Mexican Casserole

1 lb Ground meat

1 Onion chopped

1 pkg Taco Seasoning

1 can Bush`s Chili Beans

1 can Cream of Mushroom Soup

1 can Rotel Tomatoes

1/2 bag Tostitos Chips 20 oz crushed

8 oz Cheese - Cheddar (shredded)

(to taste) Sour Cream - 16 oz

(to taste) Salsa - medium

Brown ground meat with onion: drain. Add taco seasoning and chili beans. Spread in 9 x 13-inch dish. Crush chips and place on top of meat. Mix soup and tomatoes and spread on top of chips. Cover with shredded cheese. Bake at 350 degrees for about 15- 20 minutes or until cheese is bubbly. Serve with sour cream and salsa. 

Chicken Cordon Bleu Lasagna

Ingredients:

Lasagna Noodles cooked (see note)

4-1/2 cups Boneless Skinless Chicken Breasts cooked and chopped

1-1/2 cups Ham cooked and diced

2 cups Bacon chopped and cooked

3 cups Swiss Cheese, shredded grated

Sauce:

1/2 cup Butter

1/2 cup Flour (all-purpose)

4 cups Milk

1 tsp Garlic Powder

1 tsp Garlic Salt

1/2 tsp Salt

1/4 tsp White Pepper, ground

2 packs Cream Cheese, original - Philadelphia - 8 oz softened

Lasagna noodle note: Boiling lasagna noodles is a pain. After some research, I settled on this method for pre-cooking them. Boil a pot of water. Put a layer of noodles in a baking dish. Lay another noodle diagonally across the layer (as a separator). Do as many layers as needed with a noodle diagonally between each layer. Pour the boiling water over the noodles and let them set for 20-30 minutes.

Instructions

1. In a large saucepan, melt butter and add flour. Blend well, cook for 1 minute, then slowly add milk. Add garlic powder, garlic salt, salt, and pepper. Stir with a whisk and bring to a boil over medium high heat. Stir in cream cheese and continue to stir until smooth. Remove from heat.

2. Preheat oven to 350 degrees F.

3. Mix the cooked chicken, ham, and bacon together in a large mixing bowl.

4. Spray a 9x13 inch baking dish with cooking spray.

5. Place 3 lasagna noodles as a layer in the baking dish.

6. Layer 1/3 of the combined meats over the noodles.

7. Pour 1/3 of the sauce over the meat.

8. Sprinkle 1/3 of the cheese over the sauce.

9. Repeat steps 5 through 8 two more times.

10. Bake at 350 degrees F for 45 to 50 minutes.

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