheese. Season the chicken with salt and pepper. Dredge in the flour mixture. Shake off excess and set aside.

2) Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter is melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.

3) Add the garlic to the oil in the pan (add a little more oil if needed) and fry until fragrant (about 1 minute). Reduce head to low-medium heat, add the broth and milk. Bring the sauce to a boil; season with salt and pepper to your taste; add in the Parmesan cheese and 2 tbsp olives and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the center of the pan and combine into the sauce. It will begin to thicken immediately.)

4) Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra mushrooms to garnish, add lemon slices and parsley.

Chicken Bake

2 pounds Boneless Skinless Chicken Breasts

4 large Russet Potatoes, peeled and sliced

1 pound baby Carrots 

2 cans Green Beans

1/2 bottle Italian Dressing, Zesty

Cut chicken into small portions and spread in the bottom of a baking dish. Put potatoes, carrots, and green beans on top of chicken. Pour Italian dressing over the top of the vegetables. Cover with aluminum foil. Bake at 400 degrees for about 1 hour, until potatoes and carrots are done.

Chicken and Sausage Gumbo - Slow Cooker

3 cups Water

1 pound Boneless Skinless Chicken Breasts cut to bite-size

1 pound smoked sausage links, sliced

1 pound Okra, cut frozen 2 lb bag

1 Tomatoes - Diced (14.5 oz)

1/2 Bell Pepper - green diced

1 large Onion, diced

1/2 cup Celery, diced

2 cloves Garlic, minced

1/2 tsp Salt

1/2 tsp Black Pepper

1/4 tsp Red Pepper

3 cups Minute Rice cooked

Place water in a Crock Pot and add Roux; stir. Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, black pepper, and red pepper. Cover and cook on low heat for 6-7 hours, or on high heat for 3 hours. Skim off the fat, and serve over rice.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

3 Boneless Skinless Chicken Breasts

1 tbsp Italian Seasoning

1/4 tsp Salt to taste

1/4 tsp Black Pepper to taste

3 tbsp Butter

1 pound Baking Potatoes diced

Cut chicken into large pieces and season with Italian seasoning and salt and pepper.

Melt butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side. Set aside.

Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Make Garlic Parmesan Cream Sauce according to separate directions.

Place chicken in a single layer in the prepared baking dish. Top with potatoes and cream sauce. (I mixed the spinach and cream sauce to make it easier.)

Place in oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Cashews - Cinnamon Roasted

1 Eggs White

1 tsp Water Cold

1 cup Cashews Whole or Half

1/2 cup light Brown Sugar

1/4 tsp Salt

1/2 tsp Cinnamon, ground

Preheat oven to 250 degrees F. Spray baking sheet with cooking oil.

Lightly beat the egg white with water until frothy. Add cashews, then stir until well coated. Mix together the brown sugar, salt, and cinnamon and sprinkle over the coated cashews. Toss to coat and spread evenly on the prepared pan.

Bake for about 45 minutes, stirring every 15 minutes. Allow cashews to cool, then store in a ziploc bag or other airtight container.

Servings/Yield: 1 cup

Oriental Chicken - slow cooker

4 Chicken - Boneless Skinless Breast thawed

1/2 cup Flour (all-purpose)

2 tsp Salt

1/3 cup Cooking Oil

1 can Lemonade concentrate (12 oz can) thawed

4 Tbsp light Brown Sugar

6 Tbsp Ketchup

2 Tbsp Vinegar

1. Combine flour with salt. Coat chicken. Brown chicken in oil in skillet. Transfer to slow cooker.
2. Combine lemonade concentrate, brown sugar, ketchup and vinegar. Pour over chicken.
3. Cover. Cook on High 3-4 hours.

Orange Chicken - Slow Cooker

4 Chicken - Boneless Skinless Breast cut into small chunks

1/3 cup Flour (all-purpose)

small amount Olive Oil

1/2 Tbsp Salt

1 tsp Balsamic Vinegar

3 Tbsp Ketchup

1 can frozen Orange Juice concentrate (6 oz) thawed

4 Tbsp light Brown Sugar

4 cups Minute Rice cooked

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. (Note: you can thaw orange juice in microwave for 45 seconds)

Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.

The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot.

Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3 hours.

Serve over rice and even add veggies if you want a healthier meal.


A possible alternate, leave out the brown sugar and put in a can of chunk pineapple!

Indian style Okra

3 tbsp Butter

1 medium Onion, chopped

1lb Okra, fresh sliced

1/2 tsp Cumin, ground

1/2 tsp Ginger, ground

1/2 tsp Coriander, ground

1/4 tsp Black Pepper

Salt to taste

1 can Diced Tomatoes

Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Cashew Chicken - Slow Cooker

2 lbs Boneless Skinless Chicken Breasts cut into pieces

3 Tbsp Corn Starch

1/2 tsp Black Pepper

1 Tbsp Cooking Oil

1/2 cup Soy Sauce

4 Tbsp Rice Wine Vinegar

4 Tbsp Ketchup

1 Tbsp Sweet Chili Sauce

2 Tbsp light Brown Sugar

2 cloves Garlic minced

1 tsp Ginger, ground

1/4 tsp Red Pepper

1 cup Cashews

3 cups Minute Rice

1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
4. Cook on LOW for 3 to 4 hours.

Servings/Yield: 4-6 servings

Prep Time: 30 minutes + 4 hours cooking

Broccoli Cheese Soup

2 sticks Butter

4 to 5 Green Onions, chopped

1 cup Flour (all-purpose)

4 cups Milk

2 rolls Garlic Cheese, chunked

1 lb Mild Mexican Velveeta, chunked

4 boxes Frozen Chopped Broccoli

4 cans Chicken Broth (or 7 cups)

Cook frozen broccoli according to package directions; drain. Saute green onions in melted butter. Add flour. Cook about 1 minute until smooth. Add milk slowly. Add cheeses. Cook and stir until melted. Add cooked broccoli and chicken broth until desired consistency is reached. Heat thoroughly.

Recipe can be cut in half.

Beef and Zucchini Stir Fry

1/4 cup Vegetable Oil

2.5 lb Round Steak cubed

1 bottle Kikkoman Stir-Fry Sauce

1-2 large Onion, sliced

1 or 2 fresh Carrots, sliced thin

1/2 Green Bell Pepper, sliced

1/2 Red Bell Pepper,sliced

2 large Zucchini cubed

3 cups Minute Rice cooked

Cook steak in oil in wok/skillet. When the steak is almost done, add stir-fry sauce, onions, carrots, and bell peppers. When the bell peppers are almost done, add the zucchini and cook until done.

Serve over rice.

Alfredo Potatoes

12 whole New Potatoes (or Small Round Potatoes)

3 TBSP Olive Oil

Kosher Salt to taste

Black Pepper to taste

Alfredo Sauce - (Ragu) to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Stir potatoes and alfredo sauce in a bowl, then put back in the oven for a few minutes to warm.

Shrimp Pan Boil

1 lb New Potatoes (or Small Round Potatoes)

3 ears Corn on the cob , cut into smaller pieces

1/4 cup Butter Melted

4 cloves Garlic Minced

1 tbsp Old Bay Seasoning

1 lb Shrimp Peeled and de-veined

1 pkg (12 oz) Andouille Sausage Thinly sliced (or smoked link sausage)

1 Lemon - cut into wedges

1 tbsp Parsley

1. Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.

2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in the corn during the last 5 minutes of cooking time. Drain well.

3. In a small bowl, combine butter, garlic, and Old Bay Seasoning.

4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

6. Serve immediately with lemon wedges, garnished with parsley.

Greek Chicken and Red Potatoes

3-4 Boneless Skinless Chicken Breasts

1 tsp Salt

1 tsp Black Pepper

1 large Onion sliced

10-12 new Red Potatoes - Small

2 tbsp Olive Oil

2 tsp Oregano

2 tsp Lemon Pepper Seasoning

First, wash and quarter as many red potatoes as you like and place them in the bottom of your slow cooker. Sprinkle lightly with salt and pepper. (I always spray my crock pot with Olive Oil Pam first, to make clean up easier.)

Cut a sweet onion into large chunks and toss into the slow cooker on top of the potatoes.

Place chicken on top of the potatoes and onion.

Drizzle chicken with olive oil. Sprinkle generously with oregano and lemon-pepper seasoning.

Turn crock pot to low and cook for 6-8 hours, or however long it takes in your crock pot.

Serve cooked chicken and potatoes with the delicious broth served over top.

Crispy Baked Eggplant

2 pounds Eggplant, fresh

2 Egg(s) Separated (whites only)

3/4 cup Parmesan Cheese, Finely grated

3/4 cup Whole Wheat Breadcrumbs

1 tsp Italian Seasoning

1/2 tsp Kosher Salt

1/2 tsp Black Pepper

Pam

Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with Pam. (You may need two sheets.)

In a shallow bowl, whisk together the egg whites and 1 tbsp water. In another bowl, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.

Cut the eggplant into rounds. I do about 1/4 inch thick.

Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixtures, pushing down gently to coat well. Lay the coated slices on the baking sheet.

Bake for 25-30 minutes. You can optionally flip the slices halfway through baking.

(I like to serve these, covered in Garlic Parmesan Cream Sauce made with shrimp and/or artificial crab meat.)

Garlic Parmesan Cream Sauce

1/4 cup Butter

4 cloves Garlic

2 tbsp Flour (all-purpose)

1 cup Chicken Broth
1 cup fresh spinach, roughly chopped

1 tsp Thyme

1/2 tsp Fresh Basil

1/2 cup Half and Half

1/2 cup Parmesan Cheese, grated

HINT: Get all your ingredients together and measure before you start the sauce. It moves quick!

Melt butter in a skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in chicken broth, thyme, and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Add spinach and let cook for a few minutes.

Stir in Half and Half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed. Season with salt and pepper to taste.

(We have eaten this over baked chicken, Crispy Baked Eggplant, roasted potatoes, or toast. We have made it with crawfish, shrimp, or crab meat cooked in. Lots of delicious possibilities.)

Rice Balls - Heather's Version

1 Green Bell Pepper - chopped

1 Onion chopped

1 pound Ground meat uncooked

1/2 cup Minute Rice uncooked

1/3 cup Milk

1 jar Ragu, Mushroom and Green Pepper, 14oz

2 cups Water

Saute onion and green pepper in butter or vegetable oil.

Mix ground meat, rice, milk, onion, and bell pepper. Form mixture into balls about 1-1/2 to 2 inches in diameter. Put in a casserole dish. Mix Ragu and water and pour over the meat balls.

Cover and cook slowly (350 degrees) for 45 minutes until rice is done. Uncover and cook for 15 more minutes.


Options: Rice balls can be individually frozen for later cooking. When we have done this, we've cooked them in the slow cooker on high for a little over 4 hours.

Ranch Potatoes

4 pounds Red Potatoes - Small

1/4 cup Olive Oil

2 tbsp Ranch Dressing Mix (approximate)

1. Preheat oven to 425 degrees.
2. Cut up potatoes into bite size pieces.
3. Coat potatoes with oil.
4. Sprinkle ranch dressing mix onto potatoes and stir until coated.
5. Put foil on a cookie sheet and spray with Pam. Spread potatoes on the cookie sheet.
6. Cook around 25 minutes or until potatoes are tender.

Poppy Seed Chicken

6 oz. Ritz Crackers divided and crushed

1 pound Boneless Skinless Chicken Breast, boiled and cubed

1 Cream of Chicken Soup - Family Size

1 tbsp Poppy seeds

In a 9x13 casserole dish, spread 4 oz. of Ritz crackers as bottom layer. In separate bowl, mix together chicken, chicken soup, and poppy seeds. spread over crackers. Top with remaining crackers. Bake at 350 degrees for 30 minutes or until bubbly.

Chocolate Melting Cake (Carnival Cruise Lines)

6 ounces Chocolate chips, dark

3/4 cup Butter (6 ounces)

4 Egg(s) Room Temperature

1 cup Sugar (6 ounces)

1/2 cup Flour (all-purpose) (2 ounces)

Preheat oven to 400 degrees

Melt the chocolate and butter

Mix the eggs and sugar and whisk for a few minutes, then add the flour

Add the egg mixture to the melted chocolate and butter and mix

Pour the mix into a greased mold

Baked directly in the oven at 400 degrees for 14 minutes

Serve with ice cream and/or fruit garnish

Chicken Tetrazzini

12 oz Spaghetti uncooked

2 Tbsp Butter

1 package Mushrooms (fresh) sliced

2 Boneless Skinless Chicken Breasts, cooked and chopped

2 cans Cream of Mushroom Soup

1 pkg Sour Cream

1/2 tsp Black Pepper

1/3 cup Parmesan Cheese, grated

1. Heat oven to 350 F. Spray 13x9 inch glass baking dish with cooking spray.

2. Cook spaghetti as directed on package using minimum cooking time and drain.

3. Meanwhile, in a 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter for 4 minutes, stirring occasionally, until tender.

4. In a large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream, and pepper. Pour mixture into baking dish. Sprinkle with cheese.

5. Bake uncovered 55 minutes or until bubbly. Let stand 5 minutes before serving.

Rotel Cheese Grits

1 pound Sausage, bulk

1 pound Velveeta

1 gallon Water

1 tbsp Salt

4 cups Grits

1 can Rotel Tomatoes

Brown the sausage in a skillet or sauce pan. Slice the Velveeta.

In a large pot, bring the water and salt to a boil. Slowly stir in the grits. Turn heat down to low. Let the grits cook for 5-7 minutes, stirring occasionally.

Add the Velveeta slices to the grits, stirring to melt in. Mix the browned sausage and Rotel tomatoes into the grits.

To keep warm, move the grits to a crock-pot (at least 6 quarts).

Newk's Chicken Salad

4-5 breasts Boneless Skinless Chicken Breasts

3/4 cup Grapes - Red seedless, quartered

3/4 cup Pecans, finely chopped

3/8 cup Celery, finely chopped

1/8 cup Onion, finely chopped

1-1/2 cup Mayonnaise

1 loaf French Bread

Grill or boil chicken and let cool. Chop and put in a large bowl. Add all other ingredients and mix well. Serve on buttered, toasted French bread.

Cajun Potato Soup

2 lb New Potatoes (or Small Round Potatoes) 

1 lb Shrimp

1 pkg Crab Boil

1-1/2 c. Butter

1-1/2 c. Flour (all-purpose)

10-12 c. Milk

1-1/2 tsp Salt

1 tsp Black Pepper

3 cups shredded Cheddar Cheese

12 Slices crumbled (cooked) Bacon

16 oz Sour Cream

This recipe came about when Debbie was sick and wanted soup and I thought it would be interesting to use the potatoes and shrimp left from a boil. Turned out really good. Hope you enjoy!

1) Boil potatoes in crab boil for 10 minutes. Add shrimp and boil for 5 more minutes. Set aside to cool, then dice all.
3) Melt butter in a large pot over low heat. Add flour, stirring until smooth.
4) Gradually add milk. Cook over medium heat until thick and bubbly.
5) Stir in the potatoes, salt, pepper, 2 cups of cheese, half of the bacon, and all of the shrimp.
6) Cook until well heated.
7) Add sour cream.
8) Serve with remaining cheese and bacon sprinkled on top of bowls of soup.

Cajun Chicken Alfredo

1 Tbsp Olive Oil

1 pound Boneless Skinless Chicken Breasts Cut into bite size chunks

2 tsp Tony Chachere`s Creole Seasoning

3 cloves Garlic minced

1-1/2 cups Chicken Broth (1 can)

1 cup Milk

1/2 pound Fettuccine Pasta

1/3 cup Parmesan Cheese grated

1. Add the oil to a large pot (or large high-sided skillet). Place over medium-high heat for two minutes. Add the chicken and Tony's seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 more minute, stirring constantly.

2. Add the broth and milk. Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *NOTE: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily.

3. Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking. Cook until there is 1/4 to 1/2 inch of liquid in the bottom of the pot.

4. Remove the pot from the heat. Stir in the Parmesan cheese. Serve immediately.

Note: The wider the pot/skillet, the quicker the cooking time.

Breakfast Casserole

1 stick Butter

1 lg Onion diced

2 large Russet Potatoes cut and diced thin

1 lb Sausage - smoked, links sliced

12 Egg(s) scrambled

Melt the stick of butter in a large pot at medium heat. Add the diced onion and saute for a few minutes.

Add the potatoes. Mix well, cover and stir occasionally.

When the potatoes are almost done, stir in the sausage and re-cover.

When the potatoes are done, pour the eggs over the mixture and cover. Stir once every minute or two until the eggs are all done.