2 lbs of chicken breasts or chicken tenders
Mix the following & pour over the chicken:
2 tbsp butter
1 pkg. dry ranch dressing mix (or Italian)
Cook in crock pot on low 4-5 hours
During the last 1/2 hr. add:
4 oz. cream cheese
1 can cream of mushroom soup
Serve over rice, noodles, or potatoes
Thursday, June 3, 2010
Tuesday, June 1, 2010
Skillet Bow Tie Lasagna
So easy, so fast, so delicious. A great combination. And all in one pan to boot. Another recipe from Kara.
1/2 lb ground beef
1/2 lb pork sausage
1 onion, chopped
2 cloves garlic, minced
1 14oz can diced tomatoes
8oz can tomato sauce
1 1/2 c water
1 T dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
2 1/2 c dry bow tie pasta
3/4 c cottage cheese
1/4 c Parmesan cheese
1/2 c mozzarella cheese
Brown meat, onion, and garlic; drain. Add remaining ingredients except cheeses. Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes or until pasta is tender. Combine cottage cheese and Parmesan and drop by spoonfuls over tomato mixture. Cover and cook for 5 minutes. Sprinkle with mozzarella cheese and let cook for a couple of minutes until melted.
1/2 lb ground beef
1/2 lb pork sausage
1 onion, chopped
2 cloves garlic, minced
1 14oz can diced tomatoes
8oz can tomato sauce
1 1/2 c water
1 T dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
2 1/2 c dry bow tie pasta
3/4 c cottage cheese
1/4 c Parmesan cheese
1/2 c mozzarella cheese
Brown meat, onion, and garlic; drain. Add remaining ingredients except cheeses. Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes or until pasta is tender. Combine cottage cheese and Parmesan and drop by spoonfuls over tomato mixture. Cover and cook for 5 minutes. Sprinkle with mozzarella cheese and let cook for a couple of minutes until melted.
Parmesan Chicken
This recipe is from my amazing friend Jadi. We're having it again tonight. Easy and delicious. I love it.
2 c crushed Ritz crackers
3 T grated Parmesan cheese
2 tsp garlic salt
8 boneless, skinless chicken breasts
1 c plain yogurt or 1/2 c melted butter (we like the yogurt version)
1/4 c butter, melted
Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9x13 baking dish. Drizzle with 1/4 c melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce if desired (we never have).
Sour Cream Chicken Sauce
2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 c sour cream
In a small saucepan heat soup and sour cream together over low heat, stirring frequently.
2 c crushed Ritz crackers
3 T grated Parmesan cheese
2 tsp garlic salt
8 boneless, skinless chicken breasts
1 c plain yogurt or 1/2 c melted butter (we like the yogurt version)
1/4 c butter, melted
Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9x13 baking dish. Drizzle with 1/4 c melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce if desired (we never have).
Sour Cream Chicken Sauce
2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 c sour cream
In a small saucepan heat soup and sour cream together over low heat, stirring frequently.
Soft Garlic Knots
These delicious rolls are from Creations by Kara. They disappeared as soon as they were placed on the table. They're very easy and delicious.
3 c flour
1 T sugar
2 tsp yeast
1 1/4 tsp salt
2 T olive oil
1/4 c milk
1 c hot water
Garlic butter glaze:
2 cloves garlic, minced or pressed
2 T melted butter
1/2 tsp Italian seasoning
Combine dry ingredients in a large bowl. (I used my Bosch.) Add the olive oil, milk, and water. Mix until ingredients have formed a dough. Knead on low speed until the dough is smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 45 minutes to 1 hour, or until doubled in bulk. Divide the dough into 10 equal pieces. Roll each piece into an 8" long rope and tie into a knot. Place on a greased cookie sheet. Let rise for 30-45 minutes. Combine all glaze ingredients and brush over rolls. Bake at 350 until lightly browned, about 18-20 minutes.
3 c flour
1 T sugar
2 tsp yeast
1 1/4 tsp salt
2 T olive oil
1/4 c milk
1 c hot water
Garlic butter glaze:
2 cloves garlic, minced or pressed
2 T melted butter
1/2 tsp Italian seasoning
Combine dry ingredients in a large bowl. (I used my Bosch.) Add the olive oil, milk, and water. Mix until ingredients have formed a dough. Knead on low speed until the dough is smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 45 minutes to 1 hour, or until doubled in bulk. Divide the dough into 10 equal pieces. Roll each piece into an 8" long rope and tie into a knot. Place on a greased cookie sheet. Let rise for 30-45 minutes. Combine all glaze ingredients and brush over rolls. Bake at 350 until lightly browned, about 18-20 minutes.
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