CRISPY CHEDDAR CHICKEN

I made this the other night for the first time and it was delicious!!  It was just as good reheated.

Preheat oven to 400° 

4 large chicken breasts
2 sleeves Ritz crackers
1/4 tsp salt
1/8 tsp pepper
1/2 cup milk
3 cups cheddar cheese, finely shredded
1 tsp dried parsley

Sauce
1-14 oz. can cream of chicken soup
2 tbsp sour cream
2 tbsp butter

Cut each chicken breast into three large chunks.

In a large food processor grind up Ritz crackers.  Pour the milk, cheese and cracker crumbs into three separate bowls.  Toss the salt and pepper into the cracker crumbs and stir to combine.  Dip each piece of chicken into the milk, then the cheese, and finally the cracker crumbs.  Place chicken on parchment lined baking sheet.  Sprinkle dried parsley over top.  

Cover the pan with foil and back for 35 minutes.  Remove the foil, and back for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan, whisk together the cream of chicken soup, sour cream and butter.  Stir over medium heat until the sauce is nice and hot.  Serve over chicken.

CHICKEN PARMESAN

Preheat oven to 350ºF

4 boneless chicken breasts, skinned and halved

1 cup soft italian bread crumbs

1/2 cup Parmesan cheese, grated

1/2 tsp each salt and pepper

3/4 cup butter, melted

1-1/2 tsp Dijon mustard

3/4 tsp Worcestershire sauce

1/3 tsp garlic salt

Combine bread crumbs, Parmesan cheese, salt, and pepper.  Combine melted butter, mustard, Worcestershire sauce, and garlic salt in separate bowl.  Dip chicken breasts in butter mixture, then dip in bread mixture until covered.  Place in baking dish.

Bake until tender, about 35-45 minutes.

EASY CANNELLONI

I've been craving pasta for days and this is the recipe that keeps popping into my head.  It might have to be a Weight Watchers splurge soon.

Preheat oven to 350ºF

12 oven-ready cannelloni

2 cups spaghetti sauce

2 cups water
1/2 lb. lean ground beef
1 small onion, finely chopped
1 clove garlic, minced
1 egg, beaten
1/4 cup dry Italian bread crumbs
2 tbsp Parmesan cheese

1/4 tsp dried oregano leaves

salt and pepper

1 cup mozzarella cheese, grated

Combine sauce and water; set aside.  In skillet, brown beef with onion and garlic.  Remove from heat.  Add egg, bread crumbs, Parmesan cheese and oregano.  Season to taste with salt and pepper.  Stir in 1/2 cup of sauce mixture.  Fill cannelloni with meat mixture.  Spread 1 cup of sauce mixture in 8" square baking dish.  Place stuffed cannelloni in single layer on sauce, spacing evenly.  Cover with remaining sauce.  Cover dish with foil and cook immediately.  Bake 60 to 70 minutes or until cannelloni are done.  Top with grated cheese.  Let stand, covered, 5 minutes before serving.

MEXICAN LASAGNA

If you love Mexican food, you have to try this recipe!

Preheat oven to 350ºF

2 cups onion, chopped

2 cloves garlic, minced
1-1/2 cups green peppers, chopped
1 (28 oz) can tomatoes, undrained, cut up
1 cup salsa

2 tsp ground cumin

1 (19 oz) can black beans, drained and rinsed

1 (19 oz) can red kidney beans, drained and rinsed
9 flour tortillas

1-1/2 cups cheddar cheese, shredded

1/3 cup green onions, chopped
sour cream

Spray large saucepan with non-stick spray. Add onions, garlic and green pepper.  Cook and stir over medium heat until vegetables are softened, about 5 minutes.  Add tomatoes, salsa and cumin.  Bring to a boil.  Reduce heat to low and simmer, uncovered, for 10 minutes.  Stir in black beans and kidney beans.  Remove from heat. 

Spray a 9" x 13" baking dish with non-stick spray.  Spread 1/3 cup of bean mixture over bottom.  Cover with 3 tortillas (overlapping as needed), and 1/3 of cheese.  Repeat the step two more times. 

Cover and bake for 35 minutes.  Let cool for 10 minutes before serving.  Garnish with green onions.  Serve with a dollop of sour cream on top.

LEMON-ROSEMARY ROAST CHICKEN

Preheat oven to 375ºF

1 roaster chicken
2 cloves garlic
1 lemon
1/4 onion
2 sprigs fresh rosemary
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper

Using side of chef's knife, smash garlic. Rub inside of chicken cavity with garlic; put garlic in cavity.

Halve lemon; squeeze out juice and set aside. Put lemon halves, onion and one rosemary sprig into cavity. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan.

In small bowl, stir together reserved lemon juice, oil, rosemary, salt and pepper; pour over chicken. Pour 3/4 cup water into pan. Roast in 375°F oven, basting occasionally and adding 3/4 cup water halfway through, until meat thermometer inserted in thigh registers 185°F, 1-3/4 to 2 hours. Discard contents of cavity; tip juices from cavity into pan drippings. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.

CHICKEN ENCHILADAS

These are a little time consuming but well worth the effort. 

Preheat oven to 350ºF.

2 cups cooked chicken, diced
1/2 cup onion, finely chopped
1 cup mozzarella, grated
3 tbsp grated Parmesan cheese
1 tsp each salt, pepper & ground cumin
1 tbsp Worcestershire sauce
1 clove garlic, minced
1 hot red chili pepper, minced
2 tbsp fresh cilantro, chopped
10 - 8" flour tortillas
1-1/2 cups salsa
1 cup mozzarella, grated

In a bowl, stir together the first 11 ingredients.  Divide mixture among tortillas, placing near the edge of each tortilla.

Roll tortillas to enclose filling.  Spread 1/2 a cup of salsa in bottom of baking pan.  Arrange tortillas side by side over salsa.  Top with remaining salsa.

Sprinkle cheese over tortillas.  Bake 20 minutes.  Brown under broiler for 2 minutes. 

Serve with sour cream and guacamole.

LAZY LASAGNE

Can we talk? Does anyone else feel like a limp dishrag at the end of their work day? Some days I can barely drag myself home, and when I finally do, I'm greeted with a chorus of, "What's for dinner?" Geez, guys. My day was great! Thanks for asking.

For those days, when the prospect of putting a full meal on the table seems completely overwhelming, I rely on simple, go-to recipes like the Lazy Lasagne below. It tastes great and it only takes about 40 minutes from start to finish.

1 lb lean ground beef

2 green peppers, chopped

3 cloves of garlic, minced

1 jar (700 ml) pasta sauce

1-2/3 cups water

1/4 cup Italian dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup shredded mozzarella

Brown meat in a large saucepan. Add peppers, pasta sauce, water and dressing; bring to a boil. Stir in noodles and cover.

Cook on medium-low heat 10 to 15 minutes, or until noodles are tender; stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand for 5 minutes, or until cheese is melted.