Dinner Recipes
Baked Chicken Breasts, submitted by fpaemp2011
4 boneless, skinless chicken breasts, halved lengthwise
8 (4-inch) slices Swiss cheese
2 (10 3/4 ounce) can cream of chicken soup, undiluted
1/3 cup dry white wine (cooking wine or chicken broth may be subsitituted)
1 cup Herb-seasoned stuffing mix, crushed
1/4 cup butter or margarine, melted
Arrange chicken in a 13x9x2 inch baking dish.
Top chicken with cheese slices.
Combine soup and wine; stir well.
Spoon evenly over chicken; sprinkle with stuffing mix.
Drizzle butter over crumbs.
Bake at 350 for 45-55 minutes. Serves 8
8 (4-inch) slices Swiss cheese
2 (10 3/4 ounce) can cream of chicken soup, undiluted
1/3 cup dry white wine (cooking wine or chicken broth may be subsitituted)
1 cup Herb-seasoned stuffing mix, crushed
1/4 cup butter or margarine, melted
Arrange chicken in a 13x9x2 inch baking dish.
Top chicken with cheese slices.
Combine soup and wine; stir well.
Spoon evenly over chicken; sprinkle with stuffing mix.
Drizzle butter over crumbs.
Bake at 350 for 45-55 minutes. Serves 8
Orzo Primavera, submitted by jljury
Ingredients
Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken brothand bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 2 shallots, chopped
- 1 small zucchini, chopped
- 1 cup shredded carrots, chopped
- 1 teaspoon curry powder (I don't add this, I substitute dried basil or other herbs)
- 3 cups chicken stock
- 1 cup orzo pasta
- 1/2 cup grated Parmigiano-Reggiano
- 3 tablespoons chopped flat-leaf parsley, a handful
- 1 cup frozen peas
- Salt and pepper
Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken brothand bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.
Hanz' Chicken Fajitas, submitted by Kimberet
3 chicken breasts – strips ½ in thick and then in half the length
Rub:
1½ tbsp - Salt
1 tsp - Taco Seasoning
Dash - Cumin
1 tsp - Lemon pepper
1 tsp - Garlic powder
1 tsp - Mustard seed powder
1 tsp - Sage
2 tbsp – Dried minced onion
Melt together for sauce:
2 tbsp Butter
1 clove garlic
Juice from ½ lemon + zest
2 small tomatoes – rough chop
1 bell pepper - chopped
½- 1/3 sweet yellow onion – chopped
4 tbsp Butter
Monterrey Jack cheese – shredded
Tortillas
Bake at 300 for 45 minutes
Combine spices to make rub, crush together using mortar & pestle. Lightly sprinkle rub onto chicken first, then mix together. On low, melt butter in small pan, add in minced garlic, lemon juice and zest. Pour butter mixture into leftover rub to make a thick sauce. Dip each piece of chicken into rub sauce, add in some additional butter if needed towards the end. Place into baking dish and top with about 1 tbsp of thinly sliced butter (randomly placed all over). In a pan heat up additional butter, throw in veggies and sauté for 5-7 minutes. Strain veggies with slotted spoon and put on top of chicken. Cover and bake.
When cooked take out of oven, add in a little cheese, put into warm tortilla, and eat. Repeat.
Rub:
1½ tbsp - Salt
1 tsp - Taco Seasoning
Dash - Cumin
1 tsp - Lemon pepper
1 tsp - Garlic powder
1 tsp - Mustard seed powder
1 tsp - Sage
2 tbsp – Dried minced onion
Melt together for sauce:
2 tbsp Butter
1 clove garlic
Juice from ½ lemon + zest
2 small tomatoes – rough chop
1 bell pepper - chopped
½- 1/3 sweet yellow onion – chopped
4 tbsp Butter
Monterrey Jack cheese – shredded
Tortillas
Bake at 300 for 45 minutes
Combine spices to make rub, crush together using mortar & pestle. Lightly sprinkle rub onto chicken first, then mix together. On low, melt butter in small pan, add in minced garlic, lemon juice and zest. Pour butter mixture into leftover rub to make a thick sauce. Dip each piece of chicken into rub sauce, add in some additional butter if needed towards the end. Place into baking dish and top with about 1 tbsp of thinly sliced butter (randomly placed all over). In a pan heat up additional butter, throw in veggies and sauté for 5-7 minutes. Strain veggies with slotted spoon and put on top of chicken. Cover and bake.
When cooked take out of oven, add in a little cheese, put into warm tortilla, and eat. Repeat.
Vegetable Casserole, submitted by annagtz82
1 can of green beans (french cut)
1 can of corn
1 can of sliced water chestnuts
1 cup of grated mild cheddar cheese
1 can of Campbell's Cream of Celery soup
1 cup of sour cream
1 roll of Ritz crackers
1 stick of butter
In a casserole dish, layer the green beans, corn, waterchestnuts and cheese. In a small mixing bowl, mix together the cream of celery and sour cream. Pour on top of the layer of cheese. In a ziplock bag, crush the entire roll of Ritz crackers. (I like to leave different sized pieces) Melt the entire stick of butter and pour into the bag of crushed crackers and mix. Pour the buttered crushed crackers on top of the sour cream mixture.
Put in the oven covered for 1 hour at 350 degrees.
1 can of corn
1 can of sliced water chestnuts
1 cup of grated mild cheddar cheese
1 can of Campbell's Cream of Celery soup
1 cup of sour cream
1 roll of Ritz crackers
1 stick of butter
In a casserole dish, layer the green beans, corn, waterchestnuts and cheese. In a small mixing bowl, mix together the cream of celery and sour cream. Pour on top of the layer of cheese. In a ziplock bag, crush the entire roll of Ritz crackers. (I like to leave different sized pieces) Melt the entire stick of butter and pour into the bag of crushed crackers and mix. Pour the buttered crushed crackers on top of the sour cream mixture.
Put in the oven covered for 1 hour at 350 degrees.
Chicken Fajitas, submitted by annagtz82
Ingredients:
cut chicken breast in cubes
sliced bell peppers ( I like using all colors to make it look pretty)
sliced onions
Seasoned Salt
Pepper
Vegetable Oil
In a large skillet, saute the onions and bell peppers in vegetable oil . Add seasoned salt and pepper to taste. Once cooked, remove the vegetables from skillet. Cook chicken in the same skillet with oil, seasoned salt and pepper. Once the chicken is cooked, add the vegetables back in. Get the temp back up and they're ready to eat.
cut chicken breast in cubes
sliced bell peppers ( I like using all colors to make it look pretty)
sliced onions
Seasoned Salt
Pepper
Vegetable Oil
In a large skillet, saute the onions and bell peppers in vegetable oil . Add seasoned salt and pepper to taste. Once cooked, remove the vegetables from skillet. Cook chicken in the same skillet with oil, seasoned salt and pepper. Once the chicken is cooked, add the vegetables back in. Get the temp back up and they're ready to eat.
Three-Pepper Pasta, submitted by kerrib11
3 cups uncooked bow-tie pasta
1 tbsp. vegetable oil
1 small green pepper, cut into 1/4 inch strips
1 small red pepper, cut into 1/4 inch strips
1 small yellow pepper, cut into 1/4 inch strips
1 cup tomato pasta sauce (any variety)
Chopped fresh basil leaves (if desired)
Shredded Parmesan cheese (if desired)
1. Cook and drain pasta as directed on pasta
2. Meanwhile, in skillet, heat oil over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender
3. Stir in pasta sacue. Cook 2 to 3 minutes or until hot. Serve sauce over pasta. Top each serving with basil and cheese
1 tbsp. vegetable oil
1 small green pepper, cut into 1/4 inch strips
1 small red pepper, cut into 1/4 inch strips
1 small yellow pepper, cut into 1/4 inch strips
1 cup tomato pasta sauce (any variety)
Chopped fresh basil leaves (if desired)
Shredded Parmesan cheese (if desired)
1. Cook and drain pasta as directed on pasta
2. Meanwhile, in skillet, heat oil over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender
3. Stir in pasta sacue. Cook 2 to 3 minutes or until hot. Serve sauce over pasta. Top each serving with basil and cheese
